Gibsons Steak House

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

OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.

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

OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED MISSING AND DAMAGED FLOOR TILES IN 1ST FLOOR DISH AND 1ST & 2ND FLOOR PREP. ALSO NOTED GROUT IS NEEDED ON 1ST FLOOR DISH AND 2ND FLOOR PREP. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS

Observed a cook chill process on site for bagging hot soup on site and sealing it. No variance or a HACCP obtained for this process, instructed manager to discontinue such process. 20 lbs of clam chowder soup discarded Valued at $120. priority founda...

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

Missing a cover for ice bin at bar area where there is a customers seating across, instructed to provide. Damaged insulation at walk-in cooler cooling lines, instructed to repair. prep cooler door not closing tightly at main cook line, instructed to ...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Found food debris, standing water at bottom of drawer coolers. Instructed to clean and maintain.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

Found hoses attached to 3-comp sinks at both 1st and 2nd floor kitchens, instructed to remove hoses from all sinks.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

standing water noted in 1st floor dish room, Instructed to minimize standing water.

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

OBSERVED NO SPLASH GUARD IN PLACE ON BAR HANDSINK. INSTRUCTED TO PROVIDE BARRIER IN ORDER TO PREVENT POSSIBLE CONTAMINATION.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED DEBRIS UNDER DRYING MATS UNDERNEATH GLASSWARE IN PREP AREA AS WELL AS LIQUOR WELL IN BAR. INSTRUCTED TO CLEAN AND MAINTAIN FREE OD ACCCUMULATION.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED

Bare hand contact with ready-to-eat food, observed a food server holding a bread baguette with bare hands while slicing it. instructed manager not to allow bare hand contact with ready-to-eat foods. Priority violation 7-38-010.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION

Not maintaining shellstock tags with product. found several containers of different oysters in prep cooler without identification tags, instructed manager to keep harvest tags with product until sold. priority foundation violation 7-38-005. 4 lbs of ...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Bulk food container ( sugar )not labeled, Instructed to label and maintain.

IN-USE UTENSILS: PROPERLY STORED

Knives in-use are kept in a sanitizer bucket, instructed to keep utensils according to health code.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

leaky drain line at front hand wash sink, Instructed to repair and maintain.

THERMOMETERS PROVIDED & ACCURATE

Several prep coolers missing a thermometer. Instructed to provide.

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

Damaged insulation at 2nd floor walk-in cooler cooling lines, instructed to repair and maintain.

SEWAGE & WASTE WATER PROPERLY DISPOSED

Waste water backing up from front kitchen floor drain, instructed to repair drains and maintain. priority violation 7-38-030(c)

SEWAGE & WASTE WATER PROPERLY DISPOSED

leaky drain pipes under dish machine, Instructed to repair plumbing and maintain.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

missing floor tiles grout at 2nd floor kitchen trapping waste water. broken floor tiles at 1st floor dish washing room. Instructed to repair and maintain.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Peeling paint noted at 1st floor kitchen ceiling, missing drop ceiling panels at 1st floor kitchen. Instructed to repair and maintain.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

No lights in pastry walk-in cooler, Instructed to provide.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

HIGH TEMP DISH MACHINE NOT SANITIZING AT FINAL RINSE. FINAL RINSE GAUGE TEMP IS 162F, INSTRUCTED TO PROVIDE 180F AT FINAL RINSE GAUGE. PRIORTIY VIOLATION 7-38-025. MACHINE RECOVERED TO 185F BY THE END OF INSPECTION AFTER THE BOOSTER TURNED ON.

PROPER COLD HOLDING TEMPERATURES

FOUND 10 PINT OF MILK CARTONS AT 58.5F, 1 LB OF COOKED BELL PEPPER AT 57.3F, INSTRUCTED TO HOLD ALL COLD TCS FOODS AT 40F OR LOWER. PRIORITY VIOLATION 7-38-005. FOOD DISCARDED VALUED AT $10.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

FOUND DOUBLE DOOR COOLER AIR TEMP AT 62.4F, COOLER IS USED TO STORE TCS FOODS, INSTRUCTED TO KEEP ALL COOLERS TEMPERATURE AT 40F OR LOWER. PRIORIIY VIOLATION 7-38-005. COOLER IS REPAIRED BY THE END OF INSPECTION.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

BULK FOOD NOT LABELED( SUGAR ) INSTRUCTED TO LABEL AND MAINTAIN.

