I.H.O.P. Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST CLEAN AND MAINTAIN HANDSINK;MUST PROVIDE DISPENSER FOR PAPER TOWELS AT HANDSINK;INTERIORS/EXTERIORS OF ALL COOLERS/FREEZERS UNCLEAN, ALSO WORN OUT GASKETS. MUST DETAIL CLEAN EQUIPMENT AND REPLACE GASKETS. REPLACE MISSING SPOOLS FOR TOILET TISSUE DISPENSERS IN WASHROOMS.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CHOPPING BOARDS UNCLEAN,MUST CLEAN AND MUST STORE IN CLEAN SHELVES OR STORAGE AREA;ALL SHELVES AND COUNTERTOPS IN KITCHEN AND WAITSTATION MUST BE CLEAN;INSIDE GARBAGE CONTAINER MUST BE PROVIDED WITH LID AND MUST BE CLEAN;TOP OF DISHMACHINE UNCLEAN,MUST BE CLEAN AND MAINTAIN;SHELVES IN FRONT AREA WITH DIRTY DISHES MUST BE DETAIL CLEAN AND MAINTAINED.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR ALL AROUND ,BEHIND AND UNDER COOKING EQUIPMENT UNCLEAN WITH ACCUMULATED AND ENCRUSTED DEBRIS,MUST DETAIL CLEAN;FLOOR IN 2ND FLR STORAGE AREAS UNCLEAN,MUST BE CLEAN;FLOOR DRAINS IN DISH AREA AND IN REAR BESIDE WALK-IN FREEZER MUST BE CLEAN;FLOOR IN REAR AREA -BOILER,ICE MACHINE AND WALK IN FREEZER AREA UNCLEAN,MUST BE CLEAN;GROUND AREA AT THE REAR GARBAGE CORRAL WITH ACCUMULATED LEAVES AND BROKEN CEMENT, ALSO UNCLEAN, MUST BE CLEAN;FLOOR IN DISHWASHING AREA AND BY ICE MACHINE IN POOR REPAIR (CRACKED/BROKEN TILES, PITTED CONCRETE) MUST BE REPAIRED AND MAINTAINED, FLOOR MUST BE SMOOTH AND EASY TO CLEAN.

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: The walls and ceilings shall be in good repair and easily cleaned. HOLE IN THE WALL AROUND PIPES IN 2ND FLOOR MUST BE SEALED;WALLS AND CEILING TILES INSIDE WALK IN COOLER WITH ACCUMULATED DUST,MUST BE CLEAN;CEILING TILES IN BOILER AREA IN POOR REPAIR MUST BE REPLACED;MUST PROVIDE COVER WITH SMALL MESH SCREENN ON THE WALLS OF FAN /VENTS IN THE REAR SIDE AREA;WALLS IN FRONT AREA WITH DIRTY DISHES AND COFFEE MACHINES UNCLEAN,MUST DETAIL CLEAN. DEBRIS ON WALLS AND PICTURES IN DINING AREAS, MUST CLEAN 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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 RECAULK SINK IN FRONT AREA, KEEP CLEAN AND MAINTAINED.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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 RECAULK SINK IN FRONT AREA, KEEP CLEAN AND MAINTAINED.

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.