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CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

OBSERVED NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED WHILE TCS FOODS ARE BEING STORED, SUCH AS PRODUCE AND COOKED MEAT(BEEF). PRIORITY FOUNDATION CITATION #7-38-012.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

PREMISES HAS NO EMPLOYEE HEALTH POLICY. INSTRUCTED MANAGER TO COMPLY WITH NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-010.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

PREMISES HAS NO CLEAN UP PROCEDURES. INSTRUCTED MANAGER TO COMPLY WITH THE NEW POLICY OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-005.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED PREP TABLES, STEAM TABLE, COUNTER TOPS AND COOKING EQUIPMENT COVERED WITH DUST, RAT DROPPINGS AND DEBRIS. INSTRUCTED TO CLEAN AND SANITIZE.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED OVER 400 RAT DROPPINGS SCATTERED THROUGHOUT THE DINING AREA, THE KITCHEN, STORAGE AND DISHWASHING AREAS AND THE BAR. ALSO NOTED OVER 300 RAT DROPPINGS SCATTERED ON BASEMENT FLOOR UNDER AND AROUND EQUIPMENT. PRIORITY VIOLATION #7-38-020(A)

INSECTS, RODENTS, & ANIMALS NOT PRESENT

NO PEST CONTROL LOG BOOK ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-020(C).

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST DETAIL CLEAN/SANITIZE THE FOLLOWING: ALL FOOD CONTACT SURFACES, COUNTER TOPS,SHELVES,RACKS ALL COOKING EQUIPMENT,POTS AND PANS,WASHBOWLS,EXPOSED SINKS,DINING TABLES,CHAIRS TO REMOVE ENCRUSTED FOOD DEBRIS,URINE STAINS AND RAT DROPPINGS OF ALL AFF...

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE

NO HOT RUNNING WATER ON PREMISES FOR PROPER HAND WASHING, AND FOR ADEQUATELY WASHING, RINSING,SANITIZING OF EQUIPMENT AND FLOORS. PRIORITY VIOLATION 7-38-030(C).

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED CLUTTER THROUGH OUT PREMISES ALONG WITH RAT DROPPINGS IN THE PREP AND DISH WASHING AREAS AND IN THE BASEMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST PROVIDED MORE ADEQUATE LIGHTING IN FOOD PREP AND DISHWASHING AREAS AND LIGHT SHIELDS WITH END CAPS WHERE NECESSARY.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

MUST PROVIDE PROOF OF FOOD HANDLER TRAINING.

ALLERGEN TRAINING AS REQUIRED

PREMISES HAS NO ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 100LBS OF COOKED RICE,COOKED PORK, COOKED BANANA, AND COOKED CHICKEN IN THE PREP AREA RANGING BETWEEN 125-97 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 140...

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

NO HOT RUNNING WATER ON SITE. MUST REPAIR HOT WATER HEATER AND PROVIDE HOT RUNNING WATER AT ALL SINKS. CRITICAL CITATION ISSUED 7-38-030

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

NOTED SEWAGE WATER BACKED UP IN THE BASEMENT STORAGE AREA. MUST MAKE ALL NECESSARY REPAIRS TO REMOVE SEWAGE WATER BACK UP. ALSO NOTED GREASY WASTE WATER BACKING UP AT THE THREE COMPARTMENT SINK. NOTED WASTE WATER BACKING UP INTO THE MIDDLE COMPARM...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NO SOAP AND SANITARY HAND DRYING DEVICES PROVIDED AT THE HAND SINK IN THE PREP AREA WHILE FOOD WAS BEING HANDLED. MUST PROVIDE AT ALL TIMES. CRITICAL CITATION ISSUED 7-38-030

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 35 LIVE LARGE AND SMALL FLIES IN THE BAR AREA,DINING ROOM,BASEMENT,REAR STORAGE AREA,PREP AREA AND IN THE DISHWASHING AREA. MUST REMOVE EVIDENCE OF INSECTS, SANITIZE AFFECTED AREAS AND HAVE THE...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST LABEL ALL BULK FOOD ITEM CONTAINERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

