HOT WOKS COOL SUSHI.

SOME CITY OF CHICAGO CERTIFIED FOOD HANDLERS WITHOUT FOOD ALLERGEN TRAINING CERTIFICATES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD HANDLERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.

OBSERVED BLACK AND PINK SLIME BUILD UP INSIDE ICE MACHINE DRIPPING INTO ICE, ICE USED FOR HUMAN CONSUMPTION. INSTRUCTED MANAGER MUST CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE. ALL ICE INSIDE ICE MACHINE VOLUNTARILLY DISCARDED AT THIS TIME. PRIORITY FOUNDATION 7-38-005.

NO CONSUMER ADVISORY WITH REMINDER ON MENU. INSTRUCTED MANAGER MUST PROVIDE A CONSUMER ADVISORY WITH REMINDER(1. ASTERIK NEXT TO THE FOOD AND 2. STATEMENT ABOUT THE FOOD) ON MENU OR TABLE TENTS/PLACARDS ON ALL TABLES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

OBSERVED ACCUMULATED FOOD DEBRIS INSIDE 3-DOOR REACH IN PREP COOLER UPPER DOORS. MUST CLEAN AND MAINTAIN INTERIOR OF SAID REACH IN COOLER.

OBSERVED FOOD DEBRIS/DIRT BUILD UP ON WALLS BEHIND 1ST FLOOR 2-COMPARTMENT SINK ALSO OBSERVED FOOD/DIRT BUILD UP INSIDE BAR AND PREP AREA FLOOR DRAINS. MUST CLEAN WALLS AND INTERIOR OF ALL DRAINS.

OBSERVED GAP AT CAULK BETWEEN HANDWASH BOWL AND WALL AT REAR PREP AREA. MUST RECAULK HANDWASH BOWL TO WALL.

SOME CITY OF CHICAGO CERTIFIED FOOD HANDLERS WITHOUT FOOD ALLERGEN TRAINING CERTIFICATES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD HANDLERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FLOOR DRAINS UNDER THE 2-COMPARTMENT SINK IN THE BASEMENT AND THE DRAIN UNDER THE LOW TEMPERATURE DISH MACHINE, TO REMOVE BROWN DEBRIS BUILDUP ON THE INTERIOR WALLS OF DRAIN.

OBSERVED PINK/BLACK SLIME BUILD UP INSIDE ICE MACHINE UPPER PORTION DRIPPING INTO ICE, USED FOR HUMAN CONSUMPTION. INSTRUCTED MANAGER MUST CLEAN AND SANITIZE INTERIOR OF ICE MACHINE. ALL ICE INSIDE ICE MACHINE VOLUNTARILLY DISCARDED. SERIOUS VIOLATION 7-38-005(A).

OBSERVED ACCUMULATED DIRT BUILD UP INSIDE FLOOR DRAIN UNDER 3-COMPARTMENT SINK AT BAR. MUST CLEAN INTERIOR OF FLOOR DRAIN AND MAINTAIN.

2-COMPARTMENT SINK FAUCET LEAKING. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK.

MUST PROPERLY DATE AND LABEL ALL FOODS NOT FOUND IN THEIR ORIGINAL PACKAGING. FOUND CUT VEGETABLES, SOUPS, SAUCES IN FOOD GRADE CONTAINERS NOT LABELED.ALSO MUST LABEL LARGE BULK FOOD STORAGE CONTAINERS LOCATED IN THE BASEMENT AREA.MUST PROVIDE.

MUST REPLACE MISSING SMALL GLASS SLIDING DOOR TO THE SUSHI COLD HOLDING UNIT ACROSS FROM THE SERVICE WINDOW.

MUST CLEAN THE FLOOR IN THE HOT WATER HEATER TANK ROOM TO REMOVE DEBRI.

MUST CAULK THE CEILING/WALL ABOVE THE SIDE OF THE 3-COMP SINK TO SEAL SLIGHT OPENINGS. MUST REMOVE EXCESSIVE DUST ACCUMULATION AT CEILING VENT COVER AT 1ST FLOOR KITCHEN ABOVE THE 1-COMP SINK.

MUST REPAIR NON-WORKING COLD WATER FAUCET AT THE 1-COMP PREP SINK ON THE 1ST FLOOR PREP KITCHEN.FOUND NON-WORKING.

OBSERVED EVIDENCE OF MORE THAN 200 LIVE ADULT AND INFANT ROACH INFESTATION THROUGHOUT FOOD PREPARATION AREAS SUCH AS CRAWLING ON TOP AND BETWEEN OF FRONT SUSHI PREP STATION COOLERS AND IN BETWEEN CRACKS AND CREVICES BEHIND SAME FRONT COUNTER SUSHI PREP STATION,ON WALL CRAWLING BENEATH THE EXPOSED HANDSINK AT FRONT SUSHI PREP STATION,INSIDE MOTORS OF COOLER(S),FREEZER(S),ON FLOORS UNDER PREP COOLERS AT FRONT SUSHI STATION (ROTTEN WOODEN SURFACES),INSIDE THE WATER COMPONENTS OF ICE MACHINE(BASEMENT),BEHIND 2 SOILED WOODEN DRY STORAGE SHELVINGS IN KITCHEN AREAS,ETC.MASSIVE AMOUNTS OF DEAD ROACHES IN SAME AREAS AND INSIDE THE TOFU COOLER IN BASEMENT PREP AREA.ALSO 10 OR MORE LIVE FRUIT FLIES FLYING AROUND THE PREMISES.MUST REMOVE DEAD ROACHES.ALSO,THE REAR EXIT DOOR IS NOT RODENT-PROOFED APPROXIMATELY 1/4" MODE OF ENTRY AT BOTTOM LEFT CORNER OF EAST EXIT DOOR.INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL AFFECTED AREAS AND PEST PROOF SAID DOOR AND PEST CONTROL SERVICE IS NOW RECCOMENDED.DURING INSPECTION ACCOMPANIED BY CERTIFIED FOOD MANAGER CHANIDA SOMMART AS CRAWLING ROACHES WHERE OBSERVED IN SAID AREAS SHE WAS REMOVING THEM WITH HER BARE HANDS. (CRITICAL 7-38-020)

FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005(A).

CLEAN MULTI-USE UTENSILS AND KITCHEN POTS AND PANS AND KITCHENWARE MUST BE PROPERLY STORED AND INVERTED TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.

MUST REMOVE RUST FROM SHELVING UNITS IN BASEMENT PREP AREAS,BOTTOMS OF PREP TABLES ETC.MUST REPLACE DAMAGED ROTTEN WOODEN BOARDS THAT ARE HOLDING FRONT PREP SUSHI COOLERS AND MAINTAIN.

MUST CLEAN HEAVY GREASE AND FOOD DEBRI FROM ALL COOKING EQUIPMENTS SUCH AS FRONT INTERIOR CABINETS SUSHI PREP STATION,DEEP FRYERS,PREP TABLES,WOK STATION,ICE MACHINE,USED AND UNUSED COOLERS,ALL PREP TABLES,FILTER,HOOD,STOVE,PIPES OF COOKING EQUIPMENTS,ALL SHELVING UNITS ,MICROWAVE,EXTERIOR OF ALL FOOD STORAGE CONTAINERS,ETC.

INSTRUCTED TO CLEAN IN DETAIL FLOORS BEHIND AND UNDER ALL EQUIPMENT, ALONG THE WALL BASE IN ALL CORNERS THRU-OUT THE FRONT SUSHI PREP STATION, KITCHEN, AND BASEMENT PREP AND DISHWASHING AREAS AND FLOOR IS PEELING THROUGHOUT THE BASEMENT PREP AREA AND DISHWASHING AREAS MUST BE REPAIRED TO SMOOTH,EASILY CLEANABLE SURFACES AND MAINTAIN.

REMOVE DUSTS ACCUMULATIONS FROM CEILING VENTILATION COVERS IN KITCHEN AREA AND DETAIL CLEAN AND SANITIZE ALL WALLS AND CEILINGS THROUGHOUT THE FRONT SUSHI PREP STATION AND KITCHEN AND BASEMENT FOOD PREP AREAS AND DISHWASHING AREAS AND MAINTAIN.ALSO,INTERIORS OF LIGHT SHIELDS THROUGHOUT THE PREP AND KITCHEN AREAS AND MAINTAIN.

MUST REPAIR LEAK AT BASE OF FAUCET OF THE BASEMENT PREP 2 COMPARTMENT SINK AND REMOVE PLASTIC WRAP FROM BENEATH THE BASEMENT 3 COMPARTMEBNT SINK IN BASEMENT DISHWASHING AREAS AND MAINTAIN,ALSO SAME SINK HAS LOW WATER PRESSURE,MUST REPAIR AND MAINTAIN AS REQUIRED.

