JOONG BOO MARKET

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED PEELING PAINT ON VENTILATION HOOD AT SNACK CORNER PREP AREA. MUST REMOVE PEELING PAINT ON VENTILATION HOOD.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED GREASE BUILD UP ON EXTERIOR OF VENTILATION HOOD AT REAR PREP AREA. MUST CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR AT 2ND FLOOR WAREHOUSE NOT CLEAN. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOOR THROUGHOUT 2ND FLOOR WAREHOUSE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR/REPLACE CHIPPED AND CRACKED SNEEZE GUARDS AT THE RAW SHIRMP CUSTOMER SELF-SERVICE SHRIMP BY POUND SERVICE AREA NEXT TO THE REACH-IN FREEZERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN INTERIOR PANEL AT THE LARGE ICE MACHINE IN THE REAR TO REMOVE WHITESH BUILD-UP. ALSO MUST DEFROST ALL FREEZERS IN THE REAR KITCHEN AREA AS WELL AS THE BOX FREEZERS IN THE CUSTOMER AISLES OF THE MARKET. FOUND ALL ABOVE WITH EXCESSIVE FROST/ICE BUILD-UP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN THE FLOOR CORNER IN THE REAR STAFF RESTROOM.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE MISSING LIGHT SHIELDS AND LIGHT FIXTURES IN THE REAR RESTAURANT AREA ABOVE THE MAIN PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR LEAKING FACUET AT THE HAND SINK IN THE REAR RESTAURANT AREA AS WELL AS THE HOT AND COLD FAUCET HANDLES.ABOVE STATED ARE DIFFICULT TO CLOSE.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: SINGLE SERVE ARTICLES IMPROPERLY STORED, INSTRUCTED TO INVERT, TO PROTECT FROM CONTAMINATION UNTIL USED,

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUSTY WIRE SHELVING AND CHIPPING RAW WOOD SURFACES, IN COOKING AREA, NOT PROPERLY MAINTAINED, INSTRUCTED TO RESURFACE/REPLACE ALL SURFACES, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE,

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS/CEILINGS NOT CLEAN IN ALL WALK-IN COOLERS AND FREEZERS, MUST REMOVE DUST AND DIRT, AND CHIPPING PAINT BY FRONT PRODUCE AREA ON WALL, INSTRUCTED TO CLEAN REPAIR ALL WALL/CEILING SURFACES,

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT OUT IN WALK-IN FREEZER, INSTRUCTED TO REPAIR,

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR LEAKING FAUCET IN PRODUCE PACKING AREA AT THREE COMPARTMENT SINK, AND LEAK UNDER SAME SINK, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROPERLY LABEL WHOLE FROZEN FISH(TILAPIA AND MILK) AT THE LAST TWO COMPARTMENTS OF THE REACH-IN FREEZERS ACROSS FROM THE CUSTOMER SELF-SERVICE PREPARED FOODS AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE ADEQUATE SNEEZE GUARDS AT THE RAW SHIRMP CUSTOMER SELF-SERVICE SHRIMP BY POUND SERVICE AREA NEXT TO THE REACH-IN FREEZERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST REMOVE EXCESSIVE ICE/FROST BUILD-UP AT ALL REACH-IN ICE FREEZER BOXES ON PREMISES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REMOVE PEELING PAINT AT WALL BACK KITCHEN CORNER NEXT TO THE HAND WASHING SINK.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST ADJUST TEMPERATURE VALVE AT THE EXPOSED HAND WASHING SINK IN THE FRONT DUMPLING PREPARATION AREA.

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE - Comments: OBSERVED EMPLOYEE IMPROPERLY WASHING DISHES, SINKS NOT SET-UP TO PROPERLY WASH, RINSE AND SANITIZE, DISHES AT THIS TIME OF INSPECTION, INSTRUCTED TO PROPERLY SET-UP AT ONCE, CRITICAL CITATION ISSUED: 7-38-030

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST RESTRICT USING CARRYOUT BAGS FOR FOOD STORAGE, INVEST IN FOOD GRADE BAGS, MUST RESEAL ALL RUSTY SHELVING INSIDE REACH-IN COOLERS, REPAINT CHIPPING RAW WOOD SURFACES, AND PROVIDE SPLASH GUARDS AT EXPOSED HAND SINKS NEXT TO COUNTER AREAS AND 3 COMPARTMENT SINKS, IN FOOD PREP STATIONS,

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND SANITIZE THE FOLLOWING: DISPLAY CASE SLIDING DOORS, AND REMOVE DUST FROM TOP AREA OF ICE MACHINE,

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOOR SURFACES THROUGHOUT PREMISES, IN PREP AND STORAGE AREAS, UNDER AND BEHIND ALL EQUIPMENT,

