MARLONS CHICKEN & FISH

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED OR PROVIDED AT TIME OF INVESTIGATION WHILE POTENTIALLY HAZARDOUS FOODS( CHICKEN AND FISH) ARE BEING PREPARED AND SERVED. CITATION ISSUED-SERIOUS 7-38-012.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED 4-17-12 ON REPORT #680025 NOT CORRECTED: -35- CLEAN AND/OR PAINT WALLS IN FRONT FOOD PREP AREA. CLEAN WALLS AND DOORS THROUGHOUT OTHER AREAS WHERE NEEDED. REPLACE ALL STAINED AND DAMAGED CEILING TILES THROUGHOUT. CLEAN LIGHT SHIELDS THROUGHOUT. CITATION ISSUED FOR NON COMPLIANCE WITH EXISTING VIOLATIONS 7-42-090.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PAINT THE EXTERIOR OF SMALL DEEP FREEZER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ELEVATE ALL STOCK IN REAR STORAGE ROOM 6 INCHES OFF THE FLOOR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN THE FLOORS THROUGHOUT WHERE NEEDED INCLUDING UNDERNEATH PALET 9N AREA BY WASHROOM.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: SEE VIOLATION #29

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MGR. ON DUTY AT TIME OF INVESTIGATION-CITATION ISSUED-SERIOUS 7-38-012.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE HOOD & FILTERS ABOVE COOKING EQUIPMENT IN FRONT FOOD PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(INCLUDING FURNACE CLOSET).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN AND/OR PAINT WALLS IN FRONT FOOD PREP AREA. CLEAN WALLS AND DOORS THROUGHOUT OTHER AREAS WHERE NEEDED. REPLACE ALL STAINED AND DAMAGED CEILING TILES THROUGHOUT. CLEAN LIGHT SHIELDS THROUGHOUT.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

* 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 FOOD ARE PREP AND SERVED. SERIOUS CITATION GIVEN H000062412 17 7-38-012 COURT DATE 10-28-2010 AT 10:00AM ROOM 112 - 400 W. SUPERIOR CHICAGO. THE FINE CAN ALSO BE PAID THROUGH THE MAIL SEE BACK OF THE CITATION FOR MORE INFO.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CLUTTER IN BACK ROOM. INSTD. TOCLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.MUST INSTALL A SECOND HAND SINK (EXPOSED HAND SINK)IN THE REAR SECOND FOOD PREP AREA.