CLARKE'S ON BELMONT.

FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD. (HANDLES CHICKEN, BEEF, ETC.)FOUND NO CITY OF CHICAGO SANITATION MANAGER CERTIFICATE POSTED. CITATION ISSUED.

Inspector Comments: FOUND SHELVING UNITS NOT SMOOTH AND EASY TO CLEAN AT DISHWASHING AREAS.(EXPOSED RAW WOOD)

Inspector Comments: FOUND FLOORS NOT SWEPT AT BASEMENT.

FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD. (HANDLES CHICKEN, BEEF, ETC.)FOUND NO CITY OF CHICAGO SANITATION MANAGER CERTIFICATE POSTED. CITATION ISSUED.

FOUND 3 COMPARTMENT SINK AT BAR DRAINING SLOWLY. MUST CLEAN/MAINTAIN DRAINAGE PIPING.

FOUND SHELVING UNITS NOT SMOOTH AND EASY TO CLEAN AT DISHWASHING AREAS.(EXPOSED RAW WOOD)

FOUND FLOORS NOT SWEPT AT BASEMENT.

MUST REGROUT FLOOR AT DISH AREA AND AT HALLWAY LEADING TO CUSTOMER RESTROOMS SO AS TO BE SMOOTH AND EASILY CLEANABLE. MUST DETAIL CLEAN AND SANITIZE FLOORS UNDER HEAVY COOKING EQUIPMENT TO REMOVE FOOD DEBRIS AND EXCESS GREASE BUILD-UP.

MUST CLEAN AND SANITIZE FOOD SPLASHES FROM WALL AT REAR PREP AREA. MUST REMOVE COB WEBS AND DEAD INSECTS FROM WINDOW SILL ABOVE THE EXIT DOOR IN THE KITCHEN ON THE WEST SIDE OF THE ROOM.

: MUST REPAIR LEAKY PIPE UNDER EXPOSED HANDSINK AT WAITRESS COFFEE STATION.

UPON INSPECTION OBSERVED MORE THAN 40 SMALL FLIES IN THE REAR DISH AREA ON THE WALL, CURTAIN AND DOWNSTAIRS IN THE SODA DISPENSING HOLDING ROOM IN THE BASEMENT. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS. RECOMMEND PEST CONTROL PROVIDE SERVICE PRIOR TO 10/2512. SERIOUS CITATION ISSUED 7-38-020.

UPON INSPECTION OBSERVED NO CERTIFIED CITY OF CHICAGO FOOS SERVICE MANAGER ON PREMISES OR POSTED WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED(I.E., EGGS).A CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER MUST BE PRESENT AT ALL TIMES. SERIOUS CITATION 7-39-012 ISSUED. CERTIFIED MANAGER JOSE M AVILA ARRIVED ON PREMISES AT 915AM WITH CERTIFICATE.

MUST REGROUT FLOOR AT DISH AREA AND AT HALLWAY LEADING TO CUSTOMER RESTROOMS SO AS TO BE SMOOTH AND EASILY CLEANABLE. MUST DETAIL CLEAN AND SANITIZE FLOORS UNDER HEAVY COOKING EQUIPMENT TO REMOVE FOOD DEBRIS AND EXCESS GREASE BUILD-UP.

MUST CLEAN AND SANITIZE FOOD SPLASHES FROM WALL AT REAR PREP AREA. MUST REMOVE COB WEBS AND DEAD INSECTS FROM WINDOW SILL ABOVE THE EXIT DOOR IN THE KITCHEN ON THE WEST SIDE OF THE ROOM.

MUST REPAIR LEAKY PIPE UNDER EXPOSED HANDSINK AT WAITRESS COFFEE STATION.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND REACH-IN POP COOLER AT IMPROPER TEMPERATURE 52.7F;THEIR OWN THERMOMETER SHOWED 52F.COOLER MUST MAINTAIN TEMP OF 40F.CHEESE CAKES AND CAKES WERE STORED IN IT.TAGGED "HELD FOR INSPECTION",DO NOT USE.FAX A LETTER TO PUBLIC HEALTH,WHEN UNIT MAINTAINS 40F AND BELOW.(FAX#312- 746-4240).CRITICAL VIOLATION:7-38-005(A) H000073321-18

All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:3 DIFFERENT KIND OF CHEESE CAKE AT TEMP OF 47.8F; AND CHOCOLATE CAKE AT TEMP OF 46.7F.FOOD DISCARDED AND DENATURED.POUNDS 3, VALUE 26.CRITICAL VIOLATION:73321-18

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROVIDE A SCREEN FOR THE WINDOW ABOVE THE DISH MACHINE

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. REMOVE ICE BUILD-UP IN WALK-IN FREEZER IN BASEMENT AREA.

