Fornetto & Mei'S Corner

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NOTED HAND WASHING SINK AT THE PIZZA PREP AREA IN POOR REPAIRS WITH NO HOT OR COLD RUNNING WATER AT THE WASH SINK.INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT ALL HAND WASHING SINKS.PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

NOTED FOOD CONTAINERS STORED ON FLOOR AT THE DRY STORAGE AREAS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.

IN-USE UTENSILS: PROPERLY STORED

3-304.12: **C** In-Use Utensils, Between-Use Storage NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA AND BUFFET STATION AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINNING TABLES TO PREVENT DUST ACCUMULATION.

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

NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 2 DOOR REFRIGERATION UNIIT AT THE KITCHEN PREP. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED THE FOLLOWING --HEAVY GREASE ACCUMULATION UNDERNEATH COOKING EQUIPMENT --HEAVY DIRT AND WET FLOORS THROUGH OUT THE DISH WASHING AREA AND PREP SINK. --FLOOR DRAINS AT SAME. --PEEALING PAINT ON WALLS LEADING TO THE BASEMENT DRY STORAGE AREA. --FL...

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED

NOTED PREVIOUS PRIORITY FOUNDATION VIOLATION #29 (RULE #3-502.11) NOT CORRECTED NOTED SUSHI RICE INSIDE THE 2 DOOR REFRIGERATION UNIT WITH NO SUSHI LAB ANALYSES LETTER ON SITE OR TEST KIT FOR ONSITE TESTING AT THE TIME OF INSPECTION. INSTRUCTED TO O...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NOTED NO PAPER TOWELS AT HAND WASH SINKS OF THE KITCHEN PREP/DISH WASHING AREA,WAITERS STATION AND BAR. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED.

FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED

NOTED HEAVY BUILD UP ON CONDENSATION UNIT AND SHELVES DRIPPING ONTO FOOD ITEMS STORED ON SHELVES INSIDE THE FREEZER. MANAGER IMMEDIATELY AND VOLUNTARILY THROUGH DENATURING PROCESS.INSTRUCTED DEFROST AND REPAIR THE CONDENSATION UNIT AND MAINTAIN. PRIO...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

NOTED UPPER COMPARTMENT OF ICE MACHINE NOT CLEANED. INSTRUCTED TO SANITIZE, CLEAN AND MAINTAIN.

PROPER COLD HOLDING TEMPERATURES

NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLER AND WALK IN COOLER TO BE IMPROPER:-SALMON 48.9F, CHEESE 59.3F, LIQUID EGGS 45F,MILK 53.1F, EGGS 48.7F CHEESE 50.7F/49.8F, HOLLANDAISE SAUCE 46.9F. MANAGER IMMEDIATELY AN...

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

NOTED SUSHI RICE INSIDE THE 2 DOOR REFRIGERATION UNIT WITH NO SUSHI LAB ANALYSES LETTER ON SITE OR TEST KIT FOR ONSITE TESTING AT THE TIME OF INSPECTION. INSTRUCTED TO OBTAIN THE LAB ANALYSES LETTER OR OBTAIN A TEST KIT. PRIORITY FOUNDATION VIOLATION...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF WALK IN COOLER TO BE IMPROPER AT 48.5F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED

THERMOMETERS PROVIDED & ACCURATE

NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETER

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

NOTED FOOD CONTAINERS STORED ON FLOOR IN INSIDE THE WALK-IN FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.

IN-USE UTENSILS: PROPERLY STORED

NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA AND BUFFET STATION AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINNING TABLES TO PREVENT DUST ACCUMULATION.

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

NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 2 DOOR REFRIGERATION UNIIT AT THE KITCHEN PREP. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.

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

NOTED SOME USE OF MILK CRATES FOR ELEVATION INSIDE THE WALK IN COOLER. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM T...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE ICE CABINET AT THE BAT WITH HEAVY DIRT ACCUMULATION.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED THE FOLLOWING --HEAVY GREASE ACCUMULATION UNDERNEATH COOKING EQUIPMENT --HEAVY DIRT AND WET FLOORS THROUGH OUT THE DISH WASHING AREA AND PREP SINK. --FLOOR DRAINS AT SAME. --PEEALING PAINT ON WALLS LEADING TO THE BASEMENT DRY STORAGE AREA. --FL...

