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CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

FOUND FOOD CONTAINERS NOT STORED PROPERLY ON SHELVING UNITS. MUST STORE INVERTED.

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

FOUND WALLS NOT SMOOTH AND EASY TO CLEAN BEHIND 3 COMPARTMENT SINK AT BASEMENT. MUST MAKE WALL SMOOTH AND EASY TO CLEAN BEHIND 3 COMPARTMENT SINK AT BASEMENT.

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

FOUND NO BACKFLOW PREVENTION AT WATERLINES FOR ICE MACHINES AT BASEMENT, COFFEE MACHINES, ICE TEA MACHINE, AND SODA MACHINE. MUST PROVIDE.

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

MUST SEAL HOLES IN WALL ABOVE BASEMENT PREP TABLES WHERE SCREWS HAVE BEEN REMOVED. MUST ELIMINATE FLAKING PAINT ON HVAC DUCT NEAR SODA SYRUP STORAGE IN BASEMENT.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATION #38 FROM REPORT #1947169 DATED 7/26/16: INSTRUCTED TO INSTALL AN EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS IN THE DISH MACHINE ROOM FOR USE IN BETWEEN HANDLING DIRTY/CLEAN DISHES. MUST CORRECT. ...

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

MUST SEAL HOLES IN WALL ABOVE BASEMENT PREP TABLES WHERE SCREWS HAVE BEEN REMOVED. MUST ELIMINATE FLAKING PAINT ON HVAC DUCT NEAR SODA SYRUP STORAGE IN BASEMENT.

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

TORN RUBBER DOOR GASKETS ON THE FRONT SERVER STATION DAIRY COOLER AND THE COOKS LINE DRAWER COOLER. MUST REPLACE. DIRTY SHELVING IN THE REAR DINING ROOM SERVER STATION. MUST CLEAN AND MAINTAIN. PEELING/DAMAGED SHELVING ABOVE THE ICE CREAM PREP AREA. ...

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

WATER DAMAGED CEILING TILES IN THE MENS WASHROOM. MUST REPLACE.

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

MISSING LIGHT SHIELD END CAPS ABOVE THE BASEMENT DRY FOOD STORAGE. MUST REPLACE.

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

INSTRUCTED TO INSTALL AN EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS IN THE DISH MACHINE ROOM FOR USE IN BETWEEN HANDLING DIRTY/CLEAN DISHES.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. COOKS LINE COOLER FOUND AT 50.1F WITH FOODS SUCH AS COOKED CHICKEN AT 49.8F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW. CRITICAL ...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLER. COKED CHICKEN AT 49.8F, EGGS AT 59.7F, CORNED BEEF HASH AT 44.6F, CHEESE AT 54.9F, RAW CHICKEN AT 46.2F, CUT FRUIT AT 46.5F.ALL FOODS DISCARD...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED POOR HYGIENIC PRACTICES OF BARE HAND CONTACT WITH READY TO EAT FOODS. OBSERVED THE COOK WRAP UP A READY TO EAT BREAKFAST BURRITO WITH BARE HANDS. THEN OBSERVE USING GLOVES WITH OUT WASHING HANDS BEFORE USE. REVIEWED THE NO BARE HAND CONTACT ...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

OBSERVED ICE NOT PROTECTED DURING STORAGE/PREPARATION. INTERIOR OF THE BASEMENT ICE MACHINES UPPER WATER RESERVOIR WITH BLACK SLIME SUBSTANCE THROUGHOUT, ON ALL ICE/WATER CONTACT SURFACES. INSTRUCTED TO WASH RINSE AND SANITIZE MACHINE AND REMOVE ALL ...

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

TORN RUBBER DOOR GASKETS ON THE FRONT SERVER STATION DAIRY COOLER AND THE COOKS LINE DRAWER COOLER. MUST REPLACE. DIRTY SHELVING IN THE REAR DINING ROOM SERVER STATION. MUST CLEAN AND MAINTAIN. PEELING/DAMAGED SHELVING ABOVE THE ICE CREAM PREP AREA...

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

POOLING WATER ON THE BASEMENT FLOORS THROUGHOUT UNDER STORED POTATOES, DRY STORAGE SHELVING AND THE THREE COMPARTMENT SINK. MUST REMOVE AND MAINTAIN DRY FLOORS. DIRTY FLOORS IN BASEMENT UNDER STORED UNUSED EQUIPMENT. MUST CLEAN AND MAINTAIN.

