QUENCH, THE EXPERIENCE.

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED NOW SERIOUS FROM REPORT#505364 MAY/09/2011. VIOLATION 30 LABEL FOOD CONTAINERS,33 DETAILCLEAN ALL COOKING,COOLING AND CUTTING EQUIPMENT,POTATO CUTTER, INSIDE AND OUTSIDE STOVE,DEEP FRYERS ECT. 35 SEAL ALL HOLES IN THE WALLS AROUND ELECTRICAL OUTLETS,CRACKS AND CREVICES SO NO INSECT OR RODENT HARBORAGE THROUGHOUT PREMISES. 37 REPLACE MISSING LIGHT SHIELD UNDER HOOD. SEROUS VIOLATION GIVEN 7-42-090 HOOOO75396 14 COURT DATE 05/24/2102 AT 1:00PM ROOM112 400 WEST SUOERIOR CHICAGO,IL OR YOU MAY PAY THE FINE BY MAIL SEE THE BACK OF THE TICKET.

All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN THE TOP,SIDES FRONT AND INSIDE FRYERS,GRILL,STEAM TABLE THE HOODS AND FILTERS ABOVE THICK WITH GREASE BUILDUP.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN THE FLOORS IN THE PREP AREAS THICK WITH GREASE BUILDUP.

The walls and ceilings shall be in good repair and easily cleaned. CLEAN THE WALLS BEHIND THE COOKING EQUIPMENT HAS SPLISHED ON FOOD DEBRIS AND GREASE BUILDUP.

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. CLEAN AND SANITIZE THE EMPLOYEES WASHROOM THE TOILET, SINK ECT

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. REMOVE THE CLUTTER AND OLD UNUSED EQUIPMENT AND CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. NOTED RAW CHICKEN NOT PROTECTED DURNING STORAGE. CORRECTED DURING INSPECTION. CITATION ISSUED.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE DURING THIS INSPECTION. MUST ALWAYS HAVE A CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING SERVER/COOKED i.e.BEEF AND CHICKEN.

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. LABEL STAINLESS STEEL CONTAINERS IDENTIFING PRODUCT INSIDE SAME ON PREP TABLE SHELF IN KITCHEN.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN ALL COOKING, COOLING AND CUTTING EQUIPTMENTi.e. POTATO CUTTER, INSIDE AND OUTSIDE STOVE, DEEP FRYERS ETC.

The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL HOLES OPENINGS AROUND ELECTRICAL OUTLETS,CRACKS AND CREVICES, PREVENTING INSECT ENTRANCE AND HARBORAGE THROUGHOUT ESTABISHMENT.

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. REPLACE MISSING LIGHTS AND SHIELDS UNDER EXHAUST HOOD.

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. REPAIR LEAKY FAUCET AT 3 COMP SINK.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN SHELVES INSIDE OUTSIDE WALK-IN COOLER

The walls and ceilings shall be in good repair and easily cleaned. MUST REPLACE ALL STAINED CEILING TILE VARIOUS AREAS THROUGHOUT PREMISES

MUST PROVIDE SPACE TO STORE EMPLOYEES PERSONAL ITEMS, NICE AND NEATLY IN ONE DESIGNATED AREA

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. MUST PROVIDE THERMOMETERS INSIDE ALL COOLERS

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 REMOVE ALL CLUTTER IN STORAGE AREAS, CLEAN AND BETTER MAINTAIN ALL AREAS