Lockdown

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

NO EMPLOYEE HEALTH POLICY. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #2-102.14(N).

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO CLEAN UP PROCEDURES. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #2-501.11.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

MUST CLEAN THE INTERIOR OF THE ICE MACHINE IN THE BASEMENT.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

NOTED THE EXTERIOR OF COOKING EQUIPMENT DIRTY, NOTED THE INTERIOR OF THE SMALL CHEST FREEZER IN KITCHEN WITH ICE BUILD UP. MUST CLEAN, MAINTAIN, AND DEFROST.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

MUST CLEAN AND MAINTAIN THE HAND SINKS THE WOMENS WASHROOM.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS NEED DETAIL CLEANING IN THE KITCHEN TO REMOVE SPILL, GREASE AND DEBRIS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED OPENING ALONG THE WALL BASE AND FLOOR IN THE FRONT DINING AREA. MUST SEAL TO PREVENT ENTRY POINTS FOR PESTS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

NOTED THE HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT DIRTY. MUST CLEAN TO REMOVE GREASE AND DEBRIS.

ALLERGEN TRAINING AS REQUIRED

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

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

THE CONDENSER IN THE WALK-IN COOLER IN THE BASEMENT WHERE BEER AND FOOD ARE STORED IS LEAKING INTO A DRIP PAN. INSTRUCTED TO REPAIR THE CONDENSING UNIT AND MAINTAIN; MUST REPAIR THE INTERIOR DOOR PANEL OF THE DEEP FREEZER IN THE BASEMENT THAT IS HANG...

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING ITEMS/AREAS: OLD FOOD DEBRIS COVERING THE POTATO SLICER IN IN THE BASEMENT, LOWER COMPARTMENT FRYERS ON THE 1ST FLOOR PREP, FOOD STORAGE RACKS COVERED IN A WHITE SUBSTANCE IN THE WALK-IN COOLER FO...

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

REPLACE THE WATER DAMAGED CEILING TILES LOCATED OUTSIDE OF THE BASEMENT EMPLOYEE WASHROOM AND MAINTAIN.

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

REMOVE DUST BUILDUP FROM THE CEILING FANS LOCATED IN ALL BATHROOMS ON PREMIES TO PROVIDE ADEQUATE VENTILATION AT ALL TIMES.

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

THE ONLY EXPOSED HAND SINK IN THE BASEMENT WAS MISSING SOAP AND THE MEN'S CUSTOMER BATHROOM ON THE 1ST FLOOR WAS MISSING PAPER TOWELS. HAND SOAP AND APPROVED DRYING DEVICES MUST BE PROVIDED AT EACH HAND SINK FOR EMPLOYEES USE IN PREP AREA, EMPLOYEE T...

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

OUTSIDE GREASE RECEPTACLE NOT MAINTAINED: OBSERVED GREASE DRIPPING FROM THE EXTERIOR SURFACE OF THE GREASE RECEPTABLE, GREASE BUILDUP ON THE GROUND BELOW THE RECEPTABLE, AND ALSO GREASE ON THE STAIRCASE LEADING FROM THE REAR EXIT DOOR TOWARDS THE GAR...

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

THE CONDENSER IN THE WALK-IN COOLER IN THE BASEMENT WHERE BEER AND FOOD ARE STORED IS LEAKING INTO A DRIP PAN. INSTRUCTED TO REPAIR THE CONDENSING UNIT AND MAINTAIN; MUST REPAIR THE INTERIOR DOOR PANEL OF THE DEEP FREEZER IN THE BASEMENT THAT IS HANG...

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING ITEMS/AREAS: OLD FOOD DEBRIS COVERING THE POTATO SLICER IN IN THE BASEMENT, LOWER COMPARTMENT FRYERS ON THE 1ST FLOOR PREP, FOOD STORAGE RACKS COVERED IN A WHITE SUBSTANCE IN THE WALK-IN COOLER FO...

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

REPLACE THE WATER DAMAGED CEILING TILES LOCATED OUTSIDE OF THE BASEMENT EMPLOYEE WASHROOM AND MAINTAIN.