54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

PERSONAL CLEANLINESS

FOOD HANDLER NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO WEAR.

IN-USE UTENSILS: PROPERLY STORED

KNIVES WEDGED BETWEEN COOLERS, INSTRUCTED TO KEEP IN A CLEAN PLACE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

USING SOILED NYLON SHEETS TO SEPARATE AREAS IN DISH WASHING AREA, INSTRUCTED TO USE SMOOTH SURFACE THAT IS EASILY CLEANABLE

PROPER DATE MARKING AND DISPOSITION

- MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

- OBSERVED A 1/4" GAP AT THE BOTTOM OF THE REAR ENTRANCE DOOR AND THE ROTATING FRONT ENTRANCE DOOR. MUST PROVIDE A TIGHT FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.

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

- OBSERVED PRESET TABLEWARE IN THE DINING ROOM, UNCOVERED & EXPOSED TO POTENTIAL CONTAMINATION. MUST REMOVE/COVER/INVERT ALL FOOD CONTACT SURFACES OF PRESET TABLEWARE TO PREVENT POTENTIAL EXPOSURE TO CONTAMINATION.

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

- OBSERVED CUTTING BOARDS IN THE 1ST FLOOR KITCHEN STAINED AND WITH DEEP BLACK GROOVES. MUST REPLACE OR RESURFACE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

- OBSERVED A SLIGHT LEAK COMING FROM THE 1ST FLOOR DISH MACHINE. MUST REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

- OBSERVED STANDING WATER ON THE FLOOR BY THE 2ND FLOOR DISH MACHINE. OBSERVED DIRTY/MISSING CEILING TILES BY THE 1ST FLOOR DISH MACHINE. MUST DETAIL CLEAN AND MAINTAIN AREAS.

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

SALAD REACH IN COOLER DOOR RUBBER GASKETS RIPPED. MUST REPAIR/REPLACE DAMAGED DOOR RUBBER GASKET.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO THERMETER INSIDE PREP AREA REACH IN COOLER (ALONG LINE). MUST PROVIDE THERMETER FOR COOLER.

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

A SPLASH GUARD IS NEEDED BETWEEN PREP TABLE AND HAND SINK AT PANTRY STATION, PREP COOLER DOOR NOT CLOSING TIGHTLY AT BROILER STATION.INSTRUCTED TO REPAIR. ICE BIN AT BAR MISSING LIDS, INSTRUCTED TO INSTALL.

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

A MOUNTED METALLIC CHAIN ON BREAD CUTTING BOARD, INSTRUCTED TO REMOVE

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

INOPERABLE VENT IN EMPLOYEES MENS ROOM, INSTRUCTED TO REPAIR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PREP COOLER MISSING THERMOMETER, INSTRUCTED TO PROVIDE.

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

OBSERVED STAINED, DEEP GROOVED CUTTING BOARDS IN PREP AREAS. MUST REPLACE CUTTING BOARDS ON THE 1ST AND 2ND FLOOR PREP AREAS AND MAINTAIN.

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

DETAIL CLEAN THE CONDENSER UNIT IN THE WALK-IN PRODUCE COOLER, REPLACE RUSTED FOOD STORAGE SHELVES IN THE LOWER REACH-IN COOLERS ON THE 2ND FLOOR, AND REPLACE THE RIPPED CURTAINS THAT LEAD TO THE GARBAGE CORAL- MAINTAIN.

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

DETAIL CLEAN THE WALK-IN COOLER DOOR HANDLE AND SIDES OF THE COOKING EQUIPMENT ON THE 2ND FLOOR TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.

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

1ST FLOOR: DETAIL CLEAN THE STORAGE RACK WHERE CLEAN PLATES AND BOWLS ARE STORED TO REMOVE CRUMBS AND BUILDUP- MAINTAIN.

