Goose Island Brewing Co

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

Inspector Comments: MUST REPAIR OR REPLACE WORN DOOR GASKET ON SALAD PREP COOLER AND WORN GASKET ON HOT HOLDING CABINET IN REAR PREP AREA AND WALK IN FREEZER.MUST REMOVE RUST FROM MAIN LINE PREP COOLER SHELVING UNITS,RUST FROM LOWER SHELF OF TABLE AT...

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

Inspector Comments: MUST GROUT FLOOR IN BEER WALK IN COOLER.MUST REPAIR OR REPLACE DAMAGED FLOORING REAR PREP AREA BEHIND COOKING EQUIPMENT IN MAIN PREP AREA UNDER COOKING EQUIPMENT,DISH STORAGE AREA,OUTSIDE OF STAFF MEN'S TOILETROOM.

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

Inspector Comments: MUST REPAIR OR REPLACE MAIN PREP AREA LOOSE WALL TRIM BEHIND COOKING EQUIPMENT,PATIO AREA LOOSE WALL BASES,LOOSE WALL BASES STAFF WOMEN'S AND MEN'S TOILET R OOMS AND DAMAGED WALL BASES IN CUSTOMER'S MEN'S AND WOMEN'S,STAINED CEILI...

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

nspector Comments: MUST REMOVE RUST FROM VENTILATION VENTS ABOVE REAR COOKING EQUIPMENT.MUST REPAIR LEAKY FAUCET AT 3- COMP SINK IN DISH WASHING AREA.

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

OBSERVED EVIDENCE OF 5 LIVE ROACHES CRAWLING ON INSIDE GARBAGE CAN DOLLY THAT IS STORED UNDER DISH MACHINE AND SEVERAL DEAD ON LOWER SHELF AND FLOOR OF DISH MACHINE.ALSO EVIDENCE OF APPX. 25 OR MORE LIVE SMALL FLIES ON SHELVES,AND FLYING AROUND IN B...

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

OBSERVED HIGH TEMPERATURE DISH MACHINE NOT IN USE AND FINAL RINSE GAUGE COCK ON DISH MACHINE NOT WORKING.MUST REPAIR OR REPLACE RINSE GAUGE COCK AND SET UP 3- COMPARTMENT SINK TO WASH,RINSE AND SANITIZE MULTIUSE UTENSILS.REPAIR PERSON ARRIVED ON SI...

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

MUST REPAIR OR REPLACE MISSING HANDLE ON STOVE & ON FRYER IN MAIN PREP AREA,WORN DOOR GASKET ON SALAD PREP COOLER AND WORN GASKET ON HOT HOLDING CABINET IN REAR PREP AREA AND WALK IN FREEZER,LOOSE SPLASH GUARD AT HAND SINK IN MAIN BAR AREA.MUST REMOV...

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

MUST CLEAN GREASE AND FOOD DEBRI FROM SALAD PREP AREA OVERHEAD SHELVES,PREP COOLER,PREP TABLE,LEMONADE MACHINE,MAIN LINE & REAR PREP AREA FRYER CABINETS,LEGS OF ALL COOKING EQUIPMENT,STEAM TABLE,EXTERIOR OF GARBAGE CANS,GRILL & PREP COOLER,ROLLING CA...

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

MUST CLEAN GREASE AND FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN ALL PREP AREAS,,WALK IN COOLERS & FREEZERS,BOILER ROOM,RETAIL STORAGE AREA,KEG ROOM,LOWER LEVEL DINING AREA.MUST GROUT FLOOR IN MAIN BAR AREA,BEER WALK IN COOLER.MUST REPAI...

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

MUST CLEAN GREASE AND FOOD DEBRI FROM WALLS THROUGHOUT PREP AREAS,DRY FOOD STORAGE,STAFF MEN'S AND WOMEN'S TOILET ROOMS.MUST REPAIR OR REPLACE MAIN PREP AREA LOOSE WALL TRIM BEHIND COOKING EQUIPMENT,PATIO AREA LOOSE WALL BASES,LOOSE WALL BASES STAFF ...

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

MUST REMOVE RUST FROM VENTILATION VENTS ABOVE REAR COOKING EQUIPMENT.MUST REPAIR LEAKY FAUCET AT 3- COMP SINK IN DISH WASHING AREA.

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

MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN KEG ROOM,PARTY ROOM CLOSET,ELECTRICAL ROOM.

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

OBSERVED RUSTY RACKS WITHIN REACH IN REFRIGERATORS AT FRONT/MAIN BAR. REMOVE ALL RUST AND MAINTAIN RACKS SMOOTH EASILY CLEANABLE.

