NABO'S.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND DISPLAY PREP COOLER AT TEMP OF 47.6F TO 52F,ALSO SMALL COOLER NEXT TO YOGURT MACHINE AT TEMP OF 45F TO 50F.COOLER MUST MAINTAIN TEMP OF 40F AND BELOW.POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT(MILK CUT TOMATOES CHEESE ETC).DISPLAY PREP COOLER MUST BE REPAIRED TOP AND BOTTOM, MUST PROVIDE DOORS FOR UNIT, AND DETAIL CLEAN(EXCESS DUST AND GREASE BUILD UP).OR REMOVE UNIT.CRITICAL VIOLATION:7-38-005(A) HOOOO71103-14

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. FOUND THREE COMPARTMENT SINK NOT MAINTAINED,SEWAGE WASTE WATER IS BACKING UP AT 3 COMPARTMENT SINK.(EXCESS GREASE AND DEBRIS ARE BACKING UP ).UNABLE TO SANITIZE.INSTRUCTED TO CONTACTED A PLUMBER.MUST CLEAN GREASE TRAP.CRITICAL VIOLATION:7-38-030 HOOOO71104-15

All food not stored in the original container shall be stored in properly labeled containers. NEED TO LABEL ALL FOOD CONTAINERS THUR OUT THE REACH IN COOLER UPRIGHT, REFRIGERATION UNIT,STORAGE AREA, FREEZER UNIT IN THE BASEMENT, PREP UNIT REFRIGERATION ETC.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL ALL FRAME OF FRONT AND SIDE WINDOW.WATER AND STEAM ARE INSIDE THE PREMISES WINDOW LEDGE, WHICH FORMED BLACK SUBSTANCE ON WINDOW LEDGE.MUST REMOVE IT AND SANITIZE AREA.GREASE BOX UNDER THE 3 COMPARTMENT SINK NEEDS TO BE DETAIL CLEANED AND REPAINTED. MUST KEEP BOTH UNUSED YOGURT MACHINES CLEAN,OR REMOVE IT.

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ALL UNUSED FOOD AND NON FOOD EQUIPMENT NEEDS BE STORED AND NEEDS TO BE KEEPED CLEAN.AND STORED PROPERLY

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND DISPLAY PREP COOLER AT TEMP OF 47.6F TO 52F,ALSO SMALL COOLER NEXT TO YOGURT MACHINE AT TEMP OF 45F TO 50F.COOLER MUST MAINTAIN TEMP OF 40F AND BELOW.POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT(MILK CUT TOMATOES CHEESE ETC).DISPLAY PREP COOLER MUST BE REPAIRED TOP AND BOTTOM, MUST PROVIDE DOORS FOR UNIT, AND DETAIL CLEAN(EXCESS DUST AND GREASE BUILD UP).OR REMOVE UNIT.CRITICAL VIOLATION:7-38-005(A) HOOOO71103-14

All hot food shall be stored at a temperature of 140F or higher. All cold food shall be stored at a temperature of 40F or less. FOUND FOOD STORED IN STEAM TABLE AT IMPROPRER TEMPERATURE:CLAM CHOWERED SOUP(AT TEMP OF 78.6F), AND CREAM BROCCOLI AT TEMP OF 74.1F.HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE.FOOD MUST BE REHEATED PRIOR TO BE STORED IN STEAM TABLE.ALSO FOUND CHEESE AT TEMP OF 62.2F SLICED TOMATOES AT TEMPP OF 55.6F,MILK AT TEMP OF 44.5F TO 45.1F.FOOD DISCARDED AND DENATURED.POUND 15; VALUE$300.CRITICAL VIOLATION:7-38-005(A) HOOOO71103-14

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. FOUND THREE COMPARTMENT SINK NOT MAINTAINED,SEWAGE WASTE WATER IS BACKING UP AT 3 COMPARTMENT SINK.(EXCESS GREASE AND DEBRIS ARE BACKING UP ).UNABLE TO SANITIZE.INSTRUCTED TO CONTACTED A PLUMBER.MUST CLEAN GREASE TRAP.CRITICAL VIOLATION:7-38-030 HOOOO71104-15

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. MICE DROPPINGS WERE OBSERVED IN BASEMENT AREA,UNDER THE SHELVES AND INSIDE THE WALK-IN COOLER(DOOR IS BROKEN AT BOTTOM WITH A LARGE GAP DUE TO DOOR IS BROKEN)(APPROX 20 OR MORE DROPPINGS).ALSO OBSERVED FRUIT FLIES THROUGHOUT THE PREMISES (APPROX.60 OR MORE FRUIT FLIES).OUTER OPENING NOT PROTECTED,A 1INCH OR OF GAP FROM SIDE DOOR,(EAST CORNER).INSTRUCTED TO CLEAN AND SANITIZE AREA MENTIONED,ALSO MUST CONTACT PEST CONTROL COMPANY.NEED TO PROVIDE A COMPLETE LOG BOOK WITH A DETAIL MAP OF THE ESTABLISHMENT, INDICATING WERE THE BAITING BOXES ARE STORED .SERIOUS VIOLATION:7-38-020 HOOOO71104-15

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS ARE NOT CORRECTED FROM 9-14-2010, REPORT #381210. #32-OBSERVED AN OPENING BETWEEN THE DOOR AND DOOR FRAME OF THE WALK-IN COOLER. MANAGEMENT INSTRUCTED TO REPAIR THE DOOR SO THAT IT FITS TIGHTLY. DEFROST AND MAINTAIN THE BASEMENT FREEZERS.#33-DETAIL CLEAN THE STORAGE SHELVES IN THE PREP AREA, MICROWAVE, DUST ON WIRE SHELVES NEXT TO THE EXPOSED HANDSINK, OVEN. #34- DETAIL CLEAN THE FLOOR THROUGHOUT THE 1ST FLOOR AND BASEMENT, ESPECIALLY UNDER THE 3 COMPARTMENT SINK AND UNDER EQUIPMENT. REPAIR THE BROKEN FLOOR TILES IN THE 1ST FLOOR PREP AREA. MAINTAIN THE BASEMENT FLOOR DRY AROUND THE DOOR TO THE WALK-IN COOLER. 35-DETAIL CLEAN THE WALLS OF THE PREP AREA THROUGHOUT. SCRAPE AND REPAINT AREAS OF PEELING PAINT. REPAIR THE WALL IN DISREPAIR NEXT TO THE OVEN. REPLACE THE VINYL BASEBOARD UNDER THE 3 COMPARTMENT SINK. REMOVE THE COBWEBS ON THE WALLS AND CEILING OF THE BASEMENT. #41-MUST ORGANIZE THE HVAC CLOSET IN THE BASEMENT AND STORE ALL ITEMS AT LEAST 6" OFF OF THE GROUND #42All employees shall be required to use effective hair restraints to confine hair.SERIOUS VIOLATION:7-42-090 HOOOO71105-16

All food not stored in the original container shall be stored in properly labeled containers. NEED TO LABEL ALL FOOD CONTAINERS THUR OUT THE REACH IN COOLER UPRIGHT, REFRIGERATION UNIT,STORAGE AREA, FREEZER UNIT IN THE BASEMENT, PREP UNIT REFRIGERATION ETC.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL ALL FRAME OF FRONT AND SIDE WINDOW.WATER AND STEAM ARE INSIDE THE PREMISES WINDOW LEDGE, WHICH FORMED BLACK SUBSTANCE ON WINDOW LEDGE.MUST REMOVE IT AND SANITIZE AREA.GREASE BOX UNDER THE 3 COMPARTMENT SINK NEEDS TO BE DETAIL CLEANED AND REPAINTED. MUST KEEP BOTH UNUSED YOGURT MACHINES CLEAN,OR REMOVE IT.

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN INTERIOR OF REACH-IN FREEZER IN BASEMENT AREA(EXTREMELY EXCESS OF ICE BUILD UP AND FOOD DEBRIS)MUST REPLACE FOOD.

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 and Regulations of the Board of Health. VENTILATION IS NEEDED ABOVE THE CONVENTION OVEN IF UNIT IS LARGER THAN 7.5 KILOWATT.IF UNIT IS 7.5 KW OR LESS MUST PROVIDE PROOF, AND NO VENTILATION IS NEEDED.

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 and Regulations of the Board of Health. MUST REPAIR HOT WATER HANDLE AT 3 COMPRTMENT SINK,UNABLE TO TURN IT OFF.

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ALL UNUSED FOOD AND NON FOOD EQUIPMENT NEEDS BE STORED AND NEEDS TO BE KEEPED CLEAN.AND STORED PROPERLY.

All employees shall be required to use effective hair restraints to confine hair. EMPLOYEES IN THE PREP AREA HANDLING FOOD HAS NOT HAIR RESTRAINTS.

OBSERVED AN OPENING BETWEEN THE DOOR AND DOOR FRAME OF THE WALK-IN COOLER. MANAGEMENT INSTRUCTED TO REPAIR THE DOOR SO THAT IT FITS TIGHTLY. DEFROST AND MAINTAIN THE BASEMENT FREEZERS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE STORAGE SHELVES IN THE PREP AREA, MICROWAVE, DUST ON WIRE SHELVES NEXT TO THE EXPOSED HANDSINK, OVEN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR THROUGHOUT THE 1ST FLOOR AND BASEMENT, ESPECIALLY UNDER THE 3 COMPARTMENT SINK AND UNDER EQUIPMENT. REPAIR THE BROKEN FLOOR TILES IN THE 1ST FLOOR PREP AREA. MAINTAIN THE BASEMENT FLOOR DRY AROUND THE DOOR TO THE WALK-IN COOLER. REMOVE THE DIRTY RUBBER MATS ON THE FLOOR OF THE WALK-IN COOLER AND CLEAN THE FLOOR. DETAIL CLEAN THE FLOOR VENTS IN THE DINING ROOM WITH FOOD DEBRIS BUILDUP.

The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS OF THE PREP AREA THROUGHOUT. SCRAPE AND REPAINT AREAS OF PEELING PAINT. REPAIR THE WALL IN DISREPAIR NEXT TO THE OVEN. REPLACE THE VINYL BASEBOARD UNDER THE 3 COMPARTMENT SINK. REMOVE THE COBWEBS ON THE WALLS AND CEILING OF THE BASEMENT.

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. MUST ORGANIZE THE HVAC CLOSET IN THE BASEMENT AND STORE ALL ITEMS AT LEAST 6" OFF OF THE GROUND.

All employees shall be required to use effective hair restraints to confine hair.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN THE PROPER TEMPERATURE. AT THE TIME OF THE INSPECTION, BOTH THE WALK-IN COOLER AND THE PREP COOLER WERE IN DISREPAIR AND WERE NOT WORKING AT THE TIME OF THE INSPECTION. MUST MAINTAIN BOTH COOLERS BELOW 40F. NO POTENTIALLY HAZARDOUS FOODS WERE BEING STORED IN THE COOLERS AT THIS TIME. FAX REINSPECTION LETTER TO (312) 746-4240 AFTER COOLERS ARE REPAIRED. BOTH UNITS TAGGED BY CDPH. NO CITATION ISSUED. CRITICAL VIOLATION 7-38-005A.

All cold food shall be stored at a temperature of 40F or less. OBSERVED SEVERAL TYPES OF CHEESES STORED IN THE PREP COOLER WITH A TEMPERATURE BETWEEN 46-52F. All hot food shall be stored at a temperature of 140F or higher. OBSERVED COOKED RICE STORED ON TOP OF THE STEAM TABLE AT 124F. MANAGEMENT DISCARDED 5# OF FOOD WORTH $40. CRITICAL VIOLATION 7-38-005A.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED IMPROPER HYGIENIC PRACTICES OF FOOD HANDLING EMPLOYEES DURING THE INSPECTION. OBSERVED AN EMPLOYEE WASH THEIR HANDS IN THE 3 COMPARTMENT SINK AND THEN DRY THEIR HANDS ON THEIR SHIRT. MANAGEMENT WAS INSTRUCTED ON PROPER HANDWASHING. CRITICAL VIOLATION 7-38-010A.

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED MOLD GROWTH ON INTERIOR SURFACES OF THE ICE MACHINE. UNIT TAGGED BY CDPH. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND CLEAN AND SANITIZE INTERIOR SURFACES. SERIOUS VIOLATION 7-38-005A.

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE AREA IS NOT MAINTAINED AND CONTAINERS ARE NOT COVERED. OBSERVED A BUILDUP OF GREASE ON THE GROUND AROUND THE GREASE DUMPSTER. ALSO OBSERVED THE GREASE DUMPSTER LID NOT SECURED. MANAGEMENT INSTRUCTED TO CLEAN AND MAINTAIN THE AREA FREE OF GREASE AND SECURE THE DUMPSTER LID. SERIOUS VIOLATION 7-38-020.

OBSERVED AN OPENING BETWEEN THE DOOR AND DOOR FRAME OF THE WALK-IN COOLER. MANAGEMENT INSTRUCTED TO REPAIR THE DOOR SO THAT IT FITS TIGHTLY. DEFROST AND MAINTAIN THE BASEMENT FREEZERS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE STORAGE SHELVES IN THE PREP AREA, MICROWAVE, INTERIOR OF ALL COOLERS, OVEN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR THROUGHOUT THE 1ST FLOOR AND BASEMENT, ESPECIALLY UNDER THE 3 COMPARTMENT SINK AND UNDER EQUIPMENT. REPAIR THE BROKEN FLOOR TILES IN THE 1ST FLOOR PREP AREA. MAINTAIN THE BASEMENT FLOOR DRY AROUND THE DOOR TO THE WALK-IN COOLER.

The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS OF THE PREP AREA THROUGHOUT. SCRAPE AND REPAINT AREAS OF PEELING PAINT. REPAIR THE WALL IN DISREPAIR NEXT TO THE OVEN. REPLACE THE VINYL BASEBOARD UNDER THE 3 COMPARTMENT SINK.