Trellis Wine Bar

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

DEFROST CHEST FREEZER IN THE BASEMENT WITH HEAVY ICE BUILD-UP, AND MAINTAIN. RE CAULK ALONG THE SPLASH GUARD OF THE 3 COMPARTMENT SINK AND THE EXPOSED HAND SINK IN THE DISHWASHING AREA IN THE BASEMENT(CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE) ...

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

VENT COVER IN TWO WASHROOMS (OUT OF THREE WASHROOMS) WITH DUST ACCUMULATED. MUST CLEAN AND MAINTAIN. FILTER ON THE HOOD WITH GREASE BUILD-UP. MUST CLEAN IN DETAIL AND MAINTAIN.

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

MUST PROVIDE LIGHT SHIELD ON THE LIGHT BULB INSIDE THE WALK IN COOLER IN THE BASEMENT.

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

MUST INSTALL A BACK FLOW PREVENTER DEVICE ON THE TWO MOP SINK FAUCET.

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

ALL PREPARED FOODS IN WALK IN COOLER MUST HAVE BOTH LABEL OF FOOD AND DATE PREPARED.

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

MUST NOT STORE CLEAN CUTTING BOARDS OR COOKING EQUIPMENT HANGING ABOVE KITCHEN EXPOSED HAND SINK. KNIVES FOUND IMPROPERLY STORED BETWEEN METAL LIDS OF COOKS LINE COOLERS. MUST PROVIDE PROPER, CLEANABLE KNIFE HOLDER.

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

RUBBER DOOR GASKETS MISSING ON COOLER DOORS NEXT TO EXPOSED HAND SINK IN KITCHEN. MUST REPLACE. MUST NOT STORE POTS/PANS ON REAR OUTDOOR PATIO.

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

MUST PROVIDE LIGHT SHIELD OR SHATTER PROOF BULB IN BASEMENT WALK-IN COOLER.

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

EMPLOYEES MUST NOT STORE BICYCLES OR PERSONAL BELONGINGS IN BASEMENT DRY FOOD STORAGE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROVIDE PROPER ICE SCOOPS WITH HANDLES FOR BAR ICE BINS. WIPING CLOTHS ON COOKS LINE MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

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

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED EGGS AT 48.2F, MAYONNAISE AT 47.1F, SALSA AT 45.3F, CUT TOMATOES AT 46.0F, CHICKEN AT 43.7F, HAMBURGERS AT 45.5F, FISH AT 48.2F, PESTO SAUCE AT 47.0F, AND CHEESE AT 45.5F. MANAGE...

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

LABEL THE BULK FOOD STORAGE CONTAINERS IN THE BASEMENT.

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

PROVIDE A HANDLE FOR THE MICROWAVE. REPLACE THE TORN DOOR SEALS INSIDE OF THE PREP COOLER ACROSS FROM THE GRILL AREA.

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

DETAIL CLEAN THE INTERIOR OF THE MICROWAVE, TOP OF THE STOVE, AND INTERIOR OF PREP COOLER ACROSS FROM THE GRILL.

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

DETAIL CLEAN THE FLOOR OF THE BASEMENT PREP COOLER.

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

DETAIL CLEAN THE CEILING TILES IN THE KITCHEN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE VISIBLE THERMOMETERS INSIDE OF ALL COOLERS.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM #147133 ON 5-20-08 NOT CORRECTED. #32- EXPOSED INSULATION...

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

All food not stored in the original container shall be stored in properly labeled containers. ALL FOODS IN WALK-IN COOLER AND BOX FREEZERS MUST BE LABELED AND DATED. ALL BULK FOOD CONTAINERS MUST BE LABELED.

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. CLEAN CUTTING BOARDS MUST NOT BE STORED NEXT TO EXP...

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 LIDS FOR BAR ICE BINS.

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. BASEMENT SLICER WITH DRIED ENCRUSTED FOOD DEBRIS, MUST CLEAN AND MAINTAIN. INTERIOR BASEMENT TALL REACH-IN FREEZER MUST...

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELDS AND END CAPS FOR SHIELDS THROUGHOUT KITCHEN, INSIDE FOOD WAL...

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...

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 FOR LEFT SIDE TWO DOOR REACH-IN COOLER IN K...

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. Cleaning equipment shall be properly stored away fro...