Levy Restaurants at Guaranteed Rate Field

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED THE FOLLOWING SINKS NOT MAINTAINED WITH HOT WATER: IMPROPER TEMPERATURE OF HOT WATER OBSERVED AT BAR IN HALLWAY OF 70F). INSTRUCTED PERSON IN CHARGE HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. SERVICE TECHNICIAN ARRIVED ON SIT...

PROPER COLD HOLDING TEMPERATURES

NOTED IMPROPER INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE FOOD DISPLAY COOLER. IMPROPER: VANILLA ICE CREAM MIX AT 44.1F. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED DEBRIS IN THE LOWER COMPARTMENTS OF THE SODA DISPENSERS IN RIGHT FIELD GRILL AND LEFT FIELD PANTRY. INSTRUCTED TO CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED THE FLOORS ON THE SIDE OF THE DEEP-FRYING UNITS AND PIPES WITH SLIGHT GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

PROPER HOT HOLDING TEMPERATURES

OBSERVED TCS FOODS AT IMPROPER TEMPERATURES. FOUND BRISKET @ 104.5F IN THE HOT HOLDING UNIT IN THE RIGHT FIELD PANTRY. INSTRUCTED MUST KEEP ALL TCS FOODS @ 135F OR HIGHER AT ALL TIMES (WHILE IN HOT HOLDING UNITS). OPERATOR VOLUNTARILY DISCARDED DENAT...

PROPER COLD HOLDING TEMPERATURES

OBSERVED TCS FOODS AT IMPROPER TEMPERAT URES INSIDE COLD HOLDING UNITS IN THE LEFT FIELD GRILL. FOUND HAMBURGER @ 47.3F-49.6F AND ITALIAN BEEF @ 48.3F INSIDE COOLERS. INSTRUCTED MUST KEEP ALL TCS FOODS @ 135F OR HIGHER AT ALL TIMES (WHILE IN HOT HOLD...

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WET WIPING CLOTH NOT PROPERLY STORED IN SANITIZING SOLUTION LOCATED IN THE RIGHT FIELD GRILL. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED PEELING PAINT LEFT OF THE THREE COMPARTMENT SINK LOCATED IN THE CLUB LEVEL RIGHT FIELD PANTRY. NSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DIRT BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR AROUND COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS OF THE CLUB LEVEL (RIGHT...

ALLERGEN TRAINING AS REQUIRED

OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED TO HAVE ALL CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.

4. PROPER USE OF RESTRICTION AND EXCLUSION

WIPING CLOTHS: PROPERLY USED & STORED

MUST ADEQUATELY STORE WIPING CLOTHS WHEN NOT IN USE IN COMMISSARY; STORE IN A SANITIZING SOLUTION WITH THE PROPER PPM.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

CLEAN FLOOR BEHIND HOT LINE OF FOOD SPILLS AND DEBRIS IN COMMISSARY. REMOVE MOLD FROM WALL ALONG 3-COMPARTMENT SINK IN COMMISSARY.

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

CLEAN THE EXTERIOR OF DEEP FRYER TO REMOVE ALL BUILD UP. MUST CORRECT AND MAINTAIN.

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

CLEAN FLOOR BEHIND AND AROUND GRILL AND DEEP FRYER MUST CLEAN AND MAINTAIN.

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

SOUTH SIDE GRILL RIGHT FIELD: INSTALL HANDSINK IN FRONT PREP AREA, HANDSINK IS CURRENTLY LOCATED IN REAR HALLWAY INSTALL AND MAINTAIN.

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

REPAIR GASKETS AT THE CHEST FREEZER IN THE RIGHT FIELD COMMISSARY.

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

DETAIL CLEAN THE INTERIOR OF THE CHEST FREEZER IN THE REAR OF THE LEFT FIELD COMMISSARY.

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

CLEAN FLOORS IN THE RIGHT AND LEFT FIELD COMMISSARY AREAS.

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

(RIGHT FIELD CONCESSION) CLEAN VENTS IN HOODED SYSTEM ABOVE GRILL.

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

POOR HYGIENIC PRACTICES, OBSERVED AN EMPLOYEE HANDLING REW BEEF PATTIES AND THEN HANDLING READY-TO-EAT FOODS ( BREAD, TOMATOES ) WITHOUT WASHING HANDS IN BETWEEN, ONLY GLOVES WERE USED. INSTRUCTED TO HAVE EMPLOYEES WASH HANDS. CRITICAL CITATION ISSUE...

