C & D Bar B Que LLC

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

MUST LABEL COOKED FOOD ITEMS INSIDE THE REACH-IN COOLER IN PREP AREA

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

MUST CLEAN BOTTOM COMPARTMENTS OF DEEP FRYERS,HAS GREASE BUILD-UP AND MUST DEFROST THE REACH-IN FREEZERS IN REAR OF PREMISES,HAS HEAVY ACCUMLICATION OF ICE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT

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

MUST CLEAN VENTS THROUGHOUT PREMISES,HAS DUST BUIL-UP,INSTRUCTED TO CLEAN AND MAINTAIN AREA

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

MUST PROVIDE LIGHT SHIELD COVERS IN THE PREP AREA

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A THERMOMETER INSIDE THE REFRIGERATOR UNIT IN REAR OF PREMISES

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

MUST REMOVE CLUTTER FROM THE STORAGE CLOSET WHERE THE HOT WATER TANK IS LOCATED,TO PREVENT RODENT HARBORAGE

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

OBSERVED GREASE INSIDE THE BOTTOM AREA OF THE FRYER AND ON THE EXTERIOR SIDES OF THE FRYER AND GRILL; CLEAN EQUIPMENT TO REMOVE GREASE OBSERVED.

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

THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT HAVE A LIGHT AMOUNT OF DUST ON THEM; MUST CLEAN VENTS.

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

INSTRUCTED TO PROVIDE THREE DRAIN STOPPERS FOR THE THREE COMP SINK FOR PROPER SET UP TO WASH RINSE AND SANITIZE.

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

OBSERVED STANDING WASTE WATER IN THE MOP BUCKET NEXT TO THE MOP SINK; INSTRUCTED TO DISPOSE OF STANDING WATER ONCE USED.

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED THAT ALL FOOD HANDLERS THAT ARE NOT CITY OF CHICAGO CERTIFIED MUST OBTAIN THE REQUIRED IDPH FOOD HANDLER TRAINING CERTIFICATE. INFO ON THE IDPH WEBSITE.

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

FOUND TWO CITY OF CHICAGO FOOD SANITATION CERTIFICATES ON PREMISES THAT HAVE THE SAME CERTIFICATE NUMBER AS THE ONE POSTED BELONGING TO NATHAN WILLIAMS WHO IS NOT ON DUTY AT THIS TIME. THESE CERTIFICATES BELONG TO DEONNA POE AND CORDELL POE (ON DUTY...

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

OBSERVED GREASE INSIDE THE BOTTOM AREA OF THE FRYER AND ON THE EXTERIOR SIDES OF THE FRYER AND GRILL; CLEAN EQUIPMENT TO REMOVE GREASE OBSERVED.

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

THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT HAVE A LIGHT AMOUNT OF DUST ON THEM; MUST CLEAN VENTS.

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

INSTRUCTED TO PROVIDE THREE DRAIN STOPPERS FOR THE THREE COMP SINK FOR PROPER SET UP TO WASH RINSE AND SANITIZE.

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

OBSERVED STANDING WASTE WATER IN THE MOP BUCKET NEXT TO THE MOP SINK; INSTRUCTED TO DISPOSE OF STANDING WATER ONCE USED.

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED THAT ALL FOOD HANDLERS THAT ARE NOT CITY OF CHICAGO CERTIFIED MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING CERTIFICATE.

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

Inspector Comments: MUST REPAIR OR REPLACE TORN BAR STOOL SEATS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Inspector Comments: MUST PROVIDE PROBE THERMOMETERS FOR FOOD TEMPS

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

Inspector Comments: MUST ELEVATE,ORGANIZE ARTICLES OFF OF FLOOR IN FURNANCE ROOM

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

MUST PROVIDE SOAP AND TOWELS AT HAND SINK IN PREP/DISH WASHING & TOILET ROOM.

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

MUST RODENT PROOF REAR DOOR ALONG SIDE AND BOTTOM TO BE TIGHT FITTING.

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

MUST PROVIDE A CITY FOOD MANAGERS CERTIFICATE.

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

MUST APPLY A SEALANT OR PAINT RAW WOOD SURFACES AT SERVICE COUNTER,DINING AREA COUNTERS,CUTTING BOARD AREA.MUST REPAIR OR REPLACE TORN BAR STOOL SEATS.MUST REMOVE RUST FROM LOWER SHELF OF SMALL PREP TABLE.

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

MUST CLEAN FOOD DEBRI FROM INTERIOR OF DEEP FRYER.

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

MUST REPAIR OR REPLACE BROKEN FLOOR TILE NEAR REAR EXIT DOOR.MUST CLEAN FLOOR IN FURNANCE ROOM.

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

MUST REPAIR OR REPLACE DAMAGED,STAINED AND MISSING CEILING TILES IN DINING AREA,DAMAGED WALL NEAR REAR DOOR .MUST SEAL OPENINGS IN WALLS AND CEILINGS,AROUND PIPES LEADING IN SAME.MUST CAULK WALL BASES TTHROUGHOUT AND HAND SINK IN TOILET ROOM.MUST APP...

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

MUST PROVIDE LIGHTS AND LIGHT SHIELDS AT HOOD OF COOKING EQUIPMENT.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

MUST PROVIDE A SELF CLOSING DEVICE ON TOILET ROOM DOOR.

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

MUST REMOVE RUST FROM CEILING VENTILATION VENT.MUST REPAIR OR REPLACE LEAKY PIPE AT 3- COMPARTMENT SINK.MUST PROVIDE SINK STOPPERS FOR 3- COMPARTMENT SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE PROBE THERMOMETERS FOR FOOD TEMPS

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

MUST ELEVATE,ORGANIZE ARTICLES OFF OF FLOOR IN FURNANCE ROOM.