KARYN'S ON GREEN.

NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED. ALSO, NO PROOF OF CITY OF CHICAGO CERTIFIED MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (SOUP,RICE)MUST PROVIDE SERIOUS CITATION ISSUED 7-38-012

MUST INVERT ALL MULTI USE GLASSES IN BAR AREAS.

MUST DETAIL CLEAN COOKING EQUIPMENT THROUGHOUT. ALSO DETAIL CLEAN SINKS AND BAR TOP AT 2ND FLOOR BAR. MUST DETAIL CLEAN THE EXTERIOR OF ALL BULK FOOD ITEM CONTAINERS.

MUST DETAIL CLEAN FLOORS IN BOTH BAR AREAS, IN THE 2ND FLOOR STORAGE AREA,IN PREP AREA AND THROUGHOUT WHERE NEEDED.

MUST REPAIR THE BROKEN WALL TILES DIRECTLY OUTSIDE OF THE WALK IN COOLER.

MUST REPAIR BROKEN HAND SINK IN 2ND FLOOR STORAGE AREA/ DRESSING ROOM.

REDUCE CLUTTER BEHIND 1ST FLOOR BAR AND IN 2ND FLOOR STORAGE AREA/STAFF DRESSING ROOM. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

MUST PROVIDE A SANITARY CONTAINER TO PROPERLY STORE ICE DISPENSING UTENSILS.

NOTED FLOORS NEED CLEANING AROUND COOKING EQUIPMENT TO REMOVE SPILLS.

NOTED BASEBOARD UNDER DISH WASHING MACHINE IN POOR REPAIR. MUST REPAIR OR REPLACE COVING AND MAINTAIN.

NOTED A SLOW DRAIN AT 3 COMPARTMENT SINK AT THE 2nd Fl BAR. MUST REPAIR AND MAINTAIN.

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.MUST PROPERLY STORE ALL KNIVES IN REAR PREP AREA.

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 FRYER TO REMOVE EXCESS GREASE BUILD-UP.

The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR WALL TO BE SMOOTH AND EASILY CLEANABLE AT BUSSER STATION AREA.

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 VENTS AT MEN'S AND WOMEN'S TOILETROOMS LOCATED UPSTAIRS. MUST TIGHTEN FAUCET BASE AT 1COMP SINK IN THE KITCHEN AREA. MUST REPAIR SMALL LEAKY PIPE UNDER DISH MACHINE AREA.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. The floor has missing tiles under the dish machine and has damaged and unsanitary spots around the mop sink, clean and repair the floors so they are smooth and sanitary from corner to corner.

The light shields above the rear prep area are missing or too small, replace the missing lighting shields.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. The oven station refrigerator is holding cooked vegetables and cooked soy and wheat protein at 56 f ambient air temperatures which was discarded at this time and said cooler was tagged held for inspection until repaired or replaced and inspected by the Chicago Department of Public Health.

All cold food shall be stored at a temperature of 40F or less. The oven station refrigerator is holding 4 pounds of cooked vegetables and cooked soy and wheat protein at 49-55 f temperatures which was discarded at this time and valued at $75.00.

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. Over 40 live small flies were found in the utility area and dirty dish area at this time. Remove all evidence of pest activity and clean up all areas of possible harborage.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. The tops of the warming lamps and underside of the pass are dirty; WASH, RINSE AND SANITIZE ALL OF THE FOOD DISPENSING UTENSILS AND SURFACES UNTIL CLEAN, SANITARY AND MAINTAINED ON A DAILY BASIS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. The "sushi" cooler door does not close, repair the cooler door.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. The floor has missing tiles under the dish machine and has damaged and unsanitary spots around the mop sink, clean and repair the floors so they are smooth and sanitary from corner to corner.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. The light shields above the fryer station and rear prep area are missing, replace the missing lighting shields.