The Bongo Room

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED ICE MACHINE WITH CALCIUM BUILD UP ON INTERIOR. INSTRUCTED MANAGER TO CLEAN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED CUPS WITH HEAVY RUSTED AND OLD CUTTING BOARDS IN BASEMENT. INSTRUCTED MANAGER TO DISCARD ANY UNUSED AN UNNECESSARY ITEMS.

ALLERGEN TRAINING AS REQUIRED

OBSERVED CERTIFIED FOOD MANAGER WITH NO FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENT.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED CUTTING BOARD IN FRONT PREP AREA WITH DEEP SCRATCHES. INSTRUCTED MANAGER TO REPAIR OR REPLACE CUTTING.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDWASHING SINK LOCATED IN THE BAR. INSTRUCTED TO PROVIDE.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED OLD SOUR CREAM CONTAINERS BEING USED TO STORE DELI MEATS AND OTHER INGREDIENTS. INSTRUCTED TO USE ONLY REUSABLE, FOOD GRADE STORAGE CONTAINERS.

PROPER COLD HOLDING TEMPERATURES

OBSERVED THE FOLLOWING TCS ITEMS BEING HELD AT THE LISTED IMPROPER TEMPERATURES IN A PREP COOLER LOCATED ON THE MAINLINE IN REAR KITCHEN PREP AREA: CAESAR DRESSING AT 49.9F, CILANTRO MAYO AT 52.6F, PRE-CRACKED EGGS AT 53.4F, BEEF AT 49.1F, COOKED CHI...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED A PREP COOLER ON THE MAIN LINE IN THE REAR KITCHEN PREP AREA CONTAINING TCS FOODS SUCH AS CAESAR DRESSING AND EGGS MAINTAINING AN IMPROPER AMBIENT TEMPERATURE OF 49.8F. COOLER TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO REPAIR COOLER SO TH...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER. REPEAT CORE VIOLATION

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED UNSEALED WOOD STAIRS LEADING DOWN INTO BASEMENT. INSTRUCTED TO SEAL AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED ALL CUTTING BOARDS IN REAR KITCHEN PREP AREA COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED NO BACKFLOW PREVENT DEVICE NOT LOCATED AT THE ICE MACHINE IN BASEMENT AND COFFEE MACHINES IN FRONT PREP AREA. INSTRUCTED TO INSTALL A BACKFLOW PREVENTER DEVICE SO THAT CAN BE LOCATED TO BE SERVICE AND MAINTAIN. REPEAT CORE VIOLATION.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED A BROKEN, UNUSED BLACK FREEZER BEING STORED IN THE BAR NEAR THE EXPOSED HAND WASH SINK. INSTRUCTED TO REPAIR AND MAINTAIN AS A FUNCTIONAL FREEZER OR REMOVE FROM PREMISES.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

THE PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH PROCEDURE INSTRUCTED TO PROVIDE EMPLOYEE HEALTH PROCEDURE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE PROCEDURE WITH THE NECESSARY ITEMS GLOVES, MASKS,DISPOSABLE MOPS AND APPROPRIATE SANITIZER. PRIORITY FOUND...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS THROUGHOUT PREMISES. INSTRUCTED TO PROVIDE AND MAINTAIN.

PROPER DATE MARKING AND DISPOSITION

OBSERVED NO PROPER DATE MARKING ON TCS FOODS HELD MORE THAN 24 HOURS. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WIPING CLOTHS STORE ON TOP OF PREP TABLES IN FRONT AND REAR PREP AREAS. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED MISSING STOPPERS AT THE 3-COMPARTMENT SINK IN FRONT PREP AREA. MUST PROVIDE AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED RUSTY STORAGE SHELVING IN BASEMENT. INSTRUCTED TO REPAINT OR REPLACE SHELVING.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED NO BACKFLOW PREVENT DEVICE NOT LOCATED AT THE ICE MACHINE IN BASEMENT AND COFFEE MACHINES IN FRONT PREP AREA. INSTRUCTED TO INSTALL A BACKFLOW PREVENTER DEVICE SO THAT CAN BE LOCATED TO BE SERVICE AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

FOOD HANDLERS REQUIREMENTS NOT MET NO LOGS RECORDS ON SITE AS REQUIRED INSTRUCTED TO PROVIDE AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED CITY OF CHICAGO CERTIFIED FOOD MANAGERS ON SITE WITH OUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE FOOD ALLERGEN TRAINING.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOOD NOT PROTECTED DURING STORAGE. OBSERVED CUT POTATOES STORED IN BUCKETS THAT WERE MARKED AND PREVIOUSLY USED TO STORE DISH DETERGENT AND SANITIZER. MANAGEMENT INSTRUCTED TO ONLY STORE FOOD IN FOOD GRADE STORAGE CONTAINERS. MANAGEMENT DISCARDED ...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED WET WIPING CLOTHS STORED ON TOP OF THE PREP TABLES IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO STORE ALL WET WIPING CLOTHS IN A SANITIZER BUCKET WHEN NOT IN USE.

