⚠️ Latest Violations (4)
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FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage.MUST CLEAN AND SANITIZE MEAT CUTTING MACHINES AT MEAT CUTTING ROOMS. MUST CLEAN AND REMOVE ALL DUST FROM FAN GUARD COVERS AT WALK-IN COOLERS.
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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 ALL FLOORS AT WALK-IN COOLER AND FREEZERS AS WELL AS ALL FLOOR DRAINS IN SAME.
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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 REPAIR BOTTOM OF WALL NEXT TO RECEIVING/SHIPPING DOOR SO IT IS SMOOTH AND EASILY CLEANABLE.
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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 REPAIR LEAKY HOT WATER FAUCET HANDLE AT EXPOSED HANDSINK IN MEAT CUTTING ROOM.