CULLEN'S BAR & GRILL.

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. SERIOUS VIOLATION 7-38-012.

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

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.

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

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

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

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

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

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

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

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

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 OPERATE WITH A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVE. SERIOUS CITATION ISSUED 7-38-012.

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).

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.

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).

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 COOLER HAD POTENTIALLY HAZARDOUS FOOD STORE IN THEM(COOKED CHICKEN, TUNA, ROAST BEEF,SLICED AVOCADO,ETC) TAGGED UNIT "HELD FOR INSPECTION"DO NOT USE UNIT.FAX A LETTER WHEN UNITS ARE FIXED(FAX #312-746-4240).CRITICAL VIOLATION:7-38-005(A) HOOOO58587-17

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;COOKED BAR-B-QUE CHICKEN AT TEMP OF 52F TO 58.7F; SLICED AVOCADO AT TEMP OF 58.8F; COOKED PASTA AT TEMP OF 64.3F.FOUND IN WALK-IN COOLER COOKED CORNED BEEF AT TEMP OF 77.7F; COOKED TURKEY BREAST AT TEMP OF 78.8F; CHICKEN POT PIE AT 122F TO 125F AND COLESLAW AT TEMP OF 71.7F. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDER NO COOLING PROCESS LOG PROVIDED. FOOD DISCARDED AND DENATURED: POUNDS 40,VALUE 300.CRITICAL VIOLATION:7-38-005(A) HOOOO58587-17

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.OBSERVED DISH MACHINE IN USE ,WITHOUT SANITIZING SOLUTION .(oPPM).MUST MAINTAIN 100 PPM.TAGGED UNIT"HELD FOR INSPECTION".PERSONALLY SET UP 3 COMPARTMENT SINK(WASH,RINSE AND SANITIZE,100PPM).FAX A LETTER WHEN UNIT IS FIXED(FAX#312-746-4240).CRITICAL VIOLATION:7-38-030 HOOOO58588-18

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 ENROLL TO SANITATION CLASS.SERIOUS VIOLATION:7-38-012 HOOOO58588-18

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).