RESURRECTION RETIREMENT COMMUNITY Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED TORN GASKETS AT THE FOLLOWING LOCATIONS.LEFT DOOR OF THE STAND-UP 2 DOOR COOLER AT NORTH WALL OF THE KITCHEN FOOD PREP AREA AND BOTTOM DOOR OF THE STAND-UP 2 DOOR COOLER AT THE (GT SERVICE KITCHEN).INSTRUCTED TO REPLACE SAID GASKETS AND REPLACE TORN OR MISSING AIR CURTAINS FOR THE WALK-IN-COOLER UNITS AND MAINTAIN.

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: INSTRUCTED TO DETAIL CLEAN AND SANITIZE INTERIOR SHELVES OF STAND-UP 2 DOOR COOLER LOCATED AT THE (GT SERVICE KITCHEN) 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 MISSING GROUT BETWEEN FLOOR TILES IN FRONT OF THE DISHWASHING 3 COMPARTMENT SINK AREA.INSTRUCTED TO REPAIR GROUT ON FLOOR TILES AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO DETAIL CLEAN AND SANITIZE CEILING TILES THROUGHOUT THE DISHMACHINE ROOM TO REMOVE SPLASHED DEBRIS AND REMOVE DUSTS ACCUMULATIONS ON CEILING VENTILATION COVERS IN KITCHEN FOOD PREP AREAS AND ON WALLS IN THE (GT SERVICE KITCHEN AREA) AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO DETAIL CLEAN AND SANITIZE CEILING TILES THROUGHOUT THE DISHMACHINE ROOM TO REMOVE SPLASHED DEBRIS AND REMOVE DUSTS ACCUMULATIONS ON CEILING VENTILATION COVERS IN KITCHEN FOOD PREP AREAS AND ON WALLS IN THE (GT SERVICE KITCHEN AREA) AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.