Yakzie'S Bar & Grill

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

OBSERVED FACILITY PACKAGING TCS FOOD UTILIZING REDUCED OXYGEN PACKAGING METHODS WITH MACHINE ON-SITE WITHOUT AN APPROVED VARIANCE FROM THE CITY OF CHICAGO. INSTRUCTED TO CEASE UTILIZING REDUCED OXYGEN PACKAGING METHODS FOR TCS FOOD ITEMS AND OBTAIN A...

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS

SEE VIOLATION #29

SEWAGE & WASTE WATER PROPERLY DISPOSED

OBSERVED CONDENSATE DRAINAGE HOSE AT THE CENTRAL BAR AREA DRAINING ONTO FLOOR. INSTRUCTED TO RELOCATE CONDENSATE DRAINAGE HOSE TO DISCHARGE WATER DIRECTLY INTO APPROVED PLUMBING SYSTEM SUCH AS FLOOR-MOUNTED DRAIN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED BASEMENT AREA UTILITY SINK PLUMBING MOUNTED TO PLYWOOD THAT IS NOT PROPERLY SECURED TO THE FLOOR OR CEILING. INSTRUCTED TO REPAIR OR REPLACE UTILITY SINK PLUMBING MOUNTING AND MAINTAIN ALL PHYSICAL FACILITIES IN GOOD REPAIR.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FLOOR BENEATH DEEP FRYERS IN THE MAIN KITCHEN AREA TO BE HEAVILY-SOILED WITH GREASE AND DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN FLOORS BENEATH EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE AND OTHER DEBRIS AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED VENTILATION HOOD SYSTEM ABOVE MAIN COOK LINE IN THE MAIN KITCHEN AREA TO BE HEAVILY-SOILED WITH BUILD UP OF GREASE AND DUST DEBRIS. INSTRUCTED TO MAINTAIN VENTILATION HOOD SYSTEM OF ADEQUATE NUMBER AND CAPACITY TO PREVENT BUILD UP OF GREASE,...

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

OBSERVED FACILITY PACKAGING TCS FOOD UTILIZING REDUCED OXYGEN PACKAGING METHODS WITH MACHINE ON-SITE WITHOUT AN APPROVED VARIANCE FROM THE CITY OF CHICAGO. INSTRUCTED TO CEASE UTILIZING REDUCED OXYGEN PACKAGING METHODS FOR TCS FOOD ITEMS AND OBTAIN A...

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS

SEE VIOLATION #29

SEWAGE & WASTE WATER PROPERLY DISPOSED

OBSERVED CONDENSATE DRAINAGE HOSE AT THE CENTRAL BAR AREA DRAINING ONTO FLOOR. INSTRUCTED TO RELOCATE CONDENSATE DRAINAGE HOSE TO DISCHARGE WATER DIRECTLY INTO APPROVED PLUMBING SYSTEM SUCH AS FLOOR-MOUNTED DRAIN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED BASEMENT AREA UTILITY SINK PLUMBING MOUNTED TO PLYWOOD THAT IS NOT PROPERLY SECURED TO THE FLOOR OR CEILING. INSTRUCTED TO REPAIR OR REPLACE UTILITY SINK PLUMBING MOUNTING AND MAINTAIN ALL PHYSICAL FACILITIES IN GOOD REPAIR.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FLOOR BENEATH DEEP FRYERS IN THE MAIN KITCHEN AREA TO BE HEAVILY-SOILED WITH GREASE AND DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN FLOORS BENEATH EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE AND OTHER DEBRIS AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED VENTILATION HOOD SYSTEM ABOVE MAIN COOK LINE IN THE MAIN KITCHEN AREA TO BE HEAVILY-SOILED WITH BUILD UP OF GREASE AND DUST DEBRIS. INSTRUCTED TO MAINTAIN VENTILATION HOOD SYSTEM OF ADEQUATE NUMBER AND CAPACITY TO PREVENT BUILD UP OF GREASE,...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

INTERIOR AREAS INSIDE BOTH ICE MACHINES IN NEED OF CLEANING. BASEMENT ICE MACHINE WITH RUST. MUST CLEAN ALL AND MAINTAIN.

