Big Tony'S

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED TAPE USED ON CHEST FREEZER FOR BROKEN AREAS. INSTRUCTED PERSON IN CHARGE TO PROPERLY REPAIR OR REPLACE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED BUILD UP OF FOOD DEBRIS ON INTERIOR OF COLD HOLD AND HOT HOLD UNITS/EQUIPMENT. INSTRUCTED PERSON IN CHARGE TO CLEAN ALL AREAS AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED GREASE BUILD UP AND RESIDUE ON WALLS THROUGHOUT FACILITY. INSTRUCTED PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED HOOD SYSTEM NOT OPERABLE AT TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED BUILD UP OF GREASE ON FILTERS IN HOOD SYSTEM. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

PROPER HOT HOLDING TEMPERATURES

OBSERVED APPROXIMATELY 2.5 LBS OF COOKED CHICKEN WINGS STORED INSIDE A CONTAINER ON THE PREP TABLE DURING THE TIME OF INSPECTION AT IMPROPER TEMPERATURE. NOTED TEMPERATURE @ 65F-72F AT THIS TIME. INSTRUCTED TO HOLD ALL HOT TCS FOODS @135 OR HIGHER AT...

PROPER COLD HOLDING TEMPERATURES

OBSERVED THE FOLLOWING COLD TCS FOOD ITEMS AT IMPROPER TEMPERATURES DURING THE TIME OF INSPECTION. THEY ARE AS FOLLOWS: APPROXIMATELY 3 LBS SLICED TOMATOES ON PREP TABLE, 3 LBS CHOPPED CHICKEN, 3 LBS CHOPPED BEEF, 8 LBS COOKED SHRIMP, 7.5 LBS GROUND ...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED ONE LIVE ROACH CRAWLING ON UPRIGHT REFRIGERATOR DOOR HANDLE DURING TIME OF INSPECTION AS WELL AS APPROXIMATELY 30 SMALL RODENT DROPPINGS BEHIND SAID COOLING UNIT SCATTERED ON THE FLOOR, UNDER 3 COMPARTMENT SINK, AND IN REAR PREP UNDERNEATH ...

PREVIOUS CORE VIOLATION CORRECTED

OBSERVED THE FOLLOWING PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT #2573329 ON MARCH 28, 2023; THEY ARE AS FOLLOWS... 37)OBSERVED NO LABELS FOR FLOUR STORAGE CONTAINER STORED ON THE SHELF IN THE REAR. I INSTRUCTED THE PERSON IN CHA...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED NO LABELS FOR FLOUR STORAGE CONTAINER STORED ON THE SHELF IN THE REAR. INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.

IN-USE UTENSILS: PROPERLY STORED

OBSERVED CUTTING UTENSILS BEING STORED BETWEEN THE PREP TABLE AREA. INSTRUCTED TO STORE PROPERLY HANGING OR INSIDE DEVICE FOR HOLDING UTENSILS, KEEP CLEANED AND MAINTAINED BETWEEN USE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED CARD BOARD LINING SHELVES AND COUNTERS. INSTRUCTED TO REMOVE ALL AS A MEANS OF BEING ABLE TO CLEAN AND MAINTAIN AND TO PREVENT POSSIBLE INSECT HARBORING.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED THE INSIDE OF THE DEEP FRYER OIL FILTERING UNIT WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED AN EXCESSIVE AMOUNT OF DEBRIS AND ICE BUILDUP IN THE INTERIOR OF THE CHEST FREEZERS LOCATED IN THE FRONT AND REAR NEAR THE BACK EXIT DOOR. INSTRUCTED TO REMOVE EXCESS ICE, DETAIL CLEAN, AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED THE SIDES OF ALL THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT WITH A BUILD UP OF DIRT, DUST, GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED THE INSIDE OF ALL OF THE REACH IN COOLERS WITH A BUILD UP OF DIRT AND FOOD DEBRIS ON THE BOTTOM AND ON THE SHELVES. INSTRUCTED TO CLEAN AND MAINTAIN ALL.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

