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

OBSERVED LOW TEMPERTAURE DISH MACHINE IN THE MAIN BAR AREA WITH A SANITATING LEVEL OF 0 PPM AND NO SANITARIZER BEING USED. INSTRUCTED TO MAINTAIN THE EQUIPEMENT, PROVIDE SANITIZER AND REGULARILY CHECK GAUGES. DISH MACHINE WAS TAGGED DUE TO THE DISH M...

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

OBSERVED NO CHICAGO FOOD SANITATION MANAGER ON DUTY OR VALID CERTIFCATE POSTED WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE WITH VALID CITY OF CHICAGO FOOD MANAGER CERTIFICATE AT ALL TIMES POTENTIALLY ...

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

OBSERVED POTS AND PAN NOT INVERTED.INSTRUCTED MANAGEMENT TO INVERT POTS AND PANS AFTER SANITIZING SO AS TO AIR DRY.

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

OBSERVED THE INTERIOR OF THE ICE MACHINE IN THE KITCHEN AREA IN NEED OF CLEANING. MANAGER VOLUNTEERED TO REMOVE EXISTING ICE & CLEAN. INSTRUCTED TO KEEP INTERIOR CLEAN AT ALL TIMES. OBSERVED INTERIOR OF FRYER WITH GREASE BUILDUP. INSTRUCTED TO DEGRE...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED ICE DISPENSING UTENSILS FOR THE ICE BIN IN THE DINING AREA NOT PROPERLY STORED. INSTRUCTED TO STORE DISPENSING UTENSIL HANDLE OUT OF THE ICE BIN.

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

SPRAY BOTTLE NOT LABELED IN EMPLOYEE CAFETERIA, INSTRUCTED TO LABEL.

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

FOOD STRAINERS IN POOR REPAIR, NOTED LOOSE WIRES. INSTRUCTED TO USE SOUND UTENSILS. ICE BIN COVER MOUNTED WITH SCREWS AT BAR, INSTRUCTED TO KEEP FREE FOR PROPER CLEANING.

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

INTERIOR OF ICE MAKERS NOT CLEAN INSIDE AND THE LIP OF MAIN DOOR, ICE BIN AT BAR WITH DIRT AROUND RIM. INSTRCTED TO CLEAN AND MAINTAIN.

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

STANDING WATER UNDER DISH MACHINE IN BANQUETS, INSTRUCTED TO KEEP FLOOR DRY AS POSSIBLE.

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

PEELING PAINT IN WALK-IN COOLER CEILING, INSTRUCTED TO REMOVE.

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

CONDENSATION AT COOLING LINES IN WALK-IN COOLER, INSTRUCTED TO INSULATE PROPERLY

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

OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES IN REACH IN 2-DOOR REACH IN COOLER BY GRILL STATION- SMOKED SALMON AT 45.4 F, WHITE ANCHOVIES AT 45.5 F, HAMBURGERS AT 45.5 F, TURKEY AT 47.2 F, YOGURT AT 45.5 F. CHEESE...

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

PREP AERA HIGH TEMPERATURE DISHMACHINE NOT MAINTAINED, FINAL RINSE TEMPERATURE AT 160 F. INSTRUCTED MANAGER TO REPAIR DISHMACHINE, FINAL RINSE TEMPERATURE MUST BE 180 F OR ABOVE. ALL MULTI-USE UTENSILS MUST BE TEMPORARILY WASHED, RINSED AND SANITIZED...

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

BULK CONTAINERS NOT LABELED. MUST LABEL ALL BULK CONTAINERS.

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

OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ALL ICE MACHINES, FOOD BUILD UP ON LOWER SIDE OF DISHMACHINE DRAINBOARDS ALSO OBSERVED FOOD BUILD UP ON SHELVES AT PREP AREAS. MUST CLEAN INTEIROR OF ALL ICE MACHINES AND ALL SHELVES.

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

OBSERVED FOOD DEBRIS ON WALLS AT PREP AREAS. MUST CLEAN WALLS AND MAINTAIN.

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

REMOVE ICE BUILD-UP ON FLOOR IN BASEMENT WALK-IN FREEZER.

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

CLEAN FLOOR UNDER SHELVING IN BASEMENT WALK-IN FREEZER WITHIN WALK-IN COOLER OF DEBRIS.

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

OBSERVED 30 SMALL FLYING INSECTS BEHIND "LE BAR" AT FRONT LOBBY AREA ON WALLS, CCOUNTER AND GARBAGE RECEPTICLES. MUST REMOVE. SERIOUS VIOLATION 7-38-020.

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

CLEAN INTERIOR BOTTOM OF DEEP FRYERS IN KITCHEN OF GREASE BUILD UP.

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

REMOVE ICE BUILD-UP ON FLOOR IN BASEMENT WALK-IN FREEZER.

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

CLEAN FLOOR IN PASTRY WALK-IN FREEZER.

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

REMOVE POOLING WATER ON 3RD FLOOR DISHROOM AROUND AND UNDER DISH MACHINE. KEEP DRY AT ALL TIMES.

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

CLEAN FLOOR UNDER SHELVING IN BASEMENT WALK-IN FREEZER WITHIN WALK-IN COOLER OF DEBRIS.

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

ALL BULK FOOD CONTAINERS MUST BE LABELED.

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

CHOCOLATE MOLDS FOUND STORED DIRTY WITH ENCRUSTED CHOCOLATE. MUST STORE UTENSILS CLEAN.

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

BAR EXPOSED HAND SINK DRAINING ONTO FLOOR. MUST EXTEND TO FLOOR DRAIN.