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDWASHING SIGNAGE PROVIDED AT THE COFFEE PREP AREA HANDWASHING SINK. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.

PROPER COLD HOLDING TEMPERATURES

OBSERVED THE FOLLOWING TCS FOOD ITEMS IN THE KITCHEN AREA REACH-IN SUSHI COOLER AT IMPROPER TEMPERATURE FOR COLD-HOLDING: RAW SALMON AT 45.1F, RAW TUNA AT 46.0F, COOKED EEL AT 45.9F. INSTRUCTED TO DENATURE AND DISCARD TCS FOOD ITEMS AT IMPROPER COLD-...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED THE FOLLOWING COLD-HOLDING UNITS AT IMPROPER TEMPERATURE FOR COLD-HOLDING TCS FOOD ITEMS IN THE MAIN KITCHEN AREA: REACH-IN SUSHI COOLER AT 46.0F, 2-DOOR UPRIGHT COOLER AT 55.0F (NEAR GRILL). FACILITY AWARE OF 2-DOOR UPRIGHT COOLER IN POOR R...

IN-USE UTENSILS: PROPERLY STORED

OBSERVED IN-USE UTENSILS (TONGS, SPATULA, LADLE) STORED AT MAIN PREP LINE IN CONTAINER WITH STILL WATER WHILE BETWEEN USES. INSTRUCTED TO STORE IN-USE UTENSILS IN DRY, CLEAN, SANITIZED CONTAINER OR SURFACE BETWEEN USES AND MAINTAIN.

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

OBSERVED CLEAN EQUIPMENT AND UTENSILS (PLATES, SILVERWARE) STORED UNCOVERED/NOT INVERTED ON THE TOP SHELF OF THE MAIN KITCHEN PREP LINE. INSTRUCTED TO STORE CLEAN EQUIPMENT AND UTENSILS COVERED OR INVERTED TO PREVENT CONTAMINATION FROM THE PREMISES A...

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

OBSERVED ALUMINUM FOIL USED TO LINE NONFOOD-CONTACT SURFACES OF COOKING AND STORAGR EQUIPMENT (GRILL, STOVETOP, DRY STORAGE SHELVES) THROUGHOUT THE KITCHEN AREA. INSTRUCTE TO REMOVE ALUMINUM FOIL AND MAINTAIN NONFOOD-CONTACT SURFACES OF EQUIPMENT SMO...

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

OBSERVED GASKETS ON DOOR OF WALK-IN COOLER TO BE IN POOR REPAIR AND MISSING IN SOME AREAS ALONG DOOR FRAME. INSTRUCTED TO REPAIR OR REPLACE WALK-IN COOLER DOOR GASKETING AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED NONFOOD-CONTACT SURFACES (INTERIOR CAVITY) OF SMALL PREP LINE COOLER IN REAR KITCHEN AREA TO BE SOILED WITH WATER AND FOOD DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AN...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED LARGE DEAD ROACHES ON FLOOR IN STORAGE CLOSETS ATTACHED TO COFFEE PREP AREA, AND ON FLOORS EMPLOYEE LOCKER/UNIFROM ROOM. INSTRUCTED TO REMOVE CLEAN AND SANITIZE.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WIPING CLOTHS AIR DRYING ON PREP TABLES. INSTRUCTED TO STORE INSIDE SANITIZER BUCKET WITH @ LEAST 50PPM SANITIZER STRENTH WHILE IN BETWEEN USE

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

OBSERVED KITCHENWARE ON DINING ROOM TABLES UNCOVERED. INSTRUCTED TO COVER TO PREVENT MISCELLANEUS FORMS OS CONTAMINATION.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED LARGE HOLES IN WALL OF STORAGE CLOSET NEXT TO COFFEE/BEVERAGE PREP AREA AS WELL AS WOMENS LOCKEROOM.INSTRUCTED TO REPAIR OR ENCLOSE TO PREVENT PEST ENTRY.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED BURNED OUT LIGHT BULBS IN THE FOLLOWING AREAS... INSIDE 2 DOOR COOLER, DRY STORAGE AREA ATTACHED TO REAR PREP AREA, AND NEAR WIC. INSTRUCTED TO REPLACE AND PROVIDE ADEQUATE LIGHTING

