The Kerryman

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-501.12---OBSERVED STAINED CUTTING BOARDS WITH DEEP CUTS IN THE BASEMENT KITCHEN FOOD PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.11---OBSERVED BLACKENED, MOLDY WALL CAULKING AT THE BASEMENT DISHWASHING AREA.INSTRUCTED TO REPLACE AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13---OBSERVED (3) THREE EXPIRED FOOD HANDLER CERTIFICATES ON THE PREMISES.INSTRUCTED TO PROVIDE AND MAINTAIN AS REQUIRED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDWASHING SIGNAGE AT 2ND FLOOR BAR.INSTRUCTED TO PROVIDE AND MAINTAIN.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE KITCHEN 3-DOOR PREP LINE-COOLER.OBSERVED FISH AT 51.1F,CHICKEN AT 48.6F,CUT TOMATOES AT 45.5F,BLACK BEANS AT 46.1,FETA CHEESE AT 47.7 AND CUT LEAFY GREENS AT 48F.MANAGEMENT VOLU...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED THE KITCHEN 3-DOOR PREP LINE COOLER WITH AN AIR TEMPERATURE OF 50.1F.THE COOLER WAS USED TO STORE (TCS FOODS)CUT TOMATOES,CUT LEAFY GREENS,CHICKEN ETC.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN SAID COOLER AT 41F OR COLDER AT ALL TIMES.MAN...

THERMOMETERS PROVIDED & ACCURATE

OBSERVED BROKEN THERMOMETER INSIDE THE KITCHEN 2 DOOR PREP LINE COOLER.INSTRUCTED TO REPLACE SAID THERMOMETER AND MAINTAIN.

PERSONAL CLEANLINESS

OBSERVED THE COOK WITH NO HAIR RESTRAINT IN THE KITCHEN FOOD PREP AREA.INSTRUCTED TO PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE KITCHEN FOOD PREP AREA.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED STAINED CUTTING BOARDS WITH DEEP CUTS IN THE BASEMENT KITCHEN FOOD PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED BLACKENED, MOLDY WALL CAULKING AT THE BASEMENT DISHWASHING AREA.INSTRUCTED TO REPLACE AND MAINTAIN. OBSERVED (2) TWO MISSING CEILING TILES IN THE KITCHEN PREP/DISHWASHING AREA.INSTRUCTED TO PROVIDE AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED (3) THREE EXPIRED FOOD HANDLER CERTIFICATES ON THE PREMISES.INSTRUCTED TO PROVIDE AND MAINTAIN AS REQUIRED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED THE SIDES OF THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT WITH A BUILD UP OF DIRT, GREASE AND SMALL FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT FEEDING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED THE FLOOR AND DRAINS IN THE FRONT BAR AREA WITH A BUILD UP OF DIRT, GRIME AND DEBRIS AND ON THE WALL. OBSERVED THE FLOOR UNDER THE DEEP FRYERS IN THE KITCHEN AREA WITH A BEAVY BUILD UP OF GREASE. INSTRUCTED TO CLEAN AND MAINTAIN AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED GARBAGE/DEBRIS/DIRT UNDER THE BAR AREA ON GROUND FLOOR. FACILITY MUST CLEAN AND MAINTAIN.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINKS IN BARS. INSTRUCTED TO PROVIDE.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED ICE SCOOP STORED DIRECTLY INSIDE ICE MACHINE LOCATED IN KITCHEN. INSTRUCTED TO STORE OUTSIDE OF ICE MACHINE TO AVOID CONTAMINATION.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED 1 OF 2 SOAP DISPENSERS IN WOMEN'S TOILET ROOM NOT WORKING. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED 2 EMPLOYEES WORKING IN KITCHEN WITHOUT FOOD HANDLER TRAINING. INSTRUCTED ALL FOOD EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE AT 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.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WIPING CLOTHS STORED IMPROPERLY ON COUNTERTOPS THROUGHOUT THE PREP AREA, INSTRUCTED TO STORE IN SANITIZING WATER BETWEEN USES, AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED CRACKED & DIRTY LIGHT SHIELDS IN PREP AREA, INSTRUCTED TO REPAIR,CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED LOOSE FOOD DEBRIS ON FLOORS IN DRY STORAGE IN THE BASEMENT, UNDER DISH MACHINE, AND THROUGHOUT PREP AREA, INSTRUCTED TO CLEAN AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED 1 OF 2 WASHBOWL SINKS LOCATED IN BASEMENT MEN'S TOILET ROOM MAINTAINING IMPROPER MAXIMUM TEMPERATURE OF 80.1F. INSTRUCTED TO REPAIR SO THAT ALL HAND WASH SINKS MAINTAIN A MINIMUM OF 100F.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED CRACKED AND DIRTY CAULK ABOVE AND BELOW 3 COMPARTMENT SINK LOCATED IN BASEMENT PREP AREA. INSTRUCTED TO REMOVE CAULK, CLEAN, AND RE-CAULK.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED VENT IN WALK IN COOLER COVERED IN DUST AND MISSING SEVERAL SCREWS. INSTRUCTED TO CLEAN AND REPAIR.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