MUST WASH,RINSE AND SANITIZE ALL SOILED MULTI-USE UTENSILS SUCH AS FOOD STORAGE PANS, FOOD STORAGE BINS, SERVING UTENSILS, POTS AND PANS. MUST ALSO DISCARD ALL CRACKED OR BROKEN FOOD STORAGE CONTAINERS AND THEIR LIDS. MUST STORE ALL FOOD IN FOOD GRA...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN THE FOLLOWING: ALL SINKS, PREP TABLES(LOWER SHELF AND PREP SURFACE, FRYERS,OVEN,BURNERS,STEAM TABLES,REFRIGERATION UNITS,SHELVING RACKS,PLUMBING FIXTURES, AND TOILETS. MUST REMOVE ALL EXCESSIVE FOOD DEBRIS,GREASE,DIRT AND GRIME. ...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST DETAIL CLEAN THE FLOORS IN PREP AREAS, UNDER SINKS, UNDER THE COOKING EQUIPMENT, BEHIND THE BAR AND IN THE WASHROOMS. MUST ALSO SANITIZE FLOORS IN THE BASEMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

REPAIR BROKEN WALL TILE IN THE REAR STORAGE AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST REPLACE ALL MISSING OR BROKEN LIGHT SHIELDS AND END CAPS IN THE PREP, DISHWASHING AND REAR STORAGE AREA AS NEEDED.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR HEAVY LEAKS AT BOTH THREE COMPERTMENT SINK FAUCETS AND AT THE SPRAYER. DETAIL CLEAN THE VENT COVERS IN THE WASHROOMS. MUST REMOVE ALL FOUL SEWAGE ODORS FROM THE BASEMENT.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST DETAIL CLEAN THE LOWER COMPARTMENT DEEP FRYER, HANDLE OF THE REACH-IN COOLER DOOR UNDER THE COLD HOLDING UNIT TO REMOVE STICKY DEBRIS BUILDUP, FOOD STORAGE RACKS INSIDE OF THE WALK-IN COOLER, AND THE SIDES OF THE COOKING EQUIPMENT TO REMOVE FOOD...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

THE DOOR KNOB ON THE MEN'S BATHROOM DOOR HAS BEEN REMOVED. INSTRUCTED TO REPLACE MISSING DOOR KNOB AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

OBSERVED SLOW DRAINING HAND SINK IN THE PREP AREA. INSTRUCTED TO CONTACT A PLUMBER TO PROVIDE ADEQUATE DRAINAGE AND MAINTAIN.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES: FOUND 2 LARGE PANS OF PORK AT 53.7F AND 2 LARGE PANS OF CHICKEN AT 54.0F INSIDE OF THE WALK-IN COOLER. FOUND A CONTAINER OF FRIED RICE OUT ON THE PREP TABLE AT 122.8F. FOUND EMPANADAS, MEA...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NO PAPER TOWELS AT THE EXPOSED HAND SINK IN THE MAIN PREP AREA. ALL EXPOSED HAND SINKS MUST CONTAIN SOAP AND PAPER TOWELS WITH HOT & COLD RUNNING WATER UNDER CITY PRESSURE AT ALL TIMES. EMPLOYEE PROVIDED PAPER TOWELS UPON REQUEST. CRITICAL VIOLATION ...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OUTSIDE GARBAGE AREA NOT MAINTAINED: OBSERVED GREASE ACCUMULATION ON THE EXTERIOR SURFACE, SIDES, AND GROUND SURFACE BELOW THE GREASE RECEPTACLE OUTSIDE IN THE ALLEY. THE GREASE RECEPTACLE MUST BE DETAIL CLEANED AND SANITIZED TO REMOVE ALL GREASE BUI...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ONSITE WHILE SERVING POTENTIALLY HAZARDOUS FOOD I.E. EMPANADAS, PORK, CHICKEN, BEEF, RICE, ETC. AT LEAST ONE PERSON ON DUTY IS CERTIFIED DURING ALL TIMES POTENTIALLY HAZARDOUS FOOD IS PREPARED, HANDLED, AND S...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

