Handlebar Chicago

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED MISSING SIGNED EMPLOYEES HEALTH POLICIES FOR SOME EMPLOYEE MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)(CITATION ISSUED)

HANDS CLEAN & PROPERLY WASHED

OBSERVED POOR HYGIENIC PRACTICES BY SEVERAL FOOD HANDLERS SUCH AS FEMALE FOOD HANDLER WAS PLACING PEPPERS ON SKEWERS AND LEFT FROM BAR AREA PREPPING AND CAME BACK INTO AREA WITH GLOVES ON AND CONTINUED TO HANDLE READY TO EAT FOODS,THE SAME EMPLOYEE W...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED HAND WASHING SINKS NOT ACCESSIBLE SUCH AS IN BAR AREA HAND SINK BASIN WAS FILLED WITH ICE CUBES AND MAIN PREP AREA SINK HAD A LARGE STRAINER INSIDE OF BASIN AND TONGS HANGING FROM FAUCET.ARTICLES WERE REMOVED DURING INSPECTION MUST KEEP HAND...

PROPER HOT HOLDING TEMPERATURES

OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS .5LBS. COOKED STEW-89.6F ON LOWER SHELF OF STEAM TABLE IN A POT. PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX. .5LBS.$10(PRIORITY 7-38-005)(COS)

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER TEMPERATURES OF TCS COOKED FOODS DATED 11/10/25 INSIDE OF WALK IN COOLER SUCH AS 5 GALLONS-COOKED BLACK BEANS-45.1F AND 3.5 GALLONS-GROUND STEW-45.3F.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.AP...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED EVIDENCE OF APPX. 25 OR MORE LIVE SMALL FLIES FLYING AROUND IN BAR AREA,ON PAPER GOODS AND BOXES LEADING TO BASEMENT ON CEILING AND WIRES AT MOP SINK AREA IN BASEMENT .RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFT...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED A GAP ALONG BOTTOM OF REAR DOOR MUST MAKE TIGHT FITTING.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED BUCKETS OF FOOD STORED ON FLOOR IN WALK IN COOLER MUST ELEVATE AND STORE PROPERLY TO PREVENT CROSS CONTAMINATION.

PERSONAL CLEANLINESS

OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS MUST PROVIDE AND MAINTAIN.

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

MUST INVERT MULTI-USE UTENSILS ON LOWER SHELVES OF PREP TABLE IN BASEMENT.

GLOVES USED PROPERLY

OBSERVED IMPROPER USAGE OF GLOVES BY FOOD HANDLERS.(COS)

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

MUST REPAIR OR REPLACE WORN DOOR GASKETS ON BASEMENT JUICE COOLER AND 1- DOOR DESSERT REACH IN FREEZER.

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

MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN WALK IN COOLER AND IN BASEMENT PREP AREA AND PROVIDE ADEQUATE SHELVING UNITS.MUST ELIMINATE FOIL LINED ON SHELVING UNIT IN MAIN PREP AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN FOOD SPLATTER FROM CEILING IN BASEMENT PREP AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST REPAIR OR REPLACE DAMAGED WALL NEAR MOP SINK AND BAR AREA HAND SINK,EPOXY FLOORING IN BASEMENT IN POOR REPAIR MUST MAKE SMOOTH AND EASILY CLEANABLE.MUST GROUT FLOOR TILES IN BAR AREA.

PROPER HOT HOLDING TEMPERATURES

OBSERVED GRILLED ONIONS AT 115.5F STORED IN METAL FOOD CONTAINER AT THE HOT HOLDING TABLE IN THE MAIN KITCHEN AREA. INSTRUCTED TO DENATURE AND DISCARD GRILLED ONIONS AT IMPROPER HOT-HOLDING TEMPERATURE AND MAINTAIN ALL TCS FOOD ITEMS AT 135.0F OR ABO...

PROPER COLD HOLDING TEMPERATURES

OBSERVED THE FOLLOWING TCS FOOD ITEMS STORED AT IMPROPER TEMPERATURE FOR COLD-HOLDING: GUACAMOLE AT 49.7F AND COLESLAW AT 46.8F AT THE MAIN PREP AREA ICE BIN, COOKED MUSHROOMS AT 45.5F IN THE WALK-IN COOLER. INSTRUCTED TO DENATURE AND DISCARD TCS FOO...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED SEVERAL TCS FOOD ITEMS THROUGHOUT FACILITY STORED COVERED IN FOOD-GRADE PLASTIC WRAP WHILE COOLING. INSTRUCTED TO STORE TCS FOOD ITEMS UNCOVERED OR LOOSELY-COVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING AND MAINTAIN.

