Burke'S Public House

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

INSTRUCTED TO PROVIDE HANDWASHIG SIGNAGE AT HAND SINK IN THE PREP/COOKING AREA.

IN-USE UTENSILS: PROPERLY STORED

OBSRVED ICE SCOOP STORED ON TOP OF THE ICE MACHINE IN THE BASEMENT. INSTRUCTED MANAGER TO PROPERLY STORE ICE SCOOP IN A SEPARATE CLEAN CONTAINER TO PREVENT CONTAMINATION.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

INSTRUCTED TO REPAINT RUSTY METAL PREP SHELF (NEXT TO THE COOKING EQUIPMENT) IN THE KITCHEN AND RUSTY EXTERIOR TOP OF GREASE BOX UNDERNEATH 3 COMPARTMENT SINK.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF DISHMACHINE IN REAR DISHWASHING AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO CLEAN AND MAINTAIN FLOOR UNDER AND BEHIND DISHMACHINE IN DISHWASHING AREA.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HAND SINK AT THE FRONT BAR. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HAND SINKS USED BY FOOD EMPLOYEES AND MAINTAIN.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED NO SPLASHGUARD BETWEEN THE EXPOSED HAND SINK AND PREP TABLE IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO INSTALL A WASHABLE SPLASHGUARD AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED RUSTED STORAGE RACKS IN THE WALK-IN COOLER IN THE BASEMENT. INSTRUCTED THE PERSON IN CHARGE TO REMOVE RUST AND ENSURE NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED SLIGHT PINK BUILD-UP INSIDE ICE MACHINE UPPER PORTION. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED ACCUMULATED GREASE AND DUST BUILD-UP ON VENTILATION HOOD AND FILTERS. MUST CLEAN AND MAINTAIN VENTILATION HOOD AND FILTERS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

3-COMPARTMENT SINK GREASE TRAP LID WITH RUST BUILD-UP. MUST PAINT/REPLACE RUSTED GREASE TRAP LID.

ALLERGEN TRAINING AS REQUIRED

OBSERVED SOME MISSING FOOD ALLERGEN TRAINING CERTIFICATES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON-PREMISES.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

BROKEN RUBBER GASKET INSIDE THE WHITE REACH-IN FREEZER IN THE KITCHEN, ALSO THE SAME UNIT INTERIOR DOOR LINER BROKEN WITH EXPOSED INSULATION, REPLACE. BROKEN RUBBER GASKET INSIDE THE THIRD DOOR BY THE WALL UNDER PREP COOLER IN THE KITCHEN AND WHITE ...

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

SOME CUTTING BOARDS IN THE KITCHEN WITH DARK STAINS AND DEEP CUTS, MUST REFINISH OR REPLACE SAID CUTTING BOARDS

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INTERIOR AND EXTERIOR OF EQUIPMENT IN THE KITCHEN WITH A BUILDUP OF GREASE AND BURNED FOOD DEBRIS, SPECIALLY OVEN. ALSO, INSIDE COOLERS UNDER THE PREP TABLES. CLEAN AND MAINTAIN

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

PROVIDE COVER FOR RECEPTACLES INSIDE THE WOMEN'S WASHROOMS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

GREASE BUILD-UP ON FLOOR UNDER COOKING EQUIPMENT,CLEAN AND MAINTAIN

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

BOTH THE REMINDER OF: [ * ?CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS " ] AND THE DISCLOSURE OF AN ASTERISK IS NEEDED ON MENUS TO INDICATE THE REMINDER AND IDENTIFY THE ITEMS ...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED LEGS OF PREP TABLES IN REAR KITCHEN UNCLEAN WITH GREASE ACCUMULATION. CLEAN AND MAINTAIN.

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

NOTED ICE SCOOP WITH NO HOLDER AT THE FRONT BAR COUNTER. INSTRUCTED TO PROVIDE AN ICE SCOOP HOLDER.

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

NOTED HEAVY GREASE ACCUMULATION INSIDE THE ELECTRICAL COMPARTMENT OF DEEP FRYER. INSTRUCTED TO CLEAN AND MAINTAIN.....NOTED HEAVY ICE BUILD UP INSIDE THE UPRIGHT FREEZER AT THE KITCHEN PREP AREA. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.

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

NOTED DUSTY FANS AND CEILING AT THE KITCHEN PREP AREA AND HOLES AND OPENINGS ON CEILING AT THE BASEMENT FOOD/DRY STORAGE AREA. INSTRUCTED TO SEAL ALL HOLES AND OPENINGS TO PREVENT HIDING PLACES FOR PEST. MUST ALSO CLEAN AND MAINTAIN CEILINGS AND FANS...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED POOR HYGIENIC PRACTICES. EMPLOYEE NOTED PREPARING FOODS (WRAPPING A TORTILLA) WITH BARE HANDS. EMPLOYEE STATED HIS DIPPED HIS BARE HANDS IN THE WIPING CLOTH SANITIZING BUCKET BEFORE HANDLING THE FOOD.REVIEWED GOOD HYGIENIC PRACTICES, MUST US...

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

PREVIOUS MINOR VIOLATIONS FROM 1-24-17 REPORT #1982032. #32-MUST PROVIDE LIDS FOR ALL ICE BINS AT BOTH BARS.#34- MUST NOT USE MILK CRATES AS SHELVING IN FOOD PREP. FLOORS MUST BE EASILY ACCESSIBLE FOR CLEANING AND MONITORING. ALL STORED ITEMS UNDER B...

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

MUST NOT USE TAPE AS A MEANS OF REPAIR/HANDLE FOR THE MICROWAVE OVEN.

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

INTERIOR AND EXTERIOR OF THE DISH MACHINE FOUND DIRTY AND WITH EXCESSIVE LIME SCALE BUILD-UP. MUST REMOVE AND MAINTAIN.

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

FLOOR UNDER THE KITCHEN THREE COMPARTMENT SINK WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

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

INSTRUCTED TO REMOVE BROKEN/UNUSED HAND SOAP DISPENSER FROM WALL AT THE EXPOSED HAND SINK. PEELING BASEBOARD COVING UNDER THE FRONT BAR ICE BIN MUST REPLACE/REPAIR.

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

EXTREMELY SLOW DRAINING SINK AT THE REAR BAR THREE COMPARTMENT SINK.MUST REPAIR.

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

EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN THE FOOD PREPARATION AREA.

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

ALL EMPLOYEES IN THE FOOD PREPARATION AREA MUST WEAR HAT HAIR RESTRAINT,

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

ALL BULK FOODS MUST BE LABELED.

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

MUST PROVIDE LIDS FOR ALL ICE BINS AT BOTH BARS.

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

MUST NOT USE MILK CRATES AS SHELVING IN FOOD PREP OR BASEMENT DRY STORAGE. FLOORS MUST BE EASILY ACCESSIBLE FOR CLEANING AND MONITORING. ALL STORED ITEMS UNDER BOTH BARS AND THROUGHOUT THE LIQUOR STORAGE ROOM MUST BE ELEVATED FROM THE FLOOR 6" OR AB...

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

PEELING PAINT ON THE CEILING ABOVE THE KITCHEN TALL REACH-IN COOLER. MUST REMOVE/REPAIR.

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

CRACKED/BROKEN LIGHT SHIELD ABOVE THE SLICER. MISSING LIGHT SHIELD END CAPS IN BASEMENT AT THE WALK-IN COOLERS. MUST REPLACE ALL.

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

ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER. NOT ON TOP OF THE ICE MACHINE.

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

MUST RE CAULK THE EXPOSED HAND SINK IN THE PREP AREA, (CAULK WORN OUT)AND MAINTAIN.

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

MUST SEAL THE GAP/HOLE ON THE CEILING THRU-OUT BASEMENT AND MAINTAIN.

