GT FISH & OYSTERS.

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

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

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

OBSERVED LIGHT BULB OUT ABOVE COOKING LINE. REPAIR AND MAINTAIN

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

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

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

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

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

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

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.

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.

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).

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

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) AND MAINTAIN.

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

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.

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

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).

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. ALSO NOTED EMPLOYEES WITH THREADLIKE WRIST BANDS DANGLING FROM THEIR WRISTS WHILE PREPARING FOOD.INSTRUCTED TO ALWAYS CHANGE GLOVES WHEN MOVING FROM ONE TASK TO ANOTHER AND NOT TO WEAR TO WEAR DANGLING JEWELRY WHILE PREPPING. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010

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

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 STATED THAT THEY USUALLY CARRY HOT AND COLD WATER TO THE ICE CREAM MACHINE TO WASH, RINSE AND SANITIZE. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SET WITH HOT AND COLD RUNNING WATER FOR CLEANING. EQUIPMENT TAGGED AND HELD FOR INSPECTION. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-030

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.

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.

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.

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.

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.

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.

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

ICE BINS AT BAR MISSING COVERS, INSTRUCTED TO INSTALL.

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.

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.

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.

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 establishment shall be kept neat and clean and should not produce any offensive odors.

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.

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 REQUIRES DETAIL CLEANING.

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 Regulations of the Board of Health.STEAMER UNIT AT COOK LINE MUST BE STORED DIRECTLY BENEATH HOOD AS REQUIRED,DRAINAGE ALONG BAR AREA MUST BE PROPERLY CONNECTED SUCH THAT IT DRAINS DIRECTLY INTO A FLOOR DRAIN.

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,FREEZERS.

All employees shall be required to use effective hair restraints to confine hair.Food handlers must have hair restraints when working around open food.

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 CONTAINERS INSIDE THE OYSTER 2 DOOR COOLER LACKING THE REQUIRED SHELLFISH TAG. MANAGEMENT VOLUNTARILY DISCARDED,DENATURED SAID FOOD PRODUCTS-APPROXIMATELY 90#'s ,TOTAL DOLLAR VALUE$382.24. CRITICAL VIOLATION 7-38-005 (B).

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.OBSERVED LIVE FRUIT FLIES IN THE BASEMENT PREP AREAS,STORAGE AREAS,EMPLOYEE LOCKER ROOM,DISHMACHINE AREA. APPROXIMATELY 10 LIVE FRUIT FLIES WERE OBSERVED.SEAL NOTICEABLE OPENINGS ON WALLS/CEILINGS WERE NOTED IN BASEMENT AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

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 VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.

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.

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.

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 REQUIRES DETAIL CLEANING.

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 and Regulations of the Board of Health.STEAMER UNIT AT COOK LINE MUST BE STORED DIRECTLY BENEATH HOOD AS REQUIRED,DRAINAGE ALONG BAR AREA MUST BE PROPERLY CONNECTED SUCH THAT IT DRAINS DIRECTLY INTO A FLOOR DRAIN.

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,FREEZERS.

All employees shall be required to use effective hair restraints to confine hair.Food handlers must have hair restraints when working around open food.

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

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 50F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CLAM CHOWDER, RAW SHUCKED MUSSELS AND CLAMS, ETC. UNIT TAGGED HELD FOR INSPECTION. MUST MAINTAIN ALL COOLERS BELOW 40F. CRITICAL VIOLATION 7-38-005A.

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 SHUCKED CLAMS AT 53F, CLAM CHOWDER AT 51F, REMOULADE SAUCE AT 48F, MILK AT 49F, EGGS AT 49F, STEAKS AT 49F, COOKED PASTA AT 46F, PORK BELLY AT 46F, SAUSAGE AT 47F, CREAM CHEESE AT 47F, CREME FRAICHE AT 46F, MARSCAPONE CHEESE AT 46F, HOT DOGS AT 48F, SOUR CREAM AT 47F, RICOTTA CHEESE AT 45F, YOGURT AT 47F, FOIE GRAS AT 46F, MASHED POTATOES AT 48F, LIQUID EGGS AT 48F. MANAGEMENT VOLUNTARILY DISCARDED 250# OF FOOD WORTH $3000. CRITICAL VIOLATION 7-38-005A.

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. OBSERVED LIVE FRUIT FLIES IN THE 1ST FLOOR AND BASEMENT PREP AREAS AND STORAGE AREAS. APPROXIMATELY 15 LIVE FRUIT FLIES WERE OBSERVED. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

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 STACK OF CARDBOARD BOXES STORED AGAINST THE BUILDING WALL BEHIND THE GARBAGE DUMPSTERS. MANAGEMENT INSTRUCTED TO CLEAN AND MAINTAIN THE ALLEY. SERIOUS VIOLATION 7-38-020.

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 CUSTOMERS. SERIOUS VIOLATION 7-42-010B.

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 A COPY OF THE CONSUMER ADVISORY AND WAS INSTRUCTED TO POST IT IN VIEW OF CUSTOMERS OR WRITE IT ON THE MENU.

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.

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