WIPING CLOTHS: PROPERLY USED & STORED

WIPING CLOTHS THROUGHOUT THE PREP AREAS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

IN-USE UTENSILS: PROPERLY STORED

NOTED PLASTIC SOLOS CUPS BEING USED AS FOOD SCOOPS ON THE COOKS LINE. MUST USE SCOOPS WITH HANDLES STORED IN-USE, INVERTED FROM THE FOODS.

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

OBSERVED SOILED LINENS BEING IMPROPERLY STORED OVERFLOWING FROM AN OPEN CONTAINER DIRECTLY NEXT TO READY TO EAT FOODS BEING PREPARED IN THE ONE COMPARTMENT PREP SINK. MUST PROPERLY STORE SOILED LINENS IN A SEALED CONTAINER AWAY FROM FOOD CONTACT SURF...

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

ALL STORED ITEMS THROUGHOUT THE FACILITY INCLUDING ALL STORAGE AREAS THROUGHOUT THE BASEMENT MUST BE ELEVATED FROM THE FLOORS.

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

MUST NOT USE PLASTIC PALLETS AS A MEANS OF ELEVATION FOR BASEMENT STORED FOOD CONTAINERS, BUCKETS ETC. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING AT ALL TIMES.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INTERIOR AND EXTERIOR OF THE DISH WASHING MACHINE WITH EXCESSIVE FOOD DEBRIS AND DIRT. MUST CLEAN AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INTERIOR OF THE COOKS LINE COOLER WITH EXCESSIVE FOOD DEBRIS.----WALL MOUNTED FRY SLICER WITH EXCESSIVE RUST AND ENCRUSTED FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

BASEMENT ONE COMPARTMENT PREP SINK IN POOR REPAIR WITH RUBBER CAULKING AS A MEANS OF REPAIR ON METAL SEAMS. MUST REMOVE ALL CAULKING, ALL REPAIRS ON ANY LEAKS MUST BE A METAL WELD OR REPLACE SINK.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

WALL BEHIND THE WALL MOUNTED FRY SLICER IN THE BASEMENT PREP IN POOR REPAIR AND DIRTY. MUST CLEAN AND MAKE SMOOTH AND CLEANABLE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

ALL UNNECESSARY ITEMS STORED THROUGHOUT THE BASEMENT SUCH AS PILED WOOD AND ROLLED RUGS MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED SOILED MOP HEAD IMPROPERLY STORED BETWEEN USE ON THE FLOOR IN THE KITCHEN. MUST PROPERLY STORE INVERTED AT THE UTILITY SERVICE SINK.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

NOTED EMPLOYEES PERSONAL BELONGS IE: BACKPACKS BEING STORED IN THE FOOD PREPARATION AREA. MUST PROVIDE A DESIGNATED AREA FOR EMPLOYEES PERSONAL BELONGINGS.

PROPER COLD HOLDING TEMPERATURES

NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER: HAMBURGERS 44.8F, TOMATOES 47.3F, CHEESE 47.3F/46.6F, BEEF 48.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 235 LBS OF PRODUCTS WORTH $500.00 THRO...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED THE TEMPERATURE OF THE SERVICE COOLER AT THE PREP AREA TO BE IMPROPER AT 47.8F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CI...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

NOTED SPRAYER AT THE DISHWASHING SINK HANGING BELOW THE SINK'S RIM. INSTRUCTED TO PROVIDE THE DEVICE TO HOLD THE SPRAYER ABOVE THE WATER RIM OF THE SINK

SEWAGE & WASTE WATER PROPERLY DISPOSED

NOTED WASTEWATER BACKING UP WITH DIRT, GREASE, AND FOOD PARTICLES INTO THE COMPARTMENT SINK WHEN WATER IS FILLED INTO ONE OF THE 3 COMPARTMENT SINKS. PRIORITY VIOLATION #7-38-030(C) CITATION ISSUED.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS, AND EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK BEHIND THE BOTH OF THE BARS AT THIS. INSTRUCTED TO PROVIDE SAID HANDWASHING SIGNAGE AND MAINTAIN.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

FOUND LOW-TEMPERATURE DISHWASHING MACHINE AT IMPROPER FINAL SANITIZING RINSE AT 0 PPM CHLORINE CONCENTRATION. INSTRUCTED MANAGER TO FIX AND MAINTAIN. A MECHANICAL DISHWASHING MACHINE SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 200 PPM CHLO...

