Gt Fish & Oysters

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED TORN GASKET ON WALK-IN COOLER DOOR IN DOWNSTAIRS PREP AREA OPPOSITE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED SLIGHT BUILD UP OF GREASE ON FILTERS ABOVE COOK LINE. INSTRUCTED TO CLEAN AND MAINTIAN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED 2 BURNT OUT LIGHTBULBS IN ONE UNISEX TOILET ROOM LOCATED DONWSTAIRS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED CUTTING BOARDS THROUGHOUT REAR KITCHEN PREP AREA COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED NO DRAIN STOPPERS IN 3 COMPARTMENT SINK LOCATED IN BASEMENT DISH AREA. INSTRUCTED TO PROVIDE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED CAULK HOLDING EXPOSED HAND WASHING SINK TO WALL IN REAR PREP AREA STAINED YELLOW AND COVERED IN GRIME. INSTRUCTED TO REMOVE, CLEAN, RE-CAULK, AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED CAULK NEAR LOW TEMPERATURE DISH MACHINE LOCATED IN BASEMENT DISH AREA STAINED AND COVERED IN BLACK SLIME. INSTRUCTED TO REMOVE, CLEAN, RE-CAULK, AND MAINTAIN.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

SEVERAL BULK-FOOD CONTAINERS NOT LABELED ( FLOUR, SALT...) INSTRUCTED TO LABEL.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

FLY TRAP INSTALLED TOO CLOSE TO CLEAN UTENSILS RACK, INSTRUCTED TO RELOCATE AWAY FROM CLEAN UTENSILS.

PERSONAL CLEANLINESS

SEVERAL FOOD HANDLERS WITH LONG BEARD NOT WEARING A BEAR RESTRAINT, INSTRUCTED TO WEAR.

IN-USE UTENSILS: PROPERLY STORED

IN-USE UTENSILS KEPT IN A STANDING WATER CONTAINER. INSTRUCTED TO KEEP IN A DRY CLEAN CONTAINER OR SURFACE.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

DELI CUPS NOT AIR DRIED AFTER WASHING, INSTRUCTED TO AIR DRY.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

COOLING LINES IN BASEMENT WALK-IN COOLER WITH HEAVY DUST BUILD UP, INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED OYSTERS STORED IMPROPERLY IN THE WALK IN COOLER: NOTED TWO DIFFERENT BATCHES OF OYSTERS COMMINGLED AND LOOSE IN ONE CONTAINER. INSTRUCTED THAT SHELLFISH FROM DIFFERENT BATCHES MUST NOT BE COMMINGLED. ALSO NOTED TRAY OF SMALLER SHELLFISH WITH...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED COOK LINE PREP TOP COOLER HOLDING IMPROPER AMBIENT TEMPERATURE OF 56-57 DEGREES F WHILE POTENTIALLY HAZARDOUS FOODS STORED INSIDE. THE UNIT WAS TAGGED DURING INSPECTION AND MUST NOT BE USED UNTIL THE CDPH HAS REMOVED THE TAG. INSTRUCTED THAT...

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

OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD STORED IN THE COOK LINE PREP TOP COOLER AT IMPROPER TEMPERATURES: BREADED OYSTERS, 50 DEGREES F; LOBSTER, 47 DEGREES F; PAR-COOKED ONIONS, 50 DEGREES F; MUSSELS, 49 DEGREES F; COOKED CAULIFLOWER, 49 D...

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

OBSERVED NO CONSUMER ADVISORY POSTED IN PUBLIC VIEW AT TIME OF INSPECTION. INSTRUCTED THAT THE PROPER CONSUMER ADVISORY PLACARD MUST BE POSTED IN PUBLIC VIEW OR PRINTED IN THE MENU FOR ALL ITEMS THAT ARE SERVED RARE OR UNDERCOOKED (LIKE OYSTERS, LIST...

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

OBSERVED RAW WOOD SHELF BEING USED TO HOLD CHEMICALS AT BAR DISH MACHINE. MUST PAINT/SEAL THE SHELF TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.

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

OBSERVED MISSING LEFT LIGHT SHIELD ABOVE CONVEYER DISH MACHINE IN BASEMENT. REPLACE LIGHT SHIELD AND MAINTAIN

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

OBSERVED LIGHTS ABOVE CONVEYER DISH MACHINE IN BASEMENT UNCLEAN WITH GREASE AND DUST ACCUMULATION. CLEAN AND MAINTAIN. OBSERVED FAN COVERS IN WALK IN COOLER IN BASEMENT NEAR CONVEREY DISH MACHINE UNCLEAN WITH DUST ACCUMULATION. CLEAN AND MAINTAIN FAN...

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

OBSERVED CAULKING AT MOP SINK AROUNS MOP SINK INDISREPAIR. REPAIR CAULKING AND MAINTAIN.

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

OBSERVED WALL BELOW MOP SINK IN DISREPAIR. REPAIR WALL AND MAINTAIN.

