Mo Dailey'S Pub & Grille

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED CONSUMER ADVISORY ON THE MENU HOWEVER THERE WAS NOT NO REMINDER FOR CONSUMER ADVISORY.INSTRUCTED MANAGEMENT TO PUT THE REMINDER FOR CONSUMER ADVISORY. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED STAINED CEILING TILES IN KITCHEN AT HOT LINE AREA.INSTRUCTED MANAGEMENT TO REPLACE STAINED CEILING TILES.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED WALLS IN WALK-IN FREEZER SURFACE PEELING.INSTRUCTED MANAGEMENT TO REPAIR WALLS IN WALK-IN COOLER.

PERSONAL CLEANLINESS

MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED SOME EQUIPMENT (STAND UP COOLER, SLICER MACHINE) AND OTHER UNUSED ITEMS ON STORED IN KITCHEN AREA.MUST REMOVE ALL ITEMS NOT USED TO ALLOW CLEANING AND REMOVE ALL UNNECESSARY ITEMS

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE ON SITE BUT NO CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT MINIMUM OF 50 PPM.UNIT TAGGED...

PERSONAL CLEANLINESS

MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD

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

NOTED CARDBOARD BOXES USED TO LINE INTERIOR OF COOLERS. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST

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

MUST REPLACE AND REPAIR BROKEN GASKETS ON DOOR TO FOOD PREP UNIT AND REACH UNDER COOLER

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED THE FOLLOWING:FLOORS THROUGHOUT KITCHEN AND BAR ESPECIALLY ALONG WALL BASE AND UNDERNEATH EQUIPMENT WITH DIRT AND FOOD DEBRIS, INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CLEAN

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED SOME EQUIPMENT (STAND UP COOLER, SLICER MACHINE) AND OTHER UNUSED ITEMS ON STORED IN KITCHEN AREA.MUST REMOVE ALL ITEMS NOT USED TO ALLOW CLEANING AND REMOVE ALL UNNECESSARY ITEMS

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 9/14/18,REPORT #2222386 AND FROM 12/05/2018 REPORT # 2241108 #39) INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE PREP COOLER AND THE PREP SINK TO PREVENT POSSIBLE CONTAMINATION OF THE FOOD IN THE PREP CO...

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

NO HEALTH EMPLOYEE POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-012(A)-NO CITATION ISSUED. -

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO PROCEDURE FOR CLEANING WHEN AN EMPLOYEE OR A PATRON EXPERIENCES VOMITING AND/OR DIARRHEA. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND PROVIDE PAPER TOWEL AND HAND SOAP IN THE SERVING STATION. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION

ALL READY TO EAT REFRIGERATED TIME/TEMPERATURE CONTROL FOR SAFETY FOOD INSIDE THE WALK IN COOLER, REACH IN COOLER AND PREP COOLER MUST BE PROPERLY LABELED AND DATED. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

THERMOMETERS PROVIDED & ACCURATE

MISSING VISIBLE THERMOMETER IN ALL COOLER, MUST PROVIDE AND MUST BE VISIBLE. -

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE PREP COOLER AND THE PREP SINK TO PREVENT POSSIBLE CONTAMINATION OF THE FOOD IN THE PREP COOLER .

WIPING CLOTHS: PROPERLY USED & STORED

ALL WIPING CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARD MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES. -

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

ALL CLEAN UTENSILS,POTS,PANS, FOOD CONTAINERS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT POSSIBLE CONTAMINATION AND DUST BUILD -UP AND MAINTAIN. -

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INSTRUCTED TO DETAIL CLEAN SIDES OF HOT COOKING FOOD EQUIPMENTS,INTERIOR BOTTOM COMPARTMENT OF DEEP FRYER,FOOD STORAGE SHELVINGS IN WALK-IN-COOLER TO REMOVE DRIED FOOD DEBRIS/GREASE BUILD UP AND TO MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

