GOLDEN NUGGET PANCAKE HOUSE

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED TOP DOOR OF PREP SERVICE COOLER HINGES ARE COMMING LOOSE ON DOOR.INSTRUCTED MANAGEMENT TO REPAIR. OBSERVED CARDBOARD AND TIN FOIL LINERS ON SHELVING AND INSIDE SALAMANDER AT HOT LINE AREA.INSTRUCTED MANAGMENT TO REMOVE CARDBOARD AND TIN FOIL LINERS AND THAT ONLY SMOOTH EASILY CLEANABLE SURFACES MAY BE USED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED SIDES OF RANGE AT HOT LIN AND HOT LINE EQUIPMENT ENCRUSTED WITH FOOD ALSO DEEP FAT FRYER CABINETS GREASY,INSTRUCTED MANAGEMENT TO CLEAN THESE AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED PEELING PAINT ON WALL BEHIND CHEST FREEZER AT REAR DRY STORAGE AREA.INSTRUCTED MANAGEMENT TO REPAIR.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: NOTE MISSING LIGHT SHIELD CAP FROM LIGHT SHIELD ON LIGHT ABOVE FOOD PREP AREA.INSTRUCTED MANAGEMENT TO AFFIX CAP TO LIGHT SHIELD.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED NO EXPOSED HANDSINK AT FOOD PREP HOT LINE AREA.ISTRUCTED MANANAGEMENT TO INSTALL AN EXPOSED HANDSINK WITH SLASHGUARDS AT HOT LINE/FPOOD PREP AREA.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED COOK/FOOD HANDLER IN REAR PREP/COOKING AREA NOT WASHING HANDS NOR WEARING GLOVES. NOTED COOK TOUCHING READY TO EAT FOODS (COOKED SAUSAGE, BACON, BREAD) WITHOUT GLOVES AND NOT WASHING HANDS THAT RESULTS IN HAND CONTAMINATION. INSTRUCTED MANAGER, ALL EMPLOYEES MUST WASH HANDS PRIOR TO FOOD HANDLING. NO BARE HAND CONTACT WITH READY TO EAT FOODS (USE GLOVES, TONGS, SPOONS, SPATULAS ETC.) (CORRECTED DURING INSPECTION - EMPLOYEE STARTS WASHING HANDS AND WEARING GLOVES). CRITICAL VIOLATION 7-38-010 (A)

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND LOW TEMPERATURE DISH MACHINE AT IMPROPER FINAL SANITIZING RINSE OF 0 PPM (CHLORINE) CONCENTRATION. INSTRUCTED TO FIX. A MECHANICAL DISH WASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). MUST PROVIDE ADEQUATE SANITIZER CONCENTRATION OF 25 PPM AT F, 50 PPM AT F, 100 PPM AT F. DISH MACHINE IS TAGGED "HELD FOR INSPECTION". INSTRUCTED NOT TO USE UNTIL REPAIRED (CORRECTED DURING INSPECTION - TECHNICIAN ON SITE. DISH MACHINE FINAL SANITIZING RINSE NOW AT 100 PPM). CRITICAL VIOLATION 7-38-030

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: FOUND EXPOSED HANDSINK IN REAR PREP/COOKING AREA NOT MAINTAINED. EXPOSED HAND SINK IS CLOGGED. UNABLE FOR EMPLOYEE/FOOD HANLDER TO WASH THEIR HANDS. INSTRUCTED TO FIX. (CORRECTED DURING INSPECTION - EMPLOYEE UNCLOGGED EXPOSED HANDSINK DRAINPIPE) CRITICAL VIOLATION 7-38-030

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: DURING INSPECTION, FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (EG CHICKEN, BEEF, SANDWICHES, SOUPS, COOKED RICE ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. (CORRECTED DURING INSPECTION - A CERTIFIED FOOD MANAGER SHOWED UP AN HOUR LATER) SERIOUS VIOLATION 7-38-012

