ROCKING HORSE.

IMPROPER PEST CONTROL OBSERVED. OBSERVED RODENT POISON BLOCKS STORED ON THE FLOOR BEHIND THE CHEST FREEZER AND BEHIND THE WATER HEATER. MANAGEMENT INSTRUCTED TO STORE ALL RODENT POISON IN A CLOSED BAIT BOX. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL RODENT POISON NOT IN A BAIT BOX. ALSO, OBSERVED LIVE FRUIT FLIES IN THE OFFICE, FOOD PREP AREA, BEHIND THE BAR AND IN THE POOL ROOM. APPROXIMATELY 40 LIVE FRUIT FLIES WERE OBSERVED IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

3 COMPARTMENT SINK IMPROPERLY MAINTAINED. OBSERVED NO HOT WATER AVAILABLE AT THE RIGHT COMPARTMENT OF THE 3 COMPARTMENT SINK IN THE FOOD PREP AREA. THE 3 COMPARTMENT SINK HAS 2 FAUCETS HOOKED UP TO THE SINK. THE FIRST FAUCET PROVIDES WATER TO THE LEFT AND MIDDLE COMPARTMENTS OF THE SINK AND THE SECOND FAUCET PROVIDES WATER TO THE RIGHT COMPARTMENT OF THE SINK. THE HOT WATER HANDLE TO THE SECOND FAUCET IS STRIPPED AND NOT OPERATIONAL. MANAGEMENT INSTRUCTED TO REPAIR TO PROVIDE HOT AND COLD RUNNING WATER AT ALL SINK COMPARTMENTS. SERIOUS VIOLATION 7-38-030.

DETAIL CLEAN THE FLOOR DRAINS THROUGHOUT TO ELIMINATE THE PEST HARBORAGE. MAINTAIN THE FLOOR DRY IN THE FOOD PREP AREA AND BEHIND THE BAR.

CLEAN STAINED CEILING TILES IN THE FOOD PREP AREA AND REPLACE CEILING TILES WITH SURFACE IN DISREPAIR.

REPAIR THE DRAIN LINE WATER LEAK AT THE EXPOSED HANDWASHING SINK BEHIND THE BAR.

OBSERVED TORN AND DAMAGED REFRIGERATION GASKETS ON KITCHEN REACH IN COOLERS. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.

OBSERVED DIRT BUILDUP ON KITCHEN REACH IN COOLER GASKETS. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.

OBSERVED DIRT BUILDUP ON KITCHEN FLOORS ALONG BASEBOARDS AND UNDER SINKS AND DISH MACHINE. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.

Cooler shelving in kitchen prep area that had peeling paint/rust, shall be repaired/replaced.

Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices), reach in cooler shelving/racks not clean, need detailed cleaning. Kitchen storage shelving/racks not clean, need detailed cleaning(crevices).

Floors under heavy equipment, cooking equipment not clean, need detailed cleaning(corners), floors under dish machine, not clean, need detailed cleaning, floors in boiler room, rear storage room under shelving not clean, need detailed cleaning.

Damaged/stained ceiling tiles in kitchen prep area, rear kitchen area, shall be replaced.

Stock items must be stored six inches off of floor to prevent pest harborage.

Observed employee in kitchen area not wearing beard guard, mgmt was advice to provide beard guards for employees.

WALK-IN-COOLER AMBIENT AIR MEASURED 49.0F-50.0F. IMPROPER TEMPERATURE AT THIS TIME.NO CITATION ISSUED.

POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INTERNAL TEMPERATURES RANGING FROM 48.0F-50.2F. ASSORTED POTENTIALLY HAZARDOUS FOODS SUCH AS EGGS,MILK,GUACAMOLES,CHEESES,MEATS ETC.ARE DISCARDED,DENATURED AT THIS TIME.TOTAL DOLLAR VALUE$5,000.NO CITATION ISSUED AT THIS TIME.

CONTINUED NON-COMPLIANCE: CONTINUED NON COMPLIANCE FROM REPORT DATED 10/24/2013, FOR REPORT #1369945, VIOLATION 18 AND 21, 18 FOUND FRONT AND REAR DOORS NOT RODENT-PROOFED APPROXIMATELY 1/4 GAP OPENING AT BOTTOM OF DOORS, INSTRUCTED TO PROPERLY SEAL, AND REPAIR, 21 NO FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, THATS CURRENT AND UP TO DAY, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED AND PREPARED, WITH ACTUAL FOOD SAN. CERT. OR PROOF OF ENROLLMENT, CRITICAL CITATION ISSUED: 7-42-090

VIOLATION UPGRADED TO A PREVIOUS SERIOUS NOT CORRECTED, SEE VIOLATION #14, ABOVE,

VIOLATION UPGRADED TO A PREVIOUS SERIOUS NOT CORRECTED, SEE VIOLATION #14, ABOVE,

MUST DATE AND LABEL AND DATE ALL FOODS INSIDE COOLER,

: FLOORS UNDER AND BEHIND ALL EQUIPMENT IN KITCHEN AREA, AND UTILITY CLOSET NEEDS DETAILED CLEAN,

MUST CLEAN/REPAIR WALL IN KITCHEN AREA, RESEAL ALL CHIPPING PLASTER, AND CLEAN WALL BY COOKING EQUIPMENT AND EXPOSED HAND SINK,

