Polish Highlanders Alliance

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

4-903.11 (A;B;D): OBSERVED FORKS, KNIVES AND SPOONS STORED IN CONTAINERS IN KITCHEN AND DRY STORAGE AREA. INSTRUCTED TO INVERT OR COVER UTENSILS DURING STORAGE TO PREVENT CONTAMINATION.

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

4-101.19: OBSERVED BOXES STORED ON FLOOR IN DRY STORAGE AREA. INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

5-501.17: OBSERVED NO COVERED RECEPTACLES IN NORTHWEST SIDE WOMEN'S WASHROOM. INSTRUCTED TO PROVIDE COVERED RECEPTACLES IN NORTHWEST SIDE WOMEN'S WASHROOM FOR SANITARY PRODUCTS AND MAINTAIN.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED LOW TEMPERATURE DISH MACHINE IMPROPERLY SANITIZING AT A CONCENTRATION OF 0PPM CHLORINE. CORRECTED ON SITE 'HELD FOR INSPECTION' TAG PLACED ON LOW TEMPERATURE DISH MACHINE. INSTRUCTED ONCE LOW TEMPERATURE DISH MACHINE HAS BEEN REPAIRED AND IS...

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

OBSERVED FORKS, KNIVES AND SPOONS STORED IN CONTAINERS IN KITCHEN AND DRY STORAGE AREA. INSTRUCTED TO INVERT OR COVER UTENSILS DURING STORAGE TO PREVENT CONTAMINATION.

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

OBSERVED BOXES STORED ON FLOOR IN DRY STORAGE AREA. INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED NO QUATERNARY AMMONIUM TEST KIT ON PREMISES. INSTRUCTED TO PROVIDE A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF QUATERNARY AMMONIUM SANITIZING SOLUTION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED RECEPTACLES IN NORTHWEST SIDE WOMEN'S WASHROOM. INSTRUCTED TO PROVIDE COVERED RECEPTACLES IN NORTHWEST SIDE WOMEN'S WASHROOM FOR SANITARY PRODUCTS AND MAINTAIN.

IN-USE UTENSILS: PROPERLY STORED

ICE SCOOP IMPROPERLY STORED. INSTD TO STORE PROPERLY IN A PROTECTED MANNER WHEN NOT IN USE

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

MISSING EMPLOYEE HEALTH POLICY ON SITE. INSTD TO PROVIDE A VERIFIABLE EMPLOYEE ACKNOWLEDGED HEALTH POLICY. PRIORITY FOUNDATION 7-38-010

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

OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE WRITTEN EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. PRIORITY FOUNDATION.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT/PROCEDURE ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND/OR DIARRHEAL EVENTS. MUST PROVIDE CORRESPONDING EQUIPMENT AS OUTLINED IN PROCEDURE. PRIORITY FOUNDATION VIOLATION.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNS AT HAND SINKS. MUST PROVIDE HAND WASHING SIGNAGE ALL ALL HAND SINKS AND WASHBOWLS SINKS.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED SMALL AMOUNT OF BLACK, SLIMY, MOLD LIKE SUBSTANCE ON LOWER PLASTIC INTERIOR OF ICE MACHINE. MUST DETAIL CLEAN, SANITIZE AND MAINTAIN SAME.

PROPER DATE MARKING AND DISPOSITION

OBSERVED NO DATE MARKING ON PREPPED TCS FOODS IN COOLERS. INSTRUCTED MUST LABEL ALL PREPPED TCS FOODS WITH DISCARD DATES. PRIORITY FOUNDATION VIOLATION.

THERMOMETERS PROVIDED & ACCURATE

OBSERVED THERMOMETERS NOT IN EVERY COOLER. MUST PLACE A THERMOMETER IN A CONSPICUOUS SPOT INSIDE ALL REFRIGERATION UNITS, INCLUDING BAR COOLERS.

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

OBSERVED ALUMINUM FOIL USED AS A LINER ON TOP OF COOK LINE. INSTRUCTED MUST REMOVE. ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. MUST MAINTAIN SAME.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED EXCESSIVE GREASE ACCUMULATION ON LOWER INTERIOR OF FRYER IN KITCHEN. MUST DETAIL CLEAN AND SANITIZE. MUST MAINTAIN SAME.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED EXCESSIVE AMOUNTS OF DUST AND GREASE ACCUMULATION ON VENTILATION HOOD ABOVE COOKING LINE. MUST DETAIL CLEAN AND SANITIZE. MUST MAINTAIN SAME.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO PROOF OF ALLERGEN TRAINING ON SITE. MUST PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CHICAGO FOOD SANITATION MANAGERS.

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

INTERIOR OF ICE MACHINE WITH SLIGHT BUILD UP. INSTD TO CLEAN AND MAINTAIN.

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

MISSING CEILING TILE ABOVE UTILITY SINK. REPLACE SAME. DETAIL CLEAN WALLS SURROUNDING UTILITY SINK.

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE

NO HOT WATER WAS PROVIDED AT THE FRONT BAR 3 COMPARTMENT SINK (98F) AND THE REAR BAR 3 COMPARTMENT SINK (101F). MANAGEMENT INSTRUCTED TO PROVIDE HOT WATER ABOVE 110F FOR PROPER DISHWASHING. CRITICAL VIOLATION 7-38-030.

FOOD HANDLER REQUIREMENTS MET

ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.

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

OBSERVED STANDING WATER IN THE RIGHT COMPARTMENT OF THE 3 COMPARTMENT SINK AT THE REAR HALL BAR. THE SINK DRAIN IS CLOGGED. MUST REPAIR SO THAT THE SINK DRAINS PROPERLY. SERIOUS VIOLATION 7-38-030.

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

CLEAN THE CEILING IN THE DISHROOM. REPAIR THE OPENINGS IN THE CEILING OF THE DISHROOM ABOVE THE DISHMACHINE AND EXPOSED HANDWASHING SINK.

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

REPAIR THE LEAK AT THE FAUCET AT THE 3 COMPARTMENT SINK AT THE REAR HALL BAR.

FOOD HANDLER REQUIREMENTS MET

ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.

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

INTERIOR BOTTOM OF FRYER WITH GREASE ACCUMULATION. CLEAN SAME AND MAINTAIN.

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

LIGHTSHIELD NOT CLEAN IN PREP AREA. CLEAN SAME.

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

OBSERVED BEER COOLER IN BAR WITH RUST AND STANDING WATER IN BASE OF COOLER. REMOVE RUST AND STANDING WATER AT BASE OF COOLER. RESTORE INTERIOR TO A SMOOTH EASILY CLEANABLE SURFACE.

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

OBSERVED DISHWASHER BACKING UP FROM FLOOR DRAIN ONTO FLOOR. MAKE SURE THAT DRAIN IS CLEAN FOR DISHWASHER TO DRAIN PROPERLY.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

OBSERVED NO THERMOMETERS WITHIN REFRIGERATORS ALL REFRIGERATORS NEED EASILY READABLE THERMOMETERS. STAFF SHOULD CHECK THERMOMETERS TO MAKE SURE THAT REFRIGERATORS ARE MAINTAINING 40F OR LESS.

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

OBSERVED LARGE PILE OF CARDBOARD BOXES IN REAR OF PREMISES NEXT TO GARBAGE AREA. 15 FEET BY 15 FEET AREA FILLED WITH CARDBOARD NEEDING TO BE RECYCLED. ALL CARDBOARD MUST BE REMOVED FROM PREMISES AND GARBAGE AREA MUST BE KEPT CLEAN. SERIOUS VIOLATION ...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

OBSERVED NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED COOKED AND SERVED. INCLUUDING PORK, BEEF AND COOKED VEGETABLES. SERIOUS VIOLATION 7-38-012

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

OBSERVED BEER COOLER IN BAR WITH RUST AND STANDING WATER IN BASE OF COOLER. REMOVE RUST AND STANDING WATER AT BASE OF COOLER. RESTORE INTERIOR TO A SMOOTH EASILY CLEANABLE SURFACE.

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

CLEAN ALL SODA NOZZLES AT BOTH BARS.

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

OBSERVED FLOOR UNDER 3 COMPARTMENT SINK UNCLEAN. MAINTAIN FLOOR IN A CLEAN AND SANIARY CONDITION.

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

OBSERVED DISHWASHER BACKING UP FROM FLOOR DRAIN ONTO FLOOR. MAKE SURE THAT DRAIN IS CLEAN FOR DISHWASHER TO DRAIN PROPERLY.

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

OBSERVED FAUCET AT 3 COMPARTMENT SINK LEAKING AT FAUCET. REPAIR FAUCET AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

OBSERVED NO THERMOMETERS WITHIN REFRIGERATORS ALL REFRIGERATORS NEED EASILY READABLE THERMOMETERS. STAFF SHOULD CHECK THERMOMETERS TO MAKE SURE THAT REFRIGERATORS ARE MAINTAINING 40F OR LESS.

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

INTERIOR PANEL OF ICE MACHINE WITH CALCIU BUILD-UP. CLEAN SAME.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREP AND SERVED. SERIOUS CITATION GIVEN 7-38-0...

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 RAW WOOD STORAGE SHELVES IN THE FOOD/DRY GOODS STOREROOM. INSTRUCTED TO SEAL OR PAINT THEM SO THEY WILL BE SMO...

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 THE FLOOR IN THE DRY GOODS STOREROOM ALONG THE WALLS AND IN THE CORNERS HAS DUST BUILDUP.

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

IMPROPER STOPPERS FOR 3-COMPARTMENT SINK. PROVIDE SAME. PROVIDE SPLASHGUARD INTBETWEEN EXPOSED HANDSINK AND PREP TABLE OR REMOVE PREP TABLE SUFFICIENT DISTANCE. INTERIOR PANEL OF ICE MACHINE NOT CLEAN. CLEAN SAME.

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

CAN OPENER NOT CLEAN. CLEAN SAME.

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

FOOD HANDLER NOT WEARING HAIR RESTRAINT. INSTD TO DO SO.

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

All food not stored in the original container shall be stored in properly labeled containers.MUST LABLE & DATE COOKED FOODS STORED IN ALL COOLERS,BULK FOOD STORAGE CONTAINERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST INVERT MULTIUSE UTENSILS.

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 REMOVE FOIL FROM SURFACES.

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.MUST CLEAN MEAT SLICER,GRINDER,VENTILATION VENTS.

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 CLEAN FLOOR BEHIND COOKING EQUIPMENT,BAR AREA,WALK IN FREEZER.

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.MUST REPLACE STAINED CEILING TILE IN BAR AREA,MISSING WALL TILE IN MEN'S TOILET ROOM.MUST ADJUST DOOR SWEEP ON REAR DOOR.

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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.WALK IN FREEZER.

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 ELEVATE ARTICLES OFF OF FLOOR IN LIQUOR STORAGE,...