ROSEBUD CAFE.

OBSERVED NO HAND SINK LOCATED AT MAIN PREP LINE WHERE EMPLOYEES CAN WASH HANDS. MUST INSTALL HAND WASHING SINK THAT IS ACCESSIBLE TO MAIN PREP LINE WHERE EMPLOYEES CAN WASH HANDS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C).

OBSERVED MUSSELS STORED IN CONTAINER WITH TWO SHELLSTOCK TAGS WITH DIFFERENT CERTIFICATION NUMBERS. SHELLSTOCK MUST NOT BE COMMINGLED FROM ANOTHER CONTAINER WITH DIFFERENT ITEMS, CERTIFICATION NUMBERS OR HARVEST DATES. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

OBSERVED BATHROOM DOOR NOT SELF CLOSING LOCATED AT BATHROOM IN PREP AREA (1ST FLOOR). MUST INSTALL.

OBSERVED EXPIRED FOOD HANDLER TRAINING CERTIFICATES ON SITE. MUST PROVIDE FOOD HANDLER TRAINING FOR CURRENT EMPLOYEES.

OBSERVED NO ALLERGEN TRAINING ON SITE. MUST PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.

OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER POSTED IN FACILITY. OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPPED (SUCH AS CHICKEN). INSTRUCTED MUST HAVE A CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPPED/SERVED. INSTRUCTED MUST POST A VALID CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATION IN PLAIN VIEW OF CUSTOMERS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

OBSERVED INCOMPLETE VOMIT AND DIARRHEA CLEAN UP KIT/PROCEDURE ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS, AND CORRESPONDING EQUIPMENT OUTLINE IN PROCEDURE. PRIORITY FOUNDATION VIOLATION 7-38-005.

OBSERVED TCS FOODS AT IMPROPER TEMPERATURES. FOUND MEATBALLS IN A PAN IN THE KITCHEN @ 54.3F; FOUND FISH @ 73.4F, AND EGGPLANT @ 73.4F IN PREP COOLER ON LEFT. INSTRUCTED ALL TCS FOODS MUST BE HELD AT 41F OR LESS AT ALL TIMES. OPERATOR VOLUNTARILY DISCARDED DENATURED FOODS DURING INSPECTION. PRIORITY VIOLATIONI 7-38-005. CITATION ISSUED.

OBSERVED PREPARED TCS FOOD ITEMS (COATED EGGPLANTS, BOILED OCTOPUS, COOKED PASTA, ETC.) ON TRAYS IN WALK IN COOLER WITHOUT LABELS. INSTRUCTED TO PROVIDE DISCARD DATE LABELS (NOT TO EXCEED 7 DAYS) ON ALL FOODS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS AND MAINTAIN. MANAGER CORRECTED ON SITE PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

OBSERVED INCORRECT CONSUMER ADVISORY ON MENUS. ITEMS STARRED ON MENU ARE NOT UNDERCOOKED OR RAW ITEMS (PORK CHOPS, ETC.) INSTRUCTED TO CORRECT CONSUMER ADVISORY BY ADDED REMINDER (*) NEXT TO ITEMS THAT ARE NOT FULLY COOKED. MUST PROVIDE FOOTNOTE THAT STATES IF ITEMS ARE SERVED RAW OR COOKED TO ORDER. PRIORITY FOUNDATION VIOLATION 7-38-005.

OBSERVED UTENSILS (PANS, PLATES, BOWLS, ETC.) STACKED RIGHT SIDE UP IN MIDDLE UNIT NEXT TO COOK LINE. MUST INVERT ALL UTENSILS TO PREVENT CONTAMINATION FROM ABOVE.

OBSERVED HOT WATER HAND DOES NOT WORK ON 1 COMP SINK IN UPSTAIRS KITCHEN. MUST REPAIR AND MAINTAIN SAME.

OBSERVED EXCESSIVE DUST ACCUMULATION ON CEILINGS AND WALLS NEAR DISH MACHINE, AND OVER COOKING LINE AND ON WALL FAN OVER UTENSIL SHELVES. MUST REMOVE ALL DUST. MUST DETAIL CLEAN AND MAINTAIN THESE AREAS. OBSERVED LARGE GAPS BETWEEN FLOOR TILES IN COOK LINE AREA, AND IN FRONT OF THE 3 COMPARTMENT SINK IN KITCHEN. MUST FILL GAPS/ GROUT TO PREVENT DEBRIS AND LIQUID FROM ACCUMULATING IN THESE AREAS OF FLOORS. ALL FLOORS MUST BE SMOOTH, EVEN AND EASILY CLEANABLE. MUST MAINTAIN SAME. OBSERVED CLEAR LIQUID POOLING ON FLOORS IN WALK IN COOLER AND ON BASEMENT FLOOR. MUST KEEP FLOORS CLEAN AND DRY TO PREVENT PEST HARBORAGE. OBSERVED SEVERAL DEAD COCKROACHES ON FLOOR THROUGHOUT BASEMENT. MUST DETAIL CLEAN AND MAINTAIN SAME.

