The Parrot Cage

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

2-102.14(N) NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-012(A).

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 NO VOMIT OR DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT OR DIARRHEAL INC...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.12 THE FLOORS IN THE KITCHEN NEED CLEANING UNDER AROUND AND BEHIND SOME KITCHEN EQUIPMENT AND SINKS, CLEAN FLOORS WHERE NEEDED. CLEAN FLOOR DRAINS IN KITCHEN WHERE NEEDED UNDER SINKS AND OTHER EQUIPMENT. ALSO CLEAN FLOORS IN THE FOOD STORAGE A...

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

6-202.11 OBSERVED ONE SET OF LIGHTS NEAR THE EXPOSED HANDSINK WITHOUT A SHIELD; MUST PROVIDE A LIGHT SHIELD FOR THIS SET OF LIGHTS.

ALLERGEN TRAINING AS REQUIRED

INSTRUCTED THE PIC THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

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

CLEAN FLOORS IN THE KITCHEN AREA,ALONG WALL BASE AND CORNERS,INSTRUCTED TO CLEAN AND MAINTAIN AREA

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

NOTED DEEP DARK OPEN SEEMS INTO THE CUTTING BOARD AT THE PREP COOLER TABLE. MUST REPLACE AND MAINTAIN.

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

MUST CLEAN THE INTERIOR OF THE PREP COOLER,REACH IN COOLER AND FREEZER TO REMOVE SPILLS AND DEBRIS.

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

FLOORS NEED CLEANING ALONG THE WALL BASE UNDERNEATH THE 3 COMPARTMENT SINK AND BEHIND THE COOKING EQUIPMENT TO REMOVE SPILLS,GREASE AND DEBRIS. ALSO MUST CLEAN THE FLOOR DRAINS IN THE FRONT BAR AREA AND THE REAR DISH WASHING AREA.

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

NOTED A LEAKY FAUCET AT THE EXPOSED HAND SINK AT THE BAR/WAITRESS STATION. MUST REPAIR AND MAINTAIN.

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

MUST CLEAN FLOORS IN THE KITCHEN AREA,ALONG WALL BASE AND CORNERS

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETERS INSIDE PREP COOLERS AND 2 DOOR RWEACH-IN COOLER IN PREP AREA

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE FOOD HANDLER CERTIFICATES OR PROOF OF ENROLLEMENT UPON NEXT INSPECTION

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

CLEAN FOOD SPILLS AND DEBRIS FROM FLOORS THROUGHOUT KITCHEN AND STORAGE AREAS ON MAIN FLOOR AND IN BASEMENT. REPAIR OPENING IN FLOOR BY BAR PREP STATION INSIDE KITCHEN AREA.

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

: REPAIR ALL SECTIONS OF WALLS(SURFACES PEELING) THROUGHOUT FOOD PREP AND STORAGE AREAS. REPAIR LOWER SECTION OF WALL BY BAR PREP AREA IN KITCHEN LOCATED BY ENTRY DOOR INTO KITCHEN. CLEAN LIGHT SHIELDS IN FOOD PREP AND STORAGE AREAS.

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

EVIDENCE OF MICE DROPPINGS OBSERVED ON PREMISES IN THE FOLLOWING AREAS: 5 INSIDE DEEP FRYER CABINET INSIDE FOOD PREP AREA, 10 FOUND UNDERNEATH SEATS IN BOOTHS IN DINING AREA, 10 ON FLOOR IN CORNER OF ENCLOSED STORAGE ROOM INSIDE BASEMENT STORAGE AREA...

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

CLEAN THE FOLLOWING: INTERIORS OF ALL COOLERS, STORAGE SHELVES, CABINETS(INCLUDING DEEP FRYERS), CAN OPENER AND HOLSTER CONNECTED TO PREP TABLE IN BASEMENT STORAGE ROOM, AND SINKS IN FOOD PREP AND STORAGE AREAS ON MAIN FLOOR

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

CLEAN FOOD SPILLS AND DEBRIS FROM FLOORS THROUGHOUT KITCHEN AND STORAGE AREAS ON MAIN FLOOR AND IN BASEMENT. REPAIR OPENING IN FLOOR BY BAR PREP STATION INSIDE KITCHEN AREA.

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

REPAIR ALL SECTIONS OF WALLS(SURFACES PEELING) THROUGHOUT FOOD PREP AND STORAGE AREAS. REPAIR LOWER SECTION OF WALL BY BAR PREP AREA IN KITCHEN LOCATED BY ENTRY DOOR INTO KITCHEN. CLEAN LIGHT SHIELDS IN FOOD PREP AND STORAGE AREAS.

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

REPLACE BLOWN LIGHTS IN FOOD PREP AREA AND IN WALK-IN COOLER IN BASEMENT STORAGE ROOM.

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

ELIMINATE CLUTTER IN REAR SECTION OF STORAGE ROOM, ALL AREAS/FLOORS MUST BE ACCESSIBLE FOR CLEANING AND SERVICING BY PEST CNTROL.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOPS MUST BE STORED CLEAN AND PROPERLY TO PREVENT CONTAMINATION.

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

OBSERVED EVIDENCE OF IMPROPER PEST CONTROL ON PREMISES.FOUND RODENT/ MICE DROPPINGS 18-ON PREMISES IN BASEMENT DRY STORAGE/EQUIPMENT,1ST FLOOR PREP AREA,2- ALONG WINDOW, 9-BAR AREA,3-UNDER DINING BOOTH.MUST CLEAN/SANITIZE AREAS.ALSO BASEMENT ENTRY D...

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

BASEBOARD IN KITCHEN IN POOR REPAIR.MUST REPAIR.

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

MUST ORGANIZE ALL STORAGE IN BASEMENT STORE ROOM OFF FLOORS AND WALLS.

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

LABEL AND DATE ALL PREPARED FOOD IN COOLERS.

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

REMOVE STANDING WATER, MOLD AND MILDEW IN STEAM TABLES. CLEAN INTERIOR WALK-IN COOLER (FOUL ODOR).

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

CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, COOKING EQUIPMENT, LEGS AND WHEELS ON ROLLING CARTS(MOLD), SHELVING UNITS, PREP TABLES, HOLDING UNITS.

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

ALL FLOOR DRAINS NEED CLEANING. FLOORS NEED CLEANING UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. REPAIR THRESHOLD ON DOORS IN BASEMENT HALLWAYS.

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

SEAL ALL OPENINGS IN WALLS IN PREP AND STORAGE AREAS. WALLS AND CEILINGS NEED REPAIR IN DRY STORAGE AREA (WATER DAMAGE, MOLD, ETC). REMOVE PEELING PAINT ON WALLS IN KITCHEN.

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

REPLACE DAMAGED LIGHT SHIELD IN KITCHEN. PROVIDE ADEQUATE LIGHTING IN WALK-IN FREEZER.

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

REPAIR EXPOSED SINK IN KITCHEN (SLOW DRAINING).

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

STORE BROOMS AND MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.

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. CLEAN COFFEE MACHINE ABOVE COFFEE BASKET. CLEAN INSIDE FRYER DOORS AND EXTERIOR. CLEAN THE TABLE UNDER THE OVEN. CLEAN ...

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. CLEAN THE FLOORS UNDER ALL THE BENCH SEATING AND IN THE BACK IN THE KITCHEN AROUND THE FREEZER.

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. WALL BY THE BAR PREP AREA IN POOR REPAIR. HOLES ABOVE AND BELOW EXPOSED HANDSINK BETWENN IN/OUT DOORS. INSTRUCTED TO REPAIR.

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. CLEAN ALL LIGHT SHIELD THROUGHOUT DINING ROOM AREA AND KITCHEN AREA.

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...

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 REPLACE WORN RUBBER GASKET ON LEFT DOOR OF PREP REACH IN 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. MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL COOKING EQUIPMENT AND COOLERS.

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. MUST DETAIL CLEAN AND MAINTAIN FLOORS UNDER/AROUND ALL HEAVY EQUIPMENTS.

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 CLEAN WALLS IN PREP AROUND COOKING EQUIPMENT AND PREP TABLES.