Sammy'S Red Hots

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

FOUND CHICKEN BEING STORED INSIDE THE WALK-IN COOLER INSIDE BLACK PLASTIC SHOPPING BAGS. MUST USE FOOD GRADE BAGS OR CONTAINERS FOR STORAGE AT ALL TIMES.MUST PROVIDE.

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

FOUND EXTREMELY RUSTED GREASE TRAP BOX BY THE 3-COMP SINK. ALSO INSIDE THE WALK-IN COOLER FOUND TWO VERY RUSTED OUT STAINLESS STEEL SHELVING RACKS ON THE NORTH SIDE OF THE WALK-IN COOLER. MUST CLEAN, REPAINT AND/OR REPLACE ALL ABOVE STATED ITEMS SO A...

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

MUST DETAIL CLEAN AND SANITIZE THE INTERIOR OF ALL DEEP FRYERS AT THE FRONT COOKING LINE TO REMOVE EXCESSIVE GREASE AND GRIME ACCUMULATION.

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

FOUND THE INTERIOR OF THE NORTH WALL AT THE WALK-IN COOLER IN EXTREMELY POOR REPAIR. FOUND IT TO BE CURLED UP, RUSTED AND WITH HOLES ON IT. MUST REPAIR SO AS TO BE SMOOTH AND EASILY CLEANABLE.ALSO FOUND A LARGE GAP BETWEEN THE MOP SINK WALL AND THE F...

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

FOUND A LOOSE COLD WATER FAUCET HANDLE AT THE FRONT PREP HAND WASHING SINK.MUST REPAIR AND MAINTAIN.FOUND 2 NON-WORKING SINK STOPPERS AT THE 3-COMP SINK. MUST ALWAYS PROVIDE 3 WORKING SINK STOPPERS.

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

MUST PROPERLY DATE AND LABEL ALL FOOD PRODUCTS FOUND IN THE CHICKEN 1DR REFRIGERATOR. FOUND RAW CHICKEN NOT IN ORIGINAL PACKING NOT PROPERLY DATED OR LABELED.MUST ALWAYS PROVIDE.

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

MUST DETAIL CLEAN AND SANITIZE THE INTERIOR OF ALL DEEP FRYERS AT THE FRONT COOKING LINE TO REMOVE EXCESSIVE GREASE AND GRIME ACCUMULATION. ALSO MUST CLEAN THE INTERIOR OF ALL THE COOLERS IN THE FRONT COOKING SERVICE AREA TO REMOVE FOOD DEBRI AND GRI...

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

MUST REPAIR MISSING GROUT AT THE TILES N FRONT OF THE 3-COMP SINK, AND THE BROKEN FLOOR TILE AROUND THE FLOOR DRAIN IN THE MIDDLE OF THE MOP SINK CLOSET AREA. FLOORS MUST BE FLAT, SMOOTH AND EASILY CLEANABLE.

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

MUST MAINTAIN FLOORS DRY AT ALL TIMES. FOUND LARGE PUDDLES OF WATER IN THE BASEMENT RY STORAGE AREA AT THE HALLWAY LEADING TO THE REAR AREA OF THE BASEMENT.

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

MUST PROVIDE BETTER LIGHTING AT THE HALLWAY LEADING TO THE REAR DRY STORAGE AREA IN THE BASEMENT. FOUND LIGHT FIXTURE NOT WORKING.

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

MUST REPAIR NON-WORKING MOP SINK IN THE REAR MOP CLOSET AREA.FOUND NOT WORKING. MUST REPAIR LEAKS AT THE FAUCET BASE OF THE 3-COMP SINK AND THE HOT WATER FAUCET HANDLE AT SAME. MUST REPAIR LEAK AT PIPE UNDER THE 2-COMP SINK IN THE BACK AREA.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED 3 DOOR PREP LINE COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 46.6 F, FOUND DELI MEAT AND ITALIAN BEEF INSIDE COOLER. INSTRUCTED MANAGER TO REPAIR COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7...

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

FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE CHICKEN AT 47.5 F,ITALIAN BEEF AT 47.8 F,DELI MEAT AT 44.9F,ALSO CHICKEN AT 95.7F INSIDE THE HOT HOLDING UNIT. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HEL...

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

OBSERVED LIVE FRUIT FLIES IN THE PREP AREA AND MOP SINK AREA, DINING ROOM. APPROXIMATELY 50 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING, AND EQUIPMENT IN THE PREP AREA AND MOP SINK AREA, DINING ROOM.ALSO,THE FRONT DOORS AND REAR WEST SIDE DO...

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

DETAIL CLEAN AND SANITIZE WALLS AND CEILINGS THROUGHOUT THE PREMISES AND MAINTAIN.

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

INSTRUCTED TO REPLACE WORNED-OUT CUTTING BOARD WITH DEEP CUTS AT PREP LINE COOLER AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 2 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 75.0F.MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE BELOW 40F AT ALL TIMES.THE SAID COOLER IS TAGGED HELD FOR...

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

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE THE PREP 2 DOOR COOLER, COOKED CHICKEN AT 75.9F,EGGS 76.1F,COOKED FISH AT 78.0F,PIZZA PUFFS AT 80F,RANCH DRESSING 69.4F,CHILI AT 68.4F,CHUNKY TARTAR SAUCE AT 68.9F.ALSO,FOUND THE FOLL...

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

NO CHEMICAL TEST KIT ON SITE TO MEASURE SANITIZING LEVELS.INSTRUCTED TO PROVIDE AND MAINTAIN AS REQUIRED.SERIOUS VIOLATION 7-38-030.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATION(S) NOT CORRECTED FROM INSPECTION REPORT#1677217 DATED:02/04/2016. 32 RUSTY SHELVINGS INSIDE THE WALK-IN-COOLER.INSTRUCTED TO REPLACE OR REPAIR USING A NON-TOXIC FINISH AND MAINTAIN. 05/04/2016 38 BROKEN SINK STOPPERS...

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

OBSERVED CARDBOARD LINERS ON SHELVINGS ABOVE THE 3 COMPARTMENT SINK.INSTRUCTED TO REMOVE CARDBOARD LINERS AND MAINTAIN SHELVINGS TO SMOOTH,EASILY CLEANABLE SURFACES. INSTRUCTED TO REPLACE WORNED-OUT CUTTING BOARD WITH DEEP CUTS AT PREP LINE COOLER AN...

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

INSTRUCTED TO REMOVE UNNECESSARY ARTICLES NEAR THE ICE MACHINE AND ELEVATE STORED ARTICLES IN OFFICE ROOM AT LEAST 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING AND MAINTAIN.

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

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED CHICKEN AT 71.6F-80.1,FISH AT 77.8F,PIZZA PUFFS AT 80.1F ALL SAID FOODS WERE STORED ON PREP TABLE,OFFERED FOR SALE. MANAGEMENT VOLUNTARILY DISCARDED,DENATURED 6 POUNDS OF FOOD WORT...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NO PAPER TOWELS OR HAND DRYER AT KITCHEN EXPOSED HAND SINK AND INSIDE THE EMPLOYEE TOILET ROOM HAND SINK.INSTRUCTED MANAGER TO PROVIDE EACH HAND SINK WITH PAPER TOWELS AND MAINTAIN AS REQUIRED. CRITICAL VIOLATION 7-38-030.

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

RUSTY SHELVINGS INSIDE THE WALK-IN-COOLER.INSTRUCTED TO REPLACE OR REPAIR USING A NON-TOXIC FINISH AND MAINTAIN. FRONT UPPER LID TO THE ICE MAKER IS BROKEN.INSTRUCTED TO REPAIR AND MAINTAIN.

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

NO LIGHT SHIELDS ON LIGHT BULBS INSIDE THE WALK-IN-COOLER AND WALK-IN-FREEZER.INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

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

BROKEN SINK STOPPERS FOR THE 3 COMPARTMENT SINK.INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE SINK STOPPERS FOR THE 3 COMPARTMENT SINK.

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

FOOD HANDLERS MUST WEAR HAIR RESTRAINTS WHEN WORKING AROUND OPEN FOODS AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED ICE DISPENSING UTENSIL FOR ICE MACHINE WITH A SLIGHT CRACK.INSRUCTED TO REPLACE AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

ALL FOOD HANDLERS HAVE NOT BEEN TRAINED. ALL FOOD HANDLERS MUST COMPLETE AN APPROVED COURSE AND PROVIDE CERTIFICATES ON SITE.

