Piccolo Sogno

INSECTS, RODENTS, & ANIMALS NOT PRESENT

Fly traps installed above food prep tables, Instructed to remove.

IN-USE UTENSILS: PROPERLY STORED

Large spoons and ice scoops stored in stagnant water at room temperature, Instructed to keep according to health code, ie.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

Deli cups not air dried after washing, Instructed to air dry all multi-use utensils after washing.

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER COLD-HOLDING TEMPERATURES OF TCS FOODS INSIDE THE WALK-IN COOLER. OBSERVED EGGS AT 46F, CAESAR DRESSING AT 46F, COOKED PASTA AT 46F, AND CHEESE AT 47F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATI...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED THE WALK-IN COOLER NEXT TO THE DESSERT PREP STATION WITH AN AIR TEMPERATURE OF 50F. THE COOLER WAS USED TO STORE TCS FOODS, SUCH AS EGGS AND COOKED PASTA. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY VIOLATION ...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED APPROX. 75 LIVE SMALL FLYING INSECTS AND 5 LIVE HOUSE FLIES ON THE WALLS AND CEILING IN THE CUSTOMER WASHROOMS, BEHIND THE BAR, IN THE FOOD PREP AREAS, DINING ROOM, DISHWASHING AREA, AROUND THE STAIRWAY TO THE BASEMENT, AROUND THE MOP SINK A...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED THE DRAIN LINE AT THE EXPOSED HAND WASHING SINK LEAKING AT THE EXPOSED HAND WASHING SINK IN THE DRY STORAGE AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED 2 HOLES IN THE CONCRETE FLOOR IN THE BASEMENT LIQUOR STORAGE ROOM. MANAGEMENT INSTRUCTED TO FILL IN THE HOLES SO THAT THE FLOOR IS SMOOTH AND EASILY CLEANABLE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

CLEAN THE FOOD DEBRIS AND GREASE ON THE WALLS OF THE FOOD PREP AREAS.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED SINK LOCATED IN BAR AND ON COOK LINE. INSTRUCTED TO PROVIDE.

PROPER COLD HOLDING TEMPERATURES

OBSERVED THE FOLLOWING TCS ITEMS HELD AT THE STATED IMPROPER TEMPERATURES INSIDE PREP COOLERS IN KITCHEN: MEAT SAUCE 485.F, RIBS AT 56.3F, MILK SAUCE AT 52.7F, STEAKS AT 48.7F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 15 LBS OF PRODUCT VALUED A...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED SCOOP STORED IN ICE CHEST AT BAR. INSTRUCTED TO STORE OUTSIDE OF ICE TO PREVENT CONTAMINATION.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED TORN GASKETS ON COOLERS IN DESSERT PREP STATION. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED TRASH RECEPTACLE INSIDE EMPLOYEE TOILET ROOMS. INSTRUCTED TO PROVIDE.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED BURNT OUT LIGHT BULBS IN CEILING OF DISH AREA. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED 10 OF 20 EMPLOYEES WITHOUT FOOD HANDLER TRAINING ON SITE. INSTRUCTED ALL FOOD EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

ALLERGEN TRAINING AS REQUIRED

OBSERVED 1 OF 5 CERTIFIED MANAGERS WITHOUT ALLERGEN TRAINING. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

FOOD STORAGE CONTAINERS IN BASEMENT DRY STORAGE AREA NOT LABELED WITH COMMON NAME. MUST LABEL ALL FOOD ITEMS THAT ARE NOT IN ORIGINAL PACKAGING.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. ALL FOOD HANDLERS MUST OBTAIN VALID FOOD HANDLER TRAINING CERTIFICATES.

ALLERGEN TRAINING AS REQUIRED

OBSERVED EXPIRED ALLERGEN TRAINING FOR CERTIFIED FOOD MANAGER. MUST OBTAIN ALLERGEN TRAINING.

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

OBSERVED EMPLOYEE DRINK (CAPPUCINO) IN PREP AREA. ALL PERSONAL FOOD AND DRINK ITEMS MUST BE STORED IN DESIGNATED AREA.

PROPER COLD HOLDING TEMPERATURES

OBSERVED VEAL, BOAR, CHICKEN, SHRIMP AND FISH HELD AT IMPROPER TEMPERATURES IN REACH IN COOLER ON PREP LINE. ALL FOODS MAINTAINING TEMPERATURES RANGING 52.0F-61.1F. ALL FOOD PRODUCTS DISCARDED (63LB, $600). PRIORITY. 7-38-005. CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO DISCLOSURE AND REMINDER FOR RAW/UNDERCOOKED ANIMAL BASED FOOD ITEMS ON THE MENU. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED 4-DRAWER COLD HOLDING UNIT OPERATING AT IMPROPER INTERNAL COLD HOLDING TEMPERATURE (53.0 DEGREE F). INSTRUCTED THAT COLD HOLDING UNIT SHOULD HAVE AN INTERNAL TEMPERATURE OF 41 DEGREE F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED....

