Room Five Hundred

PROPER COLD HOLDING TEMPERATURES

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE FOOD COOLER TO BE IMPROPER: TURKEY AT 44.8 F, BLACK BEANS AT 48.6 F, EGGS AT 46.0 F AND CHICKEN AT 47.3. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOS...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED IMPROPER INTERNAL TEMPERATURE OF FOOD COLD HOLD UNIT AT 50.0 F WITH TCS FOODS STORED INSIDE FOR SALE. MUST HAVE COLD-HOLDING FOODS AT 41.0F OR BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

THERMOMETERS PROVIDED & ACCURATE

MUST PROVIDE THERMOMETERS FOR TABLE TOP COLD HOLDING UNITS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST REPAIR OR REPLACE PEELING AND DAMAGED EPOXYED FLOORING THROUGHOUT PREP & DISH WASHING AREAS,MISSING WALL BASE AT BUMPOUT AT WALL IN PREP AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST SCRAPE AND PAINT PEELING PAINT ON WALLS THROUGHOUT PREMISES.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN WALLS BEHIND COOKING EQUIPMENT.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST CLEAN BUILD UP ON FILTERS AT COOKING EQUIPMENT.

PROPER HOT HOLDING TEMPERATURES

OBSERVED IMPROPER HOT HOLDING TEMPERATURES FOR ORANGE CHICKEN(110.7F)AND EGG DROP SOUP(114.8F). TCS FOODS SHALL BE HELD AT 135F OR ABOVE AT ALL TIMES. PERSON IN CHARGE VOLUNTARILY DISCARDED AND DENATURED 7LBS VALUED AT $21.00. PRIORITY VIOLATION 7-38...

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED SOILED WIPING CLOTHS IMPROPERLY STORED IN FOOD PREP AREAS ON TABLES THRU OUT KITCHEN. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN CONCENTRATED SANITIZING SOLUTION AT LEAST 50 PPM.

IN-USE UTENSILS: PROPERLY STORED

OBSERVED LARGE KNIVES IMPROPERLY STORED IN SANITIZER BUCKETS IN ALL FOOD PREP AREAS. INSTRUCTED TO STORE SEPARATELY, AND PROPERLY CLEAN AND SANITIZE FREQUENTLY BEFORE REUSE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

NO BACK FLOW PREVENTION DEVICE LOCATED ON ALL COFFEE MACHINES THRU OUT KITCHEN.INSTRUCTED TO LOCATE

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

OBSERVED HEAVY TRASH DEBRIS ON THE GROUND AROUND GARBAGE RECEPTACLE. INSTRUCTED TO CLEAN AND MAINTAIN.

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

CLEAN ALL EQUIPMENT INCLUDING STOVE, GRILL, CAN OPENER, AND INTERIOR OF REACH IN. MUST CLEAN AND MAINTAIN.

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

FLOORS BETWEEN REACH IN COOLER AND WALL IN NEED OF CLEANING TO REMOVE ALL FOOD DEBRIS, FLOORS IN STORAGE ROOM IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. MUST DETAIL CLEAN AND MAINTAIN.

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

CEILING AREA ABOVE DISH MACHINE IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. HOOD VENTILATION ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. MUST DETAIL CLEAN AND MAINTAIN.

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

LEAK AT 3 COMPARTMENT SINK IN BAR AREA IN NEED OF REPAIR. LEAK AT P-TRAP MUST CORRECT AND MAINTAIN.

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

INSTRUCTED TO REMOVE THE EXCESS ICE BUILD UP FROM THE INTERIOR OF THE ICE CREAM REACH IN FREEZER IN THE PREP AREA. MAINTAIN SAME.

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

INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE COOKING EQUIPMENT, THE ICE CREAM REACH IN FREEZER AND THE CAN OPENER IN THE PREP AREA.

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

INSTRUCTED TO CLEAN THE FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

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

INSTRUCTED TO CLEAN AND MAINTAIN THE WALLS UNDER THE 3-COMPARTMENT SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED TO STORE ALL WASH CLOTHS IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED LIVE FRUIT FLIES ON THE WALLS AND CEILING OF THE FOOD PREP AREA AND DISHROOM. APPROXIMATELY 32 LIVE FRUIT FLIES WERE OBSERVED IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VI...

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

OBSERVED DRAIN LINES AND COLD PLATE IN CONTACT WITH ICE USED FOR CUNSUMPTION IN THE ICE BIN BEHIND THE BAR. MANAGEMENT INSTRUCTED TO SEPARATE THE DRAIN LINE AND COLD PLATE FROM THE ICE USED FOR CONSUMPTION.

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

MUST CLEAN AND MAINTAIN FILTERS ON THE ICE MACHINE. MUST REMOVE DUST.

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

NOTED A LEAK AT THE 2 COMPARTMENT SINK FAUCET BASE IN THE HOT PARTY PREP AREA. MUST REPAIR AND MAINTAIN.

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

THE SHELVING IN COOLER #8 IS DIRTY; WASH, RINSE AND SANITIZE THE SHELVING.

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

THE KITCHEN SERVICE STAFF STAFF REACH IN COOLER HAS DIRTY GASKETS; WASH, RINSE AND SANITIZE IN DETAIL.

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

THE FRYER AREA BASEBOARDS HOLD WATER, CLEAN AND REPAIR THE BASEBOARDS SO THEY ARE SANITARY.

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

THE CEILING VENT ABOVE THE BUFFET HAS A DUST BUILDUP, CLEAN THE CEILING AND VENT AREA.

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 LABLE ALL BULK FOOD STORAGE CONTAINERS.

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.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON #1 FREEZER,DAMAGED LOCKER IN MEN'S STAFF TOILET ROOM,ICE MACHINE PANELS IN PO...

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.MUST DETAIL CLEAN CABINETS,ROLLING CARTS,MEAT SLICER,CAN OPENER,ICE MACHINE PANEL,DEEP FRYER CABINETS,POP CORN MACHINE,L...

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 FOOD DEBRI FROM FLOOR IN VEGETABLE WALK IN COOLER,WALK IN FREEZER,DOCK AREA AT GARBAGE DUMPSTERS.MUST SCRAPE & PAINT PEELING PAINT...

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 WALL IN DISH MACHINE AREA,REMOVE MOLD BUILD UP AT WALL IN DISH WASHING AREA,BAR 3- COMP SINK.MUST REPAIR OR REPLACE DAMAGED WALL TRIM IN PREP AREA,COAT CHECK.MUST REPLACE WO...

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be prov...

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...