NEW LINE Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED THE WHISK HANDLE AND THE SPATULA TO BE CRACKED AND FLAKING. INSTRUCTED TO REPAIR OR REPLACE THE SURFACES.

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: OBSERVED ACCUMULATION OF FOOD DEBRIS ON THE WALK IN COOLER 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: OBSERVED ACCUMULATION OF STANDING WATER UNDER THE PRESPRAY SINK AT THE DISH MACHINE. INSTRUCTED TO ELIMINATE STANDING WATER AS OFTEN AS NECESSARY TO KEEP THE AREA DRY. OBSERVED ACCUMULATION OF MOISTURE AND FOOD DEBRIS BEHIND THE MAIN GREASE TRAP, AROUND THE HOT WATER HEATER, AND UNDER THE SHELVING IN THE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN. CARDBOARD IS BEING USED A FLOOR LINER IN FRONT OF THE DISH MACHINE. INSTRUCTED TO PROVIDE FLOOR COVERING THAT IS NON-ABSORBENT AND EASILY CLEANABLE. OBSERVED BOXES OF FOOD BEING STORED ON THE FLOOR IN THE WALK IN COOLER. INSTRUCTED TO STORE ALL FOOD AT LEAST 6 INCHES ABOVE THE FLOOR.

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: OBSERVED ACCUMULATION OF STANDING WATER UNDER THE PRESPRAY SINK AT THE DISH MACHINE. INSTRUCTED TO ELIMINATE STANDING WATER AS OFTEN AS NECESSARY TO KEEP THE AREA DRY. OBSERVED ACCUMULATION OF MOISTURE AND FOOD DEBRIS BEHIND THE MAIN GREASE TRAP, AROUND THE HOT WATER HEATER, AND UNDER THE SHELVING IN THE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN. CARDBOARD IS BEING USED A FLOOR LINER IN FRONT OF THE DISH MACHINE. INSTRUCTED TO PROVIDE FLOOR COVERING THAT IS NON-ABSORBENT AND EASILY CLEANABLE. OBSERVED BOXES OF FOOD BEING STORED ON THE FLOOR IN THE WALK IN COOLER. INSTRUCTED TO STORE ALL FOOD AT LEAST 6 INCHES ABOVE THE FLOOR.

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.