City-Life, Ltd.

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

Inspector’s note: Observed the rear exit door open. Instructed manager to provide a screen door to prevent entry point for pests.

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

Inspector’s note: Observed the lid missing on the garbage can in the women washroom. Must provide and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed holes and openings into the wall and floors through out the rear and at the front bar. Must repair and maintain smooth and easily cleanable to prevent entry points and hiding places for pests.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors need detail cleaning through out to remove spills and debris.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed clutter through out the rear. Must organize to prevent harborage.

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

Inspector’s note: Observed raw exposed wood on the wall behind the bar area. Instructed to paint or stain wood to make easy to clean and sanitize area.

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

Inspector’s note: Observed the door to the kitchen with the glass missing exposing kitchen to the open hallway next to rear door of the facility. Instructed to repair and maintain as a means of preventing possible easy access to insects or pest.

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

Inspector’s note: Observed the hand sink separating from the wall in the kitchen. Instructed to repair and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed the sides of the cooking equipment with an accumulation of dust and oil. Instructed to clean, sanitize and maintain as a means of preventing pest and insect harboring and possible contamination of foods being prepared.

Equipment and surfaces were dirty.

Inspector’s note: Observed the inside of the refrigerator with a build up food spills and debris on the floor of the refrigerator. Instructed to clean, sanitize and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Unable to locate backflow prevention device on ice machine in rear room labeled employees only. Instructed to located and provide evidence that device is there.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the floors and walls under and around all cooking and non cooking equipment with a build up of dust, dirt, oil and food debris. Instructed to clean, sanitize and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the ceiling in kitchen area over hand sink damaged. Instructed to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed broken and missing tiles throughout facility ( at the front entrance of the second step, the right side of the bar cash register side, rear bar entrance area. Also observed the floor area behind the bar needs to be painted or stained to make easy to clean and sanitize. Instructed to repair all and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the hand sink in the mens toilet room hanging loose from the wall. Instructed to repair and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed the hood ventilation system and deep fryers with a build up of oil, dust and debris. Instructed to clean, sanitize and maintain to aid in preventing harboring of pest and insects.

Ventilation or lighting was inadequate.

Inspector’s note: Observed a heavy build up of dust on air vents throughout facility (especially large vent on wall near kitchen entrance. Instructed to clean and maintain all.

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

Inspector’s note: Must clean the following equipment: exterior surfaces of stove burners, interior bottom cabinet and exterior surfaces of fryers, interior of refrigerator.

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

Inspector’s note: Observed some areas of the floor in the furnace room in poor repair; seal holes in corner areas. Clean floor in the furnace room, under sink and counter behind bar and in the kitchen under sink and other equipment.

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

Inspector’s note: Must clean the vents above the cooking equipment in the hooded system in the kitchen.

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

Inspector’s note: The exposed handsink in the kitchen was not clean; clean sink and use for handwashing as required.

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

Inspector’s note: No log book on premises with all necessary documents inside as required. Must provide a valid log book with all necessary documents. Serious violation 7-38-020.

* certified food manager on site when potentially hazardous foods are prepared and served

Inspector’s note: No valid city of chicago food sanitation certificates posted for the sale of cooked food as required. Must provide/post valid city of chicago food sanitation certificates. Serious violation 7-38-012.

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

Inspector’s note: Must clean the following equipment: exterior surfaces of stove burners, interior bottom cabinet and exterior surfaces of fryers, interior of refrigerator.

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

Inspector’s note: Observed some areas of the floor in the furnace room in poor repair; seal holes in corner areas. Clean floor in the furnace room, under sink and counter behind bar and in the kitchen under sink and other equipment.

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

Inspector’s note: Must clean the vents above the cooking equipment in the hooded system in the kitchen.

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

Inspector’s note: The exposed handsink in the kitchen was not clean; clean sink and use for handwashing as required.