ROCKS NORTHCENTER.

OBSERVED REFRIGERATED TCS FOODS WITHOUT SELL BY DATE ON LABELS. INSTRUCTED MANAGER REFRIGERATED, READY-TO-EAT, TCS FOOD, PREPARED ON SITE AND HELD GREATER THAN 24 HOURS MUST HAVE SELL BY DATE ON LABELS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

NO CONSUMER ADVISORY WITH REMINDER ON MENU. INSTRUCTED MANAGER MUST PROVIDE A CONSUMER ADVISORY WITH REMINDER ON MENU OR TABLE TENTS/PLACARDS ON ALL TABLES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED

NO METAL STEM THERMOMETER FOR FOOD HANDLERS. INSTRUCTED MANAGER MUST PROVIDE AND CALIBRATE A METAL STEM THERMOMETER FOR FOOD HANDLERS AND KEEP ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.

OBSERVED ACCUMULATED FOOD DEBRIS ON PREP AREA SHELVES AND FOOD BUILD UP INSIDE PREP AREA REACH IN COOLERS DOOR RUBBER SEALS. MUST CLEAN AND MAINTAIN EQUIPMENT.

BACKFLOW PREVENTION DEVICES NOT LOCATED FOR MOP SINK AND 2-COMPARTMENT SINK. MUST PROVIDE AND MAKE VISIBLE BACKFLOW PREVENTION DEVICES FOR MOP SINK AND 2-COMPARTMENT SINK.

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER OR CERTIFICATE PRESENT WHILE SERVING POTENTIALLY HAZAROUDS FOODS I.E. BURGERS, STEAK, SOUP, ETC. INSTRUCTED TO HAVE AT LEAST ONE CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WHILE OPEN AND OEPRATING AT ALL TIMES WITH THE CERITIFICATE CONSPICUOUSLY POSTED IN PLAIN VIEWING SITE OF CUSTOMER. SERIOUS VIOLATION 7-38-012

MUST DEFROST THE MINI FREEZER ON THE LINE TO REMOVE FROST BUILDUP FROM THE CEILING AND MAINTAIN.

MUST DETAIL CLEAN THE BEER COOLERS IN THE BASEMENT TO REMOVE LIQUID THAT IS POOLING ON THE BOTTOM SHELF AND MAINTAIN.

MUST REPLACE THE JAGGED METAL FLOORS IN THE SMALL WALK-IN COOLER IN THE BASEMENT TO PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE.

PIZZA REACH IN COOLER DOOR RUBBER GASKETS RIPPED. INSTRUCTED MANAGER TO REPLACE ALL DAMAGED DOOR RUBBER GASKETS.

SALAD REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 46.4 F, FOUND CHEESE, CHICKEN, ETC. HELD INSIDE SAID COOLER. INSTRUCTED MANAGER TO REPAIR COOLER, AMBIBENT AIR TEMPERATURE MUST BE 40 F OR BELOW. CRITICAL VIOLATION 7-38-005(A).

FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERTATURES- BLUE CHEESE AT 50.0 F, CHEESE SAUCE AT 44.4 F, CHOPPED TOMATOES AT 48.0 F, HUMMUS AT 48.5 F, DRESSING AT 48.0 F. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED. CRITICAL VIOLATION 7-38-005(A).

PIZZA REACH IN COOLER DOOR RUBBER GASKETS RIPPED. INSTRUCTED MANAGER TO REPLACE ALL DAMAGED DOOR RUBBER GASKETS.

OBSERVED PEELING CEILING PAINT ABOVE PREP AREA. INSTRUCTED MANAGER TO REMOVE ALL PEELING PAINT, CEILING MUST BE SMOOTH AND EASY TO CLEAN.

NO THERMOMETER INSIDE 1-DOOR REACH IN COOLER UNDER ICE TEA MACHINE. MUST PROVIDE THERMOMETER FOR COOLER.

FOUND FOOD ITEMS AND SAUCES NOT LABELED IN INSIDE REFRIGERATORS AND COOLERS LOCATED IN THE KITCHEN AREA.ALL FOOD ITEMS(COOKED AND RAW) NOT FOUND IN THEIR ORIGINAL PACKAGING MUST ALWAYS BE LABELED AND DATED.

MUST REPAIR BROKEN FLOOR TILES AT THE FRONT ENTRANCE INTO THE BASEMENT WALK-IN COOLER SO AS TO BE SMOOTH AND EASILY CLEANABLE.

MUST REPAIR THE COLD WATER FAUCET HANDLE AT THE BAR 3-COMP SINK SO AS TO BE EASIER TO OPEN AND CLOSE. MUST INCREASE COLD WATER PRESSURE AT ABOVE STATED 3-COMP SINK. MUST REPAIR LEAKING FAUCET AT THE ABOVE STATED 3-COMP SINK.

