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Wine.","witnessIds":["urn:lumitra:person:alpanachicago.com:2a7e163d1822979d","urn:lumitra:person:alpanachicago.com:3542250ee4679af3","urn:lumitra:person:alpanachicago.com:f4b6a086c69d36fc"],"description":"You’ve likely seen the rise of wine shops , wine clubs and bars dedicated strictly to natural wines. You’re curious to try them but what exactly is a “Natural Wine”? After all, aren’t all wines natural? With terms like glou glou, natty, raw and lo-fi, natural wines can be somewhat intimidating and it’s difficult to know where to begin. Here is my breakdown of what constitutes a natural wine and key words to know to help you navigate this brave new world of wines. I’ve also listed five wines to try if you’re a Natural Wine Newbie.\n\nMy personal definition of Natural Wine:\n\nNaked wine. While there is no universally accepted definition of natural wine, it is generally agreed to be wine that is farmed organically (biodynamically or using organic farming methods or the like) and made without adding or removing anything in the cellar. No additives or processing aids are used, and ‘intervention’ in the naturally occurring fermentation process is kept to a minimum. As such neither fining nor filtration are used. Minimal or zero use of sulphur in the vineyard or wine cellar. The result is a living wine – wholesome and full of naturally occurring microbiology. Just nature and grapes vibing. Natural wine is not necessarily made with a taste profile in mind, but rather with winemaking practices front and center. So you are more likely to get a bottle with some sediment inside, or some wines that have that natural “funk” to the them. Don’t be surprised if the wine is hazy or cloudy or if the flavor is “sour” and “tangy”. This is part of the fun and experience of Natural Wines - you never know what you’re going to get.\n\nAdditional Natural Wine Terms\n\nZERO/ZERO : As a sub-section of natural wine, zero-zero commonly refers to two styles of winemaking. The first is specific to wines made with the addition of zero sulfur (a commonly used preservative) and zero commercial yeast. The second is a broader reference for wines where nothing is added or removed during the winemaking process that is not naturally present in the wine. This means\n\nGLOU GLOU/ VIN DI SOIF : Glou-Glou literally means glug-glug in English and vin de soif means it’s a wine for someone that’s thirsty. Both allude to a style of wine that is refreshing, juicy and crushable. Glou-glou wines generally have medium-to-high acidity, but a relatively low alcohol percentage (somewhere between 10 and 12 percent ABV). As the name implies, glou-glou wines are meant to be poured, not stored. While glou-glou can be enjoyed in a variety of different ways, the important thing is to drink them with a slight chill and young. But bear in mind that not all natural wines can be described as glou glou.\n\nPET-NAT/PETILLANT NATURAL: Pét-nat wines are sparkling wines that are often capped with a beer topper. They have a slight sparkle to them and differ from Champagne in that they are bottled before the first fermentation is complete. Pet-Nats will often have sediment or appear hazy from the left over yeast that settles at the bottom of the bottle.\n\nSULPHUR/SULPHITES : a naturally occurring chemical compound that is found in all wines. Some winemakers choose to add additional sulfites in order to stabilize the flavor of wine and maintain consistency over years when bottles sit on shelves or in cellars. There is a hotly contested debate amongst natural wine enthusiasts of whether a true natural wine should include the use of sulphur.\n\nNATIVE YEASTS: Native yeast: yeast that occurs naturally in the winemaking environment, rather than using added yeast that is not native to the soil to complete fermentation. Using native yeast means the wine will express more of the terroir or soil from which the grapes are grown, in its taste.\n\nBIODYNAMIC : The official definition of biodynamic farming according to the Biodynamic Farming and Gardening Association is “a spiritual-ethical-ecological approach to agriculture, gardens, food production and nutrition.” Biodynamic wine is made using a set of practices first introduced in the 1920’s by a philosopher named Rudolph Steiner. He views agriculture as one living, breathing entity, from the soil, to the animals on the grounds and even the lunar cycles.\n\nORGANIC: The United States and the EU have different restrictions on what can be considered organic or not. wine produced without added chemicals, such as pesticides and herbicides, or even sulfur. In the EU, wines with added sulfur are considered organic, but the US considers any wine with added sulfur to be non-organic. Not all organic wine is necessarily natural, but all natural wines are made with organically or biodynamically grown grapes. Natural wine can contain no or low sulfites (10-100 parts per million versus the 350 ppm allowed) to preserve the product, preventing oxidation, as it's bottled.\n\nRAW WINE: Another name for Natural Wine\n\nAMPHORA : A large clay vessel used in the fermentation and ageing of wine. Called by different names, Qvevri in Georgia, Anfora in Italy, Tinaja in Spain, Talha in Portugal, or Karas in Armenia, this is an old-world method revived by natural wine’s interest in preserving traditional methods. In fermentation, the clay of the amphora preserves the grape variety’s flavors and aromas that can create complex wines full of fruitiness and primary aromas. The clay also is able to hold temperature very well, creating a stable environment for the wine to slowly ferment without extra refrigeration or cooling apparatus.\n\nUNFILTERED/UNFINED : Unfiltered wine does not go through a process of filtration or fining to remove leftover, often unwanted particles to clarify the final product. Some commonly used fining agents (that react with particles to create a removable compound) used in this separation are gelatine, egg white and isinglass, so removing this step means that more of these wines are vegan.\n\nORANGE WINE : Orange Wines are essentially white wines, made using the grape skins as well as the juice. By macerating the wine juice with the skins during and even after fermentation (which is not done when making white wine) the tannins, flavour and colour structure of the wine changes.\n\n<img src=\"https://images.squarespace-cdn.com/content/v1/61f8739cb4e894630af603c7/1700066146412-EOB15XKE9STGZAONBYU8/y0_QnjjAQ0iQX6TjKs1W8g_pb_x600.png\" alt=\"y0_QnjjAQ0iQX6TjKs1W8g_pb_x600.png\" />\n\n<img src=\"https://images.squarespace-cdn.com/content/v1/61f8739cb4e894630af603c7/1700066084823-LWBOH8AA51PHYVRXW8IX/23ea8af.png\" alt=\"23ea8af.png\" />\n\n<img src=\"https://images.squarespace-cdn.com/content/v1/61f8739cb4e894630af603c7/1700066091418-2HDKFV1KEMH5W84NL7ZY/movia-rebula-2020.png\" alt=\"movia-rebula-2020.png\" />\n\n<img