Big Star Mariscos

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13 OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW VALID PROOF OF TRAINING.

ALLERGEN TRAINING AS REQUIRED

2-102.13 OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT A VALID ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW VALID PROOF OF ALLERGEN TRAINING.

PROPER DATE MARKING AND DISPOSITION

OBSERVED COLD TCS FOODS (COOKED BLACK BEANS, COOKED POBLANO PEPPERS, SALSA, BURGER SAUCES ETC.) STORED PAST THE 7-DAY MAXIMUM USE BY DATE IN THE PREP COOLERS AND WALK-IN COOLER. MANAGEMENT INSTRUCTED TO DATE MARK ALL TCS FOODS STORED FOR MORE THAN 2...

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR ON THE PREMISES TO MEASURE THE SURFACE TEMPERATURE OF UTENSILS BEING WASHED AND SANITIZED INSIDE OF THE HIGH TEMPERATURE DISH MACHINES. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION...

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW VALID PROOF OF TRAINING.

ALLERGEN TRAINING AS REQUIRED

OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT A VALID ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW VALID PROOF OF ALLERGEN TRAINING.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

CLEAN THE GREASE ON THE VENTILATION HOOD AND FILTERS.

SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC

8-304.11(A) OBSERVED NO SUMMARY POSTED FOR PUBLIC VIEW FROM THE PREVIOUS INSPECTION DATED 7/7/2023. LEFT NEW SUMMARY AND INSTRUCTED TO POST FOR PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION 7-42-010(B). CITATION ISSUED.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

OBSERVED NO CERTIFIED MANAGER ON SITE FROM 1:45-2:05 PM WHILE TCS ITEMS WERE PREPARED. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLDING A VALID CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CI...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINK LOCATED AT BAR. INSTRUCTED TO PROVIDE.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED ITEMS ON THE MENU SERVED RAW OR UNDERCOOKED SUCH AS OYSTERS ON THE HALF SHELL AND CEVICHE WITHOUT CONSUMER ADVISORY. INSTRUCTED TO PROVIDE DISCLOSURE, FOOTNOTE, AND REMINDER FOR CONSUMER ADVISORY ON ALL VERSIONS OF THE MENU. PRIORITY FOUNDAT...

THERMOMETERS PROVIDED & ACCURATE

OBSERVED NO METAL STEM THERMOMETER ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLAITON 7-38-005. CITATION ISSUED.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED NO IRREVERSIBLE THERMOMETER TO CHECK THE FINAL RINSE TEMPERATURE ON THE HGH TEMPERATURE DISH MACHINE ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED BUILD-UP OF GREASE AND GRIME ON FILTERS IN HOOD OVER COOK LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED 1 LIGHTBULB IN HOOD OVER COOK LINE MISSING PROTECTIVE SHIELDING. INSTRUCTED TO CORRECT AND MAINTAIN IN GOOD CONDITION.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED 1 BURNT-OUT LIGHTBULB IN HOOD OVER COOK LINE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED THE EXTERIOR OF THE COOKING EQUIPMENT IN THE REAR KITCHEN AREA WITH ACCUMULATION OF GREASE, DUST AND DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED EXCESSIVE DEBRIS AND DIRT THE EDGES OF THE BASEBOARDS IN THE REAR KITCHEN AREA AND WAREWASHING AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

HIGH TEMPERATURE DISH MACHINE IN USE AND UNABLE TO ADEQUATELY SANITIZE (120F) AT TIME OF INSPECTION: THE HOT WATER TEMPERATURE FOR A HIGH TEMP DISH MACHINE MUST REACH A MINIMUM OF 180F AT ALL TIMES. DISH MACHINE WAS TAGGED AND CANNOT BE USED UNTIL RE...

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

INSTRUCTED TO DEFROST THE WALK-IN FREEZER TO REMOVE ICE BUILDUP ON THE FLOOR, CONDENSER, AND WALLS OF THE WALK-IN FREEZER.

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

INSTRUCTED TO HAVE THE HOODVENTS ABOVE THE COOKING EQUIPMENT SERVICED TO REMOVE GREASE BUILDUP AND MAINTAIN.

