Ambassador Public House

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

MUST DETAIL CLEAN DEBRIS FROM INSIDE SODA NOZZLES AT BAR. ALSO, CLEAN INTERIOR PANEL OF ICE MACHINE IN BASEMENT, INSTRUCTED TO MAINTAIN.

WIPING CLOTHS: PROPERLY USED & STORED

MUST STORE WIPING CLOTHS IN PREP AREA, IN SANITIZED WATER BETWEEN USES, TO PREVENT CROSS CONTAMINATION, INSTRUCTED TO MAINTAIN.

IN-USE UTENSILS: PROPERLY STORED

OBSERVED ICE SCOOP STORED ON TOP OF THE ICE MACHINE. INSTRUCTED TO STORE SCOOP IN A PROTECTED, CLEAN AND DRY LOCATION, INSTRUCTED TO MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST DETAIL CLEAN DIRT AND DEBRIS FROM FLOORS THROUGHOUT PREP AREA, UNDER HEAVY EQUIPMENT, AND IN WALK IN COOLER AND FREEZER IN BASEMENT. INSTRUCTED TO MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN DUST ACCUMULATION FROM CEILING VENTS THROUGHOUT PREP AREA, INSTRUCTED TO MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST REMOVE CLUTTERED BROOMS AND CARD BOARD FROM THROUGHOUT PREP AREA. INSTRUCTED TO MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

FOOD HANDLER REQUIREMENTS NOT MET. INFORMATION PROVIDED.

ALLERGEN TRAINING AS REQUIRED

ALLERGEN CERTIFICATES ARE REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE THE ONLINE TRAINING AND KEEP CERTIFICATE ONSITE.

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

Inadequate dish washing facilities. Observed low temperature dish machine not properly sanitizing at final rinse. Machine was being used at time of inspection. 0ppm chlorine found after several attempts while dishes were being washed. Must not use ...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

Observed previous minor violations from report # 2150725, date: 3/20/18, violation # 38 Observed leaking condenser unit in beverage walk in cooler in basement dry storage area.Instructed manager to repair and maintain at all times. not corrected. ...

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

Observed dark deep grooves and stains on cutting board at front bar. Instructed manager to resurface/replace. Maintain at all times.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

Observed 2 door continental cooler, in prep area, at improper temperature of 57.8f, at time of inspection. Unit was tagged during inspection. Instructed site not to use unit until temperature remains below 40f for cold storage. Do not remove tag. Co...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

Observed potentially hazardous food stored at improper temperature, in 2 door continental cooler: 50.7f, 3lbs of raw chicken breast, at a value of $15.00 49.1f, 3lbs of raw chicken wings, at a value of $8.75 58.7f, .50lbs of guacamole, at a value ...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Observed main bar exposed hand sink blocked, by plastic strainer, at time of inspection and in use as a dump sink. Said exposed hand sink also had no paper towels and or soap at time of inspection. Informed manager that exposed hand sinks must have s...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

Observed no labels or dates on potential hazardous foods eggs, rice, etc. in 2 door norpole refrigerator, in kitchen prep area. Informed manager that all potentially hazardous foods stored over 24 hours or more must be labeled and dated. Instructed m...

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

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 whi...

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

Observed leaking condenser unit in beverage walk in cooler in basement dry storage area.Instructed manager to repair and maintain at all times.

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

Observed small amounts of orange and brown, slimy, mold-like substance on lip of ice chute, inside ice machine in basement. Must remove, clean and sanitize. Must maintain same.

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

Observed brownish liquid pooling on floor of basement infront of walk in cooler. Must clean and sanitize. Must keep floors clean and dry to prevent pest harborage.

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

OBSERVED HEAVY ICE ACCUMULATION AND CONDENSATION IN THE WALK IN BEER COOLER. INSTRUCTED TO DEFROST THE COOLER AND MAINTAIN.

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

OBSERVED DARK WET SUBSTANCE ON THE DROP PLATE OF THE ICE MACHINE IN THE BASEMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED EVIDENCE OF RODENT ACTIVITY ON SITE: NOTED 14 DROPPINGS IN THE LANDING AREA AT THE FOOT OF THE STAIRS TO THE BASEMENT; NOTED 10 DROPPINGS NEAR THE FAN IN THE GREEN WALL ACROSS FROM THE BASEMENT WALK IN COOLERS; NOTED 8 DROPPINGS NEAR THE SHE...

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

OBSERVED HEAVY ICE ACCUMULATION AND CONDENSATION IN THE WALK IN BEER COOLER. INSTRUCTED TO DEFROST THE COOLER AND MAINTAIN.

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

OBSERVED DARK WET SUBSTANCE ON THE DROP PLATE OF THE ICE MACHINE IN THE BASEMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED SPILLED SYRUP ON THE FLOOR UNDER THE SODA RACK IN THE BASEMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED CLUTTER (MAINTENANCE MATERIALS, PICTURE FRAMES) IN THE STORAGE AREA NEAR THE WALK IN COOLERS ALONG THE GREEN WALL. INSTRUCTED TO REMOVE UNNECESSARY ITEMS AND STORE REMAINING ITEMS AT LEAST 6 INCHES OF THE FLOOR.

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

DISH WASHING FACILITIES IN POOR REPAIR. THE FIRST COMPARTMENT OF THE REAR BAR THREE COMPARTMENT SINK COMPLETELY CLOGGED WITH STANDING WATER. MUST REPAIR FOR PROPER WASTE WATER DISPOSAL. SERIOUS CITATION ISSUED 7-38-030

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

MUST PROVIDE ICE BIN COVERS FOR ALL CONSUMABLE ICE BINS IN BAR AREAS. MUST DISCARD ALL CRACKED FOOD STORAGE CONTAINERS AND OTHER MULTI USE ITEMS.

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

MUST DETAIL CLEAN MULTI-USE ITEMS IN THE KITCHEN AS NEEDED. MUST DETAIL CLEAN THE LIGHT SHIELDS ABOVE THE PREP AREA.

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

MUST DETAIL CLEAN FLOORS BEHIND THE WAIT STATION AND REMOVE BROKEN GLASS AND OTHER DEBRIS.

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

MUST PROPERLY INSTALL A HAND SINK AT EACH BAR WHERE MISSING.

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

NEW CUTTING BOARDS NEEDED WORN DEEP CUTS DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES.

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

MUST CLEAN THE FOLLOWING: ALL COOKING EQUIPMENT, PREP TABLES AND STORAGE SHELVES TO REMOVE ALL BUILD UP OF FOOD AND DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS IN PREP AREA IN NEED OF CLEANING TO REMOVE ALL BUILD UP UNDER AND AROUND ALL COOKING EQUIPMENT. 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 PREP AREA IN NEED OF CLEANINIG TO REMOVE ALL FOOD SPLATTER, MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

HOOD VENTILATION ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP OF GREASE AND DUST. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

CLEAN FLOOR UNDER BOTH BARS AND MAINTAIN.

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

CLEAN CEILING VENT IN MENS WASHROOM TO REMOVE DUST OBSERVED.

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

LEAKING FROM PIPE UNDERNEATH EXPOSED HANDSINK BEHIND SMALL BAR; REPAIR.

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. Following need cleaning: interior of sinks in both bars, cabinets at wait- staff area, interior of garbage cans.

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 under soda syrurp racks/bar sinks need cleaning-due to debris/spills. Must clean under cooking equipment also.

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...