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LAWNDALE FOOD MARKET

3705-3713 W 16TH ST, CHICAGO, IL 60623 · Grocery Store

Inspection summary

LAWNDALE FOOD MARKET has been inspected 17 times by Chicago Department of Public Health since July 26, 2010. The most recent inspection, on July 25, 2018, found no infractions.

2 of 17 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: Pests, Protecting food from contamination and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 7 times across 7 separate inspections, most recently on April 27, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 2 times across 2 separate inspections, most recently on May 2, 2011. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 once on April 27, 2016. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 once on August 13, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 April 20, 2011. For example: SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

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.

17 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE ALL HEAVILY STAINED CHIP TRAYS ON SALES FLOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN ALL STORAGE SHELVES UNDERNEATH AND BEHIND FRONT COUNTER AREA, INTERIORS OF ALL REACH-IN COOLERS ON SALES FLOOR, CABINET INTERIORS UNDERNEATH WASHBOWLS IN BOTH WASHROOMS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT ALL SECTIONS AND AREAS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT STILL ON PREMISES(INCLUDING ALL DISCONNECTED MEAT CASES, WALK-IN COOLERS AND FREEZERS). MUST REPLACE ALL MISSING FLOOR TILES THROUGHOUT ESTABLISHMENT. INSTRUCTED TO KEEP ALL FLOOR AREAS WHERE PUDDLES OF WATER ARE PRESENT DRY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPLACE ALL MISSING AND MOLDED CEILING TILES INSIDE MOP CLOSET INSIDE FEMALE EMPLOYEE WASHROOM. REPAIR ALL SECTIONS OF CEILINGS THROUGHOUT WHERE HOLES AND OPENINGS ARE PRESENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE ADEQUATE LIGHTING INSIDE MOP CLOSET ROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST CLEAN ALL UNUSED EQUIPMENT THROUGHOUT REAR SECTIONS OF BUSINESS.
  3. Complaint

    8 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP FOUND IN EITHER EMPLOYEE WASHROOM, AND NO SANITARY HAND DRYING DEVICE IN MALE EMPLOYEE WASHROOM.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • IMPROPER PEST CONTROL NOTED ON PREMISES. 30 MICE DROPPINGS FOUND IN THE FOLLOWING AREAS: ON FLOOR IN BETWEEN SHELVING UNITS BEHIND FRONT COUNTER, INSIDE CABINET UNDERNEATH WASH BOWL IN MALE EMPLOYEE WASHROOM, ALONG THE BASES OF THE WALL IN UNUSED MEAT DEPT PREP AREA. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, SEAL UP ALL OPENINGS FOUND IN FLOORS, WALLS, AND CEILINGS. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE ALL HEAVILY STAINED CHIP TRAYS ON SALES FLOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN ALL STORAGE SHELVES UNDERNEATH AND BEHIND FRONT COUNTER AREA, INTERIORS OF ALL REACH-IN COOLERS ON SALES FLOOR, CABINET INTERIORS UNDERNEATH WASHBOWLS IN BOTH WASHROOMS
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT ALL SECTIONS AND AREAS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT STILL ON PREMISES(INCLUDING ALL DISCONNECTED MEAT CASES, WALK-IN COOLERS AND FREEZERS). MUST REPLACE ALL MISSING FLOOR TILES THROUGHOUT ESTABLISHMENT. INSTRUCTED TO KEEP ALL FLOOR AREAS WHERE PUDDLES OF WATER ARE PRESENT DRY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPLACE ALL MISSING AND MOLDED CEILING TILES INSIDE MOP CLOSET INSIDE FEMALE EMPLOYEE WASHROOM. REPAIR ALL SECTIONS OF CEILINGS THROUGHOUT WHERE HOLES AND OPENINGS ARE PRESENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE ADEQUATE LIGHTING INSIDE MOP CLOSET ROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST CLEAN ALL UNUSED EQUIPMENT THROUGHOUT REAR SECTIONS OF BUSINESS.
  4. Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY SHELVES IN THE REACH IN FREEZER LOCATED IN THE MEAT DELI AREA. INSTRUCTED TO REPLACE AND MAINTAIN. OBSERVED REUSED CARDBOARD BEING USED AS A SHELF LINER IN THE REACH IN FREEZER. INSTRUCTED TO REMOVE CARDBOARD AND USE PROPER LINING FOR SHELF.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED MEAT JUICE SPILLAGE IN THE REACH IN COOLER. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS OUTSIDE OF THE WALK IN COOLER NOT SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO MAKE ALL FLOORS EASILY CLEANABLE. OBSERVED STANDING WATER BY THE FREEZERS BEHIND THE DELI COUNTER. INSTRUCTED TO REMOVE STANDING WATER, CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LOW PRESSURE ON THE COLD WATER HANDLE OF THE EXPOSED HAND SINK LOCATED IN THE MEAT DELI. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO THERMOMETER IN THE MILK REFRIGERATOR. INSTRUCTED TO PROVIDE THERMOMETER AND MAINTAIN.
  5. Complaint Re-Inspection

