CHEESIES PUB & GRUB.

FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD. (HANDLES HAMBURGERS, SANDWICHES,ETC.)

FOUND FLOORS NOT CLEAN ALONG WALLS AT BASEMENT. INSTRUCTED MANAGEMENT TO KEEP EVERTHING AWAY FROM WALLS TO MONITOR FOR RODENT ACTIVITY.

FOUND EVIDENCE OF RATS AT PREMISES. FOUND ABOUT 15 RAT DROPPINGS ALONG WALLS AT BASEMENT. ALSO, FOUND REAR EXIT DOOR NOT RODENT PROOFED ON BOTTOM. (ABOUT 1/4 INCH GAP) CITATION ISSUED.

FOUND FLOORS NOT CLEAN AT BASEMENT THROUGHOUT.

FOUND CLUTTER AT BASEMENT THAT MUST BE REMOVED.(BOXES,CLOTHES,ETC.)BASEMENT NEEDS CLEANING AND ORDER.

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED RAW CHICKEN AT 46.9F, COOKED CHICKEN AT 43.8F, COOKED PASTA AT 44.0F, CHILI AT 43.8F, TACO MEAT AT 43.1F, HAM AT 43.7F, CREAM CHEESE AT 43.7F, CHEDDAR CHEESE AT 43.8F, BLUE CHEESE AT 44.7, RAW GROUND BEEF AT 44.6F, CHORIZO AT 44.9F, MOZZARELLA CHEESE AT 45.3F, WHIPPING CREAM AT 43.1F, SOUR CREAM AT 45.3F. MANAGEMENT VOLUNTARILY DISCARDED 757# OF FOOD WORTH $1566. CRITICAL VIOLATION 7-38-005A.

OBSERVED THE FLOOR DRAIN IN THE BASEMENT BACKING UP WITH WASTE WATER WHEN THE EXPOSED HANDSINK IN THE BASEMENT IS RUNNING. EXPOSED HANDSINK TAGGED HELD FOR INSPECTION. DO NOT PREP FOOD IN THE BASEMENT UNTIL THE HELD FOR INSPECTION TAG HAS BEEN REMOVED FROM THE HANDSINK. FLOOR DRAIN WAS RODDED BY A PLUMBER AND THE VIOLATION WAS CORRECTED UPON MY RETURN TO FINISH THE REPORT ON 6/8/12. HELD FOR INSPECTION TAG WAS REMOVED FROM THE HANDSINK. CRITICAL VIOLATION 7-38-030.

FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED MOLD GROWTH ON INTERIOR CONTACT SURFACES OF THE ICE MACHINE. UNIT TAGGED HELD FOR INSPECTION. MUST TURN OFF MACHINE, REMOVE ICE AND CLEAN AND SANITIZE THE UNIT. DO NOT USE UNTIL HELD FOR INSPECTION TAG HAS BEEN REMOVED FROM THE UNIT. THE UNIT WAS CLEANED AND SANITIZED UPON MY RETURN ON 6/8/12 TO FINISH THE REPORT. HELD FOR INSPECTION TAG WAS REMOVED. SERIOUS VIOLATION 7-38-005A.

MUST LABEL AND DATE ALL PREPARED PRODUCT INSIDE OF THE COOLERS.

REPLACE THE TORN DOOR GASKETS INSIDE OF THE PREP COOLER DOORS. MUST ANCHOR THE BAR 3 COMPARTMENT SINK TO THE WALL.

DETAIL CLEAN THE TOP OF THE SHELVING UNIT ABOVE THE PREP COOLER AND THE STORAGE RACKS IN THE WALK-IN COOLER.

DETAIL CLEAN THE FLOOR IN THE 1ST FLOOR PREP AREA, ESPECIALLY UNDER THE PIZZA PREP COOLER.

MUST INSTALL BASEBOARD AROUND THE MOP SINK IN THE REAR AREA OF THE 1ST FLOOR PREP AREA.

MUST REPLACE THE CRACKED LIGHT SHIELDS IN THE BASEMENT PREP AREA.

MUST INSTALL A SELF-CLOSING DOOR DEVICE FOR THE BASEMENT WASHROOM DOOR.

REMOVE UNNECESSARY ARTICLES AND EXCESSIVE CLUTTER FROM THE BASEMENT STORAGE ROOM FLOORS AND OFFICE.

MUST STORE ICE SCOOPS IN A CONTAINER OUTSIDE OF THE ICE MACHINE.

Adequate and convenient hand washing facilities shall be provided for all employees. EXPOSED HAND SINK IN BOTH PREP AREA NOT ACCESSIBLE.EXPOSED HAND SINK IN BASEMENT PREP AREA WAS FILLED WITH POT,FUNNEL CAPS ,ETC AND NO SOAP OR PAPER TOWELS PROVIDED, FAUCET WAS TILT TO THE RIGHT.EXPOSED HAND SINK AT FRONT PREP AREA HAD DIRTY TOWELS INSIDE THE BOWL AND NO PAPER TOWEL PROVIDED.ITEMS WAS REMOVED FROM EXPOSED SINK, SOAP AND PAPER TOWEL WAS PROVIDED AFTER MY REQUEST.INFORMATION ON HAND WASHING GIVEN.CRITICAL VIOLATION:7-38-030 HOOOO75234-14

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED FOOD HANDLER ON PREMISES OR NOR A CITY SANITATION CERTIFICATE OR REGISTRATION LETTER PROVIDE AT PRESENT TIME,WHILE POTENTIALLY HAZARDOUS FOOD WERE COOKED AND SERVED.SERIOUS VIOLATION:7-38-012 HOOOO75234-14

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED RUSTY SHELVES INSIDE THE WALK-IN COOLER AND INSIDE THE REACH-IN WHITE FREEZER,REPLACE OR REPAINT WITH NON-TOXIC PAINT PAINT. OBSERVED BROKEN INTERIOR WHITE DOOR LINER INSIDE THE REACH-IN FREEZER.REPLACE IT.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN COOKING EQUIPMENT(INTERIOR,EXTERIOR,AND ALSO WHEEL OF THE EQUIPMENT)EXCESS GREASE BUILD-UP.,ALSO MUST SCRAPE GREASE BUILD-UP INSIDE THE BOTTOM OF DEEP FRYER. NEED TO CLEAN FILTERS UNDERT THE HOOD, GREASE DANGLING FROM IT.REMOVE ICE BUILD-UP IN ALL COOLERS AND FREEZERS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPLACE MISSING BASEBOARD WALL THROUGHT THE PREP AREA IN BASEMENT AREA.ALSO SEAL FLOOR ALONG BASEBOARD WALL.

The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALL UNDER THE 3 COMPARTMENT SINK IN BOTH PREP AREA(FOOD STAINS),SEAL HOLE ON WALL IN BASEMENT AREA(NORTH WALL BY THE MOP SINK).OBSERVED BROKEN CEILING WALL IN BASEMENT AREA NEXT TO LIGHT FIXTURE,ALSO BROKEN CEILING IN DINING AREA NEXT TO CEILING FAN AND NEXT TO LIGHT,INSTRUCTED TO REPAIR AND REPAINT. PROVIDE MISSING WALL TILE BEHIND THE MEAT SLICER

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.OBSERVED MISSING OR BROKEN LIGHT SHIELD THROUGHOUT THE PREMISES,INSTRUCTED TO PROVIDE.REPLACE BROKEN LIGHT SHIELD.

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. ALL WASHROOM DOORS MUST BE SELF CLOSED

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. NEED TO INSTALL AN EXPOSED HAND SINK BEHIND BAR AREA.(FOLLOW CITY PLUMBING CODE). PROVIDE SPLASH GUARD BETWEEN EXPOSED HAND SINK AND THREE COMPARTMENT SINK IN PREP BASEMENT AREA. PROVIDE A BACK FLOW PREVENTER TO MOP SINK(OBSERVED ONE WATER PIPE HAS A BACK FLOW PREVENT THE OTHER DOESN'T)OLD PLUMBING. PROVIDE UN THREAD FAUCET FOR ALL FAUCET ON PREMISES. REPAIR SLOPED FAUCET AT 3 COMPARTMENT SINK (BAR AREA).

All food not stored in the original container shall be stored in properly labeled containers. OBSERVED PREPARED FOODS IN THE WALK-IN COOLER NOT LABELED AND DATED. INSTRUCTED MANAGEMENT TO LABEL AND DATE ALL PREPARED FOODS AND THOSE OUT OF THEIR ORIGINAL CONTAINER.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED PLASTIC GROCERY BAGS USED TO STORE FROZEN CHICKEN. INSTRUCTED MANAGEMENT TO USE PROPER FOOD GRADE STORAGE BAGS. INSTALL A KNIFE RACK TO KEEP KNIVES CLEAN.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE STOVE, SHELVES IN THE BASEMENT PREP AREA ABOVE THE PREP TABLE, WIRE STORAGE RACKS IN THE WALK-IN COOLER.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR UNDER THE 3 COMPARTMENT SINK IN 1ST FLOOR PREP AREA AND UNDER THE SINK IN THE BAR AREA. REPLACE BROKEN FLORTIE IN THE BAR AREA.

The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE GREASE AND FOOD DEBRIS ON THE WALLS AROUND THE STOVE AND GRILL AND THE BASEMENT PREP AREA WALLS AND CEILING.