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

NOTED POT AND PANS AT DISH MACHINE AREA NOT PROPERLY STORED (INVERTED)AFTER SANITZING.INSTRUCTED MANAGMENT TO INVER POTS AND PANS AFTER SANITZING.

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

NOTED FOOD CABINET DOOR FALLING OFF AT HOT LINE AREA.INSTRUCTED MANAGEMENT TO REPAIR CABINET.

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

NOTED WALLS LEADING INTO BASEMENT NOT FINISHED. INSTRUCTED MANAGEMENT TO FINISH/PAINT WALLS

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

LIGHT SHIELDS UNDER HOT LINE HOOD GREASY.INSTRUCTED MANAGEMENT TO CLEAN LIGHT SHIELDS.

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

NOTED RUSTY CEILING VENTS NEED TO BE REPLACED OR REPAIRED IN DINING AREA.INSTRUCTED MANAGEMENT TO REPAIR OR REPLACE AND MAINTAIN CEILING VENTS. NOTED FAUCET HANDLE AT SPRAYER LEAKING AT DISH MACHINE AREA. INSTRUCTED MANAGEMENT TO REPAIR.

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

MUST REMOVE RUST FROM LOWER SHELF OF TABLE TOP STOVE,PREP COOLER RUSTY SHELVES,RUSTY DRY FOOD STORAGE SHELVING UNITS & LOWER SHELF OF PREP TABLE IN REAR AREA,RUSTY DISH RACK STORAGE SHELVES AND ABOVE .MUST REPAIR OR REPLACE WORN DOOR GASKETS ON PREP ...

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

MUST CLEAN FOOD DEBRI FROM DOOR JAMS OF GLASS REACH IN COOLER,INTERIOR OF REACH IN FREEZERS ON 1ST FL. & BASEMENT,DISH RACKS,WINDOW SILLS IN REAR DINING AREA,WALK IN COOLER FAN GUARD COVERS.

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

MUST CLEAN FOOD DEBRI FROM FLOOR ALONG WALL BASES OF CABINETS .MUST REPAIR OR REPLACE DAMAGED AND MISSING FLOOR TILES IN FRONT PREP AREA,UNDERGLASS REACH IN COOLER,NEAR BASEMENT DOOR,UNDER TABLE IN REAR DRY FOOD STORAGE AREA.

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

MUST CLEAN GREASE AND FOOD DEBRI FROM FILTERS AND HOOD.MUST CLEAN DUST BUILD UP FROM CEILING AND VENT IN DISH WASHING AREA.MUST ADJUST THRESHOLD AT REAR DOOR.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN DINING AREA.

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

MUST REPAIR OR REPLACE LEAKY SPRAYER AT DISH MACHINE,LEAKY PIPES UNDER 3- COMP SINK,LEAKY TOILET IN MEN'S ,LEAKY BACKFLOW DEVICE ON MOP SINK.MUST PROVIDE 2 MORE SINK STOPPERS FOR 3- COMP SINK.

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

MUST ELEVATE FOOD PRODUCTS AND OTHER ARTICLES OFF OF FLOOR UNDER TABLES IN REAR STORAGE AREA.

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

MUST CLEAN AND REMOVE DUST ON THE FAN GUARD OF THE 2 DOOR REACH IN COOLER IN THE FIRST FLOOR AND FAN GUARD OF THE WALK IN COOLER IN THE BASEMENT (WITH DUST ACCUMULATED) AND MAINTAIN. ALSO CLEAN AND SANITIZE ALL DRY FOOD BULK CONTAINERS AND MAINTAIN.

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

MUST REPAIR THE HEAVY LEAK ON THE PIPE UNDER THE 3 COMPARTMENT SINK AND LEAK ON THE FAUCET CONNECTOR OF THE MOP SINK FAUCETAND MAINTAIN.

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

ALL CLEAN SINGLE UTENSILS,POTS,PANS, FOOD CONTAINERS MUST BE STORED UPSIDE DOWN/INVERTED.

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

CAULK ALONG THE WALLS BEHIND THE COLD HOLDING UNIT,WORN OUT. MUST RE CAULK AND MAINTAIN. RUSTED GREASE TRAP BOX. MUST REMOVE RUST AND MAINTAIN.

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

VENT COVER WITH IN BOTH WASHROOMS WITH DUST BUILD-UP. MUST CLEAN AND MAINTAIN.

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

MUST CLEAN IN DETAIL THE FILTER ON THE HOOD WITH HEAVY GREASE ACCUMULATED.

