LA KERMESE.

Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels.OBSERVED FRESH OYSTERS & CLAMS IN A PAN IN REACH IN COOLER WITH OUT 90 DAY SHELL FISH TAGS WITH PRODUCT.MANAGER STATES"HE DISCARDS TAGS".INSTRUCTED MANAGER THAT HE MUST KEEP SHELL FISH TAGS FOR 90 DAYS.PRODUCT WAS VOLUNTARILY DUMPED & DENATURED.APPX.12LBS.$48.

Adequate and convenient hand washing facilities shall be provided for all employees.OBSERVED NO PAPER TOWELS AT BOTH HAND SINKS IN PREP AREA & STAFF 2ND FL. TOILET ROOM WHILE FOOD IS BEING PREPARED & SERVED AT THIS TIME.MUST PROVIDE SOAP & TOWELS AT ALL TIMES AT HAND SINKS.

All food not stored in the original container shall be stored in properly labeled containers.MUST LABLE & DATE COOKED FOODS IN COOLERS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR OR REPLACE WORN CUTTING BOARDS,WORN DOOR GASKETS ON 6- DOOR COOLER & GLASS DOOR COOLER IN BAR AREA,SINK STOPPERS.MUST REMOVE RUST FROM SHELVING UNITS IN 1ST FL. WALK IN COOLER.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN MEAT SLICER,OVEN,LIGHT SHIELDS,DISH RACKS,WHEEL BASES OF EQUIPMENT,2ND FL. WALK IN COOLER FAN GUARDS & SHELVING UNITS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST GROUT FLOOR IN BAR AREA,DISH WAHING AREA & WHERE NEEDED.MUST SCRAPE & PAINT PEELING PAINT ON FLOOR IN PREP AREA & DISH WASHING AREA.MUST SEAL DEEP GROOVES IN FLOOR IN PREP AREA.

The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE MISSING & STAINED CEILING TILES THROUGHOUT,WALL TILES,DAMAGED CEILING & PEELING PAINT ON 2ND FL,WORN DOOR SWEEPS ON FRONT & SIDE DOORS.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS THROUGHOUT.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST PROVIDE END CAPS ON LIGHT SHIELD IN FOOD PREP AREAS.

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.MUST PROVIDE A SELF CLOSING DEVICE ON 2ND FL. STAFF TOILET ROOM DOOR.

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 REPLACE MISSING FILTERS AT HOOD OF COOKING EQUIPMENT.MUST REPAIR OR REPLACE LEAKY FAUCET AT 3- COMPARTMENT SINK IN PREP AREA & BAR AREA,LEAKY URINAL IN MEN'S,MISSING BACK FLOW DEVICE ON MOP SINK.

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.ALL REACH IN COOLERS.

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 ARTICLES OF CLOTHING FROM EQUIPMENT IN PREP AREA & ADJACENT STORAGE ROOM.

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. OBSERVED CERTIFIED FOOD MANAGER WASHING AND RINSING MULTI-USE UTENSILS, BUT NOT SANITIZING THEM. INADEQUATE UTENSIL SANITATION. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK WITH 100PPM CHLORINE SANITIZER. CITATION ISSUED 7-38-030 CRITICAL.

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL ALL PREP FOODS INSIDE WALK-IN COOLERS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL RUSTY BOTTOM PANEL OF GRILL AT FRONT COOKING AREA, AND RAW WOOD SHELVES UNDER FRONT SERVING COUNTER, AND RUSTY SHELVING UNITS AT REAR STORAGE AREA AND RAW WOOD SHELVES THRU-OUT 2ND FLOOR STORAGE ROOM. ALSO REPLACE BROKEN GASKETS ON MAIN KITCHEN PREP REACH IN COOLER DOORS.

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; ALL COOKING EQUIPMENT THRU-OUT MAIN KITCHEN, COOLERS, FREEZER, AND SHELVES UNDER FRONT COUNTER.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST SEAL MAIN KITCHEN FLOOR, AND CLEAN FLOORS THRU-OUT PREMISES AT CORNERS AND ALONG WALL, INCLUDING 2ND FLOOR STORAGE ROOM.

The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL ALL OPENINGS ON WALL AND CEILING THRU-OUT 2ND FLOOR STORAGE ROOM, REPLACE MISSING FILTERS UNDER ALL 5 HOODS, CLEAN HOODS AND FILTERS AND REPLACE MISSING AND DAMAGED CEILING PANEL THRU-OUT DINING AREA AND WOMEN'S WASHROOM.

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 LEAKS UNDER MAIN KITCHEN 3PART SINK PIPES, UNDER BAR AREA 3PART SINK, AND MAIN KITCHEN FAUCET.

MUST REMOVE UNNECESSARY ARTICLES THRU-OUT 2ND FLOOR STORAGE ROOM, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE.