SANGRIA/RADIOSTAR/HOGS & HONEYS.

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.FOUND APPROXIMATELY 6 LIVE ROACHES IN CLUTTERED LOCATIONS RADIOSTAR BAR,HOGS & HONEYS BAR,1 LIVE ROACH CRAWLING ON WALL IN KITCHEN,FOUND APPROXIMATELY 25 LIVE FRUIT FLIES IN VARIOUS AREAS OF CLUTTERED BAR LOCATIONS,INTERIOR OF TOILET ROOMS ALSO EAST DOORS TO PREMISES NOT RODENT-PROOFED.NOTIFIED SUPERVISOR SALAZAR REGARDING SAID VIOLATION.MUST CLEAN,SANITIZE ALL AFFECTED AREAS,REMOVE STANDING WATER/DEBRI IN BAR AREAS,FLOOR DRAINS,RODENT PROOF SAID DOORS,PEST CONTROL CO SERVICE NOW RECOMMENDED.

When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.FOUND EXPOSED HANDSINK BROKEN UNACCESSIBLE AT THIS TIME BEHIND SANGRIA BAR--MUST USE EXPOSED HANDSINK IN KITCHEN FOR HANDWASHING--MUST REPAIR TO GOOD WORKING CONDITION,FREE OF WATER LEAKAGE,SOAP,TOWELS MADE ACCESIBLE AT ALL TIMES.

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.33 All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.INTERIORS/EXTERIORS OF COOLERS,DRY STORAGE SHELVING IN KITCHEN,INTERIORS OF CABINETS,SHELVING,BAR GUNS,HOUSINGS ATTACHED AT BAR AREAS,ALL REQUIRE DETAIL CLEANING. 06/02/2010 34 The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS,AND IN ALL CORNERS REQUIRE DETAIL CLEANING ESPECIALLY UNDER HOT COOKING EQUIPMENT,DISHMACHINE,BAR AREAS INCLUDING ALL FLOOR DRAINS,FLOORS ARE IN POOR REPAIR AT SANGRIA BAR,DETAIL CLEAN CLOSETS,REPAIR LOOSE COVING AT DISHWASHING ROOM. 06/02/2010 35 The walls and ceilings shall be in good repair and easily cleaned.WALLS/CEILING IN DISHROOM NOT SMOOTH,EASILY CLEANABLE SURFACE,REPLACE DAMAGED CEILING TILES WERE NOTED,HOLE IN WALL UNDER DISHMACHINE MUST SEAL. 06/02/2010 36 All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.REPLACE ALL BURNTOUT LIGHT BULBS THROUGHOUT FOOD PREP AREAS,MAINTAIN ALL AREAS WITH ADEQUATE LIGHTING. 06/02/2010 38 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.VENTILATION IN HOGS/HONEY BAR AREA NOT WORKING,REPAIR WATER LEAK UNDER 1 COMP SINK IN FOOD PREP AREA,HOOD/FILTERS ABOVE COOKING EQUIPMENT REQUIRE DETAIL CLEANING,REPAIR WATER LEAK BENEATH DISHWASHING MACHINE. 06/02/2010 41 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 ALL STORAGE ROOMS,CLOSETS,HALLWAY TO REAR EXIT,REMOVE ALL CLUTTER,STORE ARTICLES 6" OFF FLOOR FOR EASIER CLEANING. 06/02/2010 MUST CORRECT ALL NOTED VIOLATIONS FROM INSPECTION REPORT #58361 3/2/10 IN DHD.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.SHELVING/CABINETS ALONG WALL IN RADIOSTAR BAR IS IN POOR REPAIR NOT SMOOTH,EASILY CLEANABLE.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.Clean and degrease the equipment and surfaces in detail.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.INTERIORS/EXTERIORS OF COOLERS,DRY STORAGE SHELVING IN KITCHEN,INTERIORS OF CABINETS,SHELVING,BAR GUNS,HOUSINGS ATTACHED AT BAR AREAS,ALL REQUIRE DETAIL CLEANING.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS,AND IN ALL CORNERS REQUIRE DETAIL CLEANING ESPECIALLY UNDER HOT COOKING EQUIPMENT,DISHMACHINE,BAR AREAS INCLUDING ALL FLOOR DRAINS,FLOORS ARE IN POOR REPAIR AT SANGRIA BAR,DETAIL CLEAN CLOSETS,REPAIR LOOSE COVING AT DISHWASHING ROOM.

The walls and ceilings shall be in good repair and easily cleaned.WALLS/CEILING IN DISHROOM NOT SMOOTH,EASILY CLEANABLE SURFACE,REPLACE DAMAGED CEILING TILES WERE NOTED,HOLE IN WALL UNDER DISHMACHINE MUST SEAL.

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.REPLACE ALL BURNTOUT LIGHT BULBS THROUGHOUT FOOD PREP AREAS,MAINTAIN ALL AREAS WITH ADEQUATE LIGHTING.

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.VENTILATION IN HOGS/HONEY BAR AREA NOT WORKING,REPAIR WATER LEAK UNDER 1 COMP SINK IN FOOD PREP AREA,HOOD/FILTERS ABOVE COOKING EQUIPMENT REQUIRE DETAIL CLEANING,REPAIR WATER LEAK BENEATH DISHWASHING MACHINE.

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 ALL STORAGE ROOMS,CLOSETS,HALLWAY TO REAR EXIT,REMOVE ALL CLUTTER,STORE ARTICLES 6" OFF FLOOR FOR EASIER CLEANING.

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.FOUND LIVE FRUIT FLIES IN VARIOUS AREAS OF DISHROOM APPROXIMATELY (15-20)COUNT,ALSO FRONT,REAR DOORS NOT RODENT PROOFED.MUST CLEAN,SANITIZE AFFECTED AREAS,REMOVE STANDING WATER ON CORNERS BENEATH DISHMACHINE,FLOOR DRAINS NEEDS DETAIL CLEANING,RODENT PROOF SAID DOORS,PEST CONTROL CO SERVICE NOW RECCOMENDED.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.FOUND NO ORIGINAL CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON SITE AS REQUIRED.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.INTERIORS/EXTERIORS OF COOLERS,DRY STORAGE SHELVING IN KITCHEN,INTERIORS OF CABINETS,SHELVING,BAR GUNS,HOUSINGS ATTACHED AT BAR AREAS,ALL REQUIRE DETAIL CLEANING.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS,AND IN ALL CORNERS REQUIRE DETAIL CLEANING ESPECIALLY UNDER HOT COOKING EQUIPMENT,DISHMACHINE,BAR AREAS INCLUDING ALL FLOOR DRAINS.

The walls and ceilings shall be in good repair and easily cleaned.WALLS/CEILING IN DISHROOM NOT SMOOTH,EASILY CLEANABLE SURFACE,REPLACE DAMAGED CEILING TILES WERE NOTED.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.REPLACE ALL BURNTOUT LIGHT BULBS THROUGHOUT FOOD 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.VENTILATION IN HOGS/HONEY BAR AREA NOT WORKING,REPAIR WATER LEAK UNDER 1 COMP SINK IN FOOD PREP AREA,HOOD/FILTERS ABOVE COOKING EQUIPMENT REQUIRE DETAIL CLEANING.

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 ALL STORAGE ROOMS,CLOSETS,HALLWAY TO REAR EXIT,REMOVE ALL CLUTTER.