Empirical Brew Pub

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

OBSERVED INTERIOR OF ICE MACHINE WHERE ICE IS MADE UNCLEAN. CLEAN AND MAINTAIN.

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

OBSERVED DISH MACHINE AT BAR NOT SANITIZING. MUST REPAIR DISH MCAHINE AND MAINTAIN AT 50-100 PPM OF CHLORINE. CRITICAL VIOLATION 7-38-030

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

OBSERVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT # 2065114 DATED 6/27/17 #38 NO RINSE/DUMP SINK AT FRONT BAR WITH A GLASS WASHING MACHINE. MUST INSTALL RINSE/DUMP SINK SUPPILED WITH HOT AND COLD RUNNING WATER. SERIOUS VIOLATION 7-42-090

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

OBSERVED INTERIOR OF ICE MACHINE WHERE ICE IS MADE. CLEAN AND MAINTAIN.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

OBSERVED FOOD EQUIPMENT STORAGE NEXT TO LOCKERS IN BASEMENT. SEPARATE LOCKER AREAS FROM ALL FOOD RELATED ITEMS.

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

OBSERVED BASEMENT STORAGE ROOM WITH TOO MUSH CLUTTER INCLUDING EXTRA RESTAURANT EQUIPMENT,TABLES, CHAIRS, AND DRY STORAGE. ORGANIZE ALL ITEMS AND STORE PROPERLY 6 INCHES OFF FLOOR AND 6 INCHES AWAY FROM WALL TO MONITOR FOR PEST CONTROL.

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

CONSUMER ADVISORY REGARDING CONSUMPTION OF UNDERCOOKED ANIMAL FOODS NOT POSTED. MUST POST ADVISORY.

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

NOTED WHITE CUTTING BOARD IN PREP AREA WITH DARK STAINS AND OPEN SEAMS. .INSTRUCTED MANAGEMENT TO REPAIR OR REPLACE CUTTING BOARD. FRYER CABINET DOORS NOT INSTALLED. MUST INSTALL DOORS.

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

ACCUMULATED GREASE IN FRYER CABINETS. MUST CLEAN AND MAINTAIN SAME.

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

ACCUMULATED FOOD SPILLAGE ON FLOOR IN BASEMENT DRY STORAGE ROOM. MUST CLEAN AND MAINTAIN FLOOR.

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

NOTED HOT LINE HOOD AND FILTERS GREASY.INSTRUCTED MANAGEMENT TO CLEAN.

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

NO RINSE/DUMP SINK AT FRONT BAR WITH A GLASS WASHING MACHINE. MUST INSTALL RINSE/DUMP SINK SUPPILED WITH HOT AND COLD RUNNING WATER. METERED FAUCETS IN 1ST FLOOR WASHROOMS DO NOT STAY ACTIVATED FOR AT LEAST 15 SECONDS. MUST REPAIR/ADJUST FAUCETS.

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

OBSERVED DISH MACHINE IN PREP AREA NOT SANITIZING PROPERLY, SANITARIAN AND EMPLOYEE OBSERVED TEST STRIPS. UNIT TAGGED. INSTRUCTED TO DISCONTINUE USE AND HAVE UNIT SERVICED. BUSINESS NOT OPERATING AT THIS TIME, NO CITATION GIVEN. CRITICAL VIOLATION 7-...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE OR A VALID CERTIFICATE POSTED FOR PUBLIC VIEW. ESTABLISHMENT IS SHARING KITCHEN WITH CATERERS, BUT DOES NOT HAVE A SHARED KITCHEN LICENSE. INSTRUCTED TO OBTAIN A SHARED KITCHEN LICENSE, CONTACT DBA. SER...

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

OBSERVED EXCESSIVE ICE ACCUMULATION IN PREP COOLERS ON THE NORTH AND SOUTH WALLS OF THE PREP AREA. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.

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

OBSERVED LEAK AT EXPOSED HAND SINK IN THE PREP AREA, AND AT THE DISH MACHINE, AND THE ICE MACHINE DRAIN PIPE, IN HALL ADJACENT TO THE KITCHEN. ALSO, AN EXPOSED HAND SINK IN MENS TOILET ROOM ON THE 2ND FLOOR IS NOT WORKING (TWO OTHER HAND SINKS ARE WO...

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

GREASE BUILD-UP INTERIOR OF DEEP FRYERS,INSTRUCTED TO CLEAN AND MAINTAIN

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

FOUND SODA GUN HOLSTERS NOT CLEAN AT BAR AREAS.

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

FOUND URINAL AT MEN'S RESTROOM NOT WORKING.(1ST FLOOR)

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

FOUND NO METAL STEM THERMOMETERS AT PREMISES.

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

FOUND WORN GASKET AT GREASE TRAP AT MAIN KITCHEN.

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

FOUND BROOMS NOT STORED PROPERLY.

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

FOUND WORN GASKET AT GREASE TRAP AT MAIN KITCHEN.

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

FOUND BROOMS NOT STORED PROPERLY.