THE DOOR KNOB ON THE MEN'S BATHROOM DOOR HAS BEEN REMOVED. INSTRUCTED TO REPLACE MISSING DOOR KNOB AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN THE LOWER COMPARTMENT DEEP FRYER, HANDLE OF THE REACH-IN COOLER DOOR UNDER THE COLD HOLDING UNIT TO REMOVE STICKY DEBRIS BUILDUP, FOOD STORAGE RACKS INSIDE OF THE WALK-IN COOLER, AND THE SIDES OF THE COOKING EQUIPMENT TO REMOVE FOOD...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

OBSERVED SLOW DRAINING HAND SINK IN THE PREP AREA. INSTRUCTED TO CONTACT A PLUMBER TO PROVIDE ADEQUATE DRAINAGE AND MAINTAIN.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER: FOUND 6 CONTAINERS OF MEAT EMPANADAS AT 52.3F-58.2F, 4 CONTAINERS OF RAW CHICKEN, 4 CONTAINERS OF COOKED CHICKEN AT 55.0-58.5F, 2 CONTAINERS OF SHREDDED CHICKE...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

IMPROPER DISHWASHING, NO SANITZING SOLUTION USED AT 3-COMPARTMENT SINK: OBSERVED EMPLOYEE WASHING AND RINSING FOOD EQUIPMENT AND FOOD CONTAINERS AND THEN PLACING THEM DIRECTLY IN THE DRYING RACK. INSTRUCTED TO WASH ALL DISHES, UTENSILS, ETC. IN THE 3...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REMOVE ALL THE DIRTY DISHES FROM UNDER THE STEAM TABLE AND MAINTAIN CLEAN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

THE DOOR KNOB ON THE MEN'S BATHROOM DOOR HAS BEEN REMOVED. INSTRUCTED TO REPLACE MISSING DOOR KNOB AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN THE LOWER COMPARTMENT DEEP FRYER, HANDLE OF THE REACH-IN COOLER DOOR UNDER THE COLD HOLDING UNIT TO REMOVE STICKY DEBRIS BUILDUP, FOOD STORAGE RACKS INSIDE OF THE WALK-IN COOLER, AND THE SIDES OF THE COOKING EQUIPMENT TO REMOVE FOOD...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

OBSERVED SLOW DRAINING HAND SINK IN THE PREP AREA. INSTRUCTED TO CONTACT A PLUMBER TO PROVIDE ADEQUATE DRAINAGE AND MAINTAIN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED EMPLOYEES PREPARING FOOD IN THE PREP AREA WITH NO HAIR RESTRAIN. ALL EMPLOYEES PREPARING/HANDLING FOOD IN THE PREP AREA MUST WEAR A PROPER HAIR RESTRAINT TO CONFINE HAIR AT ALL TIMES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

BROKEN HANDLE ON THE DOOR OF THE WALK-IN COOLER,REPLACE. DOOR LINER INSIDE THE WALK-IN COOLER IS BROKEN,NEED TO REPAIR/REPLACE SAID DOOR.INTERIOR LID FROM CHEST FREEZER IS BROKEN,INSTRUCTED TO REPLACE. CARDBOARDS INSIDE THE REACH-IN COOLER AND ALUMIN...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,SHELVES IN PREP AND REAR AREA WITH GRIME ON THEM NEED TO CLEAN AND MAINTAIN. NEED TO REMOVE EXCESS ICE BUILD-UP INSIDE THE REACH-IN FREEZERS.CLEAN SPILLAGE INSIDE THE COOLERS INCLUDED WALK-IN COOLER ENCRUSTE...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

