Yardbird Southern Table & Bar

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED MANAGER TO ENSURE CITY OF CHICAGO CERTIFIED FOOD MAANGER AND CITY OF CHICAGO FOOD MANAGER CERTIFICATE IS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSU...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED UPPER FLOOR DISH MACHINE WITH A FINAL CHLROINE SANITIZER CONCENTRATION OF 0 PPM. INSTRUCTED MANAGER TO ENSURE A MINIMUM CONCENTRAION OF 50 PPM IS PROVIDED FOR DISH MACHINE. DISH MACHINE OBSERVED IN USE AT TIME OF INSPECTION. TECHNICIAN ARRIV...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED BAR COOLER WITH AN INADEQUATE AMBIENT AIR TEMPERATURE OF 50 F. INSTRUCTED MANAGER TO ENSURE ALL COLD HOLDING UNITS HAVE AN AMBIENT AIR TEMPERATURE OF 41 F AND BELOW. NO TCS FOODS HELD IN COOLER AT TIME OF INSPECTION. COOLER TAGGED. PRIORITY ...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED SEVERAL INSECT CONTROL DEVICES ON OR ABOVE FOOD PREP COUNTERS. INSTRUCTED MANAGER TO REMOVE INSECT CONTROL DEVICES FROM AROUND FOOD PREP AREAS.

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

OBSERVED RUSTED SHELVING WITH PAINT CHIPPING. INSTRUCTED MAANGER TO REPLACE RUSTED RACKS.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED SEVERAL FOOD EMPLOYEES WITH NO FOOD HANDLER CERTIFICATION. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENT.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

OBSERVED FACILITY FOOD HANDLERS PREPARING AND HANDLING�TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER AND CERTIFICATE ON SITE. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE C...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED HIGH TEMPERATURE WAREWASHING MACHINE NOT MEETING HOT WATER SANITIZER REQUIREMENTS OF AT LEAST 180F FOR THR FINAL RINSE TEMPERATURE. TECHNICAN ARRIVED ON SITE TO REPAIR. FINAL RINSE NOW READING 1801F. PRIORITY VIOLATION #7-38-025. CITATION IS...

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

OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT WALK-IN COOLER & WALK-IN FREEZERS AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DAMAGED CEILING TILES IN PASTRY AREA IN REAR PREP. INSTRUCTED TO REPLACE THE DAMAGED CEILING TILES.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED CHIPPED PAINT ON THE WALLS IN THEDISH AREA. INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.

THERMOMETERS PROVIDED & ACCURATE

4-204.112(B): THERMOMETERS IS NOT PROVIDED IN PREP-LINE COOLERS SCATTERED THROUGHOUT COOKLINE AND PREP COLD HOLDING UNITS. COLD/HOT HOLDING EQUIPMENT USED FOR TIME/TEMPERATURE CONTROL FOR SAFETY SHALL HAVE AT LEAST ONE THERMOMETER IN AN EASILY VIEWED...

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

4-904.11: OBSERVED CLEAN UTENSILS SUCH AS FORKS AND KNIVES OUT ON DISPLAY IS NOT PROTECTED FROM CONTAMINATION AT CUSTOMER TABLES. UTENSILS MUST BE COVERED AND/OR WRAPED CLEAN UTENSILS SHALL BE HANDLED, DISPLAYED, AND DISPENSED SO THAT FOOD AND LIP CO...

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

4-603.15: EQUIPMENT USED IN THE FACILITY IS TOO LARGE TO FIT AND FULLY IMMERSE WITHIN THE COMPARTMENTS OF THE THREE COMPARTMENT SINK. FACILITY MUST INSTALL A LARGER 3COMPARTMENT SINKTHAT WILL ALLOW ALL EQUIPMENT TO BE IMMERSED, USE SMALLER EQUIPMENT ...

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13: OBSERVED EXPIRED FOOD HANDLER CERTIFICATIONS IN FOOD HANDLER BINDER PROVIDED ON SITE. FACILITY MUST REMOVE EXPIRED FOOD HANDLERS AND ENSURE THAT ALL FOOD EMPLOYEES HAVE UP TO DATE VALID FOOD HANDLER CERTIFICATIONS ON SITE AT ALL TIMES.

MISCELLANEOUS / PUBLIC HEALTH ORDERS

7-38-060 Default beverage for children's meals.: OBSERVED KIDS MENU THAT PROVIDES ICE TEA AND LEMONADE. PER GENERAL MANAGER, FACILITY ADDS SIMPLE SYRUP TO LEMONADES. FACILITY MUST PROVIDE HEALTHY DRINK ALTERNATIVES. PROVIDED CITY OF CHICAGO HANDOUT T...

PROPER COLD HOLDING TEMPERATURES

MEASURED IMPROPER COLD HOLDING TEMPERATURES OF WATERMELON CUBES FOUND AT REACH-IN PREP-LINE COOLER NEAR RAW CHICKEN STATION MEASURED AT 68F. APPROXIMATELY 5LBS OF FOOD WAS DISCARDED AT A TOTAL APPROXIMATE COST OF $13. PRIORITY VIOLATION 7-38-005 CITA...

PROPER DATE MARKING AND DISPOSITION

OBSERVED VACUUM SEALED BAGS OF MARINATED BEEF AND COOKED CHICKEN STORED IN THE 2ND FLOOR WALK-IN COOOLER IS NOT MARKED WITH A USE-BY/DISCARD DATE. FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS MUST BE CLEARLY MARKED TO INDICATE THE DATE/DAY BY WHICH ...

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

OBSERVED VACUUM SEALED MARINATED BEEF IN 2ND FLOOR WALK-IN COOLER. A HACCP PLAN WAS NOT SUBMITTED TO THE HEALTH DEPARTMENT PRIOR TO ENGAGING IN A ROP OPERATION WITHOUT A VARIENCE. DISCUSSED WITH MANAGER ON SITE. ALL ITEMS HAVE BEEN DISCARDED ON SITE ...

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

OBSERVED SMOKER ON SITE USED TO PREPARE CURED PORK. A HACCP PLAN WAS NOT SUBMITTED TO THE HEALTH DEPARTMENT PRIOR TO ENGAGING IN A SMOKING AND CURING OPERATION WITHOUT A VARIENCE. DISCUSSED WITH MANAGER ON SITE. ALL ITEMS HAVE BEEN DISCARDED ON SITE ...

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS

OBSERVED VACUUM SEALED BAGS OF BEEF ON SITE, ROP MACHINE, AND A SMOKER USED TO COOKED CURRED PORK. A HACCP PLAN WAS NOT SUBMITTED TO THE HEALTH DEPARTMENT PRIOR TO ENGAGING IN A ROP/SMOKING/CURRING OPERATION WITHOUT A VARIENCE. DISCUSSED WITH MANAGER...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

PREP-LINE REACH-IN COOLER READING AT IMPROPER AMBIENT AIR TEMPERATURE ABOVE 50F. LOCATED IN RAW CHICKEN PREPARATION AREA. UNIT HAS BEEN TAGGED AND HELD FOR INSPECTION. ON 1/5/24 DURING EXIT INSPECTION, UNIT HAS BEEN REPAIRED AND MAINTAINING A TEMPERA...

THERMOMETERS PROVIDED & ACCURATE

THERMOMETERS IS NOT PROVIDED IN PREP-LINE COOLERS SCATTERED THROUGHOUT COOKLINE AND PREP COLD HOLDING UNITS. COLD/HOT HOLDING EQUIPMENT USED FOR TIME/TEMPERATURE CONTROL FOR SAFETY SHALL HAVE AT LEAST ONE THERMOMETER IN AN EASILY VIEWED LOCATION.

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

OBSERVED CLEAN UTENSILS SUCH AS FORKS AND KNIVES OUT ON DISPLAY IS NOT PROTECTED FROM CONTAMINATION AT CUSTOMER TABLES. UTENSILS MUST BE COVERED AND/OR WRAPED CLEAN UTENSILS SHALL BE HANDLED, DISPLAYED, AND DISPENSED SO THAT FOOD AND LIP CONTACT SUR...

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

EQUIPMENT USED IN THE FACILITY IS TOO LARGE TO FIT AND FULLY IMMERSE WITHIN THE COMPARTMENTS OF THE THREE COMPARTMENT SINK. FACILITY MUST INSTALL A LARGER 3COMPARTMENT SINKTHAT WILL ALLOW ALL EQUIPMENT TO BE IMMERSED, USE SMALLER EQUIPMENT THAT CAN F...

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED EXPIRED FOOD HANDLER CERTIFICATIONS IN FOOD HANDLER BINDER PROVIDED ON SITE. FACILITY MUST REMOVE EXPIRED FOOD HANDLERS AND ENSURE THAT ALL FOOD EMPLOYEES HAVE UP TO DATE VALID FOOD HANDLER CERTIFICATIONS ON SITE AT ALL TIMES.

MISCELLANEOUS / PUBLIC HEALTH ORDERS

OBSERVED KIDS MENU THAT PROVIDES ICE TEA AND LEMONADE. PER GENERAL MANAGER, FACILITY ADDS SIMPLE SYRUP TO LEMONADES. FACILITY MUST PROVIDE HEALTHY DRINK ALTERNATIVES. PROVIDED CITY OF CHICAGO HANDOUT THAT LIST HEALTHY ALTERNATIVES.

1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

No certified food service manager on site while handling and serving TCS foods ( chicken, beef....) instructed to obtain. Priority foundation violation 7-38-012.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED

QUAT SANITIZER CONCENTRATION IS MEASURED ABOVE READING SCALE ON FACILITY TEST STRIPS. SANITIZER IS WAY ABOVE 400PPM AND IS EXCEEDING MAXIUM TOXIC LEVEL FOR USE ON A FOOD-CONTACT SURFACE, AS SPECIFIED BY MANUFACTURER. CHEMICAL SANITIZERS MUST MEET TH...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Bulk food containers through out both kitchens not labeled. instructed to label and maintain.

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

clear deli cups not air dried after washing and before stacking. instructed to air dry all utensils after washing.