SOUTH BRANCH.

FOUND IMPROPER TEMPERATURES OF FOODS INSIDE COOLERS.APPROX 3LBS OF TUNA AT 70.2F, 10LBS OF COOKED CHICKEN AT 60.8F, 8LBS OF BLACK BEAN RELISH AT 57.0F,8LBS OF RAW GROUND BEEF AT 45.8F, 12LBS OF GUACAMOLE,DATED (7-16-16) AT 46.7F,5LBS TRUFFLE CHICKEN SALAD-48.0F, 5LBS OF GARLIC MAYO-44.7F 4LBS OF HOMEMADE TARTER SAUCE-44.6F.ALL FOODS REMOVED FROM COOLERS AND DISCARDED BY MANAGER-CDI. APPROX 60LBS OF FOOD AT COST APPROX -$375.00. MUST MAINTAIN COLD FOODS AT 40F OR BELOW.CRITICAL VIOLATION ISSUED 7-38-005A.

INTERIOR OF WINE COOLER AT MAIN BAR NOT CLEAN.MUST CLEAN/MAINTAIN.

COVING IN POOR REPAIR AT ENTRACE WAY TO KITCHEN.MUST REPLACE.ALSO SOME LIQUOR STORAGE STORED ON FLOORS.MUST ELEVATE OFF FLOORS AT LEAST 6-INCHES ON ADEQUATE SHELVING IN BASEMENT.

LOWER WALLS AREAS NOT CLEAN OF DEBRIS,ETC UNDER DISH MACHINE ASREA,3-COMP SINK AREA IN KITCHEN AND IN BAR AREAS.MUST CLEAN/MAINTAIN

MISSING THERMOMETER IN PREP COOLER NEAR HAND SINK.MUST INSTALL

INTERIOR OF WINE COOLER AT MAIN BAR NOT CLEAN.MUST CLEAN/MAINTAIN.

COVING IN POOR REPAIR AT ENTRACE WAY TO KITCHEN.MUST REPLACE.ALSO SOME LIQUOR STORAGE STORED ON FLOORS.MUST ELEVATE OFF FLOORS AT LEAST 6-INCHES ON ADEQUATE SHELVING IN BASEMENT.

LOWER WALLS AREAS NOT CLEAN OF DEBRIS,ETC UNDER DISH MACHINE ASREA,3-COMP SINK AREA IN KITCHEN AND IN BAR AREAS.MUST CLEAN/MAINTAIN.

MISSING THERMOMETER IN PREP COOLER NEAR HAND SINK.MUST INSTALL.

CLEAN THE SIDES OF THE COOLERS AND COOKING EQUIPMENT ON THE COOK LINE, CAN OPENER AND HOLSTER CONNECTED TO PREP TABLE, AND CLEAN OR REPLACE ALL CUTTING BOARDS ON PREP TABLES IN FOOD PREP AREA

DETAIL CLEAN FLOORS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT IN FOOD PREP, DISH WASHING AND STORAGE AREAS(GREASE, FOOD DEBRIS, DIRT BUILD-UP).

CLEAN THE WALLS AND CEILING TILES IN DISH WASHING AREA(BEHIND, UNDERNEATH, ABOVE THE DISH MACHINE AND EXPOSED HAND SINK), AND IN FOOD PREP ARES WHERE NEEDED. CLEAN DUST BUILD-UP FROM EXHAUST HOOD ABOVE DISH MACHINE. REMOVE ALL VISIBLE DUST BUILD-UP FROM CEILING VENTS THROUGHOUT.

REPLACE BLOWN LIGHT(S) 8N HOOD ABOE COOKING EQUIPMENT.

NO VISIBLE MECHANICAL VENTILATION FOUND IN MEN'S WASHROOM, MUST PROVIDE.

INSTRUCTED TO USE MORE UTENSILS FOR FOOD ITEMS IN SALAD PREP STATION AREA.

ALL ICE SCOOPS MUST BE PROPERLY STORED TO PREVENT CONTAMINATION.

REPLACE/REPAIR MISSING HANDLES AT COVERS OVER COLD HOLDING UNITS IN PREP AREA. ALSO PROVIDE MISSING ON/OFF HANDLE AT SINK OF DISH WASHER.

CLEAN FLOOR ALONG WALLBASE BEHIND HOT BOX AND 3-DOOR COOLER IN PREP AREA. CLEAN FLOOR UNDER STORAGE RACKS IN BASEMENT WALK-IN COOLER.

LEAK AT FAUCET OF SINK BY DISHWASHER. MUST REPAIR. PIPE DRAINING AT AIR GAP OF 3-COMP SINK NEEDS ADJUSTMENT TO PREVENT WATER FROM SPILLING ONTO FLOOR.

POTENTIALLY HAZARDOUS FOODS (TUNA ,CHICKEN AND CORN RELISH)LOCATED IN PREP COOLER WITH INTERNAL TEMPERATURES RANGING FROM 48.3-65.8 F DEGREES. MANAGER DENATURED AND DISCARDED FOOD PRODUCT. INSTRUCTED TO MAINTAIN PROPER TEMPS AT ALL TIMES. APPROX. WT. 34.5LBS, APPROX. COST $65.00. CRITICAL VIOLATION 7-38-005(A).

CLEAN FLOORS IN KITCHEN PREP AREA AND UNDER SHELVING IN BASEMENT DRY STORAGE AREA AND BSMT. WALK-IN COOLER.