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE AND PREP SHELVES IN REAR PREP/COOKING AREA, MUST CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF DISH MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS ALONG THE WALLS WITH GREASE AND FOOD DEBRIS, UNDERNEATH COOKING EQUIPMENT, ALONG THE WALLS AND IN ALL CORNERS, BEHIND COOLERS AND FREEZERS IN REAR PREP AREA AND FLOOR INSIDE BOILER ROOM MUST BE KEPT CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED FAUCET NECK (RIGHT SIDE) AT 3 COMPARTMENT SINK IN REAR DISH WASHING AREA IN POOR REPAIR WITH EXCESSIVE LEAK AND A PLASTIC WRAPPED AROUND THE SAID FAUCET NECK. INSTRUCTED TO REPAIR.-------MUST PROVIDE 3 WORKING DRAIN STOPPERS FOR 3 COMPARTMENT SINK IN REAR DISH WASHING AREA.---------MUST REPAIR INOPERABLE CEILING VENT INSIDE WOMEN'S WASHROOM.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND UNUSED ARTICLES STORED INSIDE BOILER ROOM. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: Found walk in cooler unable to maintain proper temperature. Walk cooler temperature found @44.3F. Found reach in prep cooler in front of kitchen unable to maintain proper temperature. Air temperature in prep cooler is 50.3F. Operator removed or discarded all items in both coolers during inspection. Must repair and maintain temperature of 40F or less. Technician repaired walk in cooler and prep cooler during inspection. Air temperature is 34.3F in walk in cooler. Air temperature is 35.6F in prep cooler. Critical violation 7-38-005(a).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Found the following potentially hazardous foods at improper temperatures in the walk in cooler: 7lbs of sliced ham @ 44.9f; 6lbs of raw eggs ranging 44.1f-44.8f; 2lbs of chili @ 43.9f; 2.2lbs of corn beef hash @ 44.8f; 4lbs of rice @ 44.6f; 3lbs of liquid egg whites @ 43.1f; 6lbs of meat sauce @ 43.9f; 2lbs of fettucini @ 45.1; 3lbs of spaghetti @ 44.1f; 40lbs of sirloin 43.9f; 3.3 lbs of pork 43.9f; 30lbs of ground beef @ 44.3f; 6lbs of beans @ 44.8f; 6lbs of waffle batter @ 44.1f; 2 lbs of raw chicken @ 45.2f; 2lbs of taco meat @ 44.6f; 2.5f of meatloaf @ 44.7f; and 20lbs of pancake batter @ 48.1f. Found the following potentially hazardous foods at improper temperatures in the reach in prep cooler in kitchen area: 2lbs of chorizo @ 50.7f; 5 raw eggs (1/2lb) @ 52.3f; 1lbs of mozzarella cheese @ 48.2f; 1lb of cheddar cheese @ 44.6f; 2lbs of diced ham @ 48.2;and 2lbs ham steak @ 44.1f. Operator voluntarily discarded all denatured foods during inspection. Advised potentially hazardous foods must be held at 40f or less (or 140f or higher). Critical violation 7-38-005(a).

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: Found 1-2 inch gap along bottom of front, west exterior door. All exterior doors must be tight fitting to prevent pest entry. Must repair and maintain same. Serious violation 7-38-020.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Found thermometer on outside of walk in cooler in disrepair. Must repair or replace. Must maintain same. Found broken gasket on walk in cooler door. Must repair/replace. Must maintain same.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS UNDER AND BEHIND ALL EQUIPMENT IN KITCHEN AND STORAGE AREAS NOT CLEAN, INSTRUCTED TO CLEAN AND BETTER MAINTAIN DAILY,

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAKING PIPES UNDER THREE COMPARTMENT SINK, AND ATTACHED HOSE TO THREE COMPARTMENT SINK IN POOR REPAIR, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS UNDER AND BEHIND ALL EQUIPMENT IN KITCHEN AND STORAGE AREAS NOT CLEAN, INSTRUCTED TO CLEAN AND BETTER MAINTAIN DAILY,

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAKING PIPES UNDER THREE COMPARTMENT SINK, AND ATTACHED HOSE TO THREE COMPARTMENT SINK IN POOR REPAIR, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,

FOOD HANDLER REQUIREMENTS MET - Comments: FOUND TWO EMPLOYEE WITHOUT FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS UNDER AND BEHIND ALL EQUIPMENT IN KITCHEN AND STORAGE AREAS NOT CLEAN, INSTRUCTED TO CLEAN AND BETTER MAINTAIN DAILY,

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS/CEILING VENTS IN KITCHEN AND DINING AREAS NOT CLEAN, INSTRUCTED TO CLEAN DAILY,

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAKING FAUCET AT THREE COMPARTMENT SINK, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: IN USE LOW TEMP DISH MACHINE NOT SANITIZING ON FINAL RINSE CYCLE, NO CHLORINE SOLUTION BEING DISPENSED INTO MACHINE AT THIS TIME OF INSPECTION, TO PROPERLY SANITIZE DISHES, INSTRUCTED MACHINE MUST HAVE 100PPM OF SANITIZING SOLUTION ON FINAL RINSE CYCLE. TAGGED, INSTRUCTED TO RESTRICT USE UNTIL REPAIR, INSTRUCTED TO SET THREE COMPARTMENT SINK UP TO WASH, RINSE AND SANITIZE. CRITICAL CITATION ISSUED: 7-38-030.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS UNDER AND BEHIND ALL EQUIPMENT IN KITCHEN AND STORAGE AREAS NOT CLEAN, INSTRUCTED TO CLEAN AND BETTER MAINTAIN DAILY,

