ROYAL SUB FISH AND CHICKEN Passes Health Inspection - Chicago Restaurant

PERSONAL CLEANLINESS - Comments: EMPLOYEE IN THE FOOD PREP AREA AND NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO HAVE ALL THAT COMES IN THE FOOD PREP AREA TO WEAR A HAIR RESTRAINT. MAINTAIN SAME.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: STORAGE RACKS INSIDE OF POP REACH IN COOLER ARE CHIPPED AND RUSTY. INSTRUCTED TO REPLACE AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: SEVERAL FLOOR TILES IN THE FOOD PREP AREA HAVE HOLES. INSTRUCTED TO REPLACE AND MAINTAIN FLOOR SURFACES TO BE SMOOTH AND EASILY CLEANABLE.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS IN THE MECHANICAL ROOM NEEDS TO BE CLEANED. INSTRUCTED TO CLEAN AND MAINTAIN.

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: FILTERS ON THE VENTILATION SYSTEM ABOVE THE COOKING EQUIPMENT WITH A THICK BUILD UP OF GREASE, DIRT AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN.

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: FILTERS ON THE VENTILATION SYSTEM ABOVE THE COOKING EQUIPMENT WITH A THICK BUILD UP OF GREASE, DIRT AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN.

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.