MAY 3

2010

FAIL 4 violations 1 CRITICAL

Critical Employee Hygiene

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

Adequate and convenient hand washing facilities shall be provided for all employees. THE EXPOSED HAND SINK IS LOCATED IN THE REAR PREP AREA, 25-30 FEET AWAY FROM THE FRONT KITCHEN. INSTALL AN EXPOSED HAND SINK CONVENIENT AND ACCESSIBLE TO THE FRONT KITCHEN.

Minor Sanitation

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. CONNECT AND INSTALL ALL EQUIPMENT NEEDED TO PREPARE ALL OF OUR MENU ITEMS. REMOVE UNNECESSARY EQUIPMENT.

Minor Sanitation

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. COVE AND SEAL THE BASEBOARDS IN THE FRONT AND REAR PREPARATION AREAS SO THEY ARE SMOOTH AND SANITARY.

Minor Plumbing & Waste

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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 PIZZA OVEN IS NOT INSTALLED AND UNABLE TO DETERMINE IT'S WATTAGE AT THIS TIME. INSTALL THE OVEN AS REQUIRED PER CITY CODE (VENTILATION)SO IT CAN BE INSPECTED OR REMOVE THE OVEN. INSTALL A DIPPING WELL TO SERVICE THE ICE CREAM ON THE MENU.

LIL JJ'S.

THE NUMBERS

INSPECTION HISTORY

NEARBY IN NEAR WEST SIDE