LITTLE DENNIS.

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER ON SITE AT TIME OF INSPECTION. HOT WATER TANK ON LOW TEMP NOT ALLOWING FOR HOT WATER. TANK WAS ADJUSTED. HOT WATER NOW ON SITE. CRITICAL VIOLATION 7-38-030 CITATION ISSUED. NO HOT WATER ON SITE.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO ONE ON SITE WITH CITY OF CHICAGO SANITATION CERTIFICATE WHILE HANDLING POTENTIALLY HAZARDOUS FOODS. IE... PIZA, BEEF ETC. SERIOUS VIOLATION 7-38-012 CITATION ISSUED NO CITY OF CHICAGO SANITATION CERTIFACATE ON SITE.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NEW CUTTING BOARDS NEEDED. WORN WITH DEEP CUTS, DISCOLORED. MUST CLEAN, REPLACE AND MAINTAIN.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, INTERIOR OF REACH IN COOLERS, ALL STORAGE SHELVES, ALL PREP TABLES AND ALL OUTER CONTACT SURFACES OF REACH IN COOLERS.MUST CLEAN AND MAINTAIN AT ALL TIMES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT IN NEED OF CLEANING TO REMOVE ALL BUILD UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS IN NEED OF CLEANING THROUGHOUT TO REMOVE ALL FOOD SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. TOILET ROOM IN NEED OF DETAIL CLEANING. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ALL UNNECESSARY CLUTTER MUST BE REMOVED. MUST MAINTAIN CLEAN AND ORGANIZED.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: INTERIOR OF REACH IN COOLERS, COOKING EQUIPMENT AND WALK-IN COOLER. MUST CLEAN AND MAINTAIN AT ALL TIMES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN NEED OF CLEANING TO REMOVE FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. TOILET ROOM DOOR IN NEED OF SELF-CLOSING DEVICE. MUST INSTALL AND MAINTAIN AT ALL TIMES.