Chicago'S Home of Chicken & Waffles

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010 ...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NO EXPOSED HANDSINK IN THE BEVERAGE AREA WHERE COFFEE AND TEA IS PREPARED; MUST INSTALL WITH HOT AND COLD RUNNING WATER, SOAP AND HANDTOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED SOME GASKETS ON THE REFRIGERATION UNIT DOORS IN NEED OF REPAIR; REPAIR OR REPLACE WHERE NEEDED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INSTRUCTED TO CLEAN THE BOTTOM AREA OF THE FRYERS, EXTERIOR SURFACES OF FRYERS AND STOVE, INTERIORS OF REFRIGERATION UNITS AND FREEZERS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO CLEAN FLOORS AROUND AND UNDER ALL KITCHEN EQUIPMENT AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

INSTRUCTED TO CLEAN VENTS IN HOODED SYSTEM ABOVE COOKING EQUIPMENT.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

INSTRUCTED THE PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING CERTIFICATE.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO VOMITING AND DIARRHEA INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO PAPER TOWELS AT HAND WASH SINK IN FRONT COOK LINE AREA. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-030(C).

PROPER COLD HOLDING TEMPERATURES

OBSERVED FOOD NOT MEETING REQUIRE TEMPERATURE OF 41 DEGREES OR BELOW IN PREP REACH IN COOLER IN MAIN PREP KITCHEN AREA. FOLLOWING TCS FOOD ITEMS(RAW EGGS, LIQUID EGGS, RAW CHICKEN, DICED TOMATOES, GROUND TURKEY, AND CHEESE) AT TEMPERATURES RANGING FR...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED PREP COOLER IN MAIN KITCHEN CONTAINING TCS FOOD ITEMS WITH AMBIENT TEMPERATURE OF 52.5F. MUST REPAIR AND MAINTAIN COLD HOLDING TEMPERATURE OF 41 F OR LOWER. EQUIPMENT TAGGED HELD FOR INSPECTION. PRIORITY VIOLATION 7-38-005.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

MUST PROVIDE LID COVERS FOR RECEPTACLES IN WOMEN'S WASHROOM.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

CLEAN FLOOR IN KITCHEN AREA OF FOOD SPILLS AND DEBRIS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST REPAIR DAMAGED FLOOR TILES IN KITCHEN AREA AROUND EQUIPMENT AND IN DISH WASHING AREA TO PREVENT POOLING WATER.

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATIONS FROM INSPECTION REPORT# 2200445 DATED 8/2/2018 NOT CORRECTED: #57 OBSERVED FACILITY MISSING REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES. FACILITY MUST OBTAIN AND MAINTAIN ALL REQUIRED FOOD HAND...

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

OBSERVED FICILITY FOOD HANDLERS PREPARING AND HANDLING TEMPERATURE CONTROL FOR SAFETY(TCS)FOOD WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER AND CERTIFICATE ON SITE. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE ...

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-012(A)(A) NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED

PROPER COLD HOLDING TEMPERATURES

OBSERVED FOOD NOT MEETING REQUIRE TEMPERATURE OF 41 DEGREES OF BELOW IN PREP REACH IN COOLER IN MAIN PREP KITCHEN AREA. MAC & CHEESE AT 51.7 DEGREES, POTATO SALAD AT 47.9 DGEREES F. FOOD HANDLER VOLUNTARY DISCARDED FOOD ITEMS NOT IN TEMPERATURE. APPR...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED FACILITY MISSING CONSUMER ADVISORY REMINDER * STATEMENT FOR THE FOOD PRODUCTS OFFERED. MUST OBTAIN AND MAINTAIN ON MENU. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED

THERMOMETERS PROVIDED & ACCURATE

OBSERVED FACILITY MISSING THERMOMETERS FOR REACH IN COOLERS AND FREEZERS FOR FACILITY OR IN DISREPAIR. INFORMED PERSON IN CHARGE TO OBTAIN AND MAINTAIN THERMOMETERS FOR UNITS. PERSON IN CHARGE OBTAINED THERMOMETERS FOR ALL COOLERS AND FREEZER AT TIME...

PERSONAL CLEANLINESS

OBSEVED FOOD HANDLER EMPLOYEES ACTIVELY HANDLE FOOD WITH OUT UTILIZING HAIR RESTRAINTS SUCH AS HATS, HAIR COVERINGS OR HAIR NETS. ALLY FOOD HANDLER EMPLOYEES MUST WEAR HAIR RESTRAINTS.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

OBSERVED ITEMS STORED ON FLOOR THROUGH OUT FACILITY. MUST STORE ITEMS 6 INCHES FROM FLOOR.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED INSIDE OF REACH IN COOLER WITH FOOD DEBRIS. MUST DETAIL CLEAN AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

ACCUMULATION ON DUST AND FOOD DEBRIS UNDER SHELVES, CABNIET IN PREP AREA, DRY STORAGE AND UNDER EQUIPMENT. MUST DETAIL CLEAN ALL AREAS AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Heavily scored dish washing racks with accumulation for grim and debris on, inside and around racks. Must replace racks. Heavily scored cutting boards through out facility. Must replace and maintain cutting boards.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED HANDSINK IN WOMENS REST ROOM IN DISREPAIR ( FAUCET). MUST REPAIR AND MAINTAIN

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED FACILITY MISSING BACK FLOW PREVENTION DEVICE ON MOP SINK. MUST OBTAIN AND INSTALL BACK FLOW PREVENTION DEVICE FOR MOP SINK. PRIORITY VIOLATION 7-38-030(C). NO CITATION ISSUED

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FLOOR TILES IN DISREPAIR LOOSE FLOOR TILES THROUGHT OUT FACILITY, FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, DISH WASHING, AND FURNACE AREAS, FLOOR TO WALL JUNCTURE IN DISREPAIR IN PREP KITCHEN AREA, COOK LI...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED MOP IN A POSITION THAT DOES NOT ALLOW TO DRY PROPERLY AND PREVENT PEST HARBORAGE. MUST STORE MOP AFTER USE IN A POSITION THAT ALLOWS AIR-DRY WITHOUT SOILING AND PEST HARBORAGE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED ACCULUMATION OF UNNECESSARY ARTICLES THROUOUT FACILITY AND DISORGANIZED AND CLUTTER FOR HARBORAGE CONDITIONS. REMOVE ALL UNNECESSARY ITEMS NOT NEEDED FOR DAILY OPERATION AND ORGANIZE AREAS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Missing ceiling tiles in disrepair/missing in in wait station area, women restroom and ware washing area. Must repair and maintain. Wall in disrepair and tiles missing in ware washing area near one compartment. Must repair and maintain.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

NON FUNCTIONAL LIGHTS IN WAIT STATION AREA, WARE WASHING AREA, AND INSIDE REACH IN COOLER. MUST REPAIR AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED FACILITY MISSING REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES. FACILITY MUST OBTAIN AND MAINTAIN ALL REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES ON SITE FOR INSPECTION REVIEW.

