UNIVERSITY OF CHICAGO Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE PEELING PAINT FROM WALLS AROUND MOPSINK & 3 COMP SINK IN MAIN KITCHEN AREA.

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: DETAIL CLEAN INTERIOR OF STORAGE CABINETS IN ALL PREP AREAS & REMOVE DUST BUILD UP FROM VENTILATION ABOVE COOKING EQUIPMENT.

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: REMOVE POOLING WATER FROM FLOORS IN DISHWASHING AREAS. MUST SEAL SMALL OPENING ALONG THE BOTTOM OF THE BASEMENT EXIT DOOR LEADING TO THE OUTSIDE GARBAGE.

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: REMOVE POOLING WATER FROM FLOORS IN DISHWASHING AREAS. MUST SEAL SMALL OPENING ALONG THE BOTTOM OF THE BASEMENT EXIT DOOR LEADING TO THE OUTSIDE GARBAGE.

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.