LEVY RESTAURANTS AT UNITED CENTER.

NON-FOOD CONTACT SURFACES INCLUDING UNDERNEATH PREP TABLES AND SIDES OF FRYERS NEED DETAILED CLEANING.

CORNERS OF DRY STORAGE FLOOR NOT CLEAN, DEBRIS. CLEAN SAME AND MAINTAIN.

LIGHTSHIELD IN DISHMACHINE AREA NOT CLEAN. CLEAN SAME AND MAINTAIN.

CRACKED LIGHTSHIELD IN DISHMACHINE AREA.

KETTLE ONE BAR, CROWN ROYAL BAR, THEATER BOX, HARRIS CLUB, PENT HOUSE NORTH, AND PENT HOUSE SOUTH PANTRY, POP GUNS AND COFFEE NOZZLES NEEDS DETAIL CLEANING, REMOVE ALL BUILD-UP, THEATER BOX, AND HARRIS CLUB, MUST CLEAN BOTTLE RAILS, MAIN KITCHEN, CLEAN HOT HOLDING CABINETS AND FAN GUARDS IN WALK-IN COOLER,

KETTLE ONE KITCHEN, KETTLE ONE BAR, CLUB LEVEL PANTRY, THEATER BOX, HARRIS CLUB, PENT HOUSE NORTH, AND PENT HOUSE KITCHEN, ALL FLOORS UNDER AND BEHIND ALL EQUIPMENT NEEDS DETAIL OF CLEANING, MAIN KITCHEN HAS STANDING WATER IN CORNERS, FLOOR GROUT NEEDED AND GREASE UNDER COOKING EQUIPMENT, CLUB LEVEL PANTRY, COVING NEEDED BY MOP SINK, IN POOR REPAIR, KETTLE ONE KITCHEN, FLOOR UNDER DISH MACHINE MOLDY,

MAIN KITCHEN, WALL IN MOP SINK ROOM IN NEED OF REPAIR,

PENT HOUSE NORTH, WARE HOUSE, AND PENT HOUSE PANTRY, ALL NEEDS BACK FLOW DEVICE AT COFFEE MACHINES,

VIOLATION STILL PENDING

VIOLATION STILL PENDING

VIOLATION STILL PENDING

VIOLATION STILL PENDING

VIOLATION STILL PENDING

VIOLATION STILL PENDING

VIOLATION STILL PENDING

S322-OBSERVED EMPLOYEES MULTI-TASKING, TOUCHING GARBAGE CONTAINERS AND HANDLING FOOD WITHOUT CHANGING GLOVES OR WASHING HANDS, CRITICAL CITATION ISSUED: 7-38-010 (A)

212-AKA-GOVERNOR'S ROOM PANTRY-OBSERVED APPROX., 10 MICE DROPPING ON STORAGE RACK ON BOTTOM OF LEDGE, SERIOUS CITATION ISSUED: 7-38-020

S205, B218, S313-3 COMPARTMENT SINK NOT MAINTAINED, WATER BACKING-UP FROM MIDDLE COMPARTMENT TO OTHER 2 COMPARTMENT, MUST REPAIR AND MAINTAIN, SERIOUS CITATION ISSUED: 7-38-030

(BOCADITOS)-NO HOT WATER PROVIDED AT WOMEN'S WASHROOM ACROSS FROM BOCADTOS #104, SERIOUS CITATION ISSUED: 7-38-030

S104-PIZZA OVEN NOT IN USE, INSTRUCTED TO REMOVE, B113, B201, S205, B217, S222, S230, B302-MUST PROVIDE COVERS FOR ICE BINS AT BAR AND FOOD STATION, S114, S115-MUST PROVIDE ICE SCOOP CONTAINERS FOR ALL ICE SCOOP AT FRONT ICE BINS, S118, S119-RUBBER GASKET AT CHEST FREEZER NEED TO BE REPLACE OR RESEAL, BROKEN PLASTIC NEEDS TO BE REPLACE AT SAME UNIT (LEFT SIDE)- UNIT BETWEEN FOUR DOOR COOLER AND ICE MACHINE B103, B121-BLUE DISCHARGING HOSE AT GUN HOLDER MUST BE REROUTED ON FLOOR DRAIN TO MINIMIZE WATER ON FLOOR BOTH SIDES