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS/CEILING VENTS IN KITCHEN AND DINING AREAS NOT CLEAN, INSTRUCTED TO CLEAN DAILY,

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAKING FAUCET AT THREE COMPARTMENT SINK, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO CLEAN AND REPAINT RUSTY METAL SHELVES ABOVE 3 COMPARTMENT SINK/DISH MACHINE RACK IN REAR DISH WASHING AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAINS IN REAR PREP AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER AND SIDES WITH DUST ACCUMULATION INSIDE WALK IN COOLER.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO PROVIDE END CAPS FOR LIGHT SHIELD INSIDE WALK-IN COOLER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED ON TOP STORAGE SHELVES IN REAR PREP AREA TO PREVENT PEST HARBORAGE.

FOOD HANDLER REQUIREMENTS MET - Comments: FOUND NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND PREP COOLER WITH POTENTIALLY HAZARDOUS FOODS IN PREP/COOKING AREA NOT MAINTAINING PROPER TEMPERATURE, WITH AN AIR TEMPERATURE OF 51.8F. INSTRUCTED TO REPAIR. MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. CRITICAL VIOLATION 7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE PREP COOLER IN PREP/COOKING AREA. NOTED GROUND BEEF INTERNAL TEMPERATURE OF 50.5F, CHORIZO AT 48.9F, SOUR CREAM AT 48.7F, CORNED BEEF HASH AT 49.6F, REFRIED BEANS AT 54.3F, PANCAKE BATTER AT 54.5F, EGG BATTER AT 52.5F, DICED TOMATOES AT 48.9F, SHREDDED LETTUCE AT 50.8F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS, TOTAL VALUE OF $100.00, TOTAL WEIGHT 20 LBS. CRITICAL VIOLATION 7-38-005(A)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO CLEAN AND REPAINT RUSTY METAL SHELVES ABOVE 3 COMPARTMENT SINK/DISH MACHINE RACK IN REAR DISH WASHING AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAINS IN REAR PREP AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER AND SIDES WITH DUST ACCUMULATION INSIDE WALK IN COOLER.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO PROVIDE END CAPS FOR LIGHT SHIELD INSIDE WALK-IN COOLER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED ON TOP STORAGE SHELVES IN REAR PREP AREA TO PREVENT PEST HARBORAGE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Cutting boards with deep, dark grooves must be sanded/bleached or replaced and repair rusty bottom of shelvings above the 3 compartment sink use a non-toxic finish.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: The following requires a detail cleaning manual can opener and housing attached to food prep table,fan covers inside the walk-in-cooler,sides of hot cooking equipments interior of deep fryer etc.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors are dirty beneath the cooking equipments and prep coolers,clean floors in detail throughout.Elevate stored articles at rear dry storage area to 6" off floor for easier cleaning.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Replace water stained/damaged ceiling tiles in the mens toilet room and remove dusts accumulations on the ventilation covers.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Repair water leak at base of faucet 3 compartment sink and at drain pipe beneath the handsink in the mens toilet room,also provide and maintain 3 adequate working sink stoppers for the 3 compartment sink. Backflow prevention device is required for the ice maker.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Found some food items not properly labeled, dated in reach in freezer, must date and label food items in reach in freezer.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Walk in cooler shelving, and rear storage shelving not clean, need detailed cleaning(crevices).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors under storage shelving in rear kitchen, and storage room not clean, need detailed cleaning(corners).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Walls in walk in cooler that had gaps/openings, shall be repaired/sealed.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Missing light shields in rear kitchen area shall be provided, light shields that were missing end caps in prep area and in kitchen areas, shall be provided.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Exhaust vents(ventilation) in walk in cooler not clean, need detailed cleaning.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INSTRUCTED TO INVERT MULTI-USE UTENSILS OR PUT COVER

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FAUCET IN 3 COMPARTMENT SINK IN POOR REPAIR ,INSTRUCTED TO FIX AND MAINTAIN

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR 2 DOOR PREP COOLER UNCLEAN MUST CLEAN AND MAINTAIN; SHELVES UNDER GRILL UNCLEAN MUST CLEAN AND MAINTAIN; PIPES ABOVE GRILL FULL OF GREASE INSTRUCTED TO DETAIL CLEAN AND MAINTAIN; EXTERIOR BEHIND ICE MACHINE UNCLEAN MUST CLEAN AND MAINTAIN

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR BEHIND ICE MACHINE UNCLEAN MUST CLEAN AND MAINTAIN

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS BEHIND ICE MACHINE NOT CLEAN MUST CLEAN AND MAINTAIN