Cullen'S Bar & Grill

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

NO CITY OF CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN, TURKEY, ETC.) ARE HANDLED. INSTRUCTED MANAGER A CITY OF CHICAGO CERTIFIED FOOD HANDLER MUST BE ON PREMISES WHEN POTENTAILLY HAZARDOUS FOODS ARE HANDLED....

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

FOODS NOT LABELED OR DATED INSIDE WALK IN COOLER. INSTRUCTED MANAGER TO LABEL/DATE FOODS (FIRST IN, FIRST OUT).

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

OBSERVED FOOD BUILD UP ON SHELVES IN PREP AREA, ON MEAT SLICER ALSO OBSERVED GREASE BUILD UP INSIDE FRYERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN SHELVES AND EQUIPMENT.

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

OBSERVED ACCUMULATED FOOD/DIRT BUILD UP INSIDE ALL FLOOR DRAINS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF FLOOR DRAINS.

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

WATER DRIPPING FROM CEILING IN THE HACKETT ROOM BY MERCURY SALES AND SERVICE DOOR. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN CEILING.

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

NO EXPOSED HANDWASH BOWL AT BAR. INSTRUCTED MANAGER TO PROVIDE EXPOSED HANDWASH BOWL AT BAR WITH RUNNING HOT AND COLD WATER.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLERS NOT CERTIFIED. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF EMPLOYEES ON PREMISES.

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

FOUND NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE OR MANAGER ONSITE WHILE POTENTIALLY HAZARDOUS FOODS (I.E. BEEF, CHICKEN, PORK, ETC.) INSTRUCTED TO HAVE CERTIFIED MANAGER ONSITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE WALK-IN COOLER FAN VENT COVER IN THE BASEMENT TO REMOVE DUST AND FOOD DEBRIS BUILDUP.

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

OBSERVED HEAVY DIRT/GRIME BUILDUP UNDER THE LOW TEMP DISHMACHINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

INSTRUCTED TO PROVIDE A LIGHT SHIELD FOR THE LIGHT FIXTURE IN THE ABOVE THE KITCHEN PREP AREA.

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

NO CERTIFIED FOOD MANAGER NOR CITY OF CHICAGO CERTIFICATE ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SUCH AS MEATLOAF, SOUPS, CHICKEN WINGS, GALWAY SHRIMP ETC.INSTRUCTED TO ENROLL PROVIDE CITY OF CHICAGO CERTIFICATE AND OPERAT...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

PREVIOUS INSPECTION REPORT SUMMARY NOT DISPLAYED AND VISIBLE FOR CUSTOMERS.MUST HAVE SUMMARY INSPECTION REPORT POSTED. SUMMARY REPORT GIVEN AND POSTED. SERIOUS CITATION ISSUED 7-42-010(B).

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE ICE SCOOPS IN A CLEAN AND SANITIZE CONTAINER. WIPING CLOTHS MUST BE PROPERLY STORE IN A SANITIZING SOLUTION WHEN NOT IN USE.

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.KEEP FLOOR DRY BEHIND BAR AREA(P-BAR).

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FOUND TWO DISPLAY PREP COOLER IN KITCHEN AT IMPROPER TEMPERATURE,50.5F TO 60F (AIR TEMP).BOTH DISPLAY PREP COO...

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

All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED FROM ABOVE UNITS:COLESLAW AT TEMP OF 63F; TUNA AT TEMP 60F;...

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

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.O...

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO ONE ON SITE WITH SANITATION CERTIFICATE ON PREMISES, WHEN POTENTIALLY HAZARDOUS WERE COOKED AND SERVED.INSTRUCTED TO E...

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.KEEP FLOOR DRY BEHIND BAR AREA(P-BAR).