EMPIRICAL BREW PUB.

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

FOUND SODA GUN HOLSTERS NOT CLEAN AT BAR AREAS.

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

FOUND NO METAL STEM THERMOMETERS AT PREMISES.

FOUND WORN GASKET AT GREASE TRAP AT MAIN KITCHEN.

FOUND BROOMS NOT STORED PROPERLY.

FOUND WORN GASKET AT GREASE TRAP AT MAIN KITCHEN.

FOUND BROOMS NOT STORED PROPERLY.

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

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

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

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

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

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

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

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

INSTRUCTED TO PROVIDE LABEL FOR DRY FOOD STORAGE CONTAINERS.

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

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

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.

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.

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

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

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

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 OF INSPECTION, DURING ROUTINE RUNS. ABOVE DISH MACHINE NOT ABLE TO DISPENSE SANITIZER AT FINAL RINSE.CITATION ISSUED 7-38-030 SERIOUS INSTRUCTED TO DISCONTINUE USE OF THE DISH MACHINE FOR WASH OF UTENSILS UNTIL REPAIRED.MEANWHILE ALL UTESILS MUST BE WASHED ,RINSED AND SANITIZED AT 3COMP.SINKS. DISH WASHING MACHINE IS TAGGED.INSTRUCTED TO FAX LETTER TO OUR OFFICE TO HAVE TAG REMOVED AFTER REPAIR.

All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO PROVIDE LABEL FOR DRY FOOD STORAGE CONTAINERS.

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,THROUGHOUT,INCLUDING SINGLE SERVICE ARTCLES

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.

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 OF DISH MACHINE ON 2NDFL, TOILET BOWLS IN BOYS TOILET ON SAME FLOOR,AND AT BACK STAGE TOILET.

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 STORAGW AREAS IN THE BSMT. MUST ELEVATE DISH WASHER RACKS AND BOXES OF PRODUCTS,ETC 6" OFF THE FLOORS THROUGHOUT.

The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REPAIR STAINS AND MARKS ON WALLS IN REAR BEHIND KITCHEN.

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 KITCHEN, CAN NOT BE USED AS A STORAGE DEVICE.

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 .

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 MAIN PREP AREA.

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. REPARI LOW WATER PRESSURE ON MEZZANINE LEVEL IN DRINKING FOUNTAIN AND MOP SINK. REMOVE STRONG SEWER ODOR IN MAIN PREP AREA. SEE COMMENTS.

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./14/2010).

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 entrance/exit doors(front) not rodent proofed, also exit door(east)not rodent proofed, mus repair in order to pass license inspection.(no citation issued due to license inspection on 1/14/2010.)

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 need cleaning

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 floor floors in bar areas, storage areas, lunch room need cleaning.

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.missing ceiliing tiles in lunch room, 2nd floor shall be provided.

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 provided for all artificial lighting sources in preparation, service, and display facilities.missing light shields in storage areas, 1st.fl, and 2nd fl. shall be provided.

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 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.exhaust vents ventilation in coolers, storage rooms and bathrooms need cleaning

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 refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities.facilities failed to maintain proper temperatures for coolers at 40f or less, coolers not plugged in, working.no citation issued due to license inspection(task force)on 1/14/2010.

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 entrance/exit door(front)not rodent proofed, also exit door(east)not rodent proofed, must repair in order to pass license inspection(no citation issued due to license inspection(task force)on 1/14/2010.

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 need cleaning.

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.2nd floor floors in bar areas, storage areas, lunch room need cleaning.

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.missing ceiling tiles in lunch room,2nd floor shall be provided

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 provided for all artificial lighting sources in preparation, service, and display facilities.missing light shields in storage areas, 1st fl, and 2nd fl. shall be provided.

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 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.exhaust vents(ventilation)in coolers, storage rooms, and bathrooms need cleaning.