GOOSE ISLAND WRIGLEYVILLE.

OBSERVED BOXES OF FOOD STORED ON THE FLOOR IN THE WALK-IN FREEZER. INSTRUCTED TO STORE ALL FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR AT ALL TIMES.

OBSERVED AN EMPLOYEE USING A PLATE AS A SCOOP TO SERVE POTATO CHIPS ON THE FOOD LINE. INSTRUCTED TO USE A HANDLED SCOOP WITH THE HANDLE STORED OUT OF THE FOOD OR IN A SEPERATE CONTAINER TO AVOID INDIRECT HAND CONTACT WITH READY TO EAT FOODS.

OBSERVED DUST ON THE CEILING TILES AND CEILING VENT DIRECTLY ABOVE THE PREP AREA WHERE COOKED DISHES ARE PLACED AFTER BEING PLATED PRIOR TO WAITER/WAITRESS DELIVERING ITEMS TO TABLE. INSTRUCTED TO DETAIL CLEAN ABOVE MENTIONED AREAS AND MAINTAIN.

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED A CONTAINER OF BRATWURST AT 55.6F AND 3 CONTAINERS OF CHICKEN AT 59.8F IN THE REACH-IN COOLER AT TIME OF INSPECTION. MANAGEMENT VOLUNTARILY DISCARDED 15# OF FOOD WORTH $40. CRITICAL VIOLATION 7-38-005A.

FOUND THE FOOD STORAGE RACKS IN THE DRY FOOD CLOSET SOILED WITH FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

INSTRUCTED TO DETAIL CLEAN THE FAN VENT COVERS IN THE WALK-IN FREEZER TO REMOVE HEAVY DUST BUILDUP.

FOUND PATCHES OF ICE ON THE FLOOR OF THE WALK-IN FREEZER. INSTRUCTED TO REMOVE ICE/DEFROST ICE AND MAINTAIN.

FOUND THE FLOOR DRAIN UNDER THE DISHMACHINE AND DISH WASHING AREA SOILED WITH FOOD DEBRIS AND GRIME. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

FOUND THE EXPOSED HAND SINK IN THE PREP KITCHEN WITH A SLOW DRAINING SINK AND A LEAK UNDER THE ELBOW DRIPPING ONTO THE FLOOR. INSTRUCTED TO REPAIR SINK AND MAINTAIN.

NOTED PREMISES WASHING DISHES AND NOT PROPERLY SANITIZING. TEMPERATURE OF WATER WAS 140F AT THE RINSE GAGE (WORKING PROPERLY). MANAGER IMMEDIATELY CALLED COMPANY FOR MAINTENANCE. MAINTENANCE ARRIVED ON SITE AT ABOUT 1:30PM AND REPAIRED THE DISH MACHINE. BY END OF INSPECTION TEMPERATURE OF EQUIPMENT WAS READING 182F. INSTRUCTED TO MONITOR AND MAINTAIN. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

NOTED A GRAYISH, YELLOWISH, SLIMY SUBSTANCE INSIDE UPPER COMPARTMENTS OF ICE MACHINE. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY CLEANED AND SANITIZED. MANAGER IMMEDIATELY CALLED COMPANY FOR MAINTENANCE. BY END OF INSPECTION ICE MACHINE COMPANY ARRIVED AT ABOUT 2:30PM. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(A)

NOTED OVER 50 FLYING INSECTS ON WALLS, CEILING AND UTENSILS AT THE KITCHEN FOOD PREP AREAS, BAR AND DISH MACHINE AREA. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS. MANAGER IMMEDIATELY CALLED PEST CONTROL COMPANY FOR CONSULTATION. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020

NOTED ASSORTED UTENSILS (PLATES,CUPS,BOWLS ETC) ON SHELVING AT THE PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS OR PROVIDE A PROTECTIVE COVER TO PREVENT DIRT ACCUMULATION AND/OR CONTAMINATION.

NOTED HEAVY ICE BUILT UP INSIDE CONDENSATION UNIT OF WALK IN FREEZER.ALSO NOTED DEEP CUTS AND DIRT ON CUTTING BOARDS.INSTRUCTED TO CLEAN AND MAINTAIN

FOLLOWING EQUIPMENT NEED DETAIL CLEANING AND MAINTAIN FREE FROM HEAVY GREASE,FOOD PARTICLES AND SPILLS. INSIDE ELECTRICAL UNITS OF DEEP FRYERS AT THE PREP KITCHEN, MEAT SLICER AT THE MAIN KITCHEN AND SODA GUN HOLDERS AT THE BARS.

NOTED THICK GREASE ON FLOOR UNDERNEATH COOKING STOVE AT THE KITCHEN PREP AREA,FLOOR DRAINS BY THE EXPOSED HAND WASH SINK AT SAME, FLOOR DRAINS THROUGH OUT PREMISES, FLOORS INSIDE UTILITY SINK ON SECOND FLOOR AND ALONG WALL BASE BEHIND BAR.INSTRUCTED TO DETAIL CLEAN.

NOTED DIRT AND GREASE ON WALL BY THE OVEN AT THE KITCHEN PREP AREA, STAINED CEILING AT THE DISH WASHER ROOM AND MENS EMPLOYEE WASH ROOM. INSTRUCTED TO CLEAN AND/OR REPLACE STAINED TILES AT THE CEILING.MUST ALSO SEAL ALL HOLES AND OPENINGS ON CEILING OF EMPLOYEE BATHROOMS AND WHERE EVER NEEDED TO PREVENT PEST ENTRY.

NOTED SLOW DRAIN AT THE EXPOSED HAND WASH SINK OF KITCHEN PREP AREA, LEAKING PIPING UNDERNEATH SPRAY SINK AT THE DISH WASHER ROOM. MUST REPAIR AND MAINTAIN. ALSO INSTRUCTED TO CLEAN AND MAINTAIN FANS INSIDE REFRIGERATION UNIT AT THE MAIN KITCHEN AND MAINTAIN FREE FROM DUST.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE COOKING EQUIPMENT AND GAS LINES BEHIND THE COOKING EQUIPMENT IN THE REAR KITCHEN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR IN THE DISHWASH AREA IS NOT SMOOTH AND EASILY CLEANABLE. MUST SMOOTH AND LEVEL THE FLOOR IN SEVERAL AREAS TO PREVENT STANDING WATER FROM COLLECTING.