THE NILE RESTAURANT CORP #2.

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

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.

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

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

MUST REPAIR BROKEN FAUCET HANDLE AT THE DISH MACHINE SINK.

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

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 EXCESSIVE GREASE AND FOOD DEBRIS.

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

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

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.

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 FINAL RINSE CYCLE. CRITICAL CITATION ISSUED 7-38-030

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 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 REAR EXIT LEADING TO THE OUTSIDE GARBAGE AREA. ALSO NOTED GREASE ON EXTERIOR OF WASTE GREASE CONTAINER AND SOME GARBAGE ON THE GROUND AROUND THE RECEPTACLE. MUST REMOVE ALL EXCESSIVE GARBAGE OFF OF THE GROUND,CLEAN THE EXTERIOR OF THE GREASE RECEPTACLE,REMOVE THE EXCESSIVE GARBAGE FROM THE INTERIOR OF THE GARBAGE RECEPTACLE,PROPERLY CLOSE LIDS AND MAINTAIN AREAS. SERIOUS CITATION ISSUED 7-38-020

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

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

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 EXCESSIVE GREASE AND FOOD DEBRIS.

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

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

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.

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 CARRYOUT CONTAINERS TO PROTECT FROM CONTAMINATION.

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.

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, COFFEE MACHINE, SHELVING UNITS, ELECTRICAL OUTLETS, ETC.

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 ALL DAMAGED FLOOR TILES IN PREP AND STORAGE AREAS. ELEVATE ALL FOOD AND SODA DISPENSER UNITS OFF FLOOR.

The walls and ceilings shall be in good repair and easily cleaned. REPLACE STAINED CEILING TILES AND MISSING CEILING TILES IN ALL AREAS.

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.

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 from food, utensils, equipment, and clean linens. REMOVE UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN PREP, STORAGE AND BASEMENT AREAS TO PREVENT RODENT HARBORAGE. SEPARATE CLEANING SUPPLIES FROM FOOD ON SHELVES IN BASEMENT STORAGE AREA AND UNDER PREP TABLES. STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.

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

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.

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. OBSERVED 10-15 RAT DROPPINGS ON CARDBOARD UNDER RUBBER MATS NEAR 3-COMP SINK, 5 RAT DROPPINGS AROUND WATER HEATER AND FURNACE IN FURNACE ROOM, 10-15 MICE DROPPINGS SCATTERED ALONG EAST WALL IN REAR STORAGE AREA, 20-30 MICE DROPPINGS ON LEDGE NEAR SODA DISPENSER UNIT IN BASEMENT, 10-15 MICE DROPPINGS ON ELECTRICAL EQUIPMENT AND WIRING ALONG NORTH WALL NEAR CHEST FREEZER, 6 MICE DROPPINGS ON COFFEE MAKER IN REAR WAIT STATION AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. REAR DOOR NOT RODENT PROOFED, 1/4" GAP ON BOTTOM OF DOOR. SEAL ALL OUTER OPENINGS ON DOOR TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.

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 CARRYOUT CONTAINERS TO PROTECT FROM CONTAMINATION.

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.

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, COFFEE MACHINE, SHELVING UNITS, ETC.

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 TILES IN PREP AND STORAGE AREAS.

The walls and ceilings shall be in good repair and easily cleaned. REPLACE STAINED CEILING TILES AND MISSING CEILING TILES IN ALL AREAS.

INSTALL EXTENDING FAUCET ON 3-COMP SINK.

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.

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 from food, utensils, equipment, and clean linens. REMOVE UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN PREP, STORAGE AND BASEMENT AREAS TO PREVENT RODENT HARBORAGE. SEPARATE CLEANING SUPPLIES FROM FOOD UNDER PREP TABLES. STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.

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

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