OBSERVED NO SHELLSTOCK TAGS ATTACHED TO BULK CONTAINER OF CLAMS IN WALK IN COOLER LOCATED IN MAIN PREP AREA DURING THE TIME OF INSPECTION. INFORMED MANAGER THAT SHELLSTOCK TAGS MUST REMAIN ATTACHED TO CONTAINER UNTIL IT IS USED AS REQUIRED. INSTRUCTED TO PROVIDE APPROVAL SOURCES OF SHELLFISH AND MAINTAIN TAGS FOR 90 DAYS ON PREMISES.MANAGER CORRECTED DURING TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

OBSERVED THE FOLLOWING TIME/TEMPERATURE FOR SAFETY FOODS @ IMPROPER COLD HOLDING TEMPERATURES IN MULTIPLE REFRIGERATION UNITS THROUGHOUT THE MAIN PREP AREA DURING THE TIME OF INSPECTION. ( PLEASE SEE VIOLATION #33). THEY ARE AS FOLLOWS... 13LBS OF SALMON @ 51.5F, 27LBS OF PREPARED CHICKEN @55.1F, 10 LBS CHOPPED GARLIC AND OIL @55.0F, 15LBS OF VEAL/CHICKEN BRATS @56.1F, 7LBS OF SEA BASS @54.2F, 6LBS OF WHITE FISH @ 50.3F, 4LB OF VEAL PARMESAN @50.0F. THE FOLLOWING ITEMS FOUND IN SALAD PREP UNIT.. 7LBS OF COOKED OCTOPUS @56.3F, 3LBS OF COOKED CALAMARI @56.3F, 6 LBS OF LEAFY SPINACH @ 60.1F, 2 GALLONS OF HOUSE DRESSINGS @59.9F, 12LBS OF SEAFOOD ITEMS IN SALAD PREP COOLER RANGING BETWEEN 49.0F AND 52.0F. ALL SAID ITEMS WERE VOLUNTARILY DISCARDED DURING TIME OF INSPECTION. PER MANAGER ALL DISCARDED FOOD ITEMS TOTALED $693.40. INSTRUCTED MANAGEMENT TO MAINTAIN ALL COLD HELD ITEMS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

OBSERVED TCS FOOD ITEMS (COATED EGGPLANTS, SHRIMP SCAMPI SHRIMP, COOKED PASTA, STUFFED ARTICHOKE, ETC) ON SITE IN REFRIGERATION UNITS THROUGHOUT DURING TIME OF INSPECTION WITHOUT LABELS. INSTRUCTED TO PROVIDE DISCARD DATE LABELS (NOT TO EXCEED 7 DAYS) ON ALL FOODS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS AND MAINTAIN.MANAGER CORRECTED ON SITE PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

OBSERVED 3 REFRIGERATION UNITS IN MAIN PREP AREA AT IMPROPER TEMPERATURES. NOTED SALAD PREP REFRIGERATOR @ 63.0F, REFRIGERATION/COLD HOLD UNIT NEXT TO COOK LINE/GRILL @ 55.0F, AND REFRIGERATION UNIT NEXT TO 1 COMPARTMENT SINK IN PREP AREA @ 53.7F. ALL SAID UNITS HAD TCS FOODS AT IMPROPER TEMPERATURES STORED INSIDE. MANAGER DISCARDED ALL FOOD ITEMS DURING TIME OF INSPECTION, UNITS TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO DISCONTINUE USE OF UNITS AND USE WALK IN COOLER FOR TCS FOOD COLD HOLDING. MUST REPAIR UNITS TO MAINTAIN PROPER TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

NO WRITTEN EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

2-501.11 NO CLEAN-UP PROCEDURE ON PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN-UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

MUST PROVIDE DATE MARKINGS ON ALL RTE FOODS STORED IN COOLERS THAT ARE HELD OVER 24 HOURS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED

CLEAN ALL STORAGE RACKS TO REMOVE ALL DEBRIS. MUST CLEAN AND MAINTAIN.

