THE PUMPING CO INC.

DETAIL CLEAN AND MAINTAIN ALL REACH-IN COOLERS TO REMOVE HEAVY FOOD DEBRIS AND GRIME.

OBSERVED ACCUMULATED FOOD DEBRIS BUILDUP ON FLOORS UNDER THE COOKING EQUIPMENT AND REACH-IN COOLERS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

DETAIL CLEAN AND MAINTAIN ALL REACH-IN COOLERS TO REMOVE HEAVY FOOD DEBRIS AND GRIME.

OBSERVED ACCUMULATED FOOD DEBRIS BUILDUP ON FLOORS UNDER THE COOKING EQUIPMENT AND REACH-IN COOLERS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

FOUND COLD HOLDING COOLER NOT ABLE TO MAINTAIN PROPER TEMPERATURE OF 40F OR LOWER. AMBIENT TEMPERATURE WAS 47F BY MY THERMOMETER. INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT MAINTAINS THE REQUIRED TEMPERATURE. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL REINSPECTED BY CDPH. ONE FIXED PLEASE FAX A LETTER TO 312-746-4240 OR EMAIL US AT CDPHFOOD@CITYOFCHICAGO.ORG. CRITICAL VIOLATION 7-38-005A

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE THE COLD HOLDING COOLER: STEAK 48.9F, HAMBURGER PATTIES, 48.7F, CHICKEN AT 47.3F. MANAGEMENT VOLUNATARILY DISCARDED 40# OF FOOD WORTH $200. CRITICAL VIOLATION 7-38-005A

FOUND LOW TEMPERATURE DISH WASHING MACHINE IN USE AND UNABLE TO ADEQUATELY SANITIZE (0PPM-CHLORINE). INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT PROPERLY SANITIZES. ONCE PROPERLY SANITIZING MUST FAX A LETTER TO 312-746-4240 OR EMAIL TO CDPHFOOD@CITYOFCHICAGO.ORG. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL REINSPECTED BY CDPH. MUST PROPERLY SET UP THE 3-COMPARTMENT SINK FOR PROPER WASH, RINSE, AND SANITIZING. CRITICAL VIOLATION 7-38-030

EXPOSED HAND SINK AT KITCHEN PREP AREA NOT CONNECTED AND FUNCTIONAL AT TIME OF INSPECTION. MANAGER STATED "WE'VE BEEN USING THE TWO COMPARTMENT SINK SINCE LAST WEEK WHEN THE SINK WENT OUT." MANAGER RECONNECTED THE SINK HOWEVER THE EXPOSED HAND SINK IS CLOGGED. 48 HOUR NOTICE GIVE. INSTRUCTED TO USE TWO COMPARTMENT SINK FOR HANDWASHING ONLY UNTIL EXPOSED HAND SINK IS SERVICED/REPAIRED. CRITICAL VIOLATION 7-38-30

OBSERVED NO SOAP OR PAPER TOWELS AT THE TWO COMPARTMENT SINK WHICH IS CURRENTLY BEING USED AS THE EXPOSED HAND SINK BECAUSE THE HANDSINK IN THE REAR PREP IS NOT CURRENTLY FUNCTIONING AT THIS TIME. MANAGEMENT INSTRUCTED TO SUPPLY ALL HANDSINKS WITH SOAP AND PAPER TOWELS AT ALL TIMES. CRITICAL VIOLATION 7-38-030

DETAIL CLEAN AND MAINTAIN ALL REACH-IN COOLERS TO REMOVE HEAVY FOOD DEBRIS AND GRIME.

OBSERVED ACCUMULATED FOOD DEBRIS BUILDUP ON FLOORS UNDER THE COOKING EQUIPMENT AND REACH-IN COOLERS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

OBSERVED ACCUMULATED FOOD DEBRIS ON EXTERIOR OF ALL PREP AREA SHELVES, TABLE TOPS, LOWER SIDES OF DISHWASH DRAINBOARDS, INTERIOR OF ALL PREP REACH IN COOLERS GASKETS/DOOR HINDGES AND CORNERS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT

OBSERVED ACCUMULATED FOOD/DIRT BUILD UP ON FLOOR ON PREP AREA FLOOR. MUST CLEAN AND MAINTAIN FLOOR THROUGHOUT

OUTSIDE GREASE CONTAINER ENCRUSTED WITH OIL/FOOD ON EXTERIOR OF CONTAINER, ALSO OBSERVED LITTER THROUGHOUT ALLEY FLOOR UNDER AND BEHIND/AROUND ALL DUMPSTERS. MUST CLEAN AND MAINTAIN ALLEY FLOOR AND CLEAN AND MAINTAIN EXTERIOR OF GREASE CONTAINER BY DATE OF REINSPECTION (03/29/13). SERIOUS VIOLATION 7-38-020.

