KITH & KIN.

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 APPROXIMATELY 75 TO 100 MICE DROPPINGS UNDER FRONT BAR ALONG BASEBOARDS, UNDER AND AROUND BAR COOLER AND STORAGE SHELVING BEHIND BAR INSIDE BAR CLOSET. INSTRUCTED TO HAVE PEST CONTROL CO. SERVICE ESTABLISHMENT FOR MICE. MUST SEAL ANY OPENINGS OR HOLES FOUND THROUGHOUT BAR. REMOVE ALL ITEMS STORED ON FLOOR, CLEAN AND SANITIZE ALL EFFECTED AREAS.

All food not stored in the original container shall be stored in properly labeled containers. READY TO EAT NUTS MUST BE LABELED.

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. EXPOSED TABLEWARES IN DINING ROOM MUST BE COVERED/WRAPPED/PROTECTED.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR ICE MACHINE MUST CLEAN AND SANITIZE.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR UNDER COOKS LINE EQUIPMENT, BEHIND ICE MACHINE, THROUGHOUT KITCHEN AND SERVER COFFEE STATION WITH EXCESSIVE GREASE, FOOD DEBRIS AND DIRT. MUST CLEAN AND MAINTAIN. FLOOR BEHIND REAR BAR AND DINING ROOM CLOSET WITH DIRT AND DEBRIS. MUST CLEAN AND ELEVATE ALL STORED ITEMS 6" OR ABOVE. MUST NOT USE MILK CRATES AS SHELVING BEHIND BAR. FLOORS UNDER SHELVING MUST BE ACCESSIBLE FOR CLEANING. FLOOR THROUGHOUT WINE STORAGE WITH DEBRIS. MUST CLEAN. LIQUID SPILLAGE ON FLOOR INSIDE BASEMENT LIQUOR WALK-IN COOLER. MUST CLEAN. FLOOR IN BASEMENT AT DISH AREA WITH CHIPPING CEMENT. MUST REPAIR AND MAKE SMOOTH AND CLEANABLE.

The walls and ceilings shall be in good repair and easily cleaned. WATER DAMAGED CEILING TILES THROUGHOUT LADIES WASHROOM. MUST REPLACE. CRACKED AND DAMAGED WALL CAULKING AT KITCHEN ONE COMPARTMENT SINK. MUST REPLACE.

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. BOTH HOT WATER HANDLES IN LADIES WASHROOM DO NOT TURN OFF/STRIPPED NOZZLES. MUST REPAIR. THE FOLLOWING SINKS FOUND EXTREMELY DIRTY AND WITH FOOD DEBRIS: FRONT AND REAR BAR THREE COMPARTMENT, FRONT AND REAR BAR EXPOSED HAND WASHING, BASEMENT EXPOSED HAND WASHING. MUST CLEAN ALL AND MAINTAIN. LEAK UNDER KITCHEN ONE COMPARTMENT SINK ONTO FLOOR. MUST REPAIR. BROKEN SPRAY ARM AT DISH MACHINE. MUST REPAIR/REPLACE.

Soiled and clean linens, coats, and aprons shall be properly stored. CLEAN LINENS MUST NOT BE STORED ON FLOOR IN WINE STORAGE ROOM.

All employees shall be required to use effective hair restraints to confine hair. ALL EMPLOYEES IN FOOD PREP AREA.

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. CHEMICAL DISH MACHINE NOT PROPERLY DISPENSING ADEQUATE CHLORINE SANITIZER WHILE DISHES WERE BEING WASHED. FOUND CONCENTRATION TO BE LESS THAN 10 PPM WITH FINAL RINSE TEMPERATURE AT 138F. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL PROPERLY DISPENSING AT 100 PPM AND SUPERVISOR NOTIFIED AT 312-746-7855 FOR INSPECTION AND TAG REMOVAL.

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM 7-23-10 #154426 NOT CORRECTED. #34-FLOORS IN THE FOLLOWING MUST CLEAN, UNDER FRONT BAR, IN DINING ROOM STORAGE CLOSET, POOLING LIQUID ON FLOOR OF BASEMENT LIQUOR COOLER. FLOOR OF BASEMENT THROUGHOUT MUST BE SMOOTH AND CLEANABLE. NO OPEN GAPS, DIPS, MISSING CEMENT OR POOLING WATER. MUST REPAIR. #35-WATER DAMAGED CEILING TILES IN LADIES WASHROOM MUST REPLACE. MUST CLEAN WALLS AND CEILING IN BASEMENT WALK-IN COOLER AND PROPERLY SEAL ALL OPEN SEAMS IN WALLS AND CEILING.

All food not stored in the original container shall be stored in properly labeled containers. ALL BULK FOOD CONTAINERS MUST BE LABELED.

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. ALL POT/PANS MUST BE STORED INVERTED. ALL EXPOSED TABLEWARES MUST BE COVERED OR WRAPPED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE FOLLOWING FOUND DIRTY WITH DEBRIS, MUST CLEAN AND MAINTAIN. BAR EXPOSED AND 4 COMPARTMENT SINK. REAR BAR 3 COMPARTMENT SINK. UNUSED DRAWER COOLERS ON COOKS LINE STORED WITH DIRTY UTENSILS AND DIRTY USED PARCHMENT PAPER. MUST CLEAN. MUST NOT USE TIN FOIL AS LINER FOR SHELVING AT DISH MACHINE AREA.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN THE FOLLOWING AREA MUST CLEAN, REMOVE DEBRIS. UNDER SERVER COFFEE STATION. FLOOR DRAIN IN BASEMENT WALK-IN COOLER DAMAGED, CRACKED, MISSING TILE WITH ACCUMULATE FOOD DEBRIS. MUST REPAIR/CLEAN. MUST NOT USE WADDED CARDBOARD OR DISHWARES TO PROP UP METAL SHELVING LEGS IN BASEMENT OR DISH MACHINE DRYING RACK.

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. BASEMENT EXPOSED HAND SINK MUST HAVE HOT AND COLD RUNNING WATER AT ALL TIMES. INSTRUCTED MUST DO ALL FOOD PREP IN 1ST FLOOR KITCHEN UNTIL SINK REPAIRED.

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE FOR ALL UNITS.

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. MUST REMOVE BBQ GRILL FROM PREMISES.