Bascule Wine Bar & American Bistro

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

MUST PROVIDE THE PROPER LID FOR THE ICE BIN BEHIND THE BAR. ALSO, MUST PROVIDE A BRUSH THAT CAN BE USED TO PROPERLY WASH THE GLASS BOTTLES USED FOR WATER SERVICE. THE BOTTLES ARE CONSTRUCTED IN A MANNER THAT MAKES THEM DIFFICULT TO WASH PROPERLY. MUS...

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

MUST DETAIL CLEAN THE INTERIOR OF THE FRYERS.

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

MUST DETAIL CLEAN THE FLOORS BEHIND THE BAR AREA, UNDER THE COOK LINE, ALONG WALLS AND THROUGHOUT WHERE NEEDED.

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

MUST DETAIL CLEAN WALLS UNDER THE DISH MACHINE, BEHIND THE PREP COOLER IN THE FIRST FLOOR PREP AREA AND THROUGHOUT WHERE NEEDED.

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

MUST INCREASE THE HOT WATER PRESSURE AT THE HAND SINK IN THE BASEMENT DISHWASHING AREA.

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

NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 30 LIVE SMALL FLIES RESTING ON WALLS AND FLYING THROUGHOUT THE 1ST FLOOR PREP AREA, THE WOMENS WASHROOM, THE FRONT DINING AREA, IN THE STAIRWELL LEADING TO THE BASEMENT, IN THE BASEMENT PREP ARE...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED. MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012

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

MUST PROVIDE THE PROPER LID FOR THE ICE BIN BEHIND THE BAR. ALSO, MUST PROVIDE A BRUSH THAT CAN BE USED TO PROPERLY WASH THE GLASS BOTTLES USED FOR WATER SERVICE. THE BOTTLES ARE CONSTRUCTED IN A MANNER THAT MAKES THEM DIFFICULT TO WASH PROPERLY. ...

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

MUST DETAIL CLEAN THE INTERIOR OF THE FRYERS.

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

MUST DETAIL CLEAN THE FLOORS BEHIND THE BAR AREA, UNDER THE COOK LINE, ALONG WALLS AND THROUGHOUT WHERE NEEDED.

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

MUST DETAIL CLEAN WALLS UNDER THE DISH MACHINE, BEHIND THE PREP COOLER IN THE FIRST FLOOR PREP AREA AND THROUGHOUT WHERE NEEDED.

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

MUST INCREASE THE HOT WATER PRESSURE AT THE HAND SINK IN THE BASEMENT DISHWASHING AREA.

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

MUST SECURE BACK OF BASEMENT 3-COMP SINK TO WALL. SEAL RAW WOOD IN BASEMENT WINE STORAGE AREA.

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

LIGHTS HANGING ABOVE COLD HOLDING UNITS AT FRONT PREP AREA NEEDS TO BE SHIELDED. MUST PROVIDE.

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

MUST PROVIDE VENT COVER AT OPENED END OF CEILING VENTILATION SYSTEM IN BASEMENT ENDING AT CEILING IN DISHROOM.

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

REMOVE CLUTTER AND UNUSED EQUIPMENT IN BASEMENT, ORGANNIZE AND MAINTAIN AT ALL TIMES.