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

NO HOT RUNNING WATER ON THE MOP SINK. INSTRUCTED TO PROVIDE HOT RUNNING WATER

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND COLD-HOLDING UNIT IN THE PREP AREA UNABLE TO MAINTAIN PROPER TEMPERATURE OF 40F OR LOWER AT TIME OF INSPECTION. AMBIENT TEMPERATURE WAS 49F BY MY THERMOMETER AND 50F BY THEIR INTERNAL THERMOMETER. INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT MAI...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED THE FOLLOWING FOODS INSIDE THE COLD-HOLDING UNIT AT IMPROPER TEMPERATURES: 6 DIFFERENT TYPES OF SALAD DRESSING AT 47F, 3 CONTAINERS OF CHEESE AT 48.5F, HUMMUS AT 48.9F, ROASTED RED PEPPER AT 51.2F, 2# OF BUTTER AT 48F, MAYO AT 50.2F, SLICED ...

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

DETAIL CLEAN THE FAN VENT COVERS IN THE WALK-IN COOLER AND WALK-IN FREEZER LOCATED IN THE BASEMENT TO REMOVE DUST BUILDUP.

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

FOUND COCKTAIL CHERRYS AND FOOD DEBRIS ON THE FLOOR OUTSIDE OF THE WALK-IN COOLER IN THE BASEMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

GREASE AND ENCRUSTED FOOD DEBRIS BUILD-UP INSIDE THE DEEP FRYER UNIT AND OVEN,INSTRUCTED TO CLEAN AND MAINTAIN ICE BUILD-UP INSIDE THE REACH-IN FREEZER IN BASEMENT ,REMOVE AND MAINTAIN.

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

DEBRIS ON FLOOR UNDER THREE COMPARTMENT SINK AND AROUND GREASE BOX,INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED RAW WOOD SHELVES IN LIQUOR STORAGE ROOM. INSTRUCTED MANAGER TO PAINT/SEAL SHELVES, SHELF SURFACES MUST BE SMOOTH AND EASY TO CLEAN.

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

OBSERVED GREASE BUILD UP ON VENTILATION HOOD FILTERS. MUST CLEAN FILTERS AND MAINTAIN ALSO MUST CLEAN/SANITIZE EXTERIOR OF ALL SINKS AT MAIN BAR.

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

OBSERVED STANDING WATER ON BASEMENT FLOOR UNDER/AROUND ICE MACHINE. MUST KEEP FLOOR DRY/CLEAN.

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

OBSERVED HOLES IN WALL BEHIND DISHWASH 3-COMPARTMENT SINK. MUST SEAL HOLES IN WALL.

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

BASEMENT FLOOR CLUTTERED BY METERS (CARDBOARD BOXES, GLASSES, ETC.). MUST REMOVE ALL PLASTIC CRATES AND PROVIDE SHELVES, MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL ITEMS.

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

SANDWICH REACH IN PREP COOLER DOOR RUBBER GASKET RIPPED. MUST REPAIR AND MAINTAIN.

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

OBSERVED SLIGHT MINERAL BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.

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

OBSERVED FOOD DEBRIS/GREASE BUILD UP ON FLOOR UNDER AND AROUND PREP AREA FRYER. MUST CLEAN FLOOR UNDER ALL EQUIPMENT AND ALONG CORNERS/WALLS THROUGHOUT KITCHEN.

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

BAR HANDWASH BOWL COLD WATER HANDLE STRIPPED. MUST REPAIR AND MAINTAIN SINK.

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. OUTE...

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. REORGANIZE REAR STORAGE,REMOVE UNNECESSARY ITEMS.RAW WOOD UNDER THE BAR COUNTERS AND INSIDE THE CABINET(FRONT BAR)NEED ...

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. REPLACE OR SEAL FLOOR TILE UNDER THE BAR, IN FRONT AREA.

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

SEAL BRICK WALLS ON SECOND DINING AREA(NO WALL DEBRIS SHOULD BE RELEASED FROM WALL).SEAL OPENING NEXT TO HOOD AND AROUND MOP SINK.

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...

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

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. OUTSIDE GARBAGE AREA MUST BE MAINTAINED.REMOVE DEBR...