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

WATER DAMAGED CEILING TILES IN THE MENS WASHROOM. MUST REPLACE.

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

MISSING LIGHT SHIELD END CAPS ABOVE THE BASEMENT DRY FOOD STORAGE. MUST REPLACE.

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

INSTRUCTED TO INSTALL AN EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS IN THE DISH MACHINE ROOM FOR USE IN BETWEEN HANDLING DIRTY/CLEAN DISHES.

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

EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN ANY OF THE SERVER STATIONS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

COOKS FOUND WITH FULL BEARD AND NO BEARD HAIR NET. MUST PROVIDE.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

NO CHEMICAL TEST KIT ON SITE AT TIME OF INSPECTION FOR QUAT OR BLEACH. INSTRUCTED TO OBTAIN AND MAINTAIN A SUPPLY OF QUAT AND BLEACH TEST STRIPS. SERIOUS CITATION ISSUED: 7-38-030.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM PREVIOUS REPORT #1537485, DATED 4-30-15: 32-"OBSERVED TORN GASKETS ON THE 1 DOOR COOLER AT THE FRONT SERVICE COUNTER. INSTRUCTED FACILITY TO REPAIR/REPLACE AND MAINTAIN." 33-"OBSERVED SLIGHT DIRT BU...

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

OBSERVED LIQUID BUTTER STORED UNDER EXPOSED WASTE LINES IN THE BASEMENT. INSTRUCTED TO RELOCATE BUTTER TO AN AREA NOT UNDER EXPOSED LINES OR PROVIDE SHIELDS/GUTTERS ON THE WASTE LINES.

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

OBSERVED THE FOLLOWING SURFACES TO BE SOILED: THE GASKETS ON THE COOK LINE COOLERS, THE INSIDE BOTTOM OF THE SYRUP STEAM TABLE, LIGHT SHIELD ABOVE THE COOK LINE, THE EXTERIOR SIDES OF THE FRYER. INSTRUCTED TO CLEAN AND MAINTAIN THESE SURFACES.

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

OBSERVED FLOORS SOILED IN THE FOLLOWING AREAS: IN THE WALK IN MEAT COOLER, UNDER THE UPSTAIRS COOKING EQUIPMENT, UNDER THE BASEMENT DRY STORAGE SHELVING. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED SOILED WIPING CLOTHS STORED ON CUTTING BOARDS IN THE COOK LINE. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZER SOLUTION BETWEEN USES.

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

OBSERVED TORN GASKETS ON THE 1 DOOR COOLERS BY THE COOKING LINE EXPOSED HAND SINK AND AT THE FRONT SERVICE COUNTER. INSTRUCTED FACILITY TO REPAIR/REPLACE AND MAINTAIN.

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

OBSERVED SLIGHT DIRT BUILDUP ON THE UPPER INTERIOR PORTION OF THE ICE MACHINE. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN. OBSERVED GREASE AND DIRT ACCUMULATION IN THE LOWER COMPARTMENT OF THE FRYER. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.

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

OBSERVED DUST ACCUMULATION ON THE FANGUARDS IN THE MEAT WALK IN COOLER. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN. OBSERVED MISSING WALL TILES IN THE 1ST FLOOR KITCHEN. INSTRUCTED FACILITY TO REPLACE AND MAINTAIN.

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

DETAIL CLEAN INTERIOR PANELS OF ICE MACHINE IN BASEMENT. DETAIL CLEAN EXTERIOR OF COOKING EQUIPMENT IN FOOD PREPARATION AREA. DETAIL CLEAN VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT.

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

DETAIL CLEAN FLOOR UNDER AROUND AND BEHIND ALL COOKING EQUIPMENT. REMOVE DIRT AND DEBRIS.

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

DETAIL CLEAN WALLS IN FOOD PREPARATION AREA NEXT TO COOKING EQUIPMNET AND WALLS IN DISHWASHING AREA. MUST REMOVE GREASE AND DIRT.

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

EXPOSED HANDWASH SINK IN FOOD PREPARATION AREA IS DRAINING SLOW. MUST REPAIR/MAINTAIN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED FOOD HANDLER IN FOOD PREPARATION AREA PREPARING FOOD WITHOUT WEARING HAIR RESTRAINT. MUST WEAR HAIR RESTRAINT AT ALL TIMES FOOD IS PREPARED AND SERVED.

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

: RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER IN BASEMENT FOOD PREP AREA. MUST REPAINT OR REPLACE.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS FROM 10/15/13,INSPECTION REPORT# 1099232 NOT CORRECTED (30) DRIED FOOD STORAGE CONTAINERS/BINS NOT LABELED INSTRUCTEDB TO LABEL AND AMINTAIN.(34) EXCESSIVE FOOD DEBRIS AND GREASE BUIL-UP ON EQUIPMENT; INSTRUCTED TO CLEAN /SA...

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

RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER IN BASEMENT FOOD PREP AREA. MUST REPAINT OR REPLACE.

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

MUST PROVIDE FLOOR DRAIN COVER IN BASEMENT FOOD PREP AREA. MUST CLEAN GREASE TRAP IN BASEMENT DISH WASHING AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

EIPING CLOTHES STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION.

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

DRIED FOOD STORAGE CONTAINERS/BINS NOT LABELED; INSTRUCTED TO LABEL AND MAINTAIN.

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

OBSERVED MISSING HANDLES FOR STEAM TABLE COVERS/LIDS; INSTRUCTED TO REPLACE. BROKEN GASKET ON ONE DOOR REACH IN COOLER DOOR AT HOT LINE; INSTRUCTED TO REPLACE.

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

EXCESSIVE FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE AT BOTH PREP AREAS; COOLERS, COOKING EQUIPMENT, MICROWAVE OVEN, STORAGE SHELVES AND THE SLICER AND DISH MACHINE AT DISH WASHING ROOM. ALSO SHELVES, COUNTERS AND COFF...

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

EXCESSIVE FOOD DEBRIS, WATER AND GREASE ON FLOORS; INSTRUCTED TO CLEAN FLOORS AND FLOOR DRAINS AT BOTH PREP AREAS, UNDER, BEHIND, BETWEEN EQUIPMENT AT CORNERS AND ALONG, AND MAINTAIN FLOOR DRY TO PREVENT PEST.

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

DRIED FOOD AND MOLD LIKE ON WALLS; INSTRUCTED TO CLEAN WALLS THRU-OUT 1ST FLOOR MAIN KITCHEN, DISH WASHING ROOM AND INSIDE THE WALK IN COOLER. GREASE AND DUST BUILD-UP ON HOODS AT BOTH PREP AREAS ABOVE COOKING EQUIPMENT; INSTRUCTED TO DETAIL CLEAN A...

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

OBSERVED LEAK AT 3 COMPARTMENT SINK FAUCET IN DISH WASHING ROOM; INSTRUCTED TO REPAIR/REPLACE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

OBSERVED MISSING THERMOMETERS INSIDE SOME OF THE REACH IN COOLERS; INSTRUCTED TO PROVIDE THERMOMETERS.

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

BASEMENT EXHAUST HOOD WITH EXCESSIVE DUST. MUST CLEAN. DIRTY SHELVING THROUGHOUT COOKS LINE AND REAR DINING SERVER STATION. MUST CLEAN. INTERIOR RIGHT SIDE ICE MACHINE MUST CLEAN.

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

MUST NOT USE CARDBOARD AS MATTING FOR FLOORS.

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

WATER DAMAGED CEILING TILES IN MENS WASHROOM. MUST REPLACE. MOLDY WALL CAULKING AT DISH MACHINE. MUST REPLACE. WALL TILES IN WINDOW BETWEEN DISH MACHINE AREA AND COOKS LINE WITH CRACKED/DAMAGED TILES. MUST REPAIR/REPLACE.

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

DIRTY LIGHT SHIELDS THROUGHOUT KITCHEN. MUST CLEAN.

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

LEAK AT NOZZLE ON BASEMENT THREE COMPARTMENT SINK.MUST REPAIR.

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

MUST NOT STORE EMPLOYEE BICYCLES IN FOOD PREP/STORAGE AREAS.

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

MUST PROVIDED LABEL AT DRY FOOD CONTAINERS,IN ALL PREP AND STORAGE AREA.

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

PROVIDE UTENSIL WITH HANDLE TO PICK UP FOOD IN WALK-IN COOLER,AND OTHER COOLERS.REPLACE BROKEN RUBBER GASKET IN SMALL COOLER UNDER THE FRONT COUNTER.PROVIDE SPLASHGUARD IN EXPOSED HAND SINK, 1ST PREP AREA.

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

DETAIL CLEAN THE FOLLOWING: INTERIOR OF ALL PREP COOLERS, WIRE STORAGE RACKS, VENTILATION HOODS, THE TOP OF THE STOVE IN BOTH PREP AREAS, STORAGE RACKS IN THE WALK-IN COOLERS, TOP OF OVEN IN BASEMENT, COOKING EQUIPMENT STORED ON SHELVES. CLEAN ALL DE...

42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:CUT CANTALOUPE AT TEMP OF 51.3F, TURKEY BREAST AT TEMP OF 52F; CHEESE AT TEMP OF 45.9F; FRESH SCRAMBLE EGGS AT TEMP OF 63.2F; COO...

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. SOURCE OF CONTAMINATION.OBSERVED INTERIOR OF ICE MACHINE (WHICH HAS A SIGN POS...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

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.POOR HYGIENIC PRACTICES.OBSERVED FOOD HANDLERS HAN...

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

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. OBSERVED WASTE WATER BACKING UP ON FLOOR FROM FLOOR DRAIN IN B...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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. OUTE...

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

All food not stored in the original container shall be stored in properly labeled containers. MUST PROVIDED LABEL AT DRY FOOD CONTAINERS,IN ALL PREP AND STORAGE AREA.

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. PROVIDE UTENSIL WITH HANDLE TO PICK UP FOOD IN WALK-IN COOLER,AND OTHER COOLERS.REPLACE BROKEN RUBBER GASKET IN SMALL C...

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. DETAIL CLEAN ALL DRY FOOD CONTAINERS,RUBBER GASKET IN ALL COOLERS,INTERIOR AND EXTERIOR OF ALL EQUIPMENTS,BUILD-UP OF ...

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.CLEAN FLOOR THROUGHOUT THE PREMISES,CORNERS AND ALONG WALLS.KEEK FLOOR DRY IN DISH ROOM.

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. DETAIL CLEAN WALLS IN BOTH PREP AREAS AND DISHROOM(EXCESS SPLATTERED FOOD AND STAINS).

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE END CAPS FOR LIGHT SHIELD ABOVE THE 3 COMPARTMENT SINK IN BASEMENT AREA.ALSO C...

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

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...

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair. ALL EMPLOREES,MANAGER AND OWNERS MUST WEAR HAIR RESTRAINANT IN PREP AREA.

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

DETAIL CLEAN THE FOLLOWING: INTERIOR OF ALL PREP COOLERS, WIRE STORAGE RACKS, VENTILATION HOODS, THE TOP OF THE STOVE IN BOTH PREP AREAS, STORAGE RACKS IN THE WALK-IN COOLERS, TOP OF OVEN IN BASEMENT, COOKING EQUIPMENT STORED ON SHELVES. CLEAN ALL DE...

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

DETAIL CLEAN THE FLOOR OF BOTH PREP AREAS, ESPECIALLY ALONG WALLS AND UNDER EQUIPMENT.

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

DETAIL CLEAN THE FOOD DEBRIS ON THE WALLS OF THE DISHROOM, CEILING TILES OF THE PREP AREA. MUST SEAL ALL CRACKS AND CREVICES IN BASEMENT WALLS AND CEILING TO PREVENT PEST HARBORAGE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED 3 FLATS OF EGGS STORED IN THE PREP COOLER AT 47.6F, AND SLICED CHEESES IN THE LINE COOLER AT 45F. MANAGEMENT VOLUN...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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. OBSE...

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. DETAIL CLEAN THE FOLLOWING: INTERIOR OF ALL PREP COOLERS, WIRE STORAGE RACKS, VENTILATION HOODS, THE TOP OF THE STOVE...

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. DETAIL CLEAN THE FLOOR OF BOTH PREP AREAS, ESPECIALLY ALONG WALLS AND UNDER EQUIPMENT.

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. DETAIL CLEAN THE FOOD DEBRIS ON THE WALLS OF THE DISHROOM, CEILING TILES OF THE PREP AREA. MUST SEAL ALL CRACKS AND CREVICES IN BASEMENT WALLS AND CEILING TO PREVENT PEST HARBORAGE.