OBSERVED NO WASTE RECEPTACLES AT HAND WASHING SINK IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED A BUILD UP OF CLUTTER OF EQUIPMENT AND OTHER ITEMS ON SHELVING AND FLOORS IN THE REAR DISH WASHING AREA AND REAR STORAGE ROOM. INSTRUCTED TO REMOVE ANY AND ALL UNNECESSARY ITEMS AS A MEANS OF PREVENTING POSSIBLE PEST AND INSECT HARBORING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED A BUILD UP OF DIRT, GREASE AND FOOD SPLATTER ON THE FLOORS AND WALLS IN THE FRONT FRONT FOOD SERVICE AREA AND THE REAR DISH WASHING AND STORAGE AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS NEED DETAIL CLEANING THROUGH OUT ESPECIALLY ALONG THE WALL BASE AND IN CORNERS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED NO LIGHTING UNDER THE HOOD VENTILATION SYSTEM. INSTRUCTED TO PROVIDE AND MAINTAIN GOOD LIGHTING.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST DETAIL CLEAN THE HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT TO REMOVE THE GREASE AND DEBRIS

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED ONE MISSING LIGHT SHIELD IN THE FRONT PREP AREA. INSTRUCTED TO REPLACE

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED 1 EMPLOYEES WORKING WITHOUT FOOD HANDLER CERTIFICATE DUE TO THE ONE ON SITE BEING EXPIRED. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTIONDUE TO THE ONE ON SITE BEING EXPIRED. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT...

IN-USE UTENSILS: PROPERLY STORED

OBSERVED CUTTING UTENSILS BEING STORED BETWEEN THE PREP TABLE AREA. INSTRUCTED TO STORE PROPERLY HANGING OR INSIDE DEVICE FOR HOLDING UTENSILS, KEEP CLEANED AND MAINTAINED BETWEEN USE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED CARD BOARD LINING SHELVES AND COUNTERS. INSTRUCTED TO REMOVE ALL AS A MEANS OF BEING ABLE TO CLEAN AND MAINTAIN AND TO PREVENT POSSIBLE INSECT HARBORING.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED THE INSIDE OF THE DEEP FRYER OIL FILTERING UNIT WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED THE INSIDE OF ALL OF THE REACH IN COOLERS WITH A BUILD UP OF DIRT AND FOOD DEBRIS ON THE BOTTOM AND ON THE SHELVES. INSTRUCTED TO CLEAN AND MAINTAIN ALL.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED THE SIDES OF ALL THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT WITH A BUILD UP OF DIRT, DUST, GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED A BUILD UP OF DIRT, GREASE AND FOOD SPLATTER ON THE FLOORS AND WALLS IN THE FRONT FRONT FOOD SERVICE AREA AND THE REAR DISH WASHING AND STORAGE AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED A BUILD UP OF CLUTTER OF EQUIPMENT AND OTHER ITEMS ON SHELVING AND FLOORS IN THE REAR DISH WASHING AREA AND REAR STORAGE ROOM. INSTRUCTED TO REMOVE ANY AND ALL UNNECESSARY ITEMS AS A MEANS OF PREVENTING POSSIBLE PEST AND INSECT HARBORING.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED THE HOOD VENTILATION SYSTEM WITH A BUILD UP OF GREASE. INSTRUCTED TO CLEAN AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED NO LIGHTING UNDER THE HOOD VENTILATION SYSTEM. INSTRUCTED TO PROVIDE AND MAINTAIN GOOD LIGHTING.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED NO LABELS FOR BULK FLOUR STORAGE CONTAINER STORED ON THE SHELF IN THE REAR. INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WET WIPING CLOTHS STORED ON THE COUNTER NEAR WITH WOKS. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED AN EXCESSIVE AMOUNT OF DEBRIS AND ICE BUILDUP IN THE INTERIOR OF THE CHEST FREEZERS LOCATED IN THE REAR NEAR THE BACK EXIT DOOR. INSTRUCTED TO REMOVE EXCESS ICE, DETAIL CLEAN, AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED THE WALLS IN THE REAR TO BE SOILED WITH FOOD SPLASH. INSTRUCTED TO CLEAN THE WALLS IN THE REAR.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

**PREMISES HAS NO EMPLOYEE HEALTH POLICY. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODE OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-010.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

**PREMISES HAS NO CLEAN UP PROCEDURES OR SUPPLIES FOR BODY FLUID SPILL. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODE OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7=38-005.

