CHALET CHICAGO.

FOUND AN OPEN CONTAINER OF RAW CHICKEN STORED ABOVE OPEN CONTAINER OF CHOPPED LETTUCE IN MAIN KITCHEN PREP COOLER COOLER. INSTRUCTED TO NOT STORE RAW MEATS ABOVE READY-TO-EAT FOODS. PRIORITY VIOLATION 7-38-005. LETTUCE DISCARDED VALUED AT $30.

BULK-FOOD CONTAINERS NOT LABELED ( SUGAR, SALT.. ) INSTRUCTED TO LABEL AND MAINTAIN.

IN-USE UTENSILS STORED IN STANDING WATER, INSTRUCTED TO KEEP IN A DRY CLEAN CONTAINER.

DELI CUPS NOT AIR DRIED AFTER WASHING, INSTRUCTED TO AIR DRY AND MAINTAIN.

ICE SCOOP HOLDER MOUNTED WITH A SCREW ON WALL AT FIRST FLOOR, BOTTOM OF ICE SCOOP HOLDER IN BASEMENT'S ICE MAKER AREA NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

MINOR LEAK UNDER DISH AREA HAND WASH SINK, INSTRUCTED TO REPAIR.

ROUGH WALLS BEHIND BAR, INSTRUCTED TO HAVE A SMOOTH EASY-TO-CLEAN SURFACE.

INADEQUATE VENTILATION ABOVE BASEMENT'S DISH MACHINE CAUSING MILDEW TO FORM ON WALLS. INSTRUCTED TO PROVIDE AND REMOVE MILDEW.

OBSERVED BOWLS BEING USED TO DISPENSE DRY GOODS LIKE SUGAR, POTATO CHIPS, ETC. MUST PROVIDE SCOOP WITH A HANDLE.

OBSERVED CLUTTER (UNUSED BAKING SHEETS, OLD MAINTENANCE BOARDS AND MATERIALS) STORED ON THE FLOOR IN THE BASEMENT UNDER THE FRONT STAIRS. INSTRUCTED TO REMOVE UNNECESSARY ITEMS AND STORE REMAINDER AT LEAST 6 INCHES OF THE FLOOR.

FOUND NO BOTTLE BRUSH WASHER FOR THE GLASS WATER BOTTLES. MUST PROVIDE A BOTTLE BRUSH WASHER ON PREMISES.

FOUND SLOW DRAINING 2ND FLOOR BAR HAND SINK. AT SAME FOUND POOR WATER PRESSURE AND LOOSE HOT WATER FAUCET HANDLE AT SAME. .ALSO FOUND LOOSE HOT AND COLD WATER FAUCET HANDLES AT THE 1ST FLOOR KITCHEN LINE HAND SINK. FOUND A NON-WORKING EXHAUST VENT IN THE 2ND FLOOR UNISEX RESTROOM (1ST ROOM ON THE LEFT HAND SIDE).MUST REPAIR AND MAINTAIN.

FOUND FOOD PREP STAFF WITHOUT THEIR IDHP FOOD HANDLER'S CERTIFICATES MUST. PROVIDE ALL FOOD HANDLER'S WITH THEIR IDHP FOOD HANDLER'S CERTIFICATES AT ALL TIMES.MUST OBTAIN WITHIN 30 DAYS OF HIRE.

DURING INSPECTION FOUND OVER FLOWING GARBAGE IN THE OUTSIDE GARGABE DUMPSTER AREA. ABOVE STATED AREA MUST ALWAYS BE WELL MAINTAINED WITHOUT ANY OVERFLOWING GARBAGE. SERIOUS CITATION ISSUED.

FOUND NO BOTTLE BRUSH WASHER FOR THE GLASS WATER BOTTLES. MUST PROVIDE A BOTTLE BRUSH WASHER ON PREMISES.

FOUND SLOW DRAINING 2ND FLOOR BAR HAND SINK. AT SAME FOUND POOR WATER PRESSURE AND LOOSE HOT WATER FAUCET HANDLE AT SAME. .ALSO FOUND LOOSE HOT AND COLD WATER FAUCET HANDLES AT THE 1ST FLOOR KITCHEN LINE HAND SINK. FOUND A NON-WORKING EXHAUST VENT IN THE 2ND FLOOR UNISEX RESTROOM (1ST ROOM ON THE LEFT HAND SIDE).MUST REPAIR AND MAINTAIN.