OBSERVED FOOD ACCUMULATED FOOD DEBRIS ON EXTERIOR OF ALL PREP AREA SHELVES, TABLE TOPS, LOWER SIDES OF DISHWASH DRAINBOARDS, INTERIOR OF ALL PREP REACH IN COOLERS GASKETS/DOOR HINDGES AND CORNERS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

OBSERVED ACCUMULATED FOOD/DIRT BUILD UP ON FLOOR ON PREP AREA FLOOR. MUST CLEAN AND MAINTAIN FLOOR THROUGHOUT.

1ST FLOOR BAR HANDWASH BOWL AND 3-COMPARTMENT SINK PIPES DRAINING SLOWLY. MUST REPAIR SINKS.

REPLACE BROKEN RUBBER GASKETS INSIDE THE SMALL COOLERS UNDER THE PREP TABLE IN KITCHEN. PROVIDE DRAIN LINE FOR THE POP GUN HOLDER BEHIND BAR AND BY THE ICE BIN BY THE REAR DINING ROOM.DRAIN LINE MUST BE INSTALLED ON FLOOR DRAINS.

DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT(GREASE AND FOOD DEBRIS).CLEAN ALL POP GUNS AND GUN HOLDERS IN ALL BAR AREA, INCLUDED AT BAR IN BASEMENT AREA.(MINERAL BUILD-UP AND BLACK SUBSTANCE).

DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT(GREASE AND FOOD DEBRIS).CLEAN ALL POP GUNS AND GUN HOLDERS IN ALL BAR AREA, INCLUDED AT BAR IN BASEMENT AREA.(MINERAL BUILD-UP AND BLACK SUBSTANCE).

REPLACE BROKEN LIGHT SHIELD IN KITCHEN AND CLEAN THE LIGHT SHIELD

OBSERVED CHARCOAL GRILL INSTALLED BY THE COOKING EQUIPMENT, HOWEVER NOT UNDER THE VENTILATION/HOOD. INSTRUCTED TO RELOCATE UNIT UNDER THE VENTILATION/ HOOD OR REMOVE IT FROM PREMISES.

PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 10-27-11 REPORT#635114 #32- INSTRUCTED TO PROVIDE SPLASH GUARD ON EXPOSE HAND SINK IN KITCHEN ON CLEANED UTENSILS HOLDING AT 3 COMP.SINK DRAIN BOARD SIDE #38-REPAIR DRIPPING FAUCET JOINTS AT DISH MACHINE. HAND WASH SINK NEEDED AT FRONT BAR PREP SERVING AREA. SERIOUS VIOLATION:7-42-090 HOOOO78527-13

REPLACE BROKEN RUBBER GASKETS INSIDE THE SMALL COOLERS UNDER THE PREP TABLE IN KITCHEN. PROVIDE DRAIN LINE FOR THE POP GUN HOLDER BEHIND BAR AND BY THE ICE BIN BY THE REAR DINING ROOM.DRAIN LINE MUST BE INSTALLED ON FLOOR DRAINS.

DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT(GREASE AND FOOD DEBRIS).CLEAN ALL POP GUNS AND GUN HOLDERS IN ALL BAR AREA, INCLUDED AT BAR IN BASEMENT AREA.(MINERAL BUILD-UP AND BLACK SUBSTANCE).

CLEAN FLOOR UNDER AND AROUND COOKING EQUIPMENT,AND THROUGHOUT THE KICHEN(GREASE BUILD-UP), BAR AREA INCLUDED BASEMENT AREA.

REPLACE BROKEN LIGHT SHIELD IN KITCHEN AND CLEAN THE LIGHT SHIELD.

OBSERVED CHARCOAL GRILL INSTALLED BY THE COOKING EQUIPMENT, HOWEVER NOT UNDER THE VENTILATION/HOOD. INSTRUCTED TO RELOCATE UNIT UNDER THE VENTILATION/ HOOD OR REMOVE IT FROM A PREMISES.

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. Found ready to eat food, serving ice inside ice machine not protected during storage at the time of inspection, above ice MACHINE not being maintained has build up of green,dark and brown molds substances inside,and dripping back on serving ice. Citation issued 7-38-005(a) serious,instructed to discontinue use of above ice for service,and have ice machine clean and sanitized professionally and provide service receipt. Above equipment is tagged,instructed manager to fax a letter to food protection office at 312 746 4240 to inspect and have tag removed after service. Hearing for ticket number H000074316 - 14 will be on 12-15-11 at 400 w superior ave.at 10:00 am., IN ROOM 112

All food not stored in the original container shall be stored in properly labeled containers. Instructed to provide label on dry food container in kitchen by deep fryer.

