Embassy Suites Hotel

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED LEFT HAND WASHING SINK IN MEN'S STAFF TOILET ROOM OUTSIDE SMALL KITCHEN WITH A MAXIMUM TEMPERATURE OF 78 F. INSTRUCTED MANAGER TO ENSURE ALL HANDWASHING SINKS HAVE A MINIMUM HOT WATER TEMPERATURE OF 100 F. RIGHT HAND WASHING SINK REACHED APP...

HANDS CLEAN & PROPERLY WASHED

OBSERVED POOR HYGIENIC PRACTICES BY DISH WASHER OBSERVED MALE DISH WASHER HANDLING DIRTY DISHES AND THEN REMOVING CLEAN DISHES FROM DISH MACHINE RACKS AND STORING SILVERWARER AND MULTI-USE UTENSILS WITHOUT WASHING HANDS AFTER EVERY POSSIBLE CONTAMINA...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED HOT RUNNING WATER TEMPERATURE AT 125.9F AT HAND WASHING SINK IN DISH WASHING AREA WITHOUT A COLD RUNNING WATER PETAL TO MIX IN TOO HOT TO WASH HANDS.MUST HAVE AT 100.F-120.0F.MUST REPAIR AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)(CITATION...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

MUST PROVIDE HAND WASHING SIGNS AT HAND SINKS IN CUSTOMER'S MEN'S AND WOMEN'S TOILET ROOMS ADJACENT TO DINING AREA.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SINK IN REAR HALLWAY PREP AREA WHERE COFFEE POTS,TOASTER,BAGS AND BOXES OF PASTRIES ARE BEING PACKAGED AND REFILLING OF COFFEE,HANDLING OF OPEN FOODS.MUST INSTALL A HAND SINK WITH HOT & COLD RUNNING WATER AND MAINTAIN.(PRIORI...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

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

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED EVIDENCE OF APPX. 50 OR MORE LIVE SMALL FLIES FLYING AROUND , ON UPPER WALLS & CEILING,FLOOR DRAINS & LEGS OF DISH SCRAPE SINK,IN CHEMICAL STORAGE CLOSET, MOPSINK AREA, 3- COMPARTMENT SINK AND DISH MACHINE AREA.MUST ELIMINATE OR MINIMIZE SMA...

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST REPAIR OR REPLACE WORN DOOR GASKET ON 4- DOOR REACH IN COOLER UPPER LEFT DOOR.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST CLEAN DEBRIS BUILD UP IN MAIN KITCHEN-ON GRILL TABLE.2ND FL. KITCHEN- UNUSED EQUIPMENT-FRYER CABINET,LOWER STORAGE CABINETS IN PREP AREA.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

MUST REPLACE MISSING STALL DOORS IN CUSTOMERS MEN'S AND WOMEN'S TOILET ROOMS ADJACENT TO DINING AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST REPAIR OR REPLACE MAIN KITCHEN -DAIRY WALK IN COOLER DAMAGED WALL BASE,WALK IN COOLER #1.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN DEBRIS BUILD UP FROM FLOOR IN WALK IN FREEZER,DRY FOOD STORAGE AREA,2ND FL. DISH WASHING AREA,MAIN KITCHEN-UNDER FRYER.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST CLEAN FILTERS AT HOOD OF COOKING EQUIPMENT IN 2ND FL. PREP AREA.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

No valid certificate for food service manager on site while handling and serving TCS foods ( eggs, sausage...), Instructed to obtain. Priority foundation violation 7-38-012.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

High temp dish washing machine not sanitizing at final rinse, Final rinse temp at 135f, machine was being used during inspection. Instructed manager to provide proper final rinse temp. Priority violation 7-38-025. Machine is tagged not allowed to use...

THERMOMETERS PROVIDED & ACCURATE

Inaccurate cooler thermometer at omelet station, instructed to place thermometer in warmest part of cooler.

PERSONAL CLEANLINESS

Food handler not wearing hair restraint, instructed to wear.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

MUST INVERT OR COVER THE TABLEWARE (BOWLS) LOCATED ON THE SELF-SERVICE BUFFET.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FOUND BROKEN WALL BASE TILES IN THE BEER WALK-IN COOLER. MUST REPAIR.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNAGE AT HAND WASH SINK IN SKY LOUNGE BAR LOCATED IN LOBBY NEAR REGISTRATION DESK. INSTRUCTED TO PROVIDE AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED CUTTING BOARDS THROUGHOUT BASEMENT PREP KITCHEN WITH DEEP GROOVES AND STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED BUILD UP OF BLACK DIRT AND GRIME ON CEILING PANELS ABOVE HIGH TEMPERATURE DISH MACHINE IN BASEMENT DISH WASHING AREA. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST HAVE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE WITH BIOHAZARD CLEAN-UP KIT ON PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NO HANDWASH BOWLS AT BOTH DISHWASH AREAS. INSTRUCTED MANAGER MUST PROVIDE HANDWASH BOWLS WITH RUNNING HOT AND COLD WATER AT BOTH DISHWASH AREAS. PRIORITY FOUNDATION. NO CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

NO REMINDER ON CONSUMER ADVISORY IN MENU. INSTRUCTED MANAGER MUST PROVIDE A REMINDER ON CONSUMER ADVISORY MENU. PRIORITY FOUNDATION. NO CITATION ISSUED.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

DISHWASH 3-COMPARTMENT SINK MIDDLE COMPARTMENT DRAIN PIPE LEAKING ALSO COOKLINE HANDWASH BOWL FAUCET LEAKING. MUST REPAIR AND MAINTAIN SINKS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED DUST AND FOOD DEBRIS ON WALLS AROUND MOP SINK AND AT BOTH DISHWASH AREAS. INSTRUCTED MANAGER MUST CLEAN WALLS AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

CEILING TILES DAMAGED ADJACENT TO LIQUOR STORAGE ROOM. INSTRUCTED MANAGER MUST REPAIR DAMAGED CEILING TILES.

ALLERGEN TRAINING AS REQUIRED

INSTRUCTED MANAGER ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE ALLERGEN TRAINING CERTIFICATES ON PREMISES.

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

SNEEZE GUARD TOO SHORT AT PASTRY SELF-SERVICE DISPLAY CASE. INSTRUCTED TO EXTEND TO PREVENT CUSTOMERS CONTAMINATION.

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

FLOOR NOT CLEAN UNDER DISH WASHING AREA COUNTER, TRASH AND FOOD DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING AND INACCURATE THERMOMETER IN TOP UNIT COOLERS, INSTRUCTED TO INSTALL

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP NOT STORED PROPERLY, MUST KEEP IN A CLEAN SURFACE.

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

MUST REGROUT FLOOR AT THE MAIN LEVEL KITCHEN UNDER AND AROUND THE TILT SKILLET AREA. FOUND ACCUMULATED FOOD DEBRI AND WATER AT FLOOR CORNERS. ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE AT ALL TIMES.

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

MUST REPAIR/REPLACE CRACKED/WARPED LIGHT SHIELDS AT THE LIGHT FIXTURES IN THE ML KITCHEN AREA MOP SINK CLOSET STORAGE ROOM AREA AND AT THE HALLWAY LEADING TO THE STAFF RESTROOMS.

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

MUST REPAIR ADJANCENT 1-COMP SINKS AT THE MAIN KTICHEN COOKING LINE AREA. FOUND ABOVE 1-COMP DUMP SINK WITHOUT HOT AND COLD RUNNING WATER. MUST REPAIR AND PROVIDE. MUST REPAIR LEAKY WATER FAUCET BASE AT THE SPRAYER NEXT TO THE HIGH TEMP DISH MACHINE ...

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

DETAIL CLEAN THE INTERIOR ICE MACHINE TO REMOVE BUILDUP AND MAINTAIN.

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

DETAIL CLEAN FLOORS UNDER THE DRY STORAGE RACK TO REMOVE DUST AND DIRT BUILDUP.

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

OBSERVED DUST BUILDUP ON THE LIGHT FIXTURES ABOVE THE SELF SERVICE CEREAL BAR. INSTRUCTED TO DETAIL CLEAN THE CEILING AND LIGHT FIXTURES TO REMOVE BUILDUP.

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

REPLACE MISSING LIGHT BULB TO PROVIDE ADEQUATE LIGHTING IN THE REACH-IN COOLER NEXT TO GRILL AND OMELETTE BAR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

REPLACE BROKEN THERMOMETER FROM THE INTERIOR REACH-IN NEXT TO THE GRILL AND OMELETTE BAR.

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

MUST CLEAN OR REPLACE EXHAUST HOOD VENTS AT CEILING IN THE EXHAUST HOOD CANOPY. FOUND ABOVE WITH GREASE AMND GRIME BUILD-UP.

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

MUST DETAIL CLEAN AND SANITIZE FLOORS AT THE MAIN COOKING SERVICE LINE AND UNDER THE HAND SINK AREA TO REMOVE STANDING WATER AND FOOD DEBRI TO PREVENT PEST BREEDING. MUST ALSO REGROUT ENTIRE FLOOR AT ABOVE STATED AREA. ALSO MUST CLEAN ALL FLOOR DRAIN...

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

MUST ADJUST THE TEMP VALVE IN THE MEN'S STAFF RESTROOM AT THE HAND SINK ON THE RIGHT HAND SIDE. MUST PROVIDE HOT WATER AT 85F MINIMUM FOR AT LEAST 15 SECONDS AT ALL TIMES. ALSO MUST INCREASE COLD WATER PRESSURE IN THE LADIES STAFF RESTROOM HAND SINK ...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

OBSERVED THE EXPOSED HAND SINK IN THE COOK TO ORDER PREP AREA WITH OUT A HOT WATER KNOB TO ACCESS THE HOT WATER AND NO HOT WATER AT THE MENS EMPLOYEE LOCKER/RESTROOM EXPOSED HAND SINKS. INSTRUCTED TO PROVIDE HOT WATER AT ALL EXPOSED HAND SINKS. CRITI...

