WILEY'S CHICKEN & RIBS

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: Continued non-compliance: We continue to observe evidence of rodents of more than 50 mouse droppings in various areas of the food establishment.Detail clean,sanitize all of the affected areas. Pest control log book must be complete with an accurate map locator to identify pest control services to the premises.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM APRIL 12, 2011 AS INSTRUCTED. #33, 34, 35, 38, 41 AS DESCRIBED IN VIOLATIONS BELOW.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Violation #33 still pending.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Violation #34 still pending.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Violation #35 still pending.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Violation #41 still pending.

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: OBSERVED MOUSE DROPPINGS ON FLOOR UNDER STORAGE SHELF, BEHIND DEEP FREEZER ON FLOOR IN PREP AREA AND IN STORAGE CLOSET IN REAR AREA (TOO NUMEROUS TO COUNT). RUB MARKS FROM MICE ALSO ALONG WALLS AND PIPES THROUGHOUT. NO PEST CONTROL LOG BOOK AVAILABLE OR CURRENT RECEIPT OF SERVICE FROM A LICENSED COMPANY (OWNER STATES BOOK WAS STOLEN TWO MONTHS AGO), OPEN BAIT OBSERVED IN PAPER TRAYS UNDER SOME EQUIPMENT; INSTRUCTED TO REMOVE AND THAT BAIT MUST BE STORED IN ENCLOSED BAIT BOXES. LIVE FLIES ON PREMISES; ELIMINATE. FRONT DOOR NOT COMPLETELY RODENT PROOF AT SIDES; MUST SEAL. MUST HAVE A LICENSED PEST CONTROL COMPANY SERVICE ESTABLISHMENT AND PROVIDE A LOG BOOK WITH NECESSARY DOCUMENTS.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: ONE DUMPSTER IN REAR DISPOSAL AREA OVERFLOWING WITH GARBAGE, GARBAGE ON GROUND AND GREASE CONTAINERS HOLDING GREASE ON GROUND IN FRONT OF GREASE RECEPTOR, ONE CONTAINER BEHIND REAR OUTSIDE DOOR FULL OF GREASE. OWNER STATED THAT HE NO LONGER USES FLOOD BROS AND THEY NEVER PICKED UP THEIR DUMPSTER; INSTRUCTED HIM THAT UNIT AND AREA MUST BE MAINTAINED AT ALL TIMES.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM APRIL 12, 2011 AS INSTRUCTED. #33, 34, 35, 38, 41 AS DESCRIBED IN VIOLATIONS BELOW.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE A NEW CUTTING BOARD FOR RIBS/TIPS. BOARD HAS OPEN SEAMS AND IS UNCLEAN. CLEAN PREP TABLES, INTERIORS OF ALL REFRIGERATION UNITS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR BOTTOMS OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES, EXTERIOR OF FRYERS, EXTERIOR SIDES OF OTHER COOKING EQUIPMENT, SHELVES, INTERIORS OF COOLERS ETC. CLEAN VENTS ABOVE COOKING EQUIPMENT. CLEAN STOVES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN AND MAINTAIN FLOORS UNDER, AROUND AND BEHIND COOKING EQUIPMENT, SINKS AND REFRIGERATORS. ALSO CLEAN IN WASHROOM AND STORAGE CLOSET IN REAR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN AND MAINTAIN WALLS AROUND AND BEHIND ALL KITCHEN EQUIPMENT. ALSO REPAIR/SEAL HOLES IN REAR PREP AREA CEILING, REPLACE DAMAGED AND WATER STAINED CEILING TILES IN FRONT AND REAR WHERE NEEDED.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE UNNECESSARY CLUTTER FROM CORNER AREAS. ALSO REMOVE CLUTTER FROM REAR STORAGE CLOSET.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: VIOLATION REMAINS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: VIOLATION REMAINS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: VIOLATION REMAINS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: VIOLATION REMAINS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: VIOLATION REMAINS.