ALLERGEN TRAINING AS REQUIRED

NO ALLERGEN TRAINING CERTIFICATES ON SITE FOR CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST OBTAIN AND MAINTAIN.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF RE-INSPECTION WITH VALID ORIGINAL CERTIFICATE WHILE PREPARING AND SERVING TCS FOODS (EGGS, SALMON, MILK, SLICED TOMATOES) INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUDATION...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

SEE VIOLATION # 59.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

SEE VIOLATION #59.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS

SEE VIOLATION #59.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED LARGE DEAD ROACHES ON FLOOR IN STORAGE CLOSETS ATTACHED TO COFFEE PREP AREA, AND ON FLOORS EMPLOYEE LOCKER/UNIFROM ROOM. INSTRUCTED TO REMOVE CLEAN AND SANITIZE.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WIPING CLOTHS AIR DRYING ON PREP TABLES. INSTRUCTED TO STORE INSIDE SANITIZER BUCKET WITH @ LEAST 50PPM SANITIZER STRENTH WHILE IN BETWEEN USE

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

OBSERVED KITCHENWARE ON DINING ROOM TABLES UNCOVERED. INSTRUCTED TO COVER TO PREVENT MISCELLANEUS FORMS OS CONTAMINATION.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED LARGE HOLES IN WALL OF STORAGE CLOSET NEXT TO COFFEE/BEVERAGE PREP AREA AS WELL AS WOMENS LOCKEROOM.INSTRUCTED TO REPAIR OR ENCLOSE TO PREVENT PEST ENTRY.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED BURNED OUT LIGHT BULBS IN THE FOLLOWING AREAS... INSIDE 2 DOOR COOLER, DRY STORAGE AREA ATTACHED TO REAR PREP AREA, AND NEAR WIC. INSTRUCTED TO REPLACE AND PROVIDE ADEQUATE LIGHTING.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE FOR REVIEW. MUST PROVIDE.

ALLERGEN TRAINING AS REQUIRED

NO ALLERGEN TRAINING CERTIFICATES ON SITE FOR CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST OBTAIN AND MAINTAIN.

PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED

OBSERVED PREVIOUS PRIORITY FOUNDATION VIOLATIONS NOT CORRECTED ON REPORT #2577150 ON 6/12/23.VIOLATIONS STATE 25)3-603.11"Observed no Consumer Advisory for raw or undercooked foods. Instructed to identify such foods EGGS, SUSHI, FISH, STEAK(Disclosu...

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WHILE PREPARING AND SERVING TCS FOODS SUCH AS (CHOPPED TOMATOES, EGGS, SALMON ETC). INSTRUCTED TO PROVIDE AND MAINTAIN AT LEAST ONE CFM WITH VALID ORIGINAL CERTIFICA...

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO WRITTEN POLICY ON SITE OR NECCESARY ITEMS ON SITE USED TO CLEAN UP A VOMIT OR DIARRHEAL EVENT THAT COULD OCCUR IN THE STABLISHMENT. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLAION. #7-38-005. CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

Observed no Consumer Advisory for raw or undercooked foods. Instructed to identify such foods EGGS, SUSHI, FISH, STEAK(Disclosure) by asterisking them to a foot note that states: "Items can be served raw or undercooked or contain undercooked ingredie...

