Cafe Bonhomme and Beatnik on the River

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED EMPLOYEE TO PROVIDE HEALTH POLICY. PRIORITY FOUNDATION

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO EMPLOEE HEALTH POLICY CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED ITEMS ON MENU, CHICKEN LIVER PATE, RAW TUNA ENTREE ON DAILY MENU WITH NO DISCLOSURE OR REMINDER STATEMENT. INSTRUCTED TO INSTALL ON MENU FOR ANY CONSUMPTION OF ANIMAL FOODS THAT ARE RAW, UNDERCOOKED . PRIORITY FOUNDATION VIOLATION. NO CITATI...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED OUTDOOR LOWER LEVEL BAR NOT PROTECTED FROM RAIN,PEST,ETC WHEN BAR IS CLOSED OR FROM BAD WEATHER CONDITIONS. OBSERVED OPEN AREAS AT CEILING, WALLS. NOT ABLE TO CLOSE AND PROTECT BAR AREA

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED WALLS IN BASEMENT BY WALK IN COOLER AND ICE MACHINE AREA NOT SMOOTH AND EASILY CLEABLE. PEELING PAINT, HOLES. INSTRUCTED TO REPAIR

ALLERGEN TRAINING AS REQUIRED

NO ALLERGEN AWARENESS FOR CERTIFIED FOOD MANAGER. INSTRUCTED TO PROVIDE ALLERGEN AWARNESS FOR ALL MANAGERS WITH CITY OF CHICAGO FOOD CERTIFICATE

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED EMPLOYEE TO PROVIDE HEALTH POLICY. PRIORITY FOUNDATION

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO EMPLOEE HEALTH POLICY CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION.

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER COLD TEMPERTURES TCS FOODS INSIDE OF WALK IN COOLER. APPROX 25-LBS OF DOUBLE CUT BEEF RIBEYE STEAKS AT 56.5F,(3) 20 LB PANS OF COOKED MEAT BALLS AT, 54.3F, 57F, 58.F, 4-LB CONTAINER OF COOKED EGGLANT SANDWICES AT 56.F, 5-LBS OF HAM ...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED ITEMS ON MENU, CHICKEN LIVER PATE, RAW TUNA ENTREE ON DAILY MENU WITH NO DISCLOSURE OR REMINDER STATEMENT. INSTRUCTED TO INSTALL ON MENU FOR ANY CONSUMPTION OF ANIMAL FOODS THAT ARE RAW, UNDERCOOKED . PRIORITY FOUNDATION VIOLATION. NO CITATI...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED WALK IN COOLER ON 1 ST FLOOR AT IMPROPER COLD TEMPERATURE OF 47.8F. WALK IN COOLER MUST MAITAIN COLD TEMPERATURE OF 41.F OR BELOW. INSTRUCTED TO USE ADDITIONAL COOLERS OR WALK IN COOLER FOR COLD STORAGE. PRIORITY FOUNDATION VIOLATION 738-005

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED OUTDOOR LOWER LEVEL BAR NOT PROTECTED FROM RAIN,PEST,ETC WHEN BAR IS CLOSED OR FROM BAD WEATHER CONDITIONS. OBSERVED OPEN AREAS AT CEILING, WALLS. NOT ABLE TO CLOSE AND PROTECT BAR AREA.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED UNPACKAGED CONDIMENTS,( SLICED LEMONS,FRUITS,MINT,ETC) ON OUTSIDE SERVICE BAR DURING SERVICE NOT COVERED. INSTRUCTED TO PROVIDE PROTECTION FOR ALL CONDIMENTS BEING USED.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED NO BACKFLOW PREVENTION DEVICE ON THE COFFEE MACHINE WATER LINES LOCATED IN THE MAIN BAR. INSTRUCTED TO PROVIDE A PROPER AND TESTED BACK FLOW PREVENTION DEVICE ON THE WATER LINE FOR COFFEE MACHINES AND MAINTAIN. PRIORITY VIOLATION. CITATION I...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED WALLS IN BASEMENT BY WALK IN COOLER AND ICE MACHINE AREA NOT SMOOTH AND EASILY CLEABLE. PEELING PAINT, HOLES. INSTRUCTED TO REPAIR.

ALLERGEN TRAINING AS REQUIRED

NO ALLERGEN AWARENESS FOR CERTIFIED FOOD MANAGER. INSTRUCTED TO PROVIDE ALLERGEN AWARNESS FOR ALL MANAGERS WITH CITY OF CHICAGO FOOD CERTIFICATE

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

Observed 8lbs of oysters without proper shellfish tag with product. Instructed all shellfish tags must stay with corresponding product at all times. Operator voluntarily discarded unlabeled oysters during inspection. Operator estimates value to be $5...

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

Observed facility without hot water in basement dish room. Observed hot water temperature of 71.1F at hand sink, and 71.2F at 3 compartment sink in basement. Instructed must have hot water temperature of 85F at hand sink and 110F at 3 compartment sin...

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

Observed sewage/waste water back up from floor drain on to floor of dish area. Instructed must repair to allow all waste water to drain properly into floor drain. Must repair, clean and sanitize area. Plumber on site. Drain line repaired during inspe...

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

Observed drain lines emptying on to basement floor from the following pieces of equipment: 1 door cooler, walk in cooler, and AC unit. Must extend all drain lines to properly empty into floor drains. Must maintain same. Observed space between wall a...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Observed several coolers throughout facility without proper thermometers. Must provide thermometers in a conspicuous spot in all refrigeration units. Must maintain same.

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

INTERIOR PANEL INSIDE ICE MACHINE.MUST CLEAN

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

OBSERVED PEELING PAINT ON WALL AREAS IN BASEMENT PREP AREA BY DISH MACHINE.MUST REPAIR. ALSO LOWER WALLS NOT CLEAN IN PREP 1ST FLOOR AND WALK IN COOLER DOOR 1ST FL,BASEMENT BEER COOLER INTERIOR WALLS AND CEILING.MUST CLEN/MAINTAIN.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

FOUND APPROX 1 LARGE CONTAINER OF LARGE AND SMALL OYSTER INSIDE WALK IN COOLER ,WITHOUT SHELFISH TAG IN PLACE.ALSO AT OYSTER BAR OBSERVED 2 KIND OF SHELL OYSTERS ON ICE DISPLAY .TAG NOT WITH EACH SHELLFISH.OBSERVED 3 SHELLFISH TAGS TOGETHER AT THE S...

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

OBSERVED LOW TEMPERATURE DISH MACHINE NOT BEING USED AT THIS TIME SANITIZING AT 0PPM CHLORINE. LOW TEMP CHLORINE SANITIZER DISH MACHINE MUST SANITIZE AT LEAST 50PPM.DISH MACHINE WILL BE TAGGED UNTIL CDPH IS CONTACTED.CRITICAL VIOLATION ISSUED 7-38-03...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

OBSERVED EXPOSED HAND SINK FAUCETS DONT WORK.WATER AVAILABLE HOWEVER WATER ACCESSIBLE ONLY FROM UNDERNEATH THE SINK WATER SUPPLY.MUST REPAIR FAUCET HANDLES IN 2-DAYS. INSTRUCTED THAT EMPLOYEES USE THE HAND SINK AT PREP AREA ACCROSS FROM THE BAR UNTIL...

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

INTERIOR PANEL INSIDE ICE MACHINE.MUST CLEAN.

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

OBSERVED PEELING PAINT ON WALL AREAS IN BASEMENT PREP AREA BY DISH MACHINE.MUST REPAIR. ALSO LOWER WALLS NOT CLEAN IN PREP 1ST FLOOR AND WALK IN COOLER DOOR 1ST FL,BASEMENT BEER COOLER INTERIOR WALLS AND CEILING.MUST CLEN/MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

FOUND VARIOUS REFRIGERATOR THERMOMETERS NOT IN WORKING ORDER IN THE BASEMENT AREA. MUST PROVIDE CALIBRATED AND WORKING THERMOMETERS AT ALL TIMES.

