Michael'S Restaurant, Inc.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINK IN FRONT PREP AREA, FRONT BAR AREA AND INSIDE WASHROOM. MUST PROVIDE AND MAINTAIN.

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS STORED INSIDE FRONT PREP SANDWICHES AREA. OBSERVED RAW HANBURGERS AT 49.2F. THE MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED APPROXIMATELY 12LBS OF FOOD VALUE OF $60. PRIORITY VIOLATION 7-38-0...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED A FEW DAMAGED CRACKED FLOOR TILES IN FRONT AND REAR DISHWASHING AREA. MUST REPAIR REPLACE AND MAINTAIN FACILITY IN A GOOD REPAIR.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED GREASE ENCRUSTED ON VENTILATION HOOD AND FILTER ABOVE COOKING EQUIPMENT

PROPER COLD HOLDING TEMPERATURES

OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER COLD HOLDING TEMPERATURES IN THE PIZZA PREP COOLER: SAUSAGE AT44.4F, PEPPERONI AT 51.9F, MOZZARELLA CHEESE AT 47.3F. ALL FOODS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED THE ABOVE MENTIONED PIZZA PREP COOLER UNABLE TO MAINTAIN ADEQUATE COLD HOLDING TEMPERATURE. AMBIENT TEMPERATURE RANGING BETWEEN 44.1F TO 45.3 WITH THE ABOVE MENTIONED FOODS SUCH AS PEPPERONI AT 51.9F. COOLER TAGGED HELD FOR INSPECTION AND MU...

WIPING CLOTHS: PROPERLY USED & STORED

COOKS LINE PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.

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

TORN RUBBER DOOR GASKETS ON THE PIZZA PREP COOLER. INSTRUCTED TO REPLACE.----MUST NOT USE PLASTIC AS STOPPERS FOR THE BAR THREE COMPARTMENT SINK.

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

UPPER COOLER COMPARTMENT OF THE PIZZA PREP COOLER IN POOR REPAIR WITH EXPOSED RAW WOOD FRAME OF COOLER AND UNABLE TO CLEAN. INSTRUCTED TO REPAIR/SEAL.

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

CUTTING BOARD ON THE COOKS LINE STEAM TABLE IN POOR REPAIR WITH DEEP BLACKENED GROOVES. MUST REPLACE OR RESURFACE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

EXTREMELY DIRTY FAUCET ON THE COOKS LINE HAND WASHING SINK. MUST CLEAN AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

NOTED THE TABLE TOP CAN OPENER WITH FOOD DEBRIS. MUST CLEAN AFTER EACH USE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

EXCESSIVE FOOD SPLATTER ON THE WALL AT THE COOKS LINE METAL PREP TABLE. MUST CLEAN AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

MUST PROVIDE PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES.

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

NOTED CARDBOARD BOXES USED TO LINE SHELVES INSIDE THE SERVICE PREP COOLER. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED DUSTY AND DIRTY SHELVES AT THE KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13 OBSERVED EXPIRED FOOD HANDLERS CERTIFICATES. INSTRUCTED TO HAVE ALL FOOD HANDLERS RETAKE FOOD HANDLERS COURSE AND PROVIDE AND MAINTAIN COPIES OF RECORD ON-SITE AT ALL TIMES.

ALLERGEN TRAINING AS REQUIRED

2-102.13 OBSERVED EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGER TO HAVE ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS RETAKE ALLERGEN TRAINING AND PROVIDE AND MAINTAIN COPIES OF RECORDS ON-SITE AT ALL TIMES.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED EXPIRED FOOD HANDLERS CERTIFICATES. INSTRUCTED TO HAVE ALL FOOD HANDLERS RETAKE FOOD HANDLERS COURSE AND PROVIDE AND MAINTAIN COPIES OF RECORD ON-SITE AT ALL TIMES.

ALLERGEN TRAINING AS REQUIRED

OBSERVED EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGER TO HAVE ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS RETAKE ALLERGEN TRAINING AND PROVIDE AND MAINTAIN COPIES OF RECORDS ON-SITE AT ALL TIMES.

