Brasserie by Lm

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

OBSERVED NO PAPER TOWELS AT ANY OF THE EXPOSED HAND SINKS INSIDE OF THE PREP, SERVER OR BAR AREAS. INSTRUCTED TO PROVIDE AND MAINTAIN PAPER TOWELS AT THE EXPOSED HAND SINKS. CRITICAL VIOLATION 7-38-030

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

OBSERVED 33LBS OF CHICKEN, 10LBS OF FISH, 11LBS OF BEEF, 7LBS OF STEAK AND 3LBS OF PORK VACUUM PACKAGED BY THE FACILITY PER MANAGEMENT IN A 3 DOOR PREP COOLER, 2 DOOR PREP COOLER ALONG THE COOKLINE AND INSIDE OF THE WALK IN COOLER AND WALK IN FREEZER...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

OBSERVED BULK FOOD ITEMS/SEASONINGS IN THE PREP AREA WITHOUT LABELS. INSTRUCTED TO LABEL ALL BULK FOOD ITEMS/SEASONINGS.

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

OBSERVED THE OPEN SITE FLOOR DRAINS IN THE PREP AREA WITH ACCUMULATED BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOOR DRAINS.

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

OBSERVED THE SERVER STATION EXPOSED HAND SINK FAUCET BASE LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

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

MUST CLEAN INTERIOR OF ALL REACH IN FREEZERS AND COOLERS TO REMOVE ALL BUILD UP AND FOOD SPILLS, CLEAN EXTERIOR OF ICE MACHINE, AND CLEAN ALL SINKS TO REMOVE ALL FOOD BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES

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

FLOORS UNDER AND AROUND ALL EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN

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

WALLS AT DISH MACHINE AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER AND BUILD UP. CEILING TILES IN LIQOUR STORAGE AREA IN NEED OF REPLACEING. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

VENTILATION UNIT ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. ALL DRAINS IN NEED OF CLEANING TO REMOVE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

FOUND FRUIT FLY ACTIVITY AT DISHWASHING AREA. NOTED APPROXIMATELY 25-30 FLIES ON WALLS SURROUNDING DISH MACHINE. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL AREAS AND CONTACT PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020 CITATION ISSUED ...

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

MUST CLEAN INTERIOR OF ALL REACH IN FREEZERS AND COOLERS TO REMOVE ALL BUILD UP AND FOOD SPILLS, CLEAN EXTERIOR OF ICE MACHINE, AND CLEAN ALL SINKS TO REMOVE ALL FOOD BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS UNDER AND AROUND ALL EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN

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

WALLS AT DISH MACHINE AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER AND BUILD UP. CEILING TILES IN LIQOUR STORAGE AREA IN NEED OF REPLACEING. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

VENTILATION UNIT ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. ALL DRAINS IN NEED OF CLEANING TO REMOVE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

EVIDENCE OF FRUIT FLY ACTIVITY AT FRONT BAR AND REAR DISH AREA. 30-35 FLIES ON SITE. INSTRUCTED MANAGER TO CLEAN ALL AREAS AND CONTACT PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020 CITATION ISSUED EVIDENCE OF INSECT ACTIVITY

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS SERIOUS VIOLATIONS NOT CORRECTED FROM 2-13-13 REPORT#1114672 INSPECTOR #333 #32 MUST REPLACE CUTTING BOARDS WITH DEEP DARK GROOVES IN THE PREP AREA. #34 MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS AND FLOORS IN ALL CORNER...

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

ALL MULTI USE UTENSILS MUST BE INVERTED. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

ALL UNNECESSARY ARTICLES MUST BE REMOVED. ALL CLUTTER MUST BE REMOVED FROM THE CORNERS AND UNDER TABLES. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

MUST SEAL/PAINT RAW WOOD SHELVES INSIDE THE LIQUOR STORAGE AREA.

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

MUST REPLACE CUTTING BOARDS WITH DEEP DARK GROOVES IN THE PREP AREA.

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

MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF THE COOKING EQUIPMENT AND THE CAN OPENER.

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

MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS AND FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

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

MUST PROVIDE COVERS FOR THE FLOOR DRAINS IN FRONT OF THE COOKING EQUIPMENT AND IN FRONT OF THE DISH MACHINE.

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

MUST REPLACE THE BROKEN FLOOR TILE IN FRONT OF THE PREP COOLER AND COOKING EQUIPMENT IN THE PREP AREA.

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

MUST DETAIL CLEAN/REMOVE MOLD FROM WALLS AROUND THE DISH MACHINE.

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

MUST PROVIDE A SHIELD TO THE LIGHT IN THE VENTILATION HOOD IN THE PREP AREA.

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

MUST FIX THE LEAK AT THE BOOSTER ON THE DISH MACHINE AND REPLACE THE HOT WATER KNOB ON THE RIGHT FAUCET ON THE 3-COMP. SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE ALL WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. ALL COOLERS AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW AND 0 F FOR FREEZERS. NO CITATION ISSUED.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. ...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees. NO HANDWASH BOWL AT BAR. MUST PROVIDE AND INSTALL BAR HANDWASH BOWL WITH RUNNING HOT/COLD WATER. NO CITATION ISSUED.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OB...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. EXTERIOR/INTERIOR OF ALL EQUIPMENT MUST BE DETAIL CLEANED.

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOORS THROUGHOUT ESTABLISHMENT.

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 FOR ALL COOLERS/FREEZERS.