VINCENZO'S.

CUTTING BOARD AT PREP LINE STAINED, WITH DEEP, DARK GROOVES. INSTD TO CLEAN AND MAINTAIN SAME.

REPLACE MISSING FLOOR DRAIN COVER IN BASEMENT.

LIGHTSHIELDS MISSING FOR LIGHTS IN BASEMENT PREP/DISHWASHING AREA. PROVIDE SAME.

BAR EXPOSED HANDSINK LOOSE FROM WALL, SLANTED. INSTD TO REPAIR SAME.

PAINT OR REPLACE RUSTY STORAGE RACKS AND SHELF(COVERED WITH ALUMINUM FOIL) UNDERNEATH PREP TABLE IN BASEMENT PREP AREA. REPLACE WORN GASKETS AROUND DOOR TO BASEMENT FOOD WALK-IN COOLER.

CLEAN THE FOLLOWING: 3 COMPARTMENT SINK BEHIND THE BAR, ICE SCOOPS AND HOLSTERS BEHIND THE BAR AND IN BASEMENT, MEAT SLICER, CABINET INTERIORS OF DEEP FRYERS, SIDES OF ALL COOKING EQUIPMENT IN MAIN FOOD PREP AREA, EXTERIORS OF ALL COOLERS THROUGHOUT, AND THE INTERIOR OF REACH-IN BEER COOLER SEVERAL INCHES OF BROWNISH-RUSTY COLORED WATER INSIDE UNIT.

CLEAN FLOORS ALONG THE BASES OF THE WALLS THROUHOUT ALL ROOMS AND AREAS OF THE BASEMENT(DEBRIS AND DIRT), AND UNDERNEATH AND BEHIND COOKING EQUIPMENT IN MAIN FOOD PREP AREA(GREASE AND FOOD BUILD-UP).

CLEAN AND/ OR PAINT ALL HEAVILY STAINED WALLS AND CEILING IN MAIN FOOD PREP AREA, REAR EXIT DOOR AND WALLS IN STAIRWAY LEADING DOWN T0 BASEMENT, AND WALLS IN BASEMENT DISH WASHING, EQUIPMENT STORAGE AND FOOD PREP AREAS. CLEAN MASSIVE GREASE BUILD-UP FROM HOOD AND FILTERS ABOVE COOKING EQUIPMENT IN MAIN FOOD PREP AREA. CLEAN GREASE AND DUST BUILD-UP FROM LIGHT SHIELDS THROUGHOUT WHERE PRESENT. REPLACE MISSING LIGHT SHIELD IN MAIN FOOD PREP AREA. CLEAN DEBRIS FROM ALL WALL LEDGES THROUGHOUT BASEMENT.

Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.

BASEMENT WALK-IN FOOD COOLER NOT MAINTAINING ADEQUATE TEMPERATURE. AIR TEMP RECORDED AT 52.6F. INSTRUCTED TO REMOVE ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES AND TO HAVE UNIT SERVICED. CRITICAL VIOLATION 7-38-005(A). UNIT TAGGED HELD FOR INSPECTION.

FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN BASEMENT WALK-IN COOLER: TURKEY-46.0F, CHICKEN-46.7F & 47.6F, PORK-47.8F, BUTTERMILK-48.2F, AND EGGS-49.1F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED/HELD AT 40 DEGREES OR BELOW. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES DISCARDED(75LB VALUED AT $300). CRITICAL VIOLATION 7-38-005(A).

WATER BACKING UP IN OPEN SITE DRAIN ONTO THE FLOOR THAT IS CONNECTED TO WASTELINE PIPE UNDERNEATH 3 COMPARTMENT SINK THAT IS ALSO CONNECTED TO THE GREASE TRAP WHEN WATER IS DRAINED FROM A COMPARTMENT OF THE 3 COMPARTMENT SINK. MUST REPAIR. SERIOUS VIOLATION. SERIOUS VIOLATION 7-38-030.

PAINT OR REPLACE RUSTY STORAGE RACKS AND SHELF(COVERED WITH ALUMINUM FOIL) UNDERNEATH PREP TABLE IN BASEMENT PREP AREA. REPLACE WORN GASKETS AROUND DOOR TO BASEMENT FOOD WALK-IN COOLER.

