BEST SUB Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE TYPE AND REPAIR CHEST FREEZER TOPS IN REAR FOOD STORAGE AREA. MUST NOT USE TIN FOIL AS A LINER FOR SHELVING AT THE COOKS LINE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED DAMAGED AND CRACKED FLOOR TILES AT THE DISHWASHING/PREP AREA. NINSTRUCTED TO REPAIR AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED DIRT AND DEBRIS ON KITCHEN FOOD PREPARATION WALLS. MUST CLEAN AND MAINTAIN. OBSERVED PEELING PAINT WALLS IN REAR DISHWASHING AREA. MUST REPAINT AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE STEM THERMOMETER TO MONITOR FOOD TEMPERATURES. MUST PROVIDE THEMOMETER AT THE UPRIGHT REAR MEAT COOLER.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE STEM THERMOMETER TO MONITOR FOOD TEMPERATURES. MUST PROVIDE THEMOMETER AT THE UPRIGHT REAR MEAT COOLER.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.