    0 infractions

  6. Complaint Re-Inspection

    3 infractions

    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • LIVE MOUSE NOTED RUNNING BEHIND COOLER AT FRONT COUNTER. INSTD TO ELIMINATE ALL MICE AND ACTIVITY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HOLES NOTED IN WALLS/CEILINGS IN VARIOUS AREAS INCLUDING AROUND PIPING AND WALLBASE. SEAL ALL HOLES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE ATTACHED GREASE INTERCEPTOR FOR 3-COMPARTMENT SINK.
  7. Complaint Re-Inspection

    5 infractions

    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • MICE ACTIVITY NOTED ON PREMISES. MICE DROPPINGS NOTED IN THE FOLLOWING AREAS: MICE DROPPINGS SCATTERED IN TOILET ROOM CABINETS, ON FLOOR UNDER MEAT/DELI DISPLAY CASE. LIVE FLIES NOTED ON PREMISES, ON CUTTING BOARD, ON WALLS AND IN WALK-IN COOLERS. ALL ENTRANCE/EXIT DOORS NOT RODENT PROOF, APPROX 1/2 INCH GAPS NOTED AT BOTTOM OF DOORS. INSTD TO RODENT PROOF DOORS
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 2/14/14 REPORT 1401226: 35 WALLS THRU-OUT NEED DETAILED CLEANING. 38 MISSING ATTACHED METAL DRAINBOARD. PROVIDE SAME.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY SURFACES NOTED ON STORAGE SHELVES, LEGS, WHEELS, AND ALL ATTACHED EQUIPMENT. INSTD TO REMOVE RUST
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HOLES NOTED IN WALLS/CEILINGS IN VARIOUS AREAS INCLUDING AROUND PIPING AND WALLBASE. WATER DAMAGED CEILING AND WALLS NOTED. SEAL AND PAINT ALL SURFACES (INCLUDING RAW WOOD WALLS AND WALL BASES)
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PIPE LEAKING UNDER 3-COMPARTMENT SINK. REPAIR SAME. PROVIDE ATTACHED GREASE INTERCEPTOR FOR 3-COMPARTMENT SINK.
  8. Complaint