S104-MUST CLEAN FOOD DEBRI UNDER FLAT GRILL, B201, S305, S313, S326-MUST CLEAN AND SANITIZE UPPER PANEL OF ICE MACHINE AND PREP REACH-IN COOLER AND FREEZER S309-MUST CLEAN OR REPLACE STAINED CUTTING BOARD S317-MUST CLEAN INTERIOR OF ICE BIN BY LEFT SIDE COUNTER AREA S322-MUST CLEAN STORAGE SHELVES BY REAR POP AREA, REMOVE DRIPPING POP SUBSTANCE, S330, S334-MUST CLEAN AND SANITIZE, REMOVE FOOD AND DEBRI ON HOT HOLDING UNIT

S101, S112, S305, S313, S317, S319, B319, S326, B333, S334-MUST DETAIL CLEAN FLOORS IN CORNERS, AND BEHIND EQUIPMENT IN REAR STORAGE AREA, S114, S115- MUST RESEAL BASEBOARD WALL BY THE MOP SINK (EAST SIDE WALL), S120-MUST REMOVE DEBRI FROM FLOOR INSIDE THE WALK-IN FREEZER S322-MUST CLEAN FLOORS BY POP STATION, POP LEAKING ONTO FLOOR

S205, B217, S222, S229-MUST CLEAN VENTILATION COVERS ATTACHED TO CEILING

S101-MUST REMOVE PERSONAL ITEMS FROM SHELVES, FRONT AND REAR AREA

S111-MUST REPAIR WATER LEAK AT DRAIN PIPE AT THREE COMPARTMENT SINK, S112-REMOVE DUST BUILD-UP ON VENTILATION COVERS AT REAR AREA, S305, S122-MECHANICAL DRAIN (MIDDLE SINK) IS LEAKING, NEEDS TO BE REPAIRED, S334-MUST SEAL/REPAINT RUSTY GREASE TRAP UNDER THREE SINK, S334-MUST REPAIR LEAKING FAUCETS AT 3 COMPARTMENT SINK

B113, S302, S316, S319, S-322, S333-MUST REMOVE UNUSED EQUIPMENT (DISH MACHINE) FROM PREMISES

THE 2-DOOR GRILL COOLER HAS AN ICE BUILDUP, DEFROST AND REMOVE ICE.

THE FLOOR AND OLD SODA LINE PIPE AREA ARE DIRTY. CLEAN THE FLOOR AND RESEAL THE OLD SODA LINE ACCESS AREA.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST DEFROST THE FREEZERS IN STAND S319 BREAK AWAY/FULL COURT BAR. DEFROST THE FREEZERS IN STAND S318 BREAK AWAY. AT S108 MUST RECAULK THE SURFACE ABOVE THE 3 COMPARTMENT SINK. AT S334 FAST BREAK, MUST REPAIR THE GASKET AT THE ICE MACHINE. AT B333/S333 CENTER ICE BAR/WESTSIDE DELI, MUST REMOVE THE CARDBOARD USED AS A LINING FOR THE STORAGE RACKS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. AT B121 BAR, B113 FULL COURT BAR, S104 TAYLOR STREET ITALIAN, S112, MUST DETAIL CLEAN INTERIOR PANEL OF THE ICE MACHINE. AT B113 FULL COURT BAR, MUST CLEAN THE INTERIOR BOTTOM COMPARTMENT BELOW THE EXPOSED HANDSINK. AT S230 MEXICAN FIESTA, AND S222 AMERICAN CLASSIC MUST DETAIL CLEAN THE COOKING EQUIPMENT.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOORS IN THE REAR STORAGE AREA OF S213 ITALIAN PIZZA. ALSO DETAIL CLEAN THE FLOORS BELOW THE SIDES OF THE COOLERS IN S213 ITALIAN PIZZA. AT S104 TAYLOR STREET ITALIAN AND S112, MUST DETAIL CLEAN THE FLOOR BENEATH AND AROUND THE GREASE TRAP AT THE 3 COMPARTMENT SINK AND REMOVE STANDING WATER. AT S230 MEXICAN FIESTA, AND S222 AMERICAN CLASSIC, MUST DETAIL CLEAN THE FLOOR UNDER THE COOKING LINE. AT THE KETEL ONE CLUB, MUST REGROUT THE FLOOR TILES IN THE DISHWASH AREA.

