BEST STEAKHOUSE

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. WALK IN COOLER NOT WORKING, COOLER EMPTY AT THIS TIME. COOLER COMPRESSOR IS BROKEN. COOLER IS TAGGED BY CDPH AT THIS TIME. FAX CDPH AT (312) 746-4240 WHEN WALK IN COOLER IS REPAIRED. NO CITATION ISSUED.

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 FOOD BUILD UP ON EXTERIOR OF DISHMACHINE AND ON LOWER SIDE OF DISHMACHINE DRAINBOARDS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

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 WATER STAINED CEILING TILES ABOVE DINING AREA. MUST REPLACE ALL DAMAGED CEILING TILES.

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. PREP AREA HANDWASH BOWL FAUCET LEAKING AND 2-COMPARTMENT SINK HOT WATER HANDLE LEAKING. MUST REPAIR AND MAINTAIN SINKS.

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. OBSERVED STEAKS STORED IN PLASTIC GROCERY BAGS IN THE PREP COOLER. MANAGEMENT INSTRUCTED TO USE DURABLE, FOOD GRADE STORAGE BAGS.

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. DETAIL CLEAN THE FOLLOWING: EXTERIOR OF ALL COOKING EQUIPMENT (GREASE BUILDUP AND FOOD DEBRIS), PAINTED SHELVES ACROSS FROM THE GRILL, STORAGE SHELVES IN THE REAR PREP AREA, INTERIOR OF PREP COOLERS, DRY FOOD STORAGE CONTAINERS, PREP TABLES THROUGHOUT.

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. DETAIL CLEAN THE FLOOR IN THE PREP AREAS.

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. DETAIL CLEAN THE GREASE AND FOOD DEBRIS ON THE WALLS OF BOTH PREP AREAS. REPAINT ALL PAINTED SURFACES IN THE PREP AREAS.