Santorini

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

MUST PROVIDE A DISCLOSURE AND REMINDER STATEMENT ON MENUS REGARDING RAW OR UNDER COOKED FOODS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

MUST INVERT DISHES AND UTENSILS BEING STORED AT THE HOT FOOD LINE IN THE PREP AREA, TO PREVENT DUST & FOOD CONTAMINATION ON DISHES AND UTENSILS. INSTRUCTED TO MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST REPLACE BROKEN DOOR GASKETS ON MULTIPLE COOLING UNITS THROUGHOUT THE PREP AREA. INSTRUCTED TO MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST DETAIL CLEAN EXCESSIVE DUST ACCUMULATION FROM CEILING VENT COVERS THROUGHOUT, INSTRUCTED TO MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST REPLACE STAINED CEILING TILES THROUGHOUT PREP AREA, AND IN THE BREAD & COFFEE WAITER STATION. INSTRUCTED TO MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST REPLACE BURNED OUT LIGHTS ABOVE HOT FOOD LINE, INSTRUCTED TO MAINTAIN.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO CLEAN UP SUPPLIES OR PROCEDURES ONSITE FOR VOMITING OR DIARRHEA EVENTS. INSTRUCTED TO PROVIDE SUPPLIES AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION. 7-38-005 NO CITATION ISSUED.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED

OBSERVED EMPLOYEE CUTTING AND HANDLING BREAD WITH BARE HANDS AT COFFEE & BREAD PREP STATION. MANAGER DISCARDED BREAD. BARE HAND CONTACT WITH READY TO EAT FOOD IS PROHIBITED, INSTRUCTED TO USED GLOVES OR TONGS. PRIORITY VIOLATION 7-38-010 CITATION ISS...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

MUST CLEAN UNKNOWN DEBRIS FROM INTERIOR CONTACT SURFACE OF SODA NOZZLES AT BAR, INSTRUCTED TO MAINTAIN

PROPER DATE MARKING AND DISPOSITION

MUST PROVIDE DATE MARKINGS TO TCS/RTE FOODS, PREPARED ONSITE AND HELD IN COOLERS OVER 24 HRS. INSTRUCTED TO PROVIDE CONSUME BY DATES AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

MUST PROVIDE A DISCLOSURE AND REMINDER STATEMENT ON MENUS REGARDING RAW OR UNDER COOKED FOODS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST LABEL FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES; FLOUR, SUGAR, ETC., WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED 5 LIVE ROACHES ON WALLS & CEILINGS AT THE HOT FOOD LINE IN THE PREP AREA. INSTRUCTED TO REMOVE ROACHES, CLEAN AND SANITIZE THE AFFECTED AREA. CONTACT PEST CONTROL PROVIDER FOR SERVICE. PRIORITY FOUNDATION 7-38-020 (A) CITATION ISSUED.

WIPING CLOTHS: PROPERLY USED & STORED

MUST STORE WIPING CLOTHS IN SANITIZING WATER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION, INSTRUCTED TO MAINTAIN.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

MUST INVERT DISHES AND UTENSILS BEING STORED AT THE HOT FOOD LINE IN THE PREP AREA, TO PREVENT DUST & FOOD CONTAMINATION ON DISHES AND UTENSILS. INSTRUCTED TO MAINTAIN.

GLOVES USED PROPERLY

OBSERVED SOME EMPLOYEES NO CHANGING GLOVES, WHEN CHANGING ACTIVITIES IN THE PREP AREA, INSTRUCTED TO CHANGE GLOVES AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST REPLACE BROKEN DOOR GASKETS ON MULTIPLE COOLING UNITS THROUGHOUT THE PREP AREA. INSTALL A SPLASH GUARD AT THE HAND SINK ACROSS FORM THE GRILL IN THE PREP AREA. REMOVE RUST FROM STORAGE RACKS IN THE WALK IN COOLER & FREEZER. INSTRUCTED TO MAINTAI...

