GRUB RESTAURANT CHICAGO.

NO VALID(XEROX COPY) CHICAGO FOOD SERVICE SANITATION CERTIFICATE PROVIDED OR POSTED AT TIME OF INVESTIGATION. SERIOUS VIOLATION 7-38-012(A).

THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED 10-2-14 ON REPORT#1497435 NOT CORRECTED. -33-: MUST DETAIL CLEAN THE EXTERIOR OF VENT COVERS AND LIGHT SHIELDS ABOVE THE REAR PREP AREA. ALSO, DETAIL CLEAN THE INTERIOR OF FRYERS. -35- MUST DETAIL CLEAN WALLS UNDER SINKS, UNDER PREP TABLES AND BEHIND EACH COOK LINE. -36-PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS FOR THE LIGHTS ABOVE THE FRONT HOT AND COLD HOLDING STATIONS.-38- MUST INSTALL A BACKFLOW DEVICE AT THE ESPRESSO MACHINE. ALL COOKING EQUIPMENT MUST BE COMPLETELY UNDER THE VENTILATION HOOD. (THE SOUP KETTLE MUST BE UNDER THE HOOD IN THE FRONT PREP AREA). MUST FINISH INSTALLING THE SODA DISPENSER OR REMOVE. NON COMPLIANT VIOLATION SERIOUS 7-42-090.

PAINT RAW WOOD CABINET NEAR SMALL REACH-IN COOLER WHERE MILK IS STORED.

CLEAN THE FOLLOWING: CAN OPENER AND HOLSTER CONNECTED TO THE PREP TABLE, PREP TABLE SHELVES, STORAGE RACKS THROUGHOUT, EXTERIORS OF BULK FOOD STORAGE CONTAINERS, SIDES, EXTERIORS, GASKETS ON DOORS TO COOLERS WHERE FOOD DEBRIS IS PRESENT, AND INTERIOR OF REACH-IN COOLER IN REAR WHERE FISH IS STORED, CABINET INTERIORS OF IN FRONT AREA UNDERNEATH THE EXPRESSO MACHINE AND COUNTER WHERE CLEAN GLASSES ARE STORED.

SEE VIOLATION #29

SEE VIOLATION #29.

CLEAN DUST BUILD-UP FROM ALL CEILING VENTS AND CEILING TILES IN REAR FOOD STORAGE AREA AND WHEREVER PRESENT. CLEAN DIRT, FOOD SPLATTERS AND STAINS FROM ALL OTHER WALLS THROUGHOUT NOT PREVIOUSLY MENTIONED.

SEE VIOLATION #29.

SEE VIOLATION #29

ELIMINATE ALL CLUTTER INSIDE REAR OUTSIDE STORAGE ROOM. ALL ARTICLES STORED IN THIS AREA MUST BE ELEVATED 6 INCHES OFF THE FLOOR.

NOTED AN UPRIGHT COOLER IN THE FRONT PREP AREA AT 46.7 DEGREES F. ALSO NOTED THE PREP COOLER IN THE MIDDLE PREP AREA AT 47 DEGREES F. MUST REPAIR AND MAINTAIN COOLERS AT 40 DEGREES F AND BELOW. THE HOT AND COLD HOLDING UNITS ALONG THE FRONT SERVICE LINE,THE REACH IN FREEZER IN THE REAR, THE SMALL PREP COOLER IN THE FRONT PREP AREA AND THE REAR 6 DOOR REACH IN COOLER ARE NOT ON AND OPERATING AT THIS TIME. MUST HAVE ALL HOT AND COLD HOLDING EQUIPMENT ON AND OPERATING TO VERIFY THAT EACH UNIT MAITAINS PROPER TEMPERATURES.

LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING DURING THE FINAL RINSE CYCLE. MUST REPAIR.

FOOD AND FOOD CONTACT SURFACES NOT PROPERLY PROTECTED. MUST FINISH INSTALLING THE BARRIER AT THE FRONT HOT HOLDING STATION. MUST ALSO PROVIDE A CLEAR SEPARATION ALONG THE LEFT SIDE OF THE FRONT COUNTER TO PROTECT THE SMALL PREP COOLER AND THE FRONT PREP AREA. (INSTALL BEHIND AND ALONG SIDE THE COOLER/COUNTER).

INVERT ALL MULTI USE ITEMS.

MUST DETAIL CLEAN THE EXTERIOR OF VENT COVERS AND LIGHT SHIELDS ABOVE THE REAR PREP AREA. ALSO, DETAIL CLEAN THE INTERIOR OF FRYERS AND THE VENTILATION HOODS ABOVE EACH COOK LINE.

MUST DETAIL CLEAN FLOORS AND FLOOR DRAINS THROUGHOUT PREMISES.

MUST DETAIL CLEAN WALLS UNDER SINKS, UNDER PREP TABLES AND BEHIND EACH COOK LINE.

PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS FOR THE LIGHTS ABOVE THE FRONT HOT AND COLD HOLDING STATIONS.

MUST INSTALL A BACKFLOW DEVICE AT THE ESPRESSO MACHINE AND AT THE MOP SINK. ALL COOKING EQUIPMENT MUST BE COMPLETELY UNDER THE VENTILATION HOOD. (THE SOUP KETTLE MUST BE UNDER THE HOOD IN THE FRONT PREP AREA). MUST FINISH INSTALLING THE SODA DISPENSER OR REMOVE.