Murphy'S Bleachers

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED HANDWASHING SINK IN THE BASEMENT AREA (NEAR WALK-IN FREEZER) MISSING SIGNAGE NOTIFYING FOOD EMPLOYEES TO WASH HANDS. INSTRUCTED TO PROVIDE ADEQUATE SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED EXTERIOR DOOR IN THE BASEMENT AREA (LEADING TO OUTDOOR STAIRWELL BETWEEN WALK-IN FREEZER AREA AND LIQUOR STORAGE) WITH LARGE GAP GREATER THAN 1/4" BENEATH THE DOOR. INSTRUCTED TO INSTALL DOOR SWEEP OR REPAIR DOOR TO ELIMINATE GAP AND MAINTAI...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED NONFOOD-CONTACT SURFACES OF LARGE ICE MACHINE IN THE BASEMENT AREA (NEAR FRONT BAR AREA) TO BE SOILED WITH RUST BUILDUP AND DUST DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF R...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

INTERIOR OF ALL ICE MACHINES UPPER AREA IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN ALL.

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

TO GO FOOD CONTAINERS STORED IN THE MAIN KITCHEN MUST BE STORED INVERTED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

NOTED PEELING PLASTIC ON THE LIDS OF THE ICE FOR CONSUMPTION BINS. PLASTIC BEING USED AS A METAL PROTECTANT. MUST REMOVE TO PREVENT PHYSICAL CONTAMINATION.----NOTED DIRTY TABLE TOP CAN OPENER. MUST CLEAN AFTER EACH USE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST NOT USE DUCT TAPE AS A GUARD ON METAL SHELVING IN THE MAIN KITCHEN. MUST BE SMOOTH AND CLEANABLE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

HOLE IN THE CEILING ABOVE THE PLASTIC CUP STORAGE AREA/ROOM. MUST SEAL TO BE SMOOTH AND CLEANABLE.----EXCESSIVE GREASE ON THE CEILING ABOVE THE KITCHEN PIZZA OVENS. MUST CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED SOILED MOP HEADS IMPROPERLY STORED. MUST STORE INVERT IN THE UTILITY SERVICE SINK WHEN NOT IN USE.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MISSING LIGHT SHIELDS ABOVE THE WALK-IN FREEZER. MUST REPLACE/PROVIDE.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NOTED NO SOAP AT HAND WASH SINKS OF THE BARS. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION VIOLATION #7-38-030(C). CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NOTED NO PAPER TOWELS AT HAND WASH SINK OF BARS. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED. CONSOLIDATED WITH ABOVE CITATION.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

FOOD CONTAINERS (BEER) ARE STORED ON THE FLOOR INSIDE BEER WALK-IN COOLER. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF THE FLOOR.

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

NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE BASEMENT DRY STORAGE AREA BY THE ICE MACHINE. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PESTS. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST AL...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED STAINED CEILING AND PEELING PAINT AT THE BASEMENT DRY/FOOD STORAGE BY THE ICE MACHINE AND THE STAIRWAY LEADING TO THE BAR. INSTRUCTED TO CLEAN, REPAINT WITH NON-TOXIC FOOD GRADE PAINT AND MAINTAIN.

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.

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

4-202.16 OBSERVED THE SHELVING UNIT IN THE MAIN FOOD PREP AREA WITH RUST AND DUST WHERE KITCHENWARE (CUTTING BOARDS) WAS STORED. INSTRUCTED TO REFINISH OR PAINT SAID SURFACE WITH FOOD GRADE PAINT AT ALL RUSTY SHELVING UNITS AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-602.13 OBSERVED ON THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD IN THE (SEASONAL) BASEBALL FOOD PREP KITCHEN WITH FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NOTED NO HOT RUNNING WATER AT THE MEN'S GUEST/EMPLOYEE TOILET ROOM HANDWASHING SINKS. THE TEMPERATURE OF THE WATER WAS 69.5 F AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT RUNNING WATER THAT REACHES AT LEAST 100 F AT ALL HAND WASH SINKS. PRIORITY...

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

OBSERVED THE SHELVING UNIT IN THE MAIN FOOD PREP AREA WITH RUST AND DUST WHERE KITCHEN WARE (CUTTING BOARDS) WERE STORED. INSTRUCTED TO REFINISH OR PAINT SAID SURFACE WITH FOOD GRADE PAINT AT ALL RUSTY SHELVING UNITS AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED ON THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD IN THE (SEASONAL) BASEBALL FOOD PREP KITCHEN WITH FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NOTED NO HAND WASH SIGNS AT SOME HAND WASH SINKS. INSTRUCTED TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

NOTED INNER LINING OF ONE OF THREE ICE MACHINES NOT CLEANED.INSTRUCTED TO CLEAN AND MAINTAIN.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

NOTED REAR ENTRANCE DOOR TO THE BUILDING NOT RODENT PROOF WITH GAP AT THE BOTTOM OF DOOR (ABOUT 1/4 INCH). INSTRUCTED TO SEAL GAPS TO PREVENT ENTRY POINTS FOR PESTS.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

NOTED INDIVIDUAL DISPOSABLE CONDIMENT CUPS USED FOR MAYONNAISE AT THE COLD HOLDING LINE STORED INSIDE CONTAINER OF FOOD. INSTRUCTED TO USE APPROPRIATE SERVING SPOONS OR TONGS FOR FOOD SERVING.

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

NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE FOOD DRY STORAGE AREA . INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FR...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INSTRUCTED TO CLEAN THE INSIDE OF UPRIGHT FREEZER UNIT AT THE UNUSED FOOD PREP AREA WITH DIRT AND FOOD PARTICLES.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED BOXES OF FOOD STORED ON FLOOR IN WALK IN FREEZER IN BASEMENT. MUST STORE ON PROPER SHELVING AND ELEVATE AT LEAST 6 INCHES OFF FLOOR.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED HAND WASHING SINK IN MUSEUM AREA NOT IN USE. INSTRUCTED MANAGER HAND SINK MUST BE MAINTAINED WITH HOT AND COLD RUNNING WATER.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO LID ON TRASH CAN IN STAFF UNISEX BATHROOMS. MUST PROVIDE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED CLEANING SUPPLIES INSIDE OF 3-COMPARTMENT SINK IN DRY STORAGE ROOM. INSTRUCTED TO REMOVE, CLEAN AND ORGANIZE AREA.

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

NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

PROPER COLD HOLDING TEMPERATURES

OBSERVED THE FOLLOWING TCS FOODS IN THE COOKS LINE COOLER HELD AT IMPROPER TEMPERATURES: COOKED SAUSAGE AT 49.5F, CHICKEN AT 49.5F, CHEESE AT 53.6F, TUNA SALAD AT 46.9F, VEGGIE BURGERS AT 50.4F, BEEF AT 50.7F. APPROXIMATELY 75 LBS AT AN ESTIMATED VAL...

PROPER DATE MARKING AND DISPOSITION

OBSERVED ASSORTED PREPARED TCS FOODS THROUGHOUT THE WALK-IN COOLER NOT PROPERLY DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. INSTRUCTED TO PROPERLY DATE LABEL ALL TCS FOODS HELD LONGER THAN 24 HOURS WITH AN EXPIRATION DATE NO LONGER TH...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

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

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED COOKS LINE COOLER WITH AN IMPROPER AMBIENT TEMPERATURE OF 51.8F WITH FOOD SUCH AS COOKED SAUSAGE AT 49.5F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F OR BELOW AND C.D.P.H CONTACTED FO...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

MUST NOT STORE BICYCLES IN DRY FOOD STORAGE ROOMS OR FOOD PREPARATION AREAS.

PERSONAL CLEANLINESS

ALL FOOD HANDLERS/COOKS WITH BEARDS, MUST WEAR A BEARD RESTRAINT.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

ALL STORED ITEMS THROUGHOUT FACILITY MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE.

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

MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT FACILITY. SHELVING MUST HAVE FLOORS ACCESSIBLE FOR CLEANING AND MONITORING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

WALLS AT THE METAL SHELVING NEXT TO THE KITCHEN DISH AREA WITH EXCESSIVE DUST /DIRT. MUST CLEAN AND MAINTAIN.-----MOLDY WALL CAULKING AT THE KITCHEN THREE COMPARTMENT SINK. MUST REPLACE.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

INOPERABLE VENTILATION IN THE BASEMENT EMPLOYEE WASHROOM. MUST REPAIR.

ALLERGEN TRAINING AS REQUIRED

NO PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.

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

BEGINING OF MINERAL BUILD-UP AND RUST AT METAL FRONT PANEL INSIDE THE WEST ICE MACHINE IN BASEMENT.CLEAN /REPLACE AND MAINTAIN

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

DEBRIS,DUST,AND GREASE BUILD UP THROUGHOUT THE MAIN KITCHEN,GRILL AREA,ALL BAR AREA AND WALK-IN COOLERS. FLOOR INSIDE THE WALK-IN COOLER IN BASEMENT IS RUSTY,SURFACE POROUS NOT CLEANABLE.INSTRUCTED SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT S...

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

THREE COMPARTMENT SINK NOT MAINTAINED. FOUND FAUCET NECK NOT REACHING ALL THREE COMPARTMENTS,INSTRUCTED TO INSTALL A FAUCET THAT REACHES ALL THREE COMPARTMENT SINKS. SERIOUS VIOLATION:7-38-030

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

BEGINING OF MINERAL BUILD-UP AND RUST AT METAL FRONT PANEL INSIDE THE WEST ICE MACHINE IN BASEMENT.CLEAN /REPLACE AND MAINTAIN

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

DEBRIS,DUST,AND GREASE BUILD UP THROUGHOUT THE MAIN KITCHEN,GRILL AREA,ALL BAR AREA AND WALK-IN COOLERS. FLOOR INSIDE THE WALK-IN COOLER IN BASEMENT IS RUSTY,SURFACE POROUS NOT CLEANABLE.INSTRUCTED SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT S...

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

LIQUID SPILLAGE ON CEILING IN MAIN KITCHEN,CLEAN AND MAINTAIN.

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

BROKEN LIGHT SHIELD INSIDE THE MAIN KITCHEN, BY THE PREP WEST COOLER. REPLACE

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

ADDITIONAL EXPOSED HAND SINK IS NEEDED AT GRILL COOKING AREA DUE TO THE OTHER EXPOSED SINK AWKWARDS OF LOCATION INSTALLED,NOT INSTALLED BY NORTH PREP/SERVING AREA.INSTALL UNDER CITY PLUMBING CODE SOAP,PAPER TOWELS/HAND DRYING DEVICE AT SAID SINK

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

REMOVE DEBRIS:CIGARETTE BUTTS,CONTAINERS,BOXES ETC FROM CEMENT GROUND AT GANG WAY WERE TWO COMMERCIAL LOCKED ICE BOXES ARE INSTALLED,KEEP AREA CLEAN.

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

FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE (BASEMENT)AND COFFEE MACHINE WATERLINE (MAIN KITCHEN). MUST PROVIDE.

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

IN THE REAR PREP AREA ROOM MUST CLEAN, SANITIZE, SAND DOWN/RESURFACE AND REPAINT/RESEAL LARGE TOP OF THE WOODEN PREP TABLE TOP SO AS TO BE SMOOTH AND EASILY CLEANABLE. IN THE GRILLROOM COOKING AREA MUST REPLACE CHIPPED AND RUSTY SHELVING RACKS INS...

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

IN THE MAIN KITCHEN AREA MUST DETAIL CLEAN AND SANITIZE THE TOP EXHAUST PORTION OF BOTH FRYERS, THE LEFT HAND SIDE EXTERIOR AND IN THE INTERIOR OF BOTH FRYERS TO REMOVE ENCRUSTED FOOD DEBRI AND GREASE BUILD-UP. IN THE BASEMENT AREA CLEAN THE INTER...

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

IN THE HALLWAY LEADING TO THE REAR LARGE PREP ROOM MUST HAVE THE FURNACE DRAINAGE PIPE PROPERLY DRAINING INTO A FLOOR PAN OR A FLOOR DRAIN.

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

MUST PROPERLY LABEL AT ALL TIMES CLEANING BOTTLES STORED IN THE CLEANING EQUPTMENT AREA AT ALL TIMES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

METAL STEM THERMOMETER NOT CALIBRATED. INSTRUCTED MANGER TO CALIBRATE METAL STEM THERMOMETER FOR FOOD HADLERS.

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

DISHWASH 3-COMPARTMENT SINK MISSING STOPPERS (X2). MUST PROVIDE STOPPERS FOR SAID SINK.

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

OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINES (UPPER PORTION). INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF ICE MACHINES.

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

ONE CEILING LIGHT BULBS IN POOR REPAIR (ABOVE PREP AREA 3-COMPARTMENT SINK). MUST REPLACE WITH WORKING LIGHT BULB.

