676 RESTAURANT/MAIN KITCHEN

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR PANEL OF ICE MACHINE & INTERIOR OF VENTS AT BOTH SIDES OF DISHMACHINE MUST BE KEPT CLEAN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS ALONG WALLBASE OF DRY STORAGE ROOM AT EAST WALL, MUST BE KEPT CLEAN & FREE OF DEBRIS/DIRT. SOME HARD-TO-REACH FLOOR DRAINS MUST BE KEPT CLEAN ALSO. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DUSTY BATHROOM VENTS AT EMPLOYEE WASHROOMS, CONDENSERS OF SOME WALK-IN COOLERS & FILTERS AT HOOD OF FRONT OVENS MUST BE MAINTAINED CLEAN. The walls and ceilings shall be in good repair and easily cleaned.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LEAK AT HANDSINK FAUCET & UNDER PREP SINK AT ROOM SERVICE AREA. 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.

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. ALL PLATES STORED IN PLATE HOLDERS MUST BE INVERTED AND PROTECTED FROM ANY DEBRIS. PLATE HOLDERS THEMSELVES IN NEED OF CLEANING TO REMOVE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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. CUTTING BOARDS IN NEED OF REPLACING WHERE WORN AND DISCOLORED, NEW BLADE NEEDED AT LARGE CAN OPENER, AND RUBBER GASKETS NEEDED AT REACH IN COOLERS NON REAR LINE. MUST CORRECT AND MAINTAIN ALL EQUIPMENT.

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. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: INTERIOR OF REACH IN COOLERS, STORAGE SHELVES, ICE MACHINES, SIDES OF COOKING EQUIPMENT, ALL DECORATIONS ABOVE PANINI MACHINE, TO REMOVE ANY AND ALL BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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. FLOORS IN DISH AREA IN NEED OF CLEANING AND REGROUTING. MUST CLEAN AND MAINTAIN GROUT LINES AT ALL TIMES.

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.WALLS IN NEED OF CLEANING THROUGHT OUT TO REMOVE FOOD SPLATTERS, MOLD AT DISH AREA AND HOLES THAT ARE IN NEED OF SEALING.MUST CORRECT AND MAINTAIN AT ALL TIMES.

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. LIGHTS IN NEED OF SHEILDING. MUST CORRECT AND MAINTAIN.

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. ICE CREAM MACHINE IN NEED OF HOT AND COLD WATER TO THE TOP OF MACHINE FOR PROPER CLEANING AND SANITIZING. SPLASH GAURDS NEEDED AT HAND SINKS. MUST CORRECT AND MAINTAIN.

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. ALL ICE UTENSILS MUST BE STORED IN A CLEAN SANITIZED CONTAINER.