Swig

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED 3-COMPARTMENT SINK NOT IN PROPER WORKING ORDER. WHEN WATER IS DRAINED IN ONE COMPARTMENT, ANOTHER ONE FLOODS BEFORE GOING BACK DOWN. INSTRUCTED MANAGER TO SERVICE 3-COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED SODA NOZZLES WITH SYRUP BUILD UP AT THE BAR AREA. INSTRUCTED MANAGER TO CLEAN.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

OBSERVED NO VALID CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO MAINTAIN AN EMPLOYEE ON SITE HOLDING A VALID CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION ...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDWASHING SINK LOCATED IN THE BAR. INSTRUCTED TO PROVIDE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED SLIGHT LEAK COMING FROM PIPE UNDERNEATH EXPOSED HANDWASHING SINK LOCATED IN BAR. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE AT THE TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

THE PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY.INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOWED WHEN RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE PROCEDURE WITH THE NECESSARY ITEMS GLOVES, MASK, DISPOSABLE MOPS AND APPROPRIATE SANITIZER. PRIORITY FOU...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR EXPOSED HAND WASHING SINK IN FRONT BAR AREA. MUST PROVIDE AND MAINTAIN.

PROPER DATE MARKING AND DISPOSITION

OBSERVED IMPROPER DATE MARKING ON TCS FOODS HELD MORE THAN 24 HOURS. INSTRUCTED TO PROVIDE AND MAINTAIN

IN-USE UTENSILS: PROPERLY STORED

OBSERVED ICE SCOOP STORED ON TOP OF ICE MACHINE IN REAR PREP AREA. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED EXPOSED HAND WASHING SINK DRAINING SLOW IN REAR PREP AREA. MUST REPAIR AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED CERTIFIED FOOD MANAGER ON SITE WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE FOOD ALLERGEN TRAINING

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

REPLACE THE MISSING LIGHT SHIELD IN THE FOOD PREP AREA.

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

BEGINNING OF MINERAL BUILD-UP INSIDE THE ICE MACHINE INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN HOOD AND FILTERS WITH GREASE BUILD-UP INSTRUCTED TO CLEAN

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

NO LIGHT SHIELD PROVIDED AT LIGHT FIXTURE IN THE KITCHEN,NEED TO PROVIDE

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

RUBBER GASKETS IN NEED OF REPLACING OR REPAIRING. MUST CORRECT AND MAINTAIN.

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

CLEAN INTERIOR OF BEER COOLERS TO REMOVE ALL BEER SPILLS. MUST CORRECT AND MAINTAIN.

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

FLOORS IN FRONT BAR AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP ALONG WALL BASES. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

REPAIR LEAKY FAUCET AT HANDSINK IN PREP AREA. MUST CORRECT AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP MUST BE KEPT IN A CLEAN SANITIZED CONTAINER. MUST CORRECT AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

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

REPAIR LEAKING FAUCET AND HANDLES ON EXPOSED SINK IN KITCHEN.

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

Exhaust hood, filter, exterior of cooking equipment, soda gun holder and deep fryer not cleaned. Instructed to detail clean and sanitize.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Thermometer not provided inside prep coolers in bar area. Instructed to provide thermometer conspicuous inside coolers.

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.FOUND RUSTY SHELVING/INTERIOR OF COOLERS BEHIND BAR USE A NON-TOXIC FINISH.

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.FLOOR BENEATH DEEP FRYERS IS DIRTY,CLEAN THE FLOORS IN DETAIL.

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.REPLACE DAMAGED CEILING TILES IN KITCHEN AREA.

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

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.REMOVE ALL CLUTTER FROM PREMISES,PROPERLY STORE ITEMS...