KENNEDY SUB Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ALL EQUIPMENT THROUGHOUT NOT CLEAN, FOOD DEBRIS BUILD-UP, INCLUDING SIDES AND INTERIOR BOTTOM OF FRYERS, FLAT TOP GRILL, COUNTERTOP UNDERNEATH FLAT TOP GRILL, INTERIOR OF ALL COOLERS/FREEZERS AROUND DOORS AND GASKETS, MEAT SLICER, KNIVES, AND STORAGE SHELVES. INSTRUCTED TO 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: CLEAN THE FLOORS IN THE BASEMENT ALONG THE WALLS AND IN THE CORNERS HAS DUST BUILDUP ON THEM.

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: CLEAN THE FLOORS IN THE BASEMENT ALONG THE WALLS AND IN THE CORNERS HAS DUST BUILDUP ON THEM.

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.