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

REMOVE DUST BUILDUP FROM THE CEILING FANS LOCATED IN ALL BATHROOMS ON PREMIES TO PROVIDE ADEQUATE VENTILATION AT ALL TIMES.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

VIOLATION CORRECTED PRESENTLY DISPLAY PREP COOLER MAINTAINS AIR TEMP OF 40.6F.UNTAGGED UNIT.INSTRUCTED TO MONITOR TEMPERATURE

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND DISPLAY PREP COOLER IN THE KITCHEN AT IMPROPER TEMPERATURE AIR TEMP OF 46.7F TO 53.2F. UNIT WAS TAGGED ON 6-27-16,REPORT #1937610 FOR THE SAME REASON. COOLER MUST MAINTAIN AIR TEMP OF 40F AND BELOW. RETAGED UNIT "HELD FOR INSPECTION" DO NOT USE...

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

POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE MENTIONED COOLER ABOVE AT IMPROPER TEMPERATURE :VARIOUS KIND OF SAUCES AT TEMP OF 60.7F; CHOPPED LETTUCE AT TEMP OF 52.3F TO 56.9F; COOKED SLICE PEPPER AT TEMP OF 55.2F; COOKED ONIONS AT TEMP OD 47.6F; CHO...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

DISPLAY PREP COOLER ACROSS FROM COOKING EQUIPMENT AT IMPROPER TEMPERATURE:54.6F TO 56F.POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE UNIT:SLICED HAM,SLICED AVOCADO,CHORIZO ETC. TAGGED UNIT" HELD FOR INSPECTION" DO NOT USE.COOLER UNIT MUST MAINTAIN TEM...

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

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED ONIONS AT TEMP OF 45.4F; SLICED HAM AT TEMP OF 45.7F; CHORIZO AT TEMP OF 53.9F; SLICED AVOCADO AT TEMP OF 62.9F; PASTRAMI AT TEMP OF 46.9F MAYO MIXED WITH CHEESE AT TEMP OF 49.6F; GARNISH PAT...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE NOT WASHING HAND AT BASEMENT PREP AREA DUE TO SINK NOT ACCESSIBLE. EMPLOYEES WITH GLOVED HANDS TOUCHING NON FOOD SURFACE SUCH AS: BROOM, MOP BUCKET,PICK-UP FOOD AND NON-FOOD FROM REAR AREA,WIPING GLOVED HAND...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

FOUND HAND SINK OBSTRUCTED BY A RED BUCKET FULL OF WATER PLACED INSIDE THE SINK AND A CART WITH POTS,PANS AND OTHER UTENSILS IN BASEMENT PREP/DISHWASHING AREA. INSTRUCTED MANAGER TO KEEP AREA FREE FROM OBSTRUCTION TO ALLOW FOR HANDWAHING. CRITICAL...

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

BASEMENT PREP AREA, FRONT BAR AND DINING AREA WITH FRUIT FLY ACTIVITY. CONTACT PEST CONTROL FOR SERVICE AND CLEAN, SANITIZE ALL AREAS. NOTED APPROXIMATELY 40 SMALL FLIES ON SITE AT TIME OF INSPECTION. SERIOUS VIOLATION 7-38-020

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

OUTSIDE GREASE CONTAINER OPEN AND ENCRUSTED WITH GREASE AT THE TOP AND SIDES OF UNIT. GREASE AND DEBRIS BUILD UP UNDER AND AROUND CONTAINER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION:7-38-020,CITATION ISSUED ON 6-27-16 ...

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

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 7-6-15,REPORT #1454059 #32-CUTTING BOARDS IN NEED OF REPLACING WHERE WORN AND DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES. #33-THE INTERIOR OF WALK IN COOLERS, COOKING EQUIPMENT, REACH IN COOLERS,...

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

OBSEVED HOLES ON DOOR OF THE CLOSET BY THE ICE MACHINE,INSTRUCTED TO REPAIR/REPLACE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE OBSERVED SOME FOOD STORED UNDER THE SHELVES ON TOP LIDS.INSTRUCTED TO PROVIDE A RAISED SHELF,FOOD MUST BE...

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

CUTTING BOARDS IN NEED OF REPLACING WHERE WORN AND DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES.

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

THE INTERIOR OF WALK IN COOLERS, COOKING EQUIPMENT, REACH IN COOLERS, FRONT BAR AREA AND REACH IN FREEZER ALL IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND ICE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT. 1ST FLOOR AND BASEMENT AREA. IN DISHWASHING AREA COVING MUST BE REPLACED. CORRECT AND MAINTAIN AT ALL TIMES.

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

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

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

SMALL LEAK AT FRONT BAR HANDSINK. MUST CORRECT AND MAINTAIN AT ALL TIMES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INSTALL THERMOMETERS IN ALL COOLERS. MUST INSTALL AND MAINTAIN.

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

ALL UNNECESSARY ARTICLES IN OUTSIDE PATIO/STORAGE AREA MUST BE REMOVED AND MAINTAINED. CORRECT AND MAINTAIN AT ALL TIMES.

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

FOUND 10 DOZEN EGGS AT IMPROPER TEMPERATURE OF 54.4 DEGREES $10.00 AND FOUND 20 POUNDS BEEF BURGERS $136.00 AT IMPROPER TEMPERATURE 52.4 DEGREES DURING PREPERATION. ALL PRODUCTS WERE DISCARDED AT THIS TIME. INSTRUCTED MANAGER TO MAINTAIN PROPER TEM...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

FOUND HAND SINK OBSTRUCTED BY SEVERAL DIRTY DISHES AND A CART IN BASEMENT PREP/DISHWASHING AREA. INSTRUCTED MANAGER TO KEEP AREA FREE FROM OBSTRUCTION TO ALLOW FOR HANDWAHING. CRITICAL VIOLATION 7-38-030

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

ICE MACHINE IN BASEMENT STORAGE AREA WITH BUILD UP OF BLACK/ORANGE SUBSTANCE AT CHUTE AND INTERIOR OF MACHINE. INSTRUCTED MANAGER TO CLEAN AND SANITIZE MACHINE. SERIOUS VIOLATION 7-38-005(A)

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

BASEMENT PREP AREA, FRONT BAR AND DINING AREA WITH FRUIT FLY ACTIVITY. CONTACT PEST CONTROL FOR SERVICE AND CLEAN, SANITIZE ALL AREAS. NOTED APPROXIMATELY 30 FRUIT FLIES ON SITE AT TIME OF INSPECTION. SERIOUS VIOLATION 7-38-020

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

OUTSIDE GREASE CONTAINER OPEN AND ENCRUSTED WITH GREASE AT THE TOP AND SIDES OF UNIT. GREASE AND DEBRIS BUILD UP UNDER AND AROUND CONTAINER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-020

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

CUTTING BOARDS IN NEED OF REPLACING WHERE WORN AND DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES.

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

THE INTERIOR OF WALK IN COOLERS, COOKING EQUIPMENT, REACH IN COOLERS, FRONT BAR AREA AND REACH IN FREEZER ALL IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND ICE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT. 1ST FLOOR AND BASEMENT AREA. IN DISHWASHING AREA COVING MUST BE REPLACED. CORRECT AND MAINTAIN AT ALL TIMES.

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

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

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

SMALL LEAK AT FRONT BAR HANDSINK. MUST CORRECT AND MAINTAIN AT ALL TIMES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INSTALL THERMOMETERS IN ALL COOLERS. MUST INSTALL AND MAINTAIN.

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

ALL UNNECESSARY ARTICLES IN OUTSIDE PATIO/STORAGE AREA MUST BE REMOVED AND MAINTAINED. CORRECT AND MAINTAIN AT ALL TIMES.

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

BAR LOW TEMPERATURE DISH MACHINE NOT ADEQUATELY SANITIZING CHEMICAL PPM 0. INSTRUCTED MANAGER TO REPAIR MUST MAINTAIN 100PPM. DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL ...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

EXPOSED HAND SINKS NOT ACCESSIBLE OBSERVED CONTAINER FILLED WITH ICE AND STRAWS INSIDE BAR EXPOSED SINK, CONTAINER FILLED WITH UTENSILS STORED INSIDE EXPOSED SINK IN PREP AREA, LARGE CONTAINER STORED ON TOP OF EXPOSED SINK IN DISH WASHING AREA. INSTR...

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

OBSERVED SEVERAL FLYING INSECTS IN BAR, PREP, AND DISH WASHING AREAS. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.

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

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1155204 ON 3-21-14 32-DEFROST REFRIGERATOR IN BAR AREA. 35-REPLACE MISSING CEILING TILES IN BASEMENT WASHROOM. 36-REPLACE MISSING LIGHT SHIELDS IN PREP AREA. 38-PROVIDE VENTILATION IN BASEMENT WASH...

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

DEFROST REFRIGERATOR IN BAR AREA.

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

CLEAN INTERIOR OF ICE MACHINE.

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

REPLACE MISSING CEILING TILES IN BASEMENT WASHROOM. CLEAN CEILING VENTS IN FIRST FLOOR CUSTOMER WASHROOMS

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

REPLACE MISSING LIGHT SHIELDS IN PREP AREA.

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

REPAIR LEAKING DRAINPIPE ON EXPOSED SINK IN PREP AREA. REPAIR STRIPPED HOT WATER HANDLE ON BAR EXPOSED SINK.

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

STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.

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

PREVIOUS MINOR VIOLATION NOT CORRECTED PER MUNICIPAL CODE OF CHICAGO FROM REPORT #1277806 ON 4-24-13. 32-INSTRUCTED TO INSTALL SHIELD ALONG SIDE OF EXPOSED HAND SINK IN BASEMENT. SERIOUS VIOLATION 7-42-090 CITATION ISSUED.

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

DEFROST REFRIGERATOR IN BAR AREA.

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

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

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

CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

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

REPLACE MISSING CEILING TILES IN BASEMENT WASHROOM. CLEAN CEILING VENTS IN FIRST FLOOR CUSTOMER WASHROOMS.

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

REPLACE MISSING LIGHT SHIELD IN PREP AREA.

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

PROVIDE VENTILATION IN BASEMENT WASHROOM AND FIRST FLOOR MEN WASHROOM.

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

STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.

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

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANTIZING SOLUTION.

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

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

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

Instructed to install shield along side of exposed handsink in basement.

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

Exhaust hood, filters and deep fryer not cleaned. Instructed to detail clean and sanitize.

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

Exposed brick in dining not sealed. instructed to apply non-toxic sealant to surface.

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

Three compartment sink in basement not being used is not maintained or being operated. Instructed to repair and maintain. "Held for Inspection" placed on sink.

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED OR AVAILABLE AT THIS TIME OF INSPECTION WHEN POTENTIALLY HAZARD...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

VIOLATION PREVIOUSLY CORRECTED, 5/26/2011

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED OR AVAILABLE AT THIS TIME OF INSPECTION WHEN POTENTIALLY HAZARD...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

One copy of the Food Inspection Report Summary must be displayed and visible to all customers. PREVIOUS FOOD INSPECTION SUMMARY REPORT NOT POSTED, NOT DISPLAYED VISIBLE TO ALL CUSTOMERS SERIOUS CITATION ISSUED

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 TOPS AND SIDE OF COOKING EQUIPMENT, FIRST FLOOR KITCHEN AREA

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, THROUGH OUT PREMISES, FIRST FLOOR AND BASEMENT AREAS, FRONT THRESHOLD NEEDS REPAIRED

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 AND BETTER ORGANIZE ALL STORAGE AREAS

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

WATER LEAKING AT PIPE BENEATH EXPOSED HANDSINK IN BASEMENT FOOD PREP.

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 ...

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

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.MULTI-USE DISHES IN KITCHEN NOT PROPERLY STORED,INVE...

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.FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT REQUIRE DETAIL CLEANING.

LINEN: CLEAN AND SOILED PROPERLY STORED

Soiled and clean linens, coats, and aprons shall be properly stored.SOILED WET LINEN NOT PROPERLY STORED.

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 ALL CLUTTER.

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

All employees shall be required to use effective hair restraints to confine hair.FOUND FOOD HANDLERS WITH NO HAIR RESTRAINTS.