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BEEF AND BRANDY RESTAURANT

127 S STATE ST, CHICAGO, IL 60603 · Restaurant

20 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEGDEMENT FROM EACH EMPLOYEE AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO WRITTEN PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17(D) OBSERVED SOME READY TO EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED POTATOES) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT LABEL CONTAINING PRODUCT NAME AND DATE LOCATED INSIDE OF THE WALK IN COOLER. INSTRUCTED TO LABEL ALL READY TO EAT TCS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11(A) OBSERVED NO CONSUMER ADVISORY REMINDER ON THE MENU FOR ALL UNDERCOOKED OR RAW ITEMS THAT ARE SERVED. INSTRUCTED TO PROVIDE A REMINDER ON THE MENU AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED INTERIOR OF EQUIPMENT (FRYERS) WITH ACCUMULATED GREASE DEBRIS, GASKETS OF THE 3 DOOR PREP COOLER WITH ACCUMULATED FOOD DEBRIS AND THE FAN WITH ACCUMULATED DUST AND DIRT DEBRIS IN THE REFRIGERATOR, ALL OF SAID EQUIPMENT IS LOCATED IN THE 1ST FLOOR FOOD PREP AREA. INSTRUCTED TO CLEAN ALL SAID AREAS AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 OBSERVED UNABLE TO LOCATE BACKFLOW PREVENTION DEVICE ON THE ICE MACHINE LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO MAKE BACKFLOW PREVENTION DEVICE VISIBLE AND MAINTAIN.
  3. Canvass

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEGDEMENT FROM EACH EMPLOYEE AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO WRITTEN PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-601.11(A) OBSERVED INTERIOR OF THE ICE MACHINE WITH AN ACCUMULATED BLACK SUBSTANCE LOCATED BY THE INTERIOR ICE MAKER. INSTRUCTED TO DISCARD ICE, CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE AND MAINTAIN. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17(D) OBSERVED SOME READY TO EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED POTATOES) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT LABEL CONTAINING PRODUCT NAME AND DATE LOCATED INSIDE OF THE WALK IN COOLER. INSTRUCTED TO LABEL ALL READY TO EAT TCS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11(A) OBSERVED NO CONSUMER ADVISORY REMINDER ON THE MENU FOR ALL UNDERCOOKED OR RAW ITEMS THAT ARE SERVED. INSTRUCTED TO PROVIDE A REMINDER ON THE MENU AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-202.15(A)(2) OBSERVED FRONT ENTRANCE DOORS NOT RODENT PROOFED AND NOT TIGHT FITTING WITH A ONE INCH GAP IN BETWEEN SAID DOORS. INSTRUCTED TO MAKE FRONT ENTRANCE DOORS RODENT PROOFED AND TIGHT FITTING AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-204.115(A) OBSERVED HIGH TEMPRATURE DISH MACHINE GAUGES IN DISREPAIR AND NOT READING THE WASH OR RINSE FINAL TEMPERATURES DURING THE INSPECTION. INSPECTOR USE A HOT WATER TEST STRIP TO VERIFY THE FINAL RINSE TEMPERATURE AND TEST STRIP INDICATED THAT THE FINAL RINSE WAS AT 180F DURING THE INSPECTION. INSTRUCTED TO REPAIR WASH AND RINSE GAUGES SO THAT FACILITY CAN DETECT WASH AND RINSE TEMPERATURES AT ALL TIMES. 4-302.14 OBSERVED NO CHEMICAL TEST STRIPS ON SITE TO PROPERLY TEST THE SANITIZING COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE CHEMICAL TEST STRIPS AND MAINTAIN. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED INTERIOR OF EQUIPMENT (FRYERS) WITH ACCUMULATED GREASE DEBRIS, GASKETS OF THE 3 DOOR PREP COOLER WITH ACCUMULATED FOOD DEBRIS AND THE FAN WITH ACCUMULATED DUST AND DIRT DEBRIS IN THE REFRIGERATOR, ALL OF SAID EQUIPMENT IS LOCATED IN THE 1ST FLOOR FOOD PREP AREA. INSTRUCTED TO CLEAN ALL SAID AREAS AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 OBSERVED UNABLE TO LOCATE BACKFLOW PREVENTION DEVICE ON THE ICE MACHINE LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO MAKE BACKFLOW PREVENTION DEVICE VISIBLE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12(A) OBSERVED FLOORS WITH ACCUMULATED FOOD AND DIRT DEBRIS LOCATED IN THE WALK IN COOLERS, ON THE 3RD FLOOR DRY STORAGE AREA, UNDER THE DISH MACHINE (1ST FLOOR FOOD PREP), UNDER THE 3 COMPARTMENT SINK (2ND FLOOR FOOD PREP) AND UNDER AND AROUND ALL COOKING EQUIPMENT ON THE 1ST AND 2ND FLOOR FOOD PREP AREAS. INSTRUCTED TO CLEAN ALL SAID AREAS AND MAINTAIN.
  4. Complaint Re-Inspection

    0 infractions

  5. Complaint

    6 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION FROM INSPECTION# 2009420 ON 3-28-17 NOT CORRECTED:OBSERVED THE CEILING ABOVE THE HIGH TEMPERATURE DISH MACHINE IN DISREPAIR AND HANGING LOW. INSTRUCTED TO REPAIR AND MAINTAIN ALL CEILINGS. SERIOUS VIOLATION 7-42-090
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED THE FACILITY PROVIDING UNDERCOOKED FOOD WITHOUT POSTING THE CONSUMER ADVISORY. INSTRUCTED TO POST THE CONSUMER ADVISORY.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED SHELVING WITH FOOD DEBRIS IN THE 2ND FLOOR KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN SHELVING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE BASEMENT BAR 3 COMPARTMENT SINK FAUCET COLD KNOB LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED WET MOPS STORED INSIDE OF BUCKETS ACROSS FROM THE DESSERT COOLER ON THE 1ST FLOOR AND NEXT TO THE 3 COMPARTMENT SINK IN THE 2ND FLOOR KITCHEN. INSTRUCTED TO STORE ALL WET MOPS HANGING OR INVERTED.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED ICE SCOOP STORED INSIDE OF THE ICE BIN AT THE BASEMENT BAR. INSTRUCTED TO STORE ALL ICE SCOOPS ON A CLEAN SURFACE.
  6. Complaint Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE CEILING ABOVE THE HIGH TEMPERATURE DISH MACHINE IN DISREPAIR AND HANGING LOW. OBSERVED HOLES IN THE WALLS IN THE REAR STAIRWELL GOING TO THE 2ND FLOOR AND IN THE BASEMENT AT THE BAR UNDER THE WALL MOUNTED T.V. INSTRUCTED TO REPAIR AND MAINTAIN ALL CEILINGS AND SEAL ALL HOLES IN THE WALLS.
  7. Complaint Re-Inspection

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 3 ROACHES UNDER THE 2ND FLOOR 3 COMPARTMENT SINK INSIDE OF THE KITCHEN. INSTRUCTED TO CLEAN AND SANITIZE AROUND THE 3 COMPARTMENT SINK, PROVIDE ADDITIONAL PEST CONTROL. SERIOUS VIOLATION 7-38-020
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • OBSERVED THE HIGH TEMPERATURE DISH MACHINE FINAL RINSE GAUGE NOT WORKING. INSTRUCTED TO REPAIR THE HIGH TEMPERATURE DISH MACHINE FINAL RINSE GAUGE. SERIOUS VIOLATION 7-38-030
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR WITH ACCUMULATED GREASE IN THE 1ST FLOOR KITCHEN UNDER THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE CEILING ABOVE THE HIGH TEMPERATURE DISH MACHINE IN DISREPAIR AND HANGING LOW. OBSERVED HOLES IN THE WALLS IN THE REAR STAIRWELL GOING TO THE 2ND FLOOR AND IN THE BASEMENT AT THE BAR UNDER THE WALL MOUNTED T.V. INSTRUCTED TO REPAIR AND MAINTAIN ALL CEILINGS AND SEAL ALL HOLES IN THE WALLS.
  8. Complaint

