Harry Caray'S Tavern Navy Pier

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

4-501.11 OBSERVED RUSTED RACKS ON INTERIOR OF WALK IN COOLER. INSTRUCTED MANAGER TO REPAINT OR REPLACE RACKS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.13 OBSERVED STICKY FLOORS IN BAR AREA OF FACILITY. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOORS.

PROPER COLD HOLDING TEMPERATURES

OBSERVED TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 47-59 F. INSTRUCTED MANAGER TO ENSURE ALL TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED: 5 POUNDS CUT LEAFY GREENS, 5 POUNDS OF DICED CHICKEN, AND 2 POUND OF SLICED TOMATOES ($...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED COOLER WITH AN INADEQUATE AMBIENT AIR TEMPERATURE OF 48 F. INSTRUCTED MANAGER TO ENSURE ALL COOLERS ARE HELD AT 41 F AND BELOW. MANAGER CONTACTED VENDER PRIOR TO INSPECTION. COOLER TAGGED. PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED.

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

OBSERVED RUSTED RACKS ON INTERIOR OF WALK IN COOLER. INSTRUCTED MANAGER TO REPAINT OR REPLACE RACKS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED STICKY FLOORS IN BAR AREA OF FACILITY. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOORS.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED THE FOLLOWING HANDWASHING SINKS MISSING HANDWASHING SIGNAGE: HANDWASHING SINK AT FAR END OF MAIN COOK LINE, HANDWASHING SINK IN COFFEE PREP AREA. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL...

APPROVED THAWING METHODS USED

OBSERVED FISH RECEIVED FROM MANUFACTURER IN REDUCED OXYGEN PACKAGING (ROP), BEARING LABEL INDICATING FISH MUST BE KEPT FROZEN WHILE IN ROP, THAWED UNDER REFRIGERATION WHILE STILL CONTAINED IN SEALED REDUCED OXYGEN PACKAGING. INSTRUCTED TO REMOVE REDU...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED CLEAN LINENS STORED IN CONTACT WITH FOOD (RIBS) IN UPRIGHT HOT-HOLDING UNIT. INSTRUCTED TO REMOVE LINENS FROM FOOD AND CEASE USE OF LINENS IN CONTACT WITH FOOD UNLESS USED TO LINE A CONTAINER FOR DIRECT SERVICE TO CONSUMERS AND MAINTAIN.

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

OBSERVED ALUMINUM FOIL AND FOOD-GRADE PLASTIC WRAP USED TO LINE OR TIE DOWN VARIOUS NONFOOD-CONTACT SURFACES OF EQUIPMENT ALONG MAIN COOK LINE (GRILL GREASE PANS, SHELVING, SALAMANDER OVEN BASE). INSTRUCTED TO REMOVE ALUMINUM FOIL AND FOOD-GRADE PLAS...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED FOOD- AND NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT ALONG MAIN COOK LINE TO BE SOILED WITH ENCRUSTED GREASE DEPOSITS (GRILL, SALAMANDER OVEN, STOVETOP). INSTRUCTED TO CLEAN FOOD- AND NONFOOD-CONTACT SURFACES OF EQUIPMENT WITH APPROPRIATE...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED SOILED WIPING CLOTHS AND PLASTIC WRAP USED TO LINE OVERHEAD PLUMBING FIXTURES ABOVE CLEAN EQUIPMENT AND SINGLE-SERVICE ARTICLES IN THE 2ND FLOOR STORAGE AREA. INSTRUCTED TO REMOVE SOILED WIPING CLOTHS AND PLASTIC WRAP AND REPLACE WITH A SMOO...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED BASE COVING MISSING IN THE REAR KITCHEN PREP AREA (NEAR EXTERIOR DOOR TO PATIO), WITH ADJOINING WALL AND FLOOR JUNCTION IN POOR REPAIR. INSTRUCTED TO REPAIR WALL JUNCTION AND REPLACE BASE COVING AND MAINTAIN ADEQUATE BASE COVING AND SEALING ...

