MAMA DELIA & BORDEL.

NOTED LEAKS AT THE 3 COMPARTMENT SINK FAUCET AND AT THE DISH WASHING SINK AT THE FAUCET/DISHWASHER. MUST REPAIR AND MAINTAIN.

REMOVE ALL UNUSED EQUIPMENT THAT IS STORED OUTSIDE OF THE RESTAURANT (STAINLESS STEEL STORAGE RACKS, SINK, OVEN, ETC.).

FOOD NOT PROTECTED FROM CONTAMINATION DURING PREPARATION. OBSERVED A VACUUM PACKAGING MACHINE IN THE FOOD PREP AREA AND VARIOUS VACUUM PACKAGED AND MAP (MODIFIED ATMOSPHERE PACKAGING) PRODUCTS STORED IN THE WALK-IN COOLER AND FREEZER INCLUDING SHRIMP, CURED MEATS, MASHED POTATOES, ROOT VEGETABLES, SAUCES AND JUICES, ETC. MANAGEMENT INSTRUCTED THAT A HACCP PROGRAM FOR VACUUM PACKAGING AND MAP PACKAGING MUST BE SUBMITTED AND APPROVED BY CDPH. ALL FOODS PACKAGED WITH THE VACUUM PACKAGING MACHINE WERE DISCARDED BY MANAGEMENT WITH AN APPROXIMATE WEIGHT OF 100# AND VALUE OF $400. CRITICAL VIOLATION 7-38-005A.

OBSERVED LIVE COCKROACHES ON THE FLOOR AND WALLS OF THE BASEMENT WASHROOMS AND BASEMENT HALLWAY. OBSERVED 10 LIVE COCKROACHES IN THESE AREAS. MANAGEMENT INSTRUCTED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

REMOVE ALL UNUSED EQUIPMENT THAT IS STORED OUTSIDE OF THE RESTAURANT (STAINLESS STEEL STORAGE RACKS, SINK, OVEN, ETC.)

FOUND DISPLAY PREP COOLER IN THE KITCHEN AT AIR TEMP OF 48.7F-50F AND 52.3F;ALSO FOUND A WALK-IIN COOLER(INSTALLED OUTSIDE PATIO)AT AIR TEMP OF 48.9F TO 50F.POTENTIALLY HAZARDOUS FOOD WERE STORED IN BOTH UNITS:CHICKEN,PORK,CHEESE ETC.AT 11:00am TECHNICIAN REPORTED ON PREMISES REPAIRED CAUSE ON BOTH UNITS. WALK-IN COOLER PRESENTLY MAINTAIN AIR TEMP OF 38.6F; AND PREP COOLER AT AIR TEMP OF40.1F AND 40 7F.INSTRUCTED TO MONITOR TEMPERATURE OF BOTH AND ALL UNITS. CRITICAL VIOLATION:7-38-005(A)

POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE TWO UNITS:SALSA WITH DICED TOMATOES ETC AT TEMP OF 46.7F AND 52.7F; DATES FILLED WITH GOAT CHEESE AT TEMP OF 48.9F TO 50.3F; CROQUET WITH HAM AT TEMP OF 47.4F TO 48.9F; CROQUET WITH PORK AT TEMP OF 49.F TO 51.2F; CROQUET WITH CHICKEN AT TEMP OF 46.2F TO 50.9F; MILK AT TEMP OF 47.5F TO 46.7F; ROLLED PORK LOIN AT TEMP OF 50.3F; MARINATE CHICKEN AT TEMP OF.6F- 50.3 AND 51.7F; FRESH SCALLOPS AT TEMP OF 50.1F; FISH AT TEMP OF 51F; PARTIALLY COOKED FRIES AT TEMP OF 50.3F; RAW CHICKEN AT TEMP OF 54.5F;COOKED GREEN BEANS AT TEMP OF 51.8F; CREAM PIES IN GLASSES AT TEMP OF 46.7F;QUAIL EGGS AT TEMP OF 45.5F TO 47.6F; GROUND PORK TEMP OF 50.7F; COOKED GROUND LAMB AT TEMP OF 46.7F TO 50F; FRESH CHEESE AT TEMP OF 46.7F.VARIOUS KIND OF CREAM SAUCE MADE ON SITE AT TEMP OF 46.7F TO 50.9F; PURED COOKED SPINACH AT TEMP OF 47.6F TO 50.8F; PUREED CREAM AT TEMP OF 48.9F TO 50.6F. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.POUNDS 150,VALUE 700. FOOD WAS DISCARDED AND DENATURED WITH CHLORINE BY THE CHEFS. CRITICAL VIOLATION:7-38-005(A)

GREASE INSIDE DEEP FRYERS AND WHEELS,INSTRUCTED TO CLEAN AND MAINTAIN

GREASE ON FLOOR UNDER AND AROUND COOKING EQUIPMENTS IN THE KICHEN.INSTRUCTED TO CLEAN AND MAINTAIN.

