Five Star Bar & Grill

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED EXCESSIVE DUST IN THE HOLES ABOVE THE DOORS OF THE 2-DOOR REFRIGERATOR IN THE REAR KITCHEN AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED EXCESSIVE DUST AND DEBRIS ALONG THE EDGES OF THE BASEBOARDS IN THE KITCHEN AND WAREWASHING AREAS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED. 90 DAYS GIV...

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED. 90...

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

OBSERVED PLATES AND SERVING BOWLS NOT INVERTED. INSTRUCTED MANAGEMENT TO INVERT PLATES AND BOWLS AFTER SANITIZING AND AIR DRYING.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED DIRT AND DUST BUILDUP ON THE ICE MACHINE AIR FILTER. INSTRUCTED TO CLEAN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED THE NEED TO DETAIL CLEAN FLOORS IN THE KITCHEN, PREP AREAS, BEHIND THE FRONT COUNTER, AND UNDER/AROUND ALL HEAVY EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS AND/OR GREASE. MAINTAIN AT ALL TIMES

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED MOP ON THE FLOOR AND NOT MOUNTED. INSTRUCTED TO MOUNT WHEN NOT IN USE.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED TWO BURNED OUT CEILING LIGHTS IN THE KITCHEN AREA. INSTRUCTED TO REPLACE AND MAINTAIN AT ALL TIMES.

ALLERGEN TRAINING AS REQUIRED

ALLERGEN TRAINING REQUIRED. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 90 DAYS TO COMPLY.

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

OBSERVED GREASE IN THE LOWER COMPARTMENT OF THE DEEP FRYERS AND AROUND THE WHEELS OF THE FRYERS. INSTRUCTED TO DETAIL CLEAN THE EXTERIOR AND INTERIOR FRYERS.

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

OBSERVED SYRUP ON THE FLOORS UNDER THE SODA BOXES/LINES IN THE BASEMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

REMOVE DUST FROM THE CEILING VENT ABOVE THE DISHROOM AND MAINTAIN.

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

INSTRUCTED TO LABEL ALL BULK INGREDIENT CONTAINERS IN THE PREP AREA.

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

INSTRUCTED TO REMOVE THE RUST FROM THE LOWER PREP TABLE SURFACES IN THE PREP AREA AND THE STORAGE RACKS INSIDE THE WALK IN COOLER IN THE BASEMENT. MAINTAIN SAME.

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

INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF THE STOVE AND DEEP FRYERS. CLEAN THE STORAGE RACKS INSIDE THE WALK IN COOLER, THE BULK INGREDIENT CONTAINERS, THE INTERIOR OF THE ICE MACHINE AND THE LOWER SHELVES ON THE PREP TABLES.

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

INSTRUCTED TO CLEAN THE INTERIOR OF ALL FLOOR DRAINS, FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT. MAINTAIN SAME.

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

INSTRUCTED TO CLEAN AND MAINTAIN THE WALLS AROUND THE DISH MACHINE AND 3-COMPARTMENT SINK, THE VENTS AND CEILING TILES IN THE PREP AREA.

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

RUBBER GASKETS IN NEED OF REPAIR/REPLACING WHERE WORN. CUTTING BOARDS IN NEED OF REPLACING WHERE WORN, DORK IN COLOR. MUST CORRECT AND MAINTAIN.

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

FRYERS IN NEED OF CLEANING TO REMOVE FOOD BUILD UP. LARGE CAN OPER BLADE IN NEED OF CLEANING TO REMOVE BUILD UP. MUST CLEAN AND MAINTAIN.

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

FLOORS IN BASEMENT IN NEED OF CLEANING AROUND GREASE TRAP. FLOORS IN CORNERS AT 1ST FLOOR PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD BUILD UP. MUST CLEAN AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. LEFT INFORMATION WITH MANAGER TO OBTAIN CERTIFICATES FOR ALL FOOD HANDLERS.

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

CLEAN INTERIOR OF ICE MACHINE.

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

CLEAN ALL FLOOR DRAINS IN BAR AND DISHWASHING AREAS.

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

REPLACE DAMAGED LIGHT SHIELD IN DISH WASHING AREA.

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

REPAIR LEAK UNDER EAST EXPOSED SINK IN BAR(SLOW DRAINING).

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

LABEL ALL BULK CONTAINERS IN PREP AND BASEMENT STORAGE AREAS.

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

CLEAN ALL FLOOR DRAINS IN BAR AND DISHWASHING AREAS.

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

REPLACE DAMAGED LIGHT SHIELD IN DISH WASHING AREA.

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

STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

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

MUST CLEAN THE BOTTOM COMPARTMENTS OF DEEP FRYERS IN THE REAR PREP AREA,HAS HEAVY GREASE BUILD-UP INSIDE COMPARTMENTS AND CLEAN THE FILTERS ABOVE THE STOVE IN THE REAR PREP AREA ,HAS GREASE BUILD-UP ALSO CLEAN BOTTOM SHELVING OF THE 2 COMPARTMENT SIN...

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

CLEAN THE FLOORS BEHIND THE DEEP FRYERS IN THE REAR PREP AREA ALONG WALL BASE AND CORNERS

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

Cutting boards with deep, dark grooves must be sanded/bleached or replaced and provide connect missing drain lines at bar guns such that it drains directly into floor drain.

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

Wash, rinse and sanitize the bar guns,housings attached bar area,shelvings,attached equipments throughout the kitchen food prep,dishwashing areas,manual can opener,housing attached,potato peeler at wall area etc.

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

CLEAN and maintain the floors and baseboards in kitchen food prep areas so they are smooth and sanitary from corner to corner including insides of the walk-in-coolers.

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

Must provide,maintain brighter lighting inside the walk-in-cooler,detail clean interiors of all light shields throughout the kitchen food prep areas.

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

Must repair water leak at the drain pipe beneath the exposed handsink at the dishwashing area.

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

Unnecessary articles stored in the basement dry storage must be removed due to potential pest harborage and properly store cleaning equipments at mop sink areas.

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. MUST CLEAN LIGHT SHIELDS IN KITCHEN AND DISH MACHINE AREA

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

MUST STORE EMPLOYEES BELONGINGS ONE DESIGNATED AREA, NICE AND NEATLY

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 CLEAN AND BETTER ORGANIZE DISH AREA, REMOVE ...

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.FOUND LOOSE GASKET AT 1 DOOR COOLER IN KITCHEN-MUST REPAIR AND RUST ON SHELVING INSIDE WALK-IN-COOLER-MUST REPAIR ALSO MI...

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 RE-CAULK SURFACES ALONG DISHMACHINE,AND NORTH END WALL AT 3 COMP SINK USING A DURABLE NON-TOXIC MATERIAL.

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.EMPLOYEE TOILET ROOM DOOR MUST BE SELF CLOSING.

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...

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.CLEAN,RE-ORGANIZE REAR CLEANING EQUIPMENT STORAGE ARE...