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

NOTED RUSTY AND DIRTY SHELVES INSIDE REFRIGERATION UNITS AND INSIDE WALK I COOLER AND FREEZER. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE. ALSO NOTED DOOR OF SERVICE COOLER IN POOR REPAIRS WITH LOOSE HINGES. IN...

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

INSTRUCTED TO CLEAN POTATO CUTTER ON WALL BY THE 2 COMPARTMENT SINK AND ALSO MEAT SLICERS AT THE PREP TABLE BY SAME

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

NOTED WET FLOORS THROUGH OUT THE BASEMENT DRY STORAGE AND BY THE MOB SINK OF THE REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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

NOTED MINIMUM LIGHTING INSIDE THE WALK IN COOLER. INSTRUCTED TO PROVIDE PROPER LIGHTING FOR THE COOLER

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

NOTED WATER LEAKING FROM PIPING AT THE CEILING OF THE BASEMENT DRY STORAGE. INSTRUCTED TO REPAIR LEAKING PIPES AND MAINTAIN.

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

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER PREP LINE TO BE IMPROPER:- BEEF 46.9F, TOMATOES 43.9F, COLESLAW 46.4F,FISH 43.9F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 24 LBS OF PRODUCTS W...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

NOTED A THICK, BLACK SLIMY SUBSTANCE INSIDE THE INNER LINING OF ICE MACHINE DRIPPING ON TO THE ICE.ALSO NOTED MISSING COVER AT THE DOOR OF ICE MACHINE. PREMISES USES A CARDBOARD BOX TO COVER THE ICE MACHINE. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS ...

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

NOTED OUTSIDE GREASE CONTAINER TO HAVE GREASE ON TOP, LID, LIPS AND DRIPPING DOWN THE SIDES ONTO THE GROUND. INSTRUCTED TO CLEAN AND MAINTAIN. MANAGER IMMEDIATELY HAD EMPLOYEES START CLEANING THE GREASE CONTAINER. CITATION ISSUED FOR SERIOUS VIOLATI...

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

NOTED RUSTY AND DIRTY SHELVES INSIDE REFRIGERATION UNITS AND INSIDE WALK I COOLER AND FREEZER. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE. ALSO NOTED DOOR OF SERVICE COOLER IN POOR REPAIRS WITH LOOSE HINGES. I...

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

INSTRUCTED TO CLEAN POTATO CUTTER ON WALL BY THE 2 COMPARTMENT SINK AND ALSO MEAT SLICERS AT THE PREP TABLE BY SAME.

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

NOTED WET FLOORS THROUGH OUT THE BASEMENT DRY STORAGE AND BY THE MOB SINK OF THE REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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

NOTED MINIMUM LIGHTING INSIDE THE WALK IN COOLER. INSTRUCTED TO PROVIDE PROPER LIGHTING FOR THE COOLER.

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

NOTED WATER LEAKING FROM PIPING AT THE CEILING OF THE BASEMENT DRY STORAGE. INSTRUCTED TO REPAIR LEAKING PIPES AND MAINTAIN.

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

OBSERVED CHICKEN PIECES STORED IN A CARDBOARD BOX IN THE FREEZER. ALSO, OBSERVED CHICKEN STORED IN PLASTIC GROCERY BAGS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE CONTAINERS. REMOVE CARDBOARD USED AS A LINING INSIDE OF PREP COOLERS AND FRE...

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

DETAIL CLEAN THE SHELVING UNIT IN BETWEEN THE COOLER AND ICE CREAM MACHINE, WIRE STORAGE RACKS IN THE WALK-IN COOLER AND ABOVE PREP COOLERS.

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

: REPAIR THE LOOSE FLOOR TILES IN THE FOOD PREP AREA. MAINTAIN THE FLOOR DRY IN THE BASEMENT.

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

: GREEN WALLBOARD IS INSTALLED BEHIND THE ICE CREAM MACHINE. MUST PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.

