Bin 36

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

NOTED NO CERTIFIED FOOD MANAGER ON DUTY OR CITY OF CHICAGO CERTIFICATE ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED.(CHICKEN,FISH,SOUPS,SAUCES,BEEF ETC). INSTRUCTED TO HAVE A FOOD SERVICE MANAGER ON SITE AT ALL TIMES AND ORIGINAL...

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

NOTED ASSORTED FOOD CONTAINERS INSIDE COOLERS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAMES, PREPARED BY DATE AND USE BY DATE INCLUDING BULK FOOD ITEMS AND CONTAINERS.

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

NOTED THORN AND DIRTY RUBBER GASKETS AT DOOR OF SERVICE COOLERS AT THE MAIN KITCHEN. INSTRUCTED TO REPAIR, CLEAN AND MAINTAIN.

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

NOTED ACCUMULATION OF OLD FOOD PARTICLES AND DEBRIS ON MEAT SLICERS AND POTATO SLICER ON WALL BY THE 2 COMPARTMENT SINK AT THE REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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

INSTRUCTED TO DETAIL CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY UNDERNEATH SHELVING RACKS FOR POTS AND PANS BY THE 2 COMPARTMENT SINK AT THE REAR, UNDERNEATH DISH WASHER AREA WITH STANDING WATER, FLOORS INSIDE WALK IN COOL...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

NOTED TEMPERATURES OF 2 SERVICE COOLERS AT THE MAIN PREP KITCHEN AND FRONT PREP LINE AT IMPROPER TEMPERATURES OF 55.3F AND 53.9F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURES OF 40F AND BELOW. CITATION ISSUED FOR VIOLATIO...

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

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS ITEMS EGGS 56.6F,LIQUID EGGS 47.8F, HAM 54.4F,CHEESE 45.6F,GRILLED ONIONS 50.3F, MIXED GREENS 49.7F, SALMON 52.1F,WHIPPING CREAM 51.0F, SAUSAGE 44.7F,HAMBURGER 45F,MILK 49.1F.MANAGER ...

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

NOTED NO CERTIFIED FOOD MANAGER ON DUTY OR CITY OF CHICAGO CERTIFICATE ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED.(CHICKEN,FISH,SOUPS,SAUCES,BEEF ETC). INSTRUCTED TO HAVE A FOOD SERVICE MANAGER ON SITE AT ALL TIMES AND ORIGINAL...

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

NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM REPORT #1395337 DATED 1/9/2014 NOT CORRECTED:-#31) NOTED MULTI SERVE UTENSILS (PLATES,BOWLS,CUPS ETC) ON SHELVES THROUGHOUT PREMISES NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING UTENSILS AT ...

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

NOTED ASSORTED FOOD CONTAINERS INSIDE COOLERS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAMES, PREPARED BY DATE AND USE BY DATE INCLUDING BULK FOOD ITEMS AND CONTAINERS.

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

NOTED THORN AND DIRTY RUBBER GASKETS AT DOOR OF SERVICE COOLERS AT THE MAIN KITCHEN. INSTRUCTED TO REPAIR, CLEAN AND MAINTAIN.

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

NOTED ACCUMULATION OF OLD FOOD PARTICLES AND DEBRIS ON MEAT SLICERS AND POTATO SLICER ON WALL BY THE 2 COMPARTMENT SINK AT THE REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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

INSTRUCTED TO DETAIL CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY UNDERNEATH SHELVING RACKS FOR POTS AND PANS BY THE 2 COMPARTMENT SINK AT THE REAR, UNDERNEATH DISH WASHER AREA WITH STANDING WATER, FLOORS INSIDE WALK IN COOL...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

NOTED TEMPERATURES OF ALL SERVICE COOLERS AT THE KITCHEN PREP AREA OPPOSITE STOVE (3) TO BE IMPROPER AT 50.3F,53F AND 59.1F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL PROPER TEMPERATURE OF 40F OR BELOW IS ATTAINED. PREMISES HAS OTHER COOLERS MAINTAINING ...

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

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE COOLERS TO BE IMPROPER BETWEEN 46F TO 57F AT THIS TIME OF INSPECTION.TOMATO SAUCE 48.1F, CANADIAN BACON 54F, HAM 54F,SOUP 53.7F,PASTA 57.4F,FRENCH TOAST MIX(MILK, EG...

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

NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALITY HAZARDOUS FOODS ARE PREPARED AND SERVED.(SOUPS, SEAFOOD, CHICKEN,FISH ETC). INSTRUCTED TO ALWAYS HAVE A FOOD SERVICE MANAGER ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND ...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

NOTED MULTI SERVE UTENSILS (PLATES,BOWLS,CUPS ETC) ON SHELVES THROUGHOUT PREMISES NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING UTENSILS AT ALL TIMES DURING STORAGE TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

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

NOTED RUST PEELING PAINT AND DIRT ON SHELVES INSIDE WALK IN COOLER AND DRY STORAGE RACK BY THE WALK IN FREEZER. INSTRUCTED TO DETAIL CLEAN, REPLACE AND/OR REPAINT WITH A NON TOXIC FOOD GRADE PAINT AND MAINTAIN.

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

NOTED LEAKAGE AT THE WATER SPRAYER AT THE DISH WASHING AREA AND LEAKAGE AT THE BOTTOM PIPING OF 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN. ALSO INSTRUCTED TO DETAIL CLEAN FANS AT THE DISH WASHER AREA AND MAINTAIN FREE FROM HEAVY BLACK DUS...

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

INSTRUCTED TO CLEAN,ORGANIZE OR REMOVE ALL UNNECESSARY ARTICLES ON SHELVING AT THE BASEMENT DRY FOOD STORAGE AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

NOTED WASH CLOTHS ON PREP TABLES NOT PROPERLY STORED. INSTRUCTED TO STORE ALL WASH CLOTHS IN SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

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

SPICE CONTAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

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

RAW WOOD PANEL USED INSIDE WALK-IN COOLER, INSTRUCTED TO SEAL OR REMOVE.

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

MEAT SLICER NOT CLEAN AT BACK SIDE OF BLADE, FOOD DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.

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

INADEQUATE LIGHTING IN MAIN WALK-IN COOLER, INSTRUCTED TO INSTALL ADDITIONAL LIGHTS.

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

PLASTIC CURTAINS AT BOTH ENDS OF THE DISHMACHINE MUST BE REPLACED (IN POOR REPAIR).

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

BAR SINK DRAINS, GASKETS OF MOST SMALL COOLER DOORS, INTERIOR OF DISHMACHINE MUST BE FREE OF FOOD DEBRIS, LIME BUILD-UP OR FOOD SPILLS.

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

FLOORS ALONG WALLBASES INSIDE THE WALK-IN COOLER (ESPECIALLY THE CAGED AREA), FLOOR DRAIN AT NORTH SIDE OF THE MAIN BAR, & DRAINS AT THE COOK'S LINE MUST BE FREE OF ORGANIC MATTER, FOOD DEBRIS OR DIRT.

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

CONDENSERS, FAN GUARDS & FILTERS AT HOOD OF COOKING EQUIPMENT MUST BE FREE OF HEAVY DUST BUILD-UP.

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

ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED; SPLASHGUARD NEEDED TO THE LEFT OF BAR HANDSINK; ICE BIN LIDS AT BAR MUST BE PROVIDED; RUBBER GASKETS OF MOST SMALL COOLER DOORS IN MAIN KITCHEN MUST BE REPLACED ALSO (RIPPED).

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

BROKEN, MISSING, WATER-STAINED & PEELING CEILING TILES IN KITCHEN MUST BE REPLACED. HOLE ON WALL BY THE MOP SINK FAUCET MUST BE SEALED.

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

CRACKED LIGHT SHIELDS IN MAIN KITCHEN MUST BE REPLACED.

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

THE FAUCETS AT THE BAR HANDSINK & AT THE 2-COMP SINK IS LEAKING, MUST FIX.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

(7-38-005A) THE PREP COOLER IN MAIN KITCHEN (FACING THE NORTH WALL OF THE 3-COMP. SINK) HAS AN AMBIENT AIR TEMPERATURE OF 56.4F. OBSERVED HEAVY ICE BUILD-UP ON BOTH SIDES OF THE CONDENSERS. UNIT TAGGED. INSTRUCTED TO FIX & MAINTAIN COLD HOLDING UNITS...

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

(7-38-005A) FOLLOWING FOOD ITEMS STORED AT ABOVE PREP COOLER ARE: HUMMUS AT 57.2F, CRAB MEAT AT 59.9F, CHICKEN STRIPS AT 60.2F, HAM STRIPS AT 60.0F, COOKED CHERRY TOMATOES AT 59.7F. INSTRUCTED TO PROPERLY DISPOSE OF SAID PRODUCTS & MAINTAIN COLD FOOD...

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

ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. SPLASHGUARD NEEDED AT THE LEFT SIDE OF THE BAR HANDSINK & ICE BIN LIDS MUST BE PROVIDED AT THE BAR AREA. RUBBER GASKETS OF MOST SMALL COOLER DOORS IN MAIN KITCHEN ARE RIPPED, MUST REPLACE.

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

FOLLOWING NEED DETAILED CLEANING: FAN GUARDS OF WALK-IN COOLERS, SINKS AT MAIN BAR, FILTERS AT HOODS OF COOKING EQUIPMENT,GASKETS OF COOLER DOORS-MUST MAINTAIN CLEAN.

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

FLOORS AT MAIN BAR MUST BE SMOOTH/EASILY CLEANABLE (TILES ARE MISSING & FLOORS ARE UNEVEN). FLOOR DRAINS & AREA UNDER THE SYRUP LINES OF MAIN BAR MUST BE FREE OF SPILLS/DEBRIS. WALK-IN COOLER FLOOR (1ST FL) MUST BE KEPT CLEAN ESPECIALLY INSIDE THE CA...

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

BROKEN, MISSING, WATER-STAINED & PEELING CEILING TILES IN KITCHEN MUST BE REPLACED. CEILING VENTS ABOVE THE DISHMACHINE ARE VERY DUSRY, MUST KEEP CLEAN ALSO. HOLE ON THE WALL BY THE MOP SINK FAUCET MUST BE SEALED. WALLS AROUND THE DISHMACHINE & MOP S...

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

CRACKED LIGHT SHIELDS MUST BE REPLACED.

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

FOLLOWING PLUMBING LEAKS MUST BE ADDRESSED: 2-COMP. SINK FAUCET, BAR HANDSINK FAUCET.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INTERNAL THERMOMETERS NEEDED IN ALL COLD HOLDING UNITS THRU-OUT PREMISES.

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. DETAIL CLEAN THE WIRE RACKS, FAN COVERS AND FENCE SECTIONS IN THE WALK-IN COOLER.

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. SEAL THE FLOOR IN THE WALK-IN COOLER.

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. DETAIL CLEAN THE DUSTY CEILING TILES IN THE PREP AREA.

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

REPAIR THE LEAKING WATER VALVES UNDERNEATH THE SPRAY SINK IN THE DISHROOM.

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. The following minor violations not corrected from report #160423 dated 05/07/09- #32,...

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. Observed accumilated dust build up on prep coolers condensers/compressors. Must clean and maintain equipment.

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 several unclean ceiling light covers above prep areas. Must clean all unclean covers and maintain.

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 and broken ceiling light covers above prep area. Must replace all d...

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 at coffee stati...