RUBY'S FAST FOOD

3740 W MONTROSE AVE, CHICAGO, IL 60618 · Restaurant

18 inspections

1. CanvassDec 19, 2017

   0 infractions

2. Complaint Re-InspectionAug 14, 2017

   1 infraction

   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • OBSERVED CRACKS/CREVICES ON WALLS AT PREP AND DISHWASH AREA. MUST SEAL ALL CRACKS/CREVICES AT PREP AND DISHWASH AREA.
3. ComplaintAug 4, 2017

   6 infractions

   • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
     • OBSERVED 8 LIVE ROACHES ON METAL SHELVES AT PREP AREA. INSTRUCED MANAGER TO REMOVE ALL INSECT ACTIVITY BY DATE OF REINSPECTION. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. ALSO MUST SANITIZE ALL AFFECTED AREAS. SERIOUS VIOLATION 7-38-020.
   • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
     • NO CURRENT CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS, PORK, CHICKEN, ETC. ARE PREPARED. INSTRUCTED MANAGER A CURRENT CITY OF CHICAGO FOOD MANAGER CERTIFICATE MUST BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS AREA PREPARED. NICKIE L RODICA CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER CERTIFICATE EXPIRED ON 05/10/17. SERIOUS VIOLATION 7-38-012.
   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • PREP AREA BULK CONTAINERS NOT LABELED. INSTRUCTED MANAGER TO LABEL BULK CONTAINERS.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • OBSERVED ACCUMULATED FOOD DEBRIS ON SHELVES AT PREP AND DISHWASH AREAS. MUST CLEAN ALL SHELVES AND MAINTAIN.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • OBSERVED ACCUMULATED FOOD DEBRIS/DIRT BUILD UP ON FLOOR ALONG WALLS AND CORNERS THROUGOUT PREP AND DISHWASH AREA. MUST DETAIL CLEAN FLOOR AND MAINTAIN.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • OBSERVED FOOD BUILD UP ON WALLS THROUGHOUT PREP AND DISHWASH AREA ALSO OBSERVED CRACKS/CREVICES ON WALLS AT PREP AND DISHWASH AREA. MUST CLEAN WALLS AND SEAL ALL CRACKS/CREVICES AT PREP AND DISHWASH AREA.
4. Canvass Re-InspectionApr 26, 2017

   0 infractions

5. CanvassApr 12, 2017

   2 infractions

   • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
     • THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1960845 DATED ON 09/20/16- #30 MUST PROPERLY LABEL ALL FOODS THAT ARE NOT IN THEIR ORIGINAL CONTAINERS AT ALL TIMES. FOUND PREPARED FOODS AND RAW FOODS NOT DATED AND LABELED INSIDE REFRIGERATORS. FOUND WHITE SHOPPING BAGS BEING USED ASA FOOD STORAGE BAGS, MUST USE FOOD GRADE BAGS, #34 MUST SEAL ALL OPENINGS AND CRACKS AT THE FLOORS IN THE REAR KITCHEN, #38 MUST REPAIR LEAKY COLD WATER FAUCET HANDLE AT 3-COMPARTMENT SINK, #45 NEW EMPLOYEES MUST OBTAIN THEIR IDPH FOOD HANDLER'S CERTIFICATION AT ALL TIMES. INSTRUCTED MANAGER ALL SAID PREVIOUS MINOR VIOLATIONS MUST BE CORRECTED BY DATE OF REINSPECTION (04/19/17). SERIOUS VIOLATION 7-42-090. NON COMPLIANCE.
   • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
     • OBSERVED ONE FOOD HANDLER BEHIND FRONT COUNTER NOT WEARING HAIR RESTRAINT. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
6. CanvassSep 20, 2016

