Mott St.

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

2-101.11 PIC DOESN'T HAVE A VALID CERTIFIED FOOD MANAGER'S CERTIFICATE. MUST PROVIDE AND MAINTAIN. (PRIORITY FOUNDATION 7-38-012)

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

2-101.11 PIC DOESN'T HAVE A VALID CERTIFIED FOOD MANAGER'S CERTIFICATE POSTED TO VIEW WHILE TCS FOODS ARE BEING PREPARED, HANDLED, AND SERVED, SUCH AS (SAUCES, PASTA, ETC.)MUST BE ON SITE AT ALL TIMES. (PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL PACKAGE.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

: 6-202.15 : MUST REPAIR OR REPLACE WALK IN COOLER DOOR, OUTSHED FOOD STORAGE, LOCKER ROOM DOOR, AND FRONT DOORS ALONG BOTTOMS TO BE TIGHT-FITTING.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

3-305.11 : OBSERVED FOOD STORED ON FLOOR IN OUTSIDE FOOD STORAGE SHED MUST BE ELEVATED TO PREVENT CROSS-CONTAMINATION.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-501.11 : MUST REPAIR OR REPLACE WORN DOOR GASKET ON 2-DOOR PREP COOLER.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-601.11(C) : MUST CLEAN EXCESSIVE DEBRIS BUILDUP FROM FRYER CABINET, GRILL TABLE, AND DISH RACKS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.11 : MUST CLEAN MOLD BUILD UP FROM WALL IN INSIDE WALK IN COOLER.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.13 : MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP,BAR , DISH WASHING AREAS AND WALK IN COOLER.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.13 : MUST REPAIR OR REPLACE DAMAGED FLOORING IN FRONT OF WOK STATION & FRYER, FLOOR TILE INSIDE WALK IN COOLER TO BE IN GOOD REPAIR.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

4-301.14 : MUST PLACE TABLE TOP FRYER UNDER VENTILATION HOOD.

HANDS CLEAN & PROPERLY WASHED

OBSERVED POOR HYGIENIC PRACTICES BY SEVERAL FOOD HANDLERS. OBSERVED THE FOOD HANDLERS ALL COME BACK INTO THE KITCHEN AND STARTED PREPARING FOODS. ALSO, A MALE DISH WASHER SCRATCHED BOTH ARMS AND THEN REMOVED DISHES FROM THE DISH MACHINE. A FEMALE FOO...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

MUST PROVIDE HAND WASHING SIGN AT BAR HAND SINK.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

MUST REPAIR OR REPLACE COLD WATER FAUCET IS STRIPPED/ IN POOR REPAIR AT HAND SINK IN DISH WASHING AREA.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION

OBSERVED NO 90-DAY SHELLFISH TAG WITH 2 LBS. RAW OYSTERS IN PREP COOLER AND NO SIGNED SOLD BY DATE ON THE LAST ITEM SOLD ON 90-DAY TAG. THE PRODUCT WAS DISCARDED BY THE MANAGER. MUST PROVIDE INFORMATION GIVEN ON TAGS IN THE FUTURE. (PRIORITY FOUNDAT...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER OF CONSUMING RAW AND UNDERCOOKED FOODS ON BAR MENU(EGGS)MUST BE PROVIDED AND MAINTAINED.(PRIORITY FOUNDATION 7-38-005)

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL PACKAGE.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

MUST REPAIR OR REPLACE WALK IN COOLER DOOR, OUTSHED FOOD STORAGE, LOCKER ROOM DOOR, AND FRONT DOORS ALONG BOTTOMS TO BE TIGHT-FITTING.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED FOOD STORED ON FLOOR IN OUTSIDE FOOD STORAGE SHED MUST BE ELEVATED TO PREVENT CROSS-CONTAMINATION.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST REPAIR OR REPLACE WORN DOOR GASKET ON 2-DOOR PREP COOLER.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST CLEAN EXCESSIVE DEBRIS BUILDUP FROM FRYER CABINET, GRILL TABLE, AND DISH RACKS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST REPAIR OR REPLACE DAMAGED FLOORING IN FRONT OF WOK STATION & FRYER, FLOOR TILE INSIDE WALK IN COOLER TO BE IN GOOD REPAIR.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP,BAR , DISH WASHING AREAS AND WALK IN COOLER.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN MOLD BUILD UP FROM WALL IN INSIDE WALK IN COOLER.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST PLACE TABLE TOP FRYER UNDER VENTILATION HOOD.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED HEAVY GREASE BUILD UP ON EQUIPMENT AROUND GRIDDLE AREA. INSTRUCTED MANAGER TO CLEAN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED LEAK FROM BOTTOM OF FOOT PEDAL HAND WASHING SINK IN PREP AREA. INSTRUCTED MANAGER TO REPAIR LEAK.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DEBRIS BUILD UP ON FLOORS AROUND COOKING EQUIPMENT. INSTRUCTED MANAGER TO CLEAN FLOORS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED UNUSED COOLER IN KITCHEN INSTRUCTED MANAGER TO REPAIR OR REMOVE COOLER.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED AN EXCESSIVE AMOUNT OF DEBRIS AND ICE BUILDUP ON THE TOP OF ONE DOOR FREEZER IN THE KITCHEN. MUST REMOVE EXCESS ICE, DETAIL CLEAN, AND MAINTAIN.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST PROVIDE A CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT.PRIORITY FOUNDATION VIOLATIONS 7-38-005. ...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED EXPOSED HAND WASHING SINK IN FRONT BAR AREA DRAINING SLOW. INSTRUCTED TO REPAIR AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED CERTIFIED FOOD MANAGERS CERTIFIED FOOD MANAGERS WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED ABOVE THAT ALL CERTIFIED FOOD SERVICE MANAGERS MUST COMPLETE FOOD ALLERGEN TRAINING.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 3 DOOR PREP COOLER AT THE COOK'S LINE WITH AN AIR TEMPERATURE OF 50F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHEESE AND COOKED RICE. MANAGEMENT INSTRUCTED TO MAI...

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN THE WALK-IN COOLER AND 3 DOOR PREP COOLER. OBSERVED COOKED RICE AT 51.8F, EGGS AT 60.8F, CHEESE AT 58.5F, RICOTTA CHEESE AT 46.8F, AND MILK AT 55F. MANAGEMENT VOLUNTARILY DISCARDED AP...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

THE EXPOSED HANDWASHING SINK IN THE DISHROOM WAS NOT ACCESSIBLE FOR USE. OBSERVED A STORAGE RACK WITH DISHES ON IT STORED IN FRONT OF THE EXPOSED HANDWASHING SINK IN THE DISHROOM. MANAGEMENT REMOVED THE STORAGE RACK DURING THE INSPECTION. CRITICAL ...

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

PEELING PAINT ON CEILING IN DINING ROOM AND BAR AREA.INSTRUCTED TO REMOVE AND PAINT.

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

OUTSIDE WASTE OIL CONTAINER WITH GREASE ON TOP SIDE AND GROUND. ALSO WASTE OIL SPLATTERED TO THE SIDE OF PORTABLE STORAGE.INSTRUCTED TO CLEAN AND MAINTAIN SERIOUS VIOLATION:7-38-020

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

NO BACK FLOW PREVENTER DEVICE AT WATER LINE OF THE MIXER MACHINE IN BAR AREA.INSTRUCTED TO INSTALLED VISIBLE BACK FLOW PREVENTER DEVICE OR KNOWN LOCATION

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

ICE MACHINE WITH BEGINNING OF MINERAL BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN EXCESS WATER INSIDE THE BEER COOLER BEHIND THE BAR,ALSO A PAN WITH WATER AND RUST BY THE ICE BIN MACHINE.INSTRUCTED TO CLEAN AND MAINTAIN

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

DEBRIS ON FLOOR INSIDE THE OUTSIDE STORAGE,INSTRUCTED TO CLEAN AND MAINTAIN

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

PEELING PAINT ON CEILING IN DINING ROOM AND BAR AREA.INSTRUCTED TO REMOVE AND PAINT.

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

DUMP SINK BY THE EXPOSED HAND SINK BYHIND THE BAR IS LEAKING AROUND DRAIN PIPE INSTRUCTED TO REPAIR

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

OBSERVED A CUTTING BOARD WITH DARK GROOVES LOCATED IN THE PREP AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.

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

OBSERVED FLOORS IN WALK IN COOLER NEED CLEANING TO REMOVE FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED WALLS IN WALK IN COOLER IN NEED OF CLEANING TO REMOVE DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED HAND WASHING SINK, NEXT TO THE FRYER, IN PREP AREA WITH MINOR LEAK. INSTRUCTED TO REPAIR AND MAINTAIN.

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

OBSERVED 30 FRUIT FLIES IN THE FRONT BAR AND DISHWASHING AREA. INSTRUCTED TO CONTACT PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020.

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

PREVIOUS MINORS NOT CORRECTED FROM REPORT NUMBER 1490354 JULY 3,2015 INS#386. #32 DEFROST INTERIOR OF UPRIGHT FREEZER, #35 REPAIR CEILING IN PREP AREA(WATER DAMAGE). REPLACE MISSING BASEBOARDS ALONG WALL NEAR COOKING EQUIPMENT. SERIOUS VIOLATION 7-4...

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

OBSERVED A CUTTING BOARD WITH DARK GROOVES LOCATED IN THE PREP AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.

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

OBSERVED FLOORS IN WALK IN COOLER NEED CLEANING TO REMOVE FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED WALLS IN WALK IN COOLER IN NEED OF CLEANING TO REMOVE DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED HAND WASHING SINK, NEXT TO THE FRYER, IN PREP AREA WITH MINOR LEAK. INSTRUCTED TO REPAIR AND MAINTAIN.

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

DEFROST INTERIOR OF UPRIGHT FREEZER.

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

REPAIR CEILING IN PREP AREA(WATER DAMAGE). REPLACE MISSING BASEBOARDS ALONG WALL NEAR COOKING EQUIPMENT. CLEAN CEILING VENTS IN WASHROOM(DUST BUILDUP).

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

Source not of safe or sound condition. Found 12 packages/3 lbs of fresh chicken breast in reach-in and walk-in coolers that was vacuum packaged (sous vide) from unapproved aource. Manager voluntarily denatured and discarded product. Value $100. Instr...

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

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

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

Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily and remove food debris.

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

Ventilation covers through-out not cleaned. Intructed to detail clean and remove dust buid-up. Opening noted around pipes and ceiling joist. Instructed to seal all openings.

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

Drainline going to one compartment sink at bar. Instructed to remove drainline and reroute waste line.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Ice scoop not properly stored. Instructed to store in sanitize holder or container.

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

Any open cans of food must be transferred into regular containers. All food stored in coolers must be dated & labeled.

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

Clean multi-use utensils must be properly stored and inverted to prevent contamination before use.

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

Inspector Comments: Replace or repair rusty bshelvings inside the walk-in-cooler using a non-toxic finish and Cutting boards with deep, dark grooves must be sanded/bleached or replaced.

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

Inspector Comments: Detail clean,organize dry storage areas and properly store cleaning equipments also remove unnecessary articles due to potential pest harborage.

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

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

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

Previous minor violation(s)not Corrected from inspection report#585436 dated:6/17/11. 33 All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN ALL CO...

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

Replace or repair rusty bshelvings inside the walk-in-cooler using a non-toxic finish and Cutting boards with deep, dark grooves must be sanded/bleached or replaced.

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

Detail clean,organize dry storage areas and properly store cleaning equipments also remove unnecessary articles due to potential pest harborage.

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, WHILE POTENTIALLY HAZARDOUS FOODS AR...

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 DETAIL CLEAN ALL COOKING EQUIPMENT, VENTS ABOVE COOKING EQUIPMENT, TOPS AND SIDE OF COOKING, INTERIOR AND EXTER...

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. FLOORS THROUGHOUT PREMISES NEEDS DETAILED CLEANING, ESPECIALLY BY COOKING EQUIPMENT, MUST REMOVE ALL GREASE BUILT UP

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. WALL BY COOKING EQUIPMENT NOT CLEAN, MUST REMOVE ALL GREASE BUILT UP

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST RESTRICT STORING ICE SCOOP INSIDE ICE MACHINE, IMPROPERLY, MUST BE STORED WITH THE HANDLE FACING, OR I...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.D...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees.ADDITIONAL EXPOSED HANDSINK IN DISHROOM IS NEEDED FOR HANDWASHING,MUST PROVIDE SOAP,HANDPAPER TOWELS AT EXPOSED HANDSINKS.

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.FOUND NO CITY OF CHICAGO SANITATION CERTIFICATE OR VALID DOCUMENTATION AS REQUIRED.

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 OR REPAIR RUSTY SHELVING IN COOLERS USING A NON-TOXIC FINISH.

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.FOUND BROKEN FLOOR TILES BENEATH 2 DOOR COOLER IN DISHROOM AREA.

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 SEAL ALL OPENINGS AROUND PLUMBING/ELECTRICAL FIXTURES AND ON WALL ABOVE COOKING EQUIPMENTS.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.END CAPS MISSING ON LIGHT SHIELDS IN KITCHEN AREAS.

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...

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.REMOVE ALL CLUTTER FROM PREMISES.