MY THAI - TAKUMI RESTAURANT

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: EXTREMELY DIRTY/STAINED PLASTIC DISH MACHINE RACKS. MUST CLEAN OR REPLACE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHT SHIELDS IN DRY FOOD STORAGE ROOM AND ABOVE ICE BIN IN SODA DISPENSING STATION OR PROVIDE SHATTER PROOF BULBS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN FOOD STORAGE OR PREPARATION AREAS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: WIPING CLOTHS AT SUSHI PREP AND ON COOKS LINE MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. THE FOLLOWING COOLERS FOUND AT IMPROPER TEMPERATURES. SUSHI DISPLAY COOLER AT 44.7F WITH CRAB AT 46.6F. KITCHEN TWO COOLER AT 53.4F WITH COOKED PORK AT 70.3F. BOTH COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW. CRITICAL CITATION ISSUED 7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING FOODS FOUND HELD AT IMPROPER TEMPERATURES. APPROXIMATELY 7LBS COOKED PORK AT 74.8F, 2LBS COOKED EGGS AT 58.1F, 4LBS COOKED CHICKEN AT 70.3F IN THE ABOVE MENTIONED TWO DOOR COOLER. COOKED CRAB IN SUSHI DISPLAY AT 46.6F, COOKED VEGETABLE TEMPURA AND CRAB ON COUNTER TOP AT 74.1F. 5LBS COOKED SUSHI RICE IN CONTAINER AT 95.9F. 3LBS NOODLES IN SAUCE ON COOKS LINE AT 117.3F. ALL FOODS DISCARDED. MANAGEMENT ESTIMATES TOTAL VALUE TO BE $250.00. CRITICAL CITATION ISSUED.7-38-005(A).

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: 25 TO 30 SMALL FLIES FOUND IN THE FOLLOWING AREAS. AT THE ICE MACHINE/SODA DISPENSING AREA, AT THE ENTRANCE TO COOKS LINE/WALK-IN COOLER, AT THE DISH MACHINE AREA. MUST HAVE PEST CO. SERVICE FOR FLIES TO ELIMINATE OR MINIMIZE FLY ACTIVITY AND ELIMINATE ALL SOURCES OF MOIST, ORGANIC MATERIAL. SERIOUS CITATION ISSUED 7-38-020.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM 10-25-13 NOT CORRECTED. #30-MUST PROPERLY LABEL AND DATE ALL PREPARED FOODS IN WALK-IN COOLER AND OTHER COOLERS. LABEL BULK STORAGE CONTAINERS IN PANTRY WHERE NAME HAS WORN OFF OF LABELS.#32- CLEAN INTERIORS OF ALL REFRIGERATION UNITS.#33-MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF FRYERS AND OTHER COOKING EQUIPMENT TO REMOVE GREASE AND OTHER RESIDUE, EXTERIOR SURFACES OF REFRIGERATION UNITS AND DISH MACHINE. #34- DETAIL CLEAN FLOORS THROUGHOUT KITCHEN UNDER, AROUND AND BEHIND ALL EQUIPMENT (COOKING, REFRIGERATORS, DISH MACHINE ETC). ALSO DETAIL CLEAN ALL FLOOR DRAINS WITH FOOD BUILD UP, DIRT AND GREASE. SOME AREAS OF FLOORS HAVE MISSING FLOOR TILE WITH STANDING WATER,ALONG BASEBOARD UNDER DISH MACHINE. FLOOR DRAIN AT SIDE OF TWO DOOR FREEZER ALSO NEEDS DETAIL CLEANING.SERIOUS CITATION ISSUED 7-42-090.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CRACKED/BROKEN PLASTIC DOORS OF SUSHI DISPLAY COOLERS MUST BE REPLACED. MUST PROVIDE PROPER WASHABLE LID FOR ICE BIN IN SERVER/SODA DISPENSING STATION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: EXTREMELY DIRTY/STAINED PLASTIC DISH MACHINE RACKS. MUST CLEAN OR REPLACE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR OF WALK-IN COOLER WITH EXCESSIVE DIRT AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WATER DAMAGED CEILING TILES THROUGHOUT KITCHEN MUST BE REPLACED.