CHICAGO PIT STOP BBQ

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASHING SINK LEAKS PROFUSELY FROM THE P-TRAP. INSTRUCTED TO FIX LEAK AND MAINTAIN GOOD PLUMBING.

Code 10

APPROVED THAWING METHODS USED - Comments: SLABS OF RIBS SITTING IN A COMPARTMENT OF WATER OF THE 3-COMPARTMENT SINK. INSTRUCTED TO THAW UNDER COLD RUNNING WATER. MAINTAIN SAME.

Code 35

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: REAR DOOR STRIP IN POOR REPAIR. INSTRUCTED TO REPLACE DOOR STRIP TO EFFECTIVELY RODENT/INSECT PROOF DOOR. MAINTAIN SAME.

Code 38

PERSONAL CLEANLINESS - Comments: FOOD HANDLER AND EMPLOYEES IN THE FOOD PREP AREA NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO HAVE ALL IN THE FOOD PREP AREA TO WEAR A HAIR RESTRAINT. MAINTAIN SAME.

Code 40

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS IN THE CORNERS, UNDER THE SINK, PIT, COOKING EQUIPMENT AND COOLERS WITH DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

Code 55

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CUTTING BOARDS BY THE PIT WITH DEEP, DARK STAINS AND GROOVES. INSTRUCTED TO EITHER SAND OR REPLACE CUTTING BOARDS TO MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.

Code 47

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INTERIOR OF FRYERS WITH GREASE, DIRT AND DEBRIS BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR OF FRYERS.

Code 49