DUFFY'S TAVERN & GRILLE.

DISH WASHING FACILITIES NOT MAINTAINED. KITCHEN THREE COMPARTMENT SINK WITH SEVERE LEAK FROM MIDDLE COMPARTMENT INTO FLOOR DRAIN UNDER SINK. NOZZLE AND RUSTED SPRAY ARM ON SAME SINK LEAKING AND REPAIRED WITH DUCT TAPE. SPRAY ARM ON SCRAPPER SINK AT DISH MACHINE WITH LEAK REPAIRED WITH DUCT TAPE. MUST REPAIR ALL. SERIOUS CITATION ISSUED 7-38-030.

PREVIOUS MINOR VIOLATIONS FROM 2-15-12 NOT CORRECTED.#32-OBSERVED THE GREASE TRAP MISSING THE SCREW TO HOLD THE TOP METAL LID IN PLACE. MUST INSTALL PROPERLY. #35-OBSERVED OPENINGS IN THE WALLS OF THE DISH WASH AREA. MUST SEAL ALL OPENINGS TO PREVENT PEST ACTIVITY. REPAIR WALL BASEBOARD WHERE MISSING OR BROKEN.SERIOUS CITATION ISSUED 7-42-090.

ALL BULK FOOD CONTAINERS MUST BE LABELED.

SHELVING THROUGHOUT SERVER STATION DIRTY WITH DEBRIS. MUST CLEAN AND MAINTAIN. TORN RUBBER DOOR GASKET ON ICE MACHINE MUST REPLACE.

INTERIOR ICE MACHINE ICE SHOOT AND DOOR DIRTY MUST CLEAN.

POOLING WATER THROUGHOUT REAR LARGE BAR. MUST MAINTAIN DRY. MISSING FLOOR TILES AND UNEVEN FLOORING THROUGHOUT DISH AREA WITH POOLING WATER. MUST MAKE FLOORS SMOOTH AND EASILY CLEANABLE.

MUST INSTALL CEILINGS IN THE NEWLY INSTALL FRONT WASHROOMS. RAW WOODEN WALL COVERING IN MENS WASHROOM. MUST PROPERLY SEAL.

MUST PROVIDE SELF-CLOSING DEVICES ON NEWLY INSTALL WASHROOMS IN THE FRONT DINING/BAR AREA.

MUST INSTALL AN EXPOSED HAND SINK IN NEWLY REMODELED/INSTALLED FRONT BAR. LEFT WASHBOWL IN LADIES WASHROOM WATER TURNED OFF DUE TO NOT DRAINING. INSTRUCTED TO REPAIR. TOILET IN SAME SAME WASHROOM BROKEN/COVERED WITH PLASTIC WRAP. MUST REPAIR. DUCT TAPE INSIDE KITCHEN EXPOSED HAND SINK. MUST REMOVE AND MAKE ANY REPAIRS. PROVIDE MUST PROPERLY DRAINED WASTE WATER LINES ON ALL BAR SODA GUN HOLDERS.

ALL EMPLOYEES IN FOOD PREP MUST WEAR HAT/HAIR RESTRAINT.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN THE PROPER TEMPERATURE. OBSERVED THE 3 DOOR PREP COOLER ACROSS FROM THE GRILL AT 48F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS BEEF, PASTA AND CHICKEN. HELD FOR INSPECTION TAG PLACED ON THE UNIT. DO NOT USE UNTIL REPAIRED AND HELD FOR INSPECTION TAG IS REMOVED. MUST MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.

All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED CHILI AT 46F, SALSAS AT 51-52F, COOKED CHICKEN AT 52F, SHREDDED CHEESES AT 50F, ROAST BEEF AT 46F, COOKED PASTA AT 48F, COOKED GROUND BEEF AT 45-60F, RAW STEAK AT 43F, SLICED CHEESES AT 45F. MANAGEMENT VOLUNTARILY DISCARDED 35# OF FOOD WORTH APPROX. $200. CRITICAL VIOLATION 7-38-005A.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED LIVE INSECTS IN THE PREP AREA AND BAR AREAS. APPROXIMATELY 20 LIVE COCKROACHES WERE OBSERVED ON THE WALL AND FLOOR BEHIND THE SALAD PREP COOLER IN THE PREP AREA. 4 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS AND CEILINGS OF THE FRONT AND REAR BAR/DINING AREAS. ECOLAB TECHNICIAN ONSITE TO PERFORM A PEST CONTROL INSPECTION. MUST ELIMINATE OR MINIMIZE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED THE GREASE TRAP MISSING THE SCREW TO HOLD THE TOP METAL LID IN PLACE. MUST INSTALL PROPERLY.

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 IN PREP AREA. MAINTAIN THE FLOOR DRY AROUND THE ICE MACHINE.

