Levy Restaurants at Gauranteed Rate Field

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED NO LEFT AND RIGHT SPLASHGUARDS ON RIGHT HANDWASH SINK. MUST INSTALL A WASHABLE SPLASHGUARD.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBESRVED FLOOR AREA UNDER HIGH TEMPERATURE DISH MACHINE IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED A HOLE IN COVING IN THE DISHWASHING AREA. INSTRUCTED TO SEAL HOLE AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INTERIOR OF ICE MACHINE IN NEED OF CLEANING TO REMOVE MINOR BUILD UP; CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

THE FLOORS UNDER DISH MACHINE WITH WATER BUILD UP THAT NEEDS REMOVING; INSTRUCTED TO REMOVE WATER FROM FLOOR.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED HIGH TEMPERATURE DISH MACHINE NOT MAINTAINED. OBSERVED HOT WATER @ 170F FOR RINSE CYCLE (155.8F FOR MAXIMUM RINSE TEMPERATURE INSIDE MACHINE). INSTRUCTED MUST PROVIDE HOT WATER MINIMUM TEMPERATURE OF 180F DURING RINSE CYCLE TO PROPERLY SANIT...

PROPER COLD HOLDING TEMPERATURES

FOUND TCS FOODS AT IMPROPER TEMPERATURES INSIDE 2 DOOR COOLER. FOUND TURKEY @ 53.6F. INSTRUCTED ALL TCS FOODS MUST BE HELD @ 41F OR LESS AT ALL TIMES WHEN IN COLD HOLDING UNITS. OPERATOR VOLUNTARILY DISCARDED DENATURED FOODS DURING INSPECTION. PRIORI...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED LARGE OPENING ON BOTTOM LEFT SIDE OF DOOR IN SCOUT LOUNGE BUFFETT AREA. MUST REPAIR TO MAKE ALL DOORS TIGHTFITTING TO PREVENT PEST ENTRY.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

MUST LOCATE AND PROVIDE ACCESS TO BACKFLOW PREVENTION DEVICE ON COFFEE MACHINE (CONNECTED TO WATER LINE) IN BAR AREA.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED THE INTERIOR TOP LID OF THE ICE MACHINE IN NEED OF CLEANING; CLEAN SAME.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED A BROKEN LIGHT SHIELD ABOVE THE DISHMACHINE; REPAIR OR REPLACE LIGHT SHIELD.

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

REMOVE WATER POOLING ON THE FLOOR IN TH PREP AREA.

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

CRACKED LIGHT SHIELD IN PREP AREA; REPLACE. (WORK ORDER PUT IN PER MANAGER)

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

SODA GUN DISPENSERS AT BAR NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

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

INADEQUATE LIGHTING INSIDE WALK-IN COOLERS, INSTRUCTED TO PROVIDE.

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

DRAINS FOR SODA GUN DISPENSERS AT BAR MISSING A LINE, NOT DRAINING PROEPRY. INSTRUCTED TO REPAIR.

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

UPPER INTERIOR PANEL OF ICE MACHINE NEEDS WIPING; CLEAN AND MAINTAIN. INTERIOR BOTTOMS OF HOT HOLDING CABINETS NEED CLEANING; CLEAN CABINETS.

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

CLEAN AND MAINTAIN FLOOR DRAIN IN BAR AREA.

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

CUTTING BOARDS IN NEED OF REPLACING WHERE WORN, DEEP CUTS AND DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES.

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

FLOORS IN THE DISH AREA IN NEED OF REPAIR. REPLACE BROKEN TILES REGROUT WHERE NEEDED, AND CORRECT COVING. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

WALL IN DISH AREA IN NEED OF REPLACING WITH A NON POUROUS MATERIAL. REMOVE WOOD. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

MUST REPAIR LOOSE LEVER AT 3-COMPARTMENT SINK IN KITCHEN.

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...

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 AT THE CARVING STATION IN NEED OF REPLACING, WORN. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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. THE FLOORS UNDER 3 COMPARTMENT SINK IN FRONT BAR AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD. MUST CLEAN AND MAINTAIN AT ALL TI...

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. WALLS IN WAIT AREA IN NEED OF CLEANING TO REMOVE SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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...

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

FOUND BROOMS/MOPS NOT PROPERLY STORED.

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. PAINT RUSTY EXTERIOR OF GREASE TRAP IN KITCHEN(ON FLOOR).

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. CLEAN THE INTERIOR & EXTERIOR OF OVEN.

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. REPAIR CHIPPED WALLS(MUST BE SMOOTH) BY MOP SINK AND IN REAR BY DOOR LEADING INTO THE DINING ROOM

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...