HOMIES KITCHEN.

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 EMPLOYEE HANDLING MONEY, STOCKING FOOD, SLICING ONIONS, WASHING UNCLEAN UTENSILS, AND PREPARING FOOD WITHOUT WASHING HANDS. NO SOAP NOR PAPER TOWELS AT EXPOSED SINK IN FRONT PREP AREA, NO PAPER TOWELS AT REAR EXPOSED SINK AND HAND SINK IN WASHROOM. OBSERVED LARGE BOWL INSIDE FRONT EXPOSED SINK. EXPOSED SINKS MUST BE ACCESSIBLE FOR PROPER HAND WASHING. INSTRUCTED MANAGER TO MONITOR HAND WASHING BETWEEN TASKS EVEN IF GLOVES ARE USED. USE OF A COMMON TOWEL IS PROHIBITED. CRITICAL VIOLATION 7-38-010A CITATION ISSUED H74004 COURT DATE 8-25-11 AT 10 AM 400 W SUPERIOR ROOM 107.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER ON DUTY WHEN COOKED ITALIAN BEEF (159.6F) AND COOKED TO ORDER ITEMS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED H74004.

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. INVERT ALL CLEAN MULTI-USE UTENSILS AND EQUIPMENT.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REMOVE POP CRATES OFF FLOOR AND PROVIDE ADEQUATE SHELVING FOR STORAGE.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL SINKS, COOLERS, FREEZERS, FRYERS, GRILL, PREP TABLES, HOLDING UNITS, SHELVES UNDER FRONT COUNTER (ASHES, BURNS MARKS), VENTILATION HOOD

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. ELEVATE ALL FOOD OFF FLOOR IN PREP AND STORAGE AREAS.

The walls and ceilings shall be in good repair and easily cleaned. WALLS NEED CLEANING IN ALL AREAS (DUST BUILDUP, SPILLS, ETC)

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. PROVIDE THERMOMETERS IN 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. REMOVE UNUSED EQUIPMENT, FRYERS, TIRES, ETC IN REAR STORAGE AREA. STORE MOP HEAD UPRIGHT TO PREVENT PEST BREEDING.

All employees shall be required to use effective hair restraints to confine hair. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

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 FOOD HANDLER HANDLING MONEY AND FOOD WITHOUT WASHING HANDS. NO SOAP NOR PAPER TOWELS AT EXPOSED SINK IN FRONT PREP AREA, NO PAPER TOWELS AT REAR EXPOSED SINK AND HAND SINK IN WASHROOM. EXPOSED SINKS FILLED WITH CONTAINERS AND CLEANING SUPPLIES. EXPOSED SINKS MUST BE ACCESSIBLE FOR PROPER HAND WASHING. INSTRUCTED MANAGER TO MONITOR HAND WASHING BETWEEN TASKS. USE OF A COMMON TOWEL IS PROHIBITED. CRITICAL VIOLATION 7-38-010A CITATION ISSUED H73137 COURT DATE 7-28-11 AT 10 AM 400 W SUPERIOR ROOM 107.

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. INVERT ALL CLEAN MULTI-USE UTENSILS AND EQUIPMENT.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REMOVE POP CRATES OFF FLOOR AND PROVIDE ADEQUATE SHELVING FOR STORAGE.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL SINKS, COOLERS, FREEZERS, FRYERS, GRILL, PREP TABLES, HOLDING UNITS, SHELVES UNDER FRONT COUNTER (ASHES, BURNS MARKS), VENTILATION HOOD

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. ELEVATE ALL FOOD OFF FLOOR IN PREP AND STORAGE AREAS.

The walls and ceilings shall be in good repair and easily cleaned. WALLS NEED CLEANING IN ALL AREAS (DUST BUILDUP, SPILLS, ETC)

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. PROVIDE THERMOMETERS IN 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. REMOVE UNUSED EQUIPMENT, FRYERS, TIRES, ETC IN REAR STORAGE AREA. STORE MOP HEAD UPRIGHT TO PREVENT PEST BREEDING.

All employees shall be required to use effective hair restraints to confine hair. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. REACH-IN AND PREP COOLERS NOT MAINTAINING PROPER TEMPERATURE 45.5F-70.7F ALL COOLERS MUST MAINTAIN 40F OR BELOW.

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. WASTE WATER BACKING UP THROUGH FLOOR DRAIN AND UNDER TOILET IN WASHROOM. INSTRUCTED MANAGER TO CALL PLUMBER AND REPAIR.

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. FRONT DOOR NOT RODENT PROOFED 1/4" GAP ON BOTTOM OF DOOR. SEAL ALL OUTER OPENINGS ON DOOR.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR OF ICE MACHINE (RUST, MOLD, MILDEW).

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEED CLEANING NEAR ICE MACHINE, 3-COMP SINK AND IN WASHROOM (STANDING WATER).

The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL OPENINGS AROUND PIPE FITTINGS IN ALL AREAS.

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. PROVIDE ADEQUATE LIGHTING ABOVE 3-COMP SINK.

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. PROPERLY CONNECT ICE MACHINE WASTE LINE TO FLOOR DRAIN (CURRENTLY DRAINING IN BUCKET) AND FOUNTAIN POP MACHINE.