MANGAL.

SHELL FISH TAG NOT IN PLACE WITH PRODUCTS. FOUND FRESH MUSSELS STORED INSIDE THE PREP COOLER WITHOUT SHELL FISH TAG,NOR TAG OF THE MENTIONED PRODUCT KEPT ON PREMISES.PRODUCTS DISCARDED AND DENATURED. POUNDS 7, VALUE 20. CRITICAL VIOLATION:7-38-005(B2). INSTRUCTED TO KEEP SHELL FISH IN ORIGINAL CONTAINER UNTIL FINISHED/SOLD AND SHELL FISH TAG MUST REMAIN WITH PRODUCT. SHELL FISH TAG MUST BE KEPT FOR 90 DAYS.

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:PRE-COOKED DUCK LEGS AT TEMP OF 48.7F; 24 PIECES OF COOKED QUICHE AT TEMP OF 47.9F; RAW GROUND BEEF AND HOME MADE HAMBURGER AT TEMP OF 48.9F TO 59F; COOKED PORK AT TEMP OF 47.6F; COOKED SLICED BEEF AT TEMP OF 60F;FOOD DISCARDED AND DENATURED.POUNDS 11.38,VALUE 50.70 CRITICAL VIOLATION:7-38-005(A)

OUTSIDE GARBAGE AREA NOT MAINTAINED,GROUND WITH FOOD DEBRIS:EMPTY MUSSEL SHELL,DIRTY PAPER,EMPTY BEER BOTTLES ETC.,ALSO EXTERIOR OF WASTE OIL CONTAINER NOT CLEANED,GREASE BUILD UP,INSTRUCTED TO CLEAN AND MAINTAIN SAID CONTAINER AND GARBAGE AREA TO MINIMIZE INSECTS AND RODENT ACTIVITIES. SERIOUS VIOLATION: 7-38-020

BROKEN RUBBER GASKET INSIDE THE TWO DOOR PREP COOLER BY THE WALL IN THE KITCHEN,INSTRUCTED TO REPLACE.

MINERAL BUILD-UP AT INTERIOR OF ICE MACHINE, INSTRUCTED TO CLEAN AND SANITIZE UNIT.

DUST AND GREASE BUILD-UP ON PIPE,HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT,REMOVE AND MAINTAIN. FOOD DEBRIS:INTERIOR AND EXTERIOR OF COOKING EQUIPMENT AND COOLERS, INSTRUCTED TO CLEAN AND MAINTAIN.

DEBRIS UNDER THE THREE COMPARTMENT SINK AND CORNERS,INSTRUCTED TO REMOVE. WALL DEBRIS ON FLOOR IN BASEMENT AREA,INSTRUCTED TO REMOVE.SWEEP.

PREVIOUS SERIOUS VIOLATION FROM 9-15-11 NOT CORRECTED. ONCE AGAIN, NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE DURING INSPECTION WHILE FOODS ARE BEING PREPARED AND SERVED. MANAGER WAS CALLED TO ARRIVE ON SITE DURING THE INSPECTION. CRITICAL CITATION ISSUED 7-42-090.

One copy of the Food Inspection Report Summary must be displayed and visible to all customers. NO SUMMARY REPORT POSTED FROM INSPECTION #634576 FROM 9-15-11. GIVEN TODAYS SUMMARY REPORT AND POSTED. SERIOUS CITATION ISSUED.7-42-010(B).

PREVIOUS MINOR VIOLATIONS FROM 9-15-11 NOT CORRECTED. #34- FLOOR AT BOTTOM OF BASEMENT STAIRS IN POOR REPAIR WITH CRACKED, CHIPPING AND MISSING CEMENT. MUST MAKE SMOOTH AND CLEANABLE.#41-ALL UNNECESSARY ITEMS THROUGHOUT BASEMENT MUST BE REMOVED FROM PREMISES AND ALL OTHERS MUST BE STORED ELEVATED AND ORGANIZED.#38-MISSING FLOOR DRAIN COVER IN BASEMENT. MUST REPLACE.

TORN RUBBER DOOR GASKET ON TALL TWO DOOR REACH-IN COOLER. MUST REPLACE. RAW WOOD MOUNT FOR FRENCH FRY SLICER AND RAW WOOD UNDER SHELVING ABOVE SLICER MUST SEAL/PAINT MAKE SMOOTH AND CLEANABLE.

MISSING FLOOR TILE UNDER WALL MOUNTED FRY SLICER. MUST REPLACE. POOLING WATER ON FLOOR OF BASEMENT THROUGHOUT. MUST REMOVE AND MAINTAIN DRY.

PEELING PLASTER AT MOP SINK. MUST REPAIR.

MISSING LIGHT SHIELD ABOVE ICE MACHINE. MUST PROVIDE.

ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION. NOT ON TOP OF MACHINE.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. OBSERVED THE FOLLOWING COOLERS UNABLE TO MAINTAIN PROPER TEMPERATURE. TALL REACH-IN COOLER @ 51.8F WITH FOODS SUCH AS HUMMUS @ 95F. WALK-IN COOLER @ 51F WITH CHEESE @ 57.2F. BOTH COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL MAINTAINS TEMPERATURE OF 40F. AND C.D.P.H. CONTACTED FOR INSPECTION AND TAG REMOVAL. 312-746-4240.

