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

RUSTY WIRE SHELVING INSIDE WALK-IN COOLER, INSTRUCTED TO RESEAL OR REPLACE, AND BETTER MAINTAIN,

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

INTERIOR OF HOT BOX NOT IN USE, INSTRUCTED TO CLEAN OR REMOVE FROM PREMISES,

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

FLOORS NOT CLEAN KITCHEN AND BASEMENT AREAS, UNDER AND BEHIND EQUIPMENT, ALSO IN WALK-IN BEER COOLER, INSTRUCTED TO DETAIL CLEAN AND BETTER MAINTAIN DAILY,

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

LEAKING FAUCETS AT EXPOSED HAND SINK SERVICE AREA IN FRONT OF PREP STATION, AND LOW HOT WATER PRESSURE AT EXPOSED HAND SINK AT PREP AREA, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,

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

BASEMENT STORAGE AREA CLUTTERED NOT CLEAN, INSTRUCTED TO CLEAN AND BETTER MAINTAIN DAILY,

FOOD HANDLER REQUIREMENTS MET

Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a re...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

NO RUNNING HOT WATER IN CUSTOMERS BATHROOM, (MEN AND WOMEN) FIRST FLOOR, INSTRUCTED TO PROVIDE HOT WATER AND BETTER MAINTAIN, SERIOUS VIOLATION: 7-38-030

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

RUSTY WIRE SHELVING INSIDE WALK-IN COOLER, INSTRUCTED TO RESEAL OR REPLACE, AND BETTER MAINTAIN,

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

INTERIOR OF HOT BOX NOT IN USE, INSTRUCTED TO CLEAN OR REMOVE FROM PREMISES,

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

FLOORS NOT CLEAN KITCHEN AND BASEMENT AREAS, UNDER AND BEHIND EQUIPMENT, ALSO IN WALK-IN BEER COOLER, INSTRUCTED TO DETAIL CLEAN AND BETTER MAINTAIN DAILY,

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

LEAKING FAUCETS AT EXPOSED HAND SINK SERVICE AREA IN FRONT OF PREP STATION, AND LOW HOT WATER PRESSURE AT EXPOSED HAND SINK AT PREP AREA, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,

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

BASEMENT STORAGE AREA CLUTTERED NOT CLEAN, INSTRUCTED TO CLEAN AND BETTER MAINTAIN DAILY,

FOOD HANDLER REQUIREMENTS MET

Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a re...

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

WORN CAULKING WITH BLACK SUBSTANCE AT BASE OF WALL AND 3-COMPARTMENT SINK. REPLACE AND MAINTAIN. CHEMICAL DISPENSING LINES OF EXCESSIVE LENGTH CAUSING COMPLETE SUBMERSION IN BASIN AND BUILD UP AT INTERIOR OF LINES. INSTD TO PROPERLY MAINTAIN

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

EXTERIOR OF SYRUP BOXES IN BASEMENT, ALL STORAGE SHELVES IN BAR AREA, INTERIOR OF ICE MACHINE PANEL AND FRAME WITH BLACK/PINK SUBSTANCE. INSTD TO CLEAN AND MAINTAIN.

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

WALL BASE NEAR DISHMACHINE IN POOR REPAIR, LOOSE, TORN. INSTD TO REPAIR AND MAINTAIN.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

NO HOT NOR TEMPERED WATER AT TOILET ROOMS HANDSINKS (56-59.9F). INSTD TO PROVIDE HOT OR TEMPERED (AT LEAST 85.0F) UNDER CITY PRESSURE AT TOILET ROOM HANDSINKS AT ALL TIMES. VIOLATION 7-38-030 CRITICAL.

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

WORN CAULKING WITH BLACK SUBSTANCE AT BASE OF WALL AND 3-COMPARTMENT SINK. REPLACE AND MAINTAIN. CHEMICAL DISPENSING LINES OF EXCESSIVE LENGTH CAUSING COMPLETE SUBMERSION IN BASIN AND BUILD UP AT INTERIOR OF LINES. INSTD TO PROPERLY MAINTAIN.

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

EXTERIOR OF SYRUP BOXES IN BASEMENT, ALL STORAGE SHELVES IN BAR AREA, INTERIOR OF ICE MACHINE PANEL AND FRAME WITH BLACK/PINK SUBSTANCE. INSTD TO CLEAN AND MAINTAIN.