MUST REPLACE CRACKED LIGHT SHIELDS IN KITCHEN PREP AREA,

REPAIR SLOW DRAINING EXPOSED HAND SINK BY COOKING EQUIPMENT AREA

MUST CLEAN AND BETTER ORGANIZE KITCHEN AREA REMOVE ALL CLUTTER, AND BETTER ORGANIZE AREA,

CONTINUED NON COMPLIANCE FROM REPORT DATED 10/24/2013, FOR REPORT #1369945, VIOLATION 18 AND 21, 18 FOUND FRONT AND REAR DOORS NOT RODENT-PROOFED APPROXIMATELY 1/4 GAP OPENING AT BOTTOM OF DOORS, INSTRUCTED TO PROPERLY SEAL, AND REPAIR, 21 NO FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, THATS CURRENT AND UP TO DAY, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED AND PREPARED, WITH ACTUAL FOOD SAN. CERT. OR PROOF OF ENROLLMENT, CRITICAL CITATION ISSUED: 7-42-090

VIOLATION UPGRADED TO A PREVIOUS SERIOUS NOT CORRECTED, SEE VIOLATION #14, ABOVE,

VIOLATION UPGRADED TO A PREVIOUS SERIOUS NOT CORRECTED, SEE VIOLATION #14, ABOVE,

MUST DATE AND LABEL AND DATE ALL FOODS INSIDE COOLER,

FREEZER DOOR IN POOR REPAIR, INSTALLATION MUST BE INSTALLED TO DOOR,

MUST DETAIL CLEAN INTERIOR OF ICE MACHINE,

FLOORS UNDER AND BEHIND ALL EQUIPMENT IN KITCHEN AREA, AND UTILITY CLOSET NEEDS DETAILED CLEAN,

MUST CLEAN/REPAIR WALL IN KITCHEN AREA, RESEAL ALL CHIPPING PLASTER, AND CLEAN WALL BY COOKING EQUIPMENT AND EXPOSED HAND SINK,

MUST REPLACE CRACKED LIGHT SHIELDS IN KITCHEN PREP AREA,

REPAIR SLOW DRAINING EXPOSED HAND SINK BY COOKING EQUIPMENT AREA

MUST CLEAN AND BETTER ORGANIZE KITCHEN AREA REMOVE ALL CLUTTER, AND BETTER ORGANIZE AREA,

FOUND FRONT AND REAR DOORS NOT RODENT-PROOFED APPROXIMATELY 1/4 GAP OPENING AT BOTTOM OF DOORS, INSTRUCTED TO PROPERLY SEAL, AND REPAIR, SERIOUS CITATION ISSUED:7-38-020

NO FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, THATS CURRENT AND UP TO DAY, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED AND PREPARED, WITH ACTUAL FOOD SAN. CERT. OR PROOF OF ENROLLMENT, SERIOUS CITATION ISSUED: 7-38-012

FLOORS UNDER AND BEHIND ALL EQUIPMENT IN KITCHEN AREA, AND UTILITY CLOSET NEEDS DETAILED CLEAN,

MUST CLEAN/REPAIR WALL IN KITCHEN AREA, RESEAL ALL CHIPPING PLASTER, AND CLEAN WALL BY COOKING EQUIPMENT AND EXPOSED HAND SINK,

MUST REPLACE CRACKED LIGHT SHIELDS IN KITCHEN PREP AREA,

MUST PROVIDE WORKING THERMOMETERS INSIDE ALL COOLERS,

VIOLATION STILL PENDING

REPAIR SLOW DRAINING EXPOSED HAND SINK BY COOKING EQUIPMENT AREA

FOUND FRONT AND REAR DOORS NOT RODENT-PROOFED APPROXIMATELY 1/4 GAP OPENING AT BOTTOM OF DOORS, INSTRUCTED TO PROPERLY SEAL, SERIOUS CITATION ISSUED:7-38-020

MUST CLEAN BOTTOM SHELF OF REACH-IN FREEZER IN KITCHEN AREA

FLOORS UNDER AND BEHIND ALL EQUIPMENT IN KITCHEN AREA, AND UTILITY CLOSET NEEDS DETAILED CLEAN, AND REPLACE ALL MISSING FLOOR TILES IN POOL ROOM AREA

MUST REPAIR WALL IN KITCHEN AREA, RESEAL ALL CHIPPING PLASTER, AND CLEAN WALL BY COOKING EQUIPMENT

MUST STORE ALL EMPLOYEES PERSONAL ITEMS IN ONE DESIGNATED AREA NICE AND NEATLY, RESTRICT STORING IN FOOD PREP AREA

MUST REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK IN REAR KITCHEN AREA, PROVIDE THREE SINK STOPPERS, AND REPAIR SLOW DRAINING EXPOSED HAND SINK BY COOKING EQUIPMENT AREA

MUST CLEAN AND BETTER ORGANIZE UTILITY CLOSET AREA BY KITCHEN AREA

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.SPLASHGUARD IS NEEDED AT EXPOSED HANDSINK NEXT TO PREP TABLE 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.MUST REMOVE PERSONAL BELONGINGS STORED ON DRY STORAGE SHELVINGS- MUST STORE IN A DESIGNATED AREA.

