The Edgewater

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

MUST REPAIR DOOR SURFACE AROUND THE BOTTOM DOOR HINGE TO REPAIR HOLE. SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.

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

MUST DETAIL CLEAN AND SANITIZE FAN ON TOP OF THE FREEZER TO REMOVE EXCESSIVE GREASE AND GRIME BUILD-UP.

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

MUST CLEAN FLOORS IN THE MEN'S RESTROOM.

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

MUST CLEAN FLOORS IN THE BASEMENT AT ALL CORNERS TO REMOVE DEAD INSECTS, SPIDER WEBS, AND EXCESSIVE DUST ACUMMULATION.

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

MUST MAINTAIN FLOORS IN THE BASEMENT DRY AT ALL TIMES. FOUND STANDING WATER UNDER THE PIPES LOCATED ABOVE THE FLOOR DRAIN IN THE BASEMENT. ALSO MUST CLEAN AND SANITIZE ALL FLOOR DRAINS ON PREMISES TO PREVENT PEST BREEDING.

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

MUST REPAIR LEAKING PIPE IN THE BASEMENT LOCATED ABOVE THE FLOOR DRAIN CAUSING STANDING WATER IN THE BASEMENT.

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

BOTTOM AND AROUND THE GREASE TRAP IS RUSTY, INSTRUCTED TO REMOVE RUST AND PAINT THE GREASE TRAP, WHICH IS LOCATED UNDER THE THREE COMPARTMENT SINKS IN THE KITCHEN.

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

GREASE AT BOTTOM PART OF DEEP FRYER,FILTERS AND HOOD ABOVE COOKING EQUIPMENT.INSTRUCTED TO CLEAN AND MAINTAIN.

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

BROKEN AND MISSING FLOOR TILES IN FRONT,BEHIND AND UNDER THE BAR COUNTER,INSTRUCTED TO REPAIR/REPLACE SAID FLOOR TILES,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. ALSO MISSING AND BROKEN FLOOR TILES IN KITCHEN AND DINING AREA.

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

SEE REPORT DATED ON 11/02/12

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

SEE REPORT DATED ON 11/02/12

FACILITIES TO MAINTAIN PROPER TEMPERATURE

SANDWICH PREP REACH IN COOLER NOT MAINTAINED, AMBIENT AIR AT 70 F, COOLER IS EMPTY AT THIS TIME. INSTRUCTED MANAGER TO REPAIR COOLER, AMBINET AIR MUST BE 40 F OR BELOW OR REMOVE/REPLACE COOLER. NO CITATION ISSUED.

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

OBSERVED BLACK DIRT/SLIME BUILD UP INSIDE ICE MACHINE DRIPPING INTO ICE, READY TO EAT FOOD. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE. ALL ICE VOLUNTARILLY DISCARDED AT THIS TIME.

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

OBSERVED LIQUOR SPILL INSIDE CABINET AT BASEMENT LIQUOR STORAGE ROOM ADJACENT TO CAGE ROOM. MUST CLEAN INTERIOR OF CABINET AND MAINTAIN.

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

OBSERVED STANDING LIQUID ON FLOOR IN BASEMENT LIQUOR STORAGE ADJACENT TO CAGE. MUST KEEP FLOOR DRY/CLEAN.

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

INSTRUCTED TO REPAIR RUST ON CABINET SHELF STORAGE IN BASEMENT,AND REMOVE DOG FEEDING BOWLS FROM THE RESTAURANT .

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

INSTRUCTED TO CLEAN DEBRIS AND STAINS ON THE FOLLOWINGS CABINET UNDER HAND WASH SINK IN BOYS TOILET,TOILET BOWLS INSIDE,FILTERS ON HOOD GREASY AND MOP SINK.

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

INSTRUCTED TO CLEAN AND SANITIZE FLOORS IN THE BASEMENT THROUGHOUT,AND CLEAN DEBRIS ON FLOORS AT CORNERS IN REAR DINING AREA. MUST ELEVATE BEER BOTTLES AND OTHER PRODUCT BOXES IN BASEMENT 6" OFF THE FLOORS AT ALL TIMES. MUST REPAIR DAMAGED CONCRETE F...

