LA FARINE BAKERY.

MUST CLEAN INTERIORS AND EXTERIORS OF REFRIGERATION AND FREEZER UNITS. CLEAN ALL PREP TABLES, STORAGE RACKS, MIXERS, BAKING TRAYS AND PANS, ETC.

MUST CLEAN FLOORS THROUGHOUT KITCHEN AND BASEMENT AND MAINTAIN. CLEAN UNDER, AROUND AND BEHIND ALL EQUIPMENT INCLUDING STORAGE AREAS.

CLEAN WALLS THROUGHOUT KITCHEN AROUND AND BEHIND ALL EQUIPMENT. SOME AREAS WITH CHIPPED OR CRACKED PAINT; REMOVE AND REPAINT.

REPAIR LEAKING FROM CRACKED TOILET IN BASEMENT. LEAKS UPON FLUSHING ONLY. OWNER OF BAKERY HAS SEALED CRACKS BUT STATES IT TAKES A WHILE FOR DRYING; INSTRUCTED TO PROVIDE A FAN TO INCREASE DRYING TIME.

MUST REMOVE UNNECESSARY CLUTTER; ORGANIZE AND MAINTAIN ALL STORAGE AREAS.

OBSERVED REAR OVERHEAD GARAGE DOOR NOT SEALED AT LEFT CORNER; LIGHT SHOWING WITH AN OPENING; MUST SEAL/RODENT PROOF DOOR. ALSO TEN OR MORE FRUIT FLIES IN BASEMENT WASHROOM AROUND TOILET; MUST ELIMINATE. ONE LIVE AND SEVERAL DEAD ROACHES ON FLOOR OF BASEMENT; MUST REMOVE. ONE DEAD BABY MOUSE ON BASEMENT FLOOR; MUST REMOVE. MORE THAN FIFTY MOUSE DROPPINGS ON PALLETS IN THE MIDDLE OF THE BASEMENT STORING BAGS OF MEAL AND OTHER ITEMS; CLEAN AREA TO REMOVE DROPPINGS.

MUST CLEAN INTERIORS AND EXTERIORS OF REFRIGERATION AND FREEZER UNITS. CLEAN ALL PREP TABLES, STORAGE RACKS, MIXERS, BAKING TRAYS AND PANS, ETC.

MUST CLEAN FLOORS THROUGHOUT KITCHEN AND BASEMENT AND MAINTAIN. CLEAN UNDER, AROUND AND BEHIND ALL EQUIPMENT INCLUDING STORAGE AREAS.

CLEAN WALLS THROUGHOUT KITCHEN AROUND AND BEHIND ALL EQUIPMENT. SOME AREAS WITH CHIPPED OR CRACKED PAINT; REMOVE AND REPAINT.

REPAIR LEAKING FROM CRACKED TOILET IN BASEMENT. LEAKS UPON FLUSHING ONLY. OWNER OF BAKERY HAS SEALED CRACKS BUT STATES IT TAKES A WHILE FOR DRYING; INSTRUCTED TO PROVIDE A FAN TO INCREASE DRYING TIME.

MUST REMOVE UNNECESSARY CLUTTER; ORGANIZE AND MAINTAIN ALL STORAGE AREAS.

VIOLATION STILL PENDING

VIOLATION STILL REMAINING

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. STANDING SMELLY WASTE WATER ON FLOOR OF BASEMENT STORAGE AREA, UNSURE OF WHAT IS CAUSING THE STANDING WATER, MANAGERS SAYS ITS A PIPE LEAKING FROM CITY LINE, INSTRUCTED TO CLEAN AND REPAIR AT ONCE CRITICAL CITATION ISSUED

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 25 MICE DROPPINGS FIRST FLOOR KITCHEN, REAR GARAGE AREA, AND BASEMENT AREA, OVER HEAD GARAGE DOOR NO PROPERLY CLOSING, APPROX. 1/12 GAP OPENING AT BOTTOM OF DOOR, INSTRUCTED TO CLOSE ALL OUTER OPENING TO PREVENT RODENT, AND REMOVE ALL CLUTTER CAUSING A RODENT HARBORAGE, GARAGE AND BASEMENT AREA SERIOUS CITATION ISSUED

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAILED CLEANING CLEAN NEEDED TO, ALL SURFACES: COOKING EQUIPMENT, COOLERS, FREEZERS, SHELVES INSIDE COOLER AND FREEZERS, STORAGE CONTAINERS,COUNTER TABLE TOPS, AND ALL MIXERS

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT PREMISES, FIRST FLOOR AND BASEMENT AREAS NEEDS DETAILED CLEANING

The walls and ceilings shall be in good repair and easily cleaned. WALLS AND CEILINGS THROUGHOUT PREMISES NEEDS CLEANING/REPAIRED

EMPLOYEES CHANGING AREA IN BASEMENT NEEDS TO BE CLEAN AND BETTER ORGANIZED

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 PROVIDE A BETTER TROUGH FOR WATER TO DRAIN, TO FLOOR DRAIN IN BASEMENT 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. MUST CLEAN AND REMOVE ALL CLUTTER AND SEWER ODORS FROM PREMISES, CLEAN AND BETTER ORGANIZE ALL AREAS