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. must invert all clean multi-use utensils(pots,pans,plates,bowls,etc)on shelves and on counters throughout,including single service(carry out) articles.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO PROVIDE SPLASH GUARD ON EXPOSE HAND SINK IN KITCHEN ON CLEANED UTENSILS HOLDING AT 3 COMP.SINK DRAIN BOARD SIDE. MUST RESURFACE CUTTING BOARDS WITH STAINS AND DEEP KNIFE CUTS. REMOVE HAND SOAP DISPENSING CONTAINER ON 3 COMP.SINK IN KITCHEN AND LOCATE TO EXPOSE HAND SINK AREA.REPAIR RUST ON URINAL BOWL,AND COUNTER TOP OF HAND WASH SINK IN BOYS RESTROOM. MUST PROVIDE LID COVER FOR ICE BIN AT BAR AND REMOVE SODA PIPE HOSE INSIDE NUMBER 2 ICE BIN IN BAR,OR PROVIDE A SEPARATE CONTAINER WITH LID COVER FOR SERVING ICE AT THAT SECTION CORNER.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWING EQUIPMENTS AND UTENSILS AT DIFFERENT LOCTIONS OF FACILITY WITH STAINS AND DEBIR NEEDS CLEANING: DISH WASHER RACKS,TOILET BOWLS,TOILET SEATS,GRILL BASE COMPARTMENTS,MOP SINK,MOP BUCKETS,DISH MACHINE COMPARTMENTS,CAN OPENER BLADE,INSIDE TOP OF MICROWAVE,DRY FOOD STORAGE CONTAINER BY DEEP FRYER,3 COMP.SINK IN KITCHEN,3COMP.SINK AT BASEMENT,OUTER WALLS OF FREEZER AT FRONT OF DEEP FRYER, HOOD WALLS, AND WALK IN COOLER FLOORS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO REPAIR BADLY WORN OUT WOOD FLOORS IN DINING THROUGHOUT DARK,AND DAMAGED CONCRETE FLOORS WITH PAINT PEELING IN BASEMENT. CLEAN DEBRIS AND MAINTAIN FLOORS DRY AT DISH MACHINE AREA,FLOORS AT REAR HALL BY 4 DOOR REACH IN COOLER AND FREEZERS,AND FLOORS BEHIND ICE MACHINE. MUST ELEVATE CLEAN UTENSILS AND FOOD PRODUCTS 6" OFF FLOORS THROUGHOUT.

The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALLS WITH STAINS IN KITCHEN AT DISH MACHINE AND DRY FOOD CONTAINER AREAS. REPAIR WATER DAMAGED CEILING WALLS IN BASEMENT,AND OPENING ON WALLS IN RESTROOMS AND AT DINING AREA.

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. REPAIR DRIPPING FAUCET JOINTS AT DISH MACHINE,EXTEND PIPE UNDER HAND WASH SINK IN KITCHEN TO 3COMP.SINK PIPE ,REPAIR KNOBS ON HAND WASH SINKS IN GIRLS RESTROOMS,AND ON URINALS IN BOYS. HAND WASH SINK NEEDED AT FRONT BAR PREP SERVING AREA.

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 THERMOMETER INSIDE ALL COOLERS AND FREEZERS.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST PROVIDE ICE SCOOPS FOR SERVING ICE AT BAR, AND ELSEWHERE, AS NEEDED.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. above violation still remaining.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. above violation still remaining.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. above violation still remaining.

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. found ice machine in bsmt. storage area not clean, pink slime dripping on to ice, possible source of contamination, mgmt.corrected at once(ice was thrown away, ice machine cleaned and sanitized)citation issued H000062806, with a court date of 9/02/2010, at 400 w superior in room 112 at 9:00am.

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 front, and rear exit doors not rodent proofed, door had gaps ranging from 1/4 inch, to 1/2 inch gap. also foun rodent droppings(30 )in bsmt liquor storage room, and in rear kitchen storage areas(20 ). citation#H000062806, with a court date of 9/02/2010 at 400 w superior in room #112 at 9:00am.

All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. found some food items not properly labeled, dated in coolers, freezers, must date and label all food items in coolers, freezers.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving, storage shelving, cooking equipment not clean need detailed cleaning.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. floors under heavy equipment,cooking equipment, and bsmt storage areas need detailed cleaning(corners).

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. walls in kitchen prep area not clean need cleaning,ceiling in bsmt need repairing.

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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. light shields in pre area need cleaning(detailed).

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. exuhaust canopy not clean need detailed cleaning, exhaust vents(ventilation)in kitchen, coolers need cleaning.