Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Feb 8, 2011 | 100 |
|
Nov 9, 2011 | 100 |
|
Oct 15, 2012 | 100 |
All food not stored in the original container shall be stored in properly labeled containers.Found food items not properly dated, labeled in coolers, freezers, must date and label food items in coolers, freezers.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.Exposed raw wood in walk in cooler, shall be repair, walk in cooler shelving that had peeling paint, shall be repair.cooler shelving that had rust, peeling paint 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 walk in cooler shelving, display cooler shelving not clean need detailed cleaning(crevices),prep table in kitchen need cleaning(lower shelving, gaps). storage shelving in kitchen areas need cleaning, non food contact surfaces of microwave oven need detailed 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, cooking equipment, and prep tables in kitchen prep area not clean need cleaning. Floors under storage shelving[(1st floor, and bsmt.need cleaning(corners)].
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.Walls that had peeling paint in kitchen prep area, shall be repair, wall by 3 compartment sink not clean needs detailed cleaning.Wall by rear prep area needs cleaning.
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 shields in prep areas were missing end caps, shall provide end caps to all light shields in prep areas.Display coolers were missing light shields, shall be provided. Missing light shields in front prep area, storage area in bsmt., shall be provided.
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 hood above stove needs detailed cleaning had excess grease build up, exhaust vents ventilation in kitchen prep areas, coolers need cleaning.
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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.Stock items must be stored six inches off of floor to prevent pest harborage.
Floors behind reach in cooler in sales floor area not clean needs detailed cleaning(corners).
Storage shelving, and lower prep table shelving that had cardboard lining in prep area, shall be removed, and clean shelving.
Wall by staircase leading to bsmt., that had holes, peeling plaster, shall be repaired/sealed.
INSTRUCTED TO SEAL HOLE ON WALL UNDERNEATH EXPOSED HAND WASH SINK AT THE REAR.--------MUST CLEAN AND MAINTAIN CEILING VENT COVER ABOVE PREMISE.
INSTRUCTED TO DETAIL CLEAN THE FOLLOWING; INSIDE DISPLAY FREEZER AND MAINTAIN FREE OF DIRT AND DEBRIS, DISPLAY COOLER MAINTAIN FREE FROM RUST,CLEAN COOKING EQUIPMENT-CHEESE GRINDER, COOKING STOVE AND PANNINI GRILL.
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