All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.non food contact surfaces of storage shelving that had peeling paint(coating), shall be replaced/repair. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooler shelving(walk in cooler),storage shelving not clean need cleaning(detailed),cooler shelving need cleaning(crevices). The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors under heavy equipment, cooking equipment need detailed cleaning(corners).floors in bsmt sorage areas had peeling paint shall be repair. floors under shelving need cleaning. The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.damaged ,stained ceiling in bsmt. storage areas shall be replaced. damaged ceiling tile in employee bathroom shall be replaced. All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.broken, missing light shields in bsmt storage areas shall be provided. light shields need cleaning in prep areas, and storage areas. 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.exhaust canopy needs kitchen needs cleaning, exhaust vents(ventilation)in kitchen, lunchroom, and bathroom need cleaning.
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.not corrected. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.not corrected. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.not corrected. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.not corrected. The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.not corrected. All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.not corrected.
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