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CITE RESTAURANT

505 N LAKE SHORE DR, CHICAGO, IL 60611 · Restaurant

Inspection summary

CITE RESTAURANT has been inspected 19 times by Chicago Department of Public Health since October 8, 2010. The most recent inspection, on November 2, 2022, found no infractions.

7 of 19 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 6 times across 4 separate inspections, most recently on October 22, 2019. For example: PROPER COLD HOLDING TEMPERATURES

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on April 23, 2021. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on April 23, 2021. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on October 24, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on March 27, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

19 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO HEALTH POLICY ON SITE. INSTRUCTED TO MAINTAIN COPIES OF HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO KIT AND PROCEDURE FOR RESPONDING TO VOMIT AND DIARRHEA ON SITE. INSTRUCTED TO MAINTAIN KIT AND PROCEDURE ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED HIGH TEMPERATURE DISH MACHINE ON SITE WITHOUT PROPER TESTING DEVICE. MUST PROVIDE AN IRREVERSIBLE TEMPERATURE MEASURING DEVICE (SUCH AS A WATERPROOF THERMOMETER OR HEAT STRIPS) TO ACCURATELY MEASURE THE UTENSIL SURFACE. PRIORITY FOUNDATION 7-38-005.
  3. Non-Inspection

    0 infractions

  4. Canvass Re-Inspection

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO HEALTH POLICY ON SITE. INSTRUCTED TO MAINTAIN COPIES OF HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO KIT AND PROCEDURE FOR RESPONDING TO VOMIT AND DIARRHEA ON SITE. INSTRUCTED TO MAINTAIN KIT AND PROCEDURE ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED REMINDER STATEMENT WITHOUT PROPER DISCLOSURE ON MENU FOR POTENTIALLY UNDER COOKED ITEMS. INSTRUCTED TO CORRECT AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARDS IN KITCHEN PREP AREA WITH STAINS AND DEEP GROOVES. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO THERMOMETERS FOR MEASURING INTERNAL TEMPERATURE OF HIGH TEMPERATURE DISH MACHINE. INSTRUCTED TO MAINTAIN IRREVERSIBLE TEMPERATURE MEASURING DEVICES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • .13 Inspector Comments: OBSERVED INSUFFICIENT FOOD HANDLER CERTIFICATES FOR THE NUMBER OF EMPLOYEES AT THE FACILITY. INSTRUCTED TO MAINTAIN FOOD HANDLER CERTIFICATES ON SITE FOR ALL EMPLOYEES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED EMPLOYEES WITH CITY OF CHICAGO SANITATION CERTIFICATE WITHOUT ALLERGEN TRAINING. INSTRUCTED ALL CHICAGO SANITATION CERTIFICATE HOLDERS MUST COMPLETE ALLERGEN TRAINING AND KEEP RECORDS OF COMPLETION ON SITE.
  5. Canvass

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO HEALTH POLICY ON SITE. INSTRUCTED TO MAINTAIN COPIES OF HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO KIT AND PROCEDURE FOR RESPONDING TO VOMIT AND DIARRHEA ON SITE. INSTRUCTED TO MAINTAIN KIT AND PROCEDURE ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED HOUSE MADE CAESAR DRESSING BEING HELD AT THE IMPROPER TEMPERATURE OF 54.1F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 5 LBS OF PRODUCT VALUED AT APPROXIMATELY $60. INSTRUCTED TO MAINTAIN ALL TCS FOODS AT OR BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED REMINDER STATEMENT WITHOUT PROPER DISCLOSURE ON MENU FOR POTENTIALLY UNDER COOKED ITEMS. INSTRUCTED TO CORRECT AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED PREP COOLER CONTAINING TCS FOODS MAINTAINING THE IMPROPER AMBIENT TEMPERATURES BETWEEN 50.1-54.2F. TAGGED COOLER AND INSTRUCTED TO REPAIR COOLER SO THAT IT MAINTAINS TEMPERATURES AT OR BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARDS IN KITCHEN PREP AREA WITH STAINS AND DEEP GROOVES. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO THERMOMETERS FOR MEASURING INTERNAL TEMPERATURE OF HIGH TEMPERATURE DISH MACHINE. INSTRUCTED TO MAINTAIN IRREVERSIBLE TEMPERATURE MEASURING DEVICES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED INSUFFICIENT FOOD HANDLER CERTIFICATES FOR THE NUMBER OF EMPLOYEES AT THE FACILITY. INSTRUCTED TO MAINTAIN FOOD HANDLER CERTIFICATES ON SITE FOR ALL EMPLOYEES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED EMPLOYEES WITH CITY OF CHICAGO SANITATION CERTIFICATE WITHOUT ALLERGEN TRAINING. INSTRUCTED ALL CHICAGO SANITATION CERTIFICATE HOLDERS MUST COMPLETE ALLERGEN TRAINING AND KEEP RECORDS OF COMPLETION ON SITE.
  6. Canvass

