All dishwashing machines 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. above violation still remaining at this time of license reinspection on 7/19/2010. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. above violation has been corrected at this time of license re-inspection on 7/19/2010. 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. above violation has been corrected at this time of license re-inspection on 7/19/2010. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. above violation still remaining at this time of license re-inspection on 7/19/2010. The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. above violation still remaining at this time of license re-inspection on 7/19/2010. 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. above violation has been corrected at this time of license re-inspection on 7/19/2010. 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. above violation has been corrected at this time of license re-inspection on 7/19/2010.
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO SANIATOIN CERTIFICATE OR PROVE OF ENROLLMENT FOUND OFACITY AT THE TIME OF INSPECTION,NO CITATION ISSUED, NO FOOD ON PREMISES,NOT OPERATING AT THE TIME OF INSPECTION. MANAGEMENT HAVE NOT PASSED LICENSE INSPECTION SINCE 2010 FOR WHOLE-SALE .INSTRUCTED TO HAVE SOMEONE ENROLL IN SANITATION CLASS. The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO SEAL OPENINGS ON WALS IN THE RESTROOM BEHIND AND AT CORNER OF TOILET TANK. The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. NO OUTSIDE DUMPSTER CONTAINER FOUND ON PREMISES AT THIS TIME,AGAIN NO CITATION ISSUED FOR ABOVE REASONS.INSTRUCTED TO PROVIDE. 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. MUST PROVIDE DRAIN HOSE ON PIPE UNDER TWO (2) COMP.SINK AND ROUTE DIRECTLY TO FLOOR DRAIN.REPAIR FAUCET DRIPPING ON SAME SINK,AND PROVIDE DRAIN BOARD OR DRAIN SHELF ON THREE COMP. SINK. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPAIR RUST AND PAINT PEELING ON EXPOSE HAND WASH SINK AND ON STORAGE SHELVES.
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