Dublin Bar & Grill

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

NOTED INDIVIDUAL TO-GO DISPOSABLE CONTAINERS AND BOWLS WITH NO HANDLE USED FOR SCOOPING SERVING FOOD AT THE SERVICE PREP COOLERS. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.

IN-USE UTENSILS: PROPERLY STORED

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

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED THE PIPE ELBOW OF THE MIDDLE THREE COMPARTMENT SINK LEAKING AND THE GASKET SEAL AROUND THE RINSE COMPARTMENT SINK LEAKING. INSTRUCTED TO REPAIR BOTH AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED THE AIR VENT IN THE TOILET ROOM TO THE LEFT (GREY METAL DOOR) HANGING. INSTRUCTED TO REPAIR AND MAINTAIN.

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

OBSERVED THE GASKET SEAL ON THE LOWER REACH IN COOLING UNIT AT THE SALAD STATION AREA WORN AND IN NEED OF REPAIR. INSTRUCTED TO REPAIR AND MAINTAIN.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

4-603.15: EQUIPMENT USED IN THE FACILITY IS TOO LARGE TO FIT AND FULLY IMMERSE WITHIN THE COMPARTMENTS OF THE THREE COMPARTMENT SINK. FACILITY MUST INSTALL A LARGER 3COMPARTMENT SINKTHAT WILL ALLOW ALL EQUIPMENT TO BE IMMERSED, USE SMALLER EQUIPMENT ...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS IS NOT PROVIDED AT EXPOSED HANDWASHING SINK AND EMPLOYEE RESTROOM HANDSINK USED BY FOOD EMPLOYEES LOCATED AT FOOD STORAGE UNIT (56 W MAPLE AVE). PROVIDE A CLEARLY VISIBLE HANDWASHING S...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO CONSUMER ADVISORY POSTED NOR A DISCLOSURE (WITH FOOTNOTE) ON THE MENU (HARD COPIES AND ONLINE) FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (BEEF, EGG, AND OYSTER ITEMS). INSTRUCTED TO POST A CONSUMER ADVISORY FOR PUBLIC VIEW AND ...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

TABLE LINENS ARE IN DIRECT CONTACT WITH PASTA IN THE PREP-LINE COOLER. LIENS MAY NOT BE USED IN CONTACT WITH FOODS.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

CONTAINER OF FOOD STORED ON FLOOR IN THE SMALL STORAGE CLOSET NEAR COOKLINE AND IN THE WALK-IN COOLER (LOCATED AT 56 W MAPLE UNIT). ITEMS MUST BE AT LEAST 6 INCHES ABOVE THE FLOOR.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

DID NOT OBSERVE UTENSILS TO GRAB DRINK TOPPINGS LOCATED IN BAR AREA. FOOD EMPLOYEES SHALL USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS/TONGS, DISPENSING EQUIPMENT OR SINGLE USE GLOVES WHEN HANDLING READY TO EAT FOODS.

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

OBSERVED CLEAN UTENSILS SUCH AS FORKS AND KNIVES OUT ON DISPLAY IS NOT PROTECTED FROM CONTAMINATION AT CUSTOMER TABLES (FOOD CONTACT SURFACE IS NOT COVERED). UTENSILS MUST BE COVERED AND/OR WRAPED CLEAN UTENSILS SHALL BE HANDLED, DISPLAYED, AND DISP...

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

EQUIPMENT USED IN THE FACILITY IS TOO LARGE TO FIT AND FULLY IMMERSE WITHIN THE COMPARTMENTS OF THE THREE COMPARTMENT SINK. FACILITY MUST INSTALL A LARGER 3COMPARTMENT SINKTHAT WILL ALLOW ALL EQUIPMENT TO BE IMMERSED, USE SMALLER EQUIPMENT THAT CAN F...

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

THE EMPLOYEE RESTROOM DOES NOT HAVE A TIGHT-FITTING AND SELF-CLOSING DOOR (LOCATED IN 56 W MAPLE FACILITY). ALL TOILET ROOMS LOCATED WITHIN A FOOD ESTABLISHMENT MUST BE ENCLOSED WITH A TIGHT-FITTING AND SELF-CLOSING DOOR.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED TRASH RECEPTACLES INSIDE BOTH ALL GENDER TOILET ROOMS. INSTRUCTED TO PROVIDE.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS THROUGHOUT PREMISES. MUST PROVIDE AND MAINTAIN.

IN-USE UTENSILS: PROPERLY STORED

OBSERVED ICE SCOOPS STORED INSIDE ICE MACHINE LOCATED IN REAR PREP AREA.MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED ITEMS NOT ELEVATED 6 INCHES OFF THE FLOOR INSIDE LIQUOR ROOM IN BASEMENT FOOD STORAGE AREA. MUST ELEVATE ITEMS AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED HEAVY DUST BUILD UP ON CEILING VENTILATION VENTS INSIDE WASHROOMS. MUST CLEAN AND MAINTAIN.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED

OBSERVED FOOD HANDLER TOUCH HAMBURGER BUN (READY TO EAT FOOD) WITH BARE HAND. INSTRUCTED TO DISCARD. FOOD EMPLOYEES MAY NOT CONTACT EXPOSED, READY-TO-EAT FOOD WITH THEIR BARE HANDS AND SHALL USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS, TONGS,...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED MECHANICAL HAND DRYER IN DISREPAIR (NOT TURN ON). THERE IS NO HAND DRYING PROVISION AT HANDWASHING SINK IN WEST EMPLOYEE RESTROOM. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH A HAND DRYING PROVISION AT ALL TIMES. INSTRUCTED MANAGER TO PROVI...

PROPER COLD HOLDING TEMPERATURES

FOUND TIME TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN 30 LBS ) AT IMPROPER COLD HOLDING TEMPERATURES (RANGING FROM 59.5F- 48.9F) IN REACH IN REFRIGERATOR (LOCATED IN WEST FOOD PREPARATION AREA) & COLD HOLDING UNIT LOCATED IN SALAD STATION AT TIME...

PROPER DATE MARKING AND DISPOSITION

OBSERVED READY TO EAT, TIME/ TEMPERATURE CONTROL SAFETY FOODS (SPINACH AND ARTICHOKE DIP, PICO DE GALLO) HELD FOR OVER 24 HOURS WITH OUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUN...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED RIBEYE STEAK, BURGER & LAMB ON MENU. SAID ITEMS CAN BE ORDERED UNDER COOKED. INSTRUCTED FACILITY TO PROVIDE DISCLOSURE AND REMINDER FOR ANY MENU ITEM THAT CAN BE ORDERED UNDERCOOKED. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. 7-38-...

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

OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. 7.38.010.NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO VOMIT AND DIARRHEA PROCEDURE OR CLEAN UP KIT ON SITE. FACILITY MUST PROVIDE PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSU...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNAGE AT ANY HAND WASHING SINK. INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE TO ALL HAND WASHING SINKS.

PROPER COLD HOLDING TEMPERATURES

FOUND TIME TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) AT IMPROPER COLD HOLDING TEMPERATURES (RANGING FROM 53F- 51F) IN REACH IN COOLER & COLD HOLDING UNIT LOCATED AT THE SALAD STATION DURING THE INSPECTION. ALSO FOUND 1 GALLON OF OPEN MAYONNAISE ...

PROPER DATE MARKING AND DISPOSITION

OBSERVED READY TO EAT, TIME/ TEMPERATURE CONTROL SAFETY FOODS (SPINACH AND ARTICHOKE DIP) HELD FOR OVER 24 HOURS WITH OUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION. 7-38-00...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED RIBEYE STEAK, BURGER & LAMB ON MENU. ALL ITEMS CAN BE ORDERED UNDER COOKED. INSTRUCTED FACILITY TO PROVIDE DISCLOSURE FOR ANY MENU ITEM THAT CAN BE ORDERED UNDERCOOKED. MENU MUST ALSO PROVIDE CONSUMER ADVISORY THAT CONTAINS FOOTNOTE AND REMI...

ALLERGEN TRAINING AS REQUIRED

FOUND NO ALLERGEN TRAINING CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE ALLEGREN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.

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

OBSERVED PREVIOUS MINOR VIOLATION #38 NOT CORRECTED FROM REPORT #1974292 DATED 4/24/17: FOUND EXHAUST VENTS INSIDE BOTH RESTROOMS NOT IN WORKING ORDER. MUST REPAIR EXHAUST VENTS INSIDE BOTH RESTROOMS SO AS TO EXTRACT ODORS FROM RESTROOMS. MUST CORREC...

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

OBSERVED FOIL BEING USED TO WRAP A LARGE CUTTING BOARD IN THE COOK LINE BECAUSE THE CUTTING BOARD IS WORN AND UNSMOOTH. INSTRUCTED NOT TO USE FOIL TO COVER COOKING EQUIPMENT AND TO MAINTAIN ALL FOOD PREP SURFACES TO BE SMOOTH, NON-ABSORBENT AND EASIL...

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

OBSERVED CUTTING BOARDS AND BOTTLES OF SAUCES STORED ON THE FLOOR IN THE COOK LINE AND PREP AREA. ALSO NOTED BOXES OF BEER STORED ON THE FLOOR IN BASEMENT DRY STORAGE. INSTRUCTED TO STORE ALL FOOD SERVICE MATERIALS AT LEAST 6 INCHES OFF THE FLOOR.

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

FOUND 4 MEDIUM SIZED CONTAINERS HOLDING DIFFERENT KINDS OF BEANS AT THE SHELVING RACK LOCATED IN FRONT OF THE BASEMENT WALK-IN COOLER. ALSO FOUND SMALL GLASS CONTAINERS AT SHELVING RACK ABOVETHE 2-COMP SINK AT THE SIDE SALAD PREP AREA HOLDING DIFFERE...

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

FOUND CERAMIC PLATES IMPROPERLY STORED AT THE KITCHEN PREP LINE.MUST ALWAYS STORE UPSIDE DOWN TO PREVENT CONTAMINATION.MUST PROVIDE.

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

FOUND EXHAUST VENTS INSIDE BOTH RESTROOMS NOT IN WORKING ORDER. MUST REPAIR EXHAUST VENTS INSIDE BOTH RESTROOMS SO AS TO EXTRACT ODORS FROM RESTROOMS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED WASH CLOTHS SITTING ON COUNTER TOPS THROUGHOUT THE KITCHEN PREP AREA. MUST ALWAYS KEEP WASH CLOTHS PROPERLY STORED IN SANITIZING SOLUTION UNTIL USED.

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

BULK FOOD CONTAINERS IN BASEMENT DRY STORAGE AREA MUST BE LABELED TO IDENTIFY FOODS STORED AND MAINTAIN.

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

BROKEN GASKETS AT 2 DOOR PREP LINE COOLERS.INSTRUCTED TO REPLACE BROKEN GASKETS AND MAINTAIN. BLACKENED WORNED OUT CAULK ABOVE THE DISHWASHING 3 COMPARTMENT SINK.INSTRUCTED TO REPAIR SURFACE MUST BE SMOOTH,EASILY CLEANABLE.

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

FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT INCLUDING FLOOR DRAINS IN NEED FOR A DETAIL CLEANING AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED 2 DOOR PREP LINE COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 45.1 F, FOUND SALAD DRESSINGS AND BEEF STEW INSIDE COOLER.COOLER IS TAGGED HELD FOR INSPECTION AT THIS TIME. INSTRUCTED MANAGER TO REPAIR COOLER, AMBIENT AIR TEMPERATURE MUS...

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

FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE INSIDE THE 2 DOOR PREP LINE COOLER RANCH DRESSING AT 47.4F,BEEF STEW AT 46.7F,LAMB AT 44.1F,PASTAS 52.2F,CHEDDAR CHEESES AT 47.7F. INSTRUCTED MANAGER ALL POTENTIALLY HAZARD...

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

BULK FOOD CONTAINERS IN BASEMENT DRY STORAGE AREA MUST BE LABELED TO IDENTIFY FOODS STORED AND MAINTAIN.

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

BROKEN GASKETS AT 2 DOOR PREP LINE COOLERS.INSTRUCTED TO REPLACE BROKEN GASKETS AND MAINTAIN. BLACKENED WORNED OUT CAULK ABOVE THE DISHWASHING 3 COMPARTMENT SINK.INSTRUCTED TO REPAIR SURFACE MUST BE SMOOTH,EASILY CLEANABLE.

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

FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT INCLUDING FLOOR DRAINS IN NEED FOR A DETAIL CLEANING AND MAINTAIN.

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

FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCES THROUGHOUT INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED...

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

OBSERVED CUTTING BOARDS AT COOLER/PREP TABLES WITH STAINS/DEEP CUTS.INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN. OBSERVED PEELING PAINT ON WOODEN SHELVINGS IN THE BASEMENT DRY STORAGE AREA.INSTRUCTED TO SEAL USING A NON-TOXIC FINISH AND MAINTAIN.

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

DETAIL CLEAN BAR GUNS AND HOUSING ATTACHED AT BAR AREAS.

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

OBSERVED GREASE BUILD-UP ON CEILING NEXT TO KITCHEN HOOD.INSTRUCTED TO REMOVE GREASE BUILD-UP AND MAINTAIN.

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

OBSERVED INTERIOR PANEL OF ICE MACHINE IN DISREPAIR ON LEFT SIDE. REATTACH PANEL AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

NOTED TEMPERATURE OF SERVICE PREP COOLER BY THE ICE MACHINE TO BE IMPROPER AT 48.7F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. MANAGER IMMEDIATELY CALLED COMPANY FOR MAINTENANCE. CITATION ISSUED FOR CR...

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

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER TO BE IMPROPER:-CHICKEN 60.9F, CHEESE 46.2F, EGG WHITE 45.6F, TURKEY 48.8F, HAM 47.5F, TOMATOES 51.9F. MANAGER IMMEDIATELY HAD EMPLOYEES DISPOSE OF LB...

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

INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE OF BAR AND FLOORS UNDERNEATH DISH WASHER AREA.

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

NOTED LEAKAGE AT FAUCET OF 3 COMPARTMENT SINK AT THE DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

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

MAINTAIN THE FLOOR DRY BEHIND THE BAR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

SEVERAL PREP COOLERS MISSING VISIBLE THEMOMETERS. MUST PROVIDE VISIBLE THERMOMETERS INSIDE OF ALL PREP COOLERS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE SALAD PREP COOLER WITH AN AIR TEMPERATURE OF 46F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN, CHEESES AND SALAD DRESSINGS. MANAGEMENT INSTRUCTED TO MAINTAIN ...

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

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES IN THE SALAD PREP COOLER. OBSERVED CHICKEN AT 52.8F, TURKEY AT 46.4F, HAM AT 48.9F, EGGS AT 51.8F, VARIOUS SALAD DRESSINGS AT 48.5-50F, BLUE CHEESE CRUMBLES AT 46.4F, MOZZARELLA CHEESE AT 4...

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

MUST PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE IN THE DISHROOM. REPLACE BROKEN/MISSING FLOOR TILES BEHIND THE BAR AND REGROUT THE FLOOR WHERE NEEDED.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE VISIBLE THERMOMETERS INSIDE OF ALL OF THE PREP COOLERS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED ICE SCOOP STORED IN THE ICE BIN NEXT TO THE BAR. MUST STORE THE ICE SCOOP OUT OF THE ICE BIN.

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

FOUND 15 LBS OF BEEF STEW IN A LARGE CONTAINER STORED IN WALK-IN COOLER AT 66.5F, STEW PLACED IN COOLER A DAY BEFORE. INSTRUCTED MGR TO COOL DOWN FOOD PROPERLY AND HOLD AT 40F OR LOWER. STEW DISCARDED VALUED AT $30.

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

ICE BIN AT BAR AREA A CROSS FROM CUSTORMERS SEATING MISSING A COVER, INSTRUCTED TO INSTALL.

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

BOXES OF TOMATOES STORED ON FLOOR, INSTRUCTED TO KEEP OFF FLOOR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING THERMOMETER AT FRONT DOUBLE DOOR COOLER, INSTRUCTED TO INSTALL.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP STORED ON CUBES, INSTRUCTED TO STORE OFF CUBES.

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

NO SANITIZING RINSE WAS OBSERVED AT THE LOW TEMPERATURE DISHMACHINE. 0 PPM CHLORINE WAS OBSERVED. A TECHNICIAN WAS ONTIE FROM TRY-CHEM SERVICES TO REPAIR THE MACHINE. IT IS NOW AT 100 PPM CHLORINE FOR THE FINAL RINSE. ALSO OBSERVED FOOD HANDLIN...

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 INTERIOR OF THE ICE MACHINE.

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 THE STAINLESS STEEL FLOORING IN THE BASEMENT PRODUCE WALK-IN COOLER WHERE THE FLOOR SECTIONS ARE SEPARATING FROM THE BASE OF TH...

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. REPAIR THE WALLS AND CEILING IN THE UTILITY ROOM NEXT TO THE PREP AREA.

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. REPLACE THE MISSING LIGHT SHIELD IN THE BASEMENT WALK-IN COOLER. REPLACE THE CRACKED ...

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

THE EXPOSED HANDSINK IN THE PREP AREA NEXT TO THE DISHROOM IS SLOW DRAINING. MUST REPAIR AND MAINTAIN.

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

VIOLATION REMAINS

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

VIOLATION REMAINS

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

VIOLATION REMAINS

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

VIOLATION REMAINS

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

VIOLATION REMAINS

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

VIOLATION REMAINS

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

SEE REPORT FROM 6-1-10.

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

SEE REPORT FROM 6-1-10

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

SEE REPORT FROM 6-1-10.

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

SEE REPORT FROM 6-1-10.

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

SEE REPORT FROM 6-1-10.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

SEE REPORT FROM 6-1-10.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND REACH IN COOLER AT IMPROPER TEMPERATURE OF 47 DEGREES F. MUST REPAIR OR ADJUST COOLER SO THAT IT MA...

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

All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 70LBS OF SHRIMP,CRAB CAKES,COOKED POTATOES,SHREDDED CHEESE,ITALIAN BEEF, RAW BEEF PATTIES AND LAMB IN C...

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. MUST LABEL ALL BULK FOOD ITEM CONTAINERS IN BASEMENT. (FLOUR,ETC)

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. REPAIR BROKEN FLOOR TILES UNDER SERVICE STATION ICE CHEST AND REMOVE STANDING WATER.

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. MUST REPAIR BROKEN WALL TILES AROUND DISH MACHINE AND SEAL HOLES IN WALLS IN BASEMENT STORAGE AREA.

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. MUST REPAIR LEAK IN BASEMENT BEER COOLER.

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. MUST BETTER ORGANIZE BASEMENT STORAGE AREA AND ST...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST PROVIDE A SANITARY CONTAINER FOR ICE SCOOP AT ICE MACHINE.