Maxines 1 LLC

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

MUST REPLACE THE BURNED OUT BULBS IN THE DISHWASHING AREA

FACILITIES TO MAINTAIN PROPER TEMPERATURE

THE AIR TEMPERATURE TAKEN OF REFRIGERATOR AT THE PREP AREA WAS READING 61.0F,WHICH HAS POTENTIALLY HAZARDOUS FOODS INSIDE UNIT,CRITICAL VIOLATION 7-38-005(A)

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

INTERNAL TEMPERATURES TAKEN OF COLD FOOD PRODUCTS INSIDE THE REFRIGERATOR WAS FOUND AT IMPROPER TEMPERATURS,CURRY CHICKEN,53.OF,TOTAL WEIGHT 5LBS,TOTAL COST $14.00,OX TAIL,55,4F,TOTAL WEIGHT 3LBS,TOTAL COST $22.00,CURRY GOAT,56.4F,TOTAL WEIGHT3LBS,T...

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

OBSERVED 15 MICE DROPPINGS BEHIND THE REFRIGERATOR IN THE PREP AREA ON FLOOR,ALONG WALL BASE AND CORNERS AND OBSERVED 10 MICE DROPPINGS INSIDE THE STORGE CLOSET WHERE THE HOT WATER TANK IS LOCATED ON FLOOR ,ALONG WALL BASE AND CORNERS ALSO 10 MICE D...

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

MUST CLEAN THE FLOORS INSIDE STORAGE CLOSET,UNDERNEATH SHELVES AND PREP AREA,ALOMG WALL BASE AND CORNERS

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

MUST REPLACE THE BURNED OUT BULBS IN THE DISHWASHING AREA

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND THREE REFRIGERATION UNITS WITH AN AIR TEMP ABOVE 40F. ONE FOUND AT 48.7F, ONE AT 48.2F AND ANOTHER AT 56.5F. INSTRUCTED THAT ALL UNITS MUST BE ABLE TO MAINTAIN FOODS AT 40F OR BELOW. CRITICAL VIOLATION 7-38-005(A) ISSUED.

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

FOUND POTENTIALLY HAZARDOUS COOKED FOODS AT IMPROPER TEMPERATURES IN REFRIGERATION UNITS AND ON STEAMTABLE. COOKED CHICKEN FOUND ON STEAMTABLE AT 110F, COOKED RICE IN THE REFRIGERATOR AT 48.4F, COOKED STEW AT 56.2F INSTRUCTED TO DISGARD ALL FOODS AN...

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

OBSERVED OVER 300 MOUSE DROPPINGS ON FLOOR OF PREP AREAS, AROUND, UNDER, ON AND BEHIND EQUIPMENT/SHELVES IN KITCHEN, FRONT COUNTER AREA ON SHELVES, DINING AREA ON FLOOR AND IN THE STORAGE ROOM ON FLOOR AND SHELVES AND CLOSET WHERE HOT WATER TANK STOR...

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

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM JANUARY 12, 2015 AS INSTRUCTED AND DESCRIBED: #30 OBSERVED NO LABELS ON STORAGE CONTAINERS OR COOKED FOODS IN REFRIGERATED UNITS; LABEL ITEMS. #33 MUST CLEAN AND MAINTAIN THE FOLLOWING: CUTTING BOARDS, I...

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

BUMPED UP TO A SERIOUS.

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

BUMPED UP TO A SERIOUS.

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

BUMPED UP TO A SERIOUS.

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

BUMPED UP TO A SERIOUS.

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

CEILING IN REAR STORAGE ROOM IN POOR REPAIR; REPAIR CEILING. OPENING IN WALL AROUND PIPE UNDER EXPOSED HAND SINK. MUST SEAL ALL HOLES/OPENINGS IN WALLS. FOOD DEBRIS AND STAINS ON WALLS. MUST CLEAN AND MAINTAIN WALLS THROUGH-OUT.

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

BUMPED UP TO A SERIOUS.

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

DIRTY, UNUSED FRYER IN KITCHEN. MUST REMOVE ALL UNUSED/UNNECESSARY ITEMS.

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

OBSERVED NO LABELS ON STORAGE CONTAINERS OR COOKED FOODS IN REFRIGERATED UNITS; LABEL ITEMS.

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

MUST CLEAN AND MAINTAIN THE FOLLOWING: CUTTING BOARDS, INTERIORS OF REFRIGERATION UNITS, STOVES AND OTHER COOKING EQUIPMENT, PREP TABLE TOPS AND BOTTOMS ETC.

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

MUST DETAIL CLEAN FLOORS UNDER AROUND AND BEHIND ALL EQUIPMENT AND IN STORAGE AREAS.

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

OBSERVED SOME WALLS IN NEED OF CLEANING IN PREP AREA; MUST CLEAN AND MAINTAIN. ALSO SOME PEELING PAINT OBSERVED ON THE WALL WHERE THE ELECTRIC PANEL LOCATED; REMOVE AND REPAINT. PROVIDE WALL COVING AT THE BASE OF THE WALLS WHERE NEEDED.

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

OBSERVED A LEAK AT THE PIPE UNDERNEATH THE THREE COMP SINK; REPAIR LEAK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETERS FOR REFRIGERATION UNITS.