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

INSTRUCTED TO DETAIL CLEAN THE FLOORS IN THE WALK-IN COOLER, UNDER THE COOKING EQUIPMENT, AND BEHIND THE ICE MACHINE & DRY STORAGE TO REMOVE FOOD DEBRIS, LIQUID BUILDUP, AND DUST/DIRT DEBRIS BUILDUP.

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

OBSERVED DUST BUILDUP ON THE PIPES AND LIGHT FIXTURES ABOVE THE FOOD LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYERS AND THE CAN OPENER IN THE PREP AREA.

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

INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN THE WALK IN COOLER IN THE BASEMENT.

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

FOUND NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED, ONLY A COPY WAS FOUND IN A BINDER. INSTRUCTED TO POST ORIGINAL CERTIFICATES IN PLAIN VIEW. SERIOUS VIOLATION 7-38-012

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

FOUND NO CHEMICAL TEST KIT FOR SANITIZER USED AT THE 3-COMPARTMENT SINKS/WASH CLOTHS USED TO WIPE SURFACES. INSTRUCTED TO PROVIDE AND MAINTAIN. SERIOUS VIOLATION 7-38-030

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

FOUND THE PREVIOUS MINOR VIOLATIONS FROM REPORT #1575368 DATED 09/10/2015 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN THE FOLLOWING: 34-THE FLOOR IN THE FOOD PREP AREA UNDER THE GRILL AND DEEP FRYERS IS NOT SMOOTH AND EASIL...

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

INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYERS AND THE CAN OPENER IN THE PREP AREA.

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

INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN THE WALK IN COOLER IN THE BASEMENT.

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

INSTRUCTED TO FIX THE LEAK AT THE BASE OF THE HOT WATER KNOB ON THE RIGHT WASHBOWL IN THE WOMEN'S TOILET ROOM. INSTRUCTED TO FIX THE LOOSE FAUCET (WHEN TURNED ON WATER SQUIRTS UP FROM THE BASE) AND LEAKS AT THE BASE OF THE FAUCET.

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

THE FLOOR IN THE FOOD PREP AREA UNDER THE GRILL AND DEEP FRYER IS NOT SMOOTH AND EASILY CLEANABLE. MUST REPAIR THE FLOOR SO THAT IT IS SMOOTH AND EASILY CLEANABLE.

FOOD HANDLER REQUIREMENTS MET

ALL FOOD HANDLERS MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.

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

LABEL ALL BULK CONTAINERS.

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

ELEVATE ALL STOCK OFF FLOOR IN BASEMENT STORAGE AREA.

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

REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK IN DISH WASHING AREA. PROVIDE RUNNING WATER AT SINK IN REAR BEVERAGE AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

PROPERLY STORE ICE SCOOP HANDLE UP OR SEPARATE CONTAINER TO MINIMIZE BARE HAND CONTACT.

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

Stock and supplies stored on floor in basement and mechanical room. Instructed to elevate 6 inches or higher and away from wall.

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

Dish washing facilities not maintained or operated. While draining water in right side of three compartment sink, water-cloudy with food debris coming up left and middle sides of sink. Instructed to detail clean drainline and grease trap to prevent i...

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

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

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

Exhaust hood and filters, exterior of cooking equipment sides not cleaned. Instructed to detail clean and sanitize.

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

Floor in corners and along wallbase through-out premises not cleaned. Instructed to detail clean daily

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

Soda gun holders at all bars not provided with drainline. Instructed to install drainlines at all holders.

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

Stock and supplies stored on floor in basement and mechanical room. Instructed to elevate 6 inches or higher and away from wall.

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

FLOORS ALONG WALLS AND IN ALL CORNERS INCLUDING BAR AREAS,BASEMENT STORAGE AREAS REQUIRE A DETAIL CLEANING.

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

MUST REMOVE DUSTS BUILD-UP ON UPPER WALLS/CEILING AREAS NEXT TO COOKING EQUIPMENTS MUST BE SMOOTH,EASILY CLEANABLE AT ALL TIMES.

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

Violation #13 pending see report##: 1206387.

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

Violation #32 pending see report#: 1206387.

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

Violation #33 pending see report#: 1206387.

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

Violation #34 pending see report#: 1206387.

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

Violation #35 pending see report#: 1206387.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Violation #40 pending see report##: 1206387.