MISSING A DISCLAIMER TO THE FOOT NOTE ( FOOD ITEMS ARE COOK TO ORDER ) INSTRUCTED TO PROVIDE.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

BULK-FOOD CONTAINER NOT LABEL ( SUGAR) INSTRUCTED TO LABEL

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

DISPOSABLE CONTAINERS STORED FACING UP, INSTRUCTED TO STORE FACE DOWN TO PREVENT DUST COLLECTION.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

BOTTOM SHELVES OF DRAWER COOLERS NOT CLEAN, STANDING WATER AND FOOD DEBRIS, INSTRUCTED TO CLEAN AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

INADEQUATE LIGHTING IN WALK-IN COOLER, INSTRUCTED TO PROVIDE.

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

2-102.14(F) NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE HEALTH POLICY. PRIORITY FOUNDATION NO CITATION

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

: 2-501.11 NO EMPLOYEE HEALTH POLICY PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. MUST PROVIDE. PRIORITY FOUNDATION NO CITATION

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

3-603.11(a) NO REMINDER AND DISCLOSURE FOR UNDERCOOKED FOODS,( HAMBURGERS,STEAKS,ETC) SERVED. INSTRUCTED THAT DISCLOSURE WIH REMINDER MUST BE ON MENUS FOR ALL UNDERCOOKED OR RAW FOODS SERVED. PRIORITY FOUNDATION. NO CITATION

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.12 OBSERVED FLOORS NOT CLEAN OF DEBRIS IN REAR STORAGE AREA BY STAIR LOCATED BY KITCHEN. INSTRUCTED TO CLEAN/MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13 FOOD HANDLERS TRAINING FOR EMPLOYEES NOT AVAILABLE AT THIS TIME. INSTRUCTED TO PROVIDE ALL FOOD HANDLERS TRAINING AT NEXT INSPECTION

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

2-102.14(F) NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE HEALTH POLICY. PRIORITY FOUNDATION NO CITATION

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 NO EMPLOYEE HEALTH POLICY PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. MUST PROVIDE. PRIORITY FOUNDATION NO CITATION

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

3-603.11(a) NO REMINDER AND DISCLOSURE FOR UNDERCOOKED FOODS,( HAMBURGERS,STEAKS,ETC) SERVED. INSTRUCTED THAT DISCLOSURE WIH REMINDER MUST BE ON MENUS FOR ALL UNDERCOOKED OR RAW FOODS SERVED. PRIORITY FOUNDATION. NO CITATION

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

3-502.12(B) OSERVED ESTABLISHMENT MUST IMPLEMENT A HACCP PROCESS PLAN FOR THE FOOD,( HAMBURGERS) TO BE PACKAGED USING A REDUCE OXYGEN PACKAGING METHOD VACUUM PACKAGING ON PREMISES. HACCP PLAN NOT AVAILABLE. MUST PROVIDE. PRIORITY FOUNDATION VIOLAT...

32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.12 OBSERVED FLOORS NOT CLEAN OF DEBRIS IN REAR STORAGE AREA BY STAIR LOCATED BY KITCHEN. INSTRUCTED TO CLEAN/MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13 FOOD HANDLERS TRAINING FOR EMPLOYEES NOT AVAILABLE AT THIS TIME. INSTRUCTED TO PROVIDE ALL FOOD HANDLERS TRAINING AT NEXT INSPECTION

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

OBSERVED ACCUMULATED CACLCIUM BUILD UP ON BARS 3-COMPARTMENT SINK HOT/COLD WATER HANDLES ALSO OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. MUST CLEAN INTERIOR OF SINKS AND INTERIOR OF ICE MACHINE.

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

MAIN BAR FLOOR WITH FOOD BUILD UP/STANDING WATER ALSO PREP AREA COOKLINE SOME FLOOR TILES CRACKED/MISSING PIECES. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR THROUGHOUT MAIN BAR AND REPLACE/REPAIR ALL DAMAGED FLOOR TILES ALONG PREP COOKLINE.

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

OBSERVED DUST BUILD UP ON ONE LIGHT COVER ABOVE PREP AREA ALSO OBSERVED SOME PREP AREA CEILIING TILES PAPER PEELING. MUST CLEAN CEILING LIGHT COVER AND REPLACE ALL DAMAGED CEILING TILES.

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

OBSERVED SOME PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS DAMAGED/RIPPED ALSO OBSERVED PREMISES USING ALUMINUM TIN FOIL AS COVER FOR SHELF AT PREP BY COOKLINE. INSTRUCTED MANAGER TO REPAIR/REPLACE ALL DAMAGED COOLERS DOOR RUBBER GASKETS AND REMOVE...

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

OBSERVED FOOD BUILD UP ON LOWER SIDE OF DISHMACHINE DRAIN BOARDS. MUST CLEAN LOWER SIDE OF DRAINBOARDS AND MAINTAIN.

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

OBSERVED ACCUMULATED FOOD BUILD UP INSIDE FLOOR DRAIN UNDER DISHMACHINE. MUST CLEAN AND MAINTAIN INTERIOR OF FLOOR DRAIN.

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

OBSERVED FOOD DEBRIS/DUST ON WALLS AT DISH MACHINE AREA. MUST CLEAN WALLS AND MAINTAIN.

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

MUST INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE DRAIN BOARD FOR CLEAN GLASSES AND BETWEEN THE DRAIN BOARD OF THE THREE COMPARTMENT SINK FOR DIRTY DISHES AND THE DRAIN BOARD FOR THE CLEAN GLASSES IN BOTH BARS FIRST FLOOR AND 2ND FLOO...

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

INTERIOR OF THE STOVE(ONE OUT OF TWO) WITH GREASE ACCUMULATED. MUST CLEAN I DETAIL AND MAINTAIN. ALSO CLEAN INSIDE BOTTOM SHELVE OF THE REACH IN FREEZER AND MAINTAIN.

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

MUST CLEAN IN DETAIL THE FLOOR IN THE FOLLOWING AREAS: UNDER THE STAIR GOING TO THE BASEMENT, UNDER THE DISH MACHINE,INSIDE THE DRY FOOD STORAGE ROOM BEHIND THE REACH IN FREEZER AND UNDER THE WIRE RACK SHELVINGS,ANDUNDER THE DEEP FRYER AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

MUST SHOW PROOF OF THE IDPH 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)ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT OR PROVIDE A PROTECTIVE COVER OVER UTENSILS TO PREVENT DUST ACCUMULATION AND CONTAMINATION DURING STORAGE.

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

INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY INSIDE WALK IN COOLER.

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

NOTED DUST ACCUMULATION ON FANS INSIDE BEER WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN....ALSO NOTED LEAKING FAUCETS AT THE 3 COMPARTMENTS SINKS OF KITCHEN PREP AREA AT THE BASEMENT AND 3 COMPARTMENTS SINKS OF THE BAR AT 2ND FLOOR. INSTRUCTED T...