   6 infractions

   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • MUST PROPERLY DATE AND LABEL ALL FOODS THAT ARE NOT IN THEIR ORIGINAL CONTAINERS AT ALL TIMES.FOUND PREPARED FOODS AND RAW FOODS NOT DATED AND LABELED INSIDE REFRIGERATORS AND FREEZER. ALSO MUST USE FOOD GRADE BAGS AT ALL TIMES. FOUND WHITE PLASTIC SHOPPING BAGS BEING USED AS FOOD STORAGE BAGS. MUST PROVIDE.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • MUST REMOVE ALUMINUM FOIL FROM THE WINDOW NEXT TO THE REAR EXIT DOOR AREA FOR SURFACE TO BE SMOOTH AND EASILY CLEANABLE.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • MUST SEAL ALL OPENINGS AND CRACKS AT THE FLOORS IN THE REAR KITCHEN AND PASSAGE WAY INTO THE STOVE AREA TO PREVENT PEST ENTRY. MUST DETAIL CLEAN AND SANITIZE THE FLOORS IN THE EXHAUST CANOPY AREA TO REMOVE GRIME AND GREASE BUILD-UP.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • MUST SEAL ALL OPENINGS AND CRACKS AT THE CEILINGS IN THE REAR KITCHEN TO PREVENT PEST ENTRY.MUST DETAIL CLEAN AND SANITIZE THE WALLS NEXT TO THE EXHAUST CANOPY AREA TO REMOVE GRIME AND GREASE BUILD-UP. MUST CLEAN THE INTERIOR PORTION OF ALL LIGHT SHIELDS IN THE KITCHEN COOKING AREA AND THE LOCATION OF THE EXHAUST HOOD AREA TO REMOVE DEBRI AND DEAD INSECTS.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • MUST REPAIR LEAKY COLD WATER FAUCET HANDLE AT THE 3-COMP SINK.
   • 45. FOOD HANDLER REQUIREMENTS MET
     • NEW EMPLOYEES MUST OBTAIN THEIR IDPH FOOD HANDLER'S CERTIFICATION AT ALL TIMES. OWNER PROVIDED PROOF FOR NEW EMPLOYEES.
7. CanvassSep 19, 2016

   0 infractions

8. Canvass Re-InspectionFeb 11, 2015

   1 infraction

   • 45. FOOD HANDLER REQUIREMENTS MET
     • EMPLOYEES WITHOUT FOOD HANDLER REQUIREMENT MET. (NO PROOF,NO RECORDS,NO APPROPIATE DOCUMENTATION.). INSTRUCTED OPERATOR TO PROVIDE AND MAINTAIN AN ORGANIZED SYSTEM OF DOCUMENTS AS REQUIRED.
9. Canvass Re-InspectionFeb 3, 2015

   8 infractions

   • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
     • PREVIOUS MINOR VIOLATION(S) NOT CORRECTED FROM REPORT #1473378 DATED:06/05/2014. 36 MUST PROVIDE MISSING LIGHT SHIELDS IN KITCHEN AND PREP AREAS. 09/05/2014 . SERIOUS VIOLATION 7-42-090. MUST CORRECT AND MAINTAIN BY 1/29/15.
   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • PREP FOODS INSIDE STORAGE COOLERS AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • THE FOLLOWING IN NEED OF DETAIL CLEANING, INSTRUCTED TO CLEAN/SANITIZE AND MAINTAIN COOLERS, FREEZERS, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, CARTS, STORAGE SHELVES AT FRONT SERVING AREA AND BOTTOM SURFACES OF STEAM TABLE.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • MUST REMOVE THE CARDBOARD ON FLOOR IN THE KITCHEN AND DISH WASHING AREA. MUST CLEAN IN DETAIL THE FLOOR IN THE KITCHEN, ALONG THE WALLS AND IN ALL CORNERS BEHIND THE COOKING EQUIPMENT, IN THE PREP AREA AND DISH WASHING AREA AND MAINTAIN.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • REMOVE DUSTS ACCUMULATIONS ON THE VENTILATION COVER INSIDE THE TOILET ROOM AND MAINTAIN.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • MUST PROVIDE AND MAINTAIN ADEQUATE WORKING SINK STOPPERS FOR THE 3 COMPARTMENT SINK.
   • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
     • (1) COOK WITH NO HAIR RESTRAINT.MUST PROVIDE AND MAINTAIN WHEN WORKING AROUND OPEN FOODS.
   • 45. FOOD HANDLER REQUIREMENTS MET
     • EMPLOYEES WITHOUT FOOD HANDLER REQUIREMENT MET. (NO PROOF,NO RECORDS,NO APPROPIATE DOCUMENTATION.). INSTRUCTED OPERATOR TO PROVIDE AND MAINTAIN AN ORGANIZED SYSTEM OF DOCUMENTS AS REQUIRED.
10. CanvassJan 22, 2015

