SAMMY'S TOUCH.

All cold food shall be stored at a temperature of 40F or less. IMPROPER TEMPERATURE OF RAW EGGS 55.6-56.3F, CUCUMBER SAUCE 51.2F, AND SOUR CREAM 50F STORED ON PREP TABLE. INSTRUCTED MANAGER TO DISCARD. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.

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. OBSERVED EMPLOYEE WASHING FOOD EQUIPMENT, POTS, PANS AND UTENSILS IN 3-COMP SINK WITH NO SANITIZER, 3-COMP SINK NOT SET UP. INSTRUCTED MANAGER TO PROPERLY SET UP 3-COMP SINK TO WASH, RINSE AND SANITIZE MULTI-USE EQUIPMENT AND UTENSILS. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.

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. OBSERVED 15-20 MICE DROPPINGS ON BOTTOM SHELF UNDER SLICER, 10-15 MICE DROPPINGS ON SHELF UNDER 3-COMP SINK, 10-15 MICE DROPPINGS INSIDE CABINET UNDER COFFEE MACHINE AND SHAKE MIXER, 10-15 MICE DROPPINGS SCATTERED ALONG WALLS AND CORNERS IN EAST STORAGE AREA, 10-15 MICE DROPPINGS IN CEILING PANELS. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. REAR DOOR NOT RODENT PROOFED 1/4" GAP ON BOTTOM LEFT SIDE OF DOOR. SEAL ALL OUTER OPENINGS ON DOOR TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.

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 AREA NOT CLEAN AND MAINTAINED. DUMPSTER OVERFLOWING WITH TRASH AND DEBRIS, CONTAINERS, POTS, PANS, ETC STORED OUTSIDE ALONG BUILDING. INSTRUCTED MANAGER TO CLEAN OUTSIDE GARBAGE AREA. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.

The licensee shall inform the public in writing of the Chicago Department of Public Healths Consumer Advisory relating to consuming raw and undercooked animal products. POST CONSUMER ADVISORY.

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. PROPERLY STORE AND INVERT MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES AND CONTAINERS, TO PROTECT FROM CONTAMINATION. REMOVE CLEAN POTS AND PANS OFF FLOOR.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL CEILING PANELS, COOKING EQUIPMENT, FRYERS, GRILL, BURNERS, PREP TABLES, SINKS, COOLERS, FREEZERS (FOOD DEBRIS, GREASE BUILDUP, ETC).

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPLACE DAMAGED FLOOR TILES IN ALL AREAS. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. (BEHIND 3-COMP SINK, CHEST FREEZERS, COOKING EQUIPMENT, ETC)

The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL OPENINGS NEAR PIPE FITTING UNDER EAST EXPOSED SINK, AROUND ELECTRICAL OUTLETS BEHIND FRONT COUNTER AND EAST STORAGE AREA, ALONG BASEBOARDS IN ALL AREAS. REPLACE STAINED CEILING TILES. CLEAN INSIDE ALL CEILING PANELS. WALLS NEED CLEANING IN PREP AND STORAGE AREAS (SPILLS).

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

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. REPAIR LEAKING SPRAYER ON 3-COMP SINK AND PROVIDE EXTENDING FAUCET.

STORE WASHCLOTHS IN SANITIZING SOLUTION.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REMOVE POP CRATES THAT ARE BEING USED FOR SHELVING FROM SIDE AREA BY ICE CREAM FREEZERS AND PROVIDE ADDITIONAL SHELVING THAT MUST BE ATLEAST 6" OFF THE FLOOR.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN AND MAINTAIN THE EXTERIOR/INTERIOR OF ALL COOKING EQUIPMENT-REMOVE GREASE, DIRT AND FOOD BUILD UP. CLEAN ALL SHELVING IN PREP AREA, INTERIOR OF ALL COOLERS/FREEZERS-REMOVE ICE BUILD-UP IN FREEZERS AND FAN COVERS INSIDE OF WALK-IN COOLER.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN AND MAINTAIN FLOORS IN WALK-IN COOLER, IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENTS AND SINKS. CLEAN INTERIOR OF ALL FLOOR DRAINS.

The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL AND PROVIDE MISSING WALL BASE IN SIDE AREA UNDER EXPOSED HAND WASHING SINK BY ICE CREAM FREEZERS. MUST FIX OR REPLACE DAMAGED CEILING INSIDE WALK-IN COOLER.

CLEAN AND MAINTAIN MEAT SLICER BLADE AT REAR PREP TABLE.

CLEAN INTERIOR BOTTOM OF DEEP FRYERS TO REMOVE GREASE.

REPLACE WATER STAINED CEILING TILE IN REAR PREP AREA. REPANEL OR PAINT CEILING OF WALK-IN COOLER WHERE RUSTED.

INSTRUCTED ON PROPER STORAGE OF WET MOPS. MUST STORE WITH MOP HEAD UPRIGHT. RECOMMENDED INSTALLING A MOP RACK FOR HANGING MOPS.