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SALONICA RESTAURANT

1438-1440 E 57TH ST, CHICAGO, IL 60637 · Restaurant

23 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED SOME FOOD STORAGE CONTAINERS IN BASEMENT AREA NOT LABELED AS REQUIRED; INSTRUCTED TO LABEL CONTAINERS WITH NAME OF PRODUCT INSIDE OF CONTAINER AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED ONE FRYER IN KITCHEN MISSING A DOOR AT THE BOTTOM AREA; INSTRUCTED TO REPLACE DOOR WHERE NEEDED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE CAN OPENER BLADE AT THE PREP TABLE IN THE BASEMENT IN NEED OF CLEANING; CLEAN CAN OPENER BLADE. OBSERVED THE POTATO DICER ON THE WALL IN THE BASEMENT PREP AREA IN NEED OF CLEANING; INSTRUCTED TO CLEAN AND MAINTAIN POTATO DICER. OBSERVED GREASE UNDER THE GRILL IN KITCHEN AND ON EXTERIOR SURFACES OF FRYERS; INSTRUCTED TO CLEAN WHERE NEEDED AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN THE WALLS BEHIND THE COOKING EQUIPMENT WHERE NEEDED. INSTRUCTED TO CLEAN INSIDE OF THE LIGHT SHIELDS IN THE KITCHEN WHERE NEEDED. INSTRUCTED TO CLEAN THE FLOORS UNDER COOKING EQUIPMENT IN KITCHEN WHERE NEEDED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOOR IN THE PRODUCE WALK IN COOLER IN THE BASEMENT RUSTED AND IN POOR REPAIR; INSTRUCTED TO REPLACE FLOOR.
  3. Canvass

    5 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN THE FOLLOWING; INTERIOR BOTTOM AREA OF FRYERS TO REMOVE GREASE, EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES AND REFRIGERATION UNITS IN BASEMENT AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED A LEAK FROM THE PIPE UNDER THE EXPOSED HANDSINK IN THE KITCHEN; REPAIR LEAK AT PIPE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN THE FLOORS AND WALLS UNDER AROUND AND BEHIND EQUIPMENT IN KITCHEN AREA. CLEAN FLOORS IN BASEMENT CORNER AREAS. CLEAN VENTILATION FANS ON THE CEILINGS OF WASHROOMS TO REMOVE DUST OBSERVED. (CORRECTED ON SITE)
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED EXPIRED FOOD HANDLER TRAINING CERTIFICATES; INSTRUCTED TO HAVE ALL FOOD HANDLERS OBTAIN VALID FOOD HANDLER CERTIFICATES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED AN EXPIRED FOOD ALLERGEN TRAINING CERTIFICATE; INSTRUCTED MANAGER TO OBTAIN A VALID CERTIFICATE.
  4. Canvass

    10 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • SMALL CONTAINERS IN BASEMENT HOLDING INGREDIENTS FOR RECIPIES IN NEED OF LABELING. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • ICE SCOOP MUST BE STORED IN A CLEAN SANITIZED CONTAINER AT ALL TIMES WHEN NOT IN USE. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED POTATO SLICER IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • LARGE CAN OPENER IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARDS IN NEED OF CLEANING OR REPLACING. WORN, DISCOLORED. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED COOKING EQUIPMENT WITH BUILD UP OF FOOD DEBRIS AND GREASE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. INTERIOR OF REACH IN COOLER SHELVES IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED SIDES OF COOKING EQUIPMENT WITH BUILD UP GREASE AND FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED 2 COMP SINK IN BASEMENT WITH LEAK AT BOTTOM. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS IN BASEMENT IN NEED OF CLEANING AND REMOVE ALL WATER SPILLS. FLOORS IN MAIN PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED HOOD VENTILATION FILTERS IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
  5. Canvass

    2 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL BULK STORAGE CONTAINER WITH THE NAME OF THE PRODUCT IN THE BASEMENT.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED A FEW LEAKS UNDERNEATH THE 2 COMP SINK IN THE BASEMENT. MUST REPAIR AND MAINTAIN.
  6. Canvass

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN THE EXTERIOR SURFACES OF THE COOKING EQUIPMENT (FRYERS, GRILL, STEAM TABLE), INTERIOR BOTTOM OF FRYERS, BOTTOM OF STEAM TABLE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • THE FAUCET NECK OF THE TWO COMP SINK IN THE BASEMENT PREP AREA IS LEAKING; REPAIR OR REPLACE FAUCET NECK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN THE FLOOR UNDER AROUND AND BEHIND KITCHEN EQUIPMENT WHERE NEEDED TO REMOVE GREASE AND FOOD PARTICLES.
  7. Canvass Re-Inspection

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING AND DAMAGED FLOOR TILES IN PREP AND DISH WASHING AREAS. OBSERVED FLOOR IN NEED OF REGROUTING IN PREP AND DISH WASHING AREAS. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
  8. Canvass Re-Inspection

    10 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED NO DATE MARKING SYSTEM AVAILABLE. REFRIGERATED READY TO EAT TCS FOOD HELD MORE THAN 24 HOURS SHALL BE CLEARLY DATED WITH DATE BY WHICH FOOD IS TO BE SOLD, CONSUMED, OR DISCARDED. PRIORITY FOUNDATION 7-38-005
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS AND DRINKS STORED ON FLOOR IN BEVERAGE AREA AND BASEMENT WALK-IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL STOCK SIX INCHES OFF FLOOR.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLE. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED CLEAN MULTI-USE UTENSILS NOT INVERTED IN DISH WASHING AREA. INSTRUCTED MANAGER TO PROPERLY STORE AND INVERT CLEAN MULTI-USE UTENSILS TO PREVENT CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED DAMAGED TOP OF SMALL CHEST FREEZER IN FIRST FLOOR PREP AREA. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN. OBSERVED SOILED CARDBOARD AND FOIL USED AS LINERS ON FLOOR AND SHELVING UNITS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO REMOVE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATED FOOD DEBRIS INSIDE GASKETS OF PREP COOLERS, GREASE BUILDUP ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, FRYER CABINETS, GRILL, DUST BUILDUP ON EXTERIOR SURFACES COOLERS, FREEZERS, HOLDING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING WALL TILES , FLOOR TILES AND DAMAGED FLOOR TILES IN PREP AND DISH WASHING AREA. OBSERVED FLOOR TILES AND WALL TILES IN NEED OF REGROUTING IN PREP AND DISH WASHING AREAS. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ACCUMULATED FOOD DEBRIS, GREASE BUILDUP, DEAD ROACHES ON WALLS AND FLOORS IN PREP, DISH WASHING AND BASEMENT AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED MISSING LIGHT SHIELDS IN FRONT DISPLAY COOLER. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.
    • 59. PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
      • PREVIOUS PRIORITY FOUNDATION NOT CORRECTED FROM REPORT #2366757 ON 4-2-20:38- OBSERVED SIX SMALL LIVE ROACHES CRAWLING BETWEEN COOLER GASKETS IN UNUSED PREP COOLER, FOUR LARGE LIVE ROACHES CRAWLING ON BOTTOM COMPRESSOR VENT OF CHEST FREEZER IN BASEMENT, OVER 10 FLYING INSECTS IN PREP, DISH WASHING AND BASEMENT AREAS. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. PRIORITY VIOLATION 7-42-090
  9. Canvass

