BOPNGRILL.

OUTSIDE GARBAGE AREA NOT MAINTAINED,WE(CERTIFIED MANAGER AND MYSELF)OBSERVED ACCUMULATE DEBRIS,FOOD AND DIRTY EMPTY BOXES ON GROUND AROUND GARBAGE CONTAINER AND WASTE OIL CONTAINER.OBSERVED WASTE OIL CONTAINER EXTREMELY DIRTY, SOLID GREASE ON TOP THE COVER AND ON THE RIM OF CONTAINER.INSTRUCTED TO KEEP AREA AND WASTE OIL CONTAINER CLEAN AT ALL TIMES TO MINIMIZE INSECTS AND RODENT ACTIVITIES. SERIOUS VIOLATION:7-38-020

INSTRUCTED TO INSTALL AN EXPOSED HAND SINK AT FRONT PREP AREA. MUST INSTALL THE SINK UNDER CITY PLUMBING CODE.

REMOVE EMPLOYEES PERSONAL ITEMS FROM PREP AREA. PERSONAL ITEM MUST BE STORED AWAY FROM PREP AND FOOD STORAGE AREA.

REAR AREA BY THE EXIT DOOR AREA CLUTTERED, UNABLE TO CHECK AREA,INSTRUCTED TO REMOVE ITEMS NOT NEEDED AND ELEVATE ITEMS NEEDED FOUR INCHES ABOVE THE FLOOR.

All food shall be from sources approved by health authorities and safe for human consumption. OBSERVED SPOILED COOKED FOODS IN COOLERS AND IN FREEZER,FROM PREVIOUS OWNER,AND FREEZER BURNT SEA FOODS (SHRIMPS),INSTRUCTED TO DISCARD,CLEAN AND SANITIZE UTENSILS BY LICENSE REINSPECTION.NO CITATION ISSUED.NOT OPEN TO PUBLIC NOR OPERATING AT THE TIME OF LICENSE INSPECTION.

All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND COOLERS ON FACILITY NOT TURNED ON AT THE TIME OF INSPECTION,INSTRUCTED TO HAVE ALL COOLERS ON BY LICENSE REINSPECTION TO OBTAIN PROPER TEMPERATURE.NO CITATION ISSUED.

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. OBSERVED 10 FRUIT FLIES IN DINING AROUND TURN OFF SODA MACHINE FROM PREVIOUS OWNER,ALSO NO PEST CONTROL CONTRACT FROM LICENSED PEST COMPANY FOUND ON PREMISES DURING LICENSE INSPECTION.INSTRUCTED TO PROVIDE AND HAVE FACILITY SERVICED AND GET RID OF THE SMALL FLIES BY LICENSE REINSPECTION.NO CITATION ISSUED.

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. INSTRUCTED TO INVERT CLEAN UTENSILS ON SHELVES AND ON COUNTERS THROUGHOUT FACILITY,INCLUDING SINGLE SERVICE ARTICLES.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN DEBRIS AND STAINS ON THE FOLLOWING EQUIPMENTS AND UTENSILS:INSIDE AND EXTERIORS OF DEEP FRYER CONTAINER,STOVE,HOOD WALLS, ICE MACHINE ON SODA DISPENSER,BASE OF SODA DISPENSER NOZZLES,TOILET BOWL AND SEAT,CAN OPENER BLADE,3COMP.SINKS,EXPOSE HAND WASH SINKS,HAND WASH SINK IN TOILET,MOP SINK ,CHEST FREEZERS,1COMP.SINK,AND POTS,PANS,PLATES AND BOWLS FROM PREVIOUS OWNER.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN STAINS AND DEBRIS ON FLOORS IN DINING,IN FRONT PREP AND REAR PREP AREAS ALONG WALLS, UNDER AND AROUND COOKING AND HEAVY EQUIPMENTS THROUGHOUT, AND IN GIRLS TOILET BEHIND AND AROUND TIOLET TANK WITH GRIMES.

The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN STAINS ON WALLS IN REAR PREP AREAS AT 3COMP.SINK,MOP SINK, PREP TABLES,ETC.MUST REPAIR CEILING TILES IN DINING AND AT REAR PREP AREAS,AND SEAL OPENING ON WALLS.

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 DRIPPING FAUCET KNOBS AND JOINTS ON 3COMP.SINK IN REAR PREP AREA.

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 THERMOMETER INSIDE ALL COOLERS AND FREEZERS.

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 UNNECESSARY CLUTTER AND UNUSABLE EQUIPMENTS FROM PREVIOUS OWNER FROM FACILITY,OR ORGANIZE AND MAINTAIN.