BISTRONOMIC.

NOTED RUSTY AND DIRTY SHELVES INSIDE WALK IN COOLER AT THE KITCHEN PREP AREA. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.

OBSERVED PLASTIC CUP USED AS A SCOOP IN BULK DRY FOOD STORAGE CONTAINER (FLOUR) IN THE REAR PREP AREA. INSTRUCTED TO REMOVE PLASTIC CUP AND REPLACE WITH A MULTI-USE UTENSIL WITH A HANDLE TO PREVENT CONTAMINATION AND MAINTAIN.

OBSERVED FOOD STORED IN CONTAINERS DIRECTLY ON THE FLOOR OF THE WALK-IN COOLER. INSTRUCTED TO RELOCATE FOOD AND MAINTAIN THE STORAGE OF FOOD IN CONTAINERS AT LEAST 6 INCHES (15 CM) ABOVE THE FLOOR AT ALL TIMES.

OBSERVED IN-USE WIPING CLOTHS STORED OUTSIDE OF SANITIZER SOLUTION (WHILE DAMP) IN VARIOUS AREAS THROUGHOUT THE KITCHEN AREA. INSTRUCTED TO STORE WIPING CLOTHS USED TO CLEAN FOOD- AND NONFOOD-CONTACT SURFACES IN AN APPROVED SANITIZER SOLUTION IN-BETWEEN USES AND MAINTAIN.

OBSERVED IN-USE UTENSILS AT THE BAR AREA STORED IN STILL WATER BETWEEN USES. INSTRUCTED TO STORE IN-USE UTENSILS ON A DRY, CLEAN, AND SANITIZED SURFACE BETWEEN USES AND MAINTAIN.

OBSERVED MULTI-USE UTENSILS AND PLATES STORED UNCOVERED/NOT INVERTED ON THE TOP SHELF OF THE MAIN COOK LINE. INSTRUCTED TO STORE MULTI-USE UTENSILS AND PLATES COVERED OR INVERTED ON THE TOP SHELF TO PREVENT CONTAMINATION FROM DUST AND OTHER DEBRIS AND MAINTAIN.

OBSERVED WOODEN BEAMS USED TO SUPPORT SHELVES ABOVE COLD-HOLDING UNITS AT THE MAIN COOK LINE. INSTRUCTED TO REMOVE WOODEN BEAMS AND REPLACE WITH SUPPORTS MADE OF A MATERIAL THAT IS SMOOTH AND EASILY-CLEANABLE AND MAINTAIN.

OBSERVED NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT (STOVE, GRILL) ALONG THE MAIN COOK LINE TO BE SOILED WITH DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.

OBSERVED PERSON-IN-CHARGE MISSING CITY OF CHICAGO CERTIFIED MANAGER TRAINING AND ORIGINAL CERTIFICATE. INSTRUCTED TO MAINTAIN AT LEAST ONE PERSON-IN-CHARGE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING AND ORIGINAL CERTIFICATE ON-SITE AT ALL TIMES OF FOOD OPERATION. PRIORITY FOUNDATION VIOLATION.

OBSERVED NO FOOD EMPLOYEE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING OR ORIGINAL CERTIFICATE PRESENT ON-SITE WHILE PREPARING TCS FOODS (COOKED MEATS, SOUP) AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN AT LEAST ONE FOOD EMPLOYEE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING AND ORIGINAL CERTIFICATE ON-SITE AT ALL TIMES OF FOOD OPERATIONS. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.

OBSERVED HANDWASHING SINK IN THE WAREWASHING AREA MISSING COLD WATER SUPPLY (COLD WATER SUPPLY PROVIDES HOT WATER). HANDWASHING SINK UNABLE TO SUPPLY WATER AT TEMPERATURE BELOW 135.0F AT TIME OF INSPECTION. INSTRUCTED TO REPAIR OR REPLACE HANDWASHING SINK COLD WATER SUPPLY TO PROVIDE WATER AT A MAXIMUM TEMPERATURE OF 120.0F AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION ISSUED.

OBSERVED HANDWASHING SINK IN THE WAREWASHING AREA TO BE BLOCKED WITH SANITIZER BUCKET AND SOILED WIPING CLOTHS. INSTRUCTED TO REMOVE ITEMS BLOCKING ACCESS TO HANDWASHING SINK IN WAREWASHING AREA AND MAINTAIN ALL HANDWASHING SINKS ACCESSIBLE TO EMPLOYEES FOR HANDWASHING AT ALL TIMES. PERSON-IN-CHARGE REMOVED ITEMS BLOCKING HANDWASHING SINK AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION COMBINED WITH ABOVE VIOLATION.

OBSERVED HANDWASHING SINK IN THE WAREWASHING AREA TO BE MISSING DISPOSABLE PAPER TOWELS FOR DRYING HANDS DURING HANDWASHING. INSTRUCTED TO PROVIDE DISPOSABLE PAPER TOWELS TO ALL HANDWASHING SINKS AND MAINTAIN SUPPLY AT ALL TIMES. PERSON-IN-CHARGE PROVIDED DISPOSABLE PAPER TOWELS TO HANDWASHING SINK AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION COMBINED WITH ABOVE VIOLATION.

OBSERVED FOOD STORED IN CONTAINERS DIRECTLY ON THE FLOOR OF THE WALK-IN COOLER. INSTRUCTED TO RELOCATE FOOD AND MAINTAIN THE STORAGE OF FOOD IN CONTAINERS AT LEAST 6 INCHES (15 CM) ABOVE THE FLOOR AT ALL TIMES.

OBSERVED PLASTIC CUP USED AS A SCOOP IN BULK DRY FOOD STORAGE CONTAINER (FLOUR) IN THE REAR PREP AREA. INSTRUCTED TO REMOVE PLASTIC CUP AND REPLACE WITH A MULTI-USE UTENSIL WITH A HANDLE TO PREVENT CONTAMINATION AND MAINTAIN.

OBSERVED IN-USE WIPING CLOTHS STORED OUTSIDE OF SANITIZER SOLUTION (WHILE DAMP) IN VARIOUS AREAS THROUGHOUT THE KITCHEN AREA. INSTRUCTED TO STORE WIPING CLOTHS USED TO CLEAN FOOD- AND NONFOOD-CONTACT SURFACES IN AN APPROVED SANITIZER SOLUTION IN-BETWEEN USES AND MAINTAIN.

OBSERVED IN-USE UTENSILS AT THE BAR AREA STORED IN STILL WATER BETWEEN USES. INSTRUCTED TO STORE IN-USE UTENSILS ON A DRY, CLEAN, AND SANITIZED SURFACE BETWEEN USES AND MAINTAIN.

OBSERVED MULTI-USE UTENSILS AND PLATES STORED UNCOVERED/NOT INVERTED ON THE TOP SHELF OF THE MAIN COOK LINE. INSTRUCTED TO STORE MULTI-USE UTENSILS AND PLATES COVERED OR INVERTED ON THE TOP SHELF TO PREVENT CONTAMINATION FROM DUST AND OTHER DEBRIS AND MAINTAIN.

OBSERVED WOODEN BEAMS USED TO SUPPORT SHELVES ABOVE COLD-HOLDING UNITS AT THE MAIN COOK LINE. INSTRUCTED TO REMOVE WOODEN BEAMS AND REPLACE WITH SUPPORTS MADE OF A MATERIAL THAT IS SMOOTH AND EASILY-CLEANABLE AND MAINTAIN.

OBSERVED NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT (STOVE, GRILL) ALONG THE MAIN COOK LINE TO BE SOILED WITH DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.

OBSERVED RUST ON PREP TABLE SHELVING UNITS THROUGHOUT PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN SAID EQUIPMENT IN GOOD CONDITION.

OBSERVED CHIPPED WALL PAINT IN REAR PREP/DISHWASHING AREA. INSRUCTED TO PROVIDE SMOOTH AND EASILY CLEANABLE WALLS AND MAINTAIN.

OBSERVED CFM CERTIFICATE HOLDERS WITHOUT ALLERGEN TRAINING CERTIFICATES ON SITE FOR REVIEW. INSTRUCTED TO OBTAIN.

Bulk food container (flour) mot labeled. instructed to label and maintain.

Deli cups not air dried after washing, instructed to air dry before stacking.