STAY CAFE/BAD HABIT/SMOKE & MIRRORS.

Any open cans of food must be transferred into regular containers. Consumer advisory must be posted.All food stored in coolers must be dated & labeled.

Cutting boards with deep, dark grooves must be sanded/bleached or replaced throughout the premises.Must provide,maintain ice bin covers for all ice bins throughout the premises.

FAN COVERS INSIDE THE REFRIGERATION UNITS,SHELVING BEHIND BAR COUNTERS,MANUAL CAN OPENER,HOUSING ATTACHED LOCATED IN KITCHEN,BAR GUNS AND HOUSINGS ATTACHED AT BARS,HOOD/FILTERS OVER THE COOKING EQUIPMENTS REQUIRE A DETAIL CLEANING.

CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner including the floor drains throughout the premises.

The light fixture at rear dry storage area must be shielded.

REPAIR WATER LEAK AT DRAIN PIPE BENEATH THE 3 COMPARTMENT SINK IN KITCHEN FOOD PREP AND REMOVE DUSTS ACCUMULATIONS THROUGHOUT THE PREMISES.

NO INSPECTION SUMMARY REPORT POSTED OR VISIBLE TO ALL CUSTOMERS, AND NO PREVIOUS INSPECTION REPORT AVAILABLE AT THIS TIME OF INSPECTION, SERIOUS CITATION ISSUED: 7-42-010 (B)

MUST WRAP OR COVER PRE-SET FLATWARE ON TABLES

MUST CLEAN INTERIOR OF ICE MACHINE, AND VENTS ABOVE COOKING EQUIPMENT

MUST REMOVE WHAT APPEARS TO BE BLACK MOLD ON WALL BY THREE COMPARTMENT SINK AND DISH MACHINE AREA, INSTRUCTED TO CLEAN WALL AND REPLACE OLD SEALANT

SMELLY SEWER ODORS IN LADIES BATHROOM NEEDS TO BE REMOVED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.INSTRUCTED MANAGER TO CONNECT BAR GUN LINES AND INSTALL DIRECTLY INTO FLOOR DRAINS AS REQUIRED,PROVIDE MISSING LIDS FOR ICE BINS AT BARS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOLLOWING AREAS REQUIRE A DETAIL CLEANING INTERIOR/EXTERIOR OF COOLERS (FAN COVERS),ICE MACHINES,CUTTING BOARDS,SHELVING BEHIND BAR COUNTERS,MANUAL CAN OPENER,HOUSING ATTACHED LOCATED IN KITCHEN,BAR GUNS AND HOUSINGS ATTACHED AT BARS.

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 CORNERS IN KITCHEN,BAR AREAS REQUIRE A DETAIL CLEANING.

The walls and ceilings shall be in good repair and easily cleaned.EXPOSED BRICK ON WALLS BEHIND BAR LOCATED IN BASEMENT MUST BE SMOOTH,EASILY CLEANABLE.

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.ALL TOILET ROOM DOORS MUST BE SELF CLOSING.

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.INSTRUCTED MANAGER TO REPAIR WATER LEAKING AT BACKFLOW PIPE ABOVE UTILITY MOP SINK LOCATED IN CLOSET NEXT TO KITCHEN AND MECHANICAL VENTILATION IN LADIES TOILET ROOM NOT WORKING-MUST REPAIR,CLEAN ALL VENTILATION COVERS THROUGHOUT THE PREMISES ALSO REPAIR/REPLACE RUSTY GREASE TRAP BENEATH 3 COMP SINK IN KITCHEN USING A NON-TOXIC FINISH.

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.OBSERVED EVIDENCE OF CLUTTER IN BASEMENT AREAS MUST CLEAN,ORGANIZE REMOVE CLUTTER,PERSONAL BELONGINGS STORED AT REAR DRY STORAGE SHELVINGS.

MUST PROVIDE LABEL ON PREPARED AND READY TO EAT FOOD CONTAINERS IN COOLERS,WITH FOOD NAME &DATE,ALSO ON DRY FOOD CONTAINERS.

OBSERVED CLEANED MULTI-USE UTENSILS ON SHELVES NOT PROPERLY STORED, MANAGER TO INVERT INCLUDING FRYING PANS AT ALL TIMES.

