HOOK FISH & CHICKEN ON MADISON, INC..

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 APPROX. 20 FRUIT FLIES FLYING AROUND IN FOOD PREP AREAS, INSTRUCTED TO CLEAN ALL AREAS AND PROVIDE A PEST CONTROL SERVICE UPON NEXT VISIT SERIOUS CITATION ISSUED

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN ALL SURFACES, COOLERS, FREEZERS, HOODED AREA ABOVE COOKING EQUIPMENT, TOPS AND SIDE OF COOKING EQUIPMENT AND INTERIOR OF COOKING FRYING, REMOVE ALL GREASE BUILT-UP

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOOR SURFACES THROUGH-OUT PREMISES, UNDER AND BEHIND ALL EQUIPMENT

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALL AND CEILING THROUGH-OUT PREMISES, REPLACES STAINED CEILING TILE, WHERE NEEDED

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. MUST PROVIDE THERMOMETERS CONSPICUOUSLY IN ALL COOLERS AND FREEZER

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 REMOVE ALL CLUTTER AND UNUSED ITEMS VARIOUS AREAS THROUGH-OUT PREMISES

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 evidence of appx 25 or more live fruit flies on premises.recommended to have a pest control operator to service premises on or after 1/6/10.

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 store:Multiuse utensils properly.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.Must replace:worn cutting board.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.Must clean:ventilation vents,unused equipment,deep fryers,reach in freezer,pipes,window sills,door jams on coolers,entire toilet room.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.Must clean:Floors along wallbases throughout.

The walls and ceilings shall be in good repair and easily cleaned.Must clean:Walls throughout.Must replace:Damaged rear door sweep,missing wall tiles in lobby,stained ceiling tiles throughout,missing door lock on front door,damaged walls where needed.

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 provide:dipping well for hand dipped ice cream.

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.Must provide:thermometers for all cold holding units.