NO EXPOSED HAND SINK IN BASEMENT AREA, INSTRUCTED TO PROVIDE, TO WASH HANDS WHILE PREPPING FOOD,

THREE COMPARTMENT SINK IN POOR REPAIR FIRST FLOOR REAR PREP, SINK LEAKING AT SEAL AND STOPPERS UNDER SINK, WATER DRAINING ON FLOOR, INSTRUCTED TO REPAIR, AND BETTER MAINTAIN, SERIOUS CITATION ISSUED: 7-38-030

VENTS ABOVE COOKING EQUIPMENT AND COOKING FRYERS NOT CLEAN, INSTRUCTED TO REMOVE ALL GREASE BUILD UP, CLEAN AND BETTER MAINTAIN,

MUST CLEAN FLOORS, FIRST FLOOR AND BASEMENT, STORAGE AND KITCHEN AREAS, UNDER AND BEHIND ALL EQUIPMENT, AND REPAIR BROKEN BRICK TILE BY REAR DOOR,

EMPLOYEES LOCKER AREA NOT NEAT AND CLEAN, CLUTTERED, INSTRUCTED TO CLEAN AND BETTER MAINTAIN AREA,

NO EXPOSED HAND SINK IN BASEMENT AREA, INSTRUCTED TO PROVIDE, TO WASH HANDS WHILE PREPPING FOOD,

THERMOMETERS NOT CONSPICUOUS, INSTRUCTED TO STORE IN AWAY THAT THEY MAY BE EASILY SEEN,

MUST CLEAN AND BETTER ORGANIZE BASEMENT AREA, MUST REMOVE UNUSED ITEMS, CAUSING CLUTTER AND A RODENT HARBORAGE,

MUST PROVIDE A SPLASH GUARD AT EXPOSED HAND SINK BEHIND BAR AREA, NEXT TO COUNTER SPACE,

MUST CLEAN INTERIOR SHELVES OF REACH-IN COOLER, FIRST FLOOR PREP,

MUST CLEAN FLOORS, FIRST FLOOR AND BASEMENT AREAS, STORAGE AND KITCHEN, UNDER AND BEHIND ALL EQUIPMENT,

MUST CLEAN AND BETTER ORGANIZE BASEMENT AREA, REMOVE UNUSED ITEMS, CAUSING CLUTTER AND A RODENT HARBORAGE,

CAULKING WORN OUT AROUND THE WASHBOWL SINK IN BOTH CUSTOMERS WASHROOM. INSTRUCTED TO RE CAULK AND MAINTAIN. INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE DRAIN BOARD OF THE 3 COMPARTMENT SINK AND THE EXPOSED HAND SINK BEHIND THE BAR AND BETWEEN THE HOT HOLDING UNIT AND EXPOSED HAND SINK IN THE COOKING AREA.INSTRUCTED TO PROVIDE LID FOR THE ICE BIN BEHIND THE BAR.

BOTTOM SHELVE OF THE HOT HOLDING UNIT WITH FOOD DEBRIS/CRUMBS. INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN.

VENT COVER INSIDE THE MENS WASHROOM,WITH HEAVY DUST BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN.

LIGHT SHIELD ON THE HOOD ABOVE THE COOKING EQUIPMENT WITH GREASE BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN. BURNED OUT LIGHT BULB ON THE HOOD. MUST REPLACE.

INSTRUCTED TO REPLACE BROKEN GASKET ON ONE DOOR SMALL COOLER NEAR COFFEE MACHINES IN KITCHEN AND REPLACE CUTTING BOARDS SAME AREA; ALSO REPAINT STORAGE SHELVES THRU-OUT BASEMENT.

MUST CLEAN/SANITZE; FRYERS, MICROWAVE OVEN IN THE KITCHEN AND SLICE AT BASEMENT PREP AREA.

INSTRUCTED TO CLEAN FLOORS, UNDER COOKING EQUIPMENT AND THRU-OUT BASEMENT.

PIPES UNDER 3PART SINK IN KITCHEN AND 2PART SINK IN BASEMENT IN POOR REPAIR, (LEAKING) INSTRUCTED TO REPAIR.

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS IN STORAGE COOLERS.

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOKING EQUIPMENT THRU-OUT KITCHEN AND REMOVE FOIL COVERING; ALSO CLEAN MEAT SLICER AND STORAGE SHELVES THRU-OUT BASEMENT.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THRU-OUT KITCHEN, BAR AREA AND BASEMENT.

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT 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. MUST CLEAN AND REPAINT BASEMENT 2PART SINK GREASE TRAP.

INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE BASEMENT STORAGE AREAS. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALL TO PREVENT PEST HARBORAGE.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN AND SANITIZE THE POTATO CUTTER.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN FLOOR UNDER BAG IN BOX STORAGE SHELF.