THE GAME.

NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED. MUST PROVIDE AT ALL TIMES. SERIOUS CITATION ISSUED 7-38-012

MUST DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.

MUST INSTALL A SELF CLOSING DEVICE AT THE MENS WASHROOM DOOR.

MUST PROVIDE A GALVANIZED METAL FAUCET SPOUT THAT EXTENDS OVER ALL THREE COMPARTMENTS AT THE BAR THREE COMPARTMENT SINK.

MUST PROVIDE A SANITARY CONTAINER TO PROPERLY STORE ICE DISPENSING UTENSILS.

INSTUCTED TO PROVIDE ALL EQUIPMENT AND ITEMS USED FOR BUSINESS OPERATIONS. SEAL ALL RAW WOOD SURFACES THROUGHOUT AS NEEDED. INSTALL STORAGE RACKS/SHELVES FOR DRY FOOD STORAGE ITEMS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN AND SANITIZE FLOORS THROUGHOUT PREMISES TO REMOVE SEDIMENT, DEBRIS, DIRT, DUST, ETC. REPAIR FLOOR SECTIONS AT DRY STORAGE ROOM.

The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN WALLS, WALLBASE, AND CEILING WITH HEAVY DUST AND COBWEBS AT OVERHEAD PIPING/VENTS AT BAR, WATER METER ROOM, AND STORAGE ROOMS. SEAL ALL CRACKS AND CREVICES/OPENINGS AT WALL BASE, WALL, AND CEILING THROUGHOUT PREMISES AS NEEDED IE WALLS AT SEATING AREA, AT BAR, STORAGE ROOMS, HOT WATER TANK ROOMS TO PREVENT PEST HARBORAGE. PROVIDE SMOOTH, EASILY CLEANABLE WALLS IN SODA SYRUP ROOM. REPLACE DAMAGED WOOD PANELING AT BAR. PROVIDE SMOOTH EASILY CLEANABLE PANELING AT BAR AND SEAL WALL BASE AT BAR.

PROVIDE ADDITIONAL LIGHTING IN SODA SYRUP UNIT ROOM. REPLACE LIGHT BULB AND LIGHT SHIELD IN DRY STORAGE ROOM.

INSTALL COVERS FOR ICE BINS AT BAR. INSTALL ATTACHED METAL DRAIN BOARD AT THREE COMPARTMENT SINK IN KITCHEN. PROVIDE BACKFLOW PREVENTION DEVICES AT UTILITY SINK FAUCET.

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.

REMOVE ALL TALL WEEDS, SMOKER, LITTER, DEBRIS AT PERIMETER OF BUILDING AND AROUND OUTSIDE GARBAGE AREA TO PREVENT PEST HARBORAGE. REMOVE ALL CONSTUCTION MATERIALS FROM DRY STORAGE ROOM.

PROVIDE CONTAINER TO STORE ICE SCOOP.

NO REFRIGERATION AND FREEZER UNITS ON SITE. INSTRUCTED TO PROVIDE REFRIGERATION AND FREEZER UNITS, TURN ON UNITS, AND MAINTAIN AT 40F AND BELOW FOR REFRIGERATION UNITS AND 0F OR BELOW FOR FREEZER UNITS. OWNER STATES THAT SHE IS WAITING FOR REFRIGERATION/FREEZER UNITS TO BE DELIVERED. CRITICAL 7-38-005(A).

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 AT ALL PLUMBING FIXTURES AT NORTH SIDE OF BUILDING. SEPARATE WATER HEATER ON NORTH SIDE SUPPLIES SAID PLUMBING FIXTURES. INSTRUCTED TO PROVIDE HOT RUNNING WATER AT SAID PLUMBING FIXTURES AT ALL TIMES. CRITICAL 7-38-030.

