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

OBSERVED CRACKED INNER LID FOR THE SIDE BOX FREEZER, INSTRUCTED TO REPAIR OR REPLACE. ALSO OBSERVED CRACKED DOOR ON MICROWAVE,INSTRUCTED TO REPLACE.

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

OBSERVED EXCESSIVE ICE IN THE TWO BOX FREEZER'S, INSTRUCTED TO DEFROST AND CLEAN.ALSO OBSERVED INSIDE THE FRYER DOORS NOT CLEAN, INSTRUCTED TO CLEAN.

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

OBSERVED WALLS, AND CEILINGS NOT CLEAN, INSTRUCTED TO CLEAN THROUGH THE PREP AREA FRONT AND REAR.

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

OBSERVED ONE CRACKED LIGHT SHIELD OVER FRONT PREP AREA, INSTRUCTED TO REPLACE.

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

OBSERVED THE HANDSINK LEAKING AT P-TRAP IN RESTROOM, INSWTRUCTED TO REPAIR.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED EMPLOYEES USING POOR HYIGENIC PRACTICES DURING INSPECTION.ONE FOOD HANDLER HANDING MONEY AT CASH REGISTER,PUTTING GLOVES ON TO COOK CHICHEN WITH OUT WASHING HANDS.THE OTHER FOOD HANDLER CUTTING UP CHICKEN CHANGE GLOVES WITHOUT WASHING HANDS ...

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

NO PAPER TOWELS/HAND DRYING DEVICE ACCESSBLE AT ANY HAND SINKS IN PREP AREAS OR WASHROOM HAND SINK.INSTRUCTED TO PROVIDE-CDI.CRITICAL CITATIONISSUED

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

OBSERVED INTERIOR /AND EXTERIOR OF ALL COOLERS NOT CLEAN.ALSO EXTERIOR OF ALL FOOD EQUIPMENT,STORAGE TABLES,DEEP FRYERS.

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

NOTED FLOORS IN REAR DISH WASHING AREA IN POOR REPAIR. MUST REPAIR ALL BROKEN AND MISSING FLOOR TILES IN REAR DISH WASHING AREA.

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

MUST REPLACE ALL STAINED CEILING TILES ABOVE REAR DISH WASHING AREA

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

FAN ABOVE COOKIE OVEN NOT CLEAN.MUST CLEAN OR REPLACE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES.MUST PROVIDE.

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

FOOD HANDLERS NOT WEARING APRONS. MUST WEAR CLEAN APRON AND HAIR RESTRAINTS.

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

MUST DETAIL CLEAN THE EXTERIOR OF UNUSED COOLERS AND FREEZERS AND PROPERLY MAINTAIN OR REMOVE. MUST DETAIL CLEAN PREP TABLES AND WALLS THROUGHOUT PREP AREAS. MUST DETAIL CLEAN THE HOOD ABOVE THE COOK LINE. MUST REMOVE EXCESSIVE GREASE AND DUST.

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

NOTED FLOORS IN REAR DISH WASHING AREA IN POOR REPAIR. MUST REPAIR ALL BROKEN AND MISSING FLOOR TILES IN REAR DISH WASHING AREA.

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

MUST REPLACE ALL STAINED CEILING TILES ABOVE REAR DISH WASHING AREA.

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

MUST REPAIR LEAKY FAUCET AT THE 3 COMPARTMENT SINK.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

IMPROPER TEMPERATURE OF PREP COOLER 49.1F INSTRUCTED MANAGER TO REPAIR. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.

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

IMPROPER TEMPERATURE OF GROUND BEEF 49.3F, POLISH 49.8F, SOUR CREAM 50.2F, HAM 52.3F, CORNED BEEF 52.4F, TURKEY 54.1F, ROAST BEEF 57.6F STORED IN PREP COOLER. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 30LBS AND $100 OF FOOD. ALL COLD FOOD MUST MAIN...

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

OBSERVED 9 RAT DROPPINGS ON FLOOR IN SOUTHEAST CORNER IN REAR STORAGE AREA, 10-15 MICE DROPPINGS SCATTERED ON FLOOR ALONG WALLS IN STORAGE AREAS. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION ...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CHICAGO FOOD SANITATION MANAGER ON DUTY NOR CERTIFICATE POSTED WHEN ITALIAN BEEF 138F AND COOKED TO ORDER FOOD PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.

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

REMOVE CIGARETTE BURNS ON SHELVES UNDER FRONT COUNTER.

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

CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, HOLDING UNITS, PREP TABLES, SHELVES, VENTILATION HOOD.

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

FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. PROVIDE ACCESS TO BASEMENT.

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

REPLACE DAMAGED LIGHT SHIELDS IN PREP AREA.

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

REPAIR LEAKING FAUCET ON 3-COMP SINK.

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

REMOVE UNUSED EQUIPMENT UNDER STAIRS IN REAR TO PREVENT PEST HARBORAGE. SEPARATE CLEANING EQUIPMENT (DEGREASER) FROM CONDIMENTS (BBQ SAUCE) ON SHELVING UNIT NEAR FRONT COUNTER. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

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

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASHCLOTHS IN SANITIZING SOLUTION.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

HELD FOR INSPECTION TAG REMAINS ON REFRIGERATOR. INSTRUCTED TO REPAIR AND OR REMOVE FROM PREMISES. NACHO UNIT AT 105.2F. INSTRUCTED TO MAINTAIN AT 140F AND ABOVE. INSTRUCTED TO TURN ON STEAM TABLE OR REPAIR AND MAINTAIN AT 140F AND ABOVE AT ALL TIMES...

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

REAR EXIT DOOR AND SIDES WITH 1/4INCH GAP. INSTRUCTED TO MAKE TIGHT FITTING SO AS NO DAYLIGHT CAN BE SEEN AND MAKE RODENT PROOF TO PREVENT PEST ENTRY. ALSO, FOUND 25 MOUSE DROPPINGS THROUGHOUT REAR STORAGE AREAS,STAIRCASE, AND FURNACE/HOT WATER TANK ...

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

CLEAN AND SANITIZE THE FOLLOWING: ALL GREASY UNUSED EQUIPMENT AT REAR STORAGE AREA AND OUTSIDE REAR DOOR.

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 AND SANITIZE FLOORS THROUHGOUT PREMISES, ESPECIALLY REAR STORAGE AREA, REAR EXIT DOOR ALONG WALL BASE UNDER STORAGE RACKS, ...

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

PROVIDE SHATTER PROOF BULB IN DRY STORAGE ROOM, REPLACE SOILED/CRACKED LIGHT SHIELD AT FRONT SERVICE COUNTER.

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

PROVIDE BACKFLOW PREVENTION DEVICE AT FAUCET AT UTILITY SINK. ATTACH SECURELY METAL DRAINBOARD ATTACHED TO THREE COMPARTMENT SINK, PROVIDE SPLASH GUARD BETWEEN DRAIN BOARD AND UTILTY SINK.

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. REMOVE UNUSED ITEMS/EQUIPMENT IE TAYLOR MACHINE, LAR...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND RESIDENTIAL REFRIGERATOR AT IMPROPER TEMPERATURE OF 50.0F. INSTRUCTED TO MAINTAIN SAID UNIT AT 40F AND...

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 POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN ABOVE SAID REFRIGERATOR: 2LBS OF POLISH SAUSAGE AT 45.0F AND 3LBS OF COLE SLAW AT 45.1F. INSTRUCTED TO KEEP COLD FOODS AT 40...

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

FOUND FRONT ENTRANCE DOORS NOT RODENT PROOF, 1/2 INCH GAP AT TOP, SIDES, AND BOTTOM OF DOOR. ALSO, LARGE OPENINGS ON DOOR, NO SCREEN PROVIDED. REAR EXIT DOOR AND SIDE WITH 1/4INCH GAP. INSTRUCTED TO MAKE TIGHT FITTING SO AS NO DAYLIGHT CAN BE SEEN, P...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

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 OPEN WASTE GREASE BUCKETS WITH GREASE STORED OUTSIDE REAR EXIT DOOR. INSTRUCTED TO REMOVE TO PREVENT PEST HA...

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

REPAIR INTERIOR OF CHEST FREEZER, REMOVE DUCT TAPE FROM INTERIOR OF REFRIGERATION/.FREEZER UNITS. DEFROST CHEST FREEZER TO REMOVE ICE BUILDUP.

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

CLEAN AND SANITIZE THE FOLLOWING: INTERIOR OF DEEP FRYERS, EXTERIOR/INTERIOR OF STOVE/GRILL, VENTILATION HOOD, PREP TABLES, INTERIOR OF WALK-IN COOLERS, INTERIOR OF UNUSED STORAGE UNIT AND REFRIGERATION UNITS, OVERHEAD FAN, GREASY UNUSED EQUIPMENT AT...

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 AND SANITIZE FLOORS THROUHGOUT PREMISES, REPLACE CRACKED FLOOR TILES AS NEEDED TO MAKE SMOOTH AND EASILY CLEANABLE AT STORAGE ...

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. CLEAN WALLS THROUGHOUT PREP AREAS TO REMOVE STAINS/SPILLS, REPLACE WATER DAMAGED CEILING PANELS, SEAL CEILING INSIDE HOT WATER TANK ROOM, SEAL AROUND PIPING AND CONDUITS AT FRONT AND...

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

PROVIDE SHATTER PROOF BULB IN DRY STORAGE ROOM, PROVIDE LIGHTING IN DRY STORAGE ROOM, AND HOT WATER TANK ROOM. CLEAN ALL LIGHT SHIELDS THROUGHTOUT PREMISES AND REPLACE SOILED/CRACKED LIGHT SHIELDS, PROVIDE SHATTER PROOF BULB/LIGHT SHIELDS FOR PIZZA H...

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

INSTALL EXPOSED HAND WASH SINK AT REAR PREP AREA WITH HOT AND COLD RUNNING WATER. PROVIDE BACKFLOW PREVENTION DEVICE AT FAUCET AT UTILITY SINK. PROVIDE METAL DRAINBOARD ATTACHED TO THREE COMPARTMENT SINK.

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. REMOVE UNUSED ITEMS/EQUIPMENT INSIDE UNUSED WALK-IN...