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

OBSERVED CLEAN LINENS AND EQUIPMENT STORED ON DRYING RACK NEXT TO HANDWASHING SINK IN THE MAIN KITCHEN AREA HALLWAY WITHOUT ADEQUATE SPLASH PROTECTION. INSTRUCTED TO INSTALL SPLASH GUARD ON HANDWASHING SINK IN THIS AREA OR RELOCATE CLEAN LINENS AND E...

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED BUILD UP OF GREASE ALONG EDGES OF MAIN KITCHEN AREA VENTILATION HOOD AND VENT FILTERS. INSTRUCTED TO CLEAN VENTILATION HOOD AND FILTERS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE AND OTHER SOILS AND MAINTAIN.

APPROVED THAWING METHODS USED

OBSERVED FROZEN MEAT THAWING OUT AT ROOM TEMPERATURE. INSTRUCTED TO THAW FOOD INSIDE COLD HOLDING UNIT AT 41.0F OR BELOW OR SUBMERGE UNDER RUNNING WATER.

IN-USE UTENSILS: PROPERLY STORED

OBSERVED RICE SCOOP STORED IN STAND STILL WATER WHEN NOT BEING USED. INSTRUCTED TO HAVE SCOOP UNDER CONTINUOUS WATER OR IN CLEAN CONTAINER WHEN NOT BEING USED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-602.13 CLEAN THE INTERIOR OF THE DEEP FRYERS.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO CONSUMER ADVISORY DISCLOSURE OR REMINDER STATEMENT ON THE MENU FOR RAW OR UNDERCOOKED FOODS. MANAGEMENT INSTRUCTED TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO A REMINDER STATEMENT ON THE ...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

CLEAN THE INTERIOR OF THE DEEP FRYERS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

REPAIR THE OPENING IN THE CEILING DRYWALL ABOVE THE DISH MACHINE. SCRAPE AND REPAINT THE CHIPPED PAINT ON THE WALLS AND CEILING OF THE BASEMENT PREP AREA.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)

HANDS CLEAN & PROPERLY WASHED

OBSERVED POOR HYGIENIC PRACTICIES BY FEMALE DISH WASHER PLACING DIRTY DISHES INSIDE OF DISH MACHINE THEN REMOVED CLEAN DISHES WITHOUT WASHING HANDS SEVERAL TIMES AFTER BEING TOLD.MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(PRIORITY 7-38-010)

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED HAND SINK IN 1ST FL. PREP AREA NOT ACCESSIBLE.OBSERVED TONGS HANGING FROM FAUCET AND A LARGE STRAINER INSIDE OF HAND SINK BASIN.ARTICLES WERE REMOVED DURING INSPECTION.MUST KEEP HAND SINK FREE AND ACCESSIBLE AT ALL TIMES.( PRIORITY FOUNDATIO...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO REMINDER OF CONSUMING RAW AND UNDERCOOKED FOODS ON MENU.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

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

MUST INVERT MULTIUSE UTENSILS ON STORAGE SHELVES.

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

MUST REMOVE RUST FROM LOWER SHELF OF PREP TABLE IN BASEMENT.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST CLEAN DEBRIS FROM FRYER CABINET,1-EYE STOVE.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

MUST PROVIDE A LID FOR GARBAGE CAN IN UNISEX TOILET ROOM.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST REPAIR OR REPLACE DAMAGED CEILING IN BASEMENT ABOVE SUMP PUMPS,WALL TRIM AT EXTERIOR COUNTER IN 1ST FL. PREP WALK WAY,DAMAGED LOWER WALL TILE IN BAR AREA NEAR COFFEE STAND,DAMAGED FLOOR IN BASEMENT WALK IN COOLER.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST SCRAPE AND PAINT PEELING PAINT ON CEILING IN BASEMENT PREP AREA AND UPPER WALL IN DISH MACHINE AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR IN BASEMENT UNDER STORAGE SHELVES.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN DEBRIS FROM FLOOR IN BASEMENT STORAGE AREA.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST REPAIR OR REPLACE CRACKED LIGHT SHIELD ABOVE DISH MACHINE.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO FOOD ALLERGEN TRAINING FOR ALL FOOD MANAGERS.MUST PROVIDE AND MAINTAIN.

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

Observed clean plates and bowls stored on a shelf above the hot holding line near the hallway. Instructed facility to invert bowls or store in a manner to prevent possible contamination and to maintain.

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

Instructed facility to install and maintain coving along the bottom edge of the wall under the dish machine in the basement. Observed dirt and debris on the floors of the utility closets throughout the basement. Instructed facility to clean and mai...

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

Instructed facility to install an exposed hand sink at the first floor prep line with hot and cold running water and soap and paper towels and to maintain.

