Town House Restaurant & Wine Bar

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Inadequate lighting in walk-in cooler, dark section noted, instructed to provide additional lights.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Bulk food containers ( salt, sugar...) not labeled. Instructed to label and maintain.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Refer to violation #60.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Inadequate lighting in walk-in cooler, dark section noted, instructed to provide additional lights.

PREVIOUS CORE VIOLATION CORRECTED

Previous core violation #47 not corrected from report # 2585779 dated 11-27-23 ( missing interior panels for prep cooler doors ) Instructed manager to correct violations within given time frame. Priority foundation violation 7-42-090.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND SIGNAGE AT HAND SINK LOCATED IN THE COOK LINE AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED MISSING INTERIOR OF THE 2-DOOR PREP COOLER OF THE LEFT DOOR LOCATED IN THE COOK LINE AREA. INSTRUCTED TO REPAIR OR REPLACE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE WALK-IN COOLER. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED A SLOW DRAINING OF WATER AT THE HAND SINK IN THE REAR FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED MOP IN THE CORNER OF THE DISH ROOM IN A POSITION THAT DOES NOT ALLOW TO DRY PROPERLY AND PREVENT PEST HARBORAGE. MUST STORE MOP AFTER USE IN A MOUNTED POSITION THAT ALLOWS FOR AIR-DRYING WITHOUT SOILING AND PEST HARBORAGING.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED A BURNT-OUT LIGHT BULB UNDER THE HOOD IN THE PREP LINE AREA. INSTRUCTED TO REPLACE AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

FOUND HOT WATER KNOB AT UTILITY SINK MISSING. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FOUND FLOOR DRAINS THROUGHOUT FACILITY FILLED WITH FOOD DEBRIS AND BUILD UP. INSTRUCTED MANAGER TO CLEAN SANITIZE AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

FOUND FOOD HANDLERS WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.

ALLERGEN TRAINING AS REQUIRED

FOUND NO PROOF OF ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE ALLEGREN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

FOUND HANDWASHING SINK LOCATED IN FRONT PREP INACCESSIBLE. FOUND A SHEET TRAY STORED ON TOP OF SAID HANDWASHING SINK. ALSO NOTED SANITIZER BUCKET STORED ON TOP OF SHEET TRAY. INSTRUCTED MANAGER TO REMOVE SANITIZER BUCKET AND SHEET TRAY. ALSO OBSERVE...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

FOUND HANDWASHING SINK WATER TEMPERATURE AT 90F LOCATED AT MENS TOILET ROOM. MUST PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F AT ALL TIMES. PRIORITY VIOLATION.7-38-030(C). CITATION ISSUED.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

FOUND A MINIMAL AMOUNT OF UNKNOWN SUBSTANCE INSIDE TOP INTERIOR OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN SANITIZE AND MAINTAIN.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

FOUND DISCLOSURE BY ASTERISK AND REMINDER. FOUND NO DISCLOSURE BY FOOT NOTE STATING THAT BURGERS AND STEAK ARE "COOKED TO ORDER" OR "SERVED UNDERCOOKED". INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

FOUND HOT WATER KNOB AT UTILITY SINK MISSING. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

FOUND SHELVES IN REAR FOOD AREA FILLED WITH AN ACCUMULATION OF UNKNOWN SUBSTANCE. MUST CLEAN, SANITIZE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FOUND FLOOR DRAINS THROUGHOUT FACILITY FILLED WITH FOOD DEBRIS AND BUILD UP. INSTRUCTED MANAGER TO CLEAN SANITIZE AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

FOUND FOOD HANDLERS WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.

ALLERGEN TRAINING AS REQUIRED

FOUND NO PROOF OF ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE ALLEGREN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.

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

OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND SINK IN REAR WARE WASHING AREA OF FACILITY. FACILITY MUST OBTAIN AND INSTALL A HAND SINK UNDER CITY WATER PRESSURE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). NO CITATION ISSUES

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION

OBSERVED THAT FACILITY PREPARES AND SERVES SHELLFISH. SHELLFISH TAGS OBSERVED TO BE STORED WITHOUT PROPER DATING WHEN IS LAST ONE STORED OR PREPARED.MUST MAINTAIN RECORDS, PROPERLY MARKED TAGS AND STORED THEM FOR 90 DAYS FROM DATE LAST ONE FROM BOX P...

