TANTRIK CHICAGO.

OBSERVED THE ICE MACHINE IN KITCHEN AREA,TO HAVE LARGE AMOUNTS OF BLACK SLIMY SUBSTANCE INSIDE THE ICE MACHINE WHERE ICE IS BEING MADE,INSTRUCTED TO REMOVE ICE FROM MACHINE AND NOT TO USE MACHINE,THE ICE MACHINE WILL BE TAGGED,MUST FAX A LETTER FOR TAG REMOVAL WHEN THE MACHINE IS CLEANED AND SANTANIZED FAX# 312 746-4240,ATTENTION SUPERVISOR,SERIOUS VIOLATION 7-38-005(A),CITATION ISSUED

MUST REMOVE RUST FROM THE GREASE TRAP AT 3 COMPARTMENT SINK IN KITCHEN AREA

FLOORS NEED GENERAL CLEANING BEHIND ALL BAR AREAS,ALONG WALL BASE AND CORNERS

CLEAN THE WALL NEAR GREASE TRAP OF DIRT IN THE KITCHEN AREA

CLEAN THE VENTILATION FAN IN THE KITCHEN AREA OF DUST BUILD-UP

The walls and ceilings shall be in good repair and easily cleaned.EXPOSED BRICK WALLS AT BARS NOT SMOOTH,EASILY CLEANABLE AS REQUIRED.

All food shall be from sources approved by health authorities and safe for human consumption.SOURCE FOR SUSHI RICE APPROVED BY LABORATORY.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.REFRIGERATION UNITS IN KITCHEN NOT INSTALLED MUST BE CAPABLE OF MAINTAINING 40F OR BELOW,FROZEN 0F OR BELOW.

All hot food shall be stored at a temperature of 140F or higher.HOT HOLDING UNITS MUST BE UP,RUNNING CAPABLE OF MAINTAINING 140F OR ABOVE.

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.LACK OF PROPER HOT WATER THROUGHOUT THE PREMISES.

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago.WASTE LINES AT BARS MUST BE PROPERLY CONNECTED AND RAN DIRECTLY INTO FLOOR DRAINS AS REQUIRED.

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.ADDITIONAL HANDSINK IS NEEDED FOR HANDWASHING AT MAIN BAR LOWER LEVEL.

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.EXTERIOR DOORS TO PREMISES MUST BE RODENT-PROOFED THROUGHOUT.

The walls and ceilings shall be in good repair and easily cleaned.EXPOSED BRICK WALLS AT BARS NOT SMOOTH,EASILY CLEANABLE AS REQUIRED,WATER LEAKING FROM CEILING IN WOMENS TOILET ROOM LOWER LEVEL.

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.MECHANICAL VENTILATION IN TOILET ROOMS NOT WORKING,WATER LEAKING BENEATH 3 COMP SINK,FAUCET IN KITCHEN,WATER LEAKING BENEATH 3 COMP SINK AT MAIN BAR LOWER LEVEL.

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.REMOVE ALL CLUTTER.