City Submarine Inc.

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

CLEAN THE CABINET INTERIOR AND EXTERIOR OF DEEP FRYER IN DISHWASHING AREA,

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

IMPROPER PEST CONTROL OBSERVED ON PREMISES. MICE DROPPINGS NOTED IN THE FOLLOWING AREAS: 20 INSIDE THE REAR MOTOR COMPARTMENT OF WHITE REACH-IN FREEZER IN DISH WASHING AREA, 5 SCATTERED ALONG THE BASE OF THE WALL IN SAME AREA, 3 ON TOP SHELF IN STOR...

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

CLEAN THE FOLLOWING: CABINET INTERIOR AND EXTERIOR OF DEEP FRYER IN DISHWASHING AREA, GREASE BUILD-UP ON WALLS INSIDE STORAGE CABINET USED WHICH IS ALSO USED AS A PREP TABLE FOR COOKING EQUIPMENT, INTERIORS OF DEEP FREEZERS, GREASE BUILD-UP ON EXTERI...

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

DETAIL CLEAN ALL FLOORS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH, AND BEHIND ALL HEAVY EQUIPMENT(DROPPINGS, DIRT, DEBRIS, GREASE).

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

MUST REPAIR AND PAINT CEILING IN DISH WASHING AREA(PREVIOUS LEAK). MUST PROPERLY SEAL ALL LOOSE BASE BOARDS, ALL HOLES AND OPENINGS IN WALLS(NO CARDBOARD), WALLS MUST BE SMOOTH AND EASILY CLEANABLE. ALL PANELING MUST BE PROPERLY ATTACHED TO WALLS W...

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

REPLACE CRACKED LIGHT SHIELD IN FRONT FOOD PREP AREA, AND CLEAN ALL DIRT, GREASE, AND DEBRIS FROM ALL LIGHT SHIELDS THROUGHOUT WHERE PRESENT.

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

REPAIR LEAK ON HOT WATER SIDE OF 3 COMPARTMENT SINK IN DISH WASHING AREA.

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

DISHWASHING FACILITIES IMPROPERLY MAINTAINED. OBSERVED PLUMBER'S PUTTY AROUND THE DRAIN OF THE LEFT COMPARTMENT OF THE 3 COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO REMOVE THE PLUMBER'S PUTTY AND MAINTAIN THE SINK. SERIOUS VIOLATION 7-38-030.

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

DETAIL CLEAN THE INTERIOR OF THE DEEP FRYER AND THE VENTILATION FAN COVER IN THE WASHROOM.

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

MUST SEAL THE OPENINGS IN THE CEILING AND WALLS ESPECIALLY AROUND THE WASHROOM AND BACK DOOR AREA.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

NO SEPARATION BETWEEN LVING/SLEEPING AREAS AND THE RESTAURANT. MUST REMOVE THE BED FROM THE REAR STORAGE AREA.

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

THE GYRO SPIT MUST BE STORED UNDERNEATH OF THE VENTILATION HOOD. MUST MOVE THE GYRO SPIT.

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

OBSERVED EVIDENCE OF RODENT ACTIVITY ON THE PREMISES. OBSERVED APPROXIMATELY 50 MOUSE DROPPINGS ON THE FLOORS OF THE REAR FOOD PREP AREA BEHIND THE CHEST FREEZER, AND FRONT FOOD PREP AREA ON THE COUNTERTOP AND CABINETS BELOW THE COUNTERTOP. ALSO, O...

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

DETAIL CLEAN THE INTERIOR OF THE CHEST FREEZER.

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

CLEAN AND SANITIZE THE FLOORS IN THE FOOD PREP AREAS. CLEAN THE FLOOR DRAINS TO ELIMINATE PEST HARBORAGE CONDITIONS.

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

CLEAN THE GREASE ON THE WALLS BEHIND AND AROUND THE COOKING EQUIPMENT.

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

OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE FREEZERS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.

FOOD HANDLER REQUIREMENTS MET

ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE 3 DOOR PREP COOLER. OBSERVED STEAK TACO MEAT AT 43.1F, GROUND BEEF TACO MEAT AT 46.2F, GYRO SAUCE AT 50.5F, CHICKEN AT 44.0F, FISH AT 46.5F, PIZZA PUFFS AT 47.8F, AND HOT DO...

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

NO SOAP OR PAPER TOWELS WERE OBSERVED AT EITHER OF THE EXPOSED HANDWASHING SINKS OR THE WASHROOM HANDWASHING SINK. MANAGEMENT PROVIDED SOAP AND PAPER TOWELS AT ALL HANDWASHING SINKS AT MY REQUEST. MANAGEMENT INSTRUCTED THAT SOAP AND PAPER TOWELS MU...

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

OBSERVED EVIDENCE OF RODENT ACTIVITY ON THE PREMISES. APPROXIMATELY 50 MOUSE DROPPINGS WERE OBSERVED ON THE FLOOR AND SHELVING UNIT IN THE REAR FOOD PREP AREA BEHIND THE WATER HEATER AND ON THE FLOOR BEHIND THE CHEST FREEZERS. APPROXIMATELY 20 MOUS...

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

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER WAS PRESENT WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED AND SERVED. PREMISES SERVES HAMBURGERS, SUB SANDWICHES AND HOT DOGS. THE CERTIFIED FOOD MANAGER ARRIVED AT 3:25PM. MANAGEMENT INSTRUCTED TH...

