RAY-J.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. MUST STILL HAVE WIC REPAIRED MAINTAINING 40F OR BELOW.

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST STILL INSTALL LIGHT SHIELD OVER STEAM TABLE.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. OWNER MUST STILL PROVIDE PROOF FROM BUILDING DEPT OF PROPER VENTILATION OF STACK OF BBQ PIT.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities OBSERVED INADEQUATE REFRIGERATION OF WIC NOT OPERATING. MUST HAVE COOLER SERVICE MAINTAING 40F OR BELOW.

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 DROPPINGS ON PREMISES/MICE, IN HOT WATER ROOM ,OFFICE BEHIND CLUTTER. ALSO NO PEST CONTROL LOG BOOK/ PEST SERVICE. MUST COMTACT PEST CONTROL.

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OBSERVED OUTSIDE GARBAGE,GREESE AREA NOT MAINTAINED. OBSERVED EXCESSIVE WEEDS THRU-OUT AREA,MUST REMOVE/MAINTAIN.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY FOOD SANITATION CERTIFICATE PROVIDED,MUST PROVIDE.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE PROPER SHELVING OR PALLETS FOR STORAGE OF FOOD EQUIPMENT,ETC.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN/SANITIZE ALL FOOD EQUIPMENT AND FOOD CONTACT SURFACES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FLOOR NOT MAINTAINED IN EMPLOYEES WASH ROOM MUST REPAIR AND CLEAN/SANITIZE ALL FLOORS THRU-OUT PREMISES.

The walls and ceilings shall be in good repair and easily cleaned. OBSERVED OPENINGS,CRACKS/CREVIES ALONG SEVERAL WALL AREAS, MUST SEAL TO PREVENT ANY HIDING AREAS FOR PEST. ALSO MUST SECURE PLASTIC IN CEILING BY WASH ROOM,AND REPLACE SOILED CEILING TILES.

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST PROVIDE LIGHT SHIELDS FOR LIGHTS IN PREP AREA,(OVER STEAMTABLES).

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 LEAKY CONNECTION OF PIPE AT GREASE TRAP. ALSO MUST INSTALL CONNECTION INSIDE STACK OF BBQ PIT OR PROVIDE PROOF FROM CITY OF CHGO BUILDING DEPT FOR PROOF OF PROPER VENTILATION OF BBQ PIT,PER SUPV OF AREA.

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 UNCLEAN,UNUSED EQUIPMENT ON PREMISES REAR AND ARTICLES ON BBQ NOT USING INCLUDING IN OFFICE/CLUTTER,MUST REMOVE OFF PREMISESAND ORGANIZE REMAINING STORAGE OFF FLOORS ON PALLETS. ALSO ANY PTS/FOOD EQUIPMENT CANNOT FIT INSIDE 3-COMP SINK TO BE WASH/RINSE/SANITIZE MUST REMOVED FROM PREMISES.