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

OBSERVERED 2 FOOD PREP STAFF MEMBERS NOT WEARING HAIR RESTRAINTS WHILE AT A PREP AREA. INSTRUCTED TO ALWAYS PROVIDE HAIR RESTRAINTS WHILE AT PREP AREAS AT ALL TIMES.

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

DURING INSPECTION FOUND THE BASEMENT EXIT DOOR NOT RODENT PROOFED WITH AN OPENING MORE THAN 1/4 OF AN INCH GAP AT THE BOTTOM. MUST REPAIR ABOVE STATED DOOR.

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

MUST REMOVE EXCESSIVE ICE FROST/BUILD UP AT THE REACH IN FREEZER BOX IN THE BASEMENT. MUST CLEAN AND SANITIZE KNIFE RACK HOLDER IN THE SMALL PREP AREA ON THE 1ST FLOOR ACROSS FROM THE DEEP FRYERS.

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

MUST REPAIR/REPLACE WALL COVING UNDER THE DISH MACHINE WALL AND THE 3-COMP SINK IN THE BASEMENT AREA. MUST ALSO CLEAN AND SANITIZE ABOVE STATED AREAS TO REMOVE EXCESSIVE GRIME BUILD-UP.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

FOUND VARIOUS REFRIGERATOR THERMOMETERS NOT IN WORKING ORDER IN THE BASEMENT AREA. MUST PROVIDE CALIBRATED AND WORKING THERMOMETERS AT ALL TIMES.

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

OBSERVERED 2 FOOD PREP STAFF MEMBERS NOT WEARING HAIR RESTRAINTS WHILE AT A PREP AREA. INSTRUCTED TO ALWAYS PROVIDE HAIR RESTRAINTS WHILE AT PREP AREAS AT ALL TIMES.

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

CLEAN FLOOR IN DISH ROOM IN BASEMENT.

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

CLEAN WALL OF FOOD SPILLS/SPLASHES ON WALL IN BASEMENT BY DISH WASHER.

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. OBSERVED FOOD DEBRIS SHELVES AT PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN SHELVES.

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

The walls and ceilings shall be in good repair and easily cleaned. WALL TILES MISSING OUTSIDE OF WALK IN COOLER. MUST REPAIR AND MAINTAIN WALL.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. OBSERVED BURNED OUT CEILING LIGHT BULBS(X2)ABOVE PREP AREA. MUST PROVIDE AND INSTALL...

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. OPEN SEAMS/GAPS UNDER BEER TAPS & COUNTER AT BAR AREA MUST BE SEALED; CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE SAN...

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. ANY SODA/MILK CRATES USED FOR RACKS (FOR DRY/COLD S...

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. OPEN SEAMS/GAPS UNDER BEER TAPS & COUNTER, AT BAR, MUST BE SEALED; CUTTING BOARDS WITH DEEP GROOVES MUST BE SANDED/BLEAC...

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. ANY SODA/MILK CRATES USED FOR RACKS (DRY/COLD STORAG...

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

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOS MINORS NOT CORRECTED FROM 6/30/09: #32-MUST REPLACE CHEST FREEZER LID IN BASEMEN...

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. OPEN SEAMS UNDER BEER TAPS & COUNTER MUST BE SEALED; CUTTING BOARDS WITH DEEP GROOVES MUST BE SANDED/BLEACHED TO MAKE SM...

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. ALL STOCK IN BASEMENT STORAGE ROOMS & AT WALK-IN COOLER MUST BE ELEVATED OFF THE FLOOR FOR EASY CLEANING/PEST MONITORING.

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. ANY MILK/SODA CRATES USED FOR RACKS MUST BE REPLACED...