Absinthe Cafe

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED THE 2-COMPARTMENT SINK BEING USED TO WASH DISHES WITH THE LEFT COMPARTMENT EMPTY AND THE RIGHT COMPARTMENT FILLED UP WITH SOAP AND WATER; EMPLOYEE WAS WASHING POTS AND PANS WITHOUT SANITIZING. 2-COMPARTMENT OR PREP SINK IS TO BE USED TO FOR ...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

THE ONLY EXPOSED HAND SINK LOCATED IN THE KITCHEN PREP AREA WAS DISCONNECTED/BROKEN WITH NO RUNNING WATER AT TIME OF INSPECTION. THE HANDWASHING SINK MUST BE ACCESSIBLE WITH HOT & COLD RUNNING WATER UNDER CITY PRESSURE, SOAP & PAPER TOWELS, AND EASIL...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OUTSIDE GARBAGE AREA NOT MAINTAINED: OBSERVED GREASE DROPLETS HANGING OFF OF THE EXTERIOR SURFACE OF THE RECEPTACLE AND POOLING ON TOP OF THE LID. ALL GREASE MUST BE MAINTAINED INSIDE OF THE GREASE RECEPTACLE AT ALL TIMES. WHEN I RETURNED TO FINISH T...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

INSPECTION SUMMARY REPORT WAS NOT POSTED FOR CUSTOMERS TO VIEW AT TIME OF INSPECTION. INSPECTION SUMMARY REPORT MUST BE DISPLAYED AND VISIBLE TO CUSTOMERS AT ALL TIMES. SERIOUS VIOLATION 7-42-010

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST PROVIDE ICE LIDS/COVERS FOR CONSUMABLE ICE BINS BEHIND THE BAR TO PROPERLY PROTECT ICE IN BETWEEN USE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED CARDBOARD BEING USED AS A LINER INSIDE OF THE WALK-IN COOLER. INSTRUCTED TO USE NON-ABSORBENT MATERIALS ONLY TO ALLOW ROUTINE CLEANING AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED RUSTED FOOD STORAGE SHELVES ON THE BOTTOM SHELVES OF THE COLD-HOLDING REFRIGERATION UNITS IN THE KITCHEN. INSTRUCTED TO EITHER REPLACE THE RUSTED FOOD STORAGE SHELVES OR RESURFACE THEM AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

INSTRUCTED TO DETAIL CLEAN THE INTERIOR SURFACE OF THE ICE MACHINE IN THE BASEMENT TO REMOVE DISCOLORATION BUILDUP AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INSTRUCTED TO DETAIL CLEAN THE MEAT SLICER IN THE BASEMENT TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

BAR GUNS AT BAR AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALLS IN FRONT BAR IN NEED OF DETAIL CLEANING TO REMOVE ALL SPLATTER AND BUILD UP. CEILING ABOVE COOKING AREA IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

AIR VENTS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

INSTALL SPLASH GUARD BETWEEN EXPOSED SINK AND 3-COMPARTMENT SINK IN BASEMENT. REMOVE MILK CRATES AND PROVIDE ADEQUATE SHELVING FOR STORAGE IN BASEMENT. SEAL RAW WOOD SURFACES IN WALK-IN COOLER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN INTERIOR OF ALL SINKS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOORS IN FURNACE ROOM. RE-SEAL/PAINT FLOORS IN BASEMENT PREP AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REPLACE MISSING AND DAMAGED LIGHT SHIELDS IN BASEMENT PREP/STORAGE AREA. REPLACE LIGHT BULBS IN BASEMENT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR LEAK UNDER 3-COMPARTMENT SINK IN REAR EAST BAR. REPAIR LEAKING FAUCET AND DRAINPIPE ON 2-COMPARTMENT SINK IN PREP AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

REMOVE UNUSED EQUIPMENT AND ARTICLES IN BASEMENT TO PREVENT PEST HARBORAGE. REMOVE SOILED WATER AND STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE ICE SCOOP HANDLE UP OR SEPARATE CONTAINER TO MINIMIZE BARE HAND CONTACT.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

Interior ice machine panel not cleaned. Instructed to detail clean and sanitize.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

Floor along wallbase and in corners not cleaned. Instructed to detail clean daily.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Faucet at 2 comp sink and exposed handsink drainline in basement leaking. Instructed to repair leak at both sinks.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

SPLASHGUARD AT EXPOSED HANDSINK IN BASEMENT DISHROOM IS NEEDED,REPLACE WORNED OUT CUTTING BOARDS IN FOOD PREP AREAS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS THROUGHOUT THE BASEMENT DISHROOM/FOOD PREP ARE NOT SMOOTH,EASILY CLEANABLE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

BACKFLOW PREVENTION DEVICE AT COFFEE EXPRESSO MACHINE AT FRONT SERVICE AREA NOT INSTALLED.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

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 PLUMBERS PUTTY INSIDE THE 3 COMP SINK DIVIDERS IN BASEMENT D...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.SPLASHGUARD AT EXPOSED HANDSINK IN BASEMENT DISHROOM IS NEEDED,REPLACE WORNED OUT CUTTING BOARDS IN FOOD PREP AREAS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOLLOWING REQUIRES DETAIL CLEANING SHELVING,FAN COVERS INSIDE WALK-IN-COOLER,ICE MACHINE,TOPS/BOTTOMS OF FOOD PREP T...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS THROUGHOUT THE BASEMENT DISHROOM/FOOD PREP ARE NOT SMOOTH,EASILY CLEANABLE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...