Vintage Lounge

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

INVERT ALL MULTI-USE ITEMS IN STORAGE AREAS AND IN KITCHEN.

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

MUST REPLACE WORN RUBBER GASKETS AT THE DOORS OF THE REMAINING PREP COOLER. MUST PROVIDE COVERS FOR ALL CONSUMABLE ICE BINS BEHIND BAR AREAS.

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

MUST DETAIL CLEAN VENT COVERS IN FIRST FLOOR WASHROOM.

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

MUST INSTALL AN EXPOSED HAND SINK BEHIND THE SMALL BAR. MUST INSTALL/REPAIR VENTILATION IN ALL THREE BASEMENT WASHROOMS. MUST REPAIR THE 1ST WASH BOWL FROM THE ENTRANCE IN THE MEN'S BASEMENT WASHROOM. MUST ALSO REPAIR THE SECOND WASH BOWL FROM THE EN...

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

MUST REMOVE UNNECESSARY ITEMS IN BASEMENT STORAGE AREAS AND BETTER ORGANIZE REMAINING ITEMS. PROVIDE ADDITIONAL STORAGE RACKS TO PROPERLY STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

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

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROVIDE SANITARY CONTAINERS TO STORE ALL ICE DISPENSING UTENSILS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED TWO REACH IN PREP COOLERS AT IMPROPER TEMPERATURES RANGING BETWEEN 50.7-50.9 DEGREESF. MUST REPAIR COOLERS AND MAINTAIN AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-0...

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

POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 25LBS OF RAW CHICKEN,RAW EGGS,COOKED ONIONS,COOKED MUSHROOMS,CHEESE,ARTICHOKE DIP AND HOMMUS AT IMPROPER TEMPERATURES RANGING BETWEEN 48-55 DEGREES F. MUST MAINTAIN POTENTIAL...

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

OBSERVED FOOD HANDLER USE THE SAME CUTTING BOARD TO STORE RAW BEEF AND PREPARE A READY TO EAT TUNA SANDWICH. INSTRUCTED FOOD HANDLER ON PROPER USE OF UTENSILS AND PREVENTING POSSIBLE CROSS CONTAMINATION. ALSO INSTRUCTED TO SANITIZE FOOD CONTACT SUR...

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

NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 25 LIVE SMALL FLIES RESTING ON WALLS AND CEILINGS IN BASEMENT PREP AREA,BASEMENT STORAGE AREAS, BEHIND FRONT BAR, IN WASHROOMS AND THROUGHOUT PREMISES. MUST REMOVE INSECTS,SANITIZE AFFECTED ARE...

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

INVERT ALL MULTI-USE ITEMS IN STORAGE AREAS AND IN KITCHEN.

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

MUST REPLACE WORN RUBBER GASKETS AT THE DOORS FOR EACH PREP COOLER. MUST PROVIDE COVERS FOR ALL CONSUMABLE ICE BINS BEHIND BAR AREAS.

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

MUST DETAIL CLEAN VENT COVERS IN FIRST FLOOR WASHROOM.

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

MUST INSTALL AN EXPOSED HAND SINK BEHIND THE SMALL BAR. MUST INSTALL/REPAIR VENTILATION IN ALL THREE BASEMENT WASHROOMS. MUST REPAIR THE 1ST WASH BOWL FROM THE ENTRANCE IN THE MEN'S BASEMENT WASHROOM. MUST ALSO REPAIR THE SECOND WASH BOWL FROM THE...

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

MUST REMOVE UNNECESSARY ITEMS IN BASEMENT STORAGE AREAS AND BETTER ORGANIZE REMAINING ITEMS. PROVIDE ADDITIONAL STORAGE RACKS TO PROPERLY STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

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

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROVIDE SANITARY CONTAINERS TO STORE ALL ICE DISPENSING UTENSILS.

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

NO CHEMICAL READING OBTAINED FROM THE LOW TEMP DISHMACHINE IN BASEMENT PREP AREA. INSTRUCTED TO HAVE MACHINE SERVICED. MUST WASH, RINSE AND SANITIZE AT THREE COMP SINK IN BASEMENT PREP AREA UNTIL MACHINE SERVICED AND REINSPECTED. MACHINE TAGGED HE...

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

NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED AS REQUIRED. MUST HAVE A CERTIFIED MANAGER ON DUTY AT ALL TIMES. STRONGLY RECOMMEDED MORE PERSONS OBTAIN THE CERTIFICATE. MANAGER ON DU...

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

MUST CLEAN INTERIOR BOTTOM AND EXTERIOR SURFACES OF FRYERS IN KITCHEN TO REMOVE GREASE AND FOOD PARTICLES.

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

CLEAN FLOOR UNDER COOKING EQUIPMENT AND CORNER AREAS OF KITCHEN.

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

REMOVE DUST FROM CEILING VENTS IN BOTH WASHROOMS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INTERNAL THERMOMETERS NOT PROVIDED FOR ALL REFRIGERATION UNITS; PROVIDE WHERE NEEDED.

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

MUST CLEAN INTERIOR OF ICE BID LID. ALSO MUST DETAIL CLEAN INTERIOR OF BOTH FRYERS TO REMOVE EXCESS GREASE BUILD-UP.

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

MUST DETAIL CLEAN AND SANITIZE FLOOR UNDER DISHMACHINE AREA TO REMOVE STANDING WATER.MUST ALSO CLEAN FLOORS IN ALL MEN'S RESTROOMS.

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

MUST DECLUTTER AND BETTER ORGANIZE SMALL STORAGE CLOSET AREA DOWNSTAIRS JUST NEXT TO THE KITCHEN. ALL ITEMS MUST BE 6 INCHES OFF THE FLOOR AT ALL TIMES.

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

Adequate and convenient hand washing facilities shall be provided for all employees. THE EXPOSED HAND SINK IS INACCESSIBLE TO HALF OF THE KITCHEN, CENTRALLY LOCATE SAID SINK OR INSTALL AN ADDITIONAL SINK AT HE NORTH END OF THE KITCHEN.

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

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. INSTALL ALL OF THE ICE BIN COVERS IN THE BAR.

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. REMOVE ALL EVIDENCE OF HOUSE FLIES AND SMALL FLIES.

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. SEAL THE OPEN GAPS AND CREVICES IN THE VENTILATION AND PIPE INSULATION ABOVE THE HOT LINE.

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

INSTALL THE SODA DISPENSER DRAIN LINES.