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

LOW TEMP DISH WASHING MACHINE NOT SANITIZING, NO TRACES OF ANY SANITIZER NOTED ON TEST STRIP, INSTRUCTED MGR TO REPAIR MACHINE. MACHINE BEING USED DURING INSPECTION.

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

INTERIOR SURFACES OF ICE MAKER NOT CLEAN, STANDING WATER ON LEDGES AND PANELS, INSTRUCTED TO CLEAN AND MAINTAIN.

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

HEAVY GREASE AND FOOD DEBRIS INSIDE DEEP FRYERSAND BEHIND COOKING LINE, INSTRUCTE TO CLEAN AND MAINTAIN.

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

GREASY FLOORS BEHIND COOKING LINE, INSTRICTED TO CLEAN AND MAINTAIN.

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

MEN'S ROOM NOT VENTED PROPERLY, INSTRUCTRED TO REPAIR.

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. MUST PROVIDE COVERS FOR THE ICE BINS BEHIND ALL OF THE BARS.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

One copy of the Food Inspection Report Summary must be displayed and visible to all customers. NO INSPECTION REPORT SUMMARY WAS POSTED ON THE PREMISES. MANAGER WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN V...

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. MUST PROVIDE COVERS FOR THE ICE BINS BEHIND ALL OF THE BARS.

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

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED FOOD (ICE) NOT PROTECTED FROM CONTAMINATION. OBSERVED DEAD COCKROACHES INSIDE OF BOTH OF THE ICE MACHINES INCLUDING...

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. OBSE...

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. MUST INVERT THE SINGLE USE CONTAINERS INSIDE OF TH...

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. MUST PROVIDE COVERS FOR THE ICE BINS BEHIND ALL OF THE BARS. REMOVE THE CARDBOARD FROM THE SHELVES OF THE LIQUOR STORA...

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 PREP COOLERS IN THE 1ST FLOOR. DETAIL CLEAN AND SANITIZE ANY EQUIPMENT WITH DEAD INS...

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. DETAIL CLEAN THE FLOOR OF THE 1ST FLOOR PREP AREA ESPECIALLY IN THE CORNERS AND AROUND EQUIPMENT. CLEAN AND SANITIZE ALL FLOORS WITH DEAD ...

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 SEAL ALL OPENINGS IN THE PREP AREAS TO ELIMINATE PEST HARBORAGE AREAS. REPAIR THE CEILING DRYWALL IN THE BASEMENT PREP AREA AND IN FRONT OF THE LIQUOR STORAGE ROOM IN THE BASEM...

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

MUST PROVIDE ADEQUATE LIGHTINING IN THE 1ST FLOOR PREP AREA.

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

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE A WORKING VENTILATION FAN IN THE BASEMENT WOMEN'S RESTROOM.

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

REPAIR THE DRAIN LINE WATER LEAK UNDER THE 3 COMPARTMENT SINK IN THE 1ST FLOOR PREP AREA. OBSERVED SLOW DRAINING SINKS AT THE 3RD FLOOR 3 COMPARTMENT SINK AND THE 3RD FLOOR RESTROOM. MUST REPAIR THE DRAINS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. 1st floor prep area reach in prep cooler #1 not maintained, ambient air temperature at 54.6F. Instructed m...

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 the following potentailly hazardous foods held between 47.0 F and 49.2F- blue cheese, beef and cut vegetables. Instructed manager all potentially hazardous foods must be held dat...

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. 1st floor prep area reach in cooler #1 door in poor repair, door hindge not aligned. Must repair and maintain cooler ...

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. Basement prep area light shields missing above prep tables and dishmachine. Must pro...

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

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. ...

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. The following not clean- observed dust build up on coolers condensers/compressors in prep area and sligt lime build ...

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...