DAVID BURKE'S PRIMEHOUSE

616 N RUSH ST, CHICAGO, IL 60611 · Restaurant

17 inspections

1. Canvass16 oct. 2018

   0 infraction

2. Canvass3 juill. 2018

   0 infraction

3. Canvass19 avr. 2018

   6 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • PREP AREA REACH IN COOLER #19 AND WALK IN COOLERS DOOR RUBBER GASKETS RIPPED. MUST REPAIR/REPLACE DAMAGED DOOR RUBBER GASKETS.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • THE FOLLOWING NOT CLEAN- INTERIOR OF BAR REACH IN COOLERS WITH LIQUID SPILLS AND INTERIOR OF PREP AREA UNUSED REACH IN COOLERS WITH FOODS DEBRIS. MUST CLEAN EQUIPMENT AND MAINTAIN.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • OBSERVED DIRT/DUST BUILD UP ON FLOOR ALONG CORNERS/WALLS AT BAKERY PREP. MUST CLEAN FLOOR AND MAINTAIN.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • OBSERVED DIRT/GRIME BUILD UP ON WALLS AT DISHWASH AREA UNDER/AROUND DISHMACHINE AND 3-COMPARTMENT SINK. MUST CLEAN WALLS AND MAINTAIN.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • PREP AREA HANDWASH BOWL PIPE DRAINING SLOWLY. INSTRUCTED MANAGER SAID HANDWASH BOWL PIPE MUST DRAIN QUICKLY.
   • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
     • BAR REACH IN COOLERS MISSING THERMOMETERS. INSTRUCTED MANAGER MUST PROVIDE THERMOMETERS FOR COOLERS.
4. Canvass11 mai 2017

   5 infractions

   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • LABEL SPRAY BOTTLES IN KITCHEN AND DISH ROOM.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • SNEEZE GUARD TOO SHORT AT EMPLOYEES CAFETERIA SELF SERVICE FOOD LINE, INSTRUCTED TO EXTEND SO IT COVERS ALL THE FOOD DISPLAY AREA.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • OBSERVED STANDING WATER UNDER PREP TABLE, IN BASEMENT MEAT WALK-IN/PREP COOLER INSTRUCTED TO KEEP DRY AS POSSIBLE.
   • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • CRACKED LIGHT SHIELD IN WALK-IN COOLER, INSTRUCTED TO REPLACE.
   • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
     • MISSING HANDS WASHING SIGNS IN BOTH TOILET ROOMS, INSTRUCTED TO INSTALL.
5. Canvass3 août 2016

   5 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • FOUND A WOODEN CUTTING BOARD IN THE PREP AREA WITH DEEP GROOVES. INSTRUCTED TO REPLACE CUTTING BOARD TO PROVIDE A SMOOTH, EASILY CLENABLE SURFACE.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • OBSERVED DUST ACCUMULATION ON THE WALK-IN COOLER FAN VENT, CEILING, AND CONDERSER UNIT. OBSERVED DISCOLORATION BUILDUP ON THE INTERIOR SURFACE OF THE ICE MACHINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ABOVE MENTIONED EQUIPMENT.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • DETAIL CLEAN THE CAN OPENER BLADE ATTACHED TO THE PREP TABLE TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • OBSERVED MEAT BLOOD ON THE FLOOR OF THE WALK-IN FREEZER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • OBSERVED A LEAK UNDER THE MIDDLE COMPARTMENT OF THE 3-COMPARTMENT SINK. INSTRUCTED TO CONTACT A PLUMBER TO REPAIR SINK AND MAINTAIN.
6. Canvass Re-Inspection3 nov. 2015

   6 infractions

   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • MUST LABEL ALL BULK FOOD ITEM CONTAINERS WHERE NEEDED.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • MUST PROVIDE THE PROPER COVERS FOR THE CONSUMABLE ICE BINS IN THE BAR AREA AND IN THE PREP AREA. INSTALL A SPLASH GUARD AT THE HAND SINK ALONG THE NORTH END OF THE FRONT PREP LINE.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • DETAIL CLEAN THE INTERIOR OF THE TOILETS IN THE MENS CUSTOMER WASHROOM. ALSO DETAIL CLEAN THE INTERIOR OF THE FRYERS IN THE PREP AREA.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • DETAIL CLEAN FLOORS UNDER THE FRONT COOKLINE AND IN THE DISHWASHING AREA.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • MUST DETAIL CLEAN THE WALLS UNDER THE DISH MACHINE AND REMOVE FOOD DEBRIS. REPLACE ALL STAINED CEILING TILES IN THE PREP KITCHEN AND IN REAR HALLWAY.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • MUST REPAIR THE BROKEN STOPPER AT THE THREE COMPARTMENT SINK WASH BASIN.
7. Canvass26 oct. 2015

