CUBBY BEAR LOUNGE LTD.

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. SOURCE OF CONTAMINATION.OBSERVED INTERIOR OF ICE MACHINE WITH A BUILD-UP OF PINK AND BLACK SLIME DRIPPING ON ICE CUBES, WHICH IS USED FOR HUMAN CONSUMPTION.CRITICAL VIOLATION:7-38-005(A) HOOOO72098-10

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPLACE BROKEN ICE SCOOP,IN KITCHEN.REMOVE ALUMINUM FOIL FROM BOTH SHELVES,REPAINT WITH NON-TOXIC PAINT SHELVES.RESEAL INTERIOR OF ICE BIN AT 2ND FLOOR, USE FOOD GRADE SEALERS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWING NEEDS CLEANING:INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, ALL PIPE IN KITCKEN,ALL PO GUN NOZZLES IN ALL BAR AREA(1ST & 2ND FLOOR).

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES,INCLUDING CORNERS.ALONG BASEBOARD WALL,BEHIND BAR AREAS,AND BASEMENT THROUGHOUT.ALSO CLEAN FLOOR INSIDE THE WALK-IN COOLER AT SECOND FLOOR. SEAL HOLES BEHID BAR AT 2ND FLOOR SOUTH-EAST CORNERS.REMOVE WATER INSIDE THE BEER WALK-IN COOLER,IN BASEMENT.

The walls and ceilings shall be in good repair and easily cleaned.REMOVE PPEELING PAINT FROM WALL BEHIND THE DISH MACHINE,REPAINT THE AREA.SEAL ALL OPENINGS THROUGHOUT THE PREMISES.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT AT DEAD LIGHT BULB UNDER THE HOOD.

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. REROUTE POP GUN HOLDER BEHIND BAR #2(ADDISON SIDE)OR RE-INSTALL EXPOSED HAND SINK(MUST BE ACCESSIBLE).PROVIDE VENT COVER FOR VENTILATION IN KITCHEN.THREE COMPARTMENT SINK BEHIND BAR AT 1ST &2ND FLOOR SLOWLY DRAINING.

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. PROVIDE WORKING THERMOMETERS FOR ALL COOLERS AND FREEZERS.

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.ELEVATE ITEMS FROM FLOOR INSIDE THE STORAGES,WALK-IN COOLERS EMPLOYEE AREA,IN BASEMENT, STAGE AREA AND DJ STORAGE.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPLACE INTERIOR OF CHEST FREEZER DOOR , EXPOSED INSULATION.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN DUST BUILD-UP ABOVE THE ROLLED-UP DOOR,IN KITCHEN, AND PORTABLE FAN ABOVE THE 2 DOOR REACH IN COOLER.

DETAIL CLEAN FOOD EQUIPMENT IN KITCHEN, NEED TO CLEAN INTERIOR AND EXTERIOR OF EQUIPMENT,(GREASE BUILD UP).KEEP INTERIOR AND EXTERIOR OF DISHMACHINE FREE OF FOOD DEBRI

.DETAIL CLEAN FLOOR THROUGHOUT THE PREP AREA(SPECIALLY CORNERS,UNDER AND AROUND EQUIPMENT, UNDER SHELVES ETC.)CLEAN FLOOR IN ELECTRIC ROOM , NEXT TO (A1 BAR).RE GROUT FLOOR TILES UNDER AND AROUND DISH MACHINE.CLEAN FLOOR BEHIND BAR AREA(ALL 5 BAR AREA).

.DETAIL CLEAN FLOOR THROUGHOUT THE PREP AREA(SPECIALLY CORNERS,UNDER AND AROUND EQUIPMENT, UNDER SHELVES ETC.)CLEAN FLOOR IN ELECTRIC ROOM , NEXT TO (A1 BAR).RE GROUT FLOOR TILES UNDER AND AROUND DISH MACHINE.CLEAN FLOOR BEHIND BAR AREA(ALL 5 BAR AREA).

All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.CHICKEN CHILI STORED IN REACH IN COOLER AT TEMPERATURE OF 56.8F(PRODUCTS WAS COOKED ON 2-23-10, PER MANAGER STATEMENT); TOMATO SOUP AT TEMP OF 47.8F TO48F, STORED AT SAME UNIT. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED. POUNDS 12, VALUE 30.CRITICAL VIOLATION :7-38-005(A) HOOOO60139-12

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.FOUND LOW TEMP.DISHMACHINE NOT DISPENSING PROPER PPM SOLUTION.PRESENTLY MAINTAINS OPPM. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE MACHINE. NO CITATION ISSUED DUE TO PREMISES PRESENTLY NOT OPERATING,(LATE OPENER).

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN FOOD EQUIPMENT IN KITCHEN, NEED TO CLEAN INTERIOR AND EXTERIOR OF EQUIPMENT,(GREASE BUILD UP).KEEP INTERIOR AND EXTERIOR OF DISHMACHINE FREE OF FOOD DEBRI.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.DETAIL CLEAN FLOOR THROUGHOUT THE PREP AREA(SPECIALLY CORNERS,UNDER AND AROUND EQUIPMENT, UNDER SHELVES ETC.)CLEAN FLOOR IN ELECTRIC ROOM , NEXT TO (A1 BAR).RE GROUT FLOOR TILES UNDER AND AROUND DISH MACHINE.CLEAN FLOOR BEHIND BAR AREA(ALL 5 BAR 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.NEED TO ORGANIZE STORAGE/ATTIC ABOVE DISH MACHINE. REMOVE UNNECESSARY ARTICLES FROM IT, ELEVATE ITEMS 3" OFF THE FLOOR.FLOOR HAS ACCUMULATIONS OF DIRT.