MR G'S FOOD & LIQUOR Passes Health Inspection - Chicago Grocery store

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO CLEAN THE FOLLOWING AND MAINTAIN: EXTERIOR AND INTERIOR BOTTOM SURFACES OF THE FRYERS TO REMOVE GREASE, EXTERIOR OF STOVE, PREP TABLES AND REFRIGERATION UNITS WHERE NEEDED.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO CLEAN FLOORS UNDER ALL COOKING EQUIPMENT, INSIDE OF WALK-IN COOLERS WHERE NEEDED AND CORNER AREAS OF STORAGE WHERE NEEDED.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSTRUCTED TO CLEAN THE VENTS OVER THE COOKING EQUIPMENT IN THE PREP AREA.

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: INSTRUCTED TO CLEAN THE VENTS OVER THE COOKING EQUIPMENT IN THE PREP AREA.

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.