    0 infractions

  7. Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS RIPPED/POOR REPAIR. INSTRUCTED MANAGER MUST REPAIR OR REPLACE ALL DAMAGED DOOR RUBBER GASKETS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED FOOD BUILD UP ON ALL SHELVES AT PREP AREAS, BAR AND DISHWASH AREA, SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE AND FOOD BUILD UP INSIDE CAN OPENER. MUST CLEAN AND MAINTAIN ALL EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED ACCUMULATED DIRT/LITTER BUILD UP ON FLOOR AT BAR, PREP AREAS AND DISHWASH AREA. INSTRUCTED MANAGER MUST DETAIL CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT AND ALONG ALL WALLS/CORNERS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DISH WASH AREA 3-COMPARTMENT SINK STOPPERS NOT WORKING/NOT HOLDING WATER. INSTRUCTED MANAGER 3-COMPARTMENT SINK STOPPERS MUST HOLD WATER AT ALL COMPARTMENTS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH NAMES OF EMPLOYEES ON PREMISES.
  8. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINERS NOT LABELED, ( SUGAR, SALT ) INSTRUCTED TO LABEL AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PREP COOLERS MISSING THERMOMETERS, INSTRUCTED TO INSTALL IN WARMENST PART OF COOLER.
  9. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE GASKETS AROUND THE REACH-IN DAIRY COOLER IN THE KITCHEN TO REMOVE BLACK BUILDUP AND FOOD DEBRIS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE LOWER COMPARTMENT HANDLE AND INTERIOR TO REMOVE GREASE BUILDUP AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • THE LIGHT SHIELD NEAR THE REAR COOKING HOOD VENT IS CRACKED. INSTRUCTED TO REPLACE LIGHT SHIELD AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED SIGNIFICANT DUST BUILDUP ON THE CEILING VENT ABOVE THE DISHMACHINE AND THE CEILING VENT IN THE MEN'S BATHROOM. INSTRUCTED TO DETAIL CLEAN TO PROVIDE ADEQUATE VENTILATION AND MAINTAIN.
  10. Complaint