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHT SHIELDS IN DRY FOOD STORAGE ROOM AND ABOVE ICE BIN IN SODA DISPENSING STATION OR PROVIDE SHATTER PROOF BULBS.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: MUST PROVIDE A SELF-CLOSING DEVICE ON THE CUSTOMER MENS WASHROOM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE FOLLOWING PLUMBING ISSUES MUST BE REPAIRED: BROKEN HOT WATER HANDEL ON WASHBOWL IN LADIES WASHROOM. LEAK UNDER TWO COMPARTMENT SINK AND AT NOZZLE OF SAME SINK. WATER DRAIN LINE FROM WALK-IN COOLER TO FLOOR DRAIN DOES NOT EXTEND COMPLETELY TO DRAIN, MUST BE EXTENDED TO DRAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE INTERNAL THERMOMETERS FOR ALL SUSHI BAR COOLERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN FOOD STORAGE OR PREPARATION AREAS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: WIPING CLOTHS AT SUSHI PREP AND ON COOKS LINE MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROPERLY LABEL AND DATE ALL PREPARED FOODS IN WALK-IN COOLER AND OTHER COOLERS. LABEL BULK STORAGE CONTAINERS IN PANTRY WHERE NAME HAS WORN OFF OF LABELS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CLEAN INTERIORS OF ALL REFRIGERATION UNITS, SHELVES INSIDE OF WALK-IN COOLER AND ALL PREP TABLE SURFACES. GASKET AT TWO DOOR FREEZER DOOR LOOSE; REPAIR OR REPLACE GASKET.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF FRYERS AND OTHER COOKING EQUIPMENT TO REMOVE GREASE AND OTHER RESIDUE, BOTTOM AREA OF FRYERS TO REMOVE GREASE AND OTHER BUILD UP, EXTERIOR SURFACES OF REFRIGERATION UNITS AND DISHMACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS THROUGHOUT KITCHEN UNDER, AROUND AND BEHIND ALL EQUIPMENT (COOKING, REFRIGERATORS, DISHMACHINE ETC). ALSO DETAIL CLEAN ALL FLOOR DRAINS WITH FOOD BUILD UP, DIRT AND GREASE. SOME AREAS OF FLOORS HAVE MISSING FLOOR TILE WITH STANDING WATER; MUST REPLACE AND REGROUT FLOORS AT SIDE OF TWO DOOR FREEZER AND UNDER COOKING EQUIPMENT. FLOOR DRAIN AT SIDE OF TWO DOOR FREEZER ALSO NEEDS DETAIL CLEANING.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN ALL CEILING VENTS IN KITCHEN. SEAL HOLE AROUND PIPES UNDER HANDSINK IN EMPLOYEE WASHROOM IN KITCHEN, SEAL HOLE OR PROVIDE A COVER FOR HOLE AROUND WALL OUTLET IN EMPLOYEE WASHROOM, ALSO FOR OUTLET UNDER DISHMACHINE. REPLACE/REATTACH TILE AT LOWER WALL BASE BEHIND TWO DOOR FREEZER AND ALONG SIDE OF SAME FREEZER AND ANY OTHER AREAS WHERE NEEDED IN KITCHEN.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: PROVIDE A SELF-CLOSING DEVICE FOR EMPLOYEE WASHROOM DOOR IN KITCHEN AREA.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND NO CHEMICAL SANITIZER READING AT LOW TEMP DISHMACHINE IN KITCHEN. CHLORINE SANITZER BUCKET UNDERNEATH MACHINE WAS EMPTY. INSTRUCTED MANAGER TO PROVIDE SANITIZER AND TEST STRIPS TO VERIFY THAT SANITIZER IS FLOWING THROUGH MACHINE AND AN ACCURATE READING IS OBTAINED DAILY. MACHINE TAGGED HELD FOR INSPECTION AT THIS TIME AND CANNOT BE USED UNTIL SANITIZER IS PROVIDED AND A REINSPECTION MADE TO VERIFY READING BY THE CHICAGO DEPARTMENT OF HEALTH. MUST WASH, RINSE AND SANITIZE ALL DISHES AND UTENSILS MANUALLY AT THE THREE COMP SINK. MANAGER HAD ANOTHER LOCATION BRING OVER SANITIZER FOR THE MACHINE PRIOR TO MY COMPLETING TYPING THE REPORT; CHECKED CHEMICAL READING AGAIN AND IT WAS STILL AT 0 PPM.