Wishbone Restaurant

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

MUST LABEL ALL FOOD CONTAINERS IN THE PREP AREA (FLOUR, SUGAR, SEASONINGS) WHEN FOOD HAS BEEN REMOVED FROM ITS ORIGINAL PACKAGING.

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

MUST REPAIR BROKEN DOOR GASKET ON THE PREP COOLER ON HOT FOOD LINE.

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

MUST CLEAN UNKNOWN DEBRIS FROM INTERIOR PANELS OF BOTH ICE MACHINES IN REAR.

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

MUST DETAIL CLEAN WATER AND FOOD DEBRIS FROM FLOORS THROUGHOUT PREP AREA, AND IN THE REAR CHEMICAL ROOM.

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

MUST REPAIR MISSING WALL TILES ACROSS FROM THE DISH MACHINE. CLEAN UNKNOWN DEBRIS FROM LIGHT SHIELDS IN DISH MACHINE AREA.

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

MUST REPAIR LEAKY FAUCET ON 3-COMP SINK, AND LEAKY PIPE UNDERNEATH THE 1-COMP SINK IN THE HOT PREP AREA.

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

EXTERIOR OF COOLERS AND FREEZERS IN PREP/STORAGE AREAS AND INTERIOR OF ICE MACHINE, NOT CLEAN, INSTRUCTED TO CLEAN DAILY,

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

MUST DETAIL CLEAN THE FLOORS THROUGHOUT PREP AREAS AND KEEP FLOORS DRY IN THE DISH WASHING AND UTILITY AREAS,

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

SOME AREAS OF WALL REAR KITCHEN AREA IN POOR REPAIR, INSTRUCTED TO REPAIR AND REPAINT AND BETTER MAINTAIN,

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

MULTI-USE UTENSILS NOT PROPERLY STORED, INSTRUCTED TO STORE FACING ONE DIRECTION,

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

LETTUCE COOLER WITH TORN DOOR GASKETS PREP AREA, LEAKING CONDENSATION AT REACH-IN COOLER BY BAR AREA, CUTTING BOARD IN PREP AREA BADLY STAINED, AND RAW WOOD/RUSTY SHELVING IN STORAGE AND PREP AREA, INSTRUCTED TO REPAIR AND MAINTAIN SAME,

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

EXTERIOR OF COOLERS AND FREEZERS IN PREP/STORAGE AREAS AND EXTERIOR OF ICE BIN, NOT CLEAN, INSTRUCTED TO CLEAN DAILY,

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

FLOORS IN CORNERS, UNDER EQUIPMENT AND ALONG WALL AREA IN KITCHEN AND STORAGE AREAS,

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

CRACKED LIGHT SHIELDS ABOVE PREP LINE NEXT TO 3-COMPARTMENT SINK AREA, INSTRUCTED TO REPAIR,

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

EMPLOYEE'S PERSONAL ITEMS NOT STORED PROPERLY, INSTRUCTED TO STORE IN ONE DESIGNATED AREA,

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

FAUCET LEAKING AT THREE COMPARTMENT AND PIPES LEAKING UNDER TWO COMPARTMENT, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,

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

DRY STORAGE CONTAINERS NOT LABELED. INSTD TO LABEL.

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

UPRIGHT 2 DOOR FREEZER GASKET WITH TORN DOOR GASKETS (REAR STORAGE AREA). INSTD TO REPAIR AND MAINTAIN SAME.

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

MISSING AND WORN FLOOR TILES IN 2ND FLOOR WOMEN EMPLOYEE TOILET ROOM. INSTD TO REPAIR SAME SO AS TO BE SMOOTH, EVEN, EASILY CLEANABLE SURFACE. WALL BEHIND DISHMACHINE CHEMICAL DISPENSING UNIT WITH DUST ACCUMULATION.

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

CRACKED LIGHTSHIELDS ABOVE PREP LINE NEXT TO 3-COMPARTMENT SINK AREA (WEST SIDE).

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION AT ALL TIMES.

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

LARGE, DEEP CONTAINER OF EGGS AT 55.4F, AND LARGE, DEEP CONTAINER OF SPINACH AT 47.9 AT PREP LINE NEXT TO GRILL. INSTD TO MAINTAIN AT 40F OR BELOW AT ALL TIMES DURING STORAGE, PREPARATION. CITATION ISSUED 7-38-005A CRITICAL. APPROX 5LBS $30 VALUE. A...

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

ALL CUTTING BOARDS THROUGH OUT WORN, STAINED, WITH DEEP, DARK GROOVES. INSTD TO REPLACE AND MAINTAIN CUTTING BOARDS AT ALL TIMES. WORN CAULKING WITH BLACK SUBSTANCE NOTED AT EXPOSED HANDSINK AT COFFEE LINE. INTERIOR BOTTOM OF CHEST FREEZER IN DRY STO...

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

INTERIOR PANEL OF ICE MACHINE NOT CLEAN, CALCIUM BUILD-UP. INSTD CLEAN SAME AND MAINTAIN.

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

FLOOR IN REAR NEXT TO WALK IN COOLER IN POOR REPAIR, WORN UNEVEN SURFACE CAUSING SOME WATER ACCUMULATION. INSTD TO REPAIR FLOOR SO AS TO BE A SMOOTH, EVEN, EASILY CLEANABLE SURFACE AND MAINTAIN.

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

GASKETS OF 3-COMPARTMENT SINK STOPPERS MISSING, USING PLASTIC AS STOPPERS. INSTD TO REPAIR GASKETS AND USE PROPER STOPPERS. LEAK AT PIPE AT WALL UNDERNEATH 3-COMPARTMENT SINK. REPAIR SAME.

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

CLEAN CUTTING BOARDS THROUGHOUT FOOD PREP AREA, STORAGE SHELVES IN MANUAL DISHWASHING AREA, AND SPLASH GAURDS SURROUNDING STOVE TOP BURNERS.

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

: REPAIR/LEVEL FLOOR IN FRONT OF WALK-IN COOLER, WATER PUDDLES NOTICED. MUST ALSO KEEP FLOOR DRY THROUGHOUT OTHER SECTIONS OF FLOORS IN FOOD PREP AREA WHERE PUDDLES OF WATER ARE FOUND.

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

CLEAN TILED WALLS IN FOOD PREP AREA WHERE NEEDED. SMOOTH AND RE-PAINT WOODEN DOORS THAT ARE NOT EASILY CLEANABLE(EMPLOYEE WASHROOM AND INTERIOR OF DOOR LEADING OUT TO BAR AREA). CLEAN STAINED LIGHT SHIELDS IN DISH MACHINE AREA. SEAL HOLES IN WALLS AB...

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

REPAIR LEAKY FAUCETS AT 1 COMPARTMENT AND 2 COMPARTMENT SINKS NEAR SHAKE PREP STATION.

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

ALL EMPLOYEES THAT HANDLE OPEN FOODS MUST WEAR HAIR RETRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ALL ICE SCOOPS MUST BE STORED IN CONTAINERS LARGE ENOUGH TO PREVENT CONTAMINATION.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

BOTH SMALL REFRIGERATED PREP TABLES IN MAIN FOOD PREP AREA FOUND AT IMPROPER TEMPERATURES. AIR TEMPERATURES RECORDED AT 43.1F AND 43.7F. ALL REFRIGERATION UNITS MUST BE CAPABLE OF MAINTAING AN INTERNAL AIR TEMPERATURE OF 40 DEGREES OR BELOW. ALL PROD...

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

EGGS-45.7F, STEAK-45.3F IN SMALL COOLERS IN MAIN FOOD PREP AREA, AND BRISKET SITTING OUT ON PREP TABLE AT 47.1. ALL PRODUCT REMOVED FROM UNITS AND DISCARDED. 5LB VALUED AT $30 DISCARDED. CRITICAL VIOLATION 7-38-005(A).

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

REAR ENCLOSED OUTSIDE GREASE DUMPSTER AREA NOT PROPERLY MAINTAINED. GREASE DUMPSTER FOUND WITH GREASE ON THE LID, AND GROUND AREA IN FRONT OF THE RECEPTACLE. RECEPTACLE AS WELL AS THE GROUND AROUND THE RECEPTACLE MUST BE KEPT CLEAN. SERIOUS VIOLATION...

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

CLEAN CUTTING BOARDS THROUGHOUT FOOD PREP AREA, STORAGE SHELVES IN MANUAL DISHWASHING AREA, AND SPLASH GAURDS SURROUNDING STOVE TOP BURNERS.

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

REPAIR/LEVEL FLOOR IN FRONT OF WALK-IN COOLER, WATER PUDDLES NOTICED. MUST ALSO KEEP FLOOR DRY THROUGHOUT OTHER SECTIONS OF FLOORS IN FOOD PREP AREA WHERE PUDDLES OF WATER ARE FOUND.