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

MUST DETAIL CLEAN THE EXTERIOR SURFACE OF THE BULK FOOD STORAGE CONTAINERS ON THE 2ND FLOOR KITCHEN/PREP TO REMOVE FOOD SPLATTER.

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

MUST DETAIL CLEAN THE WALLS BEHIND THE 3-COMPARTMENT SINK ON THE 2ND FLOOR AND ALSO REPLACE THE CRACKED CEILING TILES ON THE 2ND FLOOR OUTSIDE OF THE WALK-INC COOLER.

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

2-DOOR REACH-IN COOLER ON THE 2ND FLOOR IS MISSING A LIGHTBULB. MUST PROVIDE ADEQUATE LIGHTING IN THE REACH-IN COOLER AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST STORE WIPING CLOTHS IN A SANITIZER SOLUTION IN BETWEEN USE.

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

CLEAN FLOORS IN MAIN KITCHEN AREA OF FOOD SPILLS.

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

CEILING IN ENCLOSED GARBAGE AREA NEXT TO PREP AREA IN POOR REPAIR. REPAIR TO PREVENT PEST HARBORAGE OF FLYING INSECTS.

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

OBSERVED BULK FOOD ITEMS UPSTAIRS IN THE PREP AREA WITH NO LABEL. INSTRUCTED TO LABEL ALL BULK FOOD ITEMS.

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

OBSERVED BOTTOM INTERIOR OF FRYERS WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN BOTTOM INTERIOR OF FRYERS.

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

OBSERVED THE HOOD VENTS OVER THE BROILER WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN HOOD VENTS.

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

OBSERVED BLOWN LIGHT BULBS OVER THE HOT LINE AND BROKEN LIGHT SHIELDS IN THE FISH PREP WALK IN COOLER. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING AND LIGHT SHIELDS IN GOOD CONDITION.

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

OBSERVED UPSTAIRS BAR WITH NO EXPOSED HAND SINK. INSTRUCTED TO PROVIDE AN EXPOSED HAND SINK.

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

OBSERVED THE FOLLOWING LEAKS: DOWN STAIRS BAR 3 COMPARTMENT SINK HOT KNOB, UPSTAIRS 3 COMPARTMENT SINK LEFT FAUCET AND UPSTAIRS 3 COMPARTMENT SINK PLUMBING UNDER THE LEFT BASIN. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 2 DOOR PREP COOLER IN THE 2ND FLOOR PREP AREA AT 60F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS BLUE CHEESE CRUMBLES AND CHEESES. THE COOLER WAS TAGGED HELD FOR INS...

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS INSIDE OF THE PREP LINE COOLER IN THE 1ST FLOOR PREP AREA: HAMBURGERS AT 47.3-50.9F, BEEF FILETS AT 53.6F, HAM AT 51.9F, CHEESE AT 52.1-54.5F, STEAKS AT 54.6...

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

ALL DRY FOOD STORAGE CONTAINERS MUST BE LABELED WITH INGREDIENT NAME.

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

DETAIL CLEAN THE WALLS OF THE 1ST FLOOR DISHROOM.

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

MUST PROVIDE ADEQUATE LIGHTING INSIDE OF THE BAKERY WALK-IN COOLER AND WALK-IN FREEZER ON THE 2ND FLOOR.

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

REPAIR THE WATER LEAK AT THE DRAIN LINE FOR THE EXPOSED HANDSINK IN THE 1ST FLOOR DISHROOM.

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

FOUND CUTTING BOARDS IN POOR REPAIR AT PREMISES.

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

FOUND FLOORS NOT CLEAN AT DISHWASHING AREAS.

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

FOUND BROOMS NOT STORED PROPERLY.

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

refer to previous report for description.

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

refer to previous report for description.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 11/21/11, UNDER #32-MUST INSTALL COVERS FOR ICE BINS AT BAR AREA.

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

REMAINS

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

MISSING FLOOR GROUTING IN MULTIPLE AREAS OF THE KICHEN, MUST FIX/RE-GROUT.

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

HOLES & MISSING DROP CEILING PANELS IN KITCHEN, MUST SEAL HOLES & MAINTAIN CEILING PANELS.

