MAY MAY GOURMET FOOD INC Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE MISSING HANDLE OF EXTERIOR DOOR OF UPRIGHT REFRIGERATOR IN PREP AREA.

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: MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF ALL REFRIGERATION UNITS AND FREEZERS, EXTERIOR SURFACES OF ALL COOKING EQUIPMENT: FRYERS, WOKS, STOVE, STEAMERS, BURNERS. CLEAN THE BACK OF THE PREP COOLER AGAINST THE BURNER BEHIND IT AND ALL STORAGE RACKS. ALSO CLEAN THE EXTERIORS OF ALL BULK STORAGE CONTAINERS ON SHELVES. CLEAN BOTTOM SHELF OF ALL PREP TABLES REMOVE CLUTTER ORGANIZE AND MAINTAIN AT ALL TIMES.

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: DETAIL CLEAN FLOORS THROUGHOUT EVERY AREA ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(GREASY BUILD-UP UNDERNEATH AND BEHIND COOKING EQUIPMENT). REMOVE EXCESS WATER ON FLOOR OF KITCHEN AND SIDE PREP AREA, KEEP DRY AT ALL TIMES.

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: DETAIL CLEAN FLOORS THROUGHOUT EVERY AREA ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(GREASY BUILD-UP UNDERNEATH AND BEHIND COOKING EQUIPMENT). REMOVE EXCESS WATER ON FLOOR OF KITCHEN AND SIDE PREP AREA, KEEP DRY AT ALL TIMES.

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.