JEWELL EVENTS CATERING.

THE THERMOMETER FOR THE WASH GAUGE FOR THE HIGH TEMPERATURE DISHMACHINE WAS NOT OPERATIONAL. MANAGEMENT INSTRUCTED TO REPAIR OR REPLACE THE TEMPERATURE GAUGE. SERIOUS VIOLATION 7-38-030.

CLEAN THE DEBRIS ON TOP OF THE STACKED OVENS AT THE END OF THE COOK'S LINE.

REPAIR THE INSIDE OF THE DOOR TO COOLER #12 WHERE EXPOSED INSULATION IS PRESENT.

MUST INSTALL LIGHT SHIELDS WHERE MISSING IN THE PASTRY PREP AREA AND DECORATING ROOM.

OBSERVED CIGARETTE BUTTS IN AN ASHTRAY ON TOP OF A FILE CABINET IN THE WAREHOUSE STORAGE AREA. MANAGEMENT DISCARDED THE ASHTRAY AND CIGARETTE BUTTS DURING THE INSPECTION. CHICAGO CLEAN INDOOR AIR ORDINANCE 7-32-020.

MIDDLE DOOR AT THREE DOOR COOLER AT BAKERY NOT ABLE TO CLOSE.REPAIR CAUSE.

CEILING IN POOR REPAIR(BULKED,UNSEALED MISSING ETC) IN DIFFERENT LOCATIONS OF THE PREMISES INSTRUCTED TO REPAIR. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

POOR HYGIENIC PRACTICES. OBSERVED FOOD HANDLERS HANDLING READY TO EAT FOOD(SLICED TOMATOES,LETTUCE, MAKING SANDWICHES ETC.),ALSO TOUCHING NON FOOD SURFACESUCH AS KITCHEN EQUIPMENT,GARBAGE CANS,TO WIPE GLOVED HAND ON THEIR APRONS. SOME OF THE EMPLOYEE CHANGED GLOVES WITHOUT HAND WASHING PRIOR TO PUT NEW GLOVES AND RETURN TO THEIR STATION HANDLING FOOD. OBSERVED EMPLOYEE AT DISH ROOM HANDLING DIRTY DISHES,PUT IT THRU THE HIGH TEMP MACHINE,THAN HANDLING CLEAN DISHES WITHOUT HAND WASHING PRIOR TO TOUCH CLEAN DISHES. INFORMATION GIVEN ON HAND WASHING.MANAGER CORRECTED THE PROBLEM. CRITICAL VIOLATION:7-38-010(A)

FOUND EXPOSED HAND SINK BY THE PREP AREA BY THE BAKERY WITHOUT HOT WATER. PRESENTLY HOT WATER TEMPERATURE AT 59.6F TO 60F. EXPOSED HAND SINK BY THE SPECIAL EVENTS PREP AREA BY THE #8 WALK-IN COOLER NO COLD WATER HANDLE,HOT WATER GET TO HOT,UNABLE TO WASH HANDS. THREE COMPARTMENT SINK INSIDE THE BAKERY PREP AREA HOT WATER TEMP OF 92.6F. NO SOAP NOR PAPER TOWELS PROVIDED AT EXPOSED SINK IN DISH ROOM. PLUMBER WAS CALLED TO SERVICE SINKS IN QUESTION.INSTRUCTED TO USE EXPOSED HAND SINK AT BAKERY AREA AND PREP AREA.WATER IS DEFINED AT 85F BY THE INTERNATIONAL PLUMBING CODE.WARM OR TEMPERED ALL MULTI USE UTENSILS FROM BAKERY MUST BE WASHED AT REAR MAIN DISH ROOM WHERE HIGH TEMP DISH MACHINE AND THREE COMPARTMENT SINK IS PROVIDED,FOR: WASH,RINSE AND SANITIZE. CRITICAL VIOLATION:7-38-030

FOOD NOT PROTECTED DURING STORAGE. OBSERVED INTERIOR OF ICE MACHINE WITH BROWN BLACK SLIME SUBSTANCE DRIPPING INTO INTERIOR ICE SHUTTER OF THE ICE BIN.INSTRUCTED TO CLEAN AND SANITIZE UNIT. MANAGER ON DUTY TURNED OFF THE UNIT AND CALLED TECHNICIAN. OBSERVED BROKEN CEILING ABOVE DISPOSABLE /CATERING FOOD CONTAINERS.WALL DEBRIS AND OTHER UNKNOWN ITMS ON TOP CUPS,LID,PLASTIC PLATES,CAKE BOXES,ETC.INSTRUCTED TO SEAL/REPAIR CEILING. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. FOUND TWO FROZEN WATER BLUE BOTTLE(WHICH IS USED TO COOL FOOD)STORED INSIDE THE CHEST FREEZER UNDER THE STAIRS.INTERIOR OF THE UNIT IS MOLDED AND RUSTED.INSTRUCTED TO REMOVE BOTTLES AND WASH RINSE AND SANITIZE.MANAGER REMOVED UNIT. SERIOUS VIOLATION:7-38-005(A)