    5 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND A WATER LINE FOR THE MOBILE AIR CONDITIONERS IN THE RESTAURANT CONNECTED TO THE FAUCET HEAD OF THE EXPOSED HAND SINK IN THE KITCHEN PREP AREA. INSTRUCTED TO REMOVE WATER LINE IMMEDIATELY. EXPOSED HAND SINKS ARE FOR HANDWASHING ONLY. MANAGER VOLUNTARILY REMOVE AIR CONDITIONING CONDENSER LINE FROM THE EXPOSED HAND SINK. CRITICAL VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE LOWER REACH-IN COOLER ON THE EAST WALL OF THE KITCHEN HAS CONDENSATION LEAKING ONTO THE BOTTOM SHELF OF THE COOLER. NO FOOD ITEMS WERE CONTAMINTATED BUT THE MANAGER VOLUNTARILY DISCARDED ALL COVERED FOOD ITEMS. MUST REPAIR COOLER TO PROPERLY DRAIN CONDENSATION FROM THE UNIT AND PREVENT FOOD ITEMS FROM COMING IN CONTACT WITH CONDENSATION AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE BACK AND SIDES OF THE COOKING EQUIPMENT, EXTERIOR SURFACE OF REFRIGERATION UNITS, REFRIGERATOR GASKETS AROUND THE COLD-HOLDING REFRIGERATION UNITS, AND THE LOWER COMPARTMENT OF THE FRYERS THAT ARE SOILED WITH FOOD DEBRIS BUILDUP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOORS BEHIND THE 3-COMPARTMENT SINK ARE FILTHY WITH FOOD DEBRIS AND GRIME. MUST DETAIL CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST DETAIL CLEAN AND MAINTAIN ALL FLOOR DRAINS IN KITCHEN PREP AREA TO REMOVE GRIME AND BUILDUP.
  11. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM OF DEEP FRYER OF GREASE BUILD-UP IN KITCHEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS THROUHTOUT KITHCHEN ALONG WALLBASE AT CORNERS AND AROUND HEAVY EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A EXPOSED HAND WASH SINK ON 2ND FLOOR AT REAR OF OFFICES IF FOOD PREPARATION, MEAT SLICING IS CONDUCTED AT THAT AREA WHERE A PREP TABLE WITH CAN OPENER ATTACHED IS LOCATED A MEAT SLICER AND MICROWAVE OVEN. WALK-IN COOLER/FREEZER ALSO LOCATED IN SAME AREA.
  12. Canvass Re-Inspection

    0 infractions

  13. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED 4 DRAWER PREP COOLER IN THE PREP AREA AT AN IMPROPER TEMPERATURE OF 46.6F WITH NO POTENTIALLY HAZARDOUS FOOD STORED INSIDE. INSTRUCTED TO MAINTAIN COOLER TEMPERATURES AT 40.0F OR BELOW. COOLER TAGGED HELD FOR INSPECTION. CRITICAL VIOLATION 7-38-005(A)
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING VENTS IN THE PREP AREA WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENTS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED BAR EXPOSED HANDSINK FAUCET BASE LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
  14. Canvass Re-Inspection

    0 infractions

  15. Canvass

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE AIR TEMPERATURE INSIDE OF THE 4 DOOR PREP COOLER AT 47.4F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS SOUP AND CHEESES. UNIT TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED CHEESE SAUCE AT 45.8-48.3F, SOUP AT 47.1F, COOKED SCALLOPED POTATOES AT 44.7F, BUTTER AT 50.7F, MARSCAPONE CHEESE AT 45.5F. MANAGEMENT VOLUNTARILY DISCARDED 24# OF FOOD WORTH $65. CRITICAL VIOLATION 7-38-005A.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • NO INSPECTION SUMMARY REPORT WAS POSTED ON THE PREMISES. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION SUMMARY REPORT AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR IN THE PREP AREA ESPECIALLY AROUND THE WALLS AND UNDER EQUIPMENT.
  16. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING GROUT AT KITCHEN FLOOR TILES, INSTRUCTED TO GROUT AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN UNDER 3-COMP SINK, FOOD DEBRIS NOTED, INSTRUCTED MGR TO CLEAN FLOORS AND MAINTAIN.
  17. Canvass

    0 infractions

  18. Canvass Re-Inspection

    0 infractions

  19. Canvass

    4 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED THICK BLACK SLIME/DIRT BUILD UP INSIDE ICE MACHINE DRIPPING INTO ICE (READY TO EAT FOOD). INSTRUCTED MANAGER TO CLEAN AND SANITIZE INTERIOR OF ICE MACHINE. ALL ICE VOLUNTARILY DISCARDED AT THIS TIME. CITATION ISSUED. TICKET #HOOOO63339 17.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED DUST AND FOOD DEBRIS ON SHELVES AT PREP AREA/UNDERNEATH DISHWASH DRAINBOARD. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FOOD AND DIRT BUILD UP ON FLOOR UNDER AND AROUND COOLERS/COOKING EQUIPMENT. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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 HANDWASH BOWL FAUCET LEAKING AND BAR 1-COMPARTMENT SINK DRAINING SLOWLY. MUST REPAIR AND MAINTAIN SINKS.

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