CELTIC CROWN.

REFRIGERATION UNIT IN THE BASEMENT UNABLE TO MAINTAIN PROPER TEMPERATURE OF 40F OR LESS: THE COLD-HOLDING REFRIGERATION ON THE FOOD LINE ACROSS FROM THE GRILL HAS AN INTERNAL AMBIENT TEMPERATURE OF 53F. REFRIGERATION UNIT HAS BEEN TAGGED AND CANNOT BE USED UNTIL RE-INSPECTED BY CPDH AFTER UNIT IS REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR LESS. CRITICAL VIOLATION 7-38-005A

FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES STORED INSIDE OF THE COLD-HOLING REFRIGERATION UNIT: OBSERVED A CONTAINER OF RAW BEEF PATTY BALLS AT 55.6F, 2 CONTAINERS OF RAW CHICKEN AT 48.9F, A SMALL CONTAINER OF COOKED CHICKEN AT 77.7F, TURKEY BURGER PATTIES AT 60.1F, VARIOUS BOTTLES OF DRESSINGS WITH POTENTIALLY HAZARDOUS INGREDIENTS BETWEEN 55F-60F, CONTAINERS OF DELI MEAT AT 58.8F, AND A CONTAINER OF SPINACH PIE FILLING AT 60.1F. MANAGER VOLUNTARILY DISCARDED 35# OF FOOD WORTH $200. CRITICAL VIOLATION 7-38-005A

OBSERVED HABENERO PEPPERS STORED DIRECTLY IN A GROCERY BAG INSIDE OF THE DEEP FREEZER. FOOD MUST BE STORED IN FOOD GRADE STORAGE BAGS OR CONTAINERS AT ALL TIMES.

THE CONDENSER IN THE WALK-IN COOLER IN THE BASEMENT IS DRIPPING CONDENSATION INTO A BUCKET. INSTRUCTED TO REPAIR CONDENSER TO PREVENT CONDENSATION FROM DRIPPING AND MAINTAIN.

OBSERVED GREASE/FOOD BUILD UP ON EXTERIOR OF FRYERS, SLIGHT PINK BUILD UP INSIDE BAR GUN HOLDERS, DUST BUILD UP ON WALK IN COOLER FAN COVERS AND FOOD BUILD UP INSIDE PREP AREA COOLERS DOOR RUBBER GASKETS. MUST CLEAN AND MAINTAIN EQUIPMENT.

OBSERVED FLOOR LITTERED AT ALL BAR AREAS ALSO WALK IN COOLER CONCRETE FLOOR IN POOR REPAIR. MUST DETAIL CLEAN FLOOR THROUGHOUT BAR AND REPAIR FLOOR IN WALK IN COOLER/FLOOR MUST BE SMOOTH AND EASY TO CLEAN.

OBSERVED FOOD SPLATTERS ON CEILING AND WALLS AT PREP AND DISHWASH AREA. MUST CLEAN CEILING AND WALLS THROUGHOUT PREP AND DISHWASH AREA.

OBSERVED DISHWASH AREA LIGHT BULBS (X2) BURNED OUT. INSTRUCTED MANAGER TO REPLACE WITH WORKING LIGHT BULBS.

METER ROOM FLOOR CLUTTERED THROUGHOUT. MUST REMOVE ALL UNNECESSARY ITEMS.

FOUND PREPARED FOODS AND OTHER FOODS NOT IN THEIR ORIGINAL CONTAINERS NOT DATED OR LABELED IN THE WALK-IN COOLER, AND ALL OTHER 2DR REFRIGERATORS IN THE KITCHEN AREA. MUST PROPERLY LABEL ALL FOOD CONTAINERS HOLDING PREPARED AND FOODS WHICH ARE NOT IN THEIR ORIGINAL CONTAINERS AT ALL TIMES.