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

OBSERVED PLUMBING UNDER SANITIZE AND WASH BASINS AT THE 3 COMPARTMENT SINK IN THE PREP AREA AND THE BAR EXPOSED HAND SINK HOT KNOB LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

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

IMPROPER FINAL RINSE TEMPERATURE OBSERVED FOR THE HIGH TEMPERATURE DISHMACHINE NEXT TO THE OMELETTE STATION. FINAL RINSE TEMPERATURE AT 125F. THE MACHINE WAS BEING USED AT THE TIME OF THE INSPECTION TO SANITIZE DISHES. MUST REPAIR TEMPERATURE GAUG...

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

OBSERVED LIVE FRUIT FLIES ON THE WALLS AND CEILING OF THE FOOD PREPARATION AREAS AND BAR. APPROXIMATELY 150 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS AND CEILING AT THE OMELETTE STATION, DISHWASHING AND FOOD STORAGE AREA NEXT TO THE OMELETTE STATI...

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

DETAIL CLEAN THE INTERIOR OF THE PREP LINE COOLER IN THE MAIN KITCHEN AND STORAGE SHELVES IN THE DRY STORAGE ROOM.

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

DETAIL CLEAN THE FLOOR IN THE WALK-IN FREEZER, FLOOR OF BOTH DISHWASH AREAS. ELIMINATE STANDING WATER FROM THE FLOOR OF THE FOOD PREP AREAS. DETAIL CLEAN THE FLOOR DRAINS THROUGHOUT THE FOOD PREP AREAS.

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

DETAIL CLEAN THE DUST ON THE CEILING TILES IN THE MAIN KITCHEN DISHROOM. CLEAN AND SANITIZE WALLS AND CEILING OF THE PREP AREAS. DETAIL CLEAN FOOD DEBRIS ON THE CEILING OF THE DRY STORAGE ROOM.

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

MUST REGROUT THE FLOOR TILES IN THE DISHWASHING AREA OF THE MAIN KITCHEN.

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

OBSERVED LIVE FRUIT FLIES ON THE CEILING AND WALLS OF THE MAIN KITCHEN. 25 LIVE FRUIT FLIES WERE OBSERVED IN THIS AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED FOOD MANAGER PRESENT WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (EGGS AT 143.0F) WERE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ...

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

MUST REGROUT THE FLOOR TILES IN THE DISHWASHING AREA OF THE MAIN KITCHEN.

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

CLEAN THE DUST FROM THE CEILING AND WALLS ABOVE THE BREAKFAST GRILL AREA.

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

MUST REPLACE THE LIGHT SHIELD ABOVE THE ICE MACHINE IN THE MAIN KITCHEN.

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. MUST PROVIDE COVERS FOR ICE BINS AT BAR AREA. MUST PROVIDE A SPLASH GUARD TO HAND SINK NEXT TO ICE BIN OR USE A DIFFER...

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. MISSING GROUT BETWEEN FLOOR TILES AT MAIN KITCHEN FLOOR TRAPPING WASTE WATER AND FOOD DEBRI, INSTRUCTED TO GROUT AND MAINTAIN.

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.. CRACKS AND CREVICES NOTED ON CEILING ABOVE DISH WASHING MACHINE INSTRUCTED TO SEAL.

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

THE FAUCET SPRAYER AT THE BREAKFAST BUFFET'S DISHROOM AREA BE FIXED (BROKEN SPRING LINE ON THE TOP OF THE SPRAYER), & STAY HOOKED-UP TO THE WALL WHEN NOT IN USE. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be...

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

NOTED SMALL/FRUIT FLY ACTIVITY IN FIRST FLOOR DISHROOM AREA (23-ON WALLS & CEILING AROUND THE MACHINE, 8-NOTED ON WALLS AT HALLWAY OUTSIDE OF THIS AREA). MUST CLEAN/SANITIZE ALL AFFECTED AREAS & CONTACT P.C.O. All necessary control measures shall b...

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

FOLLOWING NEED CLEANING: INTERIOR PANEL OF ICE MACHINES, DE-LIME EXTERIOR OF DISHMACHINE IN MAIN KITCHEN, DUSTY COMPRESSORS OF MOST COOLERS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly clean...

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

DUST OR FOOD STAINS ON CEILING TILES/PANELS AT ALL PREP AREAS MSUT BE KEPT CLEAN, ESPECIALLY AT THE BREAKFAST SERVING/DINING AREA & MAIN KITCHEN. LEAK ON CEILING ABOVE A BOTTLED SODA COOLER,IN THE EMPLOYEE CAFETERIA MUST BE FIXED. The walls and cei...

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

FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LEAK ON WATER LINES BEHIND ICE MACHINE & OVEN AT MAIN KITCHEN, AT FRONT PANEL OF DISHMACHINE (RINSE SIDE).

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

ALL MOP BUCKETS MUST KEPT CLEAN & DRY WHEN NOT IN USE, TO PREVENT PEST HARBORAGE. 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 n...

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 in liqour storage and banquet halls in need of cleaning to remove build-up.

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...