9 MUSES BAR & GRILL.

OBSERVED NO HANDWASHING SIGNAGE AT THE WOMEN'S WASHBOWL SINK. A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. INSTRUCTED TO PROVIDE.

OBSERVED BASEMENT ICE MACHINE'S ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.

OBSERVED PLATES STORED ON KITCHEN PREP COUNTERS NOT INVERTED. INSTRUCTED MANAGEMENT TO INVERT PLATES AFTER SANITIZING AND AIR DRYING.

OBSERVED WATER STAINED CEILING TILES IN BASEMENT NEAR ICE MACHINE. INSTRUCTED TO REPLACE THE STAINED CEILING TILES.

OBSERVED DUST BUILDUP ON TWO CEILING VENTS ABOVE PREP AREA IN KITCHEN. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

OBSERVED A MALE EMPLOYEE IN THE FOOD PREP AREA WITH NO HAIR RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN WHILE IN FOOD PREP AREAS AND HANDLING FOOD IN THE KITCHEN.

OBSERVED WET WIPING CLOTH LAYING ON THE PREP TABLES IN THE KITCHEN. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USE.

OBSERVED APPROXIMATELY 50 SMALL BLACK LIVE FLIES IN THE PREP AREA ON TOP OF TABLES AND ON REFRIGERATION UNIT, FLYING THROUGHOUT LIQUOR AND DRY STORAGE IN BASEMENT, AND LASTLY IN BAR FLYING THROUGHOUT NEAR DISH MACHINE, ON TOP OF CLOSED LIQUOR BOTTLES AS WELL AS ON SURFACES OF 3 COMPARTMENT SINK. INSTRUCTED TO CONTACT PEST CONTROL PROFESSIONAL FOR SERVICE PRIOR TO RE-INSPECTION. MUST MINIMIZE PEST ACTIVITY ON PREMISE. PRIORITY FOUNDATION VIOLATION. 7-38-020 (A). CITATION ISSUED.

OBSERVED EXCESSIVE FOOD DEBRIS SPILLS ON EXTERIOR SURFACES OF FOOD GRADE CONTAINERS AND SHELVING UNITS LOCATED IN DRY STORAGE IN BASEMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

OBSERVED NO ALLERGEN TRAINING CERTIFICATE FOR CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE FOR REVIEW. INSTRUCTED TO MEET REQUIREMENTS.

NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

OBSERVED NO HAND SINKS BEHIND BAR. MUST INSTALL HAND SINKS BEHIND BAR, DUMP SINK CANNOT BE USED FOR BOTH HAND WASHING AND DUMPING BEVERAGES. PRIORITY FOUNDATION 7-38-030(C) NO CITATION ISSUED.

MUST PROVIDE DATE MARKINGS TO TCS/RTE FOODS, PREPARED ONSITE AND HELD IN COOLERS OVER 24 HRS. INSTRUCTED TO PROVIDE CONSUME BY DATES AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

MUST LABEL FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES; FLOUR, SUGAR, ETC., WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.

Observed potentially hazardous food stored in double deck refrigerator in basement dry storage area with no labels or dates. Informed manager that all potentially hazardous food stored for more than 24 hours must be labeled and dated at all times. Instructed manager to provide labels and dates. Maintain at all times.

Observed beverage inventory stored on wire shelving racks, underneath exposed plumping/sewage pipes, in basement storage area. Informed the manager that inventory cannot be stored under exposed pipes. Instructed manager to reorganize area/room in which inventory is stored or encase exposed pipes. Maintain at all times.

Observed facilities not maintaining proper temperature. Two-door top-load reach-in cooler at improper temperature of 50.2f, at time of inspection, holding potentially hazardous foods. Unit was tagged during inspection. Instructed site not to use unit until internal temperature maintains 40 degrees or less for cold food storage. Critical violation #7-38-005 (A)

Observed potentially hazardous food stored at improper temperature in top loading 2 door reach in cooler: 48.7f, 1.5lbs feta cheese, at a value of $5.00 47.7, .50lbs of tsatziki sauce, at a value of $20.00 46.6, 1.5lbs of hard boiled eggs, at a value of $3.00 47.8f, 1lbs of mashed eggplant, at a value of $3.00 47.6, 1lb of artichokes, at a value of $5.00 47.8, 4lbs of shredded lettuce, at a value of $10.00 48.2f, 2lbs of pesto, at a value of $4.00 48.6f, 3lbs of lime bean salad, at a value of $3.00 49.7f, 2lbs of sliced mozzarella cheese, at a value of $9.00 Manager voluntarily discarded and denatured a total 16.5lbs at a total value of $62.00 Informed manager that all potentially hazardous foods must be kept at 40 degrees or less for cold foods and 140 degrees or more for hot foods, at all times. Critical violation #7-38-005 (A)

Observed previous minor violations from report # 2051085, 5/25/17, not corrected. #45 OBSERVED NO IDPH FOOD HADNLER CERTIFICATES FOR KITHCEN EMPLOYEES. MUSTPROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES WO HANDLE FOOD. INSTRUCTED MANGER TO CORRECT VIOLATION. SERIOUS VIOLATION #7-42-090

Observed potentially hazardous food stored in double deck refrigerator in basement dry storage area with no labels or dates. Informed manager that all potentially hazardous food stored for more than 24 hours must be labeled and dated at all times. Instructed manager to provide labels and dates. Maintain at all times.

Observed beverage inventory stored on wire shelving racks, underneath exposed plumping/sewage pipes, in basement storage area. Informed the manager that inventory cannot be stored under exposed pipes. Instructed manager to reorganize area/room in which inventory is stored or encase exposed pipes. Maintain at all times.

MUST NOT USE CUPS AS SCOOPS FOR ICE. MUST PROVIDE HANDLED SCOOPS AND HADNLES MUST REMAIN OUT OF ICE TO PREVENT DIRTY HANDS FROM CONTAMINATING ICE.

OBSERVED BASEMENT LIGHT IN DRY STORAGE ROOM AT BOTTOM OF STAIRS NEEDS LIGHT CHEILD. INSTALL AND MAINTAIN.

OBSERVED BAR COOLER CONTAINING MILK NEEDS THERMOMETER. INSTALL AND MAINTAIN.

OBSERVED SERVERS/BARTENDERS WITH LONG HAIR NOT ADEQUATELY TIED BACK. MUST TIE HAIT BACK EFFECTIVELY.

OBSERVED NO IDPH FOOD HADNLER CERTIFICATES FOR KITHCEN EMPLOYEES. MUSTPROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES WO HANDLE FOOD.

PLATES AND BOWLS ARE BEING STORED USE SIDE UP WITHOUT PROPER PROTECTION ON THE COOKLINE COUNTER. INVERT BOWLS AND PLATES DURING STORAGE OR PROVIDE COVERED STORAGE.

OBSERVED CARBOARD BEING USED TO LINE THE FLOOR IN THE COOK LINE. INSTRUCTED REMOVED AND MAINTAIN THE FLOORS TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANBLE.

NOTED THAT THE LIGHT SHIELD IN THE LEFT BASEMENT UPRIGHT COOLER IS MISSING. PROVIDE A LIGHT SHIELD OR SHATTER-PROOF BULBS.

THE WATER SUPPLY UNDER THE GOOSENECK SINK IS LEAKING. REPAIR THE LEAK.

MUST REPLACE THE BROKEN WALL TILES IN THE KITCHEN NEAR THE REAR EXIT DOOR.

MUST PROVIDE IDPH FOOD HANDLER CERTIFICATIONS FOR EMPLOYEES AS REQUIRED.

RUBBER GASKETS NEEDED AT REACH IN COOLER IN PREP AREA. MUST REPLACE AND MAINTAIN.

THE FOLLOWING IN NEED OF CLEANING TO REMOVE BUILD UP: ALL POP GUNS AT FRONT BAR AREA, BOTTLES AND BOTTLE HOLDER, AND COFFEE MACHINE. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOOR IN DISH AREA AND FRONT BAR IN NEED OF CLEANING TO REMOVE ALL SPILLS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

ALL ICE SCOOPS MUST BE STORED IN A CLEAN SANITIZED CONTAINER NOT IN THE ICE. MUST CORRECT AND MAINTAIN AT ALL TIMES. ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION AT ALL TIMES. MUST CORRECT AND MAINTAIN.

All food not stored in the original container shall be stored in properly labeled containers. MUST PROPERLY POST CONSUMER ADVISORY WARNING AT ALL TIMES FOR PUBLIC VIEW.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN AND MAINTAIN EXTERIOR OF GREASE TRAP AT DISHSMACHINE AND SODA GUN HOLDERS NEED CLEANING.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR UNDER 3COMP SINK AT BAR AREA TO REMOVE DIRT BUILD UP. MUST ALSO CLEAN FLOOR UNDER MAIN KITCHEN LINE EQUIPMENT TO REMOVE GREASE.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES.

Wash, rinse and sanitize the knife holder until it is clean, sanitary and maintained on a daily basis.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Reorganize the large lowboy reach in cooler interior so the fan airflow is not blocked.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Clean and maintain the baseboards around the steam table so they are smooth and sanitary from corner to corner.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Cutting boards in main kitchen, with deep/dark grooves must be sanded/bleached or replaced, to make smooth/easily cleanable.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Interior panels of ice machines in basement, exterior of grease trap, compressor of coolers need cleaning, due to dust or food debris.