    8 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION(S) NOT CORRECTED FROM REPORT #1473378 DATED:06/05/2014. 36 MUST PROVIDE MISSING LIGHT SHIELDS IN KITCHEN AND PREP AREAS. 09/05/2014 . SERIOUS VIOLATION 7-42-090. MUST CORRECT AND MAINTAIN BY 1/29/15.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PREP FOODS INSIDE STORAGE COOLERS AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING IN NEED OF DETAIL CLEANING, INSTRUCTED TO CLEAN/SANITIZE AND MAINTAIN COOLERS, FREEZERS, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, CARTS, STORAGE SHELVES AT FRONT SERVING AREA AND BOTTOM SURFACES OF STEAM TABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REMOVE THE CARDBOARD ON FLOOR IN THE KITCHEN AND DISH WASHING AREA. MUST CLEAN IN DETAIL THE FLOOR IN THE KITCHEN, ALONG THE WALLS AND IN ALL CORNERS BEHIND THE COOKING EQUIPMENT, IN THE PREP AREA AND DISH WASHING AREA AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE DUSTS ACCUMULATIONS ON THE VENTILATION COVER INSIDE THE TOILET ROOM AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE AND MAINTAIN ADEQUATE WORKING SINK STOPPERS FOR THE 3 COMPARTMENT SINK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • (1) COOK WITH NO HAIR RESTRAINT.MUST PROVIDE AND MAINTAIN WHEN WORKING AROUND OPEN FOODS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • EMPLOYEES WITHOUT FOOD HANDLER REQUIREMENT MET. (NO PROOF,NO RECORDS,NO APPROPIATE DOCUMENTATION.). INSTRUCTED OPERATOR TO PROVIDE AND MAINTAIN AN ORGANIZED SYSTEM OF DOCUMENTS AS REQUIRED.
11. CanvassJun 5, 2014

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REMOVE STANDING WATER FROM DISH AREA, AND FRONT DINING, TO KEEP PEST FROM BREADING,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AND CEILING IN KITCHEN, REPAIRED AND PAINTED, ALSO ALL OPENINGS SEALED, AND REPAINT WALLS IN A LITE COLOR,
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE MISSING LIGHT SHIELDS IN KITCHEN AND PREP AREAS.
12. Canvass Re-InspectionAug 15, 2013

    0 infractions

13. CanvassAug 8, 2013

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS ON TOP OF THE PREP TABLES AND ON THE SHELVE AT IMPROPER TEMPERATURES. PORK AT 110F, RICE AT 105F, MEAT SAUCE AT 99.0F. SAUSAGE AT 64.4F, BEEF AT 64.6F. INSTRUCTED MANAGER THAT ALL HOT FOODS MUST MAINTAIN A TEMPERATURE OF 140F OR HIGHER. COLD FOODS MUST MAINTAIN A TEMPERATURE OF 40F OR LOWER. NO TIME/TEMPERATURE LOG AVAILABLE. CITATION ISSUED CRITICAL 7-38-005(A). MANAGER DISCARDED THE SAID PRODUCT WORTH $200,TOTAL 35LBS.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1098713 DATED 11/16/12. #30-PREP FOOD INSIDE STORAGE COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABELED. INSTRUCTED TO DATE/LABEL AND MAINTAIN.#33- THE FOLLOWING IN NEED OF DETAIL CLEANING INSTRUCTED TO CLEAN/SANITIZE COOLERS, FREEZER,COOKING EQUIPMENTS,PREP TABLES,BOTTOM PANEL OF PREP TABLES,,CARTS,STORAGE SHELVES AT FRONT SERVING AREA, AND BOTTOM PANEL OF STEAM TABLE. #35- INSTRUCTED TO REPAIR/REPAINT WALLS THRU-OUT DISHWASHING AREA AND KITCHEN. #38- INSTRUCTED TO REPAIR BROKEN HOT WATER HANDLE FOR EXPOSED HAND SINK. CITATION ISSUED SERIOUS 7-42-090.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REMOVE THE CARDBOARD ON THE FLOOR IN THE KITCHEN AND DISH WASHING AREA. MUST CLEAN IN DETAIL THE FLOOR IN THE KITCHEN, ALONG THE WALL BASE, BEHIND THE COOKING EQUIPMENT, IN THE PREP AREA AND DISH WASHING AREA AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VENT INSIDE THE WASHROOM WITH HEAVY DUST BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES HANDLING AND PREPARING FOODS MUST WEAR A HAIR RESTRAINT TO CONFINE THE HAIR.
14. CanvassNov 16, 2012