PREVIOUS CORE VIOLATION CORRECTED

THE FOLLOWING PREVIOUS CORE VIOLATION FROM REPORT #2500313 DATED ON 04/16/2021 WAS NOT CORRECTED. PRIORITY FOUNDATION VIOLATION 7-42-090, CITATION ISSUED. #56-6-501.14: **C** Cleaning Ventilation Systems, Nuisance, and Discharge Prohibition-NOTED HE...

IN-USE UTENSILS: PROPERLY STORED

NOTED SERVING PLATES AT THE WAITERS STATION NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AND CUTLERY DURING STORAGE TO PREVENT DUST ACCUMULATION.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS, AND EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS, AND PIPES/CONDUITS. -

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGN OR POSTER NEAR HAND WASHING SINK IN FRONT BAR AREA. MUST PROVIDE AND MAINTAIN.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES AND PREP COOLERS MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

NO COVERED WASTE RECEPTACLE PROVIDED AT THE WOMEN'S WASHROOM. MUST PROVIDE AND MAINTAIN.

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

EMPLOYEES MUST NOT EAT IN THE FOOD PREPARATION AREA. EMPLOYEE MOVED TO DINING ROOM.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING FOODS SUCH AS BURGERS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

MUST INSTALL A SPLASH GUARD BETWEEN THE FRONT(WEST) HAND WASHING SINK AND THE PREP TABLE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED DIRTY BULK FLOUR AND CORN MEAL BULK CONTAINERS. MUST CLEAN AND MAINTAIN.----OBSERVED FOOD ENCRUSTED TABLE TOP CAN OPENER.MUST CLEAN AFTER EACH USE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED OPEN HOLES, GAPS AROUND CEILING AND WALL PIPING AND ELECTRICAL WIRES IN VARIOUS AREAS OF THE REAR KITCHEN. MUST SEAL ALL SUCH OPENINGS WITH A SMOOTH, CLEANABLE MATERIAL.----MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR OR SEALING AROUND THE REAR ...

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

FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed in a verifiable manner of their responsibility to report in accordance with LAW, to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmis...

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

Clean-up of Vomiting and Diarrheal Events: A RETAIL FOOD ESTABLISHMENT shall have procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the RETAIL FOO...

PROPER DATE MARKING AND DISPOSITION

Ready-To-Eat Time/Temperature Control for Safety Food, DATE MARKING ALL PREPARED FOODS IN COOLERS MUST BE PROPERLY LABELED WITH PRODUCT NAME, AND EXPIRATION DATE WITHIN 7 DAYS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Food Storage Containers Identified with Common Name of Food FOOD CONTAINER/BOTTLES USED FOR FOOD MUST BE LABEL WITH COMMON NAME OF FOOD -

WIPING CLOTHS: PROPERLY USED & STORED

WIPING CLOTHS MUST BE STORED IN A CONTAINER WITH A SANITIZING SOLUTION AT ALL TIMES IN BETWEEN USE.

ALLERGEN TRAINING AS REQUIRED

PA 100-0367: **C** Allergen Training - All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Traini...

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

FOUND POTS NOT STORED PROPERLY. MUST STORE INVERTED.

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

FOUNT INTERIOR OF REACH IN COOLERS NOT CLEAN. MUST CLEAN AND SANITIZE.

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

FOUND NO BACKFLOW PREVENTION DEVICE AT MOP SINK FAUCET. MUST PROVIDE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

FOUND ICE SCOOP NOT STORED PROPERLY INSIDE ICE BIN. MUST RELOCATE.

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

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 04/26/16 REPORT#1763671. 33 OBSERVED GREASE BUIL-UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN. 34 OBSERVED CRACKED FLOOR TILES BEHIND BAR AREA NEXT TO BEER COOLER...

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

OBSERVED DIRT AND DEBRIS ON FOOD STORAGE SHELVING IN FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN.

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

OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROUND AND BEHIND ALL COOKING EQUIPMENT AND REFRIGERATION UNITS.MUST CLEAN AND MAINTAIN.

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

OBSERVED DIRT AND DEBRIS ON WALLS IN REAR DISHWASHING AREA. MUST CLENA AND MAINTAIN. OBSERVED DUST ACCUMULATION ON CEILING VENTILATION FANS IN KITCHEN FOOD PREP AREA. MUSY CLEAN AND MAINTAIN.

