Breaker's Pantry

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.//FACILITIE UNABLE TO MAINTAIN PROPER AIR TEMPERATURE OBSERVED REACH IN COOLER IN REAR OF STORE 5 DOOR COOLER AIR TEMP AT 45.3F/INSTRUCTED MGMT TO REMOVE ALL FOOD ITEMS OUT OF COOLER ABOVE 40 F/NOT TO USE UNTILE REINSPECTED BY DEPT. OF HEALTH.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less.//OBSERVED FOOD ITEMS AT IMPROPER TEMPS (HOT DOGS,EGGS,3GAL.MILK,2 1/2 GAL.2% MILK,BACON,BOLONE,FRENCH DIP ,UNSALTED BUTTER)44.9F-46.9F/MGMT VOLUNTEERED TO PROPERLY DISCARD FOOD ITEMS $200.50/50LBS

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.//MUST PAINT ALL RAW WOODEN SHELVES OVER 3COMP SINK,REPAINT CHIPED PAINTED WOODENSHELVES IN STORE & IN REAR STORAGE AREA

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage.//SOME SHELVES IN COOLERS, DRY STORAGE AREA IN STORE,REAR STORAGE AREA ,FAN COVERS IN REACH IN COOLERS,

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.//FLOOR UNDER AROUND STOCK ,EQUIPMENT NEED DETAIL CLEANING/MUST STORE ALL STOCK 6" OFF FLOOR WHEN IN STORAGE & ON DISPLAY IN STORE./MUST REMOVE PIPS LINE IN FLOOR IN LAST AILE

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS IN REAR AREA AROUND HOT WATER TANK,3COMP SINK NEED DITAIL CLEANING OR REPAINT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: 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.//NEED TO REPLACE LIGHT SHIELDS IN POOR REPAIR IN REAR AREA.,RESTROOM.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters.//NEED SELFT CLOSEING DOOR ON RESTROOM.

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.//MUST REPAIR LEAKING PIP UNDER 3COMP.SINK WATER,REPAIR HOT WATER HANDLE ON EXPOSED HAND BOWL IN REAR AREA,NEED GREASE TRAP UNDER 3COMP. SINK IN REAR AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.//MUST REMOVE ALL UNNECESSARY ARTICLES OFF PREMISES.