BIN 36.

Inspector Comments: Inspector Comments: Cutting boards with deep, dark grooves must be sanded/bleached or replaced,working sink stoppers are needed at the 3 comp sink area also splashguard is needed at the exposed handsink bar area.

Inspector Comments: Inspector Comments: FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING MUST BE SMOOTH,EASILY CLEANABLE SURFACES.

Inspector Comments: Inspector Comments: Clean and maintain the walls and ceilings so they are smooth and sanitary from top to bottom along the front service cookline.

Inspector Comments: Inspector Comments: REPLACE BURNT-OUT LIGHT BULBS IN THE KITCHEN AREAS.

Inspector Comments: Inspector Comments: MECHANICAL VENTILATION INSIDE THE CUSTOMERS TOILET ROOMS IS NOT WORKING.INSTRUCTED MANAGER TO REPAIR,MAINTAIN ADEQUATE VENTILATION AT ALL TIMES.

Inspector Comments: Inspector Comments: Food handlers must have hair restraints when working around open food.

Inspector Comments: Found front doors to the food establishment not rodent proofed approximately 1/4" mode of entry must rodent proof said doors all accross the bottoms and found the pest control log book incomplete i.e. must provide,maintain a map locator to identify the pest control services.Serious violation 7-38-020.

Inspector Comments: Cutting boards with deep, dark grooves must be sanded/bleached or replaced,working sink stoppers are needed at the 3 comp sink area also splashguard is needed at the exposed handsink bar area.

Inspector Comments: FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING MUST BE SMOOTH,EASILY CLEANABLE SURFACES.

Inspector Comments: Clean and maintain the walls and ceilings so they are smooth and sanitary from top to bottom along the front service cookline.

Inspector Comments: REPLACE BURNT-OUT LIGHT BULBS IN THE KITCHEN AREAS.

Inspector Comments: MECHANICAL VENTILATION INSIDE THE CUSTOMERS TOILET ROOMS IS NOT WORKING.INSTRUCTED MANAGER TO REPAIR,MAINTAIN ADEQUATE VENTILATION AT ALL TIMES.

Inspector Comments: Food handlers must have hair restraints when working around open food.

Observed a jackson model-es2000 low temperature dishmachine in use during this inspection dispensing "0" ppm at this time.The said dishmachine is now tagged held for inspection.Must repair,instructed manager to fax a letter to the CDPH 312-746-4240 or by e-mail: cdphfood@cityofchicago.org,attention A.Lopez for tag removal.Critical violation 7-38-030.

LARGE AMOUNTS OF BLACK SLIMY SUBSTANCE INSIDE ICE MACHINE//MUST CLEAN,SANITIZE SAID ICE MAKER (AUTOMATIC ICE MAKERS).MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED.THE ICE MACHINE NOW TAGGED HELD FOR INSPECTION .MUST FAX LETTER TO THE CDPH 312-746-4240 FOR TAG REMOVAL ATT:A.LOPEZ. SERIOUS VIOLATION 7-38-005A.

Found front doors to the food establishment not rodent proofed approximately 1/4" mode of entry must rodent proof said doors all accross the bottoms and found the pest control log book incomplete i.e. must provide,maintain a map locator to identify the pest control services.Serious violation 7-38-020.

NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (PASTAS, PASTAS, FISH, 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.

Cutting boards with deep, dark grooves must be sanded/bleached or replaced,working sink stoppers are needed at the 3 comp sink area also splashguard is needed at the exposed handsink bar area.

FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING MUST BE SMOOTH,EASILY CLEANABLE SURFACES.

Clean and maintain the walls and ceilings so they are smooth and sanitary from top to bottom along the front service cookline.

REPLACE BURNT-OUT LIGHT BULBS IN THE KITCHEN AREAS.

MECHANICAL VENTILATION INSIDE THE CUSTOMERS TOILET ROOMS IS NOT WORKING.INSTRUCTED MANAGER TO REPAIR,MAINTAIN ADEQUATE VENTILATION AT ALL TIMES.

Food handlers must have hair restraints when working around open food.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.SPLASHGUARDS ARE NEEDED AT FOLLOWING AREAS AT EXPOSED HANDSINK BAR,AT COOK LINE ALSO A PROPER SNEEZEGUARD IS NEEDED ALONG SERVICE LINE AS DISCUSSED WITH PERSON IN CHARGE DURING THIS INSPECTION NATHAN L YOUNG.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT BULB IN KITCHEN AREA NOT SHIELDED.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FOUND A 2 DOOR FOOD PREP COOLER AT COOK LINE ON NO PRODUCTS STORED AMBIENT MEASURED 51.9F INSIDE DURING THIS INSPECTION--TAGGED HELD FOR INSPECTION.MUST BE CAPABLE OF MAINTAINING 40F OR BELOW DURING SERVICE/OPERATION.MUST NOTIFY THE CDPH 312-746-4240 WHEN REPAIRED/TAG REMOVAL.NO CITATION ISSUED.

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.FOUND EXPOSED HANDSINK BEHIND FRONT SERVICE BAR NOT ACCESSIBLE,MAINTAINED THAT IS WHEN TURNED ON WATER FLOWS DIRECTLY ONTO FLOOR,TAGGED HELD FOR INSPECTION,INSTRUCTED TO REPAIR TO GOOD WORKING CONDITION FAX LETTER TO THE CDPH 312-746-4240 FOR TAG REMOVAL.

All food should be properly protected from contamination during storage, preparation, display, service, and transportation.OBSERVED A LARGE PLASTIC BAG OF BREAD SITTING OUTSIDE ON FLOOR OF FRONT DOOR NOT PROTECTED FROM CONTAMINATION, PREMISES NOT OPEN FOR BUSINESS AT THIS TIME FURTHERMORE A LINE COOK IS HERE ON SITE TO DO FOOD PREP.INSTRUCTED PERSON IN CHARGE NATHAN L YOUNG THAT DELIVERED BREAD FROM LAFARINE BAKERY 1461 W.CHICAGO 60622 MUST BE PROTECTED AT ALL TIMES,MUST NOT BE LEFT OUTDOORS --PRODUCT DISCARDED,TOTAL DOLLAR VALUE$16.25.

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 APPROXIMATELY 11 HOUSE FLIES IN VARIOUS AREAS AREAS OF KITCHEN/DISHROOM,NO CURRENT PEST CONTROL LOG BOOK AS REQUIRED.MUST DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS,P.C.O MUST SERVICE,PROVIDE CURRENT LOG BOOK WITH ALL NECESSARY DOCUMENTATION.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.SPLASHGUARDS ARE NEEDED AT FOLLOWING AREAS AT EXPOSED HANDSINK BAR,AT COOK LINE ALSO A PROPER SNEEZEGUARD IS NEEDED ALONG SERVICE LINE AS DISCUSSED WITH PERSON IN CHARGE DURING THIS INSPECTION NATHAN L YOUNG.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ARE DIRTY BENEATH COOK LINE,CLEAN FLOORS IN DETAILN INCLUDING FLOOR DRAIN AT BAR AREA.

The walls and ceilings shall be in good repair and easily cleaned.FOUND EXPOSED BRICK WALL ALONG LARGE OVEN IS NOT SMOOTH,EASILY CLEANABLE AS REQUIRED IN FOOD PIZZA PREP AREA.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT BULB IN KITCHEN AREA NOT SHIELDED.

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.THERMOMETERS ARE NEEDED INSIDE ALL COOLERS.

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 ALL CLUTTER FROM PREMISES.