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NON-FOOD/FOOD CONTACT SURFACES CLEAN

INSIDE OF SODA GUN HOLDER NOT CLEAN, STANDING WATER, INSTRUCTED TO CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

SEVERAL ELECTRIC LINES RUNNING ABOVE FOOD PREP AREA, INSTRUCTED TO PROVIDE A BARRIER TO PREVENT CONTAMINATION.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

MUST PROVIDE CONSUMER ADVISORY (ON SITE), REMINDER (IN THE MENU), AND DISCLOSURE (BY THE FOOD ITEMS) FOR ALL UNDERCOOKED FOODS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED UTILITY LINES ON THE CEILING, WALLS, AND FLOOR THROUGHOUT FACILITY FOOD PREP AREAS. MUST REMOVE AND PROVIDE CEILING, WALLS, AND FLOOR TO BE EASILY CLEANABLE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED PEELING/BUBBLED PAINT, HOLES, AND CRACKS AND AN EXCESS OF UTILITY LINES ON THE CEILING AND WALLS THROUGHOUT FACILITY FOOD PREP AREAS. MUST PROVIDE A NON-ABSORBENT, NON-CORROSIVE, SMOOTH, EASILY CLEANABLE SURFACE FOR THE CEILING, WALLS, AND F...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED CRACKED, LOW GROUT, AND MISSING FLOOR TILES THROUGHOUT FOOD PREP AREAS. MUST REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED EXCESS DEBRIS AND A SLIMY SUBSTANCE BUILDUP IN THE FLOOR DRAINS BY THE ICE MACHINE AND THE ADJACENT HANDWASH SINK. MUST DETAIL CLEAN AND MAINTAIN. OBSERVED A BLACK SPOTTED SUBSTANCE ON THE CEILING BY THE ICE MACHINE. MUST DETAIL CLEAN AND ...

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE VENT COVER IN THE BAR SERVICE KITCHEN AREA. MUST DETAIL CLEAN AND MAINTAIN

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

OBSERVED SOME FOOD DEBRIS ON MEAT SLICER BLADE AND ON TABLE TOP UNDER SAID MEAT SLICER. INSTRUCTED MANAGER MUST CLEAN MEAT SLICER AFTER EVERY USE ALSO MUST CLEAN TABLE UNDER MEAT SLICER.

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

2-COMPARTMENT SINK RIGHT SIDE PIPE LEAKING. MUST REPAIR AND MAINTAIN SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

SOME REACH IN COOLERS MISSING THERMOMETERS. INSTRUCTED MANAGER ALL COOLERS MUST HAVE THERMOMETERS.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

BARE HAND CONTACT WITH READY-TO-EAT FOOD, OBSERVED A FOOD HANDLER PLACING SLICED ONIONS AND LETTUCE WITH HIS BARE HANDS ON A TRAY. INSTRUCTED MGR NOT TO ALLOW BARE HAND WITH READY-TO-EAT FOODS. CRITCAL CITATION ISSUED 7-38-010.

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

BULK FOOD CONTAINER NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

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

SODA GUND HOLDER WITH STANDING WATER IN, NO DRAINING PROPERLY AT BAR AREA, INSTRUCTED TO REAPAIR.

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

ONE DOOR COOLER WITH LIGHT INSIDE NOT SHIELDE. INSTRUCTED TO SHIELD.

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

ICE SCOOP HOLDER NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

COLD-HOLDING UNIT ON THE FOOD LINE UNABLE TO MAINTAIN PROPER TEMPERATURE AT TIME OF INSPECTION: REFRIGERATION UNIT WAS 56.0F BY MY INTERNAL THERMOMETER AT TIME OF INSPECTION. ALL REFRIGERATION UNITS MUST MAINTAIN A PROPER TEMPERATURE OF 40F OR LESS A...

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

FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES: OBSERVED CORNED BEEF HASH AT 51.8F, RAW HAMBURGER PATTIES AT 50.3F, SLICED CORNED BEEF AT 52.3F, TURKEY DELI MEAT AT 52.0F, BREAKFAST SAUSAGE AT 51.7F, PREPACKAGED BEEF AT 52.0F, CHEESES AT 5...

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

MUST DETAIL CLEAN THE FAN VENT COVER AND CONDENSER INSIDE OF THE 8-DOOR REFRIGERATION UNIT TO REMOVE DUST BUILDUP AND MAINTAIN.

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

OBSERVED CAULK HANGING FROM THE HOOD VENT ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO REMOVE RIPPED CAULK AND RESEAL THE HOOD VENTS TO PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

NO HOT RUNNING WATER IN THE WOMENS AND MENS CUSTOMER WASHROOMS. NOTED WATER AT 63-65 DEGREES F. MUST REPAIR PLUMBING AND PROVIDE HOT RUNNING WATER TO WASH BOWLS. SERIOUS CITATION ISSUED 7-38-030

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

MUST REPLACE BROKEN AND CRACKED MULTI USE CONTAINERS AND LIDS IN THE WALK IN COOLER.

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

MUST PROVIDE CONSUMABLE ICE BIN COVERS FOR ICE BINS IN THE BAR AREA.

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

DETAIL CLEAN THE INTERIOR AND EXTERIOR OF FRYERS. ALSO DETAIL CLEAN THE INTERIOR AND EXTERIOR OF LIGHT SHIELDS ABOVE THE PREP AREA. DETAIL CLEAN THE WAFFLE MAKER AND REMOVE FOOD DEBRIS.

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

DETAIL CLEAN FLOORS UNDER THE BAR AREA.

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

MUST DETAIL CLEAN WALLS UNDER THE BAR AREA.

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

MUST REPAIR THE LEAKY FAUCET AT THE 2 COMPARTMENT SINK.

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

OBSERVED THE FOLLOWING LEAKS: PREP AREA 2 COMPARTMENT SINK FAUCET BASE, BASEMENT 3 COMPARTMENT SINK RINSE COMPARTMENT FAUCET BASE AND THE PLUMBING UNDER THE BASEMENT 3 COMPARTMENT SINK SANITIZING BASIN. INSTRUCTED TO REPAIR AND MAINTAIN PLUMBING.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

FOUND OUTSIDE DUMSTER AREAS NOT CLEAN. OBSERVED OVERFLOWING GARBAGE, OPEN LIDS, AND EXCESSIVE GREASE AND GARBAGE SURROUNDING DUMPSTERS. SERIOUS VIOLATION. CITATION ISSUED.

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

FOUND CUTTING BOARDS IN POOR REPAIR.

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

FOUND FLOORS NOT CLEAN AT DISHWASHING AREAS.

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

The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. FOOD CONTAINERS NOT LABELED, INSTRUCTED TO LABLE AND MAINTAIN.

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

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO STORE POTS AND PANS STORED INVERTEDL...

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. WALL BEHIND CLEAN UTENSILS WITH CHIPPED SURFACES, INSTRUCTED TO PROVIDE DURABLE SURFACE.

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

SOME FLOORS BEHIND HEAVY EQUIPMENT NEED CLEANING. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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

SEVERAL FAUCETS LEAKING AT PREP OR HANDSINKS, MUST BE FIXED. 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 pl...

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS IN NEED OF REPAIRING OR REPLACING DUE TO DEEP CUTS OR STAINS.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTS IN NEED OF SHEILDING. MUST CORRECT AND MAINTAIN.