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

OBSERVED TORN GASKETS ON DOOR WALK IN COOLER IN BASEMENT USED TO STORE FOOD AND ON INTERIOR OF 3 DOOR PREP COOLER LOCATED IN KITCHEN. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED NO BACKFLOW PREVENTION DEVICE CONNECTED TO UTILITY SINK LOCATED IN BASEMENT. INSTRUCTED TO INSTALL IN ACCORDANCE WITH ALL RELEVANT LAWS, RULES, AND REGULATIONS.

ALLERGEN TRAINING AS REQUIRED

OBSERVED 1 CERTIFIED MANAGER WITHOUT ALLERGEN TRAINING. INSTRUCTED ALL EMPLOYEES HOLDING A CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS WITH WHITE MOLDLIKE BUILD-UP INSIDE BASEMENT BEER WALK-IN COOLER.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES AND RACKS INSIDE BEER REACH-IN COOLER BEHID THE BAR. MUST DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF 3 COMPARTMENT SINK IN THE BAR AREA.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

INSTRUCTED TO REPAIR LEAKY DRAINPIPE UNDENEATH HANDSINK IN BAR AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT BASEMENT STORAGE AREA INCLUDING FLOORS INSIDE BEER WALK-IN COOLER.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED HEAVY GREASE BUILD UP IN ONE SECTION OF THE FLOOR IN BASEMENT STORAGE AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN TO PREVENT PEST HARBORAGE.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED GAP OPENINGS AT BOTTOM OF REAR EXIT DOOR.INSTRUCTED TO MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOMS TO PREVENT PEST ENTRY AND MAINTAIN.

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

INSTRUCTED TO PROPERLY STORE AND INVERT POTS/PANS STORED ON KITCHEN SHELF TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.

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

OBSERVED STAINED CUTTING BOARDS IN THE FIRST FLOOR AND BASEMENT PREP AREAS. INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED WATER LEAK AT (MIDDLE) DRAIN PIPE UNDERNEATH THE KITCHEN 3-COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED DIM LIGHTING IN BASEMENT WALK-IN-COOLER AND BURNT-OUT LIGHT BULB IN KITCHEN LIGHT FIXTURE.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED EXPIRED FOOD HANDLER CERTIFICATES PROVIDED ON THE PREMISES.INSTRUCTED TO PROVIDE AND MAINTAIN CURRENT FOOD HANDLER CERTIFICATES AS REQUIRED.

ALLERGEN TRAINING AS REQUIRED

OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE AND MAINTAIN AS REQUIRED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNAGE AT EXPOSED SINK LOCATED IN BAR. INSTRUCTED TO PROVIDE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED NO BACKFLOW PREVENTER CONNECTED TO MOP SINK IN BASEMENT. INSTRUCTED TO INSTALL IN ACCORDANCE WITH ALL RELEVANT RULES, LAWS, AND REGULATIONS.

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

MUST NOT USE RAW WOODEN BLOCKS AS A MEANS OF REPAIR/SECURING THE TALL REACH-IN COOLER ON THE COOKS LINE. MUST BE A SMOOTH CLEANABLE MATERIAL/SURFACE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

LEAK ON THE NOZZLE OF THE KITCHEN THREE COMPARTMENT SINK. CORRECTED DURING THE INSPECTION.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

SOILED MOP HEADS MUST BE STORED INVERTED AT THE UTILITY SERVICE SINK.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

UNUSED EQUIPMENT STORED IN THE BASEMENT MUST BE REMOVED OR STORED CLEAN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

HOLE IN THE WALL BASEBOARD COVING IN THE LIQUOR STORAGE ROOM. MUST SEAL.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

EMPLOYEES MUST NOT STORE PERSONAL BELONGS ON THE COOKS LINE. MUST PROVIDE A DESIGNATED NON-FOOD AREA FOR EMPLOYEES PERSONAL BELONGINGS.

PROPER DATE MARKING AND DISPOSITION

OBSERVED REFRIGERATED TCS FOODS WITHOUT SELL BY DATE ON LABELS. INSTRUCTED MANAGER REFRIGERATED, READY-TO-EAT, TCS FOOD, PREPARED ON SITE AND HELD GREATER THAN 24 HOURS MUST HAVE SELL BY DATE ON LABELS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUE...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

NO CONSUMER ADVISORY WITH REMINDER ON MENU. INSTRUCTED MANAGER MUST PROVIDE A CONSUMER ADVISORY WITH REMINDER ON MENU OR TABLE TENTS/PLACARDS ON ALL TABLES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED

THERMOMETERS PROVIDED & ACCURATE

NO METAL STEM THERMOMETER FOR FOOD HANDLERS. INSTRUCTED MANAGER MUST PROVIDE AND CALIBRATE A METAL STEM THERMOMETER FOR FOOD HANDLERS AND KEEP ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

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

OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED ACCUMULATED FOOD DEBRIS ON PREP AREA SHELVES AND FOOD BUILD UP INSIDE PREP AREA REACH IN COOLERS DOOR RUBBER SEALS. MUST CLEAN AND MAINTAIN EQUIPMENT.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

BACKFLOW PREVENTION DEVICES NOT LOCATED FOR MOP SINK AND 2-COMPARTMENT SINK. MUST PROVIDE AND MAKE VISIBLE BACKFLOW PREVENTION DEVICES FOR MOP SINK AND 2-COMPARTMENT SINK.

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

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER OR CERTIFICATE PRESENT WHILE SERVING POTENTIALLY HAZAROUDS FOODS I.E. BURGERS, STEAK, SOUP, ETC. INSTRUCTED TO HAVE AT LEAST ONE CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WHILE OPEN AND OEPRATING AT ALL ...

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

MUST DEFROST THE MINI FREEZER ON THE LINE TO REMOVE FROST BUILDUP FROM THE CEILING AND MAINTAIN.

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

MUST DETAIL CLEAN THE BEER COOLERS IN THE BASEMENT TO REMOVE LIQUID THAT IS POOLING ON THE BOTTOM SHELF AND MAINTAIN.

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

MUST REPLACE THE JAGGED METAL FLOORS IN THE SMALL WALK-IN COOLER IN THE BASEMENT TO PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE.

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

PIZZA REACH IN COOLER DOOR RUBBER GASKETS RIPPED. INSTRUCTED MANAGER TO REPLACE ALL DAMAGED DOOR RUBBER GASKETS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

SALAD REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 46.4 F, FOUND CHEESE, CHICKEN, ETC. HELD INSIDE SAID COOLER. INSTRUCTED MANAGER TO REPAIR COOLER, AMBIBENT AIR TEMPERATURE MUST BE 40 F OR BELOW. CRITICAL VIOLATION 7-38-005(A).

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

FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERTATURES- BLUE CHEESE AT 50.0 F, CHEESE SAUCE AT 44.4 F, CHOPPED TOMATOES AT 48.0 F, HUMMUS AT 48.5 F, DRESSING AT 48.0 F. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HE...

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

PIZZA REACH IN COOLER DOOR RUBBER GASKETS RIPPED. INSTRUCTED MANAGER TO REPLACE ALL DAMAGED DOOR RUBBER GASKETS.

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

OBSERVED PEELING CEILING PAINT ABOVE PREP AREA. INSTRUCTED MANAGER TO REMOVE ALL PEELING PAINT, CEILING MUST BE SMOOTH AND EASY TO CLEAN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO THERMOMETER INSIDE 1-DOOR REACH IN COOLER UNDER ICE TEA MACHINE. MUST PROVIDE THERMOMETER FOR COOLER.

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

FOUND FOOD ITEMS AND SAUCES NOT LABELED IN INSIDE REFRIGERATORS AND COOLERS LOCATED IN THE KITCHEN AREA.ALL FOOD ITEMS(COOKED AND RAW) NOT FOUND IN THEIR ORIGINAL PACKAGING MUST ALWAYS BE LABELED AND DATED.

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

MUST REPAIR BROKEN FLOOR TILES AT THE FRONT ENTRANCE INTO THE BASEMENT WALK-IN COOLER SO AS TO BE SMOOTH AND EASILY CLEANABLE.

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

MUST REPAIR THE COLD WATER FAUCET HANDLE AT THE BAR 3-COMP SINK SO AS TO BE EASIER TO OPEN AND CLOSE. MUST INCREASE COLD WATER PRESSURE AT ABOVE STATED 3-COMP SINK. MUST REPAIR LEAKING FAUCET AT THE ABOVE STATED 3-COMP SINK.

