Blue Star Bistro & Wine Bar

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

OBSERVED START OF SLIGHT DIRT BUILDUP ON INTERIOR PANEL OF ICE MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.

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

FOUND DUST BUILDUP ON VENTS IN BOTH WASHROOMS. INSTRUCTED TO CLEAN AND MAINTAIN. FOUND EXPOSED BRICK WALLS IN BASEMENT WHERE FOOD IS STORED. INSTRUCTED TO SEAL AND MAINTAIN.

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

FOUND THE EXPOSED HANDSINK IN KITCHEN, NEXT TO DISH MACHINE, WITH NO FUNCTIONING COLD WATER HANDLE. INSTRUCTED TO REPAIR AND MAINTAIN.

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

FOUND CLUTTER AND UNNECESSARY ITEMS STORED THROUGHOUT BASEMENT. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS, ORGANIZE REMAINING, AND STORE AT LEAST SIX INCHES OFF FLOOR AND AWAY FROM WALL AND MAINTAIN. FOUND UNUSED PEPSI SODA GUNS AND ATTACHED LINE...

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

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

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

Floor along wallbase in behind equipment not clean. Instructed to detail clean daily.

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

Drainlines not provided at soda gun holders in bar area. Instructed to install drainline for excessive liquid waste. Cold water handle at exposed handsink not working. Instructed to repair and replace faucet/handle.

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

Unnecessary articles stored in basement. Instructed to remove all unused articles and elevate supplies 6 inches or higher and away from wall.

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

Inspector Comments: MUST PROVIDE,MAINTAIN LIGHT SHIELDS ON LIGHTS IN KITCHEN AREAS.

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

Inspector Comments: DETAIL CLEAN,ORGANIZE BASEMENT DRY STORAGE AREAS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

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 SANI...

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

FOUND NO CITY OF CHICAGO SANITATION CERTIFICATE OR VALID DOCUMENTATION ON PREMISES AT TIME OF INSPECTION. SERIOUS VIOLATION 7-38-012.

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

MUST PROPERLY STORE,INVERT THE CLEAN MULTI-USE UTENSILS IN KITCHEN TO PREVENT CONTAMINATION BEFORE USE.

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

Cutting boards with deep, dark grooves must be sanded/bleached or replaced.

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

NUST PROVIDE,MAINTAIN LIGHT SHIELDS ON LIGHTS IN KITCHEN AREAS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE,MAINTAIN THERMOMETERS INSIDE ALL REFRIGERATION UNITS.

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

DETAIL CLEAN,ORGANIZE BASEMENT DRY STORAGE AREAS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.

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

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

40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPLACE WORNED-OUT CUTTING BOARDS IN KITCHEN AREA.

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

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...

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 IN ALL COOLERS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair.MUST PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.Wiping cloths must be stored in sanitizing solution.