THE BROADWAY CAFE.

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.//NO HOT RUNNING WATER ON PREMISES AT THIS TIME OF INSPECTION 3 COMP.SINK,MOP SINK,WASH BOWL IN REST ROOM,EXPOSED HAND BOWL.UNABLE TO WASH RINSE & SANITIZE MULTI-USE UTENSILS.

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.//FRONT DOOR NOT RODENT & INSECT PROOF FRONT DOOR MEASURED AT 1/4" AT BOTTOM OF DOOR.

When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.//UNABLE TO USE EXPOSED HAND BOWL WAST LINE PIPS NOT CONNECTED .NO HOT RUNNING WATER AT EXPOSED HAND BOWL. WHEN TURN ON WATER RUNS ON TO FLOOR.

All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES DATES ON ALL FOOD ITEMS ON DISPLAY & IN STORAGE.

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.//NEED TO PROPERLY STORE ALL MULTI-USE UTENSILS IN STORAGE.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER AROUND STOCK NEED CLEANING /MUST STORE ALL STOCK 6" OFF FLOOR WHEN IN STORAGE.MUST REMOVE ALL WASTE WATER OFF FLOOR .

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 UNNECESSARY ARTICLES OFF 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.above violation still remaining from inspection report#80305 dated 5/13/2010, at this time of license reinspection on 5/17/2010.

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.above violation still remaining from report#80305, dated 5/13/2010, at this time of license reinspection on 5/17/2010.

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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.above violation still remaining from inspection report#80305, dated 5/13/2010, at this time of license reinspection on 5/17/2010.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.above violation still remaining from inspection report#80305, dated 5/13/2010, at this time of license reinspection on 5/17/2010.

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.//VIOLATION REMAINING FROM 5-10-2010 SEE REPORET#80299/WASTE WATER RUNNING ONTO FLOOR WHEN LET OUT OF SINK OF 3COMP SINK GRESE TRAP NOT PROPERLY CONNECTED

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.//FRONT DOOR NOT RODENT/ INSECT PROOF 1/4" GAP AT BOTTOM & SIDE OF DOOR

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//SEE REPORT #80299 BROOKEN GLASS IN DISPLAY CASE

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.//SEE REPORT #80299 VIOLATION REMAINING

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.//SEE REPORT #80299 VIOLATION REMAIN/GRESE TRAP NOT PROPERLY CONNECTED

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.//NO HOT OR COLD RUNNING WATER AT EXPOSED HAND BOWL IN REAR

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 WATER BACK UP IN 1ST & 3RD SINK WHEN WATER IN RELEASED FROM MIDDLE SINK

Adequate and convenient hand washing facilities shall be provided for all employees.//NO EXPOSE HAND BOWL IN PREP AREA

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 EXTERMINATION LOG BOOK OR SERVICE FOR BUSINESS

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.//TRAYS USED FOR FOOD TO LARGE FOR 3COMP. SINK TO WASH OR SUBMERGE

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//REMOVE RUSTY BOTTOM SHELVE IN FRONT PREP AREA OR PAINT/PAINT ALL RAW WOODEN SHELVES IN FRONT COUNTER/NEED PAPPER TOWLE HOLDER AT WASH BOWL &EXPOSED HAND BOWL

The walls and ceilings shall be in good repair and easily cleaned.//REPAIR HOLE IN CEILING TILE IN REAR

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.NEED LIGHT SHIELDS ON LIGHTS OVER FOOD PREP AREA

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.//NEED SELF-CLOSEING DOOR FOR RESTROOM

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.//MUST INSTALL A GREASE TRAP FOR 3COMP. SINK,PROPERLY INSTALL DRAINE BOARD FOR 3COMP. SINK

Smoking shall be prohibited in all public places except in designated smoking areas.//NO NO SMOKING SIGN POSTED ON PREMISES