Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST CLEAN ALL LIGHT SHIELDS IN KITCHEN AND REMOVE ALL DEAD INSECTS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT BOTH BARS AND BASEMENT/PREP WITH DEBRIS, MUST CLEAN AND ELEVATE ALL STORED ITEMS. Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. GLASS JARS USED FOR BAR SNACKS MUST BE WASHED AFTER EACH USE. The walls and ceilings shall be in good repair and easily cleaned. MISSING WALL BASEBOARD COVING THROUGHOUT KITCHEN, MUST REPLACE. 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. BAR SODA GUN HOLDERS NOT PROPERLY DRAINING TO ADEQUATE FLOOR DRAINING. MUST INSTALL. All food shall be from sources approved by health authorities and safe for human consumption. APPROXIMATELY 60 LBS ASSORTED COOKED FOODS SUCH AS BEANS, CHICKEN, SOUP, ASSORTED SAUCES AND OTHER RAW FOODS FOUND MOLDY AND RANCID INSIDE TALL REACH-IN COOLER OF PREP KITCHEN. MANAGEMENT ESTIMATES VALUE OF ALL FOODS DISCARDED TO BE APPROXIMATELY $100.00. MANAGEMENT ALSO STATES KITCHEN HAS BEEN TEMPORARILY CLOSED FOR REPAIR FOR APPROXIMATELY 2 1/2 MONTHS. ESTABLISHMENT SELLS COOKED FROZEN PIZZA AT THIS TIME. 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. OBSERVED APPROXIMATELY 20 DRAIN/FRUIT FLIES THROUGHOUT FRONT BAR. INSTRUCTED TO HAVE PEST CO. SERVICE FOR FLIES TO ELIMINATE OR MINIMIZE ACTIVITY. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON PREMISES. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR AND EXTERIOR ALL COOLERS AND COOKING EQUIPMENT MUST CLEAN. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE LIDS FOR ALL ICE BINS. MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN BASEMENT.
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