The walls and ceilings shall be in good repair and easily cleaned. REPAIR THE VENTS AT THE CEILING ABOVE THE ICE MACHINE IN S318 BREAK AWAY. AT B121 BAR, MUST REMOVE LIQUID SOAP DISPENSER AND TOWEL DISPENSER FROM ABOVE THE 3 COMPARTMENT SINK AREA. AT S122 FAST BREAK, MUST SCRAPE AND REPAINT THE PEELING PAINT ON THE WALL/CEILING ABOVE THE FOOD PREP TABLE AND PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE. AT S101 BREAKAWAYS, MUST DETAIL CLEAN THE UPPER CEILING PANELS AT THE FRONT SERVICE AREA TO REMOVE DUST ACCUMULATION. AT B113 FULL COURT BAR, MUST REMOVE LIQUID SOAP DISPENSER AND TOWEL DISPENSER ABOVE THE 3 COMPARTMENT SINK. AT THE KETEL ONE CLUB, MUST SEAL THE OPENINGS IN THE CORNER OF THE DISHWASH AREA AND FILL IN THE OPENINGS IN THE WALL TILES.

IN S212 CLUB DESSERTS, MUST PROPERLY EXTEND THE DRAIN LINE FROM THE DIPPER WELL OVER THE FLOOR DRAIN TO PREVENT SPILLAGE ONTO THE FLOOR. IN S213 CLUB DESSERTS, MUST REPAIR LEAKY FAUCET HANDLES AT THE MOP SINK. AT S317 FAST BREAK, MUST REPAIR THE SINK STOPPER LEVER AT THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK SO THAT THE SINK CAN HOLD WATER. AT S230 MEXICAN FIESTA, OBSERVED A SMALL AMOUNT OF WASTE WATER BACKING UP INTO THE MIDDLE COMPARTMENT WHEN THE LEFT AND RIGHT COMPARTMENTS ARE DRAINED. MUST REPAIR SO THAT THE SINK DRAINS PROPERLY. AT S205 CHICAGO DELI, MUST REPAIR THE VENTILATION HOOD OVER THE COOKING EQUIPMENT. AT THE LOWER LEVEL COMMISSARY PREP KITCHEN, MUST REPAIR THE LEAKS AT THE COLD WATER HANDLE AT THE RIGHT SIDE FAUCET AND THE FAUCET CONNECTION AT THE 2 COMPARTMENT 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. IN B316/S316 BLUE LINE BAR/WESTSIDE DELI, MUST PROVIDE A THERMOMETER INSIDE OF THE BOTTOM LOAD TAYLOR ICE CREAM MACHINE.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE AT THE FOLLOWING AREAS: S222 AMERICAN CLASSIC PREP COOLER WITH AIR TEMPERATURE BETWEEN 43-46F. MUST MAINTAIN BELOW 40F. UNIT TAGGED HELD FOR INSPECTION. S205 CHICAGO DELI REACH-IN COOLER AT 44.1F. MUST MAINTAIN BELOW 40F. UNIT TAGGED HELD FOR INSPECTION. S115 STEAKHOUSE 2 DOOR FOOD PREP COOLER NOT MAINTAINING PROPER COLD HOLDING TEMPERATURE AT 50.1F. MUST MAINTAIN BELOW 40F. UNIT TAGGED HELD FOR INSPECTION. S330 MEX IT UP PREP COOLER AT 48-50F. MUST MAINTAIN BELOW 40F. UNIT TAGGED HELD FOR INSPECTION. CRITICAL VIOLATION 7-38-005A.

All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. THE FOLLOWING HOT AND COLD FOODS WERE STORED/DISPLAYED AT IMPROPER TEMPERATURES: AT S222 AMERICAN CLASSIC OBSERVED 1# OF SLICED TOMATOES AT 46.8F. AT S205 CHICAGO DELI OBSERVED 3# OF SHREDDED CHEESE, SALSA, SLICED TOMATOES AND COLESLAW BETWEEN 46-50F. AT S206 CLUB EXPRESS OBSERVED 36 OZ. OF CHEESE AND CINNAMON CREAM CHEESE AT IMPROPER TEMPERATURE OF 54F. ALSO OBSERVED 4# OF CHEESE, SAUSAGE AND PEPPERONI PIZZAS AT TEMPERATURE OF 124.8F-134F. AT S115 STEAKHOUSE OBSERVED COLESLAW, TUNA BURGERS AT TEMPERATURE OF 44.2-47F. AT S111 BREAK AWAY OBSERVED 4 PIZZAS AT TEMPERATURE OF 130.1-136.8F. AT B316/S316 BLUE LINE BAR/WESTSIDE DELI OBSERVED CHOCOLATE AND VANILLA ICE CREAM MIX AT TEMPERATURE OF 45.8F. AT S330 MEX IT UP OBSERVED PICO DE GALLO AT 55.7F, CHEDDAR CHEESE AT 45.7F, SOUR CREAM AT 48.7F. AT S326 BACKSTAGE OBSERVED COLESLAW AT 44.6F AND ITALIAN BEEF AT 122-125.1F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 47# OF FOOD WORTH APPROXIMATELY $171. CRITICAL VIOLATION 7-38-005A.

