The Perch Kitchen & Tap

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED HAND WASHING SINK ON SERVICE LINE BLOCKED TRAY OF FOOD. INSTRUCTED MANAGER TO ENSURE HAND WASHING SINK IS ACCESSIBLE AT ALL TIMES. FOOD EMPLOYEE REMOVED TRAY. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED HAND WASHING SINK ON SERVICE LINE WITH NO SOAP. INSTRUCTED MANAGER TO PROVIDE SOAP. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION CONSOLIDATED WITH PREVIOUS VIOLATION.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED HAND WASHING SINK ON SERVICE LINE WITH NO PAPER TOWELS. INSTRUCTED MANAGER TO PROVIDE SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION CONSOLIDATED WITH PREVIOUS VIOLATION.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED FOOD EMPLOYEE USING HAND SINK TO FILL JUG OF WATER. HAND WASHING SINKS MAY NOT BE USED FOR ANY PURPOSE OTHER THAN HAND WASHING. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION CONSOLIDATED WITH PREVIOUS VIOLATION.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED FOOD EMPLOYEE WASHING DISHES IN HOT WATER DISH MACHINE WITH A FINAL UTENSIL SURFACE TEMPERATURE OF 150 F. INSTRUCTED MANAGER TO ENSURE SURFACE TEMPERATURE OF UTENSILS REACHES A MINIMUM OF 160 F. TECHNICIAN SERVICED DISH MACHINE. PRIORITY VIO...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED 15 SMALL FLIES THROUGHOUT FACILITY, INCLUDING BEHIND BAR AREA IN DISH AREA AND KITCHEN. OBSERVED 1 LIVE ROACH IN HANDWASHING SINK IN DINING ROOM AND 1 LIVE ROACH NEAR 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO SERVICE ALL AREAS AFFECTED BY PE...

IN-USE UTENSILS: PROPERLY STORED

OBSERVED ICE SCOOP STORED WITH HANDLE TOUCHING ICE IN ICE STORAGE BIN AT BAR. INSTRUCTED MANAGER TO STORE WITH SCOOP HANDLE FACING UPWARD OR TO REMOVE SCOOP FROM ICE BIN.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR FOR MEASURING UTENSIL SURFACE TEMPERATURE IN HOT WATER DISH MACHINE ON SITE. INSTRUCTED MANAGER TO PROVIDE IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR. PRIORITY FOUNDATION VIOLATION 7-38-0...

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE

OBSERVED HOT WATER THROUGHOUT FACILITY REACHES A MAXIMUM TEMPERATURE OF 94 F. INSTRUCTED MANAGER TO ENSURE HOT WATER HAS A MINIMUM TEMPERATURE OF 100 F FOR ALL HAND WASHING SINKS AND 110 F FOR ALL OTHER SINKS. HOT WATER RESTORED BEFORE CONCLUSION OF ...

PROPER HOT HOLDING TEMPERATURES

OBSERVED CHICKEN HELD AT AN INADEQUATE TEMPERATURE OF 117 F. INSTRUCTED MANAGER TO ENSURE ALL HOT FOODS ARE HELD AT 135 AND ABOVE. MANAGER DISCARDED 10 POUNDS OF CHICKEN ($60) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

PROPER COLD HOLDING TEMPERATURES

OBSERVED VARIOUS TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 46-49 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. THE MANAGER DISCARDED 1/4 GALLON OF HEAVY CREAM, 1 GALLON OF MILK, AND 3 POUNDS OF MASHED POT...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED WET MOP STORED IN THE BUCKET IN THE UTILITY STORAGE AREA. INSTRUCTED TO HANG MOPS WHEN NOT IN USE.

PROPER COLD HOLDING TEMPERATURES

OBSERVED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE WALK-IN COOLER TO BE IMPROPER: PASTA NOODLES 57.4F, AND GUACAMOLE 58.0F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 5 LBS OF PRODUCTS WORTH...

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER INTERNAL TEMP. NOTED 10LBS OF HAMBURER PATTIES AT 53.3F INSIDE THE PREP COOLER UNDERNEATH THE COOKING STATION. MANAGER DISCARDED AND DENATURED TOTAL COST AT $85. CRITICAL CITATION ISSUED #7-38-005(A).

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

FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNERS AT THE BAR AND IN THE KITCHEN TO REMOVE SPILL AND/OR DEBRIS.

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

NOTED THE FILTERS ABOVE THE COOKING EQUIPMENT DUSTY. MUST CLEAN AND MAINTAIN.

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

NOTED LEAKS AT THE REAR 2 COMPARTMENT SINK FAUCET AND SPRAYER. MUST REPAIR AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURES. OBSERVED THE 3 DOOR COOLER AT THE RIGHT SIDE OF THE COOK'S LINE WITH AN AIR TEMPERATURE OF 50F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN AND RANCH DRESSING. MANAGEMENT...

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLERS AND WALK-IN COOLER. OBSERVED CHICKEN WINGS AT 49.1F, HAMBURGERS AT 44.8-46.4F, SHRIMP AT 46.6F, FISH AT 43.9F, RANCH DRESSING AT 44.6F, MACARONI AND CHEESE AT 4...

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

INSTRUCTED TO DUST AND CLEAN THE POT AND PAN STORAGE RACKS IN THE DISHROOM AND MAINTAIN.

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

INSTRUCTED TO INSTALL A TALLER SPLASH GUARD AT THE EXPOSED HAND SINK IN THE DISROOM TO PROTECT THE CLEAN DISHES ON THE STORAGE RACK NEXT TO THE HAND SINK.

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

REMOVE BUILDUP FROM THE SODA GUN HOLSTERS BEHIND THE BAR AND MAINTAIN.

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

INSTRUCTED TO DETAIL CLEAN THE MEAT SLICER TO REMOVE OLD FOOD DEBRIS BUILDUP AND MAINTAIN.

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

Waste pipe above liquor bottles must be encased at second floor and basement area Rusty shelves inside the walk-in cooler behind the bar, repair replace Broken liner inside the display cooler by the entrance of the dish room need to repair/replace

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

Filters above the charcoal grill with grease build-up need to clean and maintain

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

Clean floor behind, under the ice machine remove debris and keep floor at said area

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

SHELVES IN WALK IN COOLER AT 1 ST FLOOR PREP AREA IN NEED OF REPAIRING OR REPLACING. WORN MUST CORRECT AND MAINTAIN.

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

BAR GUNS AT FRONT BAR IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS IN BASEMENT IN NEED OF CLEANING TO REMOVE DEBRIS ALL FOOD PRODUCT IN BEER STORAGE AND COOLER MUST BE OFF THE FLOOR ON SHEVLING UNITS THAT CAN BE EASILY CLEANED UNDER. MUST CORRECT AND MAINTAIN.

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

LIGHTS IN DISHROOM IN NEED OF PROPER SHEILDS. MUST REPLACE BROKEN SHEILDS AND MAINTAIN.

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

FAUCET AT HANDSINK AT DISH AREA IN NEED OF REPAIR TO STOP SPLATTER. MUST CORRECT AND MAINTAIN.

LINEN: CLEAN AND SOILED PROPERLY STORED

ALL LINEN MUST BE SORTED PROPERLY AND STORED OFF THE FLOOR ON SHELVES. MUST CORRECT AND MAINTAIN.

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

ALL UNNECESSARY ARTICLES IN LAUNDRY AREA MUST BE REMOVED AND OR ORGANIZED.

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

FRONT BAR AREA IN NEED OF CLEANING TO REMOVE ALL BUILD UP. POP GUNS AND HOLDERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS IN THE BASEMENT STORAGE AREA IN NEED OF CLEANING, FLOORS IN THE 2ND FLOOR STORAGE AREA IN NEED OF CLEANING, AND FLOORS IN FRONT BAR AREA IN NEED OF CLEANING. MUST CLEAN TO REMOVE ALL BUILD UP. ALL STOCK IN BASEMENT AND 2ND FLOOR STORAGE MU...

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

CHEMICAL AND MOP SINK CLOSETS IN NEED OF ORGANIZING TO REMOVE ANY UNNECCESARY ARTICLES. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

REPLACE WORN GASKETS ON REACH-IN FREEZER DOOR.

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

CLEAN INTERIOR AND EXTERIOR OF COFFEE MACHINE, NOZZLES, AND SPIGOTS.

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

CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND BAR AREAS.

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

SEAL OPENINGS ALONG WALLS IN SECOND FLOOR STORAGE AREAS TO PREVENT PEST HARBORAGE.

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

REPLACE DAMAGED AND MISSING LIGHT SHIELDS IN DISH WASHING AREA.

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

STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER/FREEZER AND STORAGE AREAS.

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

REPLACE MISSING FILTERS IN VENTILATION HOOD.

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

REPLACE MISSING LIGHT SHIELD IN VENTILATION HOOD.

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

REPAIR LEAK UNDER SINK IN DISH WASHING AREA.

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

ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER/FREEZER AND STORAGE AREAS. PROPERLY ORGANIZE REACH-IN COOLERS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

PROVIDE LONG HANDLE DISPENSING UTENSILS AND STORE ICE SCOOP HANDLE UP TO MINIMIZE BARE HAND CONTACT.

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

STORAGE ON FLOORS ON 2ND FLOOR STORAGE,AND LIQOUOR STORAGE.MUST ELEVATE ON SHELVING.ALSO CLEAN BASEMENT FLOORS AND STAIRS OF DEBRIS.

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

DUSTY CEILINGS IN PREP KITCHEN,MUST CLEAN/MAINTAIN.

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 PREPARED FOODS MADE THE DAY BEFORE INSIDE REACH-IN COOLER AT IMPROPER TEMP, READING 52.9-53.7'F, BUFFALO SAUCE AND SPINACH AND ARTICHOKE DIP, APPROX. 75 POUNDS, AT A COST OF A...

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 MULTI-USE UTENSILS FRONT SERVICE 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. MUST REPLACE BADLY STAINED CUTTING BOARDS IN KITCHEN AREA, MUST ALSO PROVIDE HANDLE TO REACH-IN COOLER, SAME AREA, AN...

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

MUST STORE PERSONAL ITEMS IN ONE DESIGNATED AREA, NICE AND NEATLY, RESTRICT STORING ON FOOD ITEMS

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...

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 MULTI-USE UTENSILS THROUGHOUT THE KITCHEN,...

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 PROVIDE A REMOVABLE KNIVE RACK FOR PROPER STORAGE,EASY CLEAN.

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 REQUIRES DETAIL CLEAN ICE MACHINE REAR,SHELVING IN KITCHEN,FAN GUARDS IN 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.FLOOR DRAINS IN DISHWASHING AREAS NEED CLEANING,SECTION OF REAR DOOR THRESHOLD IS LOOSE MUST REPAIR.

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.REMOVE ALL CLUTTER FROM STORAGE AREAS.