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

OBSERVED LIGHT SHEILD MISSING ABOVE DISH MACHINE IN BASEMENT. OBSERVED LIGHT SHEILD MISSING ABOVE WINE SERVICE AREA IN BASEMENT. INSTALL LIGHT SHEILDS AND MAINTAIN.

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

OBSERVED LIGHT BULB OUT ABOVE COOKING LINE. REPAIR AND MAINTAIN

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

OBSERVED EXPOSED HAND SINK BEHIND BAR SLOW DRAINING. REPAIR AND MAINTAIN.

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

OBSERVED SINGLE SERVICE UTENSILS STORED IMPROPERLY. STORE ALL SINGLE SERVICE UTENSILS WITH HANDLES FACING OUT TO PREVENT CONTAMINATION.

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

OBSERVED CAULKING AT MOP SINK AROUNS MOP SINK INDISREPAIR. REPAIR CAULKING AND MAINTAIN.

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

OBSERVED WALL BELOW MOP SINK IN DISREPAIR. REPAIR WALL AND MAINTAIN.

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

OBSERVED LIGHT SHEILD MISSING ABOVE DISH MACHINE IN BASEMENT. OBSERVED LIGHT SHEILD MISSING ABOVE WINE SERVICE AREA IN BASEMENT. INSTALL LIGHT SHEILDS AND MAINTAIN.

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

OBSERVED BACK FLOW PREVENTION DEVICE ABOVE MOP SINK LEAKING. REPAIR AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

OBSERVED THERMOMETER IN SMALL REACH IN REFRIGERATOR IN PREP KITHCEN IN BASEMENT READING 50F. COOLER WAS AT 39.0F. REPLACE THERMOMETER WITH WORKING THERMOMTER AND MAINTAIN.

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

OBSERVED FOOD/GREASE BUILD UP ON 1ST FLOOR PREP AREA VENTILATION HOOD FILTERS ALSO OBSERVED FOOD BUILD UP ON LOWER SIDE OF DISHMACHINE DRAIN BOARDS. MUST CLEAN AND MAINTAIN EQUIPMENT.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

FOUND NO PREVIOUS SUMMARY REPORT POSTED/DISPLAYED ON SITE IN PLAIN VIEW,FROM REPORT#1459936 DATED 5/20/14. NSTRUCTED MANAGER THAT SUMMARY REPORT MUST BE POSTED/DISPLAYED IN PLAIN VIEW FOR THE CUSTOMER. CITATION ISSUED SERIOUS 7-42-010(B).

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

NO CUSTOMER ADVISORY POSTED AND DISPLAYED ON SITE. MUST DISPLAY CUSTOMER ADVISORY.

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

CAULK AROUND THE EXPOSED HAND SINK(FIRST FLOOR) AND 3 COMPARTMENT SINK IN THE BASEMENT PREP AREA KITCHEN, WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE. MUST RE CAULK AND MAINTAIN. MUST DEFROST CHEST FREEZER IN THE BASEMENT (WITH FROZEN PUREED FRUIT) ...

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

CLEAN AND MAINTAIN THE FAN GUARD OF THE 4 DOOR REACH IN COOLER IN THE BASEMENT PREP AREA AND MAINTAIN.

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

VENT COVER IN WOMEN'S WASHROOM FIRST FLOOR, WITH DUST ACCUMULATED. MUST CLEAN AND MAINTAIN. MUST SEAL THE GAP BETWEEN THE CEILING AND WALLS ABOVE THE FOOD STORAGE SHELVINGS IN THE BASEMENT STORAGE ROOM.

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

BROKEN/CRACKED SOLID LIGHT SHIELD ABOVE THE COOK LINE/PREP AREA, FIRST FLOOR. MUST REPLACE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

NOTED TEMPERATURE OF SERVICE COOLER AT THE FRONT PREP LINE OF FIRST FLOOR TO BE IMPROPER AT 47.4F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F OR BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A).

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

NOTED EMPLOYEES AT PREP AREAS WEARING GLOVES AND PREPPING, MOVING TO THE DISH WASHING AREA TO DROP AND COLLECT DISHES,PICKING UP BOXES OF CONTAINERS WITH SAME GLOVE THEN FINALLY CHANGING GLOVES BUT NOT WASHING THEIR HANDS AFTER CHANGING THE GLOVES. A...

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

NOTED EMPLOYEE WASHING DISHES AT THE LOW TEMPERATURE DISH WASHER USING CHLORINE STRIP WITH READING OF 0PPM AT THE BASEMENT FOOD PREP AREA. MANAGER IMMEDIATELY CALLED ECO LAB FOR MAINTENANCE. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

NOTED ICE CREAM MACHINE AT THE BASEMENT FOOD PREP AREA IN USE BUT UNABLE TO PROPERLY CLEAN AND SANITIZE MACHINE. INSTRUCTED MANAGEMENT TO INSTALL HOT AND COLD RUNNING WATER ABOVE THE EQUIPMENT FOR PROPER WASHING, RINSING AND SANITIZING. MANAGER STATE...

