CLARK/IRVING APARTMENTS

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: EXPOSED HAND WASHING SINK IN PREP AREA NOT MAINTAINED. OBSERVED EXPOSED HAND SINK CLOGGED AT THIS TIME. INSTRUCTED TO REPAIR. INSTRUCTED TO USE HAND SINK IN WASHROOM FOR HANDWASHING. WASHROOM IS IMMEDIATELY ADJACENT TO PREP AREA. CRITICAL VIOLATION 7-38-030. NO CITATION ISSUED.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: VISIBLE AND WORKING THERMOMETER NEEDED AT THE UPRIGHT REFRIGERATOR. MUST PROVIDE AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOTV IN USE.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO CLEAN HAND TOWELS OR HAND DRYING DEVICE AT PREP AREA. INSTRUCTED MANAGER MUST PROVIDE CLEAN HAND DRYING TOWELS/HAND DRYING DEVICE FOR PREP AREA WORKERS. CRITICAL VIOLATION 7-38-020. NO CITATION ISSUED.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED FOOD HANDLER CERTIFICATE POSTED ON PREMISES. INSTRUCTED MANAGER A CERTIFIED CITY OF CHICAGO CERTIFIED FOOD HANDLER WITH ORGINAL CITY FOOD HANDLERS CERTIFICATE MUST BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE HANDLED. SERIOUS VIOLATION 7-38-012. SERIOUS VIOLATION. NO CITATION ISSUED.

* 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 HANDLER ON PREMISES OR NOR PROOF A CITY SANITATION CERTIFICATE POSTED OR ON PREMISES.(2ND TIME, FIRST TIME 12-6-10).INFORMATION GIVEN TO MS.LILLYANA SANCHEZ, HOW TO OBTAIN CERTIFICATE. SERIOUS VIOLATION:7-38-012. NO CITATION ISSUED, PREMISES IS A GOLDEN DINER.

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..//NEED TO REPLACE STAIN CEILING TILE IN DINNING 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. NEED TO INSTALL A BACK SIPHONAGE DEVICE ON MOP SINK IN REAR AREA.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.//NO 3 COMPARTMENT SINK ON PREMISES UNABLE TO WASH,RINSE & SANITIZE MULTI-USE UTENSILS IN PREP AREA

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees.//NO EXPOSED HAND BOWL WITH SOAP &SANITARY HAND DRYING DEVICE IN PREP 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.//MUST INSTALL SNEEZE GUARD ON TABLE TOP STAMTABLE IN PREP AREA.

* 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 FOOD ON SITE AT THIS TIME NO CITY FOOD SANITATION CERTIFICATE POSTED ON SITE AT THIS TIME.

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.//NEED TO REPLACE STAIN CEILING TILE IN DINNING AREA

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: 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.//NEED LIGHT SHIELDS ON ALL LIGHTS OVER FOOD 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.//NEED TO INSTALL A BACK SIPHONAGE DEVICE ON MOP SINK IN REAR AREA./MUST INSTALL VENTILATION HOOD OVER 4 EYES GAS STOVE IN PREP AREA.

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.//NEED THERMOMETERS IN COOLER & FREEZER IN PREP 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.repair.REPLACE MISSING FLOOR TILES ALONG THE CABINETS IN PREP AREA.

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 MICE DROPPING IN DIFFERENT LOCATIONS OF PREP/DINING AREA.(ALONG OF REFRIGERATOR,BEHIND 4 BURNER STOVE,BEHIND SNACK MACHINE AND POP MACHINE).INSTUCTED TO CLEAN AND SANITIZE AREA.ALSO NO PEST CONTROL LOG BOOK PROVIDED.INSTRUCTED TO PROVIDE IT.SERIOUS VIOLATION.NO CITATION ISSUED.

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.REPLACE MISSING FLOOR TILES ALONG THE CABINETS IN PREP AREA.