HEDGES

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THROUGHOUT HALLWAYS IN NEED OF CLEANING TO REMOVE DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ROLLING CART AND STORAGE RACK CART IN POOR REPAIR, RUSTY SURFACES, MISSING RACKS. INSTD TO REPLACE SAME. GASKET MISSING ON MILK COOLER DOOR. REPLACE SAME.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: WALK-IN COOLER FLOOR IN POOR REPAIR, RUSTY SURFACE. INSTD TO REPAIR SAME, SO AS TO BE SMOOTH, EVEN, EASILY CLEANABLE SURFACE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: LIGHTSHIELDS IN PREP AREA NOT CLEAN. CLEAN SAME.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CLUTTER/UNNECESSARY ARTICLES IN BASEMENT MECHANICAL REMOVE. INSTD TO REMOVE SAME AND ORGANIZE AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RAW WOOD SHELF AT CAN OPENER IN PREP AREA. MUST SEAL.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ENGINEER STORAGE AREA CLUTTERED THRU-OUT IN BASEMENT. MUST REMOVE CLUTTER AND ORGANIZE ALL STORAGE AREAS TO PREVENT PEST HARBORAGE AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.SEAL OR PAINT RAW WOOD SHELF AT PREP TABLE CAN OPENER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST ADJUST DOOR ATTACHMENT AT BOTTOM OF DOOR 2-OLD BUILDING,DOOR 3-NEW BUILDING TO BE TIGHT FITTING,AND THRESHOLD.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR OR REPLACE FAUCET/HOT WATER IN GIRLS WASHROOM 3FL OLD BUILDING,IN POOR REPAIR-VERY LOW WATER PRESSURE.ALSO CLEAN DUSTY FAN GUARDS IN WIC.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ORGANIZE STORAGE AWAY FROM WALLS,INSTALL WALKWAY IN BETWEEN STORAGE TO PREVENT A PEST HARBORAGE AREA IN BASEMENT ENGINEER AREA. ALSO PROPERLY STORE CLEANING SUPPLIES OFF FLOORS IN MOP ROOMS NEW BUILDING.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.UNUSED DISHMACHINE NEED SOME CLEANING.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.WALLS NEAR THE DISHMACHINE NEED SOME CLEANING.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST INSTALL LIGHTS AT THE OVER HEAD HOOD HOUSING.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST REPAIR/REMOVE UNUSED DISHMACHINE TO PREVENT VERMIN NESTING.