RHYME OR REASON.

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.CREAMY FETA CHEESE STORED INSIDE THE REACH-IN COOLER AT TEMP OF 48.7F TO 49.4F,STORED INSIDE THE REACH-IN COOLER ON HALLWAY BY THE KITCHEN DOOR,HOWEVER THE UNIT AIR TEMP WAS 38.7F.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW FOOD DISCARDED AND DENATURED BY THE CHEF.POUNDS 5,VALUE 19 CRITICAL VIOLATION:7-38-005(A)

FOUND EXPOSED HAND SINK BY THE PREP AREA AND IN DISH ROOM NOT ACCESSIBLE AND NO SOAP NOR PAPER TOWELS PROVIDED AT EXPOSED HAND SINK IN DISH ROOM.SINK BY THE PREP AREA IN FRONT OF IT A MOP BUCKET WITH MOPS INSIDE AND BY THE BUCKET,THE EXPOSED HAND SINK IN DISH ROOM WAS COMPLETELY COVERED WITH INVERT POTS,IN FRONT OF IT NUMEROUS DISH MACHINE TRAYS,BOXES,CHEMICALS BOTTLES AND ABOVE THE SAID SINK CLEAN UTENSILS HANGING FROM WALL .DRAIN PIPE UNDER THE SAID SINK NOT CONNECTED AND FAUCET TURNED TO THE RIGHT,SINK APPEARED NOT TO BE USED FOR A WHILE.INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS,ALSO REPAIR CAUSE AND REMOVE ITEMS TO MAKE SINKS WITH EASY ACCESSIBILITY FOR PROPER HAND WASHING . CRITICAL VIOLATION:7-38-030

NO CHEMICAL TEST KITS PROVIDED ON PREMISES.PREMISES WAS PREVIOUSLY INFORMED UNDER COMMENTS ON 6-29-16, REPORT #1454046. INSTRUCTED TO PROVIDE. SERIOUS VIOLATION 7-38-030.

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 6-29-15,REPORT #1454046 #33- THE FOLLOWING IN NEED OF CLEANING: BAR GUNS AND HOLDERS, GRILLS, STOVE TOPS, FRYERS, OVENS, PREP TABLES, AND SIDES OF ALL EQUIPMENT TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST DEEP CLEAN ALL EQUIPMENT AND MAINTAIN. #34- FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP UNDER AND AROUND ALL EQUIPMENT IN PREP AREA AREA AND FRONT BAR AREA. MUST DETAIL CLEAN AND MAINTAIN. MUST CLEAN AND REMOVE ALL STANDING WATER. #35- WALLS THROUGHOUT PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER AND BUILD UP. MUST DETAIL CLEAN AND MAINTAIN AT ALL TIMES. #38- VENTILATION UNITS ABOVE COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL DUST AND GREASE BUILD UP. LEAKS AT 1 COMPARTMENT PREP SINK IN NEED OF CORRECTING. LEAK AT HAND SINK IN DISH AREA IN NEED OF REPAIR, CORRECT AND MAINTAIN AT ALL TIMES #36-LIGHTS IN PREP AREA IN NEED OF SHIELDING. MUST CORRECT AND MAINTAIN AT ALL TIMES. #43-ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION. CORRECT AND MAINTAIN AT ALL TIMES. SAME VIOLATIONS WERE PRESENTLY OBSERVED SERIOUS VIOLATION:7-42090

DISH MACHINE IS HEAVILY LEAKING,INSTRUCTED TO REPAIR

EXCESS WATER ON FLOOR UNDER THE DISH MACHINE AND THREE COMPARTMENT SINK,INSTRUCTED TO KEEP AREA DRY

RUBBER GASKETS ON REACH IN COOLERS IN NEED OF REPAIR. CHEST FREEZER TOP IN POOR REPAIR. REPAIR OR REPLACE TOP AND RUBBER GASKETS.