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

WALL BASE NEAR DISHMACHINE IN POOR REPAIR, LOOSE, TORN. INSTD TO REPAIR AND MAINTAIN.

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

LOW TEMPERATURE DISHMACHINE IN POOR REPAIR, UNABLE TO SANITIZE, 0 PPM OF CHLORINE WHEN TESTED. MACHINE TAGGED AT THIS TIME AND INSTD TO USE 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE. VIOLATION 7-38-030 CRITICAL.

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

LIVE SMALL FLIES (OVER 15) NOTED IN FRONT BAR AND ON CEILING AND WALLS IN DISHMACHINE AREA IN REAR. INSTD TO ELIMINATE FLIES, CLEAN AND SANITIZE AFFECTED AREAS. CONTACT PEST CONTROL FOR SERVICE. VIOLATION 7-38-020 SERIOUS.

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

WORN CAULKING WITH BLACK SUBSTANCE AT BASE OF WALL AND 3-COMPARTMENT SINK. REPLACE AND MAINTAIN. CHEMICAL DISPENSING LINES OF EXCESSIVE LENGTH CAUSING COMPLETE SUBMERSION IN BASIN AND BUILD UP AT INTERIOR OF LINES. INSTD TO PROPERLY MAINTAIN.

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

EXTERIOR OF SYRUP BOXES IN BASEMENT, ALL STORAGE SHELVES IN BAR AREA, INTERIOR OF ICE MACHINE PANEL AND FRAME WITH BLACK/PINK SUBSTANCE. INSTD TO CLEAN AND MAINTAIN.

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

WALL BASE NEAR DISHMACHINE IN POOR REPAIR, LOOSE, TORN. INSTD TO REPAIR AND MAINTAIN.

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

FLOOR TILES MISSING NEAR DISHMACHINE CAUSING STANDING WATER. INSTD TO REPLACE SAME AND MAINTAIN FLOOR CLEAN AND DRY

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

THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN WALK-IN COOLER: LARGE PAN OF COOKED PORK AT 45.4F, DEEP CONTAINER OF COOKED REFRIED BEANS, 44.2F, DEEP CONTAINER OF BLACKED BEANS 44.6F, TRAY OF SAUSAGE AT 46.7. ALL PRODUCT DISP...

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

FRONT DOUBLE ENTRANCE DOORS NOT RODENT PROOF APPROX 1/2 INCH INBETWEEN AND BOTTOM OF DOORS. INSTD TO RODENT PROOF DOORS SO AS TO BE TIGHT FITTING. CITATION ISSUED 7-38-020 SERIOUS.

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

WORN CAULKING WITH BLACK SUBSTANCE NOTED AT AROUND TOP BASE OF DISHMACHINE LINE AND 3-COMPARTMENT SINK AND WALL. INSTD TO REPLACE AND MAINTAIN SAME.

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

FLOOR TILES MISSING NEAR DISHMACHINE CAUSING STANDING WATER. INSTD TO REPLACE SAME AND MAINTAIN FLOOR CLEAN AND DRY.

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

PROVIDE SPLASHGUARD INBETWEEN EXPOSED HANDSINK AND 3-COMPARTMENT SINK AT WEST BAR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

METAL STEM THERMOMETERS MISSING FOR FOOD HANDLERS. INSTD TO PROVIDE SAME.

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

PROVIDE A CLEAR SEPARATION ALONG THE WEST KITCHEN ENTRANCE TO PROTECT THE WALK IN COOLER FROM THE PUBLIC.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

MUST REMOVE WHITE SUBSTANCES ALONG THE TOP PORTION OF THE THREE COMPARTMENT SINK.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

THE TOILET IN THE MENS RESTROOM DOES NOT FLUSH PROPERLY. MUST REPAIR.

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

MUST SEAL THE SMALL OPENINGS ALONG THE BOTTOMS AND TOPS OF THE FRONT ENTRANCE DOORS. MUST SEAL THE EXPOSED BRICK IN THE DINING AREA.

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

PROVIDE COVING WHERE MISSING UNDER THE DISH MACHINE IN THE REAR PREP AREA.

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

MUST REPAIR THE LEAKY FAUCET AT THE KITCHEN THREE COMPARTMENT SINK AND PROVIDE THREE WORKING STOPPERS. ALSO REPAIR THE LEAKY FAUCET AT THE THREE COMPARTMENT SINK IN THE COCKTAIL BAR AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROVIDE SANITARY CONTAINERS TO STORE ICE DISPENSING UTENSILS.