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. FOUND 50 MICE DROPPINGS IN THE DISH AREA AND 70 MICE DROPPINGS IN THE MOPSINK /BOILER AREA,SERIOUS VIOILATION ,CITATION ISSUED,AT THIS TIME MANAGER EMPLOYEES STARTED CLEANING UP ,INSTRUCTED TO CALL PEST CONTROL COMPANY FOR SERVICE,DISH AREA AND BOILER ROOM AREA MUST BE FREE FROM INSECTS /PESTS All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR AND SHELVES OF 1 PREP COOLER,UNCLEAN,MUST CLEAN AND MAINTAIN The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR THROUGHOUT UNDER EQUIPMENT GREASY AND FOOD DEBRIS MUST CLEAN AND MAINTAIN The walls and ceilings shall be in good repair and easily cleaned. SMALL HOLES IN THE CEILING IN PREP AREA AND DISH AREA MUST BE SEALED 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. LIGHT SHIELD MUST BE PROVIDED IN DISH AREA;MUST PROVIDE LIGHT IN 2ND STORAGE AREA AT THE REAR
No Certified Food Manager on premises when potentially hazardous foods-Rice at 164.2 F is being served and prepared. Instructed that a Certified Food Manager must be present during all hours of operation. Serious citation issued 7-38-012. Faucet at three compartment sink not maintained. Instructed to repair or replace faucet to prevent leak. Cold water not provided at utility sink. Instructed to repair and provided cold water under city pressure. Floor under equipment and along wallbase not cleaned. Instructed to detail clean daily. Bulk storage and food containers not labeled or dated. Instructed to label and date all foods not in original containers. Multi use utensils not properly stored. Instructed to invert to prevent contamination before use. Cutting boards not maintained in prep area. Instructed to replace worn cutting boards. Coolers, cooking equipment and storage shelves not cleaned. Instructed to detail clean and sanitize. Walls not maintained in storage room. Instructed to install coving along wallbase and seal all holes and repaint walls.
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