Pancho Pistolas Mexican Restaurant

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c): observed under the flat top grill in the rear food prep area with debris build up. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.114: observed broken down cardboard boxes being used throughout rear food prep area on the floors under the non-slip mats and under the three compartment sink. Instructed to remove and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed under the flat top grill in the rear food prep area with debris build up. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed broken down cardboard boxes being used throughout rear food prep area on the floors under the non-slip mats and under the three compartment sink. Instructed to remove and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed shelves in walk in cooler in rear main floor with rust building up on the metal shelving units. Isntructed to clean or replace and maintain as a means of preventing possible contamination.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed dust, dirt, spillage and food debris on the floors throughout the food service area front and rear. Instructed to clean and maintain all areas as a means of preventing possible pest and or insect harboring in areas.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed crates being used to store items on in the walk in coolers. Instructed to remove and provide proper shelving that is at least six inches from the floor to make areas easy to clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed a heavy build up of grease coming from the hood ventilation sysyem and filters. Instructed to clean and maintain as a means of preventing possible contamination of any foods and food contact surfaces.

Equipment and surfaces were dirty.

Inspector’s note: Observed spillage and food debris on interiors of all cold holding units. Instructed person in charge to clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed spillage and food debris on interiors of all cold holding units. Instructed person in charge to clean and maintain.

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

Inspector’s note: Observed temperature measuring device/gauge for the wash and sanitizing cycles of residential grade warewashing machine not operable. Priority foundation violation # 7-38-005. Citation issued

Equipment and surfaces were dirty.

Inspector’s note: Observed spillage and food debris on interiors of all cold holding units. Instructed person in charge to clean and maintain.

Wiping cloths weren’t used or stored properly.

Inspector’s note: All wiping cloths must be stored in a clean sanitizing solution when not in use instructed to correct and maintain

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

Inspector’s note: Cutting boards in need of replacing in 1st floor prep area. Instructed to replace and maintain. Cutting boards in rear 1st floor prep and 2nd floor prep areas in need of detail cleaning to remove build up. Instructed to correct and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Detail cleaning on all cooking equipment at 1s floor and 2nd floor prep areas. Instructed to detail clean under all equipment to remove all grease build up. Correct and maintain.

Garbage wasn’t handled or stored properly.

Inspector’s note: Waste can needed at all handsink areas to dispose of paper towels. Instructed to obtain and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors through out 1st, 2nd and basement areas in need of cleaning at all wall bases and under equipment. Instructed to detail clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Exposed brick wall at 2nd floor area in need of covering. Must correct and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Ventilation units in 1st and 2nd floor prep areas in need of detail cleaning to remove all grease build up. Instructed to clean and maintain.

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

Inspector’s note: Observed bulk containers not labeled in storage areas. Instructed manager to properly label all bulk containers with common name of food.

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

Inspector’s note: Observed over 30 mice droppings scattered on shelves in basement rear storage area, 10 mice droppings scattered on wooden ledge in basement liquor storage area, 10 mice droppings scattered on shelves near napkings in basement storage area, 20 mice droppings scattered on outlets in second floor bar area. Instructed manager to call an exterminator for service, clean and sanitize all areas. Priority foundation 7-38-020(a)

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

Inspector’s note: Observed 1/4" gap on left bottom corner of south exit door. Instructed manager to seal all outer openings on door to prevent pest entry.

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

Inspector’s note: Observed food items stored on floor in prep and storage areas. Instructed manager to elevate all food items six inches off floor.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths stored on prep tables. Instructed manager to store wiping cloths in sanitizing solution between uses.

Single-use items weren’t stored or used properly.

Inspector’s note: Observed single service articles stored on floor in basement storage area. Instructed manager to elevate all single articles off floor.

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

Inspector’s note: Observed raw wood shelving in basement storage area. Instructed manager to seal/paint all raw wood shelving, must be smooth and easily cleanable.

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

Inspector’s note: Observed no test strips or irreversible temperature indicator to test surface temperature of food equipment and utensils during hot water mechanical operations. Instructed manager to provide. Priority foundatiion 7-38-005

Equipment and surfaces were dirty.

Inspector’s note: Observed accumulated grease and food debris on interior and exterior surfaces of fryers, cooking equipment, in first and second floor prep area, debris on shelves in basement storage area. Instructed manager to clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed water draining onto floor behind ice machines in basement. Instructed manager to extend ice machines waste lines to floor drain in basement.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed no back flow device on ice machines. Instructed manager to provide.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed no covered waste receptacle in unisex basement staff washroom. Instructed manager to provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed debris on floor along walls and corners in basement locker room and storage areas. Instructed manager to clean and maintain.