LEAK ON THE PIPE UNDERNEATH THE 3RD COMPARTMENT SINK. MUST REPAIR TO STOP THE LEAK AND MAINTAIN. -

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

PEELING PAINT ON THE WALLS OF THE WALK IN COOLER AND CEILING OF THE WALK IN FREEZER. MUST SCRAPE PEELING PAINT AND RE PAINT AND MAINTAIN. FLOOR IN THE REAR BAR ON THE SIDES OF THE COOLER AND INSIDE THE WHEEL CLOSET NEEDS CLEANING AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

ALL CEILING AND WALL VENT COVER INCLUDING INSIDE THE WASHROOMS WITH DUST ACCUMULATED. MUST CLEAN,REMOVE DUST AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO DETAIL CLEAN FLOORS UNDERNEATH THE COOKING FOOD EQUIPMENTS TO REMOVE EXCESSIVE FOOD DEBRIS AND GREASE BUILD-UP AND TO MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS IN KITCHEN FOOD PREP AREA AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

ALLERGEN TRAINING AS REQUIRED

NO TRAINING CERTIFICATE FOR FOOD ALLERGEN MUST PROVIDE.

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

2-102.14A)- NO HEALTH EMPLOYEE POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-012(A)-NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11- NO PROCEDURE FOR CLEANING WHEN AN EMPLOYEE OR A PATRON EXPERIENCES VOMITING AND/OR DIARRHEA. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

5-201.12(A)- MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND PROVIDE PAPER TOWEL AND HAND SOAP IN THE SERVING STATION. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

4-601.11(A)-INTERIOR PANEL OF THE ICE MAKER NOT CLEAN WITH BLACK MOLDY LIKE SUBSTANCE ON THE SURFACES. INSTRUCTED TO CLEAN AND SANITIZE AND MAINTAIN. MANAGER CALLED TE ICE MAKER COMPANY TO CLEAN AND SANITIZE THE ICE MAKER INTERIOR PANEL. ICE MAKER TE...

PROPER DATE MARKING AND DISPOSITION

3-501.17(C)- ALL READY TO EAT REFRIGERATED TIME/TEMPERATURE CONTROL FOR SAFETY FOOD INSIDE THE WALK IN COOLER, REACH IN COOLER AND PREP COOLER MUST BE PROPERLY LABELED AND DATED. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

THERMOMETERS PROVIDED & ACCURATE

4-204.112(B-C)MISSING VISIBLE THERMOMETER IN ALL COOLER, MUST PROVIDE AND MUST BE VISIBLE.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

3-307.11- INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE PREP COOLER AND THE PREP SINK TO PREVENT POSSIBLE CONTAMINATION OF THE FOOD IN THE PREP COOLER .

WIPING CLOTHS: PROPERLY USED & STORED

3-304.14(D)-ALL WIPING CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARD MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

4-903.11(B)- ALL CLEAN UTENSILS,POTS,PANS, FOOD CONTAINERS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT POSSIBLE CONTAMINATION AND DUST BUILD -UP AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

5-205.15(B)-LEAK ON THE PIPE UNDERNEATH THE 3RD COMPARTMENT SINK. MUST REPAIR TO STOP THE LEAK AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

60291.17(A)- ALL CEILING AND WALL VENT COVER INCLUDING INSIDE THE WASHROOMS WITH DUST ACCUMULATED. MUST CLEAN,REMOVE DUST AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.11-PEELING PAINT ON THE WALLS OF THE WALK IN COOLER AND CEILING OF THE WALK IN FREEZER. MUST SCRAPE PEELING PAINT AND RE PAINT AND MAINTAIN. FLOOR IN THE REAR BAR ON THE SIDES OF THE COOLER AND INSIDE THE WHEEL CLOSET NEEDS CLEANING AND MAINTA...

56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

ALLERGEN TRAINING AS REQUIRED

PA 100-0367-NO TRAINING CERTIFICATE FOR FOOD ALLERGEN MUST PROVIDE.

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

Observed a large gap between the bar wall and top of the bar. Instructed facility to repair so wall and bar top are tight fitting with no gaps and to maintain.

