DUBLIN BAR & GRILL

1050 N STATE ST, CHICAGO, IL 60610 · Restaurant

26 inspections

1. Plainte14 août 2025

   2 infractions

   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • NOTED INDIVIDUAL TO-GO DISPOSABLE CONTAINERS AND BOWLS WITH NO HANDLE USED FOR SCOOPING SERVING FOOD AT THE SERVICE PREP COOLERS. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.
   • 43. 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.
2. Canvass13 mars 2025

   2 infractions

   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED THE PIPE ELBOW OF THE MIDDLE THREE COMPARTMENT SINK LEAKING AND THE GASKET SEAL AROUND THE RINSE COMPARTMENT SINK LEAKING. INSTRUCTED TO REPAIR BOTH AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED THE AIR VENT IN THE TOILET ROOM TO THE LEFT (GREY METAL DOOR) HANGING. INSTRUCTED TO REPAIR AND MAINTAIN.
3. Canvass19 août 2024

   1 infraction

   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED THE GASKET SEAL ON THE LOWER REACH IN COOLING UNIT AT THE SALAD STATION AREA WORN AND IN NEED OF REPAIR. INSTRUCTED TO REPAIR AND MAINTAIN.
4. Canvass Re-Inspection27 nov. 2023

   1 infraction

   • 48. 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 THAT CAN FIT IN THE EXISTING 3 COMPARTMENT SINK OR USE AN ALTERNATIVE METHOD OF MANUAL WAREWASHING APPROVED BY THE HEALTH DEPARTMENT.
5. Canvass16 nov. 2023

   8 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS IS NOT PROVIDED AT EXPOSED HANDWASHING SINK AND EMPLOYEE RESTROOM HANDSINK USED BY FOOD EMPLOYEES LOCATED AT FOOD STORAGE UNIT (56 W MAPLE AVE). PROVIDE A CLEARLY VISIBLE HANDWASHING SIGN AT EACH HAND SINK.
   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • OBSERVED NO CONSUMER ADVISORY POSTED NOR A DISCLOSURE (WITH FOOTNOTE) ON THE MENU (HARD COPIES AND ONLINE) FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (BEEF, EGG, AND OYSTER ITEMS). INSTRUCTED TO POST A CONSUMER ADVISORY FOR PUBLIC VIEW AND ADD A DISCLOSURE (WITH FOOTNOTE) THAT REFERS TO THE REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW. MANAGER POSTED A CONSUMER ADVISORY DURING THE INSPECTION. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • TABLE LINENS ARE IN DIRECT CONTACT WITH PASTA IN THE PREP-LINE COOLER. LIENS MAY NOT BE USED IN CONTACT WITH FOODS.
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • CONTAINER OF FOOD STORED ON FLOOR IN THE SMALL STORAGE CLOSET NEAR COOKLINE AND IN THE WALK-IN COOLER (LOCATED AT 56 W MAPLE UNIT). ITEMS MUST BE AT LEAST 6 INCHES ABOVE THE FLOOR.
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • DID NOT OBSERVE UTENSILS TO GRAB DRINK TOPPINGS LOCATED IN BAR AREA. FOOD EMPLOYEES SHALL USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS/TONGS, DISPENSING EQUIPMENT OR SINGLE USE GLOVES WHEN HANDLING READY TO EAT FOODS.
   • 44. 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 (FOOD CONTACT SURFACE IS NOT COVERED). UTENSILS MUST BE COVERED AND/OR WRAPED CLEAN UTENSILS SHALL BE HANDLED, DISPLAYED, AND DISPENSED SO THAT FOOD AND LIP CONTACT SURFACES ARE PROTECTED FROM CONTAMINATION.
   • 48. 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 FIT IN THE EXISTING 3 COMPARTMENT SINK OR USE AN ALTERNATIVE METHOD OF MANUAL WAREWASHING APPROVED BY THE HEALTH DEPARTMENT.
   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • THE EMPLOYEE RESTROOM DOES NOT HAVE A TIGHT-FITTING AND SELF-CLOSING DOOR (LOCATED IN 56 W MAPLE FACILITY). ALL TOILET ROOMS LOCATED WITHIN A FOOD ESTABLISHMENT MUST BE ENCLOSED WITH A TIGHT-FITTING AND SELF-CLOSING DOOR.
6. Canvass29 sept. 2022

