Il Mulino New York

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAINT OR REPLACE THE RUSTED WIRE STORAGE RACKS IN THE PREP COOLER NEXT TO THE EXPOSED HANDSINK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE VENTILATION HOOD FILTERS ABOVE THE COOKING EQUIPMENT AND THE GAS LINES BEHIND THE EQUIPMENT. DETAIL CL...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR UNDER THE COOKING EQUIPMENT AND THE WALK-IN FREEZER. DETAIL CLEAN AND SANITIZE ALL FLOORS WITH DEAD INSECTS. REMOVE S...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. REPAIR THE BASEBOARD TILES AROUND BOTH PREP AREAS, DISHROOM. REPAIR THE FRP BOARD NEXT TO THE EXPOSED HANDSINK IN THE PREP AREA AND IN THE DISHROOM AND BASEMENT PREP AREA. DETAIL CLE...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE A LIGHT SHIELD IN THE DISHWASH AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR THE LEAKING CONDENSER DRIP PAN IN THE PRODUCE WALK-IN COOLER IN THE BASEMENT. REPAIR THE LEAKING PIPES IN THE BASEMENT MECHANICAL ROOMS AND PREP AREA IN THE BASEMENT.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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 FILL IN THE RAT BURROWS SURROUNDING THE BUILDI...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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. OBSE...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAINT OR REPLACE THE RUSTED WIRE STORAGE RACKS IN THE PREP COOLER NEXT TO THE EXPOSED HANDSINK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE VENTILATION HOOD FILTERS ABOVE THE COOKING EQUIPMENT AND THE GAS LINES BEHIND THE EQUIPMENT. DETAIL ...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR UNDER THE COOKING EQUIPMENT AND THE WALK-IN FREEZER. DETAIL CLEAN AND SANITIZE ALL FLOORS WITH DEAD INSECTS. REMOV...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

walls and ceilings shall be in good repair and easily cleaned. REPAIR THE BASEBOARD TILES AROUND BOTH PREP AREAS, DISHROOM. REPAIR THE FRP BOARD NEXT TO THE EXPOSED HANDSINK IN THE PREP AREA AND IN THE DISHROOM AND BASEMENT PREP AREA. DETAIL CLEAN TH...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR THE LEAKING CONDENSER DRIP PAN IN THE PRODUCE WALK-IN COOLER IN THE BASEMENT. REPAIR THE LEAKING PIPES IN THE BASEMENT MECHANICAL ROOMS AND PREP AREA IN THE BASEMENT.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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 FILL IN THE RAT BURROWS SURROUNDING THE BUILDI...

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATIONS FROM REPORT #612259 ON 6/6/11 NOT CORRECTED: 18/01 - All ...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

SEE VIOLATION #14.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

SEE VIOLATION #14.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAINT OR REPLACE THE RUSTED WIRE STORAGE RACKS IN THE PREP COOLER NEXT TO THE EXPOSED HANDSINK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE VENTILATION HOOD FILTERS ABOVE THE COOKING EQUIPMENT AND THE GAS LINES BEHIND THE EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR UNDER THE COOKING EQUIPMENT AND THE WALK-IN FREEZER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. REPAIR THE BASEBOARD TILES AROUND BOTH PREP AREAS, DISHROOM. REPAIR THE FRP BOARD NEXT TO THE EXPOSED HANDSINK IN THE PREP AREA AND IN THE DISHROOM AND BASEMENT PREP AREA. DETAIL CLE...

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. PROVIDE A SELF-CLOSING DOOR DEVICE FOR THE EMPLOYEE RESTROOM IN THE BASEMENT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR THE LEAKING CONDENSER DRIP PAN IN THE PRODUCE WALK-IN COOLER IN THE BASEMENT.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

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. ...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED MOLD GROWTH ON INTERIOR CONTACT SURFACES OF THE ...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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. EVID...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

3 COMPARTMENT SINK IN THE DISHROOM IS NOT MAINTAINED. OBSERVED NO HOT WATER AVAILABLE AT THE RIGHT FAUCET. THE LEFT FAUCET HAS HOT WATER, BUT IT ONLY REACHES THE LEFT AND MIDDLE COMPARTMENTS. MUST REPAIR OR ADD FAUCET EXTENSION SO THAT THE RIGHT C...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATION FROM REPORT #114612 ON 10/22/10 NOT CORRECTED: 34/01- The floo...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAINT OR REPLACE THE RUSTED WIRE STORAGE RACKS IN THE PREP COOLER NEXT TO THE EXPOSED HANDSINK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE VENTILATION HOOD FILTERS ABOVE THE COOKING EQUIPMENT AND THE GAS LINES BEHIND THE EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR UNDER THE COOKING EQUIPMENT AND THE WALK-IN FREEZER..

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. REPAIR THE BASEBOARD TILES AROUND BOTH PREP AREAS, DISHROOM. REPAIR THE FRP BOARD NEXT TO THE EXPOSED HANDSINK IN THE PREP AREA AND IN THE DISHROOM AND BASEMENT PREP AREA. DETAIL C...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. PROVIDE A SELF-CLOSING DOOR DEVICE FOR THE EMPLOYEE RESTROOM IN THE BASEMENT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR THE LEAKING CONDENSER DRIP PAN IN THE PRODUCE WALK-IN COOLER IN THE BASEMENT. THE ICE MACHINE IS DRAINING ONTO THE FLOOR OF THE BASEMENT. MUST ROUTE DRAIN LINE TO A FLOOR DRAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR AND FLOOR TILES IN POOR REPAIR/DAMAGED ALONG 1ST FLOOR PREP AREA COOKLINE, BAR AREA, DISHMACHINE ROOM AND LOWER LEVEL PREP AREA. MU...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND BASEMENT WALK IN DAIRY/PRODUCE COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 48.5 F. INSTRUCTED ...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 48.0 F AND 49.1 F- MILK, CHEESE, EGGS, CREAM. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS V...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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. OB...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWING NOT CLEAN- OBSERVED FOOD BUILD UP ON LOWER SIDE OF DISHMACHINE DRAINBOARD, ON SHELVES THROUGHOUT PREP ...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR AND FLOOR TILES IN POOR REPAIR/DAMAGED ALONG 1ST FLOOR PREP AREA COOKLIN, BAR AREA, DISHMACHINE ROOM AND LOWER LEVEL PREP AREA. MUS...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. OBSERVED FOOD DEBRIS ON WALLS THROUGHOUT DISHMACHINE ROOM, LOWER LEVEL PREP AREA CEILING LIGHT COVERS NOT CLEAN. MUST DETAIL CLEAN ALL UNCLEAN WALLS AND CEILING LIGHT COVERS THROUG...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...