R J Grunts

PERSONAL CLEANLINESS

OBSERVED FOOD HANDLER AT PREP LINE WEARING PAJAMA PANTS. FOOD EMPLOYEES shall wear clean outer clothing to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES. EMPLOYEE CORRECTED ON SITE AT PUT ON A...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED CRACKED WALL TILES ABOVE PREP TABLE IN BASEMENT. OBSERVED CRACKED FLOOR TILES AT DISH WASHING AREA IN BASEMENT. MUST REPAIR.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NOTED NO HANDWASH SIGNAGE IN UNISEX GUEST WASHROOM USED BY FEMALE STAFF AND DOWNSTAIRS MALE EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

NOTED TOP INTERIOR AND EXTERIOR OF BOTH ICE MACHINES IN BASEMENT BINS NOT CLEAN. INSTRUCTED TO REMOVE ICE, CLEAN AND SANITIZE ALL SURFACES AND MAINTAIN.

PERSONAL CLEANLINESS

NOTED FOOD SERVERS IN KITCHEN WITHOUT PROPER HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN PROPER HAIR RESTRAINTS FOR ALL FOOD HANDLERS.

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

NOTED ALL CUTTING BOARDS IN UPSTAIRS AND DOWNSTAIRS KITCHEN WITH DEEP STAINS AND CUTS. INSTRUCTED TO DEEP CLEAN AND SANITIZE, RESTORING TO A SMOOTH AND EASY TO CLEAN SURFACE OR REPLACE AND MAINTAIN.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

NOTED EXCESSIVE CLUTTER ALONG THE WALLS OF BASEMENT ENCLOSED REFUSE AREA. INSTRUCTED TO DECLUTTER AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED FLOORS IN GUEST LOBBY ALONG THE WALL, UNDEARNEATH FRONT BAR SINKS, AND IN KITCHEN AREA NOT CLEAN. ALSO NOTED EXCESSIVE DUST BUILD UP ON VENTS IN MALE EMPLOYEE WASHROOM. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED HOLE IN SOUTHWEST KITCHEN CEILING WITH EXPANDING SPRAY FOAM ON PIPE AND RAGS FILLING GAPS BETWEEN PIPE AND SHELF ABOVE DISHMACHINE TABLE, ALSO NOTED BROKEN CEILING TILE ON WEST WALL IN KITCHEN AND BASEMENT ONE COMPARTMENT SINK LEG WITH PAPER TO...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED CONTAINERS OF COOKIES UNDER MILK REFRIGERATOR. PROTECT COOKIES AND REMOVE FROM UNDER REFRIGERATOR BEHIND BAR.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WIPING CLOTHS NOT STORED IN SANITIZER WHEN NOT IN USE. MUST NOT STORE DIRTY WIPING CLOTHS ON COUNTER WHEN NOT IN USE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED HEAVY DUST ACCUMULATION ON FAN GUARDS FOR FURNACE WHEN WALKING TOWARDS BASEMENT. CLEAN FAN GUARDS AND MAINTAIN.

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

4-101.19: PROVIDE LIDS FOR THE TRAYLINE IN THE PREP AREA TO KEEP FOOD AT AN ADEQUATE TEMPERATURE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.11: BROKEN WALLS (HOLES) IN THE BAR AREA UNDER AND BEHIND THE HANDWASHING SINK(REPAIR WALL). ALSO, STANDING WATER BETWEEN THE FLOOR TILES IN THE PREP AND DISH ROOM IN THE BASEMENT AREA(REGROUT). SURFACE MUST BE SMOOTH, CLEANABLE, AND NON-ABSORB...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

WE FOUND A HOT WATER TEMPERATURE FROM 87.7F TO 90.2F AT THE HANDWASHING SINK IN THE PREP/DISHROOM. MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100F AT THE WASHBOWL. ADEQUATE HOT WATER IS FOUND AT ALL OTHER SINKS. PRIORITY VIOLATION 7-38-030...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

