437 RUSH.

NO CHLORINE SANITIZER DETECTED AT THE FINAL RINSE FOR THE BASEMENT LOW TEMPERATURE DISHMACHINE. OBSERVED 0PPM CHLORINE AT THE FINAL RINSE FOR THE BASEMENT LOW TEMPERATURE DISHMACHINE. THE UNIT WAS TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN THE LOW TEMPERATURE DISHMACHINE WITH A FINAL RINSE OF 100PPM CHLORINE. MUST USE THE 3 COMPARTMENT SINKS AND THE HIGH TEMPERATURE DISHMACHINE TO WASH AND SANITIZE DISHES AND UTENSILS. CRITICAL VIOLATION 7-38-030.

OBSERVED LIVE FRUIT FLIES IN THE 2ND FLOOR FOOD PREP AREAS, STAIRWELLS, BEHIND THE BARS AND IN THE BASEMENT FOOD PREP AREA. APPROXIMATELY 55 LIVE FRUIT FLIES WERE OBSERVED IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

PREVIOUS INSPECTION SUMMARY REPORT FROM 8/15/12 WAS NOT POSTED IN THE ESTABLISHMENT. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION SUMMARY REPORT AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.

REPLACE THE RUSTED WIRE STORAGE SHELVING IN BASEMENT WALK-IN COOLER "B".

DETAIL CLEAN THE INTERIOR OF THE MICROWAVE IN THE 1ST FLOOR PREP AREA AND INTERIOR OF THE PREP COOLERS IN THE 2ND FLOOR PARTY KITCHEN.

CLEAN AND MAINTAIN THE FLOOR DRY UNDER THE 2ND FLOOR BAR AND IN THE 2ND FLOOR KITCHEN. REGROUT THE FLOOR IN THE BASEMENT DISHWASHING AREA.

CLEAN THE FOOD DEBRIS FROM THE WALL AROUND THE KNIFE RACK IN THE 1ST FLOOR PREP AREA AND DUST FROM THE WALLS OF THE 2ND FLOOR PARTY KITCHEN.

REPAIR THE LEAKING COLD WATER HANDLE IN THE 2ND FLOOR MEN'S WASHROOM.

SOME COOLERS ARE MISSING THERMOMETERS INSIDE OF THEM. MUST PROVIDE VISIBLE THERMOMETERS INSIDE OF ALL COOLERS.

PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #569692 DATED ON 11-14-11 #(32) MUST INSTALL COVERS FOR ICE BINS IN BAR AREA. #(33) DUST BUILD-UP ON FAN COVERS INSIDE SMALL COOLERS. INSTRUCTED MGR TO CORRECT VIOLATIONS WITHIN GIVEN TIME FRAME.

INSUALTION COVERINGS FOR WALK-IN COOLER PIPES IN POOR REPAIR, CONDENSATION AND DRIPPENGS NOTED. INSTRUCTED TO REPAIR AND PREVENT CONDENSATION. CRACKED ICE SCOOP , INSTRUCTED TO USE SOUND UTENSILS.

ICE MAKER AND ICE SCOOP CONTAINERS NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. SPLASH GUARDS NEEDED ON BAR HANDSINKS CLOSEST TO THE CLEAN GLASSWARES. ICE BIN LIDS MUST BE PROVIDED AT ALL BARS. ALL CARDBOARD LINERS ON LIQUOR STORAGE SHELVES MUST BE REMOVED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FAN GUARDS/COMPRESSORS OF MOST SMALL COOLERS MUST BE FREE OF DUST BUILD-UP. INTERIOR OF EXHAUST VENTS AT BOTH ENDS OF DISHMACHINE MUST BE KEPT CLEAN. INTERRIOR PANEL OF ICE MACHINES NEED CLEANING ALSO. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

CAULKING ALONG ALL SPLASHGUARDS AT ALL DISHROOMS MUST BE REPLACED- (EVIDENCE OF MOLD-LIKE SUBSTANCE OBSERVED). MISSING OR LOOSE BASEBOARDS IN BASEMENT STORAGE ROOM & MEN'S LOCKER/BATHROOM MUST BE REPLACED. The walls and ceilings shall be in good repair and easily cleaned.

FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LEAK ON A WATER LINE AT BOOSTER HEATER OF DISHMACHINE (BASEMENT), BASE OF 1-COMP SINK AT COFFEE STATION, DRIP PAN ON CONDENSERS OF SMALL COOLERS AT MAIN KITCHEN IS LEAKING ALSO. 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.

ALL COOLERS MUST HAVE INTERNAL THERMOMETERS. 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.

ALL ICE SCOOPS MUST BE STORED PROPERLY ON A CLEAN DRY PLACE. Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.

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 NOTED IN VARIOUS AREAS: 1ST AND 2ND FLOOR BARS, 1ST, 2ND, BASEMENT PREP AREAS,AND DRY STORAGE AREA. APPROX 40 FLIES NOTED DURING INSPECTION. INSTRUCTED MANAGER TO CONTACT PEST CONTROL FOR SERVICE. ALL AREAS IN NEED OF CLEANING. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. LCUTTING BOARDS IN NEED OF REPLACING, RUBBER GASKETS IN NEED OF REPAIRING OR REPLACING. MAT IN BASEMENT PREP AREA IN NEED OF REPLACING WORN IN POOR REPAIR. MUST CORRECFT AND MAINTAIN.

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. COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD-UP. MUST CLEAN AND MAINTAIN CLEAN AT ALL TIMES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS THROUGH OUT IN NEED OF CLEANING TO REMOVE BUILD-UP UNDER AND AROUND ALL EQUIPMENT.FLOOR DRAINS IN NEED OF CLEANING TO REMOVE BUILD-UP.FLOORS IN VARIOUS AREAS IN NEED OF REGROUTING TO ELIMINATE STANDING WATER.FLOORS MUST BE FREE FROM STANDING WATER. MUST BE KEPT CLEAN AND DRY. MUST CLEAN AND MAINTAIN AT ALL TIMES.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS IN NEED OF CLEANING TO REMOVE ALL SPLATTERS. MUST CLEAN AND MAINTAIN.