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

NO EXPOSED HANDWASH BOWL AT SOUTH BAR ALSO WOMENS WASHROOM HANDWASH BOWL PUSH BUTTON NOT MAINTAINED. INSTRUCTED MANAGER MUST PROVIDE EXPOSED HANDWASH BOWL WITH RUNNING HOT AND COLD WATER AT SOUTH BAR ALSO MUST CALIBRATE HOT/COLD WATER PUSH BUTTONS FO...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

METAL STEM THERMOMETER NOT CALIBRATED. INSTRUCTED MANGER TO CALIBRATE METAL STEM THERMOMETER FOR FOOD HADLERS.

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

SODA NOZZLES NOT MAINTAINED AT THE GRILL/BAR. OBSERVED SYRUP DISCOLORATION IN THE NOZZLE AND HOLSTER INSTRUCTED TO DETAIL CLEAN SODA NOZZLES REGULARLY AND MAINTAIN.

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

FOUND DIRT ON THE FLOOR OF THE WALK-IN BEER COOLER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

FOUND SLOW DRAINING 3-COMPARTMNET SINK AT THE 2ND BAR ACROSS FROM THE MAIN BAR. INSTRUCTED TO UNCLOG DRAIN AND MAINTAIN.

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

MUST DETAIL CLEAN INTERIOR OF ICE MACHINE LOCATED IN BASEMENT REMOVED RUST BUILD-UP.

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

DETAIL CLEAN FLOOR UNDER AROUND AND BEHIND ALL HEAVY COOKING EQUIPMENT IN MAIN KITCHEN IN FIRST FLOOR. DETAIL CLEAN FLOORS UNDER AND BEHIND ICE MACHINES IN BASEMENT AND MUST MAINTAIN FLOORS DRY AT ALL TIMES.

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

EXPOSED HAND WASH SINK IS DRAINING SLOW IN MAIN BAR FIRST FLOOR. MUST REPAIR.

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

ALL BULK FOOD CONTAINERS MUST BE LABELED.

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

SOUTH BAR SODA GUN HOLDERS MUST HAVE PROPER DRAIN TUBING TO FLOOR DRAIN.

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

MUST NOT STORE BICYCLES IN DRY FOOD STORAGE AREAS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ALL ICE SCOOPS AT ALL MACHINES MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

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.REROUTE DISCHARGE WATER LINE TO FLOOR .REMOVE FROM EXPOSED HAND SINK,FROM BEHIND MAIN BAR

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 INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,ALSO DEEP FRYERS IN BOTH KITCHEN.CLEAN ALL POP GUNS(SLIME SUBSTA...

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...

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

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.MUST PROPERLY STORE EMPLOYEE PERSONAL BELONGINGS IN A...

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

All employees shall be required to use effective hair restraints to confine hair.Food handlers must have hair restraints when working around open food.

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

REROUTE DISCHARGE WATER LINE TO FLOOR .REMOVE FROM EXPOSED HAND SINK,FROM BEHIND MAIN BAR

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

DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,ALSO DEEP FRYERS IN BOTH KITCHEN.CLEAN ALL POP GUNS(SLIME SUBSTANCE BUILD-UP)BEHIND BAR AREAS.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. SOURCE OF CONTAMINATION.OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BL...

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. OUTE...

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

REPLACE IN POOR REPAIR LARGE PIZZA SPATULA(ENCRUSTED WITH FOOD, BLACK SUBSTANCE).REROUTE DISCHARGE WATER LINE TO FLOOR .REMOVE FROM EXPOSED HAND SINK,FROM BEHIND MAIN BAR

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 INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,ALSO DEEP FRYERS IN BOTH KITCHEN.CLEAN ALL POP GUNS(SLIME SUBS...

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. DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES,INCLUDED BASEMENT AREA, CORNES,WALL LEDGE BEHIND THE MAIN BAR, AND BIHIND BARS.

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

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 5-20-09.REPORT #156855. (#32)MUST CLEAN AND M...

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.CLEAN FILTERS IN PREP AREA(GRILL ROOM)GREASE BUILD-UP.CLEAN SODA GUNS BEHIND ALL BAR 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.CLEAN FOOD SPILLED ON FLOOR INSIDE THE WALK-IN FREEZER.IN BASEMENT AREA.