Athena Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE

Facility unable to maintain proper temperature at salad prep cooler. Internal air temperature @ 67.3F. Must keep all refrigeration units at 40F or less at all times. Operator corrected during inspection. Internal air temperature @ 37.4F. Critical vi...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

Found the following potentially hazardous foods at improper temperatures in the salad prep cooler: 1/2lb of hummus @ 64.5F; 1/2lb of sliced tomatoes @ 66.9F; 1/2lb of feta cheese @ 64.6F; 1 lb of taramosalata @ 62.4F; and 1/2lb of saracino cheese @ 6...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

Observed poor hygienic practices in kitchen area. Observed 3 food handlers using bare hands to handle ready to eat foods(using bare hands to cut bread for customer consumption). Observed 3 food handlers not washing hands before putting gloves on. Ins...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

Observed previous insepection report summary, dated 5/4/16, improperly posted on inside of cabinet at host desk. Instructed inspection summary report must be posted in plain view of customers at all times. Violation corrected during inspection(Operat...

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

Observed raw wood walls and shelving in upstairs dry storage area. Must paint or seal all porous surfaces to make all surfaces smooth and easily cleanable. Must maintain same.

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

Found excessive syrup like build up on floor under soda bag in the box area. Must remove, clean and sanitize area. Must maintain same.

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

Observed lines from gun holders emptying to the floor of the bar. Must provide longer line to drain from gun holders. Must maintain same.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Observed several coolers without thermometers inside. Must provide thermometers in a conspicuous spot in all refrigeration units. Must maintain same.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED FOOD ITEMS (COOKING OIL, PEPPERS, CANNED VEGETABLES) AND TO-GO FOOD CONTAINERS BEING STORED IN A HALLWAY THAT IS NOT RODENT PROOF TO THE OUTDOORS. THE WALL OF THIS HALLWAY HAS SEVERAL OPENINGS DIRECTLY TO THE OUTSIDE: APPROX. 2 INCH TALL BY ...

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

MUST DETAIL CLEAN THE WHEELS OF THE FRYERS IN THE COOK LINE AND THE SHELVING IN THE WALK IN MEAT COOLER #2.

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

MUST CLEAN FLOORS IN THE WALK IN BEER COOLER, IN THE DRY STORAGE AREA UNDER THE STAIRS AND IN THE UPSTAIRS DRY STORAGE AREA NEAR THE SODA MACHINE. MUST ELIMINATE STANDING WATER ON THE FLOOR UNDER THE DISH MACHINE. MUST REPLACE THE MISSING TILES IN F...

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

OBSERVED CEILING TILES WITH FLAKING PAINT NEAR THE UPRIGHT WARMERS IN THE KITCHEN. INSTRUCTED TO REPAIR OR REPLACE THE FLAKING TILES.

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

OBSERVED THAT THE FAUCET IS LEAKING AT THE MOP SINK. INSTRUCTED TO REPAIR THE LEAK. OBSERVED THAT THAT THE DRAIN IS SLOW AT THE BAR HAND SINK. INSTRUCTED TO REPAIR THE DRAIN. OBSERVED THAT THE HOT WATER IS LEAKING AND SO HAS BEEN TURNED OFF AT THE RI...

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

NO CITY OF CHICAGO FOODSERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (LAMB,BEEF,ETC) MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

MUST PROPERLY WASH, RINSE AND SANITIZE SOILED MULTI USE PLATES NEXT TO THE SOUP HOT HOLDING STATION AND PROPERLY INVERT ITEMS.

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

MUST DETAIL CLEAN ALL COOKING EQUIPMENT AND REFRIGERATION UNITS. MUST REMOVE GREASE AND FOOD DEBRIS. MUST ALSO DETAIL CLEAN THE INTERIOR OF SINKS AND ALL PREP SURFACES. ALSO DETAIL CLEAN THE THE SODA GUN HOLSTERS BEHIND THE BAR.

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

DETAIL CLEAN FLOORS THROUGHOUT DISH WASHING AREAS, IN PREP AREAS, UNDER SINKS, UNDERNEATH AND BEHIND COOKING EQUIPMENT,UNDER TABLES AND UNDER SHELVES. MUST REMOVE GREASE AND FOOD DEBRIS. REPLACE BROKEN FLOOR TILES IN THE REAR DISHWASHING/PREP AREA BE...

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

MUST DETAIL CLEAN WALLS UNDER THE SOUP HOT HOLDING STATION, UNDER SINKS, UNDER PREP TABLES, UNDER THE DISH MACHINE AND THROUGHOUT PREP AND DISHWASHING AREAS. MUST REPLACE STAINED CEILING TILE IN 2ND FLOOR STORAGE AREA. ALSO DETAIL CLEAN DUSTY CEILING...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

MUST PROPERLY WASH, RINSE AND SANITIZE SOILED MULTI USE PLATES NEXT TO THE SOUP HOT HOLDING STATION AND PROPERLY INVERT ITEMS.

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

MUST DETAIL CLEAN ALL COOKING EQUIPMENT AND REFRIGERATION UNITS. MUST REMOVE GREASE AND FOOD DEBRIS. MUST ALSO DETAIL CLEAN THE INTERIOR OF SINKS AND ALL PREP SURFACES. ALSO DETAIL CLEAN THE THE SODA GUN HOLSTERS BEHIND THE BAR.

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

DETAIL CLEAN FLOORS THROUGHOUT DISH WASHING AREAS, IN PREP AREAS, UNDER SINKS, UNDERNEATH AND BEHIND COOKING EQUIPMENT,UNDER TABLES AND UNDER SHELVES. MUST REMOVE GREASE AND FOOD DEBRIS. REPLACE BROKEN FLOOR TILES IN THE REAR DISHWASHING/PREP AREA BE...

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

MUST DETAIL CLEAN WALLS UNDER THE SOUP HOT HOLDING STATION, UNDER SINKS, UNDER PREP TABLES, UNDER THE DISH MACHINE AND THROUGHOUT PREP AND DISHWASHING AREAS. MUST REPLACE STAINED CEILING TILE IN 2ND FLOOR STORAGE AREA. ALSO DETAIL CLEAN DUSTY CEILING...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOOD AND FOOD CONTACT SURFACES NOT PROPERLY PROTECTED FROM CONTAMINATION DURING FOOD PREPARATION AND STORAGE. NOTED RAW CHICKEN BEING STORED ABOVE RAW FISH AND BROCCOLI IN REFRIGERATION UNIT #2. ADVISED MANAGER TO PROPERLY STORE RAW FOODS ACCORDING...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

NOTED EVIDENCE OF INSECTS ON SITE. NOTED 3 LIVE LARGE FLIES IN THE DINING AREA AND APPROXIMATELY 20 LIVE SMALL FLIES IN THE BAR AREA, IN THE WHOLE PRODUCE STORAGE CLOSET ADJACENT TO THE WAIT STATION AND AROUND THE DOORWAY, IN THE 2ND FLOOR STORAGE A...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

MUST PROPERLY WASH, RINSE AND SANITIZE SOILED MULTI USE PLATES NEXT TO THE SOUP HOT HOLDING STATION AND PROPERLY INVERT ITEMS.

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

MUST DETAIL CLEAN ALL COOKING EQUIPMENT AND REFRIGERATION UNITS. MUST REMOVE GREASE AND FOOD DEBRIS. MUST ALSO DETAIL CLEAN THE INTERIOR OF SINKS AND ALL PREP SURFACES. ALSO DETAIL CLEAN THE THE SODA GUN HOLSTERS BEHIND THE BAR.