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

NO RECORDS (LAB REPORT) TO VERIFY PH AVAILABLE ON SITE FOR SUSHI RICE DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN FOR REVIEW. PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION ISSUED.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS

SEE VIOLATION #29.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED LARGE DEAD ROACHES ON FLOOR IN STORAGE CLOSETS ATTACHED TO COFFEE PREP AREA, AND ON FLOORS EMPLOYEE LOCKER/UNIFROM ROOM. INSTRUCTED TO REMOVE CLEAN AND SANITIZE.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WIPING CLOTHS AIR DRYING ON PREP TABLES. INSTRUCTED TO STORE INSIDE SANITIZER BUCKET WITH @ LEAST 50PPM SANITIZER STRENTH WHILE IN BETWEEN USE.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

OBSERVED KITCHENWARE ON DINING ROOM TABLES UNCOVERED. INSTRUCTED TO COVER TO PREVENT MISCELLANEUS FORMS OS CONTAMINATION.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED LARGE HOLES IN WALL OF STORAGE CLOSET NEXT TO COFFEE/BEVERAGE PREP AREA AS WELL AS WOMENS LOCKEROOM.INSTRUCTED TO REPAIR OR ENCLOSE TO PREVENT PEST ENTRY.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED BURNED OUT LIGHT BULBS IN THE FOLLOWING AREAS... INSIDE 2 DOOR COOLER, DRY STORAGE AREA ATTACHED TO REAR PREP AREA, AND NEAR WIC. INSTRUCTED TO REPLACE AND PROVIDE ADEQUATE LIGHTING.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE FOR REVIEW. MUST PROVIDE.

ALLERGEN TRAINING AS REQUIRED

NO ALLERGEN TRAINING CERTIFICATES ON SITE FOR CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST OBTAIN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Mop heads not hung to dry in mop chemical room causing foul smell, instructed to hang to better house keeping.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

No Paper towels provided at main kitchen hand wash sink, instructed to provide and maintain. Priority foundation violation 7-38-030(c)

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

No food handlers certificate for kitchen staff, Instructed to obtain.

ALLERGEN TRAINING AS REQUIRED

No allergen training certificate for food service managers, Instructed to obtain.

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

- NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

- MUST PROVIDE A HANDWASH SINK FOR THE MEI'S CORNER BAR. PRIORITY FOUNDATION VIOLATION#:7-38-030 (C). NO CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

- MUST PROVIDE HANDWASHING SIGNS AT ALL HANDWASH SINKS AND MAINTAIN.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

- OBSERVED A SLIGHT DEBRIS BUILDUP ON THE INTERIOR OF BOTH ICE MACHINES. MUST DETAIL CLEAN/HAVE SERVICED AND MAINTAIN.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

- OBSERVED THE LOW TEMP DISH MACHINE IN THE BAR UNABLE TO AUTOMATICALLY DISPENSE ADEQUATE CONCENTRATIONS OF SANITIZING SOLUTION AT TIME OF INSPECTION. FACILITY CORRECTED VIOLATION ON SITE BY REPAIRING THE DISH MACHINE TO AUTOMATICALLY DISPENSE A CHLO...

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

- OBSERVED PRESET TABLEWARE IN THE DINING ROOM, UNCOVERED & EXPOSED TO POTENTIAL CONTAMINATION. MUST REMOVE/COVER/INVERT ALL FOOD CONTACT SURFACES OF PRESET TABLEWARE TO PREVENT POTENTIAL EXPOSURE TO CONTAMINATION.

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

- MUST PROVIDE WORKING SINK STOPPERS FOR ALL OF THE THREE COMPARTMENT SINKS. AND MAINTAIN.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE

- OBSERVED THE HOT WATER AT THE FOLLOWING SINKS UNABLE TO MAINTAIN A HOT WATER TEMPERATURE OF AT LEAST 100F FOR HANDWASH SINKS AND 110 FOR PREP SINKS, AT TIME OF INSPECTION: THE HANDWASH SINKS IN THE MEI'S CORNER KITCHEN, AND DISH ROOM. THE HANDWASH ...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

- MUST PROVIDE A PREP/DUMP SINK FOR THE BAR IN MEI'S CORNER.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

- UNABLE TO LOCATE THE BACKFLOW PREVENTION DEVICE FOR THE MOP SINK IN THE LAUNDRY ROOM. MUST BE ABLE TO DEMONSTRATE LOCATION FOR VISIBLE INSPECTION.

SEWAGE & WASTE WATER PROPERLY DISPOSED

- OBSERVED THE 2 COMPARTMENT SINK IN THE FORNETTO'S BAR, SEEPS OUT SEWAGE WATER ONTO THE FLOOR OF THE BAR AREA FROM THE CONNECTED GREASE TRAP; WHILE IN USE. VIOLATION HAS BEEN CORRECTED ON SITE BY TAGGING THE 2 COMP SINK TO PROHIBIT USE AT THIS TIME....

