CAFENEO.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BROKEN GASKET ON PREP REACH IN COOLER DOOR.

All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, CHEST FREEZER, FRONT PREP AREA CABINETS AND SHELVES UNDER COUNTERS, BOTTOM PANELS OF PREP TABLES, SLICE AND MIXER, AND MOP SINK IN BASEMENT.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE DEBRIS THRU-OUT BASEMENT AND CLOSET, MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN VENT COVERS IN BOTH WASHROOMS.

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 AND EXPOSED SINK FAUCETS IN BASEMENT 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 REMOVE CLUTTER THRU-OUT BASEMENT AND DINING AREA CLOSET. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS TO PREVENT PEST HARBORAGE.

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.//INSTRUCTED MGMT TO HAVE HAIR RESTRAINTS ON ALL FOOD HANDLERS WHEN PREPARING UNPROTECTED FOOD ITEMS IN PREP AREA/PREVIOUS VIOLATIOLATION NOT CORRECTED FROM 4-13-2009 REPORT # 158358/CORRECTED DURING INSPECTION

All food not stored in the original container shall be stored in properly labeled containers.//MUST HAVE NAMES & DATES ON ALL FOOD ITEMS IN STORAGE

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.//MUST PROPERLY STORE ALL MULTI-USE UTENISILS IN PREP AREA

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//MUST REPLACE ALL STAIN & BADLY PITTED CUTTING BOARDS IN PREP AREA/PAPPER TOWEL HOLDER NEEDED AT EXPOSED HAND BOWLE IN BASEMENT AREA

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN COOLERS & DRY STORAGE NEED CLEANING

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS IN REAR STORAGE AREA AROUND HOT WATER TANK NEED CLEANING & REMOVE STANDING WATER /DETAIL CLEANING ON STAIRS LEADING FROM BASEMENT TO 1ST FL.OR REPAINT/REPAIR HOLE IN FLOOR IN CLOSET ON 1ST FLOOR

The walls and ceilings shall be in good repair and easily cleaned.//WALLS IN POOR REPAIR IN BASEMENT & 1ST. FLOOR NEED TO REPAIR HOLES IN BRICK WALLS RESEAL BRICK.

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.//REPAIR LIGHT IN MEN RESTROOM

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.// MUST REPAIR VENTILATION IN MEN 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.//must remove all unnecessary articles off premises

All employees must wear garments that are clean and of washable character and nature.//NO HAIR RESTRAINTS ON FOOD HANDLERS /SEE #29 VIOLATION

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.// NO PEST CONTROL LOG BOOK OR SERVICE

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.//NO LICENSE DISPOSAL SERVICE

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.//NO CERTIFIED FOOD MANAGER

All food not stored in the original container shall be stored in properly labeled containers.//SEE REPORT # 80288 ON VIOLATION/5/3/2010

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.//SEE VIOLATION ON REPORT # 80288/5/3/2010

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//SEE VIOLATION ON REPORT # 80288/5/3/2010

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SEE VIOLATION ON REPORT # 80288/5/3/2010

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//SEE VIOLATION ON REPORT # 80288 /5/3/2010

The walls and ceilings shall be in good repair and easily cleaned.//SEE VIOLATION ON REPORT # 80288 /5/3/2010

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.//SEE VIOLATION ON REPORT # 80288 /5/3/2010

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.//SEE VIOLATION ON REPORT # 80288 /5/3/2010 MUST REMOVE THREDS FROM FAUCET ON UTILITY SINK IN BASEMENT

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.//SEE VIOLATION ON REPORT # 80288 /5/3/2010