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

FOOD STORAGE CONTAINERS IN BASEMENT DRY STORAGE AREA NOT LABELED WITH COMMON NAME. MUST LABEL ALL FOOD ITEMS THAT ARE NOT IN ORIGINAL PACKAGING.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. ALL FOOD HANDLERS MUST OBTAIN VALID FOOD HANDLER TRAINING CERTIFICATES.

ALLERGEN TRAINING AS REQUIRED

OBSERVED EXPIRED ALLERGEN TRAINING FOR CERTIFIED FOOD MANAGER. MUST OBTAIN ALLERGEN TRAINING.

PROPER COLD HOLDING TEMPERATURES

OBSERVED TCS FOODS AT AN IMPROPER COLD HOLDING TEMPERATURE (VEAL 59.0 DEGREE F, CHICKEN, 52.8 DEGREE F, PORK 54.2 DEGREE F.) INSTRUCTED THAT COLD HOLDING IS 41 DEGREE F OR BELOW. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS. APPROX 10 LBS OF FOOD AN...

PROPER DATE MARKING AND DISPOSITION

OBSERVED TCS FOODS (BEEF, COOKED POTATOES, TOMATOES, ETC.) WITH NO PROPER DATE MARKING AND DISPOSITION. INSTRUCTED THAT ALL TCS FOODS, PREPARED ON SITE AND HELD FOR OVER 24 HOURS MUST HAVE PROPER DATE MARKING AND DISPOSITION. PRIORITY FOUNDATION VIOL...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO DISCLOSURE AND REMINDER FOR RAW/UNDERCOOKED ANIMAL BASED FOOD ITEMS ON THE MENU. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED 4-DRAWER COLD HOLDING UNIT OPERATING AT IMPROPER INTERNAL COLD HOLDING TEMPERATURE (53.6 DEGREE F). INSTRUCTED THAT COLD HOLDING UNIT SHOULD HAVE AN INTERNAL TEMPERATURE OF 41 DEGREE F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED. F...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED LARGE BULK CONTAINERS OF VARIOUS FLOUR'S AND SUGAR WITH NO LABEL. INSTRUCTED THAT WHEN OUT OF THE ORIGINAL PACKAGE, THE FOOD STORAGE CONTAINER MUST BE IDENTIFIED WITH THE COMMON NAME.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED EXCESSIVE FOOD DEBRIS, DUST, AND GREASE ON THE FLOORS BEHIND THE COOKING EQUIPMENT AND PREP TABLES. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

WIPING CLOTHS: PROPERLY USED & STORED

NOTED WIPING CLOTHES ON PREP STATIONS. INSTRUCTED MANAGER TO STORE WIPING CLOTHES IN SANITIZING SOLUTION WHEN NOT IN USE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

NOTED THE SHELVING INSIDE THE WALK IN PRODUCE COOLER DIRTY. MUST CLEAN TO REMOVE FOOD DEBRIS AND SPILLS.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

NOTED THE EXPOSED HAND SINK IN THE DISH WASHING AREA WITH A SLOW DRAIN. MUST REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS NEED CLEANING IN THE BASEMENT BEHIND THE ICE MACHINE AND INSIDE OF THE WALK IN PRODUCE COOLER.

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

THE LABELS ON THE BULK FOOD STORAGE CONTAINERS ARE FADED AND HARDLY VISIBLE. INSTRUCTED TO RE-IMAGE LABELS TO PROVIDE A CLEAR INDICATION OF WHATS IN THE BULK FOOD CONTAINERS.

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

REPLACE THE CUTTING BOARD WITH DEEP GROOVES USED TO SLICE BREAD IN THE PREP AREA AND MAINTAIN.

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

REPLACE THE HANDLES ON THE TOPS OF THE COLD-HOLDING REFRIGERATION UNIT ON THE SALAD LINE THAT IS BEING HELD UP BY WIRE AND MAINTAIN.

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

MISSING END CAPS ON THE LIGHT FIXTURE ABOVE THE 3-COMPARTMENT SINK. MUST INSTALL END CAPS ON THE LIGHT FIXTURE TO PROTECT LIGHT FIXTURE AT ALL TIMES.

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

INSTRUCTED TO REMOVE DUST BUILDUP FROM THE WALK-IN COOLER VENT ABOVE OPEN FOOD ITEMS AND THE CEILING ABOVE THE CONVENCTIONAL OVEN AND MAINTAIN.

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

POOR HYGIENIC PRACTICES: OBSERVED A MALE EMPLOYEE HANDLING READY TO EAT FOOD WITH HIS BARE HANDS (I.E. CUTTING BREAD, PLACING IN BREAD BASKET AND TAKING TO CUSTOMER'S TABLE.) ALSO, OBSERVED FOOD HANDLERS PUTTING ON GLOVES WITHOUT WASHING HANDS. INSTR...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

FOUND NO SOAP AT THE FRONT EXPOSED HAND WASHING SINK IN THE MAIN PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. CRITICAL VIOLATION 7-38-030

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

INSTRUCTED TO REMOVE THE RUST FROM THE STORAGE RACKS IN THE BASEMENT WALK IN COOLER AND OLD WALK IN COOLER BEING USED AS DRY STORAGE. -MUST REMOVE RUST FROM THE BOTTOM SURFACE IN TH WINE/CHAMPAGNE REACH IN COOLER BEHIND THE BAR. -INSTRUCTED TO REM...

