Kasey'S Tavern

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

FOUND WOMEN'S EMPLOYEE AND CUSTOMER TOILET ROOM HANDWASHING SINK WATER TEMPERATURE AT 56F AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN A MINIMUM WATER TEMPERATURE OF 100F AT ALL HANDWASHING SINKS. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.SIN...

55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

OBSERVED NO CERTIFIED FOOD MANAGER CERTIFICATE ON SITE. FACILITY PREPARES TCS FOODS SUCH AS PIZZA. INSTRUCTED MANAGER TO HAVE VALID CITY OF CHICAGO CERTIFICATE ON SITE AT ALL TIMES. (PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED NO TEST STRIPS ON SITE FOR MEASURING QUAT SANITIZER OR CHLORINE. INSTRUCTED MANAGER TO PROVIDE TEST STRIPS. (PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED RECEPTACLE IN WOMEN'S RESTROOM. INSTRUCTED MANAGER TO PROVIDE COVERED RECEPTACLES.

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

THERE ARE NO LIDS FOR THE ICE BINS BEHIND THE BAR. INSTRUCTED TO PROVIDE AND MAINTAIN.

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

FOUND THE BOTTOM SURFACE ON THE INTERIOR OF THE BEER REACH IN COOLERS WITH A THICK, PINKISH BUILD UP, RUST AND DIRT. ALSO, THE BAR GUN HOLDERS AND NOZZLES WITH A BROWNISH BUILD UP ON THE SURFACE. INSTRUCTED TO CLEAN AND MAINTAIN ALL.

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

THE FLOORS IN THE CORNERS AND UNDER/AROUND THE COOLERS IN THE BAR AND FOOD PREPARATION AREA HAS DIRT AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ICE SCOOP STORED ON ICE CUBS AT BAR, INSTRUCTED TO SORE OFF CUBES

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

RAW WOOD SHELVES IN FRONT BAR AREA IN NEED OF SEALING. MUST CORRECT AND MAINTAIN.

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

RUBBER GASKET AT REACH INCOOLER/FREEZER IN NEED OF REPLACING. WORN, DAMAGED. MUSR CORRECT AND MAINTAIN.

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

INTERIOR OF ICE MACHINE IN NEED OF CLEANING. CLEANING TO INTERIOR OF REACH IN COOLER. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

ALL WASTE LINES MUST GO TO OPEN DRAIN SITES OR WASTE LINES. MUST CORRECT AND MAINTAIN.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE SERVING/HANDLIN POTENTIALLY HAZARDOUS FOODS (I.E. PIZZA.) INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012

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

MUST PROVIDE A PARTITIONER TO SEPARATE THE BEVERAGE LINES FROM THE CONSUMABLE ICE IN THE BAR AREA OR RE-ROUTE BEVERAGE LINES.

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

MUST PROVIDE AND MAINTAIN A LID FOR THE ICE BINS IN THE BAR AREA.

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

MUST CLEAN AND MAINTAIN THE CABINETS/SHELVES IN THE BAR AREA.

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

MUST CLEAN AND MAINTAIN FLOORS IN ALL CORNERS, UNDER/AROUND HEAVY EQUIPMENT AND IN THE BASEMENT.

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

MUST ELIMINATE CLUTTER AND ORGANIZE AREA IN (REAR) BASEMENT.

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. OBSERVED PIZZA CUTTING BOARD SURFACE WITH SMALL DARK PITS. INSTRUCTED MANAGER TO REPAIR/REPLACE CUTTING BOARD.

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. THE FOLLOWING NOT CLEAN- FOUND SLIGHT LIME BUILD UP IN BAR GUN HOLDERS AND INSIDE ICE MACHINE. INSTRUCTED MANAGER TO...

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. Found floors not clean at basemnet.

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

Found no backflow prevention devices at ice machine and soda machines.