IN-USE UTENSILS: PROPERLY STORED

Keeping knives wedged between coolers, instructed to keep on a clean surface. unable to detach ice scoop holder from wall to wash, instructed to wash scoops regularly.

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

Old date stickers not removed from pans during washing, instructed to remove.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Soda gun holder not clean at main bar, instructed to clean and maintain.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

leak noted at drain pipe of prep sink at rear prep area, Instructed to repair and maintain.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

MUST PROVIDE SIGNAGE AT ALL HAND WASHING SINKS.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED DISH MACHINE IN USE NOT PROPERLY SANITIZING. OBSERVED FINAL RINSE TEMPERATURE @ 151F. MUST PROVIDE MINIMUM FINAL RINSE TEMPERATURE OF 180F TO PROPERLY SANITIZE UTENSIL IN DISH MACHINE. OPERATOR RESTORED FINAL RINSE TEMPERATURE OF 180F DURING...

PROPER COLD HOLDING TEMPERATURES

OBSERVED TCS FOODS AT IMPROPER TEMPERATURES INSIDE PREP COOLER AND ON RACKS IN PREP AREA. FOUND CHEESE AND SAUSAGE RAVIOLI @ 51F-49.4F; CHICKEN @ 74.3F; RIBS @ 73.7F; BEEF @ 62F. INSTRUCTED MUST KEEP ALL TCS FOODS @ 41F (OR 135F OR HIGHER) AT ALL TIM...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED CONSUMER ADVISORY NOT CORRECTLY NOTED ON MENUS. MUST PROVIDE CONSUMER ADVISORY FOOTNOTE, DISCLOSURE STATEMENT, AND REMINDERS (*) NEXT TO EACH ITEM ON MENU IT APPLIES TO ON MENU. PRIORITY FOUNDATION VIOLATION.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED NO RECENT PROOF OF PEST CONTROL SERVICE. MUST PROVIDE LOG BOOK FROM A LICENSED, COMMERCIAL PEST CONTROL SERVICE, COMPLETE WITH RECENT PROOF OF SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020(C).

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED HIGH TEMPERATURE DISH MACHINE ON SITE WITHOUT PROPER TESTING DEVICE. MUST PROVIDE AN IRREVERSIBLE TEMPERATURE MEASURING DEVICE (SUCH AS HEAT STRIPS) TO ACCURATELY MEASURE THE UTENSIL SURFACE. PRIORITY FOUNDATION 7-38-005.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED EXCESSIVE DUST AND GREASE ACCUMULATION ON INTERIOR OF HOOD OVER COOK LINE. MUST DETAIL CLEAN AND SANITIZE. MUST MAINTAIN SAME.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

- MUST INSTALL A HANDWASH SINK IN THE REAR FOOD PREP AREA OR PROVIDE FACILITY TO HAVE AN EXISTING HANDWASH SINK BE ACCESSIBLE TO THE REAR PREP AREA. PRIORITY FOUNDATION VIOLATION#: 7-38-030(C). NO CITATION ISSUED. WITH THE ADAPTION OF THE MOST R...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

- OBSERVED FOODS, THAT HAVE BEEN PREVIOUSLY COOKED TODAY, COOLING IN THE WALK IN COOLER IN DEEP PANS AND WRAPPED TIGHTLY WITH PLASTIC WRAP. MUST REMOVE AND PROVIDE A PROPER COOLING METHOD THAT ADEQUATELY PROVIDES ALL FOODS TO BE COOLED FROM 135F TO...

THERMOMETERS PROVIDED & ACCURATE

- MUST PROVIDE EASILY READABLE AND CONSPICUOUSLY PLACED THERMOMETERS INSIDE ALL COOLERS AND MAINTAIN. -

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

SOME FRY AREA REACH IN COOLERS DOOR RUBBER GASKETS RIPPED. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED DOOR GASKETS.

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

FLOOR LITTERED UNDER SHELF RACKS INSIDE LIQUOR STORAGE CAGE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOOR AT LIQUOR STORAGE ROOM.

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

FOUND MISSING GROUT AT FLOOR TILES LOCATED IN FRONT OF THE SWINGING DOORWAY ENTRANCE INTO THE MAIN LARGER BAR AREA.MUST REPAIR/REPLACE MISSING GROUT SO AS TO HAVE FLOOR BE SMOOTH AND EASILY CLEANABLE. FOUND GRIME BUILD-UP AT FLOOR UNDER ALL SINKS AND...

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

FOUND A MISSING COLD WATER FAUCET HANDLE AT THE MOP SINK CLOSET. MUST REPAIR BROKEN COLD WATER FAUCET HANDLE AT THE MOP SINK.MUST PROVIDE.

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

OBSERVED ACCUMULATED FOOD DEBRIS INSIDE PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS, ON PREP AREA SHELVES, ON LOWER SIDE OF DISHMACHINE DRAIN BOARDS AND SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE (NEXT TO PUMP ROOM). MUST CLEAN AND MAINTAIN EQUIPM...

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

OBSERVED MISSING/CRACKED FLOOR TILES UNDER BEER WALK IN COOLER DOOR. MUST REPAIR/REPLACE DAMAGED FLOOR TILES/KEEP FLOOR DRY AND CLEAN.

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

OBSERVED FOOD DEBRIS/DIRT BUILD UP ON WALLS AROUND MOP SINK. MUST CLEAN WALLS AND MAINTAIN.

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

POT WASH 3-COMPARTMENT SINK RIGHT SIDE FAUCET LEAKING AT BASE ALSO MENS/WOMENS WASHROOM HANDWASH BOWLS HOT/COLD WATER PUSH BUTTONS NOT WITH CONTINUOUS RUNNING WATER FOR MINIMUM OF 15 SECONDS. MUST REPAIR AND MAINTAIN SINKS, WASHROOMS HANDWASH BOWLS P...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

OBSERVED MISSING SOME COOLERS MISSING THERMOMETERS. MUST PROVIDE THERMOMETERS FOR ALL COOLERS.

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

FRONT BAR FLOOR CLUTTERED BY UNUSED 1-COMPARTMENT SINK. MUST ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS.

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

OBSERVED KNIFE STORED BETWEEN PREP STATION AND EQUIPMENT IN PREP AREA. MUST PROPERLY STORE. INVERT DISHES AT REAR WAITER STATION AND AT OUTSIDE BAR.

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

CLEAN FLOOR IN KITCHEN AREA OF FOOD SPILL DEBRIS.

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

INADEQUATE LIGHTING AT HOOD IN KITCHEN ABOVE STOVE/GRILL AREA. MUST PROVIDE.

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

DRAIN AT FRONT EXPOSED HAND WASH SINK BY DISH MACHINE IN KITCHEN WITH SLIGHT SLOW DRAIN. MUST REPAIR.

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

OBSERVED LOW TEMPERATURE DISH MACHINE IN THE KITCHEN SANITIZING AT 0PPM CHLORINE WITH NO DISHES BEING WASHED AT THIS TIME. INSTRUCTED TO PROVIDE AND MAINTAIN 50PPM CHLORINE AT ALL TIMES. NO CITATION ISSUED.

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

OBSERVED CUTTING BOARD ON THE COOKLINE WITH DARK DEEP GROOVES. INSTRUCTED TO REPLACE AND MAINTAIN CUTTING BOARDS.

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

OBSERVED REAR SODA NOZZLES NEAR OUTDOOR PATIO WITH ACCUMULATED BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN SODA NOZZLES.

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

OBSERVED BLOWN LIGHTS OVER EXPO, COOKLINE AND PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

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

OBSERVED BROKEN LIGHT SHIELDS OVER EXPO AND PREP LINE. INSTRUCTED TO REPAIR AND MAINTAIN LIGHT SHIELDS.

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

OBSERVED THE FOLLOWING LEAKS:OUTSIDE BAR FAUCET BASE, COLD KNOB OF 3 COMPARTMENT SINK LEFT FAUCET. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

OBSERVED PREP COOLERS ON COOKLINE WITHOUT THERMOMETERS. INSTRUCTED TO PROVIDE AND MAINTAIN THERMOMETERS

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

OBSERVED THE INTERIOR OF THE BOTTOM OF THE FRYERS ON THE PREP LINE WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF COOKING EQUIPMENT.

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

OBSERVED THE CAN OPENER WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FOOD EQUIPMENT.

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

OBSERVED HOOD VENTS ON THE COOK LINE IN THE PREP AREA WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN HOOD VENTS.

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

OBSERVED WALL TILES AT MOP SINK IN DISREPAIR. INSTRUCTED TO REPAIR AND MAINTAIN WALL TILES.

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

OBSERVED METERED FAUCETS AT THE WASHBOWLS NOT RUNNING FOR AT LEAST 15 SECONDS IN THE RESTROOMS OF THE FACILITY. INSTRUCTED TO PROVIDE AND MAINTAIN METERED FAUCETS RUNNING AT LEAST 15 SECONDS.

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

OBSERVED WET MOPS IN THE MOP SINK AND IN THE MOP BUCKET AT THE MOP SINK. INSTRUCTED TO HANG OR INVERT MOPS.

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

FOUND FOOD CONTAINERS NOT STORED PROPERLY ON SHELVING UNITS.(MUST STORE INVERTED)

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

FOUND SOME SYRUP SPILLAGE BEHIND BAG IN THE BOX SYRUP. MUST CLEAN TO PREVENT FRUIT FLY HARBORAGE.

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

MUST INSTALL SPLASHGUARD BETWEEN 3 COMPARTMENT SINK AND HIGH TEMPERATURE DISHMACHINE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND PREP COOLER AIR TEMPERATURE AT 55.8F, COOLER IS USED FOR MEAT STORAGE. INSTRUCTED MGR TO KEEP ALL COOLERS AT 40F OR LOWER. COOLER IS TAGGED NOT ALLOWED TO USE, MUST CONTACT CDPH FOR TAG REMOVAL REQUEST WHEN READY.

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

FOUND THE FOLLOWING FOOD ITEMS STORED IN SAID COOLER AT TEMPERATURE RANGING BETWEEN 56.4F-51.4F. 20LBS OF RAW CHICKEN, 20LBS OF RAW FISH, 5LBS OF HEAVY CREAM, ASLO FOUND 20LBS OF CHILI BEANS STORED IN A LARGE CONTAINER IN WALK-IN COOLER AT 55.4F, CON...

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

SODA DISPENSER GUNS IN ALL BAR SERVICE LINES NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

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

STANDING WATER ALONG WALL BASE, DIRT AND FOOD DEBRIS BEHIND COOKING LINE, INSTRUCTED MGR TO CLEAN, AND MAINTAIN.

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

MUST CREAT A WALL OR A BARRIER AT THE STAIR CASE ADJACEN TO PIZZA PREP TABLE TO PREVENT CONTAMINATION TO PERP TABLE NEXT TO STAIRS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INACCURATE THERMOMETER IN COOLERS, INSTRUCTED TO PROVIDE GOOD WORKING THERMOMETERS IN ALL COOLERS IN AN EASY TO VIEW AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOPS STORED ON ICE CUBES, INSTRUCTED TO STORE OFF CUBES.

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

ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. BROKEN LID ON ICE CREAM CHEST FREEZER MUST BE REPLACED ALSO. SOME GASKETS IN MAIN KITCHEN ARE IN OOR REPAIR-MUST FIX. AN OPEN SEAM ON THE SPRAYER SINK AT THE DISHMACHINE MUST BE SELAED, TO P...

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

POOR FLOOR GROUTING AT COOK'S LINE & DISHMACHINE AREA MUST BE FIXED, TO PREVENT PEST HARBORAGE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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

(7-38-020) EVIDENCE OF PEST ACTIVITY ON PREMISES. NOTED 12-SMALL/FRUIT FLIES ON WALLS/CEILING AROUND THE SODA SYRUP RACK BY THE BEER COOLER AT BAR AREA; 16-ON WALLS/CEILING AT SMALL SODA SYRUP ROOM AT REAR OF MAIN KITCHEN; 13-ON SHELVES & CEILING ARO...

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

ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. BROKEN LID ON ICE CREAM CHEST FREEZER MUST BE REPLACED ALSO. SOME COOLER GASKETS IN MAIN KITCHEN ARE IN POOR REPAIR-MUST FIX. AN OPEN SEAM ON THE SPRAYER SINK OF THE DISHMACHINE MUST BE SEAL...

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

FOLLOWING NEED CLEANING: GASKETS OF COOLER DOORS, INTERIOR PANEL OF ICE MACHINE, FILTERS OF HOOD ABOVE OVEN, INTERIOR OF VENTS AT BOTH ENDS OF DISHMACHINE. All food and non-food contact surfaces of equipment and all food storage utensils shall be t...

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

POOR FLOOR GROUTING AT COOK'S LINE & DISHMACHINE AREA MUST BE FIXED TO PREVENT PEST HARBORAGE. 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

WALLS BELOW THE DISHMACHINE DRAINBOARD & BEHIND IT MUST BE KEPT CLEAN. WALLS/CEILINGS AFFECTED BY PEST MUST BE CLEANED/SANITIZED. The walls and ceilings shall be in good repair and easily cleaned.

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

INADEQUATE PEST CONTORL (7-38-020). NOTED AT LEAST 16-SMALL/FRUIT FLIES ON WALL & CEILING AROUND WAIT STAFF AREA BY THE BAR; 4-ON SODA SYRUP BOXES BY MOP SINK & 4-ON EXTERIOR DOOR OF BEER COOLER. INSTRUCTED TO CONTACT P.C.O., ELIMINATE PESTS & CLEAN ...

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

INADEQUATE PLUMBING (7-38-030). FOUND BOTTOM PIPE AT LEFT SIDE OF 3-COMP SINK (IN DISHROOM) LEAKING PROFUSELY ONTO THE FLOOR. INSTRUCTED TO FIX & MAINTAIN, TO KEEP FLOORS DRY. All dishwashing machines must be of a type that complies with all requir...

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

CUTTING BOARDS WITH DEEP 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

FLOOR DRAINS IN BAR AREA & AT REAR OF KITCHEN (BY SODA SYRUP ROOM) NEED CLEANING-DUE TO FOOD DEBRIS/DIRT. ALL SUPPLIES/STOCK MUST BE ELEVATED OFF THE FLOOR (MEZZANINE LEVEL). The floors shall be constructed per code, be smooth and easily cleaned,...

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

MISSING LIGHT SHIELDS IN WALK-IN COOLER & AT DISHROOM, MUST BE REPLACED. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.

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

ANY MILK CRATES USED FOR STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY 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...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities...

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. All hot food shall be stored at a temperature of 140F or higher. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE: COLE SLAW 52.4, COOKED ROAST BEEF 52.5, RAW...

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. FO...

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

All dishwashing machines shall maintain proper water pressure and must be provided with suitable thermometers, chemical test kits, and gauge cocks. FOUND DISHMACHINE WITH TEMPERATURE GAUGE IN POOR REPAIR. GAUGE STUCK ON 152.0 DEGREES. MACHINE TEMP...

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. CUTTING BOARDS IN NEED OF REPLACEING WHERE WORN AND DISCOLORED. MUST REPLACE AND MAINTAIN.

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. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: INTERIOR...

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 THROUGHOUT IN NEED OF CLEANING TO REMOVE BUILD-UP AND MUST BE KEPT DRY. CLEAN UNDER AND AROUND ALL EQUIPMENT . AREAS IN NEED OF R...

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. Use dustless cleaning methods. CEILING AREA IN WAIT STATION IN NEED OF CLEANING TO REMOVE SPLATTER. MUST CLEAN AND MAINTAIN.

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

LINEN: CLEAN AND SOILED PROPERLY STORED

Soiled and clean linens, coats, and aprons shall be properly stored. LINEN AND LINEN BAGS MUST BE STORED IN AN ORDERLY FASHION.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ALL ICE SCOOPS MUST BE STORED IN A CLEAN SANITIZE CONTAINER. NOT STORED IN ICE.