Au Cheval

PROPER COLD HOLDING TEMPERATURES

OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE KITCHEN FRONT PREP COLD HOLDING UNIT AND WALK-IN COOLER, SUCH AS 10LBS OF CHICKEN AT 48.5F. THE MANAGER DISCARDED AND DENATURED A TOTAL OF 10 LBS AT $105. ALL COLD TCS FOOD MUST MAINTAI...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED LEAK AT FAUCET ON THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINKS LOCATED IN FIRST FLOOR PREP AREA AND BOTH WASHROOMS. INSTRUCTED TO PROVIDE.

PROPER COLD HOLDING TEMPERATURES

OBSERVED CHICKEN AT IMPROPER COLD HOLDING TEMPERATURE AT 46.7F INSIDE OF COOLER. TCS FOODS MUST BE HELD AT 41.0F OR BELOW INSIDE OF COLD HOLDING UNIT. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. FOOD WAS VOLUNTARILY DISCARDED. WEIGHING APPROXIMATE...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED CLEAN PLATES AND CUPS NEXT TO HAND SINK AT MAIN PREP LINE. MUST INSTALL SPLASH GUARD OR REMOVE UTENSILS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

6-303.11--OBSERVED BURNT OUT LIGHT AT VENTILATION HOOD 1ST FLOOR MAIN PREP LINE. MUST REPLACE WITH OPERABLE LIGHTING.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT AND PROCEDURE ON SITE. INSTRUCTED TO PROVIDE ALL NECESSARY SUPPLIES AS OUTLINED IN POLICY. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED SERVING PLATES ON BAR TOP WHERE CUSTOMERS ARE SITTING AT MAIN PREP LINE. FOOD HANDLERS WERE SEEN USING PLATES FROM BAR TOP TO PLATE ORDERS FOR CUSTOMERS. INSTRUCTED TO REMOVE PLATES/UTENSILS FROM BAR TOP WHERE CUSTOMERS ARE SITITNG TO PREVEN...

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED BURNT OUT LIGHT AT VENTILATION HOOD 1ST FLOOR MAIN PREP LINE. MUST REPLACE WITH OPERABLE LIGHTING.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT/PROCEDURE ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS, AND CORRESPONDING EQUIPMENT OUTLINE IN PROCEDURE. PRIORITY FOUNDATION VIOLATION 7-38-005.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED INCORRECT CONSUMER ADVISORY ON MENUS. ADVISED MUST PROVIDE MISSING FOOTNOTE FOR ITEMS THE CONSUMER ADVISORY REFERS (BURGERS, EGGS, FOIE GRAS, ETC.). PRIORITY FOUNDATION VIOLATION 7-38-005.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED UTENSILS (SERVING PLATES, PLATES, ETC.) SITTING ON BAR TOP WITH BAR STOOLS. OBSERVED FULL KITCHEN IN BAR AREA WITHOUT BARRIER FROM CUSTOMER SEATING AT BAR. MUST PROVIDE A NON-POROUS BARRIER BETWEEN UTENSILS/PREP AREA AND CUSTOMERS. BARRIER M...

SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC

OBSERVED PREVIOUS SUMMARY REPORT POSTED IN LOWER SECTION OF HOSTESS STAND/NOT VISIBLE TO PUBLIC. INSTRCUTED MUST POST MOST RECENT SUMMARY REPORT IN PLAIN VIEW OF CUSTOMERS. PRIORITY FOUNDATION VIOLATION 7-42-010(B).

PROPER DATE MARKING AND DISPOSITION

OBSERVED TCS FOODS (CRISPY POTATO HASH, HOUSE AIOLI SAUCES, BEEF CHEEK,HOUSE MADE BOLOGNA) STORED IN WALK IN COOLER WITH IMPROPER LABELS. INSTRUCTED TO PROVIDE DISCARD OR USE BY DATES ON ALL REFRIGERATED READY TO EAT FOODS PREPARED ON SITE AND HELD F...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED EXCESSIVE DRIED FOOD DEBRIS ON FLOORS ALONGSIDE OF ICE MACHINES, UNDER PREP TABLES AND SHELVING UNITS IN BASEMENT PREP AS WELL AS PREP/BAR AREA ON 1ST FLOOR AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

NO ALLERGEN TRAINING CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS ON SITE FOR REVIEW. MUST MEET REQUIREMENTS.

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

MUST DISCONTINUE USING MILK CRATES FOR STORAGE RACKS THROUGHOUT BASEMENT PREP AREA. INSTALL PROPER RACKS FOR FOOD STORAGE.

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

INSTRUCTED TO DETAIL CLEAN THE TOP OF THE HIGH TEMPERATURE DISH MACHINE TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.

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

MUST CLEAN WATER FROM FLOORS IN BASEMENT PREP AREA, AND BEHIND HOT LINE ON MAIN FLOOR.

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

MUST REMOVE OF ORGANIZE CLUTTER IN ROOM WHERE HOT WATER TANK IS LOCATED.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED FOOD HANDLER PREPARING RAW GARNISHES (CHOPPED PARSLEY) IN THE BASEMENT AND PLACING THEM IN CONTAINERS FOR THE LINE WITHOUT WEARING GLOVES: INSTRUCTED STAFF THAT BARE HAND CONTACT WITH READY TO EAT FOOD IS PROHIBITED AT ALL TIMES. WHEN FOOD H...

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

OBSERVED A STAINLESS STEEL BOWL IN THE CONTAINER OF LETTUCE ON THE LINE USED TO DISPENSE LETTUCE. INSTRUCTED TO USE A HANDLED SCOOP OR HANDLED UTENSIL AND TO STORE THE UTENSIL EITHER IN THE FOOD WITH THE HANDLE FACING UP OR IN A SEPARATE CONTAINER IN...

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

INSTRUCTED TO DETAIL CLEAN THE STORAGE RACK IN THE BASEMENT WHERE CLEAN CONTAINERS AND CUTTING BOARDS ARE STORED TO REMOVE BUILDUP AND MAINTAIN.

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

INSTRUCTED TO ELEVATE THE MOP IN THE MOP CLOSET IN BETWEEN USE FOR SANITARY STORAGE.

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

INSTRUCTED TO DETAIL CLEAN THE TOP OF THE HIGH TEMPERATURE DISH MACHINE TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED COOKS ON GRILL LINE FIRST FLOOR PREP AREA, HANDLING COOKED FOODS SUCH AS TOASTED BREAD, MEATS FRIES, PUTTING RAW GARNISHES ON TOP OF BURGERS, WITH BARE HANDS, NO GLOVES BEING WORN AT THIS TIME OF INSPECTION, INSTRUCTED TO WASH HANDS AND USE ...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

OBSERVED EXPOSED HAND SINK IN BASEMENT PREP NOT ACCESSIBLE FOR HAND WASHING, OBSERVED EMPLOYEES FILLING UP WATER BOTTLES AND WASHING WASH CLOTHS INSIDE SINK, INSTRUCTED THAT SINK IS TO BE USED FOR HAND WASHING ONLY, CRITICAL VIOLATION: 7-38-030

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

POTATO CUTTER AND VENT ABOVE DISH MACHINE NOT CLEAN, INSTRUCTED TO CLEAN DAILY,

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

RESTRICT STORING PERSONAL ITEMS ON TOP OF FOOD PRODUCT, MUST PROVIDE A SEPARATE SPACE TO STORE ITEMS,

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

CLUTTER BASEMENT STORAGE AREAS, INSTRUCTED TO CLEAN AND BETTER ORGANIZE,

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

MISSING COVERS FOR TOP OF PREP COOLERS/CONDIMENT HOLDING LINE. INSTD TO PROVIDE PROPER COVERS. WORN CAULKING WITH BLACK SUBSTANCE AT BASE OF WALL AND DISHMACHINE. INSTD TO REPAIR AND MAINTAIN

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

BLACK CEILING AT 1ST FLOOR PREP AREA. INSTD TO BE FINISHED IN LIGHT COLOR.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

FOOD HANDLER WITH BEARD WITHOUT BEARD RESTRAINT. INSTD TO WEAR BEAR RESTRAINT.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

PREP COOLER AT 1ST FLOOR PREP AREA CURRENTLY IN USE, IN POOR REPAIR, UNABLE TO MAINTAIN PROPER TEMPERATURE. INTERNAL TEMPERATURE OF 46F. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD NOT TO USE UNTIL REPAIRED AND REINSPECTED BY CDPH. CITATI...

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

THE FOLLOWING POTENTIALLY HAZARDOUS FOODS IN PREP COOLER AT IMPROPER TEMPERATURE: TRAY OF PRE COOKED HASHBROWNS AT 45.5F, CONTAINERS OF SAUTEED PEPPERS AT 47.9F, AND CONTAINER OF GRAVY (CONTAINS DUCK, PORK) AT 46.9F. ALL PRODUCT DISPOSED OF AND DENAT...

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

REAR EXIT DOOR NOT RODENT PROOF, APPROX 1/2 INCH GAP/HOLE NOTED AT BOTTOM CORNER AND APPROX 1/4 INCH GAP AT SIDE OF DOOR. INSTD TO RODENT PROOF SAME SO AS TO BE TIGHT FITTING. CITATION ISSUED 7-38-020 SERIOUS.

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

MISSING COVERS FOR TOP OF PREP COOLERS/CONDIMENT HOLDING LINE. INSTD TO PROVIDE PROPER COVERS. WORN CAULKING WITH BLACK SUBSTANCE AT BASE OF WALL AND DISHMACHINE. INSTD TO REPAIR AND MAINTAIN.

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

BLACK CEILING AT 1ST FLOOR PREP AREA. INSTD TO BE FINISHED IN LIGHT COLOR.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

FOOD HANDLER WITH BEARD WITHOUT BEARD RESTRAINT. INSTD TO WEAR BEAR RESTRAINT.

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

PAINT RUSTY EXTERIOR OF GREASE TRAP UNDERNEATH 3 COMPARTMENT SINK IN BASEMENT DISH WASHING AREA.

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

WATER DRIPPING FROM WASTE LINE PIPE ONTO FLOOR UNDER HOT WATER TANK FROM AIR CONDITIONING UNIT IN BASEMENT. MUST ATTACH ADDITIONAL PIPING TO THE WASTE LINE THAT EXTENDS DIRECTLY OVER A FLOOR DRAIN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS WHEN PREPARING AND HANDLING UNCOVERED FOODS.

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

PAINT RUSTY EXTERIOR OF GREASE TRAP UNDERNEATH 3 COMPARTMENT SINK IN BASEMENT DISH WASHING AREA.

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

: WATER DRIPPING FROM WASTE LINE PIPE ONTO FLOOR UNDER HOT WATER TANK FROM AIR CONDITIONING UNIT IN BASEMENT. MUST ATTACH ADDITIONAL PIPING TO THE WASTE LINE THAT EXTENDS DIRECTLY OVER A FLOOR DRAIN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS WHEN PREPARING AND HANDLING UNCOVERED FOODS.

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

BOTH DISH MACHINES NOT SANITIZING IN FINAL RINSE CYCLE, NO RESIDUAL ON TEST STRIPS WHEN TESTED. INSTRUCTED TO DISCONTINUE USE OF MACHINE AND TO MANUALLY SANITIZE ANY MULTI-USE EQUIPMENT NEEDED UNTIL MACHINES HAVE BEEN SERVICED. 7-38-030 CRITICAL VIOL...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

LARGE ICE MACHINE IN BASEMENT PREP AREA IMPROPERLY MAINTAINED. WHITE AND BLACK RESIDUE FOUND INSIDE THE UNIT ON UPPER INTERIOR PANEL AND CEILING. MUST REMOVE ALL ICE FROM UNIT BEFORE CLEANING AND SANITIZING MACHINE. SERIOUS VIOLATION 7-38-005(A).

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

THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED 9-15-14 ON REPORT # 1467480 NOT CORRECTED:-33-MUST DETAIL CLEAN THE INTERIOR OF COOKING EQUIPMENT IN 1ST FLOOR PREP AREA. MUST ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE SMALL ICE MACHINE IN THE BASE...

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

PAINT RUSTY EXTERIOR OF GREASE TRAP UNDERNEATH 3 COMPARTMENT SINK IN BASEMENT DISH WASHING AREA.

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

CLEAN EXTERIORS(SIDES) OF BOTH ICE MACHINES IN BASEMENT(EXCESSIVE DUST BUILD-UP NOTED). CLEAN SINK NEXT TO EXPOSED HAND SINK WHERE BOTTLES OF LIQUOR ARE STORED, CLEAN THE CAN OPENER AND HOLSTER CONNECTED TO PREP TABLE IN BASEMENT.

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

SEE VIOLATION #29.

