Ellen'S Kitchen

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE

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

Inspector Comments: MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS IN BASEMENT AREA

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

Inspector Comments: MUST REPAIR OR REPLACE WORN DOOR GASKETS ON BOTH REACH IN COOLERS

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

Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM FRYER CABINET,GRILL TABLE,,OVERHEAD SHELVING UNITS IN KITCHEN,UNUSED COOLER,BAR BEER COOLER,ALL REACH IN COOLERS AND FREEZERS IN BASEMENT

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

Inspector Comments: MUST SCRAPE AND PAINT PEELING PAINT ON FLOOR IN BASEMENT DISH WASHING AREA

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

Inspector Comments: MUST CLEAN DEBRI FROM WALLS , CEILING & FILTERS IN PREP AREA.MUST REPAIR OR REPLACE MISSING AND DAMAGED WALL BASES IN PREP AREA

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

Inspector Comments: MUST PROVIDE SINK STOPPERS FOR 3- COMP SINK,BACKFLOW DEVICE ON ICE MACHINE

FOOD HANDLER REQUIREMENTS MET

Inspector Comments: IDPH FOOD HANDLERS REQUIREMENTS ARE NOT MET. MUST ENROLL AND MAINTAIN

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED IMPROPER TEMPERATURE OF 1ST FL. PREP AREA 2- DOOR REACH IN COOLER AT 52.2F.A HELD FOR INSPECTION TAG PLACED ON UNIT.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.(CRITICAL 7-38-005A)

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

OBSERVED IMPROPER TEMPERATURE OF POTENTIALLH HAZARDOUS FOODS 5LBS. BEEF 45.1F,4LBS. CHICKEN 48.5F,5LBS.FISH 48.2F STORED INSIDE ABOVE MENTIONED COOLER.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX.14LBS. $160.(CRITICA...

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

OBSERVED EVIDENCE OF APPX.40 OR MORE RAT DROPPING SCATTERED ON FLOOR NEXT TO HOT WATER TANK,IN PATIO STORAGE AREA,UNDER SMOKER IN BASEMENT,UNDER CHAIR IN DRY FOOD STORAGE AREA.ALSO FRONT DOORS HAS APPX."1" GAP IN CENTER OF DOUBLE DOORS BOTH LOWER CO...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

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

MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS IN BASEMENT AREA

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

MUST REPAIR OR REPLACE WORN DOOR GASKETS ON BOTH 2- DOOR REACH IN COOLERS.

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

MUST CLEAN GREASE AND FOOD DEBRI FROM FRYER CABINET,GRILL TABLE,,OVERHEAD SHELVING UNITS IN KITCHEN,UNUSED COOLER,BAR BEER COOLER,ALL REACH IN COOLERS AND FREEZER IN BASEMENT.

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

MUST SCRAPE AND PAINT PEELING PAINT ON FLOOR IN BASEMENT DISH WASHING AREA

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

MUST CLEAN DEBRI FROM WALLS , CEILING & FILTERS IN PREP AREA.MUST REPAIR OR REPLACE MISSING AND DAMAGED WALL BASE IN PREP AREA

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

MUST PROVIDE SINK STOPPERS FOR 3- COMP SINK,BACKFLOW DEVICE ON ICE MACHINE.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

MUST PROVIDE HOOKS TO HANG WET MOPS

FOOD HANDLER REQUIREMENTS MET

IDPH FOOD HANDLERS REQUIREMENTS ARE NOT MET. MUST ENROLL AND MAINTAIN

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

OBSERVED WATER ON FLOOR OF BASEMENT BEHIND SMOKER. REMOVE WATER AND MAINTAIN IN A DRY CONDITION.