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

Observed the urinal in the men's washroom to be out of order. Instructed facility to repair and maintain. Observed the exposed handsink next to the dish machine to be slow draining. Instructed facility to repair and maintain.

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

Observed 15 mouse droppings at the main bar on the ledge located on top of the gap between the bar wall and bar top. Also observed a dead mouse in a mouse trap on same ledge. Instructed facility to remove all pests and evidence and maintain. Recommen...

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

Previous minor violations not corrected from report # 1982878, dated 2-8-17: Violation 33- "Observed grease and dirt accumulation in the lower compartments of the fryers. Instructed facility to clean and maintain." Violation 34- "Observed dirt and de...

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

Observed all refrigeration gaskets, the bar soda guns and drains, and the inside of the bar coolers to have dirt accumulated in them. Instructed facility to clean all and maintain.

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

Observed the floor in the dry storage closet to have items stored on it and dirt on the floor. Instructed facility to clean and store all items at least 6 inches off the floor and to maintain.

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

Observed a large gap between the bar wall and top of the bar. Instructed facility to repair so wall and bar top are tight fitting with no gaps and to maintain. Observed dust accumulation on the walk in cooler fanguards. Instructed facility to clean ...

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

Observed the urinal in the men's washroom to be out of order. Instructed facility to repair and maintain. Observed the exposed handsink next to the dish machine to be slow draining. Instructed facility to repair and maintain.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Observed handsinks not maintained: observed rear exposed handsink near dish machine inaccessible with a garbage can in front of it and no paper towels, observed the bar handsink with a lime and ice in it, and observed rear exposed handsink near walk ...

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

Observed no city of Chicago certified food service manager on site and no original certificate posted while potentially hazardous foods (chicken, fries, etc) are prepared and/or served. Instructed facility that a city of Chicago certified food servic...

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

Observed torn gaskets on the coolers in the rear prep area. Instructed facility to replace and maintain.

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

Observed grease and dirt accumulation on the rack next to the fryers and in the lower compartments of the fryers. Instructed facility to clean and maintain.

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

Observed coving damaged under the kitchen three compartment sink. Instructed facility to repair and maintain. Observed dirt and debris on the floors under and around equipment throughout facility and in walk in coolers and along wall bases. Instruct...

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

Observed the caulk by the dish machine and the wall to be worn. Instructed facility to replace and maintain. Observed grease accumulation on the exhaust hood filters in the kitchen. Instructed facility to clean and maintain.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

Observed food handler working without hair restraint in kitchen. Instructed facility that all food handlers must maintain hair restraints.

FOOD HANDLER REQUIREMENTS MET

No food handler certificates on site. Instructed facility that all food handlers must take the food handler course within 30 days of hire and maintain certificates on site.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

FOUND NO HOT RUNNING WATER THROUGHOUT PREMISES. INSTRUCTED TO PROVIDE. (PLUMBER ON SITE) CORRECTED DURING INSPECTION - HOT RUNNING WATER HAS BEEN PROVIDED WITH A TEMPERATURE OF 142.0 F. CRITICAL VIOLATION 7-38-030

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

FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (EG CHICKEN, BEEF, HAMBURGER, SOUP ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFI...

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE AND STORAGE RACKS INSIDE WALK-IN COOLER WITH MOLD LIKE BUILD-UP.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH GREASE AND DRIED FOOD DEBRIS INSIDE WALK-IN COOLER AND INSIDE WALK-IN FREEZER.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.

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

INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED ON TOP OF WALK-IN COOLER/WALK-IN FREEZER TO PREVENT PEST HARBORAGE.

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

NO CERTIFIED FOOD MANAGER ON PREMISES OR CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING SERVED AND PREPARED-CHILI AT 41.7 F. INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE ON PREMISES DURING ALL HOURS OF OPERATION. SERIOUS CITATION I...

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

PREP COOLER IN KITCHEN NOT WORKING. INSTRUCTED TO REPAIR OR REMOVE COOLER.