src=\"https://images.squarespace-cdn.com/content/v1/61f8739cb4e894630af603c7/1700066352685-BX2SDOVKBU4HSDIAPJBG/paxmahle.jpg\" alt=\"paxmahle.jpg\" />\n\n<img 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COLD/HOT HOLDING EQUIPMENT USED FOR TIME/TEMPERATURE CONTROL FOR SAFETY SHALL HAVE AT LEAST ONE THERMOMETER IN AN EASILY VIEWED LOCATION.","severity":"","points":"","status":""},{"code":"39","description":"CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY","comment":"PLASTIC CUP USED AS A SCOOP WITHOUT A HANDLE IN DRY SEASONING CONTAINER. FACILITY MUST REMOVE AND PROVIDE A SCOOP WITH A HANDLE.","severity":"","points":"","status":""},{"code":"58","description":"ALLERGEN TRAINING AS REQUIRED","comment":"ALLERGEN CERTIFICATIONS NOT PROVIDED ON SITE. ALL CITY CERTIFIED MANAGERS MUST OBTAIN A VALID FOOD ALLERGEN CERTIFICATE.","severity":"","points":"","status":""}]},"occupant_load":null,"occupancy_class":"","parcel_id":"","federal_ein":"","source_url":"https://data.cityofchicago.org/resource/4ijn-s7e5.json?%24limit=100&%24offset=0&%24order=inspection_date+DESC%2C%3Aid&%24where=%28UPPER%28dba_name%29%3D%27ALPANA%27+OR+%28%28UPPER%28address%29+LIKE+%27831+%25%27+OR+UPPER%28address%29+LIKE+%27831-%25%27+OR+UPPER%28address%29+LIKE+%27%25-831+%25%27%29+AND+%28UPPER%28address%29+LIKE+%27%25STREET%25%27+OR+UPPER%28address%29+LIKE+%27%25ST+REET%25%27%29%29%29+AND+%28UPPER%28city%29%3D%27CHICAGO%27+OR+zip%3D%2760610%27+OR+%28%28city+IS+NULL+OR+city+%3D+%27%27%29+AND+%28zip+IS+NULL%29%29%29","first_seen_at":"2026-09-25T04:07:01.158298Z","last_confirmed_at":"2026-09-25T04:07:01.158298Z"},{"source_id":"il_chicago_health","authority":"CHICAGO_CDPH","jurisdiction":"IL","kind":"health_inspection","number":"2587637","parent_number":"2807976","type":"Canvass","status":"Fail","state":"","scope":"tenant_premises","state_basis":"","licensee":"","dba_name":"ALPANA","issued_date":"2024-01-04","original_issue_date":"","effective_date":"","expiration_date":"","seats":null,"floor_area_sqft":null,"valuation_usd":null,"work_description":"","parties":[],"inspection":{"risk":"Risk 1 (High)","score":null,"grade":"","violation_count":7,"violations":[{"code":"1","description":"PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES","comment":"OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES WHILE TCS FOODS ARE PREPARED, COOKED AND SERVED. CORRECTED ON SITE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ARRIVED ON SITE AT 3:30PM. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES TCS FOODS ARE PREPARED, COOKED AND SERVED. PRIORITY FOUNDATION VIOLATION.","severity":"","points":"","status":""},{"code":"2","description":"CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE","comment":"OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES WHILE TCS FOODS ARE PREPARED, COOKED AND SERVED. CORRECTED ON SITE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ARRIVED ON SITE AT 3:30PM. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES TCS FOODS ARE PREPARED, COOKED AND SERVED. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.","severity":"","points":"","status":""},{"code":"10","description":"ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE","comment":"OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINK IN MEN'S WASHROOM. INSTRUCTED TO POST HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS.","severity":"","points":"","status":""},{"code":"25","description":"CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD","comment":"OBSERVED MENU WITH NO ASTERICK AND DISCLOSURE