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OBSERVED AIR TEMPERATURE OF THE WALK-IN COOLER IN BASEMENT AREA AT IMPROPER TEMPERATURE 56.0F WITH INSPECTORS THERMOMETER,FOUND THE THERMOMETER INSIDE AND OUTSIDE OF WALK-IN COOLER WAS AT 59.9F, ALSO THE 2 DOOR REACH-IN COOLER IN KITCHEN AREA WAS FOUND AT 50.0F INSTRUCTED TO REPAIR COOLER,CRITICAL VIOLATION 7-38-005(A)

INTERNAL TEMPERATURE TAKEN OF FOOD ITEMS INSIDE 2 DOOR REACH-IN COOLER WAS FOUND AT IMPROPER TEMPERATURE RANGING FROM 45.9F TO 50.3F,FOOD ITEMS WERE CHICKEN,50.3F,TOTAL WEIGHT 5LBS,TOTAL COST $3.75.BEANS,46,2F TOTAL WEIGHT 2LBS,TOTAL COST $.70,CHEESE 45.9F,TOTAL WEIGHT 36OZ TOTAL COST $2.50 PASTA,46.9F TOTAL WEIGHT 3LBS TOTAL COST $1.00 TOTAL WEIGHT 121LBS,TOTAL COST $7.95,INTERNAL TEMPERATURE TAKE OF FOOD ITEMS INSIDE THE WALK-IN COOLER IN BASEMENT RANGE FROM 50.9F TO 57.8F FOOD ITEMS WERE RAW GROUND BEEF,50.9F TOTAL WEIGHT 50LBS TOTAL COST $75.00 TURKEY BREAST 54.7F TOTAL WEIGHT 10LBS TOTAL COST $22.00 GROUND TURKEY 56.4F TOTAL WEIGHT 60LBS TOTAL COST $60.00 CHICKEN 57.8F TOTAL WEIGHT 30LBS TOTAL COST $42.00 TOTAL WEIGHT 150LBS TOTAL COST $199.00 ALL FOOD ITEMS WERE DENATURED AND DESTROYED DURING INSPECTION,CRITICAL VIOLATION 7-38-005(A)

OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS CHICKEN PIZZA,PASTA,ETC,SERIOUS VIOLATION 7-38-012

MUST LABEL BULK FOOD CONTAINERS IN THE BASEMENT AREA,INSTRUCTED TO PROVIDE NEAR THE SHELVING UNITS

MUST PROVIDE COVERS FOR ICE BINS AT THE BAR AREA ON THE 1ST AND 2ND FLOOR,INSTRUCTED TO PROVIDE

OBSERVED SODA LINES IN NEED OF CLEANING TO REMOVE DIRT DEBRIS OUTSIDE OF THE LINE LOCATED IN THE BAR PREP AREA ON THE FIRST FLOOR. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED CUTTING BOARDS WITH DARK GROOVES LOCATED BY THE PIZZA PREP AREA AND MAIN PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN.

OBSERVED NO THERMOMETERS IN THE PREP COOLER LOCATED IN THE PIZZA PREP AREA. INSTRUCTED TO PROVIDE THERMOMETERS AND MAINTAIN.

NO EXPOSED HANDSINK IN DISHWASHING AREA. INSTD TO PROVIDE SAME

SAUSAGE STORED IN DISPENSER/HOPPER FOR DISPENSING AND ASSEMBLING SAUSAGE ON PIZZAS AT IMPROPER TEMPERATURE OF 48.9F. ALL PRODUCT DISPOSED OF AND DENATURED AT THIS TIME. INSTD TO MAINTAIN PROPER PRODUCT TEMPERATURE OF 40F OR BELOW AT ALL TIMES. CITATION ISSUED 7-38-005A. APPROX 20 LBS $100 VALUE. NO TEMPERATURE LOGS IN PLACE.

LOW TEMPERATURE DISHMACHINE IN USE IN POOR REPAIR, UNABLE TO SANITIZE. 0 PPM OF CHLORINE WHEN TESTED. ALSO HEAVY LEAKS FROM PIPES UNDERNEATH CAUSING EXCESSIVE WATER ACCUMULATION ON FLOOR. UNIT TAGGED AT THIS TIME, INSTD NOT TO UTILIZE UNTIL REPAIRED AND REINSPECTED BY HEALTH DEPT. INSTD TO UTILIZE 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE. CITATION ISSUED 7-38-030 CRITICAL.