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER TEMPERATURES OF TCS FOOD STORED IN FOOD PREP AREA. GRILLED SALMON TEMPERATURE 51 F 16 OZ , GRILLED MAHI-MAHI FISH 52 F 32 OZ. FOOD WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0 F OR BELOW.(PRIORITY 7-38-005) CITATIO...

PROPER DATE MARKING AND DISPOSITION

OBSERVED READY TO EAT, TEMPERATURE CONTROL FOR SAFETY FOODS (BEEF BRISKET, SALSA)NOT PROPERLY DATED , STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED THAT MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST DISCLOSE AND REMIND SUCH ITEMS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISS...

WIPING CLOTHS: PROPERLY USED & STORED

NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

OBSERVED USE OF UNWRAPPED STRAWS IN BAR AREA.SINGLE-SERVICE AND SINGLE-USE ARTICLES AND CLEANED AND SANITIZED UTENSILS SHALL BE HANDLED,DISPLAYED AND DISPENSED SO THAT CONTAMINATION OF FOOD AND LIP CONTACT SURFACES IS PREVENTED

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED TORN RUBBER GASKET ON DOOR TO REACH IN FREEZER ON FRONT PREP AREA AND WALK IN COOLER IN REAR PREP AREA. INSTRUCTED TO REPAIR AND/OR REPLACE AND MAINTAIN

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

BACKFLOW PREVENTION DEVICES NOT LOCATED AT ICE MACHINE . MUST INSTALL BACKFLOW PREVENTION DEVICES OR AIR GAP BETWEEN THE WATER SUPPLY INLET AND THE UNIT SO IT MAY BE LOCATED TO BE SERVICED AND MAINTAINED.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS IN LADY'S BATHROOM

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST REPLACE MISSING LIGHT BULB INSIDE 2 DOOR FREEZER IN REAR PREP ROOM

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

. NO CONSUMER ADVISORY POSTED.CONSUMER ADVISORY GOVEN. INSTRUCTED TO POST.

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

INTERIOR OF ICE MACHINE HAS SLIGHT BUILD UP . INSTRUCTED TO CLEAN/MAINTAIN.

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

FLOORS NEED RE- GROUTING IN DISH MACHINE AREA. INSTRUCTED TO RE-GROUT ALL AREAS.

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

OBSERVED NO DUMP SINK AT BAR FOR USE FOR MAKING MIXED DRINKS. INSTRUCTED TO INSTALL .

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

OBSERVED DRY STORAGE (FLOUR) NOT LABELED WITH PRODUCT NAME. INSTRUCTED TO LABEL AND MAINTAIN.

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

OBSERVED STAINED CUTTING BOARDS WITH DARK GROOVES ATTACHED TO THE PREP COOLERS LOCATED ACROSS FROM THE COOKING EQUIPMENT. INSTRUCTED TO REPLACE AND MAINTAIN.

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

OBSERVED INTERIOR OF THE FRYERS WITH ACCUMULATED FOOD AND GREASE DEBRIS. OBSERVED THE INTERIOR OF THE ICE MACHINE WITH A PINKISH SUBSTANCE. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

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

OBSERVED WALLS WITH ACCUMULATED FOOD DEBRIS LOCATED UNDER THE DISH MACHINE. OBSERVED DUST ON THE VENTS LOCATED ABOVE THE SERVING AREA. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

OBSERVED EXPOSED HAND SINK, LOCATED IN THE FOOD PREP AREA, NOT ACCESSIBLE WITH GARBAGE CAN IN FRONT OF SAID HAND SINK AND SANITIZING BUCKET INSIDE OF THE EXPOSED HAND SINK. ALSO OBSERVED SAID HAND SINK WITHOUT HOT OR COLD RUNNING WATER. EMPLOYEE TURN...

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

OBSERVED ABOUT 40 SMALL FLIES LOCATED ON THE WALLS AND SHELVES BEHIND THE BAR. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACT PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020.

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

OBSERVED DRY STORAGE (FLOUR) NOT LABELED WITH PRODUCT NAME. INSTRUCTED TO LABEL AND MAINTAIN.

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

OBSERVED STAINED CUTTING BOARDS WITH DARK GROOVES ATTACHED TO THE PREP COOLERS LOCATED ACROSS FROM THE COOKING EQUIPMENT. INSTRUCTED TO REPLACE AND MAINTAIN.