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

NOTED PREMISES WASHING DISHES AT THE DISH MACHINE WITHOUT PROPERLY SANITIZING.STRENGTH OF CHLORINE SANITIZER WAS 0PPM.(NORMAL RANGE BETWEEN 50-100PPM). INSTRUCTED NOT TO USE EQUIPMENT UNTIL PROPERLY SANITIZING. MANAGEMENT IMMEDIATELY SET UP THE 3 COM...

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

NOTED MULTI USE UTENSILS (PLATES, CUPS, BOWLS)ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT OR PROVIDE A PROTECTIVE COVER OVER UTENSILS TO PREVENT DUST ACCUMULATION AND CONTAMINATION DURING STORAGE.

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

NOTED RUSTY SHELVES INSIDE WALK IN COOLER. INSTRUCTED TO CLEAN,REPLACE OR REPAINT WITH A FOOD GRADE NON TOXIC PAINT AND MAINTAIN... ALSO NOTED SHELVES AT THE KITCHEN PREP AREA LINED WITH FOIL PAPER. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN SHELVES TO...

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

INSTRUCTED TO CLEAN UPPER COMPARTMENT OF ICE MACHINE AND MAINTAIN FREE OF DIRT.

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

INSTRUCTED TO CLEAN FLOOR DRAINS AT THE DISH WASHER AREA AND WHERE EVER NECESSARY AND MAINTAIN FREE OF DIRT AND FOOD PARTICLES.

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

NOTED DUST ACCUMULATION ON FANS INSIDE WALK IN COOLER INSTRUCTED TO CLEAN AND MAINTAIN.

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

USING EMPTY TIN CANS AS A MULTI-USE UTENSIL. INSTRUCTED NOT TO USE.

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

DEEP FRYER CABINET NOT CLEAN WITH HEAVY GREASE BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN.

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 ICE MACHINE AND WIRE RACKS IN THE WALK-IN COOLER.

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. DETAIL CLEAN THE WALLS OF THE PREP AREA ESPECIALLY UNDER THE DISHMACHINE AND 3 COMPARTMENT SINK AND BEHIND WALLS OF COOKING EQUIPMENT. SEAL ALL CRACKS AND CREVICES IN THE KITCHEN AREA...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED AIR TEMPERATURE OF WALK-IN COOLER AT 48F. UNIT WAS...

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. OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMEPRATURES. OBSERVED HAM AT 45F, EGGS AT 46F, CHEESE AT 46F, CREAM CHEESE AT 46F, HAMBURGERS AT 44F, CHICKEN AT 44F, BLUE CHEES...

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 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. REPLACE THE SOILED BUS RACKS USED TO STORE DISHES.

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 STAINLESS STEEL SHELVING IN THE PREP AREA, INTERIOR OF MICROWAVE.

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 OF THE PREP AREA ESPECIALLY UNDER EQUIPMENT AND ALONG WALLS. REGROUT THE FLOOR BEHIND THE MAIN BAR.

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. DETAIL CLEAN THE WALLS OF THE PREP AREA ESPECIALLY UNDER THE DISHMACHINE AND 3 COMPARTMENT SINK AND BEHIND WALLS OF COOKING EQUIPMENT. SEAL ALL CRACKS AND CREVICES IN THE KITCHEN AR...

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

REPAIR THE LIGHT SHIELDS IN THE HALLWAY NEAR THE WALK-IN COOLER.

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 DRAIN UNDER THE BAR.

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. PROVIDE A THERMOMETER INSIDE OF THE COOLER BELOW THE GR...

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. MUST CLEAN AND REPAINT THE GREASE TRAP UNDER THE DISHMACHINE.

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 DRAIN UNDER THE BAR.

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. PROVIDE A THERMOMETER INSIDE OF THE COOLER BELOW THE GR...

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

All food not stored in the original container shall be stored in properly labeled containers. Must label bulk containers in prep area.

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. Cutting boards in poor repair (pits in surface of boards) and reach in prep cooler rubber door gaskets ripped (cooler...

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 food build up on lower side of dishmachine drain board, on exterior of dishmachine...

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 standin water on floor under pot wash 3-compartment sink and by cookline. Must keep floor dry throughout.

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. Must detail clean walls throughout dishmachine area and maintain.

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...