HAPPY FISH & CHICKEN.

Inspector Comments: Inspector Comments: Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST CAULK REAR PREP AREA HAND SINK.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON WALK IN COOLER & PREP COOLER.MUST REMOVE RUST FROM LID ON CHEST FREEZER & SHELVING UNITS.MUST DEFROST CHEST FREEZER.

Inspector Comments: Inspector Comments: Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN ROLLING CART,DEEP FRYER,GRILL TABLE,PREP COOLER,SHELVING UNITS AT SERVICE COUNTER,JUICE MACHINE,MICROWAVE,INTERIOR PARTS OF ICE MACHINE,HAND SINK,HOOD,FILTERS,VENTILATION VENTS,WINDOW SILLS.

Inspector Comments: Inspector Comments: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR THROUGHTOUT.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES WHERE NEEDED.

Inspector Comments: Inspector Comments: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN WALLS THROUGHOUT.MUST REPAIR OR REPLACE STAINED,DAMAGED,MISSING CEILING TILES.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.

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.OBSERVED A INCOMPLETE PEST CONTROL LOG BOOK(NO MAP,M.S.D.S)ALSO FRONT DOOR NOT TIGHT FITTING.MUST PROVIDE A COMPLETE PEST CONTROL LOG BOOK WITH REQUIRED DOCUMENTS & RODENT PROOF DOOR.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 2/2/12.(SERIOUS 7-38-020)CITATION ISSUED.

Inspector Comments: Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST CAULK REAR PREP AREA HAND SINK.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON WALK IN COOLER & PREP COOLER.MUST REMOVE RUST FROM LID ON CHEST FREEZER & SHELVING UNITS.MUST DEFROST CHEST FREEZER.

Inspector Comments: Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN ROLLING CART,DEEP FRYER,GRILL TABLE,PREP COOLER,SHELVING UNITS AT SERVICE COUNTER,JUICE MACHINE,MICROWAVE,INTERIOR PARTS OF ICE MACHINE,HAND SINK,HOOD,FILTERS,VENTILATION VENTS,WINDOW SILLS.

Inspector Comments: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR THROUGHTOUT.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES WHERE NEEDED.

Inspector Comments: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN WALLS THROUGHOUT.MUST REPAIR OR REPLACE STAINED,DAMAGED,MISSING CEILING TILES.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.

Inspector Comments: Inspector Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.MUST REPAIR OR REPLACE DAMAGED SELF CLOSING DEVICE ON TOILET ROOM DOOR.

Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL BULK FOOD STORAGE CONTAINERS.

Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST CAULK REAR PREP AREA HAND SINK.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON WALK IN COOLER & PREP COOLER.MUST REMOVE RUST FROM LID ON CHEST FREEZER.MUST DEFROST CHEST FREEZER.

Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN ROLLING CART,DEEP FRYER,GRILL TABLE,PREP COOLER,SHELVING UNITS AT SERVICE COUNTER,JUICE MACHINE,MICROWAVE,INTERIOR PARTS OF ICE MACHINE,HAND SINK,HOOD,FILTERS,VENTILATION VENTS,WINDOW SILLS.

Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR THROUGHTOUT.

Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN WALLS THROUGHOUT.MUST REPAIR OR REPLACE WORN FRONT DOOR SWEEP,STAINED,DAMAGED,MISSING CEILING TILES.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.

Inspector Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST REPLACE MISSING LIGHT SHIELDS IN PREP AREA .

Inspector Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.MUST REPAIR OR REPLACE DAMAGED SELF CLOSING DEVICE ON TOILET ROOM DOOR.

Inspector Comments: 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 REPAIR OR REPLACE LEAKY PIPE AT MOP SINK.

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.OBSERVED 3- COMPARTMENT SINK NOT MAINTAINED TO SANITIZE MULTIUSE UTENSILS(NO HOT & COLD RUNNING WATER)UNABLE TO WASH,RINSE,& SANITIZE MULTIUSE UTENSILS & MISSING SINK STOPPERS.MUST PROVIDE SINK STOPPERS TO SET UP SINK.DEMONSTRATED TO MANAGER ON HOW TO WASH,RINSE & SANITIZE UTENSILS AT 3- COMP SINK.USING WATER FROM HAND SINK TEMPORIALLY TO FILL UP ALL 3- COMPARTMENTS OF SINK.INSTRUCTED AT THIS TIME TO MANGER TO USE SINGLE SERVING DISPOSABLE UTENSILS.MUST REPAIR & MAINTAIN.CRITICAL 7-38-030.CITATION ISSUED.

All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL BULK FOOD STORAGE CONTAINERS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST CAULK REAR PREP AREA HAND SINK.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON WALK IN COOLER & PREP COOLER.MUST REMOVE RUST FROM LID ON CHEST FREEZER.MUST DEFROST CHEST FREEZER.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN ROLLING CART,DEEP FRYER,GRILL TABLE,PREP COOLER,SHELVING UNITS AT SERVICE COUNTER,JUICE MACHINE,MICROWAVE,INTERIOR PARTS OF ICE MACHINE,HAND SINK,HOOD,FILTERS,VENTILATION VENTS,WINDOW SILLS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR THROUGHTOUT.

The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN WALLS THROUGHOUT.MUST REPAIR OR REPLACE WORN FRONT DOOR SWEEP,STAINED,DAMAGED,MISSING CEILING TILES.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST REPLACE MISSING LIGHT SHIELDS IN PREP AREA &BURNT OUT LIGHT IN REAR AREA.

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.MUST REPAIR OR REPLACE DAMAGED SELF CLOSING DEVICE ON TOILET ROOM DOOR.

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 REPAIR OR REPLACE SLOW DRAIN AT FRONT PREP HAND SINK & LEAKY PIPE AT MOP SINK.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED POOR HYGIENIC PRACTICE OF CHEF(FOODSERVICE EMPLOYEE) WHILE I WAITED BY THE CHECK OUT TO INTRODUCE MY SELF DURING COMPLAINT INVESTIGATION.FOUND SAID CHEF WAS EATING AND HANDLING FOOD AT SAME TIME WITHOUT WASHING HANDS,THEN PUT ON GLOVES,AND CONTINUED HANDLING FOODS.CITATION ISSUED 7-38-010(a)CRITIAL INSTRUCTED CERT.FOOD MGR.(OWNER) TO HAVE FOOD HANDLERS TAKE A BREAK AND EAT AWAY FROM FOOD PREP AREA,AND TO WASH HAND BEFORE HANDLING FOOD;AND ALSO NOT TO EAT WHILE FOOD IS BEING HANDLED OR SERVED.