DE LA RUE

Recorded violations

• 11

  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. NO HOT WATER AT HAND SINKS IN STAFF WASHROOM. MUST PROVIDE.

• 18

  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.MUST RODENT PROOF (3)ENTRY DOORS ON FIRST FLOOR OF BUILDING TO BE TIGHT FITTING FROM RODENT ENTRY. ALSO MUST CONTACT LICENSE PEST CONTROL CO FOR SERVICE AND PROVIDE LOG BOOK.

• 19

  OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. MUST PROVIDE LID FOR( OPEN LARGE DUMPSTER FULL OF OPEN GARBAGE) SHARED WITH THE BUILDING.

• 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. MUST PROVIDE CITY OF CHICAGO FOOD SANITATION CERTIFICATE OR RECIEPT FOR ENROLLMENT.

• 24

  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. SPRAYER IN POOR REPAIR AT 3-COMP SINK. MUST REPAIR. (NO FAUCET)

• 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. SEAL ALL RAW WOOD.

• 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.PEELING PAINT IN CEILING AND WALL/BRICK AREA. MUST REMOVE PEELING PAINT AND SEAL ALL BRICK WALL AREA..ALSO SEAL LOWER WALLS AREAS OR INSTALL BASEBOARDS IN STORAGE,OFFICE AREA,AND MOP ROOM. ALSO SEAL BETWEEN CREVIES OF BACK SPLASH ON WALL AT 3-COMP SINK. TO PREVENT HIDING AREAS FOR INSECTS.

• 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.ORGANIZE STORAGE OFF FLOORS TO PREVENT PEST HARBORAGE ON 1ST FLOOR ENTRY AREAS.