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT SHIELDS NEED ON LIGHTS ABOVE MEAT DISPLAY CASE,

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR LEAKING FAUCET IN COOKING AREA AT THREE COMPARTMENT SINK,

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: THERMOMETERS NEEDED IN ALL COOLERS CONSPICUOUSLY,

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL ALL PREP FOOD AND BULK FOOD CONTAINERS IN THE MAIN KITCHEN AND PREP AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST DEFROST THE DUMPLING AND NOODLE CASE WITH HEAVY ICE ACCUMULATED. MUST REPAINT THE CABINETS IN THE FRONT PREP AREA AND RUSTY BOTTOM OF THE PREP TABLE IN THE PREP AREA. MUST REMOVE RUST ON THE WIRE RACK SHELVINGS IN THE WALK IN COOLER AND WALK IN FREEZER. MUST RE CAULK THE SPLASH GUARD OF THE 3 COMPARTMENT SINK AND 2 COMPARTMENT SINK IN THE MEAT AND FISH DEPARTMENT. CAULKING WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN IN DETAIL AND SANITIZE THE FOLLOWING: ALL CHOPPING BOARDS, ALL DISPLAY SHELVES, DISPLAY TABLES,INTERIOR OF THE CHEST FREEZER,AND COOLER IN THE MAIN KITCHEN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN IN DETAIL/SANITIZE THE FLOOR DRAIN THRU-OUT THE PREP AREAS,AND CLEAN FLOORS UNDER THE PALLETS AT CORNERS AND ALONG THE WALLS IN THE WAREHOUSE. ALSO RE GROUT AND REPLACE MISSING AND BROKEN FLOOR TILES IN THE MAIN KITCHEN. FLOORS UNDER THE PALLETS IN THE WALK IN COOLER AND WALK IN FREEZER ALSO NEEDS CLEANING.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAINT WALLS IN THE LOCKER ROOM. LOOSE BASEBOARD IN THE EMPLOYEES LOUNGE ROOM. MUST RE GLUE. MUST SEAL THE GAP AROUND THE PIPE IN THE MAIN KITCHEN. MUST CLEAN IN DETAIL THE VENT COVER IN BOTH CUSTOMERS WASHROOM. FAN GUARD IN 2 DOOR REACH IN COOLER WITH DUST BUILD-UP. MUST CLEAN AND MAINTAIN.CEILING VENT IN THE MAIN KITCHEN WITH DUST BUILD -UP. MUST CLEAN AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE MISSING LIGHT SHIELD AND END CAPS ON THE LIGHT BULBS ABOVE THE PREP TABLES, ABOVE THE 2 COMPARTMENT SINK AND IN THE PREP AREA/KITCHEN AND IN THE MEAT /FISH DEPARTMENT. BURN OUT AND BROKEN LIGHT BULBS IN THE WALK IN COOLER AND WALK IN FREEZER IN THE WAREHOUSE. MUST REPLACE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITY NOT MAINTAIN PROPER TEMPERATURE, FOUND FOUR DOORS REACH IN COOLER AT 52.7F. INSTRUCTED TO REPAIR COOLER AND KEEP AT 40F OR BELOW. HELD FOR INSPECTION TAG PLACED ON COOLER, WHEN READY MUST FAX LETTER REQUESTING TAG REMOVAL. INADEQUATE FOOD PROTECTION. CRITICAL CITATION ISSUED, 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE ABOVE COOLER. 18LBS OF (MAKI) SUSHI, RANGING FROM 75.5-82.4F, DIFFERENT CONTAINERS WITH PREPARED/COOKED VEGETABLES RANGING FROM 49.8-55.7F, ABOUT 20LBS, 7 DOZ. EGGS RANGING FROM 53.9-55.8F. INSTRUCTED COLD POTENTIALLY HAZARDOUS FOODS MUST BE AT 40F OR BELOW. FOOD ITEMS DISCARDED, V=300.. CRITICAL CITATION ISSUED, 7-38-005(A).

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED EMPLOYEE, WASHING AND RINSING MULTI-USE UTENSILS AND SETTING THEM TO DRY WITHOUT USING A SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK FOR PROPER SANITATION USING 100PPM CHLORINE. CRITCAL CITATION ISSUED, 7-38-030.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #521583, DATED 7-6-11. VIOLATIONS #30, PREP FOODS INSIDE MAIN KITCHEN WALK IN COOLER NOT LABEL, MUST LABEL AND MAINTAIN. #31, CLEAN MULTI-USE LARGE COOKING CONTAINERS MUST BE PROPERLY STORED ON STORAGE SHELVES. #33, MUST CLEAN/SANITIZE; COOLERS, ALL STORAGE SHELVES, BOTTOM PANELS OF PREP TABLES IN MAIN KITCHEN, DISPLAY COLD UNITS. #34, MUST REPLACE MISSING AND BROKEN FLOOR TILES AND CLEAN FLOORS THRU-OUT PREMISES, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS. #35, MUST REPAIR WALLS IN FRONT AREA KITCHEN AND REPLACE MISSING WALL TILES THRU-OUT MAIN KITCHEN, REPLACE DAMAGED CEILING PANELS THRU-OUT PREMISES. #43, CLEANING TOWELS MUST BE PROPERLY STORED. SERIOUS CITATION ISSUED, 7-42-090

