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. CLEAN THE VENTS IN THE PREP AREAS HAS DUST AND DIRT ON THEM. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREP AND SERVED. SERIOUS CITATION GIVEN 7-38-012 All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN THE FRYER, GRILL, STOVE, HOOD AND FILTERS ABOVE HAS GREASE BUILDUP ON THEM. ALSO CLEAN THE ICE MACHINE AND THE REACHIN COOLER. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE GASKETS AT THE DOUBLE DOOR REACHIN COOLER ARE RIPPED AND TORN. INSTRUCTED TO REPLACE THEM.
NO CERTIFIED MANAGER ON PREMISES WHILE CHICKEN IS BEING COOKED AND REHEATED. THE POSTED PASSING SUMMARY IS DATED NOVEMBER 18, 2008. THE LAST INSPECTION (REPORT # 598467 DATED NOV 16, 2011) WAS PASSED WITH CONDITIONS AND A NON-COMPLIANCE SUMMARY WAS ISSUED. THE MOST RECENT INSPECTION REPORT SUMMARY MUST BE POSTED IN PUBLIC VIEW AT ALL TIMES. THE FLOORS ARE DIRTY NEXT TO THE COOKING SHELVING, CLEAN THE FLOORS FROM CORNER TO CORNER. THE KNIVES AND KNIFE HOLDER ARE DIRTY, WASH, RINSE AND SANITIZE UTENSILS PRIOR TO STORING.
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