THE GREAT STATE FARE.

MUST REGROUT FLOOR IN FRONT OF THE 3-COMP SINK AREA. MUST REATTACH LOOSE FLOOR TILES AT SAME AREA.

MUST DEEP CLEAN AND SANITIZE ALL FLOOR DRAINS ON PREMISES TO PREVENT PEST BREEDING.

MUST REPLACE ALL MISSING CELING TILES IN THE EMPLOYEE LOCKER ROOM AREA. ALSO MUST REMOVE EXCESSIVE DUST BUILD-UP AT THE CEILING VENTS IN THE EMPLOYEE LOCKER ROOM.

MUST TIGHTEN HOT WATER FAUCET HANDLE AT THE 3-COMP SINK TO PREVENT LEAK.

MUST REPAIR THE EXHAUST VENTS AT BOTH EMPLOYEE RESTROOMS. THEY ARE NOT IN OPERATING CONDITION.

SIGLE SERVICE PLASTIC SPOONS STORED WITH MOUTH PIECE UP, INSTRCTED MGR TO STORE INVERTEDLY.

FOOD DEBRIS NOTED ON FLOOR ALONG WALL BASE BEHIND PREP TABLES, STANDING WATER ON FLOOR, INSTRUCTED TO CLEAN FLOORS AND KEEP DRY AS POSSIBLE.

HEAVY DUST BUILD-UP ON CEILNG ABOVE TOASTER OVEN, CRACKS AND CREVICES NOTED ON WALLS, INSTRUCTED TO CLEAN AND SEAL OPENINGS.

SHELVES ABOVE STEAM TABLE NOT CLEAN, DUST AND AND DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.

FLOORS NOT CLEAN ALONG WALL BASE AND CORNERS BEHIND PREP TABLES, STANDING WATER AT FLOOR. INSTRUCTED MGR TO DETAIL CLEAN FLOORS AND KEEP DRY AS POSSIBLE.

OBSERVED AN EMPLOYEE HANDLING MONEY AND PREPARING FOOD WITHOUT WASHING HIS HANDS. INSTRUCTED MGR TO HAVE ALL EMPLOYEES PRACTICE PROPER HANDS WASHING.

NO SNEEZE GUARD FOR FRONT PREP AREA, INSTRUCTEED MGR TO INSTALL ONE TO PREVENT CUSTOMER'S CONTAMINATION.

MUST CLEAN AND MAINTAIN INTERIOR OF CABINETS.

SEAL AROUND ALL PIPES AND CONDUITS IN THE REAR STORAGE AND AROUND THE PIPE UNDER THE THE 1-COMP./DUMP SINK IN THE FRONT PREP AREA.

MUST FIX THE DAMAGED SHELF UNDER THE THE SOUP STATION.

MUST FIX THE LEAKS AT THE HOT/COLD KNOBS ON THE EXPOSED HAND SINK.

FOUND NO ORIGINAL CITY OF CHICAGO CERTIFICATE OR MANAGER ON SITE. MUST HAVE AN ORIGINAL CITY OF CHICAGO CERTIFICATE AND FOOD MANAGER ON SITE AT ALL TIMES WHEN PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (BEEF, CHEESE, BEANS, ETC.) CITATION #70243-18 ISSUED.

MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE AND COOKING EQUIPMENTS.

MUST PULL OUT ALL HEAVY EQUIPMENTS (ICE MACHINE, COOKING EQUIPMENT, COOLERS,ETC.) AND DETAIL CLEAN FLOORS. MUST MAINTAIN.

MUST DETAIL CLEAN AND MAINTAIN WALLS UNDER/AROUND COOKING EQUIPMENT AND 3-COMP. SINK.

FOUND NO ORIGINAL CITY OF CHICAGO CERTIFICATE OR MANAGER ON SITE WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (SOUP, HAM, MEATBALLS, ETC.) INSTRUCTED TO HAVE BOTH ON THE PREMISES AT ALL TIMES. CITATION #70244-10 ISSUED.

MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF THE COOKING EQUIPMENT AND ICE MACHINE.

MUST PULL OUT ALL HEAVY EQUIPMENT (ICE MACHINE, COOKING EQUIPMENT, COOLERS, ETC.) AND DETAIL CLEAN FLOORS. MUST MAINTAIN.

MUST DETAIL CLEAN AND MAINTAIN WALLS UNDER/AROUND COOKING EQUIPMENT AND 3-COMP. SINK.

(7-38-005A) FOUND THE 2-DOOR REACH-IN COOLER AT PREP STATION WITH A INTERNAL AIR TEMPERATURE OF 52.7F INSTRUCTED TO MAINTAIN ALL COLD HOLDING UNITS AT 40F OR BELOW & MONITOR COOLER REGULARLY (UNIT TAGGED). All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.