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

INADEQUATE UTENSILS SANITIZING, FOUND HIGH TEMP DISH MACHINE WITH FINAL RINSE AT 140F, MACHINE BEING USED DURING INSPECTION. INSTRUCTED MGR TO PROVIDE 180F OR HIGHER FOR FINAL RINSE. MACHINE IS TAGGED, NOT ALLOWED TO USE, MUST CONTACT THE OFFICE OF C...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #569714 , DATED ON 11-21-11 FOR VIOLATION #(32): MUST INSTALL COVERS FOR ICE BINS AT BAR AREA. INSTRUCTED MGR TO CORRECT VIOLATIONS WITHIN GIVEN TIME FRAME.

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

MISSING LABELS AT BULK FOOD CONTAINERS, INSTRUCTED TO LABEL.

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

A LONG STICK FOR BRAKING DOWN ICE NEXT TO ICE MAKER IS ATTACHED WITH A CABLE. INSTRUCTED TO DETACH TO BE ABLE TO WASH AND SANITIZE.

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

INTERIOR OF ICE MAKERS NOT CLEAN ALSO THE RIM ON DOOR WITH DIRT DEPOSITED ON SURFACE, INSTRUCTED TO CLEAN AND MAINTAIN.

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

KITCHEN FLOOR TILES IN POOR REPAIR, MISSING GROUT IN MULTIPLE AREAS, INSTRUCTED TO GROUT AND MAINTAIN.

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

HOLES AND MISSING DROP CEILING PANELS IN KITCHEN, INSTRUCTED TO REPAIR AND PATCH HOLES.

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

FLY TRAPS INSTALLED IN PREP AREA, INSTRUCTED TO RELOCATE AWAY FROM OPEN FOOD AREAS.

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

DOOR GASKETS OF HOT-HOLDING UNITS (2nd FL) & COOLER DOORS AT COOK'S LINE ARE IN POOR REPAIR (RIPPED APART)-MUST ADDRESS. ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. ICE BIN LIDS NEEDED AT BOTH BARS-MUST PROVIDE. A SPLASH GUARDS IS NEE...

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

GASKETS OF BAR COOLER DOORS, INTERIOR FLOOR OF BAR COOLER (1st FL), FAN GUARDS OF WALK-IN COOLER (DESSERTS AREA), & AT BAR COOLERS MUST BE KEPT CLEAN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thor...

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

FLOORS AT 1st FLOOR BAR & AT DISHROOM (SAME FLOOR), MUST BE KEPT DRY AT ALL TIMES. MISSING TILES AROUND FLOOR DRAIN AT DISHROOM (1st FL) MUST BE FIXED. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in...

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

FAUCETS OF HANDSINK AT DISHROOM (1st FLOOR) IS KOOSE & LEAKING-MUST FIX. 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 accordan...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MOST ICE SCOOPS MUST BE STORED IN A SANITARY MANNER-(USE ICE SCOOP HOLDERS). Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.

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. THE MAIN DISH ROOM HAS A BUILDUP OF FOOD UNDER THE DISH SCRAPING AREA THAT NEEDS TO BE WASHED, RINSED AND SANITIZED. ...

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. REPAIR THE DOORS AND GASKETS OF THE GIBSONS HOTLINE DRAWER COOLERS.

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. REPAIR THE DAMAGED TILE UNDER THE TILT SKILLET,HUGOS BAR AND BASEBOARD UNDER GIBSONS HOT LINE.

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. CUTTING BOARDS AT FIRST FLOOR PREP IN NEED OF REPLACING WHERE WORN. MUST CORRECT AND MAINTAIN.

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. FLOORS IN GARBAGE AREA IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN.

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. CUTTING BOARDS IN NEED OF REPLACING. WORN, DISCOLORED WITH DEEP CUTS. MUST REPLACE AND MAINTAIN.

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. ICE MACHINES IN NEED OF CLEANING TO REMOVE BUILD-UP.

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. FLOORS UNDER COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN.

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...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ALL ICE UTENSILS MUST BE STORED IN A CLEAN SANITIZED CONTAINER.