All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.OBSERVED LID OF ICE MACHINE RUSTY INSTRUCTED TO CLEAN AND OR REPLACE. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.OBSERVED THE FOLLOWING NOT CLEAN CHAR GRILL, FLAT GRILL, STOVE TOP, EXTERIOR OF FLAT GRILL, FRYER, AND TABLE STORAGE UNDER THE GRILLS ALSO INTERIOR COOLER FAN GUARD COVER. INSTRUCTED TO CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.OBSERVED THE FLOOR NOT CLEAN IN BASEMENT, KITCHEN 1ST.FL., UNDER FRONT BAR, 2ND. FL.STORAGE AREA INSTRUCTED TO CLEAN ALL ABOVE AREAS. The walls and ceilings shall be in good repair and easily cleaned.OBSERVED THE WALL IN REAR PREP IN POOR REPAIR INSTRUCTED TO REPAIR. ALSO CLEAN WALLS IN BASEMENT COOLER/KEG COOLER. The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.OBSERVED THE 3 COMPARTMENT NOZZLE IN POOR REPAIR INSTRUCTED TO REPAIR. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.SOME CLUTTER IN 2ND.FL. STORAGE AREA INSTRUCTED TO REMOVE ITEMS NOT BEING USED.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BROKEN GASKETS AT PIZZAR REACH IN COOLER DOORS, AND PROVIDE LIDS FOR ICE BINS AT BAR AREAS. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING MUST BE CLEANED/SANITIZED; COOLERS, COOKING EQUIPMENT, STORAGE SHELVES AND BOTTOM PANELS OF PREP TABLES IN KITCHEN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST SEAL FLOORS AT 2ND BAR AREA AT 1ST FLOOR, AND 2ND FLOOR DINING AREA AND CLEAN FLOORS THRU-OUT PREMISES, INCLUDING BASEMENT, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS. The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL BRICK WALL AT 2ND FLOOR DINING AREA, SEAL OPENINGS ON WALLS IN KITCHEN, CLEAN WEST WALL BEHIND KITCHEN COOKING EQUIPMENT AND CLEAN CEILING ATTACHMENT IN KITCHEN. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST PROVIDE DRAIN STOPPERS FOR 3PART SINK IN KITCHEN, REPAIR SAME 3PART SINK FAUCET AND REPAINT/SEAL GREASE TRAP FOR SAME SINK. EXCESSIVE CLUTTER AT STORAGE AREAS, INCLUDING BASEMENT, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS. INSTRUCTED, CLEANING TOWELS AND ICE SCOOPS MUST BE PROPERLY STORED. MUST PROVIDE ADEQUATE LIGHTING FOR REAR BAR AREA.
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