The Chicago Firehouse Rest.

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

ALL SINGLE SERVE ARTICLES IN BASEMENT STORAGE AREA MUST BE STORED IN A CLEAN SANITIZED MANNER. MUST CORRECT.

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

NEW CUTTING BOARDS NEEDED AT 1ST FLOOR PREP LINE. RUBBER GASKETS NEEDED AT REACH IN FREEZER 2ND FLOOR PASTRY KITCHEN. MUST CORRECT AND MAINTAIN. ALL STORAGE SHELVES MUST BE REPAINTED AND/OR SEALED.

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

CLEANING NEEDED TO INTERIOR OF REACH IN AND WALK IN COOLERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS IN NEED OF CLEANING IN WALK IN COOLERS, UNDER EEQUIPMENT, AND COVING NEEDED IN SIDE STORAGE ROOM (BASEMENT). MUST CLEAN, CORRECT AND MAINTAIN.

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

WALLS IN BASEMENT STORAGE AREA IN NEED OF SEALING. WALLS IN DISH MACHINE AREA IN NEED OF CLEANING TO REMOVE SPLATTER. WALLS ACND CEILING IN WALK IN COOLER IN NEED OF CLEANING TO REMOVE DUST BUILD UP. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

LIGHT SHEILDS NEEDED IN PASTRY KITCHEN, LIGHT SHIELDS IN NEED OF CLEANING THROUGH OUT. LIGHT SHIELDS IN POOR REPAIR AT 1ST FLOOR PREP LINE. MUST CORRECT AND MAINTAIN.

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

LEAKS AT VARIOUS HANDSINKS, THREE COMPARTMENT SINKS THAT NEED REPAIRING. FAUCETS HANDLES IN NEED OF CORRECTING. MUST BE ABLE TO TURN ON WITHOUT FORCE. CORRECT AND MAINTAIN.

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

HANDSINK BEHIND 1ST FLOOR PREP LINE NEEDS TO BE SMALL NSF APPROVED SINK NOT 1 COMPARTMENT PREP SINK. SPLASH GUARDS NEEDED AT HAND SINKS. MUST CORRECT AND MAINTASIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ALL ICE SCOOPS MUST BE STORED IN A CLEAN SANITIZED MANNER. CORRECT AND MAINTAIN AT ALL TIMES.

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

FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS (I.E. BEEF, SHELLFISH, CHICKEN, ETC.) INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012

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

MUST RECAULK AROUND THE EXPOSED HANDWASHING SINK IN THE LOWER LEVEL PREP AREA.

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

MUST DETAIL CLEAN AND MAINTAIN THE CAN OPENER AND THE INTERIOR OF THE COOKING EQUIPMENT ON THE 1ST FL PREP AREA.

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

MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF THE FLOOR DRAINS AND FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

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

MUST REGROUT THE FLOORS IN FRONT OF THE PREP COOLERS ON THE 1ST FL IN THE PREP AREA.

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

MUST DETAIL CLEAN AND MAINTAIN THE CEILING TILES/VENTS-REMOVE DIRT/DUST BUILD UP.

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

MUST FIX THE LEAK AT THE BASE OF THE FAUCET ON THE EXPOSED HAND WASHING SINK IN THE BAR AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE AND CONSPICOUSLY PLACE THERMOMETERS IN ALL COOLERS.

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

MUST ELIMINATE CLUTTER AND ORGANIZE ELEVATOR STORAGE ROOM ON THE LOWER LEVEL.

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

FOUND FRUIT FLY ACTIVITY AT DISHWASHING AREAS MAIN FKITCHEN. (OBSERVED ABOUT 20 FRUIT FLIES)

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

FOUND FLOORS NOT CLEAN BY DISHWASHING AREAS.

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. 1ST FLOOR PREP AREA COOKLINE/SAUTEE REACH IN COOLERS DOOR RUBBER GASKETS RIPPED. MUST REPAIR OR REPLACE DAMAGED GASEK...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWING NOT CLEAN- OBSERVED FOOD ACCUMULATED ON EXTERIOR OF 1ST FLOOR DISHMACHINE AND OBSERVED SLIGHT LIME BUI...

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. OBSERVED DIRT/FOOD BUILD UP INSIDE BAR AND PREP AREA FLOOR DRAINS. MUST CLEAN AND MAINTAIN INTERIOR OF ALL UNCLEAN FLOOR DRAINS.

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. OBSERVED SMALL HOLES IN WALLS AT 2ND FLOOR PASTRY PREP AREA. MUST SEAL ALL HOLES IN WALLS.

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...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily Found containers not stored properly at 2nd floor preparation areas.

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. Found ceiling not clean at 2nd floor preparation areas.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. Found wash cloths not stored properly.