AVALON BAR & GRILL.

Upon arrival, when attempting to wash hands and verify hot water on site, found both kitchen exposed handsinks to be inaccessible- one sink had a pizza pan on top of it and the other sink had a plastic bucket in basin. Also found not paper towels at sink near three compartment sink. Instructed facility to maintain all exposed handsinks accessible with hot and cold water, soap, and paper towels. Facility corrected during inspection. Critical violation 7-38-030.

Previous serious violation not corrected from report # 2070113, dated 7-19-17: Violation 22- "No chemical (chlorine) test kit on site for low temperature dish machine. Instructed facility to obtain, and maintain appropriate test kit (chlorine) on site. Serious violation 7-38-030." Facility obtained during inspection. Critical violation 7-42-090.

Galina Doychinova on site with a photocopy version of the city of Chicago Foodservice sanitation manager certificate. Additionally frame that holds sanitation certificates not posted and visible to customers (behind menus). Instructed facility that all original city of Chicago certified foodservice manager certificates must be posted and visible to customers. Serious violation 7038-012(a).

Found a can of flying insect pesticide at the bar on top of soda bag in box units near the exposed handsink. Instructed facility that any toxic items must be stored away from all food and food contact/prep areas. Additionally any pesticides must be administered by a licensed pest control provider. Facility discarded at time of inspection. Serious violation 7-38-005(A).

Previous inspection report summary, from report # 2070113, dated 7-19-17, not posted and visible to customers. Instructed facility that most current inspection report summary must be posted and visible to customers. Summary report issued today. Serious violation 7-42-010(b).

Observed dirt and debris on the floors in various areas: behind cooking equipment, on the walk in cooler floor, and in the bar area along walls. Instructed facility to clean and maintain. Observed items stored on the floor of the walk in cooler and oil stored on the floor in kitchen. Instructed facility to store all items at least 6 inches off the floor and maintain.

Observed grease accumulation on the exhaust hood filters. Instructed facility to clean and maintain. Observed debris splattered on the wall above the ice machine. Instructed facility to clean and maintain.

Observed a missing light shield above the three compartment sink. Instructed facility to install and maintain.

Observed the storage closet across from the men's washroom and the storage room next to the women's washroom to have clutter built up. Instructed facility to remove any unnecessary items, organize remaining, store 6 inches off floor, and maintain.

Observed foodhandler in the kitchen working without a hair restraint. Instructed facility that all foodhandlers must have hair restraints on.

Observed ice scoops stored directly in ice. Instructed facility to maintain in a separate and sanitary manner.

Upon arrival, observed an employee smoking a cigarette on the patio/outdoor dining area. Instructed facility that there is to be no smoking inside of establishment, on any outdoor seating/patio areas, and must be done at least 15 feet away from establishment. Violation 7-32-015.

Observed the walk in cooler at a temperature of 52.7f. Tagged cooler held for inspection by CDPH. Instructed not to use. Instructed to repair and maintain at 40f or below. Critical violation 7-38-005(a).

Found potentially hazardous foods at improper temperatures in the walk in cooler: 6lbs of mashed potatoes at 51.2f, 1.5lbs of milk at 50.2f, 5lbs of lentil soup at 48.0f, 5lbs of chicken broth at 48.2f, 2lbs of yogurt at 48.7f, 1/2lb of cooked spinach at 50.0f, 3lbs of cream cheese at 50.1f, 1/2lb of salmon at 50.5f, 4lbs of hummus at 47.7f, 1/2lb of hardboiled eggs at 50.2f, 3lbs of cooked pasta at 48.9f, 2lbs of pizza sauce at 50.1f, 2lbs of chicken at 49.5f, 2lbs of turkey at 48.8f, 4lbs of cooked rice at 49.0f, 36lbs of cheese at 51.3f, and 16.5lbs of deli meats at 49.4f. Operator discarded and denatured said foods, valued at $225 (as stated by operator). Instructed to maintain all potentially hazardous foods at 40f or below or 140f or above. Critical violation 7-38-005(a).

Observed all three exposed handsinks blocked with various cooking and food service utensils. Also observed the bar exposed handsink to be without soap and paper towels. Instructed facility that all exposed handsinks must be accessible at all times with hot and cold running water and soap and paper towels. Facility removed all items during inspection and installed soap and paper towels at the bar handsink. Critical violation 7-38-030.

Observed chicken and seafood thawing at room temperature in the prep area. (Items below 40f). Instructed facility that thawing of frozen food for further processing of use shall be accomplished by storage in a refrigerator at 40°F or less, or by another approved method- Under potable running water at a temperature of 70°F or below, with sufficient water velocity to agitate and float off loose food particles into the overflow, or In a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process or when the entire, uninterrupted cooking process takes place in the microwave oven. Operator placed under running water at time of inspection. Serious violation 7-38-005(a).

Observed small fly activity on site: 5 flies in kitchen, 10 flies in bar area, and 25 flies in the storage closet next to the women's washroom. Instructed facility to remove all pests and maintain. Serious violation 7-38-020.

No chemical (chlorine) test kit on site for low temperature dish machine. Instructed facility to obtain, and maintain appropriate test kit (chlorine) on site. Serious violation 7-38-030.

Observed dirt and debris on the floors in various areas: behind cooking equipment, on the walk in cooler floor, and in the bar area along walls. Instructed facility to clean and maintain. Observed items stored on the floor of the walk in cooler and oil stored on the floor in kitchen. Instructed facility to store all items at least 6 inches off the floor and maintain.

Observed grease accumulation on the exhaust hood filters. Instructed facility to clean and maintain. Observed debris splattered on the wall above the ice machine. Instructed facility to clean and maintain.

Observed a missing light shield above the three compartment sink. Instructed facility to install and maintain.

Observed a leak under the sink in the closet near the women's washroom. Instructed facility to repair and maintain.

Observed the storage closet across from the men's washroom and the storage room next to the women's washroom to have clutter built up. Instructed facility to remove any unnecessary items, organize remaining, store 6 inches off floor, and maintain.

Observed foodhandler in the kitchen working without a hair restraint. Instructed facility that all foodhandlers must have hair restraints on.

Observed ice scoops stored directly in ice. Instructed facility to maintain in a separate and sanitary manner.

MUST REPLACE MISSING FLOOR BASEBOARD ALONG THE HALLWAY TO WASHROOMS.

FOUND WALK-IN COOLER NOT WORKING AT THIS TIME. INSTRUCTED MANAGER, ALL COOLERS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. CRITICAL VIOLATION 7-38-005 (A)

FOUND LOW TEMPERATURE DISH MACHINE INOPERABLE AT THIS TIME. A MECHANICAL DISH WASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). MUST PROVIDE ADEQUATE SANITIZER CONCENTRATION OF 25 PPM AT 120F, 50 PPM AT 75F, 100 PPM AT 55F. CRITICAL VIOLATION 7-38-030

INSTRUCTED TO INSTALL EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER EQUIPPED WITH SOAP AND HAND DRYING DEVICE OR PAPER TOWEL BEHIND THE BAR AND EXPOSED HAND SINK NEXT TO 3 COMPARTMENT SINK (DISH WASHING AREA) IN REAR AREA. CRITICAL VIOLATION 7-38-030

INSTRUCTED TO PROVIDE CHEMICAL SANITIZING TEST STRIPS FOR LOW TEMPERATURE DISH MACHINE. 7-38-030

INSTRUCTED TO PAINT OR SEAL RAW WOOD BEHIND ELECTRIC PANEL IN PREP/COOKING AREA.

INSTRUCTED TO REPLACE OR REPAIR BROKEN RUBBER GASKET AROUND WALK-IN COOLER DOOR IN PREP/COOKING AREA.

INSTRUCTED TO PROVIDE FLOOR BASEBOARD AROUND/BEHIND BAR AREA. MUST REPLACE MISSING FLOOR BASEBOARD TILE UNDERNEATH EXPOSED HAND SINK IN PREP AREA AND MUST REPLACE MISSING FLOOR BASEBOARD ALONG THE HALLWAY TO WASHROOMS.

INSTRUCTED TO REPAIR FAUCET NECK WITH HEAVY LEAK AT EXPOSED HAND SINK IN PREP AREA.

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.