New Chicago Restaurant

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

OBSERVED GREASE BUILD UP ON PREP AREA FLOOR UNDER AND AROUND FRYER. INSTRUCTED MANAGER TO CLEAN FLOOR IN KITCHEN AND MAINTAIN.

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

OBSERVED PEELING PAING ON PREP AREA CEILING ABOVE PREP TABLES. INSTRUCTED MANAGER TO REMOVE ALL PEELING PAINT AT PREP AREA CEILING.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED ICE SCOOP IMPROPERLY STORED ON TOP OF ICE MACHINE. INSTRUCTED MANAGER TO PROVIDE CLEAN CONTAINER FOR ICE SCOOP.

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

ICE BUILT-UP IN WALK-IN FREEZER, INSTRUCTED TO REMOVE AND BETTER MAINTAIN, USING CARRYOUT BAGS FOR FOOD STORAGE, INSTRUCTED TO INVEST IN FOOD GRADE BAGS, AND NO LID FOR ICE BIN BEHIND BAR, INSTRUCTED TO PROVIDE,

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

FLOOR NOT MAINTAINED IN STORAGE AREAS LEADING TO THE OUTSIDE, SIDE AND REAR DOOR AREAS, INSTRUCTED TO CLEAN AND BETTER MAINTAIN BOTH AREAS,

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

LOW HOT WATER PRESSURE AT EXPOSED HAND SINK BY THREE COMPARTMENT SINK IN KITCHEN AREA, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,

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

CLUTTER IN STORAGE AREAS LEADING TO THE REAR AND SIDE OUTSIDE AREAS; INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOOR, AWAY FROM WALLS, SMELLY ODORS COMING FROM BASEMENT AREA, ...

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,

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

EXHAUST HOOD FILTERS AND LIGHT COVER NOT CLEAN. INSTRUCTED TO DETAIL CLEAN.

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

FLOOR NOT MAINTAINED IN PREP AREA. INSTRUCTED TO REPLACE MISSING FLOOR TILE.

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

LIGHT NOT INSTALLED INSIDE STORAGE CLOSET IN KITCHEN. INSTRUCTED TO INSTALL LIGHT.

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

EXPOSED HANDSINK IN BAR LEAKING AT DRAINLINE. INSTRUCTED TO REPAIR TO PREVENT LEAK.

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

PREP FOODS INSIDE WALK IN COOLER NOT LABELED; INSTRUCTED TO DATE/LABEL AND MAINTAIN.

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

FOOD DEBRIS AND DUST BUILD-UP ON EQUIPMENT; INSTRUCTED TO CLEAN SANITIZE; CABINETS, MICROWAVE OVENS, STORAGE SHELVES AND MOP SINK IN THE PREP AREA, AND UPPER PANEL OF ICE MACHINE AT THE BAR AREA.

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

DEBRIS/FOOD DEBRIS AND DUST ON FLOORS; MUST DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS IN THE KITCHEN, ALL 10 KARAOKE ROOMS, BASEMENT AND BAR AREA.

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

OBSERVED DAMAGED CEILING PANELS IN THE PREP AREA; INSTRUCTED TO REPLACE PANELS. FOOD DEBRIS/DIRT ON EAST WALL BEHIND MOP SINK; INSTRUCTED TO CLEAN/SANITIZE. ALSO OBSERVED EXCESSIVE DUST ON VENT COVERS IN WASHROOMS; MUST DETAIL CLEAN AND MAINTAIN.

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

NO VISIBLE BACK FLOW PREVENTER FOR ICE MACHINE; INSTRUCTED TO PROVIDE VISIBLE BACK FLOW PREVENTER. RUST ON GREASE TRAP UNDER 3 COMPARTMENT SINK IN PREP AREA; INSTRUCTED TO REMOVE RUST AND REPAINT TRAP; AND 3 COMPARTMENT SINK FAUCET IN THE KITCHEN I...

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

CLUTTER INSIDE DRIED FOOD STORAGE CLOSET; INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOOR, AWAY FROM WALLS.

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

NO CURRENT CITY OF CHICAGO CERTIFICATE OF SANITATION. CERTIFICATE POSTED ON THE WALL IS EXPIRED DATED 6/7/12. INSTRUCTED MANAGER TO TAKE SANITATION CLASS AGAIN AND BE CERTIFIED UNDER CITY OF CHICAGO. CITATION ISSUED SERIOUS 7-38-012.

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

MUST CLEAN THE FLOOR TRU-OUT BASEMENT AND INSIDE THE X7 STORAGE ROOM AND MAINTAIN.

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

STAINED CEILING TILES TRU-OUT PREP/KITCHEN. MUST REPLACE TILES AND MAINTAIN. BIG HOLE ON THE WALLS IN #3 ROOM. MUST SEAL THE HOLE AND MAINTAIN.

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

MISSING LIGHT SHIELD IN THE LIGHT BULBS IN THE PREP AREA. MUST PROVIDE LIGHT SHIELD AND END CAPS.

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

CLUTTER INSIDE X5 STORAGE ROOM(WITH PERSONAL ITEMS,OLD FURNITURES,ETC) AND ALSO IN THE BASEMENT(WOODS, OLD CHAIRS, OLD SOFA,ETC). INSTRUCTED TO DISCARD UNUSED ITEMS/ARTICLES NOT BEING USED TO PREVENT RODENT/INSECTS HARBORAGE. ELEVATE ALL ITEMS OFF TH...

NO SMOKING REGULATIONS

FOUND ASHTRAY WITH CIGARETTE BUTTS AND BOX OF CIGARETTE INSIDE ONE OF THE STORAGE ROOM. INSTRUCTED MANAGER THAT ALL ASHTRAYS SHALL BE REMOVED FROM ANY AREA WHERE SMOKING IS PROHIBITED. MANAGER DISCARDED THE ASHTRAY INTO THE GARBAGE CAN IN FRONT OF ME...

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. cooler shelving that had peeling paint, rust shall be repair/replaced.

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. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving, ...

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 under heavy equipment, cooking equipment, and storge area need cleaning.

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. Use dustless cleaning methods. ceiling tiles in prep area not clean need cleaning.

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

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. Shielding to protect against broken glass falling into food shall be prov...

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...