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

- OBSERVED MISSING/DAMAGED CEILING TILES IN THE MEI'S CORNER DISHWASH ROOM AND IN THE HALLWAY BY THE FORNETTO'S ICE MACHINE. OBSERVED MISSING WALL TILES BY THE MEI'S CORNER DISHMACHINE. MUST REPAIR/REPLACE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

- OBSERVED AN EXTREME ACCUMULATION OF DEBRIS/DIRT ON THE FLOOR UNDER THE FORNETTO'S BAR, THE FORNETTO'S ICE MACINE, AND THE MEI'S CORNER DISHMACHINE/DRY TABLE. MUST DETAIL CLEAN AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

- OBSERVED AN ACCUMULATION OF DIRT/GREASE BUILDUP ON THE MEI'S CORNER EXHAUST VENTILATION HOODS. MUST DETAIL CLEAN AND MAINTAIN.

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

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

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

BIOHAZARD CLEAN-UP KIT EMPTY. INSTRUCTED MANAGER MUST PROVIDE COMPLETE BIOHAZARD CLEAN-UP KIT ON PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION

INSTRUCTED MANAGER MUST PROVIDE SELL BY DATE/SHELF LIFE OF FOODS LABELED INSIDE COOLERS. PRIORITY FOUNDATION. NO CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

CONSUMER ADVISORY WITHOUT REMINDER ON PREMISES/MENU. INSTRUCTED MANAGER MUST PROVIDE AND MAKE VISIBLE CONSUMER ADVISORY WITH REMINDER INCLUDED ON PREMISES/MENU. PRIORITY FOUNDATION. NO CITATION ISSUED.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

NO MOP SINK ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A MOP SINK WITH RUNNING HOT AND COLD WATER ON PREMISES.

ALLERGEN TRAINING AS REQUIRED

NO ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED THAT ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE ALLERGEN TRAINING CERTIFICATES ON PREMISES.

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

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

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

BIOHAZARD CLEAN-UP KIT EMPTY. INSTRUCTED MANAGER MUST PROVIDE COMPLETE BIOHAZARD CLEAN-UP KIT ON PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NO SOAP AT MAIN PREP HANDWASH BOWL AND DISHWASH HANDWASH BOWL. INSTRUCTED MANAGER MUST HAVE HANDWASH SOAP AT ALL HANDWASH BOWLS. MANAGER ABLE TO PROVIDE HANDWASH SOAP FOR SAID HANDWASH BOWLS PER INSPECTOR REQUEST. PRIORITY FOUNDATION 7-38-030(C).

PROPER DATE MARKING AND DISPOSITION

INSTRUCTED MANAGER MUST PROVIDE SELL BY DATE/SHELF LIFE OF FOODS LABELED INSIDE COOLERS. PRIORITY FOUNDATION. NO CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

NO CONSUMER ADVISORY WITH DISCLOSURE AND REMINDER ON PREMISES/MENU. INSTRUCTED MANAGER MUST PROVIDE AND MAKE VISIBLE CONSUMER ADVISORY WITH DISCLOSURE AND REMINDER ON PREMISES/MENU. PRIORITY FOUNDATION. NO CITATION ISSUED.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED 30 SMALL LIVE FLIES ON WALLS AND CEILING TILES AT MEIS CORNER KITCHEN. INSTRUCTED MANAGER TO REMOVE INSECT ACTIVITY BY DATE OF REINSPECTION. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. PRIORITY FOUNDATION 7-38-020.

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

MAIN PREP AREA 1-COMPARTMENT SINK DRAIN PIPE LEAKING. MUST REPAIR AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED FOOD DEBRIS/DUST BUILD UP ON SHELVES AT MAIN PREP AREA ALONG COOKLINE. INSTRUCTED MANAGER TO CLEAN SHELVES AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

NO MOP SINK ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A MOP SINK WITH RUNNING HOT AND COLD WATER ON PREMISES.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED ACCUMULATED DUST BUILD UP ON CEILING TILES AND CEILING VENTILATION COVERS ABOVE PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

CEILING LIGHT COVER MISSING ABOVE DISHWASH AREA. INSTRUCTED MANAGER MUST PROVIDE CEILING LIGHT COVER AT SAID AREA.

