THE HUBBARD HOUSE RESTAURANT.

NOTED TEMPERATURE OF SERVICE COOLER AT THE BASEMENT FOOD PREP AREA TO BE IMPROPER AT 49.6F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER AT THE BASEMENT FOOD PREP AREA TO BE IMPROPER:-HAMBURGERS (BEEF 48.0F),HAMBURGER (LAMB 47.6F),PORK 45.1F, EGGS 65.8F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 28 LBS OF PRODUCTS WORTH $300.00, THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

NOTED EMPLOYEES WASHING DISHES AT THE LOW TEMPERATURE DISH WASH WITH FINAL RINSE SANITIZER (CHLORINE) READING 00PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING WITH A FINAL READING OF 50PPM OR 100PPM. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

NOTED ASSORTED FOOD ITEMS INSIDE ALL COOLERS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAMES, USE BY AND/OR PREPARED BY DATE INCLUDING BULK ITEMS ON SHELVES AT THE BASEMENT FOOD PREP/DRY STORAGE AREA.

NOTED COOKING EQUIPMENT (POTS, BOSS PANS, SAUCE PANS AND MULTI USE UTENSILS (PLATES,BOWLS,CUPS ETC) ON SHELVES AT THE BASEMENT FOOD PREP/DRY STORAGE AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL COOKING EQUIPMENT AND UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

NOTED LOOSE RUBBER GASKET INSIDE DOOR OF SERVICE COOLER AT THE BASEMENT FOOD PREP AREA AND A BROKEN DOOR AT ANOTHER SERVICE COOLER AT DISH WASHER ROOM.. INSTRUCTED TO REPAIR AND MAINTAIN.ALSO NOTED SHELVES UNDERNEATH THE PREP TABLE AT THE BASEMENT FOOD PREP AREA LINED WITH FOIL PAPER. INSTRUCTED REMOVE, CLEAN AND MAINTAIN.

NOTED A SLIGHT DISCOLORATION INSIDE THE UPPER COMPARTMENT OF ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

INSTRUCTED TO CLEAN FLOORS LONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY BY THE COOKING STOVE AND DISH WASHING AREA.

NOTED HEAVY CLUTTER ON SHELVES AT THE DISH WASHING ROOM. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES.

MISSING ICE BIN COVERS AT FIRST AND 2ND FLOOR BAR, INSTRUCTED TO INSTALL.

MISSING GROUT AT 1ST FLOOR BAR TILES, INSTRUCTED TO GROUT AND MAINTAIN.

BULK-FOOD CONTAINER NOT LABELED, INSTRUCTED TO LABEK ALL.

CLEAN POTS AND PANS IMPROPERLY STORED, INSTRUCTED TO STORE INVERTEDLY TO PREVENT POOLING OF WATER.

NO DRAIN BOARD AT 3-COMP SINK, INSTRUCTED TO INSTALL

ALL ICE BINS AT BAR AREA MISSING LIDS, INSTRUCTED TO INSTALL LIDS AND MAINTAIN.

FOOD HANDLER NOT WEARING HAIR RESTRAINT, INSTRUCTED TO WEAR.

(7-38-030) FOUND FOLLOWING PLUMBING ISSUES: THE BOTTOM GASKET AT THE RIGHT SIDE OF THE POTS/PANS 3-COMP. SINK IS BROKEN & THE COLD WATER LINE UNDER THE DISHMACHINE SCRAPER SINK ARE BOTH PROFUSELY LEAKING WATER ONTO THE FLOOR. INSTRUCTED TO FIX BOTH & MAINTAIN. All dishwashing 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.

ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. GASKETS OF COOLER DRAWERS AT COOK'S LINE ARE RIPPED, MUST REPLACE ALSO. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

THE DISHMACHINE WASTE STRAINER & ITS ATTACHMENTS MUST BE KEPT CLEAN; FILTERS AT HOOD OF COOKING EQUIPMENT MUST BE FREE OF DUST; BAR SINK DRAIN (FIRST FLLOR) MUST BE CLEANED ALSO. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

INTERNAL THERMOMETERS FOR MOST COOLERS & FOOD THERMOMETERS MUST BE PROVIDED FOR. 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.