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED A 2 DOOR PREP COOLER AT 52.4F WITH POTENTIALLY HAZARDOUS FOODS (SALAD DRESSING, TZATZIKI SAUCE, COOKED PASTA, COOKED RICE AND COLE SLAW). INSTRUCTED TO PROVIDE AND MAINTAIN ALL PREP COOLERS AT 40.0F OR BELOW. CRITICAL VIOLATION 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES SUCH AS 1 1/2 DOZEN OF SHELLED EGGS ON THE COUNTER AT 82.1F, 5LBS OF UNDERCOOKED BACON IN THE STEAM TABLE AT 104.0F-112.0F, 8LBS OF MASHED POTATOES IN THE STEAM TABLE AT 117.6F, 2LBS OF COOKED PASTA INSIDE OF A 2 DOOR PREP COOLER AT 51.1F, 7LBS OF COOKED RICE INSIDE OF A 2 DOOR PREP COOLER AT 57.7F, 2 GALLONS OF RANCH AND FRENCH SALAD DRESSING IN THE 2 DOOR PREP COOLER AT 48.7F-50.2F, 1LB OF COLE SLAW IN A 2 DOOR PREP COOLER AT 51.8F AND 1LB OF TZATZIKI SAUCE IN A 2 DOOR PREP COOLER AT 50.6F. MANAGER VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 42LBS OF FOOD VALUED AT $. INSTRUCTED TO PROVIDE AND MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40.0F OR BELOW AND HOT POTENTIALLY HAZARDOUS FOODS AT 140.0F OR ABOVE. CRITICAL VIOLATION 7-38-005(A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 3 ROACHES UNDER THE 2ND FLOOR 3 COMPARTMENT SINK INSIDE OF THE KITCHEN. THE BACK DOOR HAS A 1 INCH GAP AT THE BOTTOM OF THE DOOR. INSTRUCTED TO CLEAN AND SANITIZE AROUND THE 3 COMPARTMENT SINK, PROVIDE ADDITIONAL PEST CONTROL AND RODENT PROOF THE BACK DOOR. SERIOUS VIOLATION 7-38-020
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • OBSERVED THE HIGH TEMPERATURE DISH MACHINE FINAL RINSE GAUGE NOT WORKING AND NO QUATERNARY AMMONIUM SANITIZER TEST KIT ON SITE TO MONITOR SANITIZER CONCENTRATION. INSTRUCTED TO REPAIR THE HIGH TEMPERATURE DISH MACHINE FINAL RINSE GAUGE AND PROVIDE A QUATERNARY AMMONIUM SANITIZER TEST KIT. SERIOUS VIOLATION 7-38-030
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR WITH ACCUMULATED GREASE IN THE 1ST FLOOR KITCHEN UNDER THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE CEILING ABOVE THE HIGH TEMPERATURE DISH MACHINE IN DISREPAIR AND HANGING LOW. OBSERVED HOLES IN THE WALLS IN THE REAR STAIRWELL GOING TO THE 2ND FLOOR AND IN THE BASEMENT AT THE BAR UNDER THE WALL MOUNTED T.V. INSTRUCTED TO REPAIR AND MAINTAIN ALL CEILINGS AND SEAL ALL HOLES IN THE WALLS.
  9. Canvass

    4 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls in walk-in cooler not finished, instructed to repair and finish.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • missing light shield in 2nd floor kitchen ceiling, instructed to provide.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • condensation noted in walk-in and prep coolers, instructed to eliminate.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • missing thermometer in prep coolers, instructed to provide.
  10. Short Form Complaint

    0 infractions

  11. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST STORE ALL FOOD CONTAINERS INVERTEDLY TO PREVENT CONTAMINATION.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST STRORE ALL MOPS AND BROOMS AWAY FROM CLEAN UTENSILS SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN AT FIRST FLOOR KITCHEN, FOOD DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKY PIPE AT BASEMENT BAR HAND SINK, INSTRUCTED TO REPAIR. WEAK WATER PRESSURE AT 2ND FLOOR TOILET ROOM HAND SINK. INSTRUCTED TO PROVIDE UNDER CITY PRESSURE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ICE SCOOP STORED ON ICE CUBES, INSTRUCTED TO STORE OFF CUBES
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLERS REQUIRMENT NOT MET.
  12. Complaint

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED ICE FOR DRINKS STORED IN A ICE BIN WITH SODA LINES RUNNING THROUGH THE ICE. INSTRUCTED TO STORE ICE FOR DRINKS INSIDE OF A SEPARATE ICE BIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE BASEMENT BAR SODA GUN NOZZLES WITH ACCUMULATED DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE SODA GUN NOZZLES.
  13. Canvass

    7 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR TILES BROKEN AND MISSING AT THE 2ND FLOOR WALK IN BEER COOLER. INSTRUCTED TO REPAIR AND MAINTAIN THE FLOOR TILES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED UNSHIELDED LIGHTS OVER THE 3 COMPARTMENT SINK ON THE 3RD FLOOR. INSTRUCTED TO SHIELD ALL LIGHTS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BLOWN LIGHTS UNDER THE HOODS IN THE PREP AREAS. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE TOP OF THE GREASE TRAP LEAKING AT THE 2ND FLOOR 3 COMPARTMENT SINK WHEN WATER IS DRAINED FROM THE SINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO EXPOSED HAND SINK AT THE BASEMENT BAR. INSTRUCTED TO INSTALL AND MAINTAIN AN EXPOSED HAND SINK AT THE BAR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE PLUMBING UNDER THE RIGHT BASIN LEAKING OF THE 2ND FLOOR 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED FOOD HANDLERS WITHOUT PROOF OF STATE FOOD HANDLER EDUCATION. INSTRUCTED TO PROVIDE PROOF OF STATE CERTIFIED FOOD HANDLERS.
  14. Canvass