    8 infractions

    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • MICE INFESTATION NOTED ON PREMISES. MICE DROPPINGS NOTED IN THE FOLLOWING AREAS: NUMEROUS MICE DROPPINGS (OVER 500)SCATTERED IN ALL CHIP DISPLAY BOXES WITH GNAWED CHIP PRODUCT, OVER 50 NOTED ON FLOOR UNDER MEAT/DELI DISPLAY CASE, OVER 100 NOTED SCATTERED ON MEAT WALK-IN COOLER STORAGE SHELVES, AND OVER 100 NOTED IN VARIOUS AREAS OF STORAGE SHELVES, ALONG WALLBASE AND IN CORNERS, AND ON SHELVES BEHIND FRONT COUNTER. LIVE MOUSE NOTED ON GLUEBOARD IN MEAT PREP AREA. LIVE FLIES NOTED ON PREMISES, ON CUTTING BOARD AND IN WALK-IN COOLERS. ALL ENTRANCE/EXIT DOORS NOT RODENT PROOF, APPROX 1/2 INCH GAPS NOTED INBETWEEN, TOP AND BOTTOM OF DOORS. INSTD TO RODENT PROOF DOOR SO AS TO BE TIGHT FITTING. INSTD TO REMOVE MOUSE, ALL DROPPINGS, CLEAN AND SANITIZE ALL AFFECTED AREAS. INSTD TO CONTACT PEST CONTROL FOR SERVICE. CITATION ISSUED 7-38-020 CRITICAL.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 2/14/14 REPORT 1401226: 32 CUTTING BOARDS NOT CLEAN AND WITH DEEP, DARK GROOVES. INSTD TO CLEAN AND MAINTAIN OR REPLACE. 33 ALL STORAGE SHELVES IN WALK-IN COOLER, SINKS, ALL GRINDERS, AND UNUSED EQUIPMENT NEED DETAILED CLEANING, FREE OF DEBRIS. CLEAN SAME 34 FLOOR THRU-OUT REAR NEEDS CLEANING AND WORN SURFACES NOTED IN REAR AT MEAT PREP AREA. INSTD TO REPAIR/SEAL FLOOR WHERE NEEDED SO AS TO BE SMOOTH, EVEN, EASILY CLEANABLE SURFACE. 35 CEILING OF DISPLAY AREA AND IN REAR MEAT PREP AREA IN POOR REPAIR, HOLES, PEELING PAINT. INSTD TO REPAIR SAME. WALLS THRU-OUT NEED DETAILED CLEANING.4 38 MISSING ATTACHED METAL DRAINBOARD AND STOPPERS FOR 3-COMPARTMENT SINK. PROVIDE SAME. 41 CLUTTER/UNUSED EQUIPMENT THRU-OUT PREMISES. INSTD TO REMOVE ANY UNNECESSARY ARTICLES (STOVE, ETC). CITATION ISSUED 7-42-090 SERIOUS
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • STORAGE SHELVES IN MEAT WALK-IN COOLER IN POOR REPAIR, MISSING PARTS/HARDWARE, CAUSING SHELVES TO SLANT, BUCKLE. INSTD TO REPAIR SAME. RUSTY SURFACES NOTED ON STORAGE SHELVES, LEGS, WHEELS, AND ALL ATTACHED EQUIPMENT. INSTD TO REMOVE RUST. REPLACE ALL DAMAGED/SOILED CHIP DISPLAY UNITS ON SITE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL FOOD AND NON-FOOD CONTACT EQUIPMENT THRU-OUT NOT CLEAN INCLUDING THE FOLLOTWING: CUTTING BOARDS, INTERIOR/EXTERIOR OF ALL COOLERS/FREEZERS, DOORS, MOTORS OF ALL COOLERS/FREEZERS, ALL STORAGE SHELVES, DISPLAY SHELVES, MEAT SAW, GRINDER, SLICER, MICROWAVE, IFE RACK, KNIVES, MEAT TRAYS, PREP TABLE, LEGS AND ALL ATTACHED PIPING THRU-OUT NOT CLEAN. CLEAN SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR THRU OUT NOT CLEAN. CLEAN SAME. REPAIR FLOOR IN POOR REPAIR WHERE NEEDED THR-OUT, MISSING TILES AND/OR UNEVEN SURFACES THRU-OUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HOLES NOTED IN WALLS/CEILINGS IN VARIOUS AREAS INCLUDING AROUND PIPING AND WALLBASE. WATER DAMAGED CEILING AND WALLS NOTED. SEAL AND PAINT ALL SURFACES AS NECESSARY.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTSHIELDS AND ENDCAPS MISSING IN MEAT/DELI PREP AREA. PROVIDE SAME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EXTREME CLUTTER/UNUSED EQUIPMENT NOTED THRU-OUT. INSTD TO REMOVE ALL CLUTTER AND ORGANIZE AREAS. FOUL ODOR NOTED ON SITE. INSTD TO ELIMINATE ODOR.
  9. Complaint Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS NOT CLEAN AND WITH DEEP, DARK GROOVES. INSTD TO CLEAN AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Comments: ALL STORAGE SHELVES IN WALK-IN COOLER, SINKS, ALL GRINDERS, AND UNUSED EQUIPMENT NEED DETAILED CLEANING, FREE OF DEBRIS. CLEAN SAME
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR THRU-OUT REAR NEEDS CLEANING AND WORN SURFACES NOTED IN REAR AT MEAT PREP AREA. INSTD TO REPAIR/SEAL FLOOR WHERE NEEDED SO AS TO BE SMOOTH, EVEN, EASILY CLEANABLE SURFACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING OF DISPLAY AREA AND IN REAR MEAT PREP AREA IN POOR REPAIR, HOLES, PEELING PAINT. INSTD TO REPAIR SAME. WALLS THRU-OUT NEED DETAILED CLEANING
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MISSING ATTACHED METAL DRAINBOARD AND STOPPERS FOR 3-COMPARTMENT SINK. PROVIDE SAME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER/UNUSED EQUIPMENT THRU-OUT PREMISES. INSTD TO REMOVE ANY UNNECESSARY ARTICLES (STOVE, ETC).
  10. Complaint

