DERBY.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE VENTILATION HOOD FILTERS AND THE ATTACHED WALL SHELVING AND SHELVING ABOVE THE PREP COOLERS.

All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED MASHED POTATOES AT 46F, GRAVY AT 47F, AND COOKED BEEF BRISKET AT 46F. MANAGEMENT VOLUNTARILY DISCARDED 6# OF FOOD WORTH $30. CRITICAL VIOLATION 7-38-005A.

NO SANITIZING RINSE WAS DETECTED AT THE REAR BAR LOW TEMPERATURE GLASSWASHING MACHINE. UNIT WAS NOT BEING USED AT THIS TIME. PREMISES HAS (2) 3 COMPARTMENT SINKS AND A HIGH TEMPERATURE DISHMACHINE TO WASH DISHES. MACHINE TAGGED HELD FOR INSPECTION. DO NOT USE THE MACHINE UNTIL THE TAG HAS BEEN REMOVED BY CDPH. MUST MAINTAIN THE MACHINE WITH A FINAL RINSE OF 100 PPM CHLORINE. FAX A REINSPECTION LETTER TO (312) 746-4240 TO HAVE THE HELD FOR INSPECTION TAG REMOVED. NO CITATION ISSUED. CRITICAL VIOLATION 7-38-030.

One copy of the Food Inspection Report Summary must be displayed and visible to all customers. PREVIOUS INSPECTION REPORT SUMMARY WAS NOT POSTED IN THE ESTABLISHMENT. MANAGER WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE VENTILATION HOOD FILTERS AND THE ATTACHED WALL SHELVING AND SHELVING ABOVE THE PREP COOLERS.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. SEVEN RAT DROPPINGS IN BOTH BASEMENT WALK-IN COOLERS.

All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. KITCHEN THREE COMPARTMENT SINK MUST HAVE ATTACHED DRAIN BOARD. NEWLY INSTALLED DISH WASHING MACHINE MUST BE OPERATING PROPERLY. AT PROPER TEMPERATURE AND ADEQUATELY DRAINING.

In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices. BOTH WASHROOMS MUST CLEAN TOILETS AND SINKS.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. DIRTY STORED DISHES IN BASEMENT MUST CLEAN OR REMOVE.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.ALL SHELVING THROUGHOUT ENTIRE ESTABLISHMENT MUST CLEAN INCLUDING ALL COOLERS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ALL COOKING EQUIPMENT AND PREP TABLES MUST BE CLEAN, IN GOOD REPAIR. NOT SEALED OR REPAIRED WITH ANYTHING UNABLE TO CLEAN. INTERIOR ICE MACHINE MUST CLEAN, SANITIZE.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. AT SERVER STATION. UNDER BAR. BEHIND COOKS LINE EQUIPMENT. MUST BE SEALED, SMOOTH AND CLEANABLE. REMOVE ALL DEBRIS AND DIRT IN ALL AREAS.

The walls and ceilings shall be in good repair and easily cleaned. COOKS LINE CEILING WITH FOOD SPLATTER, MUST CLEAN. SEAL ALL OPEN SEAMS AT DISH MACHINE. REPAIR DAMAGED WALL IN REAR PREP AREA. WALL MOUNTED SOAP DISPENSER MUST BE MOVED TO KITCHEN EXPOSED HAND SINK. NOT AT THREE COMPARTMENT SINK SEVERAL FEET AWAY.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. OR REMOVE UNUSED COOLERS FROM PREMISES.

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. MUST INSTALL EXPOSED HAND SINK BEHIND BAR. MUST INSTALL EXPOSED HAND SINK IN BASEMENT OR REMOVE ALL FOOD PREP EQUIPMENT.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. APPROXIMATELY 20 RAT DROPPINGS FOUND IN KITCHEN AND IN BOTH WALK IN COOLERS IN BASEMENT.

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. MUST PROVIDE OUTSIDE WASTE RECEPTACLE.

All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. MUST PROVIDE A LARGE ENOUGH THREE COMPARTMENT SINK TO SUBMERGE LARGEST PIECE OF EQUIPMENT OR INSTALL A DISH WASHING MACHINE LARGE ENOUGH FOR THE SAME.

In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices. BOTH WASHROOMS MUST DETAIL CLEAN TOILETS AND HAND SINKS.

The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. DIRTY STORED DISHES IN BASEMENT MUST CLEAN OR REMOVE.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST INSTALL SPLASH GUARD BETWEEN EXPOSED HAND SINK AND THREE COMPARTMENT SINK. ALL SHELVING THROUGHOUT ENTIRE ESTABLISHMENT MUST CLEAN, INCLUDING ALL COOLERS. MUST PROVIDE LIDS FOR ALL ICE BINS. BOTH GREASE TRAPS MUST CLEAN AND REMOVE RUST.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ALL COOLERS IN ALL AREAS, ALL COOKING EQUIPMENT MUST BE CLEANED, IN GOOD REPAIR. NOT SEALED OR REPAIRED WITH DUCT TAPE.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN THE FOLLOWING AREAS IN POOR REPAIR. WOODEN FLOOR UNDER BAR AND SERVER STATION WITH MISSING WOOD, UNEVEN WITH HOLES. FLOORS THROUGHOUT KITCHEN WITH BROKEN AND MISSING TILES, UNEVEN. ALL FLOORS MUST BE SMOOTH AND CLEANABLE. MISSING AND BROKEN FLOOR DRAIN COVERS IN KITCHEN AND BASEMENT.

The walls and ceilings shall be in good repair and easily cleaned. ALL WALLS THROUGHOUT KITCHEN AND REAR COOLER AREA MUST CLEAN, SEAL ANY HOLES, OPENINGS, GAPS. ALONG ALL BASEBOARDS AT BAR AND KITCHEN. DIRTY WALL VENT IN DINING ROOM MUST CLEAN.

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 ADEQUATE LIGHTING ABOVE HOOD/COOKS LINE.

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. MUST PROVIDE UTILITY MOP SINK ON PREMISES WITH HOT AND COLD RUNNING WATER. MUST PROVIDE HOT WATER AT BAR THREE COMPARTMENT SINK. SERVER STATION WATER DISPENSER REPAIRED WITH PLASTIC WRAP, MUST PROPERLY REPAIR. SERVER STATION SODA GUN MUST PROPERLY DRAIN TO TO FLOOR DRAIN. LEAK FROM CEILING ONTO BASEMENT FLOOR AT BOTTOM OF STAIRWAY, MUST REPAIR.

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. ALL UNUSED ITEMS STORED THROUGHOUT BASEMENT MUST BE REMOVED FROM PREMISES, ALL UNUSED EQUIPMENT, STORED ITEMS ON BACK PATIO.

Smoking shall be prohibited in all public places except in designated smoking areas.