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

OBSERVED WALL IN DISREPAIR BEHIND LARGE SMOKER IN BASEMENT. REPAIR WALL AND MAINTAIN. RECAULK IN BETWEEN EXPOSED HAND SINK AND WALL IN KITHCEN. MAINTAIN

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

CONTINUE TO DECLUTTER ROOM IN BASEMENT WITH SUMP PUMP TO ALLOW PEST CONTROL ACCESS.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

OBSERVED EXPOSED HAND SINK IN BASEMENT REMOVED. BASEMENT CONTAINS 3 COMPARTMENT SINK FOR DISHWASHING AND LARGE SMOKER FOR MEATS. EXPOSED HANDSINK MUST BE REINSTALLED IN BASEMENT WITH HOT AND COLD RUNNING WATER SOAP AND PAPER TOWELS. OBSERVED EXPOSED ...

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

OBSERVED WATER ON FLOOR OF BASEMENT BEHIND SMOKER. REMOVE WATER AND MAINTAIN IN A DRY CONDITION.

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

OBSERVED WALL IN DISREPAIR BEHIND LARGE SMOKER IN BASEMENT. REPAIR WALL AND MAINTAIN.

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

RECAULK IN BETWEEN EXPOSED HAND SINK AND WALL IN KITHCEN. MAINTAIN

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

CONTINUE TO DECLUTTER ROOM IN BASEMENT WITH SUMP PUMP TO ALLOW PEST CONTROL ACCESS.

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

INTERIOR OF THE BAR EXPOSED HAND SINK DIRTY. MUST CLEAN AND MAINTAIN.

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

MUST SEAL OPEN CRACK/CREVICE BETWEEN THE WALL AND THE EXPOSED HAND SINK IN THE FIRST FLOOR KITCHEN.

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

MUST REPLACE THE BROKEN SINK STOPPER FOR THE BASEMENT THREE COMPARTMENT SINK.

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

NOTED RUSTY SHELVES ON RACK USED FOR UTENSILS BY THE ICE MACHINE AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO CLEAN,REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE. ALSO NOTED LOOSE RUBBER GASKET AT DOOR OF REFRIGERATION UNIT AT THE BASEMENT ...

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING WITH FOOD SPILLS,GREASE,FOOD PARTICLES AND DIRT: INSIDE SERVICE COOLER USED FOR DRY STORAGE AT THE FIRST FLOOR KITCHEN,INSIDE ELECTRICAL UNIT OF DEEP FRYER,UPPER COMPARTMENT OF ICE MACHINE,BROILER...

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

INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT WITH DIRT, FOOD DEBRIS GREASE ESPECIALLY AT THE BASEMENT FOOD PREP AREA, DRY STORAGE AT SAME, STAIRWAYS LEADING TO THE BASEMENT, FIRST FLOOR KITCHEN AND AT THE BAR.

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

NOTED MULTIPLE HOLES AND OPENINGS ALONG PIPING AND WALLS ESPECIALLY UNDERNEATH THE BAR. INSTRUCTED TO REPAIR AND MAINTAIN TO PREVENT ENTRY POINTS FOR PESTS.

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

NOTED OVER 20 RAT DROPPINGS ON FLOOR ALONG WALL BASE AND ON LEDGING AROUND AND BEHIND THE SMOKER OVEN, BY THE DRY STORAGE AT THE REAR; ALL AT THE BASEMENT FOOD PREP AREA AND ALONG WALL AT THE BAR FOOD PREP AREA ON FIRST FLOOR.INSTRUCTED TO DETAIL CLE...

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

NOTED WATER DRAINING SLOWLY AT THE ALL COMPARTMENTS OF THE 3 COMPARTMENT SINK OF BASEMENT FOOD PREP AREA. (WASTE WATER (FOOD PARTICLES)BACKS UP INTO THE SINKS AND GRADUALLY RECEDES). INSTRUCTED TO CONSULT WITH PLUMBING SERVICE FOR REPAIRS AND MAINTEN...

