CALO LOUNGE, INC..

FOUND NO REMINDER DISCLOSURE STATEMENTS INSIDE MENU FOR RAW AND UNDERCOOKED FOOD SOLD: STEAK, HAMBURGERS, AND SALMON. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005.MUST PROVIDE.

FOUND NO HIGH TEMPERATURE IRREVERSIBLE DISHMACHINE TEST STRIPS.PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005.MUST PROVIDE.

OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012. NO CITATION ISSUED

OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILTY TO DEVELOP AND MAINTAIN A PROCEDURE /PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

OBSERVED ITEMS THAT ARE PREPARED ON SITE, HELD OVER 24 HOURS AND TIME TEMPERATURE CONTROLLED FOODS SUCH AS ARTICHOKE DIP MUST BE LABELED WITH PRODUCT NAME AND WITH DISCARD/CONSUME BY DATE.

OBSERVED RIPPED GASKET ON 2 DOOR REACH IN REFRIGERATOR ON SOUTH END OF COOKING LINE. REPLACE AND MAINTAIN.

OBSERVED LIGHT SHIELD NEEDED ON LIGHT IN HOOD IN STORAGE ROOM. INSTALL AND MAINTAIN

OBSERVED NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING AND MAINTAIN

NOTED SOME FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME AND/OR PREPARED BY DATE

NOTED TORN RUBBER GASKETS AT THE 2 DOOR, 3 DOOR REFRIGERATION UNITS AND SERVICE COOLER. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.

NOTED CLUTTER AT THE DRY STORAGE/FOOD AREA BY THE REAR WALK IN COOLER AND AT SOME AREAS OF THE BASEMENT DRY STORAGE. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.

BASEMENT BULK SPICE CONTAINERS MUST BE LABELED.

TO GO CONTAINERS ON THE COOKS LINE MUST BE STORED INVERTED.

MUST NOT USE PAPER AS LINER FOR CLEAN GLASSWARE STORAGE AT THE BAR.

MUST REMOVE ALL POOLING WATER FROM THE BASEMENT FLOORS THROUGHOUT AND MAINTAIN DRY.

ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

NO DRAIN HOSE PROVIDED AT POP GUN HOLDER AT SECOND BAR(PARTY ROOM),INSTRUCTED TO PROVIDE ON EACH POP GUN IN QUESTION

EMPLOYEE PERSONAL ITEMS(HAND BAG,SWEATER ETC) BEHIND BAR AREA,STORED ON SHELF BY THE DELIVERY FOOD CONTAINER NEED TO BE REMOVED.PERSONAL ITEMS MUST BE STORED AWAY FROM FOOD AND FOOD PRODUCTS.

OBSERVED ALL PREPACKAGED DESSERTS NEED A LABEL INDICATING NAME OF PRODUCT NAME OF INGREDIENTS NAME OF ADDRESS OF FACILITY.

OBSERVED RUST ON INTERIOR OF BEER COOLERS ON SECOND BAR IN ROOM USED DOR PRIVATE PARTIES. REMOVE RUST AND MAINTAIN. BOWLS DISHES POTS PANS AND TO GO CONTAINERS NEED TO BE INVERTED DURING STORAGE.

OBSERVED CEILING TO THE LEFT OF HOOD OVER MAIN FRYING AREA WITH HEAVY DUST ACCUMULATION AND MISSING CEILING TILES. CLEAN CEILING SPRINKLER SYSTEM WITH HEAVY DUST ACCUMUALTION AND REPLACE NECESSARY CEILING TILES. OBSERVED CEILING IN LIQUOR ROOM IN DISREPAIR. REPAIR CEILING AND RESTORE CEILING TO A SMOOTH AND EASILY CLEANABLE CONDITION. OBSERVED CEILING IN FRONT OF ICE MACHINE IN DISREPAIR. RESTORE CEILING AND MAINTAIN.

OBSERVED LIGHT SHEILD NEEDED ON LIGHTS IN AREA ABOVE DELI SLICER. INSTALL AND MAINTAIN LIGHT SHEILDS LIGHTS IN HOODS. OBSERVED LIGHT SHEILDS NEEDED ON LIGHTS IN LIQUOR ROOM. INSTALL AND MAINTAIN.

