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

Caulk around 3 compartment sink, and exposed hand sink sin kitchen prep area, and bar area in state of disrepair, shall be repaired/replaced. Walk in cooler shelving that had peeling paint/rust, shall be repaired/replaced. Reach in cooler shelving ra...

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

Walk in cooler shelving/racks not clean, had excess food accumulation, not clean, need detailed cleaning(crevices). Reach in cooler shelving/racks in kitchen prep area not clean, need detailed cleaning(Crevices). Kitchen cabinet lower shelving not cl...

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

Floors under cooking equipment, heavy equipment in kitchen prep area not clean, need detailed cleaning(corners). Floors in bsmt storage areas under storage shelving, heavy equipment, not clean, had excess dirt build up, need detailed cleaning(corners...

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

Damaged wall by mop sink in kitchen area that had exposed plaster, peeling paint, missing tiles, shall be repaired/sealed.

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

Missing light shield in bsmt storage areas shall be provided.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

Observed employee's not wearing beard guards and hair restraints in kitchen prep areas, must provide beard guards and hair restraint to employee's .

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

NOTED BROKEN LID AT REAR SERVICE COOLER. INSTRUCTED TO REPAIR AND MAINTAIN OR REPLACE.NOTED ICE SCOOP ON TOP OF ICE BIN WITH NO HOLDER. INSTRUCTED TO PROVIDE AN ICE SCOOP HOLDER FOR THE ICE SCOOP.

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

NOTED SLIGHT DISCOLORATION INSIDE THE UPPER COMPARTMENT OF ICE MACHINE. INSTRUCTED TO DETAIL CLEAN, SANITIZE AND MAINTAIN.

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

NOTED CLUTTER AT THE BASEMENT DRY STORAGE. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES AND MAINTAIN.MUST ALSO ELEVATE ALL FOOD ITEMS AND PRODUCTS 6" OFF THE FLOOR DURING STORAGE.

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

INSTRUCTED TO CLEAN, REPAINT OR REPLACE STORAGE METAL RACKS WITH RUST BUILD-UP INSIDE WALK-IN COOLER.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAINS THROUGHOUT TO PREVENT PEST HARBORAGE.--------MUST CLEAN AND MAINTAIN FLOOR WITH FOOD DEBRIS UNDERNEATH DISH MACHINE IN REAR DISH WASHING AREA.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALL WITH GREASE AND SPILLAGE BEHIND DISH MACHINE IN REAR DISH WASHING AREA.

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

INSTRUCTED TO CLEAN AND REORGANIZE BASEMENT STORAGE AREA. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

INSTRUCTED FACILTY TO STORE PLATES AND OTHER MULTI USE UTENSILS INVERTED TO HELP PREVENT CONTAMINATION.

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

FOUND THE GASKET ON THE GRILL COOLER TO BE TORN. INSTRUCTED FACILITY TO REPLACE AND MAINTAIN. FOUND THE CAULK BEHIND THE DISH MACHINE SPRAYER SINK IN POOR REPAIR. INSTRUCTED FACILITY TO REMOVE, CLEAN AREA, RECAULK, AND MAINTAIN.

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

FOUND SLIGHT DIRT ACCUMULATION ON UPPER INTERIOR PORTION OF ICE MACHINE. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN.

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

FOUND APPROXIMATELY 13 POUNDS OF POTENTIALLY HAZARDOUS FOOD, VALUED AT $21, (EGGS, POTATOES, CHORIZO, SPAETZLE, YOGURT, PANCAKE BATTER, AND ASPARAGUS) AT IMPROPER TEMPERATURES RANGING FROM 47.1F TO 58.1F. OPERATOR VOLUNTARILY DENATURED AND DISCARDED ...

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

FOUND SLIGHT DIRT BUILDUP ON UPPER INTERIOR PANEL OF ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.

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

FOUND DUST BUILDUP ON VENT ABOVE HANDSINK NEAR PASTRY STATION. INSTRUCTED TO CLEAN AND MAINTAIN.

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

MUST DETAIL CLEAN AND SANITIZE THE INTERIOR PANEL OF THE ICE MACHINE TO REMOVE SLIGHTLY GRAYISH BUILD-UP.

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

MUST REPAIR LEAK AT THE DISH MACHINE.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees.VIOLATION STILL PENDING.

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...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees.MUST INSTALL AN EXPOSED HANDSINK AT THE 3 COMP DISHWASHING AREA FOR HANDWASHING.CRITICAL VIOLATION 7-38-030.

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.MUST SEAL RAW WOOD SURFACES BEHIND FRONT SERVICE COUNTER USING A NON-TOXIC FINISH.

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.SOUTH SECTION EXPOSED BRICK WALL AT THE REAR DISHWASHING AREA,WALL BEHIND THE DRY STORAGE AREAS IN BASEMENT ALL SAID MUST BE SMOOTH,EASILY CLEANABLE SURFACES.

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...