ALLERGEN TRAINING AS REQUIRED

OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN PRIORITY FOUNDATION VIOLATION

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

Pots, pans and multiuse utensils not stored properly. Items stored on floor in next to dish rack. Must clean, sanitize and properly store items.

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

OBSERVED ACCUMULATION OF FOOD DEBRIS ON THE INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, HOLDING UNITS, PREP TABLES, COOKING EQUIPMENT, SINKS, CABINETS, SHELVES IN REAR PREP AREA, DISH WASHING AREA AND WAIT STATION AREA. INSTRUCTED PERSON IN CHARG...

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

COVING IN DISREPAIR IN WAIT PIT AREA, GROUT IN DISREPAIR LOOSE FLOOR TILES THROUGHT OUT FACILITY, FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, DISH WASHING, AND FURNACE AREAS, FLOOR TO WALL JUNCTURE IN DISREPAIR. POOLS...

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

Missing ceiling tiles in disrepair/missing in in wait station area, women restroom and ware washing area. Must repair and maintain. Wall in disrepair and tiles missing in ware washing area near one compartment. Must repair and maintain.

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

Non functional lights in wait station area, ware washing area and inside reach in freezer and coolers. Must repair/obtain lights.

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

Leaking drain pipe under three compartment sink and faucet leaking in disrepair at three compartment sink; Hot water faucet in disrepair in women restroom, water pressure low in men restroom; water leaking from pipe in water heater closet. Facility m...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Facility missing thermometers for reach in coolers and freezers through out facility. Must obtain and maintain.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Ice dispensing utensils not stored properly (Bowl stored inside ice). Must properly store dispensing utensils for prevention of contamination and maintain.

FOOD HANDLER REQUIREMENTS MET

Facility does not have required food handler training certificates for all food handler employees. Must obtain and maintain training food handler certification for all employees.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Observed hand sink in rear prep and wait station pit area without paper towels/ sanitary drying device. Must obtain and maintain paper towels at all hand sinks. Observed hand sink in rear prep area with bowls stored inside no access for hand washing....

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

Outside waste grease storage area not maintain and clean, condition for rodent harborage accumulation of food debris and grease on top and around unit. Instructed person in charge to clean and maintain waste grease storage area. Serious Violation 7-3...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

Previous minor violation not corrected for inspection 2117053 performed on 12-12-17. Violation #32 INSTALL SPLASH GUARD BETWEEN EXPOSED SINK AND STEAM TABLE ON BOTH SIDES. #33 CLEAN SHELVES AND CABINETS UNDER BEVERAGE AREA. #34 CLEAN FLOORS UNDER ALL...

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

Pots, pans and multiuse utensils not stored properly. Items stored on floor in next to dish rack. Must clean, sanitize and properly store items.

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

OBSERVED ACCUMULATION OF FOOD DEBRIS ON THE INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, HOLDING UNITS, PREP TABLES, COOKING EQUIPMENT, SINKS, CABINETS, SHELVES IN REAR PREP AREA, DISH WASHING AREA AND WAIT STATION AREA. INSTRUCTED PERSON IN CHARG...

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

COVING IN DISREPAIR IN WAIT PIT AREA, GROUT IN DISREPAIR LOOSE FLOOR TILES THROUGHT OUT FACILITY, FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, DISH WASHING, AND FURNACE AREAS, FLOOR TO WALL JUNCTURE IN DISREPAIR. POOLS...

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

Missing ceiling tiles in disrepair/missing in in wait station area, women restroom and ware washing area. Must repair and maintain. Wall in disrepair and tiles missing in ware washing area near one compartment. Must repair and maintain.

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

Non functional lights in wait station area, ware washing area and inside reach in freezer and coolers. Must repair/obtain lights.

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

Leaking drain pipe under three compartment sink and faucet leaking in disrepair at three compartment sink; Hot water faucet in disrepair in women restroom, water pressure low in men restroom; water leaking from pipe in water heater closet. Facility m...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Facility missing thermometers for reach in coolers and freezers through out facility. Must obtain and maintain.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Ice dispensing utensils not stored properly (Bowl stored inside ice). Must properly store dispensing utensils for prevention of contamination and maintain.

FOOD HANDLER REQUIREMENTS MET

Facility does not have required food handler training certificates for all food handler employees. Must obtain and maintain training food handler certification for all employees.

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

INSTALL SPLASH GUARD BETWEEN EXPOSED SINK AND STEAM TABLE.

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

CLEAN SHELVES AND CABINETS UNDER BEVERAGE AREA.

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

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS, BETWEEN WATER HEATER AND FURNACE IN FURNACE ROOM. REMOVE EXCESS WATER OFF FLOOR IN PREP AND DISH WASHING AREAS.

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

REPAIR LEAKING DRAINPIPE UNDER EXPOSED SINK IN PREP AREA.

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

STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED REACH-IN COOLERS IN BEVERAGE AREA 52F AND DISH WASHING AREA 45.5F NOT MAINTAINING PROPER TEMPERATURE. INSTRUCTED MANAGER TO REPAIR. COOLERS MUST MAINTAIN 40F OR BELOW. COOLERS ARE TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSP...

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

OBSERVED RAW SHELL EGGS 51.8F, WHIPPING CREAM 51.8F, MILK 46.6F, RAW LIVERS 48.7F, POOLED EGGS 50.2F, COOKED RICE 47.9F, COOKED GREENS 57.6F, COOKED BEANS 55.9F, COOKED SWEET POTATOES 73.4F STORED IN REACH-IN COOLERS AT IMPROPER TEMPERATURE. INSTRUCT...

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

OBSERVED OVER 40 MICE DROPPINGS SCATTERED INSIDE CABINETS UNDER POP MACHINE IN BEVERAGE AREA, 20 MICE DROPPINGS SCATTERED ON FLOOR IN FURNACE ROOM. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATIO...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #2069336 ON 6-30-17:33-CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, HOLDING UNITS, PREP TABLES, COOKING EQUIPMENT, SINKS, CABINETS, SHELVES IN BEVERAGE AND WAIT STATION AREAS. 34-GROUT ALL ...