STATEMENT IDENTIFYING WHICH ANIMAL DERIVED FOODS ARE SERVED RAW, UNDERCOOKED AND COOKED TO ORDER, SUCH AS STEAK TARTARE, HAMACHI CRUD0, FISH, VENISON, AND HAMBURGERS. INSTRUCTED TO ADD ASTERICK AND DISCLOSURE STATEMENT IDENTIFYING ALL ANIMAL DERIVED FOODS WHICH ARE SERVED RAW, UNDERCOOKED AND COOKED TO ORDER, SUCH AS STEAK TARTARE, HAMACHI CRUD0, FISH, VENISON, AND HAMBURGERS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.","severity":"","points":"","status":""},{"code":"44","description":"UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED","comment":"OBSERVED DUST ON FLATWARE ON RACK NEAR DISHWASHING AREA. INSTRUCTED TO COVER OR STORE UTENSILS WITH HANDLES UP DURING STORAGE TO PREVENT CONTAMINATION.","severity":"","points":"","status":""},{"code":"56","description":"ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED","comment":"OBSERVED DUST AND GREASE BUILDUP ON FILTERS IN HOOD. INSTRUCTED TO CLEAN FILTERS IN HOOD AND MAINTAIN. OBSERVED DUST ON CEILING VENT COVER ABOVE SANITIZING COMPARTMENT OF THREE COMPARTMENT SINK AND UTENSILS STORED ON DRYING RACK. INSTRUCTED TO CLEAN VENT COVER ABOVE THREE COMPARTMENT SINK.","severity":"","points":"","status":""},{"code":"60","description":"PREVIOUS CORE VIOLATION CORRECTED","comment":"OBSERVED PREVIOUS CORE VIOLATION FROM INSPECTION REPORT #2570133 DATED 01/24/2023 NOT CORRECTED. INSTRUCTED TO CORRECT. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED. ALLERGEN CERTIFICATIONS NOT PROVIDED ON SITE. ALL CITY CERTIFIED MANAGERS MUST OBTAIN A VALID FOOD ALLERGEN CERTIFICATE.","severity":"","points":"","status":""}]},"occupant_load":null,"occupancy_class":"","parcel_id":"","federal_ein":"","source_url":"https://data.cityofchicago.org/resource/4ijn-s7e5.json?%24limit=100&%24offset=0&%24order=inspection_date+DESC%2C%3Aid&%24where=%28UPPER%28dba_name%29%3D%27ALPANA%27+OR+%28%28UPPER%28address%29+LIKE+%27831+%25%27+OR+UPPER%28address%29+LIKE+%27831-%25%27+OR+UPPER%28address%29+LIKE+%27%25-831+%25%27%29+AND+%28UPPER%28address%29+LIKE+%27%25STREET%25%27+OR+UPPER%28address%29+LIKE+%27%25ST+REET%25%27%29%29%29+AND+%28UPPER%28city%29%3D%27CHICAGO%27+OR+zip%3D%2760610%27+OR+%28%28city+IS+NULL+OR+city+%3D+%27%27%29+AND+%28zip+IS+NULL%29%29%29","first_seen_at":"2026-09-25T04:07:01.158298Z","last_confirmed_at":"2026-09-25T04:07:01.158298Z"},{"source_id":"il_chicago_health","authority":"CHICAGO_CDPH","jurisdiction":"IL","kind":"health_inspection","number":"2587979","parent_number":"2807976","type":"Canvass Re-Inspection","status":"Pass","state":"","scope":"tenant_premises","state_basis":"","licensee":"","dba_name":"ALPANA","issued_date":"2024-01-11","original_issue_date":"","effective_date":"","expiration_date":"","seats":null,"floor_area_sqft":null,"valuation_usd":null,"work_description":"","parties":[],"inspection":{"risk":"Risk 1 (High)","score":null,"grade":"","violation_count":0,"violations":[]},"occupant_load":null,"occupancy_class":"","parcel_id":"","federal_ein":"","source_url":"https://data.cityofchicago.org/resource/4ijn-s7e5.json?