PROVIDE AND USE SANNITIZING SOLUTION FOR HOLDING UNUSED WASH CLOTHS AT ALL TIMES.

DURING INSPECTION FOUND HAND SANITIZER DISPENSING BOTTLES NO SOAP AND NO HAND TOWELS AT ALL OF THE BAR HAND SINKS THROUGHOUT PREMISES. INSTRUCTED MANAGEMENT TO PROVIDE SOAP AND HAND TOWELS AT ALL TIMES. CDI.

MUST RECAULK TOP PORTION OD BOTH REAR KITCHEN 3COMP SINKS. MUST REPAIR LOOSE GASKETS AT THE 4 DRAWER COOLER UNDER GRILL AT MAIN KITCHEN COOKING LINE.

MUST CLEAN AND SANITIZE ALL FLOOR DRAINS IN THE REAR KITCHEN AREA. MUST REPLACE MISSING FLOOR DRAIN LID IN THE BASEMENT DRY STORAGE RROM.

MUST ADJUST THE TEMPERATURE VALVE AT THE HANDSINK IN THE FAMILY RESTROOM, AND THE STAFF RESTROOMS LOCATED IN THE BASEMENT.

ALL STAFF AT FOOD PREP AREAS MUST WEAR HAIR RESTRAINTS AT ALL TIMES.

MUST PROVIDE AN ICE RECEPTACLE FOR THE ICE SCOOPER AT THE SOUTH SIDE INDOOR BAR AT ALL TIME.

ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED.

FOLLOWING NEED CLEANING: PIPES UNDER DISHMACHINE, CABINET UNDER COFFEE STATION, ICE BIN LIDS AT BAR (MAIN DINING AREA).

FLOOR DRAINS & AREAS AROUND THEM, AT THE FRONT BAR (BY ENTRY WAY) NEED CLEANING.

PIPE LEAKING UNDER THE BAR HANDSINK (NORTH CORNER-BY ENTRY WAY. BAR), MUST FIX

SPLASH GUARDS NEEDED AT THE RIGHT SIDE OF THE 3-COMP SINK (POTS/PANS) & AT TO THE RIGHT OF BAR SINK IN THE OUTDOOR PATIO. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

(7-38-005A) FOUND THE AIR TEMPERATURE OF THE LOW-BOY COOLER DRAWERS AT THE COOK'S LINE BETWEEN 50.1F-51.9F, DURING INSPECTION. INSTRUCTED TO MAINTAIN ALL COLD HOLDING UNITS AT 40F OR BELOW. (UNIT TAGGED) All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.

(7-38-005A) FOUND THE FOLLOWING FOOD STORED IN THE LOW-BOY COOLER DRAWERS: 3-LBS. OF HANGER STEAK, 6-LBS OF SKIRT STEAK, 8-LBS OF FLANK STEAK, 17-LBS HAMBURGER PATTIES, 8-LBS OF SHAVED RIBS, 5-LBS OF TURKEY BURGER, 16-LBS OF BLACKENED FISH AT INTERNAL TEMPERATURES BETWEEN 50.6F-54.7F (TOTAL AMOUNT= $278.80). INSTRUCTED TO PROPERLY DISPOSE OF SAID FOOD PPRODUCTS. All cold food shall be stored at a temperature of 40F or less.

SPLAH GUARDS NEEDED AT THE RIGHT SIDE OF THE 3-COMP SINK (POTS/PAN AREA) & TO THE RIGHT OF BAR SINK IN THE OUTDOOR PATIO. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FILTERS & ITS ATTACHMENTS, ABOVE THE COOKING EQUIPMENT, MUST BE FREE OF DUST/GREASE. ALL DUSTY FAN GUARDS OF WALK-IN COOLERS MUST BE KEPT CLEAN ALSO. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS OF BEER COOLER IN BASEMENT MUST BE CLEANED & ALL STOCK ELEVATED OFF THE FLOOR. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

OBSERVED WATER LEAKING AT THE ELBOW PIPE OF THE BAR HANDSINK (NORTH SIDE OF RESTAURANT), MUST FIX. 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 and Regulations of the Board of Health.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. SAUTE REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 52.7 F. FOUND SHRIMP, COOKED PASTA AND CREAM INSIDE COOLER. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. COOLER TAGGED BY CDPH AT THIS TIME.

All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD BETWEEN 55.7 F AND 57.0 F- COOKED PASTA, CREAM AND SHRIMP. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 FOR BELOW. ALL OUT OF TEMPERATURE POTENTAILLY HAZARDOUS FOODS VOLUNTARILY DISCARDED AT THIS TIME. FOODS DISCARDED WEIGHT- 25 LBS, VALUED AT $60.00

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PREP COOKLINE CUTTING BOARDS IN POOR REPAIR, OBSERVED DARK PITS ON SURFACES OF ALL CUTTING BOARDS. INSTRUCTED MANAGER TO REPAIR OR REPLACE DAMAGED CUTTING BOARDS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FOOD/DIRT BUILD UP INSIDE FLOOR DRAINS IN PREP AREA AND BAR AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF ALL UNCLEAN FLOOR DRAINS.

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN ALL UNCLEAN WALLS BY POT WASH 3-COMPARTMENT SINK AND 2-COMPARTMENT SINK.

All employees shall be required to use effective hair restraints to confine hair. OBSERVED 2 FOOD HANDLERS NOT WEARING HAIR RESTRAINTS ALONG COOKLINE. INSTRUCTED MANAGER ALL FOODS HANDLERS MUST WEAR PROPER HAIR RESTRAINTS.