Fountain Head

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS IN FRONT BAR, REAR FOOD PREPARATION AREA AND TOILETS ROOMS IN 1ST FLOOR AND 2ND FLOOR ROOF TOP. MUST PROVIDE HAND WASHING SIGNS AND MAINTAIN.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED APPROXIMATELY ONE INCH OPENING ON BOTTOM OF FRONT ENTRANCE DOOR. MUST MAKE DOOR TIGHT FITTING TO PREVENT PEST ENTRY.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER. MUST REPAINT OR REPLACE.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

NO COVERED WASTE RECEPTACLE PROVIDED IN WOMEN'S WASHROOM LOCATED IN THE 1ST FLOOR AND 2ND FLOOR ROOF TOP. MUST PROVIDE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DIRT AND GREASE BUILD UP ON LIGHT SHIELD COVERS ABOVE PREP TABLES IN REAR FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED OPENINGS INTO CEILING ABOVE STORAGE SHELVING IN BASEMENT. MUST CLEAN AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

VENTILATION NOT WORKING IN WASHROOMS LOCATED IN THE 1ST FLOOR. MUST PROVIDE WORKING VENTILATION AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED EXCESSIVE DUST BUILD UP ON VENTILATION VENTS INSIDE WASHROOM LOCATED ON THE 2ND FLOOR ROOF TOP. MUST CLEAN AND MAINTAIN.

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

NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NO HAND SOAP LOCATED AT THE FIRST FLOOR BAR HAND WASHING SINK. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NO PAPER TOWELS LOCATED AT THE ROOF TOP BAR HAND WASHING SINK. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. SEE THE ABOVE VIOLATION #10 FOR CITATION.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

INTERIOR OF BOTH ICE MACHINES IN THE BASEMENT THAT ARE USED FOR CONSUMPTION FOUND WITH BLACK SLIME SUBSTANCE IN THE UPPER WATER RESERVOIR, ICE BIN AND ON UPPER INTERIOR ICE CONTACT SURFACES OF MACHINES. INSTRUCTED TO CLEAN, SANITIZE AND REMOVE ALL BL...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED THE LOW TEMPERATURE GLASS WASHING CHLORINE CHEMICAL DISH MACHINE AT THE ROOF TOP BAR NOT PROPERLY SANITIZING. 0 PPM CHLORINE AFTER SEVERAL ATTEMPTS. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, PROPERLY DISPENSES CHLOR...

PROPER DATE MARKING AND DISPOSITION

OBSERVED ASSORTED PREPARED TCS READY TO EAT FOODS THROUGHOUT THE WALK-IN COOLER NOT PROPERLY DATE LABELED WITH AN EXPIRATION DATE. FOODS DATED WITH PREPARATION DATE ONLY. INSTRUCTED ALL READY TO EAT TCS FOODS MUST BE DATE LABELED WITH AN EXPIRATION D...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST PROVIDE A CONSUMER ADVISORY FOR THE MENU THAT REMINDS AND DISCLOSES SUCH FOODS. PRIORITY FOUNDATION V...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

ALL BULK FOOD CONTAINERS MUST BE LABELED WITH PRODUCT COMMON NAME.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

MUST PROVIDE SPLASH GUARDS ON BOTH SIDES OF THE FOOD PREP HAND WASHING SINK.

PERSONAL CLEANLINESS

ALL EMPLOYEES WITH BEARDS HANDLING AND PREPARING FOODS MUST WEAR BEARD RESTRAINTS.

WIPING CLOTHS: PROPERLY USED & STORED

ALL PREP WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE FACILITY. FLOORS MUST BE ACCESSIBLE TO MONITOR AND CLEAN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED THE TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

MUST PROVIDE IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS FOR THE HIGH TEMPERATURE DISH WASHING MACHINE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED FOOD ENCRUSTED WALL MOUNTED FRY SLICER. MUST CLEAN AFTER EACH USE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

RAW DECAYING WOODEN SHELVING UNDER THE 1ST FLOOR BAR COFFEE MAKER MUST BE REMOVED. MUST PROVIDE SOOTH, NON-ABSORBENT CLEANABLE SURFACE.----MUST NOT USE CLOTH TOWELS AS LINER FOR SHELVING AT THE SERVER STATION AREAS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

ALL STORED ITEMS THROUGHOUT 1ST FLOOR BAR, UNDER WASHROOM WASHBOWLS, IN WASHROOM CLOSET AND IN ROOF TOP STORAGE CLOSET MUST BE ELEVATED FROM THE FLOORS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

EXCESSIVE POOLING OF WATER ON THE BASEMENT FLOOR FROM THE DRAINAGE OF THE WALK-IN COOLER. MUST REMOVE POOLING WATER AND PROVIDE PROPER DRAINAGE FROM THE WALK-IN COOLER.----FLOORS THROUGHOUT THE BASEMENT WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES. FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.