SMALL NECK WATER BOTTLES MUST BE REPLACED WITH A LARGER NECK TO PROPERLY WASH, RINSE AND SANITIZE. CORRECT AND MAINTAIN.

FRYERS IN NEED OF CLEANING TO REMOVE GREASE BUILD UP. MUST CORRECT AND MAINTAIN AT ALL TIMES.

FLOORS UNDER COOK LINE IN NEED OF CLEANING TO REMOVE GREASE BUILD UP. MUST CLEAN AND MAINTAIN.

MUST CLEAN INTERIOR OF REACH IN COOLER, STOVE AND FLAT TOP DRAWERS. MUST CLEAN AND MAINTIAN AT ALL TIMES.

FLOORS IN REAR PREP AREA IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN UNDER AND AROUND ALL EQUIPMENT.

WALLS IN REAR PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER. MUST CLEAN AND MAINTAIN.

LIGHT SHEILD NEEDED IN WALK IN COOLER. MUST INSTALL AND MAINTAIN AT ALL TIMES.

NO ONE ON SITE WITH FOOD HANDLER CERTIFICATES. LEFT INFORMATION WITH MANAGER.

LOW TEMPERATURE DISH MACHINE NOT ADEQUATELY SANITIZING FOOD EQUIPMENT AND UTENSILS, CHEMICAL PPM 0. INSTRUCTED MANAGER TO REPAIR. DISH MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL RE-INSPECTED BY CHICAGO DEPARTMENT OF HEALTH. INSTRUCTED MANAGER TO USE 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENSILS.

REPLACE MISSING BASEBOARD IN NORTHWEST CORNER OF PREP AREA.

REPAIR LEAKING DRAINPIPE OF WASHBOWL AND TOILET IN RIGHT WOMEN WASHROOM.

ELEVATE ALL STOCK OFF FLOOR IN WALK-IN STORAGE AREA.

PROPERLY STORE/INVERT DISHES IN KITCHEN AREA AND WHERE NECESSARY TO PREVENT CONTAMINATION.

CLEAN FLOORS BEHIND CHEST FREEZERS IN UTILITY ROOM.

Found Gaskets at the outside rear walk-in-cooler in poor repair,Cutting boards with deep, dark grooves must be sanded/bleached or replaced.

OBSERVED LIVE FRUIT FLIES IN THE KITCHEN AREA AND THE BAR AREA. APPROXIMATELY 15 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING AND EQUIPMENT IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. ALSO, THE FRONT DOUBLE DOORS WERE NOTED ARE NOT RODENT PROOF. THERE IS A 1/4" GAP ALONG THE CENTER OF THE DOORS. SERIOUS VIOLATION 7-38-020.

FOUND NO HEALTH INSPECTION SUMMARY DISPLAYED NOR POSTED FOR THE PUBLICS VIEW DURING THIS INSPECTION.SERIOUS VIOLATION 7-42-010(B).

Consumer advisory must be posted.

Found Gaskets at the outside rear walk-in-cooler in poor repair,Cutting boards with deep, dark grooves must be sanded/bleached or replaced.

Repair water leak at pipe beneath the 3 compartment sink in the kitchen and install backflow prevention device at the mop sink located in the basement closet.

Thermometers are needed,maintained inside all refrigeration units.

Cleaning equipments must be properly stored,remove unnecessary articles from storage areas due to potential pest harborage.

Food handlers must have hair restraints when working around open food.

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.COOKING EQUIPMENTS,EATING UTENSILS IN KITCHEN NOT PROPERLY STORED,INVERTED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR LOOSE GASKET AT 3 DOOR COOLER IN KITCHEN.

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 ESPECIALLY AT BAR AREAS,BASEMENT REQUIRE DETAIL CLEANING.

The walls and ceilings shall be in good repair and easily cleaned.WALLS/CEILING AND ATTACHED FAN COVERS IN WALK-IN-COOLERS REQUIRE DETAIL CLEANING,WALLS ALL ALONG BAR AREAS,COOKING LINE MUST BE SMOOTH,EASILY CLEANABLE.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT BULB INSIDE REAR WALKIN-COOLER NOT SHIELDED.

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.VENTILATION IN TOILET ROOMS IN BASEMENT NOT WORKING.

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 FROM PREMISES.