Mullens on Clark

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

MUST CLEAN FLOORS THROUGHOUT PREMISES UNDER AND BEHIND ALL EQUIPMENT, REMOVE DEBRIs AND BETTER MAINTAIN.

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

LEAKING FAUCET AT EXPOSED HAND SINK AND 3 COMPARTMENT SINK, INSTRUCTED TO REPAIR

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

CLUTTER IN THE BASEMENT (DECORATIONS FOR HOLIDAY) ON THE FLOOR. INSTRUCTED TO ORGANIZE AND ELEVATE DECORATIONS TO HAVE EASY ACCESS ON CLEANING AND PREVENT RODENT/INSECTS HARBORAGE.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED TWO DOOR PREP COOLER AT IMPROPER TEMP, OBSERVED AIR TEMP INSIDE AT 50'F, UNIT TAGGED BY CDPH INSTRUCTED TO RESTRICT USE, UNTIL COOLER IS READING 40'F AND BELOW, COOLER USED TO STORE POTENTIALLY HAZARDOUS FOODS, MUST FAX LETTER FOR TAG REMOVA...

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMP, OBSERVED DRESSING BETWEEN 49-50F, SOUR CREAM AT 49.8F, POLK AT 48.4'F, RICE AT 49.8'F, CHICKEN AT 50'F, MANAGEMENT VOLUNTARILY DISCARDED 80#'S OF FOOD WORTH $800, INSTRUCTED ON MAINTAINING FOODS ...

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

MUST CLEAN FLOORS AT THE THROUGH TOUT PREMISES UNDER AND BEHIND ALL EQUIPMENT, REMOVE DEBRI AND BETTER MAINTAIN,

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

LEAKING FAUCET AT EXPOSED HAND SINK AND 3 COMPARTMENT SINK, INSTRUCTED TO REPAIR,

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

CLUTTER IN THE BASEMENT (DECORATIONS FOR HOLIDAY) ON THE FLOOR. INSTRUCTED TO ORGANIZE AND ELEVATE DECORATIONS TO HAVE EASY ACCESS ON CLEANING AND PREVENT RODENT/INSECTS HARBORAGE.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,

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

MUST PROVIDE AN ICE BIN LID COVER FOR THE 2ND FLOOR BAR AREA.

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

MUST REMOVE EXCESSIVE FROST AND ICE BUILD UP AT ALL OF THE ICE BOX FREEZERS LOCATED IN THE BASEMENT.

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

MUST REPAIR/RESURFACE THE SIDE EXIT DOOR SO AS TO NOT BE RUSTY ON THE LEFT HAND SIDE ABOVE THE CORNER OF THE DOOR. SURFACE MUST BE SMOOTH AND EASILY CLEANABLE.

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

MUST DETAIL CLEAN AND SANITIZE DRAFT LINES IN THE WALK-IN BEER COOLER TO REMOVE DEBRI AND BLACK SUBSTANCE. ALSO MUST CLEAN AND SANITIZE BEER DRAFT LINES AT THE BAR UNDER THE DRAFT BEER SERVING AREAS TO REMOVE STICKY SUBSTANCE AND DEBRI.

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

MUST CLEAN FLOORS AT THE BAR UNDER ALL BEER LINES TO REMOVE DEBRI. MUST MAINTAIN FLOORS DRY IN THE BASEMENT AREA AND ON THE 1ST FLOOR CUSTOMER DINING AREA IN FRONT OF THE DART BOARD WALL TO PREVENT PEST BREEDING.

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

MUST PROVIDE CHEMICAL TESTING STRIPS FOR THE 3-COMP SINK AT THE BARS(1ST FLOOR AND 2ND FLOOR BARS) AT ALL TIMES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

FOUND WET WASH CLOTHS ON COUNTER TOPS AT THE BAR AREA AND IN THE KITCHEN AREA ON PREP TABLES. WASH CLOTHS MUST ALWAYS BE PROPERLY STORED IN SANITIZING SOLUTION UNTIL USED.

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

WALLS/CEILING IN THE BASEMENT DRY STORAGE AREA MUST BE SMOOTH,EASILY CLEANABLE SURFACES ALSO.

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

INSTALL A BACKFLOW PREVENTION DEVICE FOR THE COFFEE STATION.

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

MUST CLEAN AND ORGANIZE STORAGE AREAS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.ALL REMAINING ITEMS MUST BE PROPERLY STORED TO 6" OFF FLOOR/WALL FOR EASIER CLEANING.

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

FOUND 4 DOORS TO THIS FOOD ESTABLISHMENT NOT INSECT/RODENT PROOFED APPROX:1/4" MODE OF ENTRY ALSO,THE PEST CONTROL LOG BOOK MUST BE COMPLETE WITH A MAP LOCATOR INDICATING ALL PEST CONTROL SERVICES PROVIDED FOR THIS FOOD ESTABLISHMENT.SERIOUS VIOLATIO...

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

REPLACE/REPAIR RUSTY SHELVINGS INSIDE THE WALK-IN-COOLER USING A NON-TOXIC FINISH.

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

FAN COVERS INSIDE THE WALK-IN-COOLERS,BAR GUNS AND HOUSINGS ATTACHED,INTERIORS OF BAR COOLERS,SHELVINGS,TABLE CAN OPENER THROUGHOUT THE KITCHEN ETC.

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

FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING THROUGHOUT THE PREMISES INCLUDING INSIDE THE WALK-IN-COOLERS. ALSO,PROVIDE MISSING COVER TO SUMP PUMP OPENING LOCATED IN BASEMENT.

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

WALLS/CEILING IN THE BASEMENT DRY STORAGE AREA MUST BE SMOOTH,EASILY CLEANABLE SURFACES ALSO,REMOVE PEELING DEBRIS ON SECTION OF WALL INSIDE THE KITCHEN WALK-IN-COOLER.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

2ND FLOOR MENS TOILET ROOM DOOR MUST BE SELF CLOSING.

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

REMOVE DUSTS ACCUMULATIONS ON THE VENTILATION COVERS INSIDE THE TOILET ROOMS AND INSTALL A BACKFLOW PREVENTION DEVICE FOR THE COFFEE STATION.

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

MUST CLEAN AND ORGANIZE STORAGE AREAS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.ALL REMAINING ITEMS MUST BE PROPERLY STORED TO 6" OFF FLOOR/WALL FOR EASIER CLEANING.

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

VIOLATION FROM 5/20/10 REMAINS.

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

VIOLATION FROM 5/20/10 REMAINS.

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

VIOLATION FROM 5/20/10 REMAINS.

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

VIOLATION FROM 5/20/10 REMAINS.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

VIOLATION FROM 5/20/10 REMAINS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. OBSERVED COOLERS AT IMPROPER TEMPERATURES. OBSERVED AIR TEMPERATURE INSIDE OF WALK-IN COOLER AT 46F, AND IN...

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

All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED CHEESES BETWEEN 45-52F, BLUE CHEESE AT 49.8F, SALSA AT 44.7F, HAM AT 44.4F, RICE AT 45.8, CHICKEN AT 52.5F. MANA...

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

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. OBSE...

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

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OBSERVED AN EXCESSIVE AMOUNT OF GREASE ON THE TOP AND SIDES OF THE GREASE DUMPSTER, ALSO ON THE GROUND AROUND THE ...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN EQUIPMENT BEHIND THE 2ND FLOOR BAR, AND GREASE BUILDUP ON WIRE RACKS ABOVE THE 3C SINK IN THE PREP AREA.

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

The walls and ceilings shall be in good repair and easily cleaned. CLEAN THE WALL OF THE 2ND FLOOR BAR AREA.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. REPAIR NON WORKING VENTILATION FANS IN ALL BATHROOMS. NO VENTILATION FAN PROVIDED FOR 1ST FLOOR WOMEN'S BATHROOM. MUST PROVIDE. NO DOOR FO...