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.FOUND FRONT REAR DOORS TO PREMISES NOT RODENT-PROOFED APPROXIMATELY 1/2 " MODE OF ENTRY ACCROSS BOTTOMS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.FOUND RUSTY SHELVING INSIDE THE WALK-IN-COOLER-MUST REPLACE/REPAIR USING A NON-TOXIC FINISH,SPLASHGUARD IS NEEDED AT EXPOSED HANDSINK NEXT TO PREP TABLE IN KITCHEN.

All utensils shall be thoroughly cleaned and sanitized after each usage. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOLLOWING AREAS REQUIRE A DETAIL CLEANING INTERIOR/EXTERIOR OF COOLERS,TOPS/BOTTOMS OF FOOD PREP TABLES INCLUDING LEGS OF EQUIPMENT,SHELVINGS THROGHOUT FOOD PREP,HOOD/FILTERS ABOVE COOKING EQUIPMENTS,BAR GUNS,HOUSINGS ATTACHED,ALL SURFACES,SHELVINGS BEHIND FRONT SERVICE BAR,ICE CONTAINER BY ICE MACHINE,INTERIOR BASINS OF 3 COMP SINK AREA,EXTERIOR SURFACES OF DISHMACHINE.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS INCLUDING WALK-IN-COOLERS REQUIRE A DETAIL CLEANING AND FLOOR NEEDS REGROUTING BEHIND BAR AREA.

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.VENTILATION COVERS THROUGHOUT THE PREMISES,INSIDE TOILET ROOMS,CEILING FAN BLADES IN DINING ROOM REQUIRE A DETAIL CLEANING TO REMOVE DUST BUILD-UP.

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 PERSONAL BELONGINGS STORED ON DRY STORAGE SHELVINGS- MUST STORE IN A DESIGNATED AREA.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.FOUND ICE DISPENSING UTENSIL IN POOR REPAIR (CRACKED)MUST REPLACE ,WASH CLOTHS MUST BE IN SANITIZING SOLUTION.

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. FOUND EXPOSE HAND WASH SINK AT FRONT PREP/ SERVING AREA NOT TO BE ACCESSIBLE AND NOT MAINTAINED AT THE TIME OF INSPECTION. SAID HAND WASH SINK WAS BEING USED AS A STORAGE DEVICE FOR CONTAINERS,AND WATER WAS BACKING UP ,NOT DRAINING AT ALL WHEN WATER WAS TURNED ON. CITATION ISSUED 7-38-030 CRITICAL. INSTRUCTED MANAGEMENT TO REMOVE STORED CONTAINERS FROM IT,IT MUST BE KEPT FREE FOR PROPER HAND WASHING OF FOODSERVICE STAFFS AT FRONT AT ALL TIMES. INSTRUCTED ALSO TO REPAIR BACK UP AT ONCE AT ABOVE SAID SINK AND AT 1COMP SINK BY DISH-WASHING MACHINE. MANAGEMENT CALLED AND HAD PLUMBER OUT ON FACILITY WHILE I WAS STILL HERE INSTRUCTED TO HAVE FOOD STAFFS AT FRONT WASH HANDS AT HAND WASH SINKS IN REAR PREP AREA MEANWHILE. CDI.

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. OBSERVED CLEANED MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES IMPROPERLY STORED ON CHELVES.INSTRUCTED MANAGEMENT TO INVERT AT ALL TIMES. AND ELEVATE DISH-WASHER RACKS 6" OFF FLOORS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE LIDS FOR ICE-BINS IN BAR.

All utensils shall be thoroughly cleaned and sanitized after each usage. HAND WASH SINK BY CHEF PREP AREA AND 3COMP-SINK NEEDS 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. MUST REMOVE CLUTTERS ON TOP OF ICE-MACHINE. AND PROMPTLY REMOVE EMPTY BOXES FROM PREMISES.

All employees shall be required to use effective hair restraints to confine hair. FOUND AND OR OBSERVED CHEF IN KITCHEN HANDLING FOOD WITHOUT HAIR-RESTRAINT INSTRUCTED MUST HAVE HAIR RESTRAINT ON WHILE FOODS ARE HANDLED,AT ALL TIMES.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST PROVIDE SEPARATE CONTAINER FOR ICE-SCOOPS AT ALL ICE-DISPENSING AREAS.