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

SODA GUNS IN BAR AREA, CAN OPENER ATTACED TO PREP TABLE, EXHAUST HOOD AND FILTERS, UTENSILS AND SINKS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.

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

FLOOR ALONG WALLBASE, CORNERS AND UNDER EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.

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

VENTILATION COVERS IN PREP AREA NOT CLEAN. INSTRUCTED TO REMOVE DUST AND DETAIL CLEAN

FOOD HANDLER REQUIREMENTS MET

ESTABLISHMENT HAS NOT MET REQUIREMENT FOR FOOD HANDLERS TRAINING. INSTRUCTED THAT ALL FOOD HANDLERS MUST COMPLETE FOOR HANDLERS TRAINING WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED.

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

NO CITY OF CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (BURGERS, CHICKEN, ETC.) ARE HANDLED. INSTRUCTED MANAGER A CITY OF CHICAGO CERTIFIED FOOD HANDLER MUST BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE HANDLE...

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

OBSERVED PREMISES USING ALUMINUM TIN FOIL ON SHELVES BY FRYER. INSTRUCTED MANAGER TO REMOVE TIN FOIL.

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

THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD BUILD UP INSIDE PREP AREA COOLERS DOOR RUBBER GASKETS, DUST BUILD UP ON PREP COOLER CONDENSERS, FOOD DEBRIS ON SHELVES AT PREP AREA, FOOD DEBRIS INSIDE UNUSED PREP REACH IN COOLER, GREASE ON VENTILAT...

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

OBSERVED FOOD DEBRIS/LITTER ON FLOOR AT PANTRY. INSTRUCTED MANAGER TO CLEAN FLOOR UNDER AND AROUND ALL SHELF RACKS AND ALONG CORNERS/WALLS.

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

OBSERVED WALL PANEL MISSING AT PREP AREA BY FRYERS ALSO OBSERVED FOOD STAINS ON WALL AT PREP AREA BY COOKING EQUIPMENT. INSTRUCTED MANAGER TO REPAIR WALL, SURFACE OF WALL MUST BE SMOOTH AND EASY TO CLEAN ALSO MUST CLEAN ALL UNCLEAN WALLS AT PREP AREA...

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

FRONT BAR EXPOSED HANDWASH BOWL DRAINING SLOWLY. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO METAL STEM THEROMETER FOR FOOD HANDLERS. INSTRUCTED MANAGER TO PROVIDE AND CALIBRATE METAL STEM THEROMETER FOR FOOD HANDLERS.

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

NOTED HEAVY ICE BUILD UP ON FLOOR INSIDE WALK IN FREEZER DRIPPING FROM THE CONDENSER UNIT. INSTRUCTED TO REPAIR MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

NOTED TEMPERATURE OF WALK IN COOLER AT THE REA FOOD PREP AREA TO BE IMPROPER AT 45.1F (NORMAL 40.0 OR BELOW). INSTRUCTED TO MONITOR AND MAINTAIN AT ALL TIMES. PREMISES HAS OTHER COOLERS MAINTAINING TEMPERATURE OF 38.9F. INSTRUCTED NOT TO USE COOLER U...

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

NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTAILLY HAZARDOUS FOOD ITEMS (HOT AND COLD) TO BE IMPROPER BETWEEN 44.3F-44.5F FOR COLD INSDIE WALK IN COOLER AND BETWEEN 99.1F-122.4F FOR HOT AT HOT HOLDING UNIT. TURKEY 44.3F, PORK 44.3F, CORN BEEF 43...

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

NOTED EMPLOYEE PREPARING FOOD (SANDWICHES) WITH GLOVES AT THE SERVICE COUNTER, THEN WENT TO WALK IN COOLER AND COLLECTED UNWRAPPED CHICKEN PATTIES (FROZEN), STARTED FRYING FOOD AT THE DEEP FRYER, HEATED AND SERVED CHILI SOUP AND TOUCHING KNOBS AND HA...

