THE PERCH KITCHEN & TAP.

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 $15.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

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

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

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

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 INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.

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 45F AND SPINACH DIP AT 46.2F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 30# OF FOOD WORTH $493. CRITICAL VIOLATION 7-38-005A.

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

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.

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

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

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

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

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

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

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

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.

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

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

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

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

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

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 MUST BE OFF THE FLOOR 6 INCHES. CORRECT AND MAINTAIN.

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

REPLACE WORN GASKETS ON REACH-IN FREEZER DOOR.

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

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

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

REPLACE DAMAGED AND MISSING LIGHT SHIELDS IN DISH WASHING AREA.

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

REPLACE MISSING FILTERS IN VENTILATION HOOD.

REPLACE MISSING LIGHT SHIELD IN VENTILATION HOOD.

REPAIR LEAK UNDER SINK IN DISH WASHING AREA.

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

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

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

DUSTY CEILINGS IN PREP KITCHEN,MUST CLEAN/MAINTAIN.

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 ABOUT $1582.24 CRITICAL CITATION ISSUED: 7-38-005(A)

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, MUST BE PROPERLY STORED, INSTRUCTED TO INVERTED AT ALL TIMES

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, AND PROVIDE LIDS OR COVERS FOR EXPOSED WATER AT FRONT SERVICE AREA

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

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. MUST REPAIR LEAKING FAUCET AT 3 COMPARTMENT KITCHEN SINK, AND PROVIDE DRAIN TUBING TO BEER LINES AT FRONT BAR

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,DISHWASHING AREAS MUST BE PROPERLY STORED,INVERTED AT ALL TIMES.

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.

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.

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.

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.