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

OBSERVED INTERIOR OF THE FRYERS WITH ACCUMULATED FOOD AND GREASE DEBRIS. OBSERVED THE INTERIOR OF THE ICE MACHINE WITH A PINKISH SUBSTANCE. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

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

OBSERVED WALLS WITH ACCUMULATED FOOD DEBRIS LOCATED UNDER THE DISH MACHINE. OBSERVED DUST ON THE VENTS LOCATED ABOVE THE SERVING AREA. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

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

FLOOR NOT CLEAN OF DEBRIS UNDER STORAGE ON 3RD FL.MUST CLEAN/MAINTAIN

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

OBSERVED LEAKY PIPE UNDER THE CENTER AREA OF 3-COMP SINK. MUST REPAIR. ALSO HOT WATER HANDLE ON THE 2-COMP SINK MISSING.MUST REPLACE

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED LOW TEMP DISH MACHINE BEING USED DURING INSPECTION SANITIZING AT IMPROPER CONCENTRATION OF 0PPM OF CHLORINE. DISH MACHINE CHLORINE CONCENTRATION MUST BE AT LEAST 50PPM. MUST NOT USE DISH MACHINE.MUST USE 3-COMP SINK TO WASH,RINSE AND SANITI...

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

FLOOR NOT CLEAN OF DEBRIS UNDER STORAGE ON 3RD FL.MUST CLEAN/MAINTAIN.

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

OBSERVED LEAKY PIPE UNDER THE CENTER AREA OF 3-COMP SINK. MUST REPAIR. ALSO HOT WATER HANDLE ON THE 2-COMP SINK MISSING.MUST REPLACE.

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

EXTERIOR OF COOLERS BEHIND BAR NOT CLEAN.MUST CLEAN ALL COOLERS/MAINTAIN.

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

OBSERVED FLOORS NOT CLEAN OF DEBRIS AND DRIED LIQUIDS ON FLOOR BEHIND BAR AROUND COOLERS.MUST CLEAN AND MAINTAIN.ALSO ELEVATE STORAGE OF WEATHS ON FLOOR IN CORNER ON 3RD FL STORAGE AREA.

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

LOWER WALLS UNDER DISH MACHINE NOT CLEAN OF DEBRIS.MUST CLEAN/MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

BOTH REFRIGERATED PREP TABLES IN MAIN FOOD PREP AREA FOUND AT IMPROPER TEMPERATURES. AIR TEMpS RECORDED AT 46.7F AND 45.8F. INSTRUCTED TO REMOVE ALL FOOD ITEMS FOUND AT IMPROPER TEMPERATURES AND TO CONTACT SERVICE TECHNICIAN. BOTH UNITS TAGGED HELD F...

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

CUT LEAFY GREENS-44.5F, GROUND BEEF PATTIES-47.9F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES OR BELOW UNDER REFRIGERATION. ALL FOOD ITEMS FOUND AT IMPRPER TWMPERATURES DISCARDED. CRITICAL VIOLATION 7-38-005(A).

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

NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED IN VIEW OF CUSTOMERS OR PRESENTED AT TIME INSPECTION BEGAN. SERIIOUS VIOLATION 7-38-012(A).

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

CLEAN THE SIDES AND INTERIORS OF COOKING EQUIPMENT ON COOK LINE, CAN OPENER AND HOLSTER CONNECTED TO TABLE, AND CUTTING BOARDS.

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

DETAIL CLEAN FLOORS ALONG THE BASES OF THE WALLS AND IN CORNERS IN DISH WASHING AREA, BEHIND THE BAR, AND IN STORAGE ROOM ON 3RD FLOOR.

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

CLEAN THE WALLS ABOVE THE ICE BINS, SINKS AND COUNTERS UNDERNEATH THE BAR(STAINS,AND DIRT), IN DISH WASHING ROOM ABOVE AND UNDERNEATH THE SINKS, DISH MACHINE AND HANGING MOPS, BEHIND COOKING EQUIPMENT AND ABOVE REFRIGERATED PREP COOLERS IN FOOD PREP ...

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

REPLACE BLOWN LIGHT UNDERNEATH HOOD ABOVE COOKING EQUIPMENT.

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

ELIMINATE CLUTTER IN 3RD FLOOR STORAGE AREA.

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

INSTRUCTED TO USE UTENSILS WHEN HANDLING INGREDIENTS IN REFRIGERATED PREP COOLERS WHEN PREPARING ENTREES AND APPETIZERS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ALL ICE SCOOPS MUST BE PROPERLY STORED WHEN NOT IN USE IN CONTAINERS THAT PREVENT CONTAMINATION.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

WATER AT EXPOSED HAND WASH SINK IN PREP KITCHEN NOT UNDER CITY PRESSURE, TRICKLING SLOWLY DOWN FROM FAUCET. MUST RESTORE TO ADEQUATE PRESSURE. CRITICAL VIOLATION 7-38-030.

