Urban Burger Bar

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

MUST PROVIDE A DISCLOSURE AND REMINDER STATEMENT REGARDING RAW OR UNDER COOKED FOOD ON ALL MENUS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED. DISCLOSURE shall include: (description of the animal-derived FOODS, such as ?oyst...

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATION #47 NOT CORRECTED. MUST INSTALL SPLASH GUARD BETWEEN THE GRILL AND THE HAND-SINK IN THE PREP AREA, TO PREVENT CONTAMINATION. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

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

NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

: MUST PROVIDE A DISCLOSURE AND REMINDER STATEMENT REGARDING RAW OR UNDER COOKED FOOD ON ALL MENUS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED. DISCLOSURE shall include: (description of the animal-derived FOODS, such as ?...

PERSONAL CLEANLINESS

OBSERVED EMPLOYEES IN REAR PREP AREA PREPARING FOOD, WITH OUT HAIR RESTRAINTS. INSTRUCTED TO WEAR HAIR RESTRAINTS AT ALL TIES.

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

MUST INSTALL SPLASH GUARD BETWEEN THE GRILL AND THE HAND-SINK IN THE PREP AREA, TO PREVENT CONTAMINATION. INSTRUCTED TO MAINTAIN

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST DETAIL CLEAN DRIED FOOD AND DEBRIS FROM GRILL, STOVE, AND FRYER IN PREP AREA. ALSO, CLEAN FOOD DEBRIS FROM LOWER SHELVES ON PREP TABLES THROUGHOUT. INSTRUCTED TO MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST DETAIL CLEAN DEBRIS FROM FLOORS THROUGHOUT PREP AREA, ELECTRICAL CLOSET, AND BASEMENT. INSTRUCTED TO MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

ALLERGEN CERTIFICATES ARE REQUIRED FOR EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE THE ONLINE COURSE AND KEEP CERTIFICATE ONSITE.

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

NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO CLEAN UP KIT OR PROCEDURES ONSITE FOR VOMITING OR DIARRHEA EVENTS. INSTRUCTED TO PROVIDE KIT AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

PROPER COLD HOLDING TEMPERATURES

OBSERVED TCS FOODS IN PREP COOLER AT IMPROPER TEMPERATURES. 1 LB OF EGGS, 52F, VALUED AT $2, 1 LBS OF CHICKEN, 51F, VALUED AT $3, AND 1 LB OF SLICED TOMATOES, 52F, VALUED AT $3. MANAGER VOLUNTARILY DISCARD AND DENATURED FOOD. INSTRUCTED TO KEEP TCS C...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

MUST PROVIDE A DISCLOSURE AND REMINDER STATEMENT REGARDING RAW OR UNDER COOKED FOOD ON ALL MENUS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED. DISCLOSURE shall include: (description of the animal-derived FOODS, such as ...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED PREP COOLER AT AN INADEQUATE COLD TEMPERATURE OF 54F. INSTRUCTED TO REMOVE TCS FOODS FROM COOLER AND DISCONTINUE USE, UNTIL COOLER HAS BEEN SERVICED AND MAINTAINING A TEMPERATURE OR 41F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED. ...

PERSONAL CLEANLINESS

OBSERVED EMPLOYEES IN REAR PREP AREA PREPARING FOOD, WITH OUT HAIR RESTRAINTS. INSTRUCTED TO WEAR HAIR RESTRAINTS AT ALL TIES.

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

MUST INSTALL SPLASH GUARD BETWEEN THE GRILL AND THE HAND-SINK IN THE PREP AREA, TO PREVENT CONTAMINATION. INSTRUCTED TO MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST DETAIL CLEAN DRIED FOOD AND DEBRIS FROM GRILL, STOVE, AND FRYER IN PREP AREA. ALSO, CLEAN FOOD DEBRIS FROM LOWER SHELVES ON PREP TABLES THROUGHOUT. INSTRUCTED TO MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST DETAIL CLEAN DEBRIS FROM FLOORS THROUGHOUT PREP AREA, ELECTRICAL CLOSET, AND BASEMENT. INSTRUCTED TO MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

ALLERGEN CERTIFICATES ARE REQUIRED FOR EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE THE ONLINE COURSE AND KEEP CERTIFICATE ONSITE.

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

INSTRUCTED MANAGER THAT SILVERWARE ON TABLE SETTINGS MUST BE WRAPPED AND/OR COVERED OR RESET WHEN CUSTOMERS ARE SEATED.