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

INSTALL SPLASH GUARD BETWEEN EXPOSED SINK AND STEAM TABLE.

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

SECURE LOOSE LIGHT SHIELD ABOVE REACH-IN FREEZER IN DISH WASHING AREA.

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

REPLACE MISSING COLD WATER HANDLE OR EXPOSED SINK IN PREP AREA AND STRIPPED COLD WATER HANDLE ON EXPOSED SINK IN WAIT STATION.

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

CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, HOLDING UNITS, PREP TABLES, COOKING EQUIPMENT, SINKS, CABINETS, SHELVES IN BEVERAGE AND WAIT STATION AREA.

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

GROUT ALL LOOSE FLOOR TILES IN ALL AREAS. CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS, IN PREP, STORAGE, DISHWASHING, AND FURNACE ROOM AREAS. REMOVE EXCESS WATER OFF FLOOR IN DISHWASHING AREA.

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

REPAIR LEAKING FAUCETS ON EXPOSED SINKS IN WAIT STATION AND PREP AREA. REPAIR LEAKING DRAINPIPE UNDER 3-COMPARTMENT SINK.

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

REMOVE SOILED WATER AND STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE ALL STOCK OFF FLOOR IN STORAGE AREAS. ORGANIZE COOLERS TO ALLOW PROPER AIR CIRCULATION.

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

CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, HOLDING UNITS, PREP TABLES, COOKING EQUIPMENT, SINKS, CABINETS, SHELVES IN BEVERAGE AND WAIT STATION AREA.

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

GROUT ALL LOOSE FLOOR TILES IN ALL AREAS. CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS, IN PREP, STORAGE, DISHWASHING, AND FURNACE ROOM AREAS. REMOVE EXCESS WATER OFF FLOOR IN DISHWASHING AREA.

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

REPAIR LEAKING FAUCETS ON EXPOSED SINKS IN WAIT STATION AND PREP AREA.

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

REMOVE SOILED WATER AND STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE ALL STOCK OFF FLOOR IN STORAGE AREAS. ORGANIZE COOLERS TO ALLOW PROPER AIR CIRCULATION.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

REAR TWO DOOR REACH-IN COOLER IN DISH WASHING AREA NOT MAINTAINING PROPER TEMPERATURE 55.1F, INSTRUCTED MANAGER TO REPAIR. COOLER MUST MAINTAIN 40F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPAR...

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

OBSERVED POTENTIALLY HAZARDOUS FOODS STORED OVERNIGHT AT IMPROPER TEMPERATURE IN REACH-IN COOLER, COOKED GREENS 71.6F, RICE 52.1F, YAMS 48.7-55.2F. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 110 LBS AND $150 OF FOOD. ALL COLD FOOD MUST BE 40F OR BEL...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED EMPLOYEE WASHING PLATES IN LOW TEMPERATURE DISH MACHINE AND DISH MACHINE NOT ADEQUATELY SANITIZING FOOD EQUIPMENT AND UTENSILS WITH CHEMICAL CHLORINE AT 0 PPM. INSTRUCTED MANAGER TO REPAIR DISH MACHINE AND MAINTAIN CHLORINE AT 100 PPM. LOW T...

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

OBSERVED OVER 50 MICE DROPPINGS ON SHELVES INSIDE CABINETS UNDER BEVERAGE AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CHICAGO FOOD SANITATION MANAGER ON DUTY OR CERTIFICATE POSTED WHEN CHICKEN (179.9F)PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

NO CHEMICAL TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER SANITIZER CONCENTRATION IN DISH MACHINE, 3-COMPARTMENT SINK, AND WIPING CLOTH SOLUTION. SERIOUS VIOLATION 7-38-030

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

CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, HOLDING UNITS, PREP TABLES, COOKING EQUIPMENT, SINKS, CABINETS, SHELVES IN BEVERAGE AND WAIT STATION AREA.

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

GROUT ALL LOOSE FLOOR TILES IN ALL AREAS. CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS, IN PREP, STORAGE, DISHWASHING, AND FURNACE ROOM AREAS. REMOVE EXCESS WATER OFF FLOOR IN DISHWASHING AREA.

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

REPLACE MISSING LIGHT SHIELDS IN PREP AND DISH WASHING AREAS.

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

REPAIR LEAKING FAUCETS ON EXPOSED SINKS IN WAIT STATION AND PREP AREA.

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

REMOVE SOILED WATER AND STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE ALL STOCK OFF FLOOR IN STORAGE AREAS. ORGANIZE COOLERS TO ALLOW PROPER AIR CIRCULATION.

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

CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, HOLDING UNITS, PREP TABLES, COOKING EQUIPMENT, SINKS.

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

GROUT ALL LOOSE FLOOR TILES IN ALL AREAS. CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS, IN PREP, STORAGE, DISHWASHING, AND FURNACE ROOM AREAS.

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

SEAL ALL CRACKS IN WALLS ABOVE 3-COMPARTMENT SINK, AND BEHIND REACH-IN COOLERS. REPLACE MISSING BASEBOARDS ALONG WALLS BEHIND REACH-IN COOLER.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

IMPROPER TEMPERATURE OF REACH-IN COOLER 55.1F AND PREP COOLER 58.6F INSTRUCTED MANAGER TO REPAIR COOLERS MUST MAINTAIN 40F OR BELOW. COOLERS ARE TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITIC...

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

OBSERVED COOKED GREENS 81F, EGGS 61F, SLICED TOMATOES 60.3F, COOKED YAMS 56.5F,DICED TOMATOES 54.1F, POTATO SALAD 50.2F, CHICKEN GIZZARDS 48.3F, CHICKEN LIVERS 47.6F, SALMON 47F STORED IN PREP AND REACH-IN COOLERS AT IMPROPER TEMPERATURE. INSTRUCTED ...

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

OBSERVED 30 MICE DROPPINGS INSIDE CABINETS UNDER BEVERAGE MACHINE, 30 MICE DROPPINGS ON FLOOR AND EQUIPMENT IN FURNACE ROOM. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020

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

INVERT ALL CARRYOUT CONTAINERS TO PROTECT FROM DUST, DIRT, CONTAMINATION.

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

REPLACE DAMAGED GASKETS ON REACH-IN COOLER DOORS.

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

CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, HOLDING UNITS, PREP TABLES, COOKING EQUIPMENT, SINKS.