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FRONT DOUBLE ENTRANCE DOORS NOT RODENT PROOF, APPROX., 1/4 INCH GAP AT BOTTOM OF DOORS. INSTD TO RODENT PROOF AND HAVE TIGHT FITTING. MICE DROPPINGS NOTED (OVER 20) IN TOILET ROOM CABINET AND ON STORAGE SHELVES AT FRONT CASHIER STATION. INSTD TO REMOVE ALL DROPPINGS, CLEAN AND SANITIZE AFFECTED AREAS. CITATION ISSUED 7-38-020 SERIOUS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS NOT CLEAN AND WITH DEEP, DARK GROOVES. INSTD TO CLEAN AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL STORAGE SHELVES IN WALK-IN COOLER, SINKS, ALL GRINDERS, AND UNUSED EQUIPMENT UNEED DETAILED CLEANING, FREE OF DEBRIS. CLEAN SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR THRU-OUT REAR NEEDS CLEANING AND WORN SURFACES NOTED IN REAR AT MEAT PREP AREA. INSTD TO REPAIR/SEAL FLOOR WHERE NEEDED SO AS TO BE SMOOTH, EVEN, EASILY CLEANABLE SURFACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING OF DISPLAY AREA AND IN REAR MEAT PREP AREA IN POOR REPAIR, HOLES, PEELING PAINT. INSTD TO REPAIR SAME. WALLS THRU-OUT NEED DETAILED CLEANING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MISSING ATTACHED METAL DRAINBOARD AND STOPPERS FOR 3-COMPARTMENT SINK. PROVIDE SAME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER/UNUSED EQUIPMENT THRU-OUT PREMISES. INSTD TO REMOVE ANY UNNECESSARY ARTICLES (STOVE, ETC).
  11. Complaint Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PROVIDE COVERS FOR FANS IN WALK-IN UNITS. (OWNER ORDERED THROUGH REFRIGERATION REPAIRMAN). REPAIR INTERIOR WALL PANEL OF WALK-IN COOLER WHERE JUICE AND SODA STORED; PANEL IN POOR REPAIR AND AN OPENING OBSERVED BETWEEN PANEL AND WALL OF UNIT. HAS MATERIAL ON SITE TO SEAL HOLE IN CEILING ON SELLING FLOOR.
  12. Complaint

