L & G FAMILY RESTAURANT INC

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN THE DEEP FRYER OF GREASE BUILD-UP,,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN THE FLOORS IN THE KITCHEN AREA,ALONG THE WALL BASE AND CORNERS,INSTRUCTED TO CLEAN AND MAINTAIN AREA

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR RUBBER GASKETS ON THE 2 DOOR COOLER AND PREP COOLER IN THE PREP AREAS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN THE FAN BLADES AND COVER INSIDE THE 2 DOOR COOLER TO REMOVE DUST. NOTED THE INTERIOR WALLS OF THE WALK IN COOLERS AND FREEZERS ARE DIRTY. MUST CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NEED CLEANING IN THE BASEMENT THROUGH OUT AND INSIDE THE WALK IN COOLERS AND FREEZERS TO REMOVE SPILLS AND DEBRIS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN THE INTERIOR OF WALK IN COOLER, PREP COOLER TO REMOVE DERIS AND/OR SPILLS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NEED CLEANING IN THE BASEMENT ALONG THE WALL BASE AND IN CORNER AND BEHIND COOKING EQUIPMENT TO REMOVE DEBRIS AND SPILLS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FILTER ABOVE COOKING EQUIPMENT NEEDS CLEANING TO REMOVE DUST.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS INSIDE THE WALK-IN COOLER NOT AT PROPER TEMPERATURE RANGING FROM 56.3F TO 58.4F FOOD ITEMS WERE RAW CHICKEN,EGGS,CHEESE,GYRO MEAT.STEAKS,HAM,RICE,RICE AND RICE PUDDING,THE FOOD ITEMS WERE DENATURED AND DESTROYED DURING INSPECTION TOTAL WEIGHT 210LBS TOTAL COST $525.00,CRITICAL VIOLATION 7-38-005(A)

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN DEEP FRYERS IN THE PREP AREA,OF GREASE BUILD-UP AT BOTTOM COMPARTMENT PF FRYER,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS THROUGHOUT THE REAR PREP AREA,ALONG WALL BASE AND CORNERS,ESPECIALLY BEHIND HEAVY COOKINGB EQUIPMENT

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPAIR HOLE IN WALL AT WALL BASE IN THE PREP AREA NEAR THE GRILL,INSTRUCTED TO SEAL TO PREVENT RODENT ENTRY AND CLEAN THE LIGHT SHIELD COVERS IN THE PREP AREA OF DUST

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST REPAIR OR REPLACE ALL THERMOMETERS ON THE OUTSIDE OF WALK-IN COOLERS AND FREEZERS AND PROVIDE THERMOMETERS INSIDE ALL PREP COOLERS

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

FOOD HANDLER REQUIREMENTS MET - Comments: MUST PROVIDE FOOD HANDLER TRAINING CERTIFICATES OR PROOF OF ENROLLEMENT,UPON NEXT INSPECTION

