ERIE CAFE.

NO SCREEN DOOR FOR KITCHEN BACK DOOR WHILE IT WAS OPEN, INSTRUCTED TO KEEP CLOSED OR INSTALL A SCREEN DOOR.

2-102.14 (N)- OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012(A). NO CITATION ISSUED. -

5-204.11- OBSERVED NO EXPOSED HAND SINK LOCATED BETWEEN DISH WASHING AREA AND COOK LINE, AT MAIN KITCHEN. INFORMED MANAGER THAT HAND SINK MUST BE INSTALLED ADJACENT TO DISH WASHING, FOOD PREP, ETC. INSTRUCTED MANAGER TO INSTALL EXPOSED HAND SINK BETWEEN SAID AREAS. PRIORITY FOUNDATION VIOLATION #7-38-030(C) NO CITATION ISSUED.

OBSERVED NO CONSUMER ADVISORY DISCLOSURE/REMINDER INDICATED ON MENU OF RAW/UNDER COOKED FOODS, FOR CUSTOMER VIEW. INFORMED MANAGER THAT THE DISCLOSURE/REMINDER STATEMENT AND INDICATOR MUST BE IN PLAIN VIEW OF THE CUSTOMER, INDICATED ON MENU OF RAW/UNDER COOKED FOODS. INSTRUCTED MANAGER TO PROVIDE CONSUMER ADVISORY SIGNAGE, DISCLOSURE/REMINDER INDICATED. MAINTAIN AT ALL TIMES. NO CITATION ISSUED

UTILITY LINES RUNNING ABOVE PREP TABLE IN BASEMENT, MOLDY CEILING, CONDENSATION NOTED IN BASEMENT WALK-IN COOLER. INSTRUCTED TO REPAIR.

PA 100-0367- OBSERVED ALLERGEN AWARENESS CERTIFICATE NOT MAINTAINED. INSTRUCTED MANAGER TO OBTAIN ALLERGEN AWARENESS CERTIFICATES. NO CITATION ISSUED.

2-102.14 (N)- OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012(A). NO CITATION ISSUED.

2-501.11- FOUND NO COMPLETE PROCEDURES ON SITE FOR THE CLEAN UP OF VOMITING AND DIAREAL EVENTS. INSTRUCTED FACILITY TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUE.

5-204.11- OBSERVED NO EXPOSED HAND SINK LOCATED BETWEEN DISH WASHING AREA AND COOK LINE, AT MAIN KITCHEN. INFORMED MANAGER THAT HAND SINK MUST BE INSTALLED ADJACENT TO DISH WASHING, FOOD PREP, ETC. INSTRUCTED MANAGER TO INSTALL EXPOSED HAND SINK BETWEEN SAID AREAS. PRIORITY FOUNDATION VIOLATION #7-38-030(C) NO CITATION ISSUED.

6-301.14- OBSERVED NO HAND WASHING SIGNAGE AT: -HAND SINK IN BASEMENT MEAT PREP ROOM -HAND SINK IN EMPLOYEE LOCKER ROOM -HAND SINK AT MAIN BAR -HAND SINK AT BAR IN REAR BANQUET HALL. -CUSTOMER/EMPLOYEE RESTROOM ON 1ST FLOOR INSTRUCTED MANAGER TO PROVIDE SIGNAGE. MAINTAIN AT ALL TIMES.

3-501.16(A:1)- OBSERVED TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS AT IMPROPER TEMPERATURE IN HOT HOLDING UNIT AT FRONT PREP AREA: 64.0F, 5LBS OF ROASTED POTATOES, $25.00 112.3F, 3LBS OF ROAST CHICKEN, $30.00 MANAGER VOLUNTARILY DISCARDED AND DENATURED 8LBS AT A VALUE OF $55.00 INFORMED MANAGER THAT TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE 41F OR LESS FOR COLD FOODS AND 135F OR MORE FOR HOT FOODS. PRIORITY VIOLATION #7-38-005 CITATION ISSUED.

