PORK CHOP.

ALL COOKED AND/OR PREPARED FOODS REMOVED FROM ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD OVER 24 HOURS.

CLEAN THE FOLLOWING: EXTERIOR OF CHARCOAL GRILL UNDERNEATH HOOD IN FOOD PREP AREA, ALL STORAGE SHELVES, EXTERIORS OF BULK FOOD STORAGE CONTAINERS IN BASEMENT, EXPOSED HANDSINK IN BASEMENT, STORAGE SHELVES AND RACKS IN BASEMENT, CABINET INTERIOR OF DEEP FRYER, EXTERIORS OF DEEP FREEZERS AND ICE MACHINES.

CLEAN DEBRIS, AND GREASE FROM FLOORS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(1ST FLOOR AND BASEMENT).

CLEAN DIRT, DUST STAINS AND SPLATTERS FROM WALLS AND CEILINGS IN FOOD PREP, DISHWASHING, AND SMALL STORAGE AREAS ON THE FIRST FLOOR, AND IN BASEMENT AREA WHERE MOP SINK IS LOCATED.

WASHROOMS MUST HAVE MECHANICAL VENTILATION. REPAIR LEAKING FAUCET AT 2 COMPARTMENT SINK IN DISHWASHING AREA.

MASSIVE CLUTTER FOUND IN REAR UNUSED BAR AND STORAGE ROOM INSIDE SAME AREA IN BASMENT. ALL UNUSED AND UNNECESSARY ARTICLES MUST BE REMOVED FROM THESE AREAS AND REQUIRED ITEMS THAT REMAIN MUST BE PROPERLY STORED AND ORGANIZED ELEVATED 6 INCHES OFF THE FLOORS. MUST ALSO REMOVE ALL ITEMS STORED ON STAIRS IN DISHWASHING AREA AND PROPERLY ORGANIZE AND STORE THESE ITEMS 6 INCHES OFF THE FLOOR.

ICE SCOOPS MUST BE PROPERLY STORED INSIDE ICE MACHINES WITH HANDLES UP OR IN CLEAN CONTAINERS OUTSIDE OF UNITS.

FOUND COOKED CHICKEN WINGS AND COOKED CHICKEN LEG QUARTERS IN BUS PANS(2) INSIDE BASEMENT WALK-IN COOLER AT IMPROPER TEMPERATURES OF 49.1F AND 55.6F. ALSO FOUND GUMBO STORED IN A TALL DEEP ROUND PLASTIC CONTAINER IN REACH-IN COOLER IN FRONT SECTION OF FIRST FLOOR PREP AREA AT 45.1F. ALL COOKED FOODS BEING COOLED MUST BE PLACED IN SHALLOW CONTAINERS AND COOLED WITHIN 6 HOURS(140 TO 70 IN 2 HOURS AND FROM 70-40 IN 4HOURS). ALL PRODUCT FOUND AT IMPROPER TEMPERATURES DISCARDED. 73LB VALUED AT $85 DISCARDED. 7-38-005(A).

OBSERVED COOK SCRATCH HIS NECK, THEN PUT ON GLOVES WITHOUT WASHING HIS HANDS THEN COOK AND PREPARE FOOD. ALSO OBSERVED COOK TAKE OFF SOILED GLOVES AND PUT ON A SECOND PAIR WITHOUT WASHING HIS HANDS THEN PREPARE FOOD. OBSERVED COOK GO TO THE BASEMENT STORAGE AREA, COME BACK TO FIRST FLOOR PREP AREA AND PUT ON A PAIR OF GLOVES AND NOT WASH HIS HANDS BEFORE PREPARING FOOD. WHENEVER CHANGING TASKS OR GLOVES HANDS MUCH BE WASHED. CRITICAL VIOLATION 7-38-010(A)

GARBAGE DUMPSTER IN REAR OUTSIDE OF BACK DOOR IN POOR REPAIR, LARGE HOLE 10 INCHES LONG FOUND IN RIGHT LID OF RECEPTACLE. DUMPSTERS MUST BE PROPERLY MAINTAINED, REMAIN IN GOOD REPAIR. INSTRUCTED TO CONTACT COMPANY AND REQUEST A NEW LID OR DUMPSTER. SERIOUS VIOLATION 7-38-020.

ALL COOKED AND/OR PREPARED FOODS REMOVED FROM ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD OVER 24 HOURS.

PAINT OR REPLACE RUSTY SHELVES IN FIRST FLOOR FOOD PREP AREA. REMOVE ICY BUILD-UP FROM INTERIOR OF DEEP FREEZER IN SAME AREA. STORING UNCOVERED MEATS IN GARBAGE BAGS IN DEEP FREEZERS AND WALK-IN COOLER IN BASEMENT. MUST DISCONTINUE THIS PRACTICE AND STORE ALL UNCOVERED FOODS IN FOOD GRADE APPROVED CONTAINERS OR FOOD STORAGE BAGS.

CLEAN THE FOLLOWING: EXTERIOR OF CHARCOAL GRILL UNDERNEATH HOOD IN FOOD PREP AREA, ALL STORAGE SHELVES, CUTTING BOARDS, EXTERIORS OF BULK FOOD STORAGE CONTAINERS IN BASEMENT, EXPOSED HANDSINK IN BASEMENT, STORAGE SHELVES AND RACKS IN BASEMENT, CABINET INTERIOR OF DEEP FRYER, EXTERIORS OF DEEP FREEZERS AND ICE MACHINES.

CLEAN DEBRIS, AND GREASE FROM FLOORS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(1ST FLOOR AND BASEMENT)

CLEAN DIRT, DUST STAINS AND SPLATTERS FROM WALLS AND CEILINGS IN FOOD PREP, DISHWASHING, AND SMALL STORAGE AREAS ON THE FIRST FLOOR, IAND N BASEMENT AREA WHERE MOP SINK IS LOCATED.

PROVIDE SHIELDS OR REPLACE LIGHTS WITH SHATTER RESISTENT BULBS IN DISHWASHING AREA.

WASHROOMS MUST HAVE MECHANICAL VENTILATION. REPAIR LEAKING FAUCET AT 2 COMPARTMENT SINK IN DISHWASHING AREA.

MASSIVE CLUTTER FOUND IN REAR UNUSED BAR AND STORAGE ROOM INSIDE SAME AREA IN BASMENT. ALL UNUSED AND UNNECESSARY ARTICLES MUST BE REMOVED FROM THESE AREAS AND REQUIRED ITEMS THAT REMAIN MUST BE PROPERLY STORED AND ORGANIZED ELEVATED 6 INCHES OFF THE FLOORS. MUST ALSO REMOVE ALL ITEMS STORED ON STAIRS IN DISHWASHING AREA AND PROPERLY ORGANIZE AND STORE THESE ITEMS 6 INCHES OFF THE FLOOR.

ICE SCOOPS MUST BE PROPERLY STORED INSIDE ICE MACHINES WITH HANDLES UP OR IN CLEAN CONTAINERS OUTSIDE OF UNITS

FOUND 20 LBS OF COOKED CHICKEN AT 61.5F LEFT AT ROOM TEMPERATURE ON TOP OF CHEST FREEZER IN BASEMENT STORAGE ROOM, INSTRUCTED MGR TO STORE POTENTIALLY HAZARDOUS FOODS AT PROPER TEMPS. FOOD DISCARDED VALUED AT $40.00 CRITICAL CITATION ISSUED 7-38-005.

DISPOSABLE CONTAINERS USED AS A SCOOP, INSTRUCTED TO USE PROPER SCOOPS.

CHARCOAL BAGS STORED TOO CLOSE TO ICE MAKER, INSTRUCTED TO KEEP AWAY.

FLOUR BINS AND SPICE CONTAINERS NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

GREASE SPILLS ON KITCHEN FLOOR, FOOD DEBRIS BEHIND COOKLINE.