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

NOTED ICE BUILD UP INSIDE THE WALK IN FREEZER. MUST DEFROST, CLEAN OUT AND MAINTAIN. NOTED STANDING WATER INSIDE OF THE PREP COOLER IN FRONT OF THE GRILL. MUST CLEAN AND MAINTAIN.

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

FLOORS NEED CLEANING AROUND COOKING EQUIPMENT, FRONT BAR, INSIDE THE WALK IN COOLER AND FREEZER AND IN BASEMENT AROUND POP SYRUP STORAGE AREA.

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

MUST CLEAN THE FILTER ABOVE THE COOKING EQUIPMENT TO REMOVE DUST, GREASE AND/OR DEBRIS. NOTED DAMAGED CEILING TILE ABOVE THE POP SYRUP STORAGE DUE TO LEAKS. MUST REPAIR AND MAINTAIN.

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

NOTED LEAKS AT THE BAR LEADING DOWN TO THE BASEMENT. MUST REPAIR AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

NOTED WIPING CLOTHES ON THE PREP TABLE AND COUNTER TOPS. MUST PROPERLY STORE WHEN NOT IN USE IN SANITIZING SOLUTION.

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

MUST CLEAN THE INSIDE OF ALL PREP COOLERS TO REMOVE SPILLS AND DEBRIS. ALSO CLEAN SHEVLING AND RACK INSIDE THE WALK IN COOLERS.

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

MUST CLEAN FLOORS AND FLOOR DRAINS THROUGH OUT TO REMOVE DEBRIS, SPILLS AND GREASE.

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

MUST CLEAN THE WALLS AND CEILING IN THE DISHWASHING ROOM TO REMOVE DEBRIS.

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

INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARDS IN THE PREP AREA WITH DEEP, DARK GROOVES AND STAINS. MAINTAIN SAME.

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

INSTRUCTED TO PROVIDE A SPLASH GUARD TO THE EXPOSED HAND WASHING SINK BY THE GRILL IN THE PREP AREA. MAINTAIN SAME.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE CAN OPENER, INTERIOR/EXTERIOR OF THE DEEP FRYERS AND COOLERS.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS AND UNDER/AROUND THE DEEP FRYERS/COOKING EQUIPMENT.

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

INSTRUCTED TO CLEAN AND MAINTAIN THE WALLS AND CEILING TILE IN THE DISH MACHINE AREA AND REAR PREP.

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

INSTRUCTED TO PROVIDE ADEQUATE LIGHTING TO THE COOKING/PREP AREA AND MAINTAIN.

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

OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED PULLED PORK AT 44.9F, AND CHICKEN WINGS AT 44.4F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 48# OF FOOD WORTH $80. CRITICAL VIOLATION ...

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

THE FOLLOWING AREAS WITH CRACKED, MISSING OR DAMAGED FLOOR TILES AND FLOOR BASEBOARDS: AT REAR DISH ROOM EXIT DOOR AND AROUND MOP SINK AREA. MUST REPLACE/REPAIR.

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

MOLDY, CRACKED AND PEELING WALL CAULKING AT THE DISH MACHINE, THREE COMPARTMENT SINK AND MOP SINK. MISSING CEILING VENTILATION ABOVE THE MOP SINK WITH OPEN HOLE. MUST REPLACE. RAW EXPOSED WOOD WITH OPEN CRACKS AND CREVICES USED TO MOUNT WALL MOUNTED ...

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

NO SOAP OR PAPER TOWELS AT THE BAR EXPOSED HAND WASHING SINK WHILE CUSTOMERS WERE BEING SERVED FOOD AND EATING AT THE BAR. NO PAPER TOWELS AT THE REAR PREP EXPOSED HAND SINK WHILE FOODS WERE BEING PREPARED. MANAGEMENT PROVIDED DURING THE INSPECTION....

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OUTSIDE WASTE CONTAINERS UNABLE TO CLOSE AND GARBAGE OVERFLOWING ONTO THE SURROUNDING GROUND. INSTRUCTED TO REMOVE ALL GARBAGE AND FOOD DEBRIS FROM THE GROUNDS AROUND THE CONTAINERS AND REMOVE OVERFLOWING GARBAGE. RECOMMEND ADDITIONAL WASTE CONTAINER...

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

NO CERTIFIED CITY OF CHICAGO MANAGER PRESENT DURING THE INSPECTION WHILE FOODS WERE BEING PREPARED AND SERVED IE: COOKED PORK IN HOT HOLDING UNIT AT 160.5F. SERIOUS CITATION ISSUED 7-38-012.