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVE THE LOW TEMPERATURE DISH MACHINE BEING USED, BUT NOT SANITIZING PROPERLY, UNABLE TO DETERMINE THE CHLORINE PPM WITH TEST STRIPS. INSTRUCTED TO DISCONTINUE USING DISH MACHINE UNTIL REPAIRED, USE 3-COMP SINK TO WASH, RINSE AND SANITIZE DISHES &...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST DETAIL CLEAN THE EXCESSIVE RESIDUE FROM THE EXTERIOR CONTACT SURFACES OF THE STOVE, FRYER, OVEN, INSTRUCTED TO MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST DETAIL CLEAN EXCESSIVE FOOD DEBRIS FROM INTERIOR CONTACT SURFACES OF THE 2-DOOR REACH IN COOLERS IN THE PREP AREA, AND LOWER SHELVES ON PREP TABLES THROUGHOUT. INSTRUCTED TO MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

MUST INSTALL BACK FLOW PREVENTION DEVICE ON MOP SINK IN REAR DISH ROOM, INSTRUCTED TO MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

MUST REPAIR LEAKY FAUCET ON 3-COMP SINK IN DISH ROOM, INSTRUCTED TO MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST REPLACE MISSING WALL TILES THROUGHOUT PREP AREA. ALSO, REPLACE STAINED CEILING TILES THROUGHOUT PREP AREA, AND IN THE BREAD & COFFEE WAITER STATION. REPLACE MISSING AND BROKEN FLOOR TILES THROUGHOUT PREP AREA AND UNDER HEAVY EQUIPMENT. REPAIR TH...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST DETAIL CLEAN DIRT AND DRIED FOOD DEBRIS ON FLOORS AND WALLS THROUGHOUT PREP AND DISH ROOM. ALSO, CLEAN GREASE ACCUMULATION FROM BEHIND AND UNDER ALL HEAVY EQUIPMENT. INSTRUCTED TO MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST DETAIL CLEAN EXCESSIVE DUST ACCUMULATION FROM CEILING VENT COVERS THROUGHOUT, INSTRUCTED TO MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST DETAIL CLEAN EXCESSIVE GREASE AND DUST ACCUMULATION FROM HOOD AND HOOD FILTERS IN PREP AREA. INSTRUCTED TO MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST REPLACE BURNED OUT LIGHTS ABOVE HOT FOOD LINE, INSTRUCTED TO MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

ALLERGEN CERTIFICATES ARE REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE THE ONLINE TRAINING AND KEEP CERTIFICATE ONSITE.

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

Observed chip paint and rust build-up on all shelving units in walk-in cooler area. Informed manager that all surfaces must be smooth and easily cleanable. Instructed the manager to resurface and or replace. Maintain it all times. Observed cracks in...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

Observed blocked and obstructed exposed hand sink in front bar and back kitchen. Kitchen exposed hand sink was blocked by bucket of potatoes being prepared for service. Bar exposed hand sink was blocked with menus, bottle of liquid soap and table war...

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

Observed door not rodent proof. Observed 1/4 inch gap at bottom of exit door, located in rear dish washing area. Instructed manager to repair and ensure door is rodent proof to prevent rodent harborage. Serious violation #7-38-020

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

Observed chip paint and rust build-up on all shelving units in walk-in cooler area. Informed manager that all surfaces must be smooth and easily cleanable. Instructed the manager to resurface and or replace. Maintain it all times. Observed cracks in...

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

Observed excessive food and debris buildup on compressor interior compartment of 3 door reach in cooler in front cook line area. Instructed manager to detail clean and maintain at all times. Observed standing water inside 3 door reach in cooler, loc...

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

Observed excessive food and debris throughout/under, behind and around kitchen equipment in prep area, cook line and dish room area. Also observed excessive food and debris encrusted inside housing area for water tank. Instructed manager to detai...

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

Observed excessive grease buildup on vent cover above low temperature dish machine. Instructed manager to detail clean and maintain at all times. Observed dirt and debris in side light shield covers, located in back kitchen, bread station, front kit...

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

Observed low lighting in dish room and rear 3 compartment sink areas. Instructed manager to provide adequate lighting in said areas.

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

OBSERVED 20 LBS OF COOKED RICE ON SHELF WITHIN KITCHEN NOT PART OF A COOLING PROCESS AT 82.5F. RICE WAS VALUED AT $10. RICE WAS VOLUNTARILY DISCARDED. CRITICAL VIOLATION7-38-005 (A)

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

OBSERVED IN USE LOW TEMP DISH MACHINE HOOKED UP TO CHLORINE SANITIZER WITH 0PPM OF CHLORINE DETECTED. DISH MACHINE WAS TAGGED. CRITICAL VIOLATION 7-38-030

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

OBSERVED ICE MACHINE UNSANITARY WITH EXCESSIVE BLACK MOLD LIKE SUBSTANCE AND PINK MOLD LIKE SUBSTANCE ON PANEL DIRECTLY ABOVE WHERE ICE IS STORED DRIPPING INTO ICE. ICE IS USED FOR DRINKS FOR CUSTOMERS. SERIOUS VIOLATION 7-38-005 (A)

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

OBSERVED GASKETS TORN ON STANDING 2 DOOR REACH IN COOLER ON SOUTH END OF MAIN COOKING LINE ACCROSS FROM OVENS. REPLACE TORN GASKETS. OBSERVED 2 DOOR REACH IN COOLER/ COLD HOLD UNIT OUTSIDE OF HOT HOLDING AREA NEAR COLD SEAFOOD DISPLAY COOLER WITH TO...

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

OBSERVED FLOORS NEAR HAND SINK ON MAIN COOKING LINE WITH BROKEN FLOOR TILES AROUND SINK AND DIRECTLY IN FRONT OF SINK AROUND FLOOR DRAIN. ALL BROKEN FLOOR TILES MUST BE REPAIRED OR REPLACED. OBSERVED FLOORS UNDER ALL COOKING EQUIPMENT ON MAIN COOKING...

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

OBSERVED LARGE VENT ABOVE DISH MACHINE UNCLEAN WITH EXCESSIVE DUST AND DIRT ACCUMUALTION. MUST CLEAN AND MAINTAIN.

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

OBSERVED LIGHT 2ND ANNEX ROOM WALK IN COOLER WITHOUT SHIELD. INSTALL AND MAITNAIN LIGHT SHEILD. OSSERVED MISSING LIGHT SHEILD ON SOUTH END OF MAIN COOKING LINE. INSTALL PROPER LIGHT SHEILD AND MAINTAIN.

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

OBSERVED NO BACK FLOW PREVENTER ON MOP SINK WITH HOSE ATTACHED. MUST INSTALL BACK FLOW PREVENTION DEVICE ON MOP SINK AND MAINTAIN.

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

OBSERVED THAT THE DOOR ON THE WALK IN FREEZER DOOR DOES NOT FIT TIGHTLY TO THE FRAME WHEN CLOSED. INSTRUCTED TO PROVIDE A TIGHT FITTING DOOR.

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

OBSERVED ACCUMULATION OF FOOD DEBRIS AND RESIDUE ON THE SHELVING IN THE MAIN WALK IN COOLER, IN THE REAR WALK IN COOLER AND ON THE RACK OPPOSITE THE UNIFORM CLOSET. ALSO OBSERVED ACCUMULATION OF RESIDUE ON THE PLASTIC AND METAL BINS AND EQUIPMENT STO...

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

OBSERVED CONTAINERS OF SHELLFISH (OYSTERS AND CLAMS) STORED IN THE WALK-IN COOLER WITHOUT ANY SHELLFISH TAGS. ALSO OBSERVED THAT THERE AT NO SHELLFISH TAGS PRESENT ON SITE FROM THE PAST 90 DAYS FOR OYSTERS OR CLAMS, WHICH ARE LISTED AS REGULAR MENU I...

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

PREVIOUS MINOR VIOLATIONS FROM REPORT #1533125 ON 4/21/15 NOT CORRECTED: #34:DETAIL CLEAN THE FLOORS IN ALL PREPARATION AREAS, IN DISHWASHING AREAS AND THROUGHOUT WHERE NEEDED. #35:MUST DETAIL CLEAN WALLS IN THE BAR AREA AND IN THE PREPARATION A...

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

OBSERVED RUSTED FOOD STORAGE RACKS IN THE WALK IN FREEZER IN THE REAR PREP AREA. OBSERVED THAT THE DOOR ON THE WALK IN FREEZER DOOR DOES NOT FIT TIGHTLY TO THE FRAME WHEN CLOSED. INSTRUCTED TO PROVIDE A TIGHT FITTING DOOR.

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

OBSERVED ACCUMULATION OF FOOD DEBRIS AND RESIDUE ON THE SHELVING IN THE MAIN WALK IN COOLER, IN THE REAR WALK IN COOLER AND ON THE RACK OPPOSITE THE UNIFORM CLOSET. ALSO OBSERVED ACCUMULATION OF RESIDUE ON THE PLASTIC AND METAL BINS AND EQUIPMENT ST...

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

OBSERVED LEAKS AT THE WASTE PIPING UNDER THE MAIN KITCHEN THREE COMPARTMENT SINK AND THE WASTE PIPING UNDER THE PRE-WASH GOOSENECK SINK AT THE DISH MACHINE. INSTRUCTED TO REPAIR THE LEAKS.