ICE SCOOPS STORED ON TOP OF ICE CUBES, INSTRUCTED TO STORE OFF CUBES IN A CLEAN CONTAINER.

MUST INVERT CLEAN DISHES IN PREP AREA AND DISH WASHING AREA TO PROTECT FROM THE ELEMENTS.

MUST CLEAN INTERIOR OF SERVICE COOLERS TO REMOVE SPILLS.

FLOORS NEED DETAIL CLEANING BEHIND COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS. ALSO NEED CLEANING BEHIND, AROUND AND UNDERNEATH SHELVING ,STORAGE COOLERS TO REMOVE SPILLS AND/OR DEBRIS.

NOTED A FEW HOLES AND OPENING IN TO WALLS IN BASEMENT. MUST SEAL AND MAINTAIN.

VENTILATION IN TOILET ROOMS NOT WORKING. MUST REPAIR/PROVIDE AND MAINTAIN. ALSO FILTERS ABOVE COOKING EQUIPMENT NEEDS CLEANING TO REMOVE GREASE.

NOTED CLUTTER IN BASEMENT STORAGE AREAS. MUST REMOVE ALL UNNECESSARY ITEMS TO PREVENT RODENT HARBORAGE AND WHERE ELSE NEEDED. MUST ORGANIZE LIQUOR STORAGE ROOM, ELEVATE STOCK 6' OFF THE FLOOR AND AWAY FROM THE WALL.

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.MUST PROVIDE AND POST CONSUMER ADVISORY RELATING TO CONSUMING RAW AND UNDERCOOKED ANIMAL PRODUCTS AT ALL TIMES.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST DETAIL CLEAN BOTH FRYERS TO REMOVE EXCESS GREASE. MUST CLEAN UNDER GRILLS TO REMOVE FOOD DEBRI.

The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL HOLE AT WALL AT THE BOTTOM OF THE STAIRS LEADING TO THE BASEMENT AS TO BE SMOOTH AND EASILY CLEANABLE.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.MUST PROVIDE AN ICE RECEPTACLE FOR ICE SCOOPER AT BAR AREA AT ALL TIMES.

A LARGE WEBER SMOKER KETTLE IS IN THE KITCHEN BUT NOT UNDER THE VENTILATION HOOD. VENT THE UNIT PER CITY CODES. REPAIR THE BASEMENT SINK LEAK.

A LARGE WEBER SMOKER KETTLE IS IN THE KITCHEN BUT NOT UNDER THE VENTILATION HOOD. VENT THE UNIT PER CITY CODES. REPAIR THE BASEMENT SINK LEAK.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. The saute preparation refrigerator is not working and meatloaf, cooked rice, eggs, etc holding 46.5-50.1 f temperatures were discarded at this time and the cooler was tagged held for inspection until repaired or replaced and inspected by the Chicago Department of Public Health. Fax a tag removal request to (312) 746-4240 when the equipment is ready for re-inspection. -OR- E-mail a tag removal request to cicero_marc@cdph.org and salazar_jairo@cdph.org when ready for re-inspection.

All cold food shall be stored at a temperature of 40F or less. The saute preparation refrigerator is not working and meatloaf, eggs, cooked rice holding 46.5-50.1 f temperatures were discarded at this time.

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. THE DUMPSTER IS OVERFLOWING WITH WASTE AND CARD BOARD AND WILL NOT CLOSE AND THE ALLEY OUTSIDE THE BACK DOOR IS STREWN WITH BOXES AND WASTE, KEEP ALL WASTE IN CONTAINERS WITH TIGHT FITTING LIDS AND THE ALLEY FREE OF WASTE.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE COOLER INTERIORS ARE DIRTY; WASH, RINSE AND SANITIZE THE WALK IN COOLER AND RACKS.

THE FLOORS ARE DIRTY THROUGHOUT THE FACILITY. CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. A LARGE WEBER SMOKER KETTLE IS IN THE KITCHEN BUT NOT UNDER THE VENTILATION HOOD. VENT THE UNIT PER CITY CODES. REPAIR THE BASEMENT SINK LEAK.