The Nile Restaurant Corp #2

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

MUST STORE ALL FOOD IN FOOD GRADE BAGS OR CONTAINERS AND PROPERLY LABEL. MAY NOT USE GROCERY BAGS.

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

MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT AND COOLERS. MUST REMOVE ALL FOOD DEBRIS AND GREASE. MUST DETAIL CLEAN THE HOOD ABOVE THE COOK LINE.

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

MUST DETAIL CLEAN THE FLOORS UNDER THE COOK LINE AND THROUGHOUT PREMISES.

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

MUST DETAIL CLEAN WALLS THROUGHOUT PREP AREA AND DISHWASHING AREAS. MUST REMOVE STAINED CEILING TILES THROUGHOUT PREMISES.

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

MUST REPAIR BROKEN FAUCET HANDLE AT THE DISH MACHINE SINK.

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

MUST PROPERLY STORE KNIVES AND OTHER MULTI USE ITEMS. MAY NOT STORE ITEMS BETWEEN THE WALL AND THE 3 COMPARTMENT SINK.

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

MUST DETAIL CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT,THE CAN OPENER,UNDERNEATH ALL PREP TABLES,INTERIOR OF THE ICE MACHINE,INTERIOR AND EXTERIOR OF ALL COOLERS,THE HOODS ABOVE ALL COOKING EQUIPMENT AND ALL STORAGE SHELVES. MUST REMOVE EXC...

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

DETAIL CLEAN FLOORS UNDER COOK LINES,UNDER DISH WASHING FACILITIES AND THROUGHOUT. MSUT REPAIR ALL BROKEN FLOOR TILES THROUGHOUT.

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

MUST DETAIL CLEAN WALLS BEHIND THE COOK LINES AND COOLERS AND REMOVE GREASE AND FOOD DEBRIS.

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

MUST REPAIR LEAK ON INTERIOR OF WALK IN COOLER. MUST PROPERLY EXTEND WASTE LINE FROM AIR CONDITIONING UNIT TO A FLOOR DRAIN AND REMOVE BUCKET.

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

DISH MACHINE BEING USED AND NOT PROPERLY SANITIZING MULTI USE ITEMS. NO SANITIZING SOLUTION REGISTERING ON THE INTERIOR OF THE MACHINE DURING THE FINAL RINSE CYCLE. MUST REPAIR SO THAT DISH MACHINE PROPERLY SANITIZES MULTI USE ITEMS DURING THE FINA...

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

NO HAND SOAP AT THE EXPOSED HAND SINK IN THE PREP AREA AND NO SANITARY HAND DRYING DEVICES IN THE WOMENS WASHROOM. MUST PROVIDE AT ALL TIMES. CRITICAL CITATION ISSUED 7-38-030

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

OUTSIDE GARBAGE AND WASTE GREASE AREAS NOT PROPERLY MAINTANINED. NOTED EXCESSIVE GARBAGE OVERFLOWING FROM WASTE RECEPTACLE PREVENTING THE PROPER CLOSURE OF THE UNIT. ALSO NOTED EXCESSIVE GARBAGE AND FOOD CONTAINERS LOCATED ON THE GROUND OUTSIDE THE...

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

NO CITY OF CHICAGO FOODSERVICE MANAGER'S CERTIFICATE POSTED. ALSO, NO PROOF OF CITY OF CHICAGO FOODSERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS CITATION ISSUED 7-38-012

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

MUST PROPERLY STORE KNIVES AND OTHER MULTI USE ITEMS. MAY NOT STORE ITEMS BETWEEN THE WALL AND THE 3 COMPARTMENT SINK.

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

MUST DETAIL CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT,THE CAN OPENER,UNDERNEATH ALL PREP TABLES,INTERIOR OF THE ICE MACHINE,INTERIOR AND EXTERIOR OF ALL COOLERS,THE HOODS ABOVE ALL COOKING EQUIPMENT AND ALL STORAGE SHELVES. MUST REMOVE EX...

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

DETAIL CLEAN FLOORS UNDER COOK LINES,UNDER DISH WASHING FACILITIES AND THROUGHOUT. MSUT REPAIR ALL BROKEN FLOOR TILES THROUGHOUT.

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

MUST DETAIL CLEAN WALLS BEHIND THE COOK LINES AND COOLERS AND REMOVE GREASE AND FOOD DEBRIS.

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

MUST REPAIR LEAK ON INTERIOR OF WALK IN COOLER. MUST PROPERLY EXTEND WASTE LINE FROM AIR CONDITIONING UNIT TO A FLOOR DRAIN AND REMOVE BUCKET.

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. INVERT ALL CLEAN MULTI-USE EQUIPMENT, UTENSILS AND C...

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. REPLACE WORN CUTTING BOARDS IN REAR PREP AREA. CLEAN INTERIOR OF ICE MACHINE.

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. CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, COOLERS, FREEZERS, PREP TABLES, COUNTERS, BEVERAGE MACHINES, COFF...

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 NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND BASEMENT AREAS (DEBRIS, SYRUP SPILLS). REPLACE ...

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. REPLACE STAINED CEILING TILES AND MISSING CEILING TILES IN ALL AREAS.

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 THERMOMETERS IN ALL COOLERS.

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

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. Cleaning equipment shall be properly stored away fro...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION. PROVIDE LONG HANDLE DISPENSING UTENSILS TO MINIMIZE BARE HAND CONTACT.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

EXPOSED HAND SINK NOT MAINTAINED. DRAINPIPE IN POOR REPAIR AND WATER DRAINING ON FLOOR. INSTRUCTED MANAGER TO REPAIR HAND SINK FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.

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

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. OBSE...

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. INVERT ALL CLEAN MULTI-USE EQUIPMENT, UTENSILS AND...

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. REPLACE WORN CUTTING BOARDS IN REAR PREP AREA. CLEAN INTERIOR OF ICE MACHINE.

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. CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, COOLERS, FREEZERS, PREP TABLES, COUNTERS, BEVERAGE MACHINES, COF...

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 NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND BASEMENT AREAS. REPLACE ALL DAMAGED FLOOR TIL...

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. REPLACE STAINED CEILING TILES AND MISSING CEILING TILES IN ALL AREAS.

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

INSTALL EXTENDING FAUCET ON 3-COMP SINK.

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 THERMOMETERS IN ALL COOLERS.

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

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. Cleaning equipment shall be properly stored away fro...

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. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION. PROVIDE LONG HANDLE DISPENSING UTENSILS TO MINIMIZE BARE HAND CONTACT.

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

FOUND FOOD CONTAINERS NOT STORED PROPERLY ON SHELVING UNITS.(MUST STORE INVERTED)

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

FOUND TOOLS STORED ABOVE PREPARATION TABLE ON SHELVINH UNITS THAT MUST BE REMOVED.

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

FOUND LEAKY DRAINAGE PIPING AT EXPOSED HAND SINK.