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

NOTED RUSTY SHELVES ON RACK USED FOR UTENSILS BY THE ICE MACHINE AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO CLEAN,REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE. ALSO NOTED LOOSE RUBBER GASKET AT DOOR OF REFRIGERATION UNIT AT THE BASEMENT ...

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING WITH FOOD SPILLS,GREASE,FOOD PARTICLES AND DIRT: INSIDE SERVICE COOLER USED FOR DRY STORAGE AT THE FIRST FLOOR KITCHEN,INSIDE ELECTRICAL UNIT OF DEEP FRYER,UPPER COMPARTMENT OF ICE MACHINE,BROILER...

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

INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT WITH DIRT, FOOD DEBRIS GREASE ESPECIALLY AT THE BASEMENT FOOD PREP AREA, DRY STORAGE AT SAME, STAIRWAYS LEADING TO THE BASEMENT, FIRST FLOOR KITCHEN AND AT THE BAR.

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

NOTED MULTIPLE HOLES AND OPENINGS ALONG PIPPING AND WALLS ESPECIALLY UNDERNEATH THE BAR. INSTRUCTED TO REPAIR AND MAINTAIN TO PREVENT ENTRY POINTS FOR PESTS.

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

NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK OF BASEMENT FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. TALL REACH-IN COOLER FOUND AT 54.7F WITH FOODS SUCH AS BEEF AT 50.6F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F. OR BELOW C.D.P.H. CONTACT...

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

THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. APPROXIMATELY 5 LBS PORK AT 52.3F, 40LBS BEEF AT 50.6F, 7LBS BACON AT 54.1F, 75LBS CHEESE AT 50.4F, MANAGEMENT STATES ESTIMATED VALUE TO BE $300.0...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

BULK FOODS MUST BE LABELED.

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

TORN RUBBER DOOR GASKET ON BASEMENT TALL REACH-IN COOLER. MUST REPLACE.

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

INTERIOR ICE MACHINE DIRTY. MUST CLEAN AND MAINTAIN.

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

FLOOR DRAIN UNDER BASEMENT THREE COMPARTMENT SINK DIRTY. MUST CLEAN.

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

HOLES IN WALLS OF EMPLOYEE WASHROOM. MUST SEAL.

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

MUST NOT USE COCA COLA CAN AS PIPING EXTENSION UNDER BAR THREE COMPARTMENT SINK. MUST REPAIR PLUMBING WITH PROPER MATERIALS. DIRTY MOP SINK. MUST CLEAN. COLD WATER DOES NOT TURN OFF AT EXPOSED HAND SINK BEHIND BAR. MUST REPAIR. ONE COMPARTMENT PRE...

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

UNUSED DEEP FRYER IN BASEMENT MUST BE REMOVED OR STORED CLEAN. ALL UNNECESSARY ARTICLES STORED IN BASEMENT CLOSET MUST BE REMOVED AND ALL OTHERS STORED ORGANIZED AND ELEVATED.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION. NOT ON TOP OF MACHINE.

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

DETAIL CLEAN AND REPAINT THE WALLS AND CEILING OF THE BASEMENT PREP AREA AND 1ST FLOOR PREP AREA.

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

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. OBSE...

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. DETAIL CLEAN THE INTERIOR OF THE MICROWAVE.

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. DETAIL CLEAN THE FLOOR DRAINS BEHIND THE BAR AND BASEMENT PREP AREA AND MAINTAIN THE FLOOR DRY BEHIND THE BAR.

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. DETAIL CLEAN AND REPAINT THE WALLS AND CEILING OF THE BASEMENT PREP AREA AND 1ST FLOOR PREP AREA.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

BULK FOOD CONTAINERS MUST BE LABELED.

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

DIRTY BULK STORAGE BIN IN BASEMENT WITH SPICE SPILLAGE. MUST CLEAN. DIRTY SPICE CONTAINERS ON METAL RACK SHELVING IN BASEMENT. MUST CLEAN AND MAINTAIN.

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

INTERIOR AND EXTERIOR ALL COOKING EQUIPMENT THROUGHOUT BOTH PREP WITH GREASE AND FOOD ACCUMULATION. MUST CLEAN AND MAINTAIN. EXTERIOR BAR KEG COOLERS DIRTY, MUST CLEAN. DIRTY MEAT GRINDER ON STORAGE SHELVING IN BASEMENT. MUST CLEAN AND MAINTAIN.

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

FLOORS THROUGHOUT 1ST FLOOR KITCHEN WITH GREASE AND FOOD DEBRIS. FLOORS THROUGHOUT BASEMENT WITH DEBRIS BEHIND COOLERS. ALL STORED ITEMS IN BASEMENT IN ALL AREAS MUST BE ELEVATED FROM FLOOR 6" OR ABOVE. MUST NOT STORE CLEAN POTS/PANS ON FLOOR. FLOOR ...

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

CHIPPED PLASTER ON WALL IN 1ST FLOOR KITCHEN. EXCESSIVE GREASE ON WALLS AND CEILINGS IN BOTH 1ST AND BASEMENT PREP AREAS. ALL WALL AND CEILING VENT COVERS WITH EXCESSIVE DUST. MUST CLEAN AND MAINTAIN ALL.

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

MUST PROVIDE LIGHT SHIELD INSIDE 1ST FLOOR KITCHEN TALL REACH-IN COOLER.

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

THE FOLLOWING SINKS DIRTY AND STAINED. BAR THREE COMPARTMENT SINK, BOTH BAR AND 1ST FLOOR EXPOSED HAND SINKS. MUST CLEAN AND MAINTAIN ALL.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. MUST PROVIDE FOR 1ST FLOOR KITCHEN PREP TABLE COOLER.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. INTERIOR BASEMENT ICE MACHINE UPPER WATER RESERVOIR WITH BLACK SLIME SUBSTANCE TH...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. ...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers. BULK FOOD CONTAINERS MUST BE LABELED.

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. DIRTY BULK STORAGE BIN IN BASEMENT WITH SPICE SPILLAGE. MUST CLEAN. DIRTY SPICE CONTAINERS ON METAL RACK SHELVING IN BAS...

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. INTERIOR AND EXTERIOR ALL COOKING EQUIPMENT THROUGHOUT BOTH PREP WITH GREASE AND FOOD ACCUMULATION. MUST CLEAN AND MAIN...

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. FLOORS THROUGHOUT 1ST FLOOR KITCHEN WITH GREASE AND FOOD DEBRIS. FLOORS THROUGHOUT BASEMENT WITH DEBRIS BEHIND COOLERS. ALL STORED ITEMS IN ...

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. CHIPPED PLASTER ON WALL IN 1ST FLOOR KITCHEN. EXCESSIVE GREASE ON WALLS AND CEILINGS IN BOTH 1ST AND BASEMENT PREP AREAS. ALL WALL AND CEILING VENT COVERS WITH EXCESSIVE DUST. MUST CL...

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELD INSIDE 1ST FLOOR KITCHEN TALL REACH-IN COOLER.

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

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. MUST PROVIDE FOR 1ST FLOOR KITCHEN PREP TABLE COOLER.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. 1ST FLOOR LINE COOLER MUST MAINTAIN TEMPERATURE OF 40F OR BELOW.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. ...

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. MUST PROVIDE HOT WATER THROUGHOUT.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. NO SEPARATION BETWEEN 2ND FLOOR APARTMENT TENANT ENTRANCE AND RETAIL FOOD ESTABLISHMENT. MUST PROVIDE DOOR WITH TIGHT FITTING ...

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. ALL WALLS AND CEILINGS THROUGHOUT MUST SEAL ALL HOLES, OPENINGS, CRACKS AND CREVICES.

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

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. BASEMENT EMPLOYEE WASHROOM MUST HAVE SELF CLOSING DEVICE.