DANA HOTEL AND SPA

2 W ERIE ST, CHICAGO, IL 60654 · Restaurant

19 inspections

1. Canvass8 août 2019

   0 infraction

2. Canvass Re-Inspection7 juin 2019

   1 infraction

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • MISSING A SPLASH GUARD AT MAIN PREP AREA HAND WASH SINK, TOO CLOSE TO OPEN FOOD AND PREP TABLE CUTTING BOARDS, INSTRUCTED TO INSTALL.
3. Canvass5 juin 2019

   6 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • MISSING A SPLASH GUARD AT MAIN PREP AREA HAND WASH SINK, TOO CLOSE TO OPEN FOOD AND PREP TABLE CUTTING BOARDS, INSTRUCTED TO INSTALL.
   • 22. PROPER COLD HOLDING TEMPERATURES
     • FOUND THE FOLLOWING FOOD ITEMS STORED AT IMPROPER TEMPERATURE: 5 LBS OF LIQUID EGGS AT 57.3, 2 LBS OF RAW BEEF PATTIES AT 57.5F, 3 LBS OF RAW FISH AT 54.3F, 1 LBS OF SLICED HAM AT 55.7F AND 4LBS PERISHABLE SAUCES AT 55.3F. INSTRUCTED MANAGER TO KEEP SUCH FOODS AT 41F OR LOWER, PRIORITY VIOLATION 7-38-005, FOOD DISCARDED VALUED AT $70.
   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • MISSING A DISCLAIMER FOR THE FOOT NOTE REMINDER " THESE FOOD ITEMS ARE COOK TO ORDER" , NO CITATION ISSUED
   • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
     • FOUND MAIN KITCHEN PREP COOLER AIR TEMPERATURE AT 60.3F WHERE SAID FOOD ITEMS STORED IN, INSTRUCTED TO KEEP ALL COOLERS TEMPERATURE AT 41F OR LOWER. PRIORITY VIOLATION 7-38-005, COOLER IS TAGGED NOT ALLOWED TO USE, MUST CONTACT THE OFFICE OF CDPH FOR TAG REMOVAL REQUEST.
   • 43. IN-USE UTENSILS: PROPERLY STORED
     • IN USE KNIVES STORED IN A STANDING WATER AT PREP TABLE, INSTRUCTED TO KEEP IN A DRY CLEAN CONTAINER.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • CEILING LIGHT FIXTURE IN MAIN KITCHEN MISSING A PROTECTIVE SHIELD, INSTRUCTED TO INSTALL.
4. Plainte18 sept. 2018

   3 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • 6-301.14- OBSERVED NO HAND WASHING SIGNAGE LOCATED AT HAND SINKS AT 1ST FLOOR BAR AND 2ND FLOOR BAR. INSTRUCTED MANAGER TO PROVIDE. MAINTAIN AT ALL TIMES.
   • 30. PASTEURIZED EGGS USED WHERE REQUIRED
     • 3-302.13- OBSERVED HOUSE MADE AIOLI SAUCE MADE WITH WHOLE RAW EGGS IN 2 DOOR COOLER AT COOK LINE. INFORMED MANAGER THAT PASTEURIZED EGGS MUST BE SUBSTITUTED FOR RAW EGGS IN THE PREPARATION OF FOODS SUCH AS MAYONNAISE, CAESAR DRESS, ETC. INSTRUCTED MANAGER TO USE PASTEURIZED EGGS AS A SUBSTITUTE WHENEVER PREPARING SAUCES/FOODS THAT DO DO NOT HAVE A PASTEURIZATION/HEATING PROCESS. PRIORITY VIOLATION # 7-38-005 NO CITATION ISSUED.
   • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
     • 4-904-13 (A) (A) - OBSERVED PRE SET FLAT WARE AND GLASS WARE STORED UPRIGHT ON TABLES THROUGHOUT DINNING ROOM AREAS (PORTSMITH AND LEVIATHAN) INFORMED MANAGER THAT FLAT WARE AND GLASS WARE MUST BE STORED ON TABLE TOP IN A MANNER THAT PREVENTS CONTAMINATION. INSTRUCTED MANAGER TO SET FLAT WARE AND GLASS WARE WHEN GUEST ARE SET OR STORED ON TABLE TOP IN A MANNER THAT PREVENTS CONTAMINATION. MAINTAIN AT ALL TIMES.
5. Canvass18 juill. 2018