AT S213 ITALIAN PIZZA, OBSERVED WASTE WATER BACKING UP INTO THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK WHEN THE LEFT AND RIGHT COMPARTMENTS ARE DRAINED. MUST REPAIR SO THAT THE SINK DRAINS PROPERLY WITHOUT BACKUP. SERIOUS VIOLATION 7-38-030.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST DEFROST THE FREEZERS IN STAND S319 BREAK AWAY/FULL COURT BAR. DEFROST THE FREEZERS IN STAND S318 BREAK AWAY. AT S108 MUST RECAULK THE SURFACE ABOVE THE 3 COMPARTMENT SINK. AT S334 FAST BREAK, MUST REPAIR THE GASKET AT THE ICE MACHINE. AT B333/S333 CENTER ICE BAR/WESTSIDE DELI, MUST REMOVE THE CARDBOARD USED AS A LINING FOR THE STORAGE RACKS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. AT B121 BAR, B113 FULL COURT BAR, S104 TAYLOR STREET ITALIAN, S112, MUST DETAIL CLEAN INTERIOR PANEL OF THE ICE MACHINE. AT B113 FULL COURT BAR, MUST CLEAN THE INTERIOR BOTTOM COMPARTMENT BELOW THE EXPOSED HANDSINK. AT S230 MEXICAN FIESTA, AND S222 AMERICAN CLASSIC MUST DETAIL CLEAN THE COOKING EQUIPMENT.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOORS IN THE REAR STORAGE AREA OF S213 ITALIAN PIZZA. ALSO DETAIL CLEAN THE FLOORS BELOW THE SIDES OF THE COOLERS IN S213 ITALIAN PIZZA. AT S104 TAYLOR STREET ITALIAN AND S112, MUST DETAIL CLEAN THE FLOOR BENEATH AND AROUND THE GREASE TRAP AT THE 3 COMPARTMENT SINK AND REMOVE STANDING WATER. AT S230 MEXICAN FIESTA, AND S222 AMERICAN CLASSIC, MUST DETAIL CLEAN THE FLOOR UNDER THE COOKING LINE. AT THE KETEL ONE CLUB, MUST REGROUT THE FLOOR TILES IN THE DISHWASH AREA.

The walls and ceilings shall be in good repair and easily cleaned. REPAIR THE VENTS AT THE CEILING ABOVE THE ICE MACHINE IN S318 BREAK AWAY. AT B121 BAR, MUST REMOVE LIQUID SOAP DISPENSER AND TOWEL DISPENSER FROM ABOVE THE 3 COMPARTMENT SINK AREA. AT S122 FAST BREAK, MUST SCRAPE AND REPAINT THE PEELING PAINT ON THE WALL/CEILING ABOVE THE FOOD PREP TABLE AND PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE. AT S101 BREAKAWAYS, MUST DETAIL CLEAN THE UPPER CEILING PANELS AT THE FRONT SERVICE AREA TO REMOVE DUST ACCUMULATION. AT B113 FULL COURT BAR, MUST REMOVE LIQUID SOAP DISPENSER AND TOWEL DISPENSER ABOVE THE 3 COMPARTMENT SINK. AT THE KETEL ONE CLUB, MUST SEAL THE OPENINGS IN THE CORNER OF THE DISHWASH AREA AND FILL IN THE OPENINGS IN THE WALL TILES.

AT S119 SWEET BABY RAY'S, MUST REPAIR THE DRAIN LINE WATER LEAK BENEATH THE EXPOSED HANDSINK.

IN S212 CLUB DESSERTS, MUST PROPERLY EXTEND THE DRAIN LINE FROM THE DIPPER WELL OVER THE FLOOR DRAIN TO PREVENT SPILLAGE ONTO THE FLOOR. IN S213 CLUB DESSERTS, MUST REPAIR LEAKY FAUCET HANDLES AT THE MOP SINK. AT S317 FAST BREAK, MUST REPAIR THE SINK STOPPER LEVER AT THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK SO THAT THE SINK CAN HOLD WATER. AT S230 MEXICAN FIESTA, OBSERVED A SMALL AMOUNT OF WASTE WATER BACKING UP INTO THE MIDDLE COMPARTMENT WHEN THE LEFT AND RIGHT COMPARTMENTS ARE DRAINED. MUST REPAIR SO THAT THE SINK DRAINS PROPERLY. AT S205 CHICAGO DELI, MUST REPAIR THE VENTILATION HOOD OVER THE COOKING EQUIPMENT. AT THE LOWER LEVEL COMMISSARY PREP KITCHEN, MUST REPAIR THE LEAKS AT THE COLD WATER HANDLE AT THE RIGHT SIDE FAUCET AND THE FAUCET CONNECTION AT THE 2 COMPARTMENT 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. IN B316/S316 BLUE LINE BAR/WESTSIDE DELI, MUST PROVIDE A THERMOMETER INSIDE OF THE BOTTOM LOAD TAYLOR ICE CREAM MACHINE.

