CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
[multiple violations]
FACILITIES TO MAINTAIN PROPER TEMPERATURE
[multiple violations]
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVERING INSTALLED, DUST-LESS CLEANING METHODS USED
[multiple violations]
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
[multiple violations]
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
[multiple violations]
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
[multiple violations]
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. 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. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. The walls and ceilings shall be in good repair and easily cleaned. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. 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.
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. ALL ITEMS THROUGHOUT BASEMENT MUST BE STORED ELEVATED AND ORGANIZED AND ALL UNNECESSARY ITEMS REMOVED FROM PREMISES. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. TALL, TWO DOOR REACH-IN COOLER FOUND AT 45.8F. MUST MAINTAIN AT 40F OR BELOW. All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FRONT EXIT DOOR NOT RODENT PROOF WITH OPEN ONE INCH GAP ON BOTTOM OF DOOR AND REAR EXIT DOOR WITH OPEN GAP ON TOP SEAL OF DOOR. MUST MAKE ALL TIGHT FITTING. 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. TABLE TOP CAN OPENER RUSTY. MUST REMOVE OR REPLACE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. RUSTY AND FOOD ENCRUSTED METAL SHELVING IN WALK-IN COOLER. MUST CLEAN AND REMOVE RUST. MUST INSTALL SPLASH GUARDS AT FRONT 'BARISTA' PREP AND AT DISH MACHINE/KITCHEN PREP EXPOSED HAND SINKS. EXTERIOR DOOR OF WALK-IN COOLER DIRTY/RUSTY. MUST CLEAN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR TWO DOOR TALL REACH-IN COOLER DIRTY WITH STRONG PAINT ODOR. MUST CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR OF WALK-IN COOLER WITH DIRT/DEBRIS. MUST CLEAN. The walls and ceilings shall be in good repair and easily cleaned. WALL BEHIND COOKS LINE WITH OPEN SEAMS, CREVICES BETWEEN METAL. MUST SEAL.
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