BIG STAR MARISCOS.

OBSERVED NO CERTIFIED MANAGER ON SITE FROM 1:45-2:05 PM WHILE TCS ITEMS WERE PREPARED. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLDING A VALID CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINK LOCATED AT BAR. INSTRUCTED TO PROVIDE.

OBSERVED ITEMS ON THE MENU SERVED RAW OR UNDERCOOKED SUCH AS OYSTERS ON THE HALF SHELL AND CEVICHE WITHOUT CONSUMER ADVISORY. INSTRUCTED TO PROVIDE DISCLOSURE, FOOTNOTE, AND REMINDER FOR CONSUMER ADVISORY ON ALL VERSIONS OF THE MENU. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

OBSERVED NO METAL STEM THERMOMETER ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLAITON 7-38-005. CITATION ISSUED.

OBSERVED NO IRREVERSIBLE THERMOMETER TO CHECK THE FINAL RINSE TEMPERATURE ON THE HGH TEMPERATURE DISH MACHINE ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

OBSERVED BUILD-UP OF GREASE AND GRIME ON FILTERS IN HOOD OVER COOK LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.

OBSERVED 1 LIGHTBULB IN HOOD OVER COOK LINE MISSING PROTECTIVE SHIELDING. INSTRUCTED TO CORRECT AND MAINTAIN IN GOOD CONDITION.

OBSERVED 1 BURNT-OUT LIGHTBULB IN HOOD OVER COOK LINE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

OBSERVED THE EXTERIOR OF THE COOKING EQUIPMENT IN THE REAR KITCHEN AREA WITH ACCUMULATION OF GREASE, DUST AND DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

OBSERVED EXCESSIVE DEBRIS AND DIRT THE EDGES OF THE BASEBOARDS IN THE REAR KITCHEN AREA AND WAREWASHING AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

HIGH TEMPERATURE DISH MACHINE IN USE AND UNABLE TO ADEQUATELY SANITIZE (120F) AT TIME OF INSPECTION: THE HOT WATER TEMPERATURE FOR A HIGH TEMP DISH MACHINE MUST REACH A MINIMUM OF 180F AT ALL TIMES. DISH MACHINE WAS TAGGED AND CANNOT BE USED UNTIL RE-INSPECTED BY CDPH. INSTRUCTED MANAGER TO PROPERLY SET UP THREE COMPARTMENT SINK (WASH, RINSE, AND SANITIZE) TO PROPERLY WASH DISHES, UTENSILS, AND EQUIPMENT UNTIL THE MACHINE IS REPAIRED AND THE TAG HAS BEEN REMOVED. CRITICAL VIOLATION 7-38-030

INSTRUCTED TO DEFROST THE WALK-IN FREEZER TO REMOVE ICE BUILDUP ON THE FLOOR, CONDENSER, AND WALLS OF THE WALK-IN FREEZER.

INSTRUCTED TO HAVE THE HOODVENTS ABOVE THE COOKING EQUIPMENT SERVICED TO REMOVE GREASE BUILDUP AND MAINTAIN.

INSTRUCTED TO DETAIL CLEAN THE FLOORS IN THE WALK-IN COOLER, UNDER THE COOKING EQUIPMENT, AND BEHIND THE ICE MACHINE & DRY STORAGE TO REMOVE FOOD DEBRIS, LIQUID BUILDUP, AND DUST/DIRT DEBRIS BUILDUP.

OBSERVED DUST BUILDUP ON THE PIPES AND LIGHT FIXTURES ABOVE THE FOOD LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYERS AND THE CAN OPENER IN THE PREP AREA.

INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN THE WALK IN COOLER IN THE BASEMENT.

FOUND NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED, ONLY A COPY WAS FOUND IN A BINDER. INSTRUCTED TO POST ORIGINAL CERTIFICATES IN PLAIN VIEW. SERIOUS VIOLATION 7-38-012

FOUND NO CHEMICAL TEST KIT FOR SANITIZER USED AT THE 3-COMPARTMENT SINKS/WASH CLOTHS USED TO WIPE SURFACES. INSTRUCTED TO PROVIDE AND MAINTAIN. SERIOUS VIOLATION 7-38-030

FOUND THE PREVIOUS MINOR VIOLATIONS FROM REPORT #1575368 DATED 09/10/2015 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN THE FOLLOWING: 34-THE FLOOR IN THE FOOD PREP AREA UNDER THE GRILL AND DEEP FRYERS IS NOT SMOOTH AND EASILY CLEANABLE. MUST REPAIR THE FLOOR SO THAT IT IS SMOOTH AND EASILY CLEANABLE. 45-ALL FOOD HANDLERS MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE. SERIOUS VIOLAION 7-42-090

INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYERS AND THE CAN OPENER IN THE PREP AREA.

INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN THE WALK IN COOLER IN THE BASEMENT.

INSTRUCTED TO FIX THE LEAK AT THE BASE OF THE HOT WATER KNOB ON THE RIGHT WASHBOWL IN THE WOMEN'S TOILET ROOM. INSTRUCTED TO FIX THE LOOSE FAUCET (WHEN TURNED ON WATER SQUIRTS UP FROM THE BASE) AND LEAKS AT THE BASE OF THE FAUCET.

THE FLOOR IN THE FOOD PREP AREA UNDER THE GRILL AND DEEP FRYER IS NOT SMOOTH AND EASILY CLEANABLE. MUST REPAIR THE FLOOR SO THAT IT IS SMOOTH AND EASILY CLEANABLE.

ALL FOOD HANDLERS MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.

LABEL ALL BULK CONTAINERS.

ELEVATE ALL STOCK OFF FLOOR IN BASEMENT STORAGE AREA.

REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK IN DISH WASHING AREA. PROVIDE RUNNING WATER AT SINK IN REAR BEVERAGE AREA.

PROPERLY STORE ICE SCOOP HANDLE UP OR SEPARATE CONTAINER TO MINIMIZE BARE HAND CONTACT.

Stock and supplies stored on floor in basement and mechanical room. Instructed to elevate 6 inches or higher and away from wall.

Dish washing facilities not maintained or operated. While draining water in right side of three compartment sink, water-cloudy with food debris coming up left and middle sides of sink. Instructed to detail clean drainline and grease trap to prevent inadequate disposal of drain water. Serious citation issued 7-38-030.

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

Exhaust hood and filters, exterior of cooking equipment sides not cleaned. Instructed to detail clean and sanitize.

Floor in corners and along wallbase through-out premises not cleaned. Instructed to detail clean daily

Soda gun holders at all bars not provided with drainline. Instructed to install drainlines at all holders.

Stock and supplies stored on floor in basement and mechanical room. Instructed to elevate 6 inches or higher and away from wall.

FLOORS ALONG WALLS AND IN ALL CORNERS INCLUDING BAR AREAS,BASEMENT STORAGE AREAS REQUIRE A DETAIL CLEANING.

MUST REMOVE DUSTS BUILD-UP ON UPPER WALLS/CEILING AREAS NEXT TO COOKING EQUIPMENTS MUST BE SMOOTH,EASILY CLEANABLE AT ALL TIMES.

Violation #13 pending see report##: 1206387.

Violation #32 pending see report#: 1206387.

Violation #33 pending see report#: 1206387.

Violation #34 pending see report#: 1206387.

Violation #35 pending see report#: 1206387.

Violation #40 pending see report##: 1206387.

Violation #41 pending see report##: 1206387.

FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED. TAGGED HELD FOR INSPECTION .MUST FAX LETTER TO THE CDPH 312-746-4240 OR E-MAIL cdphfood@cityofchicago.org FOR TAG REMOVAL ATT:A.LOPEZ. SERIOUS VIOLATION 7-38-005A.

FOUND FRONT AND REAR KITCHEN DOORS TO THE FOOD ESTABLISHEMT NOT INSECT/RODENT PROOFED (APPROX: 1/4" MODE OF ENTRY). SERIOUS VIOLATION 7-38-020.

MUST REPAIR/REPLACE RUSTED COUNTERTOPS INSIDE THE MENS TOILET ROOM SUCH THAT ITS SMOOTH,EASILY CLEANABLE.

ALL KITCHEN EQUIPMENTS COOLERS,MANUAL CAN OPENER HOUSING,BAR GUNS AT BARS,DEEP FRYERS,TOPS/BOTTOMS OF FOOD PREP TABLES,SHELVINGS,DISHWASHING EQUIPMENTS ETC. REQUIRE DETAIL CLEANING.

FLOORS ALONG WALLS AND IN ALL CORNERS INCLUDING BAR AREAS,BASEMENT STORAGE AREAS REQUIRE A DETAIL CLEANING.

MUST REMOVE DUSTS BUILD-UP ON UPPER WALLS/CEILING AREAS NEXT TO COOKING EQUIPMENTS MUST BE SMOOTH,EASILY CLEANABLE AT ALL TIMES.

THERMOMETERS ARE INSIDE ALL REFRIGERATION UNITS THROUGHOUT THE PREMISES.

UNNECESSARY ARTICLES MUST BE REMOVED FROM THE PREMISES DUE TO POTENTIAL PEST HARBORAGE.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN VENTS ABOVE COOKING EQUIPMENT, AND ICE BINS AT SOUTH BAR

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, THROUGHOUT PREMISES, MUST REPAIR FLOOR DRAIN UNDER THREE DISH MACHINE AND REPAIR THRESHOLD AT BOTTOM OF DOOR BY KITCHEN AREA

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 and Regulations of the Board of Health. MUST REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK, AND LEAK AT PIPES UNDER DISH MACHINE, MUST STORE OVEN DIRECTLY UNDER EXHAUST HOOD

The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR HOLE IN WALL OF LADIES BATHROOM STALL VIOLATION STILL PENDING

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. MUST RODENT PROOF REAR AND SIDE DOORS, APPROX. 1/2 INCH GAP OPENING AT BOTTOM OF DOOR SERIOUS CITATION ISSUED

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN ALL COOKING EQUIPMENT, TOPS AND SIDES AND INTERIOR CABINETS OF COOKING, MUST REMOVE ALL GREASE BUILT UP

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS, 1ST FLOOR AND BASEMENT AREAS, UNDER AND BEHIND ALL EQUIPMENT

The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR HOLE IN WALL OF LADIES BATHROOM STALLS

MUST PROVIDE LOCKER SPACE FOR EMPLOYEES BELONGING TO BE STORED IN ONE DESIGNATED AREA, NICE AND NEATLY

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 and Regulations of the Board of Health. MUST REPAIR LEAK UNDER 3 COMPARTMENT, AND STOPPED UP 2 COMPARTMENT SINK, SINK NOT IN USED AT THIS TIME

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE ALL CLUTTER AND BETTER ORGANIZE BASEMENT STORAGE AREA

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE MISSING ICE BIN COVERS AT BARS,SUPPLY BAR GUN LINES SUCH THAT IT DRAINS DIRECTLY INTO FLOOR DRAINS ALSO FOUND RUSTED SHELVING INSIDE WALK-IN-COOLER.

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.FOUND LARGE AMOUNTS OF MOLD INSIDE ICE MACHINE TAGGED HELD FOR INSPECTION-MUST DETAIL CLEAN,SANITIZE SAID EQUIPMENT,NOTIFY THE CDPH 312-746-4240 FOR TAG REMOVAL.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.FOUND APPROXIMATELY 25 LIVE FRUIT FLIES IN VARIOUS AREAS OF SOUTH BAR,APPROXIMATELY 3 LIVE ROACHES BENEATH HOT WATER TANK ON FLOOR DRAIN ALSO REAR EXIT DOOR TO PREMISES NOT RODENT PROOFED.MUST CLEAN,SANITIZE AFFECTED AREAS,KEEP FLOORS DRY,REMOVE CLUTTER,PEST CONTROL CO SERVICE NOW RECCOMENDED,RODENT PROOF SAID DOOR.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.FOUND NO CITY OF CHICAGO SANITATION CERTIFICATE OR VALID DOCUMENTATION POSTED AT TIME OF INSPECTION AS REQUIRED.

One copy of the Food Inspection Report Summary must be displayed and visible to all customers.FOUND NO SUMMARY REPORT DISPLAYED AND VISIBLE TO ALL CUSTOMERS AS REQUIRED,NO PREVIOUS HEALTH INSPECTION REPORT AVAILABLE AT THIS TIME.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.ALL CLEAN MULTI-USE UTENSILS,SINGLE SERVICE ARTICLES IN KITCHEN MUST BE PROPERLY STORED,INVERTED TO PREVENT CONTAMINATION BEFORE USE.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE MISSING ICE BIN COVERS AT BARS,SUPPLY BAR GUN LINES SUCH THAT IT DRAINS DIRECTLY INTO FLOOR DRAINS ALSO FOUND RUSTED SHELVING INSIDE WALK-IN-COOLER.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL KITCHEN EQUIPMENTS COOLERS,MANUAL CAN OPENER HOUSING,BAR GUNS AT BARS,DEEP FRYERS,TOPS/BOTTOMS OF FOOD PREP TABLES,SHELVINGS,DISHWASHING EQUIPMENTS ETC. REQUIRE DETAIL CLEANING.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE DETAIL CLEANING,FLOOR DRAINS.

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.FOUND BURNT OUT LIGHT BULBS IN KITCHEN.

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 and Regulations of the Board of Health.TOILET ROOMS MUST BE VENTED AS REQUIRED.

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.CLEAN,ORGANIZE ALL STORAGE AREAS,REMOVE ALL CLUTTER.