RENDEZVOUS BISTRO.

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.//VIOLATION REMAINING SEE REPORT #413643

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//VIOLATION REMAINING SEE REPORT #413643

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//VIOLATION REMAINING SEE REPORT #413643

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//VIOLATION REMAINING SEE REPORT#413643

The walls and ceilings shall be in good repair and easily cleaned.//VIOLATION REMAINING SEE REPORT #413643

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.//VIOLATION REMAINING SEE REPORT #413643

Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels.OBSERVED FRESH MUSSELS STORED INSIDE OF 3- DOOR REACH IN COOLER NO 90 DAY SHELL FISH TAG ATTACHED TO PRODUCT.PRODUCT WAS VOLUNTARILY DUMPED & DENATURED.MUST PROVIDE & KEEP 90 DAY SHELL FISH TAGS ATTACHED TO PRODUCT UNTIL ALL USED.APPX10 LBS.$30.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED LARGE PREP COOLER AT 50.5F WITH POTENTIALLY HAZARDOUS FOOD STORED INSIDE.A HELD FOR INSPECTION TAG PLACED ON UNIT .ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.

All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS STORED ON TOP SIDE LEDGE OF STOVE AND PREP TABLES SUCH AS STEAK 49.0 ,SALMON 51.0 F,LENTIL SOUP 58.0 F,CHICKEN 122.7 F,SHRIMP 75.6 F,SCALLOPS 71.2 F.PRODUCT WAS VOLUNTARILY DUMPED & DENATURED, NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.APPX70LBS.$150.

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.OBSERVED HOUSEHOLD DISH MACHINE BEING USED FOR GLASS WASHING NOT SANITIZING AT THIS TIME AT 0PPM.INSTRUCTED TO HAVE DISH MACHINE PROPERLY SANITIZING UTENSILS.A HELD FOR INSPECTION TAG PLACED ON DISH MACHINE.FAX LETTER TO(312)746-4240 WHEN REPLACED.MUST REMOVE DISH MACHINE & PROVIDE A LOW OR HIGH TEMP DISH MACHINE TO PROPERLY SANITIZE DISHES.

Adequate and convenient hand washing facilities shall be provided for all employees.OBSERVED NO PAPER TOWELS AT HAND SINK IN PREP AREA.INSTRUCTED TO PROVIDE AT ALL TIMES.

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 NO PEST CONTROL LOG BOOK ON SITE TO VIEW.MUST PROVIDE & MAINTAIN.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED & SERVED.MUST PROVIDE & POST.

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.OBSERVED LID AT GREASE TRAP AT 3- COMPARTMENT SINK PROPPED OPEN ABOUT 1/2 INCH DUE TO DRAIN PIPE FROM HOUSE HOLD DISH MACHINE INSERTED INSIDE.INSTRUCTED MANAGER TO REMOVE DRAIN PIPE AND HAVE LID ON GREASE TRAP TIGHT FITTING.

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 PROPERLY COVER SILVERWARE ON DINING ROOM TABLE.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.PROVIDE SPLASH GUARD BETWEEN MOP SINK & PREP HAND SINK.MUST PAINT RUSTY GREASE TRAP AT 3- COMP SINK.REMOVE FOIL FROM SURFACES.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.OBSERVED EXCESSIVE GREASE & FOOD DEBRI IN & ON COOLERS,STOVE,PREP TABLES,ON ALL EQUIPMENT.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST DETAIL CLEAN FLOOR THROUGHOUT PREMISES.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES IN FURNANCE ROOM.

The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN FOOD DEBRI FROM WALLS IN PREP AREA.MUST SEAL ALL OPENINGS AROUND PIPES.

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 & ORGANIZE MASSIVE CLUTTER UNDER VANITY IN WOMEN'S TOILET ROOM & FURNANCE ROOM.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities.reach in freezer not maintaining proper temperature(not connected)mgmt. was advised that all equipment must be in working order, plugged in(in order to pass license inspection)and to maintain proper temperatures, no citation issued due to license inspection on 3/08/2010.

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.above had no proof of pest control service or inspection log book at time of license inspection on 3/08/2010(no citation issued due to license on 3/08/2010).

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.non food contact surfaces of cooler shelving that had peeling paint, rust shall be repair/replaced.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of counter shelving, cooler shelving not clean need detailed cleaning.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors under heavy equipment, cooking equipment not clean, need detailed cleaning(corners), floors in furnace room need detailed cleaning.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.walls that had peeling paint, exposed plaster shall be repair.

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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.(light shields in prep areas need cleaning.

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.bathroom door not self closing, shall provide self closing mechanism to bathroom door.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.exhaust vents(ventilation)in kitchen, coolers, bathrooms need cleaning.

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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.excess clutter in rear shall be removed.