Gilt Bar/doughnut Vault

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED DESSERT COOLER AT AMBIENT AIR TEMPERATURE OF 53.6F CONTAINING POTENTIALLY HAZARDOUS FOOD INCLUDING 5 LBS OF EGG YOKS. OBSERVED WALK IN COOLER AT AMBIENT AIR TEMPERATURE OF 46.7F CONTAINING POTENTIALLY HAZARDOUS FOOD INCLUDING SHORT RIBS AND ...

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

OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD INCLUDING 5 LBS OF EGG YOLKS AT 55.4 F VALUED AT $40, 100 LBS OF COOKED SHORT RIBS VALUED AT $250 AT 50.0F AND 15 LBS OF COOKED SPINACH VALUED AT $50 AT 47.1F. ALL POTENTIALLY HAZARDOUOS FOOD WAS VOLU...

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

OBSERVED DRIPPING FROM CEILING WITHIN BOTH WALK IN COOLERS IN BASEMENT. ELIMINATE ALL DRIPPING FROM CEILING. OBSERVED HOLE IN CEILING ABOVE DRY STORAGE IN BASEMENT. REPAIR AND MAINTAIN.

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

BOTH WALK IN COOLERS DOOR RUBBER GASKETS RIPPED/MISSING PARTS OF GASKET. MUST REPAIR/REPLACE DAMAGED WALK IN COOLERS DOOR GASKETS.

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

OBSERVED FLOOR TILES IN POOR REPAIR/LOW GROUT AT BASEMENT PREP AREA/DISWASH AREA. INSTRUCTED MANAGER TO REPAIR/REGROUT ALL DAMAGED FLOOR TILES THROUGHOUT BASEMENT PREP/DISHWASH AREA.

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

OBSERVED ONE CEILING TILE ABOVE 1ST FLOOR DISHWASH AREA WITH PEELING PAPER. MUST REPLACE DAMAGED CEILING TILE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

OBSERVED SOME COOLERS MISSING THERMOMETERS. INSTRUCTED MANAGER TO PROVIDE THERMOMETERS FOR ALL COOLERS.

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

INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE ICE BINS IN BOTH BARS,(1ST AND BASEMENT BAR).

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

MUST CLEAN THE FLOOR INSIDE THE COMPRESSOR ROOM AND COAT ROOM. ALSO ELEVATE ALL ITEMS/ARTICLES INSIDE THE COAT ROOM TO PREVENT RODENT/INSECTS HARBORAGE.

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

MUST SEAL THE BIG GAP BETWEEN THE WALLS AND CEILING ABOVE THE 3 COMPARTMENT SINK AND THE THE MIXER IN THE BASEMENT PREP AREA. MUST CLEAN THE SOLID LIGHT SHIELD ON THE CEILING ABOVE THE 3 COPARTMENT SINK IN THE IST FLOOR DISH WASHING AREA. GREASE BU...

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

MUST INSTALL A BACK FLOW PREVENTER DEVICE ON THE MOP SINK FAUCET.

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

OBSERVED TWO EMPLOYEES PREPARING AND HANDLING FOODS IN THE PREP AREA AND KITCHEN NOT WEARING HAIR RESTARINT. INSTRUCTED TO WEAR HAIR ESTRAINT TO CONFINE THE HAIR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP MUST BE STORED ON A SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION.

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

NOTED DISH WASHER USED FOR WASHING DISHES AT THE KITCHEN PREP AREA NOT SANITIZING PROPERLY. EQUIPMENT USES HIGH TEMPERATURE SANITIZER THAT WAS READING 143.4F(NORMAL READING 180F AND ABOVE). MANAGER IMMEDIATELY CALLED ECO LAB FOR CONSULTATION.INSTRUCT...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

NOTED HAND WASH SINK AT THE DOUGH NUT VAULT SELLING AREA INACCESSIBLE WITH DOUGH NUT RACK IN FRONT OF THE HAND WASH SINK INSIDE A SMALL AREA. INSTRUCTED TO ALWAYS HAVE HAND WASH SINK ACCESSIBLE FOR PROPER HAND WASHING. CITATION ISSUED FOR CRITICAL V...

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

NOTED MULTI USE UTENSILS (PLATE,CUPS,BOWLS,GLASSES) ON SHELVES AT THE FIRST FLOOR PREP AREA AND BASEMENT BAR AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CON...

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

NOTED STANDING WATER ON THE FLOOR BY THE 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN.

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

INADEQUATE FOOD PROTECTION, FOUND 5 GALLON CONTAINER OF CHICKEN STOCK AT 52.3F AT THE CORE, CONTAINER STORED IN WALK-IN COOLER A DAY BEFORE, INSTRUCTED MGR TO STORE SUCH FOOD ITEMS AT 40F OR LOWER, STOCK DISCARDED VALUED AT $20.00.

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

ICE BINS STORED ON THE FLOOR, INSTRUCTED TO STORE AT LEAST 6" OFF FLOOR.

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

OPEN CANS OF EMPLOYEES DRINKS INSIDE PREP COOLER, INSTRUCTED TO KEEP AWAY FROM FOOD STORAGE.

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

Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels. OBSERVED MUSSELS STORED WITHOUT THE IDENTIFICATION TAGS INSIDE OF THE WALK-IN COOLER. MANAGEMENT INSTRUCTED THAT THE TAGS MUST BE KEPT WITH ...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

OBSERVED NO HANDWASHING SINK AVAILABLE FOR THE EMPLOYEE AT THE REGISTER WHO TAKES MONEY AND PACKAGES THE DOUGHNUTS. MANAGEMENT INSTRUCTED TO INSTALL A HANDWASHING SINK WITH HOT AND COLD RUNNING WATER, PAPER TOWELS AND HANDSOAP. SERIOUS VIOLATION 7-...

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. LABEL AND DATE ALL PREPARED AND DRY FOOD STORAGE CONTAINERS.

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. DETAIL CLEAN THE TOP OF THE GREASE DUMPSTER.

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. REPAIR THE HEAT REGISTER HANGING FROM THE CEILING IN THE BASEMENT PREP AREA.

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. PROVIDE SHATTERPROOF LIGHTBULBS OR LIGHT SHIELDS IN THE BASEMENT PREP AREA.

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. HAIR RESTRAINTS ARE NEEDED FOR ALL EMPLOYEES IN THE FOOD PREP AREAS. ALL EMPLOYEES PUT ON HAIR RESTRAINTS DURING THE INSPECTION.

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 INVERT ALL POTS AND PANS AT 1ST FLOOR PREP ...

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. OBSERVED DAMAGED PREP COOLERS DOOR RUBBER GASKETS. MUST REPAIR/REPLACE ALL DAMAGED DOOR GASKETS.

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. OBSERVED SMALL HOLES IN WALLS AT 1ST FLOOR DISHMACHINE AREA AND BEHIND HANDWASH BOWL. MUST SEAL ALL HOLES IN WALLS.

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. LIGHT BULBS BURNED OUT ABOVE BASEMENT 3-COMPARTMENT POT WASH SINK. MUS...

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...