NEW PINE VALLEY RESTAURANT

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. CLEAN COOKING EQUIPMENT IN REAR PREP AREA, PREP TABLES, UNDER GRILL, COOLERS, AND SHELVES IN STORAGE CLOSET.

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. CLEAN FLOORS IN PREP AREAS UNDER EQUIPMENT, REAR STORAGE CLOSET UNDER SHELVES, IN BASEMENT IN CORNERS, ETC.

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. CLEAN LOWER WALLS BEHIND COOKING EQUIPMENT.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ORGANIZE AREA BEHIND REAR DOOR NEXT TO PANTRY; REMOVE UNNECESSARY ITEMS TO AVOID CLUTTER.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED IMPROPER TEMPERATURES OF 3- DOOR PREP COOLER AT 47.8F & BLACK REFRIGERATOR AT 49.1F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE. A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less.OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS STORED INSIDE OF 3- DOOR PREP COOLER & BLACK REFRIGERATOR SUCH AS EGGS 63.7F-65.5F,PAN CAKE BATTER 49.4F,COOKED POTATOES 48.5F-50.7F,HAM45.6F-47.4F,SALMON BATTER 44.9F,SOUP 44.6F,SWEET POTATOES 44.6F,.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS VOLUNTARILY DUMPED & DENATURED AT THIS TIME.APPX.13LBS.$40.

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.OBSERVED EVIDENCE OF MORE THAN 40 RODENT DROPPINGS SCATTERED ON FLOOR IN BETWEEN CLUTTER & ARTICLES ON FLOOR IN BASEMENT,ALSO SEVERAL HOLES NOTED IN FLOOR IN BASEMENT POSSIBLE RODENT ENTRY POINTS.REMOVE DROPPINGS,CLEAN & SANITIZE AREAS,SEAL OPENINGS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 1/14/11.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE FOOD IS BEING PREPARED & SERVED AT THIS TIME SUCH AS (HAM,EGGS,ETC.)MUST BE ON SITE AT ALL TIMES.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.MUST LABLE & DATE ALL COOKED FOODS IN COOLERS.

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.MUST PROVIDE SINK STOPPERS.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON COOLERS & CHEST FREEZER.

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.MUST CLEAN GREASE & FOOD DEBRI FROM VENTS IN TOILET ROOM,MICROWAVE,COUNTER TOPS,UNUSED GRILL.

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 CLEAN FLOOR IN DRY FOOD STORAGE AREA.

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 REPAIR OR REPLACE ,SEAL MISSING WALL BASES BEHIND COOKING EQUIPMENT IN REAR PREP AREA,OPENING IN LOWER WALLS IN REAR 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.MUST REPAIR OR REPLACE LEAKY PIPE AT 3- COMPARTMENT SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: 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.SOME COOLERS & FREEZERS.

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.MUST ELEVATE MASSIVE AMOUNT OF ARTICLES OFF OF FLOOR IN BASEMENT.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All hot food shall be stored at a temperature of 140F or higher. All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE, FOUND 8 DOZ. EGGS ON FRONT COUNTER RANGING FROM 65.5F TO 69.9F, INADEQUATE FOOD PROTECTION. MUST KEEP EGGS AT 40F OR BELOW. EGGS DISCARDED BY OWNER, V=$75.00. CITATION ISSUED 7-38-005[A] CRITICAL.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: 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 FOODS ARE PREPARED AND SERVED. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON DUTY AT ALL TIMES WITH A CITY CERTIFICATE. CITATION ISSUED 7-38-012 SERIOUS.

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 MUST LABEL PREP FOODS INSIDE STORAGE COOLERS.

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. MUST REPLACE BROKEN GASKETS ON PREP REACH IN COOLER DOORS AT FRONT COOKING AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, STOVES, GRILLS, STORAGE SHELVES, FREEZERS, FRYER, MICROWAVE OVENS, BOTTOM PANELS OF PREP TABLES, 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. EXCESSIVE GREASE AND DEBRIS THRU-OUT PREMISES, MUST CLEAN FLOORS THRU-OUT, UNDER, BEHIND, EQUIPMENT, AT CORNERS AND ALONG WALLS.

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 THRU-OUT REAR MAIN KITCHEN, CLEAN HOODS AND FILTERS ABOVE COOKING EQUIPMENT AT BOTH COOKING AREAS,AND SEAL OPENINGS ON WALLS AND CEILING TO PREVENT PEST ENTRY.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EXCESSIVE CLUTTER, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CLEANING TOWELS MUST BE PROPERLY STORED.