Dapper'S East Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED HIGH-TEMPERATURE DISH MACHINE UNABLE TO REACH MINIMUM FINAL RINSE WATER TEMPERATURE OF 180.0F (MEASURED 145.0F ON DISH SURFACE THERMOMETER). INSTRUCTED TO REPAIR OR REPLACE HIGH-TEMPERATURE DISH MACHINE TO PROVIDE MINIMUM FINAL RINSE WATER T...

PROPER HOT HOLDING TEMPERATURES

OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER HOT-HOLDING TEMPERATURES: SAUSAGE AT 115.1F AT THE MAIN GRILL LINE, COOKED RICE AT 75.5F AT THE STEAM TABLE. INSTRUCTED TO DENATURE AND DISCARD ALL TCS FOOD ITEMS AT IMPROPER HOT-HOLDING TEMPERATURES ...

PROPER COLD HOLDING TEMPERATURES

OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD-HOLDING TEMPERATURES: FISH AT 51.0F IN THE MAIN KITCHEN LINE COOLER, RED SAUCE AT 58.6F AT THE REAR KITCHEN COUNTER, COOKED POTATOES AT 70.6F IN THE MAIN KITCHEN LINE COOLER. INSTRUCTED TO DENATU...

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED

OBSERVED EMPLOYEE PERSONAL CARE ITEMS STORED DIRECTLY ABOVE CLEAN EQUIPMENT IN THE WAREWASHING AREA. INSTRUCTED TO STORE EMPLOYEE PERSONAL CARE ITEMS SUCH THAT THEY DO NOT POSE RISK OF CONTAMINATION OF FOOD, CLEAN EQUIPMENT, OR UTENSILS AND MAINTAIN.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED IN-USE WIPING CLOTHS STORED IN WATER WITHOUT SANITIZER ALONG THE MAIN COOK LINE. INSTRUCTED TO STORE WIPING CLOTHS USED TO CLEAN EQUIPMENT SURFACES IN WATER WITH ADEQUATE SANITIZER SOLUTION IN BETWEEN USES AND MAINTAIN.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

OBSERVED CLEAN LINENS AND CLEAN EMPLOYEE UNIFORMS STORED IN THE REAR EMPLOYEE TOILET ROOM. INSTRUCTED TO RELOCATE CLEAN LINENS AND UNIFORMS AND STORE OUTSIDE OF PROHIBITED AREAS SUCH AS TOILET ROOMS AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-202.16 OBSERVED RUST ON STROAGE SHELVES IN THE WALK-IN COOLER AND WALK-IN FREEZER IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE RUST AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-602.13 OBSERVED ACCUMULATED FOOD FOOD DEBRIS ON INTERIOR SURFACES OF ALL COLD HOLDING EQUIPMENT IN REAR PREP AREAS. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO SOAP AT HANDWASHING SINKS IN THE REAR WAREWASHING AND BAR AREA. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL HANDWASHING SINKS ARE SUPPLIED WITH SOAP AND MAINTAIN. PRIORITY FOUNDATION VIOLATION # 7-38-030(c). CITATION ISSUED. EMPLOYEE RE...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED APPROXIMATELY 30 MICE DROPPINGS ON FLOOR UNDERNEATH THE STORAGE SHELVES IN THE REAR DRY STORAGE AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE ALL RODENT DROPPINGS, CLEAN SURFACES, AND MAINTAIN PREMISES FREE OF PEST. RECOMMENDED RECEIVE ADD...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED FOOD ITEMS BEING STORED ON FLOOR IN WALK-IN COOLER IN REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS SIX INXHES FROM FLOOR ON RAISED SHELVING UNITS AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED RUST ON STROAGE SHELVES IN THE WALK-IN COOLER AND WALK-IN FREEZER IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE RUST AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED MULTIPLE CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS ON PREP SURFACES THROUGHOUT THE REAR PREP AREAS. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED CARDBOARD BEINFG USED AS LINER ON STORAGE SHELVES IN REAR DRY STORAGE AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE ALL CARDBOARD AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED ACCUMULATED FOOD FOOD DEBRIS ON INTERIOR SURFACES OF ALL COLD HOLDING EQUIPMENT IN REAR PREP AREAS. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED MULTIPLE CERTIFIED FOOD SERVICE MANAGERS WITH EXPIRED ALLERGEN AWARENESS TRAINING CERTIFICATES AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO RENEW EXPIRED ALLERGEN AWARENESS TRAINING CERTIFICATES AND MAINTAIN.

PREVIOUS CORE VIOLATION CORRECTED

OBSERVED PREVIOUS CORE VIOLATIONS FROM 09/13/2024 INSPECTION, REPORT #2602716 NOT CORRECTED: #6-NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AN...

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

NOTED INNER LINING OF ICE MACHINE NOT CLEANED. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

NOTED NO SPLASHGUARD BETWEEN FRONT EXPOSED HAND WASH SINK AND PREP TABLE AND EXPOSED HAND SINK AND DRAINBOARD OF 3 COMPARTMENT SINK AT THE DISH WASHING AREA. MUST INSTALL A WASHABLE SPLASHGUARD.

WIPING CLOTHS: PROPERLY USED & STORED

NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE

IN-USE UTENSILS: PROPERLY STORED

NOTED SERVING PLATES ON SHELVES THROUGHOUT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED THE FOLLOWING:- --STANDING WATER ON FLOOR BEHIND THE COOKING STOVE. --THICK GREASE AND DIRT ACCUMULATION ALONG WALL BASE ESPECIALLY UNDERNEATH COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS (RICE, CHICKEN SOUPS ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED AND ALSO THE PERSON ...

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

NOTED INNER LINING OF ICE MACHINE NOT CLEANED. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

NOTED NO SPLASHGUARD BETWEEN FRONT EXPOSED HAND WASH SINK AND PREP TABLE AND EXPOSED HAND SINK AND DRAINBOARD OF 3 COMPARTMENT SINK AT THE DISH WASHING AREA. MUST INSTALL A WASHABLE SPLASHGUARD.

WIPING CLOTHS: PROPERLY USED & STORED

NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE

IN-USE UTENSILS: PROPERLY STORED

NOTED SERVING PLATES ON SHELVES THROUGHOUT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED THE FOLLOWING:- --STANDING WATER ON FLOOR BEHIND THE COOKING STOVE. --THICK GREASE AND DIRT ACCUMULATION ALONG WALL BASE ESPECIALLY UNDERNEATH COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

NOTED INNER LINING OF ICE MACHINE NOT CLEANED. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

PROPER HOT HOLDING TEMPERATURES

NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS AT THE HOT HOLDING AREA TO BE IMPROPER:- RICE 122F, SAUSAGE 116.4F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCT THROUGH DENATURING PROCESS. SEE INVENTORY AT VIOLATION #22. PRIORIT...

PROPER COLD HOLDING TEMPERATURES

NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-LIQUID EGGS 55F, GRITS 50F, SLICED TOMATOES 55.1F, CHEESE 57F, SLICED CUCUMBER 54F, COLESLAW 61F,EGGS 46F, TUNA 50.7F, SLICED FRUITS 51.3F, CHEESE 50F, ...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF SERVICE COOLER AT THE PREP AREA TO BE IMPROPER AT 52F. ALSO NOTED THE DESERT DISPLAY COOLER AT THE DINNING AREA TO BE IMPROPER AT 45.6F.INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINI...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

NOTED NO SPLASHGUARD BETWEEN FRONT EXPOSED HAND WASH SINK AND PREP TABLE AND EXPOSED HAND SINK AND DRAINBOARD OF 3 COMPARTMENT SINK AT THE DISH WASHING AREA. MUST INSTALL A WASHABLE SPLASHGUARD.

WIPING CLOTHS: PROPERLY USED & STORED

NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

IN-USE UTENSILS: PROPERLY STORED

NOTED SERVING PLATES ON SHELVES THROUGHOUT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

NOTED OUTSIDE GREASE CONTAINER AND SURROUNDING NOT MAINTAINED WITH GREASE ON THE GROUND AROUND THE GREASE CONTAINER AND ON TOP OF CONTAINER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN GREASE CONTAINER AND ITS SURROUNDING. PRIORITY FOUNDATION #7-38-020(B...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED THE FOLLOWING:- --STANDING WATER ON FLOOR BEHIND THE COOKING STOVE. --THICK GREASE AND DIRT ACCUMULATION ALONG WALL BASE ESPECIALLY UNDERNEATH COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13 SOME FOOD HANDLERS WITH EXPIRED FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CURRENT CERTIFICATE FOR EACH EMPLOYEE.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

INSTRUCTED TO INSTALL HANDSINK WITH HOT AND COLD RUNNING WATER EQUIPPED WITH HAND SOAP AND HAND DRYING DEVICE ADJACENT AND ACCESSIBLE TO DISHWASHING AREA. ...

THERMOMETERS PROVIDED & ACCURATE

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (FLOUR, BREAD CRUMBS, RICE ETC)

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED OVER 20 RODENT (MICE) DROPPINGS ALONG THE WALLS AND IN ALL CORNERS IN REAR STORAGE AREA, OVER 30 MICE DROPPINGS IN SECOND FLOOR DRY STORAGE AREA. ALSO NOTED DEAD MOUSE AND DEAD ROACHES ON GLUE BOARDS. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE...

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF ALL PREP AND REACH-IN COOLERS, VENT COVERS WITH EXCESSIVE DUST AND GREASE ACCUMULATION INSIDE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE INSIDE WALK-IN COOLER.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

NOTES EXTERIOR SURFACES OF 3 COMPARTMENT SINK IN POOR REPAIR. OPENING AT FRONT SIDE METAL SHEET. INSTRUCTED TO SEAL.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS WITH WHITE AND GREEN MOLD LIKE BUILD-UP ANDGREASE INSIDE (2) WALK-IN COOLER.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

INSTRUCTED TO REPAIR LEAKY DRAINPIPE UNDERNEATH MIDDLE AND RIGHT COMPARTMENT OF THE 3 COMPARTMENT SINK IN THE REAR DISHWASHING AREA.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

EMPLOYEE TOILET ROOM DOOR IN REAR OF KITCHEN MUST BE SELF CLOSING. INSTRUCTED TO REPAIR OR REPLACE BROKEN SELF CLOSING DEVICE.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

OBSERVED DEBRIS ON GROUND AROUND AND BEHIND GREASE DUMPSTER IN REAR OUTSIDE AREA. INSTRUCTED TO CLEAN GROUND AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED FLOORS IN THE KITCHEN (COOKING AREA) IN POOR REPAIR. INSTRUCTED TO REPAIR OR LEVEL THE SAID FLOORS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

INSTRUCTED TO REPLACE MISSING LIGHTBULB INSIDE REACH-IN COOLER IN THE COOKING LINE.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

SOME FOOD HANDLERS WITH EXPIRED FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CURRENT CERTIFICATE FOR EACH EMPLOYEE.

ALLERGEN TRAINING AS REQUIRED

FOUND CERTIFIED MANAGER IN CHARGE WITH EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH CURRENT ALLERGEN TRAINING CERTIFICATION.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDWASHING SIGNAGE AT HANDSINKS LOCATED IN BOTH PREPARATION AREAS. INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE INFORMING EMPLOYEES TO WASH THEIR HANDS AT ALL HANDWASHING SINKS.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED CUTTING BOARDS IN KITCHEN PREPARATION AREA COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO RESURFACE OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED TRASH RECEPTACLE IN THE WOMENS TOILET ROOM AND IN THE UNISEX EMPLOYEE TOILET ROOM. INSTRUCTED TO PROVIDE COVERED TRASH RECEPTACLES AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DIRTY FLOORS WITH FOOD DEBRIS/ SPILLS THROUGHOUT KITCHEN PREPARATION AREA. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED CEILING VENT COVER IN DISH WASHING AREA WITH DUST BUILD-UP. INSTRUCTED TO CLEAN, REMOVE DUST AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED BURNT OUT LIGHTBULB IN THE REAR DISH WASHING AREA. INSTRUCTED TO REPLACE BURNT OUT LIGHTBULB AND MAINTAIN.

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

NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE WITH ALL NECESSARY ITEMS AS OUTLINED IN POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED..

THERMOMETERS PROVIDED & ACCURATE

METAL STEM THERMOMETER NOT CALIBRATED FOR FOOD HANDLERS. INSTRUCTED MANAGER MUST CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS BY DATE OF REINSPECTION. PRIORITY FOUNDATION 7-38-005.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED ACCUMULATED FOOD DEBRIS ON SHELVES THROUGHOUT PREP AND DISWASH AREA. MUST CLEAN ALL SHELVES AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

REAR PREP AREA HANDWASH BOWL HOT WATER LEAKING AT FAUCET. MUST REPAIR AND MAINTAIN SAID SINK.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED ACCUMULATED FOOD/DIRT BUILD UP ON FLOOR THROUGHOUT DRY STORAGE ROOM, DISHWASH ROOM AND FUSE ROOM. MUST DETAIL CLEAN FLOOR THROUGHOUT AND MAINTAIN.

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

NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE WITH ALL NECESSARY ITEMS AS OUTLINED IN POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED..

PROPER DATE MARKING AND DISPOSITION

OBSERVED REFRIGERATED TCS FOODS WITHOUT SELL BY DATES ON LABELS. INSTRUCTED MANAGER REFRIGERATED, READY-TO-EAT, TCS FOOD, PREPARED ON SITE AND HELD GREATER THAN 24 HOURS MUST HAVE SELL BY DATES INCLUDED ON LABELS. PRIORITY FOUNDATION 7-38-005. NO CIT...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

NO CONSUMER ADVISORY WITH DISCLOSURE AND REMINDER ON MENU. INSTRUCTED MANAGER MUST PROVIDE A CONSUMER ADVISORY WITH DISCLOSURE (1. ASTERIK NEXT TO THE FOOD AND 2. STATEMENT ABOUT THE FOOD) AND REMINDER ON MENU OR TABLE TENTS/PLACARDS ON ALL TABLES. P...

THERMOMETERS PROVIDED & ACCURATE

METAL STEM THERMOMETER NOT CALIBRATED FOR FOOD HANDLERS. INSTRUCTED MANAGER MUST CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD DEBRIS ON PREP AREAS SHELVES ALSO OBSERVED SLIGHT PINK BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN EQUIPMENT.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

BACKFLOW PREVENTION DEVICE NOT LOCATED AT ICE MACHINE WATER LINE. INSTRUCTED MANAGER MUST PROVIDE AND MAKE VISIBLE BACKFLOW PREVENTION DEVICE FOR ICE MACHINE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FOOD BUILD UP ON FLOOR UNDER AND AROUND COOKING EQUIPMENT AND AT POTATO/ONION STORAGE ROOM. MUST CLEAN FLOOR AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.

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

OBSERVED TONGS FOR THE SALAD LYING IN THE SALAD WITH THE HANDLE FACING DOWN IN THE FOOD. INSTRUCTED TO STORE HANDLED UTENSILS EITHER IN THE FOOD WITH THE HANDLE FACING UP OUT OF THE FOOD OR IN A SEPARATE CONTAINER IN BETWEEN USE.

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

MUST PROVIDE HANDLE FOR THE ICE CREAM FREEZER DOORS IN THE FRONT PREP AREA AND MAINTAIN.

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

OBSERVED OLD FOOD DEBRIS BUILDUP ON THE FOOD STORAGE RACKS IN THE WALK-IN PRODUCE COOLER. INSTRUCTED TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN CLEAN.

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

OBSERVED GREASE ACCUMULATION ON THE COOKING EQUIPMENT UNDER THE GRILL, COVERING THE WHEELS OF THE COOKING EQUIPMENT, AND ON THE SIDES OF THE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

MUST PROVIDE END CAPS FOR THE LIGHT FIXTURES ABOVE THE DISHWASHING AREA. INSTRUCTED TO INSTALL END CAPS TO PROPERLY PROTECT LIGHT BULBS IN CASE THEY WERE TO BREAK.

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

STORAGE ROOM BULK CONTAINERS NOT LABELED. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS.

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

THE FOLLOWING NOT CLEAN- OBSERVED FOOD/DUST BUILD UP ON SHELVES AT PREP AREA ALONG COOKLINE, FOOD BUILD UP AND DUST BUILD UP INSIDE CABINET AT COFFEE STATION, DUST BUILD UP ON EXTERIOR OF VENTILATION HOOD. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQU...

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

CEILING TILES STAINED ABOVE PREP AREA COOKLINE. MUST CLEAN OR REPLACE STAINED CEILING TILES.

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

OBSERVED SOME CEILING LIGHT BULBS BURNED OUT ABOVE PREP AREA COOKLINE AND DISHWASH AREA. MUST REPLACE WITH WORKING LIGHT BULBS.

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

FOUND PREPARED COOKED FOODS INSIDE THE WALK-IN COOLER NOT PROPERLY DATED AND LABELED. ABOVE MUST ALWAYS BE PROPERLY DATED AND LABELED AT ALL TIMES.

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

FOUND A SMALL PLATE INSIDE A PLASTIC CONTAINERS OF RED SAUCE INSIDE THE WALK-IN COOLER BEING USED AS A SCOOPER. MUST ALWAYS USE SCOOPERS WITH HANDLES AT ALL TIMES.

