Rosebud Cafe

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

REPLACE THE CRACKED LIGHT SHIELDS IN THE FOOD PREP AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON THE FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN PREP, DISHWASHING, STORAGE, AND BASEMENT AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND ALL CORNE...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDWASHING SINK LOCATED ON COOK LINE AND AT THE BAR. INSTRUCTED TO PROVIDE.

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

OBSERVED TORN GASKET ON PREP COOLER ON COOK LINE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

5-501.17 OBSERVED NO COVERED WASTE RECEPTACLES INSIDE THE UNISEX EMPLOYEE (KITCHEN) WASHROOM AND THE WOMEN'S CUSTOMER WASHROOMS. MUST PROVIDE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED SLIGHT LEAK COMING FROM CEILING IN BASEMENT NEAR BAG-IN-A-BOX SOFT DRINK SYSTEM. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED 2 BURNT-OUT LIGHTBULBS IN THE HALLWAY ABOVE THE EMPLOYEE TOILET ROOM. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED AN INCOMPLETE CONSUMER ADVISORY FOR RAW/UNDERCOOKED FOODS - THE ADVISORY IS MISSING A DISCLOSURE STATEMENT. INSTRUCTED MANAGEMENT TO ADD A DISCLOSURE STATEMENT TO THE CURRENT ADVISORY THAT SAYS, "ITEMS CAN BE SERVED RAW OR UNDERCOOKED OR CON...

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

OBSERVED CARDBOARD BEING USED AS SHELF LINER IN THE 1ST FLOOR DRY STORAGE ROOM. MUST REMOVE CARDBOARD AND PROVIDE SHELVING THAT IS NON-ABSORBENT AND EASILY CLEANABLE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

FOUND NO MOP SINK ON SITE. INSTRUCTED MANAGEMENT THAT AT LEAST ONE SERVICE SINK (MOP SINK) OR CURBED CLEANING FACILITY EQUIPPED WITH A FLOOR DRAIN SHALL BE PROVIDED FOR THE CLEANING OF MOPS AND DISPOSAL OF MOP WATER/SIMILAR LIQUID WASTE.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED WASTE RECEPTACLES INSIDE THE UNISEX EMPLOYEE (KITCHEN) WASHROOM AND THE WOMEN'S CUSTOMER WASHROOMS. MUST PROVIDE.

ALLERGEN TRAINING AS REQUIRED

2-102.13- OBSERVED NO ALLERGEN TRAINING ON SITE. MUST PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND SINK LOCATED AT MAIN PREP LINE WHERE EMPLOYEES CAN WASH HANDS. MUST INSTALL HAND WASHING SINK THAT IS ACCESSIBLE TO MAIN PREP LINE WHERE EMPLOYEES CAN WASH HANDS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C).

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION

OBSERVED MUSSELS STORED IN CONTAINER WITH TWO SHELLSTOCK TAGS WITH DIFFERENT CERTIFICATION NUMBERS. SHELLSTOCK MUST NOT BE COMMINGLED FROM ANOTHER CONTAINER WITH DIFFERENT ITEMS, CERTIFICATION NUMBERS OR HARVEST DATES. PRIORITY FOUNDATION VIOLATION....

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED BATHROOM DOOR NOT SELF CLOSING LOCATED AT BATHROOM IN PREP AREA (1ST FLOOR). MUST INSTALL.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED EXPIRED FOOD HANDLER TRAINING CERTIFICATES ON SITE. MUST PROVIDE FOOD HANDLER TRAINING FOR CURRENT EMPLOYEES.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO ALLERGEN TRAINING ON SITE. MUST PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER POSTED IN FACILITY. OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPPED (SUCH AS CHICKEN). INSTRUCTED MUST HAVE A CITY OF CHICAGO FOOD SANITATION MANAGER ON...

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED INCOMPLETE VOMIT AND DIARRHEA CLEAN UP KIT/PROCEDURE ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS, AND CORRESPONDING EQUIPMENT OUTLINE IN PROCEDURE. PRIORITY FOUNDATION VIOLATION 7-38-005.

PROPER COLD HOLDING TEMPERATURES

OBSERVED TCS FOODS AT IMPROPER TEMPERATURES. FOUND MEATBALLS IN A PAN IN THE KITCHEN @ 54.3F; FOUND FISH @ 73.4F, AND EGGPLANT @ 73.4F IN PREP COOLER ON LEFT. INSTRUCTED ALL TCS FOODS MUST BE HELD AT 41F OR LESS AT ALL TIMES. OPERATOR VOLUNTARILY DIS...

PROPER DATE MARKING AND DISPOSITION

OBSERVED PREPARED TCS FOOD ITEMS (COATED EGGPLANTS, BOILED OCTOPUS, COOKED PASTA, ETC.) ON TRAYS IN WALK IN COOLER WITHOUT LABELS. INSTRUCTED TO PROVIDE DISCARD DATE LABELS (NOT TO EXCEED 7 DAYS) ON ALL FOODS PREPARED ON SITE AND HELD FOR MORE THAN 2...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED INCORRECT CONSUMER ADVISORY ON MENUS. ITEMS STARRED ON MENU ARE NOT UNDERCOOKED OR RAW ITEMS (PORK CHOPS, ETC.) INSTRUCTED TO CORRECT CONSUMER ADVISORY BY ADDED REMINDER (*) NEXT TO ITEMS THAT ARE NOT FULLY COOKED. MUST PROVIDE FOOTNOTE THAT...

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

OBSERVED UTENSILS (PANS, PLATES, BOWLS, ETC.) STACKED RIGHT SIDE UP IN MIDDLE UNIT NEXT TO COOK LINE. MUST INVERT ALL UTENSILS TO PREVENT CONTAMINATION FROM ABOVE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED HOT WATER HAND DOES NOT WORK ON 1 COMP SINK IN UPSTAIRS KITCHEN. MUST REPAIR AND MAINTAIN SAME.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED EXCESSIVE DUST ACCUMULATION ON CEILINGS AND WALLS NEAR DISH MACHINE, AND OVER COOKING LINE AND ON WALL FAN OVER UTENSIL SHELVES. MUST REMOVE ALL DUST. MUST DETAIL CLEAN AND MAINTAIN THESE AREAS. OBSERVED LARGE GAPS BETWEEN FLOOR TILES IN C...

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION

OBSERVED NO SHELLSTOCK TAGS ATTACHED TO BULK CONTAINER OF CLAMS IN WALK IN COOLER LOCATED IN MAIN PREP AREA DURING THE TIME OF INSPECTION. INFORMED MANAGER THAT SHELLSTOCK TAGS MUST REMAIN ATTACHED TO CONTAINER UNTIL IT IS USED AS REQUIRED. INSTRUCT...

PROPER COLD HOLDING TEMPERATURES

OBSERVED THE FOLLOWING TIME/TEMPERATURE FOR SAFETY FOODS @ IMPROPER COLD HOLDING TEMPERATURES IN MULTIPLE REFRIGERATION UNITS THROUGHOUT THE MAIN PREP AREA DURING THE TIME OF INSPECTION. ( PLEASE SEE VIOLATION #33). THEY ARE AS FOLLOWS... 13LBS OF S...

PROPER DATE MARKING AND DISPOSITION

OBSERVED TCS FOOD ITEMS (COATED EGGPLANTS, SHRIMP SCAMPI SHRIMP, COOKED PASTA, STUFFED ARTICHOKE, ETC) ON SITE IN REFRIGERATION UNITS THROUGHOUT DURING TIME OF INSPECTION WITHOUT LABELS. INSTRUCTED TO PROVIDE DISCARD DATE LABELS (NOT TO EXCEED 7 DAYS...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED 3 REFRIGERATION UNITS IN MAIN PREP AREA AT IMPROPER TEMPERATURES. NOTED SALAD PREP REFRIGERATOR @ 63.0F, REFRIGERATION/COLD HOLD UNIT NEXT TO COOK LINE/GRILL @ 55.0F, AND REFRIGERATION UNIT NEXT TO 1 COMPARTMENT SINK IN PREP AREA @ 53.7F....

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

NO WRITTEN EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 NO CLEAN-UP PROCEDURE ON PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN-UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION

MUST PROVIDE DATE MARKINGS ON ALL RTE FOODS STORED IN COOLERS THAT ARE HELD OVER 24 HOURS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED

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

CLEAN ALL STORAGE RACKS TO REMOVE ALL DEBRIS. MUST CLEAN AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST DETAIL CLEAN INTERIOR OF REACH IN COOLERS TO REMOVE ALL DEBRIS AND FOOD SPILLS. MUST CLEAN AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST DETAIL CLEAN OUTER AREAS OF AL FOOD EQUIPMENT TO REMOVE ALL FOOD BUILD UP AT 1ST AND 2ND FLOORS. CORRECT AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

FAUCET AT THE 3 COMPARTMENT SINK IN NEED OF REPAIR. LEAKS MUST CORRECT AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS IN 1ST AND 2ND FLOOR PREP AREAS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST DETAIL CLEAN AND MAINTAIN.

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

MUST DISCONTINUE USING MILK CRATES AS STORAGE RACKS THROUGHOUT PREP AREA, DRY STORAGE, AND WALK IN COOLER & FREEZER. PROVIDE THE PROPER RACKS FOR FOOD STORAGE. ALSO, REMOVE RUST FROM STORAGE RACKS IN WALK-IN FREEZER, SURFACE MUST BE SMOOTH AND EASILY...

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

MUST REPAIR FLOOR IN WALK-IN FREEZER, FLOOR IN POOR REPAIR. ALSO, REPLACE MISSING WOOD IN MIDDLE OF CUSTOMER DINING ROOM ON 1ST FLOOR. FLOORS IN BOTH AREAS MUST BE SMOOTH AND EASILY CLEANABLE.

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

MUST DETAIL CLEAN EXCESSIVE GREASE ACCUMULATION FROM WALLS AND PIPING NEXT TO THE OVEN. ALSO, REPAIR MISSING WALL TILE IN MENS TOILET ROOM.

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

MUST REPLACE BURNED OUT LIGHT IN PREP AREA.

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

MUST INCREASE HOT WATER PRESSURE AT EXPOSED HAND SINK AT KITCHEN ENTRANCE.

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

FOIL ON FOOD EQUIPMENT BY STOVE AREA, INSTRUCTED TO REMOVE, CLEAN AND BETTER MAINTAIN,

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

VENTS ABOVE COOKING EQUIPMENT AND INTERIOR OF COOKING FRYER NOT CLEAN, INSTRUCTED TO CLEAN DAILY,

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

BASEMENT FLOOR NOT CLEAN IN CORNERS, UNDER AND BEHIND EQUIPMENT, INSTRUCTED TO CLEAN DAILY,

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

LIGHT OUT IN BASEMENT STORAGE AREA, INSTRUCTED TO PROVIDE,

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

RUSTY SURFACES ON BOTTOM OF PREP TABLES. INSTD TO REMOVE RUST. INTERIOR PANEL OF ICE MACHINE IN POOR REPAIR, NOT TIGHT FITTING. INSTD TO REPAIR SAME

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

WALL PANELS AT BAR AREA IN POOR REPAIR, DAMAGED, ROTTING SURFACES. INSTD TO REPAIR SAME. UNFINISHED WALLS IN EMPLOYEE TOILET ROOM. INSTD TO REPAIR SAME. WALL BEHIND AND CEILING ABOVE 3-COMPARTMENT SINK WITH DUST ACCUMULATION. CLEAN SAME AND MAINTAIN.

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

3-COMPARTMENT SINK FAUCET LEAKING. INSTD TO REPAIR SAME. VENTILATION IN EMPLOYEE TOILET ROOM IN POOR REPAIR. INSTD TO REPAIR SAME.

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

RAT DROPPINGS (APPROX. 15) NOTED SCATTERED ON FLOOR ALONG WALLBASE IN BASEMENT STORAGE AREA. INSTD TO REMOVE DROPPINGS, CLEAN AND SANITIZE ALL AFFECTED AREAS. RECOMMEND TO CONTACT PEST CONTROL FOR SERVICE. CITATION ISSUED 7-38-020 SERIOUS.

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

RUSTY SURFACES ON BOTTOM OF PREP TABLES. INSTD TO REMOVE RUST. INTERIOR PANEL OF ICE MACHINE IN POOR REPAIR, NOT TIGHT FITTING. INSTD TO REPAIR SAME.

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

WALL PANELS AT BAR AREA IN POOR REPAIR, DAMAGED, ROTTING SURFACES. INSTD TO REPAIR SAME. UNFINISHED WALLS IN EMPLOYEE TOILET ROOM. INSTD TO REPAIR SAME. WALL BEHIND AND CEILING ABOVE 3-COMPARTMENT SINK WITH DUST ACCUMULATION. CLEAN SAME AND MAINTAIN.

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

3-COMPARTMENT SINK FAUCET LEAKING. INSTD TO REPAIR SAME. VENTILATION IN EMPLOYEE TOILET ROOM IN POOR REPAIR. INSTD TO REPAIR SAME.

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

FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTD TO DO SO.

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

PAINT RUSTY FLOOR INSIDE WALK-IN FREEZER, AND ALL OTHER RUSTY NON-0FOOD CONTACT SURFACES IN FOOD PREP AREA.

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

FINISH CLEANING FLOORS IN BASEMENT.

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

SEAL ALL HOLES AND OPENINGS IN WALLS THROUGHOUT ALL AREAS ON ALL LEVELS.

POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED

OBSERVED FROZEN CALAMARI BEING IMPROPERLY THAWED SITTING IN STANDING WATER IN 1 COMPARTMENT SINK IN DISHWASHING AREA. Thawing of frozen food for further processing of use shall be accomplished by storage in a refrigerator at 40�F or less, or by anoth...

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

OUTER OPENINGS NOT PROTECTED. OUT TAKE FAN IN REAR SALAD PREP AREA NOT SCREENED TO PREVENT INSECT ENTRY. MUST INSTALL A SCREEN. ALSO OBSERVED 6 LARGE FLIES ON PREMISES IN SECOND FLOOR UNUSED PREP AREA, IN BASEMENT STORAGE AREA, BEHIND BAR IN DINING A...

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

PAINT RUSTY FLOOR INSIDE WALK-IN FREEZER, AND ALL OTHER RUSTY NON-0FOOD CONTACT SURFACES IN FOOD PREP AREA.

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

CLEAN THE FOLLOWING: SIDES AND INTERIORS OF ALL COOKING EQUIPMENT(USED AND UNUSED) ON COOKLINE IN MAIN FOOD PREP KITCHEN AREA(OVENS, GRILLS, CABINET INTERIORS OF DEEP FRYERS, ALL CUTTING BOARDS ON PREP TABLES, ALL UNUSED EQUIPMENT IN SECOND FLOOR UNU...

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

FLOORS THROUGHOUT ALL SECTIONS AND AREAS ON ALL FLOORS(INCLUDING BASEMENT) NEED DETAIL CLEANING ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(REMOVE DEBRIS, DIRT, AND GREASE BUILD-UP).

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

SEAL ALL HOLES AND OPENINGS IN WALLS THROUGHOUT ALL AREAS ON ALL LEVELS. CLEAN, PAINT, OR REPLACE ALL STAINED CEILING TILES IN REAR SECTION OF KITCHEN AREA. SEAL ALL LOOSE BASEBOARDS IN KITCHEN AREA.

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

RESTORE HOT WATER TO EXPOSED HAND SINK IN SECOND FLOOR PREP AREA WHICH IS CURRENTLY NOT BEING USED.

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

PROPERLY STORE ALL ARTICLES 6 INCHES OFF FLOOR IN PAPER GOODS STORAGE AREA.

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

MUST PROVIDE A COVER FOR THE CONSUMABLE ICE BIN BEHIND THE BAR.

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

MUST DETAIL CLEAN INTERIOR OF COOLERS AND ALL EQUIPMENT IN THE SECOND FLOOR PREP AREA.

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

DETAIL CLEAN FLOORS IN PREP AREAS,STORAGE AREAS,UNDER EQUIPMENT AND ALONG WALLS.

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

MUST PROPERLY INSTALL AN EXPOSED HAND SINK IN THE BAR AREA.

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

BETTER ORGANIZE CLUTTER IN BASMENT AND 2ND FLOOR STORAGE AREAS. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROVIDE A SANITARY CONTAINER BEHIND THE BAR TO STORE ICE DISPENSING UTENSILS.

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

FLOORS NEED CLEANING IN THE FOLLOWING AREAS TO REMOVE SPILLS AND/OR DEBRIS BEHIND FRYERS,STORAGE AREAS AND IN BASEMENT.

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

NOTED A FEW HOLE AND OPENINGS INTO WALLS IN EMPLOYEES TOILET ROOM. MUST SEAL ALL OPENING WHERE EVER NEEDED TO PREVENT RODENT ENTRY POINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE WIPING CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.

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

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST INVERT ALL MULTI-USE UTENSILS, PLATES, POTS, P...

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/REPLACE FREEZER DOOR AS WELL AS THE GASKET AT MAIN KITCHEN. FREEZER DOOR DOESN'T CLOSE PROPERLY AND IS VERY R...

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 CLEAN INTERIOR AND EXTERIOR OF ALL FRYERS, COOLERS, AND REFRIGERATORS ON PREMISES.

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.MUSR REPAIR ALL CRACKED FLOOR TILES IN THE MAIN KITCHEN AREA. MUST RESEAL/CAULK ENTIRE FLOOR AT MAIN KITCHEN COOKING LINE.MUST CLEAN 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 REPAIR/SEAL LARGE HOLE IN THE WALL BEHIND MAIN BAR DOOR.MUST CLEAN WALLS BEHIND MAIN KITCHEN COOKING LINE TO REMOVE FOOD SPLASHES AND DEBRIS.

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.MUST PROVIDE THERMOMETERS AT ALL COOLERS, FREEZERS AND RE...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.MUST PROVIDE AN ICE RECEPTACLE FOR ICE DISPENSING UTENSILS AT THE MAIN FRONT BAR AND IN THE REAR KITCHEN PREP A...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. ...

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. THE WALK IN COOLER SHELVES ARE RUSTY AND UNSANITARY, REPLACE THE UNSANITARY COOLER SHELVING. THE CUTTING BOARD DRY...

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. THE FLOOR UNDER AND AROUND THE PASTA STATION IS DAMAGED AND UNSANITARY, CLEAN AND RESEAL THE FLOOR AND BASEBOARDS SO THEY ARE SMOOTH AND ...

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. THE WALL CORNER IN THE PASTA STATION WEST WALL IS DAMAGED AND UNSANITARY, AND THE BASEMENT STORAGE CEILING IS FALLING DOWN. CLEAN AND MAINTAIN THE WALLS AND CEILINGS SO THEY ARE S...

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

THERE IS NO SANITARY DIPPING WELL FOR SCOOPED ICE CREAM SERVICE, INSTALL A SANITARY DIPPING WELL.

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

The ladles have a dirty buildup inside that needs to be scrubbed clean.

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. Wash, rinse and sanitize the dishroom tables and shelves that have a dirty buildup underneath.

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 kitchen hood has dripping grease above the cooking spaces, clean off the grease buildup.

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. The kitchen and dish room floors are damaged and dirty. Repair the floors so they are smooth, sanitary and easy to maintain on a daily ba...

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. Repair the rough cement board behind the bar so it is smooth and sanitary.

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

The ice bin in the bar has dirty soda lines which need to be separated from the consumable ice.