Station Restaurant and Bar, Vinny'S Pizza Bar, Boo

1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

No certified food service manager on site while handling and serving TCS foods ( chicken, beef... ) Instructed to obtain. Priority foundation violation 7-38-012.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

Low temp dish washing machine at bar area not sanitizing at final rinse, 0ppm of chlorine obtained on test strips, machine was being used during inspection. Instructed to provide proper sanitizer concentration at final rinse. Priority violation 7-38-...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Meat slicer not cleaned properly behind blade, food debris noted, instructed to clean and maintain.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

No splash guard between hand wash sink and clean utensils rack, instructed to install a barrier.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED MISSING CEILINGS TILE PANELS IN THE WALK-IN COOLER AND EMPLOYEE RESTROOM. INSTRUCTED TO REPLACE MISSING CEILING TILES.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED A WHITE PANEL INSIDE THE ICE MACHINE THAT TOUCHED ICE FILLED WITH A BLACK MOLD-LIKE SUBSTANCE. INSTRUCTED MANAGER TO WASH, CLEAN, SANITIZE AND MAINTAIN. ICE IS USED FOR HUMAN CONSUMPTION. PRIORITY FOUNDATION VIOLATION. 7-38-005.CITATION ISSU...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. EQUIPMENT MUST PROPERLY SANITIZE AT A MINIMUM OF 50 PPM. INSTRUCTED NOT TO USE UNIT UNTIL R...

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED THE ONE COMPAREMENT PREP SINK TO HAVE A LEAK FROM THE FACUET. ALSO OBSERVED A LEAK FROM THE BOTTOM OF THE LOW TEMPERATURE DISH MACHINE. INSTRUCTED TO REPAIR AND MAINTAIN PLUMBING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED MISSING CEILINGS TILE PANELS IN THE WALK-IN COOLER AND EMPLOYEE RESTROOM. INSTRUCTED TO REPLACE MISSING CEILING TILES.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED BURNT OUT LIGHT BULBS IN THE REAR FOOD PREP AREA ABOVE THE COOLER, INSIDE THE REAR OF THE WALK-IN COOLER AND IN FRONT OF THE DISH MACHINE. INSTRUCTED TO PROVIDE AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED TO MAINTAIN RECORDS AT ALL TIMES.

ALLERGEN TRAINING AS REQUIRED

OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS

ROP PACKAGED FOOD DISCARDED. TWO ROP MACHINES REMAIN TAGGED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FOUND WALL BEHIND UTILITY SINK UNFINISHED. INSTRUCTED TO PROVIDE SMOOTH, EASILY CLEANABLE WALLS AT ALL TIMES.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

FOUND NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE POSTED ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) ARE BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND DRYING PROVISION AT HANDWASHING SINK LOCATED AT BOTH BARS. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH A HAND DRYING PROVISION AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE.PRIORITY FOUNDATION VIOLATION. 7-38-030(C), CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

FOUND CUSTOMER AND EMPLOYEE WOMEN'S AND MEN'S TOILET ROOM HANDWASHING SINK WITHOUT HOT WATER, FOUND WATER TEMPERATURES RANGING FROM 63F- 74F. MUST PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F AT ALL TIMES. MUST REPAIR AND MAINTAIN. PRIORITY VIOLAT...

10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

FOUND LOW TEMPERATURE DISH MACHINE AT BOTH BARS AND REAR DISHWASHING AREA INADEQUATELY SANITIZING DISHES AT 0 PPM AT TIME OF INSPECTION.MUST PROVIDE ADEQUATE SANITIZING SOLUTION PER MANUFACTURER'S INSTRUCTIONS. THREE LOW TEMPERATURE DISH MACHINES TAG...

PROPER DATE MARKING AND DISPOSITION

FOUND 2 GALLONS OF TOMATO SOUP AND CHICKEN STOCK PREPARED ON 11/4. ALSO NOTED A VARIETY OF IN HOUSE "SPECIAL SAUCE" PREPARE ON 10/21. MUST DISCARD TIME/ TEMPERATURE CONTROL FOR SAFETY FOODS WITHIN 7 DAYS OF PREPARATION. ALSO OBSERVED READY-TO-EAT, TI...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

FOUND DISCLOSURE BY ASTERISK AND REMINDER. FOUND NO DISCLOSURE BY FOOT NOTE STATING THAT BURGERS ARE "COOKED TO ORDER" OR "SERVED UNDERCOOKED". INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

FOUND REDUCED OXYGEN PACKAGING MACHINE ON SITE. FACILITY PACKAGING COOKED SHRIMP AND SALMON USING A REDUCED OXYGEN PACKAGING METHOD. FOUND NO DISCARD DATE ON PACKAGING, NOTED A 11/11 PACKAGED DATE. MANAGER STATES ALL FOOD PACKAGED USING A REDUCED O...

