MRS. OLEARY'S PUB & GRILL.

DEEP FREEZER IN BASEMENT HAS BUILD OF ICE . MUST DEFROST AND DETAIL CLEAN.

NO PROCTECTIVE SHIELD LIGHT BULB IN BASEMENT WALK IN COOLER. MUST PROVIDE PROTECTIVE SHIELD BULB.

VENT COVER IN BASEMENT COOLER5 HAS BUILD OF DUST/RUST. MUST DETAIL CLEAN OR PAINT. VENTS IN FIRST FLOOR PREP AREA HAS BUILD UP DUST. MUIST DETAIL CLEAN.

Found food items not propely dated/labeled in walk in cooler, must date and label food items in walk in cooler.

Walk in cooler shelving, cooler shelving not clean need detailed cleaning(crevices, storage shelving in rear kitchen need detailed cleaning.

Floors under heavy equipment, cooking equipment, not clean needs cleaning(detailed), floors in bsmt prep areas need detailed cleaning(corners).

Damaged, missing ceiling tiles in kitchen prep area, bar area shall be replaced/repaired.

Light shields in kitchen prep area not clean need detailed cleaning.

Exhaust vents(ventilation)in walk in cooler, bathrooms not clean need detailed cleaning.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND COOLER AT IMPROPER TEMPERATURE 50.2F UNABLE TO HOLD COLD FOOD AT 40F OR BELOW,CRITICAL VIOLATION,CITATION ISSUED;TAG COOLER,MUST CALL TECHNICIAN TO FIX THE COOLER ,MUST BE 40F,MUST FAX LETTER TO CDPH 312-746-4240 WHEN COOLER HAS BEEN FIXED

All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE ,CRITICAL VIOLATION,CITATION ISSUED,RANCH DRESSING,TARTARSAUCE,SOUR CREAM,BLUE CHEESE DRESSING,CREAMY GARLIC DRESSING TOTAL 10 GAL ,$100.00,TEMPERATURE WAS 46.5 TO 50.6F ,MANAGER DISCARDED THE FOOD;INSTRUCTED ALL COLD FOODS MUST BE 40F OR BELOW

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INTERIOR OF WALK IN COOLER UNCLEAN,DAMAGED FLOORING,MUST CLEAN AND FIXED FLOORING; GUN HOLDER IN BAR AREA UNCLEAN,MUST CLEAN AND MAINTAIN; MUST PROVIDE LID ON ICE BIN IN BAR AREA

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. SHELVES UNDER MICROWAVE FULL OF DUST MUST CLEAN AND MAINTAIN;SHELVES FOR INGREDIENTS UNCLEAN,MUST CLEAN AND MAINTAIN

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR AT THE DISH AREA UNCLEAN,MUST CLEAN AND MAINTAIN

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETER IN 1 COOLER

Foods in cooler not labeled or dated. Instructed to label and date all foods in original containers.

Sinks, cooler, prep tables and storage shelves not cleaned. Instructed to detail clean and sanitize.

Floors in prep in corners and behind equipment and in basement not cleaned. Instructed to detail clean and reseal floor in basement. Floor near side door not maintained. Instructed to regrout floor tile around door to proper seal.

Light covers, and ceiling throught-out maintained. Instructed to detail clean light covers and replace any damaged ceiling tile. Walls not maintianed in basement. Instructed to seal walls.

Thermometer not inside coolers. Instructed to provided thermometer visible inside cooler.

Unnecessary articles stored in basement. Instructed to remove all unused articles, detail clean and elevate supplies 6 inches or higher.