Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Feb 4, 2010 | 100 |
|
Sep 21, 2011 | 100 |
|
Aug 14, 2012 | 100 |
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.non food contact surfaces of front counter diplay unit shelf for pastries in state of disrepair(broken)shall be replaced.peeling paint of counter by coffee machine shall be repair.
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, ice storage bin need detailed cleaning.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors in rear storage areas under storage shelving need cleaning(corners)
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.walls, ceiling tiles in kitchen prep areas need cleaning.ceiling in bathroom had peeling paint.
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.light shield in prep areas, storage areas not clean need detailed cleaning.
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 prep areas, storage areas, and coolers need cleaning.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN STAINS AND DEBRI9S ON THE FOLLOWINGS: TOILET SEAT AND TOILET BOWLS IN THE RESTROOMS,MOP SINK, STORAGE CABINETS UNDER COUNTERS AT CORNER ENTRANCE OF PREP AREA, DRY FOOD CONTAINER LID COVER,AND PREP TABLE AT FRONT OF ICE MACHINE.
All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO PROVIDE LABEL ON DRY FOOD CONTAINER.
The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REPAIR OPENING ON WALL BY RESTROOM DOOR POST,AND ON CEILING TILES IN NUMBER ONE RESTROOM.
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. INSTRUCTED TO REMOVE UNUSED EQUIPMENTS AND CARD BOXES AT REAR TO REDUCE CLUTTER.
MUST REMOVE EMPLOYEES PERSONAL BELONGS SUCH AS COATS,HAND BAGS,ETC HANGING ALOVER REAR PREP AREA BY READY TO EAT FOODS BY HOOD.
OBSERVED FOOD/DUST BUILD UP ON FLOOR UNDER EQUIPMENT AT FRONT PREP STATION. MUST CLEAN AND MAINTAIN FLOOR UNDER AND AROUND ALL EQUPIMENT AND ALONG CORNERS THROUGHOUT.
OBSERVED LEAKS AT 3-COMPARTMENT SINK FAUCET (AT BASE) AND AT FRONT PREP AREA HANDWASH BOWL FAUCET. MUST REPAIR AND MAINTAIN SINKS.
OBSERVED PLASTIC ICE SCOOP CRACKED, BY HANDLE. MUST REPLACE ICE SCOOP.
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