UNIVERSITY OF CHICAGO Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED THE HOT HOLDING UNIT FRUIT SECTION , AND BAKERY HOLDING UNIT NOT CLEAN, INSTRUCTED TO CLEAN.ALSO CLEAN FANGUARD COVER IN THE PIZZA SECTION COOLER.

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 THE FLOOR DRAIN NOT CLEAN IN PIZZA SECTION AND MAIN KITCHEN AREA,INSTRUCTED TO CLEAN. OBSERVED STANDING WATER UNDER PIZZA OVEN, INSTRUCTED TO REMOVE/DRY MOP.

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: OBSERVED CEILING NOT CLEAN IN WALK-IN COOLER MAIN KITCHEN, INSTRUCTED TO CLEAN.

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: OBSERVED CEILING NOT CLEAN IN WALK-IN COOLER MAIN KITCHEN, INSTRUCTED TO CLEAN.

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.