MR. GEE'S.

MUST CLEAN TOPS AND SIDES OF COOKING EQUIPMENT, AND VENTS AND HOOD AREA REAR COOKING AREA

MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, ESPECIALLY REMOVE GREASE BY COOKING EQUIPMENT

MUST CLEAN LIGHT SHIELD REAR KITCHEN AREA

MUST PROVIDE STORAGE SPACE FOR EMPLOYEES BELONGINGS TO BE STORED NICE AND NEATLY IN ONE DESIGNATED SPACE

MUST PROVIDE A DIPPER WELL AT HAND PACK ICE CREAM

MUST PROVIDE THERMOMETERS INSIDE ALL COOLERS AND HOT HOLDING UNIT

Previous inspection report summary not displayed or posted in plain view of the establishment customers. Establishment does not have the inspection report summary avaiable or on premises. Instructed that the inspection report summary must be available and posted conspicuously inside establishment for customers view. Serious citation issued 7-42-010(B).

Foods inside coolers not labeled or dated. Instructed to label and date all foods not in original containers.

Interior ice machine and panel, between exterior of cooking equipment and coolers, and can opener not cleaned. Instructed to detail clean and sanitize.

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

Ventilation covers thru-out not cleaned. Instructed to detail clean. Gap along wallbase in adjacent dining room. Instructed to seal and install coving. Side door not maintained around treshold. Instructed to elevate laminated flooring under treshold.

Thermometer not provided inside condiment coolers. Instructed to provided thermometer visible inside coolers.

Ice scoop stored inside empty ice machine. Instructed to store scoop in sanitize holder or container.

A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority.PREVIOUS SERIOUS VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 580402 ISSUED DATE 04-15-2011. CRITICAL CITATION ISSUED 7-42-090 #18-FOUND NO LICENSED PEST CONTROL LOG BOOK ON PREMISES AT THIS TIME. INSTRUCTED MANAGEMENT, A LICENSED PEST CONTROL LOG BOOK (WITH SERVICE REPORT) MUST BE AVAILABLE. INSTRUCTED TO PROVIDE. #21-FOUND NO CERTIFIED FOOD SERVICE MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS (EX. CHICKEN, SALADS, HOT DOG, CHILI, PORK, COOKED RICE ETC.) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED, ALSO FOUND NO CURRENT CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ON SITE. INSTRUCTED TO PROVIDE.

SEE VIOLATION #14

SEE VIOLATION #14

INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR OF SURFACES OF FREEZERS AND COOLERS AND HOOD ABOVE COOKING EQUIPMENT.

INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR DISHWASHING/PREP AREA ESPECIALLY UNDER AND BEHIND OVEN.

NOTED 2 OVEN IN REAR AREA WITHOUT VENTILATION. INSTRUCTED TO PROVIDE OVEN SPECIFICATION. (NO OVEN PLATE FOUND).

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZERS.--------MUST PROVIDE METAL STEM THERMOMETER FOR INTERNAL TEMPERATURE OF HOT AND COLD FOOD PRODUCTS.

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. FOUND NO LICENSED PEST CONTROL LOG BOOK ON PREMISES AT THIS TIME. INSTRUCTED MANAGEMENT, A LICENSED PEST CONTROL LOG BOOK (WITH SERVICE REPORT) MUST BE AVAILABLE. INSTRUCTED TO PROVIDE. SERIOUS CITATION ISSUED 7-38-020

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CERTIFIED FOOD SERVICE MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS (EX. CHICKEN, SALADS, HOT DOG, CHILI, PORK, COOKED RICE ETC.) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED, ALSO FOUND NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ON SITE. INSTRUCTED TO PROVIDE. SERIOUS CITATION ISSUED 7-38-012

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR OF SURFACES OF FREEZERS AND COOLERS AND HOOD ABOVE COOKING EQUIPMENT.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR DISHWASHING/PREP AREA ESPECIALLY UNDER AND BEHIND OVEN.

The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REPLACE MISSING CEILING TILES INSIDE MEN AND WOMEN'S WASHROOM.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. NOTED 2 OVEN IN REAR AREA WITHOUT VENTILATION. INSTRUCTED TO PROVIDE OVEN SPECIFICATION. (NO OVEN PLATE FOUND).

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. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZERS.--------MUST PROVIDE METAL STEM THERMOMETER FOR INTERNAL TEMPERATURE OF HOT AND COLD FOOD PRODUCTS.