ZIG ZAG KITCHEN.

ALL MULTI USE UTENSILS MUST BE CLEANED AND STORED IN A CLEAN SANITIZED MANNER, ALL SINGLE SERVE UTENSILS MUST BE TURNED THE SAME WAY SO AS TO NOT CONTAMINATE THE UTENSIL. MUST CORRECT AND MAINTAIN AT ALL TIMES.

RUBBER GASKETS ON REACH IN COOLERS IN NEED OF REPLACING WHERE WORN. MUST REPLACE AND MAINTAIN AT ALL TIMES.

MUST CLEAN INTERIOR OF REACH IN FREEZERS IN BASEMENT AREA, MUST CLEAN INTERIOR OF OVENS AT 1ST FLOOR PREP AREA. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS THROUGH OUT 1ST AND BASEMENT PREP AREAS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN UNDER AND AROUND ALL EQUIPMENT TO REMOVE SPILLS AND BUIKLD UP.

WALLS AND CEILINGS IN THE BASEMENT AND 1ST FLOOR PREP IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER AND BUILD UP OF DUST. MUST CLEAN AND MAINTAIN AT ALL TIMES.

TOILET ROOMS IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN AT ALL TIMES.

HOOD VENTILATION ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE AND DUST BUILD. MUST CLEAN AIR VENTS THROUGH OUT. MUST CLEAN AIR VENT IN WALK IN COOLER. MUST CLEAN TO REMOVE ALL DUST BUILD UP.

ALL UNNECESSARY CLUTTER IN 1ST FLOOR MOP CLOSET MUST BE REMOVED AND OR ORGANIZED. MUST CORRECT AND MAINTAIN AT ALL TIMES.

RUSTY SHELVING INSIDE UPRIGT COOLER IN FIRST FLOOR PREP AREA AND REACH-IN COOLER IN BASEMENT. MUST REPAINT OR REPLACE.

DETAIL CLEAN FLOOR IN BASEMENT NEAR TO EXIT DOOR AND ALONG WALLBASE. REMOVE DIRT BUILD-UP.

WATER DEMAGED REAR CEILING IN BASEMENT MUST REPAIR.

REMOVE UNNECESSARY ARTICLES FROM BASEMENT TO PREVENT RODENT HARBORAGE.

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED MEAT SAUCE AT 47.3F, MARINARA SAUCE AT 55.4F, SAUSAGE AT 47.4F, AND CHEESE AT 46.4F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $80. CRITICAL VIOLATION 7-38-005A.

DETAIL CLEAN INTERIOR OF THE ICE MACHINE AND VENTILATION HOOD AND FILTERS.

DETAIL CLEAN THE FLOOR BEHIND THE COOK'S LINE AND UNDER THE 3 COMPARTMENT SINK.

DETAIL CLEAN THE CEILING TILES IN THE PREP AREA WITH DUST AND SOOT ON THEM.

VIOLATION WAS CORRECTED ON 12-30-10.

VIOLATION REMAINS

VIOLATION REMAINS

VIOLATION REMAINS.

VIOLATION REMAINS.

VIOLATION REMAINS.

VIOLATION REMAINS.

VIOLATION REMAINS.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. OBSERVED MIDDLE COOKS LINE COOLER WITH AMBIENT TEMPERATURE OF 44.7F WITH FOODS SUCH AS CHEESE AT 48F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F. OR BELOW AND C.D.P.H. CONTACTED BY FAX REQUEST FOR INSPECTION AND TAG REMOVAL AT 312-746-4240.

All cold food shall be stored at a temperature of 40F or less. OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLER. APPROXIMATELY 5LBS TURKEY @ 49.2F, 1LB TUNA SALAD @ 55F, 20LBS ASSORTED CHEESES RANGING BETWEEN 45.7F, TO 48F. ALL FOODS DISCARDED. MANAGEMENT ESTIMATES VALUE TO BE $50.00.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED DURING INSPECTION COOK ON COOKS LINE TAKE FROM PAN WITH BARE HANDS SHREDDED CARROTS AND PUT INTO MOUTH AND EAT IT. THEN PROCEEDED WITH DUTY OF REMOVING PANS OF FOOD FROM COOKS LINE.

Adequate and convenient hand washing facilities shall be provided for all employees. NO PAPER TOWELS AT KITCHEN EXPOSED HAND SINK.

All food not stored in the original container shall be stored in properly labeled containers. BULK FOOD CONTAINERS IN BASEMENT MUST BE LABELED.

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 TO GO CONTAINERS ON COOKS LINE AND IN BASEMENT STORAGE MUST BE INVERTED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST INSTALL SPLASH GUARD AT COOKS LINE EXPOSED HAND SINK.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST NOT USE TIN FOIL AS LINER FOR SHELVING IN BASEMENT PREP.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN THE FOLLOWING AREAS DIRTY WITH DEBRIS, MUST BE CLEANED: AROUND GREASE TRAP, IN REAR CLOSET, IN BASEMENT BEHIND UNUSED COOLER. MUST PROVIDE FLOOR DRAIN COVER IN BASEMENT.

The walls and ceilings shall be in good repair and easily cleaned. WALL AT DISH MACHINE AND WALL UNDER MACHINE WITH DIRT AND GREASE. MUST CLEAN. WALL CAULKING AT DISH MACHINE WITH MOLDY CAULKING MUST REPLACE. WALL AT WASH BASIN IN RIGHT SIDE WASHROOM WITH CRACKS/CREVICES. MUST REPAIR.

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 INSTALL NOZZLE ON THREE COMPARTMENT SINK THAT REACHES ALL THREE COMPARTMENTS. MUST NOT HAVE SPRAY ARM ONLY.

Soiled and clean linens, coats, and aprons shall be properly stored. COOKS PREP WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.