MICE DROPPINGS NOTED (OVER 50) SCATTERED ON FLOOR IN BAR AREA, DISHMACHINE AREA, AND IN LIQUOR STORAGE ROOM. SMALL HOLES NOTED AROUND PIPES IN SAME AREAS. INSTD TO REMOVE ALL DROPPINGS, CLEAN AND SANITIZE ALL AFFECTED AREAS, AND CONTACT PEST CONTROL FOR SERVICE. CITATION ISSUED 7-38-020 SERIOUS

ALL COOKING EQUIPMENT INCLUDING DEEP FRYERS, UNDERNEATH GRILL LINE, ALL ATTACHED PIPING, MOTORS, DOORS, LEGS, WHEELS OF ALL EQUIPMENT NOT CLEAN CLEAN, DEBRIS/GREASE ACCUMULATION. CLEAN SAME AND MAINTAIN.

HEAVY GREASE ACCUMULATION ON FLOOR BEHIND FRYERS, COOKING LINE. INSTD TO CLEAN AND MAINTAIN SAME.

HOLES NOTED IN VARIOUS AREAS AROUND PIPES IN CEILING, AROUND ELECTRICAL OUTLETS (2ND FLOOR). INSTD TO SEAL ALL HOLES.

NO EXPOSED HANDSINK IN DISHWASHING AREA. INSTD TO PROVIDE SAME.

STOCK ON FLOOR. INSTD TO ELEVATE 6 INCHES. CLUTTER IN REAR BASEMENT STORAGE AREA. INSTD TO REMOVE ANY UNNECESSARY ARTICLES AND ORGANIZE.

EXPOSED HANDSINK MISSING AT 2ND FLOOR BAR AREA. INSTD TO PROVIDE SAME.

SAUSAGE STORED IN DISPENSER/HOPPER FOR DISPENSING AND ASSEMBLING SAUSAGE ON PIZZAS AT IMPROPER TEMPERATURE OF 56.7F. ALL PRODUCT DISPOSED OF AND DENATURED AT THIS TIME. INSTD TO MAINTAIN PROPER PRODUCT TEMPERATURE OF 40F OR BELOW AT ALL TIMES. CITATION ISSUED 7-38-005A. APPROX 38 LBS $100 VALUE.

OVER 30 MICE DROPPINGS NOTED SCATTERED ON FLOOR AND WALL BASE IN STORAGE ROOM NEAR REAR EXIT DOOR. INSTD TO REMOVE ALL DROPPINGS, CLEAN AND SANITIZE ALL AFFECTED AREAS. RECOMMEND TO CONTACT PEST CONTROL FOR SERVICE. CITATION ISSUED 7-38-020 SERIOUS.

CLEAN MULTI USE UTENSILS IMPROPERLY STORED. INSTD TO STORE EATING UTENSILS PROPERLY (HANDLE UP) AND ALSO PLATES ON DINING ROOM TABLES NEED TO RESET AS CUSTOMERS ARE SEATED.

ALL INTERIOR BOTTOM OF COOLERS AROUND DOORS, STORAGE SHELVES AND INTERIOR PANEL OF ICE MACHINE NOT CLEAN. CLEAN SAME.

ALL WALLS THRU-OUT BEHIND 4-COMPARTMENT SINK NOT CLEAN, AND WITH WORN, BLACK CAULKING. INSTD TO CLEAN AND MAINTAIN SAME.

SPLASH GUARD MISSING IN BASEMENT INBETWEEN EXPOSED HANDSINK AND PREP TABLE. DRAIN LINE ROUTED INTO 1ST FLOOR EXPOSED HANDSINK. INSTD TO ROUTE DRAIN LINE PROPERLY. EXPOSED HANDSINK MISSING AT 2ND FLOOR BAR AREA. INSTD TO PROVIDE SAME.

THE DISH ROOM WALK IN COOLER HAS DIRTY FAN GUARDS; WASH, RINSE AND SANITIZE IN DETAIL.

THE FOOD EQUIPMENT IN THE PREP KITCHEN IS GREASY. CLEAN THE EQUIPMENT IN SAID KITCHEN FROM TOP TO BOTTOM INCLUDING INSIDE OF THE COOLERS. THE UPSTAIRS KITCHEN WALK IN COOLER HAS A DIRTY CEILING AND FLOORS AND THE ICE MACHINES HAVE A LITTLE BUILDUP INSIDE; WASH, RINSE AND SANITIZE THE COOLER AND ICE MACHINE FROM TOP TO BOTTOM.

BOTH BAR FLOORS ARE DIRTY, CLEAN THE FLOORS FROM CORNER TO CORNER.

THE DISH ROOM WALLS, CEILINGS AND PIPES ARE DIRTY AND MILDEWED, WASH, RINSE AND SANITIZE IN DETAIL UNTIL CLEAN.

REPLACE RUBBER GASKETS OF BOTH DOORS OF COOLER STORING FROZEN ITEMS IN REAR OF KITCHEN.

CLEAN EXTERIOR SURFACES UNDER FRYERS AND OF FYERS AND OTHER COOKING EQUIPMENT.