MUST DETAIL CLEAN INTERIOR OF REACH IN COOLERS TO REMOVE ALL DEBRIS AND FOOD SPILLS. MUST CLEAN AND MAINTAIN.

MUST DETAIL CLEAN OUTER AREAS OF AL FOOD EQUIPMENT TO REMOVE ALL FOOD BUILD UP AT 1ST AND 2ND FLOORS. CORRECT AND MAINTAIN.

FAUCET AT THE 3 COMPARTMENT SINK IN NEED OF REPAIR. LEAKS MUST CORRECT AND MAINTAIN.

FLOORS IN 1ST AND 2ND FLOOR PREP AREAS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST DETAIL CLEAN AND MAINTAIN.

MUST DISCONTINUE USING MILK CRATES AS STORAGE RACKS THROUGHOUT PREP AREA, DRY STORAGE, AND WALK IN COOLER & FREEZER. PROVIDE THE PROPER RACKS FOR FOOD STORAGE. ALSO, REMOVE RUST FROM STORAGE RACKS IN WALK-IN FREEZER, SURFACE MUST BE SMOOTH AND EASILY CLEANABLE.

MUST REPAIR FLOOR IN WALK-IN FREEZER, FLOOR IN POOR REPAIR. ALSO, REPLACE MISSING WOOD IN MIDDLE OF CUSTOMER DINING ROOM ON 1ST FLOOR. FLOORS IN BOTH AREAS MUST BE SMOOTH AND EASILY CLEANABLE.

MUST DETAIL CLEAN EXCESSIVE GREASE ACCUMULATION FROM WALLS AND PIPING NEXT TO THE OVEN. ALSO, REPAIR MISSING WALL TILE IN MENS TOILET ROOM.

MUST REPLACE BURNED OUT LIGHT IN PREP AREA.

MUST INCREASE HOT WATER PRESSURE AT EXPOSED HAND SINK AT KITCHEN ENTRANCE.

FOIL ON FOOD EQUIPMENT BY STOVE AREA, INSTRUCTED TO REMOVE, CLEAN AND BETTER MAINTAIN,

VENTS ABOVE COOKING EQUIPMENT AND INTERIOR OF COOKING FRYER NOT CLEAN, INSTRUCTED TO CLEAN DAILY,

BASEMENT FLOOR NOT CLEAN IN CORNERS, UNDER AND BEHIND EQUIPMENT, INSTRUCTED TO CLEAN DAILY,

LIGHT OUT IN BASEMENT STORAGE AREA, INSTRUCTED TO PROVIDE,

RUSTY SURFACES ON BOTTOM OF PREP TABLES. INSTD TO REMOVE RUST. INTERIOR PANEL OF ICE MACHINE IN POOR REPAIR, NOT TIGHT FITTING. INSTD TO REPAIR SAME

WALL PANELS AT BAR AREA IN POOR REPAIR, DAMAGED, ROTTING SURFACES. INSTD TO REPAIR SAME. UNFINISHED WALLS IN EMPLOYEE TOILET ROOM. INSTD TO REPAIR SAME. WALL BEHIND AND CEILING ABOVE 3-COMPARTMENT SINK WITH DUST ACCUMULATION. CLEAN SAME AND MAINTAIN.

3-COMPARTMENT SINK FAUCET LEAKING. INSTD TO REPAIR SAME. VENTILATION IN EMPLOYEE TOILET ROOM IN POOR REPAIR. INSTD TO REPAIR SAME.

RAT DROPPINGS (APPROX. 15) NOTED SCATTERED ON FLOOR ALONG WALLBASE IN BASEMENT STORAGE AREA. INSTD TO REMOVE DROPPINGS, CLEAN AND SANITIZE ALL AFFECTED AREAS. RECOMMEND TO CONTACT PEST CONTROL FOR SERVICE. CITATION ISSUED 7-38-020 SERIOUS.

RUSTY SURFACES ON BOTTOM OF PREP TABLES. INSTD TO REMOVE RUST. INTERIOR PANEL OF ICE MACHINE IN POOR REPAIR, NOT TIGHT FITTING. INSTD TO REPAIR SAME.

WALL PANELS AT BAR AREA IN POOR REPAIR, DAMAGED, ROTTING SURFACES. INSTD TO REPAIR SAME. UNFINISHED WALLS IN EMPLOYEE TOILET ROOM. INSTD TO REPAIR SAME. WALL BEHIND AND CEILING ABOVE 3-COMPARTMENT SINK WITH DUST ACCUMULATION. CLEAN SAME AND MAINTAIN.