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

INVERT DISHES ON STORAGE RACK IN DISH ROOM AREA TO PROTECT FROM ELEMENTS.

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

CLEAN FLOOR UNDER 3RD FLOOR DRY FOOD STORAGE RACKS.

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

REMOVE CLUTTER IN THE FORM OF CARDBOARD BOXES UNDER EXPOSED HAND WASH SINK IN PREP KITCHEN.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

OBSERVED FOOD HANDLER WIPE KNIFE WITH WASHING CLOTH, PLACE BACK ON CUTTTING BOARD WIPE CUTTING BOARD WITH SAME CLOTH, NO SANITIZING OF WASH CLOTH. INSTRUCTED ON CROSS-CONTAMINATION. CRITICAL VIOLATION 7-38-005(A).

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

OBSERVED RAW SEWAGE BACKING UP FROM FLOOR DRAIN IN WOMENS WASHROOM WITH FECAL MATTER ON FLOOR AND ALSO OBSERVED IN THE DISH MACHINE AREA BACKING UP THE WASTE WATER FROM THE BATHROOM. WAS INFORMED THAT ALL PIPE LINES ARE CONNECTED, ALSO UNISEX BATH R...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

OBSERVED EXPOSED HAND WASH SINK IN FRONT PREP AREA UNACCESSIBLE WITH SANITIZING BUCKET AND SMALL PAN INSIDE. INSTRUCTED USE IS FOR HAND WASHING ONLY AND MUST BE ACCESSIBLE. CRITICAL VIOLATION 7-38-030.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NO SOAP AT EXPOSED HAND WASH SINK AT BAR AND NO PAPER TOWEL AT OTHER EXPOSED HAND WASH SINK AT BAR. MUST PROVIDE SAME. CRITICAL VIOLATION 7-38-030.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

NOTED BLACK SUBSTANCE IN INTERIOR OF ICE MACHINE TOP AND SIDES. INSTRUCTED TO REMOVE ICE, BLACK SUBSTANCE, CLEAN AND SANITIZE. SERIOUS VIOLATION 7-38-005(A).

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

DOORS NOT RODENT PROOF AT 2 FRONT DOORS BOTTOM AND ENTRANCE DOOR TO ESTABLISHMENT ALONG SIDES AND DOWN THE MIDDLE. MUST RODENT PROOF. ALSO NOTED FRUIT FLIES IN DISHROOM,BEHIND BAR AND KITCHEN. MUST CONTACT PEST CONTROL FOR SERVICE AND PROVIDE A COMPL...

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

MUST LABEL ALL BULK CONTAINERS IN PREP AREA.

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

MUST INVERT ALL STORED DISHES WHERE NECESSARY, INCLUDING 3RD FLOOR DRY FOOD STORAGE AREA.

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

REPAIR/REPLACE GASKETS IN POOR REPAIR AT PREP COOLERS.

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

DETAIL CLEAN EXTERIOR/INTERIOR OF DEEP FRYER AND ALL COOKING EQUIPMENT OF GREASE BUILD-UP. MUST CLEAN BEHIND ALL HEAVY EQUIPMENT IN FRONT AND BACK FOOD PREP AND KITCHEN AREA. AND ICE MACHINE VENT NEEDS DETAIL CLEANING. BATHROOM VENT NEED DETAIL CLEA...

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

DETAIL CLEAN/SANITIZE FLOORS THROUGHTOUT PREMISES, INCLUDING 3RD FLOOR. CLEAN ALL DRAINS REMOVE DEBRIS FROM DRAINS AT BAR AND DISH AREA.

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

DETAIL CLEAN FILTERS OF GREASE ABOVE GRILL AND REPLACE MISSING FILTERS IN FRONT PREP AND COOKING AREA. REPLACE MISSING WALL TILES AT GRILL AREA IN FRONT OF KITCHEN AREA.

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

REPLACE MISSING LIGHT AT HOOD IN KITCHEN. PROVIDE LIGHT SHIELD IN WALK-IN COOLER.

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

3RD FLOOR FOOD STORAGE AREA NEED TO BE MAINTAINED.

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

MUST REPAIR EXHAUST FAN IN THE MIDDLE CUSTOMER RESTROOM.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

UPON INSPECTION FOUND BOTH EXPOSED BAR HANDWASHING SINKS WITHOUT PAPERTOWELS AVAILABLE. INSTRCUTED TO ALWAYS PROVIDE. CDI CRITICAL VIOLATION ISSUED.

