The Goddess Lincoln Park

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

MUST CLEAN IN DETAIL THE SHELVES INSIDE THE REACH IN COOLER FOR THE CATERING AND MAINTAIN.

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

CLEAN IN DETAIL ALL THE FLOOR DRAIN AND MAINTAIN. ALL STOCKS INSIDE THE WALK IN FREEZER MUST BE ELEVATED 6" OFF THE FLOOR. MUST REMOVE ALL MILK CRATE BEING USED AS A PALLET TO STORE STOCKS. PROVIDE RAISED SHELVINGS TO STORE STOCKS OFF THE FLOOR.

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

VENT COVER IN BOTH WASHROOMS WITH HEAVY DUST ACCUMULATED. MUST CLEAN AND MAINTAIN. DAMAGED WALLS ABOVE THE EXPOSED AHND SINK IN THE CATERING PREP AREA. MUST REPAIR AND MAINTAIN.

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

MUST INSTALL A BACK FLOW PREVENTR DEVICE ON THE BACK OF THE COFFEE MACHINE CONNECTED TO THE WATER LINE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE IN DIFFERENT AREAS. TUNA SALAD AT 47.9F IN PREP COOLER, RAW CHICKEN ON TOP OF THE PREP TABLE AT 48.9F-53.0F, CUSCUS AT 59.4F IN THE DISPLAY COOLER, COOLERS TEMPERATURE AT 40.0F. CUTATION ISSUED CRI...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1199104 DATED 9/23/13. #34- METAL FLOOR OF THE WALK IN COOLER BUCKLES,IN POOR REPAIR WITH OPEN GAPS/SEAMS COLLECTING FOOD DEBRIS. MUST REPAIR/REPLACE TO MAKE SMOOTH AND CLEANABLE.#35-MISSING BASEBO...

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

MUST INSTALL A SPLASH GUARD ON THE TWO EXPOSED HAND SINK CLOSE TO THE PREP TABLE IN THE PREP AREA.

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

MUST CLEAN IN DETAIL THE SHELVES INSIDE THE REACH IN COOLER FOR CATERING AND MAINTAIN.

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

CLEAN IN DETAIL ALL THE FLOOR DRAIN AND MAINTAIN. ALL STOCKS INSIDE THE WALK IN FREEZER MUST BE ELEVATED 6" OFF THE FLOOR. MUST REMOVE ALL MILK CRATE BEING USED AS A PALLET TO STORE STOCKS. PROVIDE RAISED SHELVINGS TO STORE STOCKS OFF THE FLOOR.

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

VENT COVER IN BOTH WASHROOMS WITH HEAVY DUST ACCUMULATED. MUST CLEAN AND MAINTAIN. DAMAGED WALLS ABOVE THE EXPOSED AHND SINK IN THE CATERING PREP AREA. MUST REPAIR AND MAINTAIN.

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

MUST INSTALL A BACK FLOW PREVENTR DEVICE ON THE BACK OF THE COFFEE MACHINE CONNECTED TO THE WATER LINE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

ALL BULK FOODS MUST BE LABELED.

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

EXTERIOR COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

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

METAL FLOOR OF WALK-IN COOLER BUCKLED, IN POOR REPAIR WITH OPEN GAPS/SEAMS COLLECTING FOOD DEBRIS. MUST REPAIR/REPLACE TO MAKE SMOOTH AND CLEANABLE.

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

MISSING WALL BASEBOARD COVING UNDER DISH ROOM THREE COMPARTMENT SINK MUST REPLACE.

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

MUST PROVIDE LIGHT SHIELD THROUGHOUT DISH ROOM.

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

OBSERVED OVER 100 SMALL DRAIN FLIES IN THE FOLLOWING AREAS THROUGHOUT ESTABLISHMENT WITH THE MAJORITY BEING AT THE FLOOR DRAIN OF THE TWO COMPARTMENT PREP SINK, AT THE DRY FOOD STORAGE, AT THE TOGO CONTAINER STORAGE, IN THE DISH ROOM, AT THE REAR LIN...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

ALL BULK FOODS MUST BE LABELED.

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

EXTERIOR COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

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

METAL FLOOR OF WALK-IN COOLER BUCKLED, IN POOR REPAIR WITH OPEN GAPS/SEAMS COLLECTING FOOD DEBRIS. MUST REPAIR/REPLACE TO MAKE SMOOTH AND CLEANABLE.

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

MISSING WALL BASEBOARD COVING UNDER DISH ROOM THREE COMPARTMENT SINK AND WALL AT ENTRANCE/EXIT TO LINEN STORAGE ROOM IN POOR REPAIR WITH OPEN GAP/HOLE. MUST REPAIR ALL.

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

MUST PROVIDE LIGHT SHIELD THROUGHOUT DISH ROOM.

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

ALL COOKING EQUIPMENT ie: GAS STOVE, MUST BE COMPLETELY UNDER VENTILATION.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. TWO COOLERS FOUND AT 49.6F AND 52.3F WITH FOODS SUCH AS HUMMUS AT 45.8F AND ROASTED PEPPERS AT 66.2F. COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED THE FOLLOWING FOODS FOUND HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLERS. APPROXIMATELY 15 LBS ROASTED PEPPERS AT 66.2F AND 61.8F, 1 GL. SALSA AT 61.8F, 6 PT'S. HUMMUS AT 45.8F. MANAGEMENT STATES ESTIMATED VALUE TO BE $70.00. A...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

ALL BULK FOOD CONTAINERS MUST BE LABELED.

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

TABLE TOP CAN OPENERS IN VARIOUS PREP AREAS FOUND DIRTY WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE. KNIFE BEING STORED BETWEEN WALL AND ELECTRICAL CONDUIT IN PREP AREA. MUST PROPERLY STORE KNIVES.

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

FLOOR THROUGHOUT CLOSET WITH WATER TANKS WITH DIRT AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN. DIRTY FLOOR DRAIN NEXT TO COOKS LINE EXPOSED HAND SINK. MUST CLEAN. FLOOR NEXT TO COOLERS IN SMALL PREP AREA BEHIND DISH AREA. MUST CLEAN.

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

MUST PROVIDE LIGHT SHIELD IN WALK-IN FREEZER.

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

ALL COOKING EQUIPMENT ie: GAS STOVE, MUST BE COMPLETELY UNDER VENTILATION.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE INTERNAL THERMOMETERS FOR BOTH WALK-IN COOLERS AND TALL REACH-IN THREE DOOR COOLER.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPING CLOTHS AT FRONT PREP MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

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

CLEAN THE INTERIOR OF THE ICE MACHINE, BULK FOOD STORAGE CONTAINERS IN THE PASTRY PREP AREA, FAN COVERS AND FOOD STORAGE RACKS IN THE WALK-IN COOLER, INTERIOR OF DELI CASE COOLERS AND MICROWAVES IN CAFE PREP AREA.

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

DETAIL CLEAN THE DUST FROM THE WALLS OF THE PREP AREAS.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE. OBSERVED GRILLED CHICKEN AT 48.7F, MOZZARELLA CHEESE AT 50.9F, BLUE CHEESE AT 56.1F, EGG SALAD AT 44.6F, CHICKEN SALAD AT 44.6F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $100. ...

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

OBSERVED LIVE FRUIT FLIES ON THE WALLS OF THE CAFE PREP AREA AND COMMISSARY PREP AREAS. 13 LIVE FRUIT FLIES WERE OBSERVED. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATION FROM REPORT #1229662 ON 6/15/12 NOT CORRECTED: 35/01 - MUST PROVIDE A BASEBOARD AROUND THE WALLS OF THE DISHROOM. SERIOUS VIOLATION 7-42-090.

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

DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE, BULK FOOD STORAGE CONTAINERS IN THE PASTRY PREP AREA, FAN COVERS AND FOOD STORAGE RACKS IN THE WALK-IN COOLER, INTERIOR OF DELI CASE COOLERS AND MICROWAVES IN CAFE PREP AREA.

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

DETAIL CLEAN THE FLOOR AROUND THE WALLS OF THE DRY STORAGE AREA. CLEAN DEAD INSECTS ON THE FLOOR OF THE SMALL PREP AREA.

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

DETAIL CLEAN THE DUST FROM THE WALLS OF THE PREP AREAS.

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

PROVIDE LIGHT SHIELDS FOR THE LIGHT FIXTURES ABOVE THE SMALL PREP AREA PREP TABLE.

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

MAINTAIN THE OUTSIDE GARBAGE AREA FREE OF GARBAGE AND LITTER AROUND THE DUMPSTERS.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

PREVIOUS SERIOUS VIOLATION FROM REPORT #1229500 ON 6/8/12 NOT CORRECTED: 19/01 - OBSERVED EXCESSIVE LITTER AND GARBAGE ON THE GROUND AROUND THE GARBAGE DUMPSTERS AND A BROKEN LID ON ONE OF THE GARBAGE DUMPSTERS. MANAGEMENT INSTRUCTED TO CLEAN THE ...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

SEE VIOLATION #14.

