R. Mccarty Enterprises, Inc.

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

INSTRUCTED TO PROVIDE ADDITIONAL SHELVING THAT IS AT LEAST 6" OFF THE FLOOR AND REMOVE ALL POP/MILK CRATES.

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

INSTRUCTED TO REMOVE AND/OR PAINT THE RUSTY PREP TABLES IN THE PREP AREAS.

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

INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARDS WITH THE DEEP, DARK GROOVES. MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO REPLACE THE DAMAGED DOORS WITH THE EXPOSED INSULATION ON THE REAR CHEST REACH IN FREEZERS.

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

INSTRUCTED TO REMOVE THE EXCESS ICE BUILD UP IN THE CHEST REACH IN FREEZERS IN THE REAR.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE STORAGE RACKS INSIDE THE WALK IN COOLER, THE PREP TABLES AND THE INTERIOR OF ALL COOLERS AND FREEZERS.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FLOORS INSIDE THE WALK IN COOLER, IN ALL CORNERS, UNDER THE COOKING EQUIPMENT, SINKS AND COOLERS,

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

INSTRUCTED TO REPLACE THE MISSING/BROKEN FLOOR TILES UNDER THE DEEP FRYERS AND IN THE REAR PREP AREA.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE VENTILATION HOOD, WALLS UNDER/AROUND ALL SINKS, COOLERS AND COOKING EQUIPMENT

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

INSTRUCTED TO PROVIDE THE MISSING WALL TILES TO THE AREA BEHIND THE SINK IN THE 1ST FL TOILET ROOM. MUST MAINTIAN SMOOTH AND EASILY CLEANABLE SURFACE.

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

INSTRUCTED TO REPAIR THE LEAK AT THE BASE OF THE RIGHT (WHEN FACING THE SINK) FAUCET ON THE 3-COMPARTMENT SINK. MUST MAINTAIN.

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

INSTRUCTED TO HANG ALL MOPS UP WHEN NOT IN USE.

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

INSTRUCTED TO ELIMINATE CLUTTER AND ORGANIZE REAR STORAGE AREA WHERE SODA IS STORED.

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.

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

FOUND THE FRONT/REAR EXPOSED HAND WASHING SINKS WITH NO SOAP AND REAR SINK NOT ACCESSIBLE (THERE WAS A LARGE PLASTIC CONTAINER INSIDE OF IT). INSTRUCTED TO PROVIDE SOAP, REMOVE CONTAINER AND ALWAYS HAVE SINKS ACCESSIBLE AND STOCKED. CRITICAL VIOLATIO...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS (I.E. STEAK, DELI MEATS, CHILI, ETC.) INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012

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

PREVIOUS MINOR VIOLATIONS FROM REPORT #1296783 DATED 03-19-2014 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN: 33-OBSERVED INTERIOR EXTREIOR OF FOOD EQUIPMENT NOT CLEAN,WASHROOM CABINET,2ND FL,PREP TABLES,CRATES.MUST CLEAN/MA...

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

INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARDS WITH THE DEEP, DARK GROOVES. MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO REPLACE THE DAMAGED DOORS WITH THE EXPOSED INSULATION ON THE REAR CHEST REACH IN FREEZERS.

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

INSTRUCTED TO REMOVE THE EXCESS ICE BUILD UP IN THE CHEST REACH IN FREEZERS IN THE REAR.

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

INSTRUCTED TO REMOVE AND/OR PAINT THE RUSTY PREP TABLES IN THE PREP AREAS.

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

INSTRUCTED TO PROVIDE ADDITIONAL SHELVING THAT IS AT LEAST 6" OFF THE FLOOR AND REMOVE ALL POP/MILK CRATES.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE STORAGE RACKS INSIDE THE WALK IN COOLER, THE PREP TABLES AND THE INTERIOR OF ALL COOLERS AND FREEZERS.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FLOORS INSIDE THE WALK IN COOLER, IN ALL CORNERS, UNDER THE COOKING EQUIPMENT, SINKS AND COOLERS,

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

INSTRUCTED TO REPLACE THE MISSING/BROKEN FLOOR TILES UNDER THE DEEP FRYERS AND IN THE REAR PREP AREA.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE VENTILATION HOOD, WALLS UNDER/AROUND ALL SINKS, COOLERS AND COOKING EQUIPMENT.