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

OBSERVED LIGHT SHIELDS MISSING ABOVE THE PREP LINE COOLER. MUST INSTALL.

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

: REMOVE UNNECESSARY ITEMS FROM THE 1ST FLOOR, BASEMENT AND OUTSIDE AREA INCLUDING MOPED SCOOTER AND DEEP FRYER.

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

OBSERVED CHICKEN PIECES STORED IN A CARDBOARD BOX IN THE FREEZER. ALSO, OBSERVED CHICKEN STORED IN PLASTIC GROCERY BAGS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE CONTAINERS. REMOVE CARDBOARD USED AS A LINING INSIDE OF PREP COOLERS AND FRE...

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

DETAIL CLEAN THE SHELVING UNIT IN BETWEEN THE COOLER AND ICE CREAM MACHINE, WIRE STORAGE RACKS IN THE WALK-IN COOLER AND ABOVE PREP COOLERS.

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

REPAIR THE LOOSE FLOOR TILES IN THE FOOD PREP AREA. MAINTAIN THE FLOOR DRY IN THE BASEMENT.

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

GREEN WALLBOARD IS INSTALLED BEHIND THE ICE CREAM MACHINE. MUST PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.

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

REPAIR THE WATER LEAK FROM THE BATHROOM HANDSINK THAT IS LEAKING INTO THE BASEMENT.

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

REMOVE UNNECESSARY ITEMS FROM THE 1ST FLOOR, BASEMENT AND OUTSIDE AREA INCLUDING MOPED SCOOTER AND DEEP FRYER.

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

OBSERVED POTENTIALLY HAZARDOUS FOOD AT AN IMPROPER TEMPERATURE. OBSERVED 3 BUCKETS OF CHICKEN STORED IN WATER UNDER THE 3 COMPARTMENT SINK AT 55.4F. MANAGEMENT DISCARDED 15# OF FOOD WORTH $50. CRITICAL VIOLATION 7-38-005A.

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

OBSERVED CHICKEN PIECES STORED IN A CARDBOARD BOX IN THE FREEZER. ALSO, OBSERVED CHICKEN STORED IN PLASTIC GROCERY BAGS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE CONTAINERS. REMOVE CARDBOARD USED AS A LINING INSIDE OF PREP COOLERS AND ...

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

DETAIL CLEAN THE SHELVING UNIT IN BETWEEN THE COOLER AND ICE CREAM MACHINE, WIRE STORAGE RACKS IN THE WALK-IN COOLER AND ABOVE PREP COOLERS.

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

REPAIR THE LOOSE FLOOR TILES IN THE FOOD PREP AREA. MAINTAIN THE FLOOR DRY IN THE BASEMENT.

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

GREEN WALLBOARD IS INSTALLED BEHIND THE ICE CREAM MACHINE. MUST PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.

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

REPAIR THE WATER LEAK FROM THE BATHROOM HANDSINK THAT IS LEAKING INTO THE BASEMENT.

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

REMOVE UNNECESSARY ITEMS FROM THE 1ST FLOOR, BASEMENT AND OUTSIDE AREA INCLUDING MOPED SCOOTER AND DEEP FRYER.

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

DETAIL CLEAN THE CEILING AND WALLS OF THE FOOD PREP AREA. REPAIR THE WALL NEXT TO THE TOILET IN THE EMPLOYEE WASHROOM. REGROUT THE WALL TILES AROUND THE 2 COMPARTMENT SINK.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED UNHYGIENIC PRACTICES BY FOOD HANDLING EMPLOYEES. OBSERVED AN EMPLOYEE WASH HIS HANDS AT THE EXPOSED HANDSINK AND THEN WIPE HIS HANDS ON HIS APRON TO DRY THEM. MANAGEMENT INSTRUCTED TO TRAIN EMPLOYEES ON PROPER HANDWASHING AND HYGIENIC PRAC...

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

OBSERVED THE FRONT ENTRANCE DOORS NOT RODENT PROOFED WITH A 1/2" GAP ALONG THE BOTTOM OF THE DOORS. MANAGEMENT INSTRUCTED TO RODENT PROOF ALL EXTERIOR DOORS. SERIOUS VIOLATION 7-38-020.

