GATHER CHICAGO.

ALL READY TO EAT COOKED TCS FOOD INSIDE THE WALK IN COOLER AND REACH IN COOLER MUST BE PROPERLY LABELED WITH NAME OF THE PRODUCT AND DATED WITH PREPARATION DATE OR EXPIRATION DATE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

MUST PROVIDE REMINDER AND DISCLOSURE ALSO ASTERISK ON THE FOOD ITEM ON ALL FOODS THAT ARE BEING SERVED RAW OR UNDERCOOKED. A ON THE MENU, DELI CASE, LABEL STATEMENTS, PLACARDS,OR OTHER EFFECTIVE WRITTEN MEANS. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED

TWO INCHES GAP ON THE BOTTOM OF THE EXIT DOOR IN THE PATIO. MUST INSTALL DOOR SWEEP AND MAINTAIN TO PREVENT RODENT ENTRANCE TO THE BUILDING.

ALL CLEAN POTS AND PANS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT DUST ACCUMULATION AND POSSIBLE CONTAMINATION.

PEELING PAINT ON THE CEILING ABOVE THE PREP TABLES IN THE BASEMENT PREP AREA, ON THE WALLS BY THE STAIR GOING UP TO 1ST FLOOR, ON THE CEILING ABOVE THE DRAIN BOARD OF 3 COMPARTMENT SINK, HOLE ON THE CEILING ABOVE THE CHEST FREEZER IN THE BASEMENT PREP AREA. MUST REPAIR,SCRAPE PEELING PAINT AND REPAINT, AND SEALED HOLE AND MAINTAIN.

CRACKED/BROKEN FLOOR TILES IN THE DISH WASHING AREA IN FRONT OF THE 3 COMPT SINK AND IN FRONT OF THE MOP SINK CLOSET. INSTRUCTED TO REPAIR/REPLACE FLOOR TILES AND MAINTAIN.

WORN OUT,NOT IN GOOD REPAIR COVING OUTSIDE THE WALK IN COOLER. INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN.

ALL CERTIFIED FOOD SERVICE SANITATION MANAGER MUST OBTAIN AN ALLERGEN TRAINING CERTIFICATE.

PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT # 2009884 DATED 4/5/17. #33-ICE MACHINE UPPER PANEL WITH ACCUMULATED DEBRIS,INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN. SERIOUS VIOLATION 7-42-090

CHEST FREEZER WITH HEAVY ICE ACCUMULATED. MUST DEFROST AND MAINTAIN.

DUST BUILD-UP ON THE CEILING VENT INSIDE THE LIQUOR CABINET IN THE PREP AREA IN THE BASEMENT. MUST CLEAN,REMOVE DUST AND MAINTAIN. MUST CLEAN THE PLASTIC LIGHT SHIELD IN ALL LIGHT BULBS IN THE PREP AREA IN THE BASEMENT AND MAINTAIN.

INSTRUCTED TO RE ADJUST THE SELF CLOSER DEVICE ON THE EMPLOYEES WASHROOM WHICH IS CLOSE TO THE PREP AREA.(DOOR NOT CLOSING ALL THE WAY.)

CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED. OBSERVED RUSTS ON SOME SHELVINGS INSIDE THE WALK-IN-COOLER.INSTRUCTED TO REPLACE/REPAIR USING A NON-TOXIC FINISH. OBSERVED TORN GASKETS AT THE HOT LINE COOLER.INSTRUCTED TO REPLACE AND MAINTAIN. INSTRUCTED TO PROVIDE A LONG BRUSH TO PROPERLY CLEAN INTERIORS OF WATER BOTTLES USED FOR SERVING CUSTOMERS AND MAINTAIN.

ICE MACHINE UPPER PANEL WITH ACCUMULATED DEBRIS.INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN.

ALL FOOD EMPLOYEES SHALL BE REQUIRED TO USE EFFECTIVE HAIR RESTRAINTS TO CONFINE HAIR AND MAINTAIN.

Observed dust and grease accumulation on the exhaust hood filters. Instructed facility to clean and maintain.