TWENTY OR MORE MICE DROPPINGS THROUGHOUT LIQUOR ROOM,AT REAR AREA.OUTER OPENINGS NOT PROTECTED,REAR DOOR WITH 1/4 TO 1/2" GAPS.INSTRUCTED TO REMOVE DROPPINGS AND RODENT/INSECT PROOF SAID DOOR. SERIOUS VIOLATION: 7-38-020.

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 9-14-15,REPORT#1575539 #32- DEFROST AND MAINTAIN THE INTERIOR OF WALK-IN FREEZER #3. REPLACE THE COATED FLAT BEATERS WITH CHIPPED PAINT ON THEM #33-DETAIL CLEAN THE INTERIOR OF THE MICROWAVE IN THE CAKE DECORATING ROOM AND INTERIOR AND EXTERIOR OF 3 DOOR PASTRY COOLER NEXT TO THE WALK-IN FREEZER. #34-REPAIR THE FLOOR IN WALK-IN COOLER #4 SO THAT IT IS SMOOTH AND EASILY CLEANABLE. #38-REPAIR THE SINK STOPPER LEVERS AT THE 3 COMPARTMENT SINKS. REPLACE THE MISSING COLD WATER HANDLE AT THE PASTRY PREP AREA EXPOSED HAND WASHING SINK. TODAY 4-25-16 WE (CHEF,MANAGER AND MY SELF) OBSERVED THE SAME VIOLATIONS. SERIOUS VIOLATION:7-42-090

MIDDLE DOOR AT THREE DOOR COOLER AT BAKERY NOT ABLE TO CLOSE.REPAIR CAUSE.

HOOD ,FILTERS,INSIDE THE DEEP FRYERS WITH GREASE.BINS THROUGHOUT THE PREMISES WITH EXCESS GREASE AND DUST.INSTRUCTED TO CLEAN AND MAINTAIN PORTABLE FANS WITH DUST AND GRIME BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN

FLOOR UNDER THE THREE COMPARTMENT SINK AT SALAD PREP ARE,UNEVEN,AND PORUS,INSTRUCTED TO REPAIR/REAINT SAID FLOOR.

BROKEN WALL AND WALL DEBRIS BEHIND THE COOKING EQUIPMENT AT NORTH AREA.INSTRUCTED TO SEAL AND MAINTAIN CEILING IN POOR REPAIR(BULKED,UNSEALED MISSING ETC) IN DIFFERENT LOCATIONS OF THE PREMISES INSTRUCTED TO REPAIR.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

BURNED LIGHT BULBS UNDER THE HOOD AT BAKERY AREA,INSTRUCTED TO REPLACE EXCESS DUST AND GREASE AT LIGHT FIXTURES AND LIGHT SHIELDS,ALSO BROKEN LIGHT SHIELD AT NORTH KITCHEN/LIGHT SHIELD ARE REPAIRED WITH DUCT TAPES,INSTRUCTED TO CLEAN MENTIONED UNITS REPLACE LIGHT SHIELD NO DUCT TAPE,SURFACE MOST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

ALL THREE AND TWO COMPARTMENT SINK FAUCETS WITH THREADS,REPLACE WITH A FAUCETS WITHOUT THREADS NO VENTILATION PROVIDED AT MEN'S WASHROOM.INSTRUCTED TO PROVIDE.

DEFROST AND MAINTAIN THE INTERIOR OF WALK-IN FREEZER #3. REPLACE THE COATED FLAT BEATERS WITH CHIPPED PAINT ON THEM.

DETAIL CLEAN THE INTERIOR OF THE MICROWAVE IN THE CAKE DECORATING ROOM AND INTERIOR AND EXTERIOR OF 3 DOOR PASTRY COOLER NEXT TO THE WALK-IN FREEZER.

REPAIR THE FLOOR IN WALK-IN COOLER #4 SO THAT IT IS SMOOTH AND EASILY CLEANABLE.

REPLACE THE CRACKED LIGHT SHIELDS ALONG THE COOK'S LINE. PROVIDE ADEQUATE LIGHTING INSIDE OF THE PASTRY WALK-IN COOLER. OBSERVED A LIGHT SHIELD MISSING IN THE CAKE DECORATING ROOM. MUST INSTALL.

