D ARCOS PIZZA RESTAURANT.

FOUND 25-30 MICE DROPPINGS IN THE BASEMENT STORE ROOM ALONG THE SOUTH AND WEST WALL. SERIOUS VIOLATION 7-38-020. MUST CLEAN UP THE AREA AND CALL PEST CONTROL TECHNICIAN TO COME HERE AND SERVICE THIS ESTABLISHMENT.

FOUND THE HOT WATER PIPE SHUT OFF VALVE UNDERNEATH THE EXPOSED HAND SINK IN POOR REPAIR AND IT IS SHUT OFF. WHEN IT IS TURNED ON WATER GOES ON TO THE FLOOR. SERIOUS VIOLATION 7-38-030. MUST REPAIR OR REPLACE IT.

CLEAN GRILL, FRYERS & CABINETS UNDERNEATH, HOOD ABOVE, MICROWAVE, REACH IN COOLERS. DEFROST & CLEAN BOTH REACH IN CHEST FREEZERS & REACH IN COOLER,LOCATED IN THE BASEMENT & THE OTHER REACH IN CHEST FREEZER LOCATED 1ST FLOOR REAR.

THE FLOOR IN THE FURNACE ROOM IN THE BASEMENT AND IN THE BACK AREA 1ST FLOOR NOT CLEAN ALONG THE WALLS AND IN THE CORNERS. MUST CLEAN FLOORS AND ALL FLOOR DRAINS THROUGHOUT PREMISES.

WALLS AND CEILING IN NEED OF CLEANING TO REMOVE ALL GREASE AND FOOD SPLATTERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

WORN CAULKING WITH BLACK SUBSTANCE AT BASE OF 3-COMPARTMENT SINK AND WALL. REPLACE SAME. UPRIGHT CHEST FREEZER WITH EXCESSIVE ICE BUILD-UP. DEFROST SAME.

BASEMENT FLOOR IN STORAGE AREA ALONG WALLBASE AND IN CORNERS NEED DETAILED CLEANING, FREE OF DUST, SPIDERWEBS.

LIGHTSHIELDS IN PREP AREA NEED DETAILED CLEANING.

CUTTING BOARDS IN NEED OF REPLACING. WORN WITH DEEP CUTS AND DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES.

FRYERS IN NEED OF CLEANING TO REMOVE GREASE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS IN REAR PREP AREA IN NEED OF CLEANING TO REMOVE GREASE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

LIGHT IN BASEMENT IN NEED OF SHIELDING. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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. THE FOLLOWING IN NEED OF CLEANING: INTERIOR OF REACH IN COOLERS, GRILL, STOVE TOP, AND EXTERIOR OF OVEN. MUST CLEAN AND MAINTAIN AT ALL TIMES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN BASEMENT IN NEED OF CLEANING AND MUST BE KEPT DRY. FLOORS MUST BE CLEANED AND MAINTAINED AT ALL TIMES.

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 provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHEILDS IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. LEAK AT P-TRAP AT 3 COMPARTMENT SINK, LEAK AT HAND SINK AT BASEMENT HANDSINK. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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. THERMOMETER NEEDED AT WALK IN COOLER. MUST INSTALL AND MNAINTAIN AT ALL TIMES.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTINING BOARDS IN POOR REPAIR. WORN, AND DISCOLORED. MUST REPLACE AND MAINTAIN.

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. ALL COOKING EQUIPMENT, PREP TABLES, INTERIOR AND EXTERIOR OF REACH-IN COOLERS, SHELVES IN WALK-IN COOLER, AND SINKS ARE IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD-UP OF FOOD DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS UNDER AND AROUND ALL EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD-UP OF DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS AND CEILING IN NEED OF CLEANING TO REMOVE ALL GREASE AND FOOD SPLATTERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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 provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTS IN NEED OF PROPER SHEILDS. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ALL UNNECESSARY CLUTTER MUST BE REMOVED AND OR ORGANIZED.

All utensils shall be thoroughly cleaned and sanitized after each usage. THE ICE MACHINE, REACH IN COOLER NOT CLEAN. INSTRUCTED TO CLEAN SAME.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE FLOOR IN THE FURNACE ROOM IN THE BASEMENT AND IN THE BACK AREA 1ST FLOOR NOT CLEAN ALONG THE WALLS AND IN THE CORNERS.INSTD. TO CLEAN SAME. CLEAN ALL FLOOR DRAINS THROUGHOUT PREMISES.