6 Corners

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CHICAGO FOOD SANITATION MANAGER ON DUTY OR CERTIFICATE POSTED. INSTRUCTED MANAGER TO PROVIDE ORIGINAL FOOD SANITATION CERTIFICATE OR PROOF OF ENROLLMENT IN COURSE. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REPAIR INTERIOR PANEL AND CLEAN ICE MACHINE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, COOLERS, SINKS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

REPAIR OPENING IN FLOOR NEAR EXPOSED SINK IN BASEMENT. SEAL AND PAINT FLOOR IN KITCHEN AND STORAGE AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

REPAIR WALL IN LIQUOR STORAGE ROOM.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REPLACE MISSING LIGHT SHIELDS IN PREP AND DISH WASHING AREAS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN BASEMENT STORAGE AREAS TO PREVENT PEST HARBORAGE.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.FOUND NO CITY OF CHICAGO SANITATION CERTIFICATE OR VALID DOCUMENTATION POSTED AS REQUIRED AT TIME OF INSPECTION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST PROVIDE DRAIN LINES AT BAR GUN HOUSINGS SUCH THAT IT DRAINS DIRECTLY INTO FLOOR DRAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INTERIOR/EXTERIOR OF COOLERS,INTERIOR/EXTERIOR OF DISHMACHINE,TOPS BOTTOMS OF FOOD PREP TABLES,ATTACHED EQUIPMENTS,HOOD,GRILL,DEEP FRYERS,SHELVINGS,BAR GUNS,HOUSINGS ATTACHED SHELVINGS AT BAR ETC REQUIRE DETAIL CLEANING.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING ESPECIALLY IN BASEMENT FOOD PREP AREA MUST BE SMOOTH,EASILY CLEANABLE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

FOUND LIGHT BULBS OVER DISHMACHINE NOT SHIELDED.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

TOILET ROOM DOORS MUST BE SELF CLOSING.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

REMOVE ALL CLUTTER FROM PREMISES DUE TO POTENTIAL PEST HARBORAGE.