OBSERVED TRADITONAL STONE WARE MORTA AND PISTLE UTENSILS(MECJITO STONE) USED FOR FOOD PREPATION AND GRINDING WHICH IS NOT ACCEPTABLE BY HEALTH DEPT. FOR FOOD PREPARATION,INSTRUCTED MANAGER TO REMOVE FROM FACILITY. MANAGER WAS INFORMED OF SUCH ON LAST INSPECTION OF 01-21-10 REPORT #134269. MUST ALSO PROVIDE LID FOR ICE BINS IN BARS.

THE FOLLOWING UTENSILS AND EQUIPMENTS WITH DEBRIS AND STAINS NEEDS CLEANING:INSIDE COMPARTMENTS OF DEEP FRYER,1COMP.SINK BY DOUGH MIXER BOWL,COUNTERS BY ICE BINS IN BAR BY KITCHEN ,EXPOSE HAND WAS SINK IN SAME AREA,MOP SINK IN BASEMENT,TOILET BOWLS IN MALE & FEMALE TOILETS,AND SINKS IN MAIN BAR.

FLOORS UNDER AND AROUND COOKING EQUIPMENTS UNDER HOODS IN KITCHEN,FLOORS AT PREP AERA BY DOUGH MIXER BOWL,FLOORS IN STORAGE AREA ON 1STFL. UNDER SHELVES,AND FLOORS IN BOTH BAR AREAS WITH DEBRIS AND WATER NEEDS CLEANING AND MAINTAINING SAME. MUST ELEVATE PRODUCTS 6" OFF FLOORS.

REPAIR LEAKING PIPE UNDER BLASTER SINK USE FOR COOLING FOOD,AND IN BASEMENT ROOM BY WALK IN COOLER.

Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels. OBSERVED MOLLUSCAN SHELL STOCK IN WALK IN COOLER IN THE BASEMENT WITH OUT TAG OR LABEL,MANAGER UNABLE TO PROVIDE SOURCE OR SUPPLIER. CITATION ISSUED 7-38-005b CRITICAL INSTRUCTED TO DISCARD SAID SHELL STOCK 3PDS OF SAID FOOD WAS DENATURED WITH SANITIZER AND DISCARDED & $9.00PER POUND. INSTRUCTED ALSO TO OBTAIN SHELL FISH AND ETC FROM APPROVED SOURCES AND KEEP TAGS INTACT.CDI.

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. EVIDENCE OF INSECT ACTIVITY NOTED ON PREMISES DURING INSPECTION. OBSERVED ABOUT 15-30 FRUIT FLIES IN THE BARS ON 1ST FLOOR RESTAURANT2-3 HOUSE FLIES IN DINING AND IN DISH MACHING AREA. CITATION ISSUED 7-38-020 SERIOUS INSTRUCTED MANAGER TO GET RID OF ABOVE SAID INSECTS,WILL BE BACK FOR RE-INSPECTION ON 06-24-10

All food not stored in the original container shall be stored in properly labeled containers. MUST PROVIDE LABEL ON PREPARED AND READY TO EAT FOOD CONTAINERS IN COOLERS,WITH FOOD NAME &DATE,ALSO ON DRY FOOD CONTAINERS.