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

FOUND LOW TEMPERATURE DISHMACHINE NOT SANITIZING. OPPM CHLORINE. CRITICAL VIOLATION. CITATION ISSUED. MACHINE TAGGED.

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

FOUND FRUIT FLY ACTIVITY AT BANQUET KITCHEN DISHMACHINE AREA. OBSERVED ABOUT 50 FRUIT FLIES ON WALLS. SERIOUS VIOLATION. CITATION ISSUED.

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

FOUND FLOORS NOT CLEAN AT BANQUET KITCHEN DISHWASHING AREAS.

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. BROKEN INSULATION COVERINGS AROUND PIPES INSIDE WALK-IN COOLER, INSTRUCTED TO REPLACE.

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. ICE BUILD-UP AND DIRT NOTED INSIDE PREP COOLERS, INSTRUCTED TO DEFROST AND CLEAN UNITS.

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. INTERIOR SURFACES OF ICE MAKER AND MEAT SLICER NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

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. MISSING GROUT BETWEEN KITCHEN'S FLOOR TILES. INSTRUCTED MGR TO GROUT FLOOR AND MAINTAIN.

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. HOLES IN WALL OF KITCHEN AREA, INSTRUCTED TO PATCH.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

FOUND 2-BAGS OF RAW OYSTERS ON ICE, IN WALK-IN COOLER, WITH OUT THE ATTACHED SHELLFISH TAGS. PRODUCT WAS PROPERLY DISPOSED OF BY CHEF (7-38-005-B-2). Molluscan shell stock shall be obtained in containers bearing legible source identification tags or ...

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

NOTED OVER 20-SMALL/FRUIT FLIES HOVERING AROUND DUMP SINKS & AT THE NOTED 0VER 20-SMALL/FRUIT FLIES HOVERING AROUND DUMP SINKS AT THE 'LE BAR' AREA & ALSO AT RIGHT WALLS OF THE SOUTH SINK. INSTRUCTED TO ELIMINATE SOURCE, CLEAN SINKS & DISHMACHINES, T...

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

CUTTING BOARDS WITH DEEP/DARK CROOVES MUST BE REPLACED. CAULKING ALONG SPLASHGUARDS OF MOST SINKS MUST BE REPLACED (IN POOR REPAIR). TEST STRIPS NEEDED FOR SANITIZNG SINKS-MUST PROVIDE. All food and non-food contact equipment and utensils shall be s...

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

INTERIOR OF ALL SINKS & DISHMACHINES AT THE 'LE BAR' MUST BE FREE OF FOOD DEBRIS/DIRT/CLUTTER. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

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

FLOORS IN MOST DISHROOMS MUST BE KEPT DRY; FLOOR AT BOTH BARS NEED CLEANING DUE TO DEBRIS/DIRT. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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

MISSING CEILING PANELS BY THE OVEN AT THE BAKERY AREA MUST BE REPLACED; DUSTY FAN GUARDS IN VEGETABLE WALK-IN COOLER MUST BE KEPT CLEAN. The walls and ceilings shall be in good repair and easily cleaned.

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

ANY MILK CRATES USED FOR DRY/COLD STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING. All parts of the food establishment and all parts of the property used in connection with the operation of the est...

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

All food shall be from sources approved by health authorities and safe for human consumption. FOUND THE USE OF A VACCUMN PACKAGING MACHINE ON SITE AT TIME OF INSPECTION. MACHINE BEING HELD FOR INSPECTION AT THIS TIME. MUST DICONTINUE THE USE OF MA...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities...

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. All hot food shall be stored at a temperature of 140F or higher.FOUND THE FOLLOWING POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE: 8 GALLONS OF MILK, 1 QUART OF CREAM, 3 GALLONS ...

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. FOUND ICE MACHINE AT 3RD FLOOR KITCHEN WITH LARGE AMOUNTS OF BUILD-UP of MOLD ...

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

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED 2 EMPLOYEES EATING AND DRINK WHILE AT...

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. ...

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

Adequate and convenient hand washing facilities shall be provided for all employees. LE BAR AND RESTAURANT BAR HANDSINKS WITH NO SOAP AND PAPER TOWELS. INSTRUCTED MANAGER TO CORRECT AND MAINTAIN. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. ROACH INFESTATION AT MAIN KITCHEN HOT LINE. FOUND LIVE ROACH ACTIVITY UNDER AND AROUND MAIN H...

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

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OB...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

One copy of the Food Inspection Report Summary must be displayed and visible to all customers. MUST POST SUMMARY IN SIGHT OF CUSTOMERS AT ALL TIMES. THE LAST ISPECTION SUMMARY ONLY. 2008 SUMMARY POSTED AT LE BAR AND 2008 AND 2009 SUMMARY POSTED AT...

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

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.THE FOLLOWING VIOLATIONS NOT CORRECTED FROM PREVIOUS INSPECTION 160368 6-1-09 INSPECTOR #...

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 IN NEED OF REPLACING WHERE WORN, DISCOLORED OR IN POOR REPAIR. RUBBER GASKET AT REACH-IN COOLER ON MA...

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 utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: MAIN KIT...

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. FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT. GROUT LINES AT DISH AREAS IN NEED OF CLEANING AND REGROUTING...

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

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. EMPLOYEE BAT...

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

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. ALL ICE UTENSILS MUST BE STORED IN A CLEAN SANITIZED CONTAINER AT ALL TIMES. MUST PROVIDE AND MAINTAIN.