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

DETAIL CLEAN FLOORS THROUGHOUT DISH WASHING AREAS, IN PREP AREAS, UNDER SINKS, UNDERNEATH AND BEHIND COOKING EQUIPMENT,UNDER TABLES AND UNDER SHELVES. MUST REMOVE GREASE AND FOOD DEBRIS. REPLACE BROKEN FLOOR TILES IN THE REAR DISHWASHING/PREP AREA B...

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

MUST DETAIL CLEAN WALLS UNDER THE SOUP HOT HOLDING STATION, UNDER SINKS, UNDER PREP TABLES, UNDER THE DISH MACHINE AND THROUGHOUT PREP AND DISHWASHING AREAS. MUST REPLACE STAINED CEILING TILE IN 2ND FLOOR STORAGE AREA. ALSO DETAIL CLEAN DUSTY CEILI...

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

MUST BETTER ORGANIZE ITEMS IN THE STORAGE CLOSET ADJACENT TO THE WAIT STATION. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR. MUST ALSO STORE ALL ITEMS IN THE WALK IN FREEZER 6 INCHES OFF THE FLOOR.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

NOTED KNIVES BEING STORED BETWEEN A PREP TABLE AND A PREP COOLER. MUST PROPELRY STORE ALL MULTI USE ITEMS.

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

MUST DISCARD ALL CRACKED FOOD STORAGE CONTAINERS AND LIDS. MUST ALSO REMOVE WORN CAULK AND RESEAL AROUND THE REAR ICE BIN IN THE WAIT STATION NEAR PATIO SEATING.

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

MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF REFRIGERATION UNITS, COOKING EQUIPMENT AND SINKS. MUST REMOVE ALL GREASE AND FOOD DEBRIS. MUST DETAIL CLEAN CUTTING BOARDS, THE INTERIOR TOP PANEL OF THE ICE MACHINE AND ALL SOILED MULTI USE ITEMS.

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

MUST DETAIL CLEAN FLOORS UNDER SINKS, UNDER COOKING EQUIPMENT, UNDER THE DISH MACHINE, IN THE 2ND FLOOR STORAGE AREA AND UNDER HOT HOLDING EQUIPMENT. MUST ALSO DETAIL CLEAN FLOORS UNDER THE HAND SINK NEXT TO THE STEAM TABLE AND REMOVE DEAD ROACH.

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

MUST DETAIL CLEAN WALLS UNDER SINKS, UNDER THE DISH MACHINE AND IN PREP AREAS. MUST REMOVE GREASE AND FOOD DEBRIS.

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

MUST REPAIR THE LEAKY FAUCET AT THE SMALL THREE COMPARTMENT SINK NEAR THE EMPLOYEE WASHROOM.

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

MUST STORE ALL FOOD ITEMS IN THE WALK IN COOLER 6 INCHES OFF THE FLOOR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION. MUST PROVIDE A SANITARY CONTAINER TO PROPERLY STORE ICE DISPENSING UTENSILS.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

DISH MACHINE ON SITE NOT PROPERLY SANITIZING MULTI USE ITEMS DURING THE FINAL RINSE CYCLE. PER EMPLOYEES ON SITE, THE DISH MACHINE WAS THOUGHT TO BE A HIGH TEMPERATURE DISH MACHINE. HOWEVER, THE FINAL RINSE TEMPERATURE ONLY REACHED BETWEEN 165-174 ...

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

NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED. ALSO, NO PROOF OF A CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (SOUP,LAMB,COOKED RICE)MUST PROVIDE. SERIOUS CITATION ISS...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS FROM REPORT # 1199436 ON 08/05/2014 NOT CORRECTED. (30)ALL PREPARED READY TO EAT FOODS MUST BE LABELED AND DATED, (31)EXPOSED TABLEWARES MUST BE PROTECTED FROM CONTAMINATION, (32)MUST PROVIDE LID FOR BAR/SERVER ICE BIN. M...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

NOTED KNIVES BEING STORED BETWEEN A PREP TABLE AND A PREP COOLER. MUST PROPELRY STORE ALL MULTI USE ITEMS.

