STAR GRILL.

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND READ TO EAT FOOD IN COOLER AT BSMT NOT PROTECTED FROM POSSIBLE CROSS CONTAMINATION DURIN STORAGE AT THE TIME OF INSPECTION. OBSERVED RAW GROUND BEEF STORED ON THE TOP OF BBQ SOURCE WITH THE JUICE FROM THE FRESH DRIPPING ON THE BBQ COVER WITH OPENING,CITATION ISSUED 7-38-005(a)SERIOUS INSTRUCTED TO DISCARD THE BBQ SOURCE,AND STORE FRESH /RAW MEATS IN THE BOTTOM AWAY FROM READY TO EAT FOODS.CDI 25pds AT TOTAL COST OF $30.00.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN DEBRIS AND STAIN ON THE FOLLOWING UTENSILS AND EQUIPMENTS ON FACILITY:TOILET BOW/SEAT,INSIDE REACH IN COOLERS IN BSMT.,HAND WASH SINK,IN SIDE LOWER CASE OF DEEP FRYERS,TABLE IN BSMT., AND INSIDE TRASH CONTAINER CASES IN THE DINING.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO REPAIR PEELING PAINTS ON FLOOR IN BSMT.AND CLEAN STAIRWELL.

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. INSTRUCTED TO PROVIDE THERMOMETER INSIDE COOLERS IN THE BSMT.

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 freezers, must date and label all food items in coolers/freezers.

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, 1st.fl., bsmt. 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, cfooking equipment, and bsmt storage area need cleaning(corners).

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.walls in prep area 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 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.