MUST REMOVE,ELIMINATE MASSIVE AMOUNT OF CLUTTER AT FRONT SUSHI PREP STATION,ON TOP OF COOLERS AND FREEZERS,ALL SHELVING UNITS,BENEATH THE STAIRS LEADING TO BASEMENT AREAS,OFFICE ROOM IN BASEMENT,IN ROOM WHERE THE WALK-IN-COOLER IS STORED,INSIDE ALL EMPLOYEES METAL LOCKER IN REAR OF BASEMENT AREAS AND MAINTAIN. .

REPLACE BROKEN GASKET AT 2 DOOR STAND-UP COOLER IN 1ST FLR KITCHEN AREA AND MAINTAIN.

REMOVE SMELLY ODORS NEAR THE WASHING MACHINES IN BASEMENT AND MAINTAIN.

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE KITCHEN FOOD PREP COOLER WITH AN AIR TEMPERATURE OF 59.7F. THE COOLER IS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS PASTAS,SHRIMPS,CHICKEN,PORK AND DICED TOMATOES ETC.UNIT TAGGED HELD FOR INSPECTION. MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE BELOW 40F AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A.

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED SHRIMP AT 55.7F,SALMON 59F,CHICKEN 56.1F-81.2F,BEEF 50F,COOKED PORK,58.8,NOODLES 71.0,CURRY SAUCE 55.2F ETC. ALSO,OBSERVED COOKED CHICKEN STORED ON BASEMENT PREP AREA TABLE AT 92F-101.1F.MANAGEMENT VOLUNTARILY DISCARDED 30#'S OF FOOD WORTH APPROX. $300.00 AS STATED BY MANAGER.INSTRUCTED MANAGER TO MONITOR,MAINTAIN ALL COLD FOODS AT 40F OR BELOW AND ALL HOT FOODS 140F OR ABOVE.CRITICAL VIOLATION 7-38-005A.

THE THREE COMPARTMENT SINK CENTER COMPARTMENT AND HAVE SPLIT SEAMS AT THE TOP EDGES AND CENTER OF SAID SINK LEAKS, REPAIR THE LEAKING SINK , AND HAVE THE TOP OF THE SINK WELDED AND TO A SMOOTH AND EASILY CLEANABLE SURFACE AND MAINTAIN. 7-38-030.

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#1473922 DATED:06/20/2014.. 32 RUSTED BOTTOM SHELF AND WALLS IN OF REACH IN COOLERS IN THE BASEMENT, MUST REMOVE RUST OR REPLACE, REPAIR CHESTER FREEZER DOORS IN BASEMENT PREP AREA, AND PROVIDE SPLASH GUARDS AT EXPOSED HAND SINK AT SUSHI PREP AREA, 09/20/2014 33 THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, BOTTOM PANELS OF PREP TABLES, COOKING EQUIPMENT, CARTS, STORAGE CONTAINERS THRU-OUT BASEMENT, MOP SINK AND CABINETS BEHIND SUSHI BAR. 09/20/2014 34 INSTRUCTED TO CLEAN IN DETAIL FLOOR BEHIND AND UNDER ALL EQUIPMENT, ALONG THE WALL BASE IN ALL CORNERS THRU-OUT THE KITCHEN, AND BASEMENT AREAS, 09/20/2014 35 INSTRUCTED TO CLEAN/REPAIR WALLS AND CEILINGS THRU-OUT THE KITCHEN AND BASEMENTS AREAS, 09/20/2014 41 MUST REMOVE CLUTTER IN BASEMENT UTILITY CLOSET, CLEAN AND BETTER ORGANIZE AREA, 09/20/2014 INSTRUCTED TO CORRECT NOTED VIOLATIONS AND MAINTAIN BY 5/13/15. SERIOUS VIOLATION 7-42-090.

REPLACE BROKEN GASKET AT 2 DOOR STAND-UP COOLER IN 1ST FLR KITCHEN AREA AND MAINTAIN.

REMOVE DUSTS ACCUMULATIONS FROM CEILING VENTILATION COVERS IN KITCHEN AREA AND MAINTAIN.

REPLACE BURNT-OUT LIGHT BULBS THROUGHOUT THE BASEMENT FOOD PREP AREA AND STORAGE AREA AND MAINTAIN.

REPAIR SMALL WATER LEAK AT COMPRESSOR OUTSIDE THE REAR BASEMENT WALK-IN-COOLER AND REMOVE SMELLY ODORS NEAR THE WASHING MACHINES IN BASEMENT AND MAINTAIN.

MUST PROVIDE AND MAINTAIN VISIBLE THERMOMETERS INSIDE ALL COOLERS AND MAINTAIN.

