PASS W/ CONDITIONS 6 violations
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (EG COLD SANDWICHES, STEAKS, FISH, BEEF ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT AT ALL TIMES. CITATION ISSUED 7-38-012
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO PROVIDE TIGHT FITTING LID/COVER FOR ICE BIN BEHIND BAR.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT (FRYER, STOVE, SHELVES), INTERIOR SURFACES OF 3 COMPARTMENT SINK, INTERIOR AND EXTERIOR SURFACES OF COOLERS AND FREEZER, VENTILATION HOOD ABOVE COOKING EQUIPMENT, INTERIOR OF ICE MACHINE AND INTERIOR OF SODA GUN HOLDER BEHIND BAR.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO DETAIL CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP AND BAR AREA ESPECIALLY ALONG THE WALLS AND IN ALL CORNERS.
The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENT COVER IN BOTH WASHROOMS WITH DEBRIS ACCUMULATION.
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOP MUST BE STORED IN A SEPARATE CLEAN CONTAINER TO PREVENT CONTAMINATION.