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

DETAIL CLEAN THE FOLLOWING: INTERIOR OF MICROWAVE, PREP COOLERS AND FREEZERS, WIRE STORAGE RACKS ABOVE THE 3 COMPARTMENT SINK AND PREP LINE.

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

DETAIL CLEAN THE CEILING AND WALLS OF THE FOOD PREP AREA. REPAIR THE WALL NEXT TO THE TOILET IN THE EMPLOYEE WASHROOM. SCRAPE AND REPAINT THE CHIPPED PAINT ON THE CEILING ABOVE THE SOFT SERVE MACHINE. REGROUT THE WALL TILES AROUND THE 2 COMPARTMEN...

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

OBSERVED LIGHT SHIELDS MISSING ABOVE THE PREP LINE COOLER. MUST INSTALL.

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

MUST PROVIDE A WORKING VENTILATION FAN FOR THE EMPLOYEE RESTROOM.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A THERMOMETER FOR THE PREP COOLERS.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1138641 DATED ON 11-12-12 FOR VIOLATION #32 RUSTY SHELVES ABOVE 3-COMP SINK, CARD BOARD COVERING PREP TABLE, DAMAGED RUBBER GASKETS AT DOUBLE DOOR FREEZER, INSTRUCTED TO REPAIR AND MAINTAIN. ,#34:D...

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

PEELING PAINT AT KITCHEN CEILING, INSTRUCTED TO REPAIR.

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

MISSING A VACUUM BREAKER AT MOP SINK FAUCET WHERE A GARDEN HOSE ATTACHED. INSTRUCTED TO INSTALL.

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

RUSTY SHELVES ABOVE 3-COMP SINK, CARD BOARD COVERING PREP TABLE, DAMAGED RUBBER GASKETS AT DOUBLE DOOR FREEZER, INSTRUCTED TO REPAIR AND MAINTAIN.

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

GREASY PREP TABLE AND VENTILATION HOOD, INSTRUCTED TO CLEAN AND MAINTAIN.

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

DAMAGED WALL AND MISSING GROUT AT FLOOR BY THE 2-COMP SINK, INSTUCTED TO REPAIR.

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

ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED.

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

ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED.

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

FILTERS AT HOOD OF COOKING EQUIPMENT MUST BE FREE OF HEAVY DUST/GREASE BUILD-UP.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

(7-38-030) INADEQUATE SANITIZING OF EQUIPMENT/UTENSILS. OBSERVED AN EMPLOYEE WASHING, SOAPING & RINSING POTS/PANS/UTENSILS IN THE MIDDLE COMPARTMENT OF THE 3-COMP. SINK. INSTRUCTED TO SET-UP SINK FOR WASH, RINSE & SANITIZE, WITH IMMERSION OF UTENSILS...

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

(7-38-020) OBSERVED THE BOTTOM OF THE SIDE DOOR WITH AT LEAST 1/4 TO 1/2 INCH GAP & THE THRESHOLD IS BENT. INSTRUCTED TO RODENT-PROOF OUTER OPENINGS.

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

ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. EXTERIOR OF GREASE TRAP & WALK-IN COOLER SHELVES MUST BE FREE OF RUST.

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

FOLLOWING NEED DETAILED CLEANING: INTERIOR FLOOR & LEDGES OF SMALL COOLERS, INTERIOR OF FRYERS, FILTERS AT HOOD OF COOKING EQUIPMENT, WALK-IN COOLER SHELVES, INTERIOR OF 2-COMP SINK, MILKSHAKE MACHINE.

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

FLOOR UNDER COOKING EQUIPMENT NEED CLEANING DUE TO GREASE/DEBRIS.

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

WALLS AROUND 2-COMP SINK MUST BE KEPT CLEAN & MISSING WALL TILES REPLACED. PEELING PAINT IN WALK-IN COOLER CEILING MUST BE REMOVED.

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

SODA CRATES USED FOR DRY OR COLD STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE BEVERAGE LINES, SHELVES BEHIND THE FRONT COUNTER, VENTILATION HOOD AND FILTERS, INTERIOR OF PREP COOL...

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. DETAIL CLEAN THE FLOOR BEHIND EQUIPMENT IN THE PREP AREA.