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

INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE OVENS, DEEP FRYER AND COOLERS IN THE PREP AND BAR AREA.

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

INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT. -MUST ELEVATE ALL ITEMS AT LEAST 6" OFF THE FLOOR IN THE BASEMENT. ALSO, MUST PROVIDE WHERE MISSING AND REATTACH WHERE HANGING THE RUBBER COVING UNDER/...

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

INSTRUCTED TO CLEAN AND MAINTAIN THE WALLS AROUND COOKING/COOLING EQUIPMENT AND SINKS ON THE 1ST FL AND IN THE BASEMENT AREA. REMOVE ALL THE FOOD SPILLS, GREASE AND DIRT BUILD UP.

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

INSTRUCTED ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT AT ALL TIMES WHEN PREPARING/HANDLING FOOD. MAINTAIN SAME.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED TO STORE ALL WASH CLOTHS IN SANITIZING SOLUTION (MUST BE AT THE PPM) WHEN NOT IN USE. -MUST PROPERLY STORE THE ICE SCOOP BEHIND THE BAR IN A CLEAN BIN OR HANDLES UP IN THE ICE. MAINTAIN SAME.

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

RUBBER GASKETS IN NEED OF REPAIR. CUTTING BOARDS IN NEED OF REPLACING WHERE WORN AND DISCOLORED. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

CLEAN EXTERIOR OF REACH IN COOLERS TO REMOVE FOOD BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS UNDER AND AROUND ALL EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

WALLS IN PASTRY AREA IN NEED OF CLEANING TO REMOVE FOOD SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

ANY UNNECESSARY CLUTTER IN BASEMENT MUST BE REMOVED AND OR ORGANIZED. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

CLEAN SHELVES IN BASEMENT LIQUOR STORAGE AREA.

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

REPLACE MISSING BASEBOARDS IN PREP AND DISH WASHING AREAS.

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

ELEVATE ALL STOCK OFF FLOOR IN BASEMENT STORAGE AREAS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION.

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

Bulk storage container not labeled. Instructed to label all foods not in original containers.

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

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

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

Ice bins in bar not provided with covers. Instructed to provide cover to protect ice during storage.

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

Can opener attached to prep table not cleaned. Instructed to detail clean and sanitize after each use.

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

Floor not maintained in baement walk-in cooler. Instructed to apply non-toxic sealant to surface.

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

Light covers in dishwashing area not cleaned. Instructed to detail clean and remove dust build-up.

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

Condensation line from hot water tank not going to floor drain. Instructed to extend condensation line to properly discard water.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Thermometer not provided in several prep coolers. Instructed to provided thermometer conspicuous inside all coolers.

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

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. INSTRUCTED MANAGER TO PROPERLY STORE,INVERT CLEA...

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. INSTRUCTED MANAGER TO REPLACE/REPAIR SOME RUSTY SHELVINGS INSIDE THE WALK-IN-COOLER BASEMENT LOCATION USING A NON-TOX...

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...

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

VIOLATION STILL PENDING

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. OBSERVED WALK-IN COOLER BASEMENT AREA IN POOR, NOT MAINTAINING TEMPERATURE AT 40'F AND BELOW, AIR TEMP REA...

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. OBSERVED COOKED, PREPARED FOODS, INSIDE WALK-IN COOLER AND ON FRONT COUNTER DISPLAY NOT HOLDING AT PROPER TEMPERATURE, TEMPS READING BETWEEN 46.9'F-70.1'F, ALL WITHIN DANGER ZONE, ALL ...

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

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. SOURCE OF CROSS CONTAMINATION, INTERIOR OF ICE MACHINE, TOP AREA OF MACHINE AND INTERIOR PANELS, APPEARS TO HAVE MOLD BUILD...

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. MU...

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

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 RESTRICT STORING MULTI-USE FLAT WARE OUTSID...

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. MUST REPLACE ALL BADLY PITTED CUTTING BOARDS, MUST PROVIDE SNEEZE GUARDS AT FRONT COUNTER FOOD DISPLAY AREA

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...

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

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. MUST CLEAN AND BETTER ORGANIZE OUTSIDE AREA, REMO...

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

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 INVERT ALL MULTI-USE UTENSILS IN FOOD PREP ARE...

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.REPLACE SOME GASKETS AT 2 DOOR FOOD PREP COOLER 1ST FLOOR.

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.WALL IN BASEMENT DRY STORAGE AREA NOT SMOOTH,EASILY CLEANABLE.

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...