THE CUPCAKE GALLERY.

All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:22 EACH OF FRESH EGGS STORED INSIDE THE REACH-IN COOLER AT TEMP OF 60.4F.(COOLER MAINTAINES TEMP OF 39F).NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED.POUNDS:22 EACH VALUE:NONE.CRITICAL VIOLATION:7-38-005(A) HOOOO64145-13

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. EVIDENCE OF MICE DROPPINGS IN DIFFERENT LOCATIONS OF PREMISES:INSIDE CABINET UNDER THE EXPOSED HAND SINK,CLOSET OF MOP SINK,BEHIND THE SHELVES IN DISH ROOM,AND STORAGE AREA ,WHICH I WAS NOT ABLE TO CHECK ALL AREA DUE TO TOO MUCH ITEMS ON FLOOR.INSTRUCTED TO REMOVE DROPPINGS,AND ELEVATED ALL ITEMS 6" OFF THE FLOOR,AND CLEAN AND SANITIZE AREAS.(APPROX. 40 OR MORE DROPPINGS)NEED TO REPAIR HOLE ON WALL NEXT TO FRAME DOOR,REMOVE CARDBOARD THAT IS PARTIALLY TAPED BY TAPE.MUST RESEAL HOLE WITH PROPER MATERIAL. SERIOUS VIOLATION:7-38-020 HOOOO64145-13

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.FRONT DOOR NOT THIGHED FITTED,OBSERVED LIGHT COMING THRU (ENOUGH SPACE FOR INSECTS ENTRY)FROM TOP OF THE DOOR,INSTRUCTED TO REPAIR.

All utensils shall be thoroughly cleaned and sanitized after each usage.DETAIL CLEAN THE FOLLOWING:INTERIOR OF FREEZER(FOOD DEBRIS); SHELVES THROUGHOUT; HOOD AND FILTERS;COOKING EQUIPMENT(GREASE BUILD-UP).NEED TO DETAIL CLEAN INTERIOR OF MOP SINK(DEBRIS BUIL-UP

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.).KEEP FLOOR DRY UNDER THE 3 COMPARTMENT SINK.ALSO CLEAN FLOOR THROUGHOUT THE PREMISES, SPECIALLY ALONG WALLS AND CORNERS

The walls and ceilings shall be in good repair and easily cleaned.NEED TO CLEAN WALL IN PREP AREA, FOOD DEBRIS ON WAALS.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.DEAD LIGHT BULB IN DISHROOM,INSTRUCTED TO REPLACE,CLEAN LIGHT SHIELD THROUGHOUT.(GREASE AND DEAD INSECTS).

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. WATER PIPE UNDER THE 3 COMPARTMENT SINK IS LEAKING, INSTRUCTED TO REPAIR.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REMOVE DEAD RAT AND ROACHES FROM FLOOR OF BASEMENT UNDER ESTABLISHMENT TO REDUCE AND CONTROL PEST ACTIVITY. STANDING BRACKISEH WATER IN SOUTH EAST CORNER OF BASEMENT AROUND SEWER COVER. MUST REMOVE WATER AND MAKE REPAIRS TO MAINTAIN A DRY FLOOR. DETAIL CLEAN FLOORS IN PREMISES ALONG WALLS THROUGHOUT.

The walls and ceilings shall be in good repair and easily cleaned. SEAL BASEBOARD BEHIND RADIATOR NEAR WASHROOM. SEAL ALL RAW WOOD BEHIND COUNTER.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE MISSING LIGHT SHIELD IN REAR PREP AREA.

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. REMOVE ALL DEBRIS AND CLEAN AREA UNDER AND AROUND DUMPSTERS. MAINTAIN CLEAN DUMPSTER AREA.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooking equipment, cooler shelving, not clean need detailed cleaning

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.walls that had peeling paint, plaster in rear prep area, storage area shall be repair.

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.missing light shields in rear prep area shall be provided.

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.exhaust vents(ventilation)in kitchen area, and bathroom nedd cleaning.

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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.excess clutter in rear premises shall be removed, stock items must be stored six inches off of floor to prevent pest harborage.