NOBLE TREE

Recorded violations

• 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. ALL SHELVING THROUGHOUT FRONT PREP AREA MUST CLEAN. DIRTY EXPOSED HAND SINK, MUST CLEAN. MUST NOT USE MILK CRATES AS SHELVING, FLOORS MUST BE ACCESSIBLE FOR CLEANING.

• 34

  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. FLOORS IN THE FOLLOWING AREAS NEED CLEANING AND DEBRIS REMOVED: THROUGHOUT PREP, UNDER AND AROUND THREE COMPARTMENT SINK, BEHIND ALL COOLERS AND ICE MACHINE, 2ND FLOOR WASHROOM, THROUGHOUT 3RD FLOOR. ALL STORE ARTICLES STORED IN CLOSET, MOP SINK CLOSET AND THROUGHOUT MUST BE STORED ELEVATED FROM FLOOR 6" OR ABOVE.

• 35

  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. WALLS THROUGHOUT PREP AREA AND THREE COMPARTMENT SINK WITH FOOD SPLATTER, MUST CLEAN. WALLS IN FOOD PREP MUST BE LIGHT IN COLOR. HOLE IN WALL AT THREE COMPARTMENT SINK, HOLE IN WALL BEHIND TOILET AND PEELING PAINT AT MOP SINK MUST REPAIR.

• 38

  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. LEAKING/SEEPING GREASE TRAP MUST REPAIR AND CLEAN.

• 40

  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. PROVIDE FOR ICE CREAM FREEZER.

• 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.EMPLOYEE PERSONAL BELONGINGS MUST NOT BE STORED IN FOOD PREP AREA. MUST REMOVE ALL ARTICLES THROUGHOUT REAR WALKWAY. UNUSED COOLER MUST MAINTAIN PROPER TEMPERATURE OR BE REMOVED FROM PREMISES.

• 43

  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. NOT STORED ON EXPOSED HAND SINK.

• 44

  ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA - Comments: The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited.CUSTOMERS NOT TO USE 1ST FLOOR WASHROOM IN FOOD PREP AREA.