G CUE BILLIARDS.

OBSERVED WORKING INGREDIENTS WITHOUT LABELS. INSTRUCTED TO PROVIDE COMMON NAME LABELS WHEN FOOD IS TAKEN OUT OF ITS ORIGINAL PACKAGING AND MAINTAIN.

OBSERVED BLACK MILK CRATES THROUGHOUT PREP AREA USED FOR STORAGE AND ELEVATION. INSTRUCTED TO REMOVE AND PROVIDE PROPER STORAGE SHELVING THAT IS SMOOTH AND EASILY CLEANABLE.

2.102.14 (A)(A) NO EMPLOYEE HEALTH POLICY AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE THE FORM 1B OR SIMILAR DOCUMENTS USED FOR COMPLIANCE. PRIORITY FOUNDATION 7-38-012(A)

2.501.11 NO CLEAN-UP KIT AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE KIT AN PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS THAT INVOLVE THE DISCHARGE OF VOMITUS OR FECAL MATTER ONTO SURFACES IN TH FOOD ESTABLISHMENT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

4.602.11 MUST DETAIL CLEAN DRIED FOOD DEBRIS FOR INTERIOR CONTACT SURFACES OF 1-DOOR UPRIGHT FREEZER IN PREP AREA. INSTRUCTED TO MAINTAIN.

4.602.11(E) MUST DETAIL CLEAN UNKNOWN DEBRIS FROM SODA NOZZLES AT BAR, INSTRUCTED TO MAINTAIN.

3.501.17 MUST DATE MARK ALL TCS FOOD IN COOLERS PREPARED ON PREMISES AND HELD, OVER 24 HOURS. INSTRUCTED TO MAINTAIN.

6.202.15 MUST ADJUST THRESHOLD AT (WEST)SIDE EXIT DOOR TO PREVENT RODENT ENTRY, DOOR MUST BE TIGHT FITTING, INSTRUCTED TO MAINTAIN.

4.904.11.(B) MUST INVERT KITCHENWARES IN FOOD PREP AREA TO PREVENT CONTAMINATION, INSTRUCTED TO MAINTAIN.

4.501.11(A)(A) MUST PROVIDE SINK STOPPERS FOR 3-COMP SINKS T BOTH BARS. INSTRUCTED TO MAINTAIN.

4.602.13 MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM LOWER SHELVES FOR PREP CARTS IN PREP AREA. INSTRUCTED TO MAINTAIN

5.205.15(B) MUST REPAIR LEAKY FAUCET AT 3-COMP SINK BEHIND BAR ON 1ST FLOOR. INSTRUCTED TO MAINTAIN.

6.201.17 (A)(A) MUST DETAIL CLEAN DUST ACCUMULATION FROM VENT COVERS IN WALK IN COOLER , INSTRUCTED TO MAINTAIN.

6.501.114 MUST REMOVE AND/OR ORGANIZE CLUTTER FROM BEHIND THE FRONT COUNTER, NEAR THE BAR. INSTRUCTED TO MAINTAIN.

PA 100-0367 ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. KEEP CERTIFICATES ON-SITE AND MAINTAIN.

OBSERVED BLACK DUCT TAPE USED AS A MEANS OF REPAIR, ON ICE CREAM CHEST LID COVER. ALL SURFACES NEED TO BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGER TO REMOVE AND OR REPLACE. OBSERVED 3 INCH SMALL CRACK, ON FRONT COVER OF ICE SCOOP HOLDER, ATTACHED TO ICE MACHINE ON 2ND FLOOR. INSTRUCTED MANAGER TO REPLACE. MAINTAIN ABOVE, AT ALL TIMES.

OBSERVED DUST ACCUMULATION ON CONDENSER FAN COVERS, LOCATED IN MAIN WALK-IN COOLER. INSTRUCTED MANAGER TO CLEAN. MAINTAINED AT ALL TIMES.

OBSERVED SMALL LEAK UNDERNEATH FRONT BAR 3 COMPARTMENT SINK, AT PIPE LINE. OBSERVED NO BACKFLOW PREVENTIVE DEVICE, ON UTILITY SINK FAUCET, IN MOP CLOSET ON 1ST FLOOR. INSTRUCTED MANAGER TO PROVIDE. MAINTAINED ABOVE, AT ALL TIMES.