    13 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS IN FIRST FLOOR AND BASEMENT PREP, DISHWASHING AND WASHROOM AREAS. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED NO DATE MARKING SYSTEM AVAILABLE. REFRIGERATED READY TO EAT TCS FOOD HELD MORE THAN 24 HOURS SHALL BE CLEARLY DATED WITH DATE BY WHICH FOOD IS TO BE SOLD, CONSUMED, OR DISCARDED. PRIORITY FOUNDATION 7-38-005
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERED BULK CONTAINER OF SUGAR NOT LABELED IN BEVERAGE AREA. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED OVER 20 RAT DROPPINGS ON FLOOR IN SOUTHWEST CORNER OF BASEMENT, OVER 20 FLYING INSECTS IN BASEMENT PREP AND STORAGE AREA, 4 LIVE ROACHES CRAWLING BETWEEN GASKETS OF PREP COOLER IN BASEMENT,4 MICE DROPPINGS ON FLOOR ALONG PIPE FITTING NEAR SUGAR BULK CONTAINER IN BEVERAGE AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. PRIORITY FOUNDATION 7-38-020(A)
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS AND DRINKS STORED ON FLOOR IN BAVERAGE AREA AND BASEMENT WALK-IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL STOCK SIX INCHES OFF FLOOR.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLE. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED HANDLES OF DISPENSING UTENSILS STORED INSIDE SUGAR AND ON TOP OF BREAD. INSTRUCTED MANAGER TO STORE HANDLES ABOVE FOOD TO PREVENT CONTAMINATION.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED CLEAN MULTI-USE UTENSILS NOT INVERTED IN DISH WASHING AREA. INSTRUCTED MANAGER TO PROPERLY STORE AND INVERT CLEAN MULTI-USE UTENSILS TO PREVENT CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED DAMAGED TOP OF SMALL CHEST FREEZER IN FIRST FLOOR PREP AREA. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATED FOOD DEBRIS INSIDE GASKETS OF PREP COOLERS, GREASE BUILDUP ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING WALL TILES AND DAMAGED FLOOR TILES IN DISH WASHING AREA. OBSERVED FLOOR IN NEED OF REGROUTING IN PREP AND DISH WASHING AREAS. OBSERVED OPENING IN FLOOR AROUND PIPE FITTING IN FRONT BEVERAGE PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ACCUMULATED FOOD DEBRIS AND GREASE BUILDUP ON WALLS AND FLOORS IN PREP AND DISH WASHING AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED MISSING LIGHT SHIELDS IN FRONT DISPLAY COOLER, INSIDE BASEMENT PRODUCE WALK-IN COOLER AND ABOVE 2-COMPARTMENT SINK IN BASEMENT PREP AREA. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.
  10. Canvass Re-Inspection

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO POLICY IN PLACE FOR EMPLOYEE HEALTH. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEA EVENTS, WITH CLEAN UP KIT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MUST PROVIDE CONSUMER ADVISORY FOR UNDER COOKED FOOD ITEMS(HAMBURGERS,EGGS) WITH DISCLOSURE OR REMINDER STATEMENT TO THE CONSUMERS. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • DETAIL CLEAN ALL HEAVY EQUIPMENT IN KITCHEN AREA, EXTERIOR OF DEEP FRYERS AND REFRIGERATORS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN FLOOR IN KITCHEN OF FOOD SPILLS, FOOD DEBRIS AND LITTER. CLEAN WALL IN KITCHEN AREA OF FOOD SPLASHES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE PROOF OF ALLERGEN TRAINING AS REQUIRED.
  11. Canvass

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO POLICY IN PLACE FOR EMPLOYEE HEALTH. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEA EVENTS, WITH CLEAN UP KIT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MUST PROVIDE CONSUMER ADVISORY FOR UNDER COOKED FOOD ITEMS(HAMBURGERS,EGGS) WITH DISCLOSURE OR REMINDER STATEMENT TO THE CONSUMERS. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 4 RAT DROPPINGS ON FLOOR UNDER DRY FOOD STORAGE RACK IN BASEMENT AND 5 ON CEMENT STAIRS IN BASEMENT AT RECEIVING AREA. ALSO OBSERVED SEVERAL LARGE FLIES AND OVER 20 FRUIT FLIES IN BASEMENT PREP AREA ON WALL PREP TABLES AND GARBAGE CAN. MUST REMOVE CLEAN AND SANITIZE AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION 7-38-020(A).
    • 40. PERSONAL CLEANLINESS
      • FOOD HANDLERS MUST WHERE PROPER HAIR RESTRAINT.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST PROPERLY STORE UNUSED WIPING CLOTHS IN PROPER CHEMICAL SANITIZING SOLUTION WHEN NOT IN USE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • DETAIL CLEAN ALL HEAVY EQUIPMENT IN KITCHEN AREA, EXTERIOR OF DEEP FRYERS AND REFRIGERATORS.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE COVERED RECEPTACLES IN WOMEN'S WASHROOM.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OUTSIDE GREASE CONTAINER NOT MAINTAINED WITH GREASE ENCRUSTED ON TOP, LID AND DRIPPING DOWN THE SIDES. PRIORITY FOUNDATION VIOLATION 7-38-020(B).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN FLOOR IN KITCHEN OF FOOD SPILLS, FOOD DEBRIS AND LITTER. CLEAN WALL IN KITCHEN AREA OF FOOD SPLASHES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE PROOF OF ALLERGEN TRAINING AS REQUIRED.
  12. Complaint Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE RUST DEPOSITS ON ALL SHELVES IN SANDWICH PREP COOLER IN KITCHEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, GRILL, FRYER CABINETS, PREP TABLES, COOLERS, FREEZERS, STEAM TABLES, SHELVING UNITS IN COOLERS AND STORAGE AREA, SINKS IN FIRST FLOOR AND BASEMENT PREP AREAS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMOVE ACCUMULATED FOOD DEBRIS AND GREASE OFF FLOORS BEHIND AND AROUND COOKING EQUIPMENT, REACH-IN COOLERS AND STEAM TABLES IN FIRST FLOOR PREP AREA. CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP AND BASEMENT STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL STAINED CEILING TILES IN KITCHEN AND SECURE LOOSE LIGHT SHIELD ABOVE 3-COMPARTMENT SINK. REPLACE MISSING WALL TILES BEHIND DISH MACHINE AND COOKING EQUIPMENT IN KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL AN EXPOSED SINK IN FIRST FLOOR KITCHEN WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS.
  13. Complaint

    12 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED FOOD HANDLER TOUCHING READY TO EAT TOAST, BACON, TURKEY, AND CHEESE WITH BARE HANDS WHILE PREPARING SANDWICH. THERE IS NO BAR HAND CONTACT WITH READY TO EAT FOOD. CRITICAL VIOLATION 7-38-010A
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED LOW TEMPERATURE DISH MACHINE BEING USED AND NOT ADEQUATELY SANITIZING FOOD EQUIPMENT AND UTENSILS CHEMICAL PPM 0. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN FINAL RINSE AT 100 PPM. LOW TEMPERATURE DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 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
      • OBSERVED OVER 20 MICE DROPPINGS SCATTERED ON TOP OF DETERGENT AND SANITIZER BULK CONTAINERS, AND INSIDE MULTI-USE EQUIPMENT UNDER DISH MACHINE, 20 MICE DROPPINGS SCATTERED ON SHELVES UNDER STEAM TABLE IN FIRST FLOOR PREP AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL BULK CONTAINERS IN BASEMENT STORAGE AREA.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT AND PROPERLY STORE ALL CLEAN MULTI-USE EQUIPMENT, POTS, PANS, ETC IN PREP AND STORAGE AREAS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE DAMAGED GASKETS ON PREP COOLER DOORS IN BASEMENT PREP AREA. REMOVE RUST DEPOSITS ON ALL SHELVES IN SANDWICH PREP COOLER IN KITCHEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, GRILL, FRYER CABINETS, PREP TABLES, COOLERS, FREEZERS, STEAM TABLES, SHELVING UNITS IN COOLERS AND STORAGE AREA, SINKS IN FIRST FLOOR AND BASEMENT PREP AREAS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMOVE ACCUMULATED FOOD DEBRIS AND GREASE OFF FLOORS BEHIND AND AROUND COOKING EQUIPMENT, REACH-IN COOLERS AND STEAM TABLES IN FIRST FLOOR PREP AREA. CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP AND BASEMENT STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL STAINED CEILING TILES IN KITCHEN AND SECURE LOOSE LIGHT SHIELD ABOVE 3-COMPARTMENT SINK. REPLACE MISSING WALL TILES BEHIND DISH MACHINE AND COOKING EQUIPMENT IN KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL AN EXPOSED SINK IN FIRST FLOOR KITCHEN WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS. REPAIR GASKET ON HOT WATER FAUCET OF EXPOSED SINK IN BASEMENT PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR IN FIRST FLOOR KITCHEN AND COFFEE PREP AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS.
  14. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT IN KITCHEN, CLEAN INTERIORS OF REFRIGERATION AND FREEZER UNITS IN KITCHEN AND BASEMENT WHERE NEEDED, CLEAN BOTTOM OF PREP TABLE IN KITCHEN AND CLEAN SHELVES INSIDE OF WALK-IN COOLERS IN THE BASEMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN KITCHEN UNDER AND AROUND EQUIPMENT, CLEAN FLOORS IN WALK-IN COOLERS IN THE BASEMENT UNDER SHELVES, CLEAN FLOORS IN CORNER AREAS OF BASEMENT WHERE NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO CLEAN AND PAINT EXTERIOR OF THE GREASE TRAP AT THE THREE COMP SINK.
  15. Canvass Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED A WOODEN MAKE SHIFT DOOR ATTACHED TO THE REACH IN FREEZER IN THE BASEMENT STORAGE AREA. MUST REPLACE WITH A SMOOTH AND EASILY CLEANABLE SURFACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE FOLLOWING: INTERIOR OF REFRIGERATION UNITS, INTERIOR OF SINKS, INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, PREP TABLES, INTERIOR OF LIGHT SHIELDS AND REMOVE DUST, GREASE AND FOOD BUILD UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOORS IN PREP AREAS. MUST REMOVE GREASE AND FOOD BUILD UP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS UNDER SINKS, BEHIND THE COOKING EQUIPMENT AND THROUGHOUT PREP AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE THE PROPER END CAPS FOR LIGHT SHIELDS IN THE BASEMENT STORAGE AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • PROPERLY STORE WASH RAGS IN A SANITIZING SOLUTION.
  16. Canvass

