THE KERRYMAN.

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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 VIOLATION ISSUED 7-38-005

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

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

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.

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.

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.

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 ALUMINUM TIN FOIL ON SHELF.

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

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

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

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 FLOOR. RUSTED BOTTOM SHELVE OF THE PREP TABLE. MUST REMOVE RUST AND MAINTAIN.

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.

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.

MUST SHOW PROOF OF THE IDPH FOOD HANDLER'S CERTIFICATE NEXT ROUTINE INSPECTION.

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.

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

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 TO REPAIR AND MAINTAIN.

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 COMPARTMENT SINK AND CALLED REPAIR COMPANY FOR REPAIRS.BY END OF INSPECTION REPAIR PERSON ARRIVED AND FIXED THE DISH WASHER. DISH WASHER IS NOW READING 50PPM. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

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.

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 PREVENT HIDING PLACES FOR PEST.

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

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

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

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

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

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.

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 AND BACK STAIRWELL. CAULK ANY OPENINGS IN THE WALLS TO PREVENT PEST HARBORAGE.

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 USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS MEATS, POULTRY, CHEESES AND DAIRY PRODUCTS. UNIT TAGGED HELD FOR INSPECTION. MUST MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.

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 CHEESE AT 44F, FETA CHEESE AT 44F. MANAGEMENT DISCARDED 90# OF FOOD WORTH $336. CRITICAL VIOLATION 7-38-005A.

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. OBSERVED LIVE COCKROACHES IN THE KITCHEN AREA AND THE BACK STAIRWELL ADJACENT TO THE KITCHEN. 4 LIVE COCKROACHES WERE OBSERVED IN THESE AREAS. MUST SEAL ALL OPENINGS TO PREVENT PEST HARBORAGE. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

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.

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.

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.

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 AND BACK STAIRWELL. CAULK ANY OPENINGS IN THE WALLS TO PREVENT PEST HARBORAGE.

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

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.

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 GRILL.

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.

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.

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 GRILL.

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

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 at end of cookline). Must replace damaged cutting boards and gaskets.

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 and food build up inside reach in coolers door rubber gaskets. Must clean and maintain all unclean equipment.

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.

The walls and ceilings shall be in good repair and easily cleaned. Must detail clean walls throughout dishmachine area and maintain.

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 and Regulations of the Board of Health. Bottom bar handwash bowl pipe leaking and Womens washroom left side handwash bowl water pressure low. Must repair and maintain sinks.