Lloyd'S Chicago Restaurant

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

CABINET STORAGE DOOR AT STATION # 1 IN POOR REPAIR. INSTRUCTED TO REPAIR.

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

ICE MACHINE HAS SLIGHT BUILD UP INSIDE INTERIOR PANEL. INSTRUCTED TO CLEAN/MAINTAIN.

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

OBSERVED SOME POTENTIALLY HAZARDOUS FOODS (BEEF) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS IN THE PREP COOLER WITHOUT A LABEL CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT ARE OUT OF THE ORI...

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

OBSERVED RUST ON THE SHELVES IN THE PREP COOLER LOCATED ACROSS FROM THE COOKING EQUIPMENT. INSTRUCTED TO REMOVE RUST AND MAINTAIN.

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

OBSERVED ACCUMULATED GREASE AND DUST DEBRIS IN THE INTERIOR OF ALL FRYERS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

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

OBSERVED FLOORS THRU OUT THE FOOD PREP AND DISH WASHING AREAS ARE IN NEED OF CLEANING TO REMOVE ACCUMULATED FOOD AND DIRT DEBRIS. OBSERVED MINOR FOOD DEBRIS LOCATED UNDER THE SHELVES IN THE WALK IN COOLERS. INSTRUCTED TO CLEAN ALONG ALL WAYS AND IN A...

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

OBSERVED ACCUMULATED DUST ON THE VENT LOCATED ABOVE THE ICE MACHINE. OBSERVED ACCUMULATED DEBRIS ON THE WALLS UNDER THE DISH MACHINE. INSTRUCTED TO CLEAN ALL SAID AREAS AND MAINTAIN.

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

OBSERVED MOP HEADS BEING STORED DOWNWARD IN THE UTILITY ROOM. INSTRUCTED TO STORE MOP HEADS UPRIGHT AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED A 2 DOOR PREP COOLER, WITH POTENTIALLY HAZARDOUS FOODS (RAW SUSHI TUNA) AT AN AMBIENT AIR TEMPERATURE OF 50F DURING THE INSPECTION. INSTRUCTED TO MAINTAIN ALL COLD HOLDING UNITS AT 40F OR BELOW AT ALL TIMES. 2 DOOR PREP COOLER TAGGED AND HEL...

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN A 2 DOOR PREP COOLER; 5 LBS OF RAW TUNA(SUSHI) AT 55F, 1/2 LB OF COOKED SHRIMP AT 52.5F, 1/2 LB OF COOKED CRAB MEAT AT 53.5F, 2 LB OF CORN SALAD AT 53.2F, 1/2 OF CO...

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

OBSERVED A BLACK SUBSTANCE IN THE INTERIOR OF THE ICE MACHINE LOCATED BY THE ICE MAKER, ON THE SIDES AND ON THE ICE PANEL. INSTRUCTED TO CLEAN AND SANITIZE SAID ICE MACHINE AND MAINTAIN. SERIOUS VIOLATION 7-38-005(A).

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

OBSERVED SOME POTENTIALLY HAZARDOUS FOODS (BEEF) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS IN THE PREP COOLER WITHOUT A LABEL CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT ARE OUT OF THE ORI...

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

OBSERVED RUST ON THE SHELVES IN THE PREP COOLER LOCATED ACROSS FROM THE COOKING EQUIPMENT. INSTRUCTED TO REMOVE RUST AND MAINTAIN.

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

OBSERVED ACCUMULATED GREASE AND DUST DEBRIS IN THE INTERIOR OF ALL FRYERS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

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

OBSERVED FLOORS THRU OUT THE FOOD PREP AND DISH WASHING AREAS ARE IN NEED OF CLEANING TO REMOVE ACCUMULATED FOOD AND DIRT DEBRIS. OBSERVED MINOR FOOD DEBRIS LOCATED UNDER THE SHELVES IN THE WALK IN COOLERS. INSTRUCTED TO CLEAN ALONG ALL WAYS AND IN A...

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

OBSERVED ACCUMULATED DUST ON THE VENT LOCATED ABOVE THE ICE MACHINE. OBSERVED ACCUMULATED DEBRIS ON THE WALLS UNDER THE DISH MACHINE. INSTRUCTED TO CLEAN ALL SAID AREAS AND MAINTAIN.