3-COMPARTMENT SINK FAUCET LEAKING. INSTD TO REPAIR SAME. VENTILATION IN EMPLOYEE TOILET ROOM IN POOR REPAIR. INSTD TO REPAIR SAME.

FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTD TO DO SO.

PAINT RUSTY FLOOR INSIDE WALK-IN FREEZER, AND ALL OTHER RUSTY NON-0FOOD CONTACT SURFACES IN FOOD PREP AREA.

FINISH CLEANING FLOORS IN BASEMENT.

SEAL ALL HOLES AND OPENINGS IN WALLS THROUGHOUT ALL AREAS ON ALL LEVELS.

OBSERVED FROZEN CALAMARI BEING IMPROPERLY THAWED SITTING IN STANDING WATER IN 1 COMPARTMENT SINK IN DISHWASHING AREA. Thawing of frozen food for further processing of use shall be accomplished by storage in a refrigerator at 40°F or less, or by another approved method. Under potable running water at a temperature of 70°F or below, with sufficient water velocity to agitate and float off loose food particles into the overflow. SERIOUS VIOLATION 7-38-005(A)

OUTER OPENINGS NOT PROTECTED. OUT TAKE FAN IN REAR SALAD PREP AREA NOT SCREENED TO PREVENT INSECT ENTRY. MUST INSTALL A SCREEN. ALSO OBSERVED 6 LARGE FLIES ON PREMISES IN SECOND FLOOR UNUSED PREP AREA, IN BASEMENT STORAGE AREA, BEHIND BAR IN DINING AREA, AND IN MAIN FOOD PREP KITCHEN AREA. MUST ELIMINATE FLIES AND REQUEST VISIT FROM PEST CONTROL COMPANY. SERIOUS VIOLATION 7-38-020.

PAINT RUSTY FLOOR INSIDE WALK-IN FREEZER, AND ALL OTHER RUSTY NON-0FOOD CONTACT SURFACES IN FOOD PREP AREA.

CLEAN THE FOLLOWING: SIDES AND INTERIORS OF ALL COOKING EQUIPMENT(USED AND UNUSED) ON COOKLINE IN MAIN FOOD PREP KITCHEN AREA(OVENS, GRILLS, CABINET INTERIORS OF DEEP FRYERS, ALL CUTTING BOARDS ON PREP TABLES, ALL UNUSED EQUIPMENT IN SECOND FLOOR UNUSED FOOD PREP AREA, FILTERS IN BOTH PREP AREAS, SIDES OF COOLERS(GREAE BUILD-UP), THE EXTERIORS OF THE RUSABLE OIL CONTANERS IN THE BASEMENT, AND THE INTERIOR OF THE LARGE ICE MACHINE.

FLOORS THROUGHOUT ALL SECTIONS AND AREAS ON ALL FLOORS(INCLUDING BASEMENT) NEED DETAIL CLEANING ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(REMOVE DEBRIS, DIRT, AND GREASE BUILD-UP).

SEAL ALL HOLES AND OPENINGS IN WALLS THROUGHOUT ALL AREAS ON ALL LEVELS. CLEAN, PAINT, OR REPLACE ALL STAINED CEILING TILES IN REAR SECTION OF KITCHEN AREA. SEAL ALL LOOSE BASEBOARDS IN KITCHEN AREA.

RESTORE HOT WATER TO EXPOSED HAND SINK IN SECOND FLOOR PREP AREA WHICH IS CURRENTLY NOT BEING USED.

PROPERLY STORE ALL ARTICLES 6 INCHES OFF FLOOR IN PAPER GOODS STORAGE AREA.

MUST PROVIDE A COVER FOR THE CONSUMABLE ICE BIN BEHIND THE BAR.

MUST DETAIL CLEAN INTERIOR OF COOLERS AND ALL EQUIPMENT IN THE SECOND FLOOR PREP AREA.

DETAIL CLEAN FLOORS IN PREP AREAS,STORAGE AREAS,UNDER EQUIPMENT AND ALONG WALLS.

MUST PROPERLY INSTALL AN EXPOSED HAND SINK IN THE BAR AREA.

BETTER ORGANIZE CLUTTER IN BASMENT AND 2ND FLOOR STORAGE AREAS. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

MUST PROVIDE A SANITARY CONTAINER BEHIND THE BAR TO STORE ICE DISPENSING UTENSILS.

