The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS IN KITCHEN,BAR AREAS ARE DIRTY,DETAIL CLEAN FLOORS THROUGHOUT THE PREMISES. The walls and ceilings shall be in good repair and easily cleaned.FOUND PEELING DUST,DEBRI ON SHELVING FROM EXPOSED BRICK IN LIQUOR STORAGE ROOM-MUST REPAIR TO SMOOTH,EASILY CLEANABLE SURFACE. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL KITCHEN COOKING EQUIPMENTS STOVES,OVEN,DEEP FRYERS,COOLERS,SHELVINGS REQUIRE DETAIL CLEANING INCLUDING BEHIND FRONT BAR AREAS. 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.WATER LEAKING AT BASE OF FAUCET AT EXPOSED HANDSINK IN KITCHEN AND HOOD/FILTERS REQUIRE DETAIL CLEANING. 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.REMOVE ALL CLUTTER FROM PREMISES INCLUDING BUILDING MATERIALS AT REAR DOOR HALLWAY,MILK CRATES IN KITCHEN.
Floor behind equipment and along wallbase through-out premises not cleaned. Instructed to detail clean daily. Exposed handsink next to three compartment and cooking equipment. Instructed to install SPLASH GAURD on both sides of exposed handsink. Cooking equipment interior and exterior not cleaned. Instructed to detail clean and sanitize
Restaurant representatives - add corrected or new information about Division Ale House, 1942 W Division St, Chicago, IL 60622 »