Sullivan'S Steakhouse

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

OBSERVED FLOOR IN WALK IN KEG COOLER SOILED WITH PLASTIC CAPS AND DARK LIQUID. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

OBSERVED COARSE BRICK AND STONE WALL IN BASEMENT WINE STORAGE ROOM, AS WELL AS UNFINISHED DRYWALL CEILING SURFACE. ALSO NOTED UNFINISHED DRYWALL SURROUNDING SODA RACK IN BASEMENT. INSTRUCTED TO PROVIDE FINISHED (SMOOTH, NON ABSORBENT AND EASILY CLEAN...

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

OBSERVED DUST ACCUMULATING ON THE FAN COVER IN THE MEN'S EMPLOYEE RESTROOM AND IN THE 2ND FLOOR WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED DISH MACHINE (2ND FLOOR) IMPROPER FINAL RINSE TEMPERATURE AT 114F DURING INSPECTION. INSTRUCTED TO MAINTAIN A FINAL RINSE TEMPERATURE OF 180F AT ALL TIMES AND TO REPAIR AND MAINTAIN. UNIT TAGGED AND HELD FOR INSPECTION. USE 3 COMPARTMENT SIN...

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

OBSERVED A BLACK SUBSTANCE ON THE ICE MAKER LOCATED INSIDE OF THE ICE MACHINE AND AROUND ICE MACHINE SLOTS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. SERIOUS VIOLATION 7-38-005(A).

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

OBSERVED SOME REACH IN COOLERS DOOR RUBBER GASKETS RIPPED OR NOT TIGHT FITTED. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGE DOOR RUBBER GASKETS/GASKETS MUST BE TIGHT FITTED.

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

MUST CLEAN INTERIOR OF ALL FLOOR DRAINS AND MAINTAIN.

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

OBSERVED DUST BUILD UP ON CEILING TILES AT 1ST FLOOR PREP/DISHWASH AREA, SMALL HOLES IN WALL BY 1ST FLOOR ICE MACHINE ALSO OBSERVED FOOD DEBRIS/DIRT ON WALLS AT DISHMACHINE AREAS. MUST CLEAN WALLS AND CEILING TILES THROUGHOUT PREP AND DISHWASH AREAS ...

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

1ST FLOOR DISHWASH AREA EXPOSED HANDWASH BOWL PIPE DRAINING SLOWLY, EXPOSED HANDWASH BOWL FAUCET LEAKING AT 1ST FLOOR BY ICE CREAM FREEZER ALSO 2ND FLOOR BAR DUMP SINK DRAIN PIPE LEAKING. MUST REPAIR AND MAINTAIN SINKS.

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

MUST RE CAULK ALONG THE SPLASH GUARD OF THE 3 COMPARTMENT SINK AND THE TWO COMPARTMNENT,(CAULK WORN WITH BLACK MOLDY LIKE SUBSTANCE) AND MAINTAIN. MUST INSTALL A LIDS FOR THE ICE BINS BEHIND THE BAR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ALL ICE SCOOP MUST BE STORED ON A SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE PROOF OF THE FOOD HANDLER'S CERTIFICATE NEXT ROUTINE INSPECTION.

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

NOTED MULTI USE UTENSILS (PLATES,CUPS,BOWLS ETC) ON SHELVES AT THE FIRST,SECOND AND BASEMENT FLOORS NOT INVERTED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

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

NOTED LOOSE GASKET AT DOOR OF 2 DOOR REFRIGERATION UNIT AT THE FIRST FLOOR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

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

INSTRUCTED TO CLEAN INSIDE OF UPPER COMPARTMENT OF ICE MACHINE AT THE SECOND FLOOR PREP AREA WITH SLIGHT DISCOLORATION.....MUST ALSO CLEAN MEAT SLICER WITH FOOD PARTICLES.

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

INSTRUCTED TO DETAIL CLEAN ALL FLOOR DRAINS ESPECIALLY AT THE FIRST AND SECOND FLOOR BARS.

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

BULK-FOOD CONTAINER NOT LABELED, INSTRUCTED TO LABEL AND MAINTIN.

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

FRONT KITCHEN HAND SINK MUST HAVE A SPLASH GUARD.

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

MISSING A COVER FOR BAR ICE BIN, INSTRUCTED TO INSTALL.

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

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

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

STANDING WATER UNDER BAR SINKS, INSTRUCTED TO KEEP DRY.

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

CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

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

INTERIOR OF ICE MACHINE (2ND FLOOR KITCHEN), FANGUARDS OF COOLERS AT FIRST FLOOR FRONT KITCHEN & SMALL COOLER AT BAKING STATION NEED CLEANING. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly...

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

WALLS BY GARBAGE BINS AT FIRST FLOOR BAR MUST BE FREE OF FOOD STAINS/SPILLS. The walls and ceilings shall be in good repair and easily cleaned.

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

OBSERVED A WATER LEAK AT PIPE UNDER BAR HANDSINK ON THE SECOND FLOOR-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 ac...

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. DETAIL CLEAN THE FLOOR AT THE 2ND FLOOR PREP AREA UNDER THE VENTILATION HOOD (GREASE ON FLOOR).

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. OBSERVED PEELING PAINT ON THE WALLS BEHIND THE 1ST FLOOR BAR. MUST SCRAPE AND REPAINT.

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

DRAIN LINE FROM THE 1ST FLOOR BAR IS LEAKING THROUGH THE CEILING OF THE BASEMENT. MUST REPAIR THE WATER LEAK.

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. OBSE...

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. DETAIL CLEAN THE INTERIOR OF THE 1 DOOR STANDUP COOLER IN THE 2ND FLOOR PREP AREA.

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. DETAIL CLEAN THE FLOOR UNDER THE 1ST AND 2ND FLOOR BARS, AND UNDER THE EXPOSED HANDSINK AT THE 1ST FLOOR COOK'S LINE, 2ND FLOOR PREP AREA U...

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. OBSERVED PEELING PAINT ON THE WALLS BEHIND THE 1ST FLOOR BAR. MUST SCRAPE AND REPAINT. DETAIL CLEAN THE WALLS BEHIND THE EQUIPMENT AT THE 1ST FLOOR BAR.

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

DRAIN LINE FROM THE 1ST FLOOR BAR IS LEAKING THROUGH THE CEILING OF THE BASEMENT. MUST REPAIR THE WATER LEAK.

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. ...

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. Must clean exterior of equipment throughout 2nd floor bar and clean/sanitize interior of ice machines.

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. Observed dirt/debris build up inside floor drain at 2nd floor bar. Must clean and maintain interior of floor drain.

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. Front prep area stand up reach in cooler and 2nd floor prep cookline cooler door rubber gaskets ripped. Must repair o...

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. The following not clean- observed accumilated dust build up on prep coolers compressors also found slight lime build...

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. Observed pits on basement floor adjacent to sewer cap also observed food/dust build on floor under and around equipment at 2nd floor prep...

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

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...

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

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. Must remove or elevate all items 6" off basment floor to prevent potential pest harborage.