THE FOLLOWING IN NEED OF CLEANING: BAR GUNS AND HOLDERS, GRILLS, STOVE TOPS, FRYERS, OVENS, PREP TABLES, AND SIDES OF ALL EQUIPMENT TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST DEEP CLEAN ALL EQUIPMENT AND MAINTAIN.

FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP UNDER AND AROUND ALL EQUIPMENT IN PREP AREA AREA AND FRONT BAR AREA. MUST DETAIL CLEAN AND MAINTAIN. MUST CLEAN AND REMOVE ALL STANDING WATER.

WALLS THROUGHOUT PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER AND BUILD UP. MUST DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

LIGHTS IN PREP AREA IN NEED OF SHEILDING. MUST CORRECT AND MAINTAIN AT ALL TIMES.

VENTILATION UNITS ABOVE COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL DUST AND GREASE BUILD UP. LEAKS AT 1 COMPARTMENT PREP SINK IN NEED OF CORRECTING. LEAK AT HANDSINK IN DISH AREA IN NEED OF REPAIR, CORRECT AND MAINTAIN AT ALL TIMES.

ALL REACH IN COOOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN AT ALL TIMES.

ALL UNNECESSARY CLUTTER IN 2ND FLOOR STORAGE AREA IN NEED OF REMOVING OR ORGANIZING. MUST CORRECT AND ORGANIZE.

ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION. CORRECT AND MAINTAIN AT ALL TIMES.

INVERT DISPOSABLE UTENSILS IN HOLDERS TO PROTECT FROM DUST, DIRT, AND CONTAMINATION.

REPLACE MISSING FILTERS IN VENTIALATION HOOD.

CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, COOLERS, SHAKE MIXER.

CLEAN FLOORS UNDER SINKS AND SODA DISPENSERS IN BAR, UNDER COOKING EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND DISH WASHING AREAS.

CLEAN VENT ABOVE DISH MACHINE. REPLACE STAINED CEILING TILES IN WOMEN WASHROOM AND MISSING CEILING TILES IN LIQUOR STORAGE.

REPLACE MISSING LIGHT SHIELDS IN PREP AND DISH WASHING AREA.

PROVIDE THERMOMETERS IN ALL COOLERS.

ELEVATE ALL STOCK OFF FLOOR IN STORAGE AREAS. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

SEAL LOOSE GASKET ON COOLER DRAWER IN PREP AREA.

CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT(GREASE BUILDUP).

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN AL CORNERS IN PREP, STORAGE, UTILITY, AND DISH WASHING AREAS.

SEAL OPENING IN WALL IN UTILITY CLOSET. REPAIR WALL AND SEAL LOOSE WALL MOLDING NEAR OVEN. CLEAN WALLS IN DISH WASHING AREA. REPLACE MISSING AND DAMAGED CEILING TILES IN LIQUOR STORAGE AREA.

REPLACE MISSING AND DAMAGED LIGHT SHIELDS IN PREP AREA.

REPAIR LEAKING SPRAYER ON SCRAPE SINK IN DISH WASHING AREA. REPLACE CAP ON BACK FLOW DEVICE.

ELEVATE ALL STOCK OFF FLOOR IN SECOND FLOOR AND LIQUOR STORAGE AREAS. REMOVE SOILED WATER AND STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

STORE WASH CLOTHS IN SANITIZING SOLUTION.

MUST PROVIDE A BACKFLOW DEVICE ON THE MOP SINK IN STORAGE CLOSET NEAR THE ICE MACHINE ALSO CLEAN THE FANS INSIDE THE WALK-IN COOLER AND THE 2 DOOR REACH-IN COOLER AT THE REAR PREP AREA,HAS DUST BUILD-UP

MUST CLEAN THE BOTTOM COMPARTMENT OF THE DEEP FRYER HAS GREASE BUILD-UP INSIDE COMPARTMENT ALSO CLEAN INTERIOR OF THE LIGH SHIELD COVERS IN THE REAR PREP AREA OF DUST

MUST CLEAN THE FLOORS THROUGHOUT THE REAR PREP AREA ALONG WALL BASE AND CORNERS

MUST PROVIDE A LIGHT SHIELD COVER ABOVE THE 3 COMPARTMENT SINK IN THE DISHWASHING AREA

MUST PROVIDE A THERMOMETER INSIDE THE WALK-IN COOLER NEAR THE ICE MACHINE

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE (FISH,BACON,SOUPS)ARE BEING PREPARED & HANDLED AT THIS TIME.A CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOOD IS BEING HANDLED ,PREPARED & SERVED.(SERIOUS 7-38-012)CITATION ISSUED.CERTIFIED MANAGER ARRIVED ON SITE AFTER INSPECTION.

Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL & DATE COOKED FOODS IN COOLERS.

Inspector Comments: 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 INVERT MULTIUSE UTENSILS ON SHELVING UNITS.

Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON PREP COOLER

Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN FILTERS AT HOOD,SHELVING UNITS,REACH IN COOLERS,MEAT SLICER,PREP TABLE,ROLLING CART,COUNTER TOPS,DISH RACKS,HAND & 3- COMP SINKS.

Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN HEAVY FOOD DEBRI FLOORS ALONG WALLBASES UNDER ALL EQUIPMENT & FLOOR DRAINS.

Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN FOOD DEBRI FROM WALLS.MUST REPAIR OR REPLACE DAMAGED WALL TRIM & WALL BASES.

Inspector Comments: 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 REPLACE BURNTOUT LIGHT BULB AT HOOD OF COOKING EQUIPMENT.

Inspector Comments: 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 ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR & AWAY FROM WALLS IN REAR DRY FOOD STORAGE AREA & STAIRS LEADING TO 2ND FL. & 2ND FL. STORAGE

All cold food shall be stored at a temperature of 40F or less. FOUND IMPROPER TEMPERATURE OF COLESLAW 48.2F TO 51.7F,HUMMUS 44.7F,TO 55.1F,CRAB DIP 44.3F, VEGGIE BURGER MIX 53.2F,POTATO SALAD 48.3F,PASTA SALAD 50.7F INSIDE OF THE WALK IN COOLER,AND TABLE TOP PREP COOLER.PRODUCT WAS DUMPED & DENATURED.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.APPX 17LBS.$165.(CRITICAL 7-38-005A)CITATION ISSUED.

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. FRONT AND REAR DOOR NOT RODENT PROOFED . LOG BOOK NOT COMPLETED. MISSING UPDATE IDPH LICENSE.NO SERVICE SINCE 2011.MUST PROVIDE LICENSE & RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 4/11/12. (SERIOUS VIOLATION 7-38-020).CITATION ISSUED.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO ONE ON SITE WITH A FOOD SANITATION CERTIFICATED DURING THE TIME OF INSPECTION.WHICH POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED SUCH AS HUMMUS,CRAB DIP,POTATO SALAD,ETC.(SERIOUS VIOLATION 7-38-012) CITATION ISSUED.CERTIFIED FOOD MANAGER ARRIVED ON SITE AFTER INSPECTION.

All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL & DATE COOKED FOODS IN COOLERS.

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 INVERT MULTIUSE UTENSILS ON SHELVING UNITS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON PREP COOLER.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN FILTERS AT HOOD,SHELVING UNITS,REACH IN COOLERS,MEAT SLICER,PREP TABLE,ROLLING CART,COUNTER TOPS,DISH RACKS,HAND & 3- COMP SINKS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN HEAVY FOOD DEBRI FLOORS ALONG WALLBASES UNDER ALL EQUIPMENT & FLOOR DRAINS.

The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN FOOD DEBRI FROM WALLS.MUST REPAIR OR REPLACE DAMAGED WALL TRIM & WALL BASES.

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 REPLACE BURNTOUT LIGHT BULB AT HOOD OF COOKING EQUIPMENT.

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 ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR & AWAY FROM WALLS IN REAR DRY FOOD STORAGE AREA & STAIRS LEADING TO 2ND FL. & 2ND FL. STORAGE.

VIOLATION STILL PENDING

VIOLATION STILL PENDING

VIOLATION STILL PENDING

VIOLATION STILL PENDING

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. SOURCE OF CROSS CONTAMINATION, INTERIOR OF ICE MACHINE, TOP AREA OF MACHINE AND INTERIOR PANELS, APPEARS TO HAVE MOLD BUILD-UP, NOT CLEAN, INSTRUCTED TO DISCONTINUE USE, AND USE PRE PACKAGE ICE, UNTIL MACHINE IS CLEAN, MACHINE TAGGED, INSTRUCTED TO FAX A LETTER TO CDPH ONCE MACHINE IS PROPERLY CLEAN AND SANITIZE, FAX #312746-4240 SERIOUS CITATION ISSUED: 7-38-005 (A)

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 COMPARTMENT SINK IN POOR REPAIR, MANUAL SINK STOPPERS, UNDER SINK NOT WORKING OR ABLE TO STOP UP SINK, INSTRUCTED TO REPAIR SERIOUS CITATION ISSUED: 7-38-030

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REMOVE MOLDY CHALKING FROM WALL BY DISH AREA, KNOBS NEEDED FOR STOVE, AND MUST REPLACE PITTED CUTTING BOARDS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN COUNTER TABLE BOTTOMS, AND INTERIOR OF FRYERS IN KITCHEN AREA

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELDS ON LIGHT IN KITCHEN PREP AND DISH AREAS

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 BETTER CLEAN AND ORGANIZE STORAGE AREAS

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.HOOD/FILTERS ABOVE HOT COOKING EQUIPMENTS REQUIRE DETAIL CLEANING.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.NEW INSTALL OF WALK-IN-COOLER NOT BEING USED AT THIS TIME AMBIENT AIR MEASURED 53.6F HELD FOR INSPECTION TAG PLACED ON UNIT-INSTRUCTED MANAGER THAT WALK-IN-COOLER MUST BE CAPABLE OF MAINTAINING 40F OR BELOW.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.SHELVING INSIDE WALK-IN COOLER IS RUSTY,EXTERIOR SURFACES OF ICE MACHINE,MISSING PARTITIONS INSIDE TOILET ROOMS ALSO OUTSIDE BREAD DROP BOX MUST BE SECURED, FROM PUBLIC CONTAMINATION AND THE OUTSIDE ELEMENTS,BE SMOOTH,EASILY CLEANABLE SURFACING THROUGOUT IN DETAIL.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORING IS DIRTY BENEATH DRY STORAGE SHELVING 2ND FLOOR,FLOOR DRAINS AT DISHWASHING AREA REQUIRES DETAIL CLEANING.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.REPLACE BROKEN LIGHT SHIELDS IN KITCHEN.

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.CLEAN,ORGANIZE 2ND FLOOR,REMOVE CLUTTER.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.SHELVING INSIDE WALK-IN COOLER IS RUSTY,EXTERIOR SURFACES OF ICE MACHINE,MISSING PARTITIONS INSIDE TOILET ROOMS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORING IS DIRTY BENEATH DRY STORAGE SHELVING 2ND FLOOR,FLOOR DRAINS AT DISHWASHING AREA REQUIRES DETAIL CLEANING.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.REPLACE BROKEN LIGHT SHIELDS IN KITCHEN.

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.BACKFOLW PREVENTION DEVICES ARE MISSINGB AT ICE MACHINE,COFFEE DISPENSER STATION,EXTEND OTSIDE PLUMBING LINE FROM NEW INSTALL OF WALK IN COOLER SUCH THAT IT DRAINS DIRECTLY INTO FLOOR DRAIN,SODA DRAIN LINES BEHIND BAR NOT DRAINING INTO FLOOR DRAIN ALSO FILTERS ABOVE COOKING EQUIPMENTS,ABOVE DISHMACHINE 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.CLEAN,ORGANIZE 2ND FLOOR,REMOVE CLUTTER.

All employees shall be required to use effective hair restraints to confine hair.PROVIDE HAIR RESTAINTS FOR ALL FOOD HANDLERS.