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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS ON TOP OF BOTH COLD HOLDING REFRIGERATORS; SLICED HAM 70.7F, BACON 85.1F, GUACOMOLE 60.2F, 6 DIFFERENT TYPES OF CHEESES >70F, EGGS 68.4F, TOMATOES 60.8F, VARI...

POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED

OBSERVED IMPROPER THAWING OF POTENTIALLY HAZARDOUS FOODS AT TIME OF INSPECTION. OBSERVED BAGS OF FROZEN BEEF BEING THAWED IN THE ONLY EXPOSED HAND SINK IN REAR KITCHEN AREA WITH THE WATER RUNNING. EMPLOYEE REMOVED MEAT FROM HANDSINK, DETAIL CLEANED, ...

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 WALK-IN THAT IS BEING USED AS DRY STORAGE AND DEAD FLIES STUCK TO THE LIGHT FIXTURE ABOVE FOOD PREP WHERE THE LIGHT SHIELD IS MISSING. APROXIMATELY 15 FRUIT FLIES WERE OBSERVED IN THE WALK-IN AND CLOSE TO 40 DEAD FLIE...

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

FOUND NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE OR MANAGER ONSITE WHILE POTENTIALLY HAZARDOUS FOODS (I.E. BEEF, CHICKEN, SHRIMP, ETC.) INSTRUCTED TO HAVE ORIGINAL CERTIFICATE CONSPICUOUSLY POSTED IN PLAIN VIEWING OF CUSTOMERS AND MANAGERS ON SIT...

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

FIND A PROPER LID AND ASSORTED LINERS FOR THE COLD-HOLDING UNITS ABOVE THE REFRIGERATORS. THE MAKE SHIFT SYSTEM CURRENTLY IN PLACE IS NOT KEEPING FOODS BELOW 40F DUE TO AIR POCKETS WHERE COLD AIR IS ESCAPING. DETAIL CLEAN AND MAINTAIN THE HOOD VENTS...

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

FOUND HEAVY GREASE BUILDUP ALONG THE SIDES OF THE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

MISSING LIGHT SHIELD FOR THE LIGHT FIXTURE ABOVE THE FOOD PREP AREA. INSTRUCTED TO REPLACE.

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

OBSERVED SLOW DRAINING SINKS AT THE 3-COMPARTMENT BAR SINK AND THE EXPOSED HAND SINK AT THE BAR. INSTRUCTED TO REPAIR SINKS.

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

PEELING PAINT ON WALL BEHIND THE ICE MACHINE,INSTRUCTED TO REMOVE SAID PAINT AND REPAINT AREA.

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

MISSING LIGHT SHIELD AT LIGHT IN THE KITCHEN, INSTRUCTED TO PROVIDE

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

STOPPERS ARE BROKEN INSIDE THE THREE COMPARTMENT SINK IN THE KITCHEN,AND MISSING AT THREE COMPARTMENT SINK AT BAR AREA.INSTRUCTED TO REPLACE

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

UNUSED THREE COOLERS ARE STORED INSIDE THE ATTACHED GARAGE,ALSO OTHER ITEMS:CHAIRS,TABLES,EQUIPMENTS ETC.INSTRUCTED TO SWEEP FLOOR,AND ELEVATE ITEMS.NO FOOD OR FOOD PRODUCTS ARE STORED AT SAID AREA.