ALLERGEN TRAINING AS REQUIRED

NO PROOF OF ALLERGEN TRAINING FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.

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

POROUS RAW WOOD SHELF IN THE KITCHEN,UNABLE TO CLEAN. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE FOUND TWO PREP TABLE IN THE KITCHEN WITH BROKEN/RUSTY SHELVES WHICH WAS REPAIRED WITH EXCESS BLACK DUCT TAPE. INSTRUCTED TO PROPERLY REPA...

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

SHELVES INSIDE THE WALK-IN COOLER AND STORAGE AREA WITH ENCRUSTED GRIMES,WALL MOUNTED POTATOES PEELER ENCRUSTED WITH FOOD.INTERIOR OF CABINETS OF DEEP FRYERS EXCESS GREASE,BUILD-UP BURNED FOOD AND GRIMES UNDER THE GRILL AND INTERIOR AND EXTERIOR OF C...

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

FLOOR THROUGHOUT THE PREMISES NEED TO BE CLEANED AND MAINTAINED,INCLUDED BASEMENT,BAR AREA AND INSIDE THE WALK-IN COOLER.FLOOR DRAINS WITH SLIME SUBSTANCE,NEED TO CLEAN AND MAINTAIN

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

WALL IN THE KITCHEN WITH PEELING PAINT AND HOLES AROUND THE CEILING PIPES THROUGHOUT.NEED TO REPAIR WALLS.

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

MISSING LIGHT SHIELD IN KITCHEN AT WEST SIDE ABOVE PREP COOLER.ALL LIGHT SHIELD IN THE KITCHEN NEEDS TO BE CLEAN DUE TO FOOD STAINS.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

EXPOSED HAND SINK IN THE KITCHEN/DISH ROOM NOT MAINTAINED.UNABLE TO USE DUE TO FAUCET NOT REACHING THE COMPARTMENT TO DRAIN,WHEN WATER IS TURNED ON IT WILL DRAIN ON FLOOR FROM THE EDGE OF THE SAID SINK.TEMPORALLY INSTRUCTED TO USE THE OTHER EXPOSED H...

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

OVER SIXTY MICE DROPPINGS ON TOP LIQUOR SHELVES IN BASEMENT AREA AND FLOOR OF THE SAME AREA.INSTRUCTED TO REMOVE CLEAN AND SANITIZE MENTIONED AREA. SERIOUS VIOLATION:7-38-020

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

POROUS RAW WOOD SHELF IN THE KITCHEN,UNABLE TO CLEAN. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE FOUND TWO PREP TABLE IN THE KITCHEN WITH BROKEN/RUSTY SHELVES WHICH WAS REPAIRED WITH EXCESS BLACK DUCT TAPE. INSTRUCTED TO PROPERLY REPA...

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

ICE MACHINE NOT USED IN THE WINTER WITH BLACK SLIME BUILD-UP.POP GUN HOLDER BEHIND THE BAR WITH BLACK SLIME BUILD-UP,SHELVES INSIDE THE WALK-IN COOLER AND STORAGE AREA WITH ENCRUSTED GRIMES,WALL MOUNTED POTATOES PEELER ENCRUSTED WITH FOOD.INTERIOR OF...

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

FLOOR THROUGHOUT THE PREMISES NEED TO BE CLEANED AND MAINTAINED,INCLUDED BASEMENT,BAR AREA AND INSIDE THE WALK-IN COOLER. FLOOR DRAINS WITH SLIME SUBSTANCE,NEED TO CLEAN AND MAINTAIN

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

WALL IN THE KITCHEN WITH PEELING PAINT AND HOLES AROUND THE CEILING PIPES THROUGHOUT.NEED TO REPAIR WALLS.

