CONNECTS (T1 C10)

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF 3 COMPARTMENT SINK.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE METAL STEMMED THERMOMETER FOR INTERNAL TEMPERATURE OF HOT AND COLD HOLDING OF FOOD PRODUCTS.

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. SLOW DRAINING OF HANDSINK MUST BE FIXED

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. DISPLAY COOLER SHELVES UNCLEAN,MUST CLEAN AND MAINTAIN; ALUMINUM TRAYS INSIDE COOLER UNCLEAN,MUST CLEAN AND MAINTAIN

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 ON CORNERS OF PIZZERIZ UNO AREA UNCLEAN,MUST DETAIL CLEAN AND MAINTAIN; FLOOR UNDER COOLERS UNCLEAN MUST CLEAN AND MAINTAIN

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. WALLS,CEILING ABOVE PIZZERIA UNO AREA WITH DUST ACCUMULATION ,MUST COORDINATE WITH AIRPORT MANAGEMENT FOR DETAIL CLEANING SINCE HIGH RISE LADDER WILL BE NEEDED FOR CLEANING

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. FOUND 3 COMPARTMENT SINK BACKING OUT, FOOD DEBRIS AND GREASE COMING OUT ON THE SINK OF THE 3 COMPARTMENT SINK,CRITICAL VIOLATION,CITATION ISSUED;PLUMBER CAME TO CLEAN THE GREASE TRAP AND SUCKED GREASE ,CORRECTED DURING INSPECTION;INSTRUCTED TO REPLACE THE SMALL GREASE TRAP WITH A BIGGER ONE,AND KEEP CLEANING SCHEDULE LOG BOOKFOR THE GREASE TRAP

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. AIR FAN IN 2 DOOR COOLER UNCLEAN,MUST CLEAN AND MAINTAIN

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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 INSTRUCTED TO REPLACE SMALL GREASE TRAP TO A BIGGER ONE FOR PROPER SEWAGE AND WASTE WATER DISPOSAL AND TO AVOID BACKFLOW