Ray'S Round Up Bar-grill

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

FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-012 (A) NO CITATION ISSUED

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

INSTRUCTED TO INSTALL EXPOSED HAND SINK IN FRONT BEHIND RIGHT BAR.

PROPER DATE MARKING AND DISPOSITION

INSTRUCTED TO PROVIDE LABEL AND DATE FOR READY TO EAT FOOD INSIDE COOLERS.

THERMOMETERS PROVIDED & ACCURATE

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS FOR 3 COMPARTMENT SINK IN REAR PREP/DISHWASHING AREA.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF ALL COOLERS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO CLEAN, REORGANIZE AND REMOVE UNNECESSARY ARTICLES AND UNUSED EQUIPMENT STORED IN BASEMENT STORAGE. FOOD AND NON FOOD EQUIPMENT MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

ALL FOOD HANDLERS MUST COMPLETE FOOD HANDLER'S TRAINING CERTIFICATION CLASS. (ALL NEW EMPLOYEES ON SITE).

ALLERGEN TRAINING AS REQUIRED

FOUND NO APPROVED ALLERGEN TRAINING ON SITE. INSTRUCTED ANY PERSON WITH FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING. PRIORITY FOUNDATION VIOLATION NO CITATION ISSUED

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

PROVIDE LABEL(NAME OF THE PRODUCT) AND DATE ON ALL FOOD CONTAINERS WITH READY TO EAT POTENTIALLY HAZARDOUS FOODS.

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

CLEAN AND SANITIZE INTERIOR PANEL UPPER COMPARTMENT OF THE ICE MAKER WITH(MINIMAL LIME DEPOSIT)AND MAINTAIN.

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

CLEAN THE FLOOR UNDER AND BEHIND THE COOKING EQUIPMENT AND MAINTAIN. CLEAN THE FLOOR, REMOVE ALL DEAD HOUSE FLIES IN THE BASEMENT AND MAINTAIN.

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

WALLS BEHIND THE COOKING EQUIPMENT NEEDS DETAIL CLEANING AND MAINTAIN. CEILING VENT COVER IN BOTH WASHROOMS WITH HEAVY DUST BUILD-UP. MUST CLEAN,REMOVE DUST AND MAINTAIN .

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

EMPLOYEE HELPING PREPARE FOODS MUST WEAR HAIR RESTRAINT TO CONFINE THE HAIR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WASH CLOTH FOR WIPING PREP TABLES, CHOPPING BOARD MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.

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

NO CERTIFIED FOOD MANAGER WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS. SUCH AS HAMBURGER, TACOS, BAKED BEANS, GRILLED CHICKEN ,ETC. SERIOUS VIOLATION 7-38-012. ONE COPY, NOT ORIGINAL COPY OF CITY OF CHICAGO CERTIFICATE OF SANITATION POSTE...

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

NO CHEMICAL TEST STRIPS FOR THE QUATS SANITIZER FOR THE 3 COMPT SINK IN THE KITCHEN AND BEHIND THE BAR. INSTRUCTED TO PROVIDE. SERIOUS VIOLATION 7-38-030.

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

MUST REMOVE ALUMINUM FOIL BEING USED AS A SHELVE LINER. MUST REPLACE GROCERY BEING USED TO STORED LIMES AND FROZEN FOODS,WITH FOOD GRADE STORAGE BAG.

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

CLEAN THE FLOOR ALONG THE WALL BASE ALL CORNER THRU-OUT BASEMENT AND MAINTAIN.

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

CEILING VENT COVER IN BOTH WASHROOMS WITH HEAVY DUST BUILD-UP. MUST CLEAN,REMOVE DUST AND MAINTAIN. SEAL HOLES ON THE CEILING ABOVE THE DRY STORAGE SHELVES IN THE BASEMENT AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP MUST BE STORED ON A SEPARATE CONTAINER, HANDLE UP. TO PREVENT POSSIBLE CONTAMINATION. WIPING CLOTH MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.

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

Found several potentially hazardous foods not labeled in coolers. Must properly label all prepped potentially hazardous foods with date, and bulk or dry storage foods with name. Must maintain same

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

Found dishes improperly stored over cooking line on shelf, facing upright. Instructed to invert all cookware and dishware to prevent contamination. Must maintain same.

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

Found food (ice for consumption) not protected during storage. Found large amounts of brown and orange mold-like substance throughout upper interior and ice tray cover of ice machine, in basement area. Must remove substance, clean and sanitize machin...

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

Found several potentially hazardous foods not labeled in coolers. Must properly label all prepped potentially hazardous foods with date, and bulk or dry storage foods with name. Must maintain same.

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

Found dishes improperly stored over cooking line on shelf, facing upright. Instructed to invert all cookware and dishware to prevent contamination. Must maintain same.

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

Found several items (dry storage, liquor, etc.) stored directly on the floors throughout prep area, behind bar, and in basement. All items must be stored at least 6 inches above the floor to allow proper cleaning. Must maintain same.

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

Observed food handlers in the prep area without proper hair restraints. All food handler must wear a hat or hair net while in food preparation area. Must maintain same.

FOOD HANDLER REQUIREMENTS MET

No proof of food handler training for 2 employees. Instructed must provide proof of completion of food handler training for all food handling employees. Must maintain same.

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

Found dry storage items stored on shelves below waste pipe in basement. Instructed to fully incase sewage pipe or remove dry storage items from this area. Must maintain.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Found wiping cloths stored on counter. Must keep all wiping cloths in a clean container, with sanitizing solution. Must maintain.

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

POOLING WATER ON THE FLOOR OF THE BASEMENT MUST BE REMOVED AND MAINTAINED DRY AND REPAIR ANY LEAKS FROM ABOVE PIPING.

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

HOLES IN CEILING OF BASEMENT MUST SEAL.

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

MUST INSTALL AN EXPOSED HAND WASHING SINK WITH HOT/COLD RUNNING WATER, SOAP AND PAPER TOWELS IN THE BASEMENT OR REMOVE ALL PREPPING EQUIPMENT IE: SLICER, FLOOR STAND MIXER, WALL MOUNTED FRY SLICER AND FOOD PREPPING EQUIPMENT MUST NOT BE UNDER SEWAGE ...

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER CERTIFICATES ON SITE. MUST PROVIDE FOOD HANDLERS CERTIFICATES FOR THE EMPLOYEES.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NO SOAP OR PAPER TOWELS AT EITHER THE PREP EXPOSED HAND SINK OR THE BAR HAND SINK. INSTRUCTED TO PROVIDE AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

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

NO CITY OF CHICAGO CERTIFIED FOOD MANGER ON SITE OR CERTIFICATE POSTED ON PREMISES. SERIOUS VIOLATION 7-38-012.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

SUMMARY REPORT GIVEN ON 10-9-14 NOT POSTED TO THE PUBLIC. SUMMARY FOUND IN A BOX ON STORAGE SHELVING. GIVEN TODAYS SUMMARY AND POSTED. SERIOUS VIOLATION 7-42-010B.

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

PREVIOUS MINOR VIOLATIONS FROM 10-9-14 NOT CORRECTED. #33- INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF MOP SINK. 41-INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED IN REAR STORAGE CLOSET AND SOME IN BASEMENT. USABLE ITEMS MUST BE S...

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

MUST NOT USE CARDBOARD AS LINER IN SHELVING OF COOLERS. MUST NOT USE PLASTIC AS LINER FOR METAL SHELVING UNDER PREP TABLE. MUST BE A SMOOTH CLEANABLE SURFACE. MUST NOT USE GROCERY BAGS AS FOOD CONTAINERS IN COOLERS OR FREEZERS. MUST USE FOOD GRADE D...

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

POOLING WATER ON THE FLOOR OF THE BASEMENT MUST BE REMOVED AND MAINTAINED DRY. DIRTY FLOORS UNDER THE BASEMENT DRY FOOD STORAGE. MUST CLEAN.

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

HOLES IN CEILING OF BASEMENT AND HOLE IN THE WALL OF STAIRWELL TO BASEMENT MUST SEAL.

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

MUST INSTALL AN EXPOSED HAND WASHING SINK WITH HOT/COLD RUNNING WATER, SOAP AND PAPER TOWELS IN THE BASEMENT OR REMOVE ALL PREPPING EQUIPMENT IE: SLICER, FLOOR STAND MIXER, WALL MOUNTED FRY SLICER AND FOOD PREPPING EQUIPMENT MUST NOT BE UNDER SEWAGE ...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE AN ACCURATE INTERNAL THERMOMETER FOR THE TWO DOOR PREP COOLER.

FOOD HANDLER REQUIREMENTS MET

NO IDPH FOOD HANDLER CERTIFICATES ON SITE. MUST PROVIDE IDPH FOOD HANDLERS CERTIFICATES FOR THE EMPLOYEES.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF MOP SINK.

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

INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED IN REAR STORAGE CLOSET AND SOME IN BASEMENT. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.