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

DURING INSPECTION OBSERVED OVER 25 DRAINS FLIES ON WALLS AND CEILING TILES IN THE DISHWASHING AREA ROOM. MENTIONED AREAS MUST BE CLEANED AND SANITIZED. RECOMMEND PEST CONTROL PROVIDE SERVICE PRIOR TO 5/2/2013. SERIOUS CITATION ISSUED.

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

MUST MAINTAIN FLOORS IN THE DISHROOM AND REAR AREAS DRY AT ALL TIMES.MUST CLEAN AND SANITIZE FLOORS IN THE MAIN KITCHEN AREA.

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

MUST REPAIR HOT WATER FAUCET HANDLE AT THE KITCHEN PREP AREA EXPOSED HAND SINK. THERE IS ANOTHER EXPOSED HANDSINK WITHIN 25 FEET OF THIS HANDSINK. MUST REPAIR EXHAUST FAN IN THE MIDDLE CUSTOMER RESTROOM.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

(7-38-030) OBSERVED THE LOW-TEMP DISHMACHINE BEING USED, WITH 0-PPM CHLORINE. INSTRUCTED TO USE THE 3-COMP SINK TEMPORARILY UNTIL UNIT IS IS PROPERLY DISPENSING 100-PPM SANITIZER.

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

ALL PREPARED FOOD STORED IN COOLERS MUST BE DATED & LABELED.

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

ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. ALL ICE BINS MUST HAVE LIDS.

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

FOLLOWING NEED CLEANING: GASKETS & INTERIOR SIDE OF COOLER DOORS, INTERIOR FLOOR OF COOLERS AT COOK'S LINE, EXTERIOR SIDES OF COOKING EQUIPMENT, COMPRESSORS, EXTERIOR OF BULK FOOD CONTAINERS.

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

POOR FLOOR GROUTING AT SOME SECTIONS OF THE BAR AREA & DISHROOM, MUST FIX TO PREVENT FOOD & WATER ACCUMULATION. FLOORS ALONG WALLBASES IN WALK-IN COOLER, THRU-OUT DISHROOM & UNDER BAR EQUIPMENT MUST BE FREE OF DIRT/DEBRIS.

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

WALLS BELOW & AROUND THE DISHMACHINE & ALSO ON THE BASEBOARD TILES THRU-OUT DISHROOM MUST BE FREE OF DIRT OR MILDEW. WALLS BEHIND THE GRILL MUST BE KEPT CLEAN & TILE GROUTING MUST BE RE-DONE (GAPS SHOWING).

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

FAUCET AT 3-COMP SINK & PIPE UNDER THE HANDSINK AT COOK'S LINE ARE LEAKING, MUST FIX. THE COFFEE MACHINE DRAIN LINE MUST EXTEND TO THE FLOOR DRAIN.

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. PREP AREA COOKLINE REACH IN COOLER DOOR RUBBER GASEKT RIPPED. MUST REPAIR OR REPLACE DAMAGED DOOR GASKET.

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 NOT CLEAN- OBSERVED ACCUMULATED GREASE BUILD UP INSIDE FRYERS AND ACCUMULATED FOOD BUILD UP ON LOWER S...

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. OBSERVED FOOD DEBRIS ON FLOOR UNDER POT WASH 3-COMPARTMENT SINK. MUST DETAIL CLEAN FLOOR 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. OBSERVED FOOD BUILD UP ON WALL BEHIND POT WASH 3-COMPARTMENT SINK. MUST DETAIL CLEAN WALL AND MAINTAIN.

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 REMOVE ALUMINUM FOIL LINERS ON DRY STORAGE SHELVINGS IN REAR; CUTTING BOARDS WITH DEEP GROOVES MUST BE REPLACED.

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. FOLLOWING NEED CLEANING: FAN GUARDS OF BAR COOLERS, INTERIOR BOTTOM OF FRYERS, WALK-IN COOLER SHELVES, PIPES UNDER MOST...

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 AT BAR & DISHROOM & ALONG WALLBASES AT DISHROOM & REAR PREP ROOM MUST BE DETAILED CLEAN, TO REMOVE HEAVY BUILD-UP OF DEBRIS.

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. WALLS WITH FOOD STAINS OR DUST MUST BE KEPT CLEAN. SOME FILTERS AT HOOD OF COOKING EQUIPMENT MUST BE KEPT CLEAN.