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

INSTRUCTED TO ORGANIZIE AND MAINTAIN ALL STORAGE AREAS AND CLOSET IN KITCHEN NEAR THE THREE COMP SINK.

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

INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL REFRIGERATORS AND FREEZERS; EXTERIOR AND INTERIOR SURFACES.CHOPPING BOARDS ARE WORN AND DEEPLY SCORED. INSTRUCTED TO REPLACE.

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

INSTRUCTED TO DETAIL CLEAN FLOORS; UNDER COOKING EQUIPMENT.

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

INSTRUCTED TO SEAL ALL HOLES , GAPS, AND CREVICES.

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

INSTRUCTED TO DETAIL CLEAN ALL VENT COVERS THUR-OUT PREMISES

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE METAL STEM AND REFRIGERATOR THERMOMETERS.

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

MUST REPLACE WORN CUTTING BOARDS. MUST REMOVE RUST FROM SHELVING UNITS IN REACH IN COOLERS,PREP TABLES,GREASE TRAP AT 3- COMPARTMENT SINK.

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

MUST CLEAN GREASE AND FOOD DEBRI FROM MICROWAVE,PREP TABLES,REACH IN COOLERS,ROLLING CARTS,FILTERS UNDER HOOD,VENTILATION VENTS,COB WEBBS FROM WALLS,PIT,STOVE.

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

CLEAN ALL FLOORS THROUGHOUT UNDER AND BEHIND ALL HEAVY EQUIPTMENT.ALSO CLEAN ALONG THE WALLS AND IN THE CORNERS.

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

SEAL ALL HOLES THROUGHOUT MAKING WALLS SMOOTH AND EASY TO CLEAN.

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

MUST REPLACE BURNT OUT LIGHT BULBS WHERE NEEDED.

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

CLEAN THE VENTS THROUGHOUT PREMISES

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE STEM THERMOMETER IN ALL THE COOLERS.

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

MUST ELEVATE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN HOT WATER TANK AREA AND REAR STORAGE AREA.

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

Inspector Comments: Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE WORN CUTTING BOARDS.

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

Inspector Comments: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST SCRAPE & PAINT PEELING PAINT ON WALLS.

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

Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE WORN CUTTING BOARDS.MUST REMOVE RUST FROM SHELVING UNITS IN REACH IN COOLERS,PREP TABLES...

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

Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST SCRAPE & PAINT PEELING PAINT ON WALLS.MUST CLEAN WALLS OF FOOD DEBRI.MUST SEAL HOLE IN WALL IN TOILET ROOM.

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

All food shall be from sources approved by health authorities and safe for human consumption.OBSERVED BAKED GOODS FROM A UNAPPROVED SOURCE.OBSERVED PREPACKAGED COOKIES, & CAKES NOT PROPERLY LABELED,INVOICES SHOWN LACKS NAME,ADDRESS ,PHONE NUMBER OF B...

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

All hot food shall be stored at a temperature of 140F or higher. All cold food shall be stored at a temperature of 40F or less.OBSERVED IMPROPER TEMPERATURES OF BEANS & RICE 106.2F,PLAINTAINS 78.1F,CHICKEN RANGING FROM 68.5F-110.7 ON STEAM TABLE,COOK...

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.OBSERV...

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.MUST LABEL & DATE COOKED FOODS IN COOLERS.

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.MUST INVERT PLASTIC WEAR & MULTIUSE UTENSILS ON SHEL...

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE WORN CUTTING BOARDS.MUST REMOVE RUST FROM SHELVING UNITS IN REACH IN COOLERS,PREP TABLES,GREASE TRAP AT 3- C...

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 GREASE & FOOD DEBRI FROM MICROWAVE,PREP TABLES,REACH IN COOLERS,ROLLING CARTS,FILTERS AT HOOD,VENTILATION VEN...

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 GREASE & FOOD DEBRI FROM FLOORS ALONG WALL BASES THROUGHOUT.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES WHERE NEEDED.

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.MUST SCRAPE & PAINT PEELING PAINT ON WALLS.MUST CLEAN WALLS OF FOOD DEBRI.MUST SEAL HOLE IN WALL IN TOILET ROOM.

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST REPLACE BURNT OUT LIGHT BULBS WHERE NEEDED.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.MUST REPAIR OR REPLACE SELF CLOSING DEVICE ON TOILET ROOM DOOR.

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.MUST PROVIDE STEM THERMOMETER.

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 ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR & AWAY ...

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. LABEL ALL FOOD NOT IN THE ORIGIONAL CONTAINERS.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE WORN AND DISCOLORED CUTTING BOARDS.

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 ALL FLOORS THROUGHOUT UNDER AND BEHIND ALL HEAVY EQUIPTMENT. DETAIL CLEAN ALL CORNERS. REPLACE BROKEN WEATHER STRIP ON REAR D...

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. SEAL ALL HOLES THROUGHOUT MAKING WALLS SMOOTH AND EASY CLEANABLE. REPAIR LEAKY CEILING IN REAR.

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. PROVIDE END CAPS ON LIGHT SHIELDS IN PREP AREA.