THE CLIFF DWELLERS

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED BUILD UP IN THE INTERIOR OF THE ICE MACHINE IN THE KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE ICE MACHINE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ACCUMULATED DUS ON THE EXTERIOR OF THE ICE MACHINE AND 4 DOOR REFRIGERATOR. INSTRUCTED TO CLEAN AND MAINTAIN THE EXTERIOR OF EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED THE FLOOR IN THE CORNERS WITH ACCUMULATED FOOD DEBRIS AT THE SERVER STATION. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED THE CEILING VENT ABOVE THE LOW TEMPERATURE DISH MACHINE WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN THE CEILING VENTS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED A WET MOP STORED IN THE MOP BUCKET IN DRY STORAGE. INSTRUCTED TO STORE ALL WET MOPS HANGING OR INVERTED.

FOOD HANDLER REQUIREMENTS MET - Comments: OBSERVED FOOD HANDLERS WITH NO PROOF OF FOOD HANDLER EDUCATION. INSTRUCTED TO PROVIDE PROOF OF FOOD HANDLER EDUCATION.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THROUGH OUT PREP AREA IN NEED OF CLEANING TO REMOVE LARGE AMOUNT OF BUILD UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALL BEHIND ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE LARGE AMOUNTS OF DUST AND GREASE. MUST CLEAN AND MAINTAIN AT ALL TIMES

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: HOOD VENTILATION UNIT IN NEED OF CLEANING TO REMOVE GREASE AND DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST SAND OR REPLACE CUTTING BOARDS IN THE PREP AREA WITH DEEP, DARK GROOVES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN THE INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.

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 SLIGHT LIME BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.

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. OBSERVED DUST BUILD UP ON CEILING LIGHT BULB COVERS ABOVE PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN COVERS.

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. 3-COMPARTMENT SINK FAUCET AND WOMENS WASHROOM LEFT SIDE HANDWASH BOWL LEAKING AT BASE OF SINK. MUST REPAIR AND MAINTAIN SINKS.

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 NOT SANITIZING PROPERLY.(160F FINA IL RINSE). CRITICAL VIOLATION. CITATION ISSUED. Tagged dishmachine.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND SHELVING UNITS NOT WIPED DOWN AT MAIN KITCHEN.

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. Found food containers not stored properly on shelving units.(must store inverted)

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. Found wash cloths not properly stored.