SANTORINI

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOODSERVICE MANAGER ON DUTY/SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED SUCH AS, CHICKEN,LAMB,SOUPS,RICE AND FISH. ADVISED MANAGER TO ENROLL MORE EMPLOYEE'S IN CITY SANITATION CLASS IN ORDER TO COVER ALL SHIFTS. SERIOUS CITATION ISSUED #7-38-012.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: NOTED FLOORS IN POOR REPAIR IN PREP AREAS (MISSING & CRACKED TILES). MUST REPAIR AND MAINTAIN SMOOTH AND EASILY CLEANABLE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: NOTED MISSING LIGHT SHIELDS OVER PREP AREA AND INSIDE WALK IN MEAT COOLER. MUST REPLACE. ALSO MUST CLEAN LIGHT SHIELDS TO REMOVE DEBRIS IN PREP AND STORAGE AREAS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED LEAK AT 3 COMPARTMENT SINK AT FAUCET AND AT THE BOTTOM MIDDLE COMPARTMENT. MUST REPAIR AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST PROPERLY STORE WIPING CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL ALL FOOD NOT STORED IN ORIGINAL CONTAINER.

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 REPAIR 2ND DRAWER OF COOLER IN FRONT OF BROILERS AT KITCHEN.

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. MUST DEFROST ICE CREAM FREEZER.

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.MUST REPAIR/REPLACE MISSING FLOOR TILES IN FRONT OF 3COMP SINK IN REAR PREP AREA AS WELL AS FLOOR TILES IN FRONT OF ICE MACHINE IN REAR PREP AREAS.

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 CLEAN AND SANITIZE WALLS BEHIND STORGAE SHELVING UNITS TO REMOVE FOOD SPLASHES AT THE REAR FISH PREP ROOM COOLER AREA.MUST REPLACE OR REPAIR DOOR AT LINEN CLOSET ROOM TO BE SMOOTH AND EASILY CLEANBLE AT ALL TIMES.

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 OFF PREMISES NON FUNCTIONING HEAVY EQUIPMENT(MEAT SAW MACHINE AND DOUGH MIXER LOCATED IN THE REAR FISH PREP ROOM.

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. THE SIDES OF THE POT SINK AND SHELF ABOVE ARE DIRTY AND THE ICE MACHINE HAS SOME RUST AT THE TOP OF THE CHUTE AREA AND THE DOOR THAT MUST BE WASHED, RINSED AND SANITIZED.

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. REPAIR THE MISSING TILES AT THE PREP ROOM DOOR, SCRUB THE PREP ROOM BASEBOARDS CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER THROUGHOUT THE KITCHENS.

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. REPLACE THE STAINED CEILING TILES ABOVE THE 3-COMPARTMENT SINK. REPLACE THE MISSING TILES IN THE 3-COMP SINK BACKSPLASH WALL SO THEY ARE SMOOTH, SANITARY AND EASY TO MAINTAIN. CLEAN AND PAINT THE DUCTS IN THE PREP ROOM CEILING.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTALL AN EASY TO READ THERMOMETER IN THE SALAD STATION COOLER.

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 replace broken sink stoppers in dishroom; any cutting boards with deep/dark grooves must be sanded/bleached or replaced.

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. Following need detailed cleaaning: dry/cold storage shelvings at rear hallway & in W.I.C.; dusty fan guards of most coolers.

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. Broken/missng floor tiles at dishroom & cook's line must be replaced to prevent pest issues.

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. Any openings around pipes/electrical lines on walls or ceiling & under 3-comp sink; missing or water-stained ceiling tiles in rear dishroom msut be replaced.

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. Leaky faucets at 3-comp sink in rear dishroom & at the bar must be fixed.