Clarke'S Hyde Park

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

NO CITY OF CHICAGO FOOD SERVICE MANAGER, WITH A VALID CERTIFICATE ON ON SITE, ON 3/2/16, REPORT # 1658252, WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (EGGS,SOUP,ETC) MUST PROVIDE. SERIOUS VIOLATION 7-32-012

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

REPAIR THE BROKEN DOOR AT THE WHITE REACH IN FREEZER

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

MUST DETAIL CLEAN THE INTERIOR OF REFRIGERATION UNITS AND FRYERS. MUST REMOVE GREASE AND OTHER FOOD DEBRIS. ALSO DETAIL CLEAN SHELVING RACKS AND THE EXTERIOR OF LIGHT SHIELDS THROUGHOUT PREP,STORAGE AND DISH WASHING AREAS.

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

MUST DETAIL CLEAN FLOORS AND FLOOR DRAINS THROUGHOUT PREP,STORAGE AND DISH WASHING AREAS.

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

DETAIL CLEAN WALLS IN DISH WASHING AREAS AND REMOVE FOOD DEBRIS

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

REPAIR THE LEAKY FAUCET AT THE THREE COMPARTMENT SINK. MUST REPAIR BROKEN FAUCET HANDLES AT THE HAND SINK IN THE FRONT OF THE PREP AREA NEAR THE SOUP HOT HOLDING UNITS.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE FOOD HANDLER CERTIFICATIONS FOR EMPLOYEES AS REQUIRED

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

PREVIOUS SERIOUS VIOLATION FROM REPORT# 1632174 DATED 2/24/2016 NOT CORRECTED:#(21)(14) NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (EGGS,SOUP,ETC) MUST PROVIDE. CRITICAL CITATION ISSUED...

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

REPAIR THE BROKEN DOOR AT THE WHITE REACH IN FREEZER.

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

MUST DETAIL CLEAN THE INTERIOR OF REFRIGERATION UNITS AND FRYERS. MUST REMOVE GREASE AND OTHER FOOD DEBRIS. ALSO DETAIL CLEAN SHELVING RACKS AND THE EXTERIOR OF LIGHT SHIELDS THROUGHOUT PREP,STORAGE AND DISH WASHING AREAS.

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

MUST DETAIL CLEAN FLOORS AND FLOOR DRAINS THROUGHOUT PREP,STORAGE AND DISH WASHING AREAS.

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

DETAIL CLEAN WALLS IN DISH WASHING AREAS AND REMOVE FOOD DEBRIS.

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

REPAIR THE LEAKY FAUCET AT THE THREE COMPARTMENT SINK. MUST REPAIR BROKEN FAUCET HANDLES AT THE HAND SINK IN THE FRONT OF THE PREP AREA NEAR THE SOUP HOT HOLDING UNITS.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE FOOD HANDLER CERTIFICATIONS FOR EMPLOYEES AS REQUIRED.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

NO SANITIZING SOLUTION REGISTERING ON THE INTERIOR OF THE LOW TEMPERATURE DISH MACHINE DURING THE FINAL RINSE CYCLE. MUST REPAIR. CRITICAL CITATION ISSUED 7-38-030

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

NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (EGGS,SOUP,ETC) MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012

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

REPAIR THE BROKEN DOOR AT THE WHITE REACH IN FREEZER.

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

MUST DETAIL CLEAN THE INTERIOR OF REFRIGERATION UNITS AND FRYERS. MUST REMOVE GREASE AND OTHER FOOD DEBRIS. ALSO DETAIL CLEAN SHELVING RACKS AND THE EXTERIOR OF LIGHT SHIELDS THROUGHOUT PREP,STORAGE AND DISH WASHING AREAS.

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

MUST DETAIL CLEAN FLOORS AND FLOOR DRAINS THROUGHOUT PREP,STORAGE AND DISH WASHING AREAS.

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

DETAIL CLEAN WALLS IN DISH WASHING AREAS AND REMOVE FOOD DEBRIS.

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

REPAIR THE LEAKY FAUCET AT THE THREE COMPARTMENT SINK. MUST REPAIR BROKEN FAUCET HANDLES AT THE HAND SINK IN THE FRONT OF THE PREP AREA NEAR THE SOUP HOT HOLDING UNITS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

PROVIDE A SANITARY CONTAINER TO STORE ICE DISPENSING UTENSILS.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE FOOD HANDLER CERTIFICATIONS FOR EMPLOYEES AS REQUIRED.

