Grange Hall Burger Bar

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

CUTTING BOARD AT 1ST FLOOR PREP LINE IN POOR REPAIR, WITH DEEP, DARK GROOVES. INSTD TO REPAIR/REPLACE AND MAINTAIN CUTTING BOARDS. RUSTY SURFACES ON GREASE TRAP(1ST FLOOR), BOTTOM SHELVES OF PREP TABLES AND STORAGE SHELF FRAMES IN BASEMENT. INSTD TO ...

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

UNCLEAN LIGHTSHIELD IN 1ST FLOOR PREP AREA. CLEAN SAME

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

MISSING LIGHTSHIELD IN 1ST FLOOR PREP AREA. REPLACE SAME

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

CUTTING BOARD AT 1ST FLOOR PREP LINE IN POOR REPAIR, WITH DEEP, DARK GROOVES. INSTD TO REPAIR/REPLACE AND MAINTAIN CUTTING BOARDS. RUSTY SURFACES ON GREASE TRAP(1ST FLOOR), BOTTOM SHELVES OF PREP TABLES AND STORAGE SHELF FRAMES IN BASEMENT. INSTD TO ...

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

UNCLEAN LIGHTSHIELD IN 1ST FLOOR PREP AREA. CLEAN SAME.

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

MISSING LIGHTSHIELD IN 1ST FLOOR PREP AREA. REPLACE SAME.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

WALK IN COOLER UNABLE TO MAINTAIN PROPER TEMPERAURE, INTERNAL TEMPERATURE OF 47.1F. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD TO UTILIZE OTHER REFRIGERATION ON SITE TO PROPERLY STORE POTENTIALLY HAZARDOUS FOODS. VIOLATION 7-38-005A CRIT...

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

THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN WALK IN COOLER: EGGS 47.8F, BLUE CHEESE 47.0F. ALL PRODUCT VOLUNTARILY DISPOSED OF AND DENATURED. APPROX 15LBS, $40 VALUE. VIOLATION 7-38-005A CRITICAL.

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

CUTTING BOARD AT 1ST FLOOR PREP LINE IN POOR REPAIR, WITH DEEP, DARK GROOVES. INSTD TO REPAIR/REPLACE AND MAINTAIN CUTTING BOARDS. RUSTY SURFACES ON GREASE TRAP(1ST FLOOR), BOTTOM SHELVES OF PREP TABLES AND STORAGE SHELF FRAMES IN BASEMENT. INSTD TO ...

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

UNCLEAN LIGHTSHIELD IN 1ST FLOOR PREP AREA. CLEAN SAME.

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

MISSING LIGHTSHIELD IN 1ST FLOOR PREP AREA. REPLACE SAME.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

EXPOSED HANDSINK IN 1ST FLOOR PREP AREA WHERE FOOD HANDLERS CURRENTLY PREPARING FOOD, NOT CONVENIENT OR ACCESSIBLE. CONTAINERS, UNCLEAN CLOTHS AND WIRE SCRUB PADS IN BASIN OF SINK. INSTD TO KEEP BASIN EMPTY AND ACCESSIBLE AT ALL TIMES. CITATION ISSUE...

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

LEAK UNDER 1-COMPARTMENT SINK AND 3-COMPARTMENT SINK. INSTD TO REPAIR SAME. 1 BURNER STOVE IN BASEMENT PREP AREA WITHOUT VENTILATION. PROVIDE PROPER VENTILATION OR REMOVE. VENTILATION IN TOILET ROOMS IN POOR REPAIR. REPAIR SAME.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE PROPERLY IN SANITIZING SOLUTION.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED MGR ON PREMISES AT START OF INVESTIGATION WHILE POTENTIALLY HAZARDOUS FOODS(BURGERS, FRIED VEGETABLES) WERE BEING PREPARED AND/OR SERVED. SERIOUS VIOLATION 7-38-012(A).

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

REMOVE ALL CONTACT PAPER FROM SHELVES THROUGHOUT BASEMENT PREP/DISHWASHING AREA AND PAINT ALL RUSTY SURFACES. PAINT RUSTY EXTERIORS OF BOTH GREASE TRAPS IN BOTH PREP AREAS.. REMOVE ICY BUILD-UP FROM ALL DEEP FREEZERS IN BASEMENT PREP AREA AND PAINT...