REPAIR THE SINK STOPPER LEVERS AT THE 3 COMPARTMENT SINKS. REPLACE THE MISSING COLD WATER HANDLE AT THE PASTRY PREP AREA EXPOSED HANDWASHING SINK.

MUST INSTALL THERMOMETERS INSIDE OF ALL COOLERS.

REMOVE MILK CRATES AND PROVIDE ADEQUATE SHELVING IN WALK-IN COOLERS AND FREEZERS.

REMOVE PEELING PAINT AND SEAL WALL BEHIND UTENSIL STORAGE SHELVES NEAR 3-COMPARTMENT SINKS IN REAR PREP AREA. SEAL OPENING IN CORNER ALONG WALL BASE IN BAKERY PREP AREA. REPLACE MISSING SHELF ABOVE 3-COMPARTMENT SINK IN BAKERY PREP AREA.

REPLACE ALL DAMAGED LIGHT SHIELDS IN WALK-IN COOLER #11, CATERING EQUIPMENT STORAGE, AND PREP AREAS. SECURE ALL LOOSE LIGHT SHIELDS AND REPLACE BULBS AS NEEDED.

REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK IN BAKERY PREP AREA.

ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLERS AND FREEZERS.

MUST REMOVE RUST FROM BOTTOM SHELVING OF PREP TABLE IN THE KITCHEN AREA ALSO MUST REMOVE CHIP PAINT FROM ALL SHELVING IN THE REAR STORAGE AREAS,MUST USE A NON-TOXIC PAINT

MUST CLEAN FILTERS ABOVE STOVE OF GREASE AND CLEAN BOTTOM COMPARTMENTS OF DEEP FRYER HAS HEAVY GREASE BUILD-UP INSIDE COMPARTMENTS,CLEAN INTERIOR OF LIGHT SHIELS COVERS ABOVE VENTILATION OVER STOVE,HAS DUST ON SHIELDS ALSO MUST CLEAN EXTERIOR OF LIGHT SHIELD COVERS IN THE KITCHEN AREA

CLEAN FLOORS THROUGHOUT PREMISES ALONG WALL BASE AND CORNERS

MUST CLEAN WALL NEAR PREP TABLE IN THE BAKERY SECTION

CLEAN FLOORS UNDER, AROUND AND BEHIND EQUIPMENT IN KITCHEN AND STORAGE.

CLEAN OR REPLACE WALL PANEL UNDER THREE COMP SINKS IN MAIN KITCHEN. PANEL STARTING TO MOLD FROM MOISTURE/WATER.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FOUND PEELING PAINT ON FLOORS BENEATH THE MULTI-USE UTENSIL POT/PANS STORAGE SHELVING,MUST REPAIR TO SMOOTH,EASILY CLEANABLE SURFACE.

The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL NOTICEABLE OPENINGS ON WALLS/CEILINGS AND AROUND PLUMBING/ELECTRICAL FIXTURES.DETAIL CLEAN THE WALLS AROUND THE STOVE AND BEHIND COOKING EQUIPMENT.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REPLACE BURNT OUT LIGHT BULBS WERE NOTED,PROVIDE LIGHT SHIELD IN PASTRY ROOM.

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. DETAIL CLEAN,ORGANIZE STORAGE ROOMS,TOOL ROOMS,REMOVE PERSONAL BELONGINGS FROM THE DRY STORAGE ROOMS,CLEANING EQUIPMENT MUST BE STORED IN A DESIGNATED AREAS.ALL ARTICLES STORED MUST BE 6" OFF FLOOR FOR EASIER CLEANING.

All cold food shall be stored at a temperature of 40F or less.OBSERVED COOKED POTENTIALLY HAZARDOUS FOODS PESTO SOUPS,MARINARA SAUCE,CABBAGE SOUPS,CHICK PEA SOUPS IN THE PROCESS OF COOLING INSIDE THE WALK-IN-COOLER AT IMPROPER TEMPS,(NO TIME AND TEMPERATURE LOGS PROVIDED FOR MENTIONED FOODS DURING THIS INSPECTION)ALL SAID FOODS RANGING BETWEEN 56.8'F-145.9'F, ALL PRODUCT DUMPED AND DENATURED, AT A COST OF $1,113.60, AND APPROX. 58 TOTAL POUNDS, SEE ATTACHED DENATURED LIST, ATTACHED TO REPORT. CRITICAL CITATION ISSUED: 7-38-005(A).

