LEOPOLD.

SEAL OPENING ON WALL IN THE STORAGE ROOM(BASEMENT).

CLEANING EQUIPMENTS MUST BE PROPERLY STORED IN A DESIGNATED AREA,ALL ITEMS STORED MUST BE PROPERLY STORED 6" OFF WALL/FLOOR FOR EASIER CLEANIN

OBSERVED APPROXIMATELY 5-6 CONTAINERS OF PORTION SIZED MUSSELS HELD INSIDE THE 2 DOOR COOLER IN KITCHEN LACKING THE REQUIRED SHELLFISH TAG.MANAGER VOLUNTARILY DISCARDED,DENATURED SAID SHELLFISH.APPROXIMATELY 4-5#'S,TOTAL DOLLAR VALUE $100.00 PER MANAGER.INSTRUCTED MANAGER "THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY AND THEREAFTER KEPT ON FILE FOR 90 DAYS".CRITICAL VIOLATION 7-38-005(B).

OBSERVED LIVE FRUIT FLIES APPROXIMATELY 15 ON THE PREMISES.FOUND IN VARIOUS AREAS KITCHEN,BASEMENT DRY SHELVING AREAS,DIRTY LINEN STORAGE AREA.INSTRUCTED MANAGER TO DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS,ENSURE ADEQUATE COVER FOR DIRTY OPEN LINEN BAGS,MAINTAIN FLOORS DRY IN THE BASEMENT AREAS TO CONTROL PEST PROBLEM,ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY.SERIOUS VIOLATION 7-38-020.

BULK STORAGE CONTAINERS UNDER KITCHEN TABLE NOT LABELED.INSTRUCTED MANAGER TO LABEL ALL CONTAINERS.

DRY STORAGE SHELVINGS IN BASEMENT,BAR GUNS AND HOUSINGS ATTACHED(BAR AREA),CUTTING BOARDS(KITCHEN AREA),FAN COVERS IN WALK-IN-COOLER,INTERIOR BASINS AND AROUND FAUCET OF 3 COMP SINK(BAR AREA)REQUIRES A DETAIL CLEANING.

RAW WOODEN SURFACES ALONG CEILINGS WERE NOTED MUST BE SEALED USING A NON-TOXIC FINISH AND SEAL OPENING ON WALL IN THE STORAGE ROOM(BASEMENT).

CLEANING EQUIPMENTS MUST BE PROPERLY STORED IN A DESIGNATED AREA,ALL ITEMS STORED MUST BE PROPERLY STORED 6" OFF WALL/FLOOR FOR EASIER CLEANING.

FOOD HANDLERS NOT WEARING HAIR RESTRAINTS.INSTRUCTED MANAGERS THAT ALL FOOD HANDLERS MUST HAVE PROPER HAIR RESTRAINTS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN INTERIOR CABINET OF COOKING FRYER

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOOR UNDER COOKING EQUIPMENT, AND BASEMENT AREA

The walls and ceilings shall be in good repair and easily cleaned. MUST REMOVE CHIPPING PAINT AND REPAINT WALL IN REAR KITCHEN AREA

MUST STORE EMPLOYEES BELONGS ONE DESIGNATED AREA, NICE AND NEATLY

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 BETTER ORGANIZE STORAGE IN BASEMENT AREA, CLEAN AND BETTER MAINTAIN, PROVIDE SHELVING TO BETTER ORGANIZE WANTED ITEMS ELIMINATE SMELLY ODORS IN BASEMENT AREA

All food should be properly protected from contamination during storage, preparation, display, service, and transportation.FOUND NO SNEEZEGUARD PROTECTION AT SERVICE FOOD PREP LINE-SAID AREA MUST BE PROTECTED AGAINST PUBLIC CONTAMINATION AT ALL TIMES.

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.THE 3 COMP SINK IN KITCHEN MUST BE LARGE ENOUGH TO SUBMERGE THE LARGEST PIECE OF EQUIPMENT/UTENSILS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.ALL RAW WOODEN SURFACES MUST BE SEALED USING A NON-TOXIC FINISH.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOOR IN WALK-IN-COOLER IS NOT SMOOTH,EASILY CLEANABLE,INSTALL MISSING 4" COVING IN REAR DINING AREA.

The walls and ceilings shall be in good repair and easily cleaned.WALLS/CEILINGS IN DRY STORAGE ROOM MUST BE FINISHED TO SMOOTH,EASILY CLEANABLE SURFACES AND ALL OPENINGS AROUND PLUMBING/ELECTRICAL FIXTURES IN BASEMENT MUST BE SEALED.

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.COFFEE DISPENSING EQUIPMENTS MUST HAVE BACKFLOW PREVENTION DEVICES.