BIN 36.

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 CITY FOOD SERVICE CERTIFICATE. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012

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.

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

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.

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 COOLER, FLOORS AT THE FRONT BAR PREP AREA. MUST ALSO CLEAN ALL FLOOR DRAINS WHERE EVER NECESSARY.

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 VIOLATION #7-38-005(A)

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 IMMEDIATELY AND VOLUNTARILY DISPOSED OF 40 LBS OF PRODUCTS WORTH $95.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

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 CITY FOOD SERVICE CERTIFICATE. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012

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 ALL TIMES DURING STORAGE TO PREVENT DUST ACCUMULATION AND CONTAMINATION.#32) 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.#38) NOTED LEAKAGE AT THE WATER SPRAYER AT THE DISH WASHING AREA INSTRUCTED TO REPAIR AND MAINTAIN. ALSO INSTRUCTED TO DETAIL CLEAN FANS AT THE DISH WASHER AREA AND MAINTAIN FREE FROM HEAVY BLACK DUST ACCUMULATION.#43)NOTED WASH CLOTHS ON PREP TABLES NOT PROPERLY STORED. INSTRUCTED TO STORE ALL WASH CLOTHS IN SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE. CITATION ISSUED FOR SERIOUS VIOLATION #7-42-090

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.

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

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.

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 COOLER, FLOORS AT THE FRONT BAR PREP AREA. MUST ALSO CLEAN ALL FLOOR DRAINS WHERE EVER NECESSARY.

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 PROPER TEMPERATURE OF 40F. BY THE END OF INSPECTION TEMPERATURES OF EQUIPMENT DROPPED BETWEEN 36F TO 40F. STILL RECOMMENDED TO FOLLOW UP WITH REPAIR PERSON. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A).

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, EGGS ETC)57.1F, SAUCE 53.1F, SLICED TOMATO 53F, SOUP 53.2F,MEAT BALLS 53.4F,HAMBURGERS 50.3F,LOBSTER 46F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 7LBS OF FOOD WORTH $100.00 THROUGH DENATURING PROCESS. NO TEMPERATURE LOG ON SITE PRESENTED AT THIS TIME OF INSPECTION. INSTRUCTED TO MONITOR ALL FOOD ITEMS AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

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 SERVED. MANAGER ARRIVED ON SITE AT ABOUT 10:20AM. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012

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.

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.

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 DUST ACCUMULATION.

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

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

SPICE CONTAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

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

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

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

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

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 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.

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