OBSERVED PIZZA FOOD PREP AREA WITH CONTAINING PIZZA OVEN, RAW AND COOKED PIZZA INGREDIENTS INCLUDING RAW SAUSAGE, CHEESE AND PEPPERONI. ONLY EXPOSED HAND SINKS ARE NOT CONVENIENT OR ACCESSIBLE FOR PIZZA PREPARER. MUST INSTALL EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER SOAP AND PAPER TOWELS IN AN AREA THAT IS CONVENIENT AND ACCESSIBLE CONVENIENT TO THIS FOOD PREPARATION AREA.

INSTALL A SPLASH GUARD BETWEEN THE ICE BIN AND THE EXPOSED HAND SINK BEHIND THE MAIN BAR. RIPPED OFF RUBBER GASKET ALONG THE DOOR OF THE PREP PIZZA COOLER MUST REPAIR AND MAINTAIN.

CLEAN AND SANITIZE ALL THE RUBBER GASKET ALONG THE DOORS OF THE PIZZA PREP COOLER WITH BLACK MOLDY LIKE SUBSTANCE AND MAINTAIN. CLEAN ALL THE DEEP FRYER INTERIOR LOWER COMPARTMENT WITH HEAVY GREASE/DUST BUILD-UP AND MAINTAIN. CLEAN IN DETAIL ALL THE FAN GUARDS INSIDE THE 2 DOOR REACH IN COOLER WITH VEGETABLES, REACH IN COOLER WITH COOKED FOODS, REACH IN COOLER WITH DAIRY AND REACH IN COOLER WITH SODA(WITH DUST AND GREASE BUILD-UP)AND MAINTAIN.

MUST CLEAN IN DETAIL THE FLOOR INSIDE THE LIQUOR ROOM AND MAINTAIN. CRACKED FLOOR TILES BY THE MAIN COOLER. MUST REPAIR/REPLACE FLOOR TILES.

SEAL THE GAP AROUND THE PIPE AND CONDUITS IN THE REAR PREP AREA AND MAINTAIN. PEELING PAINT ON THE WALLS CLOSE TO THE CEILING IN THE REAR PREP AREA. MUST SCRAPE PEELING PAINT AND RE PAINT.

OBSERVED HEAVY FROST BUILDUP ON THE INTERIOR WALLS, CONDENSER, AND DRAPES OF THE WALK-IN FREEZER. INSTRUCTED TO DEFROST FREEZER AND MAINTAIN.

INSTRUCTED TO DETAIL CLEAN THE CAN OPENER AND HOLSTER TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.

DUST BUILDUP ON THE CEILING TILES AND VENT ABOVE THE DISHMACHINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

FOUND VARIOUS WIPING CLOTHS ON CUTTING BOARDS AND PREP AREAS. INSTRUCTED TO STORE WIPING CLOTHS IN A SANITIZER SOLUTION (50-100 PPM CHLORINE) IN BETWEEN USE.

INSTRUCTED TO INSTALL A SPLASHGUARD ON THE REAR HAND SINK LOCATED NEXT TO THE 2-COMPARTMENT SINK TO PROPERLY PROTECT FOODS BEING THAWED IN 2-COMPARTMENT SINK.

DEFROST WALK-IN FREEZER LOCATED IN THE BASEMENT TO REMOVE HEAVY FROST BUILDUP- MAINTAIN.

INSTRUCTED TO DETAIL CLEAN THE SODA GUN NOZZLES AT THE FRONT BAR TO REMOVE DISCOLORATION AND MAINTAIN.

OBSERVED TWO HOLES IN THE CEILING LOCATED DIRECTLY OUTSIDE OF THE WALK-IN BEER COOLER. INSTRUCTED TO SEAL HOLES TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE.

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: 30lbs OF COOKED RIBS AT TEMP OF 45.5F.46.5F AND 46.7F; 50lbs COOKED BEEF SHANKS AT TEMP OF 46.7F TO 47F,BOTH PRODUCTS WERE STORED INSIDE THE WALK-IN COOLER,WITH DATE OF 3-25-14. NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED, ALSO NO TIME/TEMPERATURE LOGS AVAILABLE AT THIS TIME. MANAGER DISCARDED AND DENATURED TEMPERATURE ABUSED FOODS.POUND 80,VALUE $240 CRITICAL VIOLATION:7-38-005(A)

BROKEN RUBBER GASKET INSIDE THE UPPER RIGHT SITE OF THE HOT HOLDING UNIT,INSTRUCTED TO REPAIR/REPLACE

MINERAL BUILD-UP ON FAUCET INSIDE THE STAFF WASHROOM IN BASEMENT,ALSO DUSTY AND GREASE INSIDE THE DEEP FRYERS,INSTRUCTED TO CLEAN AND MAINTAIN

BROKEN AND UNEVEN CEMENT FLOOR UNDER THE SHELF OF PIZZA BOXES NOT CLEANABLE.INSTRUCTED TO PROVIDE A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE AT SAID AREA, IN BASEMENT.

DUST INSIDE THE LIGHT SHIELD IN THE KITCHEN,INSTRUCTED TO CLEAN AND MAINTAIN

WASHBOWL AT STAFF WASHROOM SLOWLY DRAINING,BASEMENT AREA,INSTRUCTED TO REPAIR THE CAUSE. FAUCET NECK AT THREE COMPARTMENT SINKS BY THE NORTH WALL LEAKS,INSTRUCTED TO REPAIR AND MAINTAIN.

OBSERVED DUST BUILD UP ON FAN COVERS INSIDE MEAT/SEAFOOD WALK IN COOLER. MUST CLEAN COVERS.

OBSERVED DIRT BUILD UP INSIDE PREP AREA FLOOR DRAINS. MUST CLEAN INTERIOR OF FLOOR DRAINS AND MAINTAIN.

OBSERVED STAINED CEILING TILES IN PREP AREA BY REAR EXIT DOOR. MUST CLEAN ALL UNCLEAN CEILING TILES.

BASEMENT FLOOR CLUTTERED UNDERNEATH PREP KITCHEN STAIRCASE. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS, MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL ITEMS.

PROVIDE LID FOR THE LARGE ICE BIN BEHIND THE MAIN BAR.PROVIDE SODA GUN HOLDER TO STORE SODA GUN DISPENSER BEHIND THE BAR.

CLEAN INSIDE THE UNUSED OVENS(DEBRIS).

PEELING PAINT ON EAST WALL NEXT REAR DOOR

OBSERVED PLASTIC BAG USED AT MIDDLE COMPARTMENT MECHANICAL DRAIN, REPAIR IT.

All food not stored in the original container shall be stored in properly labeled containers. LABEL BULK FOOD CONTAINERS ON SHELVING IN STAIRWELL TO BASEMENT.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. ASSORTED DEBRIS ON FLOOR BEHIND HOT WATER TANK IN BASEMENT. MUST REMOVE AND MAINTAIN.

The walls and ceilings shall be in good repair and easily cleaned. WATER DAMAGED CEILING TILES ABOVE COOLER OFF COOKS LINE. MUST REPLACE.

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. EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS AT FOOD CONTACT TO GO CONTAINERS IN BASEMENT.

All food not stored in the original container shall be stored in properly labeled containers.//SOME FOOD ITEMS NOT LABELED NEED NAMES & DATES ON ALL FOOD ITEMS IN STORAGE

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//MUST INVERT ALL PLATES IN STORAGE & PRESET TABLES IN DINNING AREA

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//REPLACE RAW WOODEN SHELVES IN LIQUOR ROOM,RUSTY DRY STORAGE SHELVES IN BASEMENT NEED TO REPLACE OR PAINT./REPLACE ALL STAIN & BADLY PITTED CUTTING BOARDS IN PREP AREA./NEED LIDS FOR ALL GARBAGE CAN ON PREMISES

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN COOLERS,DRY STORAGE,FREEZERS,INTERIOR & EXTERIOR OF EQUIPMENT NEED DETAIL CLEANING

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER & AROUND STOCK ,EQUIPMENT NEED CLEANING MUST STORE ALL STOCK 6" OFF THE FLOOR WHEN IN STORAGE

The walls and ceilings shall be in good repair and easily cleaned.//MUST REPLACE STAIN CEILING TILE OVER CONVECTION OVEN IN KITCHEN AREA

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//MUST INSTALL HOOD VENTED OUT TO ROOF OVER CONVECTION OVEN IN KITCHEN AREA

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.//MUST REMOVE ALL UNNECESSARY ARTICLES OFF PREMISES