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. REPLACE THE MISSING BASEBOARD TILE FROM THE AREA BEHIND THE FRONT COUNTER.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. OBSERVED WASTE AND SEWAGE WATER BACKUP IN THE BASEMENT AND AT ...

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

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. FRONT...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

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. PREVIOUS MINOR VIOLATIONS FROM REPORT #160424 ON 7/16/10 NOT CORRECTED: 32/01- CLEAN AN...

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. REPLACE STAINED CUTTING BOARDS IN THE PREP AREA. REMOVE CARDBOARD FROM SHELVES, INTERIOR OF COOLERS. PROVIDE A DOOR H...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN ALL COOKING EQUIPMENT (INTERIOR OF DEEP FRYERS, PREP TABLES, MEAT SLICER, INTERIOR OF ALL PREP COOLERS AN...

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. DETAIL CLEAN THE FLOOR THROUGHOUT THE ESTABLISHMENT, ESPECIALLY UNDER COOKING EQUIPMENT AND STOCK.

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. DETAIL CLEAN THE WALLS OF THE PREP AREA THROUGHOUT, ESPECIALLY BEHIND THE COOKING EQUIPMENT. REPLACE THE MISSING WALL TILES AROUND THE 2 COMPARTMENT SINK. REPAIR THE DRYWALL AROUND...

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE A LIGHT SHIELD IN THE WALK-IN COOLER AND PREP COOLER.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. PROVIDE A SELF-CLOSING DOOR DEVICE FOR THE RESTROOM AND REPLACE THE VENTILATION FAN IN THE RESTROOM.

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

REPAIR THE MOP SINK FAUCET THAT IS DISCONNECTED. PROVIDE 3 SINK STOPPERS FOR THE 3 COMPARTMENT SINK. REPAIR THE LEAKING PIPES NEXT TO THE 2 COMPARTMENT SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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 REFRIGERATION THERMOMETERS INSIDE OF ALL C...

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 REMOVE CAR TIRES FROM THE PREP AREA. CLEAN AN...

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

SEE REPORT FROM 7-6-2010 FOR DESCRIPTION OF VIOLATION.

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

SEE REPORT FROM 7-6-2010 FOR DESCRIPTION OF VIOLATION.

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

SEE REPORT FROM 7-6-2010 FOR SESCRIPTION OF VIOLATION.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND REFRIGERATED FOOD STORAGE AT IMPROPER TEMPERATURE. FOUND WALK IN COOLER AT 47.8 DEGREES F. MUST RE...

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

All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 156LBS OF RAW BEEF,RAW FISH AND SOFT SERVE ICE CREAM AND SHAKE MIX AT IMPROPER TEMPERATURES RANGING BET...

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION # 29 FROM REPORT # 160417 ON 6-23-2010 NOT CORRECTED. (...

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

CLEAN AND REPAINT RUSTY SHELVING RACKS IN WALK IN COOLER AND OVER 3 COMPARTMENT SINK OR REPLACE.

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

DETAIL CLEAN HAND SINK AND HOOD OVER COOKING EQUIPMENT. ALSO DETAIL CLEAN ALL MULTI USE BULK FOOD ITEM CONTAINERS AND DUSTY COVER IN EMPLOYEE WASHROOM. CLEAN ALL COOKING EQUIPMENT AND ATTACHED PIPING,WHEELS,HANDLES,ETC IN MORE DETAIL AND REMOVE EXC...

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

CEILING OVER COOKLINE IN POOR REPAIR. MUST REPAIR. MUST REPAIR WATER DAMAGED CEILING AND OPENINGS OVER SAID AREA. MUST REPAIR CRACKED WALL TILE ABOVE 2 COMPARTMENT SINK AND ALONG SIDE THE TWO COMPARTMENT SINK.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND REFRIGERATED FOOD STORAGE AT IMPROPER TEMPERATURES. FOUND WALK IN COOLER AT IMPROPER TEMPERATURE OF...

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

All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 400LBS OF CATFISH, WHITE FISH,CHEESE,EGGS,COLE SLAW,ITALIAN BEEF,CORN BEEF,TURKEY,SOFT SERVE ICE CREAM ...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

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. FOUND PREVIOUS MINOR VIOLATIONS FROM REPORT NUMBER 160299 ON 3-19-2010 NOT CORRECTED....

