River Flow Open Data

Taste Bud Banquet Hall & Restaurant in Chicago

no image

Taste Bud Banquet Hall & Restaurant is the company where a major inspection took place on the 6th of April 2010. The building of this aforementioned organisation is situated at 4422 W Madison St, Chicago IL 60624. Additionally, its geographical coordinates are 41 880709192327906(latitude) -87 73643717633821(longitude). The firm Taste Bud Banquet Hall & Restaurant is functioning as a Restaurant. The category and the identification number of the checkup were License-Task Force and 60409, and the final result was Fail with the level of risk specified as Risk 1 (High). This is the accurate description of violations discovered by the examiners: 12 hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area - comments: adequate and convenient hand washing facilities shall be provided for all employees soap & towels at all hand sinks | 19 outside garbage waste grease and storage area; clean, rodent proof, all containers covered - comments: the area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance replace damaged lids on outside garbage dumpster | 18 no evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors - comments: all necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines provide a pest control log book | 24 dish washing facilities: properly designed, constructed, maintained, installed, located and operated - comments: all dishwashing machines must be of a type that complies with all requirements of the plumbing section of the municipal code of chicago and rules and regulation of the board of health provide a 3-compartment sink large enough to submerge largest piece of equipment in food prep area | 32 food and non-food contact surfaces properly designed, constructed and maintained - comments: all food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair provide a splash guard between hand sink & 3-compartment sink,ice bin lid,rust from shelves in reach in cooler in prep area | 33 food and non-food contact equipment utensils clean, free of abrasive detergents - comments: all food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily hood of equipment,reach in cooler,ice machine panel | 35 walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods - comments: the walls and ceilings shall be in good repair and easily cleaned seal all openings around pipes under hand sinks in toilet room seal wall bases throughout premises,loose caulk at hood of equipment,missing wallbases at front vestibule | 36 lighting: required minimum foot-candles of light provided, fixtures shielded - comments: 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 shatter proof bulbs needed in prep area | 38 ventilation: rooms and equipment vented as required: plumbing: installed and maintained - comments: 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 provide backflow device on ice machine | 40 refrigeration and metal stem thermometers provided and conspicuous - comments: 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 | 34 floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used - comments: the floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair seal wood floor under coolers

Theater Wit Nfp in Chicago

Theater Wit Nfp in Chicago screen

Theater Wit Nfp is the firm where a major inspection took place on the 1st of July 2010. The main building of this...

read more