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

MEAT SLICER NOT CLEAN BEHIND BLADE, INSTRUCTRED TO CLEAN AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INOPERABLE THERMOMETER AT RIGHT CONCESSION. INSTRUCTED TO INSTALL GOOD WORKING ONE.

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

SOME GREASE OBSERVED ON EXTERIOR SURFACES OF FRYERS; CLEAN AND MAINTAIN. (LEFT FIELD HENNESSY) FRYER DOOR MISSING ON FRYER; REPLACE DOOR. INTERIOR BOTTOM OF FRYER NOT CLEAN; CLEAN FRYER. (RIGHT FIELD GRILL)

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

CLEAN FLOOR UNDER FRYERS AND OTHER COOKING EQUIPMENT TO REMOVE GREASE OBSERVED. (LEFT FIELD HENNESSY) CLEAN FLOORS UNDER COOKING EQUIPMENT TO REMOVE GREASE (RIGHT FIELD HENNESSY).

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

OBSERVED VENTS ABOVE BURGER GRILL NOT CLEAN; CLEAN SAME. OBSERVED WALL BEHIND MELTED BUTTER CONTAINER FOR POPCORN NOT CLEAN; CLEAN WALL. (RIGHT FIELD GRILL) DUST OBSERVED ON CEILING VENT ABOVE THREE COMP SINK; CLEAN VENT TO REMOVE DUST. (RIGHT ...

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

OBSERVED STANDING WASTE WATER IN MOP BUCKET WITH MOP. INSTRUCTED TO REMOVE STANDING WATER ONCE USED AND TO STORE WET MOP WITH MOP HEAD UPWARD TO DRY. (LEFT FIELD GRILL)

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

MUST REPLACE TORN DOO0R GASKETS FOR PREP COOLER AT SOUTH SIDE GRILL (RIGHT FIELD.)

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. OBSERVED PORK AND CHICKEN MEATBALLS AT 44.0F, CHICKEN BREAST AT 45.0F HAMBURGERS AT 46.0F. DISCARDED 16# OF FOOD WORTH 70$.

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. EXCESS WATER ON FLOOR BEHIND LEFT FIELD CONCESSION STAND HOT COOK'S LINE.

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

FOUND BAKED GOODS(VARIETY OF COOKIES) NOT PROTECTED/NO SNEEZE GUARDS ON TABLES DISPLAYED OUTSIDE OF RIGHT/LEFT FIELD CONCESSIONS. SERIOUS VIOLATION. CITATION ISSUED. COOKIES REMOVED FROM TABLES.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

FOUND NO HOT WATER AT RESTROOMS(WASHBOWLS) FOR CUSTOMERS(MEN & WOMEN) BY SECTIONS 316, 322, AND 338. SERIOUS VIOLATION. CITATION ISSUED. MANAGEMENT NOTIFIED ENGINEERING REGARDING NO HOT WATER AT RESTROOMS. HOT WATER PROVIDED AT CUSTOMER RESTROOMS BY...

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

FOUND FLOORS NOT CLEAN AT LEFT FIELD CONCESSION KITCHEN AREAS.

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

FOUND 3COMPARTMENT SINK NOT CLEAN.

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

FOUND FLOORS NOT SWEPT ALONG WALLS.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. SOME PRE-SEASON CLEANING NEEDED, i.e. CLEAN INTERIOR OF ALL CABINETS, EXHAUST HOOD, INTERIOR/EXTERIOR OF ALL MOBIL EQUIPTMENT,COOLERS,BUN WARMERS.

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. REPLACEING ALL MISSING COVING WHERE MISSING.

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. ALL WALLS MUST BE SMOOTH AND EASY CLEANABLE, PAINTED WITH A LIGHT COLOR. DETAIL CLEANING ALL PIPES AND ATTACHED EQUIPTMENT REMOVING ALL DUST AND DEBRIS. CLEAN AND PAINT CEILING VENT...

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...

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. PRE-SEASON CLEANING NEEDED i.e.ALL MOBIL EQUIPTMENT, INTERIOR AND EXTERIOR OF FREEZER, COOLER, CABINETS, EXHAUST HOODS...

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. DETAIL CLEAN FLOORS , REPLACING ANY MISSING COVING, REMOVING ANY WATER ON FLOOR, KEEPING ALL FLOORS DRY.

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. DETAIL CLEAN WALLS AND ATTACHED EQUIPTMENT THROUGHOUT. MAKE ALL WALLS SMOOTH AND EASY CLEANABLE WITH NO HOLES, CRACKS OR OPENINGS PREVENTING ANY INSECT/RODENT ENTRANCE OR HORBAGE.