PAWEL INC.

Inspector Comments: The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE WALK IN COOLER; ALSO LABEL DRIED FOOD STORAGE CONTAINERS THRU-OUT PREMISES.

Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE RUSTY SHELVES INSIDE WALK IN COOLER.

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED EMPLOYEE WASHING, RINSING MULTI-USE UTENSILS AND SETTING THEM TO DRY WITHOUT USING A SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK, USING 100PPM CHLORINE FOR PROPER SANITATION. CRITICAL CITATION ISSUED, 7-38-030.

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. OBSERVED EVIDENCE OF RODENT ACTIVITY ON FLOOR ALONG WALLS INSIDE DISH WASHING AREA, ABOUT 25 MICE DROPPINGS NOTED. ALSO ABOUT ANOTHER 40 MICE DROPPINGS NOTED ON FLOOR AND STORAGE SHELVES IN BASEMENT. MUST CLEAN/SANITIZE AREAS AND SEAL OPENINGS TO PREVENT PEST ENTRY. ADVICED TO CALL PEST CONTROL FOR SERVICE. SERIOUS CITATION ISSUED, 7-38-020.

The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE WALK IN COOLER; ALSO LABEL DRIED FOOD STORAGE CONTAINERS THRU-OUT PREMISES.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE RUSTY SHELVES INSIDE WALK IN COOLER.

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, STORAGE SHELVES, MEAT SLICER, MICROWAVE OVENS, BOTTOM PANELS OF PREP TABLES, ETC..INCLUDING EQUIPMENT AND SHELVES THRU-OUT BASEMENT.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE GREASE BUILD UP AND DEBRIS, MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT, AT CORNERS AND ALONG WALLS THRU-OUT, INCLUDING BASEMENT.

The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR SOUTH WALL BEHIND MOP SINK AND REPLACE DAMAGED CEILING PANELS THRU-OUT DINING AND BAR AREAS.

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 REPAIR LEAKING PIPES UNDER MOP SINK.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.OBSERVED THE FRONT COOLER/FREEZER INTERIOR NOT CLEAN INSTRUCTED TO CLEAN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.OBSERVED THE FOLLOWING AREA FLOORS NOT CLEAN FRONT BAR, AND BREAD CUTTING. INSTRUCTED TO CLEAN.

The walls and ceilings shall be in good repair and easily cleaned.OBSERVED A 3 FOOT SECTION OF WALL COVING UN-ATTACHED IN LADIES RESTROOM. INSTRUCTED TO REPAIR / RE-ATTACH.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.OBSERVED THE LIGHT IN WALK-IN COOLER NOT SHIELDED. INSTRUCTED TO REPLACE MISSING SHIELD.

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.OBSERVED SOME CLUTTER IN REAR YARD ie.BOXES, PLASTIC BUCKETS.INSTRUCTED TO REMOVE.