3-603.11 (A)- OBSERVED NO CONSUMER ADVISORY DISCLOSURE/REMINDER INDICATED ON MENU OF RAW/UNDER COOKED FOODS, FOR CUSTOMER VIEW. INFORMED MANAGER THAT THE DISCLOSURE/REMINDER STATEMENT AND INDICATOR MUST BE IN PLAIN VIEW OF THE CUSTOMER, INDICATED ON MENU OF RAW/UNDER COOKED FOODS. INSTRUCTED MANAGER TO PROVIDE CONSUMER ADVISORY SIGNAGE, DISCLOSURE/REMINDER INDICATED. MAINTAIN AT ALL TIMES. NO CITATION ISSUED.

READ VIOLATION #30

3-302.13- OBSERVED CLASSIC CESAR SALAD DRESS STORED IN BASEMENT WALK IN COOLER MADE FROM RAW EGGS. INFORMED MANAGER THAT PASTEURIZED EGG PRODUCTS MUST BE USED FOR RECIPES THAT DO NOT INCLUDE A PASTEURIZATION OR HEAT STEP. MANAGER VOLUNTARILY DISCARDED AND DENATURED, 9LBS, $40.00 INSTRUCTED MANAGER TO USE PASTEURIZED EGGS AS A SUBSTITUTE WHENEVER PREPARING SAUCES/FOOD ITEMS THAT DO NOT HAVE PASTEURIZED/HEAT PROCESS. PRIORITY VIOLATION # 7-38-005 NO CITATION ISSUED.

4-204.112 (A,D)- OBSERVED NO INTERNAL THERMOMETER MEASURING DEVICE AT ALL COLD HOLDING UNITS IN KITCHEN PREP AREA ON 1ST FLOOR. INSTRUCTED MANAGER TO PROVIDE. MAINTAIN AT ALL TIMES.

5-205.15- OBSERVED SMALL LEAK AT 3 COMPARTMENT, SANITIZING SINK, ON 1ST REAR DISHWASHER AREA.

PA 100-0367- OBSERVED ALLERGEN AWARENESS CERTIFICATE NOT MAINTAINED. INSTRUCTED MANAGER TO OBTAIN ALLERGEN AWARENESS CERTIFICATES. NO CITATION ISSUED.

Observed improper hygienic practice. Observed food handler slice ready to eat food, french bread loaf, at server station with bare hand contact, then place in bread basket, for public consumption. Informed manager that bare hand contact with ready to eat food is not allow. Instructed to use barriers such as single use gloves, tongs, etc. to prevent bare hand contact with ready to eat foods. Also, observed food handler blow nose in paper towel at food prep area, then walk to 2 compartment sink and proceeded to wash hands at 2 compartment sink located in dish washing area. Informed manager that proper hand washing must occur at exposed hand sink with soak and paper towels. Manager corrected violation during inspection. Critical Violation # 7-38-010 (A)

Observed no chemical test kit on site, at time of inspection. Instructed manager to provide chemical test kit to determine proper concentration of sanitizing solution. Manager correct violation during inspection. Serious violation 7-38-030

Observed tape use as a means of repair throughout 3 door reach in cooler at cook prep line. Instructed manager to remove/repair and to ensure surface is smooth and easily cleanable and easily cleanable. Maintain at all times. Observed dark deep grooves and stains on cutting board in basement prep area. Instructed manager to resurface/replace and ensure surface is smooth and easily cleanable. Maintain at all times.

Observed no exposed hand sink located between dish washing area and cook line area, at main kitchen. Instructed manager to install exposed hand sink between said areas to ensure proper hand washing. Maintain at all times. Observed small leak at 3 compartment sinks faucet neck at main kitchen dish washing area. Also observed no drain stoppers at 3 compartment sink. Instructed manager to repair and maintain at all times.

Food handler requirements not met. instructed of the IDPH requirements: any food handler working in the city of Chicago, unless that person has a valid food service sanitation manager certificate is required to meet the food handler training requirement. if someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.

OBSERVED DOOR OF DESSERT COOLER IN DISREPAIR. REPAIR AND MAINTAIN. OBSERVED CUTTING BOARDS WITH DARK GROOVES. CLEAN AND SANITIZE CUTTING BOARDS SO THAT DARK GROOVES COME OUT OR REPLACE CUTTING BOARDS. OBSERVED REACH IN COOLERS BEHIND COOKING LINE DOORS IN DISREPAIR WITH DUCT TAPE AND CRACKED PLASTIC ON INTERIOR OF DOORS. REMOVE ALL DUCT TAPE AND REPAIR DOORS. OBSERVED 2 DOOR REACH IN FREEZER IN BASEMNT PREP ROOM WITH ESCESS ICE ACCUMULATION. DEFROST AND MAINTAIN.

OBSERVED CEILING ABOVE EMPLOYEE TOILET IN BASEMENT WITH HOLE AND IN DISREPAIR. REPAIR CEILING AND MAINTAIN.

OBSERVED NO EXPOSED HAND SINK AT SERVICE BAR IN REAR BANQUET ROOM. INSTALL EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER SOAP AND PAPER TOWELS.

OBSERVED INACCURATE THERMOMETER WITHIN LARGE WALK IN COOLER. INSTALL AND MAINTAIN ACCURATE THERMOMETERS IN ALL REFRIGERATION UNITS

OBSERVED DIRTY WIPING CLOTHS ON COUNTERS ON COOKING LINE. KEEP ALL DIRTY WIPING CLOTHS IN SANITIZER WHEN NOT IN USE.

OBSERVED WALK IN COOLER AT IMPROPER AMBIENT AIR TEMPERATURE OF 48.1F CONTAINING POTENTIALLY HAZARDOUS FOOD INCLUDING BAKED POTATOES, PRIME RIB, AND CHICKEN SOUP. OBSERVED REACH IN COOLER ON FAR END OF COOKING LINE CONTAINING POTENTIALLY HAZARDOUS FOOD OF EGGS AND CHOPPED TOMATOES AT AMBIENT AIR TEMPERATURE OF 52.3F.CRITICAL VIOLATION 7-38-005 (A)

OBSERVED POTENTIALLY HAZARDOUS FOOD INCLUDING APPROXIMATELY 5 LBS OF BAKED POTATOES VALUED AT $10 AT 50.3F, 4 LBS OF MEATBALLS VALUED AT $25 AT 68.7F, 15 GALLONS OF SOUP VALUED AT 49.6F VALUED AT $15, 1 LB OF EGGS VALUED AT $5 AT 47.8, AND 1/2 LB OF CHOPPED TOMATOES VALUED AT $2 AT 48.3F. ALL FOOD WAS VOLUNTARILY DISCARDED. CRITICAL VIOLATION 7-38-005 (A)

OBSERVED DOOR OF DESSERT COOLER IN DISREPAIR. REPAIR AND MAINTAIN. OBSERVED CUTTING BOARDS WITH DARK GROOVES. CLEAN AND SANITIZE CUTTING BOARDS SO THAT DARK GROOVES COME OUT OR REPLACE CUTTING BOARDS. OBSERVED REACH IN COOLERS BEHIND COOKING LINE DOORS IN DISREPAIR WITH DUCT TAPE AND CRACKED PLASTIC ON INTERIOR OF DOORS. REMOVE ALL DUCT TAPE AND REPAIR DOORS. OBSERVED 2 DOOR REACH IN FREEZER IN BASEMNT PREP ROOM WITH ESCESS ICE ACCUMULATION. DEFROST AND MAINTAIN.

OBSERVED CEILING ABOVE EMPLOYEE TOILET IN BASEMENT WITH HOLE AND IN DISREPAIR. REPAIR CEILING AND MAINTAIN.

OBSERVED NO EXPOSED HAND SINK AT SERVICE BAR IN REAR BANQUET ROOM. INSTALL EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER SOAP AND PAPER TOWELS.

OBSERVED INACCURATE THERMOMETER WITHIN LARGE WALK IN COOLER. INSTALL AND MAINTAIN ACCURATE THERMOMETERS IN ALL REFRIGERATION UNITS.

OBSERVED DIRTY WIPING CLOTHS ON COUNTERS ON COOKING LINE. KEEP ALL DIRTY WIPING CLOTHS IN SANITIZER WHEN NOT IN USE.

OBSERVED PREP AREA CUTTING BOARDS SURFACES WITH DARK GROOVES/PITTED. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED CUTTING BOARDS.

COFFEE STATION SHELVES WITH DUST/FOOD DEBRIS. MUST CLEAN SHELVES AND MAINTAIN.

OBSERVED DUST BUILD UP ON WALLS AT MENS EMPLOYEES WASHROOM. MUST CLEAN ALL WALLS AND MAINTAIN.

1ST FLOOR 3-COMPARTMENT SINK RIGHT SIDE COMPARTMENT LEAKING ALSO BASEMEMNT 3-COMPARTMENT SINK MIDDLE COMPARTMENT PIPE LEAKING. MUST REPAIAR AND MAINTAIN SINK.

BASEMENT FLOOR CLUTTERED ALONG WEST WALLS. MUST ELEVATE ITEMS 6" OFF FLOOR OR REMOVE ITEMS, MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL ITEMS.

BURNED OUT LIGHT BULBS ON THE HOOD/CANOPY IN THE FRONT COOK LINE. MUST REPLACE.

LEAK ON THE TWO FAUCETS OF THE 3 COMPARTMENT SINK IN THE DISH AREA 1ST FLOOR. MUST REPAIR TO STOP THE LEAK.

INTERIOR PANEL OF THE ICE MAKER NOT MAINTAINED. TUBE WHERE THE WATER IS COMING FROM AND THRU-OUT SURFACES WITH WET,BLACK MOLDY LIKE SUBSTANCE. INSTRUCTED TO CLEAN AND SANITIZE. INSTRUCTED NOT TO USE THE ICE MAKER UNTIL IT IS CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005(A)

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #15158 17, DATED 1/12/15. #38 MUST INSTALL EXPOSED HAND SINK BEHIND THE BACK BAR, 2ND FLOOR BAR AND THE BUS BOY STATION, WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE. AND PROVIDE HAND DRYING DEVICE OR PAPER TOWEL AND HAND SOAP. SERIOUS VIOLATION 7-42-090.

RUSTED WIRE RACK SHELVINGS OF THE 3 DOOR REACH IN PREP COOLER IN THE COOK LINE 1ST FLOOR AND THE WALK IN COOLER IN THE BASEMENT. MUST REMOVE RUST OR REPLACE.

BURNED OUT LIGHT BULBS ON THE HOOD/CANOPY IN THE FRONT COOK LINE. MUST REPLACE.

LEAK ON THE TWO FAUCETS OF THE 3 COMPARTMENT SINK IN THE DISH AREA 1ST FLOOR. MUST REPAIR TO STOP THE LEAK.

OBSERVED MALE EMPLOYEE CUTTING LIMES/LEMONS IN THE PREP KITCHEN NOT WEARING HAIR RESTRAINT. INSTRUCTED TO WEAR HAIR RESTRAINT TO CONFINE THE HAIR.

FOUND NO PAPER TOWEL ON THE EXPOSED HAND SINK BEHIND THE MAIN FRONT BAR, EMPLOYEE HAS BEEN SERVING CUSTOMER AND CUTTING LEMONS AT THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE PAPER TOWEL OR SANNITARY HAND DRYING DEVICE ON THE EXPOSED HAND SINK. CITATION ISSUED CRITICAL 7-38-030. MANAGER PUT PAPER TOWEL ON THE HAND SINK DURING INSPECTION.

REPLACE WORN OUT CHOPPING BOARD AND MAINTAIN. DEFROST ONE OUT OF 3 CHEST FREEZER ,WITH HEAVY ICE ACCUMULATED.

PEELING PAINT BEHIND THE WALLS OF THE 3 COMPARTMENT SINK IN THE BASEMENT AND BEHIND THE WIRE RACK SHELVES WITH RAW MEAT INSIDE THE WALK IN COOLER. MUST SCRAPE PEELING PAINT AND RE PAINT.

MUST INSTALL SELF CLOSER DEVICE ON THE WASHROOM DOOR ON THE 2ND FLOOR BESIDE THE BAR.

MUST INSTALL EXPOSED HAND SINK BEHIND THE BACK BAR, 2ND FLOOR BAR AND THE BUS BOY STATION, WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE. AND PROVIDE HAND DRYING DEVICE OR PAPER TOWEL AND HAND SOAP.

NO FOOD HANDLER CERTIFICATE ON SITE. INSTRUCTED TO ENROLL ON LINE TO HAVE A FOOD HANDLER'S CERTIFICATE.

NOTED TEMPERATURE OF SERVICE COOLER BY THE COOKING STOVE AT THE KITCHEN TO BE IMPROPER AT 51.7F. INSTRUCTED NOT TO USE EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F OR BELOW. MANAGER IMMEDIATELY CALLED COMPANY FOR REPAIRS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER AND WALK IN COOLER TO BE IMPROPER:- GROUND BEEF 48.5F,CHEESE 45.6F, BEEF 46.9F,MEAT BALLS 45.5F,PASTA 44.9F,STUFFING FOR CLAMS 50.5F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 59LBS OF PRODUCTS WORTH $379.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

NOTED EMPLOYEE WASHING DISHES AT THE HIGH TEMPERATURE DISH WASHING MACHINE WITH FINAL RINSE READING 170F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING (FINAL RINSE 180F). MANAGER IMMEDIATELY CALLED COMPANY FOR CONSULTATION. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND SHELVES NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH NAMES,USE BY DATE OR PREPARED BY INCLUDING BULK ITEMS.

NOTED MULTI USE UTENSILS (PLATES,CUPS,BOWL ETC) ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

NOTED RUSTY SHELVES INSIDE WALK IN COOLER AT THE BASEMENT FOOD PREP AREA, LOOSE AND THORN RUBBER GASKETS AT SOME DOORS OF THE SERVICE COOLERS AND FOUR DOOR COOLER AT THE KITCHEN. INSTRUCTED TO REPAIR RUBBER GASKETS AND MAINTAIN AND CLEAN, REPAINT WITH A NON TOXIC FOOD GRADE PAINT OR REPLACE.

NOTED OLD FOOD DEBRIS ON LININGS OF GASKETS INSIDE SERVICE COOLERS, MEAT GRINDER AND SLICER AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY BY THE SERVICE COOLERS BY THE COOKING STOVE WITH WATER, UNDERNEATH DISH WASHER AREA AND UNDERNEATH PALLETS INSIDE THE BEER COOLER.

NOTED USED DIRTY WASH CLOTHS ON PREP TABLES AND SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED, INSTRUCTED TO PROPERLY STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

EXPOSED HANDWASH SINK IN KITCHEN FOOD PREP AREA IS SLOW DRAINING.

EVIDENCE OF LIVE FRUIT FLIES AND HOUSE FLIES. NOTED APROXIMATELY 40 LIVE FRUIT FLIES AND 10 HOUSE FLIES WALLS, CEILING, EQUIPMENT AND CARDBOARD BOXES WHERE POTATOES ARE STORED IN BASEMENT FOOD PREP AREA. ADDITIONAL PEST CONTROL SERVICES IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST PROBLEM. SERIOUS VIOLATION 7-38-020.

NO INSPECTION REPORT SUMMARY POSTED IN PLAIN VIEW OF ESTABLISHMENT CUSTOMERS. MANAGER WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POSTED. SERIOUS VIOLATION 7-42-090(B)

PREVIOUS MINOR VIOLATIONS FROM 09/18/12 REPORT 113462 NOT CORRECTED. #30 ALL BULK FOOD CONTAINERS MUST BE LABELED. # 32 DOOR GASKETS OF COOLER DRAWERS IN KITCHEN AREA IN POOR REPAIR. MUST FIX. SERIOUS VIOLATION 7-42-090.

EXPOSED HANDWASH SINK IN KITCHEN FOOD PREP AREA IS SLOW DRAINING. MUST REPAIRED. 3-COMPARTMENT SINK FAUCET HANDLE LEAKING MUST REPAIR.

ICE SCOOPS STORED ON TOP OF ICE MACHINE IN BASEMENT FOOD PREP AREA MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER. WIPING CLOTHES STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.

ALL BULK FOOD CONTAINERS MUST BE LABELED.

DOOR GASKETS OF COOLER DRAWERS IN KITCHEN ARE IN POOR REPAIR, MUST FIX.

NOTED FOOD STAINS & DUST ON FANGUARDS OF SMALL COOLERS, MUST KEEP CLEAN. OBSERVED WATER ON FLOORS OF SMALL COOLERS AT THE BAR & KITCHEN, MUST CLEAN & MAINTAIN.

THE CCONDENSATION LINES & DRIP PANS OF THE BAR COOLER & SMALL COOLERS IN THE KITCHEN ARE LEAKING, MUST FIX/ALIGN. BOTTOM PIPE AT THE RIGHT SECTION OF THE 3-COMP SINK IN DISHROOM IS LEAKING ALSO, MUST FIX.

Hand washing of all tableware and drinking utensils shall be accomplished by the use of warm water at a temperature of 110F to 120F containing an adequate amount of detergent effective to remove grease and solids. OBSERVED INADEQUATE HOT WATER TEMPERATURE AT THE 3 COMPARTMENT SINK AT THE 2ND FLOOR BAR. WATER TEMPERATURE WAS AT 100F AT THE TIME OF THE INSPECTION. 3 COMPARTMENT SINK WAS TAGGED HELD FOR INSPECTION. THERE IS A 3 COMPARTMENT SINK AT THE OTHER 2 BARS, THE PREP AREA AND A HIGH TEMPERATURE DISHMACHINE IN THE PREP AREA TO WASH DISHES. MUST PROVIDE HOT WATER ABOVE 110F AT THE 3 COMPARTMENT SINK. FAX REINSPECTION LETTER TO (312) 746-4240. CRITICAL VIOLATION 7-38-030.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED STAINED CUTTING BOARDS IN THE PREP AREA. MUST REPLACE. OBSERVED RUSTED WIRE STORAGE RACKS IN THE COOLERS. MUST REPAINT OR REPLACE. PROVIDE COVERS FOR THE ICE BINS BEHIND THE BAR IN THE BANQUET ROOM. REMOVE THE RUST FROM 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. DETAIL CLEAN THE FLOOR OF THE PREP AREA UNDER AND AROUND EQUIPMENT, IN THE BASEMENT WINE STORAGE ROOM. EXCESSIVE AMOUNT OF WATER ON THE FLOOR OF THE DISHWASH AREA AND BASEMENT WINE STORAGE ROOM. MAINTAIN THESE AREAS DRY.

The walls and ceilings shall be in good repair and easily cleaned. REPAIR THE WALL BEHIND THE SINK IN THE 2ND FLOOR RESTROOM NEXT TO THE BAR.

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE A SELF-CLOSING DOOR DEVICE FOR THE 2ND FLOOR RESTROOMS.

NO COLD WATER AVAILABLE AT THE 2ND FLOOR RESTROOM NEXT TO THE BAR. MUST REPAIR.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE THE STAINED CUTTING BOARDS IN THE PREP AREAS. REPLACE THE TORN RUBBER DOOR GASKETS INSIDE OF THE PREP COOLER ACROSS FROM THE COOK'S LINE. CHEST FREEZER DOOR IN THE BASEMENT HAS EXPOSED INSULATION. MUST REPAIR OR REPLACE.

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. DETAIL CLEAN THE FLOOR OF THE PREP AREA.

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 coolers rubber door gaskets ripped. Must repair/replace damaged door gaskets.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floor in poor repair at cookline under and around equipment (pits and cracks in floor). Must repair floor/make floor smooth and easy to clean and keep dry.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Ceiling light covers missing/light end caps missing above mixer at basement prep. Must provide and install covers for light bulbs.