C & G RESTAURANT.

OPERATING WITHOUT A CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALL HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS EGGS,BACON,AND HAM,SERIOUS VIOLATION 7-38-012

MUST DEFROST THRE REACH-IN FREEAER IN THE BASEMENTVAREA,HAS ACCUMLATION OF ICE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT

MUST REMOVE CHIP PAINT FREOM CEILING IN THE STORAGE AREA AT BASEMENT AND MUST REPLACE MISSING CEILING TILES IN THE BASEMENT NNEAR STAIRS

MUST PROVIDE A THERMOMETER INSIDE THE PREP COOLER IN PREP AREA

CLEAN THE SHELVES N THE BASEMENT AREA OF DIRT BUILD-UP

CLEAN THE FLOORS BENIND THE COOKING EQUIPMENT,ALONG WALL BASE AND CORNERS

REMOVE DUST FROM LIGHT SHIELD COVERS IN THE PREP AREA

MUST STORE WIPLINGB CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE

NO VISIBLE BACKFLOW PREVENTION DEVICES AT WATER SUPPLIES TO ICE MACHINE, COFFEE BREWER OR BASEMENT HOSE BIBS. MUST INSTALL SAME

THE PREP COOLER AT PREP AREA IS NOT MAINTAING PROPER TEMPERATURE,AIR TEMPERATURE READING 50.7F,WHICH HAS POTENTIALLY HAZARDOUS FOODS INSIDE COOLER,CRITICAL VIOLATION 7-38-005(A)

FOUND POTENTIALLY HAZARDOUS FOODS INSIDE THE PREP COOLER AT IMPROPER TEMPERATURE,FOOD ITEMS RANGE FROM 45.2F TO 61.6F,THE FOOD ITEMS ARE TURKEY,SLICED TOMATOES,EGGS,COTTAGE CHEESE,AND LINK SAUSAGES,FOOD ITEMS WERE DENATURED AND DESTROYED DURING INSPECTION,TOTAL WEIGHT 17LBS AND TOTAL COST $75.00,CRITICAL VIOLATION 7-38-005(A)

PREMISES HAS NO HOT OR TEMPERED RUNNING WATER AT THE EXPOSED HANDSINK IN THE PREP AREA OR INSIDE EMPLOYEE/CUSTOMERS WASHROOMS. NO HOT RUNNING WATER AT 2 COMPARTMENT SINK. WATER TEMPERATURE AT EXPOSED HAND SINK WAS 76.0F. CRITICAL VIOLATION 7-38-030. MUST RESTORE HOT RUNNING WATER TO ALL SINKS.

THE ICE MACHINE IN THE BASEMENT AREA,HAS BLACK AND BROWN SLIMY SUBSTANCE INSIDE THE MACHINE WHERE ICE IS BEING MADE,INSTRUCTED TO CLEAN AND SANITIZE EQUIPMENT,SERIOUS VIOLATION 7-38-005(A)

CONTAINERS OF PREPARED FOODS NOT LABELED WITH DATE OF PREPARATION. MUST LABEL SAME.

THE DOOR ON THE PREP COOLER IS IN POOR REPAIR,FALLS OFF HINGES WHEN DOOR IS OPEN,MUST REPAIR DOOR

DETAIL CLEAN ALL COOKING EQUIPMENT OF GREASE BUILD-UP IN THE PREP AREAS, CLEAN EXTERIOR OF DISH MACHINE, AND SHELVES THROUGH-OUT. CLEAN AND ORGANIZE INTERIOR OF CABINET AT COFFEE STATION.

DETAIL CLEAN FLOORS THROUGHOUT THE PREP AREA,ALONG WALL BASE AND CORNERS AND DEATAIL CLEAN THE BASEMENT FLOORS,ALONG WALL BASE AND CORNERS,ALSO REMOVE STANDING WATER NEAR STORAGE AREA.INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

DETAIL CLEAN WALLS AND PIPING IN THE PREP AREA OF DIRT AND GREASE, ALSO CLEAN THE WALLS LEADING DOWN THE BASEMENT STAIRS AND IN THE DISHWASHING AREA NEAR REFRIGERATOR UNIT,INSTRUCTED TO CLEAN AND MAINTAIN WALLS.

WALL VENT COVER IN DINING ROOM NOT CLEAN. MUST CLEAN AND MAINTAIN SAME.

PROVIDE END CAPS ON LIGHT SHIELD COVERS IN THE PREP AREA AND IN THE BASEMENT STORAGE AREA

NO WORKING VENTILATION (EXHAUST) IN EITHER WASHROOM. MUST HAVE WORKING VENTILATION.

NO VISIBLE BACKFLOW PREVENTION DEVICES AT WATER SUPPLIES TO ICE MACHINE, COFFEE BREWER OR BASEMENT HOSE BIBS. MUST INSTALL SAME.

PROVIDE CONSPICUOUSLY PLACED THERMOMETERS INSIDE THE WALK-IN COOLER IN BASEMENT AREA AND AT PREP COOLER IN WARMEST PART OF UNITS.

REMOVE UNUSED EQUIPMENT IN THE BASEMENT AREA,TO PREVENT RODENT HARBORAGE

FACILITIES REACH IN COOLER BY GRILL MAINTAINNG IMPROPER TEMPERATURE OF 60F.OBSERVED DOOR BROKEN,HANGING OFF ATTACHMENT WHEN DOOR IS OPEN.MUST REPAIR COOLER TO MAINTAIN 40F OR BELOW.COOLER WILL BE TAGGED HELD FOR INSPECTION, MUST USE ADDITIONAL COOLER ON PREMISES THATS 40F OR BELOW FOR FOOD STORAGE,CDI.CRITICAL CITATION

OBSERVED POTENTIALLY HAZARDOUS FOODS,EGGS MAINTAINED AT IMPROPER TEMPERATURES BETWEEN 49F-55F. INSIDE REACH IN COOLER BY GRILL.MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW.APPROX 85LBS OF EGGS/COST APPROX $100.00 WAS REMOVED FROM COOLER AND DISCARDED BY OWNER.-CDI CRITICAL CITATION ISSUED

OBSERVED EVIDENCE OF IMPROPER PEST CONTROL ON PREMISES.EVIDENCE OF LIVE ROACHES ON PREMISES,IE 1 LIVE BABY ROACH CRAWLING AT HAND SINK IN PREP AREA,AND LARGE LIVE ROACH ON WALL NEAR ICE MACHINE IN BASEMENT,4-LIVE INSECTS/GNATS FLYING IN PREP AREA AND BASEMENT AREA,AND FRONT ENTRY DOOR NOT RODENT PROOFED AT BOTTOM CENTER OF DOOR APPROX 1/4 INCH.MUST REPAIR DOOR AND CONTACT PEST CONTROL FOR SERVICE.SERIOUS CITATION ISSUED

REPAIR WOOD PANEL IN POOR REPAIR ON THE SIDE OF PREP COOLER,GASKETS ON COOLER BY GRILL,DOORS OF 2 COOLERS, PREP COOLER AND REACH IN COOLER.

OPENINGS THRU-OUT PREP AREA,AND BASEMENT AREA.MUST SEAL ALL HOLES IN WALLS,BETWEEN WALL PANEL AT STOVE,EXPOSED HAND SINK,ETC TO PREVENT ANY HIDING AREAS FOR PEST.

MUST REPLACE ALL RAINBOW COLORED CLEANING CLOTHS WITH CLEAN WHITE CLOTHS AND PROPERLY STORE IN SANITIZER BUCKETS

LABEL AND DATE ALL BULK CONTAINERS AND PREPARED FOOD IN COOLERS.

SEAL LOOSE GASKET AND REPAIR EGG COOLER DOOR.

CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, GRILL, STOVE, FRYERS, OVEN, PREP TABLES, HOLDING UNITS, CABINETS, BEVERAGE COUNTER, SHELVES IN BASEMENT.

CLEAN FLOORS UNDER ALL BOOTHS IN DINING AREA. FLOORS NEED CLEANING UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, DISH WASHING AND BASEMENT AREAS. SEAL OPENING IN FLOOR ALONG NORTH WALL NEAR EGG COOLER IN PREP AREA.

