OBSERVED NO CITY OF CHICAGO CERTIFICATE ON SITE. MUST HAVE A VALID CITY OF CHICAGO CERTIFIFED FOOD MANAGER ON SITE WITH ORIGINAL CERTIFICATE AT ALL TIMES TIME /TEMPERATURE CONTROLLED FOOD IS BEING PREPARED COOKED AND SERVED INCLUDING CHICKEN , BEEF AND SHRIMP. PRIORITY FOUNDATION VIOLATION 7-38-012
FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012. NO CITATION ISSUED.
FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED
OBSERVED NO SOAP AT EXPOSED HANDWASHING SINK IN KITCHEN AND NO SOAP AT HANDWASHING SINKS IN EITHER MENS OR WOMENS WASHROOM. PRIORITY FOUONDATION VIOLATION 7-38-030 (C)
OBSERVED NO PAPER TOWELS AT EXPOSED HAND WASHING SINK IN KITCHEN OR IN MEN'S OR WOMEN'S WASHROOMS. PRIORITY FOUNDATION VIOLATION 7-38-030(C)
OBSERVED NO SANITIZING SOLUTION ON SITE. OBSERVED DISHES AND UTENSILS BEING WASHED WITHOUT PROPER SANITIZATION. OWNER WAS INSTRUCTED TO GO AND BUY BLEACH. PRIORITY VIOLATION 7-38-025
OBSERVED NO DATE MARKING SYSTEM IN PLACE. READY TO EAT AND OR TIME TEMPERATURE CONTROLLED FOODS PREPARED AND HELD IN A RETAIL FOOD ESTABLISHMENT FOR OVER 24 HOURS MUST HAVE A CLEARLY MARKED LABELING SYSTEM IN PLACE TO INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMED ON PREMISES, SOLD, OR DISCARDED WHEN HELD AT A TEMPERATURE OF 41F OR LESS FOR A MAXIMUM OF 7 DAYS WITH THE DATE OF PREPARTION COUNTING AS DAY 1. PRIORITY FOUNDATION VIOLATION NO CITATION ISSUED 7-38-005
OBSERVED NO METAL STEM THERMOMETER ON SITE FOR MEASURING FOOD TEMPERATURE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
OBSERVED PREPACKAGED FOOD ITEMS IN SODA COOLER FOR SELF SERVICE NOT LABELED. ALL PREPACKAGED ITEMS NEED TO BE LABELED WITH NAME OF PRODUCT, INGREDIENT LIST AND NAME AND ADDRESS OF FACILITY.
OBSERVED 50 MICE DROPPINGS IN DRY STORAGE ROOM ON FLOOR AND ON DRY STORAGE SHELVES. 50 MICE DROPPINGS UNDER 3 COMPARTMENT SINK, UNDER AND BEHIND HOT HOLDING EQUIPMENT, COOKING EQUIPMENT AND REFRIGERATORS,IN FRONT SERVICE AREA CLOSET AND ON SHELVES. REMOVE ALL EVIDENCE OF MICE AND CLEAN AND SANITIZE ALL AFFECTED AREAS. OBSERVED 1 LIVE COCKROACH NEAR 3 COMPARTMENT SINK. OBSERVED OVER 50 SMALL FLIES IN DRY STORAGE AND IN FOOD PREP AREA. MUST CONTACT PEST CONTROL AND MUST ELIMINATE ALL ACTIVITY.PRIORITY FOUNDATION VIOLATION 7-38-020(A)
OBSERVED HOLE IN RIGHT CORNER OF REAR EXIT DOOR AND LEFT CORNER OF REAR DOOR. MUST CLOSE HOLES AND RODENT PROOF REAR EXIT DOOR.
OBSERVED NO TEST STRIPS ON SITE. MUST SUPPLY AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-005
OBSERVED ALL HOODS AND FILTERS WITH ENCRUSTED GREASE, FREE STANDING BURNERS WITH ENCRUSTED GREASE. MUST CLEAN AND MAINTAIN
OBSERVED NON FOOD CONTACT SURFACES OF SHELVES IN KITCHEN UNCLEAN WITH FOOD DEBRIS AND FOOD SPILLS. CLEAN AND SANITIZE ALL SHELVES. OBSERVED EXTERIOR OF ALL COOKING EQUIPMENT UNCLEAN WITH FOOD SPILLS. CLEAN AND SANITIZE EXTERIOR OF ALL COOKING EQUIPMENT. OBSERVED ALL DRY STORAGE SHELVES UNCLEAN. MUST BE CLEANED AND SANITIZED. OBSERVED DRYING RACK ABOVE 3 COMPARTMENT SINK UNCLEAN. MUST BE CLEANED AND MAINTAINED.
OBSERVED MOPS NOT HUNG TO DRY. HANG MOPS AFTER USE.
OBSERVED FLOOR AND WALLS OF DRY STORAGE ROOM AND MOP ROOM NOT SMOOTH AND EASILY CLEANABLE. CONCRETE NEEDS TO PAINTED OR SEALED SO THAT IT IS SMOOTH AND EASILY CLEANABLE.OBSERVED CEILING OF DRY STORAGE ROOM UNFINISHED. CEILING OF DRY STORAGE NEEDS TO BE SMOOTH AND EASILY CLEANABLE. OBSERVED FOAM SEALANT USED ON EAT WALL OF DRY STORAGE ROOM. FOAM SEALANT IS PROHIBITED AND MUST BE REMOVED. REPLACE WITH A SMOOTH EASILY CLEANABLE SURFACE.
OBSERVED BASEMENT AREA NOT IN GOOD REPAIR. BASEMENT WAS BEING DUG UP FOR REPAIRS. BASEMENT MUST MAINTAINED IN GOOD REPAIR.
OBSERVED ALL FOOD HANDLER EMPLOYEES NEED EVIDENCE OF FOOD HANDLER TRAINING. PROVIDE AND MAINTAIN.
OBSERVED CERTIFIED FOOD MANAGER MUST COMPLETE ALLERGEN TRAINING.