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

PREVIOUS MINOR VIOLATION FROM 6-9-14 NOT CORRECTED. #32- OBSERVED EXPOSED HAND SINK DIRECTLY NEXT TO THE GRILL. INSTRUCTED TO INSTALL AND MAINTAIN A SPLASH GUARD BETWEEN THE GRILL AND HAND SINK TO PREVENT FOOD CONTAMINATION. SERIOUS CITATION ISSUED 7...

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

BULK SPICE CONTAINERS MUST BE LABELED.

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

EXPOSED TABLEWARES MUST BE COVERED/WRAPPED, PROTECTED. PRE-SET GLASSWARE MUST BE INVERTED. MUST PROVIDE PROPER BAR ICE SCOOPS WITH HANDLES.

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

MUST PROVIDE A LID FOR THE BAR ICE BIN. TORN RUBBER DOOR GASKET OF WALK-IN COOLER. MUST REPLACE.

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

EXTREMELY DIRTY WALL MOUNTED FRY SLICER WITH DRIED, ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.

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

THE FOLLOWING AREAS WITH CRACKED, MISSING OR DAMAGED FLOOR TILES AND FLOOR BASEBOARDS: AT ENTRANCE TO WALK-IN COOLER, AT REAR DISH ROOM EXIT DOOR AND AROUND MOP SINK AREA. MUST REPLACE/REPAIR. FLOOR OF THE PRODUCE COOLER WITH SPILLAGE AND DIRT.DIRTY...

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

MOLDY, CRACKED AND PEELING WALL CAULKING AT THE DISH MACHINE, THREE COMPARTMENT SINK AND MOP SINK. MISSING CEILING VENTILATION ABOVE THE MOP SINK WITH OPEN HOLE. MUST REPLACE. RAW EXPOSED WOOD WITH OPEN CRACKS AND CREVICES USED TO MOUNT WALL MOUNTE...

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

ALL PREP AND DISH ROOM EXPOSED HAND SINKS DIRTY WITH ACCUMULATED FOOD DEBRIS AND DIRT.MUST CLEAN AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST REPLACE ALL BROKEN INTERNAL THERMOMETERS AND PROVIDE FOR MISSING THERMOMETERS INSIDE ALL COOKS LINE COOLERS.

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

ALL FOOD HANDLERS MUST WEAR HAT/HAIR RESTRAINTS.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER TRAINING REQUIREMENTS NOT MET. NO CERTIFICATES OR PROOF OF TRAINING. MUST HAVE PROOF OF TRAINING FOR ALL FOOD HANDLERS.

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

OBSERVED EXPOSED HAND SINK DIRECTLY NEXT TO THE GRILL. INSTRUCTED TO INSTALL AND MAINTAIN A SPLASHGUARD BETWEEN THE GRILL AND HANDSINK TO PREVENT FOOD CONTAMINATION. FOUND CUTTING BOARDS ATTACHED TO REACH IN COOLERS WITH DEEP DARK GROOVES. INSTRUCTED...

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

OBSERVED EXPOSED HAND SINK DIRECTLY NEXT TO THE GRILL. INSTRUCTED TO INSTALL AND MAINTAIN A SPLASHGUARD BETWEEN THE GRILL AND HANDSINK TO PREVENT FOOD CONTAMINATION. FOUND CUTTING BOARDS ATTACHED TO REACH IN COOLERS WITH DEEP DARK GROOVES. INSTRUC...

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

FOUND DUST BUILDUP ON WALK IN COOLER (THE ONE WITH THE FREEZER ATTACHED) FAN COVERS. INSTRUCTED TO CLEAN AND MAINTAIN.

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

FOUND DIRT BUILDUP ON FLOOR UNDER BAR ICE TUB. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.

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

OBSERVED PINK SLIMY SUBSTANCE INSIDE ICE MACHINE WHERE ICE IS BEING MADE MANAGER TURNED OFF MACHINE AND REMOVED ICE MUST CLEAN AND SANITIZE MACHINE ICE MACHINE WILL BE TAGED MUST FAX LETTER FOR TAG REMOVAL WHEN MACHINE IS CLEANED AND SANITIZED FAX ...

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

MUST CLEAN FILTERS ABOVE STOVE IN REAR PREP AREA HAS GREASE BUILD-UP AND CLEAN BOTTOM COMPARTMENT OF DEEP FRYERS HAS GREASE BUILD-UP INSIDE COMPARTMENTS ALSO CLEAN COOKING EQUIPMENT AT THE REAR PREP AREA

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

CLEAN FLOORS THROUGHOUT BASEMENT AREA ALONG WALL BASE AND CORNERS

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

MUST REPLACE MISSING CEILING TILES IN BASEMENT AND REPLACE DAMAGE ONES IN BASENEBT AREA ALSO SEAL OPENING INTO WALL NEAR BASEMENT STAIRS AT TOP LANDIND NEAR DOOR TO PREVENT RODENT ENTRY

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

MUST REPAIR VENTILATION IN WASHROOMS IN BASEMENT AREA

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETERS INSIDE BOTH WALK-IN COOLERS IN THE REAR PREP AREA AND INSIDE PREP COOLER NEAR STOVE IN PREP AREA

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

BULK STORAGE CONTAINERS IN KITCHEN AREAS.INSTRUCTED MANAGER TO LABEL ALL CONTAINERS.