MUST DETAIL CLEAN INTERIOR PANEL OF THE ICE MACHINE PANEL AT THE CORNERS TO REMOVE SLIGHT BUILD-UP. ALSO THE INTERIOR OF BOTH DEEP FRYERS TO REMOVE EXCESSIVE GREASE BUILD-UP.

MUST DETAIL CLEAN FLOOR AND CORNER UNDER THE BOTH DEEP FRYERS INTHE KITCHEN TO REMOVE EXCESS GREASE BUILD-UP.

MUST REPAIR LEAK AT THE 3-COMP SINK FAUCET BASE IN THE KITCHEN. ALSO MUST AJUST THE TEMP VALVE AT THE UNISEX RESTROOM LOCATED IN THE REAR BAR AREA ON THE 1ST FLOOR SO AS TO RUN FOR A MINIMUM OF 15 SECS AT ALL TIMES.

IN THE MOST REAR STORAGE AREA CLOSEST TO THE KITCHEN MUST REORGANIZE, DECLUTTER AND REMOVE ANY NON-WORKING EQUIPMENT SUCH AS THE LARGE MICROWAVE ON THE FLOOR AND ANY OTHER KITCHEN EQUIPMENT NOT IN WORKING ORDER.

FOUND FRONT ENTRANCE BOTTOM DOOR NOT RODENT PROOFED WITH ONE INCH GAP/OPENING. INSTRUCTED TO RODENT PROOF BOTTOM OF THE SAID DOOR. SERIOUS VIOLATION 7-38-020

FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (EG CHICKEN, BEEF, SALADS, SOUPS,ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIRED FOOD MANAGER WITH CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZRDOUS FOODS. SERIOUS VIOLATION 7-38-012

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF EXPOSED HAND SINK AND 3 COMPARTMENT BAR SINK IN UP STAIR AND DOWN STAIR BARS.--------MUST CLEAN AND MAINTAIN STORAGE RACKS WITH BLACK MOLD LIKE BUILD-UP.---------MUST CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN UPSTAIR AND IN DOWNSTAIR BAR AREA TO PREVENT PEST HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE.

CLEAN COOKING EQUIPMENT EXTERIOR OVEN, STOVE AND DEEP FRYERS AND VENTS ABOVE COOKING EQUIPMENT,

MUST SEAL OPENINGS AT CEILING IN ICE MACHINE ROOM NEAR BASEMENT KITCHEN AREA,

OBSERVED APPROX., 30 RODENT DROPPING IN ELECTRICAL STORAGE CLOSET BEHIND BASEMENT AREA BAR AND FREEZER STORAGE AREA IN BASEMENT AREA, INSTRUCTED TO CLEAN ALL AREAS, AND HAVE AREAS BAITED, AND FRONT DOOR NOT RODENT PROOF APPROX., 1/4 GAP OPENING AT BOTTOM OF DOOR, INSTRUCTED TO REPAIR, SERIOUS CITATION ISSUED: 7-38-020

INSTRUCTED TO INSTALL A SPLASH GUARDS BETWEEN THE ICE BIN, MUST REPAIR BROKEN GASKET TO CHESTER FREEZER IN STORAGE AREA NEXT TO KITCHEN, AND THE EXPOSED HAND SINK IN THE DUBLIN BAR AND THE BASEMENT BAR.

CLEAN COOKING EQUIPMENT EXTERIOR OVEN, STOVE AND DEEP FRYERS AND VENTS ABOVE COOKING EQUIPMENT,

MUST CLEAN FLOORS THRU-OUT, KITCHEN, FURNACE ROOM, BAR AREAS, AND ALL STORAGE ROOMS, UNDER AND BEHIND ALL EQUIPMENT, AND REPAIR BROKEN BRICK FLOOR IN WALK-IN COOLER,

MUST SEAL OPENINGS AT CEILING IN ICE MACHINE ROOM NEAR BASEMENT KITCHEN AREA,

ONE OF THE WASHROOM IN DUBLIN BAR HAS NO SELF CLOSING DEVICE. INSTRUCTED TO INSTALL SELF CLOSING DEVICE.

MUST PROVIDE SINK STOPPERS FOR ALL BAR AREA THREE COMPARTMENT SINKS,

NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS CHILI, CHICKEN WINGS, HAMBURGER,ETC. INSTRUCTED MANAGER THAT CERTIFIED FOOD MANAGER MUST BE ON SITE ALL THE TIMES WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS. CITATION ISSUED SERIOUS 7-38-012. CERTIFIED MANAGER JASON DANIELS ARRIVED ON SITE AT 2:50pm.

CAULKING ALONG THE SPLASH GUARD OF THE 3 COMPARTMENT SINK AND THE EXPOSED HAND SINK WORN OUT AND WITH MOLDY LIKE SUBSTANCE. INSTRUCTED TO RE CAULK AND MAINTAIN. INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE ICE BIN AND THE EXPOSED HAND SINK IN THE DUBLIN BAR AND THE BASEMENT BAR.

INSTRUCTED TO CLEAN IN DETAIL AND SANITIZE THE EXTERIOR SIDES OF THE DEEP FRYER,GRILL AND STOVE (WITH GREASE AND DUST ACCUMULATED). MUST CLEAN IN DETAIL AND SANITIZE THE LID OF THE CONTAINER OF DISPOSABLE GLASS,PLATES,ETC, LID OF THE BULK CONTAINERS WITH FLOUR,SUGAR,SALT, ETC, UNDERNEATH THE SHELVE OF THE HOT HOLDING UNIT, INTERIOR BOTTOM PANEL OF THE ICE MAKER, AND UNDERNEATH THE COUNTER BEHIND THE MAIN BAR AND MAINTAIN.

INSTRUCTED TO CLEAN IN DETAIL THE FLOOR BEHIND THE MAIN BAR -UNDER THE COOLER, FLOOR IN THE STORAGE/DRESSING ROOM, AND MAINTAIN.

VENT IN ALL WASHROOMS WITH DUST ACCUMULATED. INSTRUCTED TO CLEAN AND MAINTAIN.

ONE OF THE WASHROOM IN DUBLIN BAR HAS NO SELF CLOSING DEVICE. INSTRUCTED TO INSTALL SELF CLOSING DEVICE.

FOUND ASHTRAY OUTSIDE THE OFFICE CLOSE TO THE ICE MAKER. INSTRUCTED MANAGER THAT ALL ASHTRAYS SHALL BE REMOVED FROM ANY AREA WHERE SMOKING IS PROHIBITED. CITATION ISSUED CLEAN AIR INDOOR ORDINANCE 7-32-020(C). MANAGER DISCARDED THE ASHTRAY IN THE GARBAGE CAN DURING INSPECTION.

ACCUMULATED GREASE AND FOOD DEBRIS INSIDE FRYER CABINETS (2). WINDOWSILLS IN KITCHEN/UTENSIL WASHING AREAS NOT CLEAN. MUST CLEAN AND MAINTAIN SAME.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITY NOT MAINTAINING PROPER TEMPERATURE; OBSERVED KITCHEN TWO DOORS PREP REACH IN COOLER AT 58.8F, INADEQUATED FOOD PROTECTION. HELD FOR INSPECTION TAG PLACE ON UNIT, WHEN UNIT IS REPAIRED, MUST FAX LETTER REQUESTING TAG REMOVAL. INSTRUCTED TO REPAIR UNIT AND KEEP AT 40F OR BELOW. CRITICAL CITATION ISSUED, 7-38-005(A).

All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS INSIDE ABOVE COOLER AT IMPROPER TEMPERATURES; 6LBS COOKED BEEF AT 53.0F, 1LB HAM 54.3F, 6LBS TURKEY 61.2F, 10LBS CHICKEN 56.4F, AND 1LB BEANS 59.3. INADEQUATE FOOD PROTECTION. INSTRUCTED POTENTIALLY HAZARDOUS FOODS MUST BE AT 40F OR BELOW. FOOD DISCARDED; V=$250. CRITICAL CITATION ISSUED, 7-38-005(A).

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED EVIDENCE OF MICE ACTIVITY ON FLOORS, ALONG WALLS THRU-OUT FURNACE ROOM OVER 60 MICE DROPPINGS, INSIDE ELECTRICAL STORAGE ROOMS OVER 50 DROPPINGS, AND INSIDE THE SUPPLIES STORAGE ROOMS OVER 25 MICE DROPPINGS NOTED. ALL AREAS ARE LOCATED IN BASEMENT NEAR DINING ROOM. ALSO NOTED OPENINGS IN ABOVE AREAS AND NO PEST CONTROL LOG BOOK AVAILABLE AT TIME OF INSPECTION. INSTRUCTED TO CLEAN/SANITIZE AREAS AND SEAL OPENINGS TO PREVENT PEST ENTRY, AND CALL PEST CONTROL FOR SERVICE AND TO PROVIDE LOG BOOK UPON REINSPECTION. SERIOUS CITATION ISSUED, 7-38-020.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED; (PREPARING SHRIMPS, CHICKEN, RICE, ETC.) INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON DUTY AT ALL TIMES WITH A CITY CERTIFICATE. SERIOUS CITATION ISSUED, 7-38-012.

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN/SANITIZE; CAN OPENER, COOLER, STORAGE SHELVES INSIDE SUPPLY ROOM AND CHEST FREEZERS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THRU-OUT, KITCHEN, FURNACE ROOM AND ALL STORAGE ROOMS.

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 and Regulations of the Board of Health. MUST REPAIR LEAKING FAUCET AT 3PART SINK IN KITCHEN.

MUST REMOVE UNNECESSARY ARTICLES THRU-OUT STORAGE ROOM AND FURNACE ROOM TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE MISSING LID HANDLES FOR STEAM TABLE.

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, BOTTOM PANELS OF PREP TABLES, COOKING EQUIPMENT, CAN OPENER AND UPPER PANEL OF ICE MACHINE; ALSO MUST REMOVE FOIL COVERING FROM COOKING EQUIPMENT.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS; THRU-OUT KITCHEN, STORAGE ROOMS AND BAR AREAS.

The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL OPENINGS ON EAST WALL IN FURNACE ROOM AND EAST WALLS IN CLOSET TO PREVENT PEST ENTRY; BOTH ROOMS IN BASEMENT NEAR KITCHEN.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REPLACE BROKEN LIGHT SHIELD ABOVE PREP TABLE IN KITCHEN.

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 and Regulations of the Board of Health. MUST SEAL RUSTY GREASE TRAP UNDER 1PART SINK IN KITCHEN.

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. MUST PROVIDE THERMOMETER FOR PREP REACH IN COOLER.

EXCESSIVE CLUTTER INSIDE STORAGE ROOMS/AREAS; MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOPS MUST BE PROPERLY STORED AT BAR AREAS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.OBSERVED FOIL ON THE TABLE STORAGE SHELF INSTRUCTED TO REMOVE.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.OBSERVED THE FOLLOWING NOT CLEAN HOOD AND FILTER, AND CLEAN AND SANITIZE THE CAN OPENER FOR # 10 CANS.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.OBSERVED THE CEILING VENT DUSTY INSTRUCTED TO CLEAN REMOVE DUST.

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.2 CRACKED LIGHT SHIELDS IN THE DISH AREA, INSTRUCTED TO REPLACE.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN EXTERIOR OF THE 2 DOOR COOLER IN BASEMENT PREP AREA.

The walls and ceilings shall be in good repair and easily cleaned.CLEAN WALLS BEHIND 3 COMPARTMENT SINK AND BEHIND CHAR GRILL, ALSO CLEAN CEILING REMOVE FOOD.

OBSERVED 3 BROKEN LIGHT SHIELDS IN REAR PREP AREA NEED TO REPLACE, ALSO CLEAN OTHER LIGHT SHIELDS. All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.