GENESIS ON THE AVENUE.

Inspector Comments: MUST SEAL HOLE IN FLOOR IN HOT WATER TANK ROOM.MUST PROVIDE FLOOR DRAIN COVERS IN SAME AREA

Inspector Comments: MUST PROVIDE SINK STOPPERS FOR 3- COMP SINK.

OBSERVED EVIDENCE OF NUMEROUS RODENT DROPPINGS IN VARIOUS AREAS SUCH AS 1ST FL.COAT CLOSET,IN REAR FOOD STORAGE AREA,TABLE STORAGE REAR,IN BASEMENT HOT WATER TANK ROOM AND SMALL TOOL CLOSET IN BETWEEN CLUTTER AND OPEN BAGS OF RODENT POISON ON FLOOR IN BASEMENT.ALSO ALL DOORS NOT RODENT PROOFED.MUST REMOVE DROPPINGS,CLEAN AND SANITIZE AREAS.RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 11/19/14.(SERIOUS 7-38-020).

OBSERVED NO VALID FOOD MANAGERS CERTIFICATE POSTED TO VIEW.ONLY COPIES ARE POSTED.MUST PROVIDE AND POST VALID FOOD MANAGERS CERTIFICATE AT ALL TIMES.(SERIOUS 7-38-012)

MUST REMOVE RUSTY SURFACES INSIDE OF FAR RIGHT BASIN OF 3- COMPARTMENT SINK.

MUST SEAL HOLE IN FLOOR IN HOT WATER TANK ROOM.MUST PROVIDE FLOOR DRAIN COVERS IN SAME AREA.

MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN PREP AREA AND TOILET ROOMS AND CLEAN WALLS AND LIGHT SHIELDS IN SAME AREAS.

MUST PROVIDE SINK STOPPERS FOR 3- COMP SINK.

MUST REMOVE,ELEVATE,ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN REAR STORAGE AREA AND REAR YARD.

Inspector Comments: 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.MUST RODENT PROOF FRONT,REAR & BACK DOORS.

Inspector Comments: 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 THERMOMETER FOR REFRIGERATOR & STEM FOR FOOD.

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.MUST INSTALL A HAND SINK WITH HOT & COLD RUNNING WATER IN FOOD PREP AREA.

Adequate and convenient hand washing facilities shall be provided for all employees.MUST INSTALL SOAP AT HAND SINK IN 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.MUST PROVIDE A PEST CONTROL LOG BOOK WITH REQUIRED DOCUMENTS.MUST RODENT PROOF FRONT,REAR & BACK DOORS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST APPLY A SEALANT OR PAINT RAW WOOD SHELVING UNITS IN PAPER & CHEMICAL STOARGE AREA.MUST PROVIDE A SPLASH GUARD IN BETWEEN HAND SINK & 3- COMP SINK.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN REACH IN FREEZER,MICROWAVE,LIGHT SHIELDS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST SEAL HOLE IN FLOOR IN REAR AREA.MUST CLEAN FLOOR IN BASEMENT.MUST PROVIDE FLOOR DRAIN COVER IN BASEMENT,

The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL WALLS IN REAR STORAGE ROOM,FRONT WINDOWS.MUST PROVIDE WALL BASES IN REAR STORAGE AREA.

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.MUST PROVIDE SELF CLOSING DEVICES ON TOILET ROOM DOORS.

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.MUST PROVIDE PROPER VENTILATION VENT OVER STOVE OR REMOVE VENTILATION & STOVE FROM PREMISES.MUST REPAIR OR REPLACE LEAKY FAUCET NECK AT 3- COMP SINK.

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 THERMOMETER FOR REFRIGERATOR & STEM FOR FOOD.

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 ELEVATE ARTICLES OFF OF FLOOR & AWAY FROM WALLS IN BASEMENT,REAR STORAGE AREA.