AMERICA'S DOG.

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED PREP COOLER WITH AN AIR TEMPERATURE OF 46F AND WALK-IN COOLER WITH AN AIR TEMPERATURE OF 48F. BOTH UNITS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS. BOTH UNITS WERE TAGGED HELD FOR INSPECTION. UPON RETURNING ON 7/19/12 TO COMPLETE THE INSPECTION, BOTH UNITS WERE NOW AT PROPER TEMPERATURE (23F FOR PREP COOLER AND 35F FOR WALK-IN COOLER). MANAGER STATED THAT THE THERMOSTATS FOR BOTH COOLERS WERE TURNED DOWN TO A LOWER TEMPERATURE. HELD FOR INSPECTION TAGS WERE REMOVED FROM BOTH COOLERS. CRITICAL VIOLATION 7-38-005A.

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED HOT DOGS AT 44.9-47.6F, CORN DOGS AT 45.1F, ROAST BEEF AT 51.0F, CUT TOMATOES AT 49.2F, CHEESE AT 46.7F, RANCH DRESSING AT 50.1F, SESAME GINGER DRESSING AT 49.7F, CHICKEN SAUSAGES AT 44.0-44.9F, VEGGIE BURGERS AT 44.7F, BRATWURST AT 46.0F, EGGS AT 48.7F, PORK AT 45.5F, GOAT CHEESE AT 45.3F, PROVOLONE CHEESE AT 46.7F. MANAGEMENT VOLUNTARILY DISCARDED 50# OF FOOD WORTH APPROX. $250. CRITICAL VIOLATION 7-38-005A.

MAINTAIN THE FLOOR DRY IN THE BASEMENT.

MUST CLEAN AND ORGANIZE THE BASEMENT TO PREVENT RODENT HARBORAGE. STORE ALL ITEMS AT LEAST 6" OFF OF THE FLOOR.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO VALID CITY OF CHICAGO CERTIFICATE POSTED ON PREMISES OR DOCUMENTATION OF RE-CERTIFICATION DURING BUSINESS REQUESTED TAG REMOVAL WHILE FOODS BEING PREPARED AND SERVED.

VIOLATION REMAINS FROM 6-29-11 #517428.

VIOLATION REMAINS

VIOLATION REMAINS.

VIOLATION REMAINS

VIOLATION REMAINS.

VIOLATION REMAINS.

VIOLATION REMAINS.

VIOLATION REMAINS.

VIOLATION REMAINS

VIOLATION REMAINS

VIOLATION REMAINS

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. TWO DOOR LINE FREEZER NOT OPERATIONAL AT THIS TIME. NO FOODS. FREEZER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS ADEQUATE TEMPERATURE AND C.D.P.H. CONTACTED AT 312-746-4240 FOR INSPECTION AND TAG REMOVAL. NO CITATION ISSUED.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. EXPIRED CITY OF CHICAGO SANITATION CERTIFICATES POSTED ON PREMISES AND NO DOCUMENTATION OF REGISTRATION FOR RE-CERTIFICATION.

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM 7-29-10 #154438 NOT CORRECTED. #34-FLOOR DRAIN AT THREE COMPARTMENT SINK WITH EXCESSIVE DIRT/FOOD DEBRIS, MUST CLEAN. #35-WALLS IN THE FOLLOWING AREAS WITH CHIPPING PLASTER, IN POOR REPAIR. AT CORNERS OF ENTRANCE TO TO PREP, AT WALK-IN COOLER, AT MOP SINK. MUST REPAIR ALL. #41-MUST NOT STORE EMPLOYEE BICYCLES IN REAR FOOD PREP.

All food not stored in the original container shall be stored in properly labeled containers. PREPARED READY TO EAT FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. KNIVES FOUND IMPROPERLY STORED BETWEEN LINE COOLERS. MUST PROVIDE PROPER KNIFE HOLDER.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. EXPOSED HAND SINK HOT AND COLD HANDLES WITH ENCRUSTED DIRT, MUST CLEAN AND MAINTAIN. PLASTIC BREAD CRATE USED AS SHELVING FOR DIRTY GREASE BUCKETS FOUND ENCRUSTED WITH GREASE. MUST CLEAN.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ALL LINE COOLERS FOUND DIRTY WITH FOOD DEBRIS AND SPILLAGE. MUST CLEAN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGH ESTABLISHMENT WITH DIRT, DEBRIS. ALONG ALL BASEBOARDS, IN CORNERS, UNDER ALL SHELVING AND EQUIPMENT. MUST CLEAN AND MAINTAIN.FLOOR BASEBOARDS TORN IN POOR REPAIR AT ENTRANCE TO WALK-IN COOLER AND FREEZER. MUST REPAIR/REPLACE. FLOOR OF WALK-IN COOLER WITH FOOD DEBRIS AND SPILLAGE. MUST CLEAN AND MAINTAIN. FLOOR DRAIN AT REAR ONE COMPARTMENT SINK WITH DIRT/FOOD DEBRIS. MUST CLEAN. MUST NOT USE CARDBOARD AS MATTING FOR FLOORS UNDER DIRTY,GREASY BREAD PALLET.

The walls and ceilings shall be in good repair and easily cleaned. WALLS THROUGHOUT ENTIRE ESTABLISHMENT FRONT AND REAR PREP AREAS WITH DIRT, FOOD SPLATTER. MUST CLEAN AND MAINTAIN. WALLS THROUGHOUT REAR, OFFICE AREA, MOP SINK, EMPLOYEE WASHROOM WITH CHIPPING PLASTER AND HOLES. MUST REPAIR/SEAL ALL.

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. MUST INSTALL AN EXPOSED HAND WASHING SINK IN REAR FOOD PREP WHERE THE FOOD SLICER, PREP TABLE, KNIVES AND CUTTING BOARD AND HOT HOLDING UNIT ARE LOCATED OR, REMOVE ALL PREP EQUIPMENT OR, DESIGNATE THE ONE COMPARTMENT SINK LOCATED IN THAT AREA AS A HAND WASHING ONLY SINK AND PROVIDE SOAP AND PAPER TOWELS.

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. MUST PROVIDE FOR WALK-IN FREEZER.

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. MUST REMOVE DIRTY BUCKETS AND UNUSED DEEP FRYER ALONG WITH OTHER ASSORTED DEBRIS FROM REAR OUTDOOR PATIO STORAGE USED FOR PATIO FURNITURE.

The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. CUSTOMERS ARE NOT ALLOWED TO USE THE EMPLOYEE WASHROOM LOCATED BEHIND DOOR ENTRANCE TO FOOD PREP AREAS WHERE FOODS ARE BEING TRANSPORTED AND RETRIEVED FROM WALK-IN COOLERS. SIGN ON CLOSED DOOR ENTRANCE STATES "EMPLOYEES ONLY".

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR DRAIN AT THREE COMPARTMENT SINK WITH EXCESSIVE DIRT/FOOD DEBRIS, MUST CLEAN AND MAINTAIN.

The walls and ceilings shall be in good repair and easily cleaned. WALLS OF THE FOLLOWING AREAS WITH CHIPPING PLASTER, IN POOR REPAIR. AT CORNERS OF ENTRANCE TO FRONT PREP, AT WALK-IN COOLER, AT MOP SINK. MUST REPAIR ALL.

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. MUST NOT STORE EMPLOYEE BICYCLES IN REAR FOOD PREP.