PASS W/ CONDITIONS 11 violations 1 CRITICAL
Adequate and convenient hand washing facilities shall be provided for all employees. NO HAND SOAP OR SANITARY HAND DRYING DEVICES FOR BOTH EXPOSED SINKS. MUST PROVIDE SOAP AND PAPER TOWELS FOR BOTH EXPOSED SINKS AT ALL TIMES. CITATION ISSUED 7-38-030 CRITICAL.
One copy of the Food Inspection Report Summary must be displayed and visible to all customers. NO PREVIOUS INSPECTION SUMMARY REPORT POSTED/VISIBLE TO CUSTOMERS. INSPECTION SUMMARY REPORT MUST BE DISPLAYED AND VISIBLE TO ALL CUSTOMERS. CITATION ISSUED 7-42-010B SERIOUS.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL RAW WOOD TABLE AND COUNTERS THRU-OUT BAR AREA.
All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, COOKING EQUIPMENT, COUNTERS, SHELVES, LARGE MIXER AND CHEST FREEZER.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THRU-OUT PREMISES, AT CORNERS AND ALONG WALLS.
The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALLS BEHIND COOKING EQUIPMENT THRU-OUT KITCHEN, CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT AND REPLACE MISSING CEILING PANELS IN WASHROOMS.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REPLACE MISSING LIGHT SHIELDS THRU-OUT KITCHEN.
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. MUST REPAIR 3PART SINK FAUCET AND PIPES UNDER SAME SINK IN KITCHEN.
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. MUST PROVIDE THERMOMETERS FOR COOLERS.
All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLER MUST WEAR HAIR RESTRAINT.
CLEANING TOWELS MUST BE PROPERLY STORED.