Rodan

FOOD HANDLER REQUIREMENTS MET

NO ONE ON SITE WITH FOOD HANDLER CERTIFICATES. INSTRUCTED TO PROVIDE AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND REACH IN PREP COOLER IN POOR REPAIR AT TIME OF INSPECTION. AIR TEMPERATURE OF 56.3 DEGREES AT LOWER PORTION OF COOLER. 47.2 DEGREES AT TOP OF COOLER. COOLER MAY NOT BE USED UNTIL CORRECTED AND REINSPECTED BY . COOLER BEING TAGGED HELD FOR IN...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND THE POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE 8 1/2 POUND BURGERS 46.7 DEGREES, 14 EGGS 56.2 DEGREES, VARIETY OF CUT VEGETABLES 5 POUNDS, COOKED NOODLES 3 POUNDS, TOTAL VALUE $140.00 14 POUNDS ALL PRODUCT WAS DISCARDED AND DENATURE...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

FOUND FRUIT FLY ACTIVITY THROUGH OUT THE BASEMENT STORAGE AREA, 1ST FLOOR PREP AREA, FRONT BAR AREA AND CUSTOMER DINING AREA. APPROXIMATELY 200 FRUIT FLIES NOTED AT TIME OF INSPECTION. INSTRUCTED MANAGER TO CLEAN, SANITIZE AND CONTACT PEST CONTROL F...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OUTSIDE GARBAGE AND GREASE AREA NOT MAINTAINED AT THIS TIME. GARBAGE DUMPSTER OPEN WITH OVER FLOWING GARBAGE, GREASE CONTAINER WITH GREASE ENCRUSTED TO THE TOP OF CONTAINER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AREA AT ALL TIMES. SERIOUS VIO...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED OR PERSON ON SITE WITH CERTIFICATE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE POSTED CERTIFICATED AT ALL TIMES. SERIOUS VIOLATION 7-38-012

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

NEW CUTTING BOARDS NEEDED AT LINE AREA. BOARDS ARE WORN, DISCOLORED IN NEED OF REPLACING.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

ALL COOKING EQUIPMENT, SHELVES IN WALK IN COOLER, AND DISH MACHINE IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. ALL CONTACT SURFACES IN NEED OF CLEANING AND SANITIZING. MUST DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS THROUGHOUT 1ST FLOOR AND BASEMENT AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN UNDER AND AROUND ALL EQUIPMENT AND FURNITURE TO REMOVE ALL DEBRIS. CORRECT AND MAINTAIN AT ALL TIMES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALLS AND CEILINGS IN NEED OF CLEANING TO REMOVE ALL DUST AND FOOD SPLATTER. MUST CLEAN AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ALL UNNECESSARY ARTICLES IN BASEMENT MUST BE REMOVED AND OR ORGANIZED. MUST CORRECT AND MAINTAIN AT ALL TIMES.

FOOD HANDLER REQUIREMENTS MET

NO ONE ON SITE WITH FOOD HANDLER CERTIFICATES. INSTRUCTED TO PROVIDE AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REPLACE MISSING FILTERS IN VENTILATION HOOD. REPAIR CHEST FREEZER COVER AND REPLACE/MAINTAIN GASKETS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN INTERIOR AND EXTERIOR OF ICE MACHINE, POTATO SLICER, FRYER CABINETS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND BASEMENT AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN WALLS AS NEEDED IN PREP AREA. REPAIR CEILING NEAR BASEMENT ENTRANCE(WATER DAMAGE). SEAL ALL OPENINGS IN WALLS IN PREP/WAIT STATION AREAS. REPLACE MISSING BASEBOARDS UNDER KITCHEN 3-COMPARTMENT SINK.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REPLACE MISSING LIGHT BULBS IN KITCHEN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

INSTALL BACK FLOW DEVICE ON UTILITY SINK. PROVIDE VENTILATION IN FIRST FLOOR MIDDLE WASHROOM. PROVIDE ADEQUATE STOPPERS FOR KITCHEN 3-COMPARTMENT SINK. REPAIR LOOSE FAUCET ON KITCHEN 2-COMPARTMENT SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ELEVATE ALL STOCK OFF FLOOR IN BASEMENT LIQUOR STORAGE AREA.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

PROPERLY STORE/INVERT DISHES IN KITCHEN TO PREVENT CONTAMINATION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN INTERIOR COMPARTMENT OF DEEP FRYER, EXTERIOR OF COOKING EQUIPMENT IN KITCHEN AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOORS IN PREP AREA BEHIND DISH MACHINE, AND BASEMENT ALONG WALL BEHIND ICE MACHINE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

LIGHT OUT AT CEILING IN KITCHEN. REPLACE SAME.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (HAMBURGER, SOUP, TUNA, ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Must replace broken gasket for the 2 door cooler,interior lid for the chest freezer in poor repair in kitchen.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

Detail clean,maintain interior basins of the 3 comp sink,exterior of dish machine,fan covers and shelvings inside walk-in-coolers,interior compartment of the deep fryer and attached equipments with food debris and grease build up.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Hood and filters over cooking equipments require a detail cleaning and remove dusts build up on ventilation covers throughout also working sink stoppers are needed for 3 comp sink .

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Must provide,maintain thermometers inside all refrigeration units.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

Detail clean and organize and maintain basement storage areas and remove unecessary articles due to potential pest harborage and properly store items 6" off floor/wall.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

.MUST REPLACE/REPAIR RUSTY SHELVING INSIDE 2 DOOR COOLER USING A NON-TOXIC FINISH,MUST PROVIDE MISSING ICE BIN COVERS AT BAR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

FOUND DUSTY CEILING AND ATTACHED DUCT WORK IN KITCHEN REQUIRES A DETAIL CLEANING,WALL ABOVE 3 COMP SINK HAS PEELING PAINT MUST BE SMOOTH,EASILY CLEANABLE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST CLEAN,ORGANIZE BASEMENT STORAGE AREAS,REMOVE ALL CLUTTER,ELEVATE ALL STOCK 6" OFF FLOOR FOR EASIER CLEANING.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.FOUND OUTSIDE GARBAGE DUMPSTER NOT MAINTAINED I.E. OVERFLOWING GARBAGE,LITTER ON GROUND BENEATH SAID AREAS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers.ALL BULK FOOD CONTAINERS MUST BE LABELED TO IDENTIFY PRODUCTS STORED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE/REPAIR RUSTY SHELVING INSIDE 2 DOOR COOLER USING A NON-TOXIC FINISH,MUST PROVIDE MISSING ICE BIN COVERS AT B...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner,MUST ELEVATE THRESHOLD AT REAR EXIT DOOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned.FOUND DUSTY CEILING AND ATTACHED DUCT WORK IN KITCHEN REQUIRES A DETAIL CLEANING,WALL ABOVE 3 COMP SINK HAS PEELING PAINT MUST BE SMOOTH,EASILY CLEANABLE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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 CLEAN,ORGANIZE BASEMENT STORAGE AREAS,REMOVE ALL...