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

Inspector’s note: Observed the rubber gaskets at the two door cooler across from the cooking equipment is in poor repair in the kitchen; replace gaskets where needed.

Equipment and surfaces were dirty.

Inspector’s note: Must clean and maintain the following: interior bottom of fryers to remove grease observed, exterior surfaces of cooking equipment, second floor bar and interiors of ice machines in basement.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must clean floors under the dishmachine, sinks, cooking equipment and bar on the second floor to remove build up and sticky residue. Clean walls around and behind cooking equipment where needed.

Ventilation or lighting was inadequate.

Inspector’s note: The vents in the hooded system above the cooking equipment in need of detail cleaning; clean and maintain vents.

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

Inspector’s note: Cutting boards in poor repair. Must replace and maintain.

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

Inspector’s note: 2nd floor bar area in need of detail cleaning to remove all spills and splatter. Hood ventilation in both 1st and 2nd floor prep areas in need of cleaning. Air vents in 1st floor walk in cooler in need of cleaning. Must clean and maintain.

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

Inspector’s note: Floors in the 2nd floor bar area, 2nd floor prep, walk in basement cooler and 1st floor walk in cooler all in need of detail cleaning to remove all build up and food spills. Must clean and maintain.

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

Inspector’s note: Ceiling in 2nd floor mens room in need of repair, ceiling tiles in 1st floor prep in need of replacing. Must correct and maintain.

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

Inspector’s note: Leaks at 3 compafrtment sink in need of correcting. Must correct and maintain.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Thermometers needed in all reach in and walk in coolers. Must install and maintain.

Food handler requirements met

Inspector’s note: Food handler certificates needed for all food handlers. Must provide and maintain.

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

Inspector’s note: Cutting boards in poor repair. Must replace and maintain.

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

Inspector’s note: 2nd floor bar area in need of detail cleaning to remove all spills and splatter. Hood ventilation in both 1st and 2nd floor prep areas in need of cleaning. Air vents in 1st floor walk in cooler in need of cleaning. Must clean and maintain.

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

Inspector’s note: Floors in the 2nd floor bar area, 2nd floor prep, walk in basement cooler and 1st floor walk in cooler all in need of detail cleaning to remove all build up and food spills. Must clean and maintain.

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

Inspector’s note: Ceiling in 2nd floor mens room in need of repair, ceiling tiles in 1st floor prep in need of replacing. Must correct and maintain.

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

Inspector’s note: Leaks at 3 compafrtment sink in need of correcting. Must correct and maintain.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Thermometers needed in all reach in and walk in coolers. Must install and maintain.

Food handler requirements met

Inspector’s note: Food handler certificates needed for all food handlers. Must provide and maintain.

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

Inspector’s note: Clean interior bottom of deep fryer in 2nd floor kitchen area of heavy grease build-up.

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

Inspector’s note: Clean floor in kitchen around heavy cooking equipment and prep table of food spills.

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

Inspector’s note: Observed leak at faucet of front 1st floor 3-comp sink. Must repair.

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

Inspector’s note: Observed loose and worn rubber gaskets at the three door and two door coolers in the kitchen on the first floor; must replace gaskets at the two and three door units.

Previous minor violation(s) corrected 7-42-090

Inspector’s note: Previous minor violation not corrected from july 5, 2015 as described: #38 no hand sink at front bar where a blender is used and glasses washed: instructed to install. Serious violation 7-42-090 issued.

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

Inspector’s note: Observed loose and worn rubber gaskets at the three door and two door coolers in the kitchen on the first floor; must replace gaskets at the two and three door units.

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

Inspector’s note: Must clean and maintain the following equipment in both kitchens: interiors of freezers, interior bottom of fryers, exterior surfaces of grill and fryers, clean underneath grill to remove grease and food particles.

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

Inspector’s note: Clean floors around under and behind kitchen equipment, in walk in coolers, under equipment behind bars and in basement storage area.

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

Inspector’s note: Some dust build up observed on the fan covers inside of the walk-in coolers and on the ceilings of the coolers; clean and maintain.

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

Inspector’s note: Observed the second floor bar with no exposed handsink for handwashing as required; must install with hot and cold running water, soap and handtowels. (this bar is used on occasions for special events only).

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

Inspector’s note: Ice scoop stored on top of dusty ice maker, instructed to store on a clean surface.

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

Inspector’s note: Cooler door rubber gaskets in poor repair, instructed to replace.

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

Inspector’s note: Soda gun dispensers not clean inside, instructed to clean and maintain.

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

Inspector’s note: Chipped wall behind rear prep area, raw rough bricks behind front bar prep table, instructed to install a smooth durable surface thats easily cleanable.

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

Inspector’s note: No hand wash sink at front bar where a blender is used and glasses washed. Instructed to install.

Food handler requirements met

Inspector’s note: Food handlers requirments not met.

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

Inspector’s note: Observed loose and worn rubber gaskets at the two door cooler across from the cooking equipment and the three door cooler in kitchen; replace/repair gaskets to avoid escaping air from units. All maintaining proper temperature at this time.

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

Inspector’s note: Must clean and maintain the following in both kitchens (first and second floor): interior bottom of fryers to remove grease and food particles, exterior surfaces under grills to remove grease and food particles, exterior surfaces of other cooking equipment, clean or replace worn cutting boards in kitchen.

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

Inspector’s note: Must clean and maintain floors under, around and behind kitchen equipment, cooking equipment, bar sinks, dishmachines and walk-in coolers.

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

Inspector’s note: Clean walls around and behind cooking equipment and maintain. Clean ceiling vents in washrooms to remove dust observed on vents. Clean vents in hooded systems above cooking equipment in both kitchens.

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

Inspector’s note: Must repair leaks at the faucet necks of the three comp sinks in both kitchens (first and second floor).

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

Inspector’s note: Observed brooms and mops inside of buckets and utility sinks; instructed to install a mop rack for hanging brooms and mops to dry properly.

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

Inspector’s note: All cutting boards in need of replacing. Cutting boards dicolored. Must replace and maintain at all times.

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

Inspector’s note: The following in need of cleaning to remove all build up: fryers, flattop grill, stove tops, interior of reach in coolers, interior of reach in freezrs, all prep tables, all storage shelves where clean plateware is stored. Must clean and sanitize and maintain at all times.

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

Inspector’s note: Found floors in basement, 1st floor prep, 2nd floor prep,1st floor bar and 2nd floor bar with large amounts of grease and food build up. Must clean and remove all build up and maintain.

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

Inspector’s note: Walls in the basement, prep areas and bar areas in need of detail cleaning to remove mold, food splatter and grease. Must clean, sanitize and maintain at all times.

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

Inspector’s note: Ventilation hood in need of detail cleaning to remome large amounts of grease and dust at both 1st and 2nd floor prep areas. Must clean and maintain at all times.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: All coolers in need of thermometers. Must install.

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

Inspector’s note: Fruit fly activity at 2nd floor bar area. 8-10 flies noted. Instructed to clean large amounts of sticky and mold build up. Serious violation 7-38-020 citation issued. Evidence of insect activity.

Outside garbage waste grease and storage area; clean, rodent proof, all containers covered

Inspector’s note: Outside grease container encrusted with grease at top and sides. Instructed manager to clean and maintain at all times. Serious violation 7-38-020 citation issued outside garbage/grease area not maintained.

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

Inspector’s note: All cutting boards in need of replacing. Cutting boards dicolored. Must replace and maintain at all times.

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

Inspector’s note: The following in need of cleaning to remove all build up: fryers, flattop grill, stove tops, interior of reach in coolers, interior of reach in freezrs, all prep tables, all storage shelves where clean plateware is stored. Must clean and sanitize and maintain at all times.

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

Inspector’s note: Found floors in basement, 1st floor prep, 2nd floor prep,1st floor bar and 2nd floor bar with large amounts of grease and food build up. Must clean and remove all build up and maintain.

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

Inspector’s note: Walls in the basement, prep areas and bar areas in need of detail cleaning to remove mold, food splatter and grease. Must clean, sanitize and maintain at all times.

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

Inspector’s note: Ventilation hood in need of detail cleaning to remome large amounts of grease and dust at both 1st and 2nd floor prep areas. Must clean and maintain at all times.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: All coolers in need of thermometers. Must install.

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

Inspector’s note: Found food containers not stored properly on shelving units. Must store inverted.

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

Inspector’s note: Found floor not clean at basement storage areas.

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

Inspector’s note: Found walls and ceiling dusty at main kitchen.

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

Inspector’s note: Found floors not swept at 2nd floor kitchen.

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

Inspector’s note: Found 3comparment sink leaking at drainage piping.

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. INSTRUCTED TO LABEL BULK FOOD CONTAINERS AND PREPARED POTENTIALLY HAZARDOUS FOODS INSIDE WALK-IN COOLER AND REFRIGERATORS.

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. INSTRUCTED TO REMOVE RUST BUILD-UP INSIDE CHEST FREEZER AT SECOND FLOOR KITCHEN, PROVIDE RACKS AND OR SHELVES FOR GARAGE STORAGE ITEMS, REPAIR INTERIOR PANELS AT CHEST FREEZERS, AND SEAL EXPOSED INSULATION. INSTRUCTED TO REMOVE CARDBOARD LINING FROM PREP TABLE BOTTOM SHELVES.

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. INSTRUCTED TO CLEAN WALL BASE THROUGH OUT BASEMENT, STAIR CASES LEADING TO 2ND FLOOR AND BASEMENT, AND FLOORS IN PRODUCE WALK-IN COOLER TO REMOVE FOOD DEBRIS AND SPILLS.

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

Inspector’s note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO PROVIDE END CAPS FOR LIGHT SHIELDS AT 1ST. FLOOR BAR THREE COMPARTMENT SINK ABOVE DRAIN BOARD.

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

Inspector’s note: 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. INSTRUCTED TO PROVIDE DIPPER WELL WITH RUNNING WATER FOR HAND DIPPED ICE CREAM SCOOPS USED FOR FRIED ICE CREAM AND OR REMOVE.

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. INSTRUCTED TO ORGANIZE ITEMS IN GARAGE STORAGE AREA, ELEVATE ALL ITEMS 6 INCHES OFF FLOOR AND AWAY FROM WALL, REMOVE UNUSED ITEMS FROM PREMISES TO PREVENT PEST HARBORAGE.

Outside garbage waste grease and storage area; clean, rodent proof, all containers covered

Inspector’s note: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. FOUND WASTE GREASE RECEPTICLE NOT CLEAN. EXCESSIVE GREASE BUILD-UP NOTED ON TOP AND SIDES OF SAID RECEPTICLE. ALSO, FOUND DUMPSTER LIDS NOT TIGHT FITTING, LARGE OPENING ON TOP, NOT RODENT PROOFED. INSTRUCTED TO CLEAN AND MAINTAIN OUTSIDE WASTE GREASE RECEPTICLE AND REPLACE AND OR REPAIR DUMPSTER LIDS TO MAKE TIGHT FITTING. SERIOUS 7-38-020 ISSUED.

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. INSTRUCTED TO LABEL BULK FOOD CONTAINERS AND PREPARED POTENTIALLY HAZARDOUS FOODS INSIDE WALK-IN COOLER AND REFRIGERATORS.

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. INSTRUCTED TO REMOVE RUST BUILD-UP INSIDE CHEST FREEZER AT SECOND FLOOR KITCHEN, SOME RACKS INSIDE REFRIGERATOR ON 1ST. FLOOR, SEAL RAW WOOD SURFACES IN BASEMENT STORAGE AREA, PROVIDE RACKS AND OR SHELVES FOR GARAGE STORAGE ITEMS AND BASEMENT STORAGE AREA, REPAIR INTERIOR PANELS AT CHEST FREEZERS, SEAL EXPOSED INSULATION. INSTRUCTED TO DEFROST FREEZERS WITH ICE BUILD-UP.

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. INSTRUCTED TO CLEAN AND SANITIZE THE FOLLOWING: WALLS BEHIND 1ST. FLOOR BAR, UNDER, AROUND, ALL COOKING EQUIPMENT, INTERIOR OF DEEP FRYERS, FLOOR MATS ON 2ND FLOOR, STAIR WELL, STAFF TOILET ROOM, COMPRESSORS BEHIND PREP COOLER ON 2ND. FLOOR, AND WALL BASE THROUGH OUT PREMISES.

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. INSTRUCTED TO MAKE FLOORS IN BASEMENT AND STAFF TOILET ROOM SMOOTH AND EASILY CLEANABLE.

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. INSTRUCTED TO SEAL WALL BASE THROUGH OUT 2ND FLOOR DINING AREA, WALL JUNCTIONS ON 2ND FLOOR, PROVIDE PANEL FOR MISSING SECTION INSIDE WALK-IN COOLER IN BASEMENT, PROVIDE CEILING PANELS ABOVE DRY FOOD STORAGE IN BASEMENT, REPLACE WATER DAMAGED CEILING PANELS AT REAR 1ST. FLOOR, REPAIR WALL SECTIONS AT REAR 1ST. FLOOR PREP AREA.

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

Inspector’s note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO PROVIDE LIGHT SHIELDS WITH END CAPS AT 1ST. FLOOR BAR THREE COMPARTMENT SINK ABOVE DRAIN BOARD.

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

Inspector’s note: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. INSTRUCTED TO PROVIDE SELF CLOSING DEVICE AT STAFF TOILET ROOM DOOR.

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. INSTRUCTED TO PROVIDE VENTILATION INSIDE STAFF TOILET ROOM. INSTRUCTED TO PROVIDE DIPPER WELL WITH RUNNING WATER FOR HAND DIPPED ICE CREAM SCOOPS. INSTRUCTED TO REPAIR LEAKS UNDER PIPING AT 1ST. FLOOR HAND SINK.

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. INSTRUCTED TO ORGANIZE ITEMS IN GARAGE STORAGE AREA, ELEVATE ALL ITEMS 6 INCHES OFF FLOOR AND AWAY FROM WALL, REMOVE UNUSED ITEMS FROM PREMISES TO PREVENT PEST HARBORAGE.