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

CLEAN THE FOLLOWING: EXTERIOR OF ICE MACHINE IN BASEMENT, CABINET INTERIORS AND SIDES OF DEEP FRYERS IN FIRST FLOOR PREP AREA, INTERIORS OF DEEP FREEZERS NEAR STAIRS LEADING UP TO FIRST FLOOR, EXTERIOR OF ICE CREAM MACHINE, STORAGE RACKS AND SHELVES ...

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

CLEAN FLOORS THROUGHOUT BASEMENT, IN FIRST FLOOR PREP AREA AND IN FURNACE ROOM ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT, DEBRIS, AND GREASE PRESENT).

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

CLEAN WALLS AND CEILINGS THROUGHOUT WHERE DIRT AND STAINS ARE PRESENT.

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

CLEANING EQUIPMENT(MOP SINK AND MOP BUCKETS) MUST BE KEPT CLEAN. MUST CLEARLY DESIGNATE AN AREA FOR PERSONAL BELONGINGS THAT IS MAINTAINED FREE OF CLUTTER. MUST ALSO ELIMINATE CLUTTER IN REAR SECTION OF BASEMENT WHERE STORAGE CAGE IS LOCATED AND PRO...

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

MUST PROVIDE CONSUMABLE ICE BIN COVERS AT ICE BIN BEHIND BAR.

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

MUST REPAIR THE OVERHEAD BACK FLOW DEVICE AT THE BASEMENT MOP SINK.

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

ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE ALL WASH RAGS IN A SANITIZING SOLUTION.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

REACH IN COOLER AT 50.1 DEGREES F. MUST REPAIR AND MAINTAIN COOLER AT 40 DEGREES F AND BELOW. CRITICAL VIOLATION. NO CITATION ISSUED.

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

MUST PROVIDE CONSUMABLE ICE BIN COVERS AT ICE BIN BEHIND BAR.

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

MUST REPAIR THE OVERHEAD BACK FLOW DEVICE AT THE BASEMENT MOP SINK.

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

ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE ALL WASH RAGS IN A SANITIZING SOLUTION.

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

FLOORS NEED CLEANING ALONG WALL BASE AND IN CORNERS TO REMOVE SPILL AND DEBRIS IN BASEMENT.

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

MUST REPAINT RUSTY GREASETRAP BOXES AT MAIN KITCHEN AND UNDER 3COMP SINK IN THE BASEMENT.

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

MUST DETAIL CLEAN GREASY FLOOR AT MAIN KITCHEN UNDER STOVE AND GRILLS.MUST MAINTAIN FLOORS DRY AND CLEAN IN THE MECHANICAL ROOM.

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. UNFINISHED WOODEN SHELVES AT SERVER WATER STATION, INSTRUCTED TO FINISH SO ITS UNABSORBED AND EASILY CLEANABLE.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. FAN COVERS IN WALK-IN COOLER WITH HEAVY DUST BUILD-UP. INSTRUCTED TO CLEAN 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. FOOD DEBRIS NOTED ON FLOOR BETWEEN BREAD OVEN AND WALL, INSTRUCTED TO CLEAN.

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. SOME FLOOR DRAINS IN BASEMENT NEED CLEANING & FLOORS IN WATER HEATER ROOM MUST BE CLEAN, WITH STUFF ELEVATED OFF THE FLOORS.

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. FOOD STAINS/SPLATTER ON WALL OR CEILING AROUND PREP AREAS IN BASEMENT KITCHEN MUST BE KEPT CLEAN.

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...

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. ANY MILK CRATES USED FOR STORAGE RACKS MUST BE REPLA...

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. Must fix an open seam around the basin of sprayer sink at dishmachine. to prevent water from dripping onto floors.

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. Must clean interior panel of ice machine & some door gaskets of coolers in basement.

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 along wallbases behind equipment/grease traps around drains, due to food debris/dirt build-up.

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. Interior of hood & some attachments to it (first floor) are dusty, must clean.