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED FORTY OR MORE RODENT (MOUSE) DROPPINGS ON SHELF IN BUTCHER AREA, SHELF WHERE POTATO CHIPS STORED AND SHELF WHERE BOTTLED COOKING OIL STORED; INSTRUCTED TO CLEAN AFFECTED AREAS. REAR EXIT SIDE DOOR NOT RODENT PROOFED AT BOTTOM; MUST RODENT PROOF DOOR. ALSO OBSERVED THREE LIVE FLIES IN REAR BUTCHER AREA; ELIMINATE ACTIVITY. RECOMMENDED HAVING PEST CONTROL COMPANY SERVICE STORE PRIOR TO REINSPECTION. REMOVE ALL OPEN BAIT ON FLOOR AND STORE IN ENCLOSED BAIT BOXES AS REQUIRED.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM APRIL 27, 2011 AS INSTRUCTED. # 32, 33, 34, 35, 41 AS NOTED BELOW. MUST CORRECT VIOLATIONS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE CUTTING BOARDS AT MEAT CUTTING AREA. TODAY WE OBSERVED UNUSED EQUIPMENT IN NEED OF CLEANING IN REAR PREP AREA INTERIOR OF REACH IN FREEZER AND MEAT SAW.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN-SANITIZE; COOLERS, MEAT SLICERS, SAW, MICROWAVE OVEN, DISPLAY SHELVES, AND REPLACE WALK IN COOLER SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND REPAIR ALL FLOOR SURFACES THROUGH-OUT PREMISES, REPAIR THRESHOLD AT REAR SIDE DOOR, BETTER MAINTAIN ALL AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN, REPAIR, AND REPAINT WALLS AND CEILING VARIOUS AREAS THROUGH-OUT, SEAL ALL HOLES WHERE NEEDED. TODAY HOLES OBSERVED IN CEILING ON SELLING FLOOR ALONG EAST SIDE WALL; SEAL. INTERIOR PANEL OF WALK-IN COOLER WHERE JUICE AND SODA STORED IN POOR REPAIR; REPAIR OR SEAL OPENINGS NOTED. PROVIDE COVERS FOR FANS IN SAME WALK-IN COOLER. CLEAN CEILING AND WALLS IN SAME WALK-IN COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL CLUTTER VARIOUS AREAS THROUGH-OUT PREMISES, REAR AND FRONT STORAGE AREAS, AND STORAGE ACROSS FROM WASHROOM, INSTRUCTED TO BETTER MAINTAIN ALL AREAS.
  13. Short Form Complaint

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: Inspector Comments: Inspector Comments: Inspector 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 CUTTING BOARDS AT MEAT CUTTING AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: Inspector Comments: Inspector Comments: Inspector Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, MEAT SLICERS, SAW, MICROWAVE OVEN, DISPLAY SHELVES, AND REPLACE WALK IN COOLER SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: Inspector Comments: Inspector Comments: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN AND REPAIR ALL FLOOR SURFACES THROUGH-OUT PREMISES, REPAIR THRESHOLD AT REAR SIDE DOOR, BETTER MAINTAIN ALL AREAS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: Inspector Comments: Inspector Comments: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN, REPAIR, AND REPAINT WALLS AND CEILING VARIOUS AREAS THROUGH-OUT, SEAL ALL HOLES WHERE NEEDED
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: Inspector Comments: Inspector Comments: Inspector 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 REPAIR SLOW DRAINING EXPOSED HAND BOWL REAR PREP AREA
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: Inspector Comments: Inspector Comments: Inspector 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 REMOVE ALL CLUTTER VARIOUS AREAS THROUGH-OUT PREMISES, REAR AND FRONT STORAGE AREAS, AND STORAGE ACROSS FROM WASHROOM, INSTRUCTED TO BETTER MAINTAIN ALL AREAS
  14. Consultation

