SOPO.

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED RAW UNCOVERED VEGETABLES NOT PROTECTED FROM CONTAMINATION. RAW EGGS BEING STORED IN WALK-IN COOLER DIRECTLY ABOVE UNCOVERED FRESH VEGETABLES. MANAGEMENT REMOVED DURING INSPECTION.

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. CHEMICAL DISH MACHINE NOT DISPENSING SANITIZER. EMPTY SANITIZER CONTAINER WHILE DISHES INSIDE MACHINE. EMPLOYEE CHANGED TO FULL CONTAINER DURING INSPECTION.

Adequate and convenient hand washing facilities shall be provided for all employees. NO PAPER TOWELS AT KITCHEN EXPOSED HAND SINK. EMPLOYEE PROVIDED DURING INSPECTION.

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. REAR EXIT DOOR OF KITCHEN TO ALLEY NOT RODENT PROOF/TIGHT FITTING. OPEN 1 INCH GAP ON BOTTOM OF DOOR. INSTRUCTED TO REPAIR TO MAKE TIGHT FITTING SEAL. OBSERVED ANIMAL FECES ON FLOOR OF BASEMENT. EMPLOYEE REMOVED.

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 PRESENT AT TIME OF INSPECTION AND NO VALID CERTIFICATE POSTED ON PREMISES.

All food not stored in the original container shall be stored in properly labeled containers. ALL PREPARED FOODS MUST BE LABELED AND DATED. BULK CHIPS CONTAINERS MUST BE LABELED.

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. TO GO FOOD CONTAINERS ON COOKS LINE MUST BE STORED INVERTED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PLASTIC DISH RACKS WITH BLACK STAINS, EMBEDDED DIRT. MUST REPLACE. MUST NOT USE TINFOIL AS LINER FOR EQUIPMENT. TORN AND DAMAGED RUBBER DOOR GASKETS ON COOKS LINE COOLER. MUST REPLACE. LID FOR KITCHEN BOX FREEZER IN POOR REPAIR BROKEN INSIDE WITH EXPOSED INSULATION. MUST REPLACE. PRESSED WOOD SHELVING ABOVE KITCHEN THREE COMPARTMENT SINK CHIPPING AND IN POOR REPAIR. MUST REPLACE.

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 INSIDE EXHAUST HOOD. MUST CLEAN AND MAINTAIN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MISSING FLOOR TILES AT DISH MACHINE AREA AND ENTRANCE TO KITCHEN. MISSING FLOOR BASEBOARD IN 1ST FLR. LADIES WASHROOM. MUST REPLACE. POOLING WATER ON FLOOR IN REAR BASEMENT STORAGE.MUST REMOVE. BAGGED ONIONS MUST BE STORED ELEVATED FROM FLOOR 6" OR ABOVE.

The walls and ceilings shall be in good repair and easily cleaned. HOLES IN WALLS IN THE FOLLOWING AREAS: CEILING ABOVE STORED GLASSWARE ACROSS FROM DISH MACHINE, THROUGHOUT COOKS LINE AND WITH MISSING TILES, IN 1ST FLR. LADIES WASHROOM, IN BRICK WALLS IN DINING ROOM. MUST SEAL AND REPAIR ALL.

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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MISSING LIGHT SHIELDS THROUGHOUT BASEMENT DRY STORAGE, AT WALK-IN COOLER, ABOVE ICE MACHINE. MUST PROVIDE.

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. ALL COOKING EQUIPMENT ON COOKS LINE MUST BE COMPLETELY UNDER HOODED VENTILATION. MUST PROVIDE BACK FLOW PREVENTION DEVICE ON UTILITY MOP SINK WHERE HOSE IS ATTACHED. WATER DRIPPING FROM PIPE INTO LARGE BUCKET IN BASEMENT. MUST REPAIR LEAK AND REMOVE STANDING WATER. NO WATER AT 1ST AND 2ND FLOOR EXPOSED HAND SINKS. MUST PROVIDE. 2ND FLR. MENS WASHROOM WASHBOWL NOT ATTACHED TO WALL OR INSTALLED. FOUND ON FLOOR OF WASHROOM. MUST REPAIR. KITCHEN THREE COMPARTMENT SINK NOT LARGE ENOUGH TO SUBMERGE LARGE POTS ON PREMISES. MUST PROVIDE A LARGER SINK OR REMOVE ALL POTS/PANS UNABLE TO FIT INTO SINK.

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. ALL UNNECESSARY ARTICLE AND EQUIPMENT STORED ON 2ND FLR. REAR ROOF/PATIO MUST BE REMOVES FROM PREMISES.