The Cheesecake Factory

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

Inspector’s note: Observed cutting boards in the rear prep area with open seams and dark stains. Instructed to refinish or replace damaged or stained cutting boards and maintain at all times

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed missing and damaged floor tiles in the following areas: men & womens toilet room, thoughout prep areas, all walk-in coolers & walk-in freezer, bakery prep, bakery walk-in cooler, front and rear prep. Noted floor grout missing throughout the areas mentioned above. Instructed to repair to create a smooth and easily cleanable surface. Must maintain at all times.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed chipped paint on the walls in the front and rear prep, ceiling in pizza prep, rear prep, and dish area. Instructed to resurface and repaint chipped areas to ensure walls are sealed, smooth and easily cleanable

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the stainless-steel wall leading to utility sink in rear breaking, instructed to repair and maintain

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

Inspector’s note: See violation# 60

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

Inspector’s note: See violation #60

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

Inspector’s note: Observed cutting boards in the rear prep area with open seams and dark stains. Instructed to refinish or replace damaged or stained cutting boards and maintain at all times.

Equipment and surfaces were dirty.

Inspector’s note: Observed the interior of the reach in coolers in front and rear prep in need of cleaning. Instructed to detail clean.

Equipment and surfaces were dirty.

Inspector’s note: Observed an accumulation of food debris on tabletop cutter citrus located in the rear prep area. Must remove debris and clean unit after each use.

Equipment and surfaces were dirty.

Inspector’s note: Observed the deep freezer in need of cleaning. Instructed to clean.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed 3-compartment sink at bar pipes completely fallen off, instructed to repair and maintain plumber is on site.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed missing and damaged floor tiles in the following areas: men & womens toilet room, thoughout prep areas, all walk-in coolers & walk-in freezer, bakery prep, bakery walk-in cooler, front and rear prep. Noted floor grout missing throughout the areas mentioned above. Instructed to repair to create a smooth and easily cleanable surface. Must maintain at all times.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed chipped paint on the walls in the front and rear prep, ceiling in pizza prep, rear prep, and dish area. Instructed to resurface and repaint chipped areas to ensure walls are sealed, smooth and easily cleanable.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the stainless-steel wall leading to utility sink in rear breaking, instructed to repair and maintain

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Noted continued non-compliance from report #2597793 conducted on 7/19/24. Previous core violations not corrected: (39)3-305.11- observed disposable paper towel dispenser for main prep line handwashing sink directly above uncovered, exposed food in line coolers, posing risk of contamination from splash or drip after handwashing. Instructed to store food covered in this area or relocate paper towel dispenser from above exposed food item to eliminate risk of contamination from splash or drip and maintain. (47) 4-101.19 - observed dry, heavily-soiled wiping cloths used to line nonfood-contact surfaces of cold-holding equipment (used to line edges of compressor access doors). Instructed to remove soiled wiping cloths and replace with a material that is smooth and easily-cleanable for nonfood-contact surfaces and maintain. Priority foundation violation #7-42-090. Citation issued.

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

Inspector’s note: Observed individually-wrapped pork cutlets in walk-in cooler stored covered (wrapped with aluminum foil) while cooling. Instructed to store tcs food items uncovered or loosely covered if protected from overhead contamination while cooling to facilitate heat transfer and maintain.

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

Inspector’s note: Observed disposable paper towel dispenser for main prep line handwashing sink directly above uncovered, exposed food in line coolers, posing risk of contamination from splash or drip after handwashing. Instructed to store food covered in this area or relocate paper towel dispenser from above exposed food item to eliminate risk of contamination from splash or drip and maintain.

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

Inspector’s note: Observed dry, heavily-soiled wiping cloths used to line nonfood-contact surfaces of cold-holding equipment (used to line edges of compressor access doors). Instructed to remove soiled wiping cloths and replace with a material that is smooth and easily-cleanable for nonfood-contact surfaces and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed gaskets along several drawers on several cold-holding units throughout main prep line to be excessively soiled. Instructed to clean nonfood-contact surfaces of cold-holding equipment at adequate frequency to prevent build up of soil on gaskets and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed small potable water leak from ceiling in rear kitchen prep area. Leak is not above food, equipment, or single-service articles. Person-in-charge aware of ceiling leak and is awaiting building maintenance for repairs. Instructed to repair ceiling plumbing to eliminate potable water leak and maintain all plumbing fixtures in good repair.

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

Inspector’s note: Observed unisex employee toilet room in rear kitchen area missing covered receptacle for the disposal of sanitary napkins. Instructed to provide covered receptacle for this toilet room and maintain at all times.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Observed pre-set tableware oin dining area uncovered. Instructed to cover silverware in order to prevent miscellaneus forms of contamination.

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

Inspector’s note: Observed handsink without proper splash guard in bar. Instructed to install barrier along side of drain board to prevent contamination.

Equipment and surfaces were dirty.

Inspector’s note: Observed all heavy equipment, liquor well and ice bin in bar with excessive splatter and sticky surfaces. Instructed to clean and maintainn free of debris.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Silverware and plates preset on tables not protected from contamination. TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted.

Equipment and surfaces were dirty.

Inspector’s note: Heavy dust build up noted on cooling line insulation in walk-in coolers, instructed to clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Inadequate lighting in produce walk-in cooler, instructed to provide.

Frozen food was thawed the wrong way.

Inspector’s note: Improper thawing method, frozen shrimp bags being thawed in cold standing water. instructed to keep under cold running water.

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

Inspector’s note: Several Bulk food containers ( sugar, flour...) not labeled, instructed to label.

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

Inspector’s note: disposable small container used as a food scoop at cook line, instructed to use proper scoops.

Equipment and surfaces were dirty.

Inspector’s note: Heavy dust build up noted on cooling line insulation in walk-in coolers, instructed to clean and maintain.

Sewage or wastewater wasn’t disposed of properly.

Inspector’s note: soda gun holder not draining excess water, instructed to clean drain line.

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

Inspector’s note: Salad mixing containers stored directly next to handwashing sink in salad prep area. Instructed to relocate clean dishes so that they are not exposed to sources of contamination.

Equipment and surfaces were dirty.

Inspector’s note: Found heavy grease buildup inside multiple fryers on cooks line. Must clean, sanitize, and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Found garbage and other debris on floor in rear employee break area. Found dirt and food debris buildup on floor of meat walk-in cooler. Must clean and maintain.

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

Inspector’s note: Salad mixing containers stored too close to hand wash sink, sani buckets stored near cutting boards. Instructed to keep a way

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

Inspector’s note: - observed no test strips on site to adequately measure the utensil surface temperature (160f) after the final rinse in high temp dish machine. Must provide. Priority foundation violation#:7-38-005. No citation issued. -

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

Inspector’s note: Violation Codes: 6-202.15. Inspector Comments: - OBSERVED A 1/2" GAP ALONG THE TOP OF THE ROTATING FRONT ENTRANCE DOOR. MUST PROVIDE A TIGHT FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Violation Codes: 4-904.13. Inspector Comments: - OBSERVED PRESET TABLEWARE IN THE DINING ROOM, UNCOVERED & EXPOSED TO POTENTIAL CONTAMINATION. MUST REMOVE/COVER/INVERT ALL FOOD CONTACT SURFACES OF PRESET TABLEWARE TO PREVENT POTENTIAL EXPOSURE TO CONTAMINATION.

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

Inspector’s note: - observed bulk food items in the dry storage room and in the food prep area without identifying labels. Must provide. -

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

Inspector’s note: - observed a 1/2" gap along the top of the rotating front entrance door. Must provide a tight fitting seal at all outer openings to prevent the entry of pests. -

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

Inspector’s note: - OBSERVED EVIDENCE OF PEST ACTIVITY ON SITE AT TIME OF INSPECTION. OBSERVED APPROX 5 LIVE ROACHES ON THE FLOOR IN THE MUSIC STAND CLOSET. MUST REMOVE ALL ROACHES, DETAIL CLEAN, SANITIZE, AND MAINTAIN AREAS. RECOMMENDED TO CONTACT PEST CONTROL PROVIDER FOR FURTHER SERVICE AND INSTRUCTION. PRIORITY FOUNDATION VIOLATION#:7-38-020(a). CITATION ISSUED. -

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

Inspector’s note: - must install a splash guard between the handwash sink and the 3 compartment sink in the bar. -

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: - observed preset tableware in the dining room, uncovered & exposed to potential contamination. Must remove/cover/invert all food contact surfaces of preset tableware to prevent potential exposure to contamination. -

Equipment and surfaces were dirty.

Inspector’s note: - observed an organic debris buildup on the exterior of the high temp dish machine. Must remove debris, detail clean, and maintain. -

Plumbing problems, or missing protection against backflow.

Inspector’s note: - observed a slight leak coming from the side of the high temp dish machine. Must repair and maintain. -

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: - observed raw wood used as flooring in the dish pit. Must remove and provide all flooring to be a non-absorbent, durable, smooth, easily cleanable surface. -

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: - observed missing ceiling tiles in the dish pit. Must replace and maintain. -

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: - observed an excessive accumulation of standing water in the dish pit area. Must remove, detail clean floor, and maintain. Observed an accumulation of a green slimy substance on the walls in the women's employee toilet room. Must remove substance, detail clean, and maintain area. -

Ventilation or lighting was inadequate.

Inspector’s note: - observed a broken light shield in the dish pit. Must repair and maintain. -

Ventilation or lighting was inadequate.

Inspector’s note: - observed an accumulation of dirt/debris buildup on the employee women's and men's toilet rooms' exhaust ventilations. Must detail clean and maintain. -

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

Inspector’s note: Some reach in coolers door rubber gaskets ripped. Instructed manager to replace/repair damaged coolers door rubber gaskets.

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

Inspector’s note: Observed slight pink build up inside ice machines around ice chute. Must clean interior of ice machines and maintain.

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

Inspector’s note: Observed dust build up on ceiling tiles/ceiling light covers around ceiling ventilation covers above prep areas. Must clean ceiling tiles/light covers and ventilation covers.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Some coolers missing thermometers at cheesecake reach in coolers. Instructed manager to provide thermometers for all coolers.

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

Inspector’s note: Bulk-food container not labeled, instructed to label.

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

Inspector’s note: Damaged wall at rear dry food storage, instructed to repair.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Inspector’s note: Food handlers with beard not wearing a beard restrain at front cook line. Instructed to wear.

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

Inspector’s note: Damaged and mising insulation coverings in several walk-in coolers, instructed to repair and maintain.

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

Inspector’s note: Standing water under cook line, instructed to keep dry as possible.

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

Inspector’s note: No hands washing signs in men's employee toilet room. Instructed to install.

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

Inspector’s note: Leaky pipe under 3-comp sink, leak at filter lines for ice maker. Instructed to repair plumbing and maintain.

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

Inspector’s note: Employees drinks stored in prep coolers next to food, instructed to separate.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Inspector’s note: Ice scoops stored inside ice bins, instructed to keep off ice bines in a clean holder.

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

Inspector’s note: Missing labeles on sugar and salt tubs in main kitchen, instructed to provide.

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

Inspector’s note: Knives wedged under prep table, instructed to keep on a clean surface.

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

Inspector’s note: Dust build-up noted on insulation for cooling lines in walk-in cooler, instructed to clean and maintain.

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

Inspector’s note: Missing grout around large floor drains main kitchen, stagnate wate on kitchen floor near sound system closet. Instructed mgr to grout and keep floor dry as possible.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Missing thermometer in chesse cake station, instructed to provide.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Inspector’s note: Food handlers with beard not wearing beard restraints, instructed to wear.

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

Inspector’s note: Detail clean the floors in the walk-in freezer to remove food debris buildup and maintain.

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

Inspector’s note: Replace burned out lightbulbs in the 2-door reach-in refrigerator to provide adequate lighting and maintain.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Must provide internal thermometers for all reach-in seafood refrigerators in the rear.

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

Inspector’s note: Observed shelled eggs stored over ready to eat foods. Must stored raw meats and shelled eggs under and below ready to eat foods at al times. Note: no eggs were cracked at time of inspection.

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

Inspector’s note: Observed food debris buildup under the food storage racks in the walk-in freezer. Instructed to detail clean floors and maintain.

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

Inspector’s note: Observed several bags of garbage and refuse items stacked up near the back door. Instructed to take garbage out to the dumpster and maintain back door area clean at all times.

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

Inspector’s note: Food (ice) not protected during storage inside of the 3 ice machines. Observed black slimy substances throughout interior water components of the ice machine. Management instructed to turn off machines, remove ice and have interior of ice machine cleaned and sanitized and maintained. Serious violation 7-38-005(a).

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

Inspector’s note: Observed 1 prep cooler has loose upper drawer door next to cook line.instructed to repair and maintain.

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

Inspector’s note: Floors along walls and in all corners in prep areas are not clean.instructed to detail clean areas including floor drains and maintain.

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

Inspector’s note: Observed food splashed debris on walls and ceiling near the salad prep stations.instructed to detail clean and maintain.

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

Inspector’s note: Light shield missing at hood in the rear food prep area.instructed to provide and maintain. Observed several burnt-out light bulbs in hallway leading to dishwashing areas and in storage rooms and walk-in-freezer.instructed to replace all burnt out lights and maintain adequate lighting.

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

Inspector’s note: Provide cover for consumable ice at ice bin of main bar.

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

Inspector’s note: Provide cover for consumable ice at ice bin of main bar.

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 15 small flying insects resting on shelves, boxes and wall/ceiling in potato room, 25 on wall,ceiling in espresso bar and surrounding area. Also observed 10 small flying insects in bakery on wall. Must remove. Serious citation 7-38-020.

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

Inspector’s note: Provide cover for consumable ice at ice bin of main bar.

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

Inspector’s note: Clean/sanitize interior panel of small ice machine at rear.

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

Inspector’s note: Clean floors along cookline of food spills and debris. Clean floors under shelving in walk-in freezer. Remove pooling water in dishroom area and at rear, also in beer cooler. Keep floors dry at all times.

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

Inspector’s note: Observed the salad prep 2 compartment sink leaking at the top seam between basins. Instructed to repair and maintain.

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

Inspector’s note: Observed the utility sink faucet near back door with no back flow prevention device and a hose connected to it. Instructed to provide backflow prevention device.

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

Inspector’s note: Found friut fly activity at premises.observed about 40 fruit flies by dismachine areas. Serious violation. Citation issued.

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. Must store inverted.

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

Inspector’s note: Found several cutting boards in poor repair.deep grooves.

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

Inspector’s note: Found floors not clean at diswashing areas. Excessive food debris.

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

Inspector’s note: refer to previous report for description.

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

Inspector’s note: refer to previous report for descriotion.

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

Inspector’s note: Previous minor violation not corrected from report #1138437 dated on 08-07-12 for violation #(32) must provide covers for ice bins at bar area. Instructed mgr to correct violations within given time frame.

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

Inspector’s note: Ice maker interior surfaces not clean, fan covers and insulation covering at pipes in walk-in cooler.

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

Inspector’s note: Floors not clean under food prep area, food debris noted, instructed to clean and maintain.

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

Inspector’s note: Excessive standing water at dish washing area, instructed to minimize and keep floor drains free from debris.

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

Inspector’s note: Missing labels on bulk food containers, instructed to label.

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

Inspector’s note: Missing covers for ice bins at bar area, instructed to install.

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

Inspector’s note: Excessive standing water at dish washing area, instructed to minimize and keep floor drains free from debris.

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

Inspector’s note: Missing light shield at bakery display cooler, instructed to install.

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

Inspector’s note: Must install a hnd sink in bar area where ready-to-eat food items handled.

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

Inspector’s note: SINK DRAINS, INTERIOR FLOOR OF COOLERS & CABINETS AT 1ST FLOOR BAR AREA MUST BE KEPT CLEAN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

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

Inspector’s note: FAN GUARDS OF WALK-IN COOLERS & SMALL COOLERS AT BAKED GOODS AREA & PREP STATION BY MAIN ENTRY WAY MUST BE FREE OF DUST BUILD -UP. The walls and ceilings shall be in good repair and easily cleaned.

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

Inspector’s note: NOTED CONDENSATION WATER FROM WATER LINES UNDER HANDSINKS & SODA DISPENSER BY COOK'S LINE- MUST ADDRESS TO PREVENT PEST HARBORAGE. 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.

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

Inspector’s note: LEAKY PIPES UNDER FRONT SERVERS ICE MACHINE & UNDER STEAMTABLE AT COOK'S LINE MUST BE FIXED. EXHAUST VENT ABOVE DISHMACHINE NOT ADEQUATELY WORKING-MUST FIX. 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.

Dish washing facilities: properly designed, constructed, maintained, installed, located and operated

Inspector’s note: DISHWASHING FACILITY NOT MAINTAINED (7-38-030). OBSERVED LARGE AMOUNT OF WATER COMING OUT FROM THE BOTTOM OF THE DISHMACHINE DOORS, & POURING ONTO THE FLOOR CONTINOUSLY-MUST ADDRESS/FIX & MAINTAIN. All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.

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

Inspector’s note: ALL BULK FOOD CONTAINERS MUST BE LABELED & PROPER LIDS/COVERS PROVIDED FOR. All food not stored in the original container shall be stored in properly labeled containers.