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

INSTRUCTED TO PROVIDE THE MISSING WALL TILES TO THE AREA BEHIND THE SINK IN THE 1ST FL TOILET ROOM. MUST MAINTIAN SMOOTH AND EASILY CLEANABLE SURFACE.

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

INSTRUCTED TO REPAIR THE LEAK AT THE BASE OF THE RIGHT (WHEN FACING THE SINK) FAUCET ON THE 3-COMPARTMENT SINK. MUST MAINTAIN.

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

INSTRUCTED TO HANG ALL MOPS UP WHEN NOT IN USE.

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

INSTRUCTED TO ELIMINATE CLUTTER AND ORGANIZE REAR STORAGE AREA WHERE SODA IS STORED.

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.

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

OBSERVED INTERIOR EXTREIOR OF FOOD EQUIPMENT NOT CLEAN,WASHROOM CABINET,2ND FL,PREP TABLES,CRATES.MUST CLEAN/MAINTAIN.

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

BASE BOARD IN PREP,REAR NOT CLEAN OF DEBRIS BUILD-UP.MUST CLEAN/MAINTAIN.

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

DUSTY LIGHT SHIELDS AND CEILING.MUST CLEAN/MAINTAIN.ALSO DOORS,WALLS NOT CLEAN IN PREP.MUST CLEAN/MAINTAIN.

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

OBSERVED POTENTIAALY HAZARDOUS FOODS MAINTAINED AT IMPROPER COLD TEMPERATURES INSIDE WALK IN COOLER.APPROX 86 LBS OF DELI MEATS AT IMPROPER TEMPERATURES.COTTO SALAMI-47F-52F,BARCWURSTSAUSAGE AT 50F-61f,HAM-62F.TOTAL COST APPROX $310.00.ALSO 30LBS OF ...

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

CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, GRILL, FRYERS, STEAM TABLES, PREP TABLES, STORAGE SHELVES, SINKS,(GREASE BUILDUP, FOOD DEBRIS, SPILLS, ETC).

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

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND FURNACE ROOM AREAS. REMOVE STANDING WATER ON FLOOR IN WASHROOM AND DISH WASHING AREA. SEAL ALL OPENINGS AND REPAIR FLOOR IN REAR PREP AND DISH WASHING AREA. REPLACE...

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

SEAL ALL OPENINGS IN WALLS ALONG BASEBOARDS IN WASHROOMS AND HALLWAY AREAS. SEAL ALL CRACKS, CREVICES, IN WALLS AND CEILINGS, ALONG BASEBOARDS, PIPE FITTINGS, ETC IN ALL AREAS.

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

REPLACE MISSING LIGHT SHIELD IN WALK-IN COOLER. PROVIDE LIGHT IN SECOND FLOOR WASHROOM.

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

REPAIR REAR EXPOSED SINK (SLOW DRAINING). REPAIR LEAKING FAUCET IN SECOND FLOOR WASHROOM.

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

REMOVE SOILED WATER IN MOP PAIL AND STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING. REMOVE UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN STORAGE AREAS TO PREVENT PEST HARBORAGE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION.

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

OBSERVED 20-30 MICE DROPPINGS SCATTERED ON SHELVES IN REAR STORAGE AREA, 15-20 MICE DROPPINGS ON FLOOR IN FURNACE ROOM, 10-15 MICE DROPPINGS ON FLOOR IN SECOND FLOOR CLOSET, SEVERAL FLYING INSECTS IN REAR STORAGE AREA. INSTRUCTED MANAGER TO CALL AN E...

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

CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, GRILL, FRYERS, STEAM TABLES, PREP TABLES, STORAGE SHELVES (GREASE BUILDUP, FOOD DEBRIS, SPILLS, ETC).

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

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND FURNACE ROOM AREAS. REMOVE STANDING WATER ON FLOOR IN WASHROOM AND DISH WASHING AREA. SEAL ALL OPENINGS AND REPAIR FLOOR IN REAR PREP AND DISH WASHING AREA.

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

SEAL ALL OPENINGS IN WALLS ALONG BASEBOARDS IN WASHROOMS. SEAL ALL CRACKS, CREVICES, IN WALLS AND CEILINGS, ALONG BASEBOARDS, PIPE FITTINGS, ETC IN ALL AREAS.

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

REPLACE MISSING LIGHT SHIELD IN WALK-IN COOLER. PROVIDE LIGHT IN SECOND FLOOR WASHROOM.

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

REPAIR REAR EXPOSED SINK (SLOW DRAINING). REPAIR LEAKING FAUCET IN SECOND FLOOR WASHROOM.

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

STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

IMPROPER TEMPERATURE OF WALK-IN COOLER 53.7F. INSTRUCTED MANAGER TO REPAIR. COOLER MUST MAINTAIN 40F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL RE-INSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A ...

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

IMPROPER TEMPERATURE OF DELI TURKEY 48.8F, HAM 52.4F, AND COOKED STEAK 51.6F STORED IN WALK-IN COOLER. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 100LBS AND $300 OF MEAT. ALL COLD FOOD MUST MAINTAIN 40F DURING STORAGE. CRITICAL VIOLATION 7-38-005A C...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED MANAGER ON DUTY OR CERTIFICATE POSTED WHEN COOKED STEAK (200F)AND SLICED DELI MEAT PREPARED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.

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

CONTINUE TO CLEAN INTERIOR OF FRYER DOORS, GRILL DRIP TRAY TABLE STORAGE SHELVES CLEAN AND SANITIZE SLICER.

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

CLEAN FLOOR FRONT/REAR AND AROUND EQUIPMENT REMOVE STANDING WATER DISH AREA. SEAL ALL OPENINGS AND REPAIR FLOOR IN REAR PREP AND DISH WASHING AREA.

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

REPLACE MISSING LIGHT SHIELD IN WALK-IN COOLER.

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

REPAIR REAR EXPOSED SINK (SLOW DRAINING).

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

CONTINUE TO CLEAN INTERIOR OF FRYER DOORS, GRILL DRIP TRAY TABLE STORAGE SHELVES CLEAN AND SANITIZE SLICER.

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

CLEAN FLOOR FRONT/REAR AND AROUND EQUIPMENT REMOVE STANDING WATER DISH AREA.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

3 COMPARTMENT SINK LEAKING 3RD COMP.ON TO THE FLOOR NEED TO REPAIR.

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

NEED TO CLEAN INTERIOR OF FRYER DOORS, GRILL TRIP TRAY, TABLE STORAGE SHELVES. CLEAN AND SANITIZE SLICERS.

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

CLEAN FLOOR FRONT /REAR UNDER AND AROUND EQUIPMENT. REMOVE STANDING WATER FROM REAR DISH AREA.

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

REMOVE CARDBOARD FROM FLOOR, REMOVE RUST TABLE STORAGE UNDER GRILL.

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

CLEAN COOLER STORAGE SHELVES, CLEAN HOT HOLDING UNIT, CLEAN AND SANITIZE SLICER, CUTTING BOARDS, AND SQUEEZE BOTTLES.

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

REPAIR REAR CEILING.

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

CLEAN LIGHT SHIELD OVER BBQ AREA.

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

OBSERVED 20 MICE DROPPINGS IN REAR STORAGE AREA, NEED TO HAVE PEST CONTROL TO COME BACK OUT. NEED TO CLEAN AND SANITIZE ALL AFFECTED AREAS.

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

REMOVE THE CARDBOARD FROM THE FLOOR. RESEAL TABLE STORAGE SHELF 1ST. GRILL(RUSTY).

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

CLEAN WALK-IN COOLER STORAGE SHELVES. CLEAN HOT HOLDING UNIT FRONT COUNTER. CLEAN AND SANITIZE SLICER, CUTTING BOARDS, AND SPICE SQUEEZE BOTTLES.

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

NEED TO REPAIR REAR STORAGE AREA CEILING FALLING IN. CLEAN CEILING ABOVE BBQ STATION.

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

CLEAN LIGHT SHIELD OVER BBQ STATION.

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.NEED TO CLEAN AND SANITIZE THE FOLLOWING SLICERS, POTATO CUTTER, SKINNER, PREP TABLES FRONT AND REAR.NEED TO DEFROST REA...

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.FLOOR THRU-OUT NEED CLEANING NEED TO ELEVATE STOCK 6'' OFF FLOOR FRONT,1ST.PREP AREA, AND REAR STOCK.

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.LIGHT SHIELD MISSING IN FRONT AREA NEED TO REPLACE. ALSO NEED TO CLEAN REAR LIGHT SHIELD...

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

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.CLUTTER IN REAR NEED TO REMOVE ITEMS NOT BEING USED.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER ON DUTY NOR CERTIFICATE POSTED WHEN COOKED STEAK 179.4F AND SLICED DELI MEAT PREPARED AND SERVED. ...

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. CLEAN INTERIOR AND EXTERIOR OF ALL SINKS.

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. SEAL/PAINT FLOOR IN REAR PREP AREA.

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

Adequate and convenient hand washing facilities shall be provided for all employees. REAR EXPOSED HAND SINK NOT ACCESSIBLE FOR HAND WASHING. HAND SINK FILLED WITH HOSES AND FOOD EQUIPMENT. INSTRUCTED MANGER TO REMOVE ITEMS FOR PROPER HANDWASHING.

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. OBSERVED 10-15 MICE DROPPINGS ON SHELVES BEHIND CASH REGISTER AND INSIDE UTENSIL STORAGE BIN ON...

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. CLEAN ALL COUNTERS, SHELVES, SINKS, PREP TABLES.

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. REPLACE MISSING AND DAMAGED FLOOR TILES IN ALL AREAS. COMPLETELY TILE FLOOR UNDER FRYERS, COOKING EQUIPMENT, ETC. CLEAN FLOORS UNDER ALL EQ...

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. SEAL ALL OPENINGS IN WALLS AND CEILINGS IN ALL AREAS AROUND PIPE FITTINGS, UNDER REAR EXPOSED SINK, ALONG BASEBOARDS ETC TO PREVENT PEST HARBORAGE. WALLS NEED CLEANING BEHIND COOKING ...

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. REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES...

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. INADEQUATE WASTE WATER DISPOSAL WASTE WATER DRAINING ON FLOOR ...

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

Adequate and convenient hand washing facilities shall be provided for all employees. EXPOSED HAND SINKS NOT ACCESSIBLE FOR HAND WASHING. HAND SINKS FILLED WITH BOTTLES, KETTLES AND EQUIPMENT. INSTRUCTED MANGER TO REMOVE ITEMS FOR PROPER HANDWASHING....

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. OBSERVED 50-60 MICE DROPPINGS ON BOTTOM SHELVES ALONG SOUTH WALL, 30-40 MICE DROPPINGS ON SHELVE...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER ON DUTY WHEN COOKED STEAK 153.6F AND SLICED DELI MEAT PREPARED AND SERVED. SERIOUS VIOLATION 7-38-...

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. INVERT ALL CARRYOUT CONTAINERS TO PROTECT FROM CONTA...

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. REMOVE POP CRATES OFF FLOOR AND PROVIDE SHELVING IN WALK-IN COOLER AND REAR STORAGE AREAS FOR EASY CLEANING AND PEST CON...

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. FOLLOWING NEED CLEANING; INTERIOR AND EXTERIOR OF ALL PREP TABLES, COOLERS, FREEZERS, SLICERS, CUTTING BOARDS, GRILL, F...

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. FLOORS NEED CLEANING UNDER ALL EQUIPMENT(GRILL, FRYERS, STEAM TABLES, SHELVES, PREP TABLES, COOLERS, SINKS, ETC) ALONG WALLS AND IN ALL CORN...

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. SEAL ALL OPENINGS IN WALLS AND CEILINGS IN ALL AREAS AROUND PIPE FITTINGS ABOVE WATER HEATER, UNDER REAR EXPOSED SINK, ALONG BASEBOARDS ETC TO PREVENT PEST HARBORAGE. WALLS NEED CLEAN...

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

CLEAN ALL LIGHT SHIELDS.

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. REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES...

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. LABEL ALL PREPARED FOOD IN 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. INVERT ALL CARRYOUT CONTAINERS TO PROTECT FROM CONTA...

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

ELEVATE ALL STOCK OFF FLOOR. REPAIR FLOOR IN ALL AREAS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. PROVIDE THERMOMETERS IN ALL COOLERS.

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 FOOD HANDLERS MUST WEAR PROPER HAIR AND BEARD RESTRAINTS.

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. IMPROPER TEMPERATURE OF TURKEY 53.6F AND HAM 54.8F STORED ON PREP TABLE. INSTRUCTED MANAGER TO DISCARD. CRITICAL VIOLATION 7-38-005A CITATION ISSUED H74005.

