CHARTWELLS THOMPSON HOSPITALITY Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NOTED THE SHELVING IN THE DRY STORAGE ROOM DIRTY. MUST CLEAN AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: NOTED OPENINGS INTO THE FLOOR AND WALL BASE IN THE KITCHEN BEHIND COOKING EQUIPMENT AND IN THE TEACHERS LOUNGE BEHIND THE REFRIGERATOR. MUST SEAL TO PREVENT ENTRY POINT FOR PESTS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: NOTED OPENINGS INTO THE FLOOR AND WALL BASE IN THE KITCHEN BEHIND COOKING EQUIPMENT AND IN THE TEACHERS LOUNGE BEHIND THE REFRIGERATOR. MUST SEAL TO PREVENT ENTRY POINT FOR PESTS.

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.