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

INSTRUCTED TO REPAINT RUSTY METAL STORAGE SHELVES IN REAR STORAGE ROOM

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

NOTED WATER POOLING ON FLOOR IN BASEMENT REAR AREA. INSTRUCTED TO REMOVE WATER, FLOORS MUST BE KEPT DRY AT ALL TIMES TO PREVENT RODENT AND INSECT HARBORAGE

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

INSTRUCTED TO REPAIR STRIPPED (HOT) FAUCET HANDLE AT 3 COMPARTMENT SINK IN REAR PREP AREA AND STRIPPED (HOT) FAUCET HANDLE AT EXPOSED HAND SINK IN BAR AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

NOTED ICE SCOOP STORED ON TOP OF ICE MACHINE. INSTRUCTED TO PROPERLY STORED IN A SEPARATE CLEAN CONTAINER.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND FACILITIES (REACH-IN COOLER) WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE (PR...

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

All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT. NOTED PORK PASTOR AT 53.1F, REFRIED BEANS AT 53.7F, TACO MEAT AT 55.7, SALSA VERDE AT 52,9F STORED INSIDE REACH-I...

* 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. FOUND NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ON PREMISES. ALL FOOD ESTABLISHMENT MUST HAVE CERTIFIED ...

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

INSTRUCTED TO REPAINT RUSTY METAL STORAGE SHELVES IN REAR STORAGE ROOM.

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

NOTED WATER POOLING ON FLOOR IN BASEMENT REAR AREA. INSTRUCTED TO REMOVE WATER, FLOORS MUST BE KEPT DRY AT ALL TIMES TO PREVENT RODENT AND INSECT HARBORAGE.

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

INSTRUCTED TO REPAIR STRIPPED (HOT) FAUCET HANDLE AT 3 COMPARTMENT SINK IN REAR PREP AREA AND STRIPPED (HOT) FAUCET HANDLE AT EXPOSED HAND SINK IN BAR AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

NOTED ICE SCOOP STORED ON TOP OF ICE MACHINE. INSTRUCTED TO PROPERLY STORED IN A SEPARATE CLEAN CONTAINER.

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

INSTRUCTED TO SEAL/PAINT RAW WOOD AROUND WINDOW FRAME BEHIND 3 COMPARTMENT SINK IN THE KITCHEN.------MUST PROVIDE TIGHT FITTING LID/COVER FOR ICE BIN BEHIND BAR

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

INSTRUCTED TO RESEAL LOOSE FLOOR BASEBOARD TILES AROUND FOOD PREP AREA AND MUST SEAL GAP/OPENING AT FLOOR BASEBOARD UNDER 3 COMPARTMENT SINK

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

INSTRUCTED TO REPAIR WATER LEAKING FROM CEILING ABOVE WOMEN'S WASHROOM.(SALON AREA).-------MUST CLEAN CEILING VENT COVER WITH HEAVY DUST BUILD-UP AT MEN AND WOMEN'S WASHROOM (SALON SIDE).

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

INSTRUCTED TO REPLACE LIGHT BULBS AT FOOD PREP AREA (ADDITIONAL LIGHTING NEEDED).

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

INSTRUCTED TO REPLACE MISSING (HOT) HANDLE AT EXPOSED HAND SINK BEHIND BAR.-------MUST PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK IN THE KITCHEN.-----NOTED LOW HOT WATER PRESSURE AT MEN AND WOMEN'S WASHROOM HAND SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZER.

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

INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES STORED IN BASEMENT AND IN REAR STORAGE CLOSET TO PREVENT RODENT AND INSECT HARBORAGE.

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. INSTRUCTED TO SEAL/PAINT RAW WOOD AROUND WINDOW FRAME BEHIND 3 COMPARTMENT SINK IN THE KITCHEN.------MUST PROVIDE TIGHT ...

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. INSTRUCTED TO RESEAL LOOSE FLOOR BASEBOARD TILES AROUND FOOD PREP AREA AND MUST SEAL GAP/OPENING AT FLOOR BASEBOARD UNDER 3 COMPARTMENT SINK...

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. INSTRUCTED TO REPAIR WATER LEAKING FROM CEILING ABOVE WOMEN'S WASHROOM.(SALON AREA).-------MUST CLEAN CEILING VENT COVER WITH HEAVY DUST BUILD-UP AT MEN AND WOMEN'S WASHROOM (SALON SI...

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. INSTRUCTED TO REPLACE LIGHT BULBS AT FOOD PREP AREA (ADDITIONAL LIGHTING ...

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COO...

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

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. INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES STORED...