ELLEN'S KITCHEN.

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 PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

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 (INTERIOR AND EXTERIOR) AND INSIDE UPRIGHT FREEZER AT THE BASEMENT FOOD PREP AREA.

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.

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

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 CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020

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 MAINTENANCE.PREMISES USES 3 COMPARTMENT SINK FOR CLEANING DISHES AND UTENSILS. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-030

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 PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

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 (INTERIOR AND EXTERIOR) AND INSIDE UPRIGHT FREEZER AT THE BASEMENT FOOD PREP AREA.

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.

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

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

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. CONTACTED AT 312-746-5426 OR FAX WRITTEN REQUEST TO 312-746-4240 FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-005(A).

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 $300.00. ALL FOODS DISCARDED.

BULK FOODS MUST BE LABELED.

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

INTERIOR ICE MACHINE DIRTY. MUST CLEAN AND MAINTAIN.

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

HOLES IN WALLS OF EMPLOYEE WASHROOM. MUST SEAL.

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 PREP SINK IN BASEMENT PREP WITHOUT HOT OR COLD WATER. MUST REPAIR OR REMOVE.

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.

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

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

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. OBSERVED LIVE FRUIT FLIES IN THE BAR, DINING AREA AND BASEMENT PREP AREA. OBSERVED APPROXIMATELY 30 LIVE FRUIT FLIES ON THE WALLS, CEILING AND BEHIND THE BAR AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-030.

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.

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.

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.

BULK FOOD CONTAINERS MUST BE LABELED.

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

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 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 DRAIN BEHIND BAR AND IN BASEMENT UNDER THREE COMPARTMENT SINK DIRTY. DAMAGED/MISSING BASEBOARDS IN 1ST FLOOR KITCHEN, MUST REPAIR/REPLACE.

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.

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

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

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.

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 THROUGHOUT AND DRIPPING INTO ICE. ALL ICE DISCARDED. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL CLEANED AND SANITIZED, C.D.P.H. CONTACTED BY FAX REQUEST AT 312-746-4240 FOR INSPECTION AND TAG REMOVAL.

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. CHEMICAL DISH MACHINE NOT PROPERLY SANITIZING. MANAGEMENT STATES DISH MACHINE IS NOT USED AND NO DISHES BEING WASHED AT THIS TIME. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, PROPERLY DISPENSING SANITIZER AND INSIDE CLEANED OF ALL FOOD DEBRIS AND ACCUMULATED SLIME ON INTERIOR WALLS REMOVED. NO CITATION ISSUED. FAX REQUEST FOR INSPECTION TO 312-746-4240.

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

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 BASEMENT. MUST CLEAN AND MAINTAIN.

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 MAINTAIN. EXTERIOR BAR KEG COOLERS DIRTY, MUST CLEAN. DIRTY MEAT GRINDER ON STORAGE SHELVING IN BASEMENT. MUST CLEAN AND MAINTAIN.

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 BASEMENT IN ALL AREAS MUST BE ELEVATED FROM FLOOR 6" OR ABOVE. MUST NOT STORE CLEAN POTS/PANS ON FLOOR. FLOOR DRAIN BEHIND BAR AND IN BASEMENT UNDER THREE COMPARTMENT SINK DIRTY. DAMAGED/MISSING BASEBOARDS IN 1ST FLOOR KITCHEN, MUST REPAIR/REPLACE.

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 CLEAN AND MAINTAIN ALL.

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

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.

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.

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. FINAL RINSE TEMPERATURE OF HIGH TEMPERATURE DISH MACHINE MUST REACH 180F OR HIGHER.

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.

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 SEAL ON ALL SIDES SEPARATING 2ND FLOOR LIVING QUARTERS AND RETAIL FOOD ESTABLISHMENT.

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