W CHICAGO - LAKESHORE.

Dish room hand wash sink in poor repair, Broken handle for the hot water side, unable to turn. Instructed manager to maintain all hand wash sink. Priority foundation violation 7-38-030 (c)

Bar service line Low temp dish washing machine not sanitizing at final rinse, 0PPM obtained at CL test strips, sanitizer jugs not connected to machine. Instructed manager to provide proper sanitizer concentration for final rinse. Priority violation 7-38-025.

Bulk foods not labeled ( salt, sugar ) instructed to label and maintain.

Food handler not wearing hair restrain, instructed to wear.

2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010.

3-603.11 OBSERVED NO DISCLOSURE ON THE MENU FOR ITEMS THAT CAN BE ORDERED UNDER COOKED OR RAW (EGGS, BEEF). INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.

- THE DESIGNATED PERSON IN CHARGE, WHO IS ON SITE, MUST OBTAIN AND MAINTAIN A VALID CITY OF CHICAGO FOOD SERVICE SANITATION LICENSE. PRIORITY FOUNDATION VIOLATION#:7-38-012. NO CITATION ISSUED. -

- NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP WRITTEN POLICY AND PHYSICAL KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -

- MUST INSTALL A HANDWASH SINK IN THE IRD PREP ROOM. PRIORITY FOUNDATION VIOLATION#:7-38-030(C). NO CITATION ISSUED. -

- MUST PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASH SINKS THROUGHOUT FACILITY. -

- MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -

- MUST PROVIDE CONSUMER ADVISORY (ON SITE), REMINDER (IN THE MENU), AND DISCLOSURE (BY THE FOOD ITEMS) FOR ALL UNDERCOOKED FOODS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -

- OBSERVED PRESET TABLEWARE IN THE DINING ROOM, UNCOVERED & EXPOSED TO POTENTIAL CONTAMINATION. MUST REMOVE/COVER/INVERT ALL FOOD CONTACT SURFACES OF PRESET TABLEWARE TO PREVENT POTENTIAL EXPOSURE TO CONTAMINATION. -

- OBSERVED AN EXTREME ACCUMULATION OF TRASH,OLD FOOD DEBRIS, DIRT, GRIME, AND BROKEN GLASS ON THE FLOOR UNDERNEATH THE BAR. MUST REMOVE ALL TRASH, DEBRIS, GLASS, AND DIRT. THOROUGHLY CLEAN AND SANITIZE AREA. AND MAINTAIN CLEANLINESS AT ALL TIMES. OBSERVED AN ACCUMULATION OF DUST/DIRT ON THE EQUIPMENT, FLOOR, AND WALLS IN THE BEER GLYCEROL COOLER UNIT IN THE KITCHEN. MUST DETAIL CLEAN AND MAINTAIN. -

- OBSERVED HOLES IN THE WALL NEAR THE BASE IN THE COFFEE REFILL STATION. MUST REPAIR AND MAINTAIN. OBSERVED SOME CRACKS AND BUBBLING PAINT ON THE CEILING IN THE EMPLOYEE DINING PREP AREA. MUST REPAIR AND MAINTAIN. -

- MUST PROVIDE ALLERGEN TRAINING CERTIFICATION FOR ALL MANAGERS AND MAINTAIN CERTIFICATES ON SITE. -

SEE REPORT DATED ON 01/10/18

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OBSERVED REACH IN PREP COOLER W-19 NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 53.2 F, FOUND LIQUID EGGS AND CHEESE INSIDE COOLER. INSTRUCTED MANAGER COOLER AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. CRITICAL VIOLATION 7-38-005(A).

FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES- LIQUID EGGS HELD AT 52.7 F AND CHEESE HELD AT 52.5 F. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A).

BAR LOW TEMPERATURE GLASSMACHINE NOT SANITIZING, 0 PPM CHLORINE. INSTRUCTED MANAGER BAR GLASSMACHINE MUST SANITIZE AT 100 PPM CHLORINE. ALL GLASSES AND OTHER MULTI-USE UTENSILS MUST BE TEMPORARILY WASHED, RINSED AND SANITIZED AT 3-COMPARTENT SINK OR AT DISHMACHINE. CRITICAL VIOLATION 7-38-030.

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD (DELI MEATS, CHEESE, ETC.) ARE PREPARED. INSTRUCTED MANAGER A CITY OF CHICAGO CERTIFIED FOOD MANAGER WITH ORIGINAL FOOD MANAGER CERTIFICATE MUST BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED. SERIOUS VIOLATION 7-38-012.

OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE AT 1ST FLOOR. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF ICE MACHINES.

OBSERVED DUST BUILD UP ON CEILING TILES/CEILING LIGHT COVERS ABOVE 1ST FLOOR DISHWASH AREA. MUST CLEAN CEILING TILES/CEILING LIGHT COVERS AND MAINTAIN.

DISHWASH AREA 3-COMPARTMENT SINK AND 1ST FLOOR PREPARTION AREA HANDWASH BOWL PIPES DRAINING SLOWLY. MUST ROD OUT SINKS AND MAINTAIN.

FOUND SOME PREP COOLERS MISSING THERMOMETERS. INSTRUCTED MANAGER ALL COOLERS MUST HAVE THERMOMETERS.

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE. FOUND 8 LBS OF LIQUID EGGS AT 51.4, 1 LBS OF DICED HAM 51.2F, DICED TOMATOES AT 50.5, ALL STORED IN ICE BIN AT PREP TABLE AT , 5 LBS OF COOKED SAUSAGE AT 100.5F STORED AT PREP TABLE UNDER A HEAT LAMP, 1 LBS OF HOLLANDAISE SAUCE AT 98.4F AT PREP TABLE. INSTRUCTED MGR TO KEEP ALL POTENTIALLY HAZARDOUS FOODS AT 40 F OR LOWER, 140 OR HIGHER. CRITICAL CITATION ISSUED 7-38-005(A)

INADEQUATE FOOD PROTECTION, FOUND A VACUUM PACKAGING MACHINE AND VACUUMED PACKAGED FOODS IN WALK-IN COOLER WITHOUT DEPT APPROVAL CERTIFICATE. MACHINE IS TAGGED, FOUND READY-TO-EAT FOODS AT SELF SERVICE BREAKFAST BUFFET WITHOUT ANY SNEEZE GUARD, PASTRIES EXPOSED TO CUSTOMERS CONTAMINATION. INSTRUCTED TO HAVE ALL FOOD PROTECTED. ( MGR CLOSED BUFFET AT THIS TIME ) SERIOUS CITATION ISSUED 7-38-005(A).

BULK FOODS NOT LABELED AT 1ST FLOOR AND BANQUET KITCHEN. INSTRUCTED TO LABEL.

MILK IS STORED IN BOTTLES WITH NARROW OPENING AT BREAKFAST BUFFET, INSTRUCTED NOT TO USE SUCH BOTTLES.

MEAT SLICERS NOT CLEANED PROEPRLY, FOOD DEBRIS NOTED ON BACK OF BLADE.FAN COVERS NOT CLEAN IN WALK-IN COOLER, INSTRUCTED TO CLEAN AND MAINTAIN.

FLOORS NOT CLEAN ALONG WALL BASE IN KITCHENS, INSTRUCTED TO CLEAN ADNMAINTAIN.

NO LIGHTS IN BANQUET KITCHEN WALK-IN COOLERS, INSTRUCTED TO INSTALL.

OBSERVED FOOD HANDLER PREPARING READY TO EAT FOODS (TOMATOES FOR SALAD BAR) WITH BARE HANDS. INSTRUCTED STAFF THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOODS. FACILITY HAS BEEN WARNED IN PREVIOUS YEARS TO AVOID BARE HAND CONTACT WITH READY TO EAT FOODS. CRITICAL VIOLATION 7-38-010

FOUND LOW TEMPERATURE GLASS MACHINE BEHIND THE BAR IN USE AND UNABLE TO ADEQUATELY SANITIZE (O PPM CHLORINE) AT TIME OF INSPECTION. INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT PROPERLY SANITIZES (50-100PPM CHLORINE). UNIT WAS TAGGED AND CANNOT BE USED UNTIL RE-INSPECTED BY CDPH. ONCE FIXED PLEASE FAX A LETTER TO 312-746-4240 OR EMAIL US AT CDPHFOOD@CITYOFCHICAGO.ORG. CRITICAL VIOLATION 7-38-005(A). CRITICAL VIOLATION 7-38-030

SEWAGE WASTE WATER BACKING UP FROM FLOOR DRAIN IN PREP/DISH ROOM,STRONG FOUL ODOR.OBSERVED WASTE WATER ON FLOOR IN BOTH THE DISHROOM AND THE WALKWAY IN THE KITCHEN THAT LEADS TO THE DINING AREA. ENGINEERS AND PLUMBERS ONSITE INDICATED THE WASTEWATER WAS BACKING UP FROM THE GREASETRAP OUTSIDE. PLUMBERS IN THE KITCHEN HAD A SNAKE TOOL TO REMOVE DEBRIS FROM THE LINES AND ENGINEERS ONSITE WORKING ON THE WASTEWATER BACKUP IN THE MAIN DISHROOM ON THE 1ST FLOOR. FACILITY WAS ABLE TO BLAST THE LINES FROM THE GREASE RECEPTACLE, PREVENT WASTEWATER FROM BACKING UP, AND CLEAN AND SANITIZE FLOORS DURING INSPECTION. CRITICAL VIOLATION 7-38-030