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. OBSERVED CLEAN MULTI-USE UTENSILS ON SHELVES NOT PROPERLY STORED,INSTRUCTED MANAGER TO INVERT INCLUDING FRYING PANS,AT ALL TIMES.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED TRADITONAL STONE WARE MORTA AND PISTLE UTENSILS(MECJITO STONE) USED FOR FOOD PREPATION AND GRINDING WHICH IS NOT ACCEPTABLE BY HEALTH DEPT. FOR FOOD PREPARATION,INSTRUCTED MANAGER TO REMOVE FROM FACILITY. MANAGER WAS INFORMED OF SUCH ON LAST INSPECTION OF 01-21-10 REPORT #134269. MUST ALSO PROVIDE LID FOR ICE BINS IN BARS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWING UTENSILS AND OR EQUIPMENTS WITH DEBRIS AND STAINS NEEDS CLEANING:INSIDE COMPARTMENTS OF DEEP FRYER,1COMP.SINK BY DOUGH MIXER BOWL,COUNTERS BY ICE BINS IN BAR BY KITCHEN ,EXPOSE HAND WAS SINK IN SAME AREA,MOP SINK IN BASEMENT,TOILET BOWLS IN MALE & FEMALE TOILETS,AND SINKS IN MAIN BAR.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS UNDER AND AROUND COOKING EQUIPMENTS UNDER HOODS IN KITCHEN,FLOORS AT PREP AERA BY DOUGH MIXER BOWL,FLOORS IN STORAGE AREA ON 1STFL. UNDER SHELVES,AND FLOORS IN BOTH BAR AREAS WITH DEBRIS AND WATER NEEDS CLEANING AND MAINTAINING SAME. MUST ELEVATE PRODUCTS 6" OFF FLOORS.

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 PIPE UNDER BLASTER SINK USE FOR FOOD COOLING, AND IN BASEMENT ROOM BY WALK IN COOLER.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO VALID CITY OF CHICAGO SANITATION CERTIFICATE FOUND POSTED ON PREMISES AT THE TIME OF INSPECTION. MANAGEMENT HAD COUNTERFIT COPIES OF CERTIFICATES WITH VOIDS ON THEM. CITATION ISSUED 7-38-012 SERIOUS. INSTRUCTED MANAGEMENT TO PROVIDE LAGITIMATE SANITATION CERTIFICATES WITHOUY VOIDS.

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. 3COMP.SINKS IN KITCHEN NOT MAINTAINED. SAID SINK IS LEAKING WATER ON FLOORS AND DRAINING OVER TO ANOTHER ONE, AND BACKING UP AT THE SAME TIME.CITATION ISSUED 7-38-030 SERIOUS. INSTRUCTED MANAGEMENT TO REFRAIN USING SAID SINK FOR WASHING AND SNITISIZING OF UTENSILS UNTIL REPAIRED. MEAN-WHILE UTENSILS HAS TO WASHED AT THE DISHWASHING MACHINE. WILL BACK FOR REINSPECTION ON 01-28-10.

All food not stored in the original container shall be stored in properly labeled containers. PREPARED AND COOKED FOODS IN COOLERS MUST BE LABELED PROPERLY WITH DATES AND FOOD NAMES.

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. FOUND CLEAN UTENSILS[PAN,POTS,ETC]AND SINGLE SERVICE ARTICLES ON SHELVING UNITS THRU-OUT FACILITY NOT NOT PROPERLY STORED INCLUDING DINING AREA. INSTRUCTED MANAGEMENT TO INVERT AT ALL TIMES.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REMOVE TRADITIONAL STONE UTENSILS[MECOJITOS STONE POTS] FROME PREMISES. PROVIDE LID COVER FOR ICE-BIN AT N.W. BAR SECTION.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. EXPOSE HAND WASH SINKS THROUGHOUT BAR AREAS AND 1COMP.SINK AT FRONT CORNER DINING COFFEE SERVING AREA NEEDS CLEANING.TOP OF DISHMACHINE AND SINK COUNTER TOPS AT BAR BY KITCHEN AND IN BASEMENT BAR AERA NEEDS CLEANING.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS BEHIND AND AROUND COOKING EQUIPMENTS UNDER HOODS THROUGHOUT KITCHEN AND THRU-OUT BAR AREAS BY KITCHEN NEEDS CLEANING.ALSO FLOORS AT CARRY-OUT SECTION NEEDS CLEANING.FLOORS AT 3COMP. SINK BY DISH-MACHINE AT MAIN KITCHEN WITH STANDING WATER DUE TO SERIOUS LEAKAGE MUST BE CLEANED AND MAINTAINED DRY AT ALL TIMES.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REPLACE ALL OUT LIGHTS AT CARRY-OUT SECTION.

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. MUST REPAIR SLOW DRAINING AND FAUCET LEAKING AT EXPOSE HAND WASH SINK AT N.W. BAR AREA.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST PROVIDE A SEPARATE CONTAINER FOR ICE-SCOOPS AT ALL ICE SERVING AREAS.