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

REMOVE DUST BUILD-UP FROM FAN HOUSING IN WALK-IN COOLER #4 OF KITCHEN AREA.

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

CLEAN FLOOR IN MAIN KITCHEN AREA AND AT GRILL AREA OF HOT LINE OF FOOD DEBRIS.

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

CLEAN FLOOR UNDER SHELVING IN WALK-IN COOLERS/FREEZER OF DEBRIS.

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

CLEAN FLOOR IN FRONT BAR/KITCHEN AND MAINTAIN AT ALL TIMES.

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

CLEAN HEAVY DUST BUILD-UP AT CEILING IN DISH ROOM AREA AROUND VENTS AND LIGHT PANEL.

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

FAUCET AT 2-COMP SINK IN REAR PREP AREA LOOSE AT BASE. MUST REPAIR.

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

REMOVE CLUTTER IN BEVERAGE STORAGE AREA, ORGANIZE AND MAINTAIN AT ALL TIMES.

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

OBSERVED CEILING VENTS AND CEILING TILES SURROUNGDING THE VENTS THROUGHOUT PREP AREA, KITCHEN, SELF SERVING AREA, SERVING LINE AND MENS EMPLOYEE RESTROOM WITH ACCUMULATED DUST. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENTS AND CEILING TILES.

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

OBSERVED LOW TEMPERATURE DISH MACHINE SANITIZING AT 0PPM CHLORINE. INSTRUCTED TO REPAIR AND MAINTAIN 50PPM CHLORINE. NO CITATION ISSUED.

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

OBSERVED 4 COMPARTMENT SINK WITH AN EXCESSIVE LEAK FROM THE PLUMBING UNDERNEATH THE BASINS. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING. SERIOUS VIOLATION 7-38-030

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

OBSERVED SMALL HOLES IN THE WALL BEHIND THE 4 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN THE WALLS.

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

OBSERVED CEILING VENTS AND CEILING TILES SURROUNGDING THE VENTS THROUGHOUT PREP AREA, KITCHEN, SELF SERVING AREA, SERVING LINE AND MENS EMPLOYEE RESTROOM WITH ACCUMULATED DUST. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENTS AND CEILING TILES.

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

OBSERVED BLOWN LIGHT BULBS IN DRY STORAGE AND UNDER VARIOUS HOODS THROUGHOUT THE PREP AREA, KITCHEN AREA, WALK IN FREEZER AND SERVING LINE. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

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

OBSERVED THE FOLLOWING LEAKS:2 COMPARTMENT SINK FAUCET BASE, 2 COMPARTMENT SINK PLUMBING UNDER THE RIGHT BASIN, 4 COMPARTMENT SINK SEAM AT THE TOP BETWEEN FAR RIGHT AND 3RD BASIN. INSTRUCTED TO REPAIR AND MAINTAIN ALL LEAKS.

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

OBSERVED THE 4 COMPARTMENT SINK LEFT FAUCET BASE COLD KNOB AND THE MENS EMPLOYEE RESTROOM COLD KNOB BROKEN. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

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

DETAIL CLEAN THE GREASE FROM THE SIDE OF THE STOVE NEXT TO THE DEEP FRYER AND SHELVES OF THE WALK-IN COOLER.

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

MUST REGROUT THE FLOOR OF THE FOOD PREP AREA WHERE NEEDED. CLEAN THE FLOOR OF THE BEVERAGE STORAGE AREA WITH SPILLAGE. CLEAN THE FLOOR OF THE PREP AREA UNDER EQUIPMENT AND AROUND THE WALLS.

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

MUST FILL IN THE OPENINGS IN THE WALL BEHIND THE PREP AREA 4 COMPARTMENT SINK. DETAIL CLEAN THE WALLS AND CEILING TILES IN THE PREP AREA. CLEAN AND REPAINT WALLS IN EMPLOYEE WASHROOMS. MUST PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE UNDER AND AROU...

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

REPAIR THE DRAIN LINE WATER LEAKS BELOW THE EXPOSED HANDSINK IN THE MAIN PREP AREA, UNDER THE 2 COMPARTMENT PREP SINK AND UNDER THE BAR EXPOSED HANDSINK. MUST PROVIDE A SINK STOPPER FOR THE LEFT COMPARTMENTS OF THE 4 COMPARTMENT SINK IN THE PREP AREA...

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 IN THE FOOD PREP AND DINING AREAS AND LIVE COCKROACHES IN THE FOOD PREP AREA. APPROXIMATELY 15 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS OF THE FOOD PREP AREA, DINING ROOM, DISHWASH AND STORAGE ROOM. 10 LIVE COCKROACHES ...

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

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (SAUSAGE AT 152.1F) WAS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD ...

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

DETAIL CLEAN THE GREASE FROM THE SIDE OF THE STOVE NEXT TO THE DEEP FRYER AND SHELVES OF THE WALK-IN COOLER.

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

MUST REGROUT THE FLOOR OF THE FOOD PREP AREA WHERE NEEDED. CLEAN THE FLOOR OF THE BEVERAGE STORAGE AREA WITH SPILLAGE. CLEAN THE FLOOR OF THE PREP AREA UNDER EQUIPMENT AND AROUND THE WALLS.

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

MUST FILL IN THE OPENINGS IN THE WALL BEHIND THE PREP AREA 4 COMPARTMENT SINK. DETAIL CLEAN THE WALLS AND CEILING TILES IN THE PREP AREA. CLEAN AND REPAINT WALLS IN EMPLOYEE WASHROOMS. MUST PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE UNDER AND A...

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

REPAIR THE DRAIN LINE WATER LEAKS BELOW THE EXPOSED HANDSINK IN THE MAIN PREP AREA, UNDER THE 2 COMPARTMENT PREP SINK AND UNDER THE BAR EXPOSED HANDSINK. MUST PROVIDE A SINK STOPPER FOR THE LEFT COMPARTMENTS OF THE 4 COMPARTMENT SINK IN THE PREP ARE...

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

(7-38-020) EVIDENCE OF PEST ACTIVITY ON PREMISES. FOUND 15-SMALL/FRUIT FLIES AROUND OPEN DOOR FRAMES (FOR DRY STORAGE) IN REAR WEST WALL; 15-ON ROUND PILLARS BY THE FRONT OF THE DINING AREA;17-ON WALLS ABOVE A COOLER AT FRONT STATION. INSTRUCTED TO E...

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

HANDSINK DRAINS AT WEST WALL PREP AREA & BOTTOM SHELVES AT MOST PREP STATIONS, MUST BE FREE OF FOOD DEBRIS/DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

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

FLOOR DRAINS/COVERS THRU-OUT PREMISES NEED DETAILED CLEANING- (DEBRIS/DIRT/ORGANIC MATTER NOTED). The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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

ALL AREAS AFFECTED BY PEST ACTIVITY MUST BE CLEANED & SANITIZED. WALLS WITH FOOD STAINS MUST BE CLEANED. The walls and ceilings shall be in good repair and easily cleaned.

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

LEAK AT FAUCET OF BAR SINK & SLOW-DRAIN BY THE STEAMER IN KITCHEN 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 ...

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. FOLLOWING NEED CLEANING: ALL SINK DRAINS AT BAR AREA, EXTERIOR SIDES OF COOKING EQUIPMENT BEHIND THE BAR, & SHELVES OF...

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. MUST REPLACE MISSING CEILING TILES AT FRONT & REAR KITCHEN; CLEAN ALL DUSTY VENTS & AREAS AROUND THEM TNRU-OUT DINING ROOM; REPLACE CAULKING BETWEEN 4-COMP SINK SPLASH GUARD & WALL; ...

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...

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

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. ANY CLUTTER/UNNECESSARY ARTICLES THRU-OUT THE BAR A...