   1 infraction

   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • OBSERVED NO COVERED TRASH RECEPTACLES INSIDE BOTH ALL GENDER TOILET ROOMS. INSTRUCTED TO PROVIDE.
7. Canvass18 févr. 2021

   0 infraction

8. Canvass14 janv. 2020

   4 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS THROUGHOUT PREMISES. MUST PROVIDE AND MAINTAIN.
   • 43. IN-USE UTENSILS: PROPERLY STORED
     • OBSERVED ICE SCOOPS STORED INSIDE ICE MACHINE LOCATED IN REAR PREP AREA.MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED ITEMS NOT ELEVATED 6 INCHES OFF THE FLOOR INSIDE LIQUOR ROOM IN BASEMENT FOOD STORAGE AREA. MUST ELEVATE ITEMS AND MAINTAIN.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED HEAVY DUST BUILD UP ON CEILING VENTILATION VENTS INSIDE WASHROOMS. MUST CLEAN AND MAINTAIN.
9. Plainte27 juin 2019

   5 infractions

   • 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
     • OBSERVED FOOD HANDLER TOUCH HAMBURGER BUN (READY TO EAT FOOD) WITH BARE HAND. INSTRUCTED TO DISCARD. FOOD EMPLOYEES MAY NOT CONTACT EXPOSED, READY-TO-EAT FOOD WITH THEIR BARE HANDS AND SHALL USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS, TONGS, SINGLE-USE GLOVES, OR DISPENSING EQUIPMENT. PRIORITY VIOLATION. 7-38-010. CITATION ISSUED.
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED MECHANICAL HAND DRYER IN DISREPAIR (NOT TURN ON). THERE IS NO HAND DRYING PROVISION AT HANDWASHING SINK IN WEST EMPLOYEE RESTROOM. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH A HAND DRYING PROVISION AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE. MANAGER PROVIDED PAPER TOWEL PRIORITY FOUNDATION VIOLATION . 7-38-030(C). CITATION ISSUED.
   • 22. PROPER COLD HOLDING TEMPERATURES
     • FOUND TIME TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN 30 LBS ) AT IMPROPER COLD HOLDING TEMPERATURES (RANGING FROM 59.5F- 48.9F) IN REACH IN REFRIGERATOR (LOCATED IN WEST FOOD PREPARATION AREA) & COLD HOLDING UNIT LOCATED IN SALAD STATION AT TIME OF INSPECTION. ALSO FOUND 5 LBS OF COOKED BEEF LOCATED IN REACH IN REFRIGERATOR (LOCATED IN WEST FOOD PREPARATION AREA) INSTRUCTED MANAGER TO DISCARD AND DENATURE ALL SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED ALL SAID TCS FOODS . COST OF ALL FOODS $$300. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
   • 23. PROPER DATE MARKING AND DISPOSITION
     • OBSERVED READY TO EAT, TIME/ TEMPERATURE CONTROL SAFETY FOODS (SPINACH AND ARTICHOKE DIP, PICO DE GALLO) HELD FOR OVER 24 HOURS WITH OUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • OBSERVED RIBEYE STEAK, BURGER & LAMB ON MENU. SAID ITEMS CAN BE ORDERED UNDER COOKED. INSTRUCTED FACILITY TO PROVIDE DISCLOSURE AND REMINDER FOR ANY MENU ITEM THAT CAN BE ORDERED UNDERCOOKED. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
10. Canvass18 avr. 2019

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. 7.38.010.NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARRHEA PROCEDURE OR CLEAN UP KIT ON SITE. FACILITY MUST PROVIDE PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNAGE AT ANY HAND WASHING SINK. INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE TO ALL HAND WASHING SINKS.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND TIME TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) AT IMPROPER COLD HOLDING TEMPERATURES (RANGING FROM 53F- 51F) IN REACH IN COOLER & COLD HOLDING UNIT LOCATED AT THE SALAD STATION DURING THE INSPECTION. ALSO FOUND 1 GALLON OF OPEN MAYONNAISE AT ROOM TEMPERATURE (61F) UNDER PREPARATION SINK IN DRY STORAGE AREA (SALAD STATION), MAYONNAISE (1 GAL) LABEL STATES THAT PRODUCT CONTAINS EGGS AND IT MUST BE REFRIGERATED AFTER OPENING. INSTRUCTED MANAGER TO DISCARD AND DENATURE ALL SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED ALL SAID TCS FOODS (10 LBS, COST OF ALL FOODS $100. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT, TIME/ TEMPERATURE CONTROL SAFETY FOODS (SPINACH AND ARTICHOKE DIP) HELD FOR OVER 24 HOURS WITH OUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED RIBEYE STEAK, BURGER & LAMB ON MENU. ALL ITEMS CAN BE ORDERED UNDER COOKED. INSTRUCTED FACILITY TO PROVIDE DISCLOSURE FOR ANY MENU ITEM THAT CAN BE ORDERED UNDERCOOKED. MENU MUST ALSO PROVIDE CONSUMER ADVISORY THAT CONTAINS FOOTNOTE AND REMINDER. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND NO ALLERGEN TRAINING CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE ALLEGREN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.
11. Réinspection de la plainte6 mars 2018

    0 infraction

12. Plainte27 févr. 2018

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • OBSERVED PREVIOUS MINOR VIOLATION #38 NOT CORRECTED FROM REPORT #1974292 DATED 4/24/17: FOUND EXHAUST VENTS INSIDE BOTH RESTROOMS NOT IN WORKING ORDER. MUST REPAIR EXHAUST VENTS INSIDE BOTH RESTROOMS SO AS TO EXTRACT ODORS FROM RESTROOMS. MUST CORRECT. SERIOUS VIOLATION: 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED FOIL BEING USED TO WRAP A LARGE CUTTING BOARD IN THE COOK LINE BECAUSE THE CUTTING BOARD IS WORN AND UNSMOOTH. INSTRUCTED NOT TO USE FOIL TO COVER COOKING EQUIPMENT AND TO MAINTAIN ALL FOOD PREP SURFACES TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED CUTTING BOARDS AND BOTTLES OF SAUCES STORED ON THE FLOOR IN THE COOK LINE AND PREP AREA. ALSO NOTED BOXES OF BEER STORED ON THE FLOOR IN BASEMENT DRY STORAGE. INSTRUCTED TO STORE ALL FOOD SERVICE MATERIALS AT LEAST 6 INCHES OFF THE FLOOR.
13. Canvass24 avr. 2017

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND 4 MEDIUM SIZED CONTAINERS HOLDING DIFFERENT KINDS OF BEANS AT THE SHELVING RACK LOCATED IN FRONT OF THE BASEMENT WALK-IN COOLER. ALSO FOUND SMALL GLASS CONTAINERS AT SHELVING RACK ABOVETHE 2-COMP SINK AT THE SIDE SALAD PREP AREA HOLDING DIFFERENT NUTS AND SPICES NOT LABELED. All food not stored in the original container shall be stored in properly labeled containers. MUST PROVIDE.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND CERAMIC PLATES IMPROPERLY STORED AT THE KITCHEN PREP LINE.MUST ALWAYS STORE UPSIDE DOWN TO PREVENT CONTAMINATION.MUST PROVIDE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND EXHAUST VENTS INSIDE BOTH RESTROOMS NOT IN WORKING ORDER. MUST REPAIR EXHAUST VENTS INSIDE BOTH RESTROOMS SO AS TO EXTRACT ODORS FROM RESTROOMS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED WASH CLOTHS SITTING ON COUNTER TOPS THROUGHOUT THE KITCHEN PREP AREA. MUST ALWAYS KEEP WASH CLOTHS PROPERLY STORED IN SANITIZING SOLUTION UNTIL USED.
14. Réinspection de la plainte18 nov. 2016

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINERS IN BASEMENT DRY STORAGE AREA MUST BE LABELED TO IDENTIFY FOODS STORED AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BROKEN GASKETS AT 2 DOOR PREP LINE COOLERS.INSTRUCTED TO REPLACE BROKEN GASKETS AND MAINTAIN. BLACKENED WORNED OUT CAULK ABOVE THE DISHWASHING 3 COMPARTMENT SINK.INSTRUCTED TO REPAIR SURFACE MUST BE SMOOTH,EASILY CLEANABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT INCLUDING FLOOR DRAINS IN NEED FOR A DETAIL CLEANING AND MAINTAIN.
15. Plainte17 nov. 2016

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED 2 DOOR PREP LINE COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 45.1 F, FOUND SALAD DRESSINGS AND BEEF STEW INSIDE COOLER.COOLER IS TAGGED HELD FOR INSPECTION AT THIS TIME. INSTRUCTED MANAGER TO REPAIR COOLER, AMBIENT AIR TEMPERATURE MUST BE 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE INSIDE THE 2 DOOR PREP LINE COOLER RANCH DRESSING AT 47.4F,BEEF STEW AT 46.7F,LAMB AT 44.1F,PASTAS 52.2F,CHEDDAR CHEESES AT 47.7F. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINERS IN BASEMENT DRY STORAGE AREA MUST BE LABELED TO IDENTIFY FOODS STORED AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BROKEN GASKETS AT 2 DOOR PREP LINE COOLERS.INSTRUCTED TO REPLACE BROKEN GASKETS AND MAINTAIN. BLACKENED WORNED OUT CAULK ABOVE THE DISHWASHING 3 COMPARTMENT SINK.INSTRUCTED TO REPAIR SURFACE MUST BE SMOOTH,EASILY CLEANABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT INCLUDING FLOOR DRAINS IN NEED FOR A DETAIL CLEANING AND MAINTAIN.
16. Canvass Re-Inspection3 juin 2016

    0 infraction

17. Canvass26 mai 2016

    4 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCES THROUGHOUT INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND MAINTAINED. SERIOUS VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CUTTING BOARDS AT COOLER/PREP TABLES WITH STAINS/DEEP CUTS.INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN. OBSERVED PEELING PAINT ON WOODEN SHELVINGS IN THE BASEMENT DRY STORAGE AREA.INSTRUCTED TO SEAL USING A NON-TOXIC FINISH AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN BAR GUNS AND HOUSING ATTACHED AT BAR AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED GREASE BUILD-UP ON CEILING NEXT TO KITCHEN HOOD.INSTRUCTED TO REMOVE GREASE BUILD-UP AND MAINTAIN.
18. Plainte13 nov. 2015

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED INTERIOR PANEL OF ICE MACHINE IN DISREPAIR ON LEFT SIDE. REATTACH PANEL AND MAINTAIN.
19. Canvass31 août 2015

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED TEMPERATURE OF SERVICE PREP COOLER BY THE ICE MACHINE TO BE IMPROPER AT 48.7F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. MANAGER IMMEDIATELY CALLED COMPANY FOR MAINTENANCE. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER TO BE IMPROPER:-CHICKEN 60.9F, CHEESE 46.2F, EGG WHITE 45.6F, TURKEY 48.8F, HAM 47.5F, TOMATOES 51.9F. MANAGER IMMEDIATELY HAD EMPLOYEES DISPOSE OF LBS OF PRODUCTS WORTH $ THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE OF BAR AND FLOORS UNDERNEATH DISH WASHER AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKAGE AT FAUCET OF 3 COMPARTMENT SINK AT THE DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
20. Canvass5 déc. 2014

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MAINTAIN THE FLOOR DRY BEHIND THE BAR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • SEVERAL PREP COOLERS MISSING VISIBLE THEMOMETERS. MUST PROVIDE VISIBLE THERMOMETERS INSIDE OF ALL PREP COOLERS.
21. Canvass25 févr. 2014

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE SALAD PREP COOLER WITH AN AIR TEMPERATURE OF 46F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN, CHEESES AND SALAD DRESSINGS. MANAGEMENT INSTRUCTED TO MAINTAIN THE COOLER BELOW 40F. THE THERMOSTAT WAS TURNED DOWN AND THE COOLER IS NOW MAINTAINING A TEMPERATURE OF 39F. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES IN THE SALAD PREP COOLER. OBSERVED CHICKEN AT 52.8F, TURKEY AT 46.4F, HAM AT 48.9F, EGGS AT 51.8F, VARIOUS SALAD DRESSINGS AT 48.5-50F, BLUE CHEESE CRUMBLES AT 46.4F, MOZZARELLA CHEESE AT 45.8F, ROASTED RED PEPPERS AT 49.4F. MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WORTH $32. CRITICAL VIOLATION 7-38-005A.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE IN THE DISHROOM. REPLACE BROKEN/MISSING FLOOR TILES BEHIND THE BAR AND REGROUT THE FLOOR WHERE NEEDED.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE VISIBLE THERMOMETERS INSIDE OF ALL OF THE PREP COOLERS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED ICE SCOOP STORED IN THE ICE BIN NEXT TO THE BAR. MUST STORE THE ICE SCOOP OUT OF THE ICE BIN.
22. Canvass25 avr. 2013

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND 15 LBS OF BEEF STEW IN A LARGE CONTAINER STORED IN WALK-IN COOLER AT 66.5F, STEW PLACED IN COOLER A DAY BEFORE. INSTRUCTED MGR TO COOL DOWN FOOD PROPERLY AND HOLD AT 40F OR LOWER. STEW DISCARDED VALUED AT $30.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ICE BIN AT BAR AREA A CROSS FROM CUSTORMERS SEATING MISSING A COVER, INSTRUCTED TO INSTALL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BOXES OF TOMATOES STORED ON FLOOR, INSTRUCTED TO KEEP OFF FLOOR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING THERMOMETER AT FRONT DOUBLE DOOR COOLER, INSTRUCTED TO INSTALL.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP STORED ON CUBES, INSTRUCTED TO STORE OFF CUBES.
23. Plainte26 juill. 2011

    6 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NO SANITIZING RINSE WAS OBSERVED AT THE LOW TEMPERATURE DISHMACHINE. 0 PPM CHLORINE WAS OBSERVED. A TECHNICIAN WAS ONTIE FROM TRY-CHEM SERVICES TO REPAIR THE MACHINE. IT IS NOW AT 100 PPM CHLORINE FOR THE FINAL RINSE. ALSO OBSERVED FOOD HANDLING EMPLOYEE WASH AND RINSE SEVERAL SPATULAS WITHOUT SANITIZING THEM AND PROCEED TO USE THEM FOR COOKING FOOD. MANAGEMENT WAS INSTRUCTED TO SET UP THE 3 COMPARTMENT SINK TO WASH, RINSE AND SANITIZE DISHES WITH 100 PPM CHLORINE. CRITICAL VIOLATION 7-38-030.
    • 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. DETAIL CLEAN THE INTERIOR OF THE 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. MUST REPAIR THE STAINLESS STEEL FLOORING IN THE BASEMENT PRODUCE WALK-IN COOLER WHERE THE FLOOR SECTIONS ARE SEPARATING FROM THE BASE OF THE WALK-IN COOLER. MAINTAIN THE FLOOR DRY BEHIND THE BAR.
    • 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. REPAIR THE WALLS AND CEILING IN THE UTILITY ROOM NEXT TO THE PREP AREA.
    • 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. REPLACE THE MISSING LIGHT SHIELD IN THE BASEMENT WALK-IN COOLER. REPLACE THE CRACKED LIGHT SHIELDS IN THE DISHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE EXPOSED HANDSINK IN THE PREP AREA NEXT TO THE DISHROOM IS SLOW DRAINING. MUST REPAIR AND MAINTAIN.
24. Consultation22 juin 2010

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • VIOLATION REMAINS
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • VIOLATION REMAINS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VIOLATION REMAINS
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VIOLATION REMAINS
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • VIOLATION REMAINS
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • VIOLATION REMAINS
25. Consultation10 juin 2010

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • SEE REPORT FROM 6-1-10.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SEE REPORT FROM 6-1-10
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEE REPORT FROM 6-1-10.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SEE REPORT FROM 6-1-10.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • SEE REPORT FROM 6-1-10.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • SEE REPORT FROM 6-1-10.
26. Canvass1 juin 2010

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND REACH IN COOLER AT IMPROPER TEMPERATURE OF 47 DEGREES F. MUST REPAIR OR ADJUST COOLER SO THAT IT MAINTAINS 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
    • 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. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 70LBS OF SHRIMP,CRAB CAKES,COOKED POTATOES,SHREDDED CHEESE,ITALIAN BEEF, RAW BEEF PATTIES AND LAMB IN COOLERS AT IMPROPER TEMPERATURES RANGING BETWEEN 48-54.5 DEGREES. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATIN ISSUED 7-38-005A.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL ALL BULK FOOD ITEM CONTAINERS IN BASEMENT. (FLOUR,ETC)
    • 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. REPAIR BROKEN FLOOR TILES UNDER SERVICE STATION ICE CHEST AND 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. MUST REPAIR BROKEN WALL TILES AROUND DISH MACHINE AND SEAL HOLES IN WALLS IN BASEMENT STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. MUST REPAIR LEAK IN BASEMENT BEER COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST BETTER ORGANIZE BASEMENT STORAGE AREA AND STORE ALL ITEMS 6 INCHES OFF FLOOR.
    • 43. 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 PROVIDE A SANITARY CONTAINER FOR ICE SCOOP AT ICE MACHINE.