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

CLEAN MULTI USE KITCHEN METAL BOWLS MUST BE PROPERLY STORED,INVERTED TO PREVENT CONTAMINATION BEFORE USE.

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

DETAIL CLEAN LIGHT SHIELDS THROUGHOUT THE PREMISES,REPLACE BURNT-OUT LIGHT BULBS IN THE KITCHEN AREAS.

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

DETAIL CLEAN HOOD/FILTERS OVER THE COOKING EQUIPMENTS.

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

BASEMENT AREAS REQUIRE A DETAIL CLEANING AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE ANY ITEMS KEPT FOR STORAGE MUST BE 6" OFF FLOOR/WALL FOR EASIER CLEANING.

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

FOOD HANDLERS NOT WEARING HAIR RESTRAINTS.INSTRUCTED MANAGERS THAT ALL FOOD HANDLERS MUST HAVE PROPER HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE DISPENSING UTENSILS MUST BE PROPERLY STORED IN A CLEAN CONTAINER,WASH CLOTHS IN THE KITCHEN AREA MUST BE STORED IN A SANITIZING SOLUTION.

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

OBSERVED (1) 10 POUND BAG OF MUSSELS HELD INSIDE THE WALK-IN-COOLER IN KITCHEN LACKING THE REQUIRED SHELLFISH TAG.MANAGER VOLUNTARILY DISCARDED,DENATURED SAID SHELLFISH.TOTAL DOLLAR VALUE$150.00 .INSTRUCTED MANAGER "THIS TAG IS REQUIRED TO BE ATTACHE...

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

FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK/MOLD GROWTH ON INTERIOR SURFACES OF THE ICE MACHINE ON THE PREMISES. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND ...

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

BULK STORAGE CONTAINERS IN KITCHEN AREAS.INSTRUCTED MANAGER TO LABEL ALL CONTAINERS.

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

CLEAN MULTI USE KITCHEN METAL BOWLS MUST BE PROPERLY STORED,INVERTED TO PREVENT CONTAMINATION BEFORE USE.

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

DETAIL CLEAN LIGHT SHIELDS THROUGHOUT THE PREMISES,REPLACE BURNT-OUT LIGHT BULBS IN THE KITCHEN AREAS.

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

DETAIL CLEAN HOOD/FILTERS OVER THE COOKING EQUIPMENTS.

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

BASEMENT AREAS REQUIRE A DETAIL CLEANING AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE ANY ITEMS KEPT FOR STORAGE MUST BE 6" OFF FLOOR/WALL FOR EASIER CLEANING.

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

FOOD HANDLERS NOT WEARING HAIR RESTRAINTS.INSTRUCTED MANAGERS THAT ALL FOOD HANDLERS MUST HAVE PROPER HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE DISPENSING UTENSILS MUST BE PROPERLY STORED IN A CLEAN CONTAINER,WASH CLOTHS IN THE KITCHEN AREA MUST BE STORED IN A SANITIZING SOLUTION.

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...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FOUND 3 COOLERS IN KITCHEN AREA NOT MEETING TEMPERATURE REQUIREMENT ALL COOLERS MUST BE CAPABLE OF MAINTAININ...

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.FOUND ...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.FOUND NO OUTSIDE GARBAGE DUMPSTER,WASTE GREASE CONTAINER.

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 COVING IN DINING ROOMS,BASEMENT EMPLOYEES TOILET ROOMS NOT INSTALLED,MISSING GROUT ON FLOOR IN KITCHEN BENEATH 1 COMP SINK.

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.SECTION OF WALL EXPOSED BRICK LEADING TO DISHROOM ,WALL ALONG BOXED SYRUP STORAGE IN BASEMENT ARE NOT SMOOTH,EASILY CLEANABLE SEAL ALL NOTICEABLE OPENINGS ON WALLS IN BASEMENT AREAS,IN...

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.EMPLOYEES TOILET ROOMS IN BASEMENT MUST BE SELF CLOSING.

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...

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.REMOVE ALL CLUTTER FROM PREMISES INCLUDING EXTERIOR R...