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 LIVE FRUIT FLIES ON THE PREMISES AND IMPROPER PEST CONTROL METHODS. APPROXIMATELY 10 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS OF THE REAR 3 COMP SINK AREAS AND DRY STORAGE ROOMS. ALSO OBSERVED 3 LIVE ROACHES UNDER THE DISHMACHINE AREA.ALSO REAR DOOR TO PREMISES,DOOR TO REAR WALK-IN-COOLER NOT INSECT/RODENT PROOF 1/4" MODE OF ENTRY. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY,RODENT PROOF SAID DOORS. SERIOUS VIOLATION 7-38-020.

One copy of the Food Inspection Report Summary must be displayed and visible to all customers.FOUND NO INSPECTION REPORT SUMMARY FROM 8/25/11 POSTED FOR PUBLIC VIEW DURING THIS INSPECTION.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE FOOD STORAGE CONTAINERS THROUGHOUT, PREP TABLES,MANUAL CAN OPENERS AND HOUSINGS ATTACHED, INTERIOR OF ALL COOLERS AND FREEZERS, STORAGE SHELVES AND WALL SHELVES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES REQUIRE A DETAIL CLEANING INCLUDING THE FLOOR DRAINS.FOUND PEELING PAINT ON FLOORS BENEATH THE MULTI-USE UTENSIL POT/PANS STORAGE SHELVING,MUST REPAIR TO SMOOTH,EASILY CLEANABLE SURFACE.REMOVE ALL ICE BUILD-UP ON FLOORS INSIDE THE WALK-IN-FREEZERS.

The walls and ceilings shall be in good repair and easily cleaned. WALL BEHIND THE 3 COMP SINK AREAS,DISHMACHINE AREAS MUST BE SMOOTH,EASILY CLEANABLE SURFACES,SEAL ALL NOTICEABLE OPENINGS ON WALLS/CEILINGS AND AROUND PLUMBING/ELECTRICAL FIXTURES.DETAIL CLEAN THE WALLS AROUND THE STOVE AND BEHIND COOKING EQUIPMENT.

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST REPLACE BURNT OUT LIGHT BULBS WERE NOTED,PROVIDE LIGHT SHIELD IN PASTRY ROOM.

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 WATER LEAKING AT PIPES BENEATH THE 3 COMP SINK AREA.

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.DETAIL CLEAN,ORGANIZE STORAGE ROOMS,TOOL ROOMS,REMOVE PERSONAL BELONGINGS FROM THE DRY STORAGE ROOMS,CLEANING EQUIPMENT MUST BE STORED IN A DESIGNATED AREAS.ALL ARTICLES STORED MUST BE 6" OFF FLOOR FOR EASIER CLEANING.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.MUST REPLACE BROKEN ICE DISPENSING UTENSIL,WASH CLOTHS MUST BE PROPERLY STORED IN A SANITIZING SOLUTION.

INSTRUCTED TO INVERTED ALL CLEAN FOOD UTENSILS ON SHELVES AND COUNTER,THROUGHOUT FACILITY,INCLUDING SINGLE SERVICE ARTICLES,AT ALL TIMES.

INSTRUCTED TO REPAIR FAUCET JOINTS AND PIPES LEAKING WATER ON 3COMP.SINKS IN KITCHEN,AND ON WATER PUMP PIPES.

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND READY TO EAT FOODS ,SERVING ICE INSIDE ICE MACHINE NOT PROTECTED DURING STORAGE AT THE TIME OF INSPECTING. ABOVE ICE MACHINE HAS MOLDY BROW/BLACK SUBSTANCE INSIDE AND IT IS DRIPPING INTO THE ICE.CITATION ISSUED 7-38-005(a)SERIOUS INSTRUCTED TO DISCONTIUE USE OF THE ICE,DISCARD AND HAVE ICE MACHINE CLEAN AND SANITIZE PROFESSIONALLY AND PROVIDE WORK RECEIPT.ABOVE EQUIPMENT IS TAGGED.INSTRUCTED TO FAX A LETER TO FOOD PROTECTION OFFICE TO HAVE TAG REMOVED AFTER REPAIR AT 312 746-4240.CDI

All food not stored in the original container shall be stored in properly labeled containers. MUST PROVIDE LABEL ON DRY FOOD CONTAINERS WITH FOOD NAMES.

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. INSTRUCTED TO INVERTED ALL CLEAN FOOD UTENSILS ON SHELVES AND COUNTER,THROUGHOUT FACILITY,INCLUDING SINGLE SERVICE ARTICLES,AT ALL TIMES.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPAIR RUST ON METAL STORAGE SHELVES IN KITCHEN,AND #3 WALK IN COOLER FLOORS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN STAIN AND DEBRIS ON THE FOLLOWING: 3&2COMP.SINKS IN DISH MACHINE AREA,EXPOSE HAND WASH SINK AT SAME LOCATION,EXTERIORS OF DISHWASHING MACHINE,TOILET BOWLS IN BOYS AND GIRLS RESTROOMS THROUGHOUT,TABLES AT EMPLOYEE LUNCH AREA,FILTERS ON HOODS,INSIDE HOOD WALLS AND HAND WASH SINKS IN GIRLS RESTROOM.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO MAINTAIN FLOORS AT DISHWASHING MACHINE AND AT 3COMP.SINK IN KITCHEN AREAS WITH STANDING WATER DRY AT ALL TIMES,REPAIR DAMAGED CEMENT FLOOR AROUND FLOOR DRAIN AT DISHMACHINE AREA. REPAIR FLOOR PAINTS PEELING THROUGHOUT REAR AREAS. MUST ELEVATE DISH RACKS AND BOXES OF PRODUCTS 6" OFF THE FLOOR AT ALL TIMES.

The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED REPAIR PAINT PEELING ON WALLS AT RAER.

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. INSTRUCTED TO REPAIR FAUCET JOINTS AND PIPES LEAKING WATER ON 3COMP.SINKS IN KITCHEN,AND ON WATER PUMP PIPES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOOR DRAINS IN NEED FOR DETAIL CLEANING.,

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 CLUTTER FROM PREMISES AND STORE ALL ARTICLES 6" OFF FLOOR,REMOVE ALL MILK CRATES ARE NOT TO BE USED FOR STORING OF ARTICLES.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.OBSERVED FOOD HANDLERS PERFORMING MULTIPLE TASKS, NOT WASHING HANDS PER CITY CODE.

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 RODENTS THROUGH MICE DROPPINGS APPROXIMATELY 25 IN CLUTTERED TOOL ROOM,6 LIVE FLIES IN VARIOUS AREAS OF KITCHEN/STORAGE AREAS,ALSO 3 LIVE ROACHES FOUND IN REAR MULTI-USE STORAGE ROOM.MUST DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS,SEAL ALL NOTICEABLE OPENINGS,REMOVE STANDING WATER IN DISHWASHING AREAS,DOCK DOORS NOT INSECT/RODENT-PROOFED,PEST CONTROL CO SERVICE NOW RECCOMENDED.

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.FOUND OUTSIDE GARBAGE,WASTE GREASE AREAS NOT MAINTAINED,CLUTTERED LARGE AMOUNTS OF WASTE GREASE ON GROUND POTENTIAL PEST FEED.

All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL ALL BULK FFOD CONTAINERS THROGHOUT TO IDENTIFY PRODUCTS STORED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.WOODEN SHELVING IN STORAGE AREAS NEED REPAINTING USING A NON-TOXIC FINISH,RUSTY SHELVING IN DRY STORAGE AREAS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL KITCHEN EQUIPMENTS THROUGHOUT THE PREMISES INTERIOR/EXTEERIOR OF COOLERS,COOKING EQUIPMENTS,SHELVINGS,TOPS/BOTTOMS OF PREP TABLES,LEGS OF EQUIPMENTS,EXTERIOR OF DISHWAHER,EXTERIOR SURFACES OF ALL 3 COMP SINK AREAS,STORAGE ROOMS,PASTRY SHELVINGS ETC ALL SAID REQUIRE A DETAIL CLEANING.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE DETAIL CLEANING THROUGHOUT INCLUDING ALL FLOOR DRAINS.

The walls and ceilings shall be in good repair and easily cleaned.WALLS,CEILINGS AND ATTACHED EQUIPMENTS INSIDE WALK-IN-COOLERS REQUIRE DETAIL CLEANING,WALLS ALL ALONG DISHWASHIUNG AREAS ARE NOT SMOOTH,EASILY CLEANABLE SURFACES AND SEAL ALL NOTICEABLE OPENINGS AROUND PLUMBING/ELECTRECAL FIXTURES THROUGHOUT.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT SHIELDS THROUGHOUT NEED CLEANING,REPLACE BROKEN SHILEDS IN PASTRY ROOM.

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.FOUND WATER LEAKING AT PIPE BENEATH EXPOSED HANDSINK IN DISHROOM,FOUND NO VENTILATION IN MENS TOILET ROOM.

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.REMOVE ALL CLUTTER FROM PREMISES AND STORE ALL ARTICLES 6" OFF FLOOR,REMOVE ALL MILK CRATES ARE NOT TO BE USED FOR STORING OF ARTICLES.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.FOUND WASH CLOTHS NOT PROPERLY STORED IN SANITIZING SOLUTION.