CRUST TAP ROOM Passes Health Inspection - Chicago Restaurant

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED UNFINISHED WOOD ON THE SHELVING UNITS IN BASEMENT DRY STORAGE AREA. INSTRUCTED THE PERSON IN CHARGE TO FINISH THE WOOD ON THE SHELVING UNITS AND IN BASEMENT DRY STORAGEA AREA TO BE EASILY CLEANABLE AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED UNUSED ITEMS IN BASEMENT NEAR ELECTRICAL ROOM. INSTRUCTED THE PERSON IN CHARGE TO REMOVE ITEMS, KEEP CLEAN, ORGANIZED AND MAINTAIN TO PREVENT POTENTIAL PEST HARBORAGE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED UNUSED ITEMS IN BASEMENT NEAR ELECTRICAL ROOM. INSTRUCTED THE PERSON IN CHARGE TO REMOVE ITEMS, KEEP CLEAN, ORGANIZED AND MAINTAIN TO PREVENT POTENTIAL PEST HARBORAGE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.