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.ADDITIONAL DISCHARGE WATER HOSE IS NEEDED AT BASEMENT.PIPE MUST BE STORED ABOVE THE FLOOR DRAIN, NO WATER ON FLOOR.BAR 3 COMPARTMENT SINK SLOWLY DRAINING,ALSO MIDDLE COMPARTMENT IS BROKE WATER IS LEAKING ON FLOOR,INSTRUCTED TO WELD.

All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:35 FRESH EGGS STORED INSIDE PREP COOLER AT TEMP OF 50.5F TO 59.9F;FOUND TWO PANS OF COOKED DICED POTATOES STORED INSIDE THE WALK-IN COOLER AT TEMP OF 59F TO 60.4F.WALK-IN COOLER AND DISPLAY PREP COOLER BOTH AT TEMP OF 40F AND BELOW.BOTH FOOD WAS DISCARDED AND DENATURED.POUNDS 5,PLUS 35 EACH FRESH EGGS.VALUE 45.CRITICAL VIOLATION:7-38-005(A) HOOOO70327-12

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD WERE PREPARED AND SERVED(HAM, EGGS ETC).INFOMATION GIVEN ON SANITATION CLASS.SERIOUS VIOLATION:7-38-012 HOOOO70327-12.

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. UTENSILS MUST BE PROPER PROTECTED.COVERED.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOOR BEHIND BAR AREA(FOOD DEBRIS).RE GROUT FLOOR BEHIND GREASE TRAP IN DISH ROOM.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED 3 DOOR REACH-IN COOLER WITH AN AIR TEMPERATURE OF 56F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. UNIT TAGGED BY CDPH. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. FAX REINSPECTION LETTER TO (312) 746-4240. CRITICAL VIOLATION 7-38-005A.

All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED BLUE CHEESE DRESSING AT 56F, SOUR CREAM BETWEEN 54-58F, GYRO SAUCE AT 54F, YOGURT AT 46-48F, GREEK DRESSING AT 56F. MANAGEMENT VOLUNTARILY DISCARDED 50# OF FOOD WORTH $150. CRITICAL VIOLATION 7-38-005A.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE FOLLOWING ITEMS: CLEAN AND REPAINT THE STORAGE SHELF ABOVE THE PREP COOLERS AT THE COOK'S LINE, TOP OF THE STOVE, INTERIOR OF BROILER, EXTERIOR OF DEEP FRYERS, CLEAN AND REPAINT THE WIRE STORAGE RACKS INSIDE OF THE WALK-IN COOLERS IN THE 1ST FLOOR AND BASEMENT, INTERIOR OF THE ICE MACHINE.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED BROKEN FLOOR TILES IN FRONT OF THE COOLER IN THE WAITRESS SERVICE STATION. MANAGEMENT INSTRUCTED TO REPLACE ALL BROKEN FLOOR TILES. DETAIL CLEAN THE FLOOR IN THE PREP AREAS. REGROUT THE FLOOR TILES UNDERNEATH THE DEEP FRYERS AND IN THE DISHWASH AREA. MAINTAIN THE FLOOR DRY IN THE DISHWASH AREA.

The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS OF THE PREP AREA. REPLACE THE CEILING TILES NEAR THE WEST SIDE OF THE VENTILATION HOOD. REMOVE DUST BUILDUP HANGING FROM PREP AREA CEILING TILES. REPLACE THE MISSING BASEBOARD TILES UNDER THE EXPOSED HANDSINK IN THE PREP AREA. SEAL THE OPENINGS AT THE STAINLESS STEEL WALL BEHIND THE GRILL IN THE PREP AREA. OBSERVED PEELING PAINT ON THE CEILING OF THE BASEMENT WALK-IN COOLER. MUST SCRAPE AND REPAINT.

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 PROVIDE ADEQUATE LIGHTING IN THE DISHWASH AREA.

DRAIN LINE HOSES ARE MISSSING FROM THE SODA GUN HOLDERS BEHIND THE BAR. MUST PROVIDE.

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. METAL STEM THERMOMETER MUST BE CALIBRATED TO /- 2F.