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. CLEAN AND REPAINT RUSTY SHELVING RACKS IN WALK IN COOLER AND OVER 3 COMPARTMENT SINK OR REPLACE.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN HAND SINK AND HOOD OVER COOKING EQUIPMENT. ALSO DETAIL CLEAN ALL MULTI USE BULK FOOD ITEM CONTAINERS A...

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. CEILING OVER COOKLINE IN POOR REPAIR. MUST REPAIR WATER DAMAGED CEILING AND OPENINGS OVER SAID AREA. MUST REPAIR CRACKED WALL TILE ABOVE 2 COMPARTMENT SINK AND ALONG SIDE THE TWO...

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

SEE REPORT FROM 3/19/2010

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

SEE REPORT FROM 3/19/2010

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

SEE REPORT FROM 3/19/2010

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

SEE REPORT FROM 3/19/2010

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

SEE REPORT FROM 3/19/2010

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

SEE REPORT FROM 3/19/2010

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

MUST REPLACE BROKEN LID TO ICE MACHINE AND REMOVE TEMPORARY PLASTIC BAG COVER.

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

MUST DETAIL CLEAN INTERIOR AND EXTERIOR OF ALL FRYERS AND COOLERS INCLUDING ALL ATTACHED LEGS,WHEELS AND PIPING. ALSO DETAIL CLEAN PREP TABLES AND SINKS AND REMOVE ALL FOOD DEBRIS AND GREASE BUILD UP.

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

MUST DETAIL CLEAN FLOORS UNDER COOKING EQUIPMENT,SINKS,STEAM TABLE AND COOLERS AND THROUGHOUT AND REMOVE EXTREME GREASE AND FOOD DEBRIS BUILD UP. MUST ALSO REMOVE ALL STANDING WATER FROM FLOORS IN BASEMENT.

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

MUST SEAL OPENING ALONG THE BOTTOM OF WALL BASE BETWEEN HOT HOLDING UNIT AND LARGE POP COOLER. MUST ALSO REPLACE ALL STAINED CEILING TILES THROUGHOUT. DETAIL CLEAN ALL WALLS BEHIND COOKING EQUIPMENT,STEAM TABLE AND COOLERS AND REMOVE ALL GREASE BUI...

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

MUST PROVIDE A LIGHT SHEILD ON LIGHT OVER THREE COMPARTMENT SINK WHERE NEEDED. MUST ALSO PROVIDE THE PROPER END CAPS FOR LIGHTS OVER TWO COMPARTMENT SINK AND WHERE MISSING.

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

MUST BETTER ORGANIZE CLUTTERED AREAS ON THE SIDES OF STAIRWELL LEADING TO BASEMENT.

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

All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 22LBS OF COOKED CATFISH,PIZZA PUFF,GYRO MELT AND 1 DOZEN EGGS AT IMPROPER TEMPERATURES RANGING BETWEEN ...

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

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. FO...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. FOUND THREE COMPARTMENT SINK IN POOR REPAIR. FOUND NOZZLE TO ...

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 BROKEN LID TO ICE MACHINE AND REMOVE TEMPORARY PLASTIC BAG COVER.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN INTERIOR AND EXTERIOR OF ALL FRYERS AND COOLERS INCLUDING ALL ATTACHED LEGS, WHEELS AND PIPING. A...

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. MUST DETAIL CLEAN FLOORS UNDER COOKING EQUIPMENT,SINKS,STEAM TABLE AND COOLERS AND THROUGHOUT AND REMOVE EXTREME GREASE AND FOOD DEBRIS B...

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. MUST SEAL OPENING ALONG THE BOTTOM OF WALL BASE BETWEEN HOT HOLDING UNIT AND LARGE POP COOLER. MUST ALSO REPLACE ALL STAINED CEILING TILES THROUGHOUT. DETAIL CLEAN ALL WALLS BEH...

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE A LIGHT SHEILD ON LIGHT OVER THREE COMPARTMENT SINK WHERE NEEDED. MUST...

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 BETTER ORGANIZE CLUTTERED AREA TO THE RIGHT ...