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

MUST CLEAN/SANITIZE OR REPLACE EXTREMELY RUSTY SHELVING RACKS INSIDE ALL REFRIGERATION UNITS AT THE HOT COOKING LINE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST REPLACE NON-WORKING THERMOMETER AT THE FRONT DESSERT COOLER.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND A 2DR UPRIGHT REFRIGERATOR NOT MAINTAINING PROPER TEMPERATURE AT THIS TIME. UNIT WAS MAINTAINING 60F. INSTRUCTED MANAGEMENT THAT ALL REFRIGERATION MUST MAINTAIN 40F AND BELOW AT ALL TIMES. UNIT WAS TAGGED AT THIS TIME.CDI. CRITICAL VIOLATION.

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

DURING INSPECTION FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE A 2DR UPRIGHT REFRIGERATOR. FOUND APPROXIMATELY 30-40LBS OF BEEF, PORK, CHICKEN, AND KABOBS AT TEMPERATURES RANGING FROM 48F TO 52F. INSTRUCTED MANAGEMENT THAT COLD PO...

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

FOUND PREPARED COOKED FOODS INSIDE THE WALK-IN COOLER NOT PROPERLY DATED AND LABELED. ABOVE MUST ALWAYS BE PROPERLY DATED AND LABELED AT ALL TIMES.

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

FOUND A SMALL PLATE INSIDE A PLASTIC CONTAINERS OF RED SAUCE INSIDE THE WALK-IN COOLER BEING USED AS A SCOOPER. MUST ALWAYS USE SCOOPERS WITH HANDLES AT ALL TIMES.

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

MUST CLEAN/SANITIZE OR REPLACE EXTREMELY RUSTY SHELVING RACKS INSIDE ALL REFRIGERATION UNITS AT THE HOT COOKING LINE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST REPLACE NON-WORKING THERMOMETER AT THE FRONT DESSERT COOLER.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

THREE COMPARTMENT SINK IN POOR REPAIR, NOT BEING PROPERLY MAINTAINED, SINK NOT PROPERLY DRAINING, BACKING UP IN ONE OF THE COMPARTMENTS, HAVE SLIMY SUBSTANCE BUILD-UP AND SINK STOPPERS NOT PROPERLY WORKING, INSTRUCTED TO REPAIR AND BETTER MAINTAIN, ...

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

LIDS TO ICE CREAM FREEZER, CHESTER COOLER AND ICE BIN WITHOUT HANDLES TO OPEN LIDS, INSTRUCTED TO PROVIDE.

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

OBSERVED EQUIPMENT IN PREP AREA INCLUDING FRYERS, FLAT TOP GRILL, AND CUTTING BOARDS NOT CLEAN, INSTRUCTED TO CLEAN DAILY,

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

WALL BY MOP SINK IN POOR REPAIR, HOLES NEEDS SEALED AND BETTER MAINTAIN,

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

CRACKED LIGHT SHIELDS IN KITCHEN PREP AREA, INSTRUCTED TO REPLACE,

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

LEAKING HAND SINK BEHIND BAR AREA, INSTRUCTED TO REPAIR,

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED THE FRONT SALAD COOLER TOP AT 42.6*, INSTRUCTED TO REPAIR MUST BE ABLE TO KEEP FOOD 40*F OR BELOW.

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

OBSERVED THE DISH MACHING NOT PROPERLY SANTIZING CHECKED THE MACHINE 3 TIMES,SANITIZING NOW 157*F AT THIS TIME, INSTRUCTED TO REPAIR MUST BE ABLE TO SANITIZE 180*F OR ABOVE.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED 25 DROPPINGS ON THE 2ND. FLOOR STORAGE AREA, INSTRUCTED TO REMOVE/CLEAN AND SANITIZE ALL AREAS.ALSO FRONT DOOR AND REAR DOOR NOT RODENT PROOFED AT THIS TIME, NEED TO REPAIR.

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

OBSERVED CUTTING BOARD IN COOKING LINE STILL WITH DEEP DARK GROVES, INSTRUCTED TO REPLACE.

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

OBSERVED THE DOUBLE OVEN INTERIOR NOT CLEAN, INSTRUCTED TO CLEAN.

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

OBSERVED PLUMBER PUDDY IN THE NEW HAND SINK AT THE BAR, INSTRUCTED TO REMOVE, SEAL WITH A FOOD GRADE SEALER.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED PREP COOLER AT MAIN LINE IN POOR REPAIR, IMPROPER INTERNAL AIR TEMPERATURE OF 48F. OBSERVED BOTH DISPLAY COOLERS AT FRONT WAITRESS LINE IN POOR REPAIR, IMPROPER INTERNAL TEMPERATURES OF 47.0F & 48.2F. COOLERS TAGGED AT THIS TIME AND HELD FOR...

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

THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN COOLERS: 2 DOZEN EGGS (55.8F), CONTAINERS COLESLAW (55.7F), CONTAINER OF FETA CHEESE 45.0F, CONTAINER OF CUT TOMATOTES 47.2F, GALLON OF MILK 46.0F, CONTAINER OF SOUR CREAM 46.2F. A...

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

HIGH TEMPERATURE DISHMACHINE IN POOR REPAIR, UNABLE TO SANITIZE PROPERLY, FINAL RINSE AT 120F. INSTD TO REPAIR SAME AND HAVE ABLE TO PROPERLY SANITIZE. (180F FINAL RINSE FOR HIGH TEMPERATURE DISHMACHINE). ALSO NOTED USING 3-COMPARTMENT SINK WITHOUT P...

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

OBSERVED WASTE WATER (EXCESSIVE DEBRIS AND DISCOLORED) BACKING UP IN BASINS OF 3-COMPARTMENT SINK AND FROM TOP OF GREASE INTERCEPTOR ONTO FLOOR AND ALSO HEAVY WASTE WATER FROM PIPE UNDERNEATH. INSTD TO REPAIR SAME. CITATION ISSUED 7-38-030.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED MICE DROPPINGS (OVER 30) SCATTERED ON FLOOR IN 2ND FLOOR STOAGE AREA. FRONT DOOR NOT RODENT PROOF, APPROX, 1/4 INCH GAP AT BOTTOM OF DOOR. INCOMPLETE PEST CONTROL LOGBOOK ON SITE. INSTD TO PROVIDE COMPLETE PEST CONTROL LOGBOOK (BUSINESS LICE...

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

CUTTING BOARDS STAINED WITH DEEP, DARK GROOVES. INSTD TO REPAIR OR REPLACE SAME.

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

ALL COOKING EQUIPMENT THROUGH-OUT INCLUDING FRYERS AND CABINETS, FLAT TOP GRILL, ALL COOLERS, FREEZERS INCLUDING RUBBER GASKETS, LEGS, WHEELS AND PREP TABLES NOT CLEAN. CLEAN SAME.

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

WATER NOTED ON FLOOR SURROUNDING HOT WATER HEATERS. INSTD TO KEEP CLEAN AND DRY. FLOOR THROUGH OUT, UNDER AND BEHIND COOKING LINE ALONG WALL BASE AND IN CORNERS NOT CLEAN. CLEAN SAME.

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

CEILING IN HOT WATER HEATER STAINED AND LEAKING. INSTD TO REPAIR SAME. FAN COVERS OF WALK-IN COOLER AND INTERIOR OF HOOD NOT CLEAN, DUST/DEBRIS. CLEAN SAME.

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

NO EXPOSED HANDSINK IN BAR AREA. INSTD TO PROVIDE SAME.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION AT ALL TIMES.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER REQUIREMENTS NOT MET. NO LOGS, RECORDS IN PLACE. INSTD TO PROVIDE SAME.

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

INSTRUCTED TO SEAL OR REPLACE ALL RUSTY CHIPPING SHELVING INSIDE COOLERS AND FREEZERS,

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

MUST DETAIL CLEAN TOPS AND SIDES OF COOKING EQUIPMENT, CUTTING BOARDS, AND SHELVING INSIDE ALL COOLERS,

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

FLOOR THRU-OUT PREP AREA, KITCHEN AND DISH WASHING AREA, AND 2ND FLOOR STORAGE, INSTRUCTED TO CLEAN DAILY, ALL STOCKS MUST BE STORED 6"OFF FLOOR,

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

OBSERVED REAR EMPLOYEE RESTROOM DOOR NOT SELF CLOSING, INSTRUCTED TO REPAIR, AND EMPLOYEES DRESSING ROOM NOT CLEAN AND TIDY, INSTRUCTED TO CLEAN AND BETTER MAINTAIN,

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

MUST PROVIDE EXPOSED HAND SINK BEHIND BAR AREA,

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

: INSTRUCTED TO LABEL AND DATED ALL FOOD CONTAINERS INSIDE THE REACH IN COOLER AND WALK IN COOLER. ALSO ALL DRY FOOD BULK CONTAINERS NEED LABEL.

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

MUST RE CAULK AROUND THE EXPOSED HAND SINK IN THE PREP AREA AND WASHBOWL SINK IN THE EMPLOYEES WASHROOM. CAULKING WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE. INSTRUCTED TO REMOVE CARDBOARD BEING USED AS A SHELVE LINER IN THE DRY FOOD STORAGE SHELVE.

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

FLOOR THRU-OUT THE PREP AREA,KITCHEN AND DISH WASHING AREA,NOT IN GOOD REPAIR. INSTRUCTED TO REPAIR MAKE THE FLOOR SMOOTH EASILY CLEANABLE. ALL STOCKS MUST BE STORED 6"OFF THE FLOOR.PROVIDE RAISED SHELVING TO STORED STOCKS.

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

WALLS THRU-OUT THE PREP AREA NEEDS DETAIL CLEANING. MUST CLEAN AND MAINTAIN.

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

MISSING END CAPS ON THE LIGHT SHIELD OF THE LIGHTING FIXTURES IN THE DISH WASHING AREA. MUST PROVIDE END CAPS TO HOLD THE PLASTIC LIGHT SHIELD.

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

INSTRUCTED TO LABEL AND DATED ALL FOOD CONTAINERS INSIDE THE REACH IN COOLER AND WALK IN COOLER. ALSO ALL DRY FOOD BULK CONTAINERS NEED LABEL.

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

MUST RE CAULK AROUND THE EXPOSED HAND SINK IN THE PREP AREA AND WASHBOWL SINK IN THE EMPLOYEES WASHROOM. CAULKING WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE. INSTRUCTED TO REMOVE CARDBOARD BEING USED AS A SHELVE LINER IN THE DRY FOOD STORAGE SHELVE.

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

FLOOR THRU-OUT THE PREP AREA,KITCHEN AND DISH WASHING AREA,NOT IN GOOD REPAIR. INSTRUCTED TO REPAIR MAKE THE FLOOR SMOOTH EASILY CLEANABLE. ALL STOCKS MUST BE STORED 6"OFF THE FLOOR.PROVIDE RAISED SHELVING TO STORED STOCKS.

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

WALLS THRU-OUT THE PREP AREA NEEDS DETAIL CLEANING. MUST CLEAN AND MAINTAIN.

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

MISSING END CAPS ON THE LIGHT SHIELD OF THE LIGHTING FIXTURES IN THE DISH WASHING AREA. MUST PROVIDE END CAPS TO HOLD THE PLASTIC LIGHT SHIELD.

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

ONE OF THE OUTSIDE DUMPSTER LID BROKEN NOT RODENT PROOFED. INSTRUCTED TO REPLACE AND RODENT PROOFED THE LID. CITATION ISSUED SERIOUS 7-38-020.

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

NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS SCRAMBLED EGGS, PAN CAKES,WAFFLES,FRENCH TOAST, STEAK,ETC. INSTRUCTED MANAGER THAT CERTIFIED FOOD MANAGER MUST BE ON SITE WHILE PREPARING AND SERVING P...

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

INSTRUCTED TO LABEL AND DATED ALL FOOD CONTAINERS INSIDE THE REACH IN COOLER AND WALK IN COOLER. ALSO ALL DRY FOOD BULK CONTAINERS NEED LABEL.

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

MUST RE CAULK AROUND THE EXPOSED HAND SINK IN THE PREP AREA AND WASHBOWL SINK IN THE EMPLOYEES WASHROOM. CAULKING WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE. INSTRUCTED TO REMOVE CARDBOARD BEING USED AS A SHELVE LINER IN THE DRY FOOD STORAGE SHELVE.

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

INSTRUCTED TO CLEAN AND SANITIZE THE FOLLOWING: ALL CHOPPING BOARDS, INTERIOR BOTTOM PANEL OF THE OF THE ICE MAKER, EXTERIOR SIDE OF THE OVEN, GRILL, DEEP FRYER AND OVEN, INSIDE THE CABINETS IN THE SERVING AREA AND MAINTAIN.

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

FLOOR THRU-OUT THE PREP AREA,KITCHEN AND DISH WASHING AREA,NOT IN GOOD REPAIR. INSTRUCTED TO REPAIR MAKE THE FLOOR SMOOTH EASILY CLEANABLE. ALL STOCKS MUST BE STORED 6"OFF THE FLOOR.PROVIDE RAISED SHELVING TO STORED STOCKS.

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

WALLS THRU-OUT THE PREP AREA NEEDS DETAIL CLEANING. VENT IN BOTH CUSTOMER WASHROOMS WITH DUST BUILD-UP. MUST CLEAN AND MAINTAIN.

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

MISSING END CAPS ON THE LIGHT SHIELD OF THE LIGHTING FIXTURES IN THE DISH WASHING AREA. MUST PROVIDE END CAPS TO HOLD THE PLASTIC LIGHT SHIELD.

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

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #521656 DATED 8-8-11, VIOLATIONS #30, PREP FOODS INSIDE WALK IN COOLERS AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, MUST LABEL/DATE. #33, EXCESSIVE FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT, M...

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

INSTRUCTED, CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES AT DISH WASHING AREA.

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

INSTRUCTED TO SEAL OR REPLACE RUSTY SHELVING UNITS INSIDE 1ST FLOOR STORAGE ROOM AND INSIDE FOUR DOORS REACH IN COOLER IN KITCHEN.

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

MUST REMOVE PEELING PAINT FROM THE CEILING NEAR THE EMPLOYEE'S WASHROOM.

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

INSTRUCTED TO REPAIR LEAKING PIPES UNDER 3PART SINK IN KITCHEN AND THE FAUCET FOR SAME SINK, ALSO REPAIR GAUGE FOR DISH MACHINE AND PROVIDE ADEQUATE WATER PRESSURE AT WASHROOMS HAND WASHING BOWLS.

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

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED POOR HYGIENIC PRACTICES; ONE FOOD HAN...

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. PREP FOODS INSIDE WALK IN COOLERS AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, MUST LABEL/DATE AND MAINTAIN.

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. BOTH PREP REACH IN COOLER IN MAIN KITCHEN WITH BROKEN DOOR GASKETS, MUST REPLACE/MAINTAIN.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. EXCESSIVE FOOD DEBRIS AND GREASE BUILD UP ON EQUIPMENT, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, LARGER MIXERS, MEAT SLICERS, BOTTOM PANELS OF PREP TABLES, ...

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. MUST REPAIR/RESURFACE FLOORS THRU-OUT MAIN KITCHEN AND DISH WASHING AREA, AND CLEAN FLOORS THRU-OUT SAME AREA AND BAR AREA AND 2ND FLOOR ...

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. HOLES/OPENINGS NOTED ON WALLS IN EMPLOYEES WASHROOM AND 1ST FLOOR STORAGE ROOM, MUST SEAL OPENINGS TO PREVENT PEST ENTRY, AND CLEAN WALLS AND CEILING IN MAIN KITCHEN AND DISH WASHI...

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 REPLACE MISSING LIGHT SHIELD ABOVE PRE TABLE NEAR DISH WASHING AREA.

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

EXCESSIVE CLUTTER NOTED IN STORAGE ROOMS, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

CLEANING TOWELS MUST BE PROPERLY STORED.

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 THE FOLLOWING NOT CLEAN INSTRUCTED TO CLEAN AND SANITIZE INTERIOR OF ICE MACHINE LID. DEFROST BOX FREEZER REAR...

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.OBSERVED THE MEAT COOLER WALLS NEED CLEANING INSTRUCTED TO CLEAN.

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be prov...

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.REMOVE FOIL FROM VENT ABOVE THE DISH TABLE.

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.OBSERVED FLOOR DRAIN NOT CLEAN IN LADIES RESTROOM INSTRUCTED TO CLEAN.

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.OBSERVED THE CEILING IN WALK-IN FREEZER POOR REPAIR INSTRUCTED TO REPAIR. OBSERVED FOOD ON CEILING BY DISH AREA, POT AREA INSTRUCTED TO CLEAN. ASLO OBSERVED CEILING PEELING PAINT REAR ...

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

OBSERVED THE REAR EMPLOYEE RESTROOM DOOR CHECK BROKEN (DOOR NOT SELF CLOSING) INSTRUCTED TO REPAIR, AND OR REPLACE DOOR CHECK.

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

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.OBSERVED SOME CLUTTER 2ND FLOOR OLD EQUIPMENT INSTRUC...