FOUND FOOD PREP STAFF WITHOUT THEIR IDHP FOOD HANDLER'S CERTIFICATES MUST. PROVIDE ALL FOOD HANDLER'S WITH THEIR IDHP FOOD HANDLER'S CERTIFICATES AT ALL TIMES.MUST OBTAIN WITHIN 30 DAYS OF HIRE.

OBSERVED OUTSIDE WASTE GREASE DUMPSTER NOT MAINTAINED HAS EXCESSIVE GREASE SPILLAGE ON TOP OF LID AND GREASE ON GROUND.INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN AREA. SERIOUS VIOLATION 7-38-020.

COOKED/PREPARED FOODS INSIDE THE COOLERS MUST HAVE LABEL AND DATE WHEN PRODUCT IS STORED OVER 24 HOURS AND MAINTAIN.

OBSERVED CLEAN MULTI-USE POTS/PANS IN THE BASEMENT FOOD PREP AREA NOT PROPERLY STORED.INSTRUCTED TO PROPERLY STORE AND INVERT TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.

OBSERVED RUST ON SHELVINGS INSIDE THE WALK-IN-COOLER.INSTRUCTED TO REPLACE/REPAIR USING A NON-TOXIC FINISH AND MAINTAIN.

MISSING SINK STOPPERS AT THE DISHWASHING 3 COMPARTMENT SINK.INSTRUCTED TO PROVIDE ADEQUATE SINK STOPPERS AND MAINTAIN. OBSERVED MECHANICAL VENTILATION INSIDE THE EMPLOYEES TOILET ROOM IS NOT WORKING.INSTRUCTED TO REPAIR/REPLACE.

FOOD HANDLERS MUST WEAR HAIR RESTRAINTS WHEN WORKING AROUND OPEN FOODS AND MAINTAIN.

ICE DISPENSING UTENSIL FOR ICE MACHINE MUST BE PROPERLY STORED IN A CLEAN CONTAINER AND MAINTAIN.

NOTED TEMPERATURES OF TWO (2) SERVICE COOLERS AT THE PREP AREA 1ST FLOOR) TO BE IMPROPER AT 44.3F AND 48.1F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURES OF 40F AND BELOW, MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLERS AT THE FIRST FLOOR PREP AREA TO BE IMPROPER:-VEGGIE BURGER 53.1F, COOKED POTATOES 45.4F, HAMBURGERS 46.2F, HAM 45.2F, CHICKEN 44.9F, SHORT RIB BEEF 44.6F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 50 LB OF PRODUCTS WORTH $180.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

NOTED SOME EMPLOYEES PREPARING READY TO EAT FOOD WITH NO GLOVES ON AND NOT WASHING THEIR HANDS, WHILE OTHER WHILE WEARING GLOVES WERE NOT CHANGING GLOVES OR WASHING THEIR HANDS.NOTED EMPLOYEE WEARING JEWELRY (RINGS ON FINGERS) WHILE PREPARING READY TO EAT FOOD AT THE KITCHEN PREP;NOTED ANOTHER EMPLOYEES WIPE THEIR FACE WITH HANDS THEN PROCEEDED TO PREPARE FOOD WITHOUT WASHING HAND AND FINALLY STILL NOTED EMPLOYEE WHILE WEARING GLOVES TOUCHED THE TRASH CAN ;THEN WIPED THE KNIFE WITH A RACK AND FINALLY PROCEEDED TO PREPARE FOOD ALL WITHOUT WASHING HANDS OR CHANGING GLOVES. INSTRUCTED TO ALWAYS WEAR GLOVES WHEN READY TO EAT FOODS ARE PREPARED, CHANGES GLOVES AND WASH HAND WHEN EVER GLOVES ARE CHANGED. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A)

NOTED OUTSIDE GREASE CONTAINER HEAVILY ENCRUSTED WITH GREASE ON TOP, LID, LIPS AND DRIPPING DOWN THE SIDES TO THE GROUND. MANAGER IMMEDIATELY HAD EMPLOYEE START CLEANING THE GREASE CONTAINER. INSTRUCTED TO MONITOR AND MAINTAIN. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020

NOTED THORN RUBBER GASKET AT THE DOOR OF SERVICE COOLER AT THE FIRST FLOOR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

NOTED SLIGHT DISCOLORATION INSIDE THE UPPER COMPARTMENT OF ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED CHICKEN AT 46.7-49.1F, BEEF AT 45.8-47.1F, CHICKEN STOCK AT 46F, PORK AT 44.4F, MILK AT 44.6F, CHEESE AT 53.6F, SOUR CREAM AT 51.8F, SHELL EGGS AT 45.6F, BUTTER AT 44.2F, SALAMI AT 45.1F. MANAGEMENT VOLUNTARILY DISCARDED 668# OF FOOD WORTH $4,001. CRITICAL VIOLATION 7-38-005A.

NO SANITIZER WAS OBSERVED AT THE LOW TEMPERATURE DISHMACHINE. ALSO, THE LOW TEMPERATURE DISHMACHINE HAD AN OPERATING TEMPERATURE OF <100F ACCORDING TO THE TEMPERATURE GAUGE. MUST REPAIR AND MAINTAIN THE DISHMACHINE SO THAT A SANITIZING CONCENTRATION OF 100PPM CHLORINE IS REACHED AND A MINIMUM TEMPERATURE OF 120F IS REACHED. MANAGER CALLED A REPAIR TECHNICIAN WHO ARRIVED ONSITE DURING THE INSPECTION. THE DISHMACHINE WAS TAGGED HELD FOR INSPECTION. CRITICAL VIOLATION 7-38-030.

OUTSIDE GARBAGE AREA WAS NOT MAINTAINED. OBSERVED GARBAGE BAGS FULL OF WASTE AND LITTER STORED ON TOP OF THE GARBAGE DUMPSTER. MANAGEMENT DISPOSED OF THE GARBAGE BAGS INSIDE OF THE DUMPSTER. SERIOUS VIOLATION 7-38-020.

OBSERVED THE 2ND FLOOR MEN'S WASHROOM IMPROPERLY MAINTAINED. NO HOT WATER WAS AVAILABLE AT THE WASHROOM HANDSINK. MANAGEMENT INSTRUCTED TO PROVIDE HOT AND COLD RUNNING WATER AT THE HANDSINK. SERIOUS VIOLATION 7-38-030.

DETAIL CLEAN THE DUST FROM THE VENTILATION HOOD.

INADEQUATE FOOD PROTECTION, FOUND ABOUT 30LBS OF CHICKEN STOCK STORED IN A LARGE CONTAINER AT 65.4F, 20LBS OF COOKED BEEF AT 50.6F. BOTH ITEMS WERE COVERD TIGHTLY AND PLACED IN WALK-IN COOLR A DAY BEFORE. INSTRUCTED MANAGER TO COOL DOWN FOOD PROPERLY AND HOLD AT 40F OR LOWER. FOOD ITEMS DISCARDED VALUED AT $300.

CONTAINERS OF FLOUR IN BAKERY AREA NOT LABELED, INSTRUCTED TO LABEL.

OPEN FOOD ITEMS STORED NEAR BROOMS AND DUST PANS, INSTRUCTED TO KEEP ALL CONTAMINENTS AWAY FROM OPEN FOOD.

DAMAGED WALL BASE COVERINGS UNDER DISH WASHING SINK IN BSMT ALLOWING DIRT TO BE TRAPPED, INSTRUCTED TO REPAIR.

DRIPPING CONDENSATION PIPE ON KITCHEN FLOOR IN BSMT BEHIND ICE MAKER, INSTRUCTED TO CONNECT TO FLOOR DRAIN.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. The following not clean- shelves at basement paint storage room, prep coolers door rubber gaskets with food accumilation and slight lime build up inside ice machine. Instructed manager to clean and maintain all unclean equipment.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Must clean floor under and around all equipment throughout prep area and maintain.

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. Must replace all burned out ceiling light bulbs at prep 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 elevate all items 6" off floor throughout basement or remove items to prevent potential pest harborage.