GIORBONY'S.

Adequate and convenient hand washing facilities shall be provided for all employees. FOUND NO (HAND DRYING DEVICES) PAPER TOWEL AVAILABLE AT ALL HAND SINK (FRONT PREP, REAR PREP AND WASHROOM) ON PREMISES. INSTRUCTED ALL HAND WASHING FACILITIES MUST BE PROVIDED WITH HAND DRYING DEVICE OR PAPER TOWEL FOR EMPLOYEE TO DRY HANDS. MUST TO PROVIDE. (MANAGER BOUGHT PAPER TOWELS FROM THE STORE NEXT DOOR) CRITICAL CITATION ISSUED 7-38-030

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. FOUND NO LICENSED PEST CONTROL LOG BOOK ON PREMISES AT THIS TIME. A WRITTEN LOG BOOK SHALL BE MAINTAINED AND AVAILABLE. INSTRUCTED TO PROVIDE. SERIOUS CITATION ISSUED 7-38-020

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS (IE TACOS, BURRITOS, BEEF, CHICKEN, RICE, COLD AND HOT SANDWICHES, TAMALES ETC.) ARE BEING PREPARED AND SERVED. INSTRUCTED, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS CITATION ISSUED 7-38-012

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO CLEAN AND REPAINT/SEAL RAW WOOD PREP TABLE IN THE KITCHEN AND WALLS NEXT TO PIZZA OVEN BEHIND FRONT SERVICE AREA. MUST BE SMOOTH AND EASILY CLEANABLE.------MUST REPAIR LOOSE EXPOSED HANDSINK INFRONT PIZZA PREP AREA.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP AND STORAGE AREA.------ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS THROUGHOUT REAR PREP AND STORAGE AREA.

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. NOTED LIGHT FIXTURE IN POOR REPAIR INSIDE WASHROOM. INSTRUCTED TO FIX.

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. INSTRUCTED TO FIX BROKEN VENTILATION INSIDE WASHROOM.-----MUST PROVIDE WORKING DRAIN STOPPERS AT 3 COMPARTMENT 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. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.

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. NOTED GAS GRILL IN OUTSIDE PATIO. INSTRUCTED TO REMOVE.------MUST REORGANIZE REAR PREP AND STORAGE AREA.