Beverly Woods Restaurant

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED SHELVING UNITS NOT CLEANED AND MAINTAINED. INSTRUCTED TO CLEAN AND SANITIZE ALL SHELVING UNITS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED WALL TILES MISSING IN KITCHEN AND FLOOR TILES MISSING IN WOMEN WASHROOM. OBSERVED CEILING TILES MISSING IN WEST STORAGE AREA. INSTRUCTED TO REPLACE ALL MISSING WALL, CEILING, AND FLOOR TILES IN ALL AREAS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DEBRIS ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN KITCHEN, STORAGE, BAR AND BASEMENT AREAS. INSTRUCTED TO CLEAN FLOORS AND MAINTAIN.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION CITATION ISSUED 7-38-010

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP SUPPLIES. PRIORITY FOUNDATION 7-38-005

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED OVER 100 MICE DROPPINGS SCATTERED ON FLOOR IN KITCHEN ALONG WALLS UNDER FIRE EXTINGUISHER, IN CATERING AND LINEN STORAGE AREAS, BETWEEN REACH-IN COOLERS, ON SHELVES UNDER WINE GLASSES AND FLORAL ARRANGEMENTS, ON SHELVING UNIT NEAR REAR EXIT ...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED SHELVING UNITS NOT CLEANED AND MAINTAINED. INSTRUCTED TO CLEAN AND SANITIZE ALL SHELVING UNITS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED WALL TILES MISSING IN KITCHEN AND FLOOR TILES MISSING IN WOMEN WASHROOM. OBSERVED CEILING TILES MISSING IN WEST STORAGE AREA. INSTRUCTED TO REPLACE ALL MISSING WALL, CEILING, AND FLOOR TILES IN ALL AREAS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DEBRIS ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN KITCHEN, STORAGE, BAR AND BASEMENT AREAS. INSTRUCTED TO CLEAN FLOORS AND MAINTAIN.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE POLICY. PRIORITY FOUNDATION . NO CITATION

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. NO CITATION

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED RECEPTACE FOR SANITARY NAPKINS INSIDE THE STALL OF WOMEN WASHROOM. INSTRUCTED TO PROVIDE

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

VENTILATION ABOVE STOVES INSIDE KITCHEN NOT WORKING. NO VENTILATION IN BASEMENT WASHROOM. MUST REPAIR

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

NO FOOD HANDLERS TRAINING FOR EMPLOYEES. INSTRUCTED TO PROVIDE

ALLERGEN TRAINING AS REQUIRED

NO ALLERGENS TRAINING FOR MANAGERS WITH CITY OF CHICAGO FOOD CERTIFICATE. INSTRUCTED TO PROVIDE

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE POLICY. PRIORITY FOUNDATION . NO CITATION

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. NO CITATION

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HOT WATER AT HAND SINKS LOCATED IN KITCHEN, AND AT ( ELEGATE) BAR LOCATED IN BANQUET ROOM NEAR OFFICE.. HOT WATER TEMPERATURE 62F IN KITCHEN AND 56F AT BAR. INSTRUCTED TO REPAIR. HOT WATER MUST BE AT LEAST 100F. PRIORITY FOUNDATION 7-38-0...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED EVIDENCE OF IMPROPER PEST CONTROL ON PREMISES. EVIDENCE OF 60 RODENT MICE DROPPINGS ON PREMISES ON FLOORS IN STORAGE AREAS NEAR KITCHEN,42 DROPPINGS IN STAIRWAY OF BASEMENT . INSTRUCTED TO CLEAN/SANITIZE ALL AREAS. PRIORITY FOUNDATION ISSUED...

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

.DISH MACHINE HAS BEEN REMOVED FROM PREMISES. INSTRUCTED TO INSTALL 3-COMPATMENT SINK WITH ATTACHED DRAIN BOARD AND GREASE TRAP OR DISH MACHINE INSIDE KITCHEN. PRIORITY FOUNDATION ISSUED 7-38-025

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED LOW WATER PRESSURE AT HAND SINK IN KITCHEN. INSTRUCTED TO REPAIR

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED RECEPTACE FOR SANITARY NAPKINS INSIDE THE STALL OF WOMEN WASHROOM. INSTRUCTED TO PROVIDE

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

VENTILATION ABOVE STOVES INSIDE KITCHEN NOT WORKING. NO VENTILATION IN BASEMENT WASHROOM. MUST REPAIR

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

NO FOOD HANDLERS TRAINING FOR EMPLOYEES. INSTRUCTED TO PROVIDE

ALLERGEN TRAINING AS REQUIRED

NO ALLERGENS TRAINING FOR MANAGERS WITH CITY OF CHICAGO FOOD CERTIFICATE. INSTRUCTED TO PROVIDE

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE POLICY. PRIORITY FOUNDATION . NO CITATION

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. NO CITATION

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HOT WATER AT HAND SINKS LOCATED IN KITCHEN, AND AT ( ELEGATE) BAR LOCATED IN BANQUET ROOM NEAR OFFICE.. HOT WATER TEMPERATURE 62F IN KITCHEN AND 56F AT BAR. INSTRUCTED TO REPAIR. HOT WATER MUST BE AT LEAST 100F. PRIORITY FOUNDATION 7-38-...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED EVIDENCE OF IMPROPER PEST CONTROL ON PREMISES. EVIDENCE OF 60 RODENT MICE DROPPINGS ON PREMISES ON FLOORS IN STORAGE AREAS NEAR KITCHEN,42 DROPPINGS IN STAIRWAY OF BASEMENT . INSTRUCTED TO CLEAN/SANITIZE ALL AREAS. PRIORITY FOUNDATION ISSUE...

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED 3-COMPARTMENT SINKS AT BOTH BARS CLOGGED NOT DRAINING INSIDE OF SINKS.PREMISES NOT ABLE TO WASH,RINSE AND SANITIZE UTENSILS. PRIORITY FOUNDATION ISSUED 7-38-025

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED FAUCET AT 3- COMPARTMENT SINK AT BAR ( ELEGATE) BANQUATE ROOM NOT MAINTAINED, NOT REACHING ALL COMPARTMENTS OF SINK, ONLY THE MIDDLE SINK. INSTRUCTED TO INSTALL ADEQATE FAUCET TO REACH ALL COMPARTMENTS.DISH MACHINE HAS BEEN REMOVED FROM PRE...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED LOW WATER PRESSURE AT HAND SINK IN KITCHEN. INSTRUCTED TO REPAIR.

SEWAGE & WASTE WATER PROPERLY DISPOSED

OBSERVED DRAIN AT 2- COMPARTMENT SINK IN KITCHEN NOT DRAINING AT FLOOR DRAIN UNDER 2- COMPARTMENT SINK INSTRUCTED TO REPAIR. PRIORITY VIOLATION ISSUED 7-38-030(C)

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED RECEPTACE FOR SANITARY NAPKINS INSIDE THE STALL OF WOMEN WASHROOM. INSTRUCTED TO PROVIDE.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

VENTILATION ABOVE STOVES INSIDE KITCHEN NOT WORKING. NO VENTILATION IN BASEMENT WASHROOM. MUST REPAIR

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

NO FOOD HANDLERS TRAINING FOR EMPLOYEES. INSTRUCTED TO PROVIDE.

ALLERGEN TRAINING AS REQUIRED

NO ALLERGENS TRAINING FOR MANAGERS WITH CITY OF CHICAGO FOOD CERTIFICATE. INSTRUCTED TO PROVIDE.

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

FOUND IMPROPER TEMPERATURES OF FOODS ON STEAM TABLE FOR CUSTOMERS. APPROX 2-LBS OF GROUND BEEF TACO MEAT AT 111.8F,2-LBS OF COOKED NOODLES AT 109.8F, 3-LBS OF STRING BEANS AT 112.7F, 3-LBS OF MOSTACCIOLI WITH MEAT AT-117.0F, 2-LBS COOKED RICE AT 112....

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

PEELING PAINT ON WALLS IN BREAD PREP AREA.MUST REPAIR.

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

HOT WATER HANDLE IN POOR REPAIR, AT BAR ADDITIONAL 3-COMPARTMENT NOT BEING USED LOCATED NEAR DINING BUFFET AREA. MUST REPAIR OR CAP OFF ALL PLUMBING AT SINK AND DRAIN.

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

PROPERLY LABEL ALL BULK CONTAINERS IN REACH-IN COOLERS IN SALAD PREP AREA.

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

CLEAN INTERIOR AND EXTERIOR OF ALL REACH-IN, WALK-IN, AND MILK COOLERS, FREEZERS, COOKING EQUIPMENT, PREP TABLES, BAR GUN HOLDERS.

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

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN WALK-IN COOLERS, PREP, BAR, AND STORAGE AREAS.

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

CLEAN AND PAINT WALLS IN PREP AREA (SPILLS). REPLACE MISSING CEILING TILES IN LINEN ROOM.

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

PROVIDE ADEQUATE LIGHTING IN BASEMENT WALK-IN FREEZER. PROVIDE LIGHT SHIELDS IN WAIT STATION AREA/LINEN ROOM NEAR KITCHEN.

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

INSTALL AN EXPOSED HAND SINK IN NORTH BAR. REPAIR FIRST COMPARTMENT OF 3-COMPARTMENT SINK IN SOUTH BAR(SLOW DRAINING). REPAIR LEAKING DRAINPIPE UNDER 1-COMPARTMENT SINK IN SALAD PREP AREA. TIGHTEN LOOSE FAUCET ON RIGHT SINK IN WOMEN WASHROOM.

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

ELEVATE ALL STOCK OFF FLOOR IN WALK-IN FREEZER AND PREP AREAS. ORGANIZE ALL STORAGE AREAS TO PREVENT PEST HARBORAGE.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR, EXTERIOR OF THE COOKING EQUIPMENT. REMOVE ALL DIRT, FOOD AND GREASE BUILD UP STORAGE RACKS INSIDE THE WALK IN COOLERS AND IN THE PREP AREAS PREP TABLES GUN HOLDERS IN THE BAR AND WAIT S...

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS, FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE WALLS, CEILING AND VENTS THROUGH OUT THE PREP, DISH WASHING AND STORAGE AREAS. REMOVE ALL GREASE, FOOD SPILLS, DIRT AND DUST BUILD UP.

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

INSTRUCTED TO REPLACE ALL WATER STAINED CEILING TILES AND THE DAMAGED CEILING AND WALL ABOVE AND AROUND THE DISH WASHING MACHINE.

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

INSTRUCTED TO ELIMINATE THE CLUTTER IN THE BASEMENT AND BY THE WALK IN COOLERS AND ORGANIZE THE AREAS.

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

FOUND NO CHEMICAL TEST KIT ON SITE FOR THE 3-COMPARTMENT SINKS. INSTRUCTED TO PROVIDE CHEMICAL TEST KIT FOR THE SANITIZER USED AT THE 3-COMPARTMENT SINKS. SERIOUS VIOLATION 7-38-030

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

INSTRUCTED TO REMOVE THE RUST FROM THE STORAGE RACKS AND THE BOTTOM SURFACE OF THE REACH IN COOLER AND PREP TABLES IN THE PREP AREA.

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

INSTRUCTED TO PROVIDE COVERS TO THE ICE BINS IN THE BAR AREA AND IN THE WAIT STAND AREA. ALSO, MUST EITHER REROUTE THE BEVERAGE LINES GOING THROUGH THE ICE USED FOR CONSUMPTION OR PROVIDE A BARRIER TO SEPARATE THE LINES FROM THE ICE.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR, EXTERIOR OF THE COOKING EQUIPMENT. REMOVE ALL DIRT, FOOD AND GREASE BUILD UP STORAGE RACKS INSIDE THE WALK IN COOLERS AND IN THE PREP AREAS PREP TABLES GUN HOLDERS IN THE BAR AND WAIT S...

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS, FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE WALLS, CEILING AND VENTS THROUGH OUT THE PREP, DISH WASHING AND STORAGE AREAS. REMOVE ALL GREASE, FOOD SPILLS, DIRT AND DUST BUILD UP.

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

INSTRUCTED TO REPLACE ALL WATER STAINED CEILING TILES AND THE DAMAGED CEILING AND WALL ABOVE AND AROUND THE DISH WASHING MACHINE.

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

INSTRUCTED TO INSTALL AN EXPOSED HAND WASHING SINK IN THE BAR AREA PER CITY CODE.

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

INSTRUCTED TO ELIMINATE THE CLUTTER IN THE BASEMENT AND BY THE WALK IN COOLERS AND ORGANIZE THE AREAS.

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.

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

INSTRUCTED TO REMOVE THE RUST FROM THE STORAGE RACKS AND THE BOTTOM SURFACE OF THE REACH IN COOLER AND PREP TABLES IN THE PREP AREA.

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

INSTRUCTED TO PROVIDE COVERS TO THE ICE BINS IN THE BAR AREA AND IN THE WAIT STAND AREA. ALSO, MUST EITHER REROUTE THE BEVERAGE LINES GOING THROUGH THE ICE USED FOR CONSUMPTION OR PROVIDE A BARRIER TO SEPARATE THE LINES FROM THE ICE.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR, EXTERIOR OF THE COOKING EQUIPMENT. REMOVE ALL DIRT, FOOD AND GREASE BUILD UP STORAGE RACKS INSIDE THE WALK IN COOLERS AND IN THE PREP AREAS PREP TABLES GUN HOLDERS IN THE BAR AND WAIT S...

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS, FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE WALLS, CEILING AND VENTS THROUGH OUT THE PREP, DISH WASHING AND STORAGE AREAS. REMOVE ALL GREASE, FOOD SPILLS, DIRT AND DUST BUILD UP.

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

INSTRUCTED TO REPLACE ALL WATER STAINED CEILING TILES AND THE DAMAGED CEILING AND WALL ABOVE AND AROUND THE DISH WASHING MACHINE.

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

INSTRUCTED TO INSTALL AN EXPOSED HAND WASHING SINK IN THE BAR AREA PER CITY CODE.

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

INSTRUCTED TO ELIMINATE THE CLUTTER IN THE BASEMENT AND BY THE WALK IN COOLERS AND ORGANIZE THE AREAS.

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.

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

FOUND LIVE SMALL FLIES ON THE PREMISES, 15 IN THE DISH WASHING AREA AND 15 IN THE BAR/WAIT STAND AREA. INSTRUCTED TO ELIMINATE SMALL FLIES, CLEAN THE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR ASSITANCE. SERIOUS VIOLATION 7-38-020

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

INSTRUCTED TO REMOVE THE RUST FROM THE STORAGE RACKS AND THE BOTTOM SURFACE OF THE REACH IN COOLER AND PREP TABLES IN THE PREP AREA.

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

INSTRUCTED TO PROVIDE COVERS TO THE ICE BINS IN THE BAR AREA AND IN THE WAIT STAND AREA. ALSO, MUST EITHER REROUTE THE BEVERAGE LINES GOING THROUGH THE ICE USED FOR CONSUMPTION OR PROVIDE A BARRIER TO SEPARATE THE LINES FROM THE ICE.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR, EXTERIOR OF THE COOKING EQUIPMENT. REMOVE ALL DIRT, FOOD AND GREASE BUILD UP STORAGE RACKS INSIDE THE WALK IN COOLERS AND IN THE PREP AREAS PREP TABLES GUN HOLDERS IN THE BAR AND ...

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS, FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE WALLS, CEILING AND VENTS THROUGH OUT THE PREP, DISH WASHING AND STORAGE AREAS. REMOVE ALL GREASE, FOOD SPILLS, DIRT AND DUST BUILD UP.

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

INSTRUCTED TO REPLACE ALL WATER STAINED CEILING TILES AND THE DAMAGED CEILING AND WALL ABOVE AND AROUND THE DISH WASHING MACHINE.

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

INSTRUCTED TO INSTALL AN EXPOSED HAND WASHING SINK IN THE BAR AREA PER CITY CODE.

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

INSTRUCTED TO ELIMINATE THE CLUTTER IN THE BASEMENT AND BY THE WALK IN COOLERS AND ORGANIZE THE AREAS.

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.

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

FLOORS NOT CLEAN UNDER MAIN BAR.MUST CLEAN/MAINTAIN.

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

LEAKY PIPE UNDER 3- COMP SINK IN ANNEX 1 ROOM ACCROSS FROM THE CRUSADER LOUNGE.MUST REPAIR

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

CLEAN MILK DISPENSER, SURFACES, NOZZLES, SPIGOTS, COOLERS, FREEZERS, STEAM TABLES, PREP TABLES.

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

CLEAN FLOORS UNDER SODA DISPENSER UNIT IN BASEMENT (SPILLS). REMOVE STANDING WATER ON FLOR IN REAR PREP AND DISH WASHING AREAS. GROUT FLOOR TILES IN KITCHEN AND DISH WASHING AREA AS NEEDED. REPAIR FLOOR IN PREP AND DISH WASHING AREAS. FLOORS MUST BE ...

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

REPAIR CEILING ABOVE DISH MACHINE. REPLACE ALL STAINED CEILING TILES.

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

REPAIR LEAKING DRAINPIPE UNDER 2-COMPARTMENT SINK NEAR DISH MACHINE.

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

STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.

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

OBSERVED LBS OF RED SAUCE/WITH MEAT IN WALK-IN COOLER IN LARGE STOCK POT COVERED WITH PLASTIC WHEN THE COOK STIRRED UP THE SAUCE AND THE TEMPERATURE WAS TAKEN FROM BOTTOM OF POT WAS 96.8*F COOK STATED THEY COOKED 3/13/13. END COOKING TIME 3:PM. IMPRO...

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

NEED TO REPLACE CRACKED TOILET SEAT IN LADIES RESTROOM.

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

NEED TO CLEAN BAR GUN HOLDERS IN BAR AREA AND SIDE BANQUET ROOM. CLEAN AND SANITIZE BLENDER BEHIND BAR.

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

CLEAN FLOOR UNDER BAR, AND AT STREET SIDE BUS STATION AT BUFFET.

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

NEED TO CLEAN WALLS/CEILING IN BANQUET SET UP STATION NEXT TO THE BAR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NEED TO PROVIDE THERMOMETER FOR 1ST. WALK-IN COOLER.

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

All utensils shall be thoroughly cleaned and sanitized after each usage.CONTINUE TO CLEAN ITEMS FROM REPORT# 164721 3/19/12.

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.CONTINUE TO CLEAN/DRY MOP FLOORS IN KITCHEN.

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.CONTINUE TO REMOVE WATER DAMAGED CEILING TILES /PEELING PAINT IN REPORT 164721 3/19/12.

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...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. OBSERVED REAR WALK-IN COOLER AT 55*F (THEIR THERMOMETER) INSTRUCTED COOLER SHOULD BE 40*F OR BELOW. INSTRUCTE...

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

All cold food shall be stored at a temperature of 40F or less.OBSERVED 60 DOZ EGGS ONE CASE 48.9*F EGGS DELIVERED FRIDAY 3/15/12. 51.3*F MANAGER DISPOSED OF 60 DOZ. EGGS VALUED AT $60.00 COOLER MUST BE ABLE TO MAINTAIN POTENTIALLY HAZADROUS FOODS 4...

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.CLEAN INTERIOR OF ALL REACH IN COOLER DEFROST BOX FREEZER CLEAN AND SANITIZE PREP TABLES & #10 CAN OPENER. ALSO CLEAN 3 ...

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.REMOVE STANDING WATER THRU OUT KITCHEN AND STORAGE AREAS DRY MOP AFTER USING HOSE.

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 WATER DAMAGED CEILING TILES IN DISH AREA OF KITCHEN AND REMOVE PEELING PAINT REAR BAKING AREAFROM BANQUET AREA.

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

All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE ALL PREPARED FOOD IN REACH-IN COOLERS.

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. REPAIR SHELVING IN NORTH BASEMENT. REMOVE RUST ON SHELVES AND INTERIOR OF SALAD REACH-IN COOLER IN PREP AREA.

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. CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, STEAM TABLES, COOKING EQUIPMENT, PREP TABLES.

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. GROUT LOOSE FLOOR TILES IN WAIT STATION BEHIND BAR. FLOORS NEED CLEANING UNDER DISH MACHINE (EXCESS WATER), UNDER EQUIPMENT IN BAR AREA (FOO...

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. SEAL ALL OPENINGS IN WALLS NEAR EXPOSED SINK IN KITCHEN AREA.

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

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 VIOLATION NOT CORRECTED PER MUNICIPAL CODE OF CHICAGO ON REPORT#250226 D...

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

All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE ALL PREPARED FOOD IN REACH-IN COOLERS.

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. REPAIR SHELVING IN NORTH BASEMENT. REMOVE RUST ON SHELVES AND INTERIOR OF SALAD REACH-IN COOLER IN PREP AREA.

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. CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, STEAM TABLES, COOKING EQUIPMENT, PREP TABLES.

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. GROUT LOOSE FLOOR TILES IN WAIT STATION BEHIND BAR. FLOORS NEED CLEANING UNDER DISH MACHINE (EXCESS WATER), UNDER EQUIPMENT IN BAR AREA (F...

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. SEAL ALL OPENINGS IN WALLS NEAR EXPOSED SINK IN KITCHEN AREA.

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. PROVIDE THERMOMETER IN MILK COOLER.

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. CLEAN INTERIOR AND EXTERIOR OF FRYER CABINETS, COOKING EQUIPMENT

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. FLOORS NEED CLEANING UNDER SODA DISPENSER UNITS IN BASEMENT (SPILLS)AND UNDER DISHMACHINE (STANDING WATER).

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...