INTERIOR PANEL OF ICE MACHINE NOT CLEAN, INSTRUCTED TO CLEAN DAILY,

LEAKING PIPES UNDER EXPOSED HAND SINK FIRST FLOOR PREP AREA, THREE COMPARTMENT SINK IN BASEMENT AREA, AND TUBING TO ICE MACHINE UNDER STAIR WELL, HANDLE TO THREE SINK AND STOPPER DEVICE AT LADIES HAND SINK IN FIRST FLOOR BATHROOM IN POOR REPAIR, INSTRUCTED TO REPAIR ALL PLUMBING ISSUED, AND BETTER MAINTAIN,

SOME EMPLOYEES WITHOUT FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE FOR ALL EMPLOYEES WHO'S REQUIRED TO HAVE IT,

MULTI USE UTENSILS NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.

INTERIOR DEEP FRYER CABINETS NOT CLEAN. INSTRUCTED TO REMOVE GREASE BUILD-UP AN DETAIL CLEAN.

FLOOR ALONG WALL BASE AND UNDER DEEP FRYER NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.

CLEAN MULTI-USE UTENSILS IMPROPERLY STORED; INSTRUCTED TO PROPERLY STORED/INVERT TO PREVENT CONTAMINATION.

NO COVERS/LIDS FOR ICE BINS AT BAR AREA AND TOP STORAGE AREA OF PREP COOLERS AT FRONT PREP AREA; INSTRUCTED TO PROVIDE TO PREVENT CONTAMINATION. ALSO INSTRUCTED TO PROVIDE A TOWELS DISPENSER FOR PAPER TOWELS AT FRONT PREP AREA.

FOOD DEBRIS AND DUST ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, COOKING EQUIPMENT AT FRONT PREP AREA AND UPPER PANEL OF ICE MACHINE IN BASEMENT PREP AREA.

DEBRIS ON FLOORS; MUST DETAIL CLEAN FLOORS; UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS AT BASEMENT PREP AREA, STORAGE ROOMS AND FURNACE ROOM ALSO IN THE BASEMENT. ALSO INSTRUCTED TO MAINTAIN FLOOR DRY TO PREVENT PEST BREEDING.

OPENINGS NOTED ON WALLS AND CEILING IN BASEMENT; INSTRUCTED TO SEAL OPENINGS THRU-OUT THE BASEMENT PREP AREA, STORAGE ROOMS AND FURNACE ROOM TO PREVENT PEST ENTRY.

NO SELF-CLOSING DEVICE ON EMPLOYEES WASHROOM IN BASEMENT; INSTRUCTED TO PROVIDE A SELF-CLOSING DEVICE.

CLUTTER IN BASEMENT; INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE STORAGE AREAS IN THE BASEMENT. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS TO PREVENT PEST HARBORAGE.

NO HAIR RESTRAINTS; INSTRUCTED FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

NOTED ALUMINUM FOIL USED AS LINER AT PREP TABLE SHELF IN THE BASEMENT. INSTRUCTED TO CLEAN AND REPAINT AS NEEDED.---------INSTRUCTED TO USE PROPER RAISED SHELVINGS IN THE BASEMENT FOR EASY ACCESS ON CLEANING. MUST REMOVE MILK CRATES.

INSTRUCTED TO CLEAN AND MAINTAIN STORAGE WIRE RACKS WITH MOLD-LIKE BUILD-UP INSIDE WALK-IN COOLER.

LIGHT MUST BE SHIELDED ABOVE FRONT FOOD PREP AREA OR PROVIDE SHATTER PROOFED LIGHT BULB. ---------------MUST PROVIDE END CAPS FOR LIGHT SHIELD AT BASEMENT PREP AREA.

INSTRUCTED TO PROVIDE SELF CLOSING DEVICE AT EMPLOYEE TOILET ROOM DOOR IN BASEMENT.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE STORAGE SHELVES FOR ALL REACH IN COOLERS IN KITCHEN

All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZER AND COOKING EQUIPMENT.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST SEAL BOTH PREP AREA FLOORS. FLOOR MUST BE SMOOTH AND EASILY CLEANABLE. ALSO MUST CLEAN FLOORS AT KITCHEN AND THRU-OUT BASEMENT, UNDER, BEHIND EQUIPMENT, AT CORNERS AND ALONG WALLS.

The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL ALL OPENINGS THRU-OUT BASEMENT ON WALLS AND CEILING TO PREVENT PEST ENTRY. CLEAN HOOD AND FILTER ABOVE COOKING EQUIPMENT.

