Mable'S Table

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED DISH MACHINE WITH A FINAL SANITIZER CONCENTRATION OF 0PPM. INSTRUCTED MANAGER TO ENSURE DISH MACHINE PROVIDES A FINAL CHEMICAL SANITIZER CONCENTRATION OF 50 PPM. DISH MACHINE NOT IN USE AT TIME OF INSPECTION. DISH MACHINE TAGGED. PRIORITY VI...

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED ALUMINUM FOIL WRAPPED AROUND SHELVING. INSTRUCTED MANAGER TO REMOVE FOIL.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-101.19 OBSERVED ALUMINUM FOIL WRAPPED AROUND SHELVING. INSTRUCTED MANAGER TO REMOVE FOIL.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED RUSTED TABLE BEING USED AS SHELVING IN DISH MACHINE AREA. INSTRUCTED MANAGER TO REPLACE OR REPAINT TABLE.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINKS LOCATED IN BOTH BARS. INSTRUCTED TO PROVIDE.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED BULK CONTAINERS OF BREAD CRUMBS, RICE, ETC NOT LABELED. INSTRUCTED TO LABEL WITH THE COMMON NAME.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED HEAVY BUILD-UP OF GREASE AND FOOD DEBRIS ON THE SIDES OF EQUIPMENT AND UNDERNEATH EQUIPMENT ON THE COOK LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED BUILD-UP OF GREASE ON HOOD OVER COOK LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED 2 EMPLOYEES WITHOUT FOOD HANDLER TRAINING. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE AT THE TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

THE PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TON FOLLOW WHEN RESPONDING TO VOMITING AND DIARRHEAL EVENTS.INSTRUCTED TO PROVIDE PROCEDURE WITH THE NECESSARY ITEMS PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS THROUGHOUT PREMISES. INSTRUCTED TO PROVIDE AND MAINTAIN.

PROPER DATE MARKING AND DISPOSITION

OBSERVED TCS FOODS NOT PROPERLY DATE MARKING INSIDE WALK-IN COOLER AND PREP COOLERS. MUST PROPERLY DATE MARKING TCS FOODS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED CONSUMER ADVISORY ON MENU HOWEVER NO DISCLOSURE OR REMINDER STATEMENT ON MENU FOR UNDER COOKED AND RAW FOODS INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.

IN-USE UTENSILS: PROPERLY STORED

OBSERVED ICE SCOOPS STORED ON TOP OF ICE MACHINE LOCATED IN THE BASEMENT.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

MUST PROVIDE LIDS FOR GARBAGE CONTAINERS INSIDE WOMEN'S WASHROOM.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROUND AND BEHIND ICE MACHINE LOCATED IN THE BASEMENT.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

FOOD HANDLERS REQUIREMENTS NOT MET NO LOGS RECORDS ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED CERTIFIED FOOD SERVICE MANAGERS WITHOUT THE ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 3 DOOR PREP COOLER AND 2 DOOR REFRIGERATOR/FREEZER COMBO AT IMPROPER TEMPERATURES. THE AIR TEMPERATURE INSIDE OF THE 3 DOOR COOLER WAS AT 48F AND THE 2 DOOR REFRIGERATOR HAD AN AIR TEMPERA...

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE COOLERS. OBSERVED MOZZARELLA CHEESE AT 48.7F, BLUE CHEESE AT 59.1F, MILK AT 47.1F, AND HALF AND HALF CREAMER AT 47.7F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 20# OF...

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

FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE. OBSERVED FOOD AND LIQUOR STORED ON SHELVES BELOW WASTE WATER PIPES IN THE BASEMENT. MANAGEMENT INSTRUCTED TO REMOVE THE FOOD AND LIQUOR FROM THE SHELVES BELOW THE WASTE WATER LINES. SERIOUS VIO...

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

NO CONSUMER ADVISORY POSTED IN THE ESTABLISHMENT. MUST POST ON THE WALL OR ON THE MENU.

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

MUST PAINT OR SEAL THE SHELVES AND SUPPORTS BELOW THE COFFEE STATION.

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

CLEAN THE DUST ON THE SHELVES OF THE COFFEE STATION.

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

WALLS OF THE DISHROOM MUST BE SMOOTH AND EASILY CLEANABLE. REPAIR THE CRACK ON THE CEILING IN THE CORNER OF THE DISHROOM. MUST SEAL THE WALLS OF THE DISHROOM.

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

FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: LARGE AMOUNT OF SCRAMBLED EGGS AND COOKED VEGETABLE MIXTURE AT TEMP OF 57.7F AND ANOTHER BATCH OF SAME FOOD AT TEMP OF 45.7F; BOTH PRODUCTS STORED INSIDE THE WALK-IN COOLER WHICH MAINTAINS TEM...

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

OBSERVED LIVE SMALL FLIES AT BAR AREA AT PRIVATE ROOM AND BAR AT MAIN DINING AREA, REAR PREP AREA AND DISHROOM.APPROX.30 SMALL FLIES. TWO INSECTICIDE GLUE STICKS HANGING FROM CEILING ABOVE THE CHEST FREEZER AND PREP TABLE AT REAR PREP AREA ALSO A YEL...