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

GROUT ALL LOOSE FLOOR TILES IN ALL AREAS. CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS, IN PREP, STORAGE, DISHWASHING, AND FURNACE ROOM AREAS.

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

SEAL ALL CRACKS IN WALLS ABOVE 3-COMPARTMENT SINK, AND BEHIND REACH-IN COOLERS. REPLACE MISSING BASEBOARDS ALONG WALLS BEHIND REACH-IN COOLER.

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

REPLACE MISSING LIGHT SHIELD IN PREP AREA.

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

REPAIR LOOSE FAUCET ON EXPOSED SINK IN WAIT STATION.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE ADEQUATE THERMOMETERS IN ALL COOLERS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

REMOVE BOWL AND PROVIDE PROPER ICE SCOOP FOR DISPENSING ICE INSIDE ICE MACHINE IN WAIT STATION.

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

MUST CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT: INTERIORS OF REFRIGERATION UNITS, EXTERIOR SURFACES OF COOKING EQUIPMENT, INTERIORS OF FRYERS TO REMOVE GREASE, ETC.

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

MUST KEEP FLOORS DRY IN PREP AREAS. STANDING WATER OBSERVED IN VARIOUS AREAS UNDER AND AROUND EQUIPMENT. MUST CLEAN FLOOR DRAINS TO REMOVE BUILD UP. CLEAN FLOORS AROUND AND BEHIND ALL EQUIPMENT IN KITCHEN, BEVERAGE STATION AND STORAGE AREAS.

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

MUST CLEAN WALLS AROUND AND BEHIND EQUIPMENT WHERE NEEDED AND LIGHT SHIELDS IN KITCHEN AND DISHWASHING AREA.

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

MUST CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT: INTERIORS OF REFRIGERATION UNITS, EXTERIOR SURFACES OF COOKING EQUIPMENT, INTERIORS OF FRYERS TO REMOVE GREASE, ETC.

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

MUST KEEP FLOORS DRY IN PREP AREAS. STANDING WATER OBSERVED IN VARIOUS AREAS UNDER AND AROUND EQUIPMENT. MUST CLEAN FLOOR DRAINS TO REMOVE BUILD UP. CLEAN FLOORS AROUND AND BEHIND ALL EQUIPMENT IN KITCHEN, BEVERAGE STATION AND STORAGE AREAS.

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

MUST CLEAN WALLS AROUND AND BEHIND EQUIPMENT WHERE NEEDED AND LIGHT SHIELDS IN KITCHEN AND DISHWASHING AREA.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND TWO REFRIGERATION UNITS AT IMPROPER HOLDING TEMPERATURES. AMBIENT AIR TEMPS IN UNITS WERE 53F AND 48F. INSTRUCTED THAT UNITS MUST BE ABLE TO MAINTAIN TEMPERATURES AT 40F OR BELOW. UNITS TAGGED HELD FOR INSPECTION AND MAY NOT BE USED UNTIL RE...

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

FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN THE REFRIGERATION UNITS MENTIONED ABOVE. FOODS RANGED FROM 48F TO 53F. 52 POUNDS OF FOODS (TURKEY TAILS, AMERICAN CHEESE, BUTTER, COOKED WHITE RICE, GROUND TURKEY, RAW SALMON, RAW GIZZAR...

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

OBSERVED RUBBER GASKETS AT SEVERAL REFRIGERATION UNITS IN POOR REPAIR; INSTRUCTED TO REPAIR/REPLACE ALL GASKETS WHERE NEEDED TO AVOID ESCAPING AIR AND IMPROPER TEMPERATURES.

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

MUST CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT: INTERIORS OF REFRIGERATION UNITS, EXTERIOR SURFACES OF COOKING EQUIPMENT, INTERIORS OF FRYERS TO REMOVE GREASE, ETC.

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

MUST KEEP FLOORS DRY IN PREP AREAS. STANDING WATER OBSERVED IN VARIOUS AREAS UNDER AND AROUND EQUIPMENT. MUST CLEAN FLOOR DRAINS TO REMOVE BUILD UP. CLEAN FLOORS AROUND AND BEHIND ALL EQUIPMENT IN KITCHEN, BEVERAGE STATION AND STORAGE AREAS.

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

MUST CLEAN WALLS AROUND AND BEHIND EQUIPMENT WHERE NEEDED AND LIGHT SHIELDS IN KITCHEN AND DISHWASHING AREA.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITY NOT MAINTAINING PROPER COOLING TEMPERATURE. FOUND PREP COOLER AT 83.5F. POTENTIALLY HAZARDOUS FOODS STORED IN COOLER. INSTRUCTED MGR TO KEEP ALL COOLERS AT 40F OR LOWER. COOLER IS TAGGED NOT ALLWED TO USE. MUST CONTACT THE OFFICE OF CDPH FOR...

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

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE. FOUND 10 LBS OF LIQUID EGGS STORED IN SAID COOLER AT 61.5F, 2 LBS OF CHOPPED TOMATO AT 72.4F, INSTRUCTED MGR TO STORE SUCH FOODS AT PROPER TEMPERATURE. CRTICAL CITATION ISSUED 7-38-005(A). F...

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

MISSING SPLASH GUARD BETWEEN HAND SINK AND PREP TABLE, INSTRUCTED TO INSTALL.

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

STAND UP COOLERS AND FREEZER DOOR INTERIOR PANELS IN POOR REPAIR, INSTRUCTED TO REPLACE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING THERMOMETER IN DAIRY COOLER, INSTRUCTED TO INSTALL

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

SHELVES AND COUNTER TOPS IN KITCHEN AND DISH ROOM NOT CLEAN, FOOD DEBRIS NOTED, INSTRUCTED TO CELAN AND MAINTAIN.

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

MISSING AND BROKEN TILES ON WALLS OF DISH ROOM AND PREP AREA, ALSO CRACKS AND CREVICES NOTED, INSTRUCTED TO REPAIR AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLERS REQUIREMENTS NOT MET

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

SHELVES AND COUNTER TOPS IN KITCHEN AND DISH ROOM NOT CLEAN, FOOD DEBRIS NOTED, INSTRUCTED TO CELAN AND MAINTAIN.

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

MISSING AND BROKEN TILES ON WALLS OF DISH ROOM AND PREP AREA, ALSO CRACKS AND CREVICES NOTED, INSTRUCTED TO REPAIR AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLERS REQUIREMENTS NOT MET.

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

DAMAGED COVING AND FLOOR TILES AT WALL/FLOOR JUNCTION TO THE LEFT OF WAFFLE STATION. MUST REPAIR AND MAINTAIN SAME.

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

3 COMPARTMENT SINK SPRAYER HANGS BELOW RIM OF SINK BASINS. MUST RAISE AND KEEP SPRAYER ABOVE RIM OF SINK. NO VISIBLE BACK FLOW PREVENTION DEVICE ON WATER LINE TO ICE MACHINE; MUST INSTALL.

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

DAMAGED COVING AND FLOOR TILES AT WALL/FLOOR JUNCTION TO THE LEFT OF WAFFLE STATION. MUST REPAIR AND MAINTAIN SAME.

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

3 COMPARTMENT SINK SPRAYER HANGS BELOW RIM OF SINK BASINS. MUST RAISE AND KEEP SPRAYER ABOVE RIM OF SINK. NO VISIBLE BACK FLOW PREVENTION DEVICE ON WATER LINE TO ICE MACHINE. MUST INSTALL.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

PREVIOUS SERIOUS VIOLATIONS NOT CORRECTED FROM JUNE 4, 2014 (REPORT #1473327) AS DESCRIBED BELOW: #18: EVIDENCE OF RODENTS. OBSERVED TWENTY-FIVE MOUSE DROPPINGS ON FLOORS OF FOOD AND SUPPLY STORAGE CLOSETS IN REAR HALLWAY; MUST CLEAN AND SANITIZE AF...

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

UPGRADED TO CRITICAL VIOLATION #14.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OBSERVED OUTSIDE GREASE DISPOSAL UNIT NOT CLEAN AND AREA AROUND CONTAINER AND DUMPSTER NOT MAINTAINED. MUST CLEAN AND MAINTAIN GREASE CONTAINER AND AREA. CLEAN EXTERIOR OF GREASE DISPOSAL UNIT. SERIOUS VIOLATION 7-38-020 ISSUED.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

UPGRADED TO CRITICAL VIOLATION #14.

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

MUST INSTALL A SPLASHGUARD AT EXPOSED HANDSINK ON LEFT SIDE OF SINK SEPERATING IT FROM THE PREP TABLE NEXT TO IT.

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

MUST CLEAN ALL STORAGE SHELVES IN KITCHEN, BEVERAGE STATION, SERVICE BAR AREA AND STORAGE ROOMS. CLEAN ALL COUNTER TOPS UNDER AND AROUND EQUIPMENT IN KITCHEN, BEVERAGE STATION, SERVICE BAR AND ALL AREAS UNDERNEATH ALL COOKING/KITCHEN EQUIPMENT.

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

MUST REPLACE MISSING FLOOR TILE UNDER TWO DOOR REFRIGERATION UNIT IN BAR SERVICE AREA. MUST CLEAN AND MAINTAIN ALL FLOOR DRAINS IN KITCHEN AND OTHER AREAS UNDER EQUIPMENT WHERE NEEDED. OBSERVED MISSING SCREWS IN FLOOR GREASE RECEPTOR BETWEEN THREE ...

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

HOLES/OPENINGS IN WALLS AROUND PIPES AND DUCTS. MUST SEAL ALL OPENINGS TO PREVENT PEST HARBORAGE.

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

ALL STORAGE CLOSETS MUST BE CLUTTER FREE; REMOVE UNNECESSARY ITEMS TO AVOID CLUTTER AND POSSIBLE RODENT HARBORAGE. MAINTAIN ALL STORAGE ITEMS OFF OF FLOOR IN STORAGE CLOSETS.

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

OBSERVED TWENTY-FIVE MOUSE DROPPINGS ON FLOORS OF STORAGE CLOSETS IN REAR HALLWAY; MUST CLEAN AFFECTED AREAS. HAVE PEST CONTROL TECHNICIAN SERVICE ESTABLISHMENT PRIOR TO REINSPECTION. SERIOUS VIOLATION 7-38-020 ISSUED.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM JAN. 3, 2014 AS INSTRUCTED: #33 CLEAN EXTERIOR SURFACES OF ALL COOKING EQUIPMENT (FRYERS, STEAMTABLE, WAFFLE MAKERS ETC), CLEAN INTERIOR BOTTOMS OF FRYERS TO REMOVE GREASE AND DUST NOTED AND MAINTAIN. CL...

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

BUMPED UP TO SERIOUS.

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

BUMPED UP TO SERIOUS.

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

BUMPED UP TO SERIOUS.

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

REPLACE CUTTING BOARD AT PREP COOLER IN KITCHEN. CLEAN INTERIORS OF REFRIGERATION UNITS, CLEAN ICE DISPENSER CHUTE AT SODA MACHINE TO REMOVE PINK SLIMY SUBSTANCE OBSERVED.

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

CLEAN EXTERIOR SURFACES OF ALL COOKING EQUIPMENT (FRYERS, STEAMTABLE, WAFFLE MAKERS ETC). CLEAN INTERIOR BOTTOMS OF FRYERS TO REMOVE GREASE AND DUST NOTED AND MAINTAIN. CLEAN UNDER SODA AND JUICE MACHINES IN WAIT STATION SERVING AREA. CLEAN VENTS ...

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

DETAIL CLEAN FLOORS AND MAINTAIN IN THE FOLLOWING AREAS: UNDERNEATH ALL KITCHEN COOKING EQUIPMENT, UNDERNEATH ALL SERVER STATION AREAS, UNDERNEATH DISHMACHINE AND SINKS, IN STORAGE ROOM NEXT TO WOMENS WASHROOM WHERE DRY GOODS ARE STORED, INSIDE UTIL...

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

SEAL HOLES IN WALLS AROUND ALL PIPES IN KITCHEN WHERE NEEDED. REPLACE CRACKED OR MISSING WALL TILE IN KITCHEN BEHIND STEAMTABLE AND WHERE NEEDED. CLEAN WALLS AROUND AND BEHIND ALL KITCHEN EQUIPMENT WHERE NEEDED.

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

REPAIR LEAK FROM PIPE UNDER ONE COMP SINK IN REAR OF KITCHEN, LEAK AT PIPE UNDER THREE COMP SINK AND CONDENSER LINE AND AREAS IN KITCHEN WHERE CONDENSATION OBSERVED AT VENT.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

ALL THERMOMETERS IN REFRIGERATION UNITS AND FREEZERS MUST BE VISIBLE; PROVIDE WHERE NEEDED.

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

ORGANIZE AND MAINTAIN UTILITY CLOSET.

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

MUST DETAIL CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS,SINKS AND COOKING EQUIPMENT. MUST REMOVE EXCESSIVE GREASE AND FOOD DEBRIS. MUST DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE.