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

WATER DRIPPING FROM WASTE LINE PIPE ONTO FLOOR UNDER HOT WATER TANK FROM AIR CONDITIONING UNIT IN BASEMENT. MUST ATTACH ADDITIONAL PIPING TO THE WASTE LINE THAT EXTENDS DIRECTLY OVER A FLOOR DRAIN.

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

SEE VIOLATION #29

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS WHEN PREPARING AND HANDLING UNCOVERED FOODS.

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

MUST DETAIL CLEAN THE INTERIOR OF COOKING EQUIPMENT IN 1ST FLOOR PREP AREA. MUST ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE SMALL ICE MACHINE IN THE BASEMENT.

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

MUST DETAIL CLEAN FLOORS UNDERNEATH COOKING EQUIPMENT IN THE 1ST FLOOR PREP AREA. MUST ALSO DETAIL CLEAN FLOORS IN THE BASEMENT PREP AREA AND IN THE DISH WASHING AREA.

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

MUST REPAIR THE LEAKY FAUCET AT THE 3 COMPARTMENT SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED FOOD HANDLERS USING POOR HYGIENIC PRACTICES. OBSERVED A FOOD HANDLER PICK UP A HAND TOWEL OFF THE FLOOR AND CONTINUE TO HANDLE FOOD AND FOOD CONTACT SURFACES WITHOUT WASHING HANDS. MUST PROPERLY WASH HANDS BETWEEN TASKS. ALSO, NOTED THE HA...

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

MUST DETAIL CLEAN THE INTERIOR OF COOKING EQUIPMENT IN 1ST FLOOR PREP AREA. MUST ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE SMALL ICE MACHINE IN THE BASEMENT.

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

MUST DETAIL CLEAN FLOORS UNDERNEATH COOKING EQUIPMENT IN THE 1ST FLOOR PREP AREA. MUST ALSO DETAIL CLEAN FLOORS IN THE BASEMENT PREP AREA AND IN THE DISH WASHING AREA.

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

MUST REPAIR THE LEAKY FAUCET AT THE 3 COMPARTMENT SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS.

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

MUST DETAIL CLEAN THE INTERIOR OF COOKING EQUIPMENT IN 1ST FLOOR PREP AREA. MUST ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE SMALL ICE MACHINE IN THE BASEMENT.

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

MUST DETAIL CLEAN FLOORS UNDERNEATH COOKING EQUIPMENT IN THE 1ST FLOOR PREP AREA. MUST ALSO DETAIL CLEAN FLOORS IN THE BASEMENT PREP AREA AND IN THE DISH WASHING AREA.

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

MUST REPAIR THE LEAKY FAUCET AT THE 3 COMPARTMENT SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS.

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

POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATLEY 10LBS OF COOKED CHICKEN AND COOKED POTATOES AT IMPROPER TEMPERATURES RANGING BETWEEN 57-63 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 1...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE HANDLE RAW BEEF THEN HANDLE READY TO EAT BUNS WITHOUT PROPERLY WASHING HANDS. MUST PROPERLY WASH HANDS BETWEEN TASKS. CRITICAL CITATION ISSUED 7-38-101

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

MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS WHERE NEEDED.

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

MUST INVERT ALL MULTI USE ITEMS.

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

MUST REPAIR THE LEAKY FAUCET AND LEAKY PIPES UNDERNEATH THE THREE COMPARTMENT SINK. SPRAYER HANDLE AT THE DISH MACHINE IN POOR REPAIR. MUST REPAIR AND MAINTAIN.

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

MUST REMOVE MILK CRATES BEING USED TO STORE ITEMS IN BASEMENT. MUST PROVIDE ADEQUATE SHELVING AND PROPERLY STORE ALL ITEMS 6 INCHES OFF THE FLOOR. MUST REMOVE FOUL ODORS IN THE HOT WATER TANK ROOM ADJACENT TO THE BASEMENT PREP AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROVIDE A SANITARY CONTAINER TO PROPERLY STORE ICE DISPENSING UTENSILS. MUST STORE SOILED WASH CLOTHS IN A SANITIZING SOLUTION.

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

MUST PROVIDE SPLASH GUARD BETWEEN HAND SINK AND PREP AREA AT FRONT SERVICE COUNTER.

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

MUST CLEAN FLOORS UNDER COOKING EQUIPMENT TO REMOVE GREASE,SPILLS AND DEBRIS.

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...