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...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER ON DUTY WHEN COOKED STEAK 206F AND SLICED DELI MEATS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-...

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

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 PER MUNICIPAL CODE OF CHICAGO FROM REPORT #2892...

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. LABEL ALL PREPARED FOOD IN 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. INVERT ALL CARRYOUT CONTAINERS TO PROTECT FROM CON...

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. REMOVE POP CRATES OFF FLOOR AND PROVIDE SHELVING IN WALK-IN COOLER AND REAR STORAGE AREAS FOR EASY CLEANING AND PEST CON...

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. FOLLOWING NEED CLEANING; INTERIOR AND EXTERIOR OF ALL PREP TABLES, COOLERS, FREEZERS, SLICERS, CUTTING BOARDS, GRILL, F...

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. FLOORS NEED CLEANING UNDER ALL EQUIPMENT(GRILL, FRYERS, STEAM TABLES, SHELVES, PREP TABLES, COOLERS, SINKS, ETC) ALONG WALLS AND IN ALL CORN...

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. SEAL ALL OPENINGS IN WALLS AND CEILINGS IN ALL AREAS AROUND PIPE FITTINGS ABOVE WATER HEATER, UNDER REAR EXPOSED SINK, ALONG BASEBOARDS ETC TO PREVENT PEST HARBORAGE. WALLS NEED CLEAN...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. PROVIDE THERMOMETERS IN ALL COOLERS.

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. REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES...

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 FOOD HANDLERS MUST WEAR PROPER HAIR AND BEARD RESTRAINTS.

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. REMOVE POP CRATES OFF FLOOR AND PROVIDE SHELVING IN WALK-IN COOLER AND REAR STORAGE AREAS FOR EASY CLEANING AND PEST CON...

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. FOLLOWING NEED CLEANING; INTERIOR AND EXTERIOR OF ALL PREP TABLES, COOLERS, SLICERS, CUTTING BOARDS, GRILL, FRYERS, FRY...

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. FLOORS NEED CLEANING UNDER ALL EQUIPMENT(GRILL, FRYERS, STEAM TABLES, SHELVES, PREP TABLES, COOLERS, SINKS, ETC) ALONG WALLS AND IN ALL CORN...

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. SEAL ALL OPENINGS IN WALLS AND CEILINGS IN ALL AREAS AROUND PIPE FITTINGS ABOVE WATER HEATER, UNDER REAR EXPOSED SINK, ALONG BASEBOARDS ETC TO PREVENT PEST HARBORAGE. WALLS NEED CLEAN...

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. REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES...

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 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. REMOVE POP CRATES OFF FLOOR AND PROVIDE SHELVING IN WALK-IN COOLER AND REAR STORAGE AREAS FOR EASY CLEANING AND PEST CON...

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. FOLLOWING NEED CLEANING; INTERIOR AND EXTERIOR OF ALL PREP TABLES, COOLERS, SLICERS, CUTTING BOARDS, GRILL, FRYERS, FRY...

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. FLOORS NEED CLEANING UNDER ALL EQUIPMENT(GRILL, FRYERS, STEAM TABLES, SHELVES, PREP TABLES, COOLERS, SINKS, ETC) ALONG WALLS AND IN ALL CORN...

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. SEAL ALL OPENINGS IN WALLS AND CEILINGS IN ALL AREAS AROUND PIPE FITTINGS ABOVE WATER HEATER, UNDER REAR EXPOSED SINK, ALONG BASEBOARDS ETC TO PREVENT PEST HARBORAGE. WALLS NEED CLEAN...

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

Inspector Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE MISSING LIGHT SHIELD BEHIND FRONT COUNTER.

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. REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES...

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. REMOVE POP CRATES OFF FLOOR AND PROVIDE SHELVING IN WALK-IN COOLER AND REAR STORAGE AREAS FOR EASY CLEANING AND PEST CON...

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. FOLLOWING NEED CLEANING; INTERIOR AND EXTERIOR OF ALL PREP TABLES, COOLERS, SLICERS, CUTTING BOARDS, GRILL, FRYERS, FRY...

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. FLOORS NEED CLEANING UNDER ALL EQUIPMENT(GRILL, FRYERS, STEAM TABLES, SHELVES, PREP TABLES, COOLERS, SINKS, ETC) ALONG WALLS AND IN ALL CORN...

