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]
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
[multiple violations]
VIOLATION 18 CORRECTED All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF ALL SHELVES, DISPLAY RACKS, COUNTERS, SINKS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPLACE ALL MISSING AND DAMAGED FLOOR TILES IN ALL AREAS. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. ELEVATE ALL STOCK 6' OFF FLOOR IN STORAGE AREAS. The walls and ceilings shall be in good repair and easily cleaned. REPLACE ALL MISSING AND STAINED CEILING TILES IN ALL AREAS. SEAL ALL OPENINGS IN WALLS AND CEILINGS AROUND PIPE FITTINGS, ELECTRICAL OULTLETS ALONG BASEBOARDS ETC IN ALL AREAS. STORE STOCK AWAY FROM WALLS FOR EASY CLEANING AND PEST CONTROL TREATMENT 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. INSTALL VENTILATION IN WASHROOM. 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. REMOVE UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN REAR STORAGE AREAS TO PREVENT PEST HARBORAGE. (UNABLE TO INSPECT ALL AREAS DUE TO CLUTTER).
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