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

MISSING LIGHT SHIELD IN KITCHEN AT WEST SIDE ABOVE PREP COOLER.ALL LIGHT SHIELD IN THE KITCHEN NEEDS TO BE CLEAN DUE TO FOOD STAINS.

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

OBSERVED RUSTY SHELVING INSIDE WALK-IN COOLER LOCATED ON BASEMENT. MUST REPAINT OF REPLACE.

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

OBSERVED GREASE BUILD-UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND DEBRIS ON FOOD STORAGE SHELVING INSIDE WALK-IN COOLER. MUST CLEAN AND MAINTAIN. OBSERVED DIRT ON THE INTERIOR PANEL OF ICE MA...

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

MUST PROVIDE FLOOR DRAIN COVERS IN BASEMENT AND MAINTAIN.

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

OBSERVED GREASE AND DUST BUILD-UP ON VENTILATION FANS IN FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN.

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

OBSERVED EXPOSED HAND WASHING SINK IN FRONT BAR AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN.

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

MUST PROPERLY STORE INVERT ALL CLEAN MULTI-USE UTENSILS DISHES IN KITCHEN PREP AREA TO PREVENT CONTAMINATION.

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

OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER. MUST REPAINT OR REPLACE.

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

OBSERVED DIRT AND DEBRIS ON FOOD STORAGE SHELVING IN BASEMENT WALK-IN COOLER. MUST CLEAN AND MAINTAIN.

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

OBSERVED DIRT AND DEBRIS ON FLOOR UNDERNEATH FOOD STORAGE SHELVING INSIDE WALK-IN COOLER IN BASEMENT MUST CLEAN AND MAINTAIN.

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

OBSERVED DIRT AND DEBRIS ON WALL BEHIND DISH MACHINE AND 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN. OBSERVED DUST ACCUMALATED ON WALL IN KITCHEN PREP AREA BEHIND OVEN ABOVE FOOD STORAGE SHELVING. MUST CLEAN AND MAINTAIN. OBSERVED DUST ACCUMULATE...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN KITCHEN FOOD PREP AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

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

OBSERVED FOOD BUILD UP INSIDE REACH IN PREP COOLER DOOR RUBBER GASKETS, SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE ALSO OBSERVED GREASE BUILD UP ON VENTILATION HOOD FILTERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT.

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

OBSERVED LARGE HOLE IN WALL BEHIND GREASE TRAP UNDER DISHMACHINE. INSTRUCTED MANAGER TO REPAIR WALL/SEAL HOLE IN WALL AT SAID AREA.

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

FLOOR CLUTTERED THROUGHOUT MANAGERS OFFICE. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.

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

FOUND CIRCULAR LOW TEMP GLASS MACHINE ON THE SECOND FLOOR BAR IN USE AND UNABLE TO ADEQUATELY SANITIZE (0PPM-CHLORINE). MANAGER WAS ABLE TO REPAIR ICE MACHINE DURING INSPECTION. VERIFIED CHLORINE LEVELS AT 100PM AFTER REPAIR. CRITICAL VIOLATION 7-38-...

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

OBSERVED DISHWASHING FACILITIES AT THE 1ST FLOOR BAR NOT PROPERLY MAINTAINED. OBSERVED WATER BACKING UP INTO THE LEFT COMPARTMENT WHILE WATER WAS BEING RUN IN THE MIDDLE COMPARTMENT. MANAGEMENT INSTRUCTED TO REPAIR THE DRAIN LINE FOR THE SINK SO THAT...

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

OBSERVED CLEAN DISHES STORED RIGHT SIDE UP. INSTRUCTED TO INVERT ALL CLEAN DISHES TO PROTECT FOOD CONTACT SURFACES WHILE BEING STORED.

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

OBSERVED HEAVY DUST BUILDUP ON THE HOOD VENTS ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

THE VENT COVERS IN THE KITCHEN ARE GREASY, CLEAN OFF THE GREASY VENTS.

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

THE FRYER SIDES, CAN OPENER AND DISH AREA HANDSINK ARE DIRTY AND ICE MACHINE HAS A DIRTY DOOR; CLEAN, RINSE AND SANITIZE THE EQUIPMENT.

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

THE BASEMENT FLOOR IS DIRTY, CLEAN THE FLOORS FROM CORNER TO CORNER.

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

THE WALL BEHIND THE DISHROOM SINK IS DIRTY, CLEAN AND SANITIZE THE WALL.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

TAGS FOR LIVE SHELLFISH (MUSSELS VINDALOO PRINTED ON MENU) NOT MAINTAINED/CURRENT FOR 90 DAYS. LAST DATE OF SHELLFISH TAGS MAINTAINED ON 5-21-13. INSTRUCTED TO MAINTAIN ALL LIVE SHELLFISH TAGS FOR A MINIMUM OF 90 DAYS. CRITICAL CITATION ISSUED 7-38-0...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. TWO COOKS LINE COOLERS FOUND AT 53.1F AND 44.7F WITH FOODS SUCH AS SAUSAGE AT 47.1F AND TURKEY AT 47.4F. BOTH COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMP...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLERS AT IMPROPER TEMPERATURES. APPROXIMATELY 3LBS TURKEY AT 47.4F, 2LBS HUMMUS AT 46.1F, 3LBS BLUE CHEESE AT 45.1F, 2LBS SAUSAGE AT 47.1F, 2LBS COOKED GREENS AT 47F, 1LB B...

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

OBSERVED THE FOLLOWING CROSS-CONTAMINATION. FOOD HANDLER ON COOKS LINE PREPARING AND HANDLING READY TO EAT FOOD WITH LATEX GLOVES, DISCARDS GLOVES AND PUTS ON ANOTHER PAIR OF NEW GLOVES ON COOKS LINE WITH OUT WASHING HANDS IN BETWEEN. THEN CONTINUE T...

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

OBSERVED ROOFTOP BAR CHLORINE SANITIZING DISH MACHINE NOT DISPENSING SANITIZER. 0 PPM CHLORINE AFTER SEVERAL TEMPTS. NO DISHES BEING WASHED. NO CITATION ISSUED. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND PROPERLY DISPENSES...

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

BULK FOOD CONTAINERS IN BASEMENT MUST BE LABELED.

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

ALL STORED ITEMS THROUGHOUT BASEMENT MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.

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

MOLDY WALL CAULKING AT DISH MACHINE. MUST REPLACE. EXCESSIVE DUST ON CEILING ABOVE COOKS LINE PREP COOLERS. MUST CLEAN AND MAINTAIN.

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

HOT HANDLE ON LEFT WASHBOWL IN 1ST FLOOR LADIES WASHROOM BROKEN. MUST REPAIR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE INTERNAL THERMOMETERS FOR HALLWAY TALL REACH-IN COOLER AND COOKS LINE TWO DOOR COOLER.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP FOR ICE MACHINE MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION. WIPING CLOTHS FOR COOKS MUST BE STORED IN A SANITIZING SOLUTION.

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA

UNAUTHORIZED NON-EMPLOYEES ARE NOT ALLOWED IN THE FOOD PREP OR DISH WASH AREAS.

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

MUST PROVIDE SPLASH GUARD BETWEEN EXPOSED HAND SINK AND DISH MACHINE.

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

FLOOR BEHIND BAR WITH SOME DEBRIS AND DAMAGED BASEBOARD. MUST CLEAN AND MAINTAIN. REPAIR/REPLACE DAMAGED BASEBOARD.

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

MUST PROVIDE LIGHT SHIELD IN BASEMENT PRODUCE WALK-IN COOLER.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.INSTALL EXPOSED HAND SINK BEHIND BAR AREA, WITH RUNNING HOT/COLD WATER.ALSO PROVIDE SOAP AND PAPER TO...

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.RE ROUTE BEER LINE FROM ABOVE 3 COMPARTMENT SINK(BAR AREA).REMOVE WOOD STAND FROM INSIDE THE WALK-IN COOLER.CAULK AROUND ...

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.PROVIDE BASEBOARD WALL THROUGHOUT THE PREMISES, ALSO CAULK THE INSTALLED BASEBOARDS.CLEAN/SWEEP FLOOR THROUGHOUT THE PREMISES INCLUDED THE BA...

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.SEAL WALL THROUGHOUT THE PREMISES(BEHIND COOKING EQUIPMENT, AROUND PIPES, WALL BEHIND THE SEATS AT SMALL DINING BEHIND BAR AREA.SEAL CRUMBLE BRICKS AT NORTH WALL IN MAIN DINING AREA NE...

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.REMOVE PILE OF BRICKS IN OUTSIDE REAR AREA, HARBORAGE...