THE GARAGE.

MARINATED STEAK IN A DEEP(GREATER THAN 20 INCHES IN DEPTH, FILLED HALF WAY) IN REACH-IN COOLER AT 49.1F. INSTRUCTED TO COOL ALL POTENTIALLY HAZARDOUS FOODS IN SHALLOW CONTAINERS. PRODUCT AT IMPROPER TEMPERATURE DISCARDED. CRITICAL VIOLATION 7-38-005(A). 10LB VALUED AT $55 DISCARDED.

OBSERVED EMPLOYEES WASHING AND RINSING MULTI-USE EQUIPMENT(USING RUNNING WATER FROM THE FAUCETS) WITHOUT SANITIZING( NO SANITIZING SOLUTION IN 3RD COMPARTMENT OF 3 COMPARTMENT SINK). INSTRUCTED TO SET UP SINKS TO PROPERLY WASH, RINSE, AND SANITIZE ALL MULTI-USE EQUIPMENT. CRITICAL VIOLATION 7-38-030.

OUTER OPENINGS NOT PROTECTED, LARGE GAP GREATER THAN 1/4 INCH OBSERVED ON SOUTH END OF FRONT DOOR. MUST REPAIR DOOR MAKING IT TIGHT-FITTING TO PREVENT RODENT ENTRY. 4 LARGE FLIES OBSERVED ON PREMISES IN REAR ENCLOSED STORAGE AREA AND IN REAR FOOD PREP AREA. MUST CONTACT PEST CONTROL COMPANY AND REQUEST APPROVED FLY CATCHING DEVICE(S) FOR ESTABLISHMENT. SERIOUS VIOLATION 7-38-020.

OUTSIDE GREASE DUMPSTER NOT PROPERLY MAINTAINED, EXCESSIVE GREASE AND FOOD DEBRIS OBSERVED ON TOP OF LID. MUST KEEP THE EXTERIOR OF THE RECEPTACLE CLEAN. SERIOUS VIOLATION 7-38-020.

THE FOLLOWING PREVIOUS MINOR VIOLATION NOTED 4-10-15 ON REPORT# 1532795 NOT CORRECTED:-45-: Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training. NON COMPLIANT VIOLATION SERIOUS 7-42-090.

ALL PREPARED FOODS AND FOODS REMOVED FROM ORIGINAL CONTAINERS STORED FOR MORE THAN 24 HOURS MUST BE LABELED AND DATED.

PAINT OR REPLACE RUSTY SHELF UNDERNEATH PREP TABLE IN REAR FOOD PREP AREA.

CLEAN THE FOLLOWING: FOOD AND GREASE BUILD-UP ON THE SIDES OF COOKING EQUIPMENT IN FRONT FOOD PREP AREA, EXTERIORS OF BOTH REACH-IN COOLERS IN REAR FOOD PREP AREA, STORAGE RACKS AND SHELVES IN REAR ENCLOSED STORAGE AREA.

DETAIL CLEAN FLOORS THROUGHOUT ALL ROOMS AND AREAS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DEBRIS, TRASH, FOOD, CLOTHING, GREASE-BUILD-UP).

CLEAN FOOD SPLATTERS & STAINS, DIRT, AND RUST FROM ALL WALLS AND DOORS THROUGHOUT ALL AREAS OF ESTABLISHMENT. SEAL LARGE OPENINGS IN BRICK WALL(S) IN DINING ROOM AREA. CLEAN DUST BUILD-UP IN UUPER WALL VENTS NEAR HOT WATER TANK CLOSET AND FROM EXHAUST VENT IN WEST WASHROOM. CLEAN BASEBOARDS IN BOTH WASHROOMS.

PROPERLY ORGANIZE ALL ARTICLES STORED IN STORAGE RO0M NEAR OFFICE(ELEVATE ALL ITEMS 6 INCHES OFF THE FLOOR).

SEE VIOLATION #29.

MARINATED CHICKEN WITH A PREP DATE OF 4/9 FOUND AT 51.9F IN 2-DOOR REACH-IN COOLER IN REAR FOOD PREP AREA. 20LB VALUED AT $60 VOLUNTARILY DISCARDED. CRITICAL VIOLATION 7-38-005(A).

25 RAT DROPPINGS NOTED SCATTERED ALONG THE FLOOR BASES IN REAR ENCLOSED FOOD/EQUIPMENT STORAGE AREA. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, SEAL UP ALL OPENINGS FOUND IN FLOOR, AND WALLS TO PREVENT RODENT ENTRY, AND REQUEST SERVICE FROM PEST CONTROL COMPANY. SERIOUS VIOLATION 7-38-020.

EXCESSIVE GREASE BUILD-UP NOTICED ON THE EXTERIOR OF THE GREASE DUMPSTER AS WELL AS ON THE FLOOR IN SAME AREA WHICH IS STORED INSIDE THE REAR FOOD/EQUIPMENT STORAGE AREA. MUST CLEAN ALL AFFECTED AREAS AND PROPERLY MAINTAIN RECEPTACLE. SERIOUS VIOLATION 7-38-020.

REPLACE OR REMOVE GREASY STORAGE SHELVES NEXT TO GREASE RECEPTACLE IN REAR ENCLOSED FOOD/EQUIPMENT STORAGE, SURFACE IS NOT EASILY CLEANABLE. PAINT RUSTY SHELF IN FRONT FOOD PREP AREA.

MUST THOUROUGHLY CLEAN THE INTERIORS AND EXTERIORS OF ALL METAL FOOD STORAGE CONTAINERS(HEAVILY DISCOLORED, IF NO LONGER EASILY CLEANABLE MUST REPLACE), CABINET INTERIOR OF DEEP FRYER, SIDES OF ALL COOKING EQUIPMENT IN FRONT FOOD PREP AREA, AND LEGS OF TABLES.

DETAIL CLEAN FLOORS THROUGHOUT ALL AREAS AND ROOMS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT, DEBRIS, FOOD, DROPPINGS, GREASE).

CLEAN DIRT,STAINS AND DUST BUILD-UP FROMM ALL WALLS AND DOORS THROUGHOUT WHERE PRESENT. REPLACE MISSING WALL COVE IN HOT WATER TANK CLOSET. CLEAN DUST BUILD-UP FROM CEILING VENTS IN WASHROOMS AND THROUGHOUT WHERE PRESENT.

MUST ELIMINATE CLUTTER IN MOP CLOSET AND IN REAR ENCLOSED FOOD/EQUIPMENT STORAGE AREA. MUST PROPERLY ORGANIZE ALL AREAS, ELEVATING ALL ARTICLES 6 INCHES OFF THE FLOOR, AND ALL HEAVY EQUIPMENT(COOLERS AND FREEZERS) AWAY FROM THE WALLS WHICH WILL ALLOW EASY ACCESS FOR CLEANING, SERVICING BY PEST CONTROL AND INSPECTING. ALL MOPS MUST BE PROPERLY STORED UPRIGHT WHEN NOT IN USE TO AIR DRY TO PREVENT INSECT BREEDING. CLEAN OR REPLACE MOP BUCKET.

Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.