UNCOMMON GROUND.

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 COOLER WITHOUT SHELL FISH TAG PROVIDED WITH PRODUCTS. MUST LEAVE SHELL FISH TAG WITH PRODUCTS UNTIL PRODUCTS IS FINISHED, THAN KEEP THE TAG FOR 90 DAYS.FOOD DISCARDED AND DENATURED.POUND 3, VALUE 6.40.CRITICAL VIOLATIONS:7-38-005(B2) HOOOO64146-14

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 MICE DROPPINGS IN DIFFERENT LOCATIONS OF PREMISES:ON SHELF LOCATED UNDER THE COUNTER TOP OF COFFEE STATIONS;LIQUOR ROOM ON TOP THE PIPE; STORAGE OF HOT WATER TANK;IN BASEMENT AREA INSIDE CLOSET OF GREASE TRAP.SECOND BASEMENT HAD ITEMS STORED ON FLOOR INSTRUCTED TO ELEVATE IT.OBSERVED HOUSE FLIES ON PREMISES(5 FLIES),OUTER OPENING NOT PROTECTED FRONT SIDE DOOR WIDE OPENED, ALSO DOOR NOT COMPLETELY ENCLOSED TO FRAME DOOR.GAPS OF 1/4 TO 1/2 INCHES TOP AND BOTTOM OF THE DOOR.BASEMENT DOOR MUST FIXED BROKEN SEAL ON BOTTOM OF THE DOOR.REMOVE A GLUE STICK FOR FLIES IN BASEMENT STORAGE AREA(OPEN FOOD).REMOVE DROPPINGS AND CLEAN AND SANITIZE AREA. SERIOUS VIOLATION:7-38-020 HOOOO64146-14

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 COMPARTMENT SINK WASTING WATER BACKING UP ON THE FIRST COMPARTMENT SINK WITH DIRTY WATER AND GREASE.MANAGEMENT IS REQUIRED TO FIX THE PROBLEM.SERIOUS VIOLATION:7-38-030 HOOOO64147-15 EMPLOYEES FIXED PROBLEM.

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.

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.

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.

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.

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 WERE STORED IN IT(COOKED BEANS, VEGGIE BURGERS AND ETC.)UNIT MUST MAINTAIN TEMPERATURE OF 40F OR BELOW.CRITICAL VIOLATION:7-38-005(A) HOOOO57388-15. A SERVICE MAN WAS CALLED BY MANAGER,UNIT FIXED, PRESENTLY MAINTAINS TEMPERATURE OF 40F.

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 TOP STEAM TABLE;FRESH EGGS AT TEMP.OF 46.7F VEGGIE BURGER AT TEMP OF 52.1F,COOKED BEANS AT TEMP OF 48.7F(WERE COOKED ON 1-5-10),COOKED ROAST BEEF AT TEMP. OF45.7F,GOAT CHEESE AT TEMP.OF 48F. ALSO FOUND TWO LARGE CONTAINERS OF COOKED CHILI STORED IN WALK-IN IN BASEMENT AREA AT TEMPERATURE OF 51.4F TO 55.4F. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED. FOOD DISCARDED AND DENATURED. POUNDS 96.5, VALUE AT 68.40.CRITICAL VIOLATION:7-38-005(A) HOOOO57388-15

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 EVIDENCE OF MICE DROPPINGS IN DIFFERENT LOCATIONS OF PREMISES; BASEMENT AT NORTH-WEST CORNER, IN FURNACE AREA, AND UNDER BAR AREA (SHELVES,COOLERS ETC.).MANGEMENT IS REQUIRED TO CLEAN AND SANITIZE AREA MENTIONED(REMOVE DROPPINGS).SERIOUS VIOLATION:7-38-020 HOOOO57389-16

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 PATIO AREA,TV, SHELVES, EMPTY BOXES,PAPER , CONSTRUCTION MATERIALS ETC.OBSERVED RAT DROPPINGS BEHIND WOOD.MANAGEMENT IS REQUIRED TO CLEAN AND ORGANIZE AREA.ELEVATE ITEMS NEEDED 6" OOF THE FLOOR, TO PREVENT RODENT AND INSECTS ACTIVITIES.KEEP AREA CLEAN.SERIOUS VIOLATION:7-38-020 HOOOO57389-16

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 USED FOR LINERS.

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 SINK IN BASEMENT AREA(GRIME BUILD-UP).

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 THE BASEMENT AREA.

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).

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 TO PROPER CHECK FOOD TEMPERATURE.