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

OBSERVED FOOD ITEMS IN THE WALK-IN COOLER BEING ELEVATED WITH CRATES. INSTRUCTED TO USE PROPER SHELVING UNITS TO ELEVATE FOOD ITEMS AND REFRAIN FROM USING CRATES AS AN ELEVATION METHOD.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED THE SHELVING UNITS IN THE FOOD PREP AREA WITH SLIGHT CRUMBS AND GREASE. INSTRUCTED TO CLEAN AND SANITIZE SAID NONFOOD CONTACT SURFACES AND MAINTAIN THEM.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED THE FLOORS UNDER THE EQUIPMENT BEHIND THE BAR CLOSEST TO THE KITCHEN WITH DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN SAID FLOORS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED ONE BLOWN-OUT LIGHT BULB UNDER THE VENTILATION HOOD AND ONE BLOWN-OUT LIGHT BULB UNDER THE VENTILATION HOOD OVER THE COMMERCIAL OVEN. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SAID LIGHT BULBS IN THE SAID LOCATIONS.

ALLERGEN TRAINING AS REQUIRED

OBSERVED AN EXPIRED ALLERGEN TRAINING CERTIFICATE FOR THE CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED TO RETAKE ALLERGEN TRAINING COURSE AND MAINTAIN RECORDS ON-SITE AT ALL TIMES.

IN-USE UTENSILS: PROPERLY STORED

NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.

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

NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INSTRUCTED TO CLEAN AND MAINTAIN INSIDE OF SERVICE PREP COOLERS AT THE AT THE KITCHEN PREP AREA.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

NOTED LEAKING FAUCET AT THE BASEMENT ONE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED UNUSED DISH WASHING MACHINES AT THE BARS. INSTRUCTED TO REMOVE TO PREVENT HIDING PLACES FOR PEST.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO SEAL ALL HOLES AND OPENINGS ALONG PIPPING AT THE BASEMENT FOOD PREP/DRY STORAGE AREA TO PREVENT ENTRY PLACES FOR PEST.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO VOMITING OR DIARRHEA CLEANING KIT OR REQUIRED EQUIPMENT ON SITE FOR THE WRITTEN PROCEDURE GIVEN ON 9-13-18. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

PROPER HOT HOLDING TEMPERATURES

OBSERVED APPROXIMATELY 150 LBS PAR-COOKED FRIES IN LARGE DEEP PLASTIC CONTAINERS WITH TIGHT FITTING LIDS ON A FOOD CART ON THE COOKS LINE AT IMPROPER TEMPERATURES OF 62.4, 71.1F, AND 57.2F. INSTRUCTED TO HOLD ALL HOT FOODS AT 135F OR GREATER. COLD FO...

PROPER DATE MARKING AND DISPOSITION

OBSERVED APPROXIMATELY 15 LBS COOKED BEEF & PORK IN CHILI SAUCE, TWO 50 LB CONTAINERS OF PREPARED BLUE CHEESE AND RANCH DIP NOT PROPERLY DATE LABELED WITH AN EXPIRATION DATE. FOUND WITH PREPARATION DATE ONLY. INSTRUCTED TO PROPERLY DATE LABEL ALL TCS...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

NO CONSUMER ADVISORY AVAILABLE FOR CUSTOMERS.MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST PROVIDE A CONSUMER ADVISORY AND DISCLOSE SUCH FOODS. PRI...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

ALL BULK FOOD CONTAINERS MUST BE LABELED WITH PRODUCT COMMON NAME.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

ALL STORED ITEMS THROUGHOUT THE BASEMENT MUST BE ELEVATED FROM THE FLOORS.

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

MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS THROUGHOUT COOLERS AND FREEZERS. MUST USE FOOD GRADE DISPOSABLE BAGS OR WASHABLE CONTAINERS.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

BASEMENT ONE COMPARTMENT PREP SINK REPAIRED WITH SILICONE SEAL. ALL REPAIRS MUST BE MADE WITH A METAL WELD. NO SILICONE REPAIR FOR A FOOD PREP SINK.

