NO CERTIFIED MANAGER, VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE OR PROOF OF ENROLLMENT IN CLASS ON PREMISES ART TIME OF INVESTIGATION-CITATION ISSUED-SERIOUS INSPECTION REPORT SUMMARY NOT POSTED IN PLAIN VIEW OF CUSTOMERS-CITATION ISSUED-SERIOUS CLEAN THE FOLLOWING: HOOD & FILTERS, INTERIOR CABINETS & EXTERIORS OF DEEP FRYERS, GRILL, INTERIORS & EXTERIORS OF ALL COOLERS & FREEZER, PREP TABLES, SHELVES, SINKS, MOP SINK & BUCKET AND ALL OTHER UNCLEAN SURFACES THROUGHOUT DETAIL CLEAN ALL FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT CLEAN WALLS AND CEILKINGS THROUGHOUT WHERE NEEDED. CLEAN LIGHT SHIELDS THROUGHOUT. REPAIR VENTILATION IN WASHROOM All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. REFRAIN FROM USING EXPOSED HAND SINK AS A STORAGE UNIT, MUST REMAIN ACCESSIBLE FOR USE
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