ALLERGEN TRAINING AS REQUIRED

NO ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED THAT ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE ALLERGEN TRAINING CERTIFICATES ON PREMISES.

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

FOOD CONTAINER NOT LABELED IN PREP COOLER, INSTRUCTED TO LABEL.

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

ICE BUILD-UP NOTED ON PIZZA STATION PREP COOLER, INSTRUCTED TO REPAIR.

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

SNEEZE GUARD TOO SHORT AT EMPLOYEE CAFE SELF-SERVICE HOT FOOD LINE, INSTRUCTED TO INSTALL ADEQUATE FOOD SHIELD.

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

CEILING ABOVE CLEAN POTS RACKS IN POOR REPAIR, OBSERVED PEELING PAINT AND DAMAGED DRY WALL, ALSO SAME NEXT TO BACK SPLASH ON COFFEE STATION, INSTRUCTED TO REPAIR.

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

MOP SINK IS CONVERTED TO HAND WASH SINK IN MAIN DISH WASHING ROOM, NO OTHER MOP SINK IN FACILITY, INSTRUCTED TO INSTALL A MOP SINK.

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

OBSERVED FOOD/DUST BUILD UP ON PREP AREA SHELVES ALSO OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN SHELVES AND INTERIOR OF ICE MACHINE.

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

OBSERVED GREASE SPILL ON FLOOR UNDER FRYER. MUST CLEAN FLOOR AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO THERMOMETERS INSIDE BAR REACH IN COOLERS. MUST PROVIDE THERMOMETERS FOR COOLERS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED PLASTIC ICE SCOOP CRACKED BY HANDLE. MUST REPLACE DAMAGED ICE SCOOP ALSO MUST PROVIDE CLEAN CONTAINERS FOR ALL ICE SCOOPS.

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

BAR LOW TEMPERATURE GLASS MACHINE NOT SANITIZING, 0 PPM CHLORINE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN GLASS MACHINE, MUST SANITIZE AT 100 PPM CHLORINE. CRITICAL VIOLATION 7-38-030. CITATION ISSUED.

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

OBSERVED FOOD/DUST BUILD UP ON PREP AREA SHELVES ALSO OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN SHELVES AND INTERIOR OF ICE MACHINE.

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

OBSERVED GREASE SPILL ON FLOOR UNDER FRYER. MUST CLEAN FLOOR AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO THERMOMETERS INSIDE BAR REACH IN COOLERS. MUST PROVIDE THERMOMETERS FOR COOLERS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED PLASTIC ICE SCOOP CRACKED BY HANDLE. MUST REPLACE DAMAGED ICE SCOOP ALSO MUST PROVIDE CLEAN CONTAINERS FOR ALL ICE SCOOPS.

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

CLEAN/SANITIZE MAGNETIC KNIFE HOLDER AND KNIVES, STORE CLEAN AFTER USE.

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

CLEAN INTERIOR COMPARTMENT OF DEEP FRYER AT BOTTOM OF HEAVY GREASE SPILLS.

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

REPLACE MISSING CEILING TILES IN DISHROOM.

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

REMOVE/PROPERLY STORE UNUSED EQUIPMENT IN BASEMENT DRY STORAGE AREA. REMOVE CLUTTER IN BASEMENT AREA TO PREVENT HARBORAGE FOR RODENTS AND PEST. ORGANIZE AND MAINTAIN AT ALL TIMES.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED 2 DOOR REACH IN PREP COOLER IN THE MAIN KITCHEN AT IMPROPER TEMPERATURE OF 55.1F WITH POTENTIALLY HAZARDOUS FOOD INSIDE (HAM, CUT FRUIT AND EGGS). INSTRUCTED TO HAVE THE UNIT SERVICED TO MAINTAIN PROPER TEMPERATURE OF 40.0F OR BELOW. UNIT TA...

