Cermak Produce

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Fly glue strips hanging from ceiling in bakery prep area. Instd to remove and use proper insect control devices only.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Rusty surfaces on bottom of prep/storage tables in restaurant prep area and on rolling carts in meat prep area. Instd to remove rust and maintain

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Cutting boards in restaurant front prep area, bakery prep area, and produce prep area heavily stained and pitted. Instd to replace cutting boards and maintain

Equipment and surfaces were dirty.

Inspector’s note: Heavy black substance accumulation on caulking at base of 3-compartment sinks through out. Instd to clean/replace caulking and maintain

Plumbing problems, or missing protection against backflow.

Inspector’s note: Pipe leaking under bakery 3-compartment sink deli area. Instd to repair and maintain

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Damaged floor in chicken prep area causing standing water. Instd to repair floor so as surface to be smooth, even, and easily cleanable. Peeling paint on ceiling in chicken prep area. Instd to remove peeling paint and mantain surface

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Wall surrouning trash compactor heavily soiled. Instd to clean and maintain

Equipment and surfaces were dirty.

Inspector’s note: Observed carts for transporting food to have build up of rust. Instructed person in charge to clean or replace.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed leaking handsink in deli/meat area(front sink near hot holding). Instructed person in charge to repair and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed broken light shield in meat department stock walk in cooler. Instructed person in charge to repair and maintain.

No approval obtained for a specialized processing method.

Inspector’s note: See 29.

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: Improper cooling of cooked beans, and salsa verde. Instructed to properly cool by: (1) arranging in equipment to provide maximum heat transfer through the container walls; and(2) loosely covered or uncovered if protected from overhead contamination during the cooling period to faiclitate heat transfer from the surface of the food

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Hole in ceiling in meat prep area with exposed insulation. Instd to repair and maintain

No approval obtained for a specialized processing method.

Inspector’s note: No lab testing/results for chorizo and bacon not under refrigeration and offered for sale. Instructed to provide or have under refrigeration at all times. Priority foundation violation 7-38-005. Citation issued. - cos

Thermometers were missing or inaccurate.

Inspector’s note: Found no thermometer at hot holding unit in deli prep area. Instructed to provide and maintain.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Found spices and dry food in bulk containers without labels. Instructed to provide label when food is not in original container, maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Found rusty shelving in meat walk in cooler. Instructed to remove rust to ensure a smooth and easy to clean surface, maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Found hot water handle of right handwashing sink in men's restroom in poor repair. Found cold water handle of left handwashing sink in women's restroom in poor repair. Instructed to repair all of the above and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Found debris accumulated on wall behind prep table in deli area, on ceiling of juice prep area, and on floor under hot bar in front kitchen area. Instructed to clean all of the above and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Found items stored on floor in dry storage area of front kitchen. Instructed to elevate all items at least 6" off floor and maintain for ease of cleaning.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Found missing floor tile at hot bar in front kitchen prep area. Instructed to replace and maintain. Found missing base board in 1st floor unisex restroom. Instructed to provide and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Found left light in poor repair at ventilation hood of juice prep area. Instructed to repair/replace and maintain.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Missing splashguard inbetween handwash sink and salad prep table. Instd to provide and maintain

In-use utensils weren’t stored properly.

Inspector’s note: Knives improperly stored inbetween wall and prep tables in raw meat prep areas. Instd to store properly

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Black milk crates being used to store raw meats and food storage in walk in cooler. Instd to use proper food grade containers, that are smooth, even, and easily cleanable surfaces

Frozen food was thawed the wrong way.

Inspector’s note: Observed improper thawing method used for vacuum packaged fish fillets. Instructed must properly thaw all vacuum packaged tcs, frozen fish by first removing fish from packaging prior to thawing. Operator voluntarily discarded improper defrosted fish during inspection.

Thermometers were missing or inaccurate.

Inspector’s note: Observed no thermometer in packaged meat coolers in middle section of meat sales floor. Instructed must place a thermometer in a conspicuous spot in all refrigeration units throughout the store.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed allergen label missing on food (deserts, milk drinks, yogurt with nuts, etc.) packaged on site, in the customer self service display coolers on sales floor. Must label the name of the food sources of any major food allergens (i.e. Milk, eggs, nuts, etc.) priority foundation violation.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed improper labels on foods packaged on site (ceviche, guacamole, deserts, salsas, etc.) in the customer self service display coolers and on sales floor. Food packaged in a food establishment, shall be labeled as specified by law. Labels must include the following: the common name of food; a list of ingredients; an accurate net quantity; and the name and place of business of the manufacturer or packer. Tcs packaged foods must also be labeled with a sell by date. Must correctly label all items in display coolers and on sales floor.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed several heavily stained cutting boards, with deep groves in meat cutting area, and kitchen. Must resurface or replace heavily soiled cutting boards to prevent contamination. Must maintain same.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed large pots too large to fully submerge in existing 3 compartment sinks to properly wash, rinse and sanitize. Instructed must eliminate pots too large to fit in existing 3 compartment sinks; or replace existing sinks with basins large enough to accommodate all pots/utensils; or provide an approved method (and demonstrate) to properly wash, rinse and sanitize all pots/utensils.

Equipment and surfaces were dirty.

Inspector’s note: Observed excessive dust build up on ceiling fan covers inside refrigerated meat cutting room. Must remove, clean and sanitize. Must maintain same.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed leak at pipes under 3 compartment sink in rear kitchen. Observed slow draining hand sink in front restaurant kitchen (front prep). Must make all repairs and maintain same.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Observed bulk containers in rear storage with no lables, instructed to labes containers in english.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed laege crack in the pastry display case, as well as deli chicharron display case instructed to repair/replace. Observed deep dark grooves on cutting boards in the following areas restaurant prep area, meat prep, rear prep instructed to replace. Observed rusty shelving units, in rear meat cooler, instructed to repair/replace.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed the following hot holding unit, oven, instructed to clean. Observed the knife holder, instructed to clean and sanitize.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed floor drains in bakery area with food and debris, instructed to clean and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed a black substance on caulking in the following areas restaurant 3 comp. Sink, meat prep room and deli area. Instructed to clean.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: Observed 1/4 inch gap between both front exterior doors. Instructed manager to repair and rodent proof both doors to prevent pest harborage. Serious violation # 7-38-020

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Observed bulk containers in rear storage with no labels. Instructed operator to ensure that all bulk containers have labels in english and spanish.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed large crack in the pastry display case, as well as deli chicharron display case. Instructed operator to repair/replace and maintain. Observed deep dark grooves on cutting boads in the following areas: restaurant prep areas, meat prep, rear prep. Instrucrted manager to re-resurface or replace and maintain. Observed rusty shelving units, in rear meat cooler. Instructed manager to re-surface/replace and maintain at all times.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed excessive scale and mineral deposits in side hot holding compartment at restaurant cooking line. Instructed operator to clean, sanitize and maintain. Observed food debris in oven, at restaurant prep area. Instructed operator to clean, sanitize and maintain. Observed excessive food debris on interior of commercail can opener at restaurant prep area. Instructed operator to clean, sanitize and maintain. Observed excessive food debris on upper portion of knife box in the restaurant prep area. Instructed operator to clean, sanitize and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed floors in restaurant prep area with food and debris. Instructed operator to clean and maintain, at all times. Observed floor drains in bakery area with food and debris. Instructed operator to clean and maintain area, at all times.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed a black substance on caulking in the following areas: restaurant 3 comp sink, meat prep room and deli area. Instructed operator to clean, re-surface and maintain area at all times.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean the dry storage shelves in the kitchen and dairy walk-in cooler.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Clean the grease on the walls of the kitchen area.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Clean the walls and the ceiling tiles in the restaurant prep area.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Repair the sink stopper lever at the 3rd compartment of the 4 compartment sink in the meat cutting room so that the sink basin holds water.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Clean spatulas improperly stored inbetween 3-compartment sink and wall in taqueria. Also observed multi use utensils improperly stored. Instd to store properly.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Cutting boards in produce area, meat prep area, cooking prep area in poor repair, with deep, dark grooves. Instd to repair/replace same. Observed large prep table immediately adjacent to 3-compartment sink in cooking prep area. Instd to provide smaller table to allow for suffucient distance inbetween

Linen: clean and soiled properly stored

Inspector’s note: Rubber gaskets missing for stoppers at 3-compartment sinks in meat prep area, produce area. Instd to repair same

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Employee personal belongings improperly stored. Instd to store in designated area.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Clean spatulas improperly stored inbetween 3-compartment sink and wall in taqueria. Also observed multi use utensils improperly stored. Instd to store properly.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Cutting boards in produce area, meat prep area, cooking prep area in poor repair, with deep, dark grooves. Instd to repair/replace same. Observed large prep table immediately adjacent to 3-compartment sink in cooking prep area. Instd to provide smaller table to allow for suffucient distance inbetween.

Linen: clean and soiled properly stored

Inspector’s note: Rubber gaskets missing for stoppers at 3-compartment sinks in meat prep area, produce area. Instd to repair same.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Employee personal belongings improperly stored. Instd to store in designated area.

Food protected during storage, preparation, display, service and transportation

Inspector’s note: Observed cdph approval unable to be provided for manually bottling and capping of assorted juices including carrot, apple, orange, beet, celery, green monster. Approximately 16 gallons of juice valued at $250.00 pulled from store shelves and held for further inspection until approved plan can be produced. Serious vioaltion 7-38-005 (a).

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed cardboard and tin foil being used as shelf liner. All cardboard and tin foil must be removed and all surfaces need to be smooth and easily cleanable. Surfaces need to be wiped down with sanitizer solution and maintianed.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed splash guards needed on exposed hadnsinks in butcher area and chicken area. Install and maintain splash guards that are nonabsorbant smooth and easily cleanble.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed hot water hadnle in mens public washroom in disrepair. Repair and maintain hot water handle.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed floor in butcher area with tiles coming up near exposed hand sink. Repair and maintain floor so that tiles are reapired and floor is smooth and easily cleanable.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed floor behind bakery walk in cooler with water on floor. Remove standing water and maintain area in a clean dry condition.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed leaking drain line from bakery walk in cooler. Repair leaking condition and maintain.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Observed non handled scoops being used in food products in cooking area and bakery. All scoops need to have handles and scoops need to be stored with handle out of product to prevent contamination.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed use of raw wood in deli. Seal or paint all raw wood and restore to a washable cleanable surface.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Bakery floor behind walk in cooler and proofer unclean with dirty water accumulation. Clean and sanitize floor and maintain in a clean dry condition at all times.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed raw wood walls in deli prep area. Restore all raw wood to a non absorbent easily cleanable surface and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed ceiling at butcher prep area with dust accumulation. Remove dust and maintain ceiling in a sanitary condition.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Observed missing light shield in walk in cooler for restaurant on premises. Install and maintain light shield.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed dish charge line form walk in cooler in bakery area leaking. Repair leak at dish charge line and maintain.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Observed some thermometers not reading accurately within reach in coolers deli cases and dessert cases. Check all thermometers and make sure they are functioning properly and reading at 40 f or less.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Must replace cutting board in the kitchen area has open seams

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must clean filters above cooking stove in kitchen area,clean and sanitize exterior of knife rack has old food debris on equipment, clean fans in the produce cooler,bakery walk-in cooler,meat walk-in cooler and chicken packing room of dust build-up,also clean shelves in the kitchen area and deli walk-in cooler

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floors inside walk-in freezer at wall base and corners in rear of premises and clean floors throughout rear storage area along wall base abd corners

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must clean walls in the meat cutting room of food debris,clean walls in the chichen packing area also of food debris,and walls need cleaning near 3 compartment sink in the kitchen area of food debris also remove some chip paint on wall next to stove in kitchen area

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Light shield covers needed at produce display cooler in rear of premises

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Remove clutter inside electrical room to prevent rodent harborage

Food protected during storage, preparation, display, service and transportation

Inspector’s note: Found the large standing ice machine with rust, black substance and lime buildup. Serious citation 7-38-030. Manager and employee removed the ice and clean and sanitize the ice machine. Cdi corrected during inspection.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: The double front door has a one inch gap between the doors and a one fourth gap under the door. Same with the two inside doors.7-38-020. Instructed to make all the doors tight fitting and insect and rodent proofed.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean the kitchen hood, and some cooking equipment. In the unsed restaurant need to clean all the cooking equipmnet, hood filters,prep table.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean the floors in the store room and in the unused kitchen in front area had dirt buildup on them.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Clean the vents in the both toilet rooms had dirt buildup on them. Repair the two urnals in the mens toilet rooms so they work properly.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All equipment in front prep area in need of cleaning to remove all food build-up. Prep area not in functioning at this time, however all equipment must be cleaned and maintained at this time.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors in front prep area, and back grocery area in need of cleaning to remove all food debris. Must clean and maintain at all times.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Walls in produce prep area in need of cleaning to remove food splatter. Must clean and maintain at all times.

Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters

Inspector’s note: Ventilation needed in all washrooms. Must install and maintain at all times.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Faucet at produce prep area in need of repair, faucet in meat dept prep area faucet leaks. Must correct and maintain at all times.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: 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. FRUIT FLY ACTIVITY IN FRONT RESTAURANT PREP AREA (AREA NOT IN OPERATION), 8-10 FLIES, REAR PRODUCE STORAGE AREA 10-12 FLIES, FRONT BAKERY AREA 8-10 FLIES NOTED. MUST CONTACT PEST CONTROL FOR SERVICE TO REMOVE ALL FLY ACTIVITY. FRONT ENTERANCE/EXIT DOOR NOT RODENT PROOF. MUST CORRECT AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-020 CITATION ISSUED EVIDENCE OF INSECT ACTIVITY, OUTER OPENINGS NOT PROTECTED.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. ALL EQUIPMENT IN FRONT PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD BUILD-UP. PREP AREA NOT IN FUNCTIONING AT THIS TIME, HOWEVER ALL EQUIPMENT MUST BE CLEANED AND MAINTAINED AT THIS TIME.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN FRONT PREP AREA, AND BACK GROCERY AREA IN NEED OF CLEANING TO REMOVE ALL FOOD DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS IN PRODUCE PREP AREA IN NEED OF CLEANING TO REMOVE FOOD SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.

Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters

Inspector’s note: None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. VENTILATION NEEDED IN ALL WASHROOMS. MUST INSTALL AND MAINTAIN AT ALL TIMES.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: 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. FAUCET AT PRODUCE PREP AREA IN NEED OF REPAIR, FAUCET IN MEAT DEPT PREP AREA FAUCET LEAKS. MUST CORRECT AND MAINTAIN AT ALL TIMES.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. THERMOMETERS NEEDED IN FRONT OF MILK CASES. MUST INSTALL AND MAINTAIN AT ALL TIMES.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: All food not stored in the original container shall be stored in properly labeled containers.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: 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.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM PREP TABLES IN RESTAURANT AREA.MUST PROVIDE SINK STOPPERS FOR STEAM TABLE.MUST REPAIR DOOR GASKETS ON WALK IN FREEZER &BAKERY WALK IN COOLER.MEAT PROCESSING RUSTY VENT COVERS.REPLACE MISSING TOILET SEAT IN CUSTOMERS WOMEN'S.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.FANGUARDS IN ALL COOLERS,ICE MACHINE.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOOR DRAINS IN ALL DEPTS.GROUT FLOOR IN MEAT PROCESSING,DELI MISSING FLOOR DRAIN COVER.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL OPENINGS AROUND PIPES .REPLACE STAINED CEILING TILES IN BREAKROOM,SCRAPE & PAINT PEELING PAINT ON WALL IN BREAK ROOM,BAKERY,OPENING IN WALL IN DELI OVER PREP TABLE,TRIM AT SINK IN BREAKROOM,MOLD FROM WALL OVER 3- COMP SINK IN PREP KITCHEN.PILLARS IN MEAT PROCESSING RUSTY.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.DELI,PREP KITCHEN,BAKERY WALK IN COOLER LIGHT SHIELDS.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: 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.LEAKY FAUCETS AT 3-COMPARTMENT SINKS IN PREP AREAS.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: 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.ELECTRICAL ROOM.