MOTT ST..

MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST PROVIDE A CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT.PRIORITY FOUNDATION VIOLATIONS 7-38-005. NO CITATION ISSUED.

OBSERVED EXPOSED HAND WASHING SINK IN FRONT BAR AREA DRAINING SLOW. INSTRUCTED TO REPAIR AND MAINTAIN.

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

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 3 DOOR PREP COOLER AT THE COOK'S LINE WITH AN AIR TEMPERATURE OF 50F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHEESE AND COOKED RICE. MANAGEMENT INSTRUCTED TO MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN THE WALK-IN COOLER AND 3 DOOR PREP COOLER. OBSERVED COOKED RICE AT 51.8F, EGGS AT 60.8F, CHEESE AT 58.5F, RICOTTA CHEESE AT 46.8F, AND MILK AT 55F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 30# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A.

THE EXPOSED HANDWASHING SINK IN THE DISHROOM WAS NOT ACCESSIBLE FOR USE. OBSERVED A STORAGE RACK WITH DISHES ON IT STORED IN FRONT OF THE EXPOSED HANDWASHING SINK IN THE DISHROOM. MANAGEMENT REMOVED THE STORAGE RACK DURING THE INSPECTION. CRITICAL VIOLATION 7-38-030.

PEELING PAINT ON CEILING IN DINING ROOM AND BAR AREA.INSTRUCTED TO REMOVE AND PAINT.

OUTSIDE WASTE OIL CONTAINER WITH GREASE ON TOP SIDE AND GROUND. ALSO WASTE OIL SPLATTERED TO THE SIDE OF PORTABLE STORAGE.INSTRUCTED TO CLEAN AND MAINTAIN SERIOUS VIOLATION:7-38-020

NO BACK FLOW PREVENTER DEVICE AT WATER LINE OF THE MIXER MACHINE IN BAR AREA.INSTRUCTED TO INSTALLED VISIBLE BACK FLOW PREVENTER DEVICE OR KNOWN LOCATION

ICE MACHINE WITH BEGINNING OF MINERAL BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN EXCESS WATER INSIDE THE BEER COOLER BEHIND THE BAR,ALSO A PAN WITH WATER AND RUST BY THE ICE BIN MACHINE.INSTRUCTED TO CLEAN AND MAINTAIN

DEBRIS ON FLOOR INSIDE THE OUTSIDE STORAGE,INSTRUCTED TO CLEAN AND MAINTAIN

PEELING PAINT ON CEILING IN DINING ROOM AND BAR AREA.INSTRUCTED TO REMOVE AND PAINT.

DUMP SINK BY THE EXPOSED HAND SINK BYHIND THE BAR IS LEAKING AROUND DRAIN PIPE INSTRUCTED TO REPAIR

OBSERVED A CUTTING BOARD WITH DARK GROOVES LOCATED IN THE PREP AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.

OBSERVED FLOORS IN WALK IN COOLER NEED CLEANING TO REMOVE FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

OBSERVED WALLS IN WALK IN COOLER IN NEED OF CLEANING TO REMOVE DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

OBSERVED HAND WASHING SINK, NEXT TO THE FRYER, IN PREP AREA WITH MINOR LEAK. INSTRUCTED TO REPAIR AND MAINTAIN.

OBSERVED 30 FRUIT FLIES IN THE FRONT BAR AND DISHWASHING AREA. INSTRUCTED TO CONTACT PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020.

PREVIOUS MINORS NOT CORRECTED FROM REPORT NUMBER 1490354 JULY 3,2015 INS#386. #32 DEFROST INTERIOR OF UPRIGHT FREEZER, #35 REPAIR CEILING IN PREP AREA(WATER DAMAGE). REPLACE MISSING BASEBOARDS ALONG WALL NEAR COOKING EQUIPMENT. SERIOUS VIOLATION 7-42-090

OBSERVED A CUTTING BOARD WITH DARK GROOVES LOCATED IN THE PREP AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.

OBSERVED FLOORS IN WALK IN COOLER NEED CLEANING TO REMOVE FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

OBSERVED WALLS IN WALK IN COOLER IN NEED OF CLEANING TO REMOVE DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

OBSERVED HAND WASHING SINK, NEXT TO THE FRYER, IN PREP AREA WITH MINOR LEAK. INSTRUCTED TO REPAIR AND MAINTAIN.

DEFROST INTERIOR OF UPRIGHT FREEZER.

REPAIR CEILING IN PREP AREA(WATER DAMAGE). REPLACE MISSING BASEBOARDS ALONG WALL NEAR COOKING EQUIPMENT. CLEAN CEILING VENTS IN WASHROOM(DUST BUILDUP).

Source not of safe or sound condition. Found 12 packages/3 lbs of fresh chicken breast in reach-in and walk-in coolers that was vacuum packaged (sous vide) from unapproved aource. Manager voluntarily denatured and discarded product. Value $100. Instructed owner that vacumm packaging and foods must be approved from CDPH. Critical citation issued 7-38-005(B). "Held for Inspection" tag placed on machine

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

Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily and remove food debris.