MUST REMOVE CLUTTER THRU-OUT BASEMENT, CLEAN AND ORGANIZE, ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS TO PREVENT PEST HARBORAGE.

All food not stored in the original container shall be stored in properly labeled containers.//REMAINING VIOLATION SEE REPORT #391244

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//VIOLATION REMAINING VIOLATION SEE REPORT #391244

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//VIOLATION REMAINING SEE REPORT #391244

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//VIOLATION REMAINING SEE REPORT #391244

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//VIOLATION REMAINING SEE REPORT #391244

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.//VIOLATION REMAINING SEE REPORT #391244

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.//VIOLATION REMAINING SEE REPORT #391244

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.//MGMT & I OBSERVED LOW TEMP DISHWASHING MACHINE AT 10PPM PLACED HELD FOR INSPECTION TAG ON UNIT INSTRUCTED MGMT NOT TO USE UNIT UNTIL REINSPECTED BY DEPT OF HEALTH

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.//MINOR VIOLATION NOT CORRECTED FROM 6-23-2010,REPORT #251200,#35 HOLE IN WALL BEHIND ICE MACHINE IN BASEMENT

All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES DATES ON ALL FOOD ITEMS IN STORAGE

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//MUST PROPERLY STORE ALL CLEAN MUITI-USE UTENSILS,GLASSES/ON PRE SET TABLES

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//MUST REPLACE ALL BADLY PITTED CUTTING BOARDS IN PREP AREA/REMOVE RUST FROM SHELVES IN WALK IN COOLER/INSTAL SPLASH GUARD BETWEEN EXPOSED HAND BOWL & PERP TABLE/COOLER IN KITCHEN AREA/NEED PAPPER TOWLE HOLDER AT EXPOSED HAND BOWL IN KITCHEN./NEED LIDS ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE./NEED STOPPERS FOR 3COMP SINK IN BASEMENT

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN COOLERS DRY STORAGE,INTERIOR ,EXTERIOR NEED CLEANING

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER AROUND STOCK IN KITCHEN & STORAGE AREA NEED CLEANING/MUST STORE ALL STOCK 6" OFF FLOOR WHEN IN STORAGE IN WALK IN COOLER.

The walls and ceilings shall be in good repair and easily cleaned.//WALL BEHIND ICE MACHINE IN BASEMENT NEED REPAIRING SEE # 29 ON INSPECTION REPORT

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated./NEED SELF CLOSEING DOOR ON RESTROOM IN BASEMENT

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.//MUST REMOVE ALL UNNECESSARY ARTICLES OFF PREMISES OR PROPERLY STORE AWAY

MUST COMPLY WITH VIOLATIONS NOTED ON INSPECTION NUMBER 251200 DATED 6.23.10.

MUST COMPLY WITH VIOLATIONS NOTED ON INSPECTION NUMBER 251200 DATED 6.23.10.

MUST COMPLY WITH VIOLATIONS NOTED ON INSPECTION NUMBER 251200 DATED 6.23.10.

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. SEAL REAR PATIO GLASS HANGING DOORS AND WALLS WITH OVER 1" GAPS SURROUNDING PATIO AND UNDER REAR DOOR TO PATIO WITH OVER 1/4" GAP TO PREVENT PEST ACCESS. NOTE: PATIO IS CONNECTED TO THE MAIN RESTAURANT AND SET UP WITH CHAIRS AND TABLES COVERED WITH TABLE CLOTHES. CITATION #62704-12

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING HELD, i.e. RAW EGGS, SHELLFISH, PREPARED DISHES ETC. INSTRUCTED MANAGER TO HAVE A CERTIFIED FOOD MANAGER ON SITE WITH A CITY OF CHICAGO CERTIFICATE POSTED. CITATION #62704-12

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROVIDE PROPERLY DESIGNED LIDS FOR 2 DOOOR PREP COOLER IN 1ST FLOOR PREP AREA. INVERT ALL DISHWARE. PROVIDE PROPER STORAGE FOR ALL UNTENSILS.

The walls and ceilings shall be in good repair and easily cleaned. SEAL HOLE IN WALL BEHIND ICE MACHINE AND SCATTERED THROUGHOUT BASEMENT.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. REMOVE DUST FROM HOODVENT, 1ST FLOOR PREP AREA.