INA'S.

FOUND A FEW PRECOOKED AND PREPARED FOOD ITEMS NOT PROPERLY LABELED INSIDE COOLER IN KITCHEN. ALSO SOME BULK STORAGE CONTAINER NOT LABELED IN BASEMENT STORAGE AREA. MUST PROPERLY LABEL ITEMS WITH NAME,DATE AND TIME.

MUST DETAIL CLEAN STORAGE RACKS ABOVE PREP TABLE TO REMOVE GREASE.

FOUND WATER DAMAGED CEILING TILE IN BATHROOM ON 2nd FLOOR. MUST REPLACE AND MAINTAIN.

NOTED LEAK UNDER DISH MACHINE AT PIPE WITH SPRAYER. MUST REPAIR AND MAINTAIN.

All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL ALL FOOD CONTAINERS NOT IN ORIGINAL CONTAINERS AT ALL TIMES LOCATED IN THE 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 REPAIR OR REPLACE GASKET AT 2ND AND 3RD DOOR BAR COOLER.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN INTERIOR OF ALL COOLERS AND REFRIGERATORS ON PREMISES TO REMOVE FOOD DEBRI.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOORS UNDER, AROUND AND BEHIND HEAVY EQUIOMENT IN THE KITCHEN AND SECOND FLOOR STORAGE AREA.

The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN, REPLACE OR REPAINT TELLOW STAINED CEILING TILES IN THE KITCHEN AND ON THE 2ND FLOOR.MUST REPAIR HOLE IN WALL NEXT TO BAR COOLER.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST REPAIR OR REPLACE BROKEN LIGHT SHIELDS IN WALK IN COOLERS.

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 3 SINK STOPPERS AT BAR 3COMP SINK AT ALL TIMES. MUST REPAIR SMALL LEAK UNDER BAR 3COMP SINK.

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 IN ALL COOLERS, REFRIGERATORS AND FREEZERS AT ALL TIMES.

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 DECLUTTER AND BETTER ORGANIZE 2ND FLOOR STORAGE AREA. ITEMS MUST BE 6 INCHES OFF THE FLOOR AT ALL TIMES.

THE KNIFE HOLDER IS DIRTY, WASH, RINSE AND SANITIZE THE KNIFE HOLDER.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE DISH MACHINE AND ICE MACHINE HAVE BUILDUP INSIDE, DE LIME, WASH, RINSE AND SANITIZE THE MACHINES. CLEAN THE MEAT SLICER ADJUSTMENT KNOB AND CARRIAGE TO REMOVE FOOD DEPOSITS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE FLOORS ARE DIRTY THROUGHOUT THE BASEMENT, IN THE CORNER UNDER THE DISH MACHINE AND UNDER THE 2ND FLOOR 4-DOOR COOLER. CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.

The walls and ceilings shall be in good repair and easily cleaned. CLEAN THE FOOD SPLATTER OFF OF THE NORTH KITCHEN CEILING.

All food not stored in the original container shall be stored in properly labeled containers. Remove all product from open tin cans.

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. Sanitize and air dry utensils (silicone spatulas) in between use.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Clean the food and grease buildup off of the equipment legs and casters and the electrical conduit behind the equipment.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Clean and maintain the kitchen and basement floors and baseboards so they are smooth and sanitary from corner to corner.

The kitchen walls and ceilings shall be in good repair and easily cleaned.

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. Maintain or cap off the unused plumbing in the unused 2nd floor baking area and bar. Run the basement drain lines down the floor drain.

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. Clean the basement and unused baking area.