Troquet River North

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASH SIGNAGE AT EXPOSED HAND WASH SINK LOCATED IN BAR NEAR HURON STREET ENTRANCE. INSTRUCTED TO INSTALL AND MAINTAIN.

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

OBSERVED NO VERIFIABLE HEALTH POLICY ON SITE AT TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN COPIES OF HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASH SIGNAGE AT EXPOSED HAND WASH SINK LOCATED IN BAR NEAR HURON STREET ENTRANCE. INSTRUCTED TO INSTALL AND MAINTAIN.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED BUILD UP OF PINK AND BLACK SLIME INSIDE ICE MACHINE BEING USED FOR HUMAN CONSUMPTION LOCATED IN REAR KITCHEN PREP AREA. INSTRUCTED TO REMOVE ICE, CLEAN, SANITIZE, AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

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

OBSERVED HEAVY BUILD UP OF GRIME ON POTATO SLICER LOCATED IN REAR KITCHEN PREP AREA. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.

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

OBSERVED A 2 DOOR FREEZER LOCATED IN REAR KITCHEN PREP AREA ACROSS FROM WALK-INC COOLER WITH MISSING, DUCT TAPE COVERED HANDLES. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED SEVERAL BROKEN AND MISSING CEILING PANELS IN COAT CLOSET LOCATED IN ADDITIONAL DINING ROOM ON WEST SIDE OF FACILITY. INSTRUCTED TO REPAIR AND MAINTAIN.

IN-USE UTENSILS: PROPERLY STORED

utensils stored in a standing water, instructed to keep in a dry clean surface.

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

deli cups not air dried before stacking, instructed to air dry properly.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

soda gun holder not clean inside at bar, instructed to clean and maintain

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

OBSERVED HANDLE OF POTATO SLICER WRAPPED IN DUCT TAPE. ALSO NOTED HANDLE OF 2 DOOR FREEZER COVERED WITH DUCT TAPE. INSTRUCTED TO REMOVE TAPE AND MAINTAIN EQUIPMENT SURFACES AS SMOOTH AND EASILY CLEANABLE.

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

OBSERVED WALL MOUNTED POTATO SLICER ENCRUSTED WITH FOOD RESIDUE. INSTRUCTED TO CLEAN SLICER AND STORE CLEAN AND DRY WHEN NOT IN USE.

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

OBSERVED BOXES OF PACKAGING PRODUCTS STORED ON THE FLOOR IN THE LIQUOR STORAGE ROOM. INSTRUCTED TO STORE ALL ITEMS AT LEAST 6 INCHES OFF THE FLOOR.

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

OBSERVED BROKEN LIGHT SHIELD IN DISH ROOM. INSTRUCTED TO REPLACE BROKEN SHIELD.

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

OBSERVED INTERIOR OF ICE MACHINE UNCLEAN WITH DIRT. CLEAN INTERIOR OF ICE MACHINE

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

OBSERVED BACK FLOW PREVENTER ABOVE MOP SINK LEAKING. REPAIR AND MAINTAIN BACK FLOW DEVICE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

OBSERVED NO THERMOMETER WITHIN BAR REFRIGERATION UNIT. INSTALL AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED REFRIGERATOR/COLD HOLD UNIT AT IMPROPER AMBIENT AIR TEMPERATURE OF 50.0F CONTAINING POTENTIALLY HAZARDOUS FOOD INCLUDING STEAK, CHICKEN AND FISH. CRITCAL VIOLATION 7-38-005 (A)

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

OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE WITHIN REFRIGERATOR AMBIENT AIR TEMPERATURE OF 50.0F INCLUDING 5 LBS OF STEAK VALUED AT $50 AT 49.5F, 10 LBS OF BURGERS VALUED AT $50 AT 50.7F, 4 LBS OF COOKED CHICKEN VALUED AT $35 AT 49.6F...

