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. All storage areas need detail cleaning. All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. Found approx 200 rodent droppings in various areas of business. Droppings found under customer seating area, behind bar on both levels, though out basememet storage areas. Also instructed to seal all holes and rodent proof all outer door openings. Also found evidence of rodents in food prep areas under equipment and on stock shelves. ALSO LIVE RODENT NOTICED BEHIND DJ BOOTH. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Proper ice ben covers needed on ice bens, wooden shelves need painting. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All stock and storage shelves, shelves behind both bars, interior of ice bins, reachin coolers and cooking equipment all need detail cleaning. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floors under and around equipment not clean. Also seal all holes and openings. 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. Faucet leaking on three comp sink behind bar. All employees shall be required to use effective hair restraints to confine hair.
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.ABATED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.ABATED. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ABATED. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.ABATED. 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.ABATED. 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.ABATED. All employees shall be required to use effective hair restraints to confine hair.ABATED.
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