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

OBSERVED MOP HEADS BEING STORED DOWNWARD IN THE UTILITY ROOM. INSTRUCTED TO STORE MOP HEADS UPRIGHT AND MAINTAIN.

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

FLOORS NEED RE-GROUTING THRU-OUT SALAD PREP STATION ,MOP ROOM IN FRONT OF MOP SINK.MUST REPAIR.

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

FLOORS NEED RE-GROUTING THRU-OUT SALAD PREP STATION ,MOP ROOM IN FRONT OF MOP SINK.MUST REPAIR.

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

EVIDENCE OF IMPROPER PEST CONTROL.1-LIVE SMALL ROACH CRAWLING ON MOTOR OF DISH MACHINE,AND 1 LARGE LIVE ROACH CRAWLING INSIDE A CARDBOARD BOX OF PARCHMENT PAPER UNDERNEATH BAGEL STORAGE TABLE IN EXPRESS PREP AREA. MUST CONTACT PEST CONTROL. SERIOUS ...

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

EXTERIOR OF REACH IN COOLERS, UNDER PREP TABLE NEAR STOVE OF GEASE AND DOORS NOT CLEAN IN DESSERT PREP,AND QUICK SERVICE AREA.MUST DETAIL CLEAN

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

FLOORS NEED RE-GROUTING THRU-OUT SALAD PREP STATION ,MOP ROOM IN FRONT OF MOP SINK.MUST REPAIR.

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

NO HOT WATER AT DUMP SINK AT BAR.MUST REPAIR.

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

CLEAN FLOORS IN CARRYOUT AREA AND UNDER SHELVES IN WINE STORAGE CLOSET.

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

CLEAN LIGHT PANELS AT CEILING IN PREP AREAS OR WHERE NECESSARY. MAINTAIN AT ALL TIMES.

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

PROVIDE LIGHT SHIELD/SHATTER PROOF BULB IN MAIN KITCHEN WALK-IN COOLER.

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

(7-38-030) THE HIGH-TEMPERATURE DISHMACHINE WAS ONLY HOLDING 168-172.6F TEMP. AT THE RINSE/SANITIZING END. INSTRUCTED TO USE THE 3-COMP SINK (QUATS SANITIZER), UNTIL THE UNIT IS FIXED.

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

ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. OBSERVED ICE BUILD-UP ON CONDENSER OF BAR COOLER, MUST FIX UNIT.

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

FOLLOWING NEED CLEANING: DUMP SINK AT COFFEE STATION (BY MAIN DINING ROOM), INTERIOR OF VENTS AT BOTH ENDS OF THE DISHAMCHINE, SMALL COOLER SHELVES & DOOR GASKETS OF SAME (AT SALAD PREP & COOK'S LINE).

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

FLOORS UNDER BAR SINKS MUST BE FREE OF FOOD SPILLS/DEBRIS.

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

FOOD STAINS ON WALLS AROUND GARBAGE BINS OR PREP AREAS MUST BE KEPT CLEAN.

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. WALK IN COOLER DOOR RUBBER GASKET AND COOKLINE REACH IN COOLERS DOOR GASKETS RIPPED. MUST REPAIR AND MAINTAIN DAMAGED...

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. PREP COOLERS DOOR RUBBER GASKETS WITH ACCUMULATED FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL UNCLEAN DOOR GASKETS.

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. CEILING TILES PAPER PEELING ABOVE DISHMACHINE DRAINBOARDS. MUST REMOVE ALL DAMAGED CEILING TILES.

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 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 REPAIR OR REPLACE ALL DAMAGED PREP AREA REACH COOLERS DOOR RUBBER GASKETS ALSO MUST PROVIDE COVER FOR ICE BIN AT...

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- OBSERVED ACCUMULATED FOOD DEBRIS ON LOWER SIDE OF DISHMACHINE DRAINBOARDS, FOOD DEBRIS INSI...

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 DETAIL CLEAN FLOOR UNDER/ALONG WALLS AND AROUND ALL SHELF RACKS IN STORAGE AREA.

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 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. Most cutting boards with deep,dark grooves must be sanded/bleached or replaced-with smooth surfaces. Must replace broken...

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. Walk-in cooler shelves at main kitchen, interior of vents at dishmachine, interior floors of coolers at bar area, ledge...

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. Some florrs drains at bar & deli area,& along wallbases under bar area need cleaning.

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. Must replace missing light cover in walk-in cooler.