PROVIDE A DRAIN COVER FOR FLOOR DRAIN IN LIQUOR STORAGE ROOM IN BASEMENT. CLEAN FLOOR UNDER BAR ON SECOND FLOOR TO REMOVE STICKY RESIDUE AND UNDER COOKING EQUIPMENT TO REMOVE GREASE.

REPLACE CEILING VENT COVERS IN KITCHEN WHERE NEEDED, REMOVE DUST FROM VENTS, CEILING TILES AND ELECTRICAL CORDS HANGING IN KITCHEN AREA.

All food not stored in the original container shall be stored in properly labeled containers.MUST PROPERLY LABLE DESSERTS.

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 INVERT MULTIUSE UTENSILS & PLASTIC WEAR PROPERLY.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM PREP TABLES,SHELVING UNITS IN EMPLOYEES COOLER.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON DOUGH & BEER WALK IN COOLER,MISSING VENTILATION VENT COVERS IN EMPLOYEES MEN'S & WOMEN'S TOILET ROOM.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN GRILL TABLES,WHEEL BASES OF ALL EQUIPMENT,REACH IN COOLERS,SHELVING UNITS,FRYER STRAINER,EXTERIOR OF GARBAGE CANS,ROLLING CARTS,INTERIOR PANELS OF BOTH ICE MACHINES & DISH MACHINE,DISH RACKS,SHELVING UNITS AT SERVICE COUNTER & BEER WALK IN COOLER.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN EXCESSIVE BUILD UP OF FOOD ALONG WALL BASES & FLOOR DRAINS,WALK IN COOLERS,BAR AREAS THROUGHOUT PREMISES.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES IN BASEMENT,DRY FOOD STORAGE.

The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.MUST CLEAN WALLS THROUGHOUT PREMISES.MUST REPAIR OR REPLACE STAINED CEILING TILES,WALL BASES IN 2ND FL. MEN'S,1ST FL.WOMEN'S WALL TILE,EMPLOYEES MEN'S & WOMEN'S TOILET ROOMS WALL TILES.MUST SCRAPE & PAINT PEELING PAINT ON WALLS IN PAPER GOODS STORAGE AREA.

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

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 4- COMP SINK LEAKY PIPE,1ST FL. BAR LEAKY FAUCET.

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 TOOL ROOM & BASEMENT.

All employees must wear garments that are clean and of washable character and nature.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; PIZZA PREP TABLES, BASEMENT HAND SINK, 1ST FLOOR FRONT SERVING AREA CABINETS AND UPPER PANELS OF BOTH ICE MACHINE IN BASEMENT.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOOR DRAINS AT PIZZA PREP AREA, AND FLOORS INSIDE CLOSETS.

The walls and ceilings shall be in good repair and easily cleaned. MUST REPLACE CEILING PANEL ABOVE PIZZA PREP TABLE.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE ADEQUATE LIGHTING INSIDE BASEMENT CLOSET NEAR PREP AREA.

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. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES IN MAIN KITCHEN AND BASEMENT.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BROKEN GASKETS ON PREP REACH IN COOLER DOORS AT MAIN KITCHEN PREP LINE.

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; OVEN, FRYERS, CAKES SMALL REACH IN COOLER, DOUGH PRESS MACHINE, BOTTOM PANELS OF PIZZA PREP TABLES, STORAGE SHELVES THRU-OUT BASEMENT, MICROWAVE OVEN IN BASEMENT AND BAR AREAS EQUIPMENT.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THRU-OUT CLOSETS, BAR AREAS, AND UNDER BASEMENT 3PART SINK AND DISHMACHINE. ALSO MUST REPLACE BROKEN THRESHOLD UNDER BACK DOOR.

,The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN 2ND FLOOR BAR AREA WALLS AND FILTERS ABOVE FRYERS AT MAIN KITCHEN, AND PAINT WALLS INSIDE STORAGE CLOSET NEAR BASEMENT STAIRS.

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 FAUCET AT HAND WASHING SINK AT PIZZA PREP AREA.

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; PIZZA PREP AREA AND 1ST FLOOR BAR AREA COOLERS, BASEMENT PREP AREA HAND SINK AND UPPER INTERIOR PANELS OF ICE MACHINES IN BASEMENT.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THRU-OUT STORAGE ROOMS, BAR AREAS AT BOTH FLOORS AND BASEMENT AND KEEP BASEMENT FLOOR DRY, NEAR SODA DISPENSERS.

The walls and ceilings shall be in good repair and easily cleaned. MUST REMOVE PEELING PAINT ON NORTH WALL BEHIND 3PART SINK IN BASEMENT.

CLEANING TOWELS MUST BE PROPERLY STORED.