(7-38-005A) FOUND 44-OUNCES OF COLE SLAW (11-CONTAINERS) AT 53.7-54.5F AND 42-OUNCES OF PARFAITS (12-CONTAINERS) AT 59.5-60.2F, INSIDE THE 2-DOOR REACH-IN COOLER AT PREP STATION. INSTRUCTED TO MAINTAIN ALL COLD FOODS AT 40F OR BELOW (PRODUCT DISCARDED). TOTAL AMOUNT=$8.90 All cold food shall be stored at a temperature of 40F or less.

INTERIOR OF FRYERS NEED DETAILED CLEANING-MUST MAINTAIN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

INTERNAL THERMOMETERS NEEDED IN REACH-IN COOLERS-MUST PROVIDE. 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 SODA LIDS FOR SELF-SERVICE MUST BE INVERTED UPSIDE-DOWN, TO PREVENT CONTAMINATION. Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.

CABINET UNDER SELF-SERVICE SODA DISPENSER MUST BE FREE OF DEAD INSECTS/DEBRIS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

A WORK ORDER IS PLACED TO REPAIR DISH MACHINE, PER MGR "DISH MACHINE SHOULD BE IN GOOD WORKING ORDER BY THE 7TH OF THIS MONTH". IN THE MEAN TIME ISTRUCTED TO CONTINUE USING MAIN KITCHEN 3COMP SINK. COOLER IS TAGGED. MUST FAX A TAG REMOVAL REQUEST WHEN READY.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED FOOD BUILD UP ON EXTERIOR OF DISHMACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTIAN EQUIPMENT.

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. PREP AREA HANDWASH BOWL FAUCET AND SINK HANDLES LEAKING. MUST REPAIR AND MAINTAIN SINK.

(7-38-030) PREP AREA HANDSINK NOT MAINTAINED. FOUND THE REAR PREP AREA HANDSINK BLOCKED BY 2-DRY STORAGE SHELVES, WHICH DOES NOT ALLOW ACCESS FOR HANDWASHING OF FOODHANDLERS. ALSO OBSERVED EVIDENCE OF MOLD/DIRT ENCRUSTED ON THE INTERIOR OF THIS SINK. INSTRUCTED TO RELOCATE SHELVES, CLEAN/SANITIZE SINK & MAKE IT ALWAYS ACCESSIBLE FOR USE. Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.

INTERIOR PANEL OF ICE MACHINE & CABINETS BELOW COUNTERS NEED CLEANING. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS BEHIND ICE MACHINE, ALONG BASEBOARD UNDER 3-COMP. SINK, UNDER SHELVINGS OF WALK-IN COOLERS MUST BE FREE OF DEBRIS/DIRT. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

WALLS BEHIND ICE MACHINE & BELOW 3-COMP. SINK NEED CLEANING. The walls and ceilings shall be in good repair and easily cleaned.

LEFT SIDE FAUCET OF 3-COMP. SINK IS LEAKING-MUST FIX. 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.

FOLLOWING NEED CLEANING: CABINETS UNDER COUNTERS, GASKETS OF COOLER DOORS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS UNDER WALK-IN COOLER SHELVES, UNDER FRONT COUNTERS, BEHIND ICE MACHINE, ALONG WALLBASES BENEATH THE 3-COMP. SINK MUST BE KEPT CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

3-COMP. SINK FAUCETS LEAKING-MUST FIX. 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.

(7-38-005A) FACILITIES NOT MAINTAINED. FOUND A 4-DOOR PIZZA REACH-IN COOLER (AT PREP AREA), WITH AIR TEMPS RANGING FROM 49.F-57F. UNIT TAGGED. ALL COLD HOLDING UNITS MUST BE AT 40F OR LESS. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.

(7-38-005A) INADEQUATE FOOD PROTECTION. FOUND THE FOLLOWING FOODS IN A 4-DOOR REACH-IN PIZZA COOLER: 8-LBS. OF COLE SLAW AT 51.8F; 4-LBS. OF HAM AT 55.5F; 2-LBS. OF ITALIAN SAUSAGE AT 53.3F. INSTRUCTED MANAGER TO PROPERLY DISPOSE OF THESE FOODS & MAINTAIN COLD FOODS AT 40F OR BELOW. (TOTAL COST=$35.OO) All cold food shall be stored at a temperature of 40F or less.