OUTSIDE GARBAGE/RECEPTACLE AREA NOT MAINTAINED: OBSERVED SEVERAL BAGS OF TRASH AND OPEN RUBBISH SCATTERED AROUND THE DUMPSTER AND OBSERVED HEAVY GREASE BUILDUP ON THE EXTERIOR SURFACE AND THE GROUND SURFACE BELOW THE GREASE RECEPTACLE. INSTRUCTED TO MAINTAIN ALL GARBAGE AND GREASE INSIDE OF THE ABOVE MENTIONED RECEPTACLES AT ALL TIMES. SERIOUS VIOLATION. MAINTENANCE STAFF WAS ABLE TO CLEAN THE EXTERIOR GREASE RECEPTACLE AND THE SURROUNDING DUMPSTER AREA BEFORE COMPLETION OF INSPECTION- CORRECTED DURING INSPECTION 7-38-020

INSTRUCTED TO HAVE THE HOOD VENT SERVICED ABOVE THE PIZZA OVEN AND DETAIL CLEAN THE TOP OF THE PIZZA OVEN TO REMOVE DEBRIS- MAINTAIN.

REPLACE THE PERMANENTLY STAINED, DEEP GROOVED CUTTING BOARDS ATTACHED TO THE COLD-HOLDING REFRIGERATION UNIT WHERE PIZZA CONDIMENTS ARE STORED.

DETAIL CLEAN THE WHEELED CART WHERE SOUP IS HOT HELD IN THE KITCHEN TO REMOVE FOOD DEBRIS AND SPLATTER AND MAINTAIN.

DETAIL CLEAN THE FLOORS IN THE WALK-IN COOLER NEAR THE EMPLOYEE DINING AREA TO REMOVE FOOD DEBRIS BUILDUP UNDER THE FOOD STORAGE RACKS.

COFFEE SPLATTER ON THE WALL BEHIND THE COFFEE STATION IN THE MAIN KITCHEN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

SLOW DRAINING HAND SINK IN EMPLOYEE KITCHEN AREA. INSTRUCTED TO REPAIR SINK AND MAINTAIN.

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS INSIDE OF THE PREP COOLERS: CUT MELON AT 51.3F, COOKED PASTA AT 44.5F. OBSERVED THE FOLLOWING FOODS INSIDE OF THE WALK-IN COOLER: CHICKEN AT 43.1-44.5F, RANCH DRESSING AT 48.5F, BLUE CHEESE DRESSING AT 50.1F, MOZZARELLA CHEESE AT 46.7F, BECHAMEL SAUCE AT 43.5F, SHELL EGGS AT 45.5-46.2F. MANAGEMENT VOLUNTARILY DISCARDED 50# OF FOOD WORTH $250. CRITICAL VIOLATION 7-38-005A.

OBSERVED AN IMPROPER FINAL RINSE TEMPERATURE AT THE HIGH TEMPERATURE DISHMACHINE. THE FINAL RINSE TEMPERATURE FOR THE DISHMACHINE WAS AT 145F. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE MACHINE WITH A FINAL RINSE TEMPERATURE OF 180F. CRITICAL VIOLATION 7-38-030.

OBSERVED NO PAPER TOWELS AT THE EXPOSED HANDSINK AT THE BAR AREA. MANAGEMENT PROVIDED PAPER TOWELS AT MY REQUEST. MANAGEMENT INSTRUCTED TO SUPPLY ALL HANDSINKS WITH SOAP AND PAPER TOWELS AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE AND DISPLAY. OBSERVED VACUUM PACKAGED FOODS (LOBSTER STOCK AND SHEEP INTESTINE) STORED IN THE WALK-IN COOLER AND WALK-IN FREEZER WITHOUT A IDPH OR CDPH APPROVED HACCP PLAN ON THE PREMISES. THE VACUUM PACKAGING MACHINE WAS TAGGED HELD FOR INSPECTION ON 1/15/13 BUT IT WAS NOT OBSERVED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT A CDPH APPROVED HACCP PLAN IS NEEDED BEFORE VACUUM PACKAGING ANY FOOD. MANAGEMENT DISCARDED THE VACUUM PACKAGED FOODS. OBSERVED SOAP CONTAINER STORED IN THE ICE BIN ALONG WITH BOTTLED LIQUOR BEHIND THE BAR. MANAGEMENT INSTRUCTED TO REMOVE AND PLACE AT THE HANDSINK. SERIOUS VIOLATION 7-38-005A.

OBSERVED THE OUTSIDE GARBAGE AREA NOT MAINTAINED CLEAN WITH GARBAGE AND LITTER AROUND ALL SIDES OF THE GARBAGE COMPACTOR. MANAGEMENT INSTRUCTED TO MAINTAIN THE GARBAGE AREA CLEAN AT ALL TIMES TO PREVENT PEST PROBLEMS. MANAGEMENT CLEANED THE GARBAGE AREA DURING THE INSPECTION. SERIOUS VIOLATION 7-38-020.

PREVIOUS INSPECTION REPORT SUMMARY WAS NOT POSTED AND VISIBLE TO CUSTOMERS. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION SUMMARY REPORT AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.

MUST LABEL ALL BULK FOOD STORAGE CONTAINERS.

DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE AND STORAGE SHELVES IN THE PRODUCE WALK-IN COOLER AND MEAT WALK-IN COOLERS.

DETAIL CLEAN THE FLOOR BEHIND THE BAR AND IN THE DISHROOM. ELIMINATE STANDING WATER BEHIND THE BAR.

MUST PROVIDE ADEQUATE LIGHTING IN THE WALK-IN COOLER IN THE 33RD FLOOR PREP AREA. MUST INSTALL A LIGHT SHIELD FOR THE LIGHT FIXTURE ABOVE THE SPRAY SINK IN THE DISHROOM.

STORE SCOOPS FOR BULK CONTAINERS WITH THE HANDLES OUT OF THE FOOD.

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED PASTRY PREP COOLER ACROSS FROM THE WALK-IN COOLER WITH AN AIR TEMPERATURE OF 43.5F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS HAM AND CUT FRUIT. UNIT WAS TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED RANCH DRESSING AT 44.0F, SALSA AT 46.4F, ROASTED POTATOES AT 52.4F, PROSCIUTTO AT 48.3F, MASHED POTATOES AT 48.3F, AND SOUP AT 43.2-43.3F. MANAGEMENT VOLUNTARILY DISCARDED 100# OF FOOD WORTH $300. CRITICAL VIOLATION 7-38-005A.

FOOD NOT PROTECTED FROM CONTAMINATION DURING PREPARATION. OBSERVED A VACUUM PACKAGING MACHINE WITH THE POWER ON IN THE PREP AREA AND VACUUM PACKAGED FOODS SUCH AS SHORT RIBS, SAUSAGES, PORK CHOPS, DUCK AND CHARCUTERIE MEATS STORED IN THE WALK-IN COOLER AND WALK-IN FREEZER WITHOUT WRITTEN CERTIFICATION FROM IDPH OR CDPH. MANAGEMENT INSTRUCTED THAT WRITTEN CERTIFICATION OF A HACCP PROGRAM IS NEEDED IN ORDER TO VACUUM PACKAGE ANY FOOD ON PREMISES. MANAGEMENT DISCARDED ALL VACUUM PACKAGED FOODS IN THE COOLER AND FREEZER AND THE VACUUM PACKAGING MACHINE WAS TAGGED HELD FOR INSPECTION. SERIOUS VIOLATION 7-38-005A.

NO CERTIFIED FOOD MANAGER PRESENT WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SAUSAGE AND EGGS, ETC.) WERE BEING PREPARED AND SERVED. THE CERTIFIED FOOD MANAGER WAS CALLED ON THE PHONE BY THE STAFF AND ARRIVED ONSITE AT 11:00AM. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WITH A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

REPAIR THE END PANEL OF THE HIGH TEMPERATURE DISHMACHINE IN THE 33RD FLOOR PREP AREA THAT IS CAUSING THE MACHINE TO LEAK WATER ONTO THE FLOOR.

DETAIL CLEAN THE FLOOR OF THE DRY STORAGE ROOM AND FLOOR OF THE WALK-IN FREEZER.

MUST SCRAPE AND REPAINT THE AREAS OF CHIPPED PAINT ON THE CEILING OF THE 33RD FLOOR DISHWASH AREA.

REPLACE ANY CRACKED LIGHT SHIELDS IN THE 33RD FLOOR PREP AREA.