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

ALL BEER KEG COOLERS HAVE BEER AT BASE OF COOLERS. ALL BEER MUST BE CLEANED AND INTERIOR OF COOLERS NEED TO BE KEPT CLEAN AND MAINTAINED.

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

CLEAN AND MAINTAIN ALL FLOOR DRAINS.

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

OBSERVED WALL LEFT OF HAND SINK IN EMPLOYEE MENS WASHROOM IN DISREPAIR. REPAIR AND MAINTAIN. OBSERVED WALL NEXT TO TOILET IN MENS EMPLOYEE WASHROOM UNCLEAN. CLEAN AND MAINTAIN. OBSERVED CEILING VENT AND CEILING TILES ABLOVE DRY STORAGE SOUTH OF SALAD...

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

OBSERVED CEILING IN SODA SYRUP STORAGE AREA UNCLEAN. OBSERVED LIGHT SHEILDS UNCLEAN AND OBSERVED HOLES IN CEILING IN CORNERS ABOVE SODA SYRUP. CLEAN ENTIRE CEILING AND LIGHT SHEILDS AND CLOSE CEILING IN CORNER TO DETER THE ENTRYWAY OF INSECTS AND ROD...

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

MUST INSTALL ADDITIONAL HANDWASH SINK THAT IS ACCESSABLE FOR SOUP STATION, SALAD STATION, AND CONDIMENT STATION. HANDSINK MUST HAVE SOAP AND PAPER TOWELS HOT AND COLD RUNNING WATER. INSTALL AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBERVED 2 REFRIGERATION UNITS CONTAINING POTENTIALLY HAZARDOUS FOOD NOT MAINTAINING 40F OR LESS. BOTH UNITS WERE TAGGED. CRITICAL VIOLATION 7-38-005 (A)

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

OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD NOT LESS THAN 40F INCLUDING 6LBS OF SLICED TURKEY VALUED AT $22 AT 53.0, 18LBS CAESAR, RANCH AND BLEU CHEESE SALAD DRESSING VALUED AT $30 AT 53.6F, 2.5LBS OF FETA CHEESE VALUED AT $6.00 AT 55.2F, 4LBS...

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

OBSERVED RUSTY RACKS WITHIN REACH IN REFRIGERATORS AT FRONT/MAIN BAR. REMOVE ALL RUST AND MAINTAIN RACKS SMOOTH EASILY CLEANABLE.

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

OBSERVED INTERIOR COVER OF REACH IN ICE CREAM FREEZER LOCATED AT ENTRANCE OF KITCHEN ACCROSS FROM DISH MACHINE IN DISREPAIR. INTERIOR PLASTIC BROKEN AND INSULATION EXPOSED. TOP OF COOLER MUST BE REPLACED AND MAINTAINED.

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

OBSERVED ICE SCOOP FOR ICE MACHINE STORED IN UNCLEAN CONTAINER. CONTAINER MUST BE MADE SO THAT IT IS DETACHABLE FROM ICE MACHINE AND THE INTERIOR IS ABLE TO BE CLEANED AND MAINTAINED.

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

ALL BEER KEG COOLERS HAVE BEER AT BASE OF COOLERS. ALL BEER MUST BE CLEANED AND INTERIOR OF COOLERS NEED TO BE KEPT CLEAN AND MAINTAINED.

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

CLEAN AND MAINTAIN ALL FLOOR DRAINS. OBSERVED FLOOR UNDER SODA SYRUP STORAGE UNCLEAN WITH SODA SYRUP SPILLAGE AND DIRT AND DUST ACCUMUALTION. CLEAN AND MAINTIAN ENTIRE AREA TO DETER INSECTS AND RODENTS. CLEAN FLOOR DRAINS IN THE SAME AREA.

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

OBSERVED WALL LEFT OF HAND SINK IN EMPLOYEE MENS WASHROOM IN DISREPAIR. REPAIR AND MAINTAIN. OBSERVED WALL NEXT TO TOILET IN MENS EMPLOYEE WASHROOM UNCLEAN. CLEAN AND MAINTAIN. OBSERVED CEILING VENT AND CEILING TILES ABLOVE DRY STORAGE SOUTH OF SALAD...

