Mm.que Rico

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

MUST PROPERLY STORE,INVERT ALL CLEAN MULTI-USE UTENSILS,DISHWARE IN KITCHEN AREAS TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.

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

CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED AND REPAIR RUSTY BOTTOM PANEL OF STEAMTABLE USE A NON-TOXIC FINISH AND MAINTAIN.

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

THE FOLLOWING IN NEED FOR A DETAIL CLEANING HOOD/FILTERS ABOVE COOKING EQUIPMENTS,SIDES/TOPS OF COOKING STOVE,UPPER PANEL OF ICE MACHINE.

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

FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE KITCHEN AREAS AND SECOND FLOOR DINING AND STORAGE ROOMS IN NEED FOR FURTHER CLEANING AND MAINTAIN.

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

HAS DAMAGED CEILING AREA IN KITCHEN NEAR THE EXPOSED HANDSINK AND IN DINING AREA NEAR WEST WALL.INSTRUCTED TO REPAIR TO SMOOTH,EASILY CLEANABLE SURFACES AND REMOVE DUSTS ACCUMULATION ON THE CEILING VENTILATION COVER SAME AREA.

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

HAS BURNT-OUT LIGHT BULBS IN KITCHEN AREAS.INSTRUCTED TO REPLACE AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

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

HAS NO SINK STOPPERS FOR THE KITCHEN 3 COMP SINK AND BAR 3 COMP SINK.INSTRUCTED TO PROVIDE AND MAINTAIN. HAS A WATER LEAK AT DRAIN PIPE BENEATH THE EXPOSED HAND SINK NEXT TO 3 COMPARTMENT SINK AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE AND MAINTAIN VISIBLE THERMOMETERS INSIDE ALL REFRIGERATION UNITS.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER REQUIREMENT NOT MET.INSTRUCTED TO PROVIDE AND MAINTAIN COPIES OF FOOD HANDLER CERTIFICATES FROM ANSI APPROVED COURSE FOR FOOD HANDLERS.

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

MUST PROVIDE SPLASH GUARD AT BAR EXPOSED HAND SINK, NEXT TO DRAIN BOARD,

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

NOTED EXCESSIVE CLUTTER INSIDE 1ST FLOORS CLOSET AND 2ND FLOOR CLOSETS, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

NO RUNNING HOT WATER ON SITE AT THIS TIME OF INSPECTION, CRITICAL CITATION ISSUED: 7-38-030

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

MUST PROVIDE SPLASH GUARD AT BAR EXPOSED HAND SINK, NEXT TO DRAIN BOARD,

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

NOTED EXCESSIVE CLUTTER INSIDE 1ST FLOORS CLOSET AND 2ND FLOOR CLOSETS, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

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

FOOD DEBRIS AND GREASE ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; FREEZERS, GRILL AND FRYERS.

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

DUST/DEBRIS BUILD-UP ON FLOORS; INSTRUCTED TO DETAIL CLEAN FLOORS AT BAR AREA, CLOSET AT FIRST FLOOR AND THRU-OUT 2ND FLOOR STORAGE ROOM.

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

EXCESSIVE GREASE ON HOODS/FILTERS; INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

INADEQUATE LIGHTING IN THE KITCHEN; INSTRUCTED TO PROVIDE ADQUATE LIGHTING, REPLACE BROKEN LIGHT FIXTURES.

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

MUST REPLACE BROKEN GASKETS ON TWO DOORS MEAT PREP REACH IN COOLER DOORS AND SEAL RUSTY BOTTOM PANELS OF ONE PREP TABLE IN THE KITCHEN.

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

COOKING EQUIPMENT AND COOLERS IN THE KITCHEN WITH FOOD DEBRIS AND GREASE BUIL-UP, INSTRUCTED TO CLEAN/SANITIZE.

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

MUST CLEAN FLOORS; UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS INSIDE CLOSETS, BAR AREA AND THRU-OUT THE KITCHEN.

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

INSTRUCTED TO REPAIR AND REPAINT DAMAGED CEILING AREA IN THE KITCHEN ABOVE EXPOSED SINK AND STEAM TABLE AND CLEAN WEST WALL BEHIND COOKING EQUIPMENT.

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

MUST REPAIR LEAKING PIPES UNDER BAR AREA 3PART SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INSTRUCTED TO PROVIDE THERMOMETERS FOR INSIDE THE COOLERS IN THE KITCHEN.

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

NOTED EXCESSIVE CLUTTER INSIDE 1ST FLOORS CLOSET AND 2ND FLOOR CLOSETS, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

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 NOT USE CARDBOARD BOXES AS FOOD CONTAINERS INS...

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 PROVIDE LID FOR ICE BINS BEHIND BAR.

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. UNUSED FLAT GRILL ON COOKS LINE WITH FOOD DEBRIS AND GREASE. MUST CLEAN WHEN NOT IN USE. INTERIOR TALL REACH-IN FREEZER...

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 NOT USE CARDBOARD AS MATTING FOR FLOOR ON COOKS LINE.

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. Use dustless cleaning methods. CEILING IN FRONT OF KITCHEN AND IN DINING ROOM AT STAIRWELL TO SECOND FLOOR DAMAGED WITH PEELING PLASTER. MUST REPAIR.

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...