All cold food shall be stored at a temperature of 40F or less.FOUND 7LB OF COOKED STEAK INSIDE REACH IN COOLER MAINTAINED AT IMPROPER COLD TEMPERATURE OF 47.8F.MANAGER DISPOSED OF FOOD,COST APPROX $40.00.CDI INSTRUCTED MANAGER TO PROPERLY COOL FOODS BEFORE FOODS ARE PUT IN COOLER. CRITICAL CITATION ISSUED. 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. CLEAN FILTERS UNDER HOOD OF COOKING EQUIPMENT. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NOT CLEAN IN REAR AROUND FURNACE AND MOP SINK. MUST CLEAN. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.DOOR ON RIGHT SIDE OF REAR COOLER IN POOR REPAIR AND GASKET IN POOR REPAIR, MUST REPAIR. All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. NO METAL STEM THERMOMETER ON PREMISES,MUST PROVIDE.
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