BROKEN FLOOR TILES IN FRONT OF THE EXPOSED HAND SINK IN PREP AREA. DETAIL CLEANING ALL FLOORS,CORNERS AND BASEBOARD WALLS TROUGHOUT THE PREMISES INCLUDED WALK-IN COOLER. KEEP FLOOR DRY UNDER THE TREE COMPARTMENT SINK IN PREP AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

HOLES ON WALL UNDER EXPOSED HAND SINK IN PREP AREA,UNDER THREE COMPARTMENT SINK AND MISSING WALL TILES ON WALL BY THE ENTRANCE KITCKEN/STORAGE AREA(WEST SIDE).SEALHOLES AND REPLACE MISSING WALL TILES. WALL THROUGHOUT THE PREP AND STORAGE AREA WITH HE...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NO SOAP PROVIDED AT EXPOSED HAND SINK AT FRONT BAR AREA.NO PAPER TOWELS PROVIDED AT EXPOSED HAND SINK AT PREP AREA.SOAP AND PAPER TOWELS MUS BE PROVIDED ON EACH EXPOSED SINK FOR PROPER HAND WASHING. UPON MY REQUEST SOAP AND PAPER TOWELS PROVIDED AT ...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OUTSIDE AREA BY THE REAR DOOR WITH A LOT OF ITEMS ON CEMENT FLOOR FROM EMPTY CONTAINERS TO FULL CONTAINERS WITH OIL,CARDBOARDS ETC. EMPTY PROPANE TANKS,SPILLAGE ON FLOOR ETC.HARBORAGE FOR RODENTS. WASTE OIL CONTAINER WITH EXCESS GREASE ON TOP AT ED...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

BROKEN HANDLE ON THE DOOR OF THE WALK-IN COOLER,REPLACE. DOOR LINER INSIDE THE WALK-IN COOLER IS BROKEN,NEED TO REPAIR/REPLACE SAID DOOR.INTERIOR LID FROM CHEST FREEZER IS BROKEN,INSTRUCTED TO REPLACE. CARDBOARDS INSIDE THE REACH-IN COOLER AND ALUMIN...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,SHELVES IN PREP AND REAR AREA WITH GRIME ON THEM NEED TO CLEAN AND MAINTAIN. NEED TO REMOVE EXCESS ICE BUILD-UP INSIDE THE REACH-IN FREEZERS.CLEAN SPILLAGE INSIDE THE COOLERS INCLUDED WALK-IN COOLER ENCRUSTE...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

BROKEN FLOOR TILES IN FRONT OF THE EXPOSED HAND SINK IN PREP AREA. DETAIL CLEANING ALL FLOORS,CORNERS AND BASEBOARD WALLS TROUGHOUT THE PREMISES INCLUDED WALK-IN COOLER. KEEP FLOOR DRY UNDER THE TREE COMPARTMENT SINK IN PREP AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

HOLES ON WALL UNDER EXPOSED HAND SINK IN PREP AREA,UNDER THREE COMPARTMENT SINK AND MISSING WALL TILES ON WALL BY THE ENTRANCE KITCKEN/STORAGE AREA(WEST SIDE).SEALHOLES AND REPLACE MISSING WALL TILES. WALL THROUGHOUT THE PREP AND STORAGE AREA WITH HE...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

THE FOLLOWING SINKS ARE NOT PROPERLY INSTALLED:EXPOSED THE SAID SINK HAND SINK AT FRONT PREP BAR AND THREE COMPARTMENT AT FRONT BAR ARE NOT FIRM TO WALLS.TO OBTAIN HOT WATER AT THREE COMPARTMENT SINK AT FRONT BAR NEED TO PUSH FORWARD THE SINK. MUST R...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NECK FAUCET AT THREE COMPATMENT SINK IN THE KITCHEN IS LEAKING,INSTRUCTED TO REPAIR