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

NOTED MULTI USE UTENSILS (PLATES,CUPS,BOWLS ETC) ON SHELVES NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

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

NOTED ASSORTED FOOD ITEMS INSIDE COOLERS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS INSIDE COOLER INCLUDING BULK ITEMS WITH NAMES OF PRODUCT AND USE BY OR PREPARED BY DATE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NOTED SOME REFRIGERATION UNITS AT THE PREP AREAS WITH NO STEM THERMOMETERS. INSTRUCTED TO PROVIDE STEM AND ACCURATE THERMOMETER INSIDE ALL REFRIGERATION EQUIPMENT AND MUST BE DISPLAYED VISIBLY FOR PROPER TEMPERATURE MONITORING.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

NOTED DIRTY WASH CLOTHES ON PREP TABLES NOT PROPERLY STORED. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND A PREP COOLER AT 1ST FLOOR KITCHEN AT 60.4F, COOLER IS TAGGED NOT ALLOWED TO USE, MUST CONTACT CDPH FOR TAG REMOVAL REQUEST.

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

FOUND 6 LBS OF COOKED PASTA AT 60.5, 1LB OF COOKED SHRIMP AT 50.6F, FOOD ALONG WITH OTHER NON-POTENTIALLY HAZARDOUS FOODS STORED AT SAID COOLER, INSTRUCTED TO KEEP SUCH FOOD ITEMS STORED AT 40F OR LOWER. FOOD DISCARDED VALUED AT $12.00.

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

CLEANING CHEMICALS IN SPRAY BOTTLE NOT LABELED, EMPLOYEES DTINKS IN PREP AREA NOT LIDED, INSTRUCTED TO LABEL AND CAP ALL EMPLOYEES DRINK CONTAINERS.

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

ICE BINS AT BAR MISSING COVERS, INSTRUCTED TO INSTALL.

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

CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

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

ALL STOCK/SUPPLIES MUST BE ELEVATED OFF THE FLOOR IN BASEMENT'S .DRY STORAGE ROOM. FLOOR DRAIN UNDER DISHMANCHINE MUST BE KEPT CLEAN ALSO. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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

EVIDENCE OF MILDEW ON THE CAULKING ON WALLS & SPLASHGUARD AROUND THE DISHMACHINE, & AT BAR HANDSINK-MUST RE-CAULK. The walls and ceilings shall be in good repair and easily cleaned.

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

MILK CRATES USED FOR DRY OR COLD STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING. All parts of the food establishment and all parts of the property used in connection with the operation of the esta...

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.All clean single service utensils must be stored with handles up to prevent contamination before use.

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 WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING INCLUDING IN EMPLOYEE LOCKER ROOM AND FLOOR DRAIN BENEATH DISHMACHINE REQUIRE...

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

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 and Regulati...

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 VISIBLE THERMOMETERS INSIDE ALL COOLERS,FREE...

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.Food handlers must have hair restraints when working around open food.

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

Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels.OBSERVED 2 CONTAINERS OF PORTION SIZED MUSSELS HELD IN WALK-IN-COOLER LOCATED IN BASEMENT LACKING THE REQUIRED SHELLFISH TAG. OBSERVED 2 CONTAI...

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

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERV...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

One copy of the Food Inspection Report Summary must be displayed and visible to all customers.PREVIOUS INSPECTION REPORT SUMMARY NOT POSTED FOR PUBLIC VIEW. MANAGEMENT GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN...

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

The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.FOUND NO CONSUMER ADVISORY SIGNAGE POSTED IN THE RESTAURANT.

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.All clean single service utensils must be stored with handles up to prevent contamination before use.

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 WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING INCLUDING IN EMPLOYEE LOCKER ROOM AND FLOOR DRAIN BENEATH DISHMACHINE REQUIRE...

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 VISIBLE THERMOMETERS INSIDE ALL COOLERS,FREE...

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.Food handlers must have hair restraints when working around open food.

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

MUST PROVIDE 1 SINK STOPPER AT THE BASEMENT 3 COMPARTMENT SINK.

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 MIDDLE PREP COOLER WITH AN AIR TEMPERATURE OF 5...

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. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER AND BASEMENT WALK-IN COOLER. OBSERVED SHRIMP AT 50F, RAW SHUCKED MUSSELS AT 52F, FISH AT 48F, RAW S...

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

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSE...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OBSERVED AN EXCESSIVE AMOUNT OF GARBAGE AND LITTER ON THE GROUND SURROUNDING THE GARBAGE DUMPSTERS. OBSERVED A ST...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

One copy of the Food Inspection Report Summary must be displayed and visible to all customers. PREVIOUS INSPECTION REPORT SUMMARY NOT POSTED. MANAGEMENT GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL ...

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

The licensee shall inform the public in writing of the Chicago Department of Public Health's Consumer Advisory relating to consuming raw and undercooked animal products. NO CONSUMER ADVISORY NOTICE WAS POSTED IN THE RESTAURANT. MANAGEMENT WAS GIVEN...

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 MAINTAIN THE FLOOR DRY IN THE DISHWASH AREA AND STORAGE AREA WITH THE ICE MACHINES.

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

MUST PROVIDE 3 SINK STOPPERS AT THE BASEMENT 3 COMPARTMENT SINK.