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

Observed the outside recycling dumpsters and the trash dumpsters to have lids propped open due to overflowing trash. Instructed facility to correct and maintain all lids closed and tight fitting. Serious violation 7-38-020.

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

Observed clean plates and bowls stored on a shelf above the hot holding line near the hallway. Instructed facility to invert bowls or store in a manner to prevent possible contamination and to maintain.

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

Instructed facility to install and maintain coving along the bottom edge of the wall under the dish machine in the basement. Observed dirt and debris on the floors of the utility closets throughout the basement. Instructed facility to clean and main...

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

Instructed facility to install an exposed hand sink at the first floor prep line with hot and cold running water and soap and paper towels and to maintain.

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

SOME BULK CONTAINERS NOT LABELED AT BASEMENT STORAGE AREA. MUST LABEL ALL BULK CONTAINERS.

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

OBSERVED ACCUMULATED FOOD DEBRIS INSIDE 1ST FLOOR PREP AREA COOLERS DOOR RUBBER GASKETS. MUST CLEAN ALL COOLERS DOOR GASKETS AND MAINTAIN.

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

NOTED TORN RUBBER GASKETS AT DOOR OF SERVICE COOLER BY THE ONE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN OR REPLACE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

NOTED TEMPERATURE OF WALK IN COOLER AND SERVICE COOLERS TO BE IMPROPER AT 50.4F AND 53.7F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURES OF 40F AND BELOW. CRITICAL VIOLATION #7-38-005(A)

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

NOTED TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER AND WALK IN COOLERS TO BE IMPROPER:-SEITAN(CHICKEN IMITATION 5#) 68.8F, SEITAN (MADE OF WHEAT AND GLUTEN,)58.5F APPROX 20#, MUSHROOM 68.1F, TOFU 47.6F APPROX 1...

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

NOTED EMPLOYEES AT THE FIRST FLOOR KITCHEN PREP PREPARING AND HANDLING READY TO EAT FOODS WITHOUT WEARING GLOVES...ALSO NOTED EMPLOYEES WASHING HANDS AT THE ONE COMPARTMENT SINK INSTEAD OF HAND WASH SINK WITH SOAP AND PAPER TOWEL. INSTRUCTED TO WASH ...

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

NOTED OVER 25 FLYING INSECTS ON WALLS AND CEILING OF THE BASEMENT FOOD PREP AREA AND BAR. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. SERIOUS VIOLATION #7-38-020

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

NOTED TORN RUBBER GASKETS AT DOOR OF SERVICE COOLER BY THE ONE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN OR REPLACE....NOTED RUSTY SHELVES AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC PAINT AND/OR REPLACE.

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

NOTED PEELING PAINT ON CEILING ABOVE DISH WASHER, LARGE HOLE ON CEILING BY THE HEATING UNIT ALL AT THE BASEMENT FOOD PREP AREA. ALSO NOTED STAINED AND DIRTY CEILING AT THE KITCHEN PREP AREA. INSTRUCTED TO SEAL ALL HOLES AND OPENINGS AND CLEAN AND MAI...

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

NOTED WALL BY THE DEEP FRYER OF THE FIRST FLOOR PREP AREA IN POOR REPAIRS DUE TO FIRE. ALSO NOTED HOLE ON WALL AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO SEAL ALL HOLES AND OPENINGS AND REPAIR WALL WITH FIRE.

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

NOTED DUSTY VENTS INSIDE THE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED RUSTY FOOD STORE SHELVING INSIDE WALK-IN COOLER AND BASEMENT. MUST REPAINT OR REPLACE.

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

OBSERVED BROKEN LIGHT SHIELD COVER IN BASEMENT FOOD PREP AREA. MUST REPLACE AND MAINTAIN.

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

OBSERVED REAR EXPOSED HAND WASHING SINK DRAINING SLOW. MUST REPAIR AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED ICE SCOOPS STORED ON TOP OF ICE BIN AT THE FRONT BAR. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.

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

OBSERVED MOP HEADS RESTING ON BOTTOM OF MOP SINK. INSTRUCTED FACILITY TO STORE INVERTED OR RAISED OFF THE GROUND TO HELP PREVENT PEST HARBORAGE.

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

INSTRUCTED TO SEAL GAP/OPENING AT COUNTER TOP ABOVE STEAM TABLE AND PREP COOLER (COOKING LINE).

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN COUNTER BOARD WITH GREASE AND DRIED FOOD ACCUMULATION ABOVE STEAM TABLE (COOKING LINE).

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

INSTRUCTED TO PROVIDE FLOOR DRAIN COVER FOR MOP SINK IN BASEMENT.

