GAVIOTA

Recorded violations

• 10

  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. AT THE 3 COMPARTMENT SINK WHEN THE WATER IS DRAINING IT HAS WASTE DEBRIS FROM CLOGGED PIPE UNDERNEATH SINK THAT BACK FLOWS INTO THE 3RD COMPARTMEMT.VIOLATION 7-38-030 INSTRUCTED TO REPAIR THE SINK SO NO BACKFLOW AND WATER CAN DRAIN PROPERLY. PROVIDE METAL STOPPERS FOR THE 3 COMPARTMENT SINK

• 21

  * 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 OR CERTIFICATE ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREP ANS SERVED. INSTRUCTED TO PROVIDE SAME.

• 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. FOUND RUSTY BAND SAW WHEEL AND SOME SHELVES. INSTRUCTED TO REMOVE THE RUST FROM SHELVES AND BUY A NOW WHEEL FOR THE BAND SAW.

• 33

  FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. ALL EQUIPMENT NOT CLEAN HOT HOLDING UNIT,MEAT SLICER, MEAT TENDERIZER MACHINE,CUTTING TABLE, KNIFE RACK, 3 COMPARTMENT SINK, UTILITY SINK AND SOME STORE SHELVES. INSTRUCTED TO CLEAN AND SANITIZE SAME. ALSO GET A NEW CUTTING BOARD.

• 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. SOME FLOOR TILES ARE MISSING AND SOME IN POOR REPAIR IN THE STORE. INSTRUCTED TO PROVIDE SAME.

• 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. SEAL ALL HOLES IN THE WALLS THROUGHOUT PREMISES. REPLACE STAINED AND MISSING CEILING TILES THROUGHOUT PREMISES.

• 36

  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. MUST PROVIDE PLASTIC LIGHT SHIELDS TO GO OVER THE LIGHT BULBS IN PREP AREA

• 38

  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. MUST CLEAN VENTS IN TOILET ROOM AND PREP AREA. FAUCET AT THE 3 COMPARTMENT BROKEN AND SPRAYS WATER ALL OVER WHEN ON AND TOILET ROOM SINK HAS A STEADY LEAK OF WATER. INSTRUCTED TO REPLACE SAME.

• 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. MUST REMOVE CLUTTER FROM THE CRAWL SPACE ABOVE THE CEILING BY PREP AREA AND IN THE BASEMENT AND CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.