All cold food shall be stored at a temperature of 40F or less. OBSERVED THE FOLLOWING FOODS IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. APPROXIMATELY 20LBS ASSORTED CHEESE IN WALK-IN COOLER RANGING IN TEMPERATURE BETWEEN 56.4F TO 57.7F. APPROXIMATELY 5LBS BACON AT 58.4F. 1 GAL. HUMMUS AT 95F. 1 QT. SOUR CREAM AT 57.9F. ALL POTENTIALLY HAZARDOUS FOODS DISCARDED. MANAGEMENT STATES APPROXIMATE VALUE O FOODS DISCARDED TO BE $150.00.

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED CROSS CONTAMINATION IN THE FOLLOWING MANNERS: EMPLOYEE WALKING INTO ESTABLISHMENTS REAR KITCHEN FROM OUTDOORS TO START SHIFT, PUT ON HAT, APRON, THEN HANDLE DIRTY MOP BUCKET AND BROOM THEN PROCEED TO WASH DISHES IN THREE COMPARTMENT SINK WITHOUT WASHING HANDS UPON ENTERING PREP KITCHEN AREA OR HANDLING DIRTY EQUIPMENT. ALSO OBSERVED COOK ON COOKS LINE USING DIRTY TOWEL TO WIPE HANDS BETWEEN FOOD HANDLING TASKS. OBSERVED EVIDENCE OF KETCHUP BOTTLES ON DINING ROOM TABLES BEING RE-FILLED WITH HALF USED BOTTLES OR KETCHUP FROM AN UNKNOWN SOURCE. BOTTLES ALL FILLED TO THE TOP WITH KETCHUP TO APPEAR AS BEING FRESH, NEW BOTTLES, HOWEVER, BOTTLES ALL WITH DRIED ENCRUSTED KETCHUP AROUND RIMS OF BOTTLES. ALL DISCARDED. DISCUSSED PRACTICING GOOD HYGIENIC PRACTICES WITH MANAGEMENT.

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED BARTENDER DURING INSPECTION WASHING GLASSWARE AT BAR THREE COMPARTMENT SINK WITH NO SANITIZER IN THREE COMPARTMENT SINK SET TO WASH, RINSE, AND SANITIZE. 0PPM CHLORINE FOUND AND BOTH BARTENDER AND CERTIFIED MANAGER THAT ARRIVED AFTER BEING TELEPHONED UNABLE TO DEMONSTRATE THE PROPER METHOD OR CONCENTRATION OF SANITIZING.

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. OBSERVED APPROXIMATELY 20 TO 30 LARGE BLACK FLIES THROUGHOUT KITCHEN, DISH AND REFRIGERATION AREA, DINING ROOM AND BASEMENT. ALL DOORS OPEN AND UNSCREENED. BOTH WALLS OF ENTIRE ESTABLISHMENT OPEN AND UNSCREENED WITH SLIDING GLASS DOORS APPROXIMATELY 15 FEET TALL AND 27 FEET LONG. OBSERVED FLIES FLYING IN AND OUT OF DOORS AND WINDOWS. MUST PROVIDE SCREENS ON ALL OUTER OPENINGS OR PROVIDE EFFECTIVE MEANS OF PREVENTION OF FLY INFESTATION.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER PRESENT DURING INITIAL INSPECTION.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE LID FOR OUTDOOR SIDEWALK CAF? WASTE CONTAINER.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. EXTERIOR COOKS LINE EQUIPMENT DIRTY/GREASY MUST CLEAN AND MAINTAIN. INTERIOR UNUSED COOLER DIRTY WITH FOOD DEBRIS. MUST CLEAN. INTERIOR ICE MACHINE MUST CLEAN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS BEHIND COOKING EQUIPMENT WITH FOOD DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN. FLOOR AT BOTTOM OF BASEMENT STAIRS IN POOR REPAIR WITH CRACKED, CHIPPING AND MISSING CEMENT. MUST MAKE SMOOTH AND CLEANABLE.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELD IN WALK-IN COOLER.

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 and Regulations of the Board of Health. LEAK UNDER BAR THREE COMPARTMENT SINK. MUST REPAIR. BAR SODA GUN HOLDER WITHOUT ADEQUATE DRAINAGE LINE. MUST PROVIDE. GREASE LEAKING FROM KITCHEN THREE COMPARTMENT SINK ONTO FLOOR. MUST REPAIR/REMOVE GREASE. MISSING FLOOR DRAIN COVER IN BASEMENT. MUST REPLACE.

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. ALL UNNECESSARY ITEMS THROUGHOUT BASEMENT MUST BE REMOVED FROM PREMISES AND ALL OTHERS MUST BE STORED ELEVATED AND ORGANIZED. MUST NOT STORE BICYCLES INSIDE ESTABLISHMENT.