SEWAGE & WASTE WATER PROPERLY DISPOSED

OBSERVED WASTE WATER BACKING UP FROM THE BASEMENT PREP FLOOR DRAIN WHEN WATER IS RUNNING IN ALL OTHER SINK DRAINS IN THE BASEMENT PREP AREA. PLUMBER ARRIVED ON THE SCENE DURING THE INSPECTION AND WAS ABLE TO CLEAR THE DRAIN AND CORRECT THE PLUMBING P...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS THROUGHOUT THE MAIN/FRONT BAR WITH DEBRIS. MUST CLEAN AND MAINTAIN.----HOLE IN THE CEILING IN THE BASEMENT STORAGE NEXT TO THE STAIRWELL. MUST SEAL.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MISSING LIGHT SHIELD IN THE BASEMENT PREP AREA. MUST REPLACE.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 OBSERVED NO VOMITING AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED -

PROPER DATE MARKING AND DISPOSITION

3-501.17(A) ALL PREPARED FOODS IN COOLERS MUST BE PROPERLY LABELED WITH PRODUCT NAME, PREPARATION DATE AND EXPIRATION DATE WITHIN 7 DAYS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

3-302.12 FOOD CONTAINER/BOTTLES USED FOR FOOD MUST BE LABEL WITH COMMON NAME OF FOOD

WIPING CLOTHS: PROPERLY USED & STORED

3-304.14(B) WIPING CLOTHS MUST BE STORED PROPERLY IN A SANITIZING SOLUTION BETWEEN USE. -

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

4-202.16 TORN RUBBER DOOR GASKET ON ICE MACHINE TOP PART OF THE UNIT,RUSTY SCREWS FROM INSIDE AND OUTSIDE THE UNIT MUST REPLACE WITH NON-RUST MATERIAL .

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.11 FLOORS UNDER THE COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE AND FOOD DEBRIS.WALLS BEHIND THE COOKS LINE WITH GREASE. MUST CLEAN AND MAINTAIN ALL

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13 NOT ALL EMPLOYEES HAVE PROOF OF FOOD HANDLER TRAINING CERTIFICATES, MUST PROVIDE. -

ALLERGEN TRAINING AS REQUIRED

PA 100-0367 NO PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE-

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

2-102.12 NO CERTIFIED FOOD MANAGER ON PREMISES WHILE FCS FOODS ARE HANDLE CHICKEN WINGS,LETTUCE SLICE TOMATOES,HAMBURGERS,ETC. AT LEAST ONE CERTIFIED FOOD HANDLER MUST BE ON SITE WHEN TCS FOODS ARE HANDLED AND SERVED. PRIORITY FOUNDATION VIOLATION. 7...

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

2-102.14(A)-OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-012(A) NO CITATION ISSUED. -

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 OBSERVED NO VOMITING AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED -

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

6-301.12(A)(B) NO PAPER TOWELS PROVIDED AT SOUTH HAND WASHING SINK BY THE COOKING EQUIPMENT IN THE KITCHEN AND NO SOAP AND PAPER TOWELS IN BASEMENT PREP AREA; A CONTINUOUS TOWEL SYSTEM THAT SUPPLIES THE USER WITH CLEAN TOWEL BROKEN NOT ABLE TO RE-TRA...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

4-601.11(A) TOP INTERIOR OF ICE MACHINE A BUILD-UP OF BLACK SLIME SUBSTANCE,DRIPPING ONTO ICE CUBES STORED AT BELOW ICE BIN.ICE IS USED FOR HUMAN CONSUMPTION.INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN PRIORITY FOUNDATION VIOLATION:7-38-005.CITATION I...

PROPER COLD HOLDING TEMPERATURES

3-501.16(A)(2) FOUND TCS FOOD AT IMPROPER TEMPERATURE STORED IN WALK-IN COOLER:2 BOX(40 # EACH BOX) OF CHIHUAHUA CHEESE AT TEMP 47.4F TO 51F; 2 BOXES(48# EACH) OF MOZZARELLA BLOCKS AT TEMP OF 48.7F TO 51.4F; 1 BOX OF CHEDDAR COLBY CHEESE(43#) AT TEM...

