THE WOMEN'S TREATMENT CENTER

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN EXTERIOR OF ALL COOKING EQUIPMENT AND COOLERS IN KITCHEN TO REMOVE SPILLS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NEED CLEANING IN THE FOLLOWING AREAS TO REMOVE SPILLS AND DEBRIS. ALONG WALLS AND UNDER SHELVING IN REAR STORAGE, UNDERNEATH CRATES BY DISH WASHING AREA AND ALONG WALL IN THE KITCHEN.

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.MUST DEEP CLEAN, AND SANITIZE INTERIOR AND EXTERIOR OF ALL 3 FRYERS, COOLERS, HOT HOLDING UNITS AND REFRIGERATORS AT MAIN KITCHEN TO REMOVE GREASE BUILD UP AND REMOVE FOOD DEBRI.

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 CLEAN FLOORS UNDER, AROUND AND BEHIND ALL HEAVY EQUIPMENT AT KITCHEN AREA TO REMOVE FOOD DEBRI AND DIRT BUILD AT FLOOR CORNERS AS WALL AS FLOOR AT COOLERS AND FREEZERS.

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/REPLACE BROKEN WALLBASE COUVING AT DRY STOREAGE AREA CLOSET IN BASEMENT. MUST REPAIR/REPLACE AL WATER DAMAGED CEILING TILES IN DRY STORAGE AREA CLOSET, KITCHEN AREA AND MAIN CAFETERIA SERVICE LINE.

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 REMOVE EXCESS DUST BUILD-UP AT ALL VENTS IN BATHROOMS, AND THROUGHOUT PREMISES.MUST REPAINT RUSTY GREASE TRAP BOX UNDER 3COMP SINK.

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. THE KITCHEN SINK FAUCETS, STATIONARY FOODWARMER, COOLER #1 BROWN SHELVING, COOLER #2 JUICE SHELVING ARE DIRTY AND THE STEAM TABLE WELLS ARE FULL OF LIME BUILDUP. WASH, RINSE AND SANITIZE ALL OF THE FOOD DISPENSING UTENSILS AND EQUIPMENT UNTIL IT IS CLEAN, SANITARY AND MAINTAINED ON A DAILY BASIS.

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. THE FREEZER FLOOR HAS LOOSE FOOD DEBRIS WHICH NEEDS TO BE CLEANED UP.

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. THE WALL BEHIND THE CONVECTION OVEN HAVE A HOLE BY THE OUTLET AND THE WALLS ARE DUST AND DIRTY ABOVE THE KITCHEN HAND SINK,DISH SPRAYER AREA AND PREP AREAS. CLEAN AND MAINTAIN THE WALLS AND CEILINGS SO THEY ARE SMOOTH AND SANITARY FROM TOP TO BOTTOM.

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. NUMBEROUS LIGHTS ARE BURNED OUT IN THE CAFETERIA, REPLACE THE BURNED OUT BULBS IN THE FIXTURES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE 2 COMPARTMENT PREP SINK HAS DIRTY SCREWED DOWN DRAIN COVERS, UNSCREW THE COVERS AND CLEAN THE DRAINS OF DIRTY BUILDUP. THE DISHROOM HAND SINK HAS A SLOW DRAIN, REPAIR THE DRAIN.

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. Clean and maintain the walk-in cooler doors and shelves, warming drawers, glass rack well and the shelf under the steam table.

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. The ice machine has a light buildup on the interior chute area which needs to be sanitized and maintained regularly. Remove the corrosion on the steamer.

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. Clean and maintain the floors and baseboards under the steamer and pot sink so they are smooth and sanitary from corner to corner.