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

CLUTTER IN THE MIDDLE DINING AREA. TWO TABLES WITH ACCUMULATED MENUS,MAGAZINE, BILLS, PERSONAL ITEMS. INSTRUCTED TO ORGANIZE, PROVIDE RAISED SHELVINGS TO STORES ITEMS, PERSONAL ITEMS, MENUS,ETC, OFF THE FLOOR.

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

MUST LABEL AND DATE COOK FOOD ITEMS INSIDE 2-DOOR REFRIGERATOR IN REAR FOOD STORAGE AREA AND INSIDE WALK-IN COOLER IN BASEMENT FOOD STORAGE AREA.

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

RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER IN BASEMENT FOOD STORAGE AREA. MUST REPAINT OR REPLACE.

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

DETAIL CLEAN INTERIOR OF ICE MACHINE LOCATED IN REAR FOOD STORAGE AREA. DETAIL CLEAN INTERIORS OF FREEZERS IN BASEMENT.

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

OBSERVED LIVE COCKROACHES ON THE FLOOR IN THE FRONT PREP AREA. 4 LIVE COCKROACHES WERE OBSERVED IN THIS AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

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

DETAIL CLEAN THE WIRE RACKS ALONG THE BOTTOM OF THE FRONT PREP COUNTER AND ALL EQUIPMENT (UTENSILS, FOOD STORAGE CONTAINERS) STORED ON THE WIRE RACKS, MICROWAVE, STOVE, CROCKPOT, FOOD STORAGE SHELVES BELOW PREP COUNTERTOP, INTERIOR OF PREP COOLERS AN...

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

DETAIL CLEAN THE GREASE ON THE FLOOR BEHIND THE COOKING EQUIPMENT AND PREP COOLER, ALSO FLOOR UNDER THE 2 STORAGE CABINETS IN THE HALLWAY.

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

CLEAN AND REPAINT THE WOODEN BASEBOARD ALONG THE WALLS OF THE FRONT PREP AREA. DETAIL CLEAN THE CEILING OF THE REAR PREP AREA AND DUST ON THE CEILING ABOVE THE 3 COMPARTMENT SINK.

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. FLOOR UNDER COOKS LINE EQUIPMENT AND ALONG BASEBOARDS BEHIND EQUIPMENT WITH EXCESSIVE GREASE. MUST REMOVE AND MAINTAIN.

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

Adequate and convenient hand washing facilities shall be provided for all employees. OBSERVED DURING INSPECTION NO SOAP OR PAPER TOWEL AT DESIGNATED EXPOSED HAND SINK. ALSO, SAME SINK WITH DIRTY PAN INSIDE AND LATER IN THE INSPECTION WITNESSED EMPLOY...

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE WHILE FOODS BEING PREPARED AND SERVED. MANAGER ARRIVED APPROXIMATELY 15 MIN...

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 8-13-10 #154465 NOT CORRECTED. #30-ALL PREPARED FOODS IN ...

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 NOT USE TINFOIL AS LINER FOR COOKS LINE EQUIPMENT.

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. EXCESSIVE GREASE DRIPPING FROM EXHAUST HOOD. MUST REMOVE.

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. FLOORS THROUGHOUT FRONT PREP AREA DIRTY WITH FOOD DEBRIS ALONG ALL BASEBOARDS AND UNDER ALL SHELVING. MUST CLEAN.

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...

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

All employees shall be required to use effective hair restraints to confine hair. ALL COOKS AND FOOD HANDLERS.

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA

The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited.

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

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

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

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

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

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

39. LINEN: CLEAN AND SOILED PROPERLY STORED

40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. ALL PREPARED FOODS IN WALK IN COOLER AND FREEZERS MUST BE LABELED AND DATED. ALL BULK FOODS MUST BE LABELED.

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. FRONT EXPOSED HAND SINK NOZZLES WITH ENCRUSTED FOOD DEBRIS, MUST CLEAN AND MAINTAIN. BULK CORN STARCH CONTAINER IN BASE...

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. INTERIOR ICE MACHINE WITH RUST, MUST REMOVE.

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. FLOOR BASEBOARD UNDER FRONT EXPOSED HAND SINK DIRTY, WITH FOOD SPLATTER, MUST CLEAN. POOLING WATER ON BASEMENT FLOOR, MUST REMOVE. ALL TO ...

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. WALL UNDER FRONT EXPOSED HAND SINK WITH FOOD SPLATTER MUST CLEAN. WALL CAULKING AT SPRAY ARM SINK AT DISH MACHINE WITH BLACK MOLD, MUST REPLACE.

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...

LINEN: CLEAN AND SOILED PROPERLY STORED

Soiled and clean linens, coats, and aprons shall be properly stored. WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

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 IN WALK IN COOLER.