Centro

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

NOTED MULTI USE UTENSILS (PLATES, CUPS, BOWL ETC) ON SHELVING AT HE PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL MULTI USE UTENSILS OR PROVIDE A PROTECTIVE COVER DURING STORAGE TO PREVENT DIRT ACCUMULATION AND CONTAMINATION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

NOTED ICE STORAGE BINS AT THE FRONT BAR PREP AREA WITH NO LIDS. INSTRUCTED TO PROVIDE LIDS FOR ALL ICE STORAGE CONTAINERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

NOTED STANDING WATER INSIDE SERVICE COOLER BY THE STOVE. INSTRUCTED TO CLEAN AND MAINTAIN.....NOTED A PINKISH DISCOLORATION AT THE UPPER COMPARTMENT OF ICE MACHINE AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY BEHIND COOKING STOVE AND DEEP FRYERS WITH GREASE SPILLS AND FLOORS BEHIND BAR AT FRONT PREP AREA WITH DIRT AND DEBRIS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

NOTED DIRTY WASH CLOTHS ON COUNTER AROUND DISH WASHER AREA. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

NOTED SHELL FISH(CLAMS AND MUSSELS) ON SERVICE COOLER BY THE COOKING STOVE AND A CONTAINER OF CLAMS INSIDE WALK IN COOLER WITH NO TAGS ATTACHED AS REQUIRED BY LAW. INSTRUCTED MANAGEMENT THAT ALL SHELLFISH TAGS MUST BE ATTACHED TO THE SHELLFISH FOR TH...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

NOTED OVER 45 FLYING INSECTS ON CEILING AND WALLS OF KITCHEN ESPECIALLY BY THE 2 COMPARTMENT SINK,UTILITY SINK, AT THE DISHWASHER ROOM AND AT THE BASEMENT FOOD STORAGE/PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

NOTED MULTI USE UTENSILS (PLATES, CUPS, BOWL ETC) ON SHELVING AT HE PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL MULTI USE UTENSILS OR PROVIDE A PROTECTIVE COVER DURING STORAGE TO PREVENT DIRT ACCUMULATION AND CONTAMINATION.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

INSTRUCTED TO CLEAN ALL FLOOR DRAINS ESPECIALLY AT THE KITCHEN FOOD PREP AREA. ALSO CLEAN WATER ON FLOOR THROUGH OUT THE FRONT BAR PREP AND MAINTAIN DRY AT ALL TIMES.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

NOTED CLUTTER AT THE FAR END OF BASEMENT FOOD PREP/STORAGE AREA. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES AND MAINTAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

SPRAY BOTTLE WITH YELLOW LIQUID NOT LABELED IN KITCHEN AREA. INSTRUCTED TO LABEL ALL FOOD AND NON-FOOD CONTAINERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

ONE OF THE ICE BINS AT BAR NEXT TO CUSTOMERS SEATING AREA MISSING A COVER. INSTRUCTED TO INSTALL.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

HAND WASH SINK IN WOMENS TOILET ROOM AND BASEMENT BREP AREA IN POOR REPAIR, UNABLE TO SHUT OFF HOT WATER. INSTRUCTED TO REPAIR AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INACCURATE THERMOMETER IN PREP COOLER, INSTRUCTED TO PROVIDE GOOD WORKING ONES.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

SPRAY BOTTLE IN BAKERY SECTION NOT LABELED. INSTRUCTED TO LABEL.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

DISPOSABLE CONTAINERS USED AS A BULK-FOOD SCOOP, INSTRUCTED TO USE PROPER SCOOPS. TAKE-OUT CONTAINERS NOT STORED PROPERLY, INSTRUCTED TO STORE INVERTEDLY TO PREVENT CONTAMINATION.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR IN WOMEN'S TOILET ROOM NOT CLEAN, OVERFLOWING TRASH RECEPTACLE. INSTRUCTED TO CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

LEAKY SINK STOPPERS AT 3-COMP SINK. INSTRUCTED TO REPLACE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED EGGS AT 44.9F, PANCAKE BATTER AT 47.1F, HAM AT 50F, FRENCH TOAST BATTER AT 47F, AND CREAM CHEESE MIXTURE AT 63F. ...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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. OBSE...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE INTERIOR OF THE IMPERIAL OVEN UNDERNEATH THE VENTILATION HOOD IN THE PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR OF THE DISHWASH AREA ESPECIALLY AROUND THE WALLS, UNDER EQUIPMENT, AROUND THE GREASE TRAP.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE DUST ON THE CEILING TILES IN THE PREP AREA ESPECIALLY ABOVE THE HOT LINE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS IN NEED OF REPLACING. MUST CORRECT AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. COOKING EQUIPMENT IN NEED OF CLEANING TO RE...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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. Shielding to protect against broken glass falling into food shall be prov...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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 co...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. MUST HAVE ALL COOLERS RUNNING AT 40F OR LOWER.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. MUST PROVIDE HOT RUNNING WATER TO ALL SINKS.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. WASTE WATER FOR PREP AREA HAND SINK BACKING UP FROM A PIPE 4 F...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. ICE MAKER IN BASEMENT IS LOCATED UNDER SEWER LINE. MUST INSTALL A PROTECTIVE COVER ABOVE ICE MAKER OR RELOCATE.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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. MUST...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. NO RUNNING WATER AT 3 COMP SINK AT 1ST FLOOR, MUST PROVIDE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN ALL COOLERS INTERIOR SURFACES AND DOORS RUBBER GASKETS AND SHELVES

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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.