Ventilation covers through-out not cleaned. Intructed to detail clean and remove dust buid-up. Opening noted around pipes and ceiling joist. Instructed to seal all openings.

Drainline going to one compartment sink at bar. Instructed to remove drainline and reroute waste line.

Ice scoop not properly stored. Instructed to store in sanitize holder or container.

Any open cans of food must be transferred into regular containers. All food stored in coolers must be dated & labeled.

Clean multi-use utensils must be properly stored and inverted to prevent contamination before use.

Inspector Comments: Replace or repair rusty bshelvings inside the walk-in-cooler using a non-toxic finish and Cutting boards with deep, dark grooves must be sanded/bleached or replaced.

Inspector Comments: Detail clean,organize dry storage areas and properly store cleaning equipments also remove unnecessary articles due to potential pest harborage.

Food handlers must have hair restraints when working around open food.

Previous minor violation(s)not Corrected from inspection report#585436 dated:6/17/11. 33 All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN ALL COOKING EQUIPMENT, VENTS ABOVE COOKING EQUIPMENT, TOPS AND SIDE OF COOKING, INTERIOR AND EXTERIOR OF COOLERS AND FREEZERS 09/17/2011 34 The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT PREMISES NEEDS DETAILED CLEANING, ESPECIALLY BY COOKING EQUIPMENT, MUST REMOVE ALL GREASE BUILT UP 09/17/2011 35 The walls and ceilings shall be in good repair and easily cleaned. WALL BY COOKING EQUIPMENT NOT CLEAN, MUST REMOVE ALL GREASE BUILT UP 09/17/2011 43 Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST RESTRICT STORING ICE SCOOP INSIDE ICE MACHINE, IMPROPERLY, MUST BE STORED WITH THE HANDLE FACING, OR IN A WAY THAT PROTECTS FROM CONTAMINATION .MUST CORRECT ALL NOTED VIOLATIONS ABOVE SERIOUS VIOLATION 7-42-090.

Replace or repair rusty bshelvings inside the walk-in-cooler using a non-toxic finish and Cutting boards with deep, dark grooves must be sanded/bleached or replaced.

Detail clean,organize dry storage areas and properly store cleaning equipments also remove unnecessary articles due to potential pest harborage.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, AT THIS TIME OF INSPECTION, INSTRUCTED TO HAVE A CITY OF CHICAGO CERTIFICATE POSTED AND AVAILABLE AT TIME OF INSPECTION, OR AN UP TO DATE ENROLLMENT FORM, A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED AND PREPARED SERIOUS CITATION ISSUED:7-38-012

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN ALL COOKING EQUIPMENT, VENTS ABOVE COOKING EQUIPMENT, TOPS AND SIDE OF COOKING, INTERIOR AND EXTERIOR OF COOLERS AND FREEZERS

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT PREMISES NEEDS DETAILED CLEANING, ESPECIALLY BY COOKING EQUIPMENT, MUST REMOVE ALL GREASE BUILT UP

The walls and ceilings shall be in good repair and easily cleaned. WALL BY COOKING EQUIPMENT NOT CLEAN, MUST REMOVE ALL GREASE BUILT UP

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST RESTRICT STORING ICE SCOOP INSIDE ICE MACHINE, IMPROPERLY, MUST BE STORED WITH THE HANDLE FACING, OR IN A WAY THAT PROTECTS FROM CONTAMINATION

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.DISHMACHINE MUST BE PROPERLY INSTALLED,OPERATED FOR MEANS OF SANITIZING FOOD EQUIPMENTS.

Adequate and convenient hand washing facilities shall be provided for all employees.ADDITIONAL EXPOSED HANDSINK IN DISHROOM IS NEEDED FOR HANDWASHING,MUST PROVIDE SOAP,HANDPAPER TOWELS AT EXPOSED HANDSINKS.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.FOUND NO CITY OF CHICAGO SANITATION CERTIFICATE OR VALID DOCUMENTATION AS REQUIRED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE OR REPAIR RUSTY SHELVING IN COOLERS USING A NON-TOXIC FINISH.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FOUND BROKEN FLOOR TILES BENEATH 2 DOOR COOLER IN DISHROOM AREA.

The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL ALL OPENINGS AROUND PLUMBING/ELECTRICAL FIXTURES AND ON WALL ABOVE COOKING EQUIPMENTS.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.END CAPS MISSING ON LIGHT SHIELDS IN KITCHEN AREAS.

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.FOUND WATER LEAKING IN THE FOLLOWING AREAS PIPE BENEATH EXPOSED HANDSINK BEHIND FRONT COUNTER,BASE OF FAUCET 3 COMP SINK DISHROOM.

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.REMOVE ALL CLUTTER FROM PREMISES.