%24limit=100&%24offset=0&%24order=inspection_date+DESC%2C%3Aid&%24where=%28UPPER%28dba_name%29%3D%27ALPANA%27+OR+%28%28UPPER%28address%29+LIKE+%27831+%25%27+OR+UPPER%28address%29+LIKE+%27831-%25%27+OR+UPPER%28address%29+LIKE+%27%25-831+%25%27%29+AND+%28UPPER%28address%29+LIKE+%27%25STREET%25%27+OR+UPPER%28address%29+LIKE+%27%25ST+REET%25%27%29%29%29+AND+%28UPPER%28city%29%3D%27CHICAGO%27+OR+zip%3D%2760610%27+OR+%28%28city+IS+NULL+OR+city+%3D+%27%27%29+AND+%28zip+IS+NULL%29%29%29","first_seen_at":"2026-09-25T04:07:01.158298Z","last_confirmed_at":"2026-09-25T04:07:01.158298Z"},{"source_id":"il_chicago_health","authority":"CHICAGO_CDPH","jurisdiction":"IL","kind":"health_inspection","number":"2611307","parent_number":"2807976","type":"Canvass","status":"Pass","state":"","scope":"tenant_premises","state_basis":"","licensee":"","dba_name":"ALPANA","issued_date":"2025-01-29","original_issue_date":"","effective_date":"","expiration_date":"","seats":null,"floor_area_sqft":null,"valuation_usd":null,"work_description":"","parties":[],"inspection":{"risk":"Risk 1 (High)","score":null,"grade":"","violation_count":4,"violations":[{"code":"49","description":"NON-FOOD/FOOD CONTACT SURFACES CLEAN","comment":"OBSERVED THE FLOOR OF THE WALK IN FREEZER UNIT WITH A BUILD UP OF DEBRIS AND POSSIBLE FROZEN SPILLAGE. INSTRUCTED TO CLEAN AND MAINTAIN AREA.","severity":"","points":"","status":""},{"code":"49","description":"NON-FOOD/FOOD CONTACT SURFACES CLEAN","comment":"OBSERVED HEAVY DUST BUILD UP AT THE ALTO SHAM COOKING EQUIPMENT AREA. INSTRUCTED TO CLEAN AND MAINTAIN.","severity":"","points":"","status":""},{"code":"55","description":"PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN","comment":"OBSERVED A BUILD UP OF DUST, DIRT AND SMALL DEBRIS IN THE CORNERS OF THE REAR FOOD STORAGE AREA. INSTRUCTED TO CLEAN AND MAINTAIN AREAS.","severity":"","points":"","status":""},{"code":"55","description":"PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN","comment":"OBSERVED THE WALL COVERING AT THE UTILITY SINK IN THE REAR FOOD SERVICE AREA MISSING FROM THE TOP PORTION AND SIDES EXPOSING INSIDE WALL. INSTRUCTED TO REPAIR AND MAINTAIN AS A MEANS OF MAKING AREA EASY TO CLEAN AND MAINTAIN AND TOP PREVENT POSSIBLE PEST AND OR INSECT ENTRY AT OPEN WALL AREA.","severity":"","points":"","status":""}]},"occupant_load":null,"occupancy_class":"","parcel_id":"","federal_ein":"","source_url":"https://data.cityofchicago.org/resource/4ijn-s7e5.json?%24limit=100&%24offset=0&%24order=inspection_date+DESC%2C%3Aid&%24where=%28UPPER%28dba_name%29%3D%27ALPANA%27+OR+%28%28UPPER%28address%29+LIKE+%27831+%25%27+OR+UPPER%28address%29+LIKE+%27831-%25%27+OR+UPPER%28address%29+LIKE+%27%25-831+%25%27%29+AND+%28UPPER%28address%29+LIKE+%27%25STREET%25%27+OR+UPPER%28address%29+LIKE+%27%25ST+REET%25%27%29%29%29+AND+%28UPPER%28city%29%3D%27CHICAGO%27+OR+zip%3D%2760610%27+OR+%28%28city+IS+NULL+OR+city+%3D+%27%27%29+AND+%28zip+IS+NULL%29%29%29","first_seen_at":"2026-09-25T04:07:01.158298Z","last_confirmed_at":"2026-09-25T04:07:01.158298Z"},{"source_id":"il_chicago_health","authority":"CHICAGO_CDPH","jurisdiction":"IL","kind":"health_inspection","number":"2613084","parent_number":"2807976","type":"Short Form Complaint","status":"Pass","state":"","scope":"tenant_premises","state_basis":"","licensee":"","dba_name":"ALPANA","issued_date":"2025-03-04","original_issue_date":"","effective_date":"","expiration_date":"","seats":null,"floor_area_sqft":null,"valuation_usd":null,"work_description":"","parties":[],"inspection":{"risk":"Risk 1 (High)","score":null,"grade":"","violation_count":4,"violations":[{"code":"49","description":"NON-FOOD/FOOD CONTACT SURFACES CLEAN","comment":"OBSERVED THE FLOOR OF THE WALK IN FREEZER UNIT WITH A BUILD UP OF DEBRIS AND POSSIBLE FROZEN SPILLAGE. INSTRUCTED TO CLEAN AND MAINTAIN AREA.","severity":"","points":"","status":""},{"code":"49","description":"NON-FOOD/FOOD CONTACT SURFACES CLEAN","comment":"OBSERVED HEAVY DUST BUILD UP