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES; OBSERVED ABOUT 25 LBS. COOKED NODDLES AT 103.1F AND 5 LBS COOKED RICE AT 70.3F, BOTH CONTAINERS ON TOP OF PREP TABLES. INADEQUATE FOOD PROTECTION. INSTRUCTED, POTENTIALLY HAZARDOUS FOODS MUST BE AT COLD 40F OR BELOW, HOT 140F OR HIGHER. FOOD ITEMS DISCARDED; V=$160. CRITICAL CITATION ISSUED, 7-38-005(A).
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED EMPLOYEE, WASHING AND RINSING MULTI-USE UTENSILS INSIDE THE 3PART SINK AND SETTING THEM TO DRY, HOWEVER NOT USING A SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK FOR PROPER SANITIZING WITH 100PPM CHLORINE. CRITICAL CITATION ISSUED, 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PREP FOODS INSIDE STORAGE COOLERS AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTED, CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES AT REAR DISH WASHING AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING IN NEED OF DETAIL CLEANING, INSTRUCTED TO CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, CARTS, STORAGE SHELVES AT FRONT SERVING AREA AND BOTTOM PANEL OF STEAM TABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • EXCESSIVE DEBRIS THRU-OUT PREP AREAS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS, INSTRUCTED TO CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPAIR, CLEAN AND REPAINT WALLS THRU-OUT THE DISH WASHING AREA AND KITCHEN, TO CLEAN VENT COVERS THRU-OUT PREMISES, CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRCTED TO REPLACE BROKEN HOT WATER HANDLE FOR EXPOSED SINK AND REPAIR 3PART SINK FAUCET.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER THRU-OUT KITCHEN AND REAR DISHWASHING AREA, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
15. Complaint Re-InspectionOct 25, 2011

    0 infractions

16. ConsultationOct 18, 2011

    10 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. VIOLATION REMAINS TO BE CORRECTED.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • VIOLATION REMAINS TO BE CORRECTED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • VIOLATION REMAINS TO BE CORRECTED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • 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. VIOLATION REMAINS TO BE CORRECTED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • VIOLATION REMAINS TO BE CORRECTED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VIOLATION REMAINS TO BE CORRECTED.
    • 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. MUST PROVIDE MISSING LIGHT SHIELDS IN KITCHEN AND PREPARATION AREAS.
    • 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 CLEAN GREASE TRAP AND AREA AROUND TRAP MUST BE DRIED IN BASEMENT.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • VIOLATION REMAINS TO BE CORRECTED.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • VIOLATION REMAINS TO BE CORRECTED.
17. ComplaintOct 11, 2011

    10 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES; OBSERVED CONTAINER OF COOKED PORK, ABOUT 8LBS AT 62.4F AND 10 DOZ. EGGS RANGING FROM 72.3-78.9F, FOODS ON TOP OF PREP TABLE IN KITCHEN. INSTRUCTED MANAGER COLD FOODS MUST BE AT 40F OR BELOW. FOOD DISCARDED. V=$160. CRITICAL CITATION ISSUED, 7-38-005(A).
    • 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. EXPOSED HAND SINK NOT ACCESSIBLE FOR PROPER HAND WASHING. OBSERVED SEVERAL MULTI-USE UTENSILS INSIDE SINK, SIX LARGE SERVING SPOONS, TWO COOKING PANS OF TOP OF SINK, MAKING THE SINK INACCESSIBLE FOR HAND WASHING. INSTRUCTED HAND SINK MUST BE ACCESSIBLE FOR PROPER HAND WASHING. CRITICAL CITATION ISSUED, 7-38-030.
    • 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 INSECT ACTIVITY IN KITCHEN, ON EQUIPMENT, WALLS, AND FLOOR. OVER 20 LIVE COCKROACHES, ADULTS AND SMALL/NYMPH NOTED AT THIS TIME. INSTRUCTED TO CLEAN/SANITIZE AREAS, SEAL ALL OPENINGS/CRACKS/CREVICES ON WALLS/CEILING TO PREVENT PEST HARBORAGE. ADVICED TO CALL PEST CONTROL FOR SERVICE. OFFICE NOTIFIED. SERIOUS CITATION ISSUED, 7-38-020.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS ISSUED ON 8-17-10, REPORT #284447 NOT CORRECTED. #33-OBSERVED THE FOLLOWING NOT CLEAN COOKING HOOD, STOVE TOPS, UPRIGHT FREEZER AND INTERIOR OF MICROWAVE. 34-OBSERVED THE FOLLOWING FLOOR AREA NOT CLEAN UNDER COOKING EQUIPMENT, BEHIND MICROWAVE, AND IN RESTROOM. ALSO ELEVATE STOCK ONIONS OFF THE FLOOR 6". 35-CLEAN WALL UNDER STORAGE SHELF BY MICROWAVE, NEXT TO HAND WASHING SINK, CLEAN WALLS IN KITCHEN ALSO, CLEAN RESROOM FAN DUSTY. 38-OBSERVED THE 3 COMPARTMENT SINK LEAKING AT BOTTOM PIPE INTO BUCKET, INSTRUCTED TO REPAIR, 41-OBSERVED CLUTTER IN THE REAR WEST STORAGE OF THE KITCHEN, RESTROOM, INSTRUCTED TO REMOVE ITEMS NOT BEING USED. SERIOUS CITATION ISSUED, 7-42-010(B).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. DRIED FOOD STORAGE CONTAINERS IN KITCHEN AND PREP FOODS INSIDE STORAGE COOLER NOT LABELED, MUST LABEL, MAINTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • 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.
    • 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 SEAL RUSTY BOTTOM PANELS OF PREP TABLES IN KITCHEN AND REMOVE PLASTIC COVERING, ALSO SEAL OR REPLACE RUSTY SHELVING UNITS USE FOR DRIYING CLEAN MULTI-USE UTENSILS IN KITCHEN.
    • 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 REPAINT/REPAIR WALLS IN KITCHEN, SEAL OPENINGS AROUND PIPES IN KITCHEN AND CLEAN FILTERS ABOVE COOKING EQUIPMENT.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • CLEANING TOWELS MUST BE PROPERLY STORED.
18. CanvassAug 17, 2010

    5 infractions

    • 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 THE FOLLOWING NOT CLEAN COOKING HOOD, STOVE TOPS, OVEN, UPRIGHT FREEZER AND INTERIOR OF THE MICROWAVE. INSTRUCTED TO CLEAN.
    • 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 THE FOLLOWING FLOOR AREA NOT CLEAN UNDER COOKING EQUIPMENT, BEHIND MICROWAVE, AND IN RESTROOM.ALSO ELEVATE STOCK ONIONS OFF THE FLOOR 6".
    • 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. Use dustless cleaning methods.CLEAN WALL UNDER STORAGE SHELF BY MICROWAVE. NEXT TO HANDWASHING SINK, CLEAN WALLS IN KITCHEN ALSO, CLEAN RESTROOM FAN DUSTY. INSTRUCTED TO CLEAN AND OR REPAINT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.OBSERVED THE 3 COMPARTMENT SINK LEAKING AT BOTTOM PIPE INTO BUCKET, INSTRUCTED TO REPAIR.
    • 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.OBSERVED CLUTTER IN THE REAR WEST STORAGE OF THE KITCHEN, RESTROOM, INSTRUCTED TO REMOVE ITEMS NOT BEING USED.