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

MUST DETAIL CLEAN FLOORS UNDER HEAVY EQUIPMENT,UNDER SINKS,ALONG WALLS AND THROUGHOUT PREP AND STORAGE AREAS. MUST REMOVE STANDING WATER IN HOT WATER HEATER ROOM.

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

MUST DETAIL CLEAN WALLS THROUGHOUT PREP AND SERVICE AREAS. MUST REMOVE SPILLS AND DEBRIS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROVIDE A PROPER ICE DISPENSING UTENSIL AT THE CONSUMABLE ICE MACHINE. ALSO PROVIDE A SANITARY CONTAINER TO PROPERLY STORE UTENSILS.

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

NOTED POTENTIALLY HAZARDOUS FOOD ITEMS AT IMPROPER TEMPERATURES. NOTED A TOTAL OF 575 LBS OF RAW SWAI FISH,MACARONI AND CHEESE,COOKED RED BEANS,COOKED GREENS,COOKED SWEET POTATOES AND RAW CHICKEN LIVERS AT IMPROPER TEMPERATURES RANGING BETWEEN 56-80...

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

FOOD NOT PROPERLY PROTECTED DURING STORAGE. NOTED WASTE WATER SPLASHING ONTO FRIED CHICKEN BEING STORED ON THE KITCHEN PREP COUNTER WHEN EMPLOYEES WASHING HANDS AT THE EXPOSED HAND SINK. MUST PROVIDE A PROPER SPLASH GUARD AT THE HAND SINK. ALSO NO...

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

MUST DETAIL CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS,SINKS AND COOKING EQUIPMENT. MUST REMOVE EXCESSIVE GREASE AND FOOD DEBRIS. MUST DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE.

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

MUST DETAIL CLEAN FLOORS UNDER HEAVY EQUIPMENT,UNDER SINKS,ALONG WALLS AND THROUGHOUT PREP AND STORAGE AREAS. MUST REMOVE STANDING WATER IN HOT WATER HEATER ROOM.

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

MUST DETAIL CLEAN WALLS THROUGHOUT PREP AND SERVICE AREAS. MUST REMOVE SPILLS AND DEBRIS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROVIDE A PROPER ICE DISPENSING UTENSIL AT THE CONSUMABLE ICE MACHINE. ALSO PROVIDE A SANITARY CONTAINER TO PROPERLY STORE UTENSILS.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED EMPLOYEE RINSING MULTI USE UTENSILS WITH SPRAYER THEN TAKING TO SERVERS FOR USE TO CUSTUMERS WITHOUT USING SOAP OR SANITIZER. INSTRUCTED MANAGER TO WASH, RINSE AND SANITIZE AT THE 3 COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030 CITATION...

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

NEW CUTTING BOARD NEEDED AT REACH IN PREP COOLER. MUST REPLACE AND MAINTAIN AT ALL TIMES.

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

FLOORS THROUGH OUT PREP AREA, DISH AREA AND WAIT STATION IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP UNDER AND AROUND ALL EQUIPMENT. FLOORS IN REAR DISH AREA AND PREP AREA REMOVE FOOD BUILD UP FROM MISSING GROUT AREAS AND REGROUT. MUST CLEAN, C...

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

WALLS WITH BROKEN TILES AND FOOD SPLATTER. MUST REPLACE BROKEN TILES AND REMOVE FOOD SPLATTER. MAINTAIN AT ALL TIMES.

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

LEAK AT COKE MACHINE. MUST REPAIR AND MAINTAIN AT ALL TIMES.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND REACH IN COOLER AT IMPROPER AIR TEMPERATURE OF 52.2 DEGREES. COOLER MAY NOT BE USED UNTIL REPAIRED. REPAIR PERSON ARRIVED ON SITE TO REPAIR COOLER. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED PREMISES NOT MAINTAINING PROPER TEMPERATURE

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

FOUND THE FOLLOWING ITEMS AT IMPROPER TEMPERATURE: 40 LBS POTATO SALAD 56.3 DEGREES $85.00, 40 LBS CHICKEN LEGS 55.2 DEGREES $48.00, 70 LBS MACARONI & CHEESE 55.9 DEGREES $120.00. ALL PRODUCT WAS DISCARDED AT THIS TIME. TOTAL VALUE 150LBS $252.00 ...

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

FOUND EVIDENCE OF MICE ACTIVITY IN THE FOLLOWING AREAS: IN FURNACE ROOM 15-18 DROPPINGS, MOP SINK AREA 10-12 DROPPINGS, DRY STORAGE AREA 20-22 DROPPINGS, AND 5-7 DROPPINGS IN WAIT STATION. MUST CLEAN, SANITIZE AND CONTACT PEST CONTROL FOR SERVICE. ...

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

NEW CUTTING BOARD NEEDED AT REACH IN PREP COOLER. MUST REPLACE AND MAINTAIN AT ALL TIMES.

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

THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, STEAM TABLE, PREP SINK, AND STORAGE CABINETS UNDER DRINK MACHINES. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS THROUGH OUT PREP AREA, DISH AREA AND WAIT STATION IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP UNDER AND AROUND ALL EQUIPMENT. FLOORS IN REAR DISH AREA AND PREP AREA REMOVE FOOD BUILD UP FROM MISSING GROUT AREAS AND REGROUT. MUST CLEAN,...

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

WALLS WITH BROKEN TILES AND FOOD SPLATTER. MUST REPLACE BROKEN TILES AND REMOVE FOOD SPLATTER. MAINTAIN AT ALL TIMES.

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

LEAK AT COKE MACHINE. MUST REPAIR AND MAINTAIN AT ALL TIMES.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

PREVIOUS SERIOUS VIOLATION # 29 FROM REPORT # 1285899 ON 10-16-2012 NOT CORRECTED. (29)- (33)MUST DETAIL CLEAN INTERIOR OF FRYERS,COOLERS,SINKS,PREP TABLES & WALLS THROUGHOUT PREP AREAS,(34)MUST REMOVE POOLING WATER FROM FLOORS THROUGHOUT DISH WASHIN...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO FOODSERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MUST PROVIDE.

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

PROPERLY LABEL ALL BULK FOD ITEM CONTAINERS.

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

MUST DETAIL CLEAN AND SANITIZE ALL BULK FOOD ITEM CONTAINERS AND MULTI USE KNIVES AND OTHER UTENSILS. MUST DETAIL CLEAN CUTTING BOARD AT THE PREP COOLER OR REPLACE.

