A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOOD ARE PREP AND SERVED.NOTE MUST HAVE CERTIFIED FOOD MANAGER ON SITE AT ALL SHIFTS. SERIOUS CITATION GIVEN 7-38-012 H000063635 16 COURT DATE03/17/2011 9;00AM ROOM 112 AT 400 WEST SUPERIOR CHICAGO, IL OR YOU MAY PAY THE FINE BY MAIL SEE THE BACK OF THE CITATION FOR INFO. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWING NOT CLEAN THE PIZZA OVEN, HOOD, FILTERS ABOVE, THE TRAVEL RACKS AND THE AIR CURTAINS IN THE WALK IN COOLER. INSTRUCTED TO CLEAN ALL. The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. CLEAN THE VENT IN THE TOILET ROOM THICK WITH DUST BUILDUP.
THE BASEBOARDS ARE DIRTY, SCRUB THE BUILDUP OUT OF THE CORNERS AND EDGES. OVER 20 LIVE SMALLFLIES WERE FOUND ON THE CEILING AND WALLS BY THE REAR DOOR AND DISHROOM, REMOVE ALL EVIDENCE OF SMALLFLY ACTIVITY. THE WALLS AND CEILINGS AROUND THE OVEN ARE DUSTY AND OILY AND HAVE SMALLFLY RESIDUE IN THE REAR DOOR AREA, CLEAN THE WALLS AND CEILINGS FROM TOP TO BOTTOM. THE LIGHT SHIELD IS DIRTY ABOVE THE REAR DOOR, CLEAN OUT THE SHIELD. THE BATHROOM DOOR STAYS OPEN, INSTALL A SELF-CLOSING DEVICE.
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