Tricycle Supper Club

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-602.13 DETAIL CLEAN THE INTERIOR OF THE DEEP FRYER.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-602.13 CLEAN THE GREASE ON TOP OF THE OVEN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

5-205.15 REPAIR THE DRAIN LINE WATER LEAK BENEATH THE EXPOSED HAND WASHING SINK IN THE BASEMENT FOOD PREP AREA.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

6-501.14 CLEAN THE GREASE ON THE VENTILATION HOOD AND FILTERS.

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE 1 DOOR PREP COOLER. OBSERVED EGGS AT 52.5F, AND CHEESE AT 53.2F INSIDE OF THE PREP COOLER. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD FOODS BELOW 41F. PRIORITY VIOLATION 7-38-0...

PROPER DATE MARKING AND DISPOSITION

OBSERVED READY-TO-EAT TCS FOODS (HOUSE MADE SAUCES, SALAD DRESSSINGS AND COLESLAW) STORED OVER 24 HOURS PAST THE 7 DAY MAXIMUM USE BY DATE INSIDE OF THE WALK-IN COOLER. MANAGEMENT INSTRUCTED THAT ALL DATE MARKED FOODS MUST BE USED OR DISCARDED BY TH...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO CONSUMER ADVISORY DISCLOSURE OR REMINDER STATEMENT PROVIDED ON THE MENU FOR RAW OR UNDERCOOKED FOODS. MANAGEMENT INSTRUCTED TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO A REMINDER STATEMEN...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED THE AIR TEMPERATURE INSIDE OF THE 1 DOOR PREP COOLER AT 58F. THE PREP COOLER WAS USED TO STORE TCS FOODS SUCH AS EGGS AND CHEESES. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION I...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

DETAIL CLEAN THE INTERIOR OF THE DEEP FRYER.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

REPAIR THE DRAIN LINE WATER LEAK BENEATH THE EXPOSED HAND WASHING SINK IN THE BASEMENT FOOD PREP AREA.

SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC

NO INSPECTION REPORT SUMMARY WAS POSTED ON THE PREMISES. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. PRIORITY FOUNDATION VIOLATION 7-42-010(B). CITATION ISSUED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-602.13 DETAIL CLEAN THE TOP OF THE OVEN, SIDES OF THE BROILER AND DEEP FRYERS.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

5-205.15 REPAIR THE DRAIN LINE WATER LEAKS BENEATH THE 3 COMPARTMENT SINK IN THE 1ST FLOOR PREP AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.12 CLEAN THE GREASE ON THE WALL BEHIND THE COOKING EQUIPMENT AND NEXT TO THE DEEP FRYERS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

6-501.14 CLEAN THE GREASE ON THE VENTILATION HOOD AND FILTERS.

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE WALK-IN COOLER. OBSERVED CHICKEN AT 46.1F, MILK AT 44.6F, CHEESE AT 45.5F, BEEF AT 46.2F, AND RAW BACON AT 48F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 200# OF FOOD WORTH...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED THE WALK-IN COOLER WITH AN AIR TEMPERATURE OF 44.6F. THE COOLER WAS USED TO STORE TCS FOODS SUCH AS MEAT AND DAIRY PRODUCTS. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY 7-38-005. CITATION ISSUED.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

NO PEST CONTROL LOG BOOK WAS PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A PEST CONTROL LOG BOOK FROM A LICENSED PEST CONTROL COMPANY WITH ALL PEST INSPECTION REPORTS FROM THE PAST YEAR. PRIORITY FOUNDATION 7-38-020(C). CITATION ISS...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

DETAIL CLEAN THE TOP OF THE OVEN, SIDES OF THE BROILER AND DEEP FRYERS.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

REPAIR THE DRAIN LINE WATER LEAKS BENEATH THE 3 COMPARTMENT SINK IN THE 1ST FLOOR PREP AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST GROUT THE BASEBOARD TILES UNDER THE 3 COMPARTMENT SINK.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

CLEAN THE GREASE ON THE WALL BEHIND THE COOKING EQUIPMENT AND NEXT TO THE DEEP FRYERS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

CLEAN THE GREASE ON THE VENTILATION HOOD AND FILTERS.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Violation Codes: 6-301.14 Inspector Comments: OBSERVED NO HAND WASHING SIGNS AT HAND SINKS IN PREP,BAR AND TOILET ROOMS.MUST PROVIDE AND MAINTAIN

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Violation Codes: 3-302.12 Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

Violation Codes: 3-305.12 Inspector Comments: MUST ENCASE,ENCLOSE OR WRAP OVERHEAD WASTE PIPES IN BASEMENT PREP AREA ABOVE PREP TABLE,HAND SINK AND PREP SINK.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Violation Codes: 4-101.19 Inspector Comments: MUST APPLY A SEALANT OR PAINT RAW WOOD SHELVING UNITS IN LIQUOR WALK IN COOLER.MUST REMOVE RUST FROM INTERIOR SURFACE OF GLASS SLIDING LID COOLER IN BASEMENT.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Violation Codes: 4-501.11 Inspector Comments: MUST REPAIR OR REPLACE BROKEN HANDLE ON CHEST FREEZER IN BASEMENT.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Violation Codes: 4-601.11(C) Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM GRILL TABLE,FRYER CABINETS,ICE MACHINE PANEL

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Violation Codes: 6-201.13 Inspector Comments: MUST REPAIR OR REPLACE MISSING CEILING TILE IN 1ST FL. PREP AREA NEAR VENTILATION HOOD,BROKEN CONCRETE FLOOR IN LIQUOR WALK IN COOLER AND THROUGHOUT BASEMENT WHERE NEEDED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Violation Codes: 6-201.11 Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM WALLS IN LIQUOR WALK IN COOLER.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Violation Codes: 6-501.13 Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM FLOOR UNDER COOKING EQUIPMENT AND COOLERS,BASEMENT AREAS UNDER SHELVING UNITS .

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Violation Codes: 6-201.16 Inspector Comments: MUST SCRAPE AND PAINT PEELING PAINT ON CEILING IN BASEMENT.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Violation Codes: 6-202.11 Inspector Comments: MUST REPLACE BURNT OUT LIGHT AT HOOD OF COOKING EQUIPMENT.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNS AT HAND SINKS IN PREP,BAR AND TOILET ROOMS.MUST PROVIDE AND MAINTAIN.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED EVIDENCE OF APPX. 20 OR MORE LIVE SMALL FLIES FLYING AROUND,ON WALLS AND ON ENCRUSTED FOOD ON POTATOE PEELER,WALLS AND CEILINGS IN BAR AREA,DINING AREA AND BOTH TOILET ROOMS.MUST CLEAN POTATOE PEELER.RECOMMENDED TO HAVE A PEST CONTROL OPERAT...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

MUST ENCASE,ENCLOSE OR WRAP OVERHEAD WASTE PIPES IN BASEMENT PREP AREA ABOVE PREP TABLE,HAND SINK AND PREP SINK.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST APPLY A SEALANT OR PAINT RAW WOOD SHELVING UNITS IN LIQUOR WALK IN COOLER.MUST REMOVE RUST FROM INTERIOR SURFACE OF GLASS SLIDING LID COOLER IN BASEMENT.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST REPAIR OR REPLACE BROKEN HANDLE ON CHEST FREEZER IN BASEMENT.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST CLEAN DEBRIS BUILD UP FROM GRILL TABLE,FRYER CABINETS,ICE MACHINE PANEL.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST REPAIR OR REPLACE MISSING CEILING TILE IN 1ST FL. PREP AREA NEAR VENTILATION HOOD,BROKEN CONCRETE FLOOR IN LIQUOR WALK IN COOLER AND THROUGHOUT BASEMENT WHERE NEEDED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN DEBRIS BUILD UP FROM WALLS IN LIQUOR WALK IN COOLER.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN DEBRIS BUILD UP FROM FLOOR UNDER COOKING EQUIPMENT AND COOLERS,BASEMENT AREAS UNDER SHELVING UNITS .

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST SCRAPE AND PAINT PEELING PAINT ON CEILING IN BASEMENT.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST REPLACE BURNT OUT LIGHT AT HOOD OF COOKING EQUIPMENT.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

2-102.14(A): FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11: FOUND NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON SITE. INSTRUCTED FACILITY TO IMPLEMENT AN APPROPRIATE PROCEDURE, WITH NECESSARY SUPPLIES, AND TO MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

3-603.11(A): FOUND NO DISCLOSURE AND REMINDER SYSTEM ON FACILITY'S MENUS. INSTRUCTED TO PROVIDE AND MAINTAIN FOR APPLICABLE FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.114: OBSERVED CLUTTER IN THE BASEMENT STORAGE AREA. INSTRUCTED FACILITY TO REMOVE ANY UNNECESSARY ITEMS, ORGANIZE REMAINING, STORE 6 INCHES OFF FLOORS, AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

6-202.11(A): OBSERVED UNSHIELDED LIGHT BUBLS IN THE BASEMENT PREP AREA. INSTRUCTED FACILITY TO SHIELD AND MAINTAIN.

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

Found some food items not properly dated in walk in cooler, and reach in freezers, must properly date food items in walk in cooler, and reach in freezer.

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

Rear storage shelving/racks in bsmt that had peeling paint/rust, shall be repaired/replaced.

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

Walk in cooler shelving/racks not clean, need detailed cleaning(crevices), reach in cooler shelving not clean, need detailed cleaning. bsmt storage shelving/racks not clean, need detailed cleaning(crevices).

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

Floors under heavy equipment, cooking equipment in prep areas(1st floor, bsmt) not clean, need detailed cleaning(corners). Floor in bsmt storage areas, rooms not clean, need detailed cleaning(corners).

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

Walls that had ppeling paint/plaster by kitchen area(1st floor), shall be repaired/sealed. Exhaust fans in bathrooms not clean, need cleaning.

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

Light shields that were missing end caps, shall be provided in bsmt storage areas.