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

BAR DISH MACHINE NOT SANITIZING AT 0 PPM OF CHLORINE. CRITCAL VIOLATION 7-38-030

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

OBSERVED INTERIOR OF ICE MACHINE UNCLEAN WITH DIRT. CLEAN INTERIOR OF ICE MACHINE

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

OBSERVED BACK FLOW PREVENTER ABOVE MOP SINK LEAKING. REPAIR AND MAINTAIN BACK FLOW DEVICE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

OBSERVED NO THERMOMETER WITHIN BAR REFRIGERATION UNIT. INSTALL AND MAINTAIN.

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

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (MILK, BEEF, ETC.) ARE PREPARED. INSTRUCTED MANAGER A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED. S...

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

PREP AREA BULK CONTAINERS NOT LABELED. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS.

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

OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ICE MACHINE.

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

OBSERVED DUST BUILD UP ON WALLS, CEILING TILES AND LIGHT COVERS ABOVE PREP AREA. MUST CLEAN AND MAINTAIN CEILING TILES, LIGHT COVERS AND WALLS.

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

DISHWASH 3-COMPARTMENT SINK MIDDLE COMPARTMENT PIPE LEAKING. MUST REPAIR AND MAINTAIN SINK.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

PREVIOUS SERIOUS VIOLATIONS FROM REPORT #1632179 DATED ON 02/24/16 NOT CORRECTED- #32 RUBBER GASKET ALONG THE DOOR OF THE TWO REACH IN COOLER IN THE COOKLINE, WORN OUT, NOT IN GOOD REPAIR. MUST REPAIR/REPLACE AND MAINTAIN, #38 MUST INSTALL AN EXPOSED...

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

BASEMENT STORAGE ROOM FLOOR CLUTTERED. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS.

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

PREVIOUS MINOR VIOLATIONS FROM REPORT #1546956 DATED ON 06/10/15 NOT CORRECTED- #32 RUBBER GASKET ALONG THE DOOR OF THE TWO REACH IN COOLER IN THE COOKLINE, WORN OUT, NOT IN GOOD REPAIR. MUST REPAIR/REPLACE AND MAINTAIN, #38 MUST INSTALL AN EXPOSED H...

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

BULK FOOD CONTAINERS IN PREP AREA NOT LABELED. MUST LABEL ALL BULK CONTAINERS.

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

OBSERVED ACCUMULATED DUST BUILD UP ON FAN COVER INSIDE WALK IN COOLER. MUST CLEAN AND MAINTAIN FAN COVER.

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

BASEMENT STORAGE ROOM FLOOR CLUTTERED. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS.

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

Rubber gasket along the door of the two reach in cooler in the cook line, worn out, not in good repair. Must repair/replace and maintain.

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

Floor inside the electrical utility room, needs detail cleaning. Elevate all items/articles off the floor to prevent rodent/insects harborage.

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

Must clean and remove grease and dust build-up on the hood/canopy in the cook line and maintain.

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

Burned out light bulb on the two hood/canopy in the cook line. Must replace and maintain. Broken/cracked solid light shield in the kitchen. Must replace.

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

Must install an exposed hand sink behind the bar with hot and cold running water under city pressure and provide paper towel and hand soap.

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

NOTED SHELL FISH (MUSSELS) STORED IN INDIVIDUAL CONTAINERS INSIDE SERVICE COOLER AT THE REAR PREP AREA WITH NO TAGS ATTACHED AS REQUIRED BY LAW. INSTRUCTED TO HAVE TAGS ATTACHED TO SHELLFISH AT ALL TIMES UNTIL THE LAST BATCHED IS CONSUMED AND THEN ST...

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

NOTED MULTI USE UTENSILS (PLATES,CUPS,BOWLS,GLASSES ETC) ON SHELVES AT FRONT AND REAR PREPS NOT PROPERLY STORED.INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

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

NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK OF KITCHEN. INSTRUCTED TO REPAIR AND MAINTAIN. NOTED NO HAND WASH SINK AT THE BAR PREP AREA. INSTRUCTED TO INSTALL A HAND WASH SINK AT THE BAR FOOD PREP AREA.

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

INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY UNDERNEATH 3 COMPARTMENT SINK AT THE KITCHEN AND AT THE BAR AND MAINTAIN DRY AND FREE OF SPILLS AND FOOD DEBRIS.

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

NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK OF KITCHEN. INSTRUCTED TO REPAIR AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NOTED NO STEM THERMOMETER ON SITE. INSTRUCTED TO ALWAYS HAVE A STEM THERMOMETER FOR BETTER TEMPERATURE MONITORING.

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

INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES AT THE ELECTRICAL ROOM USED FOR STORAGE.

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

NO CERTIFIED FOOD AND SANITATION MGR ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS. INSTRUCTED TO OBTAIN. MS. PROCICH ARRIVED ON PREMISES 45 MIN INTO INSPECTION WITH CERTIFICATE IN PURSE.

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

VACUUM PACKAGING MACHINE FOUND IN KITCHEN WITHOUT THE PROPER PAPER WORK. INSTRUCTED NOT TO USE, MACHINE IS TAGGED.

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

DELI MEAT SLICER NOT CLEAN, FOOD DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN PROPERLY.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

TOILET ROOM DOOR NOT SELF-CLOSING, INSTRUCTED TO OBTAIN.

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

FOOD HANDLER NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO OBTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE BINS ON THE FLOOR, INSTRUCTED TO STORE AND KEEP OFF THE FLOOR BY 6" OR HIGHER.

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOOD (BACON AND SAUSAGE, ETC.) ARE BEING PREPARED AND SER...

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. PROVIDE A SELF-CLOSING DOOR FOR THE UNISEX BATHROOM LOCATED ADJACENT TO THE DINING AREA.

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

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSE...

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

The licensee shall inform the public in writing of the Chicago Department of Public Health's Consumer Advisory relating to consuming raw and undercooked animal products. NO CONSUMER ADVISORY WAS POSTED IN THE RESTAURANT OR ON THE MENU. MANAGER WAS ...

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. PROVIDE A SELF-CLOSING DOOR FOR THE UNISEX BATHROOM LOCATED ADJACENT TO THE DINING AREA.

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 (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. MUST STORE ICE SCOOPS OUTSIDE OF THE ICE BIN THAT IS LOCATED BEHIND THE BAR.

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. OBSERVED BLUE TAPE USED TO HOLD THE DROP-IN SECTION OF THE PREP COOLER TOGETHER. MUST REMOVE TAPE AND REPAIR THE COOLER.

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 AN OPENING IN THE FRP BOARD BEHIND THE REAR EXPOSED HANDSINK. MUST SEAL THE WALL OPENING.

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

All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED SHELL EGGS AT 43-46F, EGG YOLKS AT 46F, CHEESES AT 44-46F, SAUSAGE AT 45F, TURKEY CONFIT AT 44.9F, SOUPS AT 44-46...

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

NO CHLORINE SANITIZER WAS OBSERVED AT THE LOW TEMPERATURE DISHMACHINE DURING THE FINAL RINSE CYCLE. THE DISHMACHINE WAS IN USE AT THE TIME OF THE INSPECTION. UNIT TAGGED HELD FOR INSPECTION. MUST MAINTAIN 100 PPM CHLORINE SANITIZING RINSE AND USE ...

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. OBSERVED BLUE TAPE USED TO HOLD THE DROP-IN SECTION OF THE PREP COOLER TOGETHER. MUST REMOVE TAPE AND REPAIR THE COOLE...

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 AN OPENING IN THE FRP BOARD BEHIND THE REAR EXPOSED HANDSINK. MUST SEAL THE WALL OPENING.

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 reach in coolers rubber door gaskets ripped. Must repair/replace all damaged coolers gaskets.

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. Observed food build up inside prep coolers door gaskets. Must 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 for all coolers.