* 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 PERSON ON DUTY WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE AS REQUIRED WHILE POTENTIALLY HAZARDOUS FOOD BEING PREPARED AND SERVED. MANAGER HAS A STATE OF ILLINOIS CERTIFICATE ISSUED DEC 5, 2009. INSTRUCTED TO OBTAIN THE CITY OF CHICAGO CERTIFICATE. STRONGLY RECOMMENDED TO OWNER THAT ADDITIONAL PERSONS BECOME CERTIFIED. ESTABLISHMENT PREVIOUSLY VIOLATED FOR NO CERTIFIED MANAGER.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: One copy of the Food Inspection Report Summary must be displayed and visible to all customers. NO SUMMARY FROM PREVIOUS INSPECTION POSTED AS REQUIRED, SUMMARY WAS IN A FILE WITH THE REPORT. INSTRUCTED THAT THE SUMMARY MUST BE POSTED AT ALL TIMES IN FRONT SERVING AREA VISIBLE TO THE CUSTOMERS.

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. MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR BOTTOMS OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES, EXTERIOR OF FRYERS, EXTERIOR SIDES OF OTHER COOKING EQUIPMENT, SHELVES, INTERIORS OF COOLERS 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. MUST CLEAN AND MAINTAIN FLOORS UNDER, AROUND AND BEHIND COOKING EQUIPMENT, SINKS AND REFRIGERATORS.

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 AND MAINTAIN WALLS AROUND AND BEHIND ALL KITCHEN EQUIPMENT. ALSO REPAIR/SEAL HOLES IN REAR PREP AREA CEILING, REPLACE DAMAGED AND WATER STAINED CEILING TILES IN FRONT AND REAR WHERE NEEDED.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PROVIDE THREE METAL DRAIN STOPPERS FOR THREE COMP SINK FOR PROPER SET UP OF SINK FOR WASH, RINSE AND SANITIZING.

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 REMOVE UNNECESSARY CLUTTER FROM CORNER AREAS.

* 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 CITY FOOD MANAGERS CERTIFICATE POSTED TO VIEW AT THIS TIME, MUST PROVIDE AND POST. SERIOUS CITATION ISSUED

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: VIOLATION STILL PENDING

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 20 LIVE FLIES ON PREMISES,FRONT DOOR AND REAR SCREEN DOOR NOT TIGHT FITTING.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 8/25/10 AND RODENT PROOF DOORS.

* 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 CITY FOOD MANAGERS CERTIFICATE POSTED TO VIEW AT THIS TIME.MUST PROVIDE AND POST.

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 REPAIR OR REPLACE WORN DOOR GASKETS ON REAR 2- DOOR COOLER.

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 MICROWAVE,FILTERS,FRYERS,REACH IN COOLERS,PREP TABLES,SAUSAGE MAKER.

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 GREASE FROM FLOOR BEHIND COOKING EQUIPMENT,ALONG WALL BASES.

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 HOLE IN CEILING IN REAR PREP AREA,DAMAGED WALLS WHERE NEEDED.REPLACE STAINED CEILING TILES AT HOOD.SCRAPE & PAINT VENTILATION HOOD AT B.B.Q. PIT.

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.FRONT 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.REMOVE SMOKER FROM PREMISES OR PLACE UNDER VENTILATION HOOD.

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 REMOVE ARTICLES FROM IN BETWEEN EQUIPMENT.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.

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.soap & towels.

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.provide a pest control logbook,rodent proof doors.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.

* 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.PROVIDE A FOOD MANAGERS CERTIFICATE.

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.REPLACE WORN CUTTING BOARD,PROVIDE SINK STOPPERS.

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.

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.STAINED AND MISSING CEILING TILES.

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.

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.SELF CLOSING DEVICE ON TOILET ROOM DOOR.

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.PROVIDE FILTER AT HOOD OF EQUIPMENT,PROVIDE MOP SINK WITH HOT & COLD RUNNING WATER

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.

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.