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL COOKED AND PRE-PACKAGED FOODS TAKEN OUT OF ORIGINAL CONTAINERS MUST BE LABELED AND DATED IF HELD IN REFRIGERATION OVER 24 HOURS. BULK FOOD STORAGE CONTAINERS IN BASEMENT MUST BE LABELED.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL FOOD STORAGE CONTAINERS THAT WERE NOT ORIGINALLY DESIGNED FOR FOOD STORAGE CANNOT BE USED TO STORE FOOD. ALL SINGLE-SERVICE UTENSILS MUST BE STORED IN HOLDING CONTAINERS WITH HANDLES UP OR OUT.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PAINT OR REPLACE ALL RUSTY STORAGE RACKS AND SHELVES THROUGHOUT. PAINT RUSTY DOOR PANELS AND WALLS OF WALK-IN COOLERS AND FREEZERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING: INTERIORS, EXTERIORS, SIDES, LEGS AND WHEELS OF ALL OVENS, GRILLS, DEEP FRYERS, COOLERS, FREEZERS, UNUSED COOKING EQUIPMENT, STORAGE SHELVES AND RACKS, CAN OPENER, DISH MACHINE, AND ICE MACHINE IN BASEMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS THROUGHOUT (INCLUDING FOOD PREP AND BASEMENT)ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. REPLACE BROKEN FLOOR DRAIN COVER IN FOOD PREP AREA. LARGE PUDDLE OF WATER FOUND ON FLOOR AROUND FLOOR DRAIN IN BASEMENT, WASTELINE PIPE CONNECTED TO ICE MACHINE NOT LONG ENOUGH TO EXTEND INTO DRAIN, MUST ADD AN EXTENTION THAT GOES DIRECTLY INTO FLOOR DRAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PAINT OR REPLACE RAW WOOD DOOR LEADING INTO KITCHEN FROM DINING ROOM. REPAIR/SEAL ALL HOLES AND OPENINGS IN WALLS THROUGHOUT. CLEAN AND/OR PAINT ALL WALLS THROUGHOUT FOOD PREP, FOOD STORAGE, AND REAR AREA LEADING DOWN STAIRS TO BASEMENT. CLEAN, PAINT OR REPLACE ALL STAINED CEILING TILES THROUGHOUT FOOD PREP AND DISHWASHING AREAS. PAINT RUSTY REAR EXIT DOOR.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: REPAIR EXHAUST IN MEN'S WASHROOM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPLACE LEAKY FAUCET AT 3 COMPARTMENT SINK IN DISHWASHING AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: DISCARD DIRTY MOP WATER FROM MOP PAIL, CLEAN MOP AND HANG UPRIGHT TO AIR DRY TO PREVENT PEST BREEDING.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEES HANDLING OPEN FOODS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ALL WIPING CLOTHS MUST BE PROPERLY STORED IN SANITARY SOLUTION. ICE SCOOPS MUST BE STORED PROPERLY TO PREVENT CONTAMINATION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED MISSING KNOBS ON HOT HOLDING UNITS.MUST REPLACE.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED EMPLOYEES BEHIND FRONT COUNTER NOT WEARING HAIR RESTRAINT.MUST PREOVIDE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ICE SCOOPS NOT PROPERLY STORED IN BASEMENT AND FRONT COUNTER.MUST PROPERLY STORE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND FACILITIES 1ST FLOOR WALK IN COOLER MAINTAINING IMPROPER AIR TEMPERATURE OF 45F.MUST USE ADDITIONAL COOLERS ON PREMISES THAT MAINTAIN 40F OR BELOW -CDI.WALK IN COOLER WILL BE TAGGD HELD FOR INSPECTION.CRTICAL CITATION ISSUED

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS INSIDE WALK IN COOLERS MAINTAINED AT IMPROPER TEMPERATURES,(IE EGGS 46F-50F),COOKED GRITS-45.9F.APPROX 4 CASES OF EGGS,(163LBS),3LBS GRITS WAS REMOVED AND DISCARDED.COST $250.00MUST MAINTAIN POTENTIALLY HAZARDOUS FOOD AT 40F OR BELOW.CRITICAL CITATION ISSUED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: EXTERIOR OF COOKING EQUIPMENT.MUST CLEAN/MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: EXCESSIVE DUST ON CEILING TILES AND LIGHTSHIELD IN PREP DISH AREA.MUST CLEAN/MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETERS FOR FOOD HANDLERS TO MONITOR FOOD AND COOLER TEMPERATURES.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: DISH WASHING FACILITIES NOT MAINTAINED,IE LOW TEMP DISH MACHINE BEING USED SANITIZING RINSE OF CHLORINE 0 PPM.FINAL RISE MUST SANITIZE AT 100PPM.OWNER MADE REPAIRS TO DISH MACHINE DURING INSPECTION -CDI/DISH MACHINE NOW SANITIZING AT 100PPM.CRITICAL CITATION ISSUED.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DEBRIS OLD FOOD ON FLOORS IN BASEMENT.MUST CLEAN MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FAUCET HEAD AT 3-COMP SINK LEAKY.MUST REPAIR OR REPLACE.

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.LOW TEMP DISH MACHINE NOT MAINTAINED,NOT SANITIZING AT PROPER CONCENTRATION CHEMICAL/CHLORINE-(0 PPM)MACHINE NOT DISPENSING NO CHEMICAL FROM TUBING INTO MACHINE.MACHINE TAGGED HELD FOR INSPECTION.MUST REPAIR SERIOUS CITATION ISSUED.

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.NO LIGHT SHIELD IN WIC ON FIRST FLOOR. MUST SHIELD.

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 PROPERLY STORE MOPS AFTER USE.

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.OBSERVED THE #10 CAN OPENER NOT CLEAN INSTRUCTED TO CLEAN AND SANITIZE.

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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.OBSERVED THE LIGHT SHIELD NOT CLEAN BY BASEMENT DOOR.

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.OBSERVED THE FACUET LEAKING COLD WATER AT THE 1 COMPARTMENT SINK INSTRUCTEDTO REPAIR.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: Soiled and clean linens, coats, and aprons shall be properly stored.OBSERVED THE WIPING CLOTHES IMPROPERLY STORED INSTRUCTED TO STORE IN 100 PPM CHLORINE SANITIZER.