   8 infractions

   • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
     • NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 15 LIVE SMALL FLIES RESTING ON WALLS IN THE EMPLOYEE CAFETERIA. ON SHELVES AND INSIDE SODA GUN HOLSTERS IN THE MAIN BAR AREA. MUST REMOVE INSECTS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020
   • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
     • CONTINUED NON-COMPLIANCE. NOTED PREVIOUS MINOR VIOLATION FROM REPORT # 1447807 ON 05/11/2015 NOT CORRECTED. (35)REPAIR/REPLACE DAMAGED LIGHT COVER AT CEILING IN WALK-IN COOLER ON MAIN FLOOR. MUST CORRECT MINOR VIOLATIONS BY THE DATES SPECIFIED ON THE REPORT. SERIOUS CITATION ISSUED 7-42-090
   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • MUST LABEL ALL BULK FOOD ITEM CONTAINERS WHERE NEEDED.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • MUST PROVIDE THE PROPER COVERS FOR THE CONSUMABLE ICE BINS IN THE BAR AREA AND IN THE PREP AREA. INSTALL A SPLASH GUARD AT THE HAND SINK ALONG THE NORTH END OF THE FRONT PREP LINE.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • DETAIL CLEAN THE INTERIOR OF THE TOILETS IN THE MENS CUSTOMER WASHROOM. ALSO DETAIL CLEAN THE INTERIOR OF THE FRYERS IN THE PREP AREA.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • DEATAIL CLEAN FLOORS UNDER THE FRONT COOKLINE AND IN THE DISHWASHING AREA.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • MUST DETAIL CLEAN THE WALLS UNDER THE DISH MACHINE AND REMOVE FOOD DEBRIS. REPLACE ALL STAINED CEILING TILES IN THE PREP KITCHEN AND IN REAR HALLWAY.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • MUST REPAIR THE BROKEN STOPPER AT THE THREE COMPARTMENT SINK WASH BASIN.
8. Canvass11 mai 2015

   3 infractions

   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • CLEAN LIGHT PANEL COVERS IN MAIN FLOOR WALK-IN COOLER AND WHERE NECESSARY. CLEAN INTERIOR PANEL OF DEEP FRYER OF GREASE BUILD-UP.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • CLEAN FLOOR IN KITCHEN/PREP AREA OF FOOD SPILLS.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • REPAIR/REPLACE DAMAGED LIGHT COVER AT CEILING IN WALK-IN COOLER ON MAIN FLOOR.
9. Canvass27 juin 2014

   5 infractions

   • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
     • OBSERVED HIGH TEMPERATURE DISH MACHINE FINAL RINSE GAUGE NOT WORKING ON THE 1ST FLOOR IN THE PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN THE FINAL RINSE GAUGE. HIGH TEMPERATURE DISH MACHINE IS TAGGED HELD FOR INSPECTION. SERIOUS VIOLATION 7-38-030
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • OBSERVED INSIDE OF THE BOTTOM OF THE FRYERS WITH ACCUMULATED GREASE. INSTUCTED TO CLEAN AND MAINTAIN INSIDE THE BOTTOM OF THE FRYERS.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • OBSERVED THE FLOOR UNDER THE FRYERS AND IN CORNERS UNDER EQUIPMENT AND SHELVING WITH ACCUMULATED GREASE AND/OR FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
   • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • OBSERVED BLOWN LIGHT BULBS INSIDE OF THE WALK IN COOLER AND UNDER BOTH HOODS AND A BROKEN LIGHT SHIELD INSIDE OF THE PRODUCE WALK IN COOLER. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING AND LIGHT SHIELDS.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • OBSERVED THE ROOM SERVICE EXPOSED HAND SINK COLD KNOB LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
10. Short Form Complaint25 nov. 2013

    0 infraction

11. Canvass Re-Inspection15 oct. 2013

    0 infraction

12. Canvass7 oct. 2013

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED INDIVIDUAL PORTIONS OF CAESAR DRESSING STORED ON A ROLLING CART IN THE DINING ROOM AT 62.7F AND CHICKEN SAUSAGE STORED IN THE LINE PREP COOLER AT 57.0F. MANAGEMENT VOLUNTARILY DISCARDED 5# OF FOOD WORTH $20. CRITICAL VIOLATION 7-38-005A.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED LIVE FRUIT FLIES ON THE WALLS AND CEILING OF THE FOOD PREPARATION AREAS AND BEHIND THE BAR. APPROXIMATELY 20 LIVE FRUIT FLIES WERE OBSERVED IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE THE MISSING CEILING TILES ABOVE THE HIGH TEMPERATURE DISHMACHINE IN THE DISHWASHING AREA.
13. Canvass Re-Inspection28 janv. 2013