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

INSTRUCTED TO REPAIR LEAKING PIPE UNDER 3COMP.SINK IN THE BAR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INSTRUCTED TO PROVIDE THERMOMETER INSIDE ALL COOLERS

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

MUST REMOVE EMPLOYEES PERSONAL BELONGINGS FROM KITCHEN AND STORE ELSEWHERE. ALSO REMOVE CLUTTER ON TOP OF ICE MACHINE, CANNOT BE USED AS A STORAGE DEVICE,CLEAN MAINTAIN LITTER FREE AT ALL TIMES.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED UNSANITARY CONDITIONS IN KITCHEN AT THE TIME OF INSPECTION(SOURCE OF ...

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

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND READY TO EAT FOODS (SERVING ICE) NOT PROTECTED DURING SERVICE, AND DISPLAY AT THE TIME OF COMPLAINT INSPECTION.SERVIN...

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. INSTRUCTED TO REPAIR RUST ON CABINET SHELF STORAGE IN BASEMENT,AND REMOVE DOG FEEDING BOWLS FROM THESTAURANT .

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. INSTRUCTED TO CLEAN DEBRIS AND STAINS ON THE FOLLOWINGS CABINET UNDER HAND WASH SINK IN BOYS TOILET,TOILET BOWLS INS...

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. INSTRUCTED TO CLEAN AND SANITIZE FLOORS IN THE BASEMENT THROUGHOUT,AND CLEAN DEBRIS ON FLOORS AT CORNERS IN REAR DINING AREA. MUST ELEVA...

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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 ALL COOLERS.

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. MUST REMOVE EMPLOYEE PERSONAL BELONGINGS FROM KIT...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.REFRIGERATION UNIT IN THE KITCHEN AREA THE 4 DOOR UNIT NOT MAINTAIN TEMPERATURE. AIR TEMPERATURE 51.8F.CRITIC...

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

All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. INTERNAL TEMPERATURE RANGEING FROM 49.8F-50.8F-.OF COOKED BEEF, RAW CHICKEN,CHILIE, HAMBER,HUMMUS, TOTAL POUND DENATURAL 60LBS T...

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. FOUND RODENT DROPPING THUR OUT THE PREMISE MORE THAN 500 PLUS, MOUSE AND RAT DROPPING.IN THE ...

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

All food should be properly protected from contamination during storage, preparation, display, service, and transportation.FOUND ICE MACHINE WITH BLACK MOLD INSIDE THE ICE MACHINE IN THE PAN OF THE ICE IS BEING MADE DRIPPING INTO ICE. THE OUTER DOOR ...

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

All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. 3 COMPARTMENT SINK IS NOT BEING MAINTAIN WHEN WATER IS RUNNING W...

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

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL CLEAN UTENSILS NEEDS TO BE INVERTED, AND THE CL...

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. NEEDS TO REPLACE RUSY SHELVES IN ALL REFRIGERATION UNITS,WALK IN COOLER, OR DETAIL CLEAN. IN BAR AREA REMOVE SODA LINES ...

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

All utensils shall be thoroughly cleaned and sanitized after each usage. ALL FOOD EQUIPMENT IN THE KICHEN,BAR AREA, BSMT COOLER FRYERS STOVES, CANOPY HOOD ON THE SIDE OF COOKING EQUIPMENTS NEEDS DETAIL CLEANING. THUR OUT THE PREMISES.

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. FLOORS THUR OUT THE KITCHEN,BASEMENT FOOD STORAGE AREA, BEHIND THE COOKING EQUIPMENT FILLED WITH ENBEDED OIL AND GREASE, BEHIND 3 COMPARTMEN...

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. WALLS IN THE WALK IN COOLER IN BASEMENT HAS MOLD,1ST FLOOR WALLS IN KITCHEN BY 3 COMPARTMENT PEELING PAINT,OPEN HOLE, ON THE BOTTOM OF WALL OPEN HOLD HAS WIRE INSIDE NEEDS TO BE FIX.

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

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. LIGHT SHIELD ARE NEEDED IN REFRIGERATION UNITS IN WALK IN UNIT. REFRIGERA...

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. REFRIGERATION UNITS NEEDS THERMOMETERS THUR OUT ALL REFR...