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND DISPLAY PREP COOLER BY THE PREP TABLE WITH AIR TEMP OF 57.1F. WALK-IN COOLER AT TEMP OF 49.7 TO 60F.BOTH OF BUSINESS THERMOMETERS(INSIDE AND OUTSIDE THE UNITS AT 60F). POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNITS: COOKED FOOD(PORK,BL...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

ALSO FOUND 105 POUND OF RAW PORK INSIDE THE FIRST COMPARTMENT SINK BY THE EXPOSED SINK AT TEMP OF 57.4F TO 58.9F. MANAGER AND EMPLOYEE STATED FOOD WAS LEFT INSIDE THE COMPARTMENT SINCE YESTERDAY IN WATER TO DEFROST. FOUND POTENTIALLY HAZARDOUS FOOD ...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

MEN'S WASHROOM IN BASEMENT AREA NOT MAINTAINED.FOUND WASH BOWL WITH ONLY COLD RUNNING WATER,NO WATER PROVIDED AT OTHER HANDLE. NO HOT RUNNING WATER PROVIDED AT SAID SINK AND NO PAPER TOWELS. OWNER STATED HOT WATER LINE WAS CUT OFF. TAGGED WASHROOM.IN...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PRVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 5-19-15,REPORT#1453964 #34-FLOORS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST CLEAN UNDER AND AROUND ALL EQUIPMENT TO REMOVE ALL BUILD UP. #35- WALLS IN NEED OF DETAIL CLEANING TO REM...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

THE FOLLOWING SINKS ARE NOT PROPERLY INSTALLED:EXPOSED HAND SINK IN PREP AREA,EXPOSED THE SAID SINK HAND SINK AT FRONT PREP BAR AND THREE COMPARTMENT AT FRONT BAR ARE NOT FIRM TO WALLS.TO OBTAIN HOT WATER AT THREE COMPARTMENT SINK AT FRONT BAR NEED ...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

HANGED PLASTIC CURTAINS BETWEEN THE PREP AREA AND STORAGE AREA EXTREMELY DIRTY WITH FOOD SPLATTERED ON THEM, MUST CLEAN AND MAINTAIN

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NECK FAUCET AT THREE COMPATMENT SINK IN THE KITCHEN IS LEAKING,INSTRUCTED TO REPAIR

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST CLEAN UNDER AND AROUND ALL EQUIPMENT TO REMOVE ALL BUILD UP.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALLS IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE AND FOOD SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

TOILET ROOMS IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

VENTILATION UNIT ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP OF GREASE DUST. MUST CLEAN AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

ALL REACH IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

NO ONE ON SITE WITH FOOD HANDLER CERTIFICATES. LEFT INSTRUCTIONS WITH MANAGER HOW TO OBTAIN FOOD HANDLER CERTIFICATES FOR HIS EMPLOYEES.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND POTENTIALLY HAZARDOUS COOKED FOODS IN WALK IN COOLER AT IMPROPER TEMPERATURE. COOKED PORK 75 LBS $175.00 57.4 DEGREES ROASTED PORK 13 LBS 56.2 DEGREES STORED IN WALK IN COOLER AT IMPROPER TEMPERATURE. INSTRUCTED MANAGER TO PROPERLY COOL COOKED ...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

FOUND NO HANDSOAP AT HANDSINK IN PREP AREA TO PROPERLY WASH HANDS, FOUND NO SOAP IN EMPLOYEE/CUSTOMER WASHROOM TO PROPERLY WASH HANDS, MANAGER FILLED SOAP DISPENSORS. CRITICAL VIOLATION 7-38-030

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OUTSIDE GREASE CONTAINER NOT MAINTAINED. TOP ENCRUSTED WITH GREASE. MUST CLEAN AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-020

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST CLEAN UNDER AND AROUND ALL EQUIPMENT TO REMOVE ALL BUILD UP.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALLS IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE AND FOOD SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

TOILET ROOMS IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

VENTILATION UNIT ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP OF GREASE DUST. MUST CLEAN AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

