Moto Restaurant

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OUTSIDE GREASE CONTAINER NOT PROPERLY MAINTAINED, EXCESSIVE GREASE BUILD-UP FOUND ON THE EXTERIOR. MUST KEEP RECEPTACLE CLEAN. SERIOUS VIOLATION 7-38-020.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED OR PROVIDED DURING INVESTIGATION WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED(FISH, BEEF KNUCKLES, DESSERTS). SERIOUS VIOLATION 7-38-012(A).

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

SMOOTH AND PAINT FLOOR IN WAIT STATION AREA NEAR DINING ROOM. DETAIL CLEAN FLOORS ALONG THE BASES OF THE WALLS IN MOP SINK AREA, AND THROUGHOUT WHERE DIRT AND DEBRIS ARE PRESENT.

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

CLEAN DIRT FROM WALLS AROUND MOP SINK.

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

REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK.

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

ELIMINATE CLUTTER IN MOP SINK AREA.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL EMPLOYEES HANDLING OPEN FOODS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOPS MUST BE STORED IN CLEAN CONTAINERS PROTECTED FROM CONTAMINATION.

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

NEW CUTTING BOARDS NEEDED, WORN, DISCOLORE, AND DEEPLY SCORED. MUST REPLACE AND MAINTAIN AT ALL TIMES.

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

INTERIOR OF ICE MACHINE IN NEED OF CLEANING TO REMOVE ALL BUILD UP. 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 DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT. FLOORS IN MOP AND WINE ROOM IN NEED OF CLEANING TO REMOVE ALL DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

HANDSINK HANDLE IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

ALL REACH IN COOLERS MUST HAVE THERMOMETERS IN GOOD REPAIR. CORRECT AND MAINTAIN AT ALL TIMES.

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

CLEAN FLOOR UNDER STORAGE SHELF ACROSS FROM ICE MACHINE IN BASEMENT. CLEAN FLOOR UNDER CONVECTION OVEN UNDER PREP COUNTER IN KITCHEN AND MAINTAIN IN BASEMENT.

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. THE DRAWER COOLERS HAVE SOME DIRTY BUILDUP IN THE CORNERS OF THE DRAWER FRAMES; WASH, RINSE, SANITIZE AND REPAIR THE ...

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. THE ICE MACHINE HAS A SLIGHT PINK BUILDUP ON THE INTERIOR LIP, CLEAN AND SANITIZE OR REPLACE SAID UNSANITARY PART.

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

THE BASEMENT KITCHEN WALLS AND CEILINGS HAVE OPENINGS AND MISSING COVERS ABOVE THE PREP AREA, REPAIR THE WALLS AND CEILINGS SO THEY ARE SMOOTH AND SANITARY FROM TOP TO BOTTOM. The walls and ceilings shall be in good repair and easily cleaned.

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. 20 pounds of raw fish was found vacuum packaged in the above establishment without a HACCP program. Office notified, the above product is tagged "held fo...

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

Wash, rinse and sanitize the small food dehydrator. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.