The walls and ceilings shall be in good repair and easily cleaned. OBSERVED OPENINGS IN THE WALLS OF THE PREP AREA BEHIND THE SALAD COOLER AND IN THE DISHWASH AREA. MUST SEAL ALL OPENINGS TO PREVENT PEST ACTIVITY. REPAIR WALL BASEBOARD WHERE MISSING OR BROKEN IN THE PREP AREA AND BEHIND THE SMALL REAR BAR. OBSERVED BROKEN WALL TILE IN THE MEN'S RESTROOM. MUST REPLACE THE BROKEN TILE. OBSERVED OPENING IN BEER COOLER WALL AROUND THE DOOR. MUST REPAIR AND SEAL THE FRP BOARD.

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. REPAIR THE LEAKING DRAIN LINES FOR THE HANDSINKS IN THE WOMEN'S RESTROOM.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. OBSERVED COOKS LINE COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE IN VARIOUS AREAS. TEMPERATURES RANGING BETWEEN 42F ON FAR LEFT SIDE COOLER TO 49.4F IN MIDDLE OF COOLER AND 55F IN COOLER DRAWER AREA WHERE FOODS SUCH AS TURKEY WERE FOUND HELD AT 48.3F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F THROUGHOUT. FAX REQUEST FOR INSPECTION AND TAG REMOVAL TO C.D.P.H. @312-746-4240.

All cold food shall be stored at a temperature of 40F or less. THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. APPROXIMATELY 7LBS BEEF FOUND AT 47.2F AND 49.2F. 10LBS TURKEY AT 48.3F, 1LB TUNA SALAD AT 48.2F. ALL FOODS DISCARDED.

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 DURING INSPECTION SERVER ENTERING FOOD PREP AREA FROM DINING ROOM AND PROCEED TO PREPARE WITH BARE HANDS READY TO EAT PRE-PORTIONED LETTUCE AND ONION FOR CONSUMPTION WITHOUT WASHING HER HANDS. ALSO DIRTY TOWEL ON SAME PREPPING AREA TOUCHING THE ABOVE MENTIONED LETTUCE AND ONION. ALL FOODS DISCARDED AND REVIEWED GOOD HYGIENIC PRACTICES WITH EMPLOYEE AND MANAGEMENT.

Adequate and convenient hand washing facilities shall be provided for all employees. NO PAPER TOWELS OR OTHER HAND DRYING DEVICES AT KITCHEN EXPOSED HAND SINK WHILE EMPLOYEES WERE PREPARING FOODS.

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED FOODS NOT PROTECTED. TWO LARGE CONTAINERS OF SAUCES BEING COOLED IN ICE BATHS ON A PREP TABLE IN REAR STORAGE. OTHER PREPPING EQUIPMENT SUCH AS KNIVES, CHOPPER, PLASTIC WRAP AND CUTTING BOARDS WITH A WASTE CONTAINER CONTAINING FOOD DEBRIS. MUST INSTALL AN EXPOSED HAND WASHING SINK IN ABOVE MENTIONED FOOD PREP AREA. INSTRUCTED ON PREVIOUS INSPECTION #154495 ON 9-8-10 TO INSTALL EXPOSED HAND SINK IN SAME AREA WHEN PREPPING EQUIPMENT WAS FOUND AT THAT TIME. FOOD PREP EQUIPMENT WAS REMOVED FOR RE-INSPECTION OF THAT INSPECTION.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED TWO DOZEN RAT DROPPINGS IN CORNER OF STORAGE ROOM #2 WHERE WALK-IN BEER COOLER IS LOCATED AND OTHER STORED RESTAURANT ITEMS. MUST REMOVE ALL DROPPINGS. SANITIZE ALL AREAS AND HAVE PEST CO. SERVICE AREA FOR RATS AND SEAL ALL OPENINGS NOTED ALONG WALL OF AREA WHERE DROPPING WERE LOCATED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. LARGE REAR BAR EXPOSED HAND SINK EXTREMELY DIRTY AND RUSTY. MUST CLEAN/REPLACE. MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN WALK IN COOLER.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE COLA SPILLAGE AT FRONT BAR UNDER ICE BIN. MUST NOT USE CARD BOARD AS MATTING FOR FLOOR ON COOKS LINE. FLOOR ON COOKS LINE AND UNDER COOKING EQUIPMENT IN POOR REPAIR WITH CRACKED, DAMAGED TILES AND CEMENT WITH POOLING WATER AND FOOD DEBRIS. MUST REPAIR TO MAKE FLOOR SMOOTH AND CLEANABLE. FLOOR OF REAR BEER WALK-IN COOLER DAMAGED WITH RAW, BROKEN EXPOSED WOOD. MUST REPAIR.

The walls and ceilings shall be in good repair and easily cleaned. WATER DAMAGED CEILING TILES IN MENS WASHROOM. MUST REPLACE.

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 REMOVE THREADED NOZZLE FROM FRONT BAR THREE COMPARTMENT SINK. DRAINAGE TUBING FROM ALL BAR SODA GUN DISPENSERS MUST BE ATTACHED.

