The Savoy

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

FOUND APPROXIMATELY 5 POUNDS OF PORK, VALUED AT $30, AT A TEMPERATURE OF 91.2F. STAFF VOLUNTARILY DENATURED AND DISCARDED. CRITICAL VIOLATION 7-38-005(A). CITATION ISSUED.

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

OBSERVED HANDSINK IN BASEMENT, NEXT TO PREP TABLE, WITH DAMAGED SPLASH GUARD. INSTRUCTED TO REPAIR AND MAINTAIN. OBSERVED DIRTY CAULK ON WALL BEHIND PRE-SPRAY STATION FOR DISH MACHINE. INSTRUCTED TO REMOVE CAULK, CLEAN, AND PUT FRESH CAULK DOWN AN...

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

FOUND DIRT AND FOOD BUILDUP ON FLOORS BEHIND COOKING EQUIPMENT ON FIRST FLOOR. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.

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

FOUND FOOD DEBRIS ON CEILING BEHIND BAR. INSTRUCTED TO CLEAN AND MAINTAIN.

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

FOUND A LEAK AT BASE OF 3 COMPARTMENT FAUCET IN THE BASEMENT. INSTRUCTED TO REPAIR AND MAINTAIN.

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

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

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

Exposed handsink in basement installed next to three compartment sink and prep table. Instructed to install shield on sides of exposed handsink. Exposed raw wood on storage shelve sin basement. Instructed to apply non-toxic sealant to surface.

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

Exhaust hood filters and can opener attached to prep table not cleaned. Instructed to detail clean and sanitize.

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

Floor behind equipment and along wallbase not cleaned. Instructed to detail clean daily.

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

Light shields in basement prep area not cleaned. Instructed to detail clean.

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

Light bulbs not shielded in basement prep area. Insructed to shield bulbs or install shatter proof bulbs.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Thermometer not provided inside prep beverage cooler. Instructed to provide thermometer visible inside cooler.

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

Supplies and stock stored on floor in basement storage room. Instructed to elevate supplies 6 inches or higher and away from wall.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

Food handler in prep area not wearing hair restraint. Instructed that all food handlers and employees in prep area must have proper hair restraint.

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

LIGHTS IN THE BASEMENT FOOD PREP AREA MUST BE SHIELDED.

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

MUST DETAIL CLEAN,ORGANIZE DRY STORAGE AREAS,REMOVE UNNECESSARY ARTICLES FROM THE PREMISES DUE TO POTENTIAL PEST HARBORAGE.EMPLOYEE PERSONAL BELONGINGS MUST BE PROPERLY STORED IN A DESIGNATED AREA.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

OBSERVED (1) CONTAINER OF PORTION SIZED MUSSELS,SHELLFISH HELD INSIDE THE WALK IN COOLER LACKING THE REQUIRED SHELLFISH TAG. MANAGER VOLUNTARILY DISCARDED,DENATURED SAID SHELLFISH-APPROXIMATELY 10#,TOTAL DOLLAR VALUE$500.00 PER MANAGER DURING THIS...

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

FOUND NO PEST CONTROL LOG BOOK ON THE PREMISES AVAILABLE TO THE INSPECTORS DURING THIS INSPECTION..SERIOUS VIOLATION 7-38-020.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (CHEESES,EGGS,SHELLFISH ETC.) ARE BEING PREPARED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES ...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

NO INSPECTION REPORT SUMMARY WAS POSTED IN THE ESTABLISHMENT. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.

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

MUST PROPERLY STORE,INVERT ALL CLEAN MULTI-USE UTENSILS,DISHWARE IN KITCHEN AREAS,BASEMENT PREP AREA TO PREVENT CONTAMINATION BEFORE USE.

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

A BARRIER IS NEEDED AT THE FRONT SERVICE LINE SUCH THAT IT IS PROTECTED AGAINST PUBLIC CONTAMINATION.

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

LIGHTS IN THE BASEMENT FOOD PREP AREA MUST BE SHIELDED.

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

MUST REPAIR WATER LEAK AT PIPE BENEATH THE 3 COMP SINK AREA IN THE BASEMENT PREP AREAS,DEATIL CLEAN VENTS IN THE TOILET ROOMS.

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

MUST DETAIL CLEAN,ORGANIZE DRY STORAGE AREAS,REMOVE UNNECESSARY ARTICLES FROM THE PREMISES DUE TO POTENTIAL PEST HARBORAGE.EMPLOYEE PERSONAL BELONGINGS MUST BE PROPERLY STORED IN A DESIGNATED AREA.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

MUST PROVIDE FOOD HANDLERS WITH PROPER HAIR RESTRAINTS.

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.ALL CLEAN MULTI-USE DISHES AT FRONT SERVICE LINE NOT INVERTED.