RUXBIN KITCHEN.

FOUND THE 3 COMP SINK IN THE KITCHEN NOT MAINTAINED THAT IS DRAINING SLOWLY ALLOWING WASTE WATER TO COME BACK INTO OTHER COMPARTMENTS WHEN MIDDLE COMPARTMENT IS DRAINING AND PIPE LEAKING BENEATH THE FAR RIGHT COMPARTMENT OF SAID SINK.MUST REPAIR AS REQUIRED. SERIOUS VIOLATION 7-38-030.

All clean multi-use utensils,dishware must be properly stored,inverted to prevent contamination before use.

Cutting boards with deep, dark grooves must be sanded/bleached or replaced,and remove aluminum foils from kitchen cooking equipments.

Detail clean interior bottom compartment of deep fryer,cooking stove/ovens,dishmachine,upper panel of ice machine.

Floors are dirty beneath the chest freezer stored in the basement,clean floors in detail.

Found light bulbs not shielded over the dry storage shelvings located in the basement.

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. CONTINUED NON COMPLIANCE ON PREVIOUS ORDERS ISSUED, DATED 2/9/2011, FOR VIOLATIONS #33, 34, 35, & 41, SEE ATTACHED INSPECTION REPORT #357223, SERIOUS CITATION ISSUED: 7-42-090

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 PROVIDE THREE SINK STOPPERS FOR 3 COMPARTMENT SINK

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN TOPS AND SIDES OF COOKING EQUIPMENT, AND VENTS ABOVE COOKING, KITCHEN AREA

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS UNDER AND BEHIND EQUIPMENT, 1ST FLOOR AND BASEMENT AREAS

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN/REPAINT WALL IN KITCHEN AND HALLWAY AREA, LEADING DOWN TO BASEMENT

MUST STORE EMPLOYEES PERSONAL ITEMS NICE AND NEATLY ONE DESIGNATED AREA

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 ELIMINATE CLUTTER IN ALL STORAGE AREAS, CLEAN AND BETTER ORGANIZE ALL AREAS

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.MULTI-USE DISHWARE IN KITCHEN NOT PROPERLY STORED,NOT INVERTED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST RESTRICT USAGE OF DISPENSING TAP WATER OUT OF WATER BOTTLES DUE TO NO MEANS OF PROPER SANITIZING OF SAID BOTTLES.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities..LIGHTS IN BASEMENT OVER DRY STORAGE FOODS NOT SHIELDED.

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.FOUND LOW TEMPERATURE DISHMACHINE NOT DISPENSING REQUIRED SANITIZER "0"PPM.PREMISES IS NOT OPEN/OPERATING AT THIS TIME-HELD FOR INSPECTION TAG PLACED ON UNIT-MUST NOT USE UNTIL SERVICED,FAX LETTER TO THE CDPH 312-746-4240 FOR TAG REMOVAL-NO CITATION ISSUED.

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.MULTI-USE DISHWARE IN KITCHEN NOT PROPERLY STORED,NOT INVERTED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST RESTRICT USAGE OF DISPENSING TAP WATER OUT OF WATER BOTTLES DUE TO NO MEANS OF PROPER SANITIZING OF SAID BOTTLES.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHTS IN BASEMENT OVER DRY STORAGE FOODS NOT SHIELDED.

All food should be properly protected from contamination during storage, preparation, display, service, and transportation.FRONT DISPLAY SERVICE STATION MUST BE PROTECTED FROM PUBLIC CONTAMINATION AT ALL TIMES-MATERIALS USED FOR SAID AREA MUST BE SMOOTH,EASILY CLEANABLE SURFACES.

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.OUTSIDE GARBAGE DUMPSTER NOT MAINTAINED/OVERFLOWING.

The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.FOUND NO CONSUMARY ADVISORY POSTED FOR PUBLIC VIEW.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.SPLASHGUARD AT 1COMP SINK NOT INSTALLED.

The walls and ceilings shall be in good repair and easily cleaned.SECTION OF WEST WALL ABOVE FOOD PREP COOLERS NOT SMOOTH,EASILY CLEANABLE.

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.A BACKFLOW PREVENTION DEVICE AT MOP SINK IN BASEMENT NOT INSTALLED.