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

Exhaust canopy not clean, had excees grease build up, needs detailed cleaning.

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

MUST REPAINT CHIPPING WOOD SHELF IN BASEMENT WALK-IN COOLER, CHIPPING WOOD DOOR ALSO IN WALK-IN COOLER AND RUSTY WIRE SHELVES IN ALL COOLERS,

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

MUST CLEAN FAN GUARDS IN WALK-IN COOLER BASEMENT AREA AND INTERIOR OF ICE MACHINE IN SAME AREA,

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

MUST PROVIDE LIGHT SHIELD ON LIGHT IN BASEMENT AREA, ABOVE PREP COUNTER,

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

MUST REPAIR LEAKING FAUCET AT FIRST FLOOR THREE COMPARTMENT SINK,

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETERS INSIDE ALL COOLER UNITS,

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

MUST INVERT PLATES AT REAR COUNTER SERVICE AREA

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

MUST REPAINT CHIPPING WOOD SHELF IN BASEMENT WALK-IN COOLER AND CHIPPING WOOD DOOR ALSO IN WALK-IN COOLER

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

MUST CLEAN INSIDE WALL AREA ICE MACHINE

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

MUST REPAIR BROKEN BRICK TILE FIRST FLOOR KITCHEN AREA, AND CLEAN BASEMENT AREA FLOOR, UNDER AND BEHIND EQUIPMENT

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/DEFROST ALL FREEZERS ON PREMISES TO REMOVE ICE BUILD. MUST RESAND OR REPLACE ALL FOOD PREP TABLE TOPS TO RE...

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 FLOORS AT BASEMENT UNDER, AROUND AND BEHIND ALL SHELVING UNITS AND HEAVY EQUIPMENT AS WELL AS IN THE KITCHEN.

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 HOLES AT WALL IN MEN'S RESTROOM. ALSO MUST SEAL OR REPAIR HOLE AT WALLBASE UNDER BAR 3COMP SINK. MUST SEAL OPENINGS OR REPAIR CEILING HOLES IN BASEMENT.MUSR REPAIR WALL BET...

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...

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.OBSERV...

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/DEFROST ALL FREEZERS ON PREMISES TO REMOVE ICE BUILD. MUST RESAND OR REPLACE ALL FOOD PREP TABLE TOPS TO REMO...

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 FLOORS AT BASEMENT UNDER, AROUND AND BEHIND ALL SHELVING UNITS AND HEAVY EQUIPMENT AS WELL AS IN THE KITCHEN.

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 HOLES AT WALL IN MEN'S RESTROOM. ALSO MUST SEAL OR REPAIR HOLE AT WALLBASE UNDER BAR 3COMP SINK. MUST SEAL OPENINGS OR REPAIR CEILING HOLES IN BASEMENT.MUSR REPAIR WALL BETWE...

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

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 co...

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.FOUND NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED OR VALID DOCUMENTATION DURING THIS INSPECTION WHILE POTENTIALLY HA...

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.MUST PROPERLY STORE,INVERT CLEAN MULTI-USE UTENSILS,...

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.Cutting boards with deep, dark grooves must be sanded/bleached or replaced,replace/repair rusty shelving inside bar coole...

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.DETAIL CLEAN INTERIOR/EXTERIOR OF COOLERS,SIDE OF HOT COOKING EQUIPMENTS,DRY STORAGE SHELVINGS IN BASEMENT,MANUAL CAN OP...

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.MUST PROVIDE THERMOMETERS INSIDE ALL REFRIGETARTION UNITS...

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.CLEAN,ORGANIZE BASEMENT DRY STORAGE AREAS,UNDER STAIR...

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

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 180F.F...

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.FOUND ...

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (CHILI, HAMBURGERS...

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.MUST PROPERLY STORE,INVERT CLEAN MULTI-USE UTENSILS,...

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.Cutting boards with deep, dark grooves must be sanded/bleached or replaced,replace/repair rusty shelving inside bar coole...

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.DETAIL CLEAN INTERIOR/EXTERIOR OF COOLERS,SIDE OF HOT COOKING EQUIPMENTS,DRY STORAGE SHELVINGS IN BASEMENT,MANUAL CAN OP...

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.MUST PROVIDE THERMOMETERS INSIDE ALL REFRIGETARTION UNITS...

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.CLEAN,ORGANIZE BASEMENT DRY STORAGE AREAS,UNDER STAIR...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS OF 06-05-09 REPORT#160042,#S 31,32,38,4O,&43 NOT CORRECTE...

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 REMOVE PREP KNIFE HOLDING CASE BY EXPOSE HAND WASH SINK IN KITCHEN WHICH LIMITS ACCESSIBILTY OF SAID SINK. META...

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. VENT IN LADIES TOILET WITH DUST BUILD UP NEEDS TO BE CLEANED. TOP OF ICE MACHINE NEEDS CLEANING.

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 REPAIR MISSING AND DAMAGED FLOOR TILES IN KITCHEN THAT IS HOLDING WATER ON THE FLOOR. REPLACE MISSING FLOOR DRAIN IN BASEMENT A...

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...