Uncommon Ground

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 OF DEEP FRYER(GREASE BUILD-UP )BOTTOM PART

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. REPAIR AND REPLACE BROKEN AND MISSING FLOOR TILES THROUGHOUT THE PREMISES,INCLUDED BASEMENT AREA.SURFACE MUST BE SMOOTH,CLEANABLE AND NON AB...

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. Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned. REPAIR CEILING IN BOTH STORAGE AREA,IN BASEMENT AREA WERE FOOD,COOLERS,FREEZERS WALK-IN COOLER ...

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

Shellfish shall be obtained from an approved source and kept in their original package until sold. Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels. FOUND FRESH MUSSELS STORED IN WALK-IN COOL...

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...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. THREE COMPARTMENT SINK NOT MAINTAINED.OBSERVED THE THREE COMPAR...

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 OF DEEP FRYER(GREASE BUILD-UP )BOTTOM PART.

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

REPAIR AND REPLACE BROKEN AND MISSING FLOOR TILES THROUGHOUT THE PREMISES,INCLUDED BASEMENT AREA.SURFACE MUST BE SMOOTH,CLEANABLE AND NON ABSORBENT MATERIAL. REMOVE STAGNATE WATER IN CLOSET NEXT TO WASH MACHINE,IN BASEMENT.

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. REPAIR CEILING IN BOTH STORAGE AREA,IN BASEMENT AREA WERE FOOD,COOLERS,FREEZERS WALK-IN COOLER ARE STORED.SURFACE MUST BE SMOOTH AND CLEANABLE.

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

Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment. ICE SCOOP CONTAINER MUST BE COMPLETELY ENCLOSED...

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..DETAIL CLEAN FLOOR UNDER COOKING EQUIPMENT(GREASE BUILD-UP),ALSO SWEEP BASEMENT AREA WERE WASH AND DRYER ARE LOCATED,ALSO STORAGES THROUGHOU...

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..REPLACE BROKEN LIGHTSHIELD IN KITCHEN(1ST. FLOOR).

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 STEM THERMOMETERS FOR EACH OF CHEFS, TO BE ABLE T...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FOUND DISPLAY PREP COOLER IN PREP AREA ,WITH IMPROPER TEMPERATURE(48.8F TO 51.1F).POTENTIALLY HAZARDOUS FOOD W...

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. All hot food shall be stored at a temperature of 140F or higher.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED POTATOES AT TEMP. OF 75.9F,84.6F, 100F AND 102.3F,STORED ON...

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...

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

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.OUTSIDE GARBAGE AND PATIO AREA NOT CLEAN. FOUND GARBAGE CONTAINERS OVERFLOWING, UNABLE TO CLOSE LIDS.CLUTTER IN PATI...

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.KNIFE RACKS IS NEEDED IN BOTH PREP AREA. DO NOT STORE KNIFE BETWEEN EQUIPMENT.REMOVE CARDBOARDS FROM SHELVES, WHICH IS US...

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 COOKING EQUIPMENT, INCLUDED INTERIOR OF DEEP FRYER(GREASE BUILD-UP). MUST CLEAN INTERIOR OF 3 COMPARTMENT S...

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.DETAIL CLEAN FLOOR UNDER COOKING EQUIPMENT(GREASE BUILD-UP),ALSO SWEEP BASEMENT AREA WERE WASH AND DRYER ARE LOCATED,ALSO STORAGES THROUGHOUT...

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.REPLACE BROKEN LIGHTSHIELD IN KITCHEN(1ST. FLOOR).

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 STEM THERMOMETERS FOR EACH OF CHEFS, TO BE ABLE ...