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LITHUANIAN CENTER INC

5620 S CLAREMONT AVE, CHICAGO, IL 60636 · Restaurant

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF REACH IN COOLER.CLEAN AND SANITIZE CUTTING BOARD.
  4. Canvass Re-Inspection

    1 infraction

    • 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. SEAL OPENINGS AROUND PIPE FITTINGS UNDER SINKS IN MEN WASHROOM.
  5. Canvass

    7 infractions

    • 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. REAR DOOR IN POOR REPAIR (NOT CLOSING PROPERLY) AND NOT RODENT PROOFED 1/4" GAP ON BOTTOM AND RIGHT SIDE OF DOOR. SEAL ALL OUTER OPENINGS ON DOOR TO PREVENT PEST ENTRY.
    • 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. NO VALID CHICAGO FOOD SANITATION CERTIFICATE POSTED. INSTRUCTED MANAGER TO APPLY FOR RECIPROCITY CERTIFICATE.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 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. HIGH TEMPERATURE DISH MACHINE NOT ADEQUATELY SANITIZING. INSTRUCTED MANAGER TO REPAIR BOOSTER HEATER AND PROVIDE FINAL RINSE OF 180F TO PROPERLY SANITIZE FOOD EQUIPMENT AND UTENSILS.
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • HAND SINK INOPERABLE AND IN POOR REPAIR. INSTRUCTED MANAGER TO REPAIR SINK AND PROVIDE HOT WATER FOR PROPER HANDWASHING.
    • 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. SEAL ALL OPENINGS, CRACKS, CREVICES IN WALLS NEAR DISH MACHINE, AROUND PIPE FITTINGS ABOVE TOILETS AND UNDER SINKS IN WASHROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE DAMAGED LIGHT SHIELDS IN REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR HOT WATER HANDLE ON 1-COMP SINK IN FRONT PREP AREA.