   5 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED RESTROOM HANDWASHING SINKS SERVING APOGEE BAR (26TH FLOOR) PROVIDING INSUFFICIENT TEMPERATURE FOR HANDWASHING AT 70 DEGREES F. INSTRUCTED TO PROVIDE AT LEAST 100 DEGREES F AT ALL HANDWASHING SINKS. OPERATOR ADJUSTED ALL SINK AT TIME OF INSPECTION TO 100-105 DEGREES F. PRIORITY FOUNDATION VIOLATION:7-38-030(C), CITATION ISSUED.
   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • OBSERVED NO DISCLOSURE OR REMINDER FOR RAW OR COOKED TO ORDER ITEMS CURRENTLY LISTED ON THE MENU (OYSTERS, BURGERS, ETC). INSTRUCTED TO PROVIDE REQUIRED DISCLOSURE AND REMINDER FOR ALL MENU ITEMS THAT ARE SERVED RAW/UNDERCOOKED/COOKED TO ORDER. PRIORITY FOUNDATION VIOLATION: 7-38-005, NO CITATION ISSUED.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED CERAMIC BOWLS USED FOR CUSTOMER FOOD SERVICE WHERE THE EXTERIOR OF THE BOWL IS A COARSE, GRITTY CERAMIC TEXTURE. MUST REPLACE WITH BOWLS THAT ARE SMOOTH AND EASILY CLEANABLE.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED CEILING TILES SURROUNDING AIR VENTS ACCUMULATING DUST IN THE KITCHEN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • OBSERVED NOT ALL CERTIFIED FOOD MANAGERS ON SITE WITH REQUIRED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING REQUIREMENTS. PRIORITY FOUNDATION VIOLATION, IN ACCORDANCE WITH PA 100-0367. NO CITATION ISSUED.
6. Canvass10 avr. 2017

   7 infractions

   • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
     • LARGE REACH IN COOLER COLD HOLD UNIT ON COOKING LINE CONTAINING POTENTIALLY HAZARDOUS FOOD INCLUDING CHICKEN, BEEF AND EGGS AT AN IMPROPER AMBIENT AIR TEMPERATURE OF 52.5F. REFRIGERATOR WAS REPAIRED DURING INSPECTION. CRITICAL VIOLATION 7-38-005 (A)
   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE INCLUDING 15 LBS OF BURGERS VALUED AT $40 AT 57.2F, 5 DOZEN EGGS VALUED AT $30 AT 54.6F, 3 LBS OF TURKEY VALUED AT $8 AT 55.4F, 1 LB OF SOUR CREAM VALUED AT $2 AT 54.7F, 5 LBS OF ASSORTED CHEESES VALUED AT $10 AT 56.3F, 4 LBS OF SOUP VALUED AT $5 AT 55.3F, 5 LBS OF HOT DOGS VALUED AT $4 FOUND AT 53.2, 20 LBS OF CHICKEN VALUED AT $40 AT 47.5F. ALL FOOD WAS VOLUNTARILY DISCARDED. CRITICAL VIOLATION 7-38-005 (A)
   • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
     • OBSERVED 3 COMPARTMENT AT BAR AND LARGE 3 COMPARTMENT SINK IN KITCHEN SET UP INCORRECTLY. OBSERVED DISHWASHER WASHING DISHES IN HOT SOAPY WATER AND THEN SANITITING DISHES IN MIDDLE COMPARTMENT AND THEN RINSING THE DISHES IN THE 3RD COMPARTMENT WITH CLEAN WATER. MANAGER WAS INSTRUCTED ON THE CORRECT WAY TO WASH, RINSE, AND SANITIZE DISHES AND SINKS WERE CORRECTED DURING INSPEDCTION. CRITICAL VIOLATION 7-38-030
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • OBSERVED CABINET UNDER COFFEE MACHINE AT BAR ON FIRST FLOOR WITH BASE OF CUBOARD IN DISREPAIR. REPAIR BASE OF CUBOARD AND MAINTAIN. OBSERVED FANS AND SHELVES IN REACH IN BAR REFRIGERATORS AT MAIN BAR ON FIRST FLOOR WITH HEAVY RUST ACCUMULATION. REMOVE RUST AND RESTORE SURFACES OF SHELVES AND FAN GUSRDS SO THEY ARE SMOOTH AND EASILY CLEANABLE.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • OBSERVED INTERIOR OF CUBBOARD UNDER COFFEE MACHINE IN MAIN BAR ON FIRST FLOOR UNCLEAN. CLEAN OUT CUBOARD AND MAINTAIN TO DETER PEST HARBORAGE.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • OBSERVED FLOOR DRAIN IN MAIN BAR ON FIRST FLOOR IN CABINET UNDER COFFEE MACHINE WITH VERY UNCLEAN FLOOR DRAIN. REMOVE ALL COB WEBS AND CLEAN ANA MAINTAIN FLOOR DRAIN. OBSERVED CRACKED FLOOR TILES IN DISHWASHING AREA. REPAIR CRACKED FLOOR TILES.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • OBSERVED MIDDLE COMPARTMENT OF 3 COMPARTMENT SINK AT MAIN BAR ON FIRST FLOOR VERY SLOW DRAINING. MUST REPAIR SINK SO THAT IT DRAINS PROPERLY. MAINTAIN.
7. Plainte1 avr. 2016

   6 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • PREP AREA 3-DOOR REACH IN WOK COOLER MIDDLE DOOR AND SAUTEE 3-DOOR REACH IN COOLER RIGHT SIDE DOOR DOES NOT CLOSE PROPERLY. MUST REPAIR AND MAINTAIN COOLERS DOORS.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • OBSERVED ACCUMULATED FOOD BUILD UP INSIDE PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS. MUST CLEAN AND MAINTAIN EQUIPMENT.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • OBSERVED ACCUMULATED DIRT BUILD UP INSIDE FLOOR DRAIN AT MAIN BAR ALSO OBSERVED FOOD/DIRT BUILD UP ON FLOOR UNDER AND AROUND DISHMACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOOR AT DISHWASH AREA AND CLEAN INTERIOR OF MAIN BAR FLOOR DRAIN.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • OBSERVED ACCUMULATED DUST BUILD UP ON PREP AREA CEILING TILES AROUND CEILING VENTILATION COVERS. MUST CLEAN AND MAINTAIN CEILING TILES.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • 2ND FLOOR MENS WASHROOM HANDWASH BOWLS SENSORS NOT CALIBRATED TO 15 SECONDS CONTINUOUS RUNNING WATER. MUST RECALIBRATE HANDWASH BOWLS TO RUN CONTINUOUSLY FOR A MINIMAL OF 15 SECONDS TO WASH HANDS.
   • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
     • NO METAL STEM THERMOMETER FOR FOOD HANDLERS. INSTRUCTED MANAGER TO PROVIDE AND CALIBRATE METAL STEM THERMOMETERS FOR FOOD HANDLERS.
8. Canvass1 mars 2016

   6 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • PREP AREA 3-DOOR REACH IN WOK COOLER MIDDLE DOOR AND SAUTEE 3-DOOR REACH IN COOLER RIGHT SIDE DOOR DOES NOT CLOSE PROPERLY. MUST REPAIR AND MAINTAIN COOLERS DOORS.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • OBSERVED BUILD UP INSIDE BAR GUN HOLDER AT MAIN BAR. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN BAR GUN HOLDER.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • OBSERVED ACCUMULATED DIRT BUILD UP INSIDE FLOOR DRAIN AT MAIN BAR ALSO OBSERVED FOOD/DIRT BUILD UP ON FLOOR UNDER AND AROUND DISHMACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOOR AT DISHWASH AREA AND CLEAN INTERIOR OF MAIN BAR FLOOR DRAIN.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • OBSERVED ACCUMULATED DUST BUILD UP ON PREP AREA CEILING TILES AROUND CEILING VENTILATION COVERS. MUST CLEAN AND MAINTAIN CEILING TILES.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • 2ND FLOOR MENS WASHROOM HANDWASH BOWLS SENSORS NOT CALIBRATED TO 15 SECONDS CONTINUOUS RUNNING WATER. MUST RECALIBRATE HANDWASH BOWLS TO RUN CONTINUOUSLY FOR A MINIMAL OF 15 SECONDS TO WASH HANDS.
   • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
     • NO METAL STEM THERMOMETER FOR FOOD HANDLERS. INSTRUCTED MANAGER TO PROVIDE AND CALIBRATE METAL STEM THERMOMETERS FOR FOOD HANDLERS.
9. Canvass21 avr. 2015

   6 infractions

   • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
     • FOUND NO PREVIOUS SUMMARY REPORT POSTED IN PLAIN VIEW ON SITE FROM REPORT # 1496741 DATED 9/16/14. INSTRUCTED MANAGER THAT SUMMARY REPORT MUST BE POSTED IN PLAIN VIEW ON SITE FOR THE CUSTOMER. CITATION ISSUED SERIOUS 7-42-010(B). NEW SUMMARY REPORT ISSUED TO POST.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • MUST DEFROST THE ICE CREAM FREEZER WITH HEAVY ICE ACCUMULATED. RUSTED FAN GUARD INISDE THE COOLERS BEHIND THE BAR. MUST REMOVE RUST AND MAINTAIN. MUST PROVIDE LID FOR THE ICE BIN ON THE 2ND FLOOR BEHIND THE BAR
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • FLOOR UNDER THE DEEP FRYERS WITH HEAVY GREASE ACCUMULATED. MUST CLEAN IN DETAIL AND MAINTAIN. ALSO CLEAN THE FLOOR ON THE HALLWAY/STORAGE AREA AND MAINTAIN.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • HOOD/FILTER ON THE COOK LINE WITH GREASE BUILD-UP. HOOD ABOVE THE DISH MACHINE WITH DUST ACCUMULATED. MUST CLEAN IN DETAIL AND MAINTAIN.
   • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • BROKEN CRACKED SOLID LIGHT SHIELD x2 IN THE COOK LINE/PREP AREA. MUST REPLACE AND MAINTAIN.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • LEAK ON THE PIPE UNDER THE DISH MACHINE. MUST REPAIR TO STOP THE LEAK.
10. Canvass16 sept. 2014

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE. FOUND 7 LBS OF COOKED WHOLE POTATOES STORED AT COUNTER TOP AT 75.5F, POTATOES COOKED A DAY BEFORE. INSTRUCTED MGR TO HOLD SUCH FOOD ITEMS AT PROPER HOLDING TEMPS. CRITICAL CITATION ISSUED 7-38-005 (A). FOOD ITEMS DISCARDED VALUED AT $20.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • USING SINGLE SERVICE CONTAINER AS A MUTI USE UTENSIL. INSTRUCTED TO USE PROPER UTENSILS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEES OPEN DRINKS STORED ABOVE CLEAN UTENSIL. INSTRUCTED TO STORE AWAY OR WITH A LID.
11. Canvass27 nov. 2013

