* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
FACILITIES TO MAINTAIN PROPER TEMPERATURE
[multiple violations]
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
[multiple violations]
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
[multiple violations]
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
[multiple violations]
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
[multiple violations]
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
[multiple violations]
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
[multiple violations]
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
[multiple violations]
FACILITIES TO MAINTAIN PROPER TEMPERATURE
[multiple violations]
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
[multiple violations]
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
[multiple violations]
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
[multiple violations]
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
[multiple violations]
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
[multiple violations]
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
[multiple violations]
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. MUST TURN ON PREP COOLER AND FREEZER AND MAINTAIN COOLER BELOW 40F AND FREEZER BELOW 0F. CRITICAL VIOLATION 7-38-005A. LOW TEMPERATURE DISHMACHINE IS NOT INSTALLED AT THIS TIME. MUST MAINTAIN CHEMICAL SANITIZER LEVEL AT 100PPM CHLORINE. CRITICAL VIOLATION 7-38-030. Adequate and convenient hand washing facilities shall be provided for all employees. MUST PROVIDE PAPER TOWELS AND SOAP AT THE HANDSINK IN THE KITCHEN AND AT THE BAR HANDSINK AND ALL RESTROOMS. CRITICAL VIOLATION 7-38-030. 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 PEST CONTROL LOG BOOK PROVIDED ONSITE. MUST PROVIDE A PEST CONTROL LOG BOOK FROM A LICENSED PEST CONTROL COMPANY OR A SIGNED CONTRACT FROM A LICENSED PEST CONTROL COMPANY. SERIOUS VIOLATION 7-38-020. The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OBSERVED LID FOR GARBAGE DUMPSTER UNABLE TO BE CLOSED DUE TO A LARGE CABINET PLACED IN THE DUMPSTER. MUST KEEP GARBAGE LID CLOSED AND HAVE ADEQUATE PICKUP SO THAT GARBAGE IS NOT OVERFLOWING ABOVE THE TOP OF THE DUMPSTER. SERIOUS VIOLATION 7-38-020. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER CERTIFICATE POSTED ON PREMISES. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE ICE BIN COVERS FOR THE BAR ICE BINS. 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. OBSERVED WATER LEAKING FROM THE MIDDLE AND RIGHT COMPARTMENTS OF THE 3 COMPARTMENT SINK. MUST REPAIR. 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. MUST PROVIDE A METAL STEM THERMOMETER FOR TAKING FOOD TEMPERATURES.
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. MUST PROVIDE A METAL STEM THERMOMETER FOR TAKING FOOD TEMPERATURES.
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