NEAL'S VARIETY SHOP.

VIOLATION STILL PENDING

VIOLATION NOT CORRECTED

VIOLATION STILL PENDING

VIOLATION STILL PENDING

All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. 1/4 0F STEAM TABLE NOT ABLE TO HOLD AT REQUIRED TEMPS OF 140F. CITATION ISSUED

All hot food shall be stored at a temperature of 140F or higher. NOTED SMOTHERED PORK CHOPS AND CHICKEN IN GARVEY OF 123.2F ABOUT 3LB OF PORKCHOPS, 4LBS OF CHICKEN AND 7 LBS OF GRAVEY. MANAGEMENT WILLINGLY DISGUARDED AND DENATURED ALL FOOD PRODUCTS. CITATION ISSUED.

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. NOTED EMPLOYEE WITH POOR HYGIENIC PRACTICES, i.e.CHEWING GUM WHILE PREPARING AND SERVING CUSTOMERS FOOD. NO CHEWING OF GUM WHILE COOKING/SERVING FOODS. CITATION ISSUED

Adequate and convenient hand washing facilities shall be provided for all employees. NOTED NO SOAP OR PAPER TOWELS IN WASHROOM HAND SINK OR SOAP AT FRONT EXPOSED HAND SINK. MUST KEEP BOTH AND PAPER TOWELS AT ALL HAND SINKS. CITATION ISSUED

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. NOTED EVIDENCE OF MICE DROPINGS IN FURNACE ROOM (15). MUST REMOVE ALL DROPPINGS FROM AREAS. ALSO REAR OVERHEAD NOT RODENT PROOF, NOTES A 1/4 INCH OPENINGS IN BOTTOM OF DOOR AND A 1/4 INCH OPENING ON THE LOWER LEFT CORNER OF FRONT DOOR. REPAIR SAME, MAKING BOTH DOORS TIGHT FITTING. CITATION ISSUED.

All food not stored in the original container shall be stored in properly labeled containers. LABEL/DATE FOODS IN COOLERS NOT IN THE ORIGIONAL CONTAINERS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NOTED RAW WOOD SURFACES AND SHELVES THROUGHOUT IN BOTH FRONT COUNTER AREA AND REAR SHELVES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN REAR NOT EASY CLEANABLE, NO FLOOR COVERING. PROVIDE SAME.

The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL OPENINGS BETWEEN WALLS AND CEILINGS, SEALING ALL HOLES, CRACKS, CREVICES THROUGHOUT STORE, SEAL OPENINGS AROUND ALL PIPES.

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. PROVIDE LIGHT WITH SHIELD AND END CAPS IN REACH IN COOLER, REAR PREP AREA.

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. PROVIDE SELF CLOSING DEVICE ON TOILET DOOR.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. ALL COOKING EQUIPTMENT MUST BE COMPLETELY UNDER THE EXHAUST HOOD.

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.

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. CLUTTER IN REAR ORGANIZE AND ELEVATE/DISGUARD ALL BROKEN/UNUSED ARTICLES.

MUST HAVE A LICENSE PEST CONTROL CO. AND A LOG BOOK NOT OPEN FOR BUSINESS AT THIS TIME VIOLATION STILL PENDING

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. MUST PROVIDE EXPOSED HANDBOWL IN PREP AREA PREMISES NOT OPEN FOR BUSINESS AT THIS TIME

MUST HAVE A LICENSE PEST CONTROL CO. AND A LOG BOOK NOT OPEN FOR BUSINESS

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO FOOD SANITATION CERTIFICATE ON SITE MUST HAVE CERTIFICATE, OR PROOF OF ENROLLMENT NOT OPEN FOR BUSINESS

All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. MUST PROVIDE 3 COMPARTMENT ON SITE TO WASH, RINSE AND SANITIZE UTENSILS NOT OPEN FOR BUSINESS

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN AND REPAIR FLOOR SURFACES THRU-OUT PREMISES, FLOOR SURFACE MUST BE SMOOTH AND EASILY CLEANABLE

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. MUST HAVE A COMPLETE SEPARATION BETWEEN STORE AND LIVING QUARTERS, MUST STORE PERSONAL ITEMS NICE AND NEATLY ONE DESIGNATED AREA

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 PROVIDE VENTILATION FOR COOKING EQUIPMENT