GEORGE'S RESTAURANT Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND MAINTAIN MANUAL CAN OPENER AND HOUSING ATTACHED AT FOOD PREP TABLE,HOOD/FILTERS ABOVE COOKING EQUIPMENTS,FAN COVERS INSIDE ALL COOLERS ETC.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR AND MAINTAIN SECTION OF CEILING AT REAR NEAR THE HOOD TO SMOOTH,EASILY CLEANABLE SURFACES AND REMOVE DUSTS ACCUMULATIONS ON CEILING FANS IN CUSTOMER DINING AREAS.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR AND MAINTAIN WATER LEAK AT DRAIN PIPE BENEATH THE KITCHEN 3 COMPARTMENT SINK,REPAIR WATER LEAK AT BASE OF URINAL IN MENS TOILET ROOM.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE AND MAINTAIN A VISIBLE THERMOMETER INSIDE THE WALK-IN-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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST CLEAN AND ORGANIZE BASEMENT STORAGE AREA,REAR CLOSET NEAR THE EXIT DOOR AND REMOVE UNNECESSARY ARRTICLES DUE TO POTENTIAL PEST HARBORAGE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST CLEAN AND ORGANIZE BASEMENT STORAGE AREA,REAR CLOSET NEAR THE EXIT DOOR AND REMOVE UNNECESSARY ARRTICLES DUE TO POTENTIAL PEST HARBORAGE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.