RIBS AND MORE, INC.

Recorded violations

• 18

  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. NO PROOF OF PEST CONTROL ON SITE AT TIME OF INSPECTION. MUST PROVIDE CURRENT SERVICE RECIEPT AND COMPLETE LOG BOOK. SERIOUS VIOLATION 7-38-020 CITATION ISSUED. NO CURRENT LOG BOOK ON SITE.

• 21

  * 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 ORIGINAL CITY OF CHICAGO SANITATION CERTIFICATE ON SITE AT TIME OF INSPECTION. MUST PROVIDE ORIGINAL CERTIFICATE AT TIME OF INSPECTION, COPIES ARE NOT ACCEPTABLE MUST PROVIDE AT ALL TIMES WHILE HANDLING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-012 CITATION ISSUED. NO CITY OF CHGO SANITATION CERTIFICATE ON SITE.

• 32

  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. CUTTING BOARDS IN NEED OF REPLACING, WORN WITH DEEP CUTS. MUST REPLACE AND MAINTAIN AT ALL TIMES.

• 33

  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. All utensils shall be thoroughly cleaned and sanitized after each usage. SHELVES IN REACH IN COOLER IN NEED OF CLEANING TO REMOVE BUILD UP. MUST CLEAN AND MAINTAINAT ALL TIMES.

• 36

  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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTS IN PREP AREA IN NEED OF PROPER SHEILDING WITH TUBES AND END CAPS. MUST CORRECT AND MAINTAIN AT ALL TIMES.

• 38

  VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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 REMOVE WASTE LINE FROM WASHBOWL IN WASHROOM. LEAK AT 2 COMPARTMENT SINK IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.

• 41

  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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ALL UNNECESSARY CLUTTER IN FURNACE ROOM MUST BE REMOVED. UNUSED COKE MACHINE MUST BE REMOVED.