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS

FOUND REDUCED OXYGEN PACKAGING MACHINE ON SITE. FACILITY PACKAGING COOKED SHRIMP AND SALMON USING A REDUCED OXYGEN PACKAGING METHOD. FOUND NO DISCARD DATE ON PACKAGING, NOTED A 11/11 PACKAGED DATE. MANAGER STATES ALL FOOD PACKAGED USING A REDUCED OXY...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FOUND WALL BEHIND UTILITY SINK UNFINISHED. INSTRUCTED TO PROVIDE SMOOTH, EASILY CLEANABLE WALLS AT ALL TIMES.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

MUST DETAIL CLEAN INTERIOR PANEL OF ICE MACHINE IN REAR, PANEL A LITTLE DIRTY. ALSO, CLEAN DEBRIS FROM INSIDE SODA NOZZLES BEHIND THE BAR. INSTRUCTED TO MAINTAIN.

PROPER DATE MARKING AND DISPOSITION

MUST PROVIDE DATE MARKINGS TO TCS/RTE FOODS, PREPARED ONSITE AND HELD IN COOLERS OVER 24 HRS. INSTRUCTED TO PROVIDE CONSUME BY DATES AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

MUST PROVIDE A DISCLOSURE AND REMINDER STATEMENT ON MENUS REGARDING UNDER-COOKED FOODS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST LABEL FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES; FLOUR, SUGAR, ETC., WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.

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

MUST REPLACE BROKEN DOOR GASKET ON 1-DOOR UPRIGHT FREEZER IN REAR PREP AREA. PROVIDE STOPPERS FOR 3-COMP SINK BEHIND BAR. INSTRUCTED TO MAINTAIN.

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

MUST REPLACE CUTTING BOARDS ON PREP COOLERS IN REAR PREP AREA. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they ...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST DETAIL CLEAN DRIED FOOD AND DEBRIS FROM STOVE, SLICER, GRILL, MOUNTED CAN OPENER, AND LOWER SHELVES ON PREP TABLES THROUGHOUT PREP AREAS. INSTRUCTED TO MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST REPLACE BURNED OUT LIGHT IN PIZZA PREP AREA IN REAR, INSTRUCTED TO MAINTAIN.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED,( SOUP, HAMBURGERS,ETC).PRIORITY FOUNDATION VIOLATION ISSUED 7-38-012.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO EMPLOYEE HEALTH POLICY FOR CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE POLICY. PRIORITY FOUNDATION VIOLATION NO CITATION

43. IN-USE UTENSILS: PROPERLY STORED

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

LOWER WALLS AT MOP SINK IN POOR REPAIR. PEELING DAMAGED. INSTRUCTED TO REPAIR.

ALLERGEN TRAINING AS REQUIRED

NO ALLERGEN AWARENESS FOR CERTIFIED FOOD MANAGER. INSTRUCTED THAT ALL MANAGERS WITH CITY OF CHICAGO FOOD CERTIFICATE MUST HAVE THE ALLERGEN AWARENESS.

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

OBSERVED INTERIOR OF FRYERS WITH EXCESSIVE ACCUMULATED FOOD AND GREASE DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED FLOORS BEHIND COOKING EQUIPMENT WITH MINOR GREASE DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED VENTS ABOVE COOKING EQUIPMENT WITH ACCUMULATED GREASE DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED BURNT OUT LIGHTING IN ONE WALK IN COOLER. INSTRUCTED TO REPLACE AND MAINTAIN.

