BAR TOMA.

DISH MACHINE HAS BEEN REPAIRED. HIGH TEMPERATURE GAGE READS 192F AS A FINAL RINSE. MAY REMOVE TAG AND USE MACHINE AS USUAL.

HIGH TEMPERATURE DISH MACHINE NOT MAINTAINED. FINAL RINSE GAGE NOT OPERATIONAL. READING 140F FOR FINAL RINSE AND STUCK ON THAT TEMPERATURE AFTER CYCLE HAS FINISHED. UNABLE TO DETERMINE IF MACHINE IS ADEQUATELY SANITIZING THE FINAL RINSE. NO DISHES BEING WASHED DURING THE INSPECTION. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, GAGE READS CORRECTLY AND FINAL RINSE TEMPERATURE OF 180F OR ABOVE. INSTRUCTED TO SET THE THREE COMPARTMENT SINK TO WASH, RINSE AND SANITIZE. CONTACT C.D.P.H. FOR RE-INSPECTION AND TAG REMOVAL. SERIOUS CITATION ISSUED 7-38-030.

NO SUMMARY REPORT POSTED FROM LAST INSPECTION ON 7-11-13. MUST BE POSTED VISIBLE TO ESTABLISHMENTS CUSTOMERS AT ALL TIMES. GIVEN TODAYS SUMMARY REPORT AND POSTED. SERIOUS CITATION ISSUED 7-42-010(B).

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

EXPOSED TABLEWARES MUST BE PROTECTED IE: COVERED, WRAPPED ETC.

BROKEN/MISSING PLASTIC DOOR HANDLE ON FAR RIGHT DRAWER COOLER ON COOKS LINE WITH EXPOSED INSULATION. MUST REPLACE/REPAIR.

DIRTY FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK. MUST CLEAN AND MAINTAIN.

DIRTY FOOD PAN USED AS BUCKET TO CATCH DRIPPING WATER FROM LEAK UNDER THE MIDDLE COMPARTMENT OF THE THREE COMPARTMENT SINK. MUST REPAIR SINK.

ALL FOOD HANDLERS MUST WEAR HAT/HAIR RESTRAINT.

FOUND POTS NOT STORED PROPERLY ON SHELVING UNITS. (MUST STORE INVERTED)

FOUND NO DIPPER WELL FOR SCOOPED GELATO AT PASTRY ROOM.

FOUND MOPS AND BROOMS NOT STORED PROPERLY.

FOUND WASH CLOTHS NOT STORED PROPERLY.

BOTH LOW TEMP DISH WASHING MACHINES AT BAR AREA NOT SANITIZING, TEST STRIP AT ZERO FOR CHLORIN LEVEL.MACHINE BEING USED DURING INPECTION. INSTRUCTED MGR TO REPAIR MACHINE SO PROPER SANITIZER CONCENTRATION IS OBTAINED. MACHINES ARE TAGGED NOT ALLOWED TO USE, MUST CONTACT CDPH FOR TAG REMOVAL WHEN REPAIRED.

FOOD HANDLER NOT WEARING HAIR RESTRAINT, INSTRUCTED TO HAVE ALL FOOD HANDLER WITH PREOPER HAIR RESTRAINT.

THE SEAM UNDER THE DRAINBOARD OF THE DISHMACHINE (LEFT BOTTOM PART) HAVE GAPS WHERE FOOD/WATER PASSES THRU-MUST FIX/RE-SEAL. SPLASH GUARDS NEEDED AT BOTH ENDS OF THE DISHMACHINE, TO PREVENT WATER FROM SPLASHING ONTO THE FLOOR. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FLOORS UNDER THE MAIN KITCHEN DISHMACHINE & AROUND THE MOP SINK AREA MUST BE KEPT DRY AT ALL TIMES, TO PREVENT PEST ISSUES. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

WALLS UNDERNEATH THE DISHMACHINE IN MAIN KITCHEN MUST BE FREE OF SPLATTERS/FOOD DEBRIS. The walls and ceilings shall be in good repair and easily cleaned.

CONDENSATION WATER DROPLETS INSIDE CABINET OF HANDSINK AT THE GELATO/COFFEE AREA MUST BE ADDRESSED, TO PREVENT PEST HARBORAGE. 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.

INADEQUATE PEST CONTROL (7-38-020). NOTED 12-SMALL/FRUIT FLIES ON NORTH WALL BY MEN'S ROOM (1ST FLOOR); 8-ON THE NORTHEAST CORNER OF DINING AREA ACROOS THE BAR; 5-ON THE CEILING ABOVE THE MEN'S BATHROOM DOOR. INSTRUCTED TO ELIMINATE SOURCE & CLEAN/SANITIZE ALL AFFECTED AREAS. 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.

INTERIOR OF VENTS AT BOTH ENDS OF THE DISHMACHINE & FAN GUARDS OF LIQUOR WALK-IN COOLER NEED CLEANING DUE TO DUST/DEBRIS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

MISSING FLOOR TILES AT FRONT OF COOKING EQUIPMENT MUST BE REPLACED; FLOORS UNDER SHELVES OF WALK-IN COOLERS NEED CLEANING. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

POOR CAULKING AROUND SPLASH GUARDS OF DISHMACHINE MUST BE REPLACED; & ALSO AROUND THE FRONT HANDSINK (ALONGSIDE MEN'S ROOM AT 1ST FLOOR). The walls and ceilings shall be in good repair and easily cleaned.

LEAKY PIPE UNDER 3-COMP SINK (LEFT SIDE) & ON THE RIGHT END SECTION OF THE DISHMACHINE (BY THE PLASTIC CURTAINS)-MUST BE FIXED. 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.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN FRONT PREP AREA IN NEED OF REGROUTING. MUST CORRECT AND MAINTAIN.

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHEILDS IN NEED OF CLEANING TO REMOVE DEBRIS. MUST CLEAN AND MAINTAIN.

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. FOOD SCREENS AT DRAIN LINE TO DISHMACHINE IN NEED OF CLEANING TO REMOVE DEBRIS. MUST CLEAN AND MAINTAIN.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. ICE MACHINE IN NEED OF DETAIL CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN.

The walls and ceilings shall be in good repair and easily cleaned. WALLS IN WALK IN COOLER IN NEED OF CLEANING TO REMOVE SPLATTERS AND DUST. MUST CLEAN AND MAINTAIN.

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. The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. DIPPER WELL MUST BE INSTALLED AT ICE CREAM REACH-IN.