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. BROKEN THERMOMETER IN WALK-IN FOOD COOLER MUST BE REPLACED.

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. EMPLOYEES PERSONAL BELONGINGS MUST NOT BE STORED IN FOOD PREP AREA.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. UNUSED SALAD COOLER MUST MAINTAIN TEMPERATURE OF 40F OR BELOW. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND C.D.P.H. CONTACTED FOR INSPECTION AND TAG REMOVAL.

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. INTERIOR ICE MACHINE UPPER PANEL WITH BLACK AND PINK SLIME SUBSTANCE WITH SLIME DRIPPING INTO ICE. INTERIOR DISH MACHINE ON ALL INTERIOR SURFACES WITH SLIME AND ENCRUSTED FOOD DEBRIS. MUST CLEAN AND SANITIZE BOTH. ICE DISCARDED AND BOTH TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL C.D.P.H. CONTACTED FOR INSPECTION AND TAG REMOVAL.

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. KITCHEN EXPOSED HAND SINK NOT ATTACHED TO DRAINAGE PIPE. MISSING DRAINAGE PIPE. PLUMBER ABLE TO OBTAIN NEEDED PART AND REPAIR DURING INSPECTION.

Adequate and convenient hand washing facilities shall be provided for all employees. NO SOAP OR PAPER TOWELS AT ANY OF THE FOUR EXPOSED HAND SINKS IN FOOD PREP OR BARS.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OVER 100 DRAIN FLIES BEHIND ALL THREE BARS. 1 LIVE ROACH ON COOKS LINE. LAST PEST SERVICE DATED 8-13-10 WITH DRAIN FLY ACTIVITY NOTED. INSTRUCTED MUST HAVE PEST CO. TREAT ESTABLISHMENT AS FREQUENTLY AS NEEDED TO MINIMIZE/ELIMINATED FLY AND ROACH ACTIVITY AND TAKEN ALL STEPS RECOMMENDED BY PEST CO.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING INSPECTION. CERTIFICATE ON SITE NOT POSTED.

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 #15069 ON 3-16-09 NOT CORRECTED. #33-DETAIL CLEAN THE FOLLOWING-STORAGE SHELVES AND WIRE STORAGE RACKS IN PREP AREA. INTERIOR OF COOLERS/FREEZERS. #34-REMOVE GREASE FROM FLOOR ON GRILL/COOKS LINE. REPAIR/REPLACE MISSING AND BROKEN FLOOR TILES BEHIND BOTH REAR BARS AND REPLACE MISSING GROUT. REMOVE STANDING WATER FROM FLOORS BEHIND ALL THREE BARS. #38- REPAIR DRAIN LINE LEAK UNDER KITCHEN THREE COMPARTMENT SINK. #30-LABEL AND DATE ALL PREPARED FOODS IN COOLERS.#35-MUST CLEAN GREASE AND FOOD DEBRIS FROM WALLS IN PREP AREA. REPAIR AND INSTALL BASEBOARD WHERE MISSING THROUGHOUT PREP. SEAL GAPS IN WALLS AT FRYERS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. SHELVING UNDER COOKS GRILL WITH EXCESSIVE FOOD DEBRIS, MUST CLEAN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. ALL ARTICLES IN OFFICE STORAGE ROOM MUST BE ELEVATED FROM FLOOR. MISSING/DAMAGED FLOOR TILES IN ICE MACHINE ROOM,AT DISH MACHINE AND KITCHEN THREE COMPARTMENT SINK,BEHIND FRONT BAR AND ENTRANCE TO BAR MUST REPLACE/REPAIR. FLOORS BEHIND ALL KITCHEN COOLER AND DISH MACHINE WITH FOOD DEBRIS, MUST CLEAN.

The walls and ceilings shall be in good repair and easily cleaned. CEILING ABOVE COOKS LINE COOLER AND SALAD PREP COOLER WITH CHIPPING PLASTER, MUST REPAIR. WALL FAN ON COOKS LINE WITH DUST, 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 LIGHT SHIELDS IN BOTH STORAGE ROOMS #1, #2, AND HALLWAY LEADING FROM THOSE FOOD STORAGE ROOMS. MUST REPLACE BROKEN SHIELDS AND MISSING END CAPS FOR SHIELDS THROUGHOUT KITCHEN.

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 REPAIR VENTILATION IN BOTH WASHROOMS. MUST REMOVE ALL FOOD PREP TABLES AND EQUIPMENT, SUCH AS SLICER AND TABLE TOP CAN OPENER, OR INSTALL AN EXPOSED HAND WASHING SINK FROM STORAGE ROOM #1. SPRAY ARM AT DISH MACHINE BROKEN/FALLING INTO WASTE BASIN, MUST REPLACE/REPAIR. LEAK AT NOZZLE ON PREP THREE COMPARTMENT SINK. LEAKING GREASE TRAP AT SAME SINK.MUST REPAIR ALL.

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 FOR ALL UNITS.