NINE.

CAULKING AROUND THE DUMP SINK AT WAIT STAFF STATION MUST BE FIXED SO THAT THE SINK DOES NOT MOVE. MISSING ICE BIN LIDS MUST BE PROVIDED.

FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LEAK AT FAUCET OF 2-COMP SINK & AT THE BOTTOM LEFT OF THE 3-COMP SINK.

(7-38-030) FOUND THE PIPE UNDER THE HANDSINK IN THE ROUND-SHAPE BAR, NOT CONNECTED TO THE SINK, MUST FIX & MAKE SINK OPERABLE.

ALL CUTTING BOARDS WITH DEEP DARK, GROOVES MUST BE REPLACED. THE CAULKING AROUND A DUMP SINK AT WAIT STAFF STATION (DINING AREA) MUST BE FIXED SO THAT THE SINK DOES NOT MOVE. ICE BUILD-UP ON THE CONDENSER OF THE BAR COOLER (LEFT SIDE) MUST BE ADDRESSED. RUSTY SHELVINGS MUST BE ADDRESSED. MISSING ICE BIN LIDS MUST BE PROVIDED.

FOLLOWING NEED CLEANING: INTERIOR OF VENTS AT BOTH ENDS OF DISHMACHINE, INTERIOR FLOORS OF BAR COOLERS, CONDENSERS/FAN GUARDS OF WALK-IN COOLERS, DRY OR COLD STORAGE SHELVES.

FLOORS THRU-OUT BOTH BARS, DRAINS AT THE BAR, & UNDER THE DUMP SINK BY THE WAIT STAFF STATION (DINING AREA) MUST BE KEPT CLEAN. WALK-IN COOLER FLOORS PANELS ARE PULLING AWAY & GAPS AREA SHOWING BETWEEN PANELS, MUST BE ADDRESSED TO MAKE SMOOTH & EASILY CLEANABLE.

ANY DUST OR FOOD STAINS ON VARIOUS AREAS OF WALLS OR CEILING AT THE BAR & COOKING/PREPPING AREA MUST BE KEPT CLEAN.

FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LEAK AT FAUCET OF 2-COMP SINK & AT THE BOTTOM LEFT OF THE 3-COMP SINK.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND THE FOLLOWING REACH IN COOLERS NOT MAINTAINED, AMBIENT AIR TEMPERATURE BETWEEN 50.5 F AND 56.1 F- GRILL REACH IN COOLER, BROILER REACH IN COOLER AND SAUTE RACH IN COOLER. INSTRUCTED MANAGER TO REPAIR COOLERS, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW FOR ALL COOLERS. FOUND BEEF, SHRIMP, ETC. INSIDE THE ABOVE COOLERS.

All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 48.7 F AND 49.6 F- FISH, SHRIMP, SCALLOPS, BEEF, CHEESE, CALAMARI. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. PREMISES VOLUNTARILY DISCARDED ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS AT THIS TIME. FOODS DISCARDED WEIGHT- 13 LBS, VALUED AT $575.00

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PREP AREA REACH IN COOLERS AND FREEZERS DOOR RUBBER GASKETS RIPPED (MOST COOLERS/FREEZERS). MUST REPAIR OR REPLACE DAMAGED DOOR GASKETS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR TILES CRACKED/MISSING UNDERNEATH FRYERS. MUST REPAIR AND MAINTAIN DAMAGED FLOOR DRAINS.

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. PREP AREA 2-COMPARTMENT SINK FAUCET LEAKING AT BASE. MUST REPAIR AND MAINTAIN SINK.

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. NO THERMOMETERS INSIDE REACH IN PREP COOLERS ALONG COOKLINE. MUST PROVIDE THEMOMETERS FOR ALL COOLERS.

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 10-SMALL/FRUIT FLIES ON WALL AT HALLWAY LEADING TO DOCK DOORS; 5-ON WALLS OF SMALL BAR AT REAR OF KITCHEN. INSTRUCTED TO ELIMINATE SOURCE,SANITIZE AFFECTED AREAS & CONTACT P.C.O.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED, TO MAKE SURFACES SMOOTH/EASILY CLEANABLE. RUSTY SHELVES AT WALK-IN COOLER MUST BE RE-SEALED/REPLACED.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING: INTERIOR FLOORS OF BAR COOLERS & COOLER AT WAIT STAFF STATION; CABINETS UNDER SINK AT WAIT STAFF AREA, BAR SINKS-DUE TO FOOD STAINS/SPILLS. GASKETS OF COOLER DRAWERS IN KITCHEN THAT ARE IN POOR REPAIR, MUST BE REPLACED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST KEEP DISHROOM FLOORS DRY & DEEP CLEAN BAR DRAINSM, TO PREVENT PEST HARBORAGE. MUST REPLACE BROKEN/MISSING TILES BY FRYERS.

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. LEAKY ELBOW PIPE UNDER HANDSINK AT SMALL BAR IN KITCHEN & UNDER A DUMP SINK AT REAR COFFEE STATION MUST BE FIRXED.