BYRONS HOT DOGS

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. ALL CONTAINER IN REACH IN COOLER, AND IN DRY STORAGE./NEED NAMES, DATES,INGREDIENTS,EXP. DATES,CO. ADDRESS ON ALL PREPACKAGE ITEMS ON DISPLAY FOR SALE.

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. NEEDS TO STORE ALL SINGLE SERVICE UTENSILS UPRIGHT. NEEDS TO INVERT ALL POTS AND PAN IN THE KITCHEN.

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. NEEDS TO MAINTAIN ALL RUSTY SHELVES IN WALK IN COOLER AND FREEZER, AND DRY STORAGE. REPLACE ALL PITTED CUTTING BOARDS. ALL LIDS IN GARABAGE CANS NEEDS TO BE COVERED WHEN NOT IN USE.

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. SHELVES IN COOLER AND DRY STORAGE, INTERAL AND EXTERAL NEEDS 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. ALL FLOOR BEHIND ALL COOKING EQUIPMENT,AND UNDER AND AROUND NEEDS DETAIL CLEANING IN WALK IN COOLER,FREEZER, ALL FOOD ITEMS NEEDS TO BE OFF THE FLOOR 6INCH OFF FLOOR.

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. MUST REPLACE ALL CEILING TILES.

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. MUST REPLACE ALL RUSTY VENT COVER OVER THE REAR PREP AREA. HANDLE IN WOMEN BATHROOM NOT WORKING PROPERLY,NEEDS TO REPLACE OR FIX.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.//INSTRUCTED MGMT TO REMOVE ALL UNNECESSARY ARTICLES OFF PREMISES OR PROPERLY STORE AWAY.

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.non food contact surfaces of cooler shelving, storage shelving, not clean need detailed cleaning(crevices).

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 under heavy equipment, cooking equipment, storage shelving, not clean need detailed cleaning(corners).

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, ceilings in food prep areas not clean need detailed cleaning, damaged ceiling tiles in kitchen areas shall be replaced.

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.broken, damaged light shields shall be replaced. light shields in prep areas, dining areas need cleaning.

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.exhaust vents (ventilation)in kitchen prep areas, dining area, and bathrooms needs cleaning.