CLEAN THE FOLLOWING: 3 COMPARTMENT SINK BEHIND THE BAR, ICE SCOOPS AND HOLSTERS BEHIND THE BAR AND IN BASEMENT, MEAT SLICER, CABINET INTERIORS OF DEEP FRYERS, SIDES OF ALL COOKING EQUIPMENT IN MAIN FOOD PREP AREA, EXTERIORS OF ALL COOLERS THROUGHOUT, AND THE INTERIOR OF REACH-IN BEER COOLER SEVERAL INCHES OF BROWNISH-RUSTY COLORED WATER INSIDE UNIT.

CLEAN FLOORS ALONG THE BASES OF THE WALLS THROUHOUT ALL ROOMS AND AREAS OF THE BASEMENT(DEBRIS AND DIRT), AND UNDERNEATH AND BEHIND COOKING EQUIPMENT IN MAIN FOOD PREP AREA(GREASE AND FOOD BUILD-UP).

CLEAN AND/ OR PAINT ALL HEAVILY STAINED WALLS AND CEILING IN MAIN FOOD PREP AREA, REAR EXIT DOOR AND WALLS IN STAIRWAY LEADING DOWN T0 BASEMENT, AND WALLS IN BASEMENT DISH WASHING, EQUIPMENT STORAGE AND FOOD PREP AREAS. CLEAN MASSIVE GREASE BUILD-UP FROM HOOD AND FILTERS ABOVE COOKING EQUIPMENT IN MAIN FOOD PREP AREA. CLEAN GREASE AND DUST BUILD-UP FROM LIGHT SHIELDS THROUGHOUT WHERE PRESENT. REPLACE MISSING LIGHT SHIELD IN MAIN FOOD PREP AREA. CLEAN DEBRIS FROM ALL WALL LEDGES THROUGHOUT BASEMENT.

PROVIDE A CONTAINER FOR ICE SCOOP IN BASEMENT THAT PROTECTS THE SCOOP FROM CONTAMINATION.

Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.

NO SANITIZING SOLUTION REGISTERING AT THE LOW TEMPERATURE DISH MACHINE DURING THE FINAL RINSE CYCLE. MUST REPAIR. CRITICAL VIOLATION

MUST INVERT ALL MULTI USE ITEMS. (STORE UPSIDE DOWN)

MUST DETAIL CLEAN FRYERS AND THE HOOD ABOVE THE COOKING EQUIPMENT. MUST CLEAN WALLS UNDERNEATH THE BAR TOP.

MUST DETAIL CLEAN FLOORS IN THE BASEMENT, IN THE BAR AREA,UNDER STORAGE SHELVES AND THROUGHOUT PREP AREA.

MUST REPAIR DAMAGED CEILING IN THE BASEMENT DISHWASHING AREA.

MUST REPAIR LEAK ABOVE THE REAR EXIT DOOR FRAME AND REMOVE STANDING WATER COLLECTING IN CONTAINER UNDERNEATH. MUST INSTALL A SPLASH GUARD AT THE MOP SINK IN BASEMENT.

REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED SMALL REACH IN COOLER AT 46 DEGREES F. ALSO NOTED PREP COOLER AT 55.7 DEGREES F. MUST REPAIR AND MAINTAIN COOLERS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A

NOTED POTETENTIALLY HAZARDOUS COLD FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 65LBS OF COOKED GROUND BEEF,RAW PORK SAUSAGE,DELI MEATS,VARIOUS CHEESES,COOKED PASTA,RAW BACON,SLICED TOMATOES,ITALIAN BEEF AND COOKED CHICKEN AT IMPROPER TEMPERATURES RANGING BETWEEN 48.7-58.6 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A

MUST PROPELRY LABEL ALL BULK FOOD ITEM CONTAINERS. (SALT,SUGAR,CORN MEAL,ETC)

MUST SEAL THE RIGHT SIDE OF THE REAR EXIT DOOR LEADING TO THE OUTSIDE GARBAGE AREA.

MUST DETAIL CLEAN THE INTERIOR OF FRYERS. MUST ALSO DETAIL CLEAN THE VENTILATION COVERS IN THE WASHROOMS.

DETAIL CLEAN FLOORS BEHIND BAR AND IN PREP AREA. MUST ALSO REMOVE POOLING WATER IN BASEMENT. MUST KEEP FLOORS IN BASEMENT DRY AT ALL TIMES.

MUST INSTALL A MOP SINK ON SITE WITH A PROPER BACK FLOW DEVICE ATTACHED. MUST REMOVE FOUL ODORS FROM THE MENS WASHROOM.

MUST PROVIDE SANITARY CONTAINERS TO STORE ALL ICE DISPENSING UTENSILS.