Lokal Contemporary European

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

SEAL THE WALLS IN THE DISHROOM ALONG THE SEAMS AND CORNERS. REPAIR THE HOLE IN THE WALL OUTSIDE OF THE DISHROOM.

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

FLOOR BEHIND THE BAR PITTED,UNEVEN AND BROKE NOT CLEANABLE.SURFACE MUST BE SMOOTH CLEANBLE AND NON-ABSORBENT SURFACE

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

PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 10-6-15,REPORT#1454220 #33- MUST CLEAN THE FOLLOWING: ALL COOKING EQUIPMENT, ICE MACHINE, EXTERIOR OF ALL REACH IN COOLER IN PREP AREA AND FRONT BAR. MUST CLEAN AND MAINTAIN AT ALL TIMES. #34-FLOORS IN NEED...

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

FLOOR BEHIND THE BAR PITTED,UNEVEN AND BROKE NOT CLEANABLE.SURFACE MUST BE SMOOTH CLEANBLE AND NON-ABSORBENT SURFACE

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

PEELING PAINT AND DUCT TAPE ON CEILING IN PREP AREA ABOVE THE 2 COMPARTMENT SINK,INSTRUCTED TO REMOVE AND MAINTAIN.SURFACE MUUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

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

BROKEN STOPPER AT THREE COMPARTMENT SINK BEHIND BAR AREA,ALSO ADDITIONAL STOPPER IS NEEDED AT THREE COMPARTMENT SINK IN THE KITCHEN,NEED TO PROVIDED WORKING STOPPERS FOR BOTH SAID SINKS.

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

MUST CLEAN THE FOLLOWING: ALL COOKING EQUIPMENT, ICE MACHINE, EXTERIOR OF ALL REACH IN COOLER IN PREP AREA AND FRONT BAR. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS IN NEED OF CLEANING TO REMOVE ALL BUILD UP ALONG WALL BASES AND UNDER COOKING EQUIPMENT. MUST DETAIL CLEAN TO REMOVE ALL BUILD UP AND MAINTAIN.

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

WALLS IN PREP AREA AND BAR AREA IN NEED OF CLEANING TO REMOVE ALL SPLATTER. CEILING IN PREP AREA IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

LEAK AT HANDSINK FAUCET AND 3 COMPARTMENT SINK FAUCET IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. LEFT INFORMATION WITH MANAGER TO OBTAIN CERTIFICATES FOR ALL HANDLERS. CORRECT AND MAINTAIN.

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

REPAIR DAMAGED GASKETS ON PREP COOLER DOOR.

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

CLEAN INTERIOR OF ICE MACHINE.

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

REPLACE DAMAGED FLOOR TILES IN PREP AND DISH WASHING AREA.

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

REPLACE DAMAGED OUTLET COVERS IN PREP AREA.

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

REPAIR LEAKING COLD WATER HANDLE ON EXPOSED SINK IN DISH WASHING AREA.

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

ELEVATE ALL STOCK OFF FLOOR IN LIQUOR STORAGE AREA.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

3-COMPARTMENT SINK NOT MAINTAINED. OBSERVED WATER OVERFLOWING FROM FLOOR DRAIN WHEN WATER IS RUNNING IN COMPARTMENTS. INSTRUCTED MANAGER TO CLEAN DRAINLINES AND REPAIR 3-COMPARTMENT SINK TO PROPERLY, WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENS...

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

REPAIR DAMAGED GASKETS ON PREP COOLER DOOR.

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

CLEAN INTERIOR OF ICE MACHINE.

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

REPLACE DAMAGED FLOOR TILES IN PREP AND DISH WASHING AREA.

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

REPLACE DAMAGED OUTLET COVERS IN PREP AREA.

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

REPAIR LEAKING COLD WATER HANDLE ON EXPOSED SINK IN DISH WASHING AREA.

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

ELEVATE ALL STOCK OFF FLOOR IN LIQUOR STORAGE AREA.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

OBSERVED NO HOT RUNNING WATER ON PREMISES UNDER CITY PRESSURE.MUST PROVIDE HOT WATER AT ALL TIMES UNDER CITY PRESSURE.CRITICAL CITATION ISSUED

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

OBSERVED REAR DOOR BOTTOM CORNER NOT RODENT PROOFED APPROX 1/4 INCH.MUST REPAIR DOOR. ALSO OBSERVED 6- LIVE INSECTS/FRUIT FLIES AT FRONT BAR.MUST CONTACT PEST CONTROL. MUST UPDATE PEST CONTROL LOG BOOK.PROVIDE MAP BAIT LOCATIONS ON PREMISES TO LOG B...

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

INTERIOR PANEL OF ICE MACHINE NOT CLEAN AND INTERIOR CABINET OF DEEP FRYER,STOVE,COOKING EQUIPMENT,FRONT BAR COOLER,ETC.MUST CLEAN/MAINTAIN.

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

FLOORS NOT CLEAN AROUND COOLER IN DISHROOM,BAR ,ETC..MUST CLEAN.

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

MUST PROVIDE LIGHT SHIELDS AND END CAPS IN PREP AREA.ALSO PROVIDE ADEQUATE LIGHTING IN HALLWAY AREA.MEN'S AND WOMEN'S BATHROOM MISSING LIGHT SHIELDS AND NEEDS MORE LIGHTING

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

MISSING VENTILATION COVERS ON FANS.MUST INSTALL.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers.ALL BULK FOOD CONTAINERS MUST BE LABELED,MAINTAINED TO IDENTTIFY PRODUCTS STORED.

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. DETAIL CLEAN BAR GUNS AND HOUSINGS AT BAR,COOKING STOVE/OVENS/COOLERS AT KITCHEN.

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. DETAIL CLEAN,MAINTAIN THE FLOORS BENEATH COOLERS AT KITCHEN,AT BAR AREA ALSO FLOOR DRAINS REQUIRE A DETAIL CLEANING.

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...

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

The walls and ceilings shall be in good repair and easily cleaned.ABATED.

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.ABATED.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels.FOUND APPROXIMATELY 7#'S OF FRESH SHELLFISH(MUSSELS)INSIDE THE 2 DOOR COOLER IN KITCHEN-WITH NO SHELLFISH TAG IN PLACE AS REQUIRED.PRODUCT DISC...

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 ...

* 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.FOUND NO CERTIFIED FOOD MANAGER ON DUTY AT THIS TIME WHILE POTENTIALLY HAZARDOUS FOODS ARE HANDLED.

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.ALL MULTI-USE UTENSILS IN KITCHEN MUST BE PROPERLY S...

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

The walls and ceilings shall be in good repair and easily cleaned.SECTION OF WALL BEHIND FRONT BAR NOT SMOOTH,EASILY CLEANABLE.

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.ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.