DA LOBSTA.

FOUND MISSING LABELS ON BULK STORAGE CONTAINERS MUST PROPERLY LABAL BULK STORAGE CONTAINERS.

FOUND DISPOSABLE CUP USED AS A SCOOP. MUST PROVIDE PROPER SCOOPS.

SINK STOPPER NOT HOLDING WATER AT 3-COMP SINK, INSTRUCTED TO PROVIDE GOOD STOPPERS.

FOUND WALK-IN-COOLER AND 2 DELI COOLERS AT TEMPERATURE RANGING BETWEEN 53.3-57.6F, INSTRUCTED MGR TO KEEP ALL COOLERS AT 40F OR LOWER.

FOUND ABOUT 80 LBS OF DELI MEAT AT 54.4F, 10 LBS OF COOKED BEEF AND CHICKEN, 20 LBS OF TUNA, CHICKEN MAC SALADS AT TEMPERATURE RANGING BETWEEN 53.4-62.9F. INSTRUCTED TO KEEP ALL FOODS AT 40F OR LOWER. FOOD ITEMS DISCARDED VALUED AT $1500.

NO HANDS SOAP PROVIDED AT EMPLOYEES TOILET ROOM HAND SINK. INSTRUCTED TO PROVIDE.

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #575221 DATED ON 09-06-11 FOR VIOLATION #32( RUSTY SHELVES IN WALK-IN COOLER MUST BE RESEALED), #35( MISSING BASEBOARD AND HOLES IN KITCHEN WALLS). INSTRUCTED MGR TO CORRECT VIOLATIONS WITHIN GIVEN TIME FRAME.

ALL SHELVES, COUNTER TOPS, BREAD BINS, INSIDE OVENS, PREP TABLES, INSIDE OF ALL COOLERS NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

ALL WALLS WITH DAMAGED SECTION MUST BE PATCHED. IN BASEMENT AND FIRST FLOOR.

FOOD HANDLERS NOT WEARING HAIR RESTRAINTS, INSTRUCTE TO WEAR.

ALL RUSTY SHELVINGS IN WALK-IN COOLER MUST BE RE-SEALED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

MISSING BASEBOARDS IN BSMT STORAGE ROOM; OPENINGS ON WALLS UNDER SINK/BEHIND GREASE TRAP & AROUND PIPES; MISSING WALL PANEL TO THE RIGHT OF STEAMTABLE-MUST BE FIXED/ADDRESSED. The walls and ceilings shall be in good repair and easily cleaned.

ANY MILK CRATES USED FOR HOT/COLD STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS. 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.

(7-38-020) EVIDENCE OF PESTS ON PREMISES. NOTED 13-SMALL/FRUIT FLIES AROUND DOOR FRAMES OF REAR SIDE DOOR & BATHROOM DOOR; 10-ON WALLS ABOVE REAR PREP TABLE; 8-ON SHELVINGS ABOVE PREP TABLE (ACROSS STOVE); 10-HOVERING UNDER THE HANDSINK CABINET (WATER-SOILED). INSTRUCTED TO ELIMINATE SOURCE & CLEAN/SANITIZE ALL AFFECTED AREAS. 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.

ALL RUSTY SHELVINGS IN WALK-IN COOLER MUST BE RE-SEALED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FOLLOWING NEED CLEANING: SURFACES BELOW THE STEAMTABLE, COMPRESSORS OF COOLERS, INTERIOR OF OVEN- DUE TO GREASE/DUST/DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS AROUND GREASE TRAP, UNDER DRY STORAGE SHELVINGS IN BASEMENT & REAR OF KITCHEN, BEHIND HEAVY EQUIPMENT- MUST BE FREE OF DEBRIS/DIRT. ALL STOCK/SUPPLIES MUST BE ELEVATED OFF THE FLOOR, THRU-OUT PREMISES. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

MISSING BASEBOARDS IN BASEMENT STORAGE ROOM, OPENINGS ON WALLS UNDER SINKS AT PREP AREA & AT REAR STORAGE ROOM, MISSING WALL PANEL TO THE RIGHT OF THE STEAMTABLE-MUST BE SEALED OR PROVIDED. The walls and ceilings shall be in good repair and easily cleaned.

LEAK AT BOTTOM OF 3-COMP SINK (RIGHT COMP) & AT FAUCET BASE OF SAME MUST BE FIXED. 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.

ANY MILK CRATES USED FOR DRY/COLD STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING . 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.

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. ALL MULTI USE ARTICLES STORED IN BASEMENT MUST BE COVERED AND PROTECTED AT ALL TIMES. INVERT ARTICLES AND OR COVER. MUST COREECT AND MAINTAIN 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. CUTTING BOARDS IN NEED OF REPLACING. WORN DISCOLORED WITH DEEP CUTS. 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. COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE 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 IN BASEMENT AND 1ST FLOOR IN NEED OF CLEANING TO REMOVE ALL BUILD UP. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. MUST CORRECT AND MAINTAIN.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS IN NEED OF CLEANING TO REMOVE FOOD SPLATTERS. CEILING AREA IN BASEMENT AND 1ST FLOOR IN NEED OF REPAIR, CEILING TILES MISSING. CEILING IN POOR REPAIR. CEILING MUST BE SMOOTH AND EASILY CLEANABLE. MUST REPAIR ALL HOLES. WALL AT 1ST FLOOR PREP IN PROCESS OF REMODAL. WALL MUST BE SMOOTH AND EASILY CLEANABLE. CORRECT 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 BASEMENT STORAGE AREA AND 1ST FLOOR PREP AREA IN NEED OF SHEILDING WITH TUBES AND END CAPS. MUST CORRECT 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. FAN GAURDS IN WALK IN COOLER IN NEED OF CLEANING TO REMOVE DUST BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOP MUST BE STORED IN A CLEAN SANITIZED CONTAINER. MUST CORRECT AND MAINTAIN.