Trump Commercial Chicago Llc — Banquet/Room Service

Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS IN NEED OF REPLACING WHERE WORN, DEEP CUTS AND STAINRD. MUST REPLACE AND MAINTAIN.

Inspector notes: 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. INTERIOR OF REACH-IN COOLERS, BEVERAGE STATION, STORAGE SHELVES, SINKS, ICE MACHINES, WALK-IN COOLERS AND COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD-UP AND SPLATTERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN CORNERS AND UNDER EQUIPMENT IN NEED OF CLEANING TO REMOVE BUILD-UP AND DEBRIS.

Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. MUST CLEAN WALLS TO REMOVE ALL FOOD SPLATTERS AND BUILD-UP. MUST CLEAN CEILING AND REPLACE CEILING TILES IN PASTRY KITCHEN. REPLACE CEILING TILE IN BANQUET KITCHEN ABOVE 3 COMPARTMENT SINK. MUST CLEAN, CORRECT AND MAINTAIN. ALL HOLES IN WALLS IN NEED OF SEALING.

Inspector notes: 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 BANQUET KITCHEN IN NEED OF CLEANING TO REMOVE ALL BUILD-UP.

Inspector notes: 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. ALL REACH-IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL.

Inspector notes: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ALL ICE UTENSILS MUST BE KEPT IN A CLEAN SANITIZED CONTAINER.