BOULEVARD SPORTS LOUNGE

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: VIOLATION STILL PENDING SEE REPORT.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.FOUND FRONT DOOR TO SAID PREMISES NOT INSECT/RODENT PROOFED MUST BE TIGHT FITTING ALL ACCROSS BOTTOM.SERIOUS VIOLATION 7-38-020 NO CITATION ISSUED.

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.INTERIORS/EXTERIORS OF COOLERS BEHIND BAR AREA,INTERIOR CABINETS,BAR SHELVINGS REQUIRE A DETAIL CLEANING.

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 ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING,REPLACE BROKEN FLOOR TILES BEHIND BAR AREA,CUSTOMER AREAS.

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.MUST INSTALL AN EXPOSED HANDSINK BEHIND BAR AREA,INSTALL A BACKFLOW PREVENTION DEVICVE FOR MOP SINK STORED AT REAR ROOM ALSO REPAIR WATER LEAKAGE AT PIPE BENEATH 3 COMP SINK BAR AREA.

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 DETAIL CLEAN,ORGANIZE ALL STORAGE AREAS AND REMOVE UNNECESSARY ARTICLES,CLUTTER DUE TO POTENTIAL PEST HARBORAGE ALSO UNUSED BROKEN ICE MACHINE BEHIND BAR.