Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Feb 25, 2010 | 100 |
|
Apr 1, 2011 | 100 |
|
Apr 12, 2012 | 0 |
|
Apr 25, 2012 | 100 |
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 canopy no clean needs detailed cleaning, exhaust vents(ventilation ) in kitchen, and womans bathroom need cleaning.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.rear storage shelving had exposed raw wood 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 storage shelving, cooler shelving need cleaning.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors under heavy equipment,rear storage shelving need cleaning(corners).
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.peeling paint in employee bathroom shall be repair.
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. REAR 3 COMPARTEMENT SINK IN STORAGE AREA NOT MAINANTAINED NO COLD WATER IS PROVIDED, INSTRUCTED TO PROVIDE IT,ALSO PROVIDE A GREASE TRAP FOR UNDER THE SINK.REROUTE DISCHARGE HOSE FOR THE DISHMACHINE.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN EXTERIOR OF COOKING EQUIPMENT,REMOVE SPIDER WEBS FROM VENT COVER.KEEP ALL SINKS FREE OF DEBRIS.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED A ONE BURNER STOVE NOT UNDER THE VENTIILATION.INSTRUCTED TO REMOVE IT OR PROVIDE HOOD WITH VENTILATION.
The walls and ceilings shall be in good repair and easily cleaned. SEAL WALL THROUGHOUT THE PREMISES, SPECILLY SOUTH-EAST CORNER.REMOVE PEELING PAINT FROM CEILING IN WALK-IN COOLER. ALSO REMOVE RUST AND REPAINT AREA.FOOD GRADE APPROVAL PAINT.
WE(MANAGER/OWNER AND I)OBSERVED EVIDENCE OF RODENT DROPPINGS IN DIFFERENT LOCATIONS OF PREMISES.KITCHEN:UNDER AND BEHIND THE SHELF,SOUTH-EAST SIDE,UNDER THE DISH MACHINE,BEHIND THE WHITE COOLER, ALONG NORTH THE WALL,AND BEHIND THE ICE MACHINE.REAR STORAGE: ALONG THE WALLS AND INSIDE THE CLOSET(CLUTTERD), BY THE REAR DOOR. INSTRUCTED TO REMOVE DROPPINGS,CLEAN AND SANITIZE ALL AREA MENTIONED, IF NEEDED CONTACT PEST CONTROL.APPROX.30 OR MORE DROPPINGS. REMOVE CLUTTER FROM REAR SAID STORAGE, ELEVATE ITEMS 6' OFF THE FLOOR. SERIOUS VIOLATION:7-38-020 HOOOO77795-10
REMOVE ICE BUILD-UP FROM INSIDE THE WHITE CHEST FREEZER,ALSO CLEAN FOOD STAINS.CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT (DEBRIS).
OBSERVED ONE BURNER UNIT NOT INSTALLED UNDER THE VENTILATION/HOOD, INSTRUCTED TO PROVIDE VENTILATION OR REMOVE UNIT.
REMOVE GREASE BUILD FROM FLOOR UNDER THE COOKING EQUIPMENTS.ALSO CLEAN FLOOR THROUGHOUT THE KITCHEN, SPECIALLY CORNERS AND ALONG WALLS.
OBSERVED ONE BURNER UNIT NOT INSTALLED UNDER THE VENTILATION/HOOD, INSTRUCTED TO PROVIDE VENTILATION OR REMOVE UNIT.
REMOVE ICE BUILD-UP FROM INSIDE THE WHITE CHEST FREEZER,ALSO CLEAN FOOD STAINS.CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT (DEBRIS).
REMOVE GREASE BUILD-UP FROM FLOOR UNDER THE COOKING EQUIPMENT. ALSO CLEAN FLOOR THROUGHOUT THE KITCHEN, SPECIALLY CORNERS AND ALONG WALLS.
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