Graham Elliot

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

FOUND ABOUT 10 LBS OF SEVERL FOOD ITEMS ( MEATS AND CHEESES )THAT WERE VACUUM PACKAGED IN FACILITY WITHOUT DEPARTMENT APPROVAL, MACHINE IS TAGGED, NOT ALLOWED TO USE, MUST CONTACT THE OFFICE OF CDPH FOR APPROVAL GUIDLINES. ITEMS DISCARDED VALUED AT $...

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

FOOD ITEMS STORED ON FLOOR, MUST KEEP ALL FOODS STORED 6" OFF FLOOR.

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

MOP BUCKETS AND HEADS STORED TOO CLOSE TO ICE MAKER, INSTRUCTED TO KEEP AWAY.

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

FOOD HANDLERS NOT WEARING HAIR RESTRAINT, INSTRUCTED TO WEAR.

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

SANITIZING TEST STRIPS MUST BE PROVIDED FOR ALL TYPES OF SANITIZERS USED ON PREMISES (QUATS, IODIDNE). CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. RUSTY SHELVINGS IN THE WALK-IN COOLERS MUST BE RE-SEALED. BOTTOM GASKET OF BAR COOLER DOOR...

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

DUSTY FAN GUARDS, CONDENSERS OR COMPRESSORS OF COOLERS MUST BE KEPT CLEAN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

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

MISSING CEILING TILE BETWEEN THE COFFEE STATION & KITCHEN ENTRY WAY MUST BE REPLACED. The walls and ceilings shall be in good repair and easily cleaned.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

ALL COLD-HOLDING UNITS THRU-OUT PREMISES MUST HAVE INTERNAL THERMOMETERS. All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated ...

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. DETAIL CLEAN THE FLOOR BEHIND THE BAR.

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. Observed dust build up on prep coolers condensers. Must clean and maintain equipment also must clean interior of ice...

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. Must clean floor under and around bulk containers in prep 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...

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. Must provide thermometers inside bar cooler and walk ...