THE NEW VALOIS REST INC Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS. (EX. SUGAR,SALT,FLOUR)

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN ALL COOKING EQUIPMENT, REFRIGERATION UNITS AND PREP TABLES AND REMOVE ALL FOOD DEBRIS. ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE SMALL ICE MACHINE AT THE WAIT STATION IN THE DINING AREA. MUST ALSO DETAIL CLEAN TOILETS, SINKS AND URINALS IN WASHROOMS AS NEEDED. ALSO DETAIL CLEAN THE EXTERIOR OF LIGHT SHIELDS AND WASHROOM VENT COVERS AND REMOVE DUST.

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: MUST DETAIL CLEAN THE FLOORS UNDER COOKING EQUIPMENT, UNDER THE HOT HOLDING LINE, UNDER REAR SHELVING RACKS, UNDER REAR STORAGE PALLETS,IN THE 2ND FLOOR STORAGE AREAS, IN THE LOCKER ROOM AND IN WASHROOMS. MUST ALSO KEEP BASEMENT FLOORS AND FLOORS UNDER THE DISH MACHINE DRY.

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: MUST DETAIL CLEAN WALLS BEHIND COOKING EQUIPMENT, UNDER THE DISH MACHINE, UNDER SINKS AND IN WASHROOMS.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR THE LEAKY FAUCET AND LEAKY PIPES AT THE THREE COMPARTMENT SINK. ALSO REPAIR LEAKY PIPE IN BASEMENT STORAGE AREA.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MINIMIZE CLUTTER IN THE 2ND FLOOR STORAGE AREA. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MINIMIZE CLUTTER IN THE 2ND FLOOR STORAGE AREA. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.