    6 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • INADEQUATE UTENSILS SANITATION, FOUND A LOW TEMP DISH WASHING MACHINE WITH NO SANITIZER AT FINAL RINSE, INSTRUCTED MANAGER TO PROVIDE PROPER SANITIZER CONCENTRATION, MACHINE WAS BEING USED DURING INSPECTION. MACHINE IS TAGGED NOT ALLOWED TO USE, MUST CONTACT THE OFFICE OF CDPH FOR TAG REMOVAL INSPECTION WHEN READY. CRITICAL CITATION ISSUED 7-38-30.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DAMAGED RUBBER GASKET AT PREP COOLER DOORS IN FIRST FLOOR KITCHEN, INSTRUCTED TO REPAIR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • HEAVY GREASE AND FOOD DEBRIS ACCUMULATION ON PIPES BEHIND COOKING LINE AT FIRST FLOOR KITCHEN, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR NOT CLEAN ALONG WALL BASE OF FIRST FLOOR KITCHEN, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT NOTED ON CEILING OF DISH WASHING ROOM, INSTRUCTED TO REMOVE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WEAK HOT WATER PRESSURE AT 2ND FLOOR KITCHEN HAND SINK AND 3-COMP SINK, INSTRUCTED TO PROVIDE WATER UNDER CITY PRESSURE.
  15. Short Form Complaint

    0 infractions

  16. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR GASKET AT 3DOOR REFRIGERATOR ON THE 1STFLOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN INTERIOR OF DEEP FRYER AT BSMT KITCHEN AREA TO REMOVE EXCESSIVE GREASE BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST MAINTAIN FLOORS DRY AT THE MEN'S RESTROOM IN THE BSMT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL ALL RAW WOOD AT BSMT LIQUOR STORAGE AREA.
  17. Complaint

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND MIDDLE WALK-IN COOLER ON THE 2ND FL PREP AREA NOT ABLE TO MAINTAIN THE PROPER TEMPERATURE. AIR TEMPERATURE WAS 50.2F. UNIT WAS TAGGED AND CANNOT BE USED UNTIL SERVICED AND MAINTAINING A TEMPERATURE OF 40F OR LOWER. MUST FAX A LETTER TO 312-746-4240 ATTN: SUPERVISOR SALAZAR WHEN READY FOR A REINSPECTION OF THE UNIT. CRITICAL 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES HELD IN THE MIDDLE WALK IN COOLER. TEMPERATURES RANGED FROM 49.8F-71.7F AND INCLUDED MILK, TUNA, EGGS, CHEESE, COOKED HASHBROWNS, COOKED NOODLES, COTTAGE CHEESE, YOGURT, MARINARA SAUCE AND WHIPPED CREAM. ALL ITEMS WERE DENATURED AND DISCARDED A COMBINED APPROX. WEIGHT OF 20LBS VALUED AT $200. INSTRUCTED TO MONITOR AND KEEP POTENTIALLY HAZARDOUS FOODS AT 40F OR LOWER. CRITICAL VIOLATION 7-38-005(A)
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • FOUND A HIGH TEMP. DISH MACHINE THAT WAS CONVERTED INTO A LOW TEMP. MACHINE NOT ABLE TO MAINTAIN (TEMPERATURE WISE NOR WITH SANITIZING AGENT.) UNIT WAS TAGGED AND CAN NOT BE USED UNTIL PROPERLY SANITIZING AND REINSPECTED BY INSPECTOR. CRITICAL VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE CUTTING BOARDS IN THE PREP AREA ON THE 1ST FL WITH DEEP, DARK GROOVES AND STAINS IN THEM.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE THE WORN RUBBER GASKETS ON THE PREP REACH IN COOLER IN THE 1ST FL PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF THE BAR GUN HOLDERS IN THE LOWER LEVEL BAR AREA. MUST CLEAN THE EXTERIOR OF THE GREASE TRAP ON THE 2ND FL AND THE INTERIOR OF THE COOKING EQUIPMENT THROUGH OUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST PROVIDE MISSING FLOOR TILES ON THE SECOND FLOOR BY THE WALK IN FREEZER. MUST PROVIDE A COVER TO THE FLOOR DRAIN IN FRONT OF THE 3 COMP. SINK ON THE 2ND FL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN THE CEILING VENTS IN THE DINING ROOM AND IN THE TOILET ROOMS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BROKEN/DAMAGED LIGHT SHIELDS IN THE PREP AREA ON THE 1ST FL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST FIX THE LEAKS AT THE BASE OF THE FAUCETS ON THE 3-COMP SINKS IN THE 2ND FL PREP AREA AND LOWER LEVEL BAR AREAS.
  18. Canvass

    6 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. HAND WASH SINK AT 2ND FLOOR KITCHEN BLOCKED BY STATIONARY PREP TABLE AND ROLLING CARTS, ONLY ONE HAND SINK AT LISTED KITCHEN. INSTRUCTED MGR TO KEEP HAND SINK UNOBSTRUCTED AT ALL TIMES AND PROMOTE FREQUENT HANDS WASHING FOR FOOD HANDLERS. BY THE END OF INSPECTION TABLE WAS MOVED AWAY FROM HAND SINK.
    • 31. 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. MUST STORE ALL DISPOSABLE FOOD CONTAINERS PROTEDTED FROM CONTAMINATION. NOT ALLOWED TO USE DISPOSABLE PLASTIC CONTAINERS AS A MULTI USE SCOOP.
    • 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. SEVERAL COOLER DOORS WITH RIPPED RUBBER GASKETS, INSTRUCTED TO REPLACE.
    • 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. FOOD SHELVES, COUNTER TOPS, EXTERIOR SURFACES OF COOKING EQUIPMENT AND INSEIDE SURFACES OF COOLERS NOT CLEAN, DIRT AND FOOD DEBRIS NOTESD. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 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. FLOOR NOT CLEAN IN ALL PREP AREAS, DEBRIS STUCK BETWEEN FLOOR TILES, MISSING GROUT, INSTRUCTED TO CLEAN FLOOR AND GROUT KITCHEN FLOOR SO ITS EASY TO CLEAN.
    • 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. Use dustless cleaning methods. DAMAGED WALL NEXT TO LARGE ICE MAKER, INSTRUCTED TO REPAIR.
  19. Complaint

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All hot food shall be stored at a temperature of 140F or higher. FOUND THE FOLLOWING FOOD ITEMS HELD AT IMPROPER TEMPS: 10 LBS OF COOKED BEEF AT 92.3F, 3 LBS RAW BEEF AT 52.6F, 5LBS OF COOKED CHICKEN AT 124.7F, 3 LBS OF TUNA SALAD AT 52.8F AND 1LB OF SAUTÉ ONIONS AT 94.6F. INSTRUCTED TO KEEP SUCH FOOD ITEMS AT PROPER HOLDING TEMPS.( ITEMS WERE HELD AT KITCHEN SHELF AT ROOM TEMPS), INSTRUCTED TO KEEP SUCH FOOD ITEMS HELD AT PROPER TEMPS. ITEMS DISCARDED VALUED AT $50.
    • 31. 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. MUST KEEP ICE BINS OFF FLOOR, ALSO FOOD ITEMS OFF FLOOR.
    • 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. MUST REPLACE BROKEN RUBBER GASKETS AT BASEMENT PREP COOLERS DOORS.
    • 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. WALL NEXT TO STOVE IN BASEMENT KITCHEN IN POOR REPAIR, INSTRUCTED TO REPAIR AND MAINTAIN.
  20. Suspected Food Poisoning

    6 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED A FOOD HANDLER AT THE MAIN PREP AREA HANDLING A PIECE OF RAW BEEF AND THEN CONTINUED ON HANDLING READY TO EAT FOODS WITHOUT WASHING HIS HANDS. INSTRUCTED MGR TO HAVE ALL FOOD HANDLERS TO WASH THEIR HANDS ACCORDING TO HEALTH CODE.
    • 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. 3 COMPARTMENT SINK NOT SET UP PROPERLY, WASHING MULTI-USE UTENSILS WITHOUT USING ANY SANITIZER, INSTRUCTED MGR TO WASH, RINSE AND SANITIZE ALL UTENSILS PROPERLY.
    • 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. MUST CLEAN SHELVES IN PREP AREA AND MAINTAIN.
    • 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