⚠️ Latest Violations (7)
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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. MUST INVEST IN ADEQUATE STORAGES SHELVES IN FRONT STORAGE CLOSET TO STORE WANTED ITEMS PROPERLY MUST ALSO REPAINT ALL WOOD CHIPPING SURFACES AT FRONT COUNTER AREA
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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. MUST CLEAN ALL TOPS, SIDES AND INTERIOR SURFACES OF ALL COOKING EQUIPMENT, REMOVE ALL GREASE SPILLS, MUST ALSO REPLACE OR CLEAN CUTTING BOARDS
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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. MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, THRU-OUT PREMISES, AND REPLACE BROKEN FLOOR VARIOUS AREAS
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WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST REPLACE STAINED CEILING TILE VARIOUS AREAS THRU-OUT PREMISES
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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. MUST PROVIDE LIGHT REAR STORAGE AREA
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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. MUST REPLACE HANDSINK IN BATHROOM BY PREP AREA, SINK RUSTY, SURFACE NOT SMOOTH AND EASILY CLEANABLE, REPAIR ALL PLUMBING LEAKS, AND PROVIDE 3 SINK STOPPERS AT 3 COMPARTMENT SINK The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. MUST REPAIR VENTILATION IN BATHROOM BY FRONT PREP AREA
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PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 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. MUST REMOVE ALL CLUTTER FROM FRONT STORAGE CLOSET, CLEAN AND BETTER MAINTAIN