Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
No violation noted during this evaluation. | Jan 5, 2010 | 100 |
|
Oct 22, 2010 | 0 |
|
Oct 29, 2010 | 100 |
|
Oct 7, 2011 | 100 |
|
Jul 17, 2012 | 100 |
All dish washing facilities must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. The three compartment sink is leaking due to two cracks in the sink, re weld the stainless steel with the same metal or replace the sink so it is smooth, sanitary and no longer leaks.
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. Air dry all multi-use dispensing and cutting equipment after sanitizing. A copy of the related I.D.P.H. technical bulletin was left on premises.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Regrout the floors under the steam kettle and dish machine so they are smooth and sanitary, and clean the grout throughout the kitchen until it comes clean from corner to corner.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Seal the raw wood above the pastry sink.
The walls and ceilings shall be in good repair and easily cleaned. Repair the damaged wall behind the pastry sink.
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. Clean and maintain the ice scoop holder.
The ice scoop holder is now clean.
The sink was re-welded and no longer leaks.
Corrected.
The raw wood above the pastry sink has been sealed.
The floors under the steam kettle and dish machine are smooth and sanitary.
The damaged wall behind the pastry sink was repaired.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE ICE MACHINE HAS A DIRTY DOOR INTERIOR AND SOME RUST ON THE METAL INTERIOR LIP; WASH, RINSE, SANITIZE AND REPAIR THE ABOVE ITEMS SO THEY ARE SMOOTH, SANITARY AND EASY TO MAINTAIN.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. SOME FOOD AND GREASE BUILDUP FOUND BENEATH THE HOT LINE EQUIPMENT NEEDS TO BE CLEANED.
THE THREE COMPARTMENT SINK HAS A SMALL LEAK, REPAIR THE PIPE.
The walls and ceilings shall be in good repair and easily cleaned. THE WALLS AND CEILINGS IN THE KITCHEN AND AROUND THE WALK IN COOLER COILS ARE DUSTY AND DIRTY; WASH, RINSE AND SANITIZE THE WALLS AND CEILINGS. RESET AND/OR REPLACE THE THE LOOSE AND MISSING CEILING TILES IN THE KITCHEN.
MUST DETAIL CLEAN INTERIOR OF FRYER AT KITCHEN.ALSO MUST DEFROST WALK-IN FREEZER TO REMOVE ICE BUILD UP.MUST DETAIL CLEAN UPRIGHT FAN AT KITCHEN TO REMOVE EXCESS DUST BUILD. ALSO REMOVE DUST FROM VENT COVERS AT ALL STAFF RESTROOMS.
MUST CLEAN FLOORS UNDER HEAVY COOKING EQUIPMENT AT KITCHEN.
MUST REPLACE WATER DAMAGED CEILING TILES ABOVE DRY STORAGE AREA.
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Distance |
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