SUNLIGHT CAFE Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK FOOD STORAGE CONTAINERS MUST BE LABELED

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PAINT RUSTY EXTERIORS OF DEEP FREEZERS THAT ARE NO LONGER EASILY CLEANABLE. --------------------------------------------------------------------------------

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: FINISH CLEANING THE INTERIORS AND EXTERIORS OF ALL COOLERS AND FREEZERS THROUGHOUT, WOK COOKING STATIONS, STEAMER, OVENS(ALL COOKING EQUIPMENT, INCLUDING SIDES WITH EXCCESIVE GREASY BUILD-UP), ALL PREP TABLES AND SHELVES THROUGHOUT, ALL SINKS, HOT HOLDING UNIT IN KITCHEN, EXTERIOR OF SOAP DISPENSER, HOOD AND FILTERS, AND ALL OTHER UNCLEAN SURFACES THROUGHOUT(INCLUDING EXTERIORS OF ALL BULK FOOD STORAGE CONTAINERS

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: CONTINUE TO DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.

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: FINISH CLEANING AND/OR PAINTING ALL WALLS(INCLUDING AREAS ABOVE STAIRS LEADING DOWN TO BASEMENT PREP AND STORAGE AREA) AND CEILING TILES IN KITCHEN FOOD PREP AREA. SEAL ALL CRACKS AND OPENINGS IN WALLS THROUGHOUT. CLEAN ALL LIGHT SHIELDS THROUGHOUT ALL AREAS OF BUSINEES. CLEAN ALL DUSTY CEILING VENTS AND DUST BUILD-UP ON FAN GAURDS IN WALK-IN COOLER IN BASEMENT.

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: FINISH CLEANING AND/OR PAINTING ALL WALLS(INCLUDING AREAS ABOVE STAIRS LEADING DOWN TO BASEMENT PREP AND STORAGE AREA) AND CEILING TILES IN KITCHEN FOOD PREP AREA. SEAL ALL CRACKS AND OPENINGS IN WALLS THROUGHOUT. CLEAN ALL LIGHT SHIELDS THROUGHOUT ALL AREAS OF BUSINEES. CLEAN ALL DUSTY CEILING VENTS AND DUST BUILD-UP ON FAN GAURDS IN WALK-IN COOLER IN BASEMENT.

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.