    0 infraction

14. Canvass18 janv. 2013

    4 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROTECTED FROM CONTAMINATION DURING PREPARATION, DISPLAY AND SERVICE. OBSERVED INDIVIDUAL PORTIONS OF CAESAR SALAD DRESSING STORED INSIDE OF EGG SHELLS FOR SERVICE TO THE CUSTOMER. ACCORDING TO MANAGEMENT, CAESAR SALADS ARE PREPARED TABLESIDE WITH THE EGG SHELLS BEING USED AS THE CONTAINER FOR THE INDIVIDUAL PORTIONS OF CAESAR SALAD DRESSING. ACCORDING TO MANAGEMENT, THE EGG SHELLS ARE WASHED IN HOT WATER BEFORE THEY ARE FILLED WITH THE DRESSING. MANAGEMENT INSTRUCTED TO DISCARD ALL PORTIONS OF CAESAR DRESSING STORED IN THE EGG SHELLS AND DISCONTINUE THIS PRACTICE OF SERVING SALAD DRESSINGS IN UNAPPROVED CONTAINERS. ONLY APPROVED FOOD GRADE STORAGE CONTAINERS MAY BE USED. SERIOUS VIOLATION 7-38-005A.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM INSPECTION REPORT #169434 ON 3/7/12 NOT CORRECTED: 32/01 - NO COVERS FOR ICE BINS AT BAR. INSTRUCTED TO INSTALL. BROKEN PLASTIC DOORS AT UPPER PORTION OF ICE MAKER. INSTRUCTED TO REPLACE. SERIOUS VIOLATION 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NO CONSUMER ADVISORY WAS POSTED IN THE RESTAURANT OR ON THE BREAKFAST AND LUNCH MENUS. CONSUMER ADVISORY IS POSTED ON THE DINNER MENU. MANAGEMENT INSTRUCTED TO POST IN THE RESTAURANT OR ON ALL MENUS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE SPICE RACK AND STAINLESS STEEL WALL SECTION ABOVE THIS AREA. DETAIL CLEAN THE EXPOSED HANDSINK IN THE BASEMENT CUTTING/DRY AGING AREA.
15. Canvass7 mars 2012

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NO COVERS FOR ICE BIN AT BAR AREA, INSTRUCTED TO PROVIDE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. BROKEN PLASTIC DOORS AT UPPER PORTION OF ICE MAKER, INSTRUCTED TO REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DUST BUILD UP NOTED ON COOLING UNIT INSIDE WALK-IN COOLER, INSTRUCTED TO CLEAN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • 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. BROKEN THERMOMETER AT DAIRY COOLER, INSTRUCTED TO REPLACE.
16. Canvass29 mars 2011

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR SIDES OF COOKING EQUIPMENT, INTERIOR FLOOR OF BAR COOLERS & INTERIOR OF DISHMACHINE AT BAR MUST BE FREE OF FOOD DEBRIS/SPILLS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR DRAINS IN DISHROOM, AT BAR AREA, IN WALK-IN FREEZER & IN BUTCHER ROOM'S WALK-IN COOLER- MUST BE KEPT CLEAN & FREE OF DEBRIS/DIRT. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DUSTY FILTERS AT HOODS OF COOKING EQUIPMENT & FAN GUARDS/CONDENSERS OF MOST WALK-IN COOLERS MUST BE KEPT CLEAN. The walls and ceilings shall be in good repair and easily cleaned.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT BOTTOM PIPE, MIDDLE COMP OF THE 3-COMP SINK IN DISHROOM MUST BE FIXED. 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.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ANY MILK CRATES USED FOR DRY/COLD STORAGE RACKS MUST BE REMOVED & REPLACED. 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.
17. Canvass27 oct. 2010

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUUTING BOARDS IN NEED OF REPLACING WORN, DISCOLORED WITH DEEP CUTS. MUST REPLACE AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • 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.RUBBER GASKETS AT LINE REACH-IN COOLERS IN NEED OF CLEANING AND REPLACING.MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS IN BASEMENT CUTTING ROOM, WALK-IN COOLER, DISH AREA AND PASTRY AREA IN NEED OF CLEANING AT CORNERS UNDER AND AROUND EQUIPMENT TO REMOVE FOOD SPLATTERS AND BUILD-UP.MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS IN THE DISH AREA IN NEED OF CLEANING TO REMOVE ALL SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • 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. LIGHT SHIELDS IN NEED OF CLEANING TO REMOVE SPLATTER. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. VENTILATION HOOD ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE BUILD UP OF DUST AND GREASE. AIR VENTS IN BASEMENT CUTTING ROOM IN NEED OF CLEANING TO REMOVE DUST BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.