⚠️ Latest Violations (4)
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FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS WITH DEEP GROOVES MUST BE REPLACED. OPEN GAP ON A RUBBER GASKET OF HOT-HOLDING UNIT DOOR IN 16TH FLOOR KITCHEN, MUST BE FIXED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
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FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOLLOWING ISSUES MUST BE ADDRESSED: CLEAN INTERIOR PANELS OF ICE MACHINES AT SATELLITE KITCHENS, DE-LIME EXTERIOR OF DISHMACHINE AT MAIN KITCHEN, CLEAN DUSTY FAN GUARDS OF MOST COOLERS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
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VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTICED A LEAK AT ELBOW PIPE OF PREP SINK AT 16TH FLOOR KITCHEN-MUST FIX. 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.
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PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ANY CLUTTER UNDER PREP SINKS THRU-OUT PREMISES MUST BE REMOVED/MINIMIZED OR BETTER ORGANIZED, TO PREVENT PEST HARBORAGE. 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.