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

NO COLD WATER AT THE ONE COMPARTMENT PREP SINK. PLASTIC BAG TIED TO PIPING LEADING TO THE FLOOR DRAIN. MANAGEMENT CORRECTED DURING THE INSPECTION BY TURNING THE WATER ON FROM VALVE UNDER THE SINK AND REMOVING THE PLASTIC BAG.

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

FOUND INTERIOR PANEL OF THE ICE MAKER NOT MAINTAINED. WITH BLACK MOLDY LIKE SUBSTANCE ON THE UPPER RIGHT AND LEFT CORNER AND BOTTOM RIGHT AND LEFT CORNER SURFACES. INSTRUCTED TO CLEAN INDETAIL AND SANITIZE SURFACES. INSTRUCTED NOT TO USE THE ICE MAK...

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

NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS TUNA SANDWICH, HAM SANDWICH, MEATBALLS, CHICKEN BREAST SANDWICH. INSTRUCTED MANAGER THAT CERTIFIED FOOD MANAGER MUST BE ON SITE WHILE PREPARING AND SERV...

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

CEILING VENT COVER INSIDE THE WASHROOM WITH HEAVY DUST BUILD-UP. MUST CLEAN,REMOVE DUST AND MAINTAIN.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

POOR HYGIENIC PRACTICES OBSERVED. OBSERVED FOOD HANDLER TOUCHING NON FOOD CONTACT SURFACES BY SWEEPING PIECES OF SHREDDED CHEESE AND BREAD PARTICLES INTO THEIR HAND AND DISCARDING IT, THEN RINSING HANDS IN THE 3-COMPARTMENT SINK WITH NO SOAP; AFTER R...

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS UNDER THE BOXED SODA DISPENSER RACK IN REAR STORAGE TO REMOVE SLATTER AND SYRUP ON THE FLOOR.

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

REMOVE DUST BUILDUP IN THE CEILING VENT IN THE UNISEX EMPLOYEE/CUSTOMER WASHROOM TO ALLOW PROPER VENTILATION AT ALL TIMES.

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

DEBRIS ON FLOOR UNDER THE SERVING TRAY LINE,BESIDE/BEHIND THE GREASE TRAP AND BESIDE THE REACH-IN COOLER IN SERVING AREA.INSTRUCTED TO CLEAN AND MAINTAIN SAID AREA.

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

MISSING CEILING TILES ABOVE THE WALK-IN COOLER AND WALK-IN FREEZER UNITS,INSTRUCTED TO REPLACE.

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

LIGHT SHIELD NOT PROVIDED ON LIGHT ABOVE THE FRONT PREP AREA,INSTRUCTED TO PROVIDE SAID LIGHT SHIELD.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED MEAT PREP REACH IN COOLER NOT MAINTAINED, AMBIENT AIR AT 53.6 F AND PREP BACK UP REACH IN COOLER ALSO NOT MAINTAINED, AMBIENT AIR AT 58.6 F. FOUND BEEF, HAM, DELI MEATS, ETC. HELD INSIDE MEAT PREP COOLER. INSTRUCTED MANAGER TO REPAIR COOLERS...

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

FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 49.6 F AND 56.2 F- TURKEY, CHICKEN, HAM, BEEF, CHEESE, BACON, OTHER DELI MEATS. INSTRUCTED MANAGER ALL POTENTAILLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF ...

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

OBSERVED FOOD STAINS ON WALLS BEHIND AND AROUND 1-COMPARTMENT SINK. MUST CLEAN WALLS.

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

INSTRUCTED TO PROPERLY CLEAN AND MAINTAIN INTERIOR FLOOR DRAINS FREE OF DEBRIS AND DIRT

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

INSTRUCTED TO CLEAN ALL WALLS THROUGH THE PREP AND DISH WASHING AREAS

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

INSTRUCTED TO REPAIR THE LEAKAGE UNDER THE MIDDLE 3 COMPARTMENT SINK AT THE REAR FOOD PREP AREA.

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

PREMISES UNALBE TO PROVIDE PEST CONTROL LOGBOOK FOR INSPECTOR AT THIS TIME. INSTRUCTED MANAGER TO PROVIDE PEST CONTROL LOGBOOK FROM A CERTIFIED ILLINOIS PEST CONTROL OPERATOR BY DATE OF REINSPECTION (05/23/12).

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

NO CITY OF CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (DELI MEATS, COOKED CHICKEN BREASTS, HOT SOUP, ETC.) ARE HANDLED. INSTRUCTED TO HAVE A CITY OF CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARD...