Da Lobsta River North

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES NEAR COOK LINE. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZER SOLUTION BETWEEN USES TO MINIMIZE MICROBIAL GROWTH.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED COOK LINE PREP TOP COOLER HOLDING IMPROPER AMBIENT TEMPERATURE OF 61 DEGREES F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE. THE UNIT WAS TAGGED DURING INSPECTION AND MUST NOT BE USED TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL THE CDPH HAS...

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

NOTED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS STORED IN THE COOK LINE PREP TOP COOLER AT IMPROPER TEMPERATURES: LOBSTER, 54 DEGREES F; CHICK PEAS, 56 DEGREES F; CHEESE, 49-54 DEGREES F; CUT TOMATOES, 56 DEGREES F; CREAM, 53 DEGREES F; PASTA, 56 DEG...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES NEAR COOK LINE. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZER SOLUTION BETWEEN USES TO MINIMIZE MICROBIAL GROWTH.

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

FOUND EXCESSIVE GREASE BUILD-UP AT THE INTERIOR OF ALL DEEP FRYERS. MUST CLEAN, SANITIZE AND MAINTAIN.

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

FOUND GREASE AND GRIME BUILD-UP UNDER THE FRYERS. MUST CLEAN, SANITIZE AND MAINTAIN.

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

FOUND 2 NON-WORKING SINK STOPPERS AT THE 3-COMP SINK. SINK STOPPERS ARE BEING USED WITH PLASTIC WRAPPING SO AS TO FIT. MUST ALWAYS PROVIDE 3-WORKING SINK STOPPERS FOR THE 3-COMP SINK SO AS TO PROPERLY SET-UP FOR WASHING, RINSING AND SANITIZING. MUST ...

FOOD HANDLER REQUIREMENTS MET

FOUND NEW EMPLOYEES AT FACILITY WITHOUT THEIR IDPH FOOD HANDLER'S CERTIFICATES.MANAGER PROVIDED PROOF OF HIRE DATE. NEW EMPLOYEES MUST OBTAIN THEIR IDPH FOOD HANDLER'S CERTIFICATES WITHIN 30 DAYS OF HIRE.

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

FURNACE ROOM FLOOR CLUTTERED THROUGHOUT. MUST ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS.

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

OBSERVED FOOD STAINS ON WALL IN PREP AREA BY COOKLINE. MUST CLEAN WALL AND MAINTAIN.

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

OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.

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

NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (SEA FOODS,SOUPS ETC). INSTRUCTED TO ALWAYS HAVE A MANAGER ON SITE. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012.

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

NOTED A SLIGHT DISCOLORATION INSIDE THE UPPER COMPARTMENT OF ICE MACHINE. INSTRUCTED TO DETAIL CLEAN AND SANITIZE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NOTED SERVICE PREP COOLER WITH NO STEM THERMOMETER VISIBLE OR DISPLAYED. INSTRUCTED TO PROVIDE A STEM THERMOMETER FOR THE COOLER.

FOOD HANDLER REQUIREMENTS MET

NOTED EMPLOYEES WITH NO FOOD HANDLER CERTIFICATES. INSTRUCTED TO HAVE ALL FOOD HANDLERS CERTIFICATES ON SITE AT ALL TIMES.

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

NOTED NO CERTIFIED FOOD MANAGER OR CITY OF CHICAGO FOOD CERTIFICATE ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (CHICKEN,FISH,SOUPS ETC). INSTRUCTED TO HAVE A FOOD MANAGER ON SITE AND ORIGINAL CERTIFICATE AT ALL TIMES. CITATIO...

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

NOTED SOME FOOD ITEMS INSIDE COOLERS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME, PREPARED BY DATE OR USE BY DATE.

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

NOTED MULTI USE UTENSILS (PLATES) ON SHELVES AND UNDERNEATH TABLES NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS OR PROVIDE A PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

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

NOTED SHELVES INSIDE REFRIGERATION UNIT LINED WITH CARDBOARD BOX AND SHELVES AT THE FRONT PREP AREA LINED WITH FOIL PAPER. INSTRUCTED TO REMOVE THE LININGS, CLEAN AND MAINTAIN.

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

NOTED A SLIGHT PINKISH DISCOLORATION ON THE INNER LINING OF ICE MACHINE. INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN.

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

INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE REAR AND FRONT PREP AREAS.

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

NOTED NO CERTIFIED FOOD MANAGER OR ORIGINAL CITY OF CHICAGO FOOD CERTIFICATE ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (CHICKEN,FISH,SOUPS ETC). INSTRUCTED TO HAVE A FOOD MANAGER ON SITE AND ORIGINAL CERTIFICATE AT ALL TIMES. ...

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

NOTED SHELVES INSIDE REFRIGERATION UNIT LINED WITH CARDBOARD BOX AND SHELVES AT THE FRONT PREP AREA LINED WITH FOIL PAPER. INSTRUCTED TO REMOVE THE LININGS, CLEAN AND MAINTAIN.

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

NOTED THE FOLLOWING: RAILS OF REFRIGERATION UNIT NOT CLEAN, INSIDE REFRIGERATION UNIT OF SAME NOT CLEAN AND MEAT SLICER AT THE REAR PREP AREA WITH OLD FOOD DEBRIS AND DIRT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY AROUND THE HOT LINES AT THE PREP AREAS AND BEHIND REFRIGERATION UNITS THROUGHOUT.

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

NOTED LIGHTING FIXTURE INSIDE EMPLOYEE BATHROOM HANGING FROM THE CEILING, ALSO NOTED POOR LIGHTING AT THE REAR PREP AREA. INSTRUCTED TO REPAIR THE FIXTURE AT THE BATHROOM AND PROVIDE BETTER LIGHTING AT THE PREP AREA.

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

NOTED HEAVY DUST AND DIRT BUILT UP THROUGH PREMISES ON CEILING OF DINNING AREA,FANS INSIDE REFRIGERATION UNITS AND REGULAR FANS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

DAMAGED RUBBER GASKETS AT COOLER DOORS, INSTRUCTED TO REPLACE.

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

ICE MAKER INTERIOR SURFACES NOT CLEAN, NOTED SLIMY WHITE SUBSTANCE ON UPPER PANNEL, INSTUCTED TO CLEAN AND MAINTAIN.

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

FLOOR NOT CLEAN BEHIND PREP AREAS AND COOK LINE, INSTRUCTED TO CLEAN AND MAINTAIN.

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

CRACK NOTED ON KITCHEN WALL NEXT TO STOVE, INSTRUCTED TO SEAL AND MAINTAIN.

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

EMPLOYEES PERSONAL ITEMS ( VITAMIN PILLS) STORED AT FOOD SHELF IN PREP AREA. INSTRUCTED TO KEEP AWAY.

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

(7-42-090) PREVIOUS MINOR VIOLATIONS FROM 3/14/11 NOT COORECTED AT THIS TIME. (30-FOOD STORED NOT DATED & LABELED; 32-REPAINT GREASE TRAP AT 3-COMP SINK; 33-CLEAN FILTERS AT HOOD OF REAR COOKING EQUIPMENT; 34-REPLACE ANY MISSING OR BROKEN TILES THRU-...

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

DUSTY FAN GUARDS OF COOLERS MUST BE KEPT CLEAN.

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

FLOORS ALONG ALL WALLBASES THRU-OUT THE REAR PREP/DISHWASHING/STORAGE AREA MUST BE FREE OF DIRT, DEBRIS, CLUTTER.

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

WALLS AROUND THE DISHWASHING AREA MUST BE KEPT CLEAN.

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

All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE THE PREPARED FOODS IN THE COOLERS.

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. REPAINT THE GREASE TRAP BELOW THE 3 COMPARTMENT SINK.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE DRY STORAGE CONTAINERS, REAR STOVETOP, EXTERIOR OF COOKING EQUIPMENT IN THE FRONT PREP AREA (GRILL, FR...

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. DETAIL CLEAN THE FLOOR OF THE FRONT AND REAR PREP AREAS, ESPECIALLY UNDER THE COOKING EQUIPMENT AND UNDER THE 3 COMPARTMENT SINK. REPLACE A...

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. DETAIL CLEAN THE WALLS OF THE REAR PREP AREA. SEAL ANY OPENINGS IN THE WALLS OF THE REAR PREP AREA.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK MOLD GROWTH ON INTERIOR...

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

All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE THE PREPARED FOODS IN THE COOLERS.

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. REPAINT THE GREASE TRAP BELOW THE 3 COMPARTMENT SINK.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE DRY STORAGE CONTAINERS, REAR STOVETOP, EXTERIOR OF COOKING EQUIPMENT IN THE FRONT PREP AREA (GRILL, F...

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. DETAIL CLEAN THE FLOOR OF THE FRONT AND REAR PREP AREAS, ESPECIALLY UNDER THE COOKING EQUIPMENT AND UNDER THE 3 COMPARTMENT SINK. REPLACE ...

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. DETAIL CLEAN THE WALLS OF THE REAR PREP AREA. SEAL ANY OPENINGS IN THE WALLS OF THE REAR PREP AREA.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Observed accumilated dust build up on fan covers in prep reach in coolers. Must clean and maintain.

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. Must provide and install light bulb covers and end caps above dishmachine.

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

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...