ST. ANDREW'S INN.

SEE REPORT DATED ON 10/17/12

SEE REPORT DATED ON 10/17/12

OBSERVED OVER 20 MICE DROPPINGS INSIDE PREP AREA FRYER (LEFT SIDE FRYER) ALSO OBERVED OVER 10 MICE DROPPINGS ON BASEMENT FLOOR ALONG SOUTH WALL BEHIND BEER WALK IN COOLER. MUST REMOVE ALL MICE DROPPINGS BY DATE OF REINSPECTION (10/24/12).

MUST CLEAN BASEMENT FLOOR ALONG WALLS AND CORNERS THROUGHOUT BASEMENT.

PREP AREA LIGHT BULB BURNED OUT ABOVE COOKLINE ALSO OBSERVED MISSING LIGHT END CAP ABOVE REAR EXIT DOOR. MUST PROVIDE WORKING LIGHT BULB AND END CAP ABOVE PREP AREA.

BOTH DISWASH AND BAR 3-COMPARTMENT SINKS FAUCETS LEAKING. MUST REPAIR AND MAINTAIN SINKS.

NO THERMOMETER INSIDE BASEMENT STAND UP REACH IN COOLER. MUST PROVIDE WORKING THERMOMETER FOR COOLER.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO PROVIDE LID COVER FOR ICE BIN IN THE BAR,AND REMOVE SODA PIPE RUN THROUGH ICE BIN,OR PROVIDE A SEPARATE CONTAINER WITH LID FOR SERVING ICE.MUST PROVIDE SPLASH GUARD ON EXPOSE HAND WASH SINKIN KITCHEN BY GRILL SIDE.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN STAINS ON TOILET BOWLS IN TOILET.

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. INSTRUCTED TO REPAIR SLOW DRAINING ON EXPOSE HAND WASH SINK IN KITCHEN BY HOOD,AND REPAIR LEAKING FAUCET ON 3COMP.SINK.

All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. found food items not properly dated/labeled in coolers, must date and label food items in coolers.

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. non food contact surfaces of cooler shelving, storage shelving not clean need cleaning.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. floors under heavy equipment, storage shelving in bsmt. not clean need cleaning. water seepage in bsmt (west quadrant) shall be repair.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. walls, ceilings in prep area not clean need cleaning.

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 provided for all artificial lighting sources in preparation, service, and display facilities. light shields in prep area need detailed cleaning.

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 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. exhaust canopy had excess grease build up, needs detailed cleaning. exhaust vents(ventilation)in coolers, bathrooms not clean need cleaning.