NICK'S PIT STOP #2.

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 VIOLATION NOT CORRECTED FROM CITATION ISSUED ON 12-01-2010/REPORT #391287/VIOLATION #18 FRONT DOOR NOT RODENT & INSECT PROOF DOOR MEASURED AT1/4 GAP AT BOTTOM OF DOOR

All food not stored in the original container shall be stored in properly labeled containers.//VIOLATION REMAINING SEE REPORT #391287

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//VIOLATION REMAINING SEE REPORT #391287

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//VIOLATION REMAING SEE REPORT #391287

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//VIOLATION REMAING SEE REPORT #391287

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//VIOLATION REMAINING SEE REPORT #391287

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.//VIOLATION REMAINING SEE REPORT #391287

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//VIOLATION REMAINING SEE REPORT #391287

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.//VIOLATION REMAINING SEE REPORT #391287

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.FRONT DOOR NOT RODENT & INSECT PROOF DOOR MEASURET AT 1/4" GAP AT BOTTOM. OF DOOR.

All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES DATES ON ALL FOOD ITEMS IN STORAGE.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//MUST PROPERLY STORE ALL SINGLE SERVICE UTENSILS IN STORAGE & SERVICE LINE.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//MUST REMOVE ALIMUINUM FOIL FROM DRY STORAGE AREA IN FRONT /RUSTY SHELVES IN REACH IN COOLER IN FRONT./MUST REPLACE ALL STAIN & PITTED CUTTING BOARDS IN PREP AREA,REPAINT RUSTY GREASE TRAP UNDER 3COMP./NEED LIDES ON ALL GARBAGE CANS IN PREP AREA./MUST REPAIR PAPPER TOWLE HOLDER IN RESTROOMS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN COOLERS,DRY STORAGE,INTERIOR,EXTERIOR OF EQUIPMENT NEED DETAIL CLEANING

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS MUST BE SMOOTH & EASLEY CLEANABLE,REPLACE ALL BROKEN ,MISSING FLOOR TILE,CLEAN UNDER & AROUND STOCK ,EQUIPMENT

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.//NEED TO INSTALL LIGHTS IN REAR STORAGE IN BASEMENT AREA,REPLACE ALL LIGHTS OUT IN BASEMENT/CLEAN LIGHT SHIELD IN KITCHEN 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 REMOVE THREADS OFF FAUCET ON UTILITY SINK OR INSTALL A BACK SIPHON AGE DEVICE ON SYSTEM.

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.//INSTRUCTED MGMT TO REMOVE ALL UNNECESSARY ARTICLES OFF PREMISES OR PROPERLY STORE AWAY