    8 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING DURING THE FINAL RINSE CYCLE. NO CHLORINE REGISTERING AFTER THE FINAL RINSE CYCLE. MUST REPAIR FOR PROPER UTENSIL SANITATION. CRITICAL CITATION ISSUED 7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED AND NO VALID PROOF OF ENROLLMENT PROVIDED. ALSO, NO PROOF OF A CERTIFIED MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (EGGS,SOUP,ETC) MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED A WOODEN MAKE SHIFT DOOR ATTACHED TO THE REACH IN FREEZER IN THE BASEMENT STORAGE AREA. MUST REPLACE WITH A SMOOTH AND EASILY CLEANABLE SURFACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE FOLLOWING: INTERIOR OF REFRIGERATION UNITS, INTERIOR OF SINKS, INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, PREP TABLES, INTERIOR OF LIGHT SHIELDS AND REMOVE DUST, GREASE AND FOOD BUILD UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOORS IN PREP AREAS. MUST REMOVE GREASE AND FOOD BUILD UP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS UNDER SINKS, BEHIND THE COOKING EQUIPMENT AND THROUGHOUT PREP AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE THE PROPER END CAPS FOR LIGHT SHIELDS IN THE BASEMENT STORAGE AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • PROPERLY STORE WASH RAGS IN A SANITIZING SOLUTION.
  17. Canvass

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL COOKED FOODS IN COOLERS AND FREEZERS.MUST LABEL BULK FOOD STORAGE CONTAINERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS IN BOTH PREP AREAS,IN BASEMENT STORAGE AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR OR REPLACE WORN DOOR GASKETS ON ALL PREP COOLERS,REACH IN COOLERS THROUGHOUT,MISSING KNOB ON SOUP KETTEL,TORN BOOTH SEATS,DAMAGED LIDS ON FOOD STORAGE CONTAINERS IN BASEMENT.MUST PROVIDE LOCKS ON COOLERS AND ICE BINS IN WALK WAY TO TOILETROOM & REAR DINING AREA,WOOD SURFACE AT COUNTER TOP NEXT TO HAND SINK IN PREP AREA IN POOR REPAIR.MUST REMOVE RUST FROM ALL PREP TABLES,GRILL TABLES,STEAM TABLES,WALK IN COOLER & REACH IN COOLER SHELVES,LID OF CHEST FREEZER IN BASEMENT.MUST REMOVE FOIL FROM ALL SHELVING UNITS AND INSIDE OF PREP COOLER IN 1ST FL. KITCHEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRI FROM ALL COOLERS,FREEZERS,PREP,GRILL & STEAM TABLES,FRYERS,SHELVING UNITS,COUNTER TOPS,MEAT SLICER,WHEEL BASES,,DISH RACKS,DISH MACHINE,COMPRESSOR AND FAN GUARDS WALK IN COOLERS,OVER HEAD SHELVES,PIPES OF COOKING EQUIPMENT,ALL UNUSED EQUIPMENT THROUGHOUT ESPECIALLY IN BASEMENT PREP AND STORAGE AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN BOTH PREP AREAS,REAR SERVICE COUNTER,WALK IN COOLER AND FREEZER.MUST REMOVE WATER FROM BASEMENT FLOOR AND KEEP DRY.MUST REMOVE RUST FROM FLOOR IN BASEMENT WALK IN COOLER.MUST REPAIR OR REPLACE DAMAGED FLOOR TILE IN 1ST FL. PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN EXCESSIVE GREASE,FOOD DEBRI,DUST FROM WALLS IN PREP AREAS,DISH WASHING AREA,HOOD & FILTERS.MUST REMOVE MOLDED WALL BASES UNDER BASEMENT 3- COMP SINK.MUST REPAIR OR REPLACE DAMAGED AND STAINED CEILING TILES IN PREP AREA,THRESHOLD AT FRONT DOOR,GAP BETWEEN FLOOR AND WALL BASES UNDER DISH MACHINE,MISSING WALL TILE IN 1ST FL. PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE LIDS FOR BOTH SUMP PUMPS IN BASEMENT.MUST REPAIR OR REPLACE LEAKY FAUCET HANDLES AT 1ST FL. 3- COMP SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE,ELEVATE,ORGANIZE MASSIVE AMOUNT OF UNUSED EQUIPMENT AND SUPPLIES IN BASEMENT.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • IDPH FOOD HANDLERS REQUIREMENTS NOT MET.MUST ENROLL AND MAINTAIN.
  18. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED SMALL BOX FREEZER LID 1ST. PREP AREA, AND BASEMENT LARGE BOX FREEZER LID, IN POOR REPAIR WITH EXPOSED INSTULATION NEED TO REPAIR OR REPLACE FREEZERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NEED TO CLEAN AND SANITIZE SLICER, #10 CAN OPENER, AND CHOPPER. NEED TO CLEAN FRONT ICE CREAM FREEZER. CLEAN BASEMENT OVENS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NEED TO CLEAN FLOOR UNDER 1ST. FLOOR PREP AREA.
  19. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS. (SUGAR,SALT)
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST DETAIL CLEAN AND SANITIZE BULK FOOD ITEM CONTAINERS AND OTHER MULTI USE UTENSILS AS NEEDED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF FRYERS AND REMOVE GREASE BUILD UP. DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE. DETAIL CLEAN ALL COOLERS AND STORAGE FACILITIES IN BASEMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST KEEP FLOORS CLEAN AND DRY IN BASEMENT PREP AREA. MUST DETAIL CLEAN FLOORS UNDER AND BEHIND FRYERS AND REMOVE EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP. ALSO DETAIL CLEAN FLOORS BEHIND FRONT SERVICE COUNTER .
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN THE WALLS IN THE BASEMENT PREP AREA. MUST REPLACE ALL STAINED CEILING TILES IN THE 1ST FLOOR PREP AREA AND THROUGHOUT WHERE NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY FAUCETS AT BOTH THREE COMPARTMENT SINKS. MUST REPAIR LEAK IN BASEMENT WALK IN COOLER.
  20. Canvass Re-Inspection

    0 infractions

  21. Canvass

    11 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 UNCOVERED RAW CHICKEN AND RAW FISH STORED OVER UNCOVERED SHREDDED LETTUCE, DICED TOMATOES AND ONIONS IN REACH-IN COOLER. INSTRUCTED MANAGER TO PROPERLY STORE RAW MEAT AND POULTRY UNDER READY TO EAT FOOD AND PRODUCE TO PROTECT FROM CONTAMINATION. SERIOUS VIOLATION 7-38-005A CITATION ISSUED.
    • 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 15-20 MICE DROPPINGS ON BOTTOM SHELF UNDER GYRO MACHINE AND WAFFLE GRIDDLE, 10-15 MICE DROPPINGS ON SHELF UNDER SINK, ALONG WALLS AND ON DETERGENT CONTAINER IN DISH WASHING AREA, 10-15 MICE DROPPINGS ALONG WALLS BEHIND UPRIGHT COOLER, 10-15 MICE DROPPINGS ON ROLLING CART, 10-15 MICE DROPPINGS SCATTERED ON FLOOR AND SHELVING UNITS NEAR PASTA CONTAINERS, 10-15 MICE DROPPINGS IN CORNER BETWEEN DRY FOOD STORAGE SHELVES IN BASEMENT PREP/STORAGE AREAS, 20-30 MICE DROPPINGS SCATTERED ON FLOOR, SHELVES AND UNUSED EQUIPMENT IN EAST BASEMENT. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. BASEMENT OVERHEAD DOOR NOT RODENT PROOFED 1/4" GAP AROUND DOOR. SEAL ALL OUTER OPENINGS ON DOOR TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020 CITATION ISSUED
    • 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. LABEL ALL BULK CONTAINERS IN PREP AND STORAGE AREAS.
    • 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. INVERT ALL CLEAN MULTI-USE EQUIPMENT, UTENSILS AND CARRYOUT CONTAINERS TO PROTECT FROM DUST, DIRT, CONTAMINATION.
    • 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. REMOVE MILK CRATES OFF FLOOR IN BASEMENT STORAGE FOR EASY CLEANING AND PEST CONTROL. REMOVE RUSTY SURFACES ON SHELVING UNITS. PAINT WOODEN SHELVES IN DISH WASHING AND BASEMENT PREP/STORAGE AREAS.
    • 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. CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, FRYERS, STOVE, GRILL, OVENS, SLICERS, PREP TABLES, SHELVING UNITS, ETC.
    • 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. ELEVATE ALL FOOD OFF FLOOR UNDER 3-COMP SINK AND DISH WASHING AREA. FLOORS NEED CLEANING UNDER ALL COOKING EQUIPMENT, COOLERS, DISH MACHINE, PREP TABLES, SHELVING UNITS, ALONG WALLS AND IN ALL CORNERS IN PREP AND BASEMENT AREAS (FOOD DEBRIS, LETTUCE, OLIVES, POTATOES, GREASE BUILDUP, ETC)
    • 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. WALLS NEED CLEANING UNDER GYRO MACHINE(GREASE BUILDUP), BEHIND COOKING EQUIPMENT, SINKS, PREP TABLES, DISH MACHINE, ETC (SPILLS). SEAL OPENINGS ALONG BASEBOARD UNDER DISH MACHINE. SEAL ALL OPENINGS IN CEILING IN BASEMENT PREP AND STORAGE AREAS, AROUND PIPE FITTINGS, ETC. SEAL ALL BRICK WALLS IN BASEMENT PREP AREA (PEELING PAINT). SEAL OPENINGS UNDER SINK IN MEN WASHROOM AND UNDER EXPOSED SINK IN BASEMENT PREP AREA. REPLACE STAINED CEILING TILE IN MEN WASHROOM AND BEHIND FRONT COUNTER AREAS.
    • 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 MISSING LIGHT SHIELDS IN BASEMENT PREP AREA.
    • 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. REPAIR LEAKING PIPE IN SOUTHEAST CORNER IN EAST BASEMENT.
    • 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. REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN BASEMENT STORAGE AREAS TO PREVENT PEST HARBORAGE. STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING. SEPARATE CLEANING EQUIPMENT AND DETERGENTS FROM SOUP BASE UNDER DISH MACHINE.
  22. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND INTERIOR WALLS AND CEILING OF WALK IN COLLER NOT CLEAN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND EXTERIOR OF OVENS AT BASEMENT NOT CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT BASEMENT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • FOUND ICE SCOOP NOT PROPERLY STORED.
  23. Canvass

    6 infractions

    • 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. MUST DATE AND LABEL ITEMS IN WALK-IN AND PREP COOLERS.
    • 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 WORN RUBBER GASKET(S) ON PREP REACH-IN COOLER AND DAMAGED DOOR ON PREP REACH-IN FREEZER IN PREP AREA. RECAULK AROUND EXPOSED HAND WASHING SINK ON 1ST FL.
    • 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. MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENT AND COOLERS, STORAGE RACKS AND SHELVES IN PREP AREAS.
    • 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 DETAIL CLEAN AND MAINTAIN FLOORS UNDER/AROUND DISH MACHINE, SINKS, COOKING EQUIPMENT AND ALL HEAVY EQUIPMENT, IN ALL CORNERS AND INTERIOR/EXTERIOR OF ALL FLOOR DRAINS IN BASEMENT AND 1ST FL 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 DETAIL CLEAN WALLS IN PREP AREA AROUND COOKING EQUIPMENT, DISH MACHINE AND SINKS. REPLACE AND MAINTAIN ALL WATER STAINED CEILING TILES IN MEN'S TOILET ROOM, DINING AREA AND WHEREVER NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST FIX THE LEAK AT THE BASE OF THE FAUCET ON THE 3-COMP. SINK AND REROUTE WASTE LINE AT REAR OF WALK-IN COOLER IN BASEMENT TO A FLOOR DRAIN.