Poag Mahone'S

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

THE CUTTING BOARDS HAVE DEEP, DARK GROOVES AND STAINS IN THE FOOD PREPARATION AREA. INSTRUCTED TO SAND OR REPLACE CUTTING BOARDS. MUST MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.

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

THE SIDES, INTERIOR OF THE DEEP FRYERS ARE ENCRUSTED WITH GREASE, DIRT AND FOOD. ALSO, THE CAN OPENER IS IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN ALL.

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

THE INTERIOR/EXTERIOR OF THE FLOOR DRAINS AND THE FLOORS UNDER/AROUND THE COOKING/COOLING EQUIPMENT AND IN THE CORNERS HAVE FOOD, DIRT AND GREASE BUILD UP. INSTRUCTED TO DETAIL CLEAN FLOORS. MAINTAIN SAME.

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

THERE IS DIRT/DUST AND FOOD SPLATTER ON THE CEILING AND WALLS IN THE FOOD PREPARATION AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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

MOPS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP FOR PROPER DRYING.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

THE WASH CLOTHS USED IN THE FOOD PREPARATION AREA TO WIPE CUTTING BOARDS/PREP TABLES ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (WHICH MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND THE REACH IN COOLER IN THE FRONT CORNER OF THE FOOD PREPARATION AREA NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE OF 40F OR LOWER. AMBIENT TEMPERATURE WAS 45.5F. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL CLEARED BY THE CHICAGO DEPARTMENT OF PU...

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

FOUND POTENTIALLY HAZARDOUS FOODS (FISH STICKS (52.1-54.2F), TARTAR SAUCE (51.1F), COLE SLAW (53.2F), GUACAMOLE (49.5F), THOUSAND ISLAND DRESSING (50.0F) AND COOKED VEGETABLES (48.7F) STORED IN THE ABOVE COOLER AT IMPROPER TEMPERATURES. MANAGER DISCA...

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

THE CUTTING BOARDS HAVE DEEP, DARK GROOVES AND STAINS IN THE FOOD PREPARATION AREA. INSTRUCTED TO SAND OR REPLACE CUTTING BOARDS. MUST MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.

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

THE SIDES, INTERIOR OF THE DEEP FRYERS ARE ENCRUSTED WITH GREASE, DIRT AND FOOD. ALSO, THE CAN OPENER IS IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN ALL.

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

THE INTERIOR/EXTERIOR OF THE FLOOR DRAINS AND THE FLOORS UNDER/AROUND THE COOKING/COOLING EQUIPMENT AND IN THE CORNERS HAVE FOOD, DIRT AND GREASE BUILD UP. INSTRUCTED TO DETAIL CLEAN FLOORS. MAINTAIN SAME.

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

THERE IS DIRT/DUST AND FOOD SPLATTER ON THE CEILING AND WALLS IN THE FOOD PREPARATION AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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

MOPS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP FOR PROPER DRYING.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

THE WASH CLOTHS USED IN THE FOOD PREPARATION AREA TO WIPE CUTTING BOARDS/PREP TABLES ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (WHICH MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

WALK IN COOLER MAINTAINING IMPROPER AIR TEMPERATURE OF 45.7F.COOLER MUST MAINTAIN 40.F OR BELOW. MUST NOT USE COOLER FOR FOOD STORAGE.MUST USE ADDITIONAL WALK IN BEER COOLER THAT MAINTAINING 34.0F,OR ANY ADDITIONAL COOLERS ON PREMISES THATS 40.0F OR ...

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

FOUND POTENTIALLY HAZARDOUS FOODS INSIDE WALK IN COOLER MAINTAINED AT IMPROPER TEMPERATURES. APPROX 40-BAGS,(300LBS) OF RAW GROUND BEEF DATED ( 7/6,AND 7/12) AT IMPROPER TEMPERATURES OF 46.8F,46.7F,15LBS RAW TURKEY MIX-48.F($30.00),RAW CHICKEN PARTS-...

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

INTERIOR UPPER PANEL INSIDE ICE MACHINE NOT CLEAN.MUST CLEAN/MAINTAIN.

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

STORAGE BOXES,AND UNUSED EQUIPMENT ON FLOOR IN BASEMENT STORAGE AREA.MUST ELEVATE AT LEAST 6- INCHES.

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

MUST REGROUT FLOOR UNDER THE EXPOSED HAND SINK NEAR THE DISH MACHINE SO AS TO BE SMOOTH AND EASILY CLEANABLE.

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

MUST REPAIR WALL AND WALL COVING AT THE SOUTHWEST CORNER AT THE DRY STORAGE AREA. ALSO REPAIR LARGE HOLE AT WALL IN THE ENTRANCE AT THE BOTTOM OF STAIRS TO THE BASEMENT.

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

MUST REPAIR/REPLACE BROKEN LIGTH SHIELD COVER AT THE BASEMENT WALK-IN BEER COOLER.

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

INTERIOR OF ICE MACHINE IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS THROUGH OUT BASEMENT AND 1ST FLOOR IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP AND FOOD SPILL. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

CEILING TIKES IN NEED OF REPLACING AT BASEMENT AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

LEAK AT SODA BOX STATION. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

ALL UNNECESSARY CLUTTER MUST BE REMOVED AND OR ORGANIZED. CORRECT AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ALL ICE SCOOPS MUST BE STORED IN A CLEAN SANITIZED CONTAINER AT ALL TIMES.

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

THE FOLLOWING IN NEED OF CLEANING: INTERIOR OF ICE MACHINE, COOKING EQUIPMENT. MUST CLEAN TO REMOVE ALL FOOD SPILLS AND BUILD UP.

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

FLOORS THROUGH OUT 1ST AND BASEMENT AREA IN NEED OF CLEANING TO REMOVE ALL SPILLS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

HOOD VENTILATION UNITS ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

ANY UNNECESSARY CLUTTER IN BASEMENT MUST BE REMOVED AND OR ORGANIZED. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

ALL PERSONEL MUST WEAR ATTIRE WITH SLEEVES. NO BEAR ARM PITS WHEN HANDLING FOOD ITEMS

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE UTENSIL MUST BE STORED IN A CLEAN SANITIZED CONTAINER. CORRECT AND MAINTAIN AT ALL TIMES.

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

MUST CLEAN AND SANITIZE FLOOR CORNERS AND AREA SURROUNDING THE LIQUOR STORAGE GATED AREA AROUND THE BEER WALK-IN COOLER IN THE BASEMENT TO REMOVE STICKYNESS FROM THE FLOOR AND OTHER DEBRIS.

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

MUST SEAL OPENINGS AT WALL UNDER THE STAIRWAY HANDLE AT STAIRWAY LEADING TO THE BASEMENT AREA TO PREVENT PEST ENTRY.

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

MUST DECLUTTER AND BETTER ORGANIZE BASEMENT DRY STORAGE AREA SO AS TO HAVE ALL ITEMS 6 INCHES OFF THE FLOOR AT ALL TIMES.

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

FOUND 26LBS OF CHICKEN WINGS VALUED AT $57.00 ON A RACK AT IMPROPER TEMPERATURES. TEMPS. RANGED FROM 79.8F-80.0F. ITEMS WERE DISCARDED AND DENATURED. MUST PROPERLY COOL FOODS DOWN AS DESCRIBED IN THE HACCP DISCUSSED IN REPORT. CRITICAL VIOLATION 7-38...

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

MUST REPLACE CUTTING BOARDS WITH DEEP, DARK GROOVES ON PREP REACH IN COOLER ACROSS FROM THE COOKING EQUIPMENT.

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

MUST FIX HOLE IN WALL UNDER THE KNIFE RACK IN THE PREP AREA.

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

MUST REMOVE UNCLEAN AND UNUSED COOKING EQUIPMENT IN BASEMENT STORAGE AREA (IN THE CAGE.)

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND PREP REACH IN COOLER ACROSS FROM COOKING EQUIPMENT NOT ABLE TO MAINTAIN THE PROPER TEMPERATURE. AIR TEMPERATURE WAS 48.3F. INSTRUCTED TO HAVE UNIT FIXED, MUST MAINTAIN AN AIR TEMP. OF 40F OR LESS AT ALL TIMES. UNIT WAS TAGGED WHEN FIXED MUST FA...

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

FOUND POTENTIALLY HAZARDOUS FOODS BEING STORED IN THE ABOVE COOLER AT IMPROPER TEMPS. TEMPERATURES RANGED FROM 46.7F-55.5F AND INCLUDED CHEESE, HALF AND HALF, ARTICHOKE DIP, COLE SLAW AND CUT TOMATOES. ALL ITEMS WERE DISCARDED A COMBINED WEIGHT OF 20...

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

MUST REPLACE RIPPED RUBBER GASKET ON PREP REACH IN COOLER ACROSS FROM COOKING EQUIPMENT.

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

MUST REPLACE CUTTING BOARDS WITH DEEP, DARK GROOVES ON PREP REACH IN COOLER ACROSS FROM THE COOKING EQUIPMENT.

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

MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF THE ICE MACHINE IN PREP AREA AND NOZZLE ON GUN HOLDERS IN BAR.

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

MUST FIX HOLE IN WALL UNDER THE KNIFE RACK IN THE PREP AREA.

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

MUST PROVIDE A SHIELD TO THE LIGHT ABOVE THE 3 COMP. SINK IN PREP AREA.

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

MUST REMOVE UNCLEAN AND UNUSED COOKING EQUIPMENT IN BASEMENT STORAGE AREA (IN THE CAGE.)

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. PREP AREA CUTTING BOARDS WITH STAINED PITS ON SURFACE ALSO OBSERVED CARVING STATION COOLER DOOR GASKET RIPPED. INSTRU...

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. OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.

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. OBSERVED DIRT/FOOD DEBRIS INSIDE DISCHMACHINE FLOOR DRAIN. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF ALL UNCLEAN FLOOR DRAINS ...

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. OBSERVED FOOD/DIRT BUILD UP ON WALL BEHIND 3-COMPARTMENT SINK AND AT SEAL BETWEEN WALL AND SAME SINK. INSTRUCTED MANAGER TO CLEAN WALL AND REMOVE AND RESEAL GAP BETWEEN WALL AND 3-...

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. MUST REPLACE ALL WORN OUT CUTTING BOARDS IN PREP AREA.

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. THE FOLLOWING NOT CLEAN- OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINE, LIME BUILD UP INSIDE BAR GUN HOLDERS AND ...

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. MUST DETAIL CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT THROUGHOUT PREP AREA AND MAINTAIN.

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. OBSERVED STAINED CEILING TILES ABOVE PREP AREA AND SMALL HOLES IN WALLS IN PREP AREA. MUST REPLACE ALL UNCLEAN CEILING TILES AND SEAL ALL HOLES IN WALLS.

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...

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

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. Observed foodhandler not washing hands with so...

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. Found gloves/unnecessary clutter stored above dishmachine.

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. Found floors not clean at main kitchen and lower level dry storage areas.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. Found excessive washcloths not stored properly on preparation stations.