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

MUST DETAIL CLEAN FLOORS THROUGHOUT PREP,STORAGE AND DISHWASHING AREAS. MUST REMOVE HEAVY GREASE AND FOOD DEBRIS.

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

MUST REPAIR BROKEN WALL TILES ABOVE AND ON THE SIDE OF THE 1 COMPARTMENT SINK.

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

MUST PROVIDE MORE ADEQUATE LIGHTING ABOVE PREP COOLER AND REPLACE BROKEN LIGHT SHIELD ABOVE DISH WASHING AREA.

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

MUST REMOVE DRIP PAN UNDERNEATH HAND SINK AND REPAIR LEAKY PIPES. MUST PROPERLY EXTEND WASTE PIPE OVER OPEN SITE DRAIN AT THREE COMPARTMENT SINK TO PREVENT SPILLAGE ONTO FLOORS.

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

MUST REMOVE ALL CLUTTER FROM INTERIOR OF FURANCE ROOM TO PREVENT RODENT HARBORAGE.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

NOTED EMPLOYEE COAT AND SOILED LINEN IMPROPERLY STORED IN PREP AREA. MUST PROVIDE A SEPARATE SPACE TO PROPERLY STORE EMPLOYEE BELONGINGS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED LARGE PREP COOLER IN PREP AREA AND SMALL REACH IN COOLER IN FRONT SERVICE AREA AT IMPROPER TEMPERATURES RANGING BETWEEN 56.9-65.0 DEGREES F. MUST REPAIR AND MAINTAIN COOLERS AT 40...

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

POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 115LBS OF COOKED CHICKEN,VARIOUS CHEESES,COOKED ONIONS,RAW SALMON,SLICED TOMATOES,MILK,CHEESE CAKE AND TURKEY BACON AT IMPROPER TEMPERATURES RANGING BETWEEN 55-116 DEGREES F. ...

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

FOOD NOT PROPERLY PROTECTED DURING STORAGE (ICE). NOTED EXCESSIVE MOLD & SLIME ON INTERIOR OF ICE MACHINE DRIPPING ON TOP OF ICE DURING STORAGE. MUST REMOVE SLIME & MOLD & PROPERLY MAINTAIN. SERIOUS CITATION ISSUED 7-38-005A

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

NOTED EVIDENCE OF INSECTS AND RODENTS ON SITE. NOTED APPROXIMATLEY 35-40 MICE DROPPINGS SCATTERED ON THE SIDES OF THE STEAM TABLE,ON THE SIDE OF THE PREP COOLER AND ON THE INTERIOR OF THE FURNACE CLOSET. ALSO NOTED 2 LIVE ROACHES CRAWLING IN AND OU...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO FOODSERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS FROM REPORT # 1158319 ON 3-12-2012 NOT CORRECTED. (33)MUST DETAIL CLEAN INTERIOR OF FRYERS,COOLERS,SINKS,PREP TABLES & WALLS THROUGHOUT PREP AREAS,(34)MUST REMOVE POOLING WATER FROM FLOORS THROUGHOUT DISH WASHING AREAS & RE...

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

PROPERLY LABEL ALL BULK FOD ITEM CONTAINERS.

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

MUST DETAIL CLEAN AND SANITIZE ALL BULK FOOD ITEM CONTAINERS AND MULTI USE KNIVES AND OTHER UTENSILS. MUST DETAIL CLEAN CUTTING BOARD AT THE PREP COOLER OR REPLACE.

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

MUST DETAIL CLEAN FLOORS THROUGHOUT PREP,STORAGE AND DISHWASHING AREAS. MUST REMOVE HEAVY GREASE AND FOOD DEBRIS.

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

MUST REPAIR BROKEN WALL TILES ABOVE AND ON THE SIDE OF THE 1 COMPARTMENT SINK.

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

MUST PROVIDE MORE ADEQUATE LIGHTING ABOVE PREP COOLER AND REPLACE BROKEN LIGHT SHIELD ABOVE DISH WASHING AREA.

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

MUST REMOVE DRIP PAN UNDERNEATH HAND SINK AND REPAIR LEAKY PIPES. MUST PROPERLY EXTEND WASTE PIPE OVER OPEN SITE DRAIN AT THREE COMPARTMENT SINK TO PREVENT SPILLAGE ONTO FLOORS.

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

MUST REMOVE ALL CLUTTER FROM INTERIOR OF FURANCE ROOM TO PREVENT RODENT HARBORAGE.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

NOTED EMPLOYEE COAT AND SOILED LINEN IMPROPERLY STORED IN PREP AREA. MUST PROVIDE A SEPARATE SPACE TO PROPERLY STORE EMPLOYEE BELONGINGS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND REFRIGERATED FOOD STORAGE AT IMPROPER TEMPERATURES. NOTED REACH IN PREP COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 44-46 DEGREES F. MUST REPAIR SO THAT COOLER MAINTAINS 40 DEGREES F & BELOW. CRITICAL CITATION ISSUED 7-38-005A

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

FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 70LBS OF SHREDDED CHEESE,RAW EGGS AND COOKED GREENS AT IMPROPER TEMPERATURES RANGING BETWEEN 51-67 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F ...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

DISH MACHINE NOT PROPERLY SANITIZING. NO APPROVED SANITIZING SOLUTION REGISTERING ON INTERIOR OF DISH MACHINE DURING USE. MUST REPAIR & PROVIDE A SANITIZING SOLUTION THAT WILL PROPERLY WASH,RINSE & SANITIZE MULTI USE ITEMS DURING THE FINAL RINSE CY...

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

FOOD NOT PROPERLY PROTECTED DURING STORAGE (ICE). NOTED EXCESSIVE MOLD & SLIME ON INTERIOR OF ICE MACHINE DRIPPING ON TOP OF ICE DURING STORAGE. MUST REMOVE SLIME & MOLD & PROPERLY MAINTAIN. 7-38-005A

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

MUST DETAIL CLEAN INTERIOR OF FRYERS,COOLERS,SINKS,PREP TABLES & WALLS THROUGHOUT PREP AREAS.

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

MUST REMOVE POOLING WATER FROM FLOORS THROUGHOUT DISH WASHING AREAS & REPAIR BROKEN FLOOR TILES AS NEEDED.

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

MUST REPLACE BURNED OUT LIGHT BULB ON INTERIOR OF MOP SINK CLOSET.

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

MUST REPAIR BROKEN PIPES UNDER RINSING SINK AT DISH MACHINE.

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

STORE ALL ITEMS IN STORAGE CLOSETS OFF THE FLOOR 6 INCHES.

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

FOUND FOOD CONTAINERS NOT STORED PROPERLY ON SHELVING UNITS. (MUST STORE INVERTED).

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

FOUND FLOORS NOT CLEAN AT DISWASHING AREAS.

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

FOUND SHELVING UNITS TO CLOSE TO DIRTY DISHES.(MUST INSTALL SPLASHGUARD)

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

FOUND CLUTTER STORED ON TOP OF COOLERS. OLD EQUIPMENT, ETC.

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

MUST DETAIL CLEAN INTERIOR AND EXTERIOR OF FRYERS AND OTHER COOKING EQUIPMENT INCLUDING LEGS,WHEELS AND ATTACHED PIPING AND REMOVE EXTREME GREASE AND FOOD DEBRIS BUILD UP. DETAIL CLEAN INTERIOR SHELVES AMD MOTOR HOUSING OF ALL COOLERS. DETAIL CLEAN A...

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

MUST REGROUT TILE FLOORS IN DISH WASHING AREA TO PREVENT INSECT HARBORAGE. MUST ALSO DETAIL CLEAN FLOORS BEHIND AND UNDERNEATH COOKING EQUIPMENT,COOLERS,SHELVING UNITS,SINKS AND ALL HEAVY EQUIPMENT AND REMOVE EXCESSIVE GREASE AND OTHER FOOD DEBRIS. M...

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. MUST SEAL OPENING IN FLOOR IN FURNACE ROOM TO PREVENT RODENT HARBORAGE.

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

MUST REPAIR ALL BROKEN WALL TILES IN PREP AND DISH WASHING AREAS. MUST REPAIR AND PAINT WALLS IN WAIT STATION AREA WHERE NEEDED.

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

MUST PROVIDE MORE ADEQUATE LIGHTING IN REAR STORGE CLOSET STORING APRONS AND DRY GOODS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. FOUND TOP PORTION OF PREP COOLER AT ...

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. All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 160LBS OF SHREDDED CHEESE,COOKED RICE,...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES. EMPLOYEES IMPROPERLY...

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. FOUND NO HOT RUNNING WATER ON SITE. MUST PROVIDE HOT RUNNING WATER UNDER CITY PRESSURE. CRITICAL ...

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. FO...

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 DETAIL CLEAN INTERIOR AND EXTERIOR OF FRYERS AND OTHER COOKING EQUIPMENT INCLUDING LEGS,WHEELS AND ATTACHED PIP...

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. MUST REGROUT TILE FLOORS IN DISH WASHING AREA TO PREVENT INSECT HARBORAGE. MUST ALSO DETAIL CLEAN FLOORS BEHIND AND UNDERNEATH COOKING E...

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. MUST REPAIR ALL BROKEN WALL TILES IN PREP AND DISH WASHING AREAS. MUST REPAIR AND PAINT WALLS IN WAIT STATION AREA WHERE NEEDED.

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. MUST CHANGE BURNED OUT LIGHT BULB IN REAR STORAGE CLOSET STORING APRON...

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

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...

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

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 CLUTTER FROM INTERIOR OF FURNACE ...

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

REPLACE GROUT ON FLOOR IN KITCHEN DISH AREA, PREVENTION THE ATTRACTION OF FLYING INSECTS. REPLACE MISSING COVING/BASEBOARDS IN WAITSTAFF AREA/WALL DAMAGED.

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. INSTRUCTED TO SEAL ALL OPENINGS AT WALL, CEILING, AND WALL BASE AS NEEDED THROUGHOUT PREMISES TO PREVENT PEST HARBORAGE. INSTRUCTED TO REPLACE WATER DAMAGED CEILING AND VENT COVERS AT...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees. FOUND FRONT EXPOSED HAND SINK WITH NO SOAP NOR PAPER TOWELS. EXPOSED HAND WASH SINK ALSO NOT ACCESSIBLE FOR HAND WASHING DUE TO STORAGE RACK AND STOCK ITEMS BLOCK...

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. FO...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. FOUND OUTSIDE GARBAGE AND WASTE GREASE AREA NOT CLEAN NOT MAINTAINED. EXCESSIVE GREASE RECEPTICLE WITH GREASE BU...

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

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 PROPERLY STORE UTENSILS INVERTED A...

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. INSTRUCTED TO REMOVE CARDBOARD LINING FROM PREP TABLES AND PROVIDE RACKS/SHELVES FOR STOCK ITEMS/REMOVE LARGE STONES ...

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

INSTRUCTED TO CLEAN AND SANITIZE THE FOLLOWING: INTERIOR/EXTERIOR OF DEEP FRYERS, UNDER, AROUND DEEP FRYERS, VENT COVERS INSIDE REFRIGERATION UNITS, SHELVES AT FRONT SERVICE AREA TO REMOVE SPILLS, HAND WASHING SINKS, ONE COMPARTMENT SINK, METAL RACKS...

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. INSTRUCTED TO CLEAN FLOORS THROUGHOUT PREMISES, ESPECIALLY ALONG WALL BASE IN STORAGE ROOMS, PREP AREAS, MEN'S TOILET STALL, DISHWASHING ...

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. INSTRUCTED TO SEAL ALL OPENINGS AT WALL, CEILING, AND WALL BASE AS NEEDED THROUGHOUT PREMISES TO PREVENT PEST HARBORAGE. INSTRUCTED TO REPLACE WATER DAMAGED CEILING AND VENT COVERS...

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO PROVIDE SHATTER PROOF BULBS INSIDE REFRIGERATION AND FREEZER UNITS AND...

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

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 Regulati...

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

INSTRUCTED TO REMOVE ALL UNUSED ITEMS ESPECIALLY IN DRY STORAGE ROOM, FURNACE ROOM, AND NEXT TO REAR SIDE EXIT DOOR. INSTRUCTED TO ORGANIZE CLUTTERED STORAGE ROOMS AND ELEVATE ALL ITEMS 6 INCHES OFF FLOOR AND AWAY FROM WALL TO PREVENT PEST HARBORAGE.

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. FLOOR AND FLOOR DRAINS IN KITCHEN NOT CLEAN MUST DETAIL CLEAN SAME AREAS.

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. WALLS IN DRY STORAGE ROOM NOT MAINTAINED, REPAIR SAME.

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. DRAIN PIPE IN MEN'S TOILET AT THE URINAL NOT MAINTAINED MUST REPAIR SAME. DETAIL CLEAN EXHAUST HOOD IN KITCHEN.