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

NO DOOR HANDLE AT USED STOVE,INSTRUCTED TO PROVIDE,IN THE PREP AREA

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

REPLACE BROKEN STOPPERS AT THREE COMPARTMENT SINK ,IN DISH ROOM.PROVIDE STOPPERS AT THREE COMPARTMENT SINK AT THREE COMPARTMENT SINK IN BAR AREA

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

POOR HYGIENIC PRACTICES.OBSERVED A WAITER/BUS BOY REMOVING DIRTY DISHES FROM TABLE,THAN WITHOUT HAND WASHING FILLED UP GLASS WATER,PICKED UP CLEAN UTENSILS, NAPKIN AND SET UP CUSTOMERS TABLE.MANAGER ON DUTY,EXPLAINED HAND WASHING PROCEDURE HOWEVER HE...

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

REAR DOOR OF THE BASEMENT HAS GAP OF 1/2" TO 1". BASEMENT IS USED FOR FOOD STORAGE,ALSO ICE MACHINE,COOLER AND FREEZERS ARE STORED AT SAID BASEMENT. NEED TO RODENT/INSECT PROOF SAID DOOR. SERIOUS VIOLATION:7-38-020

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 3-18-16,REPORT #1734382 #34-DEBRIS AND GRIMES ON FLOOR THROUGHOUT THE PREP,BAR AND DISH ROOM AREAS.DETAIL CLEAN ALONG BASEBOED WALLS,UNDER AND AROUND COOKING EQUIPMENT AND CORNERS. BASEBOARD/COVING IS NEED...

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

WASTE WATER PIPE ABOVE THE DISPLAY COOLER(UNIT IS TURNED ON) AT REAR AREA OF THE BASEMENT MUST BE ENCASED OR RELOCATE SAID COOLER. FOUND KNIVES STORED UNDER THE MEAT SLICER IN PREP AREA,INSTRUCTED TO PROVIDE KNIVES RACK.NO DOOR HANDLE AT USED STOVE...

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

GREASE AND DUST BUILD-UP ON PIPES AND FIRE EXTINGUISHER BY THE HOOD.NEED TO CLEAN AND MAINTAIN

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

GREASE AND DUST ON WALL AND CEILING BY THE SOUTH END OF THE HOOD, INSTRUCTED TO CLEAN AND MAINTAIN. BROKEN METAL WALL BY THE THREE COMPARTMENT SINK(NEAR THE REAR DOOR)INSTRUCTED TO RESEAL. EXCESS SPILLAGE ON CEILING AT DISHROOM,NEED TO CLEAN AND MAI...

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

REPLACE BROKEN STOPPERS AT THREE COMPARTMENT SINK ,IN DISH ROOM.PROVIDE STOPPERS AT THREE COMPARTMENT SINK AT THREE COMPARTMENT SINK IN BAR AREA. LEAKING PIPE IN BASEMENT BY THE LIQUOR CAGE,INSTRUCTED TO REPAIR(WATER ON FLOOR)

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

THERMOMETER IS NEED INSIDE THE COOLER BY THE REAR DOOR IN PREP AREA

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

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:A BUCKET OF FRESH SCRAMBLED EGGS AT TEMP OF 50.5F,AND SLICED COOKED CHICKEN AT TEMP OF 51.5F,BOTH PRODUCTS STORED ON TOP PREP TABLE.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.FOOD DISCARDED AND DE...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE NOT WASHING HANDS NOR CHANGING GLOVES AFTER POSSIBLE CONTAMINATION. OBSERVED ONE FEMALE BARTENDER EMPLOYEE TAKING ORDERS,HANDLING CASH THEN MAKING A BLOOD MARY DRINK, REMOVED PAPER FROM A STRAW AND PLACED IN...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

NO SANITIZING SOLUTION PROVIDED AT THREE COMPARTMENT SINK,EMPLOYEE WASHED RISEND AND PUT THE CLEAN POTS AND PANS AT THIRD COMPARTMENT SINK WITHOUT SANITIZER,0ppm;PERSONALLY ADD SANITIZER(BLEACH) TO THE THIRD COMPARTMENT PRESENTLY SANITIZER SOLUTION ...

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

DEBRIS AND GRIMES ON FLOOR THROUGHOUT THE PREP,BAR AND DISH ROOM AREAS.DETAIL CLEAN ALONG BASEBOED WALLS,UNDER AND AROUND COOKING EQUIPMENT AND CORNERS. BASEBOARD/COVING IS NEEDED UNDER THE BAR COUNTER

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

A RUBBER FLOOR MAT COVERS MISSING FLOOR TILES IN FRONT OF FLAT GRILL,IN PREP AREA. INSTRUCTED TO REPLACE

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

DEBRIS AND GRIMES ON FLOOR THROUGHOUT THE PREP,BAR AND DISH ROOM AREAS.DETAIL CLEAN ALONG BASEBOED WALLS,UNDER AND AROUND COOKING EQUIPMENT AND CORNERS. BASEBOARD/COVING IS NEEDED UNDER THE BAR COUNTER

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

A RUBBER FLOOR MAT COVERS MISSING FLOOR TILES IN FRONT OF FLAT GRILL,IN PREP AREA. INSTRUCTED TO REPLACE.

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

BROKEN WALLS UNDER THE BAR AREA AND BEHIND THE IN BOX PIPES OR WRAP SAID PIPES. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

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

FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: 3POUNDS OF COOKED SAUSAGE PATTIES STORED INSIDE THE OFF OVEN AT TEMP OF 95.6F TO 100.1F; 7 POUDS OF COOKED CHORIZO STORED ON TOP THE SHELF ABOVE THE FLAT GRILL AT TEMP OF 126.6F TO 127F. HOT ...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOOD NOT PROTECTED DURING STORAGE IN BASEMENT AREA. FOUND WASTE WATER PIPES ABOVE THE LONG REACH-IN COOLER WITH FOOD IN IT AND ABOVE LIQUOR BOTTLES INSIDE THE LIQUOR ROOM. RAW WOOD ABOVE THE ICE MACHINE WITH POROUS MATERIALS,RELEASING DEBRIS ON TOP...

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

WE(MANAGER AND I)OBSERVED 10 RAT DROPPINGS BEHIND/BY THE ICE MACHINE IN BASEMENT AREA.ALSO OBSERVED A BURROW HOLE ON FLOOR BY THE JUICE BOXES. INSTRUCTED TO REMOVE DROPPINGS CLEAN SANITIZE AREA AND SEAL HOLE. ALSO THE AREA WHERE DROPPINGS WERE OBS...

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

GREASE/DEBRIS BUILD-UP INSIDE THE OVEN BY THE SERVING COUNTER,INSTRUCTED TO CLEAN AND MAINTAIN. GRIMES ON FLOOR WATER PIPES UNDER THE COUNTER TOP AT BAR AREA,NEED TO CLEAN AND MAINTAIN.

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

DEBRIS AND GRIMES ON FLOOR THROUGHOUT THE PREP,BAR AND DISH ROOM AREAS.DETAIL CLEAN ALONG BASEBOED WALLS,UNDER AND AROUND COOKING EQUIPMENT AND CORNERS. BASEBOARD/COVING IS NEEDED UNDER THE BAR COUNTER.

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

BROKEN WALLS UNDER THE BAR AREA AND BEHIND THE EXPOSED HAND SINK. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

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

REPAIR LEAKING DRAIN PIPE UNDER THE EXPOSED HAND SINK PREP/DISH ROOM.

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

BASEMENT REACH IN PREP COOLER IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS IN WALK IN COOLER IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

AIR VENTS IN WALK IN COOLER IN NEED OF DETAIL CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

CUSTOMER HANDBOWL WITH NO HOT WATER. INSTRUCTED MANAGER TO CORRECT AND MAINTAIN HOT WATER IN WASHROOMS AT ALL TIMES. ALL EMPLOYEES MUST WASH HANDS AT HANDSINKS PRIOR TO RETURNING TO WORK. SERIOUS VIOLATION 7-38-030

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

CUTTING BOARD IN FRONT BAR AREA IN NEED OF NEW CUTTING BOARD. WORN, DISCOLORED. MUST REPLACE AND MAINTAIN

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

BASEMENT REACH IN PREP COOLER IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS IN WALK IN COOLER IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

AIR VENTS IN WALK IN COOLER IN NEED OF DETAIL CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND FRONT PREP REACH IN COOLER AT IMPROPER TEMPERATURE OF 50.9 DEGRESS AIR TEMP. COOLER MAY NOT BE USED UNTIL CORRECTED. CRITICAL VIOLATION 7-38-005(A)

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

THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS WERE FOUND IN THE REACH IN COOLER AT IMPROPER TEMPERATURE. CUT CHICKEN 51.2 DEGREES 5LBS, SAUSAGES 51.9 DEGREES 5LBS, EGGS 10 DOZ 51.2 DEGREES, FETA CHEESE 50.5 DEGREES 5LBS, EGG WHITES 49.4 DEGREES 10 ...

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

CITY OF CHICAGO SANITATION CERTIFICATE NOT POSTED NOR IS THERE ANYONE ON SITE WITH CITY OF CHICAGO SANITATION CERTIFICATE. INSTRUCTED MANAGER THAT SOMEONE WITH SANITATION CERTIFICATE MUST BE ON SITE WHEN POTENTIALLY HAZARDOUS PRODUCTS ARE BEING COOK...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

CUSTOMER HANDBOWL WITH NO HOT WATER. INSTRUCTED MANAGER TO CORRECT AND MAINTAIN HOT WATER IN WASHROOMS AT ALL TIMES. ALL EMPLOYEES MUST WASH HANDS AT HANDSINKS PRIOR TO RETURNING TO WORK. SERIOUS VIOLATION 7-38-030

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

CUTTING BOARD IN FRONT BAR AREA IN NEED OF NEW CUTTING BOARD. WORN, DISCOLORED. MUST REPLACE AND MAINTAIN

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

BASEMENT REACH IN PREP COOLER IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS IN WALK IN COOLER IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

AIR VENTS IN WALK IN COOLER IN NEED OF DETAIL CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, COOLERS, PREP TABLES.

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

CLEAN FLOORS IN PREP AREA. REPAIR FLOOR IN DISHWASHING AREA.

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

CLEAN CEILING VENT IN DISH WASHING AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION.

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

REPLACE DAMAGED FLOOR TILES IN DISH WASHING AREA. REMOVE EXCESS WATER OFF FLOOR IN BASEMENT

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

SEAL OPENINGS IN WALLS AND ALONG BASEBOARDS IN DISH WASHING AREA.

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

PROVIDE LIGHT SHIELDS OR SHATTERPROOF BULBS IN REAR PREP, DISH WASHING, BASEMENT FOOD AND UTENSIL STORAGE AREAS.

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

ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER, PREP, AND STORAGE AREAS.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATION NOT CORRECTED PER MUNICIPAL CODE OF CHICAGO FROM REPORT #1277818 ON 5-2-14. 38-SINK STOPPERS NOT FITTING DRAIN AT THREE COMPARTMENT SINK. INSTRUCTED TO REPLACE WORN STOPPERS. CONDENSATION LINE IN BASEMENT LEAKING. INSTRUCTED ...

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

REPLACE DAMAGED FLOOR TILES IN DISH WASHING AREA. REMOVE EXCESS WATER OFF FLOOR IN BASEMENT.

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

SEAL OPENINGS IN WALLS AND ALONG BASEMBOARDS IN DISH WASHING AREA.

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

PROVIDE LIGHT SHIELDS OR SHATTERPROOF BULBS IN REAR PREP, DISH WASHING, BASEMENT FOOD AND UTENSIL STORAGE AREAS.

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

REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK.

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

ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER, PREP, AND STORAGE AREAS.

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

Can opener attached to prep table not cleaned. Instructed to detail clean and sanitize daily.

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

Sink stoppers not fitting drain at three compartment sink. Instructed to replace worn stoppers. Condensation line in basement leaking. Instructed to repair to prevent leak.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Thermometer not provided inside prep coolers. Instructed to provided thermometer conspicuous inside cooler.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

Dish washing facilities not maintained or operated. While draining water at three compartment sink, water(clear) coming up from floor drain air gap.Instructed to detail clean grease trap and drainlines to prevent inadequate disposal of drain water. S...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

Bulk storage containers not labeled or dated. Instructed to label and date all foods not in original containers.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Multi use utensil not properly stored. Instructed to invert utensil (plates) and cover or wrap silverware on table to prevent contamination before use.

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

Exhaust hood filters, can opener attached to prep table and cooking equipment not cleaned. Instructed to detail clean and sanitize daily.

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

Light not provided inside utility closet. Instructed to provide light bulb.

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

Sink stoppers not fitting drain at three compartment sink. Instructed to replace worn stoppers. Condensation line in basement leaking. Instructed to repair to prevent leak.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Thermometer not provided inside prep coolers. Instructed to provided thermometer conspicuous inside cooler.

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. MUST REPLACE CUTTING BOARDS IN FOOD PREP AREA

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. MUST PROVIDE THERMOMETERS IN ALL COOLERS, CONSPICUOUS...

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. MUST REMOVE ALL UNUSED EQUIPMENT FROM PREMISES