REPLACE MISSING CEILING TILES IN BASEMENT. SEAL ALL OPENINGS, CRACKS, CREVICES IN WALLS AND CEILINGS IN BASEMENT. REMOVE PEELING PAINT IN CEILING IN BASEMENT DRY STORAGE AREA. CLEAN WALL VENTS IN DINING AREA.

STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. PROPERLY ORGANIZE ALL REACH-IN COOLERS AND CABINETS.

PROPERLY STORE ICE SCOOP HANDLE UP OR IN SEPARATE SANITARY CONTAINER. STORE WASH CLOTHS IN SANITIZING SOLUTION.

OBSERVED 20-30 MICE DROPPINGS INSIDE COMPRESSOR UNIT IN BOTTOM OF EGG REACH-IN COOLER, 5 DROPPINGS SCATTERED INSIDE CABINETS IN BOTTOM OF FRYERS AND UNUSED OVEN, 30-40 MICE DROPPINGS SCATTERED UNDER BOOTHS IN DINING AREA, 60-70 MICE DROPPINGS SCATTERED ON SHELVES IN BASEMENT DRY STORAGE AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.

LABEL AND DATE ALL BULK CONTAINERS AND PREPARED FOOD IN COOLERS.

SEAL LOOSE GASKET AND REPAIR EGG COOLER DOOR.

CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, GRILL, STOVE, FRYERS, OVEN, PREP TABLES, HOLDING UNITS, CABINETS, BEVERAGE COUNTER, SHELVES IN BASEMENT.

CLEAN FLOORS UNDER ALL BOOTHS IN DINING AREA. FLOORS NEED CLEANING UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, DISH WASHING AND BASEMENT AREAS.

REPLACE MISSING CEILING TILES IN BASEMENT. SEAL ALL OPENINGS, CRACKS, CREVICES IN WALLS AND CEILINGS IN BASEMENT. REMOVE PEELING PAINT IN CEILING IN BASMENT DRY STORAGE AREA.

STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. PROPERLY ORGANIZE ALL REACH-IN COOLERS AND CABINETS.

PROPERLY STORE ICE SCOOP HANDLE UP OR IN SEPARATE SANITARY CONTAINER. STORE WASH CLOTHS IN SANITIZING SOLUTION.

Adequate and convenient hand washing facilities shall be provided for all employees. UPON INSPECTION FOUND NO SOAP CONVENIENT AND ACCESSIBLE AT PREP HAND SINK OR AT HAND SINKS EMPLOYEES USE.FOUND WATER OR SOME LIQUID INSIDE OF SOAP BOTTLE AT HAND SINKS. INSTRUCTED TO PROVIDE HAND SOAP. MANAGER HAD EMPLOYEE TO GO TO STORE TO PROVIDE HAND SOAP,-CDI CRITICAL CITATION ISSUED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS CITATION ISSUED.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.INTERIOR UPPER PANEL IN ICE MACHINE NOT CLEAN.MUST CLEAN.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.LEAKY PIPE UNDER 2 COMP SINK.MUST REPAIR.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.OBSERVED RAW WOOD AROUND BASEMENT COOLER DOOR(INTERIOR)INSTRUCTED TO SEAL. RESTROOM VENT COVER MISSING INSTRUCTED TO REPLACE. AND OBSERVED HAND DIPPED ICECREAM NEED TO INSTALL RUNNING DIPPER WELL.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.OBSERVED THE ORANGE JUICE MACHINE NOT CLEAN,AND ICE CREAM MIXER INSTRUCTED TO CLEAN AND SANITIZE.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.OBSERVED THE RESTROOM VENT DUSTY INSTRUCTED TO CLEAN. REPAIR PEELING WALLPAPER IN HALLWAY TO RESTROOMS, AND REPLACE WATER DAMAGED CEILING TILES IN MENS ROOM AND HALLWAY TO RESTROOM.

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.CLUTTER IN BASEMENT OFFICE AREA INSTRUCTED TO REMOVE ITEMS NOT BEING USED.