THE FAMILY HOUSE OF PANCAKES

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: RUSTED SHELVES INSIDE WALK IN COOLER , INSTRUCTED TO REPLACE SHELVES; HOLE AROUND PIPE UNDER 2 COMPARTMENT SINK MUST BE SEALED; AIR FAN INSIDE WALK IN COOLER UNCLEAN MUST CLEAN AND MAINTAIN

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR DRAINS IN PREP AREA UNCLEAN INSTRUCTED TO DETAIL CLEAN AND FLUSH REGULARLY;DAMAGED FLOOR TILES IN THE DISH AREA MUST BE REPLACED

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS INSIDE WALK IN COOLER UNCLEAN WITH BLACK MOLDY MATERIALS MUST DETAIL CLEAN AND MAINTAIN; BASE WALLS IN THE DISH AREA WITH HOLES MUST BE PROPERLY SEALED,APPLY SEALANT; CEILING TILES ABOVE LEMON JUICE MACHINE WITH HOLES MUST PROPERLY SEAL OR REPLACE CEILING TILES

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT COVERS IN PREP AREA UNCLEAN MUST CLEAN AND MAINTAIN

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Soda gun holder, storage shelves under prep counter, cooking equipment and utensils not cleaned. Instructed to detail clean and sanitize.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Gap along floor and wallbase not sealed. Instructed to seal gap along wall on second floor equipment storage room.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Unnecessary articles stored on second floor storage closet. Instructed to remove all unused articles and detail clean and elevate supplies 6 inches or higher and away from wall.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Sanitizing rinse not at proper concentration or strength while being used to wash rinse and sanitize utensils. Low temp dish machine at 0 ppm chlorine. 5 gallon bucket is very low and not feeding sanitizer through dish machine. Instructed that low temp dish machine must sanitize at 100 ppm chlorine. Critical citation issued 7-38-030. "Held for Inspection" tag placed on dish machine. Instructed manager to wash and rinse through dish machine and how to set-up two compartment sink to sanitize equipment and utensils thats near dish machine. Manager tilted 5 gallon container sanitizer and now reading 100 ppm chlorine.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Soda gun holder, storage shelves under prep counter, cooking equipment and utensils not cleaned. Instructed to detail clean and sanitize.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Gap along floor and wallbase not sealed. Instructed to seal gap along wall on second floor equipment storage room.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Unnecessary articles stored on second floor storage closet. Instructed to remove all unused articles and detail clean and elevate supplies 6 inches or higher and away from wall.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Dry goods storage shelves not maintained. Instructed to apply non-toxic sealant to surafce.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Sitting booths, exhaust hood filters, storage shelves(walk-in cooler and dry goods) not cleaned. Instructed to detail clean and sanitize.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floor in prep area and second floor storage not maintained. Instructed to detail clean floor in prep area and replace missing floor tile on seconds floor.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Walls in storage area not maintained. Instructed to seal gaps along wallbase and behind storage shelves.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Adequate light not provided in storage room. Instructed to install more light fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Exposed handsink in prep area not properly installed. Instructed to install shield between sink and food stored in containers. Residential stove not vented in rear. Instructed to install exhaust hood to vent outside or remove stove.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Unnecessary articles stored on second floor storage area. Instructed to elevate all supplies 6 inches or higher off floor and away from wall.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. MUST PROVIDE A MOPSINK OR UTILITY SINK WITH HOT AND COLD RUNNING WATER AND BACKFLOW PREVENTOR DEVICE

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 AND PAPER TOWEL MUST BE INSTALLED ABOVE THE HANSINK IN PREP AREA

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. VENTILATION IN TOILET ROOMS MUST BE INSTALLED

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 REMOVE GREASE AND KEEP CLEAN IN BETWEEN AND SIDESOF HEAVY COOKING EQUIPMENT;MUST REMOVE CARDBOARD ON SHELVES IN PREP AREA;SPRAYER ARM IN DISH AREA MUST BE REPAIRED ;MUST FIX 2 COMPARTMENT SINK LEAKING FAUCET

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 DISH AREA,OUTSIDE WALK IN COOLER IN POOR REPAIR,MUST BE FIXED TO BE SMOOTH AND EASY CLEANABLE

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. MISSING SCREEN REAR WALL VENT IN 2ND FLOOR MUST BE REPLACED;MUST PROVIDE SCREEN AT THE BACK OF THE AIR VENT IN 1ST FLR REAR AREA

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. LIGHT SHIELDS IN DISH AREA AND BEVERAGE AREA MUST BE PROVIDED