DEC 14
2016
PASSED
1 violationDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
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BOTTLED BLONDE.
YOUR CALL. 68/100
504 N WELLS ST · RIVER NORTH, CHICAGO
Last inspected December 14, 2016 · passed
2 of 3 inspections passed, 1 failed. 3 critical violations across the record.
THE NUMBERS
INSPECTIONS
3
2 passed · 1 failed
VIOLATIONS
9
includes 3 critical
RECORDS COVER
9 MONTHS
since Mar 2016
INSPECTION HISTORY
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED.
DEC 62016FAILED8 violations3 CRITICALDETAILS
DEC 6
2016
FAILED
8 violations3 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 4 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 49F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN, BEEF,HAMBURGERS AND PASTAS. UNIT TAGGED HELD FOR INSPECTION. MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE OF 40F OR BELOW. CRITICAL VIOLATION 7-38-005(A).
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE THE 4 DOOR PREP COOLER. OBSERVED CHICKEN AT 44.4F-46.6, PASTAS AT 45.7F,HAMBURGERS AT 47F-48F.ALL COLD FOODS MUST BE STORED AT A TEMPERATURE OF 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
OBSERVED LIVE FRUIT FLIES IN THE PREP AREAS AND DISHWASHING 3 COMPARTMENT SINK AREAS. APPROXIMATELY 25 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING AND CEILING TILES, AND EQUIPMENT IN THE PREP AREAS AND DISHWASHING AREAS.INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL AFFECTED AREAS, ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
DETAIL CLEAN AND MAINTAIN THE WALLS AND CEILINGS SO THEY AREA SMOOTH AND EASILY CLEANABLE FROM TOP TO BOTTOM.REMOVE DUSTS ACCUMULATIONS FROM KITCHEN CEILING VENTILATION COVERS AND MAINTAIN.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
REPLACE BURNT OUT LIGHT BULB ABOVE THE DISHMACHINE AND PROVIDE MISSING LIGHT SHIELD ON LIGHTB BULB INSIDE THE BASEMENT WALK-IN-COOLER AND MAINTAIN.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
DETAIL CLEAN AND ORGANIZE BASEMENT STORAGE AREAS,EMPLOYEE LOCKER AREA AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND REMAINING ARTICLES MUST BE PROPERLY STORED AT LEAST 6” OFF THE FLOOR/WALL FOR EASIER CLEANING AND MAINTAIN.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
WIPING CLOTHS MUST BE STORED IN SANITIZING SOLUTION AND MAINTAIN.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →