DUBLIN BAR & GRILL.

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

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

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

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

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

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, SINGLE-USE GLOVES, OR DISPENSING EQUIPMENT. PRIORITY VIOLATION. 7-38-010. CITATION ISSUED.

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 PROVIDE. MANAGER PROVIDED PAPER TOWEL PRIORITY FOUNDATION VIOLATION . 7-38-030(C). CITATION ISSUED.

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 OF INSPECTION. ALSO FOUND 5 LBS OF COOKED BEEF LOCATED IN REACH IN REFRIGERATOR (LOCATED IN WEST FOOD PREPARATION AREA) INSTRUCTED MANAGER TO DISCARD AND DENATURE ALL SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED ALL SAID TCS FOODS . COST OF ALL FOODS $$300. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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 FOUNDATION. 7-38-005. NO CITATION ISSUED.

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. 7-38-005. NO CITATION ISSUED.

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.

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 ISSUED.

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

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 AT ROOM TEMPERATURE (61F) UNDER PREPARATION SINK IN DRY STORAGE AREA (SALAD STATION), MAYONNAISE (1 GAL) LABEL STATES THAT PRODUCT CONTAINS EGGS AND IT MUST BE REFRIGERATED AFTER OPENING. INSTRUCTED MANAGER TO DISCARD AND DENATURE ALL SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED ALL SAID TCS FOODS (10 LBS, COST OF ALL FOODS $100. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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. 7-38-005. NO CITATION ISSUED.

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 REMINDER. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.

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

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 CORRECT. SERIOUS VIOLATION: 7-42-090

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 EASILY CLEANABLE.

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.

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 DIFFERENT NUTS AND SPICES NOT LABELED. All food not stored in the original container shall be stored in properly labeled containers. MUST PROVIDE.

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

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

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

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

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

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 MUST BE 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).

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 HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A).

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

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

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 AND SANITIZED AND MAINTAINED. SERIOUS VIOLATION 7-38-005(A).

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.

DETAIL CLEAN BAR GUNS AND HOUSING ATTACHED AT BAR AREAS.

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

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

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 CRITICAL VIOLATION #7-38-005(A)

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 LBS OF PRODUCTS WORTH $ THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

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

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

MAINTAIN THE FLOOR DRY BEHIND THE BAR.

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

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 THE COOLER BELOW 40F. THE THERMOSTAT WAS TURNED DOWN AND THE COOLER IS NOW MAINTAINING A TEMPERATURE OF 39F. CRITICAL VIOLATION 7-38-005A.

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 45.8F, ROASTED RED PEPPERS AT 49.4F. MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WORTH $32. CRITICAL VIOLATION 7-38-005A.

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.

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

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

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.

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

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

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

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

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 HANDLING EMPLOYEE WASH AND RINSE SEVERAL SPATULAS WITHOUT SANITIZING THEM AND PROCEED TO USE THEM FOR COOKING FOOD. MANAGEMENT WAS INSTRUCTED TO SET UP THE 3 COMPARTMENT SINK TO WASH, RINSE AND SANITIZE DISHES WITH 100 PPM CHLORINE. CRITICAL VIOLATION 7-38-030.

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.

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 THE WALK-IN COOLER. MAINTAIN THE FLOOR DRY BEHIND THE BAR.

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.

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 LIGHT SHIELDS IN THE DISHROOM.

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

VIOLATION REMAINS

VIOLATION REMAINS

VIOLATION REMAINS

VIOLATION REMAINS

VIOLATION REMAINS

VIOLATION REMAINS

SEE REPORT FROM 6-1-10.

SEE REPORT FROM 6-1-10

SEE REPORT FROM 6-1-10.

SEE REPORT FROM 6-1-10.

SEE REPORT FROM 6-1-10.

SEE REPORT FROM 6-1-10.

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 MAINTAINS 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.

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 COOLERS AT IMPROPER TEMPERATURES RANGING BETWEEN 48-54.5 DEGREES. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATIN ISSUED 7-38-005A.

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)

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.

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.

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.

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 STORE ALL ITEMS 6 INCHES OFF FLOOR.

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.