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROPERLY LABEL AND DATE ALL PREPARED FOODS IN WALK-IN COOLER AND OTHER COOLERS. LABEL BULK STORAGE CONTAINERS IN PANTRY WHERE NAME HAS WORN OFF OF LABELS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CLEAN INTERIORS OF ALL REFRIGERATION UNITS, SHELVES INSIDE OF WALK-IN COOLER AND ALL PREP TABLE SURFACES. GASKET AT TWO DOOR FREEZER DOOR LOOSE; REPAIR OR REPLACE GASKET.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF FRYERS AND OTHER COOKING EQUIPMENT TO REMOVE GREASE AND OTHER RESIDUE, BOTTOM AREA OF FRYERS TO REMOVE GREASE AND OTHER BUILD UP, EXTERIOR SURFACES OF REFRIGERATION UNITS AND DISHMACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS THROUGHOUT KITCHEN UNDER, AROUND AND BEHIND ALL EQUIPMENT (COOKING, REFRIGERATORS, DISHMACHINE ETC). ALSO DETAIL CLEAN ALL FLOOR DRAINS WITH FOOD BUILD UP, DIRT AND GREASE. SOME AREAS OF FLOORS HAVE MISSING FLOOR TILE WITH STANDING WATER; MUST REPLACE AND REGROUT FLOORS AT SIDE OF TWO DOOR FREEZER AND UNDER COOKING EQUIPMENT. FLOOR DRAIN AT SIDE OF TWO DOOR FREEZER ALSO NEEDS DETAIL CLEANING.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN ALL CEILING VENTS IN KITCHEN. SEAL HOLE AROUND PIPES UNDER HANDSINK IN EMPLOYEE WASHROOM IN KITCHEN, SEAL HOLE OR PROVIDE A COVER FOR HOLE AROUND WALL OUTLET IN EMPLOYEE WASHROOM, ALSO FOR OUTLET UNDER DISHMACHINE. REPLACE/REATTACH TILE AT LOWER WALL BASE BEHIND TWO DOOR FREEZER AND ALONG SIDE OF SAME FREEZER AND ANY OTHER AREAS WHERE NEEDED IN KITCHEN.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: PROVIDE A SELF-CLOSING DEVICE FOR EMPLOYEE WASHROOM DOOR IN KITCHEN AREA.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: UPON INSPECTION OBSERVED OVER 15 DRAIN FLIES AT FRONT SUSHI BAR AREA ON THE WALLS AND CEILING AS WELL AS IN THE REAR KITCHEN AREA ON THE WALL BY THE ICE MACHINE AREA.MUST CLEAN AND SANITIZE AFFECTED AREAS MENTIONED ABOVE. RECOMMEND PEST CONTROL SERVICE PROVIDE SERVICE PRIOR TO 8/6/12. SERIOUS CITATION ISSUED 7-38-020.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST KEEP FLOORS DRY AT MAIN COOKING LINE AND DISH MACHINE AREA. MUST ALSO REGROUT FLOOR AT SAME AREA MENTIONED ABOVE.MUST ALSO DETAIL CLEAN AND SANITIZE ALL FLOOR DRAINS AT SUSHI BAR AREA, AND REAR MAIN KITCHEN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN WALL AT DISH MACHINE WASHING AREA TO REMOVE FOOD SPLASHES. MUST ALSO PAINT OR REPLACE WATER DAMAGED CEILING TILES AND ALL YELLOWISH CEILINGS AT MAIN KITCHEN COOKING AND PREP AREAS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE SHATTER PROOF BULBS AT ALL COOLERS, REFRIGERATORS AND FREEZER AT ALL TIMES.