⚠️ Latest Violations (6)
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FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.OBSERVED SLICED CAKE, FLAN IN COOLER (OWN MADE) NOT LABELED INSTRUCTED ON PROPER LABELING MUST PROVIDE.
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FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.OBSERVED RUSTY PROOFER RACKS INSTRUCTED TO REMOVE RUST OR REPLACE.
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FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: 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 EXTERIOR OF COOLER DOORS, INTERIOR OF PROOFERS, AND CLEAN BASEMENT MICROWAVE. INSTRUCTED TO CLEAN.
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FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.OBSERVED COUPLE FLOOR TILES CRACKED INSTRUCTED TO REPLACE.
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VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - 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.OBSERVED THE P TRAP LEAKING IN RESTROOM , AND HOSE LEAKING IN BASEMENT INSTRUCTED TO REPAIR. The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.OBSERVED STOVE NOT VENTED IN BASEMENT INSTRUCTED TO VENT OR REMOVE.
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PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - 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.CLUTTER IN BASEMENT INSTRUCTED TO REMOVE ITEMS NOT BEING USED.