The Vault Lounge

1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

No certified food service manager on site, No certificate posted while handling and serving TCS foods ( beef, fish....) instructed to obtain. Priority foundation violation 7-38-012.

39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

40. PERSONAL CLEANLINESS

IN-USE UTENSILS: PROPERLY STORED

Knives wedged between prep coolers, instructed to keep on a clean surface.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

Few food handlers without a food handler's certificate, instructed to obtain.

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

OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATIO...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED HANDSINK IN THE BAR AREA LOCATED IN THE MAIN DINING ROOM NOT STOCKED WITH HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION

OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS NOT DATE MARKED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING A...

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED RECEPTACLE FOR SANITARY NAPKINS IN WOMEN'S WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NOT ALL CERTIFIED FOOD MANAGERS WITH COMPLETION OF ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.

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

MUST DETAIL CLEAN THE BOTTOM SHELF OF FREEZERS AND THE 2DR REFRIGERATORS TO REMOVE FOOD DEBRI.

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

MUST REPAIR PEELING WALL PAPER NEXT TO THE EXPOSED HAND SINK IN THE REAR BAR AREA SO AS TO BE SMOOTH AND EASILY CLEANABLE.

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

MUST REPAIR THE EXHAUST VENTS IN BOTH LADIES AND MENS RESTROOMS LOCATED IN THE BASEMENT.

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

MISSING LABEL ON BULK FOOD CONTAINERS, INSTRUCTED TO LABEL.

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

MULTI-USE UTENSILS STORED IN CONTAINERS WITH STANDING WATER, INSTRUCTED TO STORE IN A CLEAN DRY CONTAINER.

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

MUST PROVIDE A DOOR/LID FOR THE ICE MACHINE IN THE PREP AREA.

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

MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF ALL COOLERS, FREEZERS AND COOKING EQUIPMENTS.

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

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

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

MUST DETAIL CLEAN AND MAINTAIN WALLS AROUND 3- COMP., DISH MACHINE AND AROUND HEAVY EQUIPMENTS.

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

MUST STORE ALL SCOOPS IN A BIN.

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 INSTALL A SPLASH GUARD AT LOWER PREP AREA HAND SINK, TO PREVENT ANY CLEAN UTENSILS CONTAMINATION.

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. SOFT DRINK DISPENSER GUN NOT CLEAN INSIDE, INSTRUCTED TO CLEAN AND MAINTAIN.

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. DEBRIS NOTED AT BAR FLOOR UNDER 3 COMP SINK AND SHELVES. INSTRUCTED TO CLEAN AND MAINTAIN.

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. HEAVY DUST BUILD-UP ON CEILING ABOVE 3COMP SINK, INSTRUCTED TO CLEAN AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. MUST PROVIDE THERMOMETERS IN ALL COOLERS WHERE PERISHAB...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOP STORED INSIDE ICE BIN, INSTRUCTED TO STORE IN A CLEAN SURFACE AWAY FOR ICE CUBES.