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

NO EXPOSED HAND SINK IN BASEMENT AREA, INSTRUCTED TO PROVIDE, TO WASH HANDS WHILE PREPPING FOOD,

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

THREE COMPARTMENT SINK IN POOR REPAIR FIRST FLOOR REAR PREP, SINK LEAKING AT SEAL AND STOPPERS UNDER SINK, WATER DRAINING ON FLOOR, INSTRUCTED TO REPAIR, AND BETTER MAINTAIN, SERIOUS CITATION ISSUED: 7-38-030

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

VENTS ABOVE COOKING EQUIPMENT AND COOKING FRYERS NOT CLEAN, INSTRUCTED TO REMOVE ALL GREASE BUILD UP, CLEAN AND BETTER MAINTAIN,

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

MUST CLEAN FLOORS, FIRST FLOOR AND BASEMENT, STORAGE AND KITCHEN AREAS, UNDER AND BEHIND ALL EQUIPMENT, AND REPAIR BROKEN BRICK TILE BY REAR DOOR,

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

EMPLOYEES LOCKER AREA NOT NEAT AND CLEAN, CLUTTERED, INSTRUCTED TO CLEAN AND BETTER MAINTAIN AREA,

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

NO EXPOSED HAND SINK IN BASEMENT AREA, INSTRUCTED TO PROVIDE, TO WASH HANDS WHILE PREPPING FOOD,

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

THERMOMETERS NOT CONSPICUOUS, INSTRUCTED TO STORE IN AWAY THAT THEY MAY BE EASILY SEEN,

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

MUST CLEAN AND BETTER ORGANIZE BASEMENT AREA, MUST REMOVE UNUSED ITEMS, CAUSING CLUTTER AND A RODENT HARBORAGE,

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

MUST PROVIDE A SPLASH GUARD AT EXPOSED HAND SINK BEHIND BAR AREA, NEXT TO COUNTER SPACE,

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

MUST CLEAN INTERIOR SHELVES OF REACH-IN COOLER, FIRST FLOOR PREP,

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

MUST CLEAN FLOORS, FIRST FLOOR AND BASEMENT AREAS, STORAGE AND KITCHEN, UNDER AND BEHIND ALL EQUIPMENT,

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

MUST CLEAN AND BETTER ORGANIZE BASEMENT AREA, REMOVE UNUSED ITEMS, CAUSING CLUTTER AND A RODENT HARBORAGE,

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

CAULKING WORN OUT AROUND THE WASHBOWL SINK IN BOTH CUSTOMERS WASHROOM. INSTRUCTED TO RE CAULK AND MAINTAIN. INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE DRAIN BOARD OF THE 3 COMPARTMENT SINK AND THE EXPOSED HAND SINK BEHIND THE BAR AND BETWEEN TH...

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

BOTTOM SHELVE OF THE HOT HOLDING UNIT WITH FOOD DEBRIS/CRUMBS. INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN.

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

VENT COVER INSIDE THE MENS WASHROOM,WITH HEAVY DUST BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN.

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

LIGHT SHIELD ON THE HOOD ABOVE THE COOKING EQUIPMENT WITH GREASE BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN. BURNED OUT LIGHT BULB ON THE HOOD. MUST REPLACE.

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

INSTRUCTED TO REPLACE BROKEN GASKET ON ONE DOOR SMALL COOLER NEAR COFFEE MACHINES IN KITCHEN AND REPLACE CUTTING BOARDS SAME AREA; ALSO REPAINT STORAGE SHELVES THRU-OUT BASEMENT.

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

MUST CLEAN/SANITZE; FRYERS, MICROWAVE OVEN IN THE KITCHEN AND SLICE AT BASEMENT PREP AREA.

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

INSTRUCTED TO CLEAN FLOORS, UNDER COOKING EQUIPMENT AND THRU-OUT BASEMENT.

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

PIPES UNDER 3PART SINK IN KITCHEN AND 2PART SINK IN BASEMENT IN POOR REPAIR, (LEAKING) INSTRUCTED TO REPAIR.

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 LABEL PREP FOODS IN STORAGE COOLERS.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOKING EQUIPMENT THRU-OUT KITCHEN AND REMOVE FOIL COVERING; ALSO CLEAN MEAT SLICER AND STORAGE SHELVES THRU-OUT BASEMENT.

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 FLOORS THRU-OUT KITCHEN, BAR AREA AND BASEMENT.

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 CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT IN KITCHEN.

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...

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

INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE BASEMENT STORAGE AREAS. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALL TO PREVENT PEST HARBORAGE.

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.CLEAN AND SANITIZE THE POTATO CUTTER.

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 FLOOR UNDER BAG IN BOX STORAGE SHELF.