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

OBSERVED A MINOR LEAK UNDER THE FAR RIGHT COMPARTMENT OF THE 3 COMPARTMENT SINK LOCATED IN THE DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

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

OBSERVED CLUTTER (OLD EQUIPMENT) IN THE REAR DRY STORAGE AREA BEING STORED ON THE FLOOR. INSTRUCTED TO REMOVE CLUTTER OR ORGANIZE AND ELEVATE AT LEAST 6 INCHES FROM THE GROUND AND MAINTAIN.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

OBSERVED AN ACUMMULATED BLACK SUBSTANCE IN THE INTERIOR OF THE ICE MACHINE LOCATED BY THE ICE MAKER AND THE ICE SHOOT. INSTRUCTED TO CLEAN AND SANITIZE. SERIOUS VIOLATION 7-38-005(A).

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

OBSERVED INTERIOR OF FRYERS WITH EXCESSIVE ACCUMULATED FOOD AND GREASE DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED FLOORS BEHIND COOKING EQUIPMENT WITH MINOR GREASE DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED VENTS ABOVE COOKING EQUIPMENT WITH ACCUMULATED GREASE DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED BURNT OUT LIGHTING IN ONE WALK IN COOLER. INSTRUCTED TO REPLACE AND MAINTAIN.

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

OBSERVED A MINOR LEAK UNDER THE FAR RIGHT COMPARTMENT OF THE 3 COMPARTMENT SINK LOCATED IN THE DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

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

OBSERVED CLUTTER (OLD EQUIPMENT) IN THE REAR DRY STORAGE AREA BEING STORED ON THE FLOOR. INSTRUCTED TO REMOVE CLUTTER OR ORGANIZE AND ELEVATE AT LEAST 6 INCHES FROM THE GROUND AND MAINTAIN.

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

EXTERIOR OF COOLERS AT BAR NOT CLEAN OF DEBRIS.MUST CLEAN/MAINTAIN.

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

FLOORS IN BANQUET ROOM NOT CLEAN OF DEBRIS IN CORNERS,BEHIND HEAVY EQUIPMENTBEHIND BAR,DISH MACHINE IN KITCHEN.MUST CLEAN/MAINTAIN. ALSO LIQUOR STORAGE BOXES ON FLOOR NEXT TO OFFICE.MUST PROPERLY ELEVATE ON ADEQUATE SHELVING AT LEAST 6- INCHES.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

NOTED A REACH IN COOLER AT 49.5 DEGREES F. MUST REPAIR OR MAINTAIN REFRIGERATION UNITS AT 4O DEGREES F AND BELOW.

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

MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF FRYERS AND OTHER COOKING EQUIPMENT. MUST ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE. ALSO CLEAN THE INTERIOR OF STORAGE CABINETS.

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

DETAIL CLEAN FLOORS IN PREP AND DISHWASHING AREAS AND BEHIND THE BAR.

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

NOTED A LEAK AT THE SPRAY NOZZLE AT THE LARGE THREE COMPARTMENT SINK. MUST REPAIR. NOTED A CLOGGED DUMP SINK IN THE BAR AREA. MUST REPAIR SO THAT WATER DRAINS PROPERLY.

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

MUST BETTER ORGANIZE CLUTTER IN THE REAR BANQUET ROOM CLOSET. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE IDPH FOOD HANDLER CERTIFICATES FOR EMPLOYEES AS REQUIRED.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

REFRIGERATED FOOD STORAGE FACILITIES NOTED AT IMPROPER TEMPERATURES. NOTED PREP COOLER AT 45.5 DEGREES F. MUST REPAIR OR ADJUST AND MAINTAIN REFRIGERATION UNIT AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A

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

NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 18LBS OF FOOD AT IMPROPER TEMPERATURES RANGING BETWEEN 47-52 DEGREES F. NOTED APPROXIMATELY 1LB OF COOKED BLACK BEANS AT 49.3 DEGREES F,4LBS OF ROAST BEEF AT 50 DEGREES...

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

LOW TEMPERATURE DISH MACHINES ON SITE NOT PROPERLY SANITIZING MULTI USE ITEMS. NO SANITIZING SOLUTION REGISTERING ON THE INTERIOR OF THE SMALL DISH MACHINE IN THE BAR AREA. ALSO, SANITIZING SOLUTION ON THE INTERIOR OF THE LARGE DISH MACHINE ONLY REA...

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

NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 40 LIVE SMALL FLIES RESTING ON WALLS, RESTING ON EQUIPMENT, INSIDE SINKS, FLYING THROUGHOUT STORAGE AREAS, IN THE DINING AREA, IN WASHROOMS,ALONG THE WALK IN COOLERS, THROUGHOUT PREP AREAS AND BE...