    8 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 FOOD NOT PROTECTED DURING DISPLAY.OBSERVED SEVERAL BAGS OF CHIPS & OTHER SNACKS ON DISPLAY SHELVES THAT APPEARS TO HAVE BEEN GNAWED INTO BY RODENTS.PRODUCT HAS BEEN PULLED FROM SHELF AT THIS TIME.MUST PROTECT FOOD AT ALL TIMES.1/2LBS. $10.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • Inspector Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY AT THIS TIME WHILE READY TO EAT SLICING OF LUNCHEON MEATS ARE BEING SLICED AT THIS TIME.(HAM).MUST BE ON SITE AT ALL TIMES.NO SLICING OF READY TO EAT PRODUCTS FROM DELI COUNTER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: Inspector Comments: Inspector 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 CUTTING BOARDS AT MEAT CUTTING AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: Inspector Comments: Inspector Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, MEAT SLICERS, SAW, MICROWAVE OVEN, DISPLAY SHELVES, AND REPLACE WALK IN COOLER SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: Inspector Comments: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN AND REPAIR ALL FLOOR SURFACES THROUGH-OUT PREMISES, REPAIR THRESHOLD AT REAR SIDE DOOR, BETTER MAINTAIN ALL AREAS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: Inspector Comments: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN, REPAIR, AND REPAINT WALLS AND CEILING VARIOUS AREAS THROUGH-OUT, SEAL ALL HOLES WHERE NEEDED
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: Inspector Comments: Inspector 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 REPAIR SLOW DRAINING EXPOSED HAND BOWL REAR PREP AREA
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: Inspector Comments: Inspector 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 REMOVE ALL CLUTTER VARIOUS AREAS THROUGH-OUT PREMISES, REAR AND FRONT STORAGE AREAS, AND STORAGE ACROSS FROM WASHROOM, INSTRUCTED TO BETTER MAINTAIN ALL AREAS
  15. Complaint Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: Inspector 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 CUTTING BOARDS AT MEAT CUTTING AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: Inspector Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, MEAT SLICERS, SAW, MICROWAVE OVEN, DISPLAY SHELVES, AND REPLACE WALK IN COOLER SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN AND REPAIR ALL FLOOR SURFACES THROUGH-OUT PREMISES, REPAIR THRESHOLD AT REAR SIDE DOOR, BETTER MAINTAIN ALL AREAS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN, REPAIR, AND REPAINT WALLS AND CEILING VARIOUS AREAS THROUGH-OUT, SEAL ALL HOLES WHERE NEEDED
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: Inspector 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 REPAIR SLOW DRAINING EXPOSED HAND BOWL REAR PREP AREA
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: Inspector 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 REMOVE ALL CLUTTER VARIOUS AREAS THROUGH-OUT PREMISES, REAR AND FRONT STORAGE AREAS, AND STORAGE ACROSS FROM WASHROOM, INSTRUCTED TO BETTER MAINTAIN ALL AREAS
  16. Short Form Complaint

