⚠️ Latest Violations (4)
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FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED PREMISES USING PLASTIC BAGS AS STOPPERS IN 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO NOT USE PLASTIC BAGS AND PROVIDE STOPPERS (X3) AT 3-COMPARTMENT SINK.
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FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED DUST/DEBRIS BUILD UP INSIDE USUSED REACH IN PREP COOLER AND FOOD DEBRIS ON EXTERIOR OF DISHMACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
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FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED HOLES IN FLOOR TILES UNDER DISHMACHINE DRAINBOARDS AND BY COFFEE STATION. MUST REPLACE ALL DAMAGED FLOOR TILES/KEEP FLOOR CLEAN AND DRY.
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VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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. 1-COMPARTMENT SINK HOT WATER HANDLE STRIPPED/LOOSE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK.