BISTRONOMIC.

DELI CUPS NOT AIR DRIED AFTER WASHING, INSTRUCTED TO AIR DRY AND MAINTAIN.

OBSERVED TORN GASKETS ON STANDING FREEZERS NEAR ENTRANCE TO KITCHEN. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.

OBSERVED CUTTING BOARDS WITH DEEP GROOVES AND STAINS THROUGHOUT REAR KITCHEN PREP AREA AND WALL MOUNTED POTATO PEELER COVERED IN DIRT AND FOOD DEBRIS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.

OBSERVED HAND WASH SINK IN REAR KITCHEN PREP AREA MOUNTED TO WALL WITH DARK, STAINED CAULK. INSTRUCTED TO REMOVE, CLEAN, SANITIZE, REPLACE, AND MAINTAIN.

OBSERVED PERSON IN CHARGE WITHOUT KNOWLEDGE OF DAILY PRACTICES OF THE FOOD PREP AREA NOR KNOWLEDGE OF FOOD SAFETY OR WHERE IN THE FACILITY TO OBTAIN DOCUMENTATION. INSTRUCTED TO ALWAYS HAVE A KNOWLEDGEABLE PERSON IN CHARGE THAT DEMONSTRATES KNOWLEDGE OF DAY TO DAY OPERATIONS OF THE FOOD ESTABLISHMENT. PRIORITY FOUNDATION. NO CITATION ISSUED.

OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TIME TEMPERATURE CONTROL FOR SAFETY FOODS (SHELLFISH, FISH) ARE BEING HANDLED PREPARED AND SERVED TO THE PUBLIC. INSTRUCTED TO ALWAYS HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE PREPARING HANDLING AND SERVING TCS FOODS TO THE PUBLIC. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.

OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. NO CITATION ISSUED.

OBSERVED NO WRITTEN PROCEDURE FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE.

OBSERVED MALE CHEF USING HIS BARE HANDS TO HANDLE READY TO EAT CHEESE, BUNS AND PARSLEY. INSTRUCTED TO NEVER USE BARE HANDS TO HANDLE READY TO EAT FOODS AND TO ALWAYS PROPERLY USE FOOD GRADE DISPOSABLE GLOVES, SPOONS OR TONGS TO HANDLE ALL READY TO EAT FOODS. PRIORITY VIOLATION. CITATION ISSUED 7-38-010.

OBSERVED REDUCED OXYGEN PACKAGED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (FISH, FOIE GRAS) LOCATED INSIDE OF THE WALK IN COOLER AND 2 DOOR PREP COOLER. OWNER OF FACILITY STATES THAT REDUCED OXYGEN PACKAGED (FOIE GRAS, FISH) WAS SOUS VIDE AT THE OWNER'S HOUSE WHERE HE HAS A ROP MACHINE. INSTRUCTED OWNER THAT IT IS NEVER ACCEPTABLE AND IS CONSIDERED AN UNAPPROVED SOURCE TO BRING ANY FOODS FROM HOME. INSTRUCTED TO DISCARD AND DENATURE ALL ROP PRODUCTS (FISH, FOIE GRAS) AND INSTRUCTED MANAGER THAT ALL REDUCED OXYGEN PACKAGING MUST BE DONE AT AN APPROVED FACILITY. PRIORITY VIOLATION 7-38-005.

OBSERVED LOW TEMPERATURE DISH MACHINES NOT PROPERLY SANITIZING AND AT A 0PPM CONCENTRATION LEVEL DURING THE INSPECTION LOCATED IN THE FOOD PREP AREA AND THE BAR AREA. INSTRUCTED TO ALWAYS MAINTAIN A PROPER SANITIZING CONCENTRATION OF 50-100PPM AT ALL TIMES. ECOLAB ARRIVED DURING THE INSPECTION AND REPAIRED SAID DISH MACHINES. BY THE END OF THE INSPECTION SAID DISH MACHINES WERE SANITIZING AT 50PPM. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.

