SOUL FOOD

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.PORTABLE STEAMTABLE MUST BE REMOVED,OWNER CHANGE MIND FOR USING EQUIPMENT.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. FAUCET NOT CONNECTED TO 3-COMP SINK MUST REPAIR.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.MUST STILL REPAIR HAND WASHING FACILITIES IN MEN'S WASHROOM/LEAKING UNDER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: . MUST CLEAN/SANITIZE ALL EQUIPMENT,STORAGE SHELVING UNITS,ALL STORAGE CABINETS,UNDER STEAMTABLE ETC.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST INSTALL MISSING CEILING TILES,DAMAGE/SOILED, THRU-OUT,AND REPAIR LOOSE BASEBOARD BEHIND RADIATOR,FRONT DOOR.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE ALL REPAIR TOOLS EQUIPMENT OUT OF PREP AREA AND STORAGE CABINETS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. PREMISES DOES NOT HAVE ADEQUATE REFRIGERATION FOR MENU PROVIDE,FOODS ,MUST PROVIDE ADDITIONAL COOLER.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. FOUND NO HOT WATER ON PREMISES,MUST PROVIDE.

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. OBSERVED NO HAND SINK BEHIND COUNTER IN FOOD SERVICE AREA,MUST INSTALL WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE,SOAP,TOWEL DEVICE.

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. FOUND STEAMTABLE FOR SELF-SERVICE OR FOR DINNING ROOM SERVICE,OPEN AREA NOT PROVIDED WITH SNEEZE GUARD TO PROPERLY PROTECT FOOD DURING SERVICE. MUST INSTALL.

* 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. MUST PROVIDE ORIGINAL CITY FOOD SANITATION CERTIFICATE,OR MUST PROVIDE PAID RECIEPT FOR COPY OR ENROLLMENT AT NEXT INSPECTION.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. NO WATER AT 3-COMP SINK ,MUST PROVIDE.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. FOUND INADEQUATE HAN WASHING FACILITIES IN MEN"S AND LADIES WASH ROOMNO WATER AT HAND SINK/LADIES,MEN"S/COLD WATER HANDLE,NO WATER.MUST REPAIR.

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. MUSTB CLEAN/SANITIZE ALL EQUIPMENT,STORAGE SHELVING UNITS,ALL STORAGE CABINETS,UNDER STEAMTABLE ETC.

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 INSTALL MISSING CEILING TILES,DAMAGE/SOILED, THRU-OUT,AND REPAIR LOOSE BASEBOARD BEHIND RADIATOR,FRONT 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. MUST REPAIR LEAKY PIPE UNDER HAND SINK IN MEN"S WASH ROOM. ALSO, MUST REMOVE ANY COOKING EQUIPMENT/DEEP FRYERS 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 ALL REPAIR TOOLS EQUIPMENT OUT OF PREP AREA AND STORAGE CABINETS.