LEVY'S RESTAURANTS AT GUARANTEED RATE FIELD Passes Health Inspection - Chicago Restaurant

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RAW EXPOSED WOOD LINING WALL IN FOOD PREP AREA LOCATED IN TE 200 LEVEL. INSTRUCTED TO EITHER SEAL OR PAINT TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED OIL BUILD UP ON THE VENTILATION SYSTEM LOCATED ABOVE STOVE AREA IN THE 200 LEVEL. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED OIL BUILD UP ON THE VENTILATION SYSTEM LOCATED ABOVE STOVE AREA IN THE 200 LEVEL. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.