OBSERVED NO CONSUMER ADVISORY POSTED NOR A DISCLOSURE AND A REMINDER ON THE MENU FOR ALL FOODS THAT CAN BE ORDERED UNDERCOOKED OR RAW. INSTRUCTED TO POST A CONSUMER ADVISORY AND PROVIDE A DISCLOSURE AND A REMINDER ON THE MENU FOR ALL UNDERCOOKED OR RAW FOODS THAT CAN BE ORDERED BY THE CONSUMER. PRIORITY FOUNDATION. NO CITATION ISSUED.

OBSERVED NO THERMOMETERS INSIDE OF THE 2 DOOR PREP COOLER LOCATED ACROSS FROM THE COOKING EQUIPMENT. INSTRUCTED TO PROVIDE.

OBSERVED CHEFS AND FOOD HANDLERS NOT USING FOOD GRADE DISPOSABLE GLOVES PROPERLY AND WITHOUT KNOWLEDGE OF WHEN TO USE FOOD GRADE DISPOSABLE GLOVES WHEN WORKING WITH READY TO EAT FOODS. INSTRUCTED TO TEACH EMPLOYEES ON WHEN TO USE FOOD GRADE DISPOSABLE GLOVES.

OBSERVED TOP PREP COOLER NOT ABLE TO MAINTAIN 41F OR BELOW, DURING THE INSPECTION THE FACILITY WAS USING ICE TO KEEP TCS FOODS AT 41F OR BELOW. INSTRUCTED TO REPAIR SO THAT THE ACTUAL TOP PREP COOLER IS ABLE TO MAINTAIN 41 OR BELOW AT ALL TIMES.

OBSERVED FOOD HANDLER'S CERTIFICATES EXPIRED. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.

OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.

MEAT SLICER NOT CLEANED PROPERLY, FOUND FOOD DEBRIS BEHIND BLADE, INSTRUCTED TO CLEAN AND MAINTAIN.

WALL BEHIND REAR PREP AREA AND BEHIND BREAD STATION WITH CHIPPED PAINT, INSTRUCTED TO INSTALL A DURABLE SMOOTH SURFACE.

ICE SCOOP STORED ON ICE CUBES, INSTRUCTED TO KEEP OFF CUBES.

LOW TEMPERATURE DISHMACHINE IN USE AND UNABLE TO ADEQUATELY SANITIZE (O PPM CHLORINE). INSTRUCTED TO HAVE THE UNIT SERVICED SO THAT IT PROPERLY SANITIZES (50-100PPM CHLORINE). ECO-LAB WAS ABLE TO SERVICE THE MACHINE AT TIME OF INSPECTION AND PROVIDE A CHLORINE LEVEL OF 100PPM CHLORINE BY THE END OF THE INSPECTION. CRITICAL VIOLATION 7-38-030(A)

REMOVE DUST BUILDUP FROM THE POT AND PAN STORAGE RACKS IN THE KITCHEN AND REPLACE RUSTED FOOD STORAGE SHELVES IN THE WALK-IN COOLER AND MAINTAIN.

MUST DETAIL CLEAN THE MEAT SLICER TO REMOVE OLD FOOD DEBRIS AND MAINTAIN.

DETAIL CLEAN THE TOP OF THE LOW TEMPERTURE DISHMACHINE IN THE REAR TO REMOVE CRUMBS/FOOD DEBRIS BUILDUP AND MAINTAIN.

OBSERVED DUST BUILDUP ON THE LIGHT SHIELD OUTSIDE OF THE HOOD VENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

OBSERED A LEAK UNDER THE COLD-HOLDING REFRIGERATION UNIT IN THE KITCHEN. INSTRUCTED TO REROUTE THE DISCHARGE LINE TO A FLOOR DRAIN TO PREVENT LEAKAGE AND MAINTAIN.