TOAST

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.BOTTOM OF FOOD PREP TABLE NEXT TO COOKING EQUIPMENTS IS RUSTY MUST REPLACE/REPAIR USING A NON-TOXIC FINISH,EXTERIOR OF GREASE TRAP IN BASEMENT NEEDS A DETAIL CLEANING.

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 ALONG WALLS AND IN ALL CORNERS INCLUDING BASEMENT REQUIRE A DETAIL CLEANING.

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 ALONG DRY STORAGE SHELVINGS MUST REPAIR TO SMOOTH,EASILY CLEANABLE SURFACES AND SEAL OPENINGS AROUND PLUMBING/ELECTICAL FIXTURES.

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.THE 3 COMPARTMENT SINK AT DISHROOM IS LOOSE AT WALL AREA MUST REPAIR,CLEAN VENTILATION COVERS,FAN BLADES TO REMOVE DUST BUILD-UP.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.CLEAN,ORGANIZE BASEMENT AREAS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.

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. EXTERIOR OF STORAGE EQUIPMENTS AGAINST WALL AT FRONT PREP AREA WITH EXCESS DUST NEEDS CLEANING. EXPOSE HAND WASH SINK AT FRONT AND REAR WITH FOOD AND GREASE ,AND TOILET BOWLS AND INSIDE SEAT COVERS, ALL NEEDS CLEANING.

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 REPAIR SLOW DRAINING AT EXPOSE HAND WASH SINK IN KITCHEN AND AT FRONT PREP AREA.REPAIR LEAKING FAUCET ON 3COMP.SINK AT DISH MACHINE ROOM. 3COMP. SINK AT FRONT PREP AREA TILTING AND NOT LEAVING WATER BEHIND IN THE SINK,INSTRUCTED TO REPAIR.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE UNNECESSARY CLUTTERS LEFT ON MEAT SLICER AT DISH MACHINE ROOM,CANNOT BE USED AS STORAGE DEVICE.