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

OBSERVED BLACK STAINS CAULKING/SEAL IN WALL ABOVE 3 COMP SINK IN REAR DISHWASH AREA. INSTRUCTED TO REPAIR AND MAINTAIN AFFECTED AREA.

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

NO EXPOSED HANDSINK IN THE REAR DISHWASHING AREA. INSTRUCTED TO INSTALL HANDSINK IN SAME AREA.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

3-COMPARTMENT SINK NOT MAINTAINED, UNABLE TO DRAIN PROPERLY UNLESS DRAINING AT EXTREMELY SLOW INTERVALS. INSTD TO REPAIR AND MAINTAIN. SERIOUS VIOLATION ISSUED 7-38-030.

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

OBSERVED BLACK STAINS CAULKING/SEAL IN WALL ABOVE 3 COMP SINK IN REAR DISHWASH AREA. INSTRUCTED TO REPAIR AND MAINTAIN AFFECTED AREA.

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

OBSERVED ACCUMULATED FOOD DEBRIS ON THE FLOOR UNDER 2 DOOR COOLER AND NEAR HANDWASH SINK LOCATED AT FRONT FOOD PREP/SERVING AREA. INSTRUCTED TO CLEAN/SANITIZE AND MAINTAIN.

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

NO EXPOSED HANDSINK IN THE REAR DISHWASHING AREA. INSTRUCTED TO INSTALL HANDSINK IN SAME AREA.

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

OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON THE PREMISES WITH THEIR ORIGINAL CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (DELI MEATS, CHEESE, CHICKEN, ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED TO PROVIDE A CITY OF CHICAGO ...

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

OBSERVED FOOD SPLASHES ON THE WALL,INSTRUCTED TO REMOVE/CLEAN WALL.ALSO CLEAN LIGHT SHIELD OVER BREAD STORAGE CABINET.

FOOD HANDLER REQUIREMENTS MET

OBSERVED NO FOOD HANDLER CERTIFICATES ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. GIVEN COPY OF IDPH'S FOOD HANDLER INFO. AT THIS TIME.

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

FOUND THE FLOORS AROUND THE SAFE IN THE FRONT PREP AREA, IN THE REAR AROUND THE DESK AND THE INTERIOR OF THE FLOOR DRAIN BY THE GREASE TRAP NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS AND FLOOR DRAINS.

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

INSTRUCTED TO HANG MOPS UP TO DRY WHEN NOT IN USE.

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

MUST CLEAN AND MAINTAIN THE EXTERIOR OF THE SODA MACHINE NOZZLES AND THE CABINET UNDER THAT STATION.

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

CLEAN FLOOR IN DINING ROOM UNDER TABLES.

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

NEED TO CLEAN DUSTY FAN GUARD COVER IN WALKIN COOLER, AND FRONT SODA COOLER.

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

REPLACE MISSING FLOOR DRAIN COVER IN FRONT REAR WALK-IN FREEZER.

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

MISSING LIGHT SHIELD OVER FRONT HAND SINK NEED TO PROVIDE.

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.OBSERVED CARDBOARD ON BOTTOM OF THE STORAGE SHELF INSTRUCTED TO REMOVE.

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

All utensils shall be thoroughly cleaned and sanitized after each usage.NEED TO CLEAN AND SANITIZE TOMATO SLICER.

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.ELEVATE ALL STOCK 6" OF THE FLOOR.

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. Use dustless cleaning methods.NEED TO CLEAN CEILING VENT OVER ORDER HERE SIGN.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.CLEAN LIGHT SHIELDS ABOVE BREAD HOLDER, AND REAR BAG N BOX HOLDER.

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...

* 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 VALID CITY OF CHICAGO SANITATION CERTIFICATE OR PERSON ON SITE AT TIME OF INSPECTION, WHILE HANDLING OF POTENTIALL...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

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. DISHWASHING FACILITIES NOT MAINTAINED AT THIS TIME. SINK NOT P...

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. All utensils shall be thoroughly cleaned and sanitized after each usage. SODA MACHINE IN NEED OF CLEANING TO REMOVE ...

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. Use dustless cleaning methods. WALLS THROUGHOUT PREP AREA IN NEED OF CLEANING TO REMOVE ALL BUILD AND FOOD SPLATTERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

All employees must wear garments that are clean and of washable character and nature. ALL FOOD HANDLERS WHEN IN THE FOOD PREP AREA MUST WEAR HAIR RESTRAINTS. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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 DRAIN NOT CLEANAT 3-COMP SINK,MUST CLEAN. ALSO FLOOR AREA BEHIND COUNTER BETWEEN HEAVY EQUIPMENT.

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

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.PREMISES WALK-IN-COOLER HAS VERY LOW LIGHTING/INADEQUATE. MUST REPLACE BUL...

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

OBSERVED ROAST BEEF AND HAM AT COLD LINE AT IMPROPER HOLDING TEMPERATURES OF 52.1F. PRODUCT DISCARDED AND DENATURED. APPROX. 5LBS, $20VALUE. CITATION ISSUED 7-38-005A CRITICAL.INSTD TO MAINTAIN PRODUCT TEMPERATURE OF 40F OR BELOW AT ALL TIMES.

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

CAN OPENER NOT CLEAN. CLEAN SAME.

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

FLOOR ALONG WALLBASE IN CORNERS NOT CLEAN. CLEAN SAME.