AT THE ALTO SHAM COOKING EQUIPMENT AREA. INSTRUCTED TO CLEAN AND MAINTAIN.","severity":"","points":"","status":""},{"code":"55","description":"PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN","comment":"OBSERVED THE WALL COVERING AT THE UTILITY SINK IN THE REAR FOOD SERVICE AREA MISSING FROM THE TOP PORTION AND SIDES EXPOSING INSIDE WALL. INSTRUCTED TO REPAIR AND MAINTAIN AS A MEANS OF MAKING AREA EASY TO CLEAN AND MAINTAIN AND TOP PREVENT POSSIBLE PEST AND OR INSECT ENTRY AT OPEN WALL AREA.","severity":"","points":"","status":""},{"code":"55","description":"PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN","comment":"OBSERVED A BUILD UP OF DUST, DIRT AND SMALL DEBRIS IN THE CORNERS OF THE REAR FOOD STORAGE AREA. INSTRUCTED TO CLEAN AND MAINTAIN AREAS.","severity":"","points":"","status":""}]},"occupant_load":null,"occupancy_class":"","parcel_id":"","federal_ein":"","source_url":"https://data.cityofchicago.org/resource/4ijn-s7e5.json?%24limit=100&%24offset=0&%24order=inspection_date+DESC%2C%3Aid&%24where=%28UPPER%28dba_name%29%3D%27ALPANA%27+OR+%28%28UPPER%28address%29+LIKE+%27831+%25%27+OR+UPPER%28address%29+LIKE+%27831-%25%27+OR+UPPER%28address%29+LIKE+%27%25-831+%25%27%29+AND+%28UPPER%28address%29+LIKE+%27%25STREET%25%27+OR+UPPER%28address%29+LIKE+%27%25ST+REET%25%27%29%29%29+AND+%28UPPER%28city%29%3D%27CHICAGO%27+OR+zip%3D%2760610%27+OR+%28%28city+IS+NULL+OR+city+%3D+%27%27%29+AND+%28zip+IS+NULL%29%29%29","first_seen_at":"2026-09-25T04:07:01.158298Z","last_confirmed_at":"2026-09-25T04:07:01.158298Z"},{"source_id":"il_chicago_health","authority":"CHICAGO_CDPH","jurisdiction":"IL","kind":"health_inspection","number":"2634906","parent_number":"2807976","type":"Canvass","status":"Pass","state":"","scope":"tenant_premises","state_basis":"","licensee":"","dba_name":"ALPANA","issued_date":"2026-04-13","original_issue_date":"","effective_date":"","expiration_date":"","seats":null,"floor_area_sqft":null,"valuation_usd":null,"work_description":"","parties":[],"inspection":{"risk":"Risk 1 (High)","score":null,"grade":"","violation_count":5,"violations":[{"code":"47","description":"FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED","comment":"OBSERVED THE DRAIN AT THE DISH WASHING MACHINE IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING INSECT ACTIVITY.","severity":"","points":"","status":""},{"code":"49","description":"NON-FOOD/FOOD CONTACT SURFACES CLEAN","comment":"OBSERVED THE SIDES OF THE COOKING EQUIPMENT...UNDER THE FLATTOPS...AND INSIDE OF THE SALAMANDER IN NEED OF A DETAIL CLEANING FROM BUILD UP OF GREASE, DUST, DIRT AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.","severity":"","points":"","status":""},{"code":"51","description":"PLUMBING INSTALLED; PROPER BACKFLOW DEVICES","comment":"OBSERVED THE TWO COMPARTMENT SINK LEAKING AT THE BASE OF THE FAUCET. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD WORKING ORDER.","severity":"","points":"","status":""},{"code":"55","description":"PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN","comment":"OBSERVED THE FLOOR AREA UNDER THE COOKING EQUIPMENT...ALONG THE WALL AND IN THE CORNER OF THE COOKING AREA IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE PEST AND INSECT ACTIVITY.","severity":"","points":"","status":""},{"code":"56","description":"ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED","comment":"OBSERVED THE AIR VENTS IN NEED OF A DETAIL CLEANING IN THE REAR FOOD PREP AREA. 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