SWEET TARTS CHICKEN INC..

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.OBSERVED HAND SINK IN FOOD PREP AREA NOT ACCESSIBLE OBSERVED A LARGE PLASTIC CONTAINER,2-SMALL CONTAINERS IN SINK BASIN & A CHAIR IN FRONT OF HAND SINK.INSTRUCTED MANAGER TO REMOVE ARTICLES FROM SINK & KEEP ACCESSIBLE AT ALL TIMES TO WASH HANDS.(7-38-030)CRITICAL.CITATION ISSUED.

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.OBSERVED EVIDENCE OF MORE THAN 25 RODENT DROPPINGS SCATTERED ON FLOOR NEXT TO FURNANCE,CHEST FREEZER,ON SHELVING UNITS AT SERVICE COUNTER,MOTOR OF REACH IN COOLER,ALSO FRONT DOOR NOT TIGHT FITTING.MUST REMOVE DROPPINGS,CLEAN & SANITIZE AREAS,RODENT PROOF DOOR.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 10/4/11.SERIOUS (7-38-020)CITATION ISSUED.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CERTIFIED FOOD MANGER CERTIFICATE POSTED TO VIEW & NO MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED & SERVED SUCH AS HAMBURGERS,CHICKEN,FRENCH FRIES,ETC.MUST PROVIDE & POST A CERTIFIED FOOD MANAGERS CERTIFICATE.SERIOUS (7-38-012)CITATION ISSUED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE SINK STOPPERS.MUST REMOVE RUST FROM PREP TABLES.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN FILTERS,DEEP FRYERS,MICROWAVE,HOOD,PREP TABLES.MUST DEFROST CHEST FREEZER.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOORS ALONG WALL BASES THROUGHOUT.

The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN WALLS THROUGHOUT.MUST REPAIR OR REPLACE DAMAGED CEILING IN PREP AREA.MUST SCRAPE & PAINT PEELING PAINT ON WALLS IN PREP AREA.

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.MUST PROVIDE LIGHT SHIELDS & END CAPS IN PREP AREA.REPLACE BURNT OUT LIGHT BULBS IN SAME AREA.

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 OR REPLACE VENTILATION IN TOILET ROOM,SLOW DRAIN AT FAR LEFT COMPARTMENT AT 3- COMP SINK.MUST PLACE GRILL UNDER VENTILATION HOOD.

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.MUST REMOVE SHOES & OTHER ARTICLES FROM SHELVING UNITS AT SERVICE COUNTER.

All employees shall be required to use effective hair restraints to confine hair.MUST PROVIDE A HAIR RESTRAINT FOR FOOD HANDLER.