2 ASIAN BROTHERS

3222 W FOSTER AVE, CHICAGO, IL 60625 · Restaurant

13 inspections

1. CanvassJun 15, 2018

   0 infractions

2. CanvassJun 13, 2018

   6 infractions

   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • ALL COOKED POTENTIALLY HAZARDOUS FOODS INSIDE THE WALK IN COOLER AND REACH IN COOLER WITH A DATE ON IT BUT NO NAME OF THE PRODUCT. MUST LABEL WITH NAME OF THE PRODUCT ALSO.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • RIPPED OFF RUBBER GASKET OF THE 2 DOOR PREP COOLER IN THE FRONT PREP AREA. MUST REPAIR AND MAINTAIN.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • CLEAN THE FLOOR ALONG THE WALL BASE ALL CORNER UNDERNEATH THE WOK STATION AND BEHIND ALL COOKING EQUIPMENT AND MAINTAIN.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • WALLS BEHIND THE COOKING EQUIPMENT, WALLS BY THE EXIT DOOR,WITH DUST AND FOOD STAINED. MUST DETAIL CLEAN AND MAINTAIN. CEILING VENT COVER IN BOTH WASHROOMS WITH DUST ACCUMULATED. MUST CLEAN, REMOVE DUST AND MAINTAIN. HOOD AND CONNECTING TUBES ON THE HOOD WITH DUST AND GREASE BUILD UP. MUST DETAIL CLEAN, REMOVE DUST AND GREASE AND MAINTAIN. MUST FINISH PAINTING THE CEILING IN THE BASEMENT AND MAINTAIN.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • VENTILATION IN BOTH WASHROOMS NOT WORKING. MUST REPAIR AND MAINTAIN.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • UNNECESSARY ITEMS/ARTICLES IN THE BASEMENT. INSTRUCTED TO ORGANIZE, ELEVATE ALL ITEMS/ARTICLES OFF THE FLOOR AND DISCARD ITEMS/ARTICLES NOT BEING USED TO PREVENT RODENT/INSECTS HARBORAGE.
3. Canvass Re-InspectionMar 30, 2018

   0 infractions

4. CanvassMar 23, 2018

   5 infractions

   • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
     • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT # 2064872 DATED 6/23/17. #33-MUST CLEAN AND SANITIZE THE FOLLOWING: BOTTOM SHELVE OF THE CART WITH RICE COOKER AND SPICES AND MAINTAIN. CLEAN AND REMOVE DUST BUILD-UP ON THE FAN GUARD OF THE ONE DOOR REACH IN COOLER WITH SHRIMP AND CHICKEN AND MAINTAIN. #41-CLUTTER,UNNECESSARY ITEMS/ARTICLES IN THE BASEMENT. INSTRUCTED TO ORGANIZE CLEAN, DISCARD UNUSED UNNECESSARY ITEMS NOT BEING USE TO PREVENT PEST HARBORAGE. #43-WIPING CLOTH FOR WIPING THE PREP TABLES,CHOPPING BOARD, COOLERS,ETC, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION. SERIOUS VIOLATION,7-42-090.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • REMOVE CARDBOARD BEING USED AS A SHELVE LINER IN THE DRY STORAGE SHELVE, FOOD CART, BOTTOM SHELVE OF THE PREP TABLES AND MAINTAIN.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • GREASE AND DUST BUILD-UP ON THE EXTERIOR SIDES AND DOOR OF THE DEEP FRYER, WOK, GRILL AND STOVE IN THE KITCHEN COOK LINE. MUST DETAIL CLEAN, REMOVE GREASE AND DUST AND MAINTAIN. PIPES CONNECTED TO THE COOKING EQUIPMENT WITH HEAVY GREASE AND FOOD DEBRIS ACCUMULATED. MUST DETAIL CLEAN AND MAINTAIN.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • CLEAN FLOOR INSIDE THE WALK IN FEEEZER. REMOVE ICE BUILD -UP ON THE FLOOR AND MAINTAIN. CLEAN THE FLOOR ALONG THE WALL BASE AND AROUND THE GREASE TRAP BOX UNDER THE 3 COMPARTMENT SINK, UNDER AND BEHIND ALL COOKING EQUIPMENT AND THRU-OUT THE BASEMENT AND MAINTAIN.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • WALLS BEHIND THE COOKING EQUIPMENT WITH HEAVY GREASE ACCUMULATED. MUST DETAIL CLEAN AND MAINTAIN.
5. CanvassJun 23, 2017

   5 infractions

   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE REACH IN COOLER. COOLER TEMPERATURE AT 40.1F. CHICKEN WINGS AT 67.9F, 6LBS; SHRIMP AT 45.5F, 3 LBS. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS INSIDE THE COOLER MUST MAINTAIN A TEMPERATURE OF 40.0F OR BELOW. CRITICAL VIOLATION 7-38-005(A). MANAGER DISCARDED/DENATURED THE SAID PRODUCT WORTH $80.00 DURING INSPECTION.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE ALONG THE SPLASH GUARD OF 3 COMPT SINK AND ON THE SPLASH GUARD ON THE LEFT SIDE OF THE EXPOSED HAND IN THE REAR PREP AREA. MUST RE CAULK AND MAINTAIN.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • MUST CLEAN AND SANITIZE THE FOLLOWING: ALL DRY BULK FOOD CONTAINERS, INTERIOR PANEL OF THE ICE MAKER, BOTTOM SHELVE OF THE CART WITH RICE COOKER AND SPICES AND MAINTAIN. CLEAN AND REMOVE DUST BUILD-UP ON THE FAN GUARD OF THE ONE DOOR REACH IN COOLER WITH SHRIMP AND CHICKEN AND MAINTAIN.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • CLUTTER,UNNECESSARY ITEMS/ARTICLES IN THE BASEMENT. INSTRUCTED TO ORGANIZE CLEAN, DISCARD UNUSED UNNECESSARY ITEMS NOT BEING USE TO PREVENT PEST HARBORAGE.
   • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
     • WIPING CLOTH FOR WIPING THE PREP TABLES.CHOPPING BOARD, COOLERS,ETC, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
6. CanvassJan 28, 2016

   6 infractions

   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • FOUND 4LBS OF COOKED NOODLES AT 75.3F (VALUED AT $3) IN AN UNUSED/OFF STEAM TABLE COMPARTMENT. OPERATOR VOLUNTARILY DISCARDED AND DENATURED SAID FOOD. INSTRUCTED FACILITY TO MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 140F OR ABOVE OR 40F OR BELOW. CRITICAL CITATION ISSUED 7-38-005(A).
   • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
     • OBSERVED THE REAR EXPOSED HANDSINK COMPARTMENT BLOCKED WITH A KNIFE SHARPENING STONE AND A DISH SPONGE. OPERATOR REMOVED SAID ITEMS. INSTRUCTED FACILITY THAT EXPOSED HANDSINKS ARE FOR HANDWASHING ONLY AND TO MAINTAIN ACCESSIBLE AT ALL TIMES. CRITICAL CITATION ISSUED 7-38-030.
   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • INSTRUCTED FACILITY TO LABEL AND MAINTAIN ALL BULK FOOD CONTAINERS AND ALL PREPARED FOODS.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • OBSERVED DIRT ACCUMULATION ON THE WALK IN COOLER FANGUARDS, THE INTERIOR OF THE ICE MACHINE, AND IN THE REFRIGERATION GASKETS. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN ALL.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • OBSERVED GREASE BUILDUP ON THE FLOOR BELOW THE FRYERS. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • NO BACKFLOW PREVENTION DEVICE FOUND AT THE MOP SINK. INSTRUCTED FACILITY TO INSTALL AND MAINTAIN.
7. CanvassFeb 5, 2015

   5 infractions

   • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • LIGHT OUT GOING DOWN TO BASEMENT AREA, INSTRUCTED TO PROVIDE LIGHT,
   • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
     • EMPLOYEES BELONGINGS NOT STORED NICE AND NEATLY IN ONE DESIGNATED AREA, INSTRUCTED TO DO SO,
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • SLOW DRAINING HAND SINK IN LADIES BATH ROOM, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,,
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • UNNECESSARY ARTICLES/CLUTTER STORED IN REAR AND BASEMENT. INSTRUCTED TO REMOVE ALL UNUSED ARTICLES AND ELEVATE SUPPLIES 6 INCHES OR HIGHER AND AWAY FROM WALL.
   • 45. FOOD HANDLER REQUIREMENTS MET
     • SOME EMPLOYEES WITHOUT FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE FOR ALL EMPLOYEES WHO'S REQUIRED TO HAVE IT,
8. Canvass Re-InspectionOct 30, 2014

   2 infractions

   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • FLOOR ALONG WALLBASE AND BEHIND EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • LIGHT COVERS NOT MAINTAINED IN PREP AREA. INSTRUCTED TO DETAIL CLEAN ALL COVERS.
9. CanvassOct 17, 2014

   6 infractions

   • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
     • SANITIZING RINSE FOR EQUIPMENT AND UTENSILS NOT AT PROPER CONCENTRATION. OBSERVED DISH WASHER AT THREE COMPARTMENT SINK WASHING DISHES. LAST COMPARTMENT-CHLORINE SANITIZER AT 0 PPM. INSTRUCTED THAT SANITIZING RINSE MUST BE AT 100 PPM TO PROPER SANITIZE EQUIPMENT AND UTENSILS. CRITICAL CITATION ISSUED 7-38-030. DEMONSTRATED TO MANAGER ON HOW TO PROPERLY SET-UP THREE COMPARTMENT SINK.
   • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
     • PREVIOUS MINOR VIOLATION NOW CORRECTED: 2-24-2014, REPORT #1399283: #30-FOODS NOT PROEPRLY STORED IN FREEZER. INSTRUCTED TO STORE FOODS IN FOOD GRADE FREEZER BAGS, NOT IN REUSUABLE SHOPPING BAGS. FOODS INISDE COOLERS AND FREEZER NOT LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS. #38-SINK STOPPERS NOT PROVIDED FOR FRONT THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDED STOPPERS FOR EACH COMPARTMENT. SERIOUS CITATION ISSUED 7-42-090
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • EXHAUST HOOD AND FILTERS AND COOKING EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • FLOOR ALONG WALLBASE AND BEHIND EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • LIGHT COVERS NOT MAINTAINED IN PREP AREA. INSTRUCTED TO DETAIL CLEAN ALL COVERS.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • UNNECESSARY ARTICLES STORED IN REAR AND BASEMENT. INSTRUCTED TO REMOVE ALL UNUSED ARTICLES AND ELEVATE SUPPLIES 6 INCHES OR HIGHER AND AWAY FROM WALL.
10. CanvassFeb 24, 2014

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Foods not properly stored in freezer. Instructed to store foods in food grade freezer bags, not in reusable shopping bags. Foods inside coolers and freezer not labeled or dated. Instructed to label and date all foods not in original container.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Exhaust hood and filters and cooking equipment not cleaned. Instructed to detail clean and sanitize all food contact surfaces.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase and behind erquipment not cleaned. Instructed to detail clean daily.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Light covers not maintained in prep area. Instructed to detail clean all covers.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Sink stoppers not provided for front three compartment sink. Instructed to provide stoppers for each compartment.
11. CanvassFeb 5, 2013