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

NOTED A YELLOWISH, GREYISH SLIMY SUBSTANCE ON INNER LINING INSIDE ICE MACHINE AND ALSO ON THE UPPER LEVEL OF ICE MACHINE DRIPPING ONTO THE ICE. MANAGER IMMEDIATELY REMOVED THE ICE AND CALLED THE ICE COMPANY FOR MAINTENANCE. INSTRUCED NOT TO USE UNTI...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

NOTED OUTSIDE GARBAGE AREA NOT MAINTAINED WITH CARD BOARD BOXES ON GROUND, GREASE ON THE FLOOR, DEBRIS AND RAT DROPPING ON FLOOR INSIDE ENCLOSED GARBAGE AREA. THIS IS FOOD SOURCE AND HARBORAGE FOR RODENTS AND OTHER PESTS. INSTRUCTED TO CLEAN AND MAIN...

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

NOTED NO CERTIFIED FOOD SERVICE MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOOD ITEMS ARE PREPARED AND SERVED(HAMBERGERS, SOUPS,SANDWICHES ETC). BY END OF INSPECTION (ABOUT 2:30PM) MANAGER NICOLE PEARSON ENROLLED ON LINE FOR THE FOOD SERVICE CLASSES...

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

INSTRUCTED TO INVERT ALL SERVING PLATES AND BOWLS DURING STORAGE ON SHELVED AT THE FOOD PREP AREA TO PREVENT DUST ACCUMMULATION AND CONTAMINATION

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

NOTED HEAVYICE BUILD UP ON FLOOR INSIDE WALK IN FREEZER DRIPPING FROM THE CONDENSER UNIT. INSTRUCTED TO REPAIR MAINTAIN.

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

INSTRUCTED TO DETAIL CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT AT THE REAR KITCHEN PREP AREA.

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

INSTRUCTED TO REMOVE, CLEAN OR ORGANIZE CLUTTER ON BOTTOM SHELVING AT BTHE REAR FOOD PREP AREA.

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

Found potentially hazardous foods no meeting temperature requirements of 40f or less at time of inspection on 2/24/2012, list of potentially foods and temperatures are as follows:Cooked chicken wings at 56.7f, chicken breast at 47.7f, rib eye steaks ...

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

Found food items stored on floors in walk in cooler, walk in freezer, and rear kitchen floor areas at this time of inspection on 2/24/2012.Citation issued#H000072747, with a court date of 3/29/2012, at 400 W Superior in room#112 at 2:00PM.

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

Found some food items not properly dated in walk in cooler, walk in freezer, must date and label food items in walk in cooler, walk in freezer.

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

walk in cooler shelving/racks not clean need cleaning(crevices).

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

Floors throughout kitchen prep area need detailed cleaning.

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

stock items must be stored six inches off of floor to prevent pest harborage.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Must provide paper towel holders, and paper towels to exposed hand sinks in kitchen prep areas, and bar areas, (No citation issued due to License inspection on 1/31/2012).

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

Found/observed front entrance doors not rodent proofed, doors had gaps ranging from 1/4inch to 1/2 inch on bottom, middle of doors, shall rodent proofed all door shall be rodent proofed.(No citation issued due to license inspection on 1/31/2012).

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

Must provide proof of City of Chicago food sanitation certificates, in order to pass license inspection.(No citation issued due to license inspection on 1/31/2012).

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

Must provide caulking behind exposed hand sink in prep area.

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

Non food contact surfaces of walk in cooler shelving/racks, reach in cooler shelving, prep tables and bar counter need detailed cleaning(crevices).

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

Floors in kitchen prep areas and throughout premises not clean need detailed cleaning.

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

Walls that had exposed plaster, raw wood, and gaps in kitchen prep areas, and dining areas shall be repaired/sealed. Missing cove moulding in kitchen prep area by walk in cooler shall be provided.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Must provide thermometers to walk in cooler, reach in coolers in order to maintain proper temperatures of 40f or less.

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

Excess debris and clutter shall ber removed from storage areas, premises.