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

DRAIN HOSE AT POPGUN DISPENSER AT LOBBY BAR NOT DRAINING,INSTRUCTED TO CHANGE / CLEAN SAID HOSE

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

DUST BUILD-UP ON COUNTER TOP OF MEZZ BAR,WERE BOTTLES AND CLEAN UTENSILS ARE STORED,INSTRUCTED TO CLEAN

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

GREASE ON FLOOR UNDER THE DEEP FRYERS,INSTRUCTED TO CLEAN AND MAINTAIN

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

BURNED LIGHT BULB INSIDE THE MOP SINK,SECOND FLOOR(MEZZ),INSTRUCTED TO CHANGE BULB.

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

NO RUNNING WATER(HOT/COLD)PROVIDED AT MIDDLE WASHBOWL IN WOMEN'S WASHROOM,SECOND FLOOR(MEZZ)

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

CLEAN INTERIOR OF ICE MACHINE BY THE KITCHEN AND SECOND FLOOR BAR AREA. REMOVE MINERAL BUILD-UP ON BOTH UNITS.ALSO CLEAN INTERIOR OF DEEP FRYERS,GREASE BUILD-UP

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

CLEAN FLOOR DRAIN IN FRONT OF STOVES,SLIME SUBSTANCE BUILD-UP. SWEEP FLOOR IN BASEMENT STORAGE AREA,NON-FOOD STORAGE(WEST AREA).

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

REPAIR LEAKING WATER PIPE UNDER THE EXPOSED HAND SINK IN KITCHEN.

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

INSTRUCTED TO PROVIDE LABEL FOR DRY FOOD STORAGE CONTAINERS.

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

INSTRUCTED TO INVERT ALL CLEAN UTENSILS,THROUGHOUT,INCLUDING SINGLE SERVICE ARTCLES

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

INSTRUCTED TO PROVIDE LID(COVER) FOR SERVING ICE BIN AT CORNER OF FRONT BAR.

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

INSTRYCTED TO CLEAN STAINS ON ICOMP.& ON EXPOSE HAND WASH SINK IN IN THE REAR BAR,INSIDE ICE MACHINE ON 2NDFL,BASE OF DISH MACHINE ON 2NDFL, TOILET BOWLS IN BOYS TOILET ON SAME FLOOR,AND AT BACK STAGE TOILET.

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

INSTRUCTED TO CLEAN DEBRIS ON FLOOR IN STORAGE ROOM AT THE BACK STAGE AREA,AND REPAIR PAINT PEELING ON FLOORS IN WALK IN COOLER,AND AT STORAGW AREAS IN THE BSMT. MUST ELEVATE DISH WASHER RACKS AND BOXES OF PRODUCTS,ETC 6" OFF THE FLOORS THROUGHOUT.

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

INSTRUCTED TO REPAIR STAINS AND MARKS ON WALLS IN REAR BEHIND KITCHEN.

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

MUST REMOVE CLUTTER ON THE TOP OF ICE MACHINE IN KITCHEN, CAN NOT BE USED AS A STORAGE DEVICE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROVIDE CONTAINER FOR ICE SCOOP AT CORNER OF FRONT BAR SERVING.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

All dishwashing 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. FOUND DISHWASING MACHINE IN KITCHEN NOT MAINTAINED AT THE TIME...

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. INSTRUCTED TO PROVIDE LABEL FOR DRY FOOD STORAGE CONTAINERS.

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

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. INSTRUCTED TO INVERT ALL CLEAN UTENSILS,THROUGHO...

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO PROVIDE LID(COVER) FOR SERVING ICE BIN AT CORNER OF FRONT BAR.

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. INSTRYCTED TO CLEAN STAINS ON ICOMP.& ON EXPOSE HAND WASH SINK IN IN THE REAR BAR,INSIDE ICE MACHINE ON 2NDFL,BASE O...

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. INSTRUCTED TO CLEAN DEBRIS ON FLOOR IN STORAGE ROOM AT THE BACK STAGE AREA,AND REPAIR PAINT PEELING ON FLOORS IN WALK IN COOLER,AND AT ST...

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. INSTRUCTED TO REPAIR STAINS AND MARKS ON WALLS IN REAR BEHIND KITCHEN.

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 REMOVE CLUTTER ON THE TOP OF ICE MACHINE IN ...

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 CONTAINER FOR ICE SCOOP AT CORNER OF FRONT BAR .

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

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. INVERT MULTI-USE UTENSILS STORED IMPROPERLY IN M...

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

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...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

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

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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.found ...

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. All utensils shall be thoroughly cleaned and sanitized after each usage.all cooler shelving, storage shelving not clean...

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.floors under heavy equipment storage shelving in 1st floor and bsmt not clean need cleaning, walk in cooler floors need detailed cleaning.2nd...

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. Use dustless cleaning methods.missing, damaged ceiling tiles in prep area, storage rooms, 2nd floor shall be provided.walls that had exposed concrete, wallboard shall be repair.missin...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be prov...

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. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

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

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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.found ...

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. All utensils shall be thoroughly cleaned and sanitized after each usage.all cooler shelving,storage shelving not clean ...

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.floors under heavy equipment,storage shelving in 1st floor, and bsmt. not clean needcleaning, walk in cooler floors need detailed cleaning.2n...

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. Use dustless cleaning methods.missing, damaged ceiling tiles in prep area, storage rooms, and 2nd floor,shall be provided.walls that had exposed concrete, wallboard shall be repair.mi...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be prov...

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. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...