GRAMI.

ICE BIN LIDS NEEDED AT BAR-MUST PROVIDE. ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

MISSING VENT COVERS BY THE BAR & FRONT DINING AREA MUST BE PROVIDED. The walls and ceilings shall be in good repair and easily cleaned.

LIGHT BULBS THAT ARE OUT & ANY TAPED-UP LIGHT SHIELDS AT COOK'S LINE & DISHROOM 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 facilities.

NOTED A LEAK AT BOTTOM, MIDDLE SECTION OF 3-COMP. AT THE BAR-MUST 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.

REMAINS

REMAINS

REMAINS

(7-38-020) PEST ACTIVITY NOTED ON PREMISIES. FOUND 14-SMALL/FRUIT FLIES ON NORTH WALL & ON THE 'GRAMI' LOGO OF THE SAME WALL ACROSS THE BAR AREA; 5-ON A WALL PICTURE TO THE RIGHT OF CLOSET BY ENTRY DOOR. INSTRUCTED TO ELIMINATE SOURCE & CLEAN/SANITIZE AFFECTED AREAS. THE LATEST PEST CONTROL SERVICE ENTRY WAS 11/19/10-MUST UPDATE SERVICES ALSO. 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.

(7-38-012) NO ONE ON PREMISES WITH A CITY SANITATION CERTIFICATE OR PROOF OF ENROLLMENT. A CERTIFIED MANAGER MUST BE ON PREMISES/ON DUTY, AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED/COOKED/SERVED. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.

ICE BIN LIDS NEEDED IN ALL ICE BINS AT THE BAR-MUST PROVIDE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FOLLOWING NEED DETAILED CLEANING: COMPRESSORS OF COOLERS, INTERIOR FLOORS OF COOLER & CABINETS AT COOK'S LINE, INTERIOR OF FRYERS, INTERIOR OF SINKS AT BAR. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS UNDER/BEHIND ALL EQUIPMENT AT COOK'S LINE, IN REAR STORAGE CLOSET, UNDER SODA DISPENSER/COFFEE STATION & UNDER THE BAR COUNTER MUST BE FREE OF CLUTTER/DIRT/FOOD DEBRIS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

FILTERS AT HOOD OF COOKING EQUIPMENT, MISSING VENT COVER BY THE BAR AREA & FAN GUARDS OF WALK-IN COOLERS MUST FREE OF DUST/GREASE. The walls and ceilings shall be in good repair and easily cleaned.

LIGHT BULBS THAT ARE OUT IN DISHROOM & ANY TAPED-UP LIGHT SHIELDS IN KITCHEN MUST BE FIXED. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. 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.

ANY CLUTTER/UNNECESSARY ARTICLES OR UNUSED EQUIPMENT AT THE SOUTHEAST CORNER OF THE KITCHEN AREA (TO THE RIGHT OF THE OFFICE), MUST BE REMOVED/BETTER ORGANIZED & ELEVATED IF NEEDED. 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.