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

MUST INSTALL ADDITIONAL HANDWASH SINK THAT IS ACCESSABLE FOR SOUP STATION, SALAD STATION, AND CONDIMENT STATION. HANDSINK MUST HAVE SOAP AND PAPER TOWELS HOT AND COLD RUNNING WATER. INSTALL AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

ALL REFRIGERATION UNITS INCLUDING WALK IN COOLERS NEED LARGE EASILY READABLE AND ACCESSIBLE THERMOMETERS. THESE THERMOMETERS NEED TO BE CHECKED ON A REGULAR BASIS IN ORDER TO MAKE SURE ALL REFRIGERATION UNITS ARE FUNCTIONING AT 40F OR LESS AT ALL TIM...

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

OBSERVED ROOM CONTAINING MOP SINK NEEDS TO BE DE-CLUTTERED. REMOVE ALL UNECESSARY ARTICLES AND ORGANIZE ALL REMAINING ITEMS SO THAT PEST CONTROL CAN TREAT AREA EFFECTIVELY.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED ICE SCOOP STORED IN UNCLEAN CONTAINER. ICE SCOOP NEEDS TO STORED IN CONTAINER THAT CAN BE DETACHED FROM ICE MACHINE AND CLEANED AND SANITIZED. SCOOP FOR POTATO CHIPS NEEDS TO BE STORED OUTSIDE OF CHIPS WHEN NOT IN USE.

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

Found raw mussels on the container inside the prep cooler with no tag on it. Instructed manager that all seafood must have a tag on the container during storage inside the prep cooler, and the tag must be kept for the next 90 days. Citation issued cr...

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

Willow and Clybourn entance door not rodent/insects proofed. Middle part of the 2 door of the Clybourn St door with 1/2 inch gap. and Willow door with 1/4 inch gap on the bottom of the door. Instructed to rodent/insects proofed the doors. Maintainanc...

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

RUSTED WIRE RACK SHELVINGS INSIDE THE WALK IN COOLER , MUST REMOVE RUST OR REPLACE. RIPPED OFF RUBBER GASKET OF THE 3 DOOR PREP COOLER. MUST REPAIR AND MAINTAIN. MUST RE CAULK AROUND THE 2 COMPARTMENT SINK AND THE WASHBOWL SINKS OF THE EMPLOYEES WASH...

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

CLEAN IN DETAIL INTERIOR OF THE TWO DEEP FRYER WITH HEAVY GREASE BUILD-UP. AND MAINTAIN.

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

MUST CLEAN THE FLOOR INSIDE THE RETAIL STORAGE ROOM ,ELEVATE ITEMS/ARTICLES OFF THE FLOOR. FLOOR UNDER AND BEHIND THE COOKING EQUIPMENT NEEDS DETAIL CLEANING AND MAINTAIN,

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

STAINED CEILING TILES AND PEELING PAINT ON THE CEILING THROUGHOUT THE KITCHEN/PREP WASHROOM. MUST REPAIR OR REPLACE. VENT ABOVE THE DRYSTORAGE SHELVE IN THE KITCHEN WITH DUST BUILD -UP. MUST CLEAN AND MAINTAIN. WALLS INSIDE THE FURNACE/MOP SINK ROOM,...

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

MUST CLEAN ALL THE LIGHT SHIELD ON THE HOOD AND MAINTAIN.

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

FOUND HIGH TEMPERATURE DISHMACHINE NOT SANITIZING PROPERLY.FINAL RINSE AT 160.0F. CRITICAL VIOLATION. CITATION ISSUED.

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

FOUND ALL CUTTING BOARDS IN POOR REPAIR AT MAIN KITCHEN.(DEEP GROOVES)

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

FOUND FLOORS NOT CLEAN AT MAIN KITCHEN AREAS.

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

KNIVES STORED IMPROPERLY BETWEEN PREP TABLES. MUST PROVIDE PROPER KNIFE HOLDERS. TABLE TOP CAN OPENER DIRTY WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.

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

FLOOR UNDER BAG IN BOX SODA DISPENSING WITH SPILLAGE. MUST MAINTAIN CLEAN.

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

WALL AT KITCHEN THREE COMPARTMENT SINK IN POOR REPAIR WITH CHIPPING AND PEELING PAINT. MUST REPAIR TO MAKE SMOOTH AND CLEANABLE.

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

SPRAY ARM FOR KITCHEN THREE COMPARTMENT SINK DIRTY WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

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

MUST NOT STORE CHARCOAL FOR COOKING EQUIPMENT OPEN AND STORED NEXT TO FOODS IN DRY STORAGE ROOM.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 4 DOOR COOLER BELOW THE GRILL WITH AN AIR TEMPE...