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.MUST PROPERLY STORE,INVERT SINGLE SERVICE ARTICLES STORED ON SHELVINGS TO PREVENT CONTAMINATION BEFORE USE.

The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL OPENINGS AROUND PIPES BENEATH FRONT SERVICE COUNTERS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE ICE BIN COVERS FOR ICE BINS BEHIND SERVICE BARS.

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 WATER LEAK AT BASE OF FAUCET AT NBA 3COMP SINK.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING INCLUDING FLOOR DRAINS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.INTERIORS OF HOT HOLDING UNITS REQUIRE A DETAIL CLEANING.

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.THE FOLLOWING REQUIRES DETAIL CLEANING FILTERS ABOVE GRILLS TO REMOVE DUST BUILD-UP.

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 WATER LEAK AT BACKFLOW DEVICE LOCATED ON DISHMACHINE.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.PIZZA CONVEYOR OVEN REQUIRE DETAIL CLEANING.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING.

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 OR REPLACE LEAKY FAUCET AT MOPSINK.

The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE LOOSE WALL BASE NEAR MOP SINK.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM GREASE TRAP AT 3- COMPARTMENY SINK.

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 OR REPLACE LEAKY BACK FLOW DEVICE ON MOP SINK.

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 COUNTER TOP.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE OR REPAIR WORN COUNTER TOPS.

The walls and ceilings shall be in good repair and easily cleaned.MUST SCRAPE & PAINT PEELING PAINT ON WALLS OVER 3- COMPARTMENT SINK & MOP SINK.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM RUSTY GREASE TRAP AT 3- COMPARTMENT SINK.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN GRILL TABLE.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR ALONG WALL BASES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOORS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM GREASE TRAP AT 3- COMPARTMENT SINK.

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 OR REPLACE LEAKY BACK FLOW 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.MUST PROVIDE THEROMETER FOR REACH IN COOLER.

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 WATER LEAK AT PIPE BENEATH 3 COMP SINK.

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 REPAIR LEAKY HOT FAUCET HANDLE AT EXPOSED HAND IN PREP AREA.

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. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE REACH-IN COOLER IN REAR AREA.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN/REPLACE CUTTING BOARD

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN SURFACE AREA UNDERNEATH GRILL AND MAINTAIN. REMOVE DUST OBSERVED IN HOODED AREA ABOVE COOKING EQUIPMENT.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. REMOVE DUST FROM LIGHT SHIELDS IN HOODED AREA ABOVE COOKING EQUIPMENT.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE A SPLASH GUARD BETWEEN 1 COMP. PREP SINK AND EXPOSED HAND BOWL. IN KITCHEN AREA

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN/REPLACE CUTTING BROAD IN KITCHEN

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEEDS DETAIL CLEANING KITCHEN AND BAR AREAS

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. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZERS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN COOKING FRYERS, FRONT COOKING AREA

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN ICE CREAM NOZZLES FRONT PREP AREA

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS BEHIND FRONT COUNTER SERVICE.

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 LEAKING BACK FLOW DEVICE AT MOP SINK, AND LEAKING FAUCET AT THREE COMPARTMENT SINK IN PREP AREA

ONE EXPOSED HANDSINK IS LOOSE AROUND BASE OF SINK ON WALL; SEAL AREA AROUND BACK OF SINK.

PAINT RUSTY CEILING VENT ABOVE PREP TABLE.

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. INSTRUCTED TO REMOVE USED STANDING MOP WATER FROM BUCKET AND TO STORE WET MOP PROPERLY; UPWARD WITH MOP HEAD UP TO DRY.

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 SLOW DRAINING 1 COMPARTMENT OF THE 3 COMPARTMENT SINK

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO RESEAL UNSEALED FLOOR BASEBOARD NEXT TO MOPSINK IN REAR AREA.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN INTERIOR REACH IN COOLER REAR AREA OF STAND

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

EXPOSED HANDSINK LOOSE FROM WALL; RESEAL AREA SO THAT SINK IS TIGHT FITTING AGAINST WALL.

CLEAN STICKY FLOOR IN BEER KEG COOLER.