Bennigan'S #1426

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. FOUND PREP COOLER IN KITCHEN AREA WITH AIR TEMPERATURE OF 52.3F. MUST ADJUST/REPAIR TO 40 OR BELOW. UNIT TAGGED HELD FOR NSPECTION. CITATION ISSUED 7-38-005(A)

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

POTENTIALLY HAZARDOUS FOODS BEING STORED INSIDE PREP COOLER AT IMPROPER INTERNAL TEMPERATURES. FOUND COOKED RICE 51.1F, MASHED POTATOES 50.1F, CHEESE AND CHICKEN QUESADILLAS 47.3F, COOKED TURKEY 54.4F, HAM 50.2F, SWISS CHEESE 45.9F, COLBY CHEESE 47.4...

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

PREVIOUS MINOR VIOLATIONS FROM 07/16/13 REPORT#1345385 NOT CORRECTED. 34. MISSING GROUT THROUGH OUT KITCHEN, MAIN COOKING SERVICE LINE AT REAR, BEHIND THE ICE MACHINE AND BAR FLOORS IN FRONT OF ICE BIN AND UNDER, WASTE WATER AND DEBRIS TRAPPED BETWEE...

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

MUST LABEL BULK FOOD STORAGE CONTAINERS IN REAR FOOD STORAGE AREA.

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

RUSTY SHELVING IN REAR DRY FOOD STORAGE AREA. MUST REPAIR OR REPLACE.

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

DETAIL CLEN INTERIOR OF FREEZERS AND COOLERS IN PREP AREA.

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

DETAIL CLEAN KITCHEN WALLS REMOVE DIRT AND DEBRIS.

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

EXPOSED HANDWASH SINK IN REAR KITCHEN IS DRAINING SLOW. MUST REPAIR/MAINTAIN.

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

DURING INSPECTION FOUND CHICKEN BITES AT A HOT HOLDING STATION AT 122.9F 1 LB VALUE OF $16.00 DOLLARS. INSTRUCTED MANAGEMENT TO MAINTAIN HOT FOODS AT 140F AND ABOVE AT ALL TIMES. ABOVE PRODUCT WAS VOLUNTARILY DISCARDED AND DENATURED BY MANAGEMENT.

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

DURING INSPECTION OBSERVED A FOOD PREP STAFF MEMBER GRAB THE GARBAGE CAN AT THE MIDDLE SECTION WITH PLASTIC GLOVES ON, THEN WITHOUT WASHING HIS HANDS REACHED IN THE COOLER, GRABBED A BEEF BURGER AND PLACED IT ON THE GRILL.INSTRUCTED TO DISCARD BURGER...

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

MUST DETAIL CLEAN AND SANITIZE INTERIOR PANEL OF ICE MACHINE AT MAIN KITCHEN AREA CLOSEST TO THE 3-COMP SINK.

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

MISSING GROUT THROUGH OUT KITCHEN, MAIN COOKING SERVICE LINE AT REAR, BEHIND THE ICE MACHINE AND BAR FLOORS IN FRONT OF ICE BIN AND UNDER, WASTE WATER AND DEBRIS TRAPPED BETWEEN FLOOR TILES, MUST GROUT FLOOR TILES PROPERLY AND MAINTAIN TO PREVENT PES...

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

MUST PROVIDE CEILING TILE ABOVE REAR ICE MACHINE LOCATED IN THE REAR DRY STORAGE AREA.

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

MUST REATTACH METAL WALL BASE BOARD AT THE INTERIOR OF THE WALK-IN COOLER SO AS TO BE SMOOTH AND EASILY CLEANABLE.

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

MUST REPAIR EXHAUST VENTS AT BOTH LADIES AND MEN'S RESTROOMS.NOT IN WORKING ORDER AT TIME OF INSPECTION.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM REPORET #1114346 DATED ON 6-26-12 FOR VIOLATION #(21) NO CERTIFIED MANAGER ON DUTY WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS. INSTRUCTED MGR TO OBTAIN. DURING INSPECTION MANAGER SENT MR.ROBLE...

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

STANDING WATER NOTED ALONG WALL BASE, INSRTRUCTED TO MINMIZE STANDING WATER.

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

POOR HYGIENIC PRACTICES- OBSERVE FOOD HANDLER MULTI TASKING AND NOT PROPERLY WASHING HANDS (I.E. WIPING DOWN CUTTING BOARD COUNTER TOP, TOUCHING READY TO EAT FOODS.)WHEN ASKED TO PROPERLY WASH HANDS HE DIPPED HIS HANDS IN A BUCKET OF SANITIZING SOLUT...

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

FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON DUTY WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (I.E. BEEF, PORK, CHICKEN,ETC.) INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012

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

MUST LABEL ALL BULK INGREDIENT CONTAINERS IN DRY STORAGE BETWEEN KITCHEN AND BAR AREA.

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

MUST PROVIDE COVERS FOR THE ICE BINS IN THE BAR AREA AND MAINTAIN.

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

MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF ALL COOLERS, COOKING EQUIPMENT AND ICE MACHINES.

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

MUST DETAIL CLEAN AND MAINTAIN DRY FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT THROUGH OUT. MUST ELEVATE ALL ITEMS ATLEAST 6" OFF THE FLOOR IN THE BASEMENT STORAGE AREA.

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

MUST DETAIL CLEAN AND MAINTAIN WALLS UNDER DISH MACHINE, ALL SINKS AND IN BAR AREA. REPLACE ALL MISSING/DAMAGED CEILING TILES.

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

MUST PROVIDE RUNNING WATER TO THE DIPPING WELL IN THE BAR AREA.

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

MUST REPAIR THE FOLLOWING LEAKS: UNDER THE FRONT/REAR OF THE DISHMACHINE, UNDER THE LAST COMPARTMENT ON THE MEAT 3-COMPARTMENT SINK (CLOSEST TO THE ICE MACHINE) AND AT THE BASE OF THE MIDDLE FAUCET ON THE PRODUCE 3-COMP. SINK.

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

MUST ELIMINATE CLUTTER/UNNECESSARY ARTICLES FROM BASEMENT STORAGE AND ORGANIZE AREA.

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

MUST LABEL ALL BULK INGREDIENT CONTAINERS IN DRY STORAGE BETWEEN KITCHEN AND BAR AREA.

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

MUST PROVIDE COVERS FOR THE ICE BINS IN THE BAR AREA AND MAINTAIN.

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

MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF ALL COOLERS, COOKING EQUIPMENT AND ICE MACHINES.

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

MUST DETAIL CLEAN AND MAINTAIN DRY FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT THROUGH OUT. MUST ELEVATE ALL ITEMS ATLEAST 6" OFF THE FLOOR IN THE BASEMENT STORAGE AREA.

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

MUST DETAIL CLEAN AND MAINTAIN WALLS UNDER DISH MACHINE, ALL SINKS AND IN BAR AREA. REPLACE ALL MISSING/DAMAGED CEILING TILES.

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

MUST REPAIR THE FOLLOWING LEAKS: UNDER THE FRONT/REAR OF THE DISHMACHINE, UNDER THE LAST COMPARTMENT ON THE MEAT 3-COMPARTMENT SINK (CLOSEST TO THE ICE MACHINE) AND AT THE BASE OF THE MIDDLE FAUCET ON THE PRODUCE 3-COMP. SINK.

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

MUST PROVIDE RUNNING WATER TO THE DIPPING WELL IN THE BAR AREA.

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

MUST ELIMINATE CLUTTER/UNNECESSARY ARTICLES FROM BASEMENT STORAGE AND ORGANIZE AREA.

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

PREVIOUS MINOR VIOLATIONS FROM REPORT #567463 DATED JUNE 17, 2011 NOT CORRECTED AND OR MAINTAINED: 34/1 MISSING GROUT THROUGH OUT KITCHEN AND BAR FLOORS, WASTE WATER AND DEBRIS TRAPPED BETWEEN FLOOR TILES, MUST GROUT FLOOR TILES PROPERLY AND MAINTAIN...

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

MUST LABEL ALL BULK INGREDIENT CONTAINERS IN DRY STORAGE BETWEEN KITCHEN AND BAR AREA.

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

MUST PROVIDE COVERS FOR THE ICE BINS IN THE BAR AREA AND MAINTAIN.

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

MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF ALL COOLERS, COOKING EQUIPMENT AND ICE MACHINES.

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

MUST DETAIL CLEAN AND MAINTAIN DRY FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT THROUGH OUT. MUST ELEVATE ALL ITEMS ATLEAST 6" OFF THE FLOOR IN THE BASEMENT STORAGE AREA.

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

MUST DETAIL CLEAN AND MAINTAIN WALLS UNDER DISH MACHINE, ALL SINKS AND IN BAR AREA. REPLACE ALL MISSING/DAMAGED CEILING TILES.

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

MUST REPAIR THE FOLLOWING LEAKS: UNDER THE FRONT/REAR OF THE DISHMACHINE, UNDER THE LAST COMPARTMENT ON THE MEAT 3-COMPARTMENT SINK (CLOSEST TO THE ICE MACHINE) AND AT THE BASE OF THE MIDDLE FAUCET ON THE PRODUCE 3-COMP. SINK.

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

MUST PROVIDE RUNNING WATER TO THE DIPPING WELL IN THE BAR AREA.

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

MUST ELIMINATE CLUTTER/UNNECESSARY ARTICLES FROM BASEMENT STORAGE AND ORGANIZE AREA.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. UPPER PANEL OF ICE MAKER INTERIOR SURFACES NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. SODA DISPENSER GUNS AT BAR NOT CLEAN INSIDE, INSTRUCTED TO CLEAN AND MAINTAIN.

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. MISSING GROUT THROUGH OUT KITCHEN AND BAR FLOORS, WASTE WATER AND DEBRIS TRAPPED BETWEEN FLOOR TILES, MUST GROUT FLOOR TILES PROPERLY AND M...

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

The walls and ceilings shall be in good repair and easily cleaned. BROKEN AND MISSING WALL TILES UNDER PREP AREA HAND SINK NEXT TO DISH MACHINE

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...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOP STORED ON ICE CUBES AT BAR, INSTRUCTED TO SORE OFF ICE CUBES.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Prep coolers rubber door gaskets ripped and prep area shelves in poor repair (loose from wall). Must repair/replace d...

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. The following not clean- observed accumilated food/grease build up on interior/exterior of prep coolers, food debris...

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. Observed accumilated food/dirt build up inside floor drains. Must clean and maintain interior of all unclean floor drains to prevent pote...

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

The walls and ceilings shall be in good repair and easily cleaned. Observed food debris on walls at prep area. Must detail clean and maintain all unclean walls.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Observed missing ceiling light covers (x2) above prep and dishmachine area. Must pro...

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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 thermometers for coolers.