Lincoln Restaurant

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

NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS STEAK , CHICKEN NOODLE SOUP, PASTA WITH CHICKEN,ETC. INSTRUCTED MANAGER THAT CERTIFIED FOOD MANAGER MUST BE ON SITE WHILE PREPARING AND SERVING POTENTIA...

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

MUST PROVIDE LABEL/NAME OF THE PRODUCT ON ALL FOOD CONTAINERS WITH READY TO EAT FOOD INSIDE THE REACH IN COOLER AND WALK IN COOLER.

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

MUST PROVIDE LID FOR THE ICE BIN BEHIND THE BAR. REMOVE THE COLD PLATE OR PROVIDE A BARRIER TO PROTECT THE ICE AWAY FROM THE SODA TUBINGS.OR PROVIDE A COOLER WITH LID TO STORE THE CONSUMABLE ICE. CAULKING AROUND THE WASHBOWL SINK INSIDE THE WOMENS WA...

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

CARPET IN THE BANQUET ROOM NEEDS DETAIL CLEANING OR NEEDS TO BE VACCUM. CRACKED FLOOR TILES THRU-OUT THE DISHWASHING AREA. MUST REPLACE TILES OR REPAIR. MUST CLEAN THE FLOOR THRU OUT THE PREP/COOKING AREA AND MAINTAIN.

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

MISSING CEILING TILES THRU-OUT THE DINING AREA, DISH WASHING AREA, AND STORAGE AREA. MUST REPLACE CEILING TILES. DAMAGED CEILING TILES INSIDE THE THE WOMENS WASHROOM BY THE COFFEE SHOP AND ABOVE THE CHEMICALS STORAGE AREA IN THE BASEMENT. MUST REPAIR...

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

VENTILATION IN THE EMPLOYEES WASHROOM NOT WORKING. MUST REPAIR AND MAINTAIN.

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

MUST REPLACE BROKEN GASKETS ON ONE DOOR REACH IN FREEZER, RUSTY SHELVES INSIDE SAME FREEZER AND INSIDE WALK IN COOLER, ALSO REPLACE MISSING HANDLES ON STEAM TABLES LIDS. -----------------------------------------------------------------------------...

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. OB...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #521314, DATED 3-29-2011; VIOLATI...

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. MUST REPLACE BROKEN DOOR FOR TWO DOORS PREP REACH IN COOLER AT HOT FOOD LINE, ALSO REPLACE WOOD BOTTOM PANELS OF PREP...

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...

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

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED COOK PREPARING FOODS WITHOUT WASHING ...

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

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE WALK IN COOLER.

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. MUST REPLACE BROKEN GASKETS ON ONE DOOR REACH IN FREEZER, RUSTY SHELVES INSIDE SAME FREEZER AND INSIDE WALK IN COOLER...

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZERS, SHELVING UNITS, BOTTOM PANELS OF STEAM TABLE, COOKING EQUIPMENT, MEAT SLICER, CAN OPENER, UPPER PANEL OF ICE MACHINE, ALL EQUIPMENT TH...

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. MUST REPLACE MISSING FLOOR TILES THRU-OUT PREP AREAS AND DISH WASHING AREA AND CLEAN FLOORS THRU-OUT SAME AREAS.

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. MUST CLEAN HOOD, FILTERS, WALLS BEHIND COOKING EQUIPMENT AND DISH WASHING AREA AND REPLACE MISSING AND DAMAGED CEILING PANELS THRU-OUT.

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. ICE SCOOPS AND CLEANING TOWELS MUST BE PROPERLY STORED.

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CERTIFIED FOOD MANAGER PRESENT ON PREMISES AT THE TIME OF INSPECTION WHEN POTENTIALLY HAZARDOUS FOODS SUCH A...

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

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT ALL CLEAN UTENSILS ON SHELV...

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. INSTRUCTED TO REMOVE SODA PIPES RUN INSIDE SERVING ICE BIN IN THE BAR AND PROVIDE LID (COVER) FOR ICE BIN AT THE BAR....

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. INSTRUCTED TO REPAIR DAMAGED AND MISSING FLOOR TILES AT FRONT OF 2COMP.SINK,SODA SYRUP STORAGE ROOM AND IN DRY STORAGE ROOM BY DISH MACHI...

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. WALLS AT 2COMP.SINK BY DRAIN BOARD BADLY STAINED,INSTRUCTED TO CLEAN.

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA

The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. ONLY FOODSERVE EMPLOYEES ARE ALLOWED IN FOOD PREP AREAS,AND TO HANDLE FOODS.

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.OBSERVED CEILING TILES WATER DAMAGED REAR DISH, BAR, AND REAR STORAGE AREA INSTRUCTED TO REPLACE.

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.REPLACE BROKEN LIGHT SHIELD REAR PREP AREA.