PACKING HOUSE
1113-1115 W RANDOLPH ST, CHICAGO, IL 60607 · Restaurant
10 inspections
- Canvass
0 infraction
- Canvass
0 infraction
- Canvass Re-Inspection
3 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- MUST SEAL SMALL OPENINGS ALONG THE BOTTOMS OF THE REAR EXIT DOORS WHERE NEEDED. (1ST FLOOR:DIRECTLY OUTSIDE OF THE ELEVATOR)MUST REPAIR WORN RUBBER GASKETS AT THE PREP COOLERS IN THE BASEMENT PREP AREA. MUST PROVIDE COVERS FOR EACH CONSUMABLE ICE BIN IN BAR AREAS AND AT THE WAIT STATION.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- MUST DETAIL CLEAN THE INTERIOR OF FRYERS.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- MUST PROVIDE HOT AND COLD RUNNING WATER ABOVE THE SOFT SERV ICE CREAM MACHINE IN THE BASEMENT PREP AREA.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Canvass
11 infractions
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURE. NOTED TWO PREP COOLERS AT IMPROPER TEMPERATURES RANGING BETWEEN 49-50 DEGREES F. MUST REPAIR OR ADJUST COOLERS TO MAINTAIN 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 30 LBS OF COOKED POTATOES, COOKED RICE, COOKED PASTA,RAW CHICKEN, COOKED CHICKEN,VARIOUS CHEESES, SHRIMP AND SHRIMP SAUCE AT IMPROPER TEMPERATURES RANGING BETWEEN 49.2-60 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A
- 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
- FOOD (ICE) NOT PROPERLY PROTECTED DURING STORAGE. NOTED A BROWN SLIMY SUBSTANCE ON THE INTERIOR TOP PANEL OF THE 3RD FLOOR ICE MACHINE ACTIVELY DRIPPING ONTO THE CONSUMABLE ICE STORED BELOW. MUST CLEAN AND SANITIZE ALL INTERIOR SURFACES OF THE ICE MACHINE AND DISCARD CONTAMINATED ICE. SERIOUS CITATION ISSUED 7-38-005A
- 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
- CUSTOMER HAND WASHING FACILITIES IN POOR REPAIR. NO HOT RUNNING WATER IN THE SECOND AND THIRD FLOOR WOMENS WASHROOMS. MUST MAKE NECESSARY REPAIRS AND RESTORE HOT RUNNING WATER TO SINKS. SERIOUS CITATION ISSUED 7-38-030
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- MUST PROPERLY LABEL ALL BULK FOOD ITEMS CONTAINERS.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- MUST SEAL SMALL OPENINGS ALONG THE BOTTOMS OF THE REAR EXIT DOORS WHERE NEEDED. (1ST FLOOR:DIRECTLY OUTSIDE OF THE ELEVATOR AND IN THE PATIO AREA)MUST REPAIR WORN RUBBER GASKETS AT THE PREP COOLERS IN THE BASEMENT PREP AREA. MUST PROVIDE COVERS FOR EACH CONSUMABLE ICE BIN IN BAR AREAS AND AT THE WAIT STATION.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- MUST DETAIL CLEAN THE INTERIOR OF FRYERS. ALSO DETAIL CLEAN THE HOOD ABOVE THE COOKING EQUIPMENT. MUST DETAIL CLEAN THE INTERIOR OF SINKS IN BAR AREAS. MUST ALSO CLEAN THE INTERIOR OF THE THREE COMPARTMENT SINK IN THE 3RD FLOOR MINI-KITCHEN AREA.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- DETAIL CLEAN FLOORS UNDER THE COOK LINE, IN STORAGE AREAS,IN ALL BAR AREAS ALONG WALLS AND IN CORNERS.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- MUST DETAIL CLEAN WALLS IN PREP AREAS AND IN THE ROOF TOP BAR AREA.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- MUST INSTALL A HAND SINK IN THE COFFEE PREP AREA. MUST PROVIDE HOT AND COLD RUNNING WATER ABOVE THE SOFT SERV ICE CREAM MACHINE IN THE BASEMENT PREP AREA. MUST PROVIDE THREE WORKING STOPPERS IN EACH BAR AREA. MUST REPAIR THE SLOW DRAIN AT THE 1ST FLOOR BAR HAND SINK AND AT THE 3RD FLOOR MINI-KITCHEN THREE COMPARTMENT SINK.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- MUST REMOVE CLUTTER IN THE 3RD FLOOR HALLWAY OUTSIDE OF THE BEER WALK IN COOLER, IN THE 3RD FLOOR MINI-KITCHEN,IN EACH BAR AREA AND IN THE BASEMENT STORAGE AREA. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- Canvass
0 infraction
- Canvass Re-Inspection
0 infraction
- Canvass
8 infractions
- 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
- OBSERVED FRUIT FLIES ON PREMISES. TWO FRUIT FLIES AT SECOND FLOOR BAR AND TWENTY OR MORE IN DRY STORAGE ROOM BEHIND MAIN KITCHEN ON SHELVES. INSTRUCTED TO HAVE PEST CONTROL COMPANY SERVICE ESTABLISHMENT. LAST PEST REPORT INDICATES ACTIVITY AT BAR AREA. RECOMMENDED SERVICES FLOOR DRAINS AS THIS IS USUALLY THE SOURCE OF BREEDING.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- SOME FOOD ITEMS IN WALK-IN COOLER ARE NOT LABELED; LABEL AS REQUIRED COOKED/PREPARED FOOD ITEMS. LABEL BULK STORAGE CONTAINERS IN KITCHEN WITH NAME OF PRODUCT INSIDE.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- CLEAN AND MAINTAIN BLADE AND HOLDING SLEEVE OF CAN OPENER AT PREP TABLE IN MAIN KITCHEN.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- CLEAN INTERIOR BOTTOM CABINET OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES. CLEAN EXTERIOR OF COOKING EQUIPMENT WHERE NEEDED.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- CLEAN FLOORS UNDER, AROUND AND BEHIND COOKING EQUIPMENT, STORAGE AREAS AND DISHMACHINE/SINK.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- CLEAN WALLS AROUND AND BEHIND COOKING AND OTHER KITCHEN EQUIPMENT WHERE NEEDED.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- REPAIR LEAK UNDER ONE COMP SINK AT DISHMACHINE. DELIME DISHMACHINE TO MAINTAIN.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- ORGANIZE AND MAINTAIN ALL STORAGE CLOSETS.
- 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
- Canvass
5 infractions
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- MUST CLEAN FLOOR UNDER DISHWASHING AREA IN THE BASEMENT.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- MUST CLEAN DUST FAN COVERS IN WALK-IN COOLERS.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- MUST REPAIR OR REPLACE DIRTY AND CRACKED LIGHT SHIELDS AT MAIN KITCHEN PREP AREA.
- 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
- MUST PROVIDE A SELF-CLOSING DEVICE FOR STAFF RESTROOM DOOR ON 1ST FLOOR.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- MUST SWITCH FAUCET HANDLES AT EXPOSED HANDSINK ON THE ROOFTOP BAR TO CORRECTLY INDICATE HOT AND COLD WATER. MUST INSTALL AN EXPOSED HANDSINK ON THE 2ND FLOOR BAR AREA IN THE PRIVATE DINING ROOM.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Canvass
3 infractions
- 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. THE FIRST FLOOR BAR HAS SOME PLASTIC BOTTLED MIXES ON ICE THAT ARE NOT SEPARATED FROM THE BAR ICE, USE A SEPARATE ICE BIN OR PLACE A SANITARY BARRIER BETWEEN THE ICE AND MIXES OR OTHER BOTTLED BEVERAGES.
- 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. THE ICE MACHINE HAS A LIGHT BUILDUP ON THE INNER LIP AND SOME RUST ON THE OUTER LIP, MAINTAIN THE ICE MACHINE IN SANITARY CONDITION.
- 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. THE FLOOR UNDER AND AROUND THE BASEMENT MOP SINK AND HOSE AREA HAVE DIRTY WET BUILDUP WHICH NEEDS TO BE REMOVED AND THE SMALL HOLE ALONG THE BASEBOARD NEXT TO HOT LINE HANDSINK NEEDS TO BE SEALED.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Canvass
2 infractions
- 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. Clean and maintain the bar soda guns.
- 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. Supply an ice scoop holder for the ice machine.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED