Wiley'S Chicken & Ribs

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED GREASE AND FOOD DEBRIS ON THE FLOORS, SHELVES, WALLS, AND COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED 15 MICE DROPPINGS ON THE BOTTOM SHELF OF THE UNUSED STEAM TABLE, 10 MICE DROPPINGS ON THE LID OF THE GREASE TRAP UNDER THE 3 COMPARTMENT SINK AND 15 MICE DROPPINGS ON FLOOR ALONG THE WALL BASE BEHIND THE COOKING EQUIPMENT. INSTRUCTED MANAGER...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST DETAIL CLEAN ALL PREP TABLES, COUNTER TOPS AND DRY STORAGE SHELVING TO REMOVE SPILLS AND/OR DEBRIS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS NEED DETAIL CLEANING THROUGH OUT TO REMOVE GREASE, SPILLS AND DEBRIS.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

2-102.14(N) - OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITA...

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 - OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION...

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-501.11 (A) OBSERVED DARK DEEP STAINS AND CUTS ON CUTTING BOARDS LOCATED IN REAR PREP AREA. INSTRUCTED MANGER TO RESURFACE/PLACE CUTTING BOARD AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE. MAINTAIN AT ALL TIMES.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.12 OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER AND BEHIND ALL SHELVING UNITS, INTERIOR OF COOLERS, HOT-HOLDING UNITS, PREP TABLES AND DEEP FRYERS TO REMOVE SPILLS, FOOD DE...

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

6-303.11 OBSERVED BURNED OUT LIGHTS IN THE 2-DOOR REFRIGERATOR AND 2-DOOR DISPLAY COOLER. INSTRUCTED TO REPLACE.

ALLERGEN TRAINING AS REQUIRED

PA 100-0367 - OBSERVED NO FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING.

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

FLOORS NEED CLEANING IN THE FRONT AND REAR PREP AREA AROUND PREP TABLES AND EQUIPMENT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NOTED LEAKS AT THE FRONT EXPOSED HAND SINK AT THE BASE OF THE HOT & COLD WATER FIXTURE. MUST REPAIR AND MAINTAIN.

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

FLOORS NEED CLEANING IN THE FRONT AND REAR PREP AREA AROUND PREP TABLES AND EQUIPMENT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NOTED A LEAK AT THE FRONT EXPOSED HAND SINK AT THE BASE OF THE HOT WATER FIXTURE. ALSO NOTED THE KNOB FOR THE COLD WATER FIXTURE IN POOR REPAIR IN THE TOILET ROOM. MUST REPAIR AND MAINTAIN.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER INTERIOR TEMPERATURES ON THE PREP COOLER COUNTER TOP: 7lbs COOKED HAMBUGERS AT 66.7F, 8lbs of COOKED HOT LINK AT 63.7F AND 8lbs OF RAW CHICKEN AT 59.4F. A TOTAL WEIGHT OF 22LBS OF FOODS AT A TOTAL COST...

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

NOTED OUTSIDE DUMPSTER OVERFLOWING WITH GARBAGE, TRASH AND BOXES ALLOWING FOR POSSIBLE FOOD SOURCE FOR RODENTS AND OTHER PESTS. MUST MAINTAIN CLOSED AND AREA CLEAN. SERIOUS CITATION #7-38-020.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

NOTED CUTTING BOARDING WITH DEEP DARK OPEN SEEMS. MUST REPLACE AND MAINTAIN.

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

FLOORS NEED CLEANING AROUND EQUIPMENT AND STORAGE SHELVING TO REMOVE DEBRIS AND LITTER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

NOTED CLUTTER IN THE REAR STORAGE ROOM. MUST ORGANIZE TO PREVENT HARBORAGE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND THE AIR TEMPERATURE OF PREP COOLER TO BE 75.6F WHICH HAS POTENTIALLY HAZARDOUS FOODS INSIDE COOLER,CRITICAL VIOLATION 7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

INTERNAL TEMPERTURES TAKEN OF POTENTIALLY HAZARDOUS FOODS IN PREP COOLER RANGE FROM 73.9F, TO 77.7F POLISH 73.9F,TOTAL WEIGHT 5LBS,TOTAL COST $18.00,HOT DOGS 75.6F,TOTAL WEIGHT 3LBS,TOTAL COST 12.00,SALAD DRESSING,77.7F,TOTAL WEIGHT 4LBS,TOTAl COST $...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

OBSERVED NO SOAP OR PAPER TOWLS AT THE EXPOSED HANDSINKS IN PREP AREA AND WASHBOWL IN THE EMPLOYEES WASHROOM,CRITICAL VIOLATION 7-38-030

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

THE OUTSIDE GREASE CONTAINER IS NOT MAINTAINED,HAS HEAVY ACCUMLICATION OF GREASE ON THE LIP,LID,AND ON SIDES OF CONTAINER,THIS IS A FOOD SOURCE FOR RODENTS AND OTHER PEST,SERIOUS VIOLATION 7-38-020

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED SUCH AS RIBS, CHICKEN, DRESSING AND MAC & CHEESE SERIOUS VIOLATION 7-38-012

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

MUST DETAIL CLEAN FLOORS BEHIND ALL COOKING EQUIPMENT,HAS GREASE BUILD-UP ALONG WALL BASE AND CORNERS

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST PROVIDE LIGHT SHIELD COVERS IN THE DISHWASHING AREA ABOVE 3 COMPARTMENT SINK IN REAR OF PREMISES

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

MUST PROVIDE A SPRING ON THE EMPLOYEES WASHROON DOOR FOR SELF-CLOSING

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A THERMOMETER INSIDE THE PREP COOLER IN PREP AREA

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 3 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 69F AND THE 2 DOOR PEPSI COOLER WITH AN AIR TEMPERATURE OF 63.1F. BOTH COOLERS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS COOKED R...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE OF THE PREP COOLERS. OBSERVED FISH AT 62.9F, POLISH DOGS AT 68.9F, COOKED PASTA NOODLES AT 82.4F, HAMBURGERS AT 67.4F, COOKED RICE AT 52.3F, CHICKEN WINGS AT 52.8F. MANAGEMENT VOLU...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

HANDWASHING FACILITIES WERE IMPROPERLY MAINTAINED AND WERE NOT PROPERLY SUPPLIED. OBSERVED NO HOT WATER AT THE EXPOSED HANDWASHING SINK. WATER TEMPERATURE WAS AT 69F. MANAGEMENT INSTRUCTED THAT HOT AND COLD RUNNING WATER MUST BE SUPPLIED TO THE HA...

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

OBSERVED AN INFESTATION OF INSECTS ON THE PREMISES. OBSERVED 15 LIVE COCKROACHES AND 10 LIVE HOUSE FLIES IN THE REAR FOOD PREP AREA AND STORAGE ROOM. MANAGEMENT INSTRUCTED TO ELIMINATE THE PEST ACTIVITY. MUST REPAIR THE SCREEN DOOR. MUST PROVIDE ...

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

OUTSIDE GARBAGE CONTAINER AND GREASE CONTAINER AND OUTSIDE GARBAGE AREA NOT MAINTAINED. OBSERVED OVERFLOWING GARBAGE OVER THE TOP OF THE GARBAGE DUMPSTER, EXCESSIVE GREASE ON THE TOP AND SIDES OF THE GREASE DUMSPTER AND EXCESSIVE LITTER AND GARBAGE ...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE POSTED ON THE PREMISES AND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER M...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS FROM REPORT #1325321 ON 11/17/14 NOT CORRECTED: 33 - MUST CLEAN THE INTERIOR OF ALL COOLERS AND FREEZERS TO REMOVE SPILLS AND DEBRIS. 34 - FLOORS NEED CLEANING AROUND COOKING EQUIPMENT TO REMOVE SPILLS,GREASE AND DEBR...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

OBSERVED SINGLE-USE SPOONS STORED IMPROPERLY UNDER THE FRONT COUNTER IN A CUP. MUST STORE ALL UTENSILS WITH HANDLES UP TO PREVENT CONTAMINATION BY HANDS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REPLACE THE STAINED CUTTING BOARD AT THE RIB CUTTING STATION NEXT TO THE SMOKER. REPAIR THE TORN DOOR GASKETS INSIDE OF THE PREP COOLERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DETAIL CLEAN THE TOP OF THE GRILL AND STOVE, SIDES OF THE OVEN, INTERIOR OF DEEP FRYERS, PREP TABLES, VENTILATION HOOD AND FILTERS, GREASY STORAGE RACKS AND SHELVES, INTERIOR AND EXTERIOR OF MICROWAVE, FOOD STORAGE CONTAINERS, TOP AND SIDES OF THE SM...

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

REMOVE THE CARDBOARD STORED AS MATS ON THE FLOOR AND REPLACE WITH CLEANABLE MATS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN THE WALLS AND CEILING THROUGHOUT BOTH OF THE PREP AREAS AND REMOVE STAINING AND GREASE ON WALLS AND CEILING, CEILING VENTS AND ATTACHED EQUIPMENT/PIPES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NO BACKFLOW PREVENTION DEVICE PROVIDE AT THE HOSE BIBB FOR THE WATER SPRAYER NEXT TO THE SMOKING PIT. MUST INSTALL. NO EXPOSED HANDWASHING SINK INSTALLED AT THE REAR PREP AREA/DISHWASHING AREA. MUST INSTALL AN EXPOSED HANDWASHING SINK IN THIS AREA...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A PROBE THERMOMETER TO TAKE FOOD TEMPERATURES.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

STORAGE AREAS AND UTILITY ROOM ARE CLUTTERED AND UNORGANIZED. MUST REMOVE ALL UNNECESSARY ITEMS AND STORE ALL ELSE TO PREVENT PEST HARBORAGE AND TO FACILITATE CLEANING.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED WET WIPING CLOTHS STORED ON TOP OF THE PREP TABLES. MUST STORE WET WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN THE INTERIOR OF ALL COOLERS AND FREEZERS TO REMOVE SPILLS AND DEBRIS.

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

FLOORS NEED CLEANING AROUND COOKING EQUIPMENT TO REMOVE SPILLS,GREASE AND DEBRIS. ALSO FLOORS IN POOR REPAIR (BROKEN AND/OR MISSING FLOOR TILE). MUST REPAIR AND MAINTAIN SMOOTH AND EASLIY CLEANABLE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

FOUND THE CEILING IN POOR REPAIR(CHIPPING PAINT AND/OR MISSING TILE) IN THE TOILET ROOM AND IN THE REAR STORAGE AREA. MUST REPAIR AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS IN THE REAR STORAGE AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NOTED A LEAKY PIPE UNDERNEATH THE EXPOSED HAND SINK. MUST REPAIR AND MAINTAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

FOUND BULK CONTAINER OF FLOUR NOT LABELED. ADVISED TO LABEL ALL BULK FOODS AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

FOUND REAR PREP TABLE WITH LOWER SHELF RESTING ON FLOOR. INSTRUCTED TO RAISE AT LEAST SIX INCHES AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

FOUND GREASE BUILDUP ON FRYERS. INSTRUCTED TO CLEAN AND MAINTAIN.

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

FOUND REAR CEMENT FLOOR UNFINISHED. ADVISED THAT ALL FLOORS MUST BE SEALED, AND SMOOTH AND EASILY CLEANABLE. FOUND DIRT AND GREASE BUILDUP UNDER COOKING EQUIPMENT. INSTRUCTED TO CLEAN FLOORS WALL TO WALL, CORNER TO CORNER AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

RECOMMEND THAT FACILITY OBTAIN ADDITIONAL METAL STEM THERMOMETERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED UNNECESSARY CLUTTER IN OFFICE, IN REAR PREP AREA, OUTSIDE BACK DOOR, AND IN STORAGE CLOSET. ADVISED TO REMOVE ALL UNNECESSARY ITEMS, ORGANIZE REMAINING, AND STORE AT LEAST SIX INCHES OFF THE FLOOR

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

OBSERVED EMPLOYEES WORKING IN FOOD PREP AREAS WITHOUT HAIR RESTRAINTS. ADVISED THAT ALL EMPLOYEES IN FOOD PREP AREAS MUST WEAR HAIR RESTRAINTS.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

FOUND EXPOSED HANDSINK IN PREP AREA NOT DRAINING. INSTRUCTED TO REPAIR AND MAINTAIN. CRITICAL VIOLATION 7-38-030. CITATION ISSUED.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

FOUND 40 MICE DROPPINGS IN TOILETROOM, STORAGE CLOSET, AND NEAR FRONT REGISTER. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. FOUND INCOMPLETE PEST CONTROL LOG BOOK. LAST PEST SERVICE WAS FROM NOVEMBER 2013 WITH A LICENSE EXPIRED IN 2012. ADVISED TO C...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

FOUND BULK CONTAINER OF FLOUR NOT LABELED. ADVISED TO LABEL ALL BULK FOODS AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

FOUND REAR PREP TABLE WITH LOWER SHELF RESTING ON FLOOR. INSTRUCTED TO RAISE AT LEAST SIX INCHES AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

FOUND GREASE BUILDUP ON FRYERS. INSTRUCTED TO CLEAN AND MAINTAIN.

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

FOUND REAR CEMENT FLOOR UNFINISHED. ADVISED THAT ALL FLOORS MUST BE SEALED, AND SMOOTH AND EASILY CLEANABLE. FOUND DIRT AND GREASE BUILDUP UNDER COOKING EQUIPMENT. INSTRUCTED TO CLEAN FLOORS WALL TO WALL, CORNER TO CORNER AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

RECOMMEND THAT FACILITY OBTAIN ADDITIONAL METAL STEM THERMOMETERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED UNNECESSARY CLUTTER IN OFFICE, IN REAR PREP AREA, OUTSIDE BACK DOOR, AND IN STORAGE CLOSET. ADVISED TO REMOVE ALL UNNECESSARY ITEMS, ORGANIZE REMAINING, AND STORE AT LEAST SIX INCHES OFF THE FLOOR.

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

OBSERVED EMPLOYEES WORKING IN FOOD PREP AREAS WITHOUT HAIR RESTRAINTS. ADVISED THAT ALL EMPLOYEES IN FOOD PREP AREAS MUST WEAR HAIR RESTRAINTS.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO PERSON ON DUTY WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE AS REQUIRED WHILE POTENTIALLY HAZARDOUS FOOD BEING PREPARED AND SERVED. PORK RIBS 178.2 SERIOUS CITATION GIVEN 7-38-012.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

FOUND 20 -25 MICE DROPPINGS IN THE WATER HEATER ROOM , FRONT DOOR NOT TIGHT FITTING HAS A ONE FOURTH GAP AT THE BOTTOM OF THE DOOR. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 9/17/2013 AND RODENT PROOF FRONT DOOR. ...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO PERSON ON DUTY WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE AS REQUIRED WHILE POTENTIALLY HAZARDOUS FOOD BEING PREPARED AND SERVED. PORK RIBS 167.2SERIOUS CITATION GIVEN 7-38-012.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR BOTTOMS OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES, EXTERIOR OF FRYERS, EXTERIOR SIDES OF OTHER COOKING EQUIPMENT, SHELVES, INTERIORS OF COOLERS ETC. CLEAN VENTS ABOVE COOKING EQUIPMENT. CLEAN STOVES...

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

MUST CLEAN AND MAINTAIN FLOORS UNDER, AROUND AND BEHIND COOKING EQUIPMENT, SINKS AND REFRIGERATORS. ALSO CLEAN IN WASHROOM AND STORAGE CLOSET IN REAR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST CLEAN AND MAINTAIN WALLS AROUND AND BEHIND ALL KITCHEN EQUIPMENT. ALSO REPAIR/SEAL HOLES IN REAR PREP AREA CEILING, REPLACE DAMAGED AND WATER STAINED CEILING TILES IN FRONT AND REAR WHERE NEEDED. ALL WALLS NEED TO BE PAINTED, MOST WALLS HAVE CHI...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

NEED TO CLEAN OR REPLACE THE CEILING LIGHT SHIELD IN THE FRONT PREP AREA HAS GREASE BUILDUP.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

CLEAN THE VENTS THROUGHOUT PREMISES HAS SOME GREASE BUILDUP.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST REMOVE UNNECESSARY CLUTTER FROM CORNER AREAS. ALSO REMOVE CLUTTER FROM REAR STORAGE CLOSET.

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

Continued non-compliance: We continue to observe evidence of rodents of more than 50 mouse droppings in various areas of the food establishment.Detail clean,sanitize all of the affected areas. Pest control log book must be complete with an accurate m...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM APRIL 12, 2011 AS INSTRUCTED. #33, 34, 35, 38, 41 AS DESCRIBED IN VIOLATIONS BELOW.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

Violation #33 still pending.

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

Violation #34 still pending.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Violation #35 still pending.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

Violation #41 still pending.

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

OBSERVED MOUSE DROPPINGS ON FLOOR UNDER STORAGE SHELF, BEHIND DEEP FREEZER ON FLOOR IN PREP AREA AND IN STORAGE CLOSET IN REAR AREA (TOO NUMEROUS TO COUNT). RUB MARKS FROM MICE ALSO ALONG WALLS AND PIPES THROUGHOUT. NO PEST CONTROL LOG BOOK AVAILABL...

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

ONE DUMPSTER IN REAR DISPOSAL AREA OVERFLOWING WITH GARBAGE, GARBAGE ON GROUND AND GREASE CONTAINERS HOLDING GREASE ON GROUND IN FRONT OF GREASE RECEPTOR, ONE CONTAINER BEHIND REAR OUTSIDE DOOR FULL OF GREASE. OWNER STATED THAT HE NO LONGER USES FLO...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM APRIL 12, 2011 AS INSTRUCTED. #33, 34, 35, 38, 41 AS DESCRIBED IN VIOLATIONS BELOW.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST PROVIDE A NEW CUTTING BOARD FOR RIBS/TIPS. BOARD HAS OPEN SEAMS AND IS UNCLEAN. CLEAN PREP TABLES, INTERIORS OF ALL REFRIGERATION UNITS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR BOTTOMS OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES, EXTERIOR OF FRYERS, EXTERIOR SIDES OF OTHER COOKING EQUIPMENT, SHELVES, INTERIORS OF COOLERS ETC. CLEAN VENTS ABOVE COOKING EQUIPMENT. CLEAN STOV...

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

MUST CLEAN AND MAINTAIN FLOORS UNDER, AROUND AND BEHIND COOKING EQUIPMENT, SINKS AND REFRIGERATORS. ALSO CLEAN IN WASHROOM AND STORAGE CLOSET IN REAR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST CLEAN AND MAINTAIN WALLS AROUND AND BEHIND ALL KITCHEN EQUIPMENT. ALSO REPAIR/SEAL HOLES IN REAR PREP AREA CEILING, REPLACE DAMAGED AND WATER STAINED CEILING TILES IN FRONT AND REAR WHERE NEEDED.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST REMOVE UNNECESSARY CLUTTER FROM CORNER AREAS. ALSO REMOVE CLUTTER FROM REAR STORAGE CLOSET.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

VIOLATION REMAINS.

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

VIOLATION REMAINS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

VIOLATION REMAINS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

VIOLATION REMAINS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

VIOLATION REMAINS.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO PERSON ON DUTY WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE AS REQUIRED WHILE POTENTIALLY HAZARDOUS FOOD BEI...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

One copy of the Food Inspection Report Summary must be displayed and visible to all customers. NO SUMMARY FROM PREVIOUS INSPECTION POSTED AS REQUIRED, SUMMARY WAS IN A FILE WITH THE REPORT. INSTRUCTED THAT THE SUMMARY MUST BE POSTED AT ALL TIMES ...

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. All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN AND MAINTAIN THE FOLLOWING: INT...

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. MUST CLEAN AND MAINTAIN FLOORS UNDER, AROUND AND BEHIND COOKING EQUIPMENT, SINKS AND REFRIGERATORS.

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. MUST CLEAN AND MAINTAIN WALLS AROUND AND BEHIND ALL KITCHEN EQUIPMENT. ALSO REPAIR/SEAL HOLES IN REAR PREP AREA CEILING, REPLACE DAMAGED AND WATER STAINED CEILING TILES IN FRONT A...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

PROVIDE THREE METAL DRAIN STOPPERS FOR THREE COMP SINK FOR PROPER SET UP OF SINK FOR WASH, RINSE AND SANITIZING.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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 REMOVE UNNECESSARY CLUTTER FROM CORNER AREAS...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. OBSERVED NO CITY FOOD MANAGERS CERTIFICATE POSTED TO VIEW AT THIS TIME, MUST PROVIDE AND POST. SERIOUS CITATION IS...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

VIOLATION STILL PENDING

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...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CITY FOOD MANAGERS CERTIFICATE POSTED TO VIEW AT THIS TIME.MUST PROVIDE AND POST.

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.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON REAR 2- DOOR COOLER.

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.MUST CLEAN MICROWAVE,FILTERS,FRYERS,REACH IN COOLERS,PREP TABLES,SAUSAGE MAKER.

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.MUST CLEAN GREASE FROM FLOOR BEHIND COOKING EQUIPMENT,ALONG WALL BASES.

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.MUST REPAIR HOLE IN CEILING IN REAR PREP AREA,DAMAGED WALLS WHERE NEEDED.REPLACE STAINED CEILING TILES AT HOOD.SCRAPE & PAINT VENTILATION HOOD AT B.B.Q. PIT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.FRONT PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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 REMOVE ARTICLES FROM IN BETWEEN EQUIPMENT.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees.soap & towels.

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.provid...

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.PROVIDE A FOOD MANAGERS CERTIFICATE.

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.REPLACE WORN CUTTING BOARD,PROVIDE SINK STOPPERS.

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.

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.STAINED AND MISSING CEILING TILES.

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.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.SELF CLOSING DEVICE ON TOILET ROOM DOOR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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 co...

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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.