Pritzker

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR IS DIRTY BENEATH THE 3 COMP SINK,MUST CLEAN FLOORS IN DETAIL.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: VENTILATION IN KITCHEN EMPLOYEE TOILET ROOM IS NOT WORKING.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST CLEAN,ORGANIZE STORAGE ROOMS,BOLIER ROOM AREAS AND REMOVE CLUTTER.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.FOUND HIGH TEMPERATURE DISHMACHINE IN USE DURING THIS INSPECTION FINAL RINSE MEASURED AT 152F.TAGGED HELD FOR INSPECTION.INSTRUCTED MANAGER NOT TO USE SAID EQUIPMENT AND TO UTILIZE THE 3 COMP SINK FOR PROPER WASHING,RINSING,SANITIZING OF MULKTI-USE UTENSILS,DISHWARE.MUST NOTIFY THE CDPH VIA FAX 312-746-4240 WHEN REPAIRED,TAG REMOVAL.

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.FLOOR IS DIRTY BENEATH THE 3 COMP SINK,MUST CLEAN FLOORS IN DETAIL.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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.VENTILATION IN KITCHEN EMPLOYEE TOILET ROOM IS NOT WORKING.

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 CLEAN,ORGANIZE STORAGE ROOMS,BOLIER ROOM AREAS AND REMOVE CLUTTER.

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.REPLACE WORNED-OUT CUTTING BOARDS WERE NOTED,PROVIDE MISSING FAN COVERS INSIDE NORTH 2 DOOR COOLER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.SHELVING,FAN COVERS INSIDE COOLERS REQUIRE DETAIL CLEANING,SHELVING IN DRY STORAGE ROOM.

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.EXHAUST VENT AT CEILING IN KITCHEN IS DIRTY.

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.REMOVE ALL CLUTTER FROM BOILER ROOM.