ALL REACH IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

NO ONE ON SITE WITH FOOD HANDLER CERTIFICATES. LEFT INSTRUCTIONS WITH MANAGER HOW TO OBTAIN FOOD HANDLER CERTIFICATES FOR HIS EMPLOYEES.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

EXPOSED HAND SINK NOT ACCESSIBLE OBSERVED FOUR STAINLESS STEEL LIDS INSIDE EXPOSED SINK. INSTRUCTED MANAGER TO REMOVE ALL LIDS FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

OBSERVED UNCOVERED RAW CHICKEN STORED ABOVE UNCOVERED COOKED POTATOES IN REACH-IN COOLER. INSTRUCTED MANAGER TO PROPERLY COVER ALL FOOD AND STORE READY TO EAT FOOD ABOVE RAW FOOD IN COOLERS TO PREVENT CONTAMINATION. SERIOUS VIOLATION 7-38-005A CITATI...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

LABEL ALL PREPARED FOOD IN COOLERS AND FREEZERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

INVERT ALL SINGLE SERVICE AND MULTI-USE UTENSILS AND EQUIPMENT IN PREP AND BASEMENT STORAGE AREAS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REMOVE GROCERY BAGS AND PROPERLY STORE FOOD IN FOOD STORAGE BAGS OR CONTAINERS IN COOLERS AND FREEZERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN INTERIOR AND EXTERIOR OF ALL SINKS, COOKING EQUIPMENT, PREP TABLES

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN BASEMENT, PREP AND STORAGE AREAS. REPLACE DAMAGED FLOOR TILES AND GROUT LOOSE FLOOR TILES IN PREP AND STORAGE AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN CEILING VENTS IN WASHROOMS. REPLACE MISSING AND DAMAGED WALL TILES IN REAR STORAGE AREA. REPLACE DAMAGED LIGHT SWITCH COVER IN WOMEN WASHROOM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

REPLACE MISSING THERMOMETER IN SOUTH REACH-IN COOLER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

REMOVE ALL UNUSED EQUIPMENT AND ARTICLES IN BASEMENT TO PREVENT PEST HARBORAGE. REMOVE STANDING WATER IN MOP PAIL AND STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER AND REAR STORAGE AREAS

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

IMPROPER TEMPERATURE OF COOKED CHICKEN 90.5F, POTATO BALLS WITH BEEF 90.8F, SAUSAGE 91.6F, PORK 96.3F, EMPANADAS WITH BEEF AND CHICKEN 102.6F STORED UNDER HEAT LAMP. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 20LBS AND $70 OF COOKED FOOD. ALL HOT FO...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REPAIR LEAKING CONDENSATION FAN IN WALK-IN COOLER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, SINKS, AND HOLDING UNITS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND BASEMENT AREAS(FOOD DEBRIS, GREASE BUILDUP, DEAD ROACHES).

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

PROVIDE LIGHT SHIELD IN BASEMENT UTENSIL STORAGE AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

REMOVE ALL UNUSED EQUIPMENT AND ARTICLES IN BASEMENT.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1146462 ON 7-11-13. 30- FOODS INSIDE COOLERS NOT LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOOD NOT IN ORIGINAL CONTAINER. 35-CEILING IN REAR NOT MAINTAINED. INSTRUCTED TO REPAIR AND RESEA...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

LABEL AND DATE ALL PREPARED FOOD IN WALK-IN AND REACH-IN COOLERS. LABEL ALL BULK CONTAINERS IN PREP AND STORAGE AREAS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN INTERIOR AND EXTERRIOR OF ALL COOKING EQUIPMENT, COOLERS, FREEZERS, SINKS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

REPAIR WALL UNDER EXPOSED SINK.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REPLACE LIGHT BULBS IN FRONT PREP AND DISH WASHING AREA. PROVIDE ADEQUATE LIGHTING IN REAR PREP AREA. PROVIDE LIGHT SHIELDS IN BASEMENT UTENSIL STORAGE AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THERMOMETER IN REGRIGERATOR.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