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

PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS.

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

MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF FRYERS AND OTHER COOKING EQUIPMENT. MUST ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE. ALSO CLEAN THE INTERIOR OF STORAGE CABINETS.

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

MUST DETAIL CLEAN FLOORS IN PREP AND DISHWASHING AREAS AND BEHIND THE BAR.

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

NOTED A LEAK AT THE SPRAY NOZZLE AT THE LARGE THREE COMPARTMENT SINK. MUST REPAIR. NOTED A CLOGGED DUMP SINK IN THE BAR AREA. MUST REPAIR SO THAT WATER DRAINS PROPERLY.

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

MUST BETTER ORGANIZE CLUTTER IN THE REAR BANQUET ROOM CLOSET. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE IDPH FOOD HANDLER CERTIFICATES FOR EMPLOYEES AS REQUIRED.

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

NO VALID CITY SANITATION CERTIFICATE POSTED OR CITY CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS(SAUSAGES, PORK, BEEF AND SANDWICHES ETC.) ARE BEING PREPARED AND SERVED. MUST PROVIDE. SERIOUS VIOLATION 7-38-012.

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

CLEAN EXTERIOR OF COOKING EQUIPMENT AND INTERIOR BOTTOM CABINETS OF DEEP FRYERS IN MAIN KITCHEN AREA. REMOVE DUST BUILD-UP FROM CEILING AT PROTEIN WALK-IN COOLER.

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

CLEAN FLOORS AT PREP AREA ALONG WALLBASE BEHIND HEAVY EQUIPMENT AND AT CORNERS IN MAIN KITCHEN. CLEAN FLOORS BEHIND SERVICE COUNTER AT EXPRESS AREA AND IN PAPER GOODS AREA UNDER SHELVING.

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

VENTILATION IN EMPLOYEES WASHROOM IN POOR REPAIR. MUST REPAIR. LEAK AT FAUCET OF 3-COMP SINK IN DISHWASHING AREA. MUST REPAIR.

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

CLEAN FLOORS IN PROTEIN WALK-IN COOLER OF FOOD SPILLS AND DEBRIS.

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

REPLACE (3)BLOWN BULBS UNDER HOOD ABOVE GRILL AT BACK PREP KITCHEN. LIGHT SHIELD MISSING IN PROTEIN WALK-IN COOLER. MUST PROVIDE.

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

LEAKS AT THE FOLLOWING; FAUCET AT EXPRESS PREP AREA AND AT ELBOW UNDER SINK ADJACENT TO DISH MACHINE IN DISH AREA.

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

MUST REPLACE MISSING FLOOR DRAIN COVERS IN THE KITCHEN AND IN THE REAR STORAGE ROOM AREA. MUST DETAIL CLEAN AND SANITIZE ALL FLOOR DRAINS THROUGHOUT ENTIRE PREMISES.

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

MUST SEAL RAW WOODEN BEAMS AT THE REAR LIQUOR STORAGE ROOM.

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

MUST PROVIDE 3 SINK STOPPERS FOR THE 3COMP SINK LOCATED AT THE BAR AREA AT ALL TIMES.

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

MUST BETTER ORGANIZE AND DECLUTTER REAR STORAGE AREA CLOSEST TO THE PATIO AREA AND REMOVE ALL EXCESS CARD BOARD BOXES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROVIDE ICE RECEPTACLE HOLDERS FOR ALL ICE SCOOPERS AT ALL TIMES LOCATED AT THE BAR.

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

THE WATER LINE UNDER THE BEER TAPS (FOR GLASS RINSE), MUST BE CONNECTED TO THE WATER SUPPLY & OPERABLE.

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

CUTTING BOARD WITH DEEP, DARK GROOVES MUST BE REPLACED.

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

OBSERVED PITS/HOLES ON THE FLOOR BY THE COFFEE DISPENSING SECTION, & THE CEMENT AROUND THE METAL POSTS BY THIS AREA (FOR DINING) MUST BE MADE SMOOTH & EASILY CLEANABLE.

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

THE WATER LINE UNDER THE BEER TAPS (FOR GLASS RINSE), MUST BE CONNECTED TO THE WATER SUPPLY & OPERABLE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INTERNAL THERMOMETERS NEEDED IN MOST COOLERS, MUST PROVIDE.