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

OBSERVED CUTTING BOARD WITH DEEP DARK GROOVES. MUST BE SENDED/BLEACHED OR REPLACE. MUST NOT USE TINT FOIL AS A LINER FOR SHELVING AT THE COOKS LINE.

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

OBSERVED GREASE BUIL-UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN. DETAIL CLEAN INTERIOR PANELS OF ICE MACHINE BEHIND FRONT BAR AREA.

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

OBSERVED CRACKED FLOOR TILES BEHIND BAR AREA NEXT TO BEER COOLER. MUST REPAIR AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED ICE SCOOPS STORED INSIDE ICE BINS AT THE FRONT BAR AREA. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMIATION.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

DISHWASH 3-COMPARTMENT SINK GREASE TRAP LEAKING. INSTRUCTED MANAGER TO REPAIR/REPLACE GREASE TRAP BY DATE OF REINSPECTION. SERIOUS VIOLATION 7-38-030.

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

OBSERVED ACCUMULATED FOOD DEBRIS INSIDE PREP AREA REACH IN COOLER DOOR RUBBER GASKETS. MUST CLEAN ALL COOLERS RUBBER DOOR GASKETS AND MAINTAIN.

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

FLOOR TILES CRACKED/LOOSE AT PREP AREA BY STEAMTABLE/GRILL. INSTRUCTED MANAGER TO REPAIR ALL DAMAGED FLOOR TILES.

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

PREP AREA CEILING LIGHT COVERS MISSING END CAPS, ABOVE COOKLINE. INSTRUCTED MANAGER TO PROVIDE END CAPS FOR LIGHT BULBS COVERS.

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

NO EXPOSED HANDWASH BOWL AT BAR ALSO PREP AREA EXPOSED HANDWASH BOWL PIPE DRAINING SLOWLY. INSTRUCTED MANAGER TO PROVIDE EXPOSED HANDWASH BOLW AT BAR WITH RUNNING HOT AND COLD WATER AND PREP AREA EXPOSED HANDWASH BOWL MUST DRAIN QUICKER.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.

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

STORE SINGLE SERVICE UTENSTILS IN ONE DIRECTION TO AVOID HAND CONTACT WITH FOOD CONTACT SURFACE OF THE UTENSIL.

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

INSTRUCTED TO DETAIL CLEAN ALL REFRIGERATOR GASKETS ON PREMISES TO REMOVE FOOD DEBRIS BUILDUP. FOUND THE FOOD RACKS IN THE REACH-IN COOLER SOILED WITH FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. INSTRUCTED TO HAVE HOOD VENTS SERVICED DUE ...

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

OBSERVED HEAVY DUST BUILDUP ON THE CEILING VENT ABOVE THE 3-DOOR REACH-IN COOLER IN REAR KITCHEN AREA. INSTRUCTED TO CLEAN AND MAINTAIN

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

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED INSIDE THE THREE DOOR REACH-IN COOLER: SLICE BEEF AT TEMP OF 46.7F.47.6F AND 48F; HOT DOG AT TEMP OF 51.7F; VARIOUS KIND OF CHEESE AT TEMP OF 54.8F; FETA CHEESES AT TEMP OF 46.9F TO 55.9F; SLI...

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

WATER PIPE UNDER THE THREE COMPARTMENT SINKS IS LEAKING, INSTRUCTED TO REPAIR.

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

MUST NOT USE CARDBOARD AS LINER INSIDE BOX FREEZER. ALL METAL RACK SHELVING IN FOOD PREP AND ABOVE EXPOSED HAND SINK WITH EXCESSIVE DUST AND GREASE. MUST CLEAN AND MAINTAIN.

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

WALL AT EXPOSED HAND SINK AND THREE COMPARTMENT SINK WITH MISSING TILES, OPEN CRACKS AND CREVICES. MUST REPAIR, SEAL ALL OPENINGS AND MAKE SMOOTH AND CLEANABLE.

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

MUST INSTALL DRAINAGE TUBING FROM BAR SODA GUN HOLDERS TO PROPER FLOOR DRAIN.

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

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.N...

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.REPLACE BROKEN PLASTIC FOOD SPATULAS .PROVIDE ANOTHER KNIFE RACK FOR FRONT PREP AREA

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.REPAIR OR REPLACE BROKEN FLOOR TILE THROUGHOUT PREMISE.

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...