PROPER DATE MARKING AND DISPOSITION

3-501.17(A) ALL PREPARED FOODS IN COOLERS MUST BE PROPERLY LABELED WITH PRODUCT NAME, PREPARATION DATE AND EXPIRATION DATE WITHIN 7 DAYS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED. - -

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

4-301.11 WALK-IN COOLER(BASEMENT AREA) AT IMPROPER TEMPERATURE, AIR TEMP OF 48.6F TO 50F. ALL TCS FOODS:CHICKEN(RAW AND COOKED),COOKED ROAST BEEF,SOUR CREAM ETC. ARE REMOVED/DENATURED FROM UNIT. TAGGED "HELD FOR INSPECTION". ONLY PRODUCT ALLOWED ARE:...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

-305.13 FOOD REMOVED FROM ORIGINAL CONTAINERS, MUST BE LABELED WITH COMMON NAME

WIPING CLOTHS: PROPERLY USED & STORED

3-304.14(B) WIPING CLOTHS MUST BE STORED PROPERLY IN A SANITIZING SOLUTION BETWEEN USE. -

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

4-202.16 TORN RUBBER DOOR GASKET ON ICE MACHINE TOP PART OF THE UNIT,RUSTY SCREWS FROM INSIDE AND OUTSIDE THE UNIT MUST REPLACE WITH NON-RUST MATERIAL .

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

5-501.15(A) OUTSIDE WASTE OIL CONTAINER WITH EXCESS LAYER OF WASTE OIL ON TOP OF THE CONTAINER ALSO GROUND AND FENCE SATURATED WITH OIL AND OTHER DEBRIS.INSTRUCTED TO CLEAN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION:7-38-020(B)CITATION ISSUED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.11 FLOORS UNDER THE COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE AND FOOD DEBRIS..----WALLS BEHIND THE COOKS LINE WITH GREASE. MUST CLEAN AND MAINTAIN ALL. -

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13 NOT ALL EMPLOYEES HAVE PROOF OF FOOD HANDLER TRAINING CERTIFICATES, MUST PROVIDE. -

ALLERGEN TRAINING AS REQUIRED

PA 100-0367 NO PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE-

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

FOUND FOOD CONTAINERS NOT STORED PROPERLY ON SHELVING UNITS. MUST STORE INVERTED.

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

FOUND FLOORS NOT CLEAN AT FOLLOWING AREAS: UNDER BARS, BASEMENT STORAGE, AND DISHWASHING AREAS. MUST CLEAN AND SANITIZE.

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

FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE AND SODA MACHINE WATERLINES. MUST PROVIDE. FOUND NO SPLASHGUARD AT EXPOSED HAND SINK AT MAIN KITCHEN NEXT TO HOT HOLDING UNIT. MUST PROVIDE.

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

FOUND 2 LOW TEMPEARTURE GLASS WASHING MACHINES NOT SANITIZING. OPPM IODINE. CRITICAL VIOLATION. 7-38-030. TAGGED MACHINES HELD FOR INSPECTION.

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

FOUND FRUIT FLY ACTIVITY AT PREMISES. OBSERVED ABOUT 40 FRUIT FLIES AT STORAGE AREAS AND BAR AREAS.SERIOUS VIOLATION. 7-38-020. MUST NOTIFY PEST CONTROL OPERATOR.

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

FOUND FLOORS NOT CLEAN AT FOLLOWING AREAS: BASEMENT STORAGE, MOP SINK AREAS, AND OUTSIDE BAR AREAS. MUST CLEAN AND SANITIZE.

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

FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE AND SODA MACHINE WATERLINES. MUST PROVIDE. FOUND NO SPLASHGUARD AT EXPOSED HAND SINK AT MAIN KITCHEN NEXT TO HOT HOLDING UNIT. MUST PROVIDE.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

OBSERVED NO HOT RUNNING WATER THROUGHOUT PREMISES. WATER TEMPERATURE TAKEN 69.5F. INSTRUCTED TO REPAIR HOT WATER AND HAVE CONTINUOUS SUPPLY OF HOT RUNNING WATER UNDER CITY PRESURE AT ALL TIMES. MANAGER TURN ON HOT WATER TANK. HOT WATER HAS BEEN RESTO...

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

MUST LABEL AND DATE READY TO EAT FOODS INSIDE COOLERS IN KITCHEN FOOD PREP AREA.

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

MUST NOT USE TIN FOIL AS A LINER AT THE COOKS LINE. MUST REMOVE AND MAINTAIN.

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

OBSERVED INTERIOR OF POPCORN MAKER LOCATED IN DINING AREA DIRTY WITH ACCUMULATED GREASE. MUST CLEAN AND MAINTAIN.

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

OBSERVED OPENINGS AROUND PIPES IN BASEMENT FOOD STORAGE AREA. MUST REPAIR AND MAINTAIN.

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

OBSERVED LEAKY FAUCET BASE AT THE 3-COMPARTMENT SINK IN KITCHEN FOOD PREP AREA. MUST REPAIR AND MAINTAIN. OBSERVED EXPOSED HAND WASHING SINK IN FOOD PREP AREA NEXT TO COOKING EAQUIPMENT DRAINING SLOW. MUST REPAIR AND MAINTAIN.

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

FOOD ICE NOT PROTECTED FROM CONTAMINATION DURING STORAGE.INSIDE OF ICE MACHINE OBSERVED BLACK AND BROWN SLIMY SUBSTANCE ON THE INTERIOR CONTACT SURFACES OF ICE MACHINE. ICE IS BEING USED FOR HUMAN CONSUMPTION. MUST TURN OFF ICE MACHINE REMOVE ICE AND...

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

MUST LABEL AND DATE READY TO EAT FOODS INSIDE COOLERS IN KITCHEN FOOD PREP AREA.

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

MUST NOT USE TIN FOIL AS A LINER AT THE COOKS LINE. MUST REMOVE AND MAINTAIN.

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

OBSERVED INTERIOR OF POPCORN MAKER LOCATED IN DINING AREA DIRTY WITH ACCUMULATED GREASE. MUST CLEAN AND MAINTAIN.

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

OBSERVED OPENINGS AROUND PIPES IN BASEMENT FOOD STORAGE AREA. MUST REPAIR AND MAINTAIN.

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

OBSERVED LEAKY FAUCET BASE AT THE 3-COMPARTMENT SINK IN KITCHEN FOOD PREP AREA. MUST REPAIR AND MAINTAIN. OBSERVED EXPOSED HAND WASHING SINK IN FOOD PREP AREA NEXT TO COOKING EAQUIPMENT DRAINING SLOW. MUST REPAIR AND MAINTAIN.

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

OBSERVED FOOD DEBRIS ON WALLS BEHIND AND AROUND DISHMACHINE ALSO OBSERVED DUST BUILD UP ON CEILING TILES ABOVE PREP AREA. INSTRUCTED MANAGER TO CLEAN WALLS AROUND DISHMACHINE AND CLEAN CEILING TILES/CEILING LIGHT COVERS ABOVE PREP AREA.

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

LIGHT BULBS BURNED OUT INSIDE BEER WALK IN COOLER. INSTRUCTED MANAGER TO PROVIDE WORKING LIGHT BULBS INSIDE SAID WALK IN COOLER.

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

NO EXPOSED HANDWASH BOWLS AT ALL BARS. INSTRUCTED MANAGER MUST PROVIDE EXPOSED HANDWASH BOWLS WITH RUNNING HOT AND COLD WATER AT ALL BARS.

FOOD HANDLER REQUIREMENTS MET

NOT ALL FOOD HANDERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WIHT CERTIFICATES OF EMPLOYEES NAMES ON PREMISES.

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

FOUND THE CEILING ABOVE THE TOOLS AND SUPPLIES IN THE BASEMENT IN POOR REPAIR. THE CEILING CONTAINS HOLES AND THE PAINT IS CHIPPING AWAY. INSTRUCTED TO REPAIR CEILING AND RESURFACE TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE.

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

FOUND ALL THREE GLASS DISH MACHINES AT THE FRONT, REAR, AND SIDE BAR NOT PROPERLY SANITIZING (OPPM IODINE) AT TIME OF INSPECTION. INSTRUCTED TO HAVE ALL THREE UNITS SERVICED SO THAT THE MACHINES ARE PROPERLY SANITIZING. ONCE PROPERLY SANITIZING FAX A...

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE MICROWAVE AND INDUSTRIAL TOASTER THAT IS SOILED WITH FOOD DEBRIS.

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

FOUND THE CEILING ABOVE THE TOOLS AND SUPPLIES IN THE BASEMENT IN POOR REPAIR. THE CEILING CONTAINS HOLES AND THE PAINT IS CHIPPING AWAY. INSTRUCTED TO REPAIR CEILING AND RESURFACE TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE.

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

THE PANEL ABOVE THE HOT LINE COOLER LIDS HAS SPLATTERED FOOD BUILDUP, CLEAN THE PANEL IN DETAIL.

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

THE ICE MACHINE HAS SOME DIRTY BUILDUP ON THE UPPER BIN AREA; WASH, RINSE AND SANITIZE THE ICE MACHINE INTERIOR. THE POTATO CUTTER IS DIRTY; WASH, RINSE AND SANITIZE THE CUTTER.

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

THE FLOORS BEHIND THE BARS ARE DIRTY AND THE WALK IN COOLER FLOOR HAS SOME CRACKED AND MISSING TILES BY THE DOOR, CLEAN THE FLOORS FROM CORNER TO CORNER AND REPAIR SO THEY ARE SMOOTH AND SANITARY.

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

THE WALK IN COOLER WALLS HAVE MISSING TILES, REPLACE THE MISSING TILES.

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

THE FOOD HANDLER HAS NO HAIR RESTRAINT, FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

INADEQUATE WASTE WATER DISPOSAL.FOUND WASTE WATER BACKING UP FROM FLOOR DRAINS UNDERNEATH 3-COMPARTMENT SINK AND DRAIN NEXT TO DISH MACHINE IN KITCHEN PREP AREA. INSTRUCTED TO REPAIR. CRTITICAL VIOLATION ISSUED 7-30-030.

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

PREVIOUS MINOR VIOLATIONS FROM 09/16/11, INSPECTION REPORT# 517522 NOT CORRECTED. (33)INTERIOR DINING ROOM POPCORN MAKER DIRTY WITH ACCUMULATED GREASE. MUST CLEAN. SERIOUS CITATION ISSUED 7-42-090.

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

RUSTY SHELVING INSIDE PREP DISPLAY COOLERS IN KITCHEN AREA MUST REPLACE OR REPAINT.

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

DETAIL CLEAN INTERIOR OF BEER DISPLAY COOLER IN NORTH SIDE BAR AREA IN FIRST FLOOR.

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

MUST SEAL OPENINGS AROUND PIPES IN BASEMENT FOOD STORAGE AREA.

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

MUST REPAIR LEAKING AT 3-COMPARTMENT SINK LOCATED IN BASEMENT FOOD STORAGE AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE ICE SCOOPS IN A CLEAN AND SANITIZE CONTAINER.

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. DINING ROOM DRINKING FOUNTAIN DIRTY, MUST CLEAN AND MAINTAIN. MUST INSTALL SPLASH GUARD BETWEEN BASEMENT EXPOSED HAND S...

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. INTERIOR DINING ROOM POPCORN MAKER DIRTY WITH ACCUMULATED GREASE, MUST CLEAN. DISH MACHINE PLASTIC RACKS DIRTY/BLACKEN...

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. MISSING LIGHT SHIELDS IN BASEMENT WALK-IN COOLER AND BASEMENT TO GO FOOD CONTAINER STOR...

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

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.F...

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

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.FOOD MUST BE PROPERLY STORE.PROVIDE FOOD CONTAINERS ...

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.SURFACE OF BAR COUNTER IS BROKEN, INSTRUCTED TO REPAIR OR REPLACE, SURFACE MUST BE SMOOTH AND CLEANABLE(NORTH SIDE OF COU...

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 DEBRIS IN SMALL COOLER ACROSS FROM COOKING EQUIPMENT INSTRUCTED TO CLEAN.DETAIL CLEANING IS NEEDED:SODA PL...

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.DETAIL CLEAN LIGHT SHIELD IN KITCHEN(DUST BUILD UP AND DEAD INSECTS ON AND IN IT).REPLA...