The Green House Stakes

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

COOKED FOOD NOT PROPERLY LABELED OR DATED. INSTD TO DO SO

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

SMALL HOLES NOTED IN BASEMENT FLOOR. INSTD TO SEAL SAME

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

LOOSE WALL PANELING NEXT TO EXPOSED HANDSINK. INSTD TO REPAIR SAME.

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

MICE DROPPINGS NOTED (OVER 20) IN CABINET UNDER EMPLOYEE TOILET ROOM HANDSINK AND BEHIND DRYER IN BASEMENT. BASEMENT EXIT DOOR AT BOTH BOTTOM CORNERS AND BOTTOM AND TOP CORNERS OF GARAGE DOOR NOT RODENT PROOF, APPROX 1/4 INCH GAPS. GARAGE AREA USED F...

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

COOKED FOOD NOT PROPERLY LABELED OR DATED. INSTD TO DO SO.

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

FLOORS UNDER AND BEHIND COOKING LINE WITH EXCESSIVE GREASE BUILD-UP. INSTD TO CLEAN SAME. SMALL HOLES NOTED IN BASEMENT FLOOR. INSTD TO SEAL SAME.

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

LOOSE WALL PANELING NEXT TO EXPOSED HANDSINK. INSTD TO REPAIR SAME.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

SELF CLOSING DEVICES ON TOILET ROOM DOORS IN POOR REPAIR. REPAIR SAME.

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

THE WALK IN COOLER SHELVES HAVE A DIRTY BUILDUP; WASH, RINSE AND SANITIZE THE COOLER SHELVES.

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

THE ICE MACHINE DOOR AND WALK IN COOLER SHELVING AND WALLS ARE DIRTY; WASH,RINSE AND SANITIZE THE ABOVE AND MANITAIN.

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

THE BASEBOARDS HAVE HOLES BEHIND THE THREE COMPARTMENT SINK AND GRILL, CLEAN AND REPAIR THE BASEBOARDS UNTIL THEY ARE SANITARY.

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

THE KITCHEN WALLS AND CEILINGS ARE GREASY, CLEAN AND REPAINT SO THE WALLS AND CEILINGS ARE LIGHT IN COLOR AND CLEAN.

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

INSTRUCTED TO PROPERLY INVERT DISHES ON STORAGE RACK TO AVOID DUST CONTAMINANTS.

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

REPLACE MISSING HANDLE AT TWO DOOR COOLER IN KITCHEN. PAINT BOTTOMS OF PREP TABLES AND GREASE RECEPTOR AT THREE COMP SINK. CLEAN INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENT. CLEAN BOTTOM OF FRYER TO REMOVE GREASE AND UNDERNEATH GRILL ON TABLE. REM...

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

CLEAN FLOORS UNDER COOKING EQUIPMENT IN KITCHEN AND IN WALK-IN COOLER UNDER SHELVES.

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

SEAL HOLES IN WALLS OF BASEMMENT UNDER, AROUND AND BEHIND TWO COMP SINK AND WASHER/DRYER. REATTACH VENT FAN TO CEILING WHERE LOOSE IN EMPLOYEE WASHROOM. PROVIDE A SIGN FOR DOOR OF EMPLOYEE WASHROOM. SEAL SMALL HOLE AT BOTTOM CORNER OF BASEMENT DOO...

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

PROVIDE END CAPS FOR LIGHTS IN FOOD PREP AREA.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

REATTACH SELF CLOSING DEVICES TO WASHROOM DOORS AND PROVIDE A SELF CLOSING DEVICE TO EMPLOYEE WASHROOM DOOR.

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

All cold food shall be stored at a temperature of 40F or less.OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS & PREPACKAGED SANDWICHES IN WALK IN COOLER HAM 44.9F,COOKED CACTUS 45.6F,POTATOE 45.8F,BEANS 51.4F-58.2F,ENCHILDAS 46.5F,TACOS49.8F,RICE 46.7...

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.MUST LABLE BULK FOOD STORAGE CONTAINERS & LABLE & DATE COOKED FOODS IN COOLERS & PREPACKED SANDWICHES WITH PROPER INFO.

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

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.

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 PROVIDE SPLASH GUARD IN BETWEEN HAND SINK & MOP SINK IN PREP AREA.MUST REMOVE RUST FROM LOWER SHELVES OF PREP TABLES...

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.MUST CLEAN GREASE & FOOD DEBRI FROM FRYER,SHELVING UNITS,GREASE TRAP 3- COMPARTMENT SINK,GRILL TABLE,WALK IN COOLER FANG...

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.MUST CLEAN FLOOR THROUGHOUT INCLUDING BASEMENT & WALK IN COOLER.MUST GROUT FLOOR IN PREP AREA & MEN'S TOILET ROOM.MUST REPLACE OR REPAIR DAMA...

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.MUST CLEAN WALLS IN PREP AREAS.MUST REPAIR OR REPLACE LOOSE WALL PANELING IN PREP AREA,LOOSE CEILING VENT IN PREP AREA,DAMAGED CEILING IN 2ND FL. DINING AREA,MOLDED WALL BASES IN WOMEN...

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 END CAPS ON LIGHT SHIELDS IN PREP AREAS.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.MUST REPLACE MISSING SELF CLOSING DEVICES ON MEN'S & WOMEN'S TOILET ROOM DOORS.

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...

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

All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES, FOUND THE FOLLOWING COOKED FOODS INSIDE A NON-REFRIGERATED VEHICLE, [VAN]; 55 LBS. POTATO TACOS AT 74.4F, 30 LBS. CHILAQUILES [CK...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES; OBSERVED FOOD HANDLER...

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. MUST LABEL PREP FOODS INSIDE WALK IN COOLER.

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

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. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED...

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; MICROWAVE OVEN, COOKING EQUIPMENT, COOLERS, AND FREEZERS.

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. MUST CLEAN FLOOR UNDER COOKING EQUIPMENT.

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. MUST SEAL OPENINGS AROUND PIPES IN MENS WASHROOM AND THRU-OUT BASEMENT.

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...

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.