ICE BUILD-UP AROUND CONDENSERS OF PIZZA PREP COOLER-MUST FIX. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

ALL CABINETS UNDER COUNTERS, TRAY SHELVINGS INSIDE COOLERS, FAN GUARDS OF COOLERS, INTERIOR FLOOR OF COOLERS MUST BE FREE OF DEBRIS/DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

ALL FLOOR DRAINS NEED DETAILED CLEANING. FLOORS UNDER/BEHIND ALL EQUIPMENT MUST BE KEPT CLEAN, INCLUDING THE FLOORS AT THE DRY STORAGE AREAS, The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

FOLLOWING NEED CLEANING: CABINETS UNDER COUNTERS, INTERIOR OF PREP SINK, INTERIOR OF COOLERS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

ALL FLOOR DRAINS, FLOORS BEHIND/UNDER ALL EQUIPMENT & PREP TABLES MUST BE KEPT CLEAN, ESPECIALLY UNDER FRYERS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

HOLES ON THE WALLS UNDER PREP SINK & UNDER COUNTERS MUST BE SEALED. The walls and ceilings shall be in good repair and easily cleaned.

THE 2-COMP. SINK IS SLOW-DRAINING, MUST FIX. 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.

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. HIGH TEMP DISH MACHINE NOT SANITIZING, FINAL RINSE TEMP IS 120F. MACHINE IS OPERATIONAL.INSTRUCTED MANAGER TO REPAIR OR STORE IT AWAY AND USE MAIN KITCHEN (ACCROSS AND DOWN A PUBLIC HALLWAY) TO WASH AND SANITZE UTENSILS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DIRT AND STANDING WATER NOTED BEHIND ICE MAKER AND PREP COOLER, INSTRUCTED TO CLEAN AND MAINTAIN.

The walls and ceilings shall be in good repair and easily cleaned. MISSING WALLBASE COVERING BEHIND SMALL ICE MAKER. INSTRUCTED TO INSTALL.

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. MISSING THERMOMETER AT DISPLAY COOLER, INSTRUCTED TO PROVIDE.

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. FOUND ABOUT 9 LIVE COCKROACHES BEHIND PREP COOLR AND PREP TABLE. INSTRUCTED MANAGER TO ELIMINATE INSECTS ACTIVITY, PEST CONTROL SERVICE RECOMMENDED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PREP COOLER DOOR NOT CLOSING PROPERLY, INSTRUCTED TO REPAIR.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. SHELVES INSIDE PREP COOLERS AND COOKING EQUIPMENT EXTERIOR SURFACES NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. UNUSED FLOOR DRAINS TRAPPING WASTE WATER AND DEBRIS UNDER PREP COOLER. INSTRUCTED TO SEAL.

The walls and ceilings shall be in good repair and easily cleaned. CRACKS AND CREVICES NOTED AT KITCHEN WALLS, INSTRUCTED TO SEAL

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180 F. OBSERVED PREMISES USING HIGH TEMPERATURE DISHMACHINE AT THIS TIME, DISHMACHINE NOT SANITIZING AT 126.0 F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN HIGH TEMPERATURE DISHMACHINE, MUST SANITIZE AT 180 F. CITATION ISSUED. INSTRUCTED MANAGER TO WASH, RINSE AND SANITIZE MULTI-USE UTENSILS AT GREAT STATE FARE 3-COMPARTMENT SINK.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED ACCUMULATED FOOD BUILD UP INSIDE PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS. MUST CLEAN AND MAINTAIN GASKETS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FOOD BUILD UP ON FLOOR UNDER AND BEHIND EQUIPMENT IN PREP AREA. MUST DETAIL CLEAN FLOOR THROUGHOUT PREP AREA AND MAINTAIN.

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. THE ICE MACHINE HAS A HEAVY RUST AND BACTERIAL BUILDUP INSIDE THE ICE BIN, HAVE THE BUILDUP CLEANED OFF AND SANITIZED.

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. THE DRAIN PIPE UNDER THE THREE COMPARTMENT SINK LEAKS, REPAIR THE LEAKING WASTE WATERLINE, THE MAIN DISHROOM IS BEING USED AS AN ALTERNATE SANITIZING FACILITY.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE FLOORS ARE DIRTY THROUGHOUT THE FACILITY. CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.

CLEAN THE DEAD BUGS OUT OF THE LIGHT SHIELDS.

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. FOUND ABOUT 30 MOUSE DROPPINGS SCATTERED BEHIND PREP AREAS IN MAIN KITCHEN AND DRY FOOD STORAGE ROOM, ALSO FOUND 15-20 LIVE FRUIT FLIES IN SAME AREA. INSTRUCTED MGR TO ELIMINATE RODENT AND INSECTS ACTIVITY IN ALL AFFECTED AREAS, PEST CONTROL SERVICE RECOMMENDED.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ICE SCOOP HOLDER NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN ALL MOUSE DROPPINGS, REMOVE ALL FOOD DEBRIS AND MAINTAIN AREA.

The walls and ceilings shall be in good repair and easily cleaned. HOLES NOTED AROUND PIPES IN MAIN KITCHEN AREA, INSTRUCTED TO SEAL ALL HOLES AND CREVICES.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN SHELVES INSIDE COOLERS, FOOD DEBRIS AND SPILLS NOTED.