PORTERS STEAK HOUSE.

INADEQUATE FOOD PROTECTION, FOUND ABOUT 20 LBS OF DAIRY BASE SAUCE IN A LARGE 5 GALLON CONTAINER AT 56.9F STORED IN WALK-IN COOLER A DAY BEFORE. INSTRUCTED MGR TO PROPER COOL DOWN POTENTIALLY HAZARDOUS FOODS AND HOLD AT 40F OR LOWER, ITEM DISCARDED VALUED AT $60.

PREP COOLER COVERS IN POOR REPAIR, EXPOSED INSULATION, INSTRUCTED TO HAVE INSULATION PROPERLY COVERD.

PEELING PAINT NOTED AT 1ST FLOOR KITCHEN CELING, HEAVY DUST BUILD-UP ON PIPES ABOVE PREP TABLE, FAN COVERS IN WALK-IN . INSTRUCTED MGR TO CLEAN AND MAINTAIN.

Shellfish shall be obtained from an approved source and kept in their original package until sold. Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels. FOUND ABOUT 10 LBS OF FRESH SHELLFISH (MUSSELS)STORED IN WALK-IN COOLER WITHOUT SOURCE TAGS, TAGS ARE NOT SAVED ON FILE, PER MGR "TAGS ARE DISCARDED" INSTRUCTED TO KEEP TAGS WITH PRODUCT AND THEN SAVE FOR 90 DAYS. MUSSELS DISCARDED VALUED AT $30.

All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN: MEAT SLICER BLADE HOUSING WITH DRY FOOD STUCK ON IT, INSIDE OF MICROWAVE, SODA DISPENSERS IN EMPLOYEES LOUNGE, BAR AREA HAND SINK WITH FOOD DEBRIS IN BASIN. INSTRUCTED MGR TO CLEAN SAID AREAS AND MAINTAIN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR BEHIND ICE MAKER NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

The walls and ceilings shall be in good repair and easily cleaned. WALL BASE COVERINGS AND DOOR FRAME FOR WALK-IN COOLER ARE IN POOR REPAIR. INSTRUCTED TO REAPAIR AND MAINTAIN. ALSO SIDE WALLS FOR MOP SINK AT 39TH FLOOR BROKEN AND COMING APART. MUST REPAIR.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. CEILING LIGHT FIXTURE MISSING SHIELD, INSTRUCTED TO PROVIDE.

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 and Regulations of the Board of Health. WEAK HOT WATER PRESSURE AT 39TH FLOOR PREP AREA HAND SINK, INSTRUCTED TO PROVIDE UNDER CITY PRESSURE.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. DOUBLE DOOR CONVECTION OVEN WITHOUT VENTILATION. INSTRUCTED TO RELOCATE UNDER VENTILATION HOOD.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. MUST HAVE ON PREMISES, A CITY CERTIFIED FOODHANDLER OR PROOF OF PAYMENT FOR SUCH, WHILE HANDLING P.H.F.(EX: BEEF,FISH)

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN THE INTERIOR FLOORS OF SMALL COOLER AT WAIT STATION & AT THE BAR-DUE TO FOOD SPILLS/STAINS.

The walls and ceilings shall be in good repair and easily cleaned. WALLS BELOW THE DISHMACHINE MUST BE KEPT CLEAN & MAINTAINED.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST CLEAN MOST LIGHT SHIELDS IN MAIN KITCHEN AREA & MAINTAIN.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST USE PROPER SCOOPS FOR BULK FOOD CONTAINERS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FAN COVERS INSIDE WALK-IN COOLER WITH DUST BUILD-UP, INSTRUCTED TO CLEAN AND MAINTAIN.

The walls and ceilings shall be in good repair and easily cleaned. WALL AND WINDOWS BEHIND PREP AREAS NOT CLEAN, INSTRUCTE TO 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 REFRIGERATION THERMOMETER TO ALL COOLERS WHERE PERISHABLES ARE STORED.