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. TOILET IN STAFF TOILET ROOM IN KITCHEN NOT MAINTAINED. UNABLE TO FLUSH WITH HANDLE. INSTRUCTED TO REPAIR AND MAINTAIN SAME. NO SOAP NOR PAPER TOWELS AT WASHBOWL IN STAFF TOILET ROOM. INSTRUCTED TO PROVIDE AT ALL TIMES. CRITICAL 7-38-030.

FOUND REAR EXIT DOOR WITH 1/4TH INCH GAP AT RIGHT SIDE OF DOOR AND FRONT ENTRANCE DOOR WITH 1/2 INCH GAP AT BOTTOM AND TOP OF SAID DOOR. INSTRUCTED TO MAKE DOORS TIGHT FITTING SO AS NO DAYLIGHT CAN BE SEEN AND RODENT PROOF SAME TO PREVENT PEST ENTRY. FOUND 10 MOUSE DROPPINGS SCATTERED IN HOT WATER TANK CLOSET IN KITCHEN AND WATER METER CLOSET IN DRY FOOD STORAGE AREA. INSTRUCTED TO CLEAN, SANITIZE AFFECTED AREAS, AND RECOMMEND PEST CONTROL TO SERVICE PREMISES. SERIOUS 7-38-020.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. INSTRUCTED TO PROVIDE DOCUMENTATION FOR CITY OF CHICAGO APPROVED SANITATION COURSE FOR CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE IE. DATE OF EXAM, RECEIPT FOR PAYMENT FOR CITY OF CHICAGO CERTIFICATE. SERIOUS 7-38-012.

THREE COMPARTMENT SINK AT KITCHEN BACKING UP WATER AT FIRST AND THIRD COMPARTMENT WHEN FAUCET RUNNING WATER INTO MIDDLE COMPARTMENT, WATER LEAKING OUT OF GREASE TRAP AND NOT PROPERLY DRAINING INTO FLOOR DRAIN. INSTRUCTED TO PROPERLY CLEAN DRAINS, GREASE TRAP, AND PROPERLY DRAIN WASTE LINE INTO FLOOR DRAIN, ALSO, INSTALL GREASE TRAP AT THREE COMPARTMENT SINK AT BAR. SERIOUS 7-38-030.

INSTUCTED TO PROVIDE ALL EQUIPMENT AND ITEMS USED FOR BUSINESS OPERATIONS. SEAL ALL RAW WOOD SURFACES THROUGHOUT AS NEEDED. INSTALL STORAGE RACKS/SHELVES FOR DRY FOOD STORAGE ITEMS.

CLEAN AND SANITIZE THE FOLLOWING: INTERIOR OF TOILET IN WOMENS TOILET ROOM, VENT IN MENS TOILET ROOM, UNDER, AROUND, INTERIOR OF THREE COMPARTMENT SINKS AT BAR AND KITCHEN, HOSE INSIDE ICE MACHINE WITH BUILDUP.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

The walls and ceilings shall be in good repair and easily cleaned.

REPLACE LIGHT BULB INSIDE STAFF TOILET ROOM AND STORAGE ROOM. REPLACE LIGHT BULB AND LIGHT SHIELD IN DRY STORAGE ROOM. CLEAN LIGHT SHIELD IN KITCHEN.

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.

PROVIDE SINK STOPPERS AT THREE COMPARTMENT SINKS AT KITCHEN AND BAR. INSTALL COVERS FOR ICE BINS AT BAR. INSTALL ATTACHED METAL DRAIN BOARD AT THREE COMPARTMENT SINK IN KITCHEN. ROUTE WASTE LINE FROM SODA GUNS INTO FLOOR DRAIN. PROVIDE COLD WATER AT UTILITY SINK, REVERSE HOT AND COLD HANDLES TO CORRESPOND WITH HOT AND COLD RUNNING WATER. PROVIDE BACKFLOW PREVENTION DEVICES AT UTILITY SINK FAUCET AND AT WATER LINE AT ICE MACHINE. REPAIR LEAK AT PIPING UNDER THREE COMPARTMENT SINK IN KITCHEN.

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.

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.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.