ALL STARS ON WELLS.

FLOORS IN POOR REPAIR IN DISH WASHING AND PREP AREAR. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. ALSO FLOOR NEED DETAIL CLEANING AROUND HEAVY EQUIPMENT TO REMOVE SPILL AND DEBRIS.

MUST DETAIL CLEAN WALLS,CEILING AND REPAIR WALL BASE COVING WHERE EVER NEEDED TO REMOVE FOOD DEBRIS AND/OR DUST.

MUST CLEAN LIGHT SHIELDS IN DISH WASHING ROOM TO REMOVE DEBRIS.

MUST CLEAN FILTERS AND HOOD ABOVE COOKING EQUIPMENT TO REMOVE GREASE AND DUST.

MUST REMOVE AND/OR ORGANIZE CLUTTER THROUGHOUT PREMISES TO PREVENT RODENT AND PEST HARBORAGE. ALSO FOR CLEANING PURPOSES ELEVATE STOCK 6" OFF THE FLOOR AND AWAY FROM WALLS.

MUST PROPERLY STORE WIPING CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.

ALL FOOD STORED IN COOLERS MUST BE DATED & LABELED.

CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED.

WALK-IN COOLER FLOORS ARE POPPING-OUT, MUST BE FIXED & SEALED. DISHROOM FLOOR MUST BE KEPT DRY AT ALL TIMES.

HOT WATER KNOB & AT 3-COMP SINK & WATER LINE UNDER THE SAME SINK, ARE LEAKING-MUST FIX.

ANY CLUTTER/UNNECESSARY ARTICLES AT THE NORTH SIDE OF THE STORAGE AREA MUST BE MINIMIZED, ELEVATED OFF THE FLOOR, BETTER ORGANIZED-TO PREVENT PEST HARBORAGE.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MEAT REACH IN PREP COOLER (AT COOKLINE) DOOR RUBBER GASKETS RIPPED. MUST REPAIR OR REPLACE DAMAGED DOOR GASKETS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINE AND IN BAR GUN HOLDERS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR DAMAGED IN DISHMACHINE ROOM, PITS CAUSING STANDING WATER/FOOD BUILD UP. MUST REPAIR DAMAGED FLOOR AND MAINTAIN, FLOOR MUST BE SMOOTH AND EASY TO CLEAN AND KEEP DRY.

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. POT WASH 3-COMPARTMENT SINK PIPE LEAKING UNDER MIDDLE COMPARTMENT AND BAR HANDWASH BOWL FAUCET LEAKING. MUST REPAIR AND MAINTAIN SINKS.

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. NO THERMOMETERS INSIDE REACH IN COOLERS BY COOKLINE. MUST PROVIDE THERMOMETERS FOR ALL COOLERS.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO ONE ON PREMISES WITH A SANITATION CERTIFICATE WHILE VENDING,COOKING,SERVING P.H.F. (HAMBURGERS,CHICKEN,EGGS).

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ANY CUTTING BOARD WITH DEEP/DARK GROOVES MUJST BE SANDED/BLEACHED, TO MAKE SURFACES SMOOTH/EASILY CLEANABLE.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST KEEP DISHROOM FLOORS DRY & RE-SEAL CRACKED FLOORS AROUND DRAIN IN DISHROOM.

The walls and ceilings shall be in good repair and easily cleaned. FILTERS AT HOOD OF COOKING EQUIPMENT MUST BE FREE OF DUST/GREASE BUILD-UP.

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. NOTED 10-SMALL/FRUIT FLIES ON WALL & CEILING AROUND MOP SINK; 12- ON WALLS BENEATH 3-COMP SINK DRAINBOARDS. MUST CLEAN/SANITIZE AFFECTED AREAS, ELIMINATE SOURCE & CONTACT P.C.O.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ANY CUTTING BOARD WITH DEEP/DARK GROOVES MUST BE SANDED/BLEACHED, TO MAKE SURFACES SMOOTH/EASILY CLEANABLE.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING: INTERIOR PANEL OF ICE MACHINE & FRYERS, EXTERIOR SIDES OF SINKS, & BAR SINK DRAINS-DUE TO FOOD DEBRIS/SPLATTERED FOOD OR DIRT.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST KEEP DISHROOM FLOORS DRY & RE-SEAL CRACKED FLOORS AROUND DRAIN IN DISHROOM.

The walls and ceilings shall be in good repair and easily cleaned. WALLS AROUND & UNDER DISHMACHINE & 3-COMP SINK; CEILING VENTS, FILTERS AT HOOD OF COOKING EQUIPMENT-MUST BE FREE OF DUST/FOOD STAINS/GREASE BUILD-UP.

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. HOT WATER KNOB AT BAR HANSINK IS LOOSE-MUST FIX.