ANDY'S CAFE.

MUST PROVIDE,MAINTAIN 3 SINK STOPPERS FOR THE 3 COMPARTMENT SINKS,REMOVE ALUMINUM FOILS FROM SHELVINGS AT KITCXHEN FOOD PREP AREA ALSO A BARRIER IS NEEDED AT FRONT NEAR THE KITCHEN FOOD PREP COOLER.

THE INTERIOR COMPARTMENT OF THE DEEP FRYER,STORAGE SHELVINGS AND INTERIOR BASINS OF THE 3 COMPARTMENT SINK,SURFACES BEHIND THE BAR COUNTERS,SIDES OF HOT COOKING EQUIPMENTS REQUIRE A DETAIL CLEANING.

MUST REPAIR WATER LEAK AT DRAIN PIPE FOR THE MOP SINK IN BASEMENT.

MUST PROVIDE,MAINTAIN VISIBLE THERMOMETERS INSIDE ALL COOLERS.

DETAIL CLEAN,ORGANIZE STORAGE ROOMS,FURNACE ROOM,BAR AREAS,REMOVE PERSONAL BELONGINGS FROM THE DRY STORAGE ROOMS,CLEANING EQUIPMENT MUST BE STORED IN A DESIGNATED AREAS. ALL ARTICLES STORED MUST BE 6" OFF FLOOR FOR EASIER CLEANING.

FOUND LARGE AMOUNTS OF BLACK SLIMY SUBSTANCE INSIDE ICE MACHINE. TAGGED HELD FOR INSPECTION.ICE MACHINE MUST BE CLEANED AND SANITIZED IN DETAIL.MUST NOT USE UNTIL THE CDPH IS NOTIFIED VIA FAX 312-746-4240 OR BY E-MAIL: cdphfood@cityofchicago.org FOR TAG REMOVAL. ATTENTION:A.LOPEZ.SERIOUS VIOLATION 7-38-005(A).

FOUND EVIDENCE OF RODENTS, APPROXIMATELY 35 MICE DROPPINGS WHERE OBSERVED ALONG WALL BASE BEHIND A STAND-UP CHEST FREEZER IN BASEMENT DRY STORAGE ROOM.THE FRONT MAIN DOOR AND THE REAR DOUBLE DOORS TO THIS FOOD ESTABLISHMENT IS NOT RODENT-PROOFED APPROXIMATELY 1/2" MODE OF ENTRY.ALL DOORS MUST SECURED/RODENT PROOFED ALL ACROSS THE BOTTOMS.ALSO PEST CONTROL LOG BOOK IS INCOMPLETE MUST PROVIDE A MAP LOCATOR TO IDENTIFY ALL PEST CONTROL SERVICES PROVIDED TO THE FOOD ESTABLISHMENT AND THE IDPH LICENSE IS EXPIRED. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (STEAK ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

MUST PROVIDE,MAINTAIN 3 SINK STOPPERS FOR THE 3 COMPARTMENT SINKS,REMOVE ALUMINUM FOILS FROM SHELVINGS AT KITCXHEN FOOD PREP AREA ALSO A BARRIER IS NEEDED AT FRONT NEAR THE KITCHEN FOOD PREP COOLER.

THE INTERIOR COMPARTMENT OF THE DEEP FRYER,STORAGE SHELVINGS AND INTERIOR BASINS OF THE 3 COMPARTMENT SINK,SURFACES BEHIND THE BAR COUNTERS,SIDES OF HOT COOKING EQUIPMENTS REQUIRE A DETAIL CLEANING.

FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING THROUGHOUT THE PREMISES ALSO BENEATH THE COOKING EQUIPMENTS IN KITCHEN.

SEAL OPENING ON NORTH WALL IN THE BASEMENT AREA AND OPENINGS ON LOWER WALL BEHIND THE BAR ALSO WALLS BEHIND THE COOKING EQUIPMENT MUST BE CLEAN TO REMOVE FOOD DEBRI SPLASHES.

MUST REPAIR WATER LEAK AT DRAIN PIPE FOR THE MOP SINK IN BASEMENT.

MUST PROVIDE,MAINTAIN VISIBLE THERMOMETERS INSIDE ALL COOLERS.

DETAIL CLEAN,ORGANIZE STORAGE ROOMS,FURNACE ROOM,BAR AREAS,REMOVE PERSONAL BELONGINGS FROM THE DRY STORAGE ROOMS,CLEANING EQUIPMENT MUST BE STORED IN A DESIGNATED AREAS. ALL ARTICLES STORED MUST BE 6" OFF FLOOR FOR EASIER CLEANING.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CERTIFIED FOOD MANAGER PRESENT ON PREMISES DURING INSPECTION WHEN POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN,BEEF,RICE,BEANS,ETC WERE BEING PREPARED AND SERVED.CITATION ISSUED 7-38-012 SERIOUS INSTRUCTED OWNER TO HAVE A CERT.FOOD MGR.AVAILABE ON FACILITY WHEN ABOVE FOODS ARE BEING PREPAREAD AND SERVED TO PUBLIC AT ALL TIMES,OR SEND MORE STAFFS TO SANITATION CLASS.

All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO PROVIDE DATE ON PREPARED FOOD CONTAINERS IN REFRIGERATORS

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT ALL CLEAN UTENSILS ON SHELVES AND COUNTERS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN INSIDE BOTTOM OF BEER REACH IN COOLER AT REAR HOLDING WATER AND RUST,AND MAINTAIN DRY.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN SPILLS ON FLOORS IN BASEMENT,AND FLOORS AT REAR BAR AREA UNDER SINK AND UNDER COUNTER WITH DEBRIS.

The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REPAIR OPEN CEILING ABOVE STORAGE AREAS IN BASEMENT.

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. INSTRUCTED TO REPAIR SLOW DRAINING ON EXPOSE HAND WASH SINK IN KITCHEN.

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO RUNING HOT WATER ON FACILIT,INSTRUCTED TO PROVIDE BY LICENSE RE-INSPECTION.

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. NO PEST CONTROL CONTRACT OR LOG FOUND ON PREMISES AT THIS TIME,INSTRUCTED OWNER TO PROVIDE BY LICENSE RE-INSPECTOIN. RODENT PROOF FRONT,SIDE AND REAR DOORS PROPERLY.

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. NO OUTSIDE DUMPSTER CONTAINER,INSTD. TO PROVIDE.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROVIDE DRAIN BOARD ON KITCHEN 3COMP.SINK

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN TOILET BOWL AND URINE BOWL IN MALE TOILET, AND INSIDE REACH IN COOLER.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN AND REPAIR FLOOR TILES IN DININIG AND BASEMENT.STAIRWELLS ALSO NEEDS CLEANING AND PAINTING.

The walls and ceilings shall be in good repair and easily cleaned. REPAIR DAMAGED WALLS BY COUNTER,AND AT STAIRWELLS.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT FIXTURES WITH OPENINGS NEEDS REPAIR.

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. REPAIR TOILET DOORS TO BE SELF CLOSING.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. REPAIR VENTILATION ON HOOD,AND PROVIDE MOP SINK WITH RUNING HOT AND COLD WATER AND BACK FLOW PREVENTION DEVICE.

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE UNNECESSARY CLUTTER IN THE BASEMENT.