MULTI USE EQUIPMENT (PLATES) STORED WITH POOL SUPPLIES (POOL BALLS, CUES). INSTD TO STORE IN DESIGNATED AREA.

ALUMINUM FOIL ON WALL NEXT TO STOVE, INTERIOR BOTTOM OF FRYERS AND SIDES OF COOKING EQUIPMENT. INSTD TO REMOVE FOIL SO AS SURFACES TO BE SMOOTH, EVEN, EASILY CLEANABLE SURFACE.

THERMOMTER MISSING FOR PREP COOLER. PROVIDE SAME.

REMOVE ALUMINUM FOIL FROM SHELVES AND TOP EXTERIOR OF GREASE TRAP AND CLEAN OR PAINT SURFACES IF RUSTY. MUST USE FOOD GRADE APPROVED STORAGE BAGS FOR UNCOVERED FOODS(NO PLASTIC GROCERY BAGS).

CLEAN DUST BUILD-UP FROM COILS BEHIND FANS IN WALK-IN COOLER NEAR FOOD PREP AREA, SODA GUN AND EMPTY ICE BINS(POP RESIDUE NOTED) ON SECOND FLOOR NEAR BAR WHICH IS ONLY USED FOR PRIVATE PARTIES, INTERIORS AND EXTERIORS OF DEEP FRYERS, USED COOKING STOVE, INTERIOR OF ICE MACHINE ON SECOND FLOOR, EXTERIOR OF WALK-IN COOLER DOOR, SODA GUN HOLSTER AND EXPOSED HAND SINK AT FIRST FLOOR BAR, KNIFE HOLDER IN REAR FOOD STORAGE AREA.

CLEAN FLOORS IN ALL STORAGE CLOSETS AND ROOMS ON FIRST FLOOR.

CLEAN DUST BUILD-UP FROM EXHAUST FAN IN WOMEN'S WAASHROOM ON FIRST FLOOR.

ELIMINATE CLUTTER FROM ALL ROOMS AND AREAS WHERE ARTICLES ARE STORED ON THE FLOOR(UTILITY CLOSET, BEHIND BAR ON 2ND FLOOR, AND SMALL EQUIPMENT STORAGE AREA NEAR FOOD STORAGE AREA). ALL ARTICLES MUST BE PROPERLY STORED ELEVATED 6 INCHES OFF THE FLOOR WHICH WILL ALLOW EASY ACCESS FOR CLEANING AND AERVICING BY PEST CONTROL COMPANY.

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.

CLEAN EXTERIOR OF FRYER AND INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE OBSERVED. COOK STATES THEY CLEAN ONCE PER WEEK.

CLEAN FLOOR BEHIND UTILITY SINK IN FRONT CLOSET.

CLEAN WALLS AROUND AND BEHIND COOKING EQUIPMENT. REMOVE LIGHT DUST OBSERVED ON FAN COVERS IN WALK-IN COOLER.

MUST DETAIL CLEAN AND SANITIZE EXTERIOR AND INTERIOR OF FRYER TO REMOVE FOOD SPLASHES AND GREASE BUILD UP.

MUST DETAIL WALL NEXT TO FRYER TO REMOVE GREASE AND GRIME BUILD UP.

MUST REPAIR VENTS AT BOTH RESTROOMS ON THE FIRST FLOOR.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE FOOD SHELVING ALONG THE EAST WALK IN COOLER WALL IS CORRODED, REMOVE CORROSION AND RESEAL SURFACES SO THEY ARE SMOOTH AND SANITARY.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE 2ND FLOOR BAR HAS OLD MIXERS AND DRIED OUT LIMES IN THE SINK, CLEAN OUT THE BAR AFTER EVENTS WHEN NOT IN USE.

THE BAR THREE COMPARTMENT SINK HAS A SMALL LEAK, REPAIR THE LEAK. THE UNDER USED 2ND FLOOR TOILETS ARE DRIED OUT, FLUSH AND MAINTAIN PLUMBING TO PREVENT POSSIBLE SEWER GAS BUILDUP. ALL DRAINS WERE FILLED AND TOILETS FLUSHED AT THIS TIME.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Wash, rinse and sanitize the soda gun holstersand the bar sink interiors.

The walls and ceilings shall be in good repair and easily cleaned. Clean and repaint the stained walls in the rear part of the 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. Remove excess items stored at the base of the stairs.