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

All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES IN THE LINE PREP COOLERS. OBSERVED FISH AT 47-48F, CHICKEN AT 48-50F, ROASTED RED PEPPERS AT 45F, GOAT CHEESE AT 47F...

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. DETAIL CLEAN THE WALLS OF THE PREP AREA AND ANY STAINED CEILING TILES. CLEAN AND PAINT WALLS OF THE MEN'S EMPLOYEE WASHROOM AND REPAIR THE DRYWALL BEHIND THE TOILET.

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

REPAIR THE DRAIN STOPPER FOR THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK IN THE DISHWASH AREA.

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

All hot food shall be stored at a temperature of 140F or higher. OBSERVED APPROXIMATELY 10LBS COOKED RICE IN CONTAINER ON PREP TABLE NEXT TO HOT HOLDING UNIT AT 108F. MANAGEMENT STATED IF RICE IS ADDED TO HOT BROTH IN HOT HOLDING UNIT,IT THICKENS THE...

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. KNIVES FOUND IMPROPERLY STORED ON COOKS LINE BETWEE...

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. SHELVING UNDER SINKS IN MENS WASHROOM WITH CLUTTER AND DEBRIS. MUST CLEAN/ORGANIZE. BULK FLOUR CONTAINER LID CRACKED/BR...

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. CEMENT FLOORS ON COOKS LINE UNEVEN WITH LARGE DIPS/CREVICES. MUST MAKE SMOOTH AND CLEANABLE. NO POOLING LIQUID OR FOOD DEBRIS.

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...

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. ALL IN FOOD PREP.

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

VIOLATION REMAINS FROM 2-1-11 #517207

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

VIOLATION REMAINS

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

VIOLATION REMAINS

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

VIOLATION REMAINS

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

VIOLATION REMAINS

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

VIOLATION REMAINS

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

VIOLATION REMAINS FROM 2-1-11 #517207.

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

VIOLATION REMAINS FROM 2-1-11.

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

VIOLATION REMAINS FROM 2-1-11.

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

VIOLATION REMAINS FROM 2-1-11.

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

VIOLATION REMAINS FROM 2-1-11.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

VIOLATION REMAINS FROM 2-1-11.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. OBSERVED COOKS LINE DRAWER COOLER WITH TEMPERATURE OF 49.3F WITH FOODS SUCH AS CALAMARI AT 49.2F. COOLER TAGG...

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

All cold food shall be stored at a temperature of 40F or less. OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. APPROXIMATELY 15LBS. OF COOKED CHICKEN WINGS AT 45.6F. 4LBS. OF SHRIMP AT 4...

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 CHIP CONTAINERS MUST BE LABELED AND PROPERLY STORED NOT IN ELECTRICAL ROOM WITH LAWN CARE CHEMICALS.

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. METAL BOTTOM OF COOKS LINE COOLER BROKEN AND IN POOR REPAIR. UNABLE TO MAINTAIN CLEAN. MUST PROPERLY REPAIR OR REPLACE. ...

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. ALL ITEMS IN REAR PARTY CLOSET AND REAR HALLWAY STORAGE MUST BE STORED ELEVATED FROM FLOOR 6" OR ABOVE AND ACCESSIBLE TO SWEEP/MOP.

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. WALL CAULKING AT KITCHEN EXPOSED HAND SINK AND THREE COMPARTMENT SINK IN POOR REPAIR, CRACKED AND DAMAGED. MUST REPLACE.

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. MUST PROVIDE LIGHT SHIELD ABOVE COFFEE STATION.

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. PROVIDE FOR DAIRY WALK-IN COOLER.

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

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

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

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

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

40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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

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 IN BOTH ICE MACHINES, ICE AND WATER IN RESERVOIRS AND STORED BIN CONTAMIN...

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

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS FROM 4-13-09 #154992 NOT CORRECTED. #32-OBSERVED STAINED AND WA...

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 DRY STORAGE MUST LABEL.

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 OUTDOOR COOKER/SMOKER NEAR OUTDOOR WASTE RECEPTACLES BEING PREPARED TO COOK/SMOKE FOODS. INSTRUCTED OUTDOOR COOK...

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.CEMENT FLOOR IN BASEMENT BREWERY NEXT TO EXPOSED HAND SINK CRACKED WITH OPEN HOLE, MUST REPAIR/SEAL. MUST NOT USE CARDBOARD AS MATTING FOR FL...

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.CEILING VENT ABOVE ENTRANCE TO MAIN WALK IN COOLER 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.INSIDE ALL WALK IN COOLERS.

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.EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN FOOD ...