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

INSTRUCTED TO CLEAN AND MAINTAIN CEILING AND ATTACHED EQUIPMENT WITH DUST ACCUMULATION ABOVE PREP/COOKING AREA (1ST FLOOR).

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

INSTRUCTED TO FIX STRIPPED (HOT) FAUCET HANDLE AT EXPOSED HAND SINK BEHIND BAR.

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

MUST PROVIDE,MAINTAIN AN ICE BIN COVER FOR ICE BIN AT BAR AREA REPLACE WORNED OUT CUTTING BOARDS IN THE FOOD PREP AREAS INCLUDING BAR.

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

FOUND NO VISIBLE BACKFLOW PREVENTION DEVICE FOR THE COFFEE STATION.

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

FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANI...

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

ALL CLEAN MULTI-USE POTS AND PANS STORED ON SHELVINGS IN THE BASEMENT FOOD PREP MUST BE PROPERLY STORED,INVERTED TO PREVENT CONTAMINATION BEFORE USE.

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

MUST PROVIDE,MAINTAIN AN ICE BIN COVER FOR ICE BIN AT BAR AREA REPLACE WORNED OUT CUTTING BOARDS IN THE FOOD PREP AREAS INCLUDING BAR

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

THE FAN COVERS INSIDE THE WALK-IN-COOLER AND THE INTERIOR/EXTERIOR OF DISH MACHINE REQUIRE A DETAIL CLEANING.

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

THE WALLS/CEILING SECTIONS IN THE FOOD PREP AREA 1ST FLOOR WHERE NOTED TO MANAGER MUST BE SMOOTH,EASILY CLEANABLE AND SEAL OPENINGS AROUND PIPES BENEATH THE DISHMACHINE AND AT CEILING NEAR THE BAR AREA.

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

LIGHT BULBS BENEATH THE HOOD MUST BE SHIELDED OR SHATTER PROOF LIGHTING.

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

FOUND NO VISIBLE BACKFLOW PREVENTION DEVICE FOR THE COFFEE STATION.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED REACH-IN PREP COOLER BY FIRST FLOOR PREP AREA, NOT BEING MAINTAIN AT PROPER TEMP, COOLER READING 49.1'F, INSTRUCTED TO MAINTAIN COOLER TEMP 40'F, AND BELOW, COOLER TAGGED INSTRUCTED TO RESTRICT USE UNTIL READING 40'F AND BELOW CRITICAL CI...

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

OBSERVED SEVERAL FOOD ITEMS INSIDE PREP COOLER AT IMPROPER TEMP, SUCH AS VEGAN FRENCH TOAST MIX, CABBAGE SLAW, GUACAMOLE, QUESO FRESCO, SOUR CREAM RANCH DRESSING, REMOULADE, ALL ITEMS READING BETWEEN 48-51'F, PRODUCTS DUMPED AND DENATURED, AT A COST ...

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

MUST REPLACE/RESEAL CHIPPING WIRE SHELVING INSIDE WALK-IN COOLER, MUST ALSO REPLACE POP TUBING BEHIND BAR AREA AT FLOOR THATS NOT CLEAN

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

MUST DETAIL CLEAN/REPLACE CUTTING BOARDS, FIRST FLOOR PREP AREA, THATS STAINED AND PITTED, MUST DETAIL CLEAN ALL COOKING EQUIPMENT FIRST FLOOR PREP AREA, AND CLEAN INTERIOR PANEL OF ICE MACHINE

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

FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRES DETAILED CLEANING ESPECIALLY, UNDER AND BEHIND COOKING EQUIPMENT, REMOVE ALL GREASE BUILD UP

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

MUST REMOVE ALL FOOD DEBRI ON WALL OF FIRST FLOOR PREP AREA, CLEAN AND BETTER 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.FLOORS IN BASEMENT FOOD PREP MUST BE SMOOTH,EASILY CLEANABLE.

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.FOUND ...

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 ESPECIALLY AT BASEMENT FOOD PREP TO SMOOTH,EASILY CLEANABLE SURFACES.

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.INSTRUCTED MANAGER TO CLEAN,SANITIZE WALLS/CEILING THRU-OUGHT THE BASEMENT FOOD PREP AND SEAL ALL NOTICEABLE OPENINGS AROUND PLUMBING/ELECTRICAL FIXTURES SAME AREA.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.FOUND LIGHT BULB OVER DISHMACHINE NOT SHIELDED,CLEAN ALL LIGHT SHIELDS THROUGHOUT TO REM...

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.THERMOMETERS ARE NEEDED INSIDE ALL COOLERS.

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.REMOVE UNNECESSARY ARTICLES STORED AT STORAGE AREAS D...