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

MUST PROVIDE A BASEBOARD AROUND THE WALLS OF THE DISHROOM.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED EGG SALAD AT 45.3F, SMOKED SALMON AT 45.1F, AND TUNA SALAD AT 50.3F. MANAGEMENT VOLUNTARILY DISCARDED 6# OF FOOD WORTH $75. CRITICAL VIOLATION 7-38-005A.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED HIGH TEMPERATURE DISHMACHINE WITH A FINAL RINSE TEMPERATURE OF 170F. DISHMACHINE WAS BEING USED DURING THE INSPECTION. A TECHNICIAN ARRIVED ONSITE DURING THE INSPECTION TO RECALIBRATE THE THERMOSTAT FOR THE BOOSTER HEATER. DISHMACHINE IS ...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NO SOAP DISPENSER WAS PROVIDED AT THE EXPOSED HANDSINK IN THE DISHWASHING ROOM. MANAGEMENT PROVIDED A SOAP DISPENSER DURING THE INSPECTION. MUST MAINTAIN ALL HANDSINKS WITH A SUPPLY OF PAPER TOWELS AND HANDSOAP AT ALL TIMES. CRITICAL VIOLATION 7-3...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OBSERVED EXCESSIVE LITTER AND GARBAGE ON THE GROUND AROUND THE GARBAGE DUMPSTERS AND A BROKEN LID ON ONE OF THE GARBAGE DUMPSTERS. MANAGEMENT INSTRUCTED TO CLEAN THE AREA AROUND THE GARBAGE DUMPSTERS AND REPLACE THE GARBAGE DUMPSTER LID. SERIOUS VI...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST LABEL ALL BULK FOOD CONTAINERS AND PREPARED FOODS IN THE COOLERS AND IN THE PREP AREAS.

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

DETAIL CLEAN THE INTERIOR OF THE COOLERS, THE HOT HOLDING CABINETS USED FOR STORAGE, DISHRACKS IN THE DISHWASHING ROOM.

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

MUST MAINTAIN THE FLOOR IN THE DISHROOM CLEAN AND DRY. REMOVE STANDING WATER.

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

MUST PROVIDE A BASEBOARD AROUND THE WALLS OF THE DISHROOM.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. INTERIOR ICE MACHINES UPPER WATER RESERVOIR WITH BROWN SLIME SUBSTANCE DRIPPING I...

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO SANITATION CERTIFICATES POSTED OR ON PREMISES.

TOXIC ITEMS PROPERLY STORED, LABELED AND USED

Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner. OBSERVED FOOD CONTACT EQUIPMENT NOT PROTECTED FROM TOXIC MATERIALS. OPEN PL...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM 4-15-10 NOT CORRECTED. #32-ALL RAW WOODEN SHELVING THROUG...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers. ALL PREPARED FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED.

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. MUST NOT USE CARDBOARD AS LINER FOR SHELVING AND ALL USED CARDBOARD MUST BE PROMPTLY DISCARDED.

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. INTERIOR AND EXTERIOR OF DISH MACHINE WITH SLIME BUILD-UP. MUST CLEAN AND MAINTAIN. INTERIOR OF ALL PASTRY TALL REACH-...

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. FLOORS AND FLOOR DRAIN UNDER DISH MACHINE AND THREE COMPARTMENT SINK WITH DIRT AND FOOD DEBRIS, MUST CLEAN AND MAINTAIN. ALL STORED ITEMS I...

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. WALLS THROUGHOUT DISH ROOM, AT MOP SINK, WITH BLACK MOLD. MUST CLEAN AND MAINTAIN.

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

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 LIGHT SHIELD END CAPS IN DISH ROOM.

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. ICE SCOOPS MUST BE STORED IN A CLEAN CONTAINER. NOT ON TOP OF MACHINE.

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

VIOLATION REMAINS

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

VIOLATION REMAINS

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

VIOLATION REMAINS

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

VIOLATION REMAINS

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

VIOLATION REMAINS

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

VIOLATION REMAINS

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

VIOLATION REMAINS

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED INTERIOR ICE MACHINE ICE BIN AND UPPER WATER RESERVOIR WHERE ICE IS MADE...

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. ALL RAW WOODEN SHELVING THROUGHOUT REAR STORAGE MUST BE PAINTED OR SEALED.

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. UNUSED STEAM TABLE IN REAR MUST BE STORED CLEAN.

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. WALLS AT THE FOLLOWING AREAS WITH CHIPPING PLASTER AND PEELING PAINT: AT THREE COMPARTMENT SINK, AT STORED CLEAN POTS AND PANS IN DISH ROOM, AT STEAM TABLE EXPOSED HAND SINK. OPEN CRE...

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

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. MUST PROVIDE LIGHT SHIELD IN WALK IN FREEZER. PROVIDE ADEQUATE LIGHTING ...

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. PROVIDE INTERNAL FOR WALK IN COOLER.