THERMOMETERS PROVIDED & ACCURATE

INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN WORKING THERMOMETERS INSIDE ALL COOLERS.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

INSTRUCTED MANAGER TO PROPERLY LABEL FOOD ITEMS INSIDE THE COOLERS WITH DATES(FIFO).

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INSTRUCTED MANAGER TO DETAIL CLEAN THE INTERIOR OF ALL COOLERS AND FREEZERS TO REMOVE SPILLS,DEBRIS AND ICE BUILD UP.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST DETAIL CLEAN THE LINES BEHIND THE COOKING EQUIPMENT TO REMOVE GREASE BUILD UP.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS NEED DETAIL CLEANING THROUGH OUT ESPECIALLY ALONG THE WALL BASE AND IN CORNERS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST DETAIL CLEAN THE HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT TO REMOVE THE GREASE AND DEBRIS.

ALLERGEN TRAINING AS REQUIRED

OBSERVERD THE CERTIFIED MANAGER WITHOUT ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH THE ALLERGEN TRAINING OR CITATIONS WILL FOLLOW.

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

NOTED THE SHELVING INSIDE IN THE REAR STORAGE AREA DIRTY ALSO SHELVING INSIDE RIC. MUST CLEAN AND MAINTAIN.

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

FLOORS AROUND THE LEG OF COOKING EQUIPMENT FOUND DIRTY. MUST CLEAN AND MAINTAIN.

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

MUST LABEL BULK FOOD CONTAINERS IN REAR OF PREMISES NEAR SHELVES,INSTRUCTED TO PROVIDE

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

MUST DEFROST THE 2 CHEST FREEZER IN THE PREP AREA,HAS ACCUMLICATION OF ICE BUILD-UP, AND CLEAN INTERIOR OF REFRIGERATOR UNIT IN REAR OF PREMISES INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT

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

MUST CLEAN FLOORS IN THE PREP AREA,BEHIND THE GRILL,ALONG WALL BASE AND CORNERS

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OBSERVED THE OUTSIDE GREASE CONTAINER ENCRUSTED WITH GREASE ON THE TOP,LIP,AND LID OF CONTAINER,THIS IS A FOOD SOURCE FOR RODENTS AND OTHER PEST,SERIOUS VIOLATION 7-38-020

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

MUST CLEAN ALL REACH-IN COOLERS THROUGHOUT PREMISES OF FOOD DEBRIS AND MUST DEFROST ALL CHEST FREEZERS OF ICE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT

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

MUST CLEAN FLOORS IN THE REAR OF PREMISES AND REAR STORAGE CLOSET ,ALONG WALL BASE AND CORNERS

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A THERMOMETER INSIDE REACH-IN COOLER IN REAR OF PREMISES

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

MUST REMOVE CLUTTER FROM THE REAR STORAGE CLOSET,TO PREVENT RODENT HARBORAGE

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST STORE THE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE AT PREP AREA

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

CLEAN THE EXTERIOR SURFACES OF THE FRYERS AND GRILL, CLEAN INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES, CLEAN INSIDE OF REFRIGERATIION UNITS WHERE NEEDED AND CLEAN CUTTING BOARD.

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

CLEAN FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT TO REMOVE GREASE AND FOOD PARTICLES. ALSO CLEAN UNDER SINKS IN REAR.

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

MUST DETAIL CLEAN WALLS AROUND AND BEHIND COOKING EQUIPMENT TO REMOVE GREASE. CLEAN PIPES CONNECTED TO COOKING EQUIPMENT TO REMOVE GREASE. CLEAN VENTS ABOVE COOKING EQUIPMENT.

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

SOME UNNECESSARY ITEMS IN REAR AREA; REMOVE TO AVOID CLUTTER. REMOVE STANDING WASTE WATER FROM MOP BUCKET IN REAR WHEN DONE USING; STORE MOP WITH MOP HEAD UPWARD TO DRY.

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

CLEAN THE EXTERIOR SURFACES OF THE FRYERS AND GRILL, CLEAN INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES, CLEAN INSIDE OF REFRIGERATIION UNITS WHERE NEEDED AND CLEAN CUTTING BOARD.

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

CLEAN FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT TO REMOVE GREASE AND FOOD PARTICLES. ALSO CLEAN UNDER SINKS IN REAR.

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

MUST DETAIL CLEAN WALLS AROUND AND BEHIND COOKING EQUIPMENT TO REMOVE GREASE. CLEAN PIPES CONNECTED TO COOKING EQUIPMENT TO REMOVE GREASE. CLEAN VENTS ABOVE COOKING EQUIPMENT.

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

SOME UNNECESSARY ITEMS IN REAR AREA; REMOVE TO AVOID CLUTTER. REMOVE STANDING WASTE WATER FROM MOP BUCKET IN REAR WHEN DONE USING; STORE MOP WITH MOP HEAD UPWARD TO DRY.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER ON PREMISES MUST OBTAIN THE IDPH FOOD HANDLER TRAINING CERTIFICATE. INFO GIVEN.

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

MUST DETAIL CLEAN THE EXTERIOR OF ALL EQUIPMENT,STORAGE SHELVING TO REMOVE HEAVY GREASE BUILD UP.

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

MUST DETAIL CLEAN THE FLOOR ALONG THE WALL BASE AND IN CORNERS TO REMOVE GREASE,DEAD BUGS, AND SPILLS.

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

MUST REPAIR LOOSE WALL COVING WHERE EVERY NEEDED TO PREVENT FOOD AND GREASE BUILD UP AND BREEDING PLACE FOR PEST.

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

NOTED 9 LIVE ROACHES INSIDE PREMISES: 1 INSIDE THE WALL COVING OF THE WALL BASE IN THE FRONT NEXT TO BREAD COOLER AND 1 ON THE WALL IN SAME AREA, 3 INSIDE THE RUBBER GASKET OF A SMALL PREP COOLER, 2 CRAWLING ON THE WALL ABOVE THE 3 COMPARTMENT SINK A...

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

MUST DETAIL CLEAN THE EXTERIOR OF ALL EQUIPMENT,STORAGE SHELVING TO REMOVE HEAVY GREASE BUILD UP.

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

MUST DETAIL CLEAN THE FLOOR ALONG THE WALL BASE AND IN CORNERS TO REMOVE GREASE,DEAD BUGS, AND SPILLS.

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

MUST REPAIR LOOSE WALL COVING WHERE EVERY NEEDED TO PREVENT FOOD AND GREASE BUILD UP AND BREEDING PLACE FOR PEST.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

PREMISES ONLY TOILET IS OUT OF ORDER AND HAS BEEN REMOVED FROM BASE. CRITICAL VIOLATION 7-38-030. MUST REPAIR, RE-INSTALL AND MAINTAIN TOILET. PLUMBER ARRIVED DURING INSPECTION AND CORRECTED VIOLATION AT 3PM.

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

CHICAGO FOODSERVICE SANITATION CERTIFICATE EXPIRED 1/22/14. NO PROOF OF ENROLLMENT FOR RENEWAL AVAILABLE. SERIOUS VIOLATION 7-38-012A. MUST ENROLL IN CLASS TO OBTAIN NEW CERTIFICATE.

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

FOLLOWING NOT CLEAN: INTERIOR AND EXTERIOR SURFACES OF COOLERS AND FREEZERS, SHELVING, RACKS AND COUNTERS. MUST CLEAN AND MAINTAIN SAME.

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

FLOORS THUR-OUT PREMISES HAVE BUILD OF GRIME. INSTRUCTED TO DETAIL CLEAN.

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

OVERHEAD HOOD AND FILTERS HAS BUILD UP OF GREASE. INSTRUCTED TO DETAIL CLEAN.

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

LIGHT UNDER OVERHEAD HOOD IS NOT SHATTER PROOF OR SHIELDED. INSTRUCTED TO PROVIDE SHATTER PROOF LIGHT BULB OR SHIELD.

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

VENTILATION COVERS THRU-OUT PREMISES HAVE BUILD UP OF DUST AND GREASE. INSTRUCTED TO DETAIL CLEAN. ALSO INSTRUCTED TO INSTALL BACKFLOW PREVENTION DEVICE ON MOP SINK FAUCETS. INSTRUCTED NEVER HOOK UP WATER HOSE WITHOUT BACKFLOW PREVENTION DEVICE. GY...

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

POTTED PLANTS IN PREP AND STORAGE AREA MUST BE REMOVED. REMOVE ALL UNUSED OR UNNECESSARY ITEMS FROM PREMISES.

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

REACH-IN COOLER NOT MAINTAINED. REPAIR/DISGUARD SAME. PROVIDE HOOKS TO HANG THE MOPS AND BROOM WHEN NOT BEING USED.

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

MUST CLEAN THE HOOD,FILTERS AND ALL THE COOKING EQUIPMENT, REMOVE ALL GREASE FROM GRILL AND FRYER CABINETS, ALSO CLEAN RIM OF REACH IN COOLERS AND INTERIOR SURFACES SHELVES. DEFROST AND CLEAN THE REACHIN CHEST FREEZERS HAS ICE BUILDUP IN THEM.

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

MUST CLEAN FLOORS UNDER AND BEHIND AND BEHIND EQUIPMENT THROUGHOUT PREMISES.

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

CLEAN AND PAINT ALL THE WALLS THROUGHOUT WHERE NEEDED. CLEAN TILE WALLS BEHIND COOKING EQUIPTMENT THE GROUT HEAVY WITH GREASE. MUST SEAL ALL HOLES IN THE WALLS THROUGHOUT PREMISES SO NO INSECT OR RODENT HARBORAGE.

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

REMOVE CLUTTER FROM THE REAR STORE ROOM AND REAR AREA CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.

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

REACH-IN COOLER NOT MAINTAINED. REPAIR/DISGUARD SAME. PROVIDE HOOKS TO HANG THE MOPS AND BROOM WHEN NOT BEING USED.

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

MUST CLEAN THE HOOD,FILTERS AND ALL THE COOKING EQUIPMENT, REMOVE ALL GREASE FROM GRILL AND FRYER CABINETS, ALSO CLEAN RIM OF REACH IN COOLERS AND INTERIOR SURFACES SHELVES. DEFROST AND CLEAN THE REACHIN CHEST FREEZERS HAS ICE BUILDUP IN THEM.

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

MUST CLEAN FLOORS UNDER AND BEHIND AND BEHIND EQUIPMENT THROUGHOUT PREMISES.

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

CLEAN AND PAINT ALL THE WALLS THROUGHOUT WHERE NEEDED. CLEAN TILE WALLS BEHIND COOKING EQUIPTMENT THE GROUT HEAVY WITH GREASE.

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

REMOVE CLUTTER FROM THE REAR STORE ROOM AND REAR AREA CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.

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. REACH-IN COOLER NOT MAINTAINED. REPAIR/DISGUARD SAME.

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. DETAIL CLEAN FLOORS BEHIND ALL HEAVY EQUIPTMENT FLOORS HEAVY WITH DUST.

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. DETAIL CLEAN TILE WALLS BEHIND COOKING EQUIPTMENT, GROUT HEAVY WITH GREASE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. PROVIDE THERMOMETER IN ALL COOLERS WITH POTENTIALLY HAZ...

* 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.NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED AT THIS TIME OF INSPECTION CITATION ISSUED.

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 REMOVE ALL GREASE FROM GRILL,FRYER,CABINETS, AND ALL COOKING EQUIPMENT, UNDER COOKING EQUIPMENT ALSO CLEAN REACH IN...

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 FLOOR UNDER AND BEHIND ALL EQUIPMENT THRU-OUT PREMISES.

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 REMOVE GREASE FROM WALL AREA BEHIND COOKING EQUIPMENT AND REPAIR BASEBOARD BEHIND COOKING EQUIPMENT.

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 UNUSED EQUIPMENT AND CLUTTER THRU-OUT...

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 REMOVE ALL GREASE FROM GRILL AND FRYER CABINETS, ALL COOKING EQUIPMENT, UNDER COOKING EQUIPMENT, ALSO CLEAN RIM...

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, THRU-OUT PREMISES.

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 REMOVE GREASE FROM WALL AREA BY COOKING EQUIPMENT AND REPAIR BASEBOARD BEHIND COOKING EQUIPMENT

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 UNUSED EQUIPMENT AND CLUTTER THRU...