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

MUST DISCARD ALL CRACKED FOOD STORAGE CONTAINERS AND LIDS. MUST ALSO REMOVE WORN CAULK AND RESEAL AROUND THE REAR ICE BIN IN THE WAIT STATION NEAR PATIO SEATING.

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

MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF REFRIGERATION UNITS, COOKING EQUIPMENT AND SINKS. MUST REMOVE ALL GREASE AND FOOD DEBRIS. MUST DETAIL CLEAN CUTTING BOARDS, THE INTERIOR TOP PANEL OF THE ICE MACHINE AND ALL SOILED MULTI USE ITEMS.

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

MUST DETAIL CLEAN FLOORS UNDER SINKS, UNDER COOKING EQUIPMENT, UNDER THE DISH MACHINE, IN THE 2ND FLOOR STORAGE AREA AND UNDER HOT HOLDING EQUIPMENT. MUST ALSO DETAIL CLEAN FLOORS UNDER THE HAND SINK NEXT TO THE STEAM TABLE AND REMOVE DEAD ROACH.

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

MUST DETAIL CLEAN WALLS UNDER SINKS, UNDER THE DISH MACHINE AND IN PREP AREAS. MUST REMOVE GREASE AND FOOD DEBRIS.

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

MUST REPAIR THE LEAKY FAUCET AND REPAIR THE BROKEN COLD WATER HANDLE AT THE SMALL THREE COMPARTMENT SINK NEAR THE EMPLOYEE WASHROOM. MUST REPAIR THE BROKEN URINAL IN THE MENS CUSTOMER WASHROOM.

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

MUST STORE ALL FOOD ITEMS IN THE WALK IN COOLER 6 INCHES OFF THE FLOOR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION. MUST PROVIDE A SANITARY CONTAINER TO PROPERLY STORE ICE DISPENSING UTENSILS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

ALL PREPARED READY TO EAT FOODS MUST BE LABELED AND DATED. ALL BULK FOOD CONTAINERS MUST BE LABELED

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

EXPOSED TABLEWARES MUST BE PROTECTED FROM CONTAMINATION.

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

MUST PROVIDE LID FOR BAR/SERVER ICE BIN.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

OBSERVED INADEQUATE HAND WASHING FACILITIES. NO SOAP OR PAPER TOWELS AT BAR EXPOSED HAND SINK. NO PAPER TOWELS AT REAR KITCHEN PREP EXPOSED HAND SINK. NO SOAP IN EMPLOYEE WASHROOM. MANAGEMENT PROVIDED. MUST PROVIDE SOAP/HAND DRYING DEVICES AT AT WASH...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

THE FOLLOWING PEST CONTROL ISSUES OBSERVED. APPROXIMATELY OVER 75 SMALL FLIES THROUGHOUT 1ST FLOOR HALLWAY DRY FOOD STORAGE ON AND AROUND STORED ONIONS AND POTATOES. ON WALLS AND STORED ITEMS ON SHELVES. OBSERVED APPROXIMATELY 10 LIVE ROACHES UNDER R...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

ALL PREPARED READY TO EAT FOODS MUST BE LABELED AND DATED. ALL BULK FOOD CONTAINERS MUST BE LABELED.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

EXPOSED TABLEWARES MUST BE PROTECTED FROM CONTAMINATION.

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

MUST PROVIDE LID FOR BAR/SERVER ICE BIN. CUTTING BOARD AT END OF COOKS LINE IN POOR REPAIR WITH DEEP BLACKENED GROOVES. MUST REPLACE.

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

THE FOLLOWING MUST CLEAN AND MAINTAIN: EXTERIOR SMALL ICE MACHINE. INTERIOR LARGE ICE MACHINE. ALL BULK FOOD CONTAINERS. INTERIOR AND EXTERIOR OF ALL COOLERS AND FREEZERS. REAR PREP FOOD CART.

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

FLOORS IN THE FOLLOWING WITH DIRT, GREASE AND FOOD DEBRIS.MUST CLEAN AND MAINTAIN ALL. PRODUCE WALK-IN COOLER. 2ND FLOOR AND UNDER STAIR WELL DRY FOOD STORAGE ROOMS. UNDER MOP SINK. UNDER KITCHEN THREE COMPARTMENT SINK.

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

MISSING CEILING TILES ABOVE DISH MACHINE. MISSING, CRACKED/DAMAGED BASEBOARD WALL TILES IN EMPLOYEE WASHROOM. MISSING TILE GROUT THROUGHOUT DISH MACHINE, REAR PREP AND THREE COMPARTMENT SINK AREAS WITH POOLING LIQUID AND FOOD DEBRIS. MUST REPAIR/REPL...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP AT MACHINE MUST BE STORED IN A CLEAN CONTAINER.

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

MUST CLEAN INTERIOR OF REACH IN COOLERS 2 AND 3 TO REMOVE SPILLS, ALSO CLEAN FAN COVER.

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

FLOORS NEED CLEANING TO REMOVE SPILLS AND DEBRIS ON 2ND FLOOR STORAGE AREA BY POP SYRUP STORAGE AND INSIDE LIQUOR COOLER.

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

NOTED LEAK AT BOTTOM OF 3 COMPARTMENT SINK IN DISH WASHING AREA. MUST REPAIR AND MAINTAIN.

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

THE KITCHEN SURFACES ARE DIRTY, CLEAN THE KITCHEN SURFACES AND SANITIZE FROM TOP TO BOTTOM.

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

THE FLOORS ARE DIRTY THROUGHOUT THE FACILITY. CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.

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

THE WALLS IN THE KITCHEN ARE DIRTY, CLEAN AND MAINTAIN THE WALLS AND CEILINGS SO THEY ARE SMOOTH AND SANITARY FROM TOP TO BOTTOM.

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

THE PRODUCE COOLER COIL LEAKS, REPAIR THE DRAIN LINE.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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. Over 25 small flies were found in the WAIT STATION area an...

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE KITCHEN SURFACES ARE DIRTY, CLEAN THE KITCHEN SURFACES AND SANITIZE FROM TOP TO BOTTOM.

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE FLOORS ARE DIRTY THROUGHOUT THE FACILITY. CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER T...

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

The walls and ceilings shall be in good repair and easily cleaned. THE WALLS IN THE KITCHEN ARE DIRTY, CLEAN AND MAINTAIN THE WALLS AND CEILINGS SO THEY ARE SMOOTH AND SANITARY FROM TOP TO BOTTOM.

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

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...

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Must provide stoppers at 3-comp sink in dishroom; rusty cooler shelvings must be re-sealed or replaced.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Interior of fryers, interior of most coolers in cook's line must be free of food debris/grease build-up.

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Must fix/replace poor floor grouting & broken tiles thruout kitchen & dishroom, to prevent pest harborage.

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

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. Must provide a self-closing device for employee bathroom door in main kitchen.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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. Found...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. Found a bad leak under the right side of the 3-comp sink in dishr...

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Must provide stoppers for the 3-comp sink in dishroom, instead of rags. All rusty cooler shelvings must be re-sealed or ...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Following need detailed cleaning: interior panel of ice machine, door tracks of all salad coolers, interior of most coo...

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Must fix/replace poor floor grouting & broken floor tiles thruout kitchen & dishroom, to prevent pest harborage. Floors thruout the 2nd floo...

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

The walls and ceilings shall be in good repair and easily cleaned. Dusty ceiling vent & fan guards, food-stained walls at prep stations must be maintained clean.

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

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. Employee bathroom door in main kitchen, must self-closing.

LINEN: CLEAN AND SOILED PROPERLY STORED

Soiled and clean linens, coats, and aprons shall be properly stored. All soiled linens must be adequately stored or double-bagged with plastic & kept away from food areas.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. All wiping cloths must be in sanitizing solution at all times, & replaced as often as needed.