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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. INSTRUCTED TO REMOVE ICE BUILDUP AT COMPRESSORS ABOVE THREE COMPARTMENT SINK IN BUTCHER AREA. INSTRUCTED TO PAINT RUSTED SHELVES, RACKS, EQUIPMENT, EXTERIOR GREASE TRAPS. INSTRUCTED TO REMOVE ALUMINUM AND PAPER LINING FROM SHELVES/RACKS. INSTRUCTED TO PROVIDE METAL RACK ABOVE THREE COMPARTMENT SINK IN DELI AREA.

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. INSTRUCTED TO DETAIL CLEAN AND SANITIZE THE FOLLOWING: SHELVES IN FOOD AISLES, REACH IN COOLERS, WALK IN COOLER, SHELVES/RACKS THROUGHOUT PREMISES,WALLS AND CEILING AT WAREHOUSE AREA,UNDER,AROUND ALL ITEMS AND EQUIPMENT TO REMOVE DUST, DIRT, DEBRIS, ETC.

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. INSTRUCTED TO REPAIR CRACKED FLOOR TILES AT BAKERY AND BUTCHER AREAS. INSTRUCTED TO REMOVE STANDING WATER BY UTILITY SINK. FLOORS ALONG WALL BASE MUST BE DETAIL CLEANED AND MAINTAINED.

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. INSTRUCTED TO REPAIR WALL SECTIONS AROUND PREP TABLES, THREE COMPARTMENT SINK, PAINT WORN WALL SECTIONS AS NEEDED THROUGH OUT PREMISES, CLEAN WALLS IN TOILET ROOMS,WALLS AT WAREHOUSE AREA WITH SPILLS, AND MAINTAIN SAME.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO PROVIDE LIGHT SHIELDS WITH END CAPS AT PRODUCE PACKAGING AREA.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND MEAT SAW BLADE ENCRUSTED WITH DRY AND FRESH RAW BEEF/PORK THROUGHOUT SAID BLADE AT BUTCHER PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE SAID MEAT SAW BLADE BEFORE REUSING FOR RAW FRESH MEATS. SERIOUS 7-38-005(A) ISSUED.

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. FOUND FRONT ENTRANCE DOOR NOT RODENT PROOFED, APPROXIMATELY 1/4 INCH GAP UNDER SAID DOOR AT RIGHT SIDE AND REAR EXIT DOORS LEADING TO OUTSIDE GARBAGE AREA WITH 1/4 INCH GAP BETWEEN DOORS. INSTRUCTED TO RODENT AND INSECT PROOF SAID DOORS AND MAKE TIGHT FITTING. INCOMPLETE PEST CONTROL LOG BOOK. INSTRUCTED TO PROVIDE ALL REQUIRED DOCUMENTATION IN CURRENT LOG BOOK AND MAINTAIN. ALSO, FOUND 5-7 MOUSE DROPPINGS AT REAR BAKERY AREA ALONG WALL. SERIOUS 7-38-020 ISSUED.

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. INSTRUCTED TO DEFROST CHEST FREEZER, WALK IN FREEZER, AND REMOVE ICE BUILDUP AT COMPRESSORS ABOVE BUTCHER PREP AREA. INSTRUCTED TO PAINT RUSTED SHELVES, RACKS, EQUIPMENT, EXTERIOR GREASE TRAPS. INSTRUCTED TO REMOVE CARDBOARD LINING AND PAPER LINING FROM SHELVES/RACKS.

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. INSTRUCTED TO DETAIL CLEAN AND SANITIZE TEH FOLLOWING: SHELVES IN FOOD AISLES, REACH IN COOLERS, WALK IN COOLER, SHELVES/RACKS THROUGHOUT PREMISES, FAN GRID COVERS, WALL AND CEILING AT BAKERY AREA, LIGHT SHIELDS, CASHIER CUBICLES, UNDER, AROUND ALL ITEMS AND EQUIPMENT TO REMOVE DUST, DIRT, DEBRIS, ETC.

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. INSTRUCTED TO REPAIR CRACKED FLOOR TILES AND PROVIDE FLOOR TILES FOR MISSING SECTIONS AT STORAGE AND PREP AREAS. INSTRUCTED TO REMOVE STANDING WATER BY UTILITY SINK. FLOORS ALONG WALL BASE MUST BE DETAIL CLEANED AND MAINTINED.

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. INSTRUCTED TO REPAIR WALL SECTIONS AROUND PREP TABLES, THREE COMPARTMENT SINK, CLEAN WALLS IN TOILET ROOMS AND WALLS AT WAREHOUSE AREA WITH SPILLS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO PROVIDE LIGHT SHIELDS WITH END CAPS ABOVE DELI PREP AREA.

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. INSTRUCTED TO PROVIDE VENTILATION IN TOILET ROOOMS. INSTRUCTED TO PROVIDE PROPERLY CONNECTED FAUCET WITH HOT AND COLD RUNNING WATER AT UTILITY SINK AND DRAIN TO FLOOR DRAIN. INSTRUCTED TO PROVIDE BACKFLOW PREVENTION DEVICE AT FAUCET AT UTILITY SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO CLEAN AROUND OUTSIDE GARBAGE AREA TO REMOVE DEBRIS AND REMOVE UNSUSED EQUIPMENT FROM PREMISES TO PREVENT PEST HARBORAGE. INSTRUCTED TO ELEVATE ALL ITEMS 6 INCHES OFF THE FLOOR AND AWAY FROM THE WALL. INSTRUCTED TO REMOVE COFFEE GRINDER AT FRONT CASHIER AND OR RELOCATE TO HAND SINK ACCESSIBLE FOR HANDWASHING.