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

DISH MACHINE NOT PROPERLY SANITIZING MULTI USE ITEMS DURING THE FINAL RINSE CYCLE. NO SANITIZING SOLUTION REGISTERING AT THE LOW TEMPERATURE DISH MACHINE. MUST REPAIR TO ALLOW FOR PROPER UTENSIL SANITATION. CRITICAL CITATION ISSUED 7-38-030

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

PROVIDE A COVER FOR THE CONSUMABLE ICE BIN AT THE FRONT WAIT STATION. MUST SEAL OPENING ALONG THE BOTTOM OF THE REAR OUTSIDE PREP ROOM DOOR.

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

MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT. MUST ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.

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

DETAIL CLEAN THE FLOORS IN ALL PREPARATION AREAS, IN DISHWASHING AREAS AND THROUGHOUT WHERE NEEDED.

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

MUST DETAIL CLEAN WALLS IN THE BAR AREA AND IN THE PREPARATION AND DISHWASHING AREAS. MUST DETAIL CLEAN THE DUSTY VENT COVER ABOVE THE DISH MACHINE. REPLACE ALL STAINED CEILING TILES ABOVE PREP AREAS AND THROUGHOUT PREMISES.

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

MUST REPLACE MISSING LIGHT SHIELDS IN ALL FOOD PREP AREAS INCLUDING IN THE OUTSIDE REAR PREP ROOM. REPLACE THE MISSING LIGHT SHIELD IN THE WALK IN COOLER IN THE REAR OUTSIDE PREP ROOM.

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

MUST INSTALL A HAND SINK IN THE BAR AREA. MUST REPAIR THE LEAKY FAUCET AT THE THREE COMPARTMENT SINK IN THE REAR OUTSIDE PREP ROOM. MUST PROVIDE STOPPERS FOR ALL 3 COMPARTMENT SINKS ON SITE.

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

REMOVE CLUTTER IN THE LIQUOR STORAGE ROOM. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROVIDE SANITARY CONTAINERS TO STORE ICE DISPENSING UTENSILS. (AT THE ICE MACHINE AND AT EACH ICE BIN)

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

ICE NOT PROTECTED FROM CONTAMINATION INSIDE ICE MACHINE. OBSERVED BLACK SLIME SUBSTANCE THROUGHOUT UPPER WATER RESERVOIR OF MACHINE AND DRIPPING DOWN INTO ICE. ICE DISCARDED, MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL CLEAN, SANITIZED ...

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

PREVIOUS MINOR VIOLATIONS FROM 2-27-14 NOT CORRECTED. #33- MUST DETAIL CLEAN COOKING EQUIPMENT,PREP TABLES,CUTTING BOARDS AND COOLERS.#34- MUST DETAIL CLEAN FLOORS IN ALL PREP AREAS. KEEP FLOORS DRY THROUGHOUT PREMISES.#35- MUST REMOVE ALL STAINED CE...

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

ALL PREPARED FOODS IN THE WALK-IN MUST BE LABEL AND DATED.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

EXPOSED TABLEWARES IN THE DINING ROOM MUST BE PROTECTED.

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

MUST PROVIDE LIDS FOR ALL ICE BINS THROUGHOUT. SODA LINES AND COOLING PLATES FOR SODA GUN DISPENSERS MUST BE COVERED, WRAPPED, PROTECTED FROM CONSUMABLE ICE. ICE SHAVER FOR OYSTERS REPAIRED WITH DUCT TAPE, PLASTIC WRAP AND CLOTH STRING. MUST BE SMOO...

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

ALL STORED ITEMS AT BAR MUST BE ELEVATED FROM THE FLOOR. CRACKED, DAMAGED AND MISSING FLOOR TILES THROUGHOUT DISH ROOM MUST BE REPAIRED/REPLACED. FLOORS OF THE WALK-IN COOLER DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

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

DIRTY CEILING VENT ABOVE THE DISH MACHINE. WALLS AT THE THREE COMPARTMENT SINK WITH FOOD SPLATTER.MUST CLEAN AND MAINTAIN ALL.

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

DIRTY LIGHT SHIELDS THROUGHOUT THE COOKS LINE AND REAR MUST BE CLEANED. MISSING LIGHT SHIELDS IN COOKS LINES MUST BE REPLACED.