REMOVE ALL UNUSED EQUIPMENT AND ARTICLES IN BASEMENT TO PREVENT PEST HARBORAGE. ORGANIZE WALK-IN COOLER.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

Foods inside coolers not labeled or dated. Instructed to label and date all foods not in original container.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Freezer chest lid in basement not maintained. Instructed to replace damaged.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

Cooking equipment, prep table, counter, coolers, sinks not cleaned. Instructed to detail clean and sanitize daily.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

Floor in prep area, under and behind equipment not cleaned or maintained. Instructed to detail clean daily and replace missing floor

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Ceiling in rear not maintained. Instructed to repair and reseal wall.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Light bulb in rear prep area not shielded. Instructed to shield bulb or install shatter proof bulb.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Thermometer not provided inside prep coolers. Instructed to provide thermometer visible inside cooler.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

Facilities not maintaining proper temperature found warmer in front display area at 133.4 F and reach-in prep cooler in prep area at 55.2 F while storing potentially hazardous foods in both. Instructed that cooler must maintain 40 F or below and warm...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

Potentially hazarodous foods does not meet temperature requirement during storage, preparation, display or service. Found cooked ready to eat foods in warmer at improper temperature. Found 1 lb of Cooked Sausage at 133.0 F, 1 lb Stuffed Potatoes at 1...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

Foods inside coolers not labeled or dated. Instructed to label and date all foods not in original container.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Freezer chest lid in basement not maintained. Instructed to replace damaged.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

Cooking equipment, prep table, counter, coolers, sinks not cleaned. Instructed to detail clean and sanitize daily.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

Floor in prep area, under and behind equipment not cleaned or maintained. Instructed to detail clean daily and replace missing floor tile.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Ceiling in rear not maintained. Instructed to repair and reseal wall.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Light bulb in rear prep area not shielded. Instructed to shield bulb or install shatter proof bulb.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Thermometer not provided inside prep coolers. Instructed to provide thermometer visible inside cooler.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (PORK 166.9f HOT HOLDING,BEEF 169.0F,SANDWICHES ETC.) ARE BEING PREPARED AND SERVED TO CUSTOMERS DURING THIS INSPECTION. MANAGEMENT...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Clean multi-use utensils and kitchen equipments stored on shelvings must be properly stored,inverted to prevent contamination before use.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

Detail Clean and degrease the sides of cooking equipment and surfaces.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

Floors along walls and in all corners in need for further cleaning including basement storage areas.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

Must remove pieces of unused kitchen equipments stored on floors in basement,properly store cleaning equipments in a designated area.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

Food handlers must have hair restraints when working around open food.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Ice scoops must be stored in clean dry place,Wiping cloths must be stored in sanitizing solution.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

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.OBSERVED WASTE WATER LEAKING FROM THE TOP, BOTTOM AND SIDES OF T...

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. OBSERVED OVER 150 RODENT MICE DROPPINGS THROUGHOUT THE FOOD ESTABLISHMENT ,LIVE INFANT,ADULT ...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK/PINK MOLD GROWTH ON INTERIOR SURFACES OF TH...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.OBSERVED STAINED CUTTING BOARDS IN THE PREP AREAS. MUST REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN ALL COOKING EQUIPMENT IN THE PREP AREAS, INTERIOR OF ALL PREP COOLERS, WIRE STORAGE RACKS, SINKS AND TOIL...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.REMOVE STANDING WATER FROM THE BASEMENT AREA. DETAIL CLEAN FLOORS,FLOOR DRAINS THROUGHOUT THE PREMISES. DETAIL CLEAN FLOOR OF PREP AREAS THRO...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. OBSERVED SPLASHED FOOD DEBRIS ON THE CEILING AND WALLS OF THE KITCHEN AREA. OBSERVED EXCESSIVE AMOUNT OF DUSTS ON THE FILTERS OF THE HOOD AREA. MUST REPAIR THE HOLES AND OPENINGS IN...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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 UNNECESSARY ARTICLES,UNUSED KITCHEN EQUIPMEN...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