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

Violation #41 pending see report##: 1206387.

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

FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANI...

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

FOUND FRONT AND REAR KITCHEN DOORS TO THE FOOD ESTABLISHEMT NOT INSECT/RODENT PROOFED (APPROX: 1/4" MODE OF ENTRY). SERIOUS VIOLATION 7-38-020.

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

MUST REPAIR/REPLACE RUSTED COUNTERTOPS INSIDE THE MENS TOILET ROOM SUCH THAT ITS SMOOTH,EASILY CLEANABLE.

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

ALL KITCHEN EQUIPMENTS COOLERS,MANUAL CAN OPENER HOUSING,BAR GUNS AT BARS,DEEP FRYERS,TOPS/BOTTOMS OF FOOD PREP TABLES,SHELVINGS,DISHWASHING EQUIPMENTS 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 INCLUDING BAR AREAS,BASEMENT STORAGE AREAS REQUIRE A DETAIL CLEANING.

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

MUST REMOVE DUSTS BUILD-UP ON UPPER WALLS/CEILING AREAS NEXT TO COOKING EQUIPMENTS MUST BE SMOOTH,EASILY CLEANABLE AT ALL TIMES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

THERMOMETERS ARE INSIDE ALL REFRIGERATION UNITS THROUGHOUT THE PREMISES.

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

UNNECESSARY ARTICLES MUST BE REMOVED FROM THE PREMISES DUE TO POTENTIAL PEST HARBORAGE.

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. INSTRUCTED TO CLEAN VENTS ABOVE COOKING EQUIPMENT, AND ICE BINS AT SOUTH BAR

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 CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, THROUGHOUT PREMISES, MUST REPAIR FLOOR DRAIN UNDER THREE DISH MACHINE AND REPAIR THRESH...

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...

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. MUST REPAIR HOLE IN WALL OF LADIES BATHROOM STALL VIOLATION STILL PENDING

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. MU...

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. MUST CLEAN ALL COOKING EQUIPMENT, TOPS AND SIDES AND INTERIOR CABINETS OF COOKING, MUST REMOVE ALL GREASE BUILT 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 CLEAN FLOORS, 1ST FLOOR AND BASEMENT AREAS, UNDER AND BEHIND ALL EQUIPMENT

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. MUST REPAIR HOLE IN WALL OF LADIES BATHROOM STALLS

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

MUST PROVIDE LOCKER SPACE FOR EMPLOYEES BELONGING TO BE STORED IN ONE DESIGNATED AREA, NICE AND NEATLY

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...

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

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. MUST REMOVE ALL CLUTTER AND BETTER ORGANIZE BASEM...

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 MISSING ICE BIN COVERS AT BARS,SUPPLY BAR GUN LINES SUCH THAT IT DRAINS DIRECTLY INTO FLOOR DRAINS ALSO FOUN...

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.FOUND LARGE AMOUNTS OF MOLD INSIDE ICE MACHINE TAGGED HELD FOR INSPECTION-MUST DET...

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 ...

* 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 AT TIME OF INSPECTION AS REQUIRED.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

One copy of the Food Inspection Report Summary must be displayed and visible to all customers.FOUND NO SUMMARY REPORT DISPLAYED AND VISIBLE TO ALL CUSTOMERS AS REQUIRED,NO PREVIOUS HEALTH INSPECTION REPORT AVAILABLE AT THIS TIME.

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

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.ALL CLEAN MULTI-USE UTENSILS,SINGLE SERVICE ARTICLES...

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 MISSING ICE BIN COVERS AT BARS,SUPPLY BAR GUN LINES SUCH THAT IT DRAINS DIRECTLY INTO FLOOR DRAINS ALSO FOUN...

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.ALL KITCHEN EQUIPMENTS COOLERS,MANUAL CAN OPENER HOUSING,BAR GUNS AT BARS,DEEP FRYERS,TOPS/BOTTOMS OF FOOD PREP TABLES,S...

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.FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE DETAIL CLEANING,FLOOR DRAINS.

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

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.FOUND BURNT OUT LIGHT BULBS IN KITCHEN.

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...

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

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.CLEAN,ORGANIZE ALL STORAGE AREAS,REMOVE ALL CLUTTER.