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO SEAL/REPAINT WOOD PANELS OF PREP TABLES INSIDE MAIN KITCHEN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO REMOVE CARDBOARD COVERING ON DISPLAY SHELVES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN FLOOR INSIDE MAIN KITCHEN WALK IN COOLER, REMOVE STANDING WATER, KEEP FLOOR DRY.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO REPLACE BROKEN LIGHT SHIELDS IN MAIN KITCHEN AND PRODUCE WALK IN COOLER; ALSO CLEAN ALL LIGHT SHIELDS IN SAME AREAS.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. EXPOSED HAND WASHING SINKS NOT ACCESSIBLE FOR PROPER HAND WASHING. OBSERVED FRONT AREA KITCHEN EXPOSED SINK WITH MULTIPLE CONTAINERS INSIDE IT, A FOOD CART AND A LARGE GARBAGE CONTAINERS IN FRONT OF SINK. ALSO OBSERVED A MEAT CART WITH FROZEN MEAT ON IT ATTACHED WITH TAPE TO THE EXPOSED HAND SINK AT THE MEAT PREP AREA. INSTRUCTED MANAGER, SINKS MUST BE ACCESSIBLE FOR PROPER HAND WASHING. CRITICAL CITATION ISSUED, 7-38-030.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. PREP FOODS INSIDE MAIN KITCHEN WALK IN COOLER NOT LABEL, MUST LABEL AND MAINTAIN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. CLEAN MULTI-USE LARGE COOKING CONTAINERS MUST BE PROPERLY STORED ON STORAGE SHELVES.

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. MUST SEAL SHELVES THRU-OUT FRONT AREA KITCHEN. MUST REPLACE SOME CUTTING BOARDS IN KITCHENS AND MEAT PREP AREA, AND REPLACE RUSTY SHELVING UNITS INSIDE WALK IN COOLERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; SOME DISPLAY COLD UNITS, ALL STORAGE SHELVES, BOTTOM PANELS OF PREP TABLES IN MAIN KITCHEN AND MEAT PREP AREA AND JUICER IN MAIN KITCHEN.

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 REPLACE MISSING AND BROKEN FLOOR TILES AND CLEAN FLOORS THRU-OUT PREMISES, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.

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. MUST REPAIR WALLS IN FRONT AREA KITCHEN AND MEAT PREP AREA WHERE NEEDED. CLEAN WALLS AT MEAT PREP AREA BEHIND CUTTING TABLES. REPLACE MISSING WALL TILES THRU-OUT MAIN KITCHEN. REPLACE DAMAGED AND MISSING CEILING PANELS THRU-OUT PREMISES, AND CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT IN MAIN KITCHEN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: NO END CAPS FOR LIGHT SHIELDS IN BOTH KITCHEN, MUST PROVIDE END CAPS.

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. MUST REPAIR LEAKING PIPES UNDER ONE OF 2PART SINKS IN BUTCHER AREA AND SEAL ALL RUSTY GREASE TRAPS UNDER SINKS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE UNNECESSARY ARTICLES THRU-OUT PREMISES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: CLEANING TOWELS MUST BE PROPERLY STORED.

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.OBSERVED RUSTY COOLER STORAGE SHELF AT SEAWEED COOLER, AND RUSTY TABLE STORAGE SHELF IN COOKING KITCHEN, INSTRUCTED TO REMOVE RUST.

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.OBSERVED THE FOLLOWING NOT CLEAN STORAGE RACKS IN REAR VEGETABLE WALK-IN, FRONT VEGETABLE BINS, FRONT UPRIGHT FREEZERS INTERIOR,CABINETS UNDER MIDDLE ISLAND ALSO NEED CLEANING. THE FOLLOWING NEED TO BE CLEANED AND SANITIZED CUTTING BOARDS, GRINDER, BAND SAW, AND INTERIOR OF ICE MACHINE.

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.OBSERVED THE FLOOR NOT CLEAN UNDER STORAGE SHELF THRU OUT, AND IN MENS ROOM INSTRUCTED TO CLEAN.

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. Use dustless cleaning methods.OBSERVED THE FOLLOWING NOT CLEAN CEILING FANS,VENTS VEGETABLE SIDE, REAR PREP AREA WALL ABOVE HANDSINK, ALSO BY STOVE, CLEAN WALLS IN WALK-IN VEGETABLE COOLER ALSO CEILING NEEDS 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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.OBSERVED THE LIGHT SHIELD IN THE LADIES ROOM NOT CLEAN INSTRUCTED TO CLEAN.

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.OBSERVED THE P-TRAP LEAKING AT KITCHEN HANDSINK, AND 3 COMPARTMENT SINK IN REAR FOOD PREP LEAKING NOZZLE AT THE NECK. INSTRUCTED TO REPAIR AND OR REPLACE.