River Roast

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

4-602.11(B-E): OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE LOCATED IN THE REAR DIRECTLY ACROSS THE WALK-IN-COOLERS.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT AL...

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

4-101.19: OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLERS.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.

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

4-501.12: OBSERVED STAINED CUTTING BOARDS IN THE MAIN KITCHEN PREP LINE AREAS AND BAR.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.11: OBSERVED BROKEN FLOOR TILES AT ENTRANCE TO THE FRONT FOOD PREP LINE AREA.INSTRUCTED TO REPAIR/REPLACE SAID BROKEN FLOOR TILES AND FLOORS AT BAR IN NEED FOR A DETAIL CLEANING INCLUDING THE FLOOR DRAINS AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

4-202.18: INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD SYSTEM/FILTERS TO REMOVE ACCUMULATION OF DUSTS AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

2-102.13: OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. MUST SHOW PROOF OF TRAINING.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY FOR CHICAGO FOOD SANITATION LICENCE.INSTRUCTED TO COMPLETE TRAINING ...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE LOCATED IN THE REAR DIRECTLY ACROSS THE WALK-IN-COOLERS.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) HELD INSIDE OF THE MAIN KITCHEN PREP WALK-IN-COOLER.OBSERVED LARGE CONTAINER OF COOKED BEEF SHORT RIBS WITH INTERNAL TEMPERATURES RANGING FROM 47.7F-48.8F, THE SAID BEEF WAS FROM THE PREVIOUS...

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

OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLERS.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.

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

OBSERVED STAINED CUTTING BOARDS IN THE MAIN KITCHEN PREP LINE AREAS AND BAR.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED BROKEN FLOOR TILES AT ENTRANCE TO THE FRONT FOOD PREP LINE AREA.INSTRUCTED TO REPAIR/REPLACE SAID BROKEN FLOOR TILES AND FLOORS AT BAR IN NEED FOR A DETAIL CLEANING INCLUDING THE FLOOR DRAINS AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD SYSTEM/FILTERS TO REMOVE ACCUMULATION OF DUSTS AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. MUST SHOW PROOF OF TRAINING.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY FOR CHICAGO FOOD SANITATION LICENCE.INSTRUCTED TO COMPLETE TRAINING AND KEEP C...

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATION NOT CORRECTED FROM INSPECTION REPORT#2593412 DATED:04/25/2024 #38---6-202.15: OBSERVED OPENINGS AT BASE OF REVOLVING ENTRANCE DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE. INSTRUCTED TO CORRECT NOTED V...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

6-202.15: OBSERVED OPENINGS AT BASE OF REVOLVING ENTRANCE DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

5-205.15: OBSERVED BOTH FAUCETS LEAKING AT THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR FAUCETS AT THREE COMPARTMENT SINK.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED THE TEMPERATURE OF THE FRESH HOT WATER SANITIZING RINSE FOR A HIGH TEMPERATURE DISH MACHINE SANITIZING AT 120F. INSTRUCTED THE TEMPERATURE OF THE FRESH HOT WATER SANITIZING RINSE AS IT ENTERS THE MAINFOLD MAY NOT BE LESS THAN 180 F. CORRECTE...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO DISCLOSURE STATEMENT ON MENU STATING THAT ANIMAL DERIVED FOODS MARKED WITH AN ASTERISK ARE SERVED RAW OR COOKED TO ORDER. INSTRUCTED TO ADD DISCLOSURE STATEMENT TO MENU STATING THAT ANIMAL DERIVED FOODS MARKED WITH AN ASTERISK ARE SERVED ...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED OPENINGS AT BASE OF REVOLVING ENTRANCE DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED BOTH FAUCETS LEAKING AT THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR FAUCETS AT THREE COMPARTMENT SINK.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS IS NOT PROVIDED AT RESTROOM HANDSINK AND HAND SINK ON MAIN COOKLINE AREA NEAR SALAD STATION. HANDWASHING SINKS USED BY FOOD EMPLOYEES. PROVIDE A CLEARLY VISIBLE HANDWASHING SIGN AT EAC...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

SQUEEZE BOTTLES AND FOOD STORAGE CONTAINERS NEAR MAIN KITCHEN PREP-LINE ARE NOT LABELED. FACILITY MUST PROVIDE.

WIPING CLOTHS: PROPERLY USED & STORED

IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON BAR PREP-SURFACE AND SALAD PREP-SURFACE. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOOD...

IN-USE UTENSILS: PROPERLY STORED

UTENSILS STORED IN STAGNANT CUP OF WATER IN BAR. STORE IN-USE UTENSILS: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM; 2) STORED ON A CLEAN AND SANITIZED SIRFACE; 3) IN RUNNING WATER; 4) IN CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 1...

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

BOXES OF STORAGE ITEMS STORED ON THE FLOOR NEAR COFFEE STATION NEAR DISHROOM. FACILITY MUST ENSURE ALL ITEMS ARE AT LEAST 6 INCHES ABOVE THE FLOOR.

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

CRATES USED AS STORAGE ON CLEAN DISH RACK AND SCATTERED THROUGHOUT BACK KITCHEN. FACILITY MUST ELIMINATE CRATE USEAGE AND USEAGE OF MEANS OF ELEVATION AND MUST REPLACE WITH CONTAINERS THAT ARE SMOOTH, DURABLE, EASILY CLEANABLE, AND NON-ABSORBENT. IF ...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

FAN GUARDS IN THE WALK-IN COOLER ARE SOILED WITH DEBRIS. FACILITY MUST CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

WALL LOCATED AT MOP SINK IS IN DISREPAIR. FACILITY MUST PROVIDE SURFACES THAT IS SMOOTH, EASILY CLEANABLE, AND NON-ABSORBENT.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

CEILING MISSING ABOVE THE MOP SINK. FACILITY MUST PROVIDE.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

EMPLOYEE JACKETS AND BACKPACK ITEMS WERE FOUND STORED IMPROPERLY IN STORAGE ROOM IN COFFEE SECTION NEAR DISHROOM. FOOD ESTABLISHMENTS SHALL A) PROVIDE DESIGNATED DRESSING ROOMS OR DRESSING AREAS FOR EMPLOYEES THAT ROUTINELY CHANGE THEIR CLOTHES IN TH...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FLOOR OF WALK-IN COOLER USED TO STORE PROTEIN TORN. INSTRUCTED TO REPAIR OR REPLACE.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

OBSERVED NO CERTIFIED MANAGER BETWEEN 12:50-1:50PM WHILE FACILITY WAS PREPARING TCS FOODS SUCH AS CHICKEN. CERTIFIED MANAGER JAY SCHUSTER ARRIVED ON SITE AT 1:50PM. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLDING A VALID CITY OF CHICAGO FOODSERVICE MANAGE...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDWASHING SIGNAGE IN THE HANDWASHING AREA IN BOTH BARS. INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED BUILD UP OF PINK AND BLACK SLIME IN INTERIOR OF ICE MACHINE USED TO PRODUCE ICE FOR HUMAN CONSUMPTION. INSTRUCTED TO REMOVE ICE, CLEAN, SANITIZE, AND MAINTAIN IN GOOD CONDITION. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

APPROVED THAWING METHODS USED

OBSERVED FROZEN PORK LEFT IN THE SINK TO THAW. INSTRUCTED TO THAW FROZEN PORK UNDER COLD RUNNING WATER.

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

OBSERVED TWO CUTTING BOARDS IN THE FRONT PREP AREA COVERED IN DEEP GROOVES AND STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.

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

OBSERVED BUILD UP OF BLACK SLIME ON CAULK OF ONE COMPARTMENT SINK. INSTRUCTED TO REMOVE CAULK, CLEAN, SANITIZE, RE-CAULK AND MAINTAIN IN GOOD CONDITION.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED NO BACK FLOW PREVENTION DEVICE CONNECTED TO COFFEE MAKER IN PRIVATE DINING STATION. INSTRUCTED TO INSTALL IN ACCORDANCE WITH ALL RELEVANT RULES, LAWS, AND REGULATIONS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FLOOR OF WALK-IN COOLER USED TO STORE PROTEIN TORN. INSTRUCTED TO REPAIR OR REPLACE.

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

OBSERVED A DIRTY AND TORN GASKET ON DOOR OF WALK IN COOLER ORDINARILY USED TO STORE POULTRY. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD WORKING CONDITION.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED WASHBOWL SINK FURTHEST FROM DOOR IN FIRST FLOOR WOMEN'S TOILET ROOM MAINTAINING AN IMPROPER WATER TEMPERATURE OF 88.6F. INSTRUCTED TO REPAIR SO THAT IT MAINTAINS A MINIMUM TEMPERATURE OF AT LEAST 100F LIKE OTHER WASHBOWL SINKS IN TOILET ROOM...

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED TRASH RECEPTACLES IN DOWNSTAIRS ALL GENDER EMPLOYEE TOILET ROOMS. INSTRUCTED TO INSTALL AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED AN APPROXIMATELY 3IN DIAMETER HOLE IN WALL BEHIND DOOR IN EMPLOYEE RESTROOM LOCATED CLOSEST TO HALLWAY. INSTRUCTED TO REPAIR AND MAINTAIN.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NO HOT RUNNING WATER AT BOTH EMPLOYEES RESTROOM, WATER TEMP AT 52F, INSTRUCTED MANAGER TO PROVIDE MINIMUM OF 100F WATER TEMPERATURES TA ALL HAND WASH SINKS. PRIORITY VIOLATION 7-38-030(C), IN THE MEAN TIME INSTRUCTED MANAGER TO HAVE EMPLOYEES USE CU...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NO HANDS WASHING SIGNS IN EMPLOYEES TOILET ROOMS, INSTRUCTED TO PROVIDE.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

NO CONSUMER ADVISORY NO DISCLAIMER ON MENU, INSTRUCTED TO PROVIDE.

IN-USE UTENSILS: PROPERLY STORED

KNIVES WEDGED UNDER PREP TABLE, SPOONS HELD IN A STANDING WATER, INSTRUCTED TO KEEP IN CLEAN DRY SURFACE.

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

DELI CUPS NOT AIR DRIED AFTER WASHING PROPERLY, INSTRUCTED TO AIR DRY

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

WALK-IN COOLER INSULATION IN POOR REPAIR, CONDENSATION NOTED, INSTRUCTED TO REPAIR.

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

OBSERVED MANY WOODEN SERVING BLOCKS AT THE PREP KITCHEN LOCATED IN THE MAIN DINING ROOM AREA AND IN THE REAR PREP KITCHEN CRACKED AND IN POOR REPAIR. ALSO FOUND CUTTING BOARDS WITH DEEP GROOVES AND DARK COLOR STAINS. INSTRUCTED TO CLEAN, SANITIZE AND...

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

FOUND DIRTYWINE RACKS WITH WHITE AND GRAYISH BUILD-UP INSIDE THE BEER/WINE WALK-COOLER.INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

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

FOUND THE FLOOR IN FRONT OF THE REAR KITCHEN COOKING LINE WITHOUT GROUT AND IN POOR REPAIR. INSTRUCTED TO REPAIR AND MAINTAIN.

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

FOUNS SLIGHT GRAYISH BUILD-UP AT THE INNER PANEL OF THE ICE MACHINE LOCATED IN THE KITCHEN ACROSS FROM THE DRY SPICE STORAGE RACKS.MUST CLEAN, SANITIZE AND MAINTAIN.

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

OBSERVED SOME REACH IN COOLERS DOOR RUBBER GASKETS RIPPED AT FRONT PREP AREA ALONG COOKLINE. MUST REPAIR/REPLACE DAMAGED DOOR GASKETS.

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

OBSERVED FOOD DEBRIS INSIDE UNUSED REACH IN PREP COOLERS, FOOD DEBRIS ON SHELVES AT COFFEE STATION AND SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE (RIGHT SIDE ICE MACHINE). MUST CLEAN AND MAINTAIN EQUIPMENT.

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

LIQUOR STORAGE ROOM FLOOR LITTERED ALONG WALLS/CORNERS UNDER SHELVES. MUST CLEAN FLOOR AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO INTERIOR THERMOMETERS INSIDE LIQUOR WALK IN COOLERS. MUST PROVIDE THERMOMETERS FOR COOLERS.

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

PREP AREA CUTTING BOARDS SURFACE STAINED AND PITTED. INSTRUCTED MANAGER TO REPLACE ALL DAMAGED CUTTING BOARDS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PREP AREA REACH IN COOLERS MISSING THERMOMETERS. INSTRUCTED MANAGER TO PROVIDE THERMOMETERS FOR ALL COOLERS.

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

NOTED EMPLOYEE AT THE FRONT PREP LINE PREPARING READY TO EAT FOOD (SANDWICHES) WITH NO GLOVES ON. INSTRUCTED TO WEAR GLOVES AT ALL TIMES READY TO EAT FOODS ARE PREPARED AND SERVED. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A)

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

NOTED DIRTY WASH CLOTHS ON PREP TABLES NOT PROPERLY STORED. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

NOTED TEMPERATURE OF SERVICE COOLER AT THE MAIN PREP LINT TO BE IMPROPER AT 54F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. CITATION ISSUED FOR CRITICAL VIOLATI...

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

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER TO BE IMPROPER:-POP OVER BATTER(WIT EGGS)74.6F,CHICKEN 65.3F, CRAB SALAD 53.4F, HAMBURGER PATTIES 60.1F, BEEF ROAST 46.3F. MANAGER IMMEDIATELY AND VOL...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

NOTED DIRTY WASH CLOTHS ON PREP TABLES NOT PROPERLY STORED. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 1 DOOR PREP COOLER NEAR THE HIGH TEMPERATURE DISHMACHINE AND BEHIND THE ALTO-SHAAM OVEN WITH AN AIR TEMPERATURE OF 52.8F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS P...

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER NEAR THE HIGH TEMPERATURE DISHMACHINE AND BEHIND THE ALTO-SHAAM OVEN. OBSERVED VEGETARIAN WELLINGTON FILLED PASTRIES AT 52.3F, PORK LOIN AT 60.2F, AND HAMBURGERS...

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

DETAIL CLEAN THE FLOOR IN THE LIQUOR STORAGE ROOM AND REPAIR THE FLOORING IN THE DAIRY WALK-IN COOLER SO THAT IT IS SMOOTH AND EASILY CLEANABLE.

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

ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT.

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

HAND SINK LOCATED NEXT TO PREP TABLE IN BASEMENT'S PREP AREA, INSTRUCTED TO INSTALL A SPLASH GUARD.

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

STANDING WATER UNDER 1ST FLOOR COFFEE STATION, INSTRUCTED TO REMOVE AND KEEP FLOOR DRY AS POSSIBLE.

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

FOOD HANDLER IN LOWER LEVEL PREP AREA NOT WEARING HAIR RESTRAINT, INSTRUCTED TO DO SO.

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

FOLLOWING NEED CLEANING: INTERIOR OF VENTS AT BOTH ENDS OF THE DISHMACHINE, INTERIOR FLOOR OF A SMALL BAR COOLER, INTERIOR PANEL OF ICE MACHINE AT WAIT STAFF AREA. All food and non-food contact surfaces of equipment and all food storage utensils sh...

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

SOME FAN GUARDS/CONDENSERS OF WALK-IN COOLERS MUST BE FREE OF DUST. The walls and ceilings shall be in good repair and easily cleaned.

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

SOME HANDSINKS AT THE BAR & PREP AREAS ARE SLOW-DRAINING, MUST FIZ MAINTAIN. 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 acc...

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.Cutting boards with deep, dark grooves must be sanded/bleached or replaced AND SPLASHGUARD AT COOKLINE NEXT TO WORKTABLE ...

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.ALL KITCHEN COOKING EQUIPMENTS,INTERIOR/EXTERIOR OF COOLERS,TOPS/BOTTOMS OF FOOD PREP TABLES INCLUDING LEGS OF EQUIPMENT...

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 and maintain the floors and baseboards so they are smooth and sanitary from corner to corner and noted some areas of floors need regrou...

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.Clean and maintain the walls and ceilings so they are smooth and sanitary from top to bottom THROUGHOUT MAINTAIN FREE OF DUST WERE NOTED.

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 CLEAN,ORGANIZE UNDER THE STAIRCASE STORAGE AREA,...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. PRODUCE WALK IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 50 F. INSTRUCTED MANAGER TO REPAIR AND M...

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

All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES AT BETWEEN 48 F AND 50.7 F- EGGS, BUTTER AND CREAM. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUS...

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 MACHINES. MUST CLEAN AND SANITIZE INTERIOR OF ICE MACHINES.

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 DETAIL CLEAN AND SANITIZE ALL UNCLEAN WALLS/CEILING TILES THROUGHOUT DISHMACHINE ROOM.

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...

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- exterior of all equipment at main bar, reach in prep/bar coolers rubber door gaskets with ...

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. Floor tiles in poor repair at dishmachine room. Must repair/regrout all damaged floor tiles.

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 detail clean and sanitize all walls at Service Station area.

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...