DISTRICT.

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. THE HIGH TEMPERATURE DISHMACHINE IS IMPROPERLY MAINTAINED. FINAL RINSE TEMPERATURE ONLY REACHES 170F. MANAGEMENT INSTRUCTED THAT THE FINAL RINSE TEMPERATURE MUST BE GREATER THAN 180F. NO CITATION ISSUED - MACHINE WAS NOT IN USE AT TIME OF INSPECTION. CRITICAL VIOLATION 7-38-030.

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. NO SOAP OR PAPER TOWELS WERE AVAILABLE BEHIND ANY OF THE 3 BARS. MANAGEMENT INSTRUCTED THAT ALL BAR HANDSINKS MUST BE SUPPLIED WITH PAPER TOWELS AND HAND SOAP. CRITICAL VIOLATION 7-38-030.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.EVIDENCE OF LIVE FRUIT FLIES ON THE PREMISES. OBSERVED OVER 100 LIVE FRUIT FLIES BEHIND ALL 3 BARS, IN THE DINING ROOM AND PREP AREAS. OBSERVED SEVERAL FLY STRIPS HUNG FROM THE CEILING AND SHELVING BEHIND 2 OF THE BARS. MANAGER INSTRUCTED TO REMOVE THE FLY STRIPS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE FRUIT FLY ACTIVITY. ALSO, MUST RODENT PROOF THE FRONT DOORS. CRITICAL VIOLATION 7-38-020.

A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION FROM REPORT #579315 ON 2/23/11 NOT CORRECTED: 21/01- A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED IN THE ESTABLISHMENT. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT WITH THEIR ORIGINAL CITY OF CHICAGO SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. CRITICAL VIOLATION 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM REPORT #579315 ON 2/23/11 NOT CORRECTED: 34/01- The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR BEHIND ALL BARS AND MAINTAIN THE FLOOR DRY. 38/01- PROVIDE DRAIN LINES CONNECTED TO ALL SODA GUNS BEHIND THE BARS AND ROUTE TO A FLOOR DRAIN.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE LIDS FOR ALL ICE BINS BEHIND ALL BARS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN ALL PREP TABLES AND SHELVING, ROLLING STORAGE RACKS IN THE PREP AREA. DETAIL CLEAN ALL HORIZONTAL SURFACES BEHIND THE BARS, ALL BOTTLES OF LIQUOR, ICE BINS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPLACE THE BROKEN FLOOR TILES IN FRONT OF THE DOOR TO THE KITCHEN. FLOOR BEHIND THE SMALL BAR NEXT TO THE KITCHEN MUST BE SMOOTH AND EASILY CLEANABLE. REPAIR THE FLOOR. DETAIL CLEAN FLOOR DRAINS THROUGHOUT, ESPECIALLY BEHIND THE BARS AND NEAR THE PREP AREA 3 COMPARTMENT SINK.

The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS OF THE PREP AREA, DISHWASH AREA AND BEHIND ALL BARS.

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. MUST REMOVE CLUTTER FROM UTILITY ROOM NEXT TO THE BAR IN THE EAST ROOM. MUST REMOVE CLUTTER FROM THE FLOOR IN THE BASEMENT STORAGE AREA.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED IN THE ESTABLISHMENT. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT WITH THEIR ORIGINAL CITY OF CHICAGO SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

One copy of the Food Inspection Report Summary must be displayed and visible to all customers. PREVIOUS INSPECTION REPORT SUMMARY FROM 4/20/10 WAS NOT POSTED IN THE ESTABLISHMENT. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR BEHIND ALL BARS AND MAINTAIN THE FLOOR DRY.

PROVIDE DRAIN LINES CONNECTED TO ALL SODA GUNS BEHIND THE BARS AND ROUTE TO A FLOOR DRAIN.

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETERS INSIDE OF ALL REFRIGERATION UNITS.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. Found reach in prep grill cooler not maintained, ambient air temperature at 48.7 F. Instructed manager to repair cooler, ambient air temperature must be 40 F or below. Citation issued. Ticket #H000058034 13.

All cold food shall be stored at a temperature of 40F or less. Found the following potentailly hazardous foods held at improper temperatures between 50.1 F and 53.0 F- beef burgers, turkey burgers, cut potatoes, blue cheese, shredded cheese. Instructed manager all potentially hazardous foods must be held at 40 F or below if held cold. All out of temperature foods voluntarily discarded at this time. Citation issued.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Must detail clean floor under and around fryers and maintain.

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. Prep area handwash bowl hot water leaking from from faucet. Must repair and maintain sink.

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. Storage room clutterd along walls. Must elevate all items 6" off floor or remove items to prevent potential pest harborage.