T TASTY HOUSE.

All food not stored in the original container shall be stored in properly labeled containers. LABEL BULK FOOD CONTAINERS, USE FOOD GRADE CONTAINERS AND OR PLASTIC TO STORE FOOD ITEMS, NO GARBAGE CANS NOR GROCERY BAGS.

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. INSTRUCTED TO NOT REUSE BULK CHEMICAL CONTAINERS TO STORE FOOD ITEMS.

PROVIDE RACKS/SHELVES FOR STORAGE ITEMS IN WOMENS TOILET ROOM AND STORAGE AREAS.

CLEAN AND SANITIZE THE FOLLOWING: INTERIOR OF ICE MACHINE, UNDER AROUND ALL EQUIPMENT IN PREP AREA, BEHIND FREEZER, AND MEAT SLICER.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS THROUGHOUT KITCHEN TO REMOVE HEAVY FOOD BUILDUP AND SPILLS.

REPAIR LEAK AT FRUIT REFRIGERATION UNIT AT FRONT DINING AREA.

REPAIR COLD WATER HANDLE AT EXPOSED HAND WASH SINK IN KITCHEN.

REMOVE ALL UNUSED EQUIPMENT, ITEMS FROM HALLWAY AND PREP AREAS, ORGANIZE CLUTTERED AREAS, AND ELEVATE ALL ITEMS 6 INCHES OFF FLOOR AND AWAY FROM WALL TO PREVENT PEST HARBORAGE.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. EXPOSED HAND WASH SINK IN KITCHEN NOT ACCESSIBLE FOR HANDWASHING BY FOOD HANDLERS DUE TO LARGE BULK FOOD CONTAINERS IN FRONT AND STACKED ON TOP OF EACH OTHER BLOCKING ACCESS TO SAID SINK. ALSO, NOTED NEWLY ADDED PREP AREA AT FRONT DINING AREA WITH NO EXPOSED HAND WASH SINK FOR HANDWASHING. PREMISES WAS LICENSED ON 02/10/10 AND DID NOT NOTIFY CDPH THAT ADDITIONAL PREP AREA WAS ADDED ON SITE. INSTRUCTED TO REMOVE LARGE FOOD CONTAINERS FROM BLOCKING HAND WASH SINK AND REMOVE NEWLY ADDED BEVERAGE AND FOOD EQUIPMENT/HOT HOLDING UNIT FROM FRONT PREP AREA AT THIS TIME. CRITICAL 7-38-030 ISSUED.

NO SOAP AT EXPOSED HAND WASH SINK IN KITCHEN FOR EMPLOYEES TO PROPERLY WASH HANDS PER CITY CODE. INSTRUCTED TO PROVIDE SOAP AT EXPOSED HAND WASH SINK AT ALL TIMES. MANAGER REFILLED SOAP DISPENSER AT SAID SINK AT THIS TIME. CRITICAL 7-38-030 ISSUED.

FOUND 60 MOUSE DROPPINGS IN VARIOUS AREAS UNDER, AROUND EQUIPMENT IN PREP AREA, WOMENS TOILET ROOM NEXT TO WASHBOWL, NEXT TO STORAGE UNIT IN HALLWAY OUTSIDE OF KITCHEN, AND FRONT CASHIER AREA ALONG WALL BASE. INSTRUCTED TO CLEAN, SANITIZE AFFECTED AREA AND RECOMMEND PEST CONTROL TO SERVICE PREMISES. SERIOUS 7-38-020 ISSUED.

All food not stored in the original container shall be stored in properly labeled containers. LABEL BULK FOOD CONTAINERS, USE FOOD GRADE CONTAINERS AND OR PLASTIC TO STORE FOOD ITEMS, NO GARBAGE CANS NOR GROCERY BAGS.

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. INSTRUCTED TO NOT REUSE BULK CHEMICAL CONTAINERS TO STORE FOOD ITEMS.

SEAL RAW WOOD AT NOODLE MAKER UNIT AND REMOVE MULTI-USE ITEMS THAT ARE UNABLE TO FIT INSIDE THREE COMPARTMENT SINK. PROVIDE RACKS/SHELVES FOR STORAGE ITEMS IN WOMENS TOILET ROOM AND STORAGE AREAS.

CLEAN AND SANITIZE THE FOLLOWING: NOODLE MAKER UNIT, INTERIOR OF ICE MACHINE, HAND WASH SINK, THREE COMPARTMENT SINK, EXTERIOR/INTERIOR OF COOKING EQUIPMENT, DEEP FRYERS, GREASE TRAPS, PREP TABLES, PREP TABLE BOTTOMS, SHELVES, UNDER AROUND ALL EQUIPMENT IN PREP AREA, FREEZER, MEAT SLICER, FOOD CONTAINERS, KNIVES, CUTTING BOARDS, AND BURNERS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS THROUGHOUT KITCHEN TO REMOVE HEAVY FOOD BUILDUP AND SPILLS.

The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALLS AND CEILING IN PREP AREA, VENTS IN MENS TOILET ROOM, AND HALLWAY TO REMOVE DUST BUILDUP AND STAINS.

PROVIDE SHATTER PROOF BULBS AND OR LIGHT SHIELDS ABOVE HOT HOLDING UNIT.

REPAIR LEAK AT FRUIT REFRIGERATION UNIT AT FRONT DINING AREA.

REMOVE ALL UNUSED EQUIPMENT, ITEMS FROM HALLWAY AND PREP AREAS, ORGANIZE CLUTTERED AREAS, AND ELEVATE ALL ITEMS 6 INCHES OFF FLOOR AND AWAY FROM WALL TO PREVENT PEST HARBORAGE.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.

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. NO DIAGRAM AND OR LIST OF BAIT STATION LOCATION IN PEST CONTROL LOG BOOK. INSTRUCTED TO PROVIDE SAME. FOUND 1/4 INCH GAP BETWEEN FRONT ENTRANCE DOORS. INSTRUCTED TO MAKE TIGHT FITTING. SERIOUS 7-38-020.

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. NO WASTE GREASE RECEPTICLE PROVIDED FOR GREASE DISPOSAL. INSTRUCTED TO PROVIDE SAME. SERIOUS 7-38-020.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO PROVIDE SPLASH GUARD AT HAND SINK AND UTILITY SINK.

The walls and ceilings shall be in good repair and easily cleaned. SEAL OPENINGS AROUND PIPING INSIDE CABINET IN MEN'S TOILET ROOM.

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 TO PROVIDE BACKFLOW PREVENTION DEVICE AT WATER LINE AT ICE MACHINE.