WEST KINGSTON JERK GRILL CORPORATION INC..

OBSERVED NO HOT RUNNING WATER ON PREMISES AT HAND SINKS IN PREP AREA & TOILET ROOM,3- COMPARTMENT SINK AT THIS TIME.MANAGER PROVIDED A RECEIPT FROM PEOPLES GAS THAT SHOWS WATER WAS SHUT OFF ON 5/12/12 DUE TO A LEAK IN A PIPE.MUST PROVIDE HOT & COLD RUNNING WATER ON SITE AT ALL TIMES & PROVIDE A RECEIPT FROM PEOPLES GAS THAT WATER HAS BEEN RESTORED.(CRITICAL 7-38-030).

OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE FOOD IS BEING PREPARED,SERVED & HANDLED SUCH AS (CHICKEN,BEANS,RICE,ETC)MUST HAVE A CERTIFIED FOOD MANAGER ON DUTY AT ALL TIMES FOOD IS BEING PREPARED & SERVED.(SERIOUS 7-38-012).THIS IS THE 3RD TIME ON SITE THAT PREMISES HAS BEEN SITED FOR NO CERTIFIED FOOD MANAGER ON DUTY.

MUST LABEL BULK FOOD STORAGE CONTAINERS.

Inspector Comments: Inspector Comments: 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 MULTIUSE USE UTENSILS ON SHELVING UNITS

Inspector Comments: Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM PREP TABLES & WORN CUTTING BOARDS.

Inspector Comments: Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN SHELVING UNITS,PREP TABLES,MOP SINK,MICROWAVE,FILTERS AT HOOD,LIGHT SHIELDS THROUGHOUT,GREASE TRAP,B.B.Q.PIT.ALL SHELVING UNITS.UNUSED WALK IN COOLER,ENTIRE TOILET ROOM.

Inspector Comments: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOORS THROUGHOUT INCLUDING BASEMENT.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES IN WALK IN COOLER,DISH WASHING AREA & WHERE NEEDED.MUST SEAL ALL OPENINGS AROUND PIPES IN FLOOR IN TOILET ROOM.

Inspector Comments: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE STAINED CEILING TILES THROUGHOUT,LOOSE WALLBASES WHERE NEEDED.MUST CLEAN WALLS THROUGHOUT

Inspector Comments: Inspector Comments: 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.MUST REPAIR OR REPLACE LEAKY PIPE IN BASEMENT.MUST REMOVE HOSE FROM MOPSINK BIB.

Inspector Comments: Inspector Comments: 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.MUST ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR & AWAY FROM WALLS IN BASEMENT,REAR SHELVING UNITS,SERVICE COUNTER,REAR YARD NEAR REAR DOOR,PERSONAL ITEMS FROM SHELVING UNITS.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CETIFIED FOOD MANAGER ON DUTY & NO CERTIFICATE POSTED TO VIEW WHILE (CHICKEN,BEANS& RICE)IS BEING PREPARED & SERVED AT THIS TIME.MUST PROVIDE & POST AT ALL TIMES.(SERIOUS 7-38-012)CITATION ISSUED.

Inspector Comments: 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 MULTIUSE USE UTENSILS ON SHELVING UNITS.

Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM PREP TABLES.

Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN SHELVING UNITS,PREP TABLES,MOP SINK,MICROWAVE,FILTERS AT HOOD,LIGHT SHIELDS THROUGHOUT,GREASE TRAP.

Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOORS THROUGHOUT INCLUDING BASEMENT.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES IN WALK IN COOLER,DISH WASHING AREA & WHERE NEEDED.MUST SEAL ALL OPENINGS AROUND PIPES IN FLOOR IN TOILET ROOM.

Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE STAINED CEILING TILES THROUGHOUT,LOOSE WALLBASES WHERE NEEDED.MUST CLEAN WALLS THROUGHOUT

Inspector Comments: 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.MUST REPAIR OR REPLACE LEAKY PIPE IN BASEMENT.

Inspector Comments: 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.MUST ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR & AWAY FROM WALLS IN BASEMENT,REAR SHELVING UNITS,SERVICE COUNTER,REAR YARD NEAR REAR DOOR.

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.OBSERVED IMPROPER TEMPERATURE OF COOKED CHICKEN RANGING FROM 71.6F-111.4F IN A PAN SETTING ON PREP TABLE.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS DUMPED & DENATURED.APPX.12LBS.$100.(CRITICAL 7-38-005A)CITATION ISSUED.

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 A INCOMPLETE PEST CONTROL LOG BOOK(NO LICENSE)ALSO FRONT DOOR NOT RODENT PROOFED.ALSO 5-7 LIVE DRAIN FLIES ON WALL.MUST PROVIDE A PEST CONTROL LOG BOOK WITH REQUIRED DOCUMENTS,RODENT PROOF DOOR.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 3/12/12.(SERIOUS 7-38-020)CITATION ISSUED.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY & NO CERTIFICATE POSTED TO VIEW WHILE (CHICKEN,CABBAGE,BEANS,ETC.ARE BEING PREPARED & SERVED AT THIS TIME.MUST PROVIDE & POST.(SERIOUS 7-38-012)CITATION ISSUED.

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 MULTIUSE USE UTENSILS ON SHELVING UNITS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM PREP TABLES.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN SHELVING UNITS,PREP TABLES,MOP SINK,MICROWAVE,FILTERS AT HOOD,LIGHT SHIELDS THROUGHOUT,GREASE TRAP.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOORS THROUGHOUT INCLUDING BASEMENT.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES IN WALK IN COOLER,DISH WASHING AREA & WHERE NEEDED.MUST SEAL ALL OPENINGS AROUND PIPES IN FLOOR IN TOILET ROOM.

The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE STAINED CEILING TILES THROUGHOUT,LOOSE WALLBASES WHERE NEEDED.MUST CLEAN WALLS THROUGHOUT.

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.MUST REPAIR OR REPLACE LEAKY PIPE IN BASEMENT.

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.MUST ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR & AWAY FROM WALLS IN BASEMENT,REAR SHELVING UNITS,SERVICE COUNTER,REAR YARD NEAR REAR DOOR.