    11 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • INADEQUATE FOOD PROTECTION; OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES; ABOUT 1LB. COOKED CHICKEN AT 49.5, 1LB. TOFU 57.1F, 1LB COOKED BEEF AT 47.9F, 1DOZ. EGGS AT 71.9F, 3LBS. PORK AT 61.9F, AND 1LBS SHRIMPS AT 53.3, ABOVE FOOD ITEMS IN SMALL CONTAINERS ON TOP OF PREP. TABLE AT HOT LINE PREP AREA. INSTRUCTED COLD FOODS MUST BE AT 40F OR BELOW. NO TEMPERATURE LOGS AT TIME OF INSPECTION. FOOD ITEMS DISCARDED. V=$85. CRITICAL CITATION ISSUED, 7-38-005(A)
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED POOR HYGIENIC PRACTICES, ONE FOOD HANDLER PERFORMING SEVERAL ACTIVITIES AND NOT CHANGING GLOVES AND WASHING HER HANDS, (PREPARING SANDWICHES, CLEANING EQUIPMENT, REMOVING SOILED MULTI-USE UTENSILS). ANOTHER FOOD HANDLER, HANDLING READY TO EAT FOOD,(BREAD)AND TOUCHING HIS FACE, HOWEVER NOT CHANGING GLOVES OR WASHING HIS HANDS. INSTRUCTED, HANDS MUST BE WASHED AFTER ANY CONTAMINATING CONDITION AT THE EXPOSED HAND SINK WITH WARM WATER AND SOAP. CRITICAL CITATION ISSUED, 7-38-010(A).
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED EMPLOYEE, WASHING AND RINSING MULTI-USE UTENSILS AND SETTING THEM TO DRY, HOWEVER NOT USING A SANITIZING METHOD AT FRONT PREP AREA. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK FOR WASHING, RINSING AND SANITIZING WITH 100PPM CHLORINE. CRITICAL CITAION ISSUED, 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PREP FOODS INSIDE WALK IN COOLER NOT LABELED, INSTRUCTED TO DATA/LABEL AND MAINTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTED TO PROPERLY STORED CLEAN MULTI-USE UTENSILS TO PREVENT CONTAMINATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXCESSIVE FOOD DEBRIS ON EQUIPMENT; MUST CLEAN/SANITIZE; COOLERS, FREEZER, BOTTOM PANELS OF PREP TABLES, GREASE TRAP, STORAGE SHELVES AND DRIED FOOD STORAGE CONTAINERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOOD DEBRIS AND GREASE BUILD-UP ON FLOORS, INSTRUCTED TO DETAIL CLEAN FLOORS, UNDER, BEHIND, EQUIPMENT AT CORNERS AND ALONG WALLS AT PREP AREAS, REAR DISH WASHING AREA AND BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • GREASE BUILD UP AND FOOD DEBRIS ON WEST WALL BEHIND COOKING EQUIPMENT, INSTRUCTED TO CLEAN. ALSO MUST CLEAN HOOD AND FILTER ABOVE COOKING EQUIPMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER AT REAR STORAGE AREAS AND BASEMENT; INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • INSTRUCTED FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED CLEANING TOWELS AND ICE SCOOPS MUST BE PROPERLY STORED IN AN APPROVED SANITIZER.
12. License Re-InspectionJul 1, 2011

    0 infractions

13. LicenseJun 7, 2011

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. MUST HAVE COOLER AT 40F OR BELOW, FREEZER UNDER 0F.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • MUST PROVIDE PEST CONTROL LOG BOOK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; EQUIPMENT, SINKS, COUNTERS, ETC..
    • 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. MUST CLEAN FLOORS THRU-OUT PREMISES, INCLUDINT BASEMENT.
    • 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. MUST SEAL RAW WOOD DOOR FRAME FOR MOP CLOSET.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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 REPLACE FRONT PREP AREA 3PART SINK FAUCET.
    • 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.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNNECESSARY ARTICLES THRU-OUT PREMISES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OF FLOORS, AWAY FROM WALLS.