- Non-food contact surfaces designed, constructed, maintained, installed, located.
The stainless steal edging on the machine side is not sealed to the wall.
Seal the stainless steel edging to the wall.
The space between equipment and adjoining equipment units and adjacent walls or ceilings shall not be more than 1/32 inch unless sufficient space is provided for easy cleaning.
- Thermometers, gauges, test kits provided
No test strips for sanitizer.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Critical: Outer openings protected from insects, rodent proof
Back door is not self closing.
Provide a self closing device for the back door.
Please contact me once the door self closer has been installed and ready for final approval.
- Floors properly constructed, clean, drained
The floor around the drains need to be sealed.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, easily cleanable, durable material.
- Lighting provided as required. Fixtures shielded
The lights above the prep table need to have a shield bulb.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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2/19/2013 | Preliminary | |
At the final inspection have all cooling equipment turned on and at proper temperature.
Sanitizer which is going to be used is Chlorine bleach. Make sure not to scented bleached.
Please contact me a few days prior to the proposed opening date to have a final inspection.
- Thermometers provided and conspicuously placed
Provide thermometer to ALL cold holding units.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food contact surfaces designed, constructed, maintained, installed, located.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Caulk hand sink to the wall and the 3-compartment sink to the wall unless sinks can be easily moved away for cleaning.
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The space between equipment and adjoining equipment units and adjacent walls or ceilings shall not be more than 1/32 inch unless sufficient space is provided for easy cleaning.
- Thermometers, gauges, test kits provided
Have test strips for sanitizer which is used in the 3-compatment sink.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Food contact surfaces of equipment and utensils clean
Clean and sanitize all food contact areas prior to final inspection.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
Clean all non-food contact surfaces prior to final inspection.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Plumbing installed and maintained
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Have hand soup, single use paper towels and waste receptacles readily available at all hand sinks. Restroom door must be self closing.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Floors properly constructed, clean, drained
Clean all floors through out the facility prior to final inspection. Seal Coving against the wall through out the facility and seal any exposed corners, joints, studs.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Clean walls prior to the final.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Rooms clean, lockers provided and used, clean
Have a designated area for personal belongings away from materials used for the facility.
Lockers or other suitable facilities shall be located in designated dressing rooms and may be located in food storage rooms or areas containing only completely packaged food or packaged single-service articles.
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2/6/2013 | Preliminary | |
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