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

MUST INSTALL A BACK FLOW PREVENTION DEVICE ON THE UTILITY MOP THAT HAS A HOSE ATTACHED TO IT. MUST PROVIDE PROPER STOPPERS FOR THE THREE COMPARTMENT SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

BROKEN INTERNAL THERMOMETER IN FRONT PREP SALAD COOLER MUST BE REPLACED AND PROVIDE A THERMOMETER FOR THE SERVER STATION TWO DOOR COOLER.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

COOKS LINE WIPING CLOTHS MUST BE STORED IN A CONTAINER WITH A SANITIZING SOLUTION.

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

NO SOAP AT EMPLOYEE HAND SINK IN MAIN PREP AREA. MUST PROVIDE AT ALL TIMES. CRITICAL CITATION ISSUED 7-38-030

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

MUST DETAIL CLEAN COOKING EQUIPMENT,PREP TABLES,CUTTING BOARDS AND COOLERS. ALSO CLEAN THE HOOD ABOVE THE COOKING EQUIPMENT.

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

MUST DETAIL CLEAN FLOORS IN ALL PREP AREAS. KEEP FLOORS DRY THROUGHOUT PREMISES.

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

MUST REMOVE ALL STAINED CEILING TILES THROUGHOUT PREMISES.

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

MUST PROVIDE A SELF CLOSING DEVICE AT THE EMPLOYEE WASHROOM DOOR.

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

MUST REPAIR HEAVY LEAK AT THE DISH MACHINE AND AT THE THREE COMPARTMENT SINK FAUCET.

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

MUST REMOVE CLUTTER IN REAR STORAGE AREAS. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED FOODSERVICE MANAGER ON DUTY/SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED SUCH AS, CHICKEN,LAMB,SOUPS,RICE AND FISH. ADVISED MANAGER TO ENROLL MORE EMPLOYEE'S IN CITY SANITATION CLASS IN ORDER TO COVER ALL SHIFTS. ...

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

NOTED FLOORS IN POOR REPAIR IN PREP AREAS (MISSING & CRACKED TILES). MUST REPAIR AND MAINTAIN SMOOTH AND EASILY CLEANABLE.

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

NOTED MISSING LIGHT SHIELDS OVER PREP AREA AND INSIDE WALK IN MEAT COOLER. MUST REPLACE. ALSO MUST CLEAN LIGHT SHIELDS TO REMOVE DEBRIS IN PREP AND STORAGE AREAS.

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

NOTED LEAK AT 3 COMPARTMENT SINK AT FAUCET AND AT THE BOTTOM MIDDLE COMPARTMENT. MUST REPAIR AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

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

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

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL ALL FOOD NOT STORED IN ORIGINAL CONTAINER.

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 REPAIR 2ND DRAWER OF COOLER IN FRONT OF BROILERS AT KITCHEN.

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 DEFROST ICE CREAM FREEZER.

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 REPAIR/REPLACE MISSING FLOOR TILES IN FRONT OF 3COMP SINK IN REAR PREP AREA AS WELL AS FLOOR TILES IN FRONT OF ICE MACHINE IN REAR PREP...

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 CLEAN AND SANITIZE WALLS BEHIND STORGAE SHELVING UNITS TO REMOVE FOOD SPLASHES AT THE REAR FISH PREP ROOM COOLER AREA.MUST REPLACE OR REPAIR DOOR AT LINEN CLOSET ROOM TO BE SMOOTH...

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 OFF PREMISES NON FUNCTIONING HEAVY EQUIPM...

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. THE SIDES OF THE POT SINK AND SHELF ABOVE ARE DIRTY AND THE ICE MACHINE HAS SOME RUST AT THE TOP OF THE CHUTE AREA 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. REPAIR THE MISSING TILES AT THE PREP ROOM DOOR, SCRUB THE PREP ROOM BASEBOARDS CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE S...

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 STAINED CEILING TILES ABOVE THE 3-COMPARTMENT SINK. REPLACE THE MISSING TILES IN THE 3-COMP SINK BACKSPLASH WALL SO THEY ARE SMOOTH, SANITARY AND EASY TO MAINTAIN. ...

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. INSTALL AN EASY TO READ THERMOMETER IN THE SALAD STATIO...

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 sink stoppers in dishroom; any cutting boards with deep/dark grooves must be sanded/bleached or repl...

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. Following need detailed cleaaning: dry/cold storage shelvings at rear hallway & in W.I.C.; dusty fan guards of most coo...

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. Broken/missng floor tiles at dishroom & cook's line must be replaced to prevent pest issues.

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. Any openings around pipes/electrical lines on walls or ceiling & under 3-comp sink; missing or water-stained ceiling tiles in rear dishroom msut be replaced.

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

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...