    11 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • All food shall be from sources approved by health authorities and safe for human consumption.OBSERVED SEVERAL BAGS OF CHIPS & OTHER SNACKS ON DISPLAY SHELVES THAT APPEARS TO HAVE BEEN GNAWED INTO BY RODENTS.PRODUCT HAS BEEN PULLED FROM SHELF AT THIS TIME.MUST PROTECT FOOD AT ALL TIMES.APPX.1/2 LBS.$10
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.OBSERVED HAND SINK IN PREP AREA NOT MAINTAINED.MISSING DRAIN LINE PIPE AT HAND SINK IN REAR MEAT PREP AREA,TO WHERE WHEN WATER IS TURNED ON AT HAND SINK IT POURS ALL OVER FLOOR.INSTRUCTED MANAGER TO REPAIR & MAINTAIN.MANAGER WENT TO STORE TO PURCHASE PARTS.INSTRUCTED TO USE HAND SINK IN TOILET ROOM.
    • 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 FOOD NOT PROTECTED DURING DISPLAY.OBSERVED SEVERAL BAGS OF CHIPS & OTHER SNACKS ON DISPLAY SHELVES THAT APPEARS TO HAVE BEEN GNAWED INTO BY RODENTS.PRODUCT HAS BEEN PULLED FROM SHELF AT THIS TIME.MUST PROTECT FOOD AT ALL TIMES.1/2LBS. $10.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • 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 EVIDENCE OF MORE THAN 50 RAT DROPPINGS SCATTERED IN CHIP & OTHER SNACK BOXES ON DISPLAY FOR SALE,UNDER MEAT DISPLAY UNIT,CEREAL DISPLAY,CLEANING PRODUCTS,ON LEDGE BEHIND POP COOLER,NEAR MOTOR AT UNUSED REACH IN COOLER,REAR SHELVING UNITS.ALSO OPEN POISON UNDER DISPLAY SHELF AT SERVICE COUNTER,IN REAR LIQOUR STORAGE AREA BEHIND COOLER.ALSO FRONT & REAR DOORS ARE NOT TIGHT FITTING.NO CURRENT PEST CONTROL LICENSE.MUST REMOVE DROPPINGS & POISON,SOILED CHIP DISPLAY BOXES,CLEAN & SANITIZE AREAS,RODENT PROOF DOORS.PROVIDE A CURRENT PEST CONTROL LICENSE.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 4/20/11.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY AT THIS TIME WHILE READY TO EAT SLICING OF LUNCHEON MEATS ARE BEING SLICED AT THIS TIME.(HAM).MUST BE ON SITE AT ALL TIMES.NO SLICING OF READY TO EAT PRODUCTS FROM DELI COUNTER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector 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 CUTTING BOARDS AT MEAT CUTTING AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, MEAT SLICERS, SAW, MICROWAVE OVEN, DISPLAY SHELVES, AND REPLACE WALK IN COOLER SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN AND REPAIR ALL FLOOR SURFACES THROUGH-OUT PREMISES, REPAIR THRESHOLD AT REAR SIDE DOOR, BETTER MAINTAIN ALL AREAS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN, REPAIR, AND REPAINT WALLS AND CEILING VARIOUS AREAS THROUGH-OUT, SEAL ALL HOLES WHERE NEEDED
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector 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 REPAIR SLOW DRAINING EXPOSED HAND BOWL REAR PREP AREA
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector 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 REMOVE ALL CLUTTER VARIOUS AREAS THROUGH-OUT PREMISES, REAR AND FRONT STORAGE AREAS, AND STORAGE ACROSS FROM WASHROOM, INSTRUCTED TO BETTER MAINTAIN ALL AREAS
  17. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE CUTTING BOARDS AT MEAT CUTTING AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, MEAT SLICERS, SAW, MICROWAVE OVEN, DISPLAY SHELVES, AND REPLACE WALK IN COOLER SHELVES.
    • 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. MUST CLEAN AND REPAIR ALL FLOOR SURFACES THROUGH-OUT PREMISES, REPAIR THRESHOLD AT REAR SIDE DOOR, BETTER MAINTAIN ALL AREAS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN, REPAIR, AND REPAINT WALLS AND CEILING VARIOUS AREAS THROUGH-OUT, SEAL ALL HOLES WHERE NEEDED
    • 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. MUST REPAIR SLOW DRAINING EXPOSED HAND BOWL REAR PREP AREA
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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 REMOVE ALL CLUTTER VARIOUS AREAS THROUGH-OUT PREMISES, REAR AND FRONT STORAGE AREAS, AND STORAGE ACROSS FROM WASHROOM, INSTRUCTED TO BETTER MAINTAIN ALL AREAS

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