George Street Pub

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

OBSERVED 6 POUNDS OF SOUP, VALUED AT $40, IN THE HOT HOLDING UNIT AT IMPROPER TEMPERATURES RANGING FROM 108.5F-118.3F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED SAID FOOD. OPERATOR STATED SOUP HAD BEEN REHEATED ON STOVE AND PLACED IN HOT HOLDING U...

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

OBSERVED TORN GASKETS ON THE 2 DOOR PREP COOLER IN THE KITCHEN CLOSEST TO THE WALK IN COOLER. INSTRUCTED FACILITY TO REPLACE AND MAINTAIN. OBSERVED PLASTIC SHOPPING BAGS USED FOR FOOD STORAGE. INSTRUCTED FACILITY TO USE ONLY FOOD GRADE MATERIALS A...

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

INSTRUCTED FACILITY TO CLEAN AND MAINTAIN THE SODA GUNS AND ATTACHED HOLDERS/DRAINS AT THE BAR.

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

OBSERVED SEALED FOOD CONTAINERS STORED ON THE FLOOR OF THE BASEMENT WALK IN COOLER. INSTRUCTED FACILITY TO ELEVATE AT LEAST SIX INCHES OFF FLOOR AND TO MAINTAIN.

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

OBSERVED SLIGHT DIRT AND GREASE ACCUMULATION ON THE EXHAUST HOOD AND FILTERS. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

OUT OF COMPLIANCE. INFORMATION GIVEN, INSTRUCTED TO COMPLY.

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

DETAIL CLEAN INTERIOR PANELS OF ICE MACHINE IN BASEMENT.

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

MEN'S AND WOMEN'S WASHROOM DOORS NOT SELF-CLOSING. MUST PROVIDE S SELF-CLOSING

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

THERMOMETER NEEDED AT FRONT 2-DOOR COOLER IN FOOD PREPARATION AREA. MUST PROVIDE. MUST PROVIDE STEAM THERMOMETER TO MONITOR FOOD TEMPERATURES.

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

MUST REMOVE CLUTTER AND UNNECESSARY ARTICLES FROM BASEMENT TO PREVENT RODENT HARBORAGE. MUST ELEVATE ITEMS IN BASEMENT 6 INCHES OFF FLOOR AND WALL.

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

MUST CLEAN FILTERS ABOVE THE STOVE OF GREASE BUILD-UP AND CLEAN DEEP FRYER OF GREASE BUILD-UP AT BOTTOM COMPARTMENT OF DEEP FRYER ALSO MUST DEFROST THE REACH-IN FREEZER IN THE BASEMENT AREA HAS BHEAVY ICE BUILD-UP INSIDE

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

CLEAN THE WALL INSIDE BEER WALK-IN COOLER AT BASEMENT AREA

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

OBSERVED BLACK SLIMY SUBSTANCE INSIDE THE ICE MACHINE WHERE ICE IS BEING MADE MACHINE WILL BE TAGED AT THISBTIME OF INSPECTION,MUST FAX A LETTER FOR TAG REMOVAL WHEN EQUIPMENT IS CLEANED AND SANITIZED FAX# 312 746-4240 ATTENTION ARLEEN LOPEZ,SUPERVIS...

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

OBSERVE 10 FRUIT FLIES IN THE BASEMENT AREA NEAR THE ICE MACHINE AND STORAGE AREA RECOMMENDED TO CONTACT PEST CONTROL OPERATOR FOR SERVICE CITATION ISSUED 7-38-020

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

MUST CLEAN FILTERS ABOVE THE STOVE OF GREASE BUILD-UP AND CLEAN DEEP FRYER OF GREASE BUILD-UP AT BOTTOM COMPARTMENT OF DEEP FRYER ALSO MUST DEFROST THE REACH-IN FREEZER IN THE BASEMENT AREA HAS BHEAVY ICE BUILD-UP INSIDE

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

CLEAN THE WALL INSIDE BEER WALK-IN COOLER AT BASEMENT AREA

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

BULK FOOD CONTAINERS IN BASEMENT MUST LABEL.

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

MUST PROVIDE PROPER SCOOP WITH HANDLE FOR BAR ICE BIN.

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

MUST INSTALL SPLASH GUARDS BETWEEN EXPOSED HAND SINK AND ONE COMPARTMENT PREP SINK AND HOT FOOD HOLDING UNIT.

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

DUSTY CEILING VENT IN LADIES WASHROOM. MUST CLEAN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair.

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

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED BLACK SLIME SUBSTANCE IN UPPER WATER RESERVOIR OF ICE MACHINE WHERE ICE ...

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 F. CHL...

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

All food not stored in the original container shall be stored in properly labeled containers. BULK FOOD CONTAINERS IN BASEMENT MUST LABEL.

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 PROVIDE PROPER SCOOP WITH HANDLE FOR BAR ICE B...

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 INSTALL SPLASH GUARDS BETWEEN EXPOSED HAND SINK AND ONE COMPARTMENT PREP SINK AND HOT FOOD HOLDING UNIT.

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. DUSTY CEILING VENT IN LADIES WASHROOM. MUST CLEAN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO PROOF OF CITY SANITATION CERTIFICATE ON PREMISES.INSTRUCTED TO OBTAIN IT.INFORMATION GIVEN. SERIOUS VIOLATION. NO ...

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. REMOVE ICE MACHINE UNIT FROM UNDER THE WASTE WATER PIPE, IN BASEMENT AREA. PROVIDE SPLASHGUARD BETWEEN EXPOSED HANDSI...

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. CLEAN AND SANITIZE INTERIOR OF ICE MACHINE(TOP AND BOTTOM)IN BASEMENT AREA.

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...