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD AND SANITATION MGR ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS. INSTRUCTED TO OBTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAN UTENSILS STORED IN A BUSSING TUB ON FLOOR AT DISH WASHING AREA. INSTRUCTED TO KEEP ALL CLEAN UTENSILS STORED OFF FLOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MEAT SLICER NOT CLEAN PROPERLY, FOUND FOOD DEBRIS STUCK ON BLADE COVER, INSTRUCTED MGR TO CLEAN SLICER AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • REFRIGERTION THERMOMETER STORED IN REAR OF COOLERS, INSTRUCTED TO STORE IN FRONT, WARMEST PART OF COOLER.
12. Canvass11 mars 2013

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MISSING LABELS ON SEVERAL SPICE CONTAINERS, INSTRUCTED TO PROVIDE
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • 3-COMP SINK AT FRONT BAR AREA NOT CLEAN, DEBRIS NOTED IN ONE OF THE BASINS, INSTRUCTED TO CLEAN AND MAINTIAN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING THERMOMETER AT DAIRY COOLER AT FRONT BAR AREA. INSTRUCTED TO INSTALL.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO HAVE ALL FOOD HANDLERS WITH PROPER HAIR RESTRAINTS.
13. Consultation28 févr. 2012

    0 infraction

14. Canvass Re-Inspection28 févr. 2012

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SPLASHGUARDS FOR BAR HANDSINK & ICE BIN LIDS ARE NEEDED AT THE BAR-MUST PROVIDE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
15. Canvass21 févr. 2012

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • (7-38-020) OUTER OPENINGS NOT PROTECTED. FOUND THE BOTTOM OF THE REAR EXIT DOOR WITH ABOUT 1/2-1 INCH GAP. INSTRUCTED TO ADEQUATELY SEAL/PEST PROOF ALL OUTER OPENINGS ON PREMISES. 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, in food-transporting vehicles, and in vending machines.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • A SPLASHGUARD TO THE RIGHT OF THE BAR HANDSINK MUST BE PROVIDED (CLOSE TO THE ICE BIN); ICE BIN LIDS NEEDED-MUST PROVIDE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR DRAINS AT THE BAR & AT THE COOK'S LINE MUST BE KET CLEAN & MAINTAINED. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE CEMENT POSTS BY THE WALK-IN COOLER DOOR MUST BE SEALED & MADE SMOOTH & EASILY CLEANABLE. The walls and ceilings shall be in good repair and easily cleaned.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WATER LEAK OBSERVED UNDER THE PUMP OF THE DISHMACHINE & AT A WATER SULLPY LINE BELOW THE SCRAPER SINK IN DISHMROOM-MUST FIX . 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 and Regulations of the Board of Health.
16. Réinspection de la plainte2 nov. 2011

    6 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION FROM REPORT #612526 ON 10/26/11 NOT CORRECTED: 18/01- 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, in food-transporting vehicles, and in vending machines. OBSERVED LIVE FRUIT FLIES IN THE 1ST FLOOR BAR, SUSHI BAR ON THE 2ND FLOOR, DRY STORAGE AND PREP AREAS OF THE KITCHEN, AND AT THE VERTIGO BAR. APPROXIMATELY 65 LIVE FRUIT FLIES WERE OBSERVED IN THESE AREAS. SUPERVIOR NOTIFIED. ECOLAB TECHNICIAN ONSITE TO PROVIDE A PEST INSPECTION. FRUIT FLIES WERE KNOCKED DOWN WITH ECOLAB FINITO SPRAY. AFFECTED AREAS MUST BE CLEANED AND SANITIZED AFTER BEING SPRAYED. CRITICAL VIOLATION 7-42-090.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • SEE VIOLATION #14.
    • 32. 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. REPLACE THE STAINED CUTTING BOARDS AT THE COOK LINE.
    • 34. 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 DETAIL CLEAN THE FLOOR DRAINS IN THE BARS, SUSHI BAR AND PREP AREA. OBSERVED STANDING WATER AROUND THE FLOOR DRAIN IN THE SUSHI BAR. MUST REMOVE STANDING WATER.
    • 35. 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. REMOVE DEAD INSECTS FROM THE WALLS OF THE STORAGE HALLWAY NEXT TO THE KITCHEN.
    • 40. 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. MUST PROVIDE THERMOMETERS INSIDE OF THE SUSHI COOLER AND MILK COOLER IN THE PREP AREA.
17. Plainte26 oct. 2011