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

OBSERVED METAL SCOOPS WITHOUT HANDLES USED TO SCOOP TACO MEAT FROM THE CONTAINERS. MANAGEMENT INSTRUCTED TO USE SCOOPS WITH HANDLES TO PREVENT CONTAMINATION.

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

DETAIL CLEAN THE EXTERIOR OF THE DEEP FRYERS, PREP TABLE AND SHELVING BELOW THE GRILL, FOOD STORAGE CONTAINERS, SHELVING ABOVE THE 3 COMPARTMENT SINK AND WALL IN THE FRONT FOOD PREP AREA, INTERIOR OF ALL COOLERS INCLUDING WIRE SHELVING, INTERIOR OF F...

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

CLEAN THE GREASE ON THE FLOOR UNDERNEATH THE COOKING EQUIPMENT. CLEAN THE FLOOR THROUGHOUT THE PREP AREAS INCLUDING THE CUSTOMER WAITING AREA WITH CIGARETTE BUTTS ON THE FLOOR.

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

CLEAN THE GREASE AND FOOD DEBRIS ON THE WALLS OF THE FOOD PREP AREAS, ESPECIALLY NEXT TO THE DEEP FRYERS.

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

NO LIGHT SHIELDS AND END CAPS PROVIDED FOR THE LIGHT FIXTURES IN THE REAR FOOD PREP AREA. MUST PROVIDE.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

MUST INSTALL THE SELF-CLOSING DOOR DEVICE FOR THE WASHROOM DOOR.

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

INADEQUATE HOT AND COLD WATER PRESSURE PROVIDED AT THE WASHROOM HANDWASHING SINK. MUST PROVIDE ADEQUATE WATER PRESSURE FOR PROPER HANDWASHING.

FOOD HANDLER REQUIREMENTS MET

ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.

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

MUST CLEAN AND REMOVE RUST FROM SHELVING INSIDE REACH IN COOLER AND PREP COOLER. ALSO CLEAN INSIDE MOTOR HOUSING OF PREP COOLER TO REMOVE DUST AND DEBRIS.

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

FLOORS NEED DETAIL CLEANING BEHIND COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.

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

WALLS NEED CLEANING BEHIND PREP COOLER TO REMOVE FOOD SPLATTER. NOTED THE CEILING IN POOR REPAIR (PEELING PAINT). MUST REMOVE AND REPAINT. The walls and ceilings shall be in good repair and easily cleaned.

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

NOTED A LEAKY PIPE UNDERNEATH THE 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN. MUST PROVIDE SPLASH GUARD ON EXPOSED HAND SINK IN THE REAR PREP AREA BETWEEN 3COMP SINK AND THE MOP SINK

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

MUST CLEAN THE HOOD ,FRYERS AND CABINET UNDERNEATH, SHELVES INSIDE CABINET UNDER THE GRILL. DEFROST AND CLEAN THE TWO REACHIN FREEZER.

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

CLEAN THE FLOOR UNDERNEATH THE COOKING EQUIPMENT THICK WITH GREASE BUILDUP.

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

MUST SWEEP.REPLACE DAMAGED CEILING TILES IN LOBBY. ALSO CLEAN LOWER WALLS AT WALLBASES WHERE NEEDED IN REAR PREP AREA BEHIND AND AROUND EQUIPMENT.

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

SOME UNNECESSARY ITEMS IN REAR STORAGE AREA; REMOVE TO AVOID CLUTTER.

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

CLEAN INTERIOR/EXTERIOR OF FRYERS TO REMOVE GREASE OBSERVED.

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

CLEAN LOWER WALLS AT WALLBASES WHERE NEEDED IN REAR PREP AREA BEHIND AND AROUND EQUIPMENT.

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

SOME UNNECESSARY ITEMS IN REAR STORAGE AREA; REMOVE TO AVOID CLUTTER.

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. CLEAN INTERIOR/EXTERIOR OF FRYERS TO REMOVE GREASE OBSERVED.

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. CLEAN LOWER WALLS AT WALLBASES WHERE NEEDED IN REAR PREP AREA BEHIND AND AROUND EQUIPMENT.

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

SOME UNNECESSARY ITEMS IN REAR STORAGE AREA; REMOVE TO AVOID CLUTTER.

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. MANAGER ON DUTY DOES NOT HAVE A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE. HIS CERTIFICATE EXPIRED ON OCT. 1...

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. CLEAN INTERIOR/EXTERIOR OF FRYERS TO REMOVE GREASE OBSERVED.

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. PREVIOUS VIOLATION CORRECTED. CLEAN LOWER WALLS AT WALLBASES WHERE NEEDEDIN REAR PREP AREA BEHIND AND AROUND EQUIPMENT.

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

SOME UNNECESSARY ITEMS IN REAR STORAGE AREA; REMOVE TO AVOID CLUTTER.

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. VIOLATION STILL PENDING

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

ADJUST FRONT DOOR SWEEP.REPLACE DAMAGED CEILING TILES IN LOBBY. VIOLATION STILL PENDING

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...

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.REPLACE DAMAGED SCOOP USED FOR FOOD.

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.

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.

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.ADJUST FRONT DOOR SWEEP.REPLACE DAMAGED CEILING TILES IN LOBBY.

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...