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

CLEAN TILED WALLS IN FOOD PREP AREA WHERE NEEDED. SMOOTH AND RE-PAINT WOODEN DOORS THAT ARE NOT EASILY CLEANABLE(EMPLOYEE WASHROOM AND INTERIOR OF DOOR LEADING OUT TO BAR AREA). CLEAN STAINED LIGHT SHIELDS IN DISH MACHINE AREA. SEAL HOLES IN WALLS...

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

REPAIR LEAKY FAUCETS AT 1 COMPARTMENT AND 2 COMPARTMENT SINKS NEAR SHAKE PREP STATION.

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

ALL EMPLOYEES THAT HANDLE OPEN FOODS MUST WEAR HAIR RETRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ALL ICE SCOOPS MUST BE STORED IN CONTAINERS LARGE ENOUGH TO PREVENT CONTAMINATION.

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

NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 80LBS OF SMOKED BEEF BRISKET LABELED 4/23 & 5/3 AT IMPROPER TEMPERATURES RANGING BETWEEN 44.5-46.0 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F ...

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

MUST DISCARD ALL BROKEN AND CRACKED MULTI USE CONTAINERS AND THEIR LIDS. MUST INVERT ALL MULTI USE ITEMS. (STORE UPSIDE DOWN)

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

MUST PROVIDE AN ICE BIN COVER FOR THE CONSUMABLE ICE BIN BEHIND THE BAR.

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

MUST DETAIL CLEAN ALL COOKING EQUIPMENT,THE INTERIOR TOP PANELS OF EACH ICE MACHINE AND THE INTERIOR AND EXTERIOR OF FREEZERS AND COOLERS AS NEEDED.

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

MUST DETAIL CLEAN THE FLOORS THROUGHOUT PREP AREAS AND KEEP FLOORS DRY IN THE DISH WASHING AREAS.

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

MUST DETAIL CLEAN WALLS ABOVE DISH MACHINE AND REMOVE DUST.

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

MUST INSTALL AN EXPOSED HAND SINK IN THE BAR AREA. MUST REPAIR THE LEAKY FAUCET AT THE THREE COMPARTMENT SINK. ALSO REPAIR THE VENTILATION FAN IN THE MENS EMPLOYEE WASHROOM.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROVIDE A CONTAINER TO PROPERLY STORE THE ICE SCOOP AT THE ICE BIN BEHIND THE FRONT SERVICE COUNTER.

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

MUST CLEAN INTERIOR OF REACH IN FREEZERS OUTSIDE REAR EXTERIOR TO REMOVE SPILLS AND DEBRIS.

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

MUST DETAIL CLEAN FLOOR THROUGHOUT TO REMOVE SPILLS,GREASE AND DEBRIS. ALSO MUST MAINTAIN DRY TO PREVENT PEST PROBLEMS.

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

FOUND VENTILATION IN THE MENS TOILET ROOM NOT WORKING. MUST REPAIR AND MAINTAIN.

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 REPAINT OR REPLACE RUSTY 2DOOR REFRIGERATOR SHELVES AT MAIN KITCHEN COOKING LINE.

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.MUST CLEAN AND SANITIZE FLOOR DRAINS AT MAIN KITCHEN.

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 REPAIR OR REPLACE BROKEN LIGTHSHIELD IN WALK-IN COOLER.

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 PROPERLY STORE ICE SCOOPERS IN ICE RECEPTACLES AT ALL TIMES.

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. THE WALK IN COOLER AIR CURTAINS ARE DAMAGED, REPLACE DAMAGED CURTAINS.

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. THE FLOOR IS WET AROUND THE MOP ROOM AND ICE MACHINE, DRY OUT THE FLOOR IN DETAIL.

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. INSTALL AN EASY TO READ THERMOMETER IN THE SALAD DRES...

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. Install a splash guard next to the salad prep handsink to protect the clear dishes.

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. Regrout the floor under the main soda dispenser and clean the floor under the bar.

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

There is a water leak under the pot sink and hot water heater, repair the leaking plumbing.

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. Install an easy to read thermometer in the pizza prep...

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. The pipe above the clean dish rack at the north end of the kitchen has loose insulation which needs to be sealed or r...

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. The walls behind the kitchen 3-compartment and dishroom sinks are damaged and moldy, sanitize and repair the wall so it is smooth and sanitary.

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...