FLOORS NEED CLEANING IN THE FOLLOWING AREAS TO REMOVE SPILLS AND/OR DEBRIS BEHIND FRYERS,STORAGE AREAS AND IN BASEMENT.

NOTED A FEW HOLE AND OPENINGS INTO WALLS IN EMPLOYEES TOILET ROOM. MUST SEAL ALL OPENING WHERE EVER NEEDED TO PREVENT RODENT ENTRY POINTS.

MUST PROPERLY STORE WIPING CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.

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 ALL MULTI-USE UTENSILS, PLATES, POTS, PANS, ETC., AT ALL TIMES TO BE PROTECTED FROM CONTAMINATION UNTIL USE.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR/REPLACE FREEZER DOOR AS WELL AS THE GASKET AT MAIN KITCHEN. FREEZER DOOR DOESN'T CLOSE PROPERLY AND IS VERY RUSTED OUT.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN INTERIOR AND EXTERIOR OF ALL FRYERS, COOLERS, AND REFRIGERATORS ON PREMISES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUSR REPAIR ALL CRACKED FLOOR TILES IN THE MAIN KITCHEN AREA. MUST RESEAL/CAULK ENTIRE FLOOR AT MAIN KITCHEN COOKING LINE.MUST CLEAN BASEMENT FLOOR TO REMOVE EXCESS DUST AND DEBRI.

The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR/SEAL LARGE HOLE IN THE WALL BEHIND MAIN BAR DOOR.MUST CLEAN WALLS BEHIND MAIN KITCHEN COOKING LINE TO REMOVE FOOD SPLASHES AND DEBRIS.

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 REPAIR LEAKY FAUCET HANDLE BASE AT 1COMP SINK IN REAR PREP AREA.

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.MUST PROVIDE THERMOMETERS AT ALL COOLERS, FREEZERS AND REFRIGERATORS 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 AN ICE RECEPTACLE FOR ICE DISPENSING UTENSILS AT THE MAIN FRONT BAR AND IN THE REAR KITCHEN PREP AREA.MUST CLEAN EXHAUST HOOD AT KITCHEN.

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. THE HIGH TEMPERATURE DISH MACHINE HAS A 136 F FINAL RINSE TEMPERATURE DURING DISH WASHING AT THIS TIME. THE BOOSTER HEATER WAS TURNED ON AND AFTER A FINAL RINSE TEMPERATURE OF OVER 180 F (190 F) WAS FOUND, ALL PREVIOUSLY WASHED DISHES WERE RUN THRU A FULL SANITIZING CYCLE. CORRECTED DURING INSPECTION. THE THREE COMPARTMENT SINK HAD NO SANITIZER IN THE DISPENSER OR THE SANITIZING COMPARTMENT OF THE SINK, SINK WAS REPLENISHED AND A 200 PPM QUATERNARY AMMONIA RINSE WAS SET UP AT THE TIME OF THIS INSPECTION.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE WALK IN COOLER SHELVES ARE RUSTY AND UNSANITARY, REPLACE THE UNSANITARY COOLER SHELVING. THE CUTTING BOARD DRYING RACKS ARE GREASY, WASH, RINSE AND SANITIZE THE DRYING RACKS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE FLOOR UNDER AND AROUND THE PASTA STATION IS DAMAGED AND UNSANITARY, CLEAN AND RESEAL THE FLOOR AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.

The walls and ceilings shall be in good repair and easily cleaned. THE WALL CORNER IN THE PASTA STATION WEST WALL IS DAMAGED AND UNSANITARY, AND THE BASEMENT STORAGE CEILING IS FALLING DOWN. CLEAN AND MAINTAIN THE WALLS AND CEILINGS SO THEY ARE SMOOTH AND SANITARY FROM TOP TO BOTTOM.

THERE IS NO SANITARY DIPPING WELL FOR SCOOPED ICE CREAM SERVICE, INSTALL A SANITARY DIPPING WELL.

The ladles have a dirty buildup inside that needs to be scrubbed clean.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Wash, rinse and sanitize the dishroom tables and shelves that have a dirty buildup underneath.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. The kitchen hood has dripping grease above the cooking spaces, clean off the grease buildup.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. The kitchen and dish room floors are damaged and dirty. Repair the floors so they are smooth, sanitary and easy to maintain on a daily basis.

The walls and ceilings shall be in good repair and easily cleaned. Repair the rough cement board behind the bar so it is smooth and sanitary.

The ice bin in the bar has dirty soda lines which need to be separated from the consumable ice.