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

OBSERVED POTENTIALLY HAZARDOUS FOODS (HAM, CUT FRUIT AND EGGS) AT IMPROPER TEMPERATURES (48.9F-55.3F). MANAGER VOLUNTARILY DISCARDED 20LBS OF FOOD VALUED AT $100. INSTRUCTED TO STORE COLD POTENTIALLY HAZARDOUS FOOD AT 40.0F OR BELOW. CRITICAL VIOLATI...

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

OBSERVED WASTE WATER BACKING UP ONTO THE FLOOR FROM THE ICE MACHINE FLOOR DRAIN BEHIND THE ICE MACHINE IN THE DISHROOM AFTER RUNNING WATER IN THE HAND SINK NEXT TO THE ICE MACHINE. INSTRUCTED TO REPAIR AND CLEAN AND SANITIZE THE AREAS MENTIONED. CRI...

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

OBSERVED INSIDE THE DOOR OF THE FRYERS IN BOTH KITCHENS WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN INSIDE THE DOOR OF THE FRYERS.

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

OBSERVED THE FLOOR UNDER THE COOKLINE AND FRYERS IN BOTH KITCHENS WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

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

OBSERVED FLOOR DRAIN COVERS MISSING IN THE DISH ROOM. INSTRUCTED TO PROVIDE FLOOR DRAIN COVERS.

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

OBSERVED FLOOR IN DISH ROOM WITH RAW CONCRETE WHERE NEW GREASE TRAP WAS INSTALLED. INSTRUCTED TO PROVIDE A SMOOTH AND EASILY CLEANABLE FLOOR SURFACE.

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

OBSERVED MOISTURE ELIMINATORS ON THE CEILING INSIDE OF THE WALK IN COOLER WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN THE MOISTURE ELIMINATORS.

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

OBSERVED LIGHT BULBS BLOWN OVER THE COOKLINE IN THE MAIN KITCHEN. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

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

OBSERVED THE FOLLOEING LEAKS: BOTH MAIN KITCHEN 3 COMPARTMENT SINK RIGHT FAUCET BASES AND THE PLUMBING UNDER THE WASH BASIN AT THE LARGE 3 COMPARTMENT SINK IN THE MAIN KITCHEN. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

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

FOUND EXCESSIVE CLUTTER STORED AT DISHMACHINE ROOM. OLD SHELVING UNITS ETC.

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

FOUND HIGH TEMPERATURE DISHMACHINE NOT SANITIZING. FINAL RINSE AT 120F. ALSO, FOUND LOW TEMPERATURE DISHMACHINE NOT SANITIZING. FINAL RINSE AT 0PPM CHLORINE. TAGGED DISHMACHINES. CRITICAL VIOLATION. CITATION ISSUED.

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

FOUND FLOORS NOT CLEAN AT DRY STORAGE AREAS. FOUND EXCESSIVE FOOD DEBRIS/GREASE AT WOK AREAS.

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

FOUND EXCESSIVE CLUTTER STORED AT DISHMACHINE ROOM. OLD SHELVING UNITS ETC.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

FOOD FROM UNKNOWN SOURCE, FOUND ABOUT 5 WHOLE FRESH FISH STORED IN PREP COOLER. FISH NOT SERVED ON THE MENU. NO INVOICES. MGR STATED THAT IT IS FOR EMPLOYEE PERSONAL USE THAT WAS FISHED BY EMPLOYEES. INSTRUCTED TO KEEP ONLY FOOD ITEMS THAT COMES FROM...

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

BROKEN RUBBER GASKETS, BROKEN AND CHIPPED WOODEN SHELVES, CHIPPED EDGES OF COUNTERS. INSTRUCTED MGR TO REPLACE AND MAINTAIN.

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

SHELVES AND COUNTER TOPS NOT CLEAN THROUGH OUT PREP AREA AND STOREAGE SHELVES, ICE MAKER, DISH MACHINES. VENTILATION HOODS, CEILING VENTS, FAN VOVERS IN WALK IN COOLERS. INSTRUCTED TO CLEAN AND MAINTAIN

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

OIL SPILLS, DIRT ACCUMULATED ON FLOOR BEHIND PREP AREAS. BEHIND WOK PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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

CRACKS AND CREVICES, BROKEN AND MISSING TILES THROUGH OUT PREP AREA AND KITCHEN WALLS. INSTRUCTED TO REPAIR AND MAINTAIN.

