HIMMEL'S CHICAGO

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: WASTE WATER BACKING UP ON THE 1ST COMPARTMENT SINK AND CLEAR WATER BACKING UP ON THE 3RD COMPARTMENT SINK WHEN I PULLED OUT THE DRAIN STOPPER FROM THE MIDDLE COMPARTMENT SINK OF THE 3 COMPT SINK. INSTRUCTED TO CLEAN THE GREASE TRAP BOX AND ROD THE PIPE UNDER THE 3 COMPT SINK. CRITICAL VIOLATION 7-38-030. OWNER CALLED THE PLUMBER TO FIX THE PROBLEM DURING INSPECTION. J.BLANTON PLUMBING COMPANY ARRIVED ON SITE DURING INSPECTION. TEL NO 773-7249272. KEN STROMAN PLUMBER WAS ABLE TO FIX THE PROBLEM. 3 COMP ISNK IS NOW DRAINING WELL.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RE CAULK AROUND THE EXPOSED HAND SINK IN THE PREP AREA. CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ONE DOOR COOLER FAN GUARD WITH DUST ACCUMULATED. CLEAN, REMOVE DUST AND MAINTAIN. FILTER OUTSIDE ON THE RIGHT AND LEFT SIDE OF THE ICE MAKER WITH DUST ACCUMULATED. MUST CLEAN,REMOVE DUST AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS BESIDE THE HAND SINK IN THE PREP AREA NOT IN GOOD REPAIR. MUST REPAIR AND MAINTAIN. CEILING VENT COVER IN BOTH WASHROOMS WITH DUST BUILD-UP. MUST REMOVE DUST,CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed torn gaskets on the 3 door cooler in the kitchen and the salad prep cooler. Instructed facility to repair and maintain.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Observed dirt and debris on the floor in the corner behind the grease trap. Instructed facility to clean and maintain.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: CLEAN MULTI-USE UTENSILS IMPROPERLY STORED; INSTRUCTED TO PROPERLY STORED/INVERT AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR NOT MAINTAINED BY FRONT PREP AREA, INSTRUCTED TO REPLACE WORN FLOOR COVERING, AND BETTER MAINTAIN,

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALL AREA BY BACK DOOR IN POOR REPAIR, INSTRUCTED TO REPAINT AND BETTER MAINTAIN,

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO EXPOSED HAND SINK BEHIND BAR AREA, INSTRUCTED TO PROVIDE,

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: UNNECESSARY ARTICLES STORED IN REAR (GARAGE) STORAGE ROOM, INSTRUCTED TO REMOVE ALL TO PREVENT RODENT AND INSECT HARBORAGE, BETTER ORGANIZE AND BETTER MAINTAIN, USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING,

FOOD HANDLER REQUIREMENTS MET - Comments: NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOODS NOT PROPERLY STORED IN FRREZER. INSTRUCTED TO STORAGE FOODS IN FOOD GRADE MATERIAL FREEZER OR STORAGE BAGS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR DEEP FRYER CABINET NOT CLEAN. INSTRUCTED TO REMOVE EXCESSIVE GREASE BUILD-UP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR NOT MAINTAINED LEADING TO BASEMENT. INSTRUCTED TO REPLACE WORN FLOOR COVERING.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: COVING MISSING IN PIZZA PREP AREA. INSTRUCTED TO REPLACE MISSING TILE COVING.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: DRIED FOOD STORAGE CONTAINERS/BINS NOT LABELED; INSTRUCTED TO LABEL AND MAINTAIN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: CLEAN MULTI-USE UTENSILS IMPROPERLY STORED; INSTRUCTED TO PROPERLY STORED/INVERT AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED BROKEN LID ON DRIED FOOD STORAGE CONTAINER; INSTRUCTED TO REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: GREASE BUILD-UP INSIDE THE FRYER; INSTRUCTED TO CLEAN/SANITIZE AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOOD DEBRIS AND GREASE BUILD-UP ON FLOOR DRAIN; INSTRUCTED TO CLEAN/SANITIZE DRAIN TO PREVENT PEST. FLOOR AT FRONT SERVER AREA IN POOR REPAIR; INSTRUCTED TO REPAIR/REPLACE BROKEN TILES AND SEAL OPENINGS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING AT FRONT SERVER AREA IN POOR REPAIR; INSTRUCTED TO REPLACE BROKEN PANELS, SEAL OPENINGS TO PREVENT PEST ENTRY AND REPAINT.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REMOVE WORN OUT CAULKING WITH BLACK MOLD LIKE BUILD-UP AND NEEDS TO RE CAULK BEHIND 3 COMPARTMENT SINK.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS ESPECIALLY UNDER COMPUTER TABLE IN THE BASEMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH BLACK MOLD LIKE BUILD-UP BEHIND DISH MACHINE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO REPLACE MISSING LIGHT SHIELD AND DEAD LIGHT BULB (KITCHEN HOOD) ABOVE COOKING EQUIPMENT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR SLOW DRAINING AT EXPOSED HAND SINK IN MAIN PREP AREA.-----------MUST FIX LEAKY FAUCET NECK AT 3 COMPARTMENT SINK IN REAR PREP AREA.-----------MUST REPAIR BROKEN CEILING VENT INSIDE MEN'S TOILET ROOM.----------INSTRUCTED TO REPAIR LOOSE FAUCET (LEFT SIDE) AT MEN'S HAND SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES STORED IN REAR (GARAGE) STORAGE ROOM TO PREVENT RODENT AND INSECT HARBORAGE.------USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

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 GASKETS AT KITCHEN PREP REACH IN COOLER AND PIZZA PREP AREA REACH IN COOLER DOORS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZER, FRYER, MEAT SLICER, OVENS AND CABINETS UNDER WASHROOMS HAND SINKS

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 CLEAN FLOORS, AT CORNERS AND ALONG WALLS THRU-OUT PREMISES.

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 PROVIDE FLOOR DRAIN FOR ICE MACHINE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND IMPROPER TEMP OF WALK IN UNIT AIR TEMP 50.1F, 2 REACH IN REFRIGERATION UNIT 48.9-TO 50.1F LOCATED IN KITCHEN. THIS IS WHERE POTENTIALLY HAZARDS FOOD ARE STORED.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND IMPROPER TEMPERATURE OF POTENTIALLY HAZARDOUS FOODS SOUR CREAM 46.7F,PROCUITTIO 48.9F,HAM 50.2F,PASTA 48.9F,HEAVY WHIP CREAM 50.1F,EGGS 50.1F,1 GAL. OF MILK 49.5F MOZZARELLA 50.0F,6 PINTS MASCARPONE 8LBS PROCUITTIO 8LBS HAM, $400.00 75LBS MANGER CORRECTED BY DENATURAL.

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. UNABLE TO REACH PROPER SANITIZE READING 50PPM.DURING INSPECTION.

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. LABLE ALL CONTAINER ALL FOOD ITEMS IN WALK IN UNIT STORAGE AREA,

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. GREASE BOX NEEDS DETAIL CLEAN AND PAINT.

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. ALL SHELVES IN BASEMENT AND ALL SHELVES NEED DETAIL CLEANING. WALK IN UNIT BOTTOM HAS OPENING NEEDS TO BE TIGHT FITTING.

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 IN BASEMENT NEED DETAIL CLEANING AND BEHIND THE COOKING EQUIPEMENT NEEDS DETAIL CLEANING. BY THE OVEN AND BAR AREA

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTS NEED TO BE SHIELD IN THE REAR EXIT

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. EVERYTHING HAS TO BE OFF THE FLOOR IN REAR AREA AND BY THE PIZZA AREA