PASS W/ CONDITIONS 11 violations
All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED EMPLOYEE WASHING AND PREPPING CHICKEN INSIDE UNSANITARY UTILITY SINK. INSTRUCTED MANAGER TO REMOVE CHICKEN. UTILITY SINK IS FOR WASTE WATER AND CLEANING PURPOSES ONLY. SERIOUS VIOLATION 7-38-005A CITATION ISSUED H72237.
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER ON DUTY NOR CERTIFICATE POSTED WHEN COOKED RIBS (147.9F) ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED H72237.
All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE ALL PREPARED FOOD IN COOLERS.
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. INVERT ALL CLEAN UTENSILS, CONTAINERS, POTS, PANS, ETC. STORE SINGLE SERVICE ARTICLES OFF FLOOR. REMOVE CLEAN KNIVES FROM BEHIND 3-COMP SINK, SANITIZE AND STORE IN SANITARY MANNER.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE MISSING FILTER IN VENTILATION HOOD.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF FRYERS, STOVE, OVEN, GRILL, SINKS, VENTILATION HOOD, PREP TABLES, SHELVES, COOLERS, FREEZER, HOLDING UNITS, MICROWAVE, BULK CONTAINERS
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. ELEVATE ALL STOCK OFF FLOOR. FLOORS NEED CLEANING UNDER ALL COOKING EQUIPMENT, SINKS, BBQ PIT, SHELVES, HOLDING UNITS, COOLERS, FREEZERS, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.
The walls and ceilings shall be in good repair and easily cleaned. REPLACE MISSING, SOILED AND DAMAGED CEILING TILES IN ALL AREAS. WALLS NEED CLEANING IN PREP AND STORAGE AREAS. STORE EQUIPMENT AWAY FROM WALLS FOR EASY CLEANING AND PEST CONTROL. CLEAN ALL CEILING VENTS (DUST BUILDUP).
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. SECURE LIGHT SHIELD ABOVE REAR COOLER. CLEAN SOILED LIGHT SHIELDS IN FRONT PREP 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. REPAIR LEAKING DRAINPIPE UNDER EXPOSED AND 3-COMP SINKS.
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 UNUSED EQUIPMENT, SIGNS, BOARDS, ETC OUTSIDE IN REAR TO PREVENT PEST HARBORAGE. REMOVE UNNECESSARY ARTICLES ALONG NORTH WALL NEAR BBQ PIT.