EXPOSED HAND SINKS AT SUSHI BAR AND BASEMENT PREP AREA NOT ACCESSIBLE FOR HAND WASHING, FOOD PREPPING IN SINK, AND NO SOAP AND PAPER TOWELS AT SINK, INSTRUCTED ON HAND WASHING PRACTICES, AND HAVING SINK ACCESSIBLE FOR HAND WASHING AT ALL TIMES ONLY, CRITICAL CITATION ISSUED: 7-38-030

RUSTED BOTTOM SHELF AND WALLS IN OF REACH IN COOLERS IN THE BASEMENT, MUST REMOVE RUST OR REPLACE, REPAIR CHESTER FREEZER DOORS IN BASEMENT PREP AREA, AND PROVIDE SPLASH GUARDS AT EXPOSED HAND SINK AT SUSHI PREP AREA,

THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, BOTTOM PANELS OF PREP TABLES, COOKING EQUIPMENT, CARTS, STORAGE CONTAINERS THRU-OUT BASEMENT, MOP SINK AND CABINETS BEHIND SUSHI BAR.

INSTRUCTED TO CLEAN IN DETAIL FLOOR BEHIND AND UNDER ALL EQUIPMENT, ALONG THE WALL BASE IN ALL CORNERS THRU-OUT THE KITCHEN, AND BASEMENT AREAS,

INSTRUCTED TO CLEAN/REPAIR WALLS AND CEILINGS THRU-OUT THE KITCHEN AND BASEMENTS AREAS,

MUST PROVIDE 3 SINK STOPPERS FOR ALL 3 COMPARTMENT SINKS,

MUST REMOVE CLUTTER IN BASEMENT UTILITY CLOSET, CLEAN AND BETTER ORGANIZE AREA,

RUSTED BOTTOM SHELVE AND WALLS IN ONE OF THE REACH IN COOLER IN THE BASEMENT. MUST REMOVE RUST OR REPLACE. MUST PROVIDE LID FOR THE ICE BY THE SUSHI AREA.

INSTRUCTED TO CLEAN IN DETAIL THE FLOOR BEHIND AND UNDER ALL COOLERS, COOKING EQUIPMENT, ALONG THE WALL BASE ALL CORNER THRU-OUT THE KITCHEN,PREP AREA 1ST FLOOR AND BASEMENT, DISH WASHING AREA IN THE BASEMENT, FLOOR UNDER THE WIRE RACK DRY FOOD SUPPLY SHELVINGS IN THE STORAGE AREA IN THE BASEMENT AND MAINTAIN.

FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE IN THE SUSHI REACH IN COOLER. SUCH AS PLAIN RAW TUNA AT 47.9F, MARINATED TUNA AT 50.0F, SCALLOP AT 48.7F, SALMON AT 47.9F. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN A TEMPERATURE OF 40F OR BELOW DURING STORAGE /DISPLAY INSIDE THE DISPLAY COOLER. COOLER TEMPERATURE AT 38.9F. NO TIME/TEMPERATURE LOG AVAILABLE. MANAGER DISCARDED THE SAID PRODUCT WORTH $192.00 TOTAL 10.5 LBS. CITATION ISSUED CRITICAL 7-38-005(A).

OBSERVED FRUIT FLIES IN THE BASEMENT DISH WASHING AREA OVER 30 TOTAL. INSTRUCTED TO ELIMINATE FRUIT FLIES, CLEAN THE FLOOR DRAIN AND INFORM THE PEST CONTROL TECHNICIAN. CITATION ISSUED SERIOUS 7-38-020.

FOUND OUTSIDE GREASE CONTAINER NOT MAINTAINED. WITH DEBRIS AND FRESH GREASE ON THE TOP OF THE LID AND DRIPPING GREASE AROUND THE RIM OF THE CONTAINER. SURROUNDING AREA NOT MAINTAINED WITH DEBRIS BEHIND THE DUMPSTER AND GREASE CONTAINER. INSTRUCTED TO CLEAN AND MAINTAIN THE GREASE CONTAINER AND SURROUNDING AREA. CITATION ISSUED SERIOUS 7-38-020.

MUST REMOVE THE CARDBOARD IN THE SHELVE IN THE PREP COOLER BEING USED AS A SHELVE LINER. RUSTED BOTTOM SHELVE AND WALLS IN ONE OF THE REACH IN COOLER IN THE BASEMENT. MUST REMOVE RUST OR REPLACE. MUST PROVIDE LID FOR THE ICE BY THE SUSHI AREA.

INSTRUCTED TO CLEAN AND SANITIZE ALL THE BULK FOOD CONTAINERS,ALL THE PREP TABLES, SHELVINGS, ALL POTS AND PAN,INTERIOR BOTTOM SHELVE OF THE REACH IN COOLERS, EXPOSED HAND SINK IN THE BASEMENT DISH WASHING AREA,DRY STORAGE AREA AND PREP AREA AND MAINTAIN.

INSTRUCTED TO CLEAN IN DETAIL THE FLOOR BEHIND AND UNDER ALL COOLERS, COOKING EQUIPMENT, ALONG THE WALL BASE ALL CORNER THRU-OUT THE KITCHEN,PREP AREA 1ST FLOOR AND BASEMENT, DISH WASHING AREA IN THE BASEMENT, FLOOR UNDER THE WIRE RACK DRY FOOD SUPPLY SHELVINGS IN THE STORAGE AREA IN THE BASEMENT AND MAINTAIN.

NO SELF CLOSING DEVICE ON THE WASHROOM DOOR IN THE BASEMENT. INSTRUCTED TO INSTALL.

LEAKING FROM THE CEILING IN THE BASEMENT ABOVE THE SUSHI AREA EXPOSED HAND SINK. MUST REPAIR TO STOP THE LEAK. MUST PROVIDE X3 DRAIN STOPPER S FOR THE 3 COMPARTMENT SINK IN THE BASEMENT.

UNNECESSARY CLUTTER IN THE SMALL STORAGE ROOM IN THE BASEMENT. INSTRUCTED TO ORGANIZE AND DISPOSE ITEMS NOT BEING USED TO PREVENT RODENT/INSECTS HARBORAGE.

PREP FOODS INSIDE BASEMENT WALK IN COOLER NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, BOTTOM PANELS OF PREP TABLES, COOKING EQUIPMENT, CARTS, STORAGE CONTAINERS THRU-OUT BASEMENT, MOP SINK AND CABINETS BEHIND SUSHI BAR.

EXCESSIVE DEBRIS AND GREASE BUILD UP UNDER COOKING EQUIPMENT, BASEMENT AND STORAGE AREAS, INSTRUCTED TO CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT AND FLOOR DRAINS UNDER SINKS. ALSO INSTRUCTED TO REPAINT FLOORS THRU-OUT BASEMENT PREP AREA AND DISH WASHING AREA.

INSTRUCTED TO CLEAN WALLS THRU-OUT THE KITCHEN AND REPLACE MISSING BASEBOARDS THRU-OUT BASEMENT PREP AREA AND DISH WASHING AREA AT BOTTOM OF WALLS.

INSTRUCTED TO REPAIR FAUCETS FOR BOTH 2PART SINKS AND PIPES UNDER 3PART SINK IN BASEMENT.

EXCESSIVE CLUTTER THRU-OUT STORAGE AREAS AND BASEMENT, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

INSTRUCTED, CLEANING TOWELS MUST BE PROPERLY STORED.

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS IN WALK IN COOLER AND DRIED FOOD STORAGE CONTAINERS.

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, CHEST FREEZERS, EXTERIOR OF ICE MACHINE AND DRIED FOOD STORAGE CONTAINERS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS UNDER EQUIPMENT AT CORNERS AND ALONG WALLS IN KITCHEN AND TRHU-OUT 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/REPLACE BROKEN FAUCET AT 3PART SINK IN BASEMENT AND PROVIDE STOPPERS FOR SAME SINK.

MUST CLEAN-ORGANIZE BASEMENT, ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS TO PREVENT PEST HARBORAGE.

STILL WORKING ON BASEMENT WALLS.

STILL REMOVING CONSTRUCTION MATERIAL.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FRONT COOLER READING 50*F INSTRUCTED TO REPAIR MUST BE ABLE TO MAINTAIN FOOD PRODUCT AT 40*F OR BELOW

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.FRONT 2 SUSHI HANDSINKS NOT INSTALLED INSTRUCTED TO INSTALL.

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 SIDE DOOR NOT RODENT PROOFED. INSTRUCTED TO REPLACE DOOR STRIP AND MAKE DOOR TIGHT FITTING.(NO LIGHT).

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.OBSERVED THE FOLLOWING NOT CLEAN BASEMENT UPRIGHT FREEZERS, FRONT BAR SINK.INSTRUCTED TO CLEAN.

The walls and ceilings shall be in good repair and easily cleaned.CLEAN AND RESEAL BASEMENT WALLS.

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. 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 ALL CONSTRUCTION ITEMS.