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

Inspector’s note: CUTTING BOARDS WITH DEEP GROOVES MUST BE REPLACED. CAULKING ON SEAMS OF ALL SINKS & STEAMTABLE UNITS MUST BE REPLACED (WORN OUT), TO STOP SEEPAGE OF WATER/ All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

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

Inspector’s note: FOLLOWING NEED CLEANING: INTERIOR OF COOLERS AT LOWER & FIRST LEVEL BARS, EXTERIOR SIDES OF EQUIPMENT AT COOK'S LINE, COUNTERS UNDER PREP/HANDSINKS, CABINETS AT PASTRY/CAKES SECTION, FAN GUARDS OF SMALL COOLERS, CURTAINS OF DISHMACHINE-DUE TO FOOD STAINS/GREASE OR DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

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

Inspector’s note: FLOORS IN DISHROON & PREP AREAS MUST BE KEPT DRY, TO PREVENT PEST HARBORAGE. ANY BROKEN TILES MUST BE FIXED. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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

Inspector’s note: FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LEAKY PIPES OR FAUCETS AT OR UNDER HANDSINKS/PREP/BAR SINKS THRU-OUT PREMISES. 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.

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. OBSERVED 2 LIVE ROACHES AT REAR STORAGE ROOM AND LIVE SMALL FLIES ON WALLS/CEILING IN DISHMACHINE ROOM. MUST REM0VE ALL INSECT ACTIVITY. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. SERIOUS VIOLATION. TICKET #H000062262 11.

Dish washing facilities: properly designed, constructed, maintained, installed, located and operated

Inspector’s note: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. FOUND 3 COMPARTMENT SINK IN POOR REPAIR. DRAIN PIPE OPEN ALLOWING WASTE WATER TO DRAIN ON TO FLOOR. MUST REPAIR AND REPLACE DRAIN PLUG. REPAIRED AT TIME OF INSPECTION. SERIOUS CITATION 7-38-030 SERIOUS VIOLATION

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. LARGE CAN OPENER AND VEGETABLE SLICER IN NEED OF CLEANING AFTER EACH USE.

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 COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. MUST CLEAN AND MAINTAIN.

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 THROUGHOUT REAR PREP AREA IN NEED OF CLEANING TO REMOVE ALL BUILD UP. ALL FLOORS IN NEED OF GROUTING. MUST CORRECT AND MAINTAIN

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 AND CEILINGS IN NEED OF CLEANING TO REMOVE DUST AND BUILD-UP. MUST CLEAN AND MAINTAIN

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. WALLS AND CEILINGS IN NEED OF CLEANING TO REMOVE DUST AND BUILD-UP. MUST CLEAN AND MAINTAIN

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. LARGE CAN OPENER AND VEGETABLE SLICER IN NEED OF CLEANING AFTER EACH USE.

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 COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. MUST CLEAN AND MAINTAIN.

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 THROUGHOUT REAR PREP AREA IN NEED OF CLEANING TO REMOVE ALL BUILD UP. ALL FLOORS IN NEED OF GROUTING. MUST CORRECT AND MAINTAIN.

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 AND CEILINGS IN NEED OF CLEANING TO REMOVE DUST AND BUILD-UP. MUST CLEAN AND MAINTAIN.

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. LIGHT SHEILD IN REAR PREP AREA IN NEED OF REPLACING. CRACKED.

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. REFER TO INSPECTION DATED 2-5-10 REPORT # 20522

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. REFER TO INSPECTION DATED 2-5-10 REPORT # 20522

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. REFER TO INSPECTION DATED 2-5-10 REPORT # 20522

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

Inspector’s note: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. 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. REFER TO INSPECTION DATED 2-5-10 REPORT # 20522

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. OBSERVED 1 REACH IN COOLER AT BAKERY STATION WITH RUBBER GASKETS IN POOR REPAIR. MUST CORRECT.

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. FOUND HEAVY GREASE BUILD-UP AT FRYERS, MUST CLEAN AND MAINTAIN.

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 THE DISH ROOM IN NEED OF CLEANING AND REGROUTING.

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. ALL UNNECESSARY ARTICLES IN MOP SINK CLOSET AT FRONT OF THE STORE MUST BE REMOVED TO ELIMINATE ALL HARBORAGE. MUST REMOVE AND MAINTAIN.