Cavanaugh'S Bar & Restaurant

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

INSTRUCTED TO CLEAN AND MAINTAIN THE STORAGE RACKS INSIDE THE WALK IN COOLER AND IN THE PREP AREA. REMOVE DIRT AND FOOD DEBRIS.

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

INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS AND UNDER/AROUND THE DISH MACHINE.

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

INSTRUCTED TO SEAL THE OPENING ON THE LOWER SURFACE OF THE WALL UNDER THE DISH MACHINE IN THE PREP AREA. MAINTAIN SAME.

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

INSTRUCTED TO FIX THE LEAK AT THE BASE OF THE RIGHT FAUCET ON THE 3-COMPARTMENT SINK IN THE REAR PREP AREA. MAINTAIN SAME.

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

OBSERVED BULK FOOD CONTAINER NOT LABLES IN REAR PREP AREA,IE FLOUR,ETC.MUST LABLE ALL CONTAINERS.

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

OBSERVED STORAGE ITEMS STORED ON FLOOR IN BASEMENT.MUST ELEVATE ALL STORAGE AT LEAST 6-INCHES ON ADEQUATE SHELVING.

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

OBSERVED CEILING LIGHTSHIELD COVERS IN PREP AREA DUST/DEBRIS.MUST CLEAN/MAINTAIN. ALSO LOWER WALL LEDGE UNDER DISH MACHINE NOT CLEAN OF EXCESSIVE DEBRIS.MUST CLEAN/MAINTAIN.

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

MUST DETAIL CLEAN AND SANITIZE INTERIOR PANEL OF THE ICE MACHINE IN THE BASEMENT.

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

MUST CLEAN AND REMOVE DEBRI FROM ALL CORNERS IN THE BASEMENT AREA AND THE CHEF'S CORNER DESK.

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

MUST RECAULK BOTTOM SIDE OF WALL AT THE STAIRS TO SEAL OPENING, STAFF BASEMENT RESTROOM WALL REPAIR HOLE AND WALL BEHIND ICE BOX FREEZER IN THE BASEMENT.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE ADDITIONAL LONG STEM THERMOMETERS FOR FOOD PREP STAFF. PREMISES ONLY HAS ONE THERMOMETER.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE ALL FOOD STAFF WITH THEIR ILLINOIS FOOD HANDLER'S CERTIFICATE AT ALL TIMES. MUST PROVIDE ABOVE STATED DOCUMENTS FOR THE NEXT ROUTINE INSPECTION.

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

MUST DETAIL CLEAN AND SANITIZE INTERIOR PANEL OF THE ICE MACHINE IN THE BASEMENT.

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

MUST CLEAN AND REMOVE DEBRI FROM ALL CORNERS IN THE BASEMENT AREA AND THE CHEF'S CORNER DESK.

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

MUST RECAULK BOTTOM SIDE OF WALL AT THE STAIRS TO SEAL OPENING, STAFF BASEMENT RESTROOM WALL REPAIR HOLE AND WALL BEHIND ICE BOX FREEZER IN THE BASEMENT.

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

MUST ADJUST TEMPERATURE VALVE AT THE CUSTOMER MEN'S RESTROOM SO THAT WATER RUNS FOR A MINIMUM OF 15 SECONDS AT 85F AT ALL TIMES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE ADDITIONAL LONG STEM THERMOMETERS FOR FOOD PREP STAFF. PREMISES ONLY HAS ONE THERMOMETER.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE ALL FOOD STAFF WITH THEIR ILLINOIS FOOD HANDLER'S CERTIFICATE AT ALL TIMES. MUST PROVIDE ABOVE STATED DOCUMENTS FOR THE NEXT ROUTINE INSPECTION.

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

MUST DETAIL CLEAN AND SANITIZE INTERIOR PANEL OF THE ICE MACHINE IN THE BASEMENT.

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

MUST CLEAN AND REMOVE DEBRI FROM ALL CORNERS IN THE BASEMENT AREA AND THE CHEF'S CORNER DESK.

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

MUST RECAULK BOTTOM SIDE OF WALL AT THE STAIRS TO SEAL OPENING, STAFF BASEMENT RESTROOM WALL REPAIR HOLE AND WALL BEHIND ICE BOX FREEZER IN THE BASEMENT.

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

MUST ADJUST TEMPERATURE VALVE AT THE CUSTOMER MEN'S RESTROOM SO THAT WATER RUNS FOR A MINIMUM OF 15 SECONDS AT 85F AT ALL TIMES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE ADDITIONAL LONG STEM THERMOMETERS FOR FOOD PREP STAFF. PREMISES ONLY HAS ONE THERMOMETER.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE ALL FOOD STAFF WITH THEIR ILLINOIS FOOD HANDLER'S CERTIFICATE AT ALL TIMES. MUST PROVIDE ABOVE STATED DOCUMENTS FOR THE NEXT ROUTINE INSPECTION.

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

MUST DETAIL CLEAN THE FOLLOWING: INTERIOR OF REACH IN COOLERS, INTERIOR OF WALK IN COOLER, COOKING EQUIPMENT,AND RUBBER GASKETS ON REACH INS. MUST DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

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

MUST DETAIL CLEAN ALL FLOORS UNDER AND AROUND ALL COOKING EQUIPMENT, FLOORS IN BASEMENT STORAGE AREA, AND IN FRONT BAR AREA. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

WALLS AND CEILINGS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER AND DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

EMPLOYEE WASHROOM IN BASEMENT AREA IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN

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

LEAK AT P-TRAP AT 3 COMPARTMENT SINK IN NEED OF REPAIRING. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

ALL UNNECESSARY ARTICLE IN STORAGE AREAS MUST BE REMOVED AND OR ORGANIZED. MUST CORRECT AND MAINTAIN AT ALL TIMES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE UTENSILS MUST BE STORED IN A CLEAN, SANITIZED CONTAINER. MUST CORRECT AND MAINTAIN.

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

MUST PROPERLY DATE/LABEL POTENTIALLY HAZARDOUS FOODS IN WALK IN COOLER.

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

MUST PROVIDE COVERS TO THE ICE BINS IN THE BAR AREA.

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

MUST DETAIL CLEAN AND MAINTAIN THE PREP TABLES, CAN OPENER AND COOKING EQUIPMENT IN THE PREP AREA.

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

MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

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

MUST DETAIL CLEAN AND MAINTAIN THE WALLS/CEILING IN THE PREP AREA- REMOVE DIRT/DUST AND FOOD SPILLS.

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

MUST HAND MOPS UP TO DRY WHEN NOT IN USE.

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

FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER OR CERTIFICATE ON THE PREMISES WHILE SERVING POTENTIALLY HAZARDOUS FOODS (I.E BEEF, PORK, CHICKEN, ETC.) INSTRUCTED TO HAVE BOTH ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012

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

MUST PROVIDE LIDS FOR THE ICE BINS IN THE BAR AREA.

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

MUST REPLACE THE DAMAGED DOOR ON THE CHEST REACH IN FREEZER IN THE BASEMENT.

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

MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: BAR GUN HOLDERS AT THE BAR, INTERIOR OF COOKING EQUIPMENT, CHEST FREEZERS AND WALK IN COOLER.

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

MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF THE FLOOR DRAINS AND FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

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

MUST REPAIR AND MAINTAIN LEAKS AT THE BASE OF THE 3-COMP. FAUCET AND AT THE PIPES UNDER THE 3-COMP SINK IN THE PREP AREA.

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 SLIGHT LIME BUILD UP INSIDE ICE MACHINE(UPPER PORTION). MUST CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.

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. FLOOR TILES DAMAGED IN DISWASH AND PREP AREA. MUST REGROUT/REPAIR DAMAGED FLOOR TILES.

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

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. METAL STEM THERMOMETER NOT CALIBRATED. INSTRUCTED MAN...

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. Found floors not clean at main kitchen areas.

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. Found ceiling at main kitchen areas not clean.(dusty)

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

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. Found cleaning equipment not stored properly. (brooms, mops, etc.)