BROKEN HANDLES TO REACH-IN AND WALK-IN COOLERS, VIOLATION STILL REMAINING

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

VIOLATION STILL PENDING

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK, VIOLATION STILL REMAINING

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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. OB...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE CRACKED GLASS AT FRONT DISPLAY CASE, PITTED CUTTING BOARD KITCHEN AREA, AND BROKEN HANDLES TO REACH-IN A...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN ALL COOKING EQUIPMENT, INTERIOR CABINETS OF FRYERS, AND TOPS AND SIDE OF COOKING EQUIPMENT

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, FIRST FLOOR AND BASEMENT AREAS

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN AND REPAIR WALL/CEILING REAR KITCHEN AREA

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVUIOS SERIOUS VIOLATION NOT CORRECTED, DATED: 6/16/2011, FOR VIOLATION #18, OBSE...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

SEE VIOLATION #14

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

SEE VIOLATION #14

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

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 SEWER WASTE WATER IN BASEMENT AREA, INCLUDING BEVER...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED COLD AND HOT FOODS BEING TRANSPORTED IN A VAN THATS NOT HEATED, AND OR COLD, WITH NO COLD OR HOT BOXES TO PROPERLY...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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. OB...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE AREA HAS OVERFLOWING GARBAGE CONTAINERS, LIDS ARE NOT COMPLETELY SEALED, TRASH ALL OVER GROUND A...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. OBSERVED APPROX. 100 POUNDS 0F COOKED POLK AND GROUND BEEF STORED IN WALK-IN COOLER, COOKED THE DAY BEFORE, AT IMPROPER TEMPERATURE, READING 55-60'F, ALL PRODUCT DUMP AND DENATURE AT A...

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE

Hand washing of all tableware and drinking utensils shall be accomplished by the use of warm water at a temperature of 110F to 120F containing an adequate amount of detergent effective to remove grease and solids. OBSERVED EMPLOYEES WASHING DISHES...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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. OB...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

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 MINORS NOT CORRECTED, DATED 1/22/2010, REPORT #58267, FOR VIOLATIONS 32, 35,...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REMOVE LARGE POT AND PANS THATS NOT ABLE TO EMERGE IN THREE COMPARTMENT SINK PROPERLY

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN/REPAIR FLOORS THROUGH-OUT 1ST AND BASEMENT AREAS, UNDER AND BEHIND EQUIPMENT

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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 EXTERIOR OF REAR OUTSIDE BACK AREA, RE...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPAIR/REPLACE RUSTY SHELVING INSIDE THE WALK-IN-COOLER,WORN-OUT CUTTING BOARDS NEED REPLACING IN FOOD PREP.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned.WALLS/CEILINGS IN THROUGHOUT BACK LEADING TO WALK-IN-COOLER NOT SMOOTH,EASILY CLEANABLE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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.CLEAN,ORGANIZE BASEMENT,REMOVE ALL CLUTTER.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

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.F...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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.FOUND ...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPAIR/REPLACE RUSTY SHELVING INSIDE THE WALK-IN-COOLER,WORN-OUT CUTTING BOARDS NEED REPLACING IN FOOD PREP.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.INTERIOR/EXTERIOR OF COOLERS,TOPS/BOTTOMS OF FOOD PREP TABLES,DRY STORAGE SHELVING,INTERIOR OF BASINS OF SINKS,CABINETS,...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOORS BEHIND-UNDER-AROUND HEAVY EQUIPMENTS THROUGHOUT INCLUDING BASEMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned.WALLS/CEILINGS IN THROUGHOUT BACK LEADING TO WALK-IN-COOLER NOT SMOOTH,EASILY CLEANABLE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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.FOUND NO METAL STEM THERMOMETER FOR MONITORING FOOD TEMPE...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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.CLEAN,ORGANIZE BASEMENT,REMOVE ALL CLUTTER.