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. SEAL ALL OPENINGS IN WALLS AND CEILINGS IN ALL AREAS AROUND PIPE FITTINGS ABOVE WATER HEATER, UNDER REAR EXPOSED SINK, ALONG BASEBOARDS ETC TO PREVENT PEST HARBORAGE. WALLS NEED CLEAN...

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. REPLACE MISSING LIGHT SHIELD BEHIND FRONT COUNTER.

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. REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES...

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. REMOVE POP CRATES OFF FLOOR AND PROVIDE SHELVING IN WALK-IN COOLER AND REAR STORAGE AREAS FOR EASY CLEANING AND PEST CON...

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. FOLLOWING NEED CLEANING; INTERIOR AND EXTERIOR OF ALL PREP TABLES, COOLERS, SLICERS, CUTTING BOARDS, GRILL, FRYERS, FRY...

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. FLOORS NEED CLEANING UNDER ALL EQUIPMENT(GRILL, FRYERS, STEAM TABLES, SHELVES, PREP TABLES, COOLERS, SINKS, ETC) ALONG WALLS AND IN ALL CORN...

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. SEAL ALL OPENINGS IN WALLS AND CEILINGS IN ALL AREAS AROUND PIPE FITTINGS ABOVE WATER HEATER, UNDER REAR EXPOSED SINK, ALONG BASEBOARDS ETC TO PREVENT PEST HARBORAGE. WALLS NEED CLEAN...

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. REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES...

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. IMPROPER TEMPERATURE OF HAM 50.1F, SAUSAGE 52.3F, SALAMI 59.7F STORED ON PREP TABLE. INSTRUCTED MANAGER TO DISCARD. CRITICAL VIOLATION 7-38-005A CITATION ISSUED H63269

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...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER ON DUTY WHEN COOKED STEAK 177.5F AND HOAGIE SANDWICHES ARE PREPARED AND SERVED. SERIOUS VIOLATION...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. 3-COMP SINK IN POOR REPAIR EXCESSIVE WATER LEAKING FROM GREASE T...

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. REMOVE POP CRATES OFF FLOOR AND PROVIDE SHELVING IN WALK-IN COOLER AND REAR STORAGE AREAS FOR EASY CLEANING AND PEST CO...

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. FOLLOWING NEED CLEANING; INTERIOR AND EXTERIOR OF ALL PREP TABLES, COOLERS, SLICERS, CUTTING BOARDS, GRILL, FRYERS, FRY...

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. FLOORS NEED CLEANING UNDER ALL EQUIPMENT(GRILL, FRYERS, STEAM TABLES, SHELVES, PREP TABLES, COOLERS, SINKS, ETC) ALONG WALLS AND IN ALL CORN...

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. SEAL ALL OPENINGS IN WALLS AND CEILINGS IN ALL AREAS AROUND PIPE FITTINGS ABOVE WATER HEATER, UNDER REAR EXPOSED SINK, ALONG BASEBOARDS ETC TO PREVENT PEST HARBORAGE. WALLS NEED CLEAN...

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. REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES...

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. REPLACE DAMAGED LIGHT SHIELD BEHIND FRONT COUNTER.

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. REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES...

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...

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

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 VIOLATIONS NOT CORRECTED PER MUNICIPAL CODE OF CHICAGO REPORT# 162715 ON 10-15...

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. NON-TOXIC PAINT RUSTY BOTTOM OF PREP TABLES IN REAR PREP AREA, SHELVES IN REAR STORAGE AREA (CHIPPED PAINT). REMOVE POP ...

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. FOLLOWING NEED CLEANING; INTERIOR AND EXTERIOR OF ALL PREP TABLES, COOLERS, SLICERS, CUTTING BOARDS, GRILL, FRYERS, FRY...

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. FLOORS NEED CLEANING UNDER ALL EQUIPMENT(GRILL, FRYERS, STEAM TABLES, SHELVES, PREP TABLES, COOLERS, SINKS, ETC) ALONG WALLS AND IN ALL COR...

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. SEAL ALL OPENINGS IN WALLS AND CEILINGS IN ALL AREAS AROUND PIPE FITTINGS ABOVE WATER HEATER, UNDER REAR EXPOSED SINK, ALONG BASEBOARDS ETC TO PREVENT PEST HARBORAGE. WALLS NEED CLEA...

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. REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLE...