The Big Cheese on Lincoln

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

OBSERVED RAW WOOD SHELVES AT BAR AREA. INSTRUCTED MANAGER TO SEAL RAW WOOD SHELVES, SHELVES SURFACES MUST BE NON-ABOSORBANT AND SMOOTH/EASY TO CLEAN.

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

OBSERVED CRACKED/DAMAGED FLOOR TILES IN RIGHT SIDE WASHROOM. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED FLOOR IN WASHROOM.

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

NO LIGHTS THROUGHOUT BASEMENT. INSTRUCTED MANAGER TO PROVIDE WORKING LIGHT BULBS THROUGHOUT BASEMENT.

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

DISHWASH AREA EXPOSED HANDWASH BOWL COLD WATER HANDLE STRIPPED ALSO DISHWASH 3-COMPARTMENT SINK PIPE DRAINING SLOWLY. INSTRUCTED MANAGER TO REPAIR COLD WATER HANDLE AND ROD OUT 3-COMPARTMENT SINK DRAIN PIPE AT SAID AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO THERMOMETERS INSIDE PREP COOLERS. INSTRUCTED MANAGER TO PROVIDE THERMOMETERS INSIDE ALL COOLERS.

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

BASEMENT FLOOR CLUTTERED. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR, MUST CLEAN FLOOR THROUGHOUT BASEMENT.

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN TOPS AND SIDES OF ALL COOKING EQUIPMENT IN KITCHEN AREA,

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

INSTRUCTED TO REMOVE UNNECESSARY ARTICLES IN BATHROOM, MUST BE ACCESSIBLE TO CUSTOMERS,

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

NO CITY OF CHICAGO CERTIFICATE OF SANITATION POSTED ON THE WALL OR AVAILABLE. INSTRUCTED MANAGER TO OBTAIN CITY OF CHICAGO CERTIFICATE OF SANITATION AND IT HAS TO BE POSTED IN PLAIN VIEW FOR THE CUSTOMER. MANAGER HAS STATE OF ILLINOIS CERTIFICATE ON...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN IN DETAIL THE INTERIOR OF THE STOVE, AND THE RIM AROUND THE DOOR OF THE STOVE. CLEAN IN DETAIL THE CABINETS AND SHELVES UNDER THE FRONT COUNTERS, REMOVE ALL DEBRIS.

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

LITTER AND DEBRIS ON BASEMENT FLOORS, ESPECIALLY ALONG WALLS. MUST CLEAN AND MAINTAIN FLOORS IN BASEMENT.

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

MUST SEAL ALL THE HOLES ON THE WALLS BEHIND THE FOOD STORAGE SHELF IN THE REAR AREA CLOSE TO THE MOP SINK.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

SIGHTED MATTRESS AND BEDSHEET IN LOFT AREA WITH FOOD AND SINGLE SERVICE ITEM STORAGE. MUST REMOVE MATTRESS OR STORE IN AREA COMPLETELY SEPARATED FROM FOOD/SUPPLY STORAGE.

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

MUST INSTALL BACK FLOW PREVENTION DEVICE ON THE WATER LINE TO THE ICE MACHINE AND COFFEE BREWING EQUIPMENT.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO METAL STEM THERMOMETER. MUST PROVIDE CALIBRATED STEM THERMOMETER TO MONITOR FOOD TEMPERATURES.

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

UNNECESSARY ITEMS/ARTICLES (TV, WASHER/DRYER, ETC) IN THE BASEMENT, NOT BEING USED. INSTRUCTED TO REMOVE TO PREVENT RODENT/INSECTS HARBORAGE AND TO FACILITATE CLEANING.

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

INSTRUCTED TO PROVIDE A SPLASH GUARD BETWEEN EXPOSED HAND SINK AND THE FRYER AT PREP AREA, AND SEAL ALL RAW/BARE WOOD SHELVES, COUNTER AND TRIMMINGS THRU-OUT.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

COOLERS OFF, INSTRUCTED COOLERS MUST BE KEPT AT 40F OR BELOW.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

NO HOT WATER AT TIME OF INSPECTION, MUST PROVIDE HOT WATER UNDER CITY PRESSURE.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NO SOAP OR PAPER TOWELS AT EXPOSED SINK OR IN THE WASHROOMS, MUST PROVIDE.

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

NO PEST CONTROL LOG BOOK, INSTRUCTED TO CONTRACT A LICENSED PEST CONTROL AND PROVIDE LOG BOOK UPON REINSPECTION.

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

INSTRUCTED TO PROVIDE A SPLASH GUARD BETWEEN EXPOSED HAND SINK AND THE FRYER AT PREP AREA, AND SEAL ALL RAW/BARE WOOD SHELVES, COUNTER AND TRIMMINGS THRU-OUT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INSTRUCTED TO CLEAN/SANITIZE ALL EQUIPMENT, TABLES, CHAIRS, COUNTERS, SINKS THRU-OUT THE FACILITY.

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

INSTRUCTED TO REGROUT WASHROOMS FLOORS AND CLEAN FLOORS THRU-OUT PREMISES, INCLUDING THE BASEMENT.

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

MUST SEAL OPENINGS ON WALLS AND CEILING WHERE NEED TO PREVENT PEST ENTRY/HARBORAGE. ALSO INSTRUCTED TO PAINT WALLS AT DISH WASHING AREA.

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

MUST REPLACE MISSING LIGHT SHIELD ABOVE PREP COOLER AT KITCHEN.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

INSTRUCTED TO PROVIDE SELF-CLOSING DEVICES FOR WASHROOM DOORS.

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

MUST REPLACE MISSING FILTER UNDER HOOD AT KITCHEN, AND PROVIDE DRAIN STOPPERS FOR 3PART SINK.

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

INSTRUCTED TO REMOVE UNNECESSARY ARTICLES THRU-OUT PREMISES, INCLUDING THRU-OUT BASEMENT, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.