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED SUSHI AT 45-50F INSIDE OF THE SUSHI COOLER AND COOKED TEMPURA SHRIMP AT 55F INSIDE OF THE SUSHI COOLER. MANAGEMENT DISCARDED 5# OF FOOD WORTH $70. CRITICAL VIOLATION 7-38-005A.
    • 18. 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, in food-transporting vehicles, and in vending machines. OBSERVED LIVE FRUIT FLIES IN THE 1ST FLOOR BAR, SUSHI BAR ON THE 2ND FLOOR, DRY STORAGE AND PREP AREAS OF THE KITCHEN, AND AT THE VERTIGO BAR. APPROXIMATELY 50 LIVE FRUIT FLIES WERE OBSERVED IN THESE AREAS. ECOLAB TECHNICIAN ARRIVED ONSITE AT MY REQUEST. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 32. 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. REPLACE THE STAINED CUTTING BOARDS AT THE COOK LINE.
    • 34. 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 DETAIL CLEAN THE FLOOR DRAINS IN THE BARS, SUSHI BAR AND PREP AREA. OBSERVED STANDING WATER AROUND THE FLOOR DRAIN IN THE SUSHI BAR. MUST REMOVE STANDING WATER.
    • 40. 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. MUST PROVIDE THERMOMETERS INSIDE OF THE SUSHI COOLER AND MILK COOLER IN THE PREP AREA.
18. Plainte26 nov. 2010

    3 infractions

    • 8. 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. BAR LOW TEMPERATURE GLASSMACHINE NOT SANITIZING, 0 PPM CHLORINE, WHILE IN USE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN GLASSMACHINE, MUST SANITIZE AT 100 PPM CHLORINE. CITATION ISSUED. TICKET #H000063456 17. GLASSMACHINE TAGGED BY CDPH AT THIS TIME. FAX CDPH AT (312)746-4240 FOR TAG REMOVAL WHEN GLASSMACHINE HAS BEEN REPAIRED.
    • 34. 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. OBSERVED ACCUMULATED FOOD/DIRT BUILD UP INSIDE PREP AREAS FLOOR DRAIN INTERIOR. MUST CLEAN AND MAINTAIN ALL UNCLEAN FLOOR DRAINS.
    • 40. 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. MUST PROVIDE THERMOMETER INSIDE BAR REACH IN COOLER (MILK INSIDE COOLER).
19. Canvass25 mars 2010

    6 infractions

    • 8. 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. Low temperature bar glass machine not sanitizing, 0 ppm chlorine, while used. Must repair/provide sanitizer at glass machine, 100 ppm chlorine. Instructed manager to temporarily wash, rinse and sanitize all glassware at High temperature dishmachine or at 3-compartment sink. Citation issued. Ticket #H000058026 14.
    • 32. 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. Cookline prep coolers rubber door gaskets ripped. Must repair/replace damaged coolers gaskets.
    • 33. 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 slight lime build up inside ice machine. Must clean and sanitize interior of ice machine.
    • 34. 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. Observed accumilated debris(food build up,dirt buid up)inside floor drains at prep/bar area. Must clean and maintain interior of all unclean floor drains.
    • 36. 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. Observed cracked ceiling light covers above 1st floor prep area. Must replace all damaged light covers.
    • 38. 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 and Regulations of the Board of Health. Pipe leaking underneath dishmachine sprayer sink. Must repair and maintain.