WHAT'S POPPPIN.

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. NO PROOF OF PEST CONTROL ON SITE AT TIME OF INSPECTION. MUST PROVIDE CURRENT PEST CONTROL LOGBOOK AT ALL TIMES. SERIOUS VIOLATION 7-38-020 CITATION ISSUED. NO PEST CONTROL LOGBOOK.

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 AREA NOT MAINTAINED AT THIS TIME. CONTAINER OPEN AND OVERFLOWING WITH GARBAGE. MUST CLEAN AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-020 CITATION ISSUED. OUTSIDE AREA NOT MAINTAINED.

All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. ALL PRODUCTS FOR SALE OFF PREMISES MUST HAVE PROPER LABELING. MUST HAVE NAME, ADDRESS, PHONE NUMBER, AND INGRIEDIENTS. MUST CORRECT AND MAINTAIN.

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. ALL MULTI USE UTENSILS MUST BE CLEANED AND SANITIZED AT ALL TIMES. MUST CORRECT AND MAINTAIN AT ALL TIMES.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: INTERIOR OF ALL REACH IN COOLERS, ALL COOKING EQUIPMENT, ALL COUNTER TOPS, SINKS, ALL POPCORN DISPLAYS AND STORAGE SHELVES. MUST CLEAN AND MAINTAIN AT ALL TIMES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS IN REAR PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS. CEILING TILES IN REAR PREP AREA IN NEED REPLACING/REPAIRING. MUST CORRECT AND MAINTAIN AT ALL TIMES.

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHIELDS IN FRONT PREP AREA IN NEED OF PROPER SHIELDING WITH TUBES AND END CAPS. MUST CORRECT AND MAINTAIN AT ALL TIMES.

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. TOILET ROOM IN NEED OF VENTILATION. MUST INSTALL AND MAINTAIN.

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 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. LEAK AT 3 COMPARTMENT SINK FAUCET IN NEED OF REPAIR. 3 COMPARTMENT SINK SLOW DRAINING MUST CORRECT AND MAIANTAIN AT ALL TIMES.

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. ALL COOLERS IN NEED OF THERMOMETERS. MUST PROVIDE AND MAINTAIN AT ALL TIMES.

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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. MUST REMOVE ALL UNNECESSARY CLUTTER. MUST CORRECT AND MAINTAIN AT ALL TIMES.