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

MISSING LIGHT SHIELDS IN SALAD PREP COOLER. MUST PROVIDE.

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

DISH ROOM AND PREP AREA ARE CLUTTERED WITH UNUSED EQUIPMENT, UNORGANIZED SHELVES AND FOOD STOREAGE, DISH WASHING AREA. INSTRUCTED TO MINIMIZE CLUTTER AND BETTER ORGANIZE.

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

FLOORS UNDER COOKING EQUIPMENT AT WEST KITCHEN, BEHIND BOOSTER HEATER OF DISHMACHINE NEED DEATILED CLEANING. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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

OBSERVED ZERO PPM OF CHLORINE SANITIZER AT THE FRONT BAR DISHMACHINE (BEING USED BY BARTENDER). ENGINEER TRIED PRIMING CHLORINE LINE, TO NO AVAIL. CHLORINE SANITIZER MUST BE AT LEAST 100PPM AT RINSE CYCLE. INSTRUCTED TO USE 3-COMP SINK OR MAIN DISHMA...

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

SMALL COOLER DOOR GASKETS AT MAIN KITCHEN & AT FRONT BAR (EAST) ARE IN POOR REPAIR-MUST REPLACE. MUST PROVIDE SPLASH GUARD AT HANDSINK, BESIDE 3-COMP SINK IN THE WEST KITCHEN. All food and non-food contact equipment and utensils shall be smooth, ea...

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

FOLLOWING NEED CLEANING: INTERIOR OF BAR SINKS, EXTERIOR OF KITCHEN DISHMACHINE, FAN GUARDS/COMPRESSORS OF MOST COOLERS, INTERIOR PANEL OF BIG ICE MACHINE (TOWARDS THE DISHROOM)-DUE TO DUST/FOOD DEBRIS/DIRT. All food and non-food contact surfaces o...

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

FLOORS BEHIND BOOSTER HEATER OF KITCHEN DISHMANCHINE, UNDER BAR SINKS, UNDER COOKING EQUIPMENT AT WEST KITCHEN NEED DETAILED CLEANING. 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

DUSTY WALLS AROUND CEILING OR WALL VENTS IN MAIN KITCHEN, WEST KITCHEN & DISHROOM-MUST KEEP CLEAN. The walls and ceilings shall be in good repair and easily cleaned.

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

LIGHT SHIELDS MISSING ABOVE PREP AREA IN MAIN KITCHEN; ANY CRAKED LIGHT SHIELD MUST BE REPLACED. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display ...

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

FOLLOWING PLUMBING ISSUES MUST BE RESOLVED: MISSING FAUCET HANDLES AT SPRAYER SINK OF DISHMACHINE, LOOSE HOT WATER KNOB AT 3-COMP SINK SOUTH WALL OF MAIN KITCHEN, LEAK AT WATER LINE BEHIND DISHMACHINE & SPRAYER SINK OF SAME. Ventilation: All plumbi...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

ALL COOLERS MUST HAVE INTERNAL THERMOMETERS. 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.

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. PREP AREA FOOD WALK IN COOLER DOOR RUBBER GASKET AND DESSERT COOLER GASKET RIPPED. MUST REPAIR/REPLACE ALL DAMAGED CO...

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. OBSERVED ACCUMULATED FOOD DEBRIS ON LOWER SIDE OF DISHMACHINE DRAINBOARDS. MUST CLEAN AND MAINTAIN, ALSO MUST CLEAN ...

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. OBSERVED DIRT/GRIME BUILD UP ON FLOOR UNDER AND AROUND DISHMACHINE. MUST DETAIL CLEAN FLOOR THROUGHOUT DISHWASH ROOM.

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. OBSERVED MISSING CEILING TILE ABOVE DISHMACHINE. MUST REPLACE.

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST REPLACE BURNED OUT LIGHT BULBS ABOVE DISHMACHINE.

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...