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

MUST LABEL AND DATE COOKED FOODS IN WALK IN COOLER & PREP COOLERS.MUST LABEL BULK FOOD STORAGE CONTAINERS

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

MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS,DISH STORAGE SHELVING UNITS.MUST REPAIR OR REPLACE WORN DOOR GASKET ON CHEST FREEZER.

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

MUST CLEAN GREASE AND FOOD DEBRI FROM OVENS,GRILL TABLES,FRYERS,MICROWAVE,FANGUARD COVERS IN GLASS REACH IN COOLER,USED & UNUSED COOLERS,ROLLING CARTS,DISH RACKS.MUST DELIME DISH MACHINE

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

MUST CLEAN FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP AREAS,WALK IN COOLER & FREEZER,BASEMENT.MUST GROUT FLOOR IN REAR & FRONT PREP AREAS.

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

MUST CLEAN GREASE AND FOOD DEBRI FROM WALLS IN PREP AREA AND DRY FOOD STORAGE AREA,FILTERS AND HOOD OF COOKING EQUIPMENT,DEAD INSECTS FROM LIGHT SHIELDS.MUST CLEAN DUST BUILD UP ON WALLS IN DINING AREA AND SPIDER WEBS .MUST REPAIR OR REPLACE MISSING ...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST REPLACE BURNTOUT LI8GHTS AT HOOD OF COOKING EQUIPMENT.

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

MUST REMOVE TAPE FROM FAUCET OF 3- COMPARTMENT SINK AND MAINTAIN.MUST REPAIR OR REPLACE LEAKY BACKFLOW DEVICE ON DISH MACHINE

FOOD HANDLER REQUIREMENTS MET

Food Handler Requirements met

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED IMPROPER TEMPERATURE OF 3- DOOR PREP COOLER AT 48.3F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.AFTER INSPECTION RECHECKED AIR TEMPERATURE OF COOLER IS NOW 34.6F AT THIS TIME.MAY RESUME USAGE.(CRI...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED IMPROPER TEMPERATURES OF FOODS STORED INSIDE 3- DOOR PREP COOLER SUCH AS 1/2LBS DICED HAM 45.9F,1 1/2 LBS TURKEY SAUSAGE 44.9F-45.4F,1/2LB SLICED GYROS 44.6F,1LB. PATTY SAUSAGE 47.4F,1/2 LB. SAUSAGE LINKS 48.0F,1/2LB. TURKEY PATTY SAUSAGE 4...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

OBSERVED REAR PREP AREA HAND SINK NEAR ENTRY DOOR OF PREP AREA NOT MAINTAINED .OBSERVED NO HOT RUNNING WATER AT HAND SINK FOR HAND WASHING.MUST REPAIR AND MAINTAIN.INSTRUCTED MANAGER TO USE ADDITIONAL HAND SINK IN REAR CORNER OF PREP AREA FOR HAND WA...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED IMPROPER PEST CONTROL OBSERVED EVIDENCE OF APPX.25 OR MORE LIVE SMALL & LARGE FLIES ON WALLS,CEILINGS AND FLYING AROUND IN PREP AREAS,DINING ROOM,EMPLOYEES CHANGING AREA.ALSO REAR DOOR NOT TIGHT FITTING ALONG BOTTOM AND DOOR SWEEP BROKEN ON...

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

MUST LABEL AND DATE COOKED FOODS IN WALK IN COOLER & PREP COOLERS.MUST LABEL BULK FOOD STORAGE CONTAINERS.

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

MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS,DISH STORAGE SHELVING UNITS.MUST REPAIR OR REPLACE WORN DOOR GASKET ON CHEST FREEZER.

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

MUST CLEAN GREASE AND FOOD DEBRI FROM OVENS,GRILL TABLES,FRYERS,MICROWAVE,FANGUARD COVERS IN GLASS REACH IN COOLER,USED & UNUSED COOLERS,ROLLING CARTS,DISH RACKS.MUST DELIME DISH MACHINE.

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

MUST CLEAN FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP AREAS,WALK IN COOLER & FREEZER,BASEMENT.MUST GROUT FLOOR IN REAR & FRONT PREP AREAS.

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

MUST CLEAN GREASE AND FOOD DEBRI FROM WALLS IN PREP AREA AND DRY FOOD STORAGE AREA,FILTERS AND HOOD OF COOKING EQUIPMENT,DEAD INSECTS FROM LIGHT SHIELDS.MUST CLEAN DUST BUILD UP ON WALLS IN DINING AREA AND SPIDER WEBS .MUST REPAIR OR REPLACE MISSING ...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST REPLACE BURNTOUT LI8GHTS AT HOOD OF COOKING EQUIPMENT.

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

MUST REMOVE TAPE FROM FAUCET OF 3- COMPARTMENT SINK AND MAINTAIN.MUST REPAIR OR REPLACE LEAKY BACKFLOW DEVICE ON DISH MACHINE.

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

MUST ELEVATE,REMOVE,OR ORGANIZE MASSIVE AMOUNT OF (TABLES,CHAIRS,BOOTHS,COOKING EQUIPMENT,COOLERS)ON BASEMENT FLOOR AWAY FROM WALLS AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

IDPH FOOD HANDLER REQUIREMENTS NOT MET.MUST ENROLL AND MAINTAIN.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM APRIL 7, 2014. #32 MUST REPAIR ALL LOOSE OR BROKEN RUBBER GASKETS AT REFRIGERATION UNITS WHERE NEEDED TO AVOID ESCAPING AIR. #33 MUST CLEAN INTERIOR BOTTOMS OF FRYERS TO REMOVE GREASE OBSERVED. #34 MUST...

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

BUMPED UP TO SERIOUS.

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

BUMPED UP TO SERIOUS.

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

BUMPED UP TO SERIOUS.

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

MUST REPAIR ALL LOOSE OR BROKEN RUBBER GASKETS AT REFRIGERATION UNITS WHERE NEEDED TO AVOID ESCAPING AIR. (UNITS AT PROPER TEMPS AT THIS TIME)

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

MUST CLEAN INTERIOR BOTTOMS OF FRYERS TO REMOVE GREASE OBSERVED.

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

MUST CLEAN AND MAINTAIN ALL FLOOR DRAINS UNDER EQUIPMENT.

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

MUST CLEAN ALL CEILING VENTS TO REMOVE DUST OBSERVED IN KITCHEN.

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

ORGANIZE AND MAINTAIN STORAGE AREA IN BASEMENT. NO FOOD STORED IN BASEMENT AT THIS TIME.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

MUST WASH,RINSE AND SANITIZE MULTI USE KNIVES AS NEEDED.

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

MUST DETAIL CLEAN THE HOOD ABOVE THE CLEANING EQUIPMENT. MUST DETAIL CLEAN THE EXTERIOR OF THE GREASE RECEPTACLE.

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

MUST DETAIL CLEAN FLOORS UNDER THE SHELVING RACKS,ALONG WALLS AND THROUGHOUT WHERE NEEDED.

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

MUST REPAIR MOP SINK AND RESTORE HOT AND COLD RUNNING WATER.

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

NO CERTIFIED MANAGER ON DUTY NOR CERTIFICATE POSTED WHEN COOKED RICE 155.6F AND SOUP 166.9F PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.

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

LABEL ALL BULK CONTAINERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

INVERT CARRYOUT UTENSILS AND CONTAINERS.

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

CLEAN INTERIOR AND EXTERIOR OF PREP TABLES, SHAKE MIXER, POP MACHINE, COOLERS, FREEZERS.

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

FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. ELEVATE STOCK OFF FLOOR IN WALK-IN FREEZER AND STORAGE AREA.

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

SEAL ALL OPENINGS IN WALLS IN UTILITY CLOSET.

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

REPAIR LEAKING SPRAYER ON 3-COMP SINK AND BACK FLOW DEVICE ON DISH MACHINE.

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

SEPARATE CLEANING EQUIPMENT FROM FOOD AND UTENSILS IN DESSERT PREP AREA.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

PROPERLY STORE ICE SCOOP IN SEPARATE CONTAINER. STORE WASHCLOTHS IN SANITIZING SOLUTION. PROVIDE LONG HANDLE UTENSIL FOR DISPENSING RICE FROM COOKER/WARMER.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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. NO P...

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. CLEAN FLOORS IN PREP AREA.

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. REPLACE MISSING CEILING TILE IN WOMEN WASHROOM.

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

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. REMOVE UNUSED EQUIPMENT IN PREP AND STORAGE AREAS.