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

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 2-5-15,REPORT #1453751 #32-RUBBER GASKETS IN POOR REPAIR IN NEED OF REPLACING. WOOD UNDER PREP TABLE IN NEED OF SEALING. MUST CORRECT AND MAINTAIN AT ALL TIMES. #33-THE FOLLOWING IN NEED OF CLEANING: INTER...

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

LID AT WHITE CHEST FREEZER IS RUSTY,BROKE AND WITH EXPOSED INSULATION.INSTRUCTED TO REPLACE.REAR PREP AREA. BROKEN STOPPERS AT THREE COMPARTMENT SINK,INSTRUCTED TO PROVIDE STOPPERS FOR ALL 3 THREE COMPARTMENT SINKS

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

BROKEN FLOOR TILES BEHIND THE MAIN BAR AREA INSTRUCTED TO REPLACE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

STEM THERMOMETER NOT CALBRATED,INSTRUCTED TO CALIBRATE OR REPLACE

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER CERTIFICATE PROVIDED ON PREMISES,INSTRUCTED TO PROVIDE.

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

FOUND A LARGE CONTAINER OF SOUP (APPROX 10 GALLONS) IN WALK IN COOLER AT 50.4 DEGREES. MANAGER STATES SOUP WAS MADE THE NIGHT BEFORE. CONTAINER WAS DISCARDED. INSTRUCTED MANAGER ON COOLING PROPERLY. TOTAL VALUE 80 POUNDS $50.00 CRITICAL VIOLAT...

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

RUBBER GASKETS IN POOR REPAIR IN NEED OF REPLACING. WOOD UNDER PREP TABLE IN NEED OF SEALINF. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

THE FOLLOWING IN NEED OF CLEANING: INTERIOR OF ALL REACH IN COOLERS, ALL COOKING EQUIPMENT, BOTH BAR GUN HOLDERS, AND ALL STORAGE SHELVES. ALL WOOD IN NEED OF DETAIL CLEANING UNDER AND AROUND PREP LINE. ALL RUBBER GASKETS IN NEED OF CLEANING. MUST...

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

FLOORS UNDER AND AROUND ALL EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL DEBRIS AND BUILD UP. MUST CLEAN IN CORNERS. CLEAN AND MAINTAIN AT ALL TIMES.

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

WALLS IN BOTH PREP AREAS AND BARS IN NEED OF CLEANING TO REMOVE ALL SPLATTER. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

AIR VENTS IN WASHROOMS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

INVERT ALL MULTI-USE EQUIPMENT, UTENSILS, GLASSWARE AND CARRYOUT CONTAINERS TO PROTECT FROM CONTAMINATION.

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

REPLACE MISSING AND DAMAGED FLOOR TILES IN WEST BAR AREA. CLEAN FLOORS IN LIQUOR STORAGE AREA.

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

REPAIR WALL BEHIND FOOD STORAGE SHELVES IN WEST BASEMENT. WALLS MUST BE SMOOTH AND EASILY CLEANABLE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

PROVIDE LONG HANDLE UTENSIL AND STORE ICE SCOOP HANDLE UP IN SEPARATE CONTAINER TO MINIMIZE BARE HAND CONTACT.

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

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

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

Ice bins in both bars not provided with covers. Instructed to provide covers form ice in bins. Gaskets not maintained on front prep cooelrs. Instructed to replace worn gaskets.

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

Exhaust hood and filters not cleaned. Instructed to detail clean.

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

Floor not cleaned behind equipment. Instructed to detail clean daily. Floor tile missing under cooking equipment. Instructed to replace missing floor tile.

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

Ventilation covers in toilet room not cleaned. instructed to detail clean covers.

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

Sprayer at three compartment sink leaking. Instructed to repair to prevent leak. Sinks stoppers not maintained at three compartment sink. Instructed to replace stoppers that does fit properly. Backflow prevent not installed on coffee makers. In...

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 PROVIDE SPLASH GUARD AT EXPOSED HAND BOWL BETWEEN 3 COMPARTMENT IN PREP AREA BY WALK-IN COOLER

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. MUST CLEAN OR REPLACE STAINED CUTTING BOARDS IN PREP AREAS

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 CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT THROUGHOUT PREMISES

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

MUST PROVIDE SPACE FOR EMPLOYEES BELONGINGS TO BE STORED NICE AND NEATLY, RESTRICT STORING ON SHELVING DESIGNATED FOR FOOD ITEMS

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

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE ALL CLUTTER IN BASEMENT STORAGE AREA,...

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 RECONNECT SODA LINES DIRECTLY INTO FLOOR DRAINS AT BARS,PROVIDE MISSING ICE BIN COVERS BEHIND COUNTERS.

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.FLOOR BENEATH HOT COOKING EQUIPMENTS,COOLERS BEHIND FRONT SERVICE LINE REQUIRE DETAIL CLEANING,FLOOR BENEATH DISHMACHINE IN NEED OF REPAIR TO...

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.NOTICEABLE DUST BUILD-UP AT CEILING OVER DINING ROOM/FOOD PREP AREA MUST CLEAN IN DETAIL.

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.HOOD/FILTERS ABOVE HOT COOKING EQUIPMENTS,TOILET ROOM VENTS REQUIRE DETAIL CLEANING.

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

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST CLEAN,ORGANIZE BASEMENT STORAGE,REMOVE ALL CLUTT...