WE OBSERVED ICE/FOOD NOT PROTECTED. INTERIOR OF THE ICE MACHINES UPPER WATER RESERVOIR, ICE BIN, AND ALL ICE CONTACT SIDES AND INTERIOR OF THE MACHINE WITH EXCESSIVE BLACK SLIME SUBSTANCE DRIPPING DOWN INTO THE ICE AND TOUCHING THE ICE.ICE IS USED FO...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

LOW TEMP DISH MACHINE AT DISH ROOM/PREP AREA DISPENSING OVER 200 PPM OF SANITIZER SOLUTION(TEST PAPER TURNED BLACK).UNIT IN USE FOR LUNCH DISHES THE TECHNICIAN WAS CALLED BY THE MANAGER, PRESENTLY NOT ON SITE, PRIORITY VIOLATION:7-38-005,CITATION ...

PROPER COLD HOLDING TEMPERATURES

TCS FOOD AT IMPROPER TEMPERATURE: SLICED TOMATOES AT TEMP OF 51.8F; GUACAMOLE AT TEMP OF 61.4F.CHOPPED LETTUCES AT TEMP OF 48.9F; BLUE CHEESE AT 46.4F; PICA DE GALLO AT TEMP OF 50F; DOZEN FRESH EGGS AT TEMP OF 61.5F; MENTIONED PRODUCTS WERE STORED IN...

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

PROVIDE LIDS FOR THE TRAYLINE IN THE PREP AREA TO KEEP FOOD AT AN ADEQUATE TEMPERATURE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

BROKEN WALLS (HOLES) IN THE BAR AREA UNDER AND BEHIND THE HANDWASHING SINK(REPAIR WALL). ALSO, STANDING WATER BETWEEN THE FLOOR TILES IN THE PREP AND DISH ROOM IN THE BASEMENT AREA(REGROUT). SURFACE MUST BE SMOOTH, CLEANABLE, AND NON-ABSORBENT MATERI...

HANDS CLEAN & PROPERLY WASHED

OBSERVED FOOD HANDLERS, WHILE WEARING DISPOSABLE GLOVES, TOUCHING DIFFERENT NON FOOD ITEMS FROM OPEN AND CLOSE DOORS OF DIRTY EQUIPMENT(DEEP FRYER, OVEN ETC) TO MOVE GARBAGE CONTAINER TO REMOVE CARDBOARDS, WITH SAME GLOVES HANDLED FOOD(PUTTING BREAD ...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

WE FOUND HOT WATER TEMPERATURE FROM 82.7F TO 90.2F IN BOTH CUSTOMERS' WASHROOMS ON THE FIRST FLOOR. MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100F AT ALL WASHBOWLS. ADEQUATE HOT WATER IS FOUND AT ALL OTHER SINKS. PRIORITY VIOLATION 7-38-...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

LOW TEMP DISH MACHINE AT DISH ROOM/PREP AREA NOT DISPENSING SANITIZER SOLUTION,0PPM, UNIT IN USE. TECHNICIAN WAS CALLED BY THE MANAGER, REPORTED ON SITE, UNIT REPAIRED AND PRESENTLY PROVIDES PROPER SANITIZER SOLUTION, 100ppm. PRIORITY VIOLATION:7-38...

PROPER COLD HOLDING TEMPERATURES

WE OBSERVED COOKED CHICKEN WINGS STORED INSIDE THE PREP COOLER, ACROSS FROM COOKING EQUIPMENT AT A TEMP OF 51.2F TO 60F. COLD FOOD MUST MAINTAIN A TEMP OF 41F OR BELOW. FOOD DISCARDED AND DENATURED.POUNDS 10, VALUE 40 PRIORITY VIOLATION:7-38-005,CITA...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

DRY FOOD CONTAINERS WITH FOOD INSIDE MUST HAVE A LABEL WITH A COMMON NAME.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

WASTE PIPE NOT FULLY ENCASED ABOVE ICE MACHINES AND ABOVE SHELVES WITH DRY FOODS IN BASEMENT STORAGE AREA. MUST BE ENCASED. SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT SURFACE

WIPING CLOTHS: PROPERLY USED & STORED

MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS-CONTAMINATION. INSTRUCTED TO MAINTAIN.

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

MUST NOT USE CARDBOARD AS SHELF LINERS, ALSO MUST REMOVE ALUMINUM FOIL FROM SHELF AND UNDER THE COOKING EQUIPMENT THROUGHOUT THE PREP AREA AND PREMISES. THE SURFACE MUST BE SMOOTH, CLEANABLE, AND NON-ABSORBENT MATERIAL

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

MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INTERIOR AND EXTERIOR OF THE GAS STOVE WITH EXCESSIVE GREASE AND FOOD DEBRIS. CLEAN THE INTERIOR OF THE DEEP FRYERS, MICROWAVE, PREP TABLES, AND INTERIOR AND EXTERIOR HANDLES OF PREP COOLERS. MUST DETAIL CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST NOT USE CARDBOARD BOXES AS MATTING FOR FLOORS BY THE COOKING EQUIPMENT. ADDITIONAL MATTING IS REQUIRED. MUST BE WASHABLE/CLEANABLE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

BROKEN PLASTIC FLOOR INSIDE WALK-IN COOLER, BROKEN FLOOR TILES IN PREP/DISHROOM, AND BROKEN, NOT GROUT BRICK FLOOR INSIDE THE LIQUOR ROOM IN BASEMENT AREA. REPAIR REPLACE. THE SURFACE MUST BE SMOOTH AND EASILY CLEANABLE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

GREASE AND GRIMES ON WALLS THROUGHOUT PREP AREA UNDER AND BEHIND EQUIPMENT.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

BROKEN PROTECTIVE LIGHT SHIELD IN DISHROOM/PREP AREA.REPAIR ISSUE

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

ADDITIONAL FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE, INSTRUCTED TO PROVIDE

ALLERGEN TRAINING AS REQUIRED

ADDITIONAL ALLERGEN TRAINING CERTIFICATES ARE PROVIDED ON-SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED DISCLOSURE STATEMENT MISSING FROM BOTTOM OF MENU FOR CONSUMER ADVISORY. BURGERS ARE COOKED TO ORDER. MUST PROVIDE DISCLOSURE STATING, "THESE FOOD ITEMS ARE COOKED TO ORDER." PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.

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

OBSERVED DIRTY CUTTING BOARDS IN BASEMENT PREP AREA WITH DARK STAINS AND DEEP GROOVES. MUST DETAIL CLEAN OR REPLACE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DIRTY FLOORS THROUGHOUT PREP AREA ON FIRST FLOOR. MUST CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST REGROUT FLOOR TILES IN PREP AREA ON FIRST FLOOR NEAR COOK LINE.

PROPER HOT HOLDING TEMPERATURES

OBSERVED COOKED TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS STORED AT ROOM TEMPERATURE AT WEST WALL OF COOK LINE AND ON SHELVING UNIT ABOVE COOK LINE AT IMPROPER TEMPERATURE: 64.2F, 10LBS OF FRIED CHICKEN, $40.00 54.3F, 3LBS OF FRENCH ONION SOUP,...

PROPER COLD HOLDING TEMPERATURES

OBSERVED COOKED TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS STORED AT ROOM TEMPERATURE AT WEST WALL OF COOK LINE AND ON SHELVING UNIT ABOVE COOK LINE AT IMPROPER TEMPERATURE: 51.F, 3LBS OF BEEF STOCK, $5.00 52.3F, 3LBS OF CHICKEN STOCK, $5.00 ...

PROPER DATE MARKING AND DISPOSITION

AS OF INSPECTION DATE OF 05/24/19, OBSERVED READY TO EAT/TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS, STORED IN THE FOLLOWING AREAS: PRODUCE WALK IN COOLER: 5LBS OF ROASTED BEETS, $7.00:5/12/19 1LB OF LENTIL SALAD, $3.00:5/19/19 -WALK IN COOLER...

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

OBSERVED PLASTIC FILM ON TOP SURFACE OF PREP TABLE SHELVING IN BASEMENT PREP AREA. INFORMED MANAGER THAT SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGER TO REMOVE FILM AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE. MAINTAIN AT AL...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED SLOW DRAIN AT WASH SINK AT 3 COMPARTMENT SINK IN BASEMENT PREP AREA. INSTRUCTED MANAGER TO FIND SOURCE, REPAIR AND MAINTAIN AT ALL TIMES.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST REGROUT FLOOR IN BASEMENT FOOD PREP AREA/DISHWASHING AREA AND MUST MAINTAIN.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.NO CITATIION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SINK LOCATED IN BASEMENT DISHWASHING AREA. MUST INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE. PRIORITY FOUNDATION VIOLATION 7-38-030. NO CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNS OR POSTER NEAR HAND WASHING SINKS THROUGHOUT PREMISES. MUST PROVIDE AND MAINTAIN.

PROPER DATE MARKING AND DISPOSITION

OBSERVED NO DATE MARKING ON TCS FOODS HELD MORE THAN 24 HOURS.INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

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

OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER AND REAR STORAGE SHELVING BUY DISHWASHING AREA IN BASEMENT.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

BACKFLOW PREVENTER DEVICE NOT LOCATED AT THE ICE MACHINES LOCATED IN BASEMENT. INSTRUCTED TO INSTALL SO THAT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED HAND WASHING SINK IN FRONT BAR AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST REGROUT FLOOR IN BASEMENT FOOD PREP AREA/DISHWASHING AREA AND MUST MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT AND DISHWASHING AREAS. MUST CLEAN AND MAINTAIN FLOOR DRY AT ALL TIMES TO PREVENT PEST BREADING.

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

OBSERVED CUTTING BOARDS IN NEED OR REPAIR/REPLACE ON 1ST FLOOR AND BASEMENT PREP AREAS. RUST ON STORAGE RACKS IN THE BASEMENT AND IN THE WALK IN PROTEIN COOLER. ALSO DEFROST ICE CREAM COOLERS IN BASEMENT. MAINTAIN ALL.

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

OBSERVED PREP TABLES IN THE KITCHEN AND BASEMENT PREP AREAS NOT CLEAN, FOOD DEBRIS PRESENT. STOVE IN BASEMENT PREP AREA, AND INTERIOR SURFACE OF ICE CREAM COOLERS IN THE BASEMENT. MAINTAIN ALL.

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

OBSERVED FLOORS NOT CLEAN IN THE FOLLOWING AREAS; 1ST FLOOR AND BASEMENT PREP AREAS, WALK IN FREEZER IN BASEMENT, AND THE STAFF TOILET ROOM IN THE BASEMENT; FOOD DEBRIS AND DUST PRESENT. MAINTAIN ALL.

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

OBSERVED WALL BY DISH MACHINE IN NEED OR REPAIR. HOOD AND FILTERS IN 1ST FLOOR AND BASEMENT PREP AREAS ARE NOT CLEAN, GREASE AND FOOD DEBRIS PRESENT. INSTRUCTED TO DETAIL CLEAN ALL AND MAINTAIN.

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

OBSERVED LIGHT SHIELDS IN THE 1ST FLOOR, BASEMENT AND OVER THE SALAD BAR NOT LEAN, UNKNOWN DEBRIS PRESENT. ALSO, REPLACE LIGHT IN BASEMENT PREP AREA. INSTRUCTED TO DERAIL CLEAN ALL, INSTALL WORKING LIGHT AND MAINTAIN.

LINEN: CLEAN AND SOILED PROPERLY STORED

OBSERVED SOILED LINENS THROUGHOUT THE 1ST FLOOR AND BASEMENT PREP ARES BEING STORED IMPROPERLY ON PREP TABLES AND KITCHEN EQUIPMENT. INSTRUCTED TO STORE IN SANITIZING SOLUTION WHEN NOT IN USE, AND MAINTAIN.

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

Inspector Comments: OBSERVED CUPS PRESET ON THE TABLES WITH THE OPEN SIDE FACING UP. INSTRUCTED TO STORE ALL TABLEWARE INVERTED, COVERED OR RESET WHEN PRESET ON THE TABLE

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

Inspector Comments: OBSERVED CONDENSATION BUILDING UP ON THE DARK PIPE ABOVE THE UTENSIL STORAGE SHELF ACROSS FROM THE SLICER IN THE BASEMENT. INSTRUCTED TO PROTECT UTENSILS FROM POSSIBLE CONTAMINATION THROUGH THE USE OF INSULATION,GUTTERS,OR OTHER M...

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

Inspector Comments: NOTED HEAVY DUST BUILD UP ON THE VENTS ON THE AIR CONDITIONING UNIT IN THE HALLWAY LEADING TO THE BASEMENT. INSTRUCTED TO DEFROST AND MAINTAIN

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

Inspector Comments: OBSERVED ACCUMULATION OF PARTICULATE MATTER AND FOOD DEBRIS ON THE FLOOR UNDER THE SHELF NEAR THE BASEMENT 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED BROKEN FLOOR TILES AND MISSING GROUT AT THE LEFT SIDE OF THE...

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

Inspector Comments: OBSERVED WATER STAINED AND BROKEN CEILING TILES IN THE BASEMENT PREP AREA NEAR THE SLICER. INSTRUCTED TO REPLACE THE DAMAGED CEILING TILES. OBSERVED ACCUMULATION OF DARK BROWNISH STAINS ON THE WALL BEHIND AND BELOW THE SPRAYER SIN...

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

Inspector Comments: OBSERVED A LEAK AT THE WASTE PIPING UNDER THE RIGHT COMPARTMENT OF THE BASEMENT THREE COMPARTMENT SINK. ALSO NOTED A LEAK AT THE WASTE PIPING THAT DRAINS INTO THE FLOOR DRAIN TO THE LEFT OF THE BASEMENT STOVE. INSTRUCTED TO REPAIR...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Inspector Comments: MUST PROVIDE A THERMOMETER FOR THE BASEMENT ICE CREAM CHEST FREEZER.

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

Inspector Comments: OBSERVED EMPLOYEE AT THE BAR MAKING SMOOTHIES (SCOOPING ICE CREAM, OPERATING THE BLENDER) WITHOUT PROPER HAIR RESTRAINT. INSTRUCTED ALL FOOD HANDLERS TO RESTRAIN HAIR PROPERLY.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED COOLER AT IMPROPER AMBIENT TEMPERATURE OF 53 DEGREES WITH THE FOLLOWING POTENTIALLY HAZARDOUS FOOD STORED INSIDE. THE COOLER WAS TAGGED DURING INSPECTION AND CANNOT BE USED TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL THE UNIT HAS BEEN REPAIRE...

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

OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURES IN THE 2 DOOR REACH IN SALAD COOLER: LIVER, 56 DEGREES, 3 LBS/$15; TOFU, 56 DEGREES, 2 LBS/$2; COTTAGE CHEESE, 55 DEGREES, 3 LBS/$5; CREAM CHEESE, 54 DEGREES, 3 LBS/$5;...

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

OBSERVED CUPS PRESET ON THE TABLES WITH THE OPEN SIDE FACING UP. INSTRUCTED TO STORE ALL TABLEWARE INVERTED, COVERED OR RESET WHEN PRESET ON THE TABLE.

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

OBSERVED CONDENSATION BUILDING UP ON THE DARK PIPE ABOVE THE UTENSIL STORAGE SHELF ACROSS FROM THE SLICER IN THE BASEMENT. INSTRUCTED TO PROTECT UTENSILS FROM POSSIBLE CONTAMINATION THROUGH THE USE OF INSULATION, GUTTERS, OR OTHER MEANS.

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

NOTED HEAVY DUST BUILD UP ON THE VENTS ON THE AIR CONDITIONING UNIT IN THE HALLWAY LEADING TO THE BASEMENT. INSTRUCTED TO DEFROST AND MAINTAIN.

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

OBSERVED ACCUMULATION OF PARTICULATE MATTER AND FOOD DEBRIS ON THE FLOOR UNDER THE SHELF NEAR THE BASEMENT 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED BROKEN FLOOR TILES AND MISSING GROUT AT THE LEFT SIDE OF THE BASEMENT COOK LINE ...

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

OBSERVED WATER STAINED AND BROKEN CEILING TILES IN THE BASEMENT PREP AREA NEAR THE SLICER. INSTRUCTED TO REPLACE THE DAMAGED CEILING TILES. OBSERVED ACCUMULATION OF DARK BROWNISH STAINS ON THE WALL BEHIND AND BELOW THE SPRAYER SINK AT THE DISH MACHIN...

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

OBSERVED A LEAK AT THE WASTE PIPING UNDER THE RIGHT COMPARTMENT OF THE BASEMENT THREE COMPARTMENT SINK. ALSO NOTED A LEAK AT THE WASTE PIPING THAT DRAINS INTO THE FLOOR DRAIN TO THE LEFT OF THE BASEMENT STOVE. INSTRUCTED TO REPAIR THE LEAKS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A THERMOMETER FOR THE BASEMENT ICE CREAM CHEST FREEZER.

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

OBSERVED EMPLOYEE AT THE BAR MAKING SMOOTHIES (SCOOPING ICE CREAM, OPERATING THE BLENDER) WITHOUT PROPER HAIR RESTRAINT. INSTRUCTED ALL FOOD HANDLERS TO RESTRAIN HAIR PROPERLY.

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

OBSERVED 2 REACH IN ICE CREAM FREEZERS IN BASEMENT AND REACH IN ICE CREAM FREEZER BEHIND BAR WITH EXCESSIVE ICE ACCUMULATION. FREEZERS NEED TO BE DEFROSTED AND MAINTAINED. OBSERVED REACH IN FREEZER WITH LIFT UP DOORS, DOORS IN DISREPAIR. DOORS INTERI...

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

OBSERVED REACH IN REFRIGERATOR ACCROSS FROM DISH MACHINE WITH INTERIOR IN NEED OF CLEANING. CLEAN AND MAINTAIN.

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

OBSERVED FLOORS UNCLEAN UNDER 3 COMPARTMENT SINK IN BASEMENT, UNDER SHELVES HOLDING CLEAN DISHES. MSUT CLEAN IN DETAIL ENTIRE AREA UNDER SINK AND UNDER SHELVES.

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

OBSERVED FLOORS UNDER MAIN COOKING LINE UNCLEAN. CLEAN ALL FLOORS UNDER AND BEHIND ALL HEAVY COOKING EQUIPMENT. MAINTAIN FLOORS IN A CLEAN DRY CONDITION.

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

OBSERVED CEILING VENT WITHIN WASHROOM IN EMPLOYEE WASHROOM WITHIN BASEMENT WITH EXCESSIVE ICE ACCUMULATION. CLEAN AND MAINTAIN.

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

OBSERVED MISSING CEILING TILE IN BASMENT PREP AREA. REPLACE AND MAINTAIN.

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

LABEL ALL DRY FOOD CONTAINERS WITH ONIONS IN THE BASEMENT STORAGE AREA.

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

DEFROST ICE CREAM CHEST FREEZER,WITH HEAVY ICE ACCUMULATED AND MAINTAIN. INSTALL A SPLASH GUARDS BETWEEN THE PREP TABLE AND THE PREP SINK IN THE PREP AREA BASEMENT. PROVIDE LID FOR THE ICE BIN BEHIND THE BAR WITH CONSUMMABLE ICE.

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

CLEAN AND SANITIZE ALL BIG CONTAINERS WITH DICED POTATOES INSIDE THE WALK IN COOLER AND MAINTAIN.

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

CLEAN IN DETAIL THE FLOOR BEHIND AND UNDER THE SHELVES WITH CHEMICALS IN THE BASEMENT AND FLOOR THRU-OUT THE PREP AREA KITCHEN AND MAINTAIN.

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

SEAL THE GAP AROUND THE CONDUITS IN THE DRY FOOD STORAGE AREA.

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

BROKEN LIGHT SHIELD IN THE PREP/DISHWASHING AREA. MUST REPLACE.

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

INSTALL A MOP SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESURE AND BACK FLOW PREVENTER DEVICE ON THE FAUCET.

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER IN FRONT OF THE COOK'S LINE. OBSERVED SALSA AT 46-50F, GUACAMOLE AT 48.7F, TARTAR SAUCE AT 51.3F, CHEESES AT 50.1F, AND CUT TOMATOES AT 43.8F. MANAGEMENT VOLUNT...

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

OBSERVED RAW WOOD AROUND THE THRESHOLD OF THE BASEMENT WALK-IN COOLER DOOR AND WALL TRIM. MUST PAINT OR SEAL.

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

DETAIL CLEAN THE DUST BUILDUP ON THE VENTILATION HOOD FILTERS IN THE BASEMENT PREP AREA.

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

DETAIL CLEAN THE WALL UNDER THE BASEMENT PREP AREA 3 COMPARTMENT SINK.

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

OBSERVED A BROKEN LIGHT SHIELD OVER THE BASEMENT 3 COMPARTMENT SINK. MUST REPLACE.

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

OBSERVED A LEAK FROM THE LEFT FAUCET BASE OF THE BASEMENT 3 COMPARTMENT SINK. MUST REPAIR.

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

TABLE SERVICE, SINGLE SERVICE KETCHUP BOTTLES MUST NOT BE REFILLED FROM BULK CONTAINER. KETCHUP INSIDE BOTTLE MUST BE COMPLETELY USED THEN DISCARDED OR PROPERLY WASHED, RINSED AND SANITIZED THEN REFILLED FROM BULK CONTAINER.

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

DOOR HANDLE OF SALAD BAR TALL REACH-IN COOLER BROKEN AND REPAIRED WITH TAPE. MUST REPLACE OR PROPERLY REPAIR WITH SMOOTH CLEANABLE SURFACE.

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

MOLDY WALL CAULKING AT ICE CREAM /BAR PREP EXPOSED HAND SINK AND AT DISH WASHING THREE COMPARTMENT SINK. MUST REPLACE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST REPLACE INACCURATE INTERNAL THERMOMETER INSIDE WALK-IN COOLER.

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

OBSERVED THE COLD PLATE AND SODA LINES IN THE BAR ICE BIN IN CONTACT WITH CONSUMABLE ICE. MUST SEPARATE THE COLD PLATE AND SODA LINES FROM CONSUMABLE ICE IN THE ICE BIN.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE. OBSERVED MOLD GROWTH ON INTERIOR CONTACT SURFACES OF THE ICE MACHINE. ...

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...

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. OBSERVED THE COLD PLATE AND SODA LINES IN THE BAR ICE BIN IN CONTACT WITH CONSUMABLE ICE. MUST SEPARATE THE COLD PLATE...

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 THE DEAD INSECTS FROM THE FLOOR OF THE DRY STORAGE 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. REPLACE THE WALL TILE UNDERNEATH THE BASEMENT 3 COMPARTMENT SINK. DETAIL CLEAN THE CEILING TILES IN THE BASEMENT PREP AREA.

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

PROVIDE ADDITIONAL LIGHTING IN THE 1ST FLOOR PREP AREA NEAR THE DISHWASH MACHINE.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and s...

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. MISSING TILE GROUTING THROUGHOUT BASEMENT PREP/SINK AREA WITH POOLING WATER AND DEBRIS, MUST REPLACE.

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. CAULKING AT WALL OF WASHBOWL IN BASEMENT EMPLOYEE WASHROOM MUST REPLACE.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. CRACKED LIGHT SHIELD ABOVE DISH MACHINE AREA, MUST REPLACE.

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...