EASTSIDE SOCCER DOME, INC..

NOTED EXTERIOR OF COOKING EQUIPMENT DIRTY. MUST DETAIL CLEAN TO REMOVE OLD BAKED ON FOOD DEBRIS.

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

NOTED THE FILTERS ABOVE THE COOKING EQUIPMENT DIRTY. MUST CLEAN TO REMOVE GREASE AND DEBRIS.

OBSERVED EVIDENCE OF IMPROPER PEST CONTROL ON PREMISES. 31-RODENT MICE DROPPINGS INSIDE CABINET UNDER HAND SINK AND BETWEEN CABINETS ON FLOORS IN PREP AREA.23 MICE DROPPING ON FLOORS IN ICE/MOP ROOM AND BEHIND MACHINE IN LAUNDRY ROOM. MUST CLEAN/AND SANITIZE ALL AREAS ANDCONTACT PEST CONTROL CO FOR SERVICE.ALSO 3-DOORS NOT RODENT PROOFED AT BOTTOM AREAS APPROX 1/4 INCH .MUST REPAIR DOORS.SERIOUS CITATION ISSUED.

NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON PREMISES,OR NO PROOF OF ENROLLMENT PAPERS AVAILABLE AT THIS TIME.SERIOUS CITATION ISSUED

INTER UPPER PANEL OF ICE MACHINE NOT CLEAN.MUST CLEAN.

CLEAN DUSTY CEILINGS IN DINING FOOD ROOM.ALSO REPLACE ALL STAIN /SOILED CEILING TILES IN DINING ROOM

OBSERVED CLUTTERED STORAGE AREAS,IE CHAIR ROOM,WOOD ROOM,AND ICE/MOP ROOM TO PREVENT PEST HARBORAGE AREAS AND REMOVE ANYTHING NOT USING.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. Must have all coolers/freezers on and maintaining the proper temperatures.

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. Must have all doors rodent proofed and premises serviced by a licensed pert control co. who must provide a complete log book per city code.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. Must provide a city of chicago food sanitation certificate or proof of enrollment.

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. 3-comp. faucet must be able to reach all compartments.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Must either tile or make floor around water tank and mopsink smooth and easily cleanable.

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. 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 remoce clutter and organize room that the ice machine is in.