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL FOOD PREP STAFF MUST WEAR FACIAL HAIR RESTRAINTS AND HAIR RESTRAINTS AT ALL TIMES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE ICE BIN AND SODA DISPENSER BY THE REGISTER IS DIRTY; WASH, RINSE AND SANITIZE ALL OF THE FOOD AND NON-FOOD UTENSILS AND EQUIPMENT UNTIL IT IS CLEAN, SANITARY AND MAINTAINED ON A DAILY BASIS. THE ICE MACHINE HAS A DIRTY BUILDUP INSIDE OF THE MACHINE, HAVE THE MACHINE SANITIZED AND PROPERLY MAINTAINED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE WOK LINE DRAIN SCREEN AREA AND FLOOR DRAIN ARE ENCRUSTED WITH FOOD AND GREASE BUILDUP; WASH, RINSE AND SANITIZE ALL OF THE FOOD AND NON-FOOD UTENSILS AND EQUIPMENT UNTIL IT IS CLEAN, SANITARY AND MAINTAINED ON A DAILY BASIS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE FLOORS ARE DIRTY THROUGHOUT THE KITCHEN. CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: THE WALL UNDER THE DISH SCRAPEING AREA IS DIRTY AND HAS LARGE HOLES, CLEAN AND MAINTAIN THE WALLS AND CEILINGS SO THEY ARE SMOOTH AND SANITARY FROM TOP TO BOTTOM.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. THE WALK IN COOLER COIL IS FULL OF GREASE AND DUST AND IS HOLDING A 50 F AMBIENT AIR TEMPERATURE, A TECHNICIAN IS OF SITE AT THIS TIME BUT THE COOLER IS NOT RECOVERING, COOLER TAGGED HELD FOR INSPECTION FAX AN TAG REMOVAL REQUEST TO THE CHICAGO DEPARTMENT OF PUBLIC HEALTH FOOD PROTECTION DIVISION AT (312) 746-4240.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE WALK IN COOLER IS HOLDING POTENTIALLY HAZARDOUS TOFU, CHICKEN, SHELL EGGS, COOKED EGG ROLLS, NOODLES AND COOKED DUCK AT 49-50 F. APPROXIMATELY 70 POUNDS OF PRODUCT VALUED AT $400.00 WAS DENATURED AT THIS TIME. All cold food shall be stored at a temperature of 40F or less.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. THE ONLY REAR KITCHEN EXPOSED HANDSINK IS TURNED OFF. THE KITCHEN STAFF REPAIRED AND TURNED ON THE SINK AT THIS TIME. ALL FOOD PREPARATION AREA EXPOSED HANDSINKS MUST BE FULLY FUNCTIONAL AAND BE SUPPLIED WITH SOAP AND SANITARY TOWELS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE ICE BIN AND SODA DISPENSER BY THE REGISTER IS DIRTY; WASH, RINSE AND SANITIZE ALL OF THE FOOD AND NON-FOOD UTENSILS AND EQUIPMENT UNTIL IT IS CLEAN, SANITARY AND MAINTAINED ON A DAILY BASIS. THE ICE MACHINE HAS A DIRTY BUILDUP INSIDE OF THE MACHINE, HAVE THE MACHINE SANITIZED AND PROPERLY MAINTAINED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE WOK LINE DRAIN SCREEN AREA AND FLOOR DRAIN ARE ENCRUSTED WITH FOOD AND GREASE BUILDUP; WASH, RINSE AND SANITIZE ALL OF THE FOOD AND NON-FOOD UTENSILS AND EQUIPMENT UNTIL IT IS CLEAN, SANITARY AND MAINTAINED ON A DAILY BASIS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE FLOORS ARE DIRTY THROUGHOUT THE KITCHEN. CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. THE WALL UNDER THE DISH SCRAPEING AREA IS DIRTY AND HAS LARGE HOLES, CLEAN AND MAINTAIN THE WALLS AND CEILINGS SO THEY ARE SMOOTH AND SANITARY FROM TOP TO BOTTOM.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: USED WIPING CLOTHS LEFT OUT ON THE COUNTERS, STORE WIPING CLOTHS IN SANITIZING SOLUTION IN BETWEEN USE. Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. OBSERVED WASTE WATER BACKING-UP FROM 2-FLOOR DRAINS IN REAR PREP AREA. CONTACTED BUILDING ENGINEERS TO ADDRESS THE SITUATION IMMEDIATELY, THEN CLEAN/SANITIZE ENTIRE AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST RE-GROUT FLOOR TILES IN DISHROOM & REAR 2-COMP SINK AREA; REPLACE MISSING FLOOR TILES UNDER COOK'S LINE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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 FIX A LEAK AT THE EXTERIOR BOTTOM (ON THE LEFT HAND SIDE) OF THE 3-COMP BAR SINK.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: 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. NOTED 12-SMALL/FRUIT FLIES AROUND A BAG OF SOILED LINEN BY DISHROOM, 8-ON BOXES STORED ABOVE SEASONING SHELVING, 10-ON WALLS ABOVE THE REAR FLOOR DRAIN (BESIDE AN UPRIGHT FREEZER). MUST CLEAN/SANITIZE AFFECTED AREAS & CONTACT P.C.O.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ANY CUTTING BOARDS WITH DARK/DEEP GROOVES MUST BE SANDED/BLEACHED OR REPLACED. MUST DE-LIME INTERIOR OF DISHMACHINE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING: EXTERIOR OF BULK FOOD CONTAINERS. INTERIOR FLOORS OF MOST COOLERS, INTERIOR BOTTOM OF FRYERS, CABINETS UNDER PREP AREAS-DUE TO FOOD DEBRIS/DUST/DIRT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOOR DRAINS/COVERS THRU-OUT PREMISES, REPLACE MISSING FLOOR TILES UNDER COOK'S LINE, RE-GROUT TILES IN DISHROOM & REAR 2-COMP SINK AREA. MUST CLEAN FLOORS ALONG WALLS BEHIND COOK'S LINE,UNDER DISHMACHINE/SINKS THRU-OUT PREMISES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALLS AROUND PREP AREAS, IN DISHROOM & ATTACHMENTS AT INTERIOR OF HOOD-DUE TO GREASE/FOOD STAINS. MUST SEAL HOLES/OPENINGS ON WALLS ALSO.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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 FIX BROKEN HOT WATER FAUCET KNOB AT EMPLOYEE BATHROOM.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. Must fix/replace self-closing device at men's room & repair vents.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. Minor violations from 2/25/09 visit not corrected at this time: #34-floor drains trhuout need detailed cleaning & must re-grout floor tiles at cooks line/dishroom/by prep sink in main kitchen due to heavy food debris/water accumulation. #35-all openings around pipes or soda/electrical lines on walls/ceiling must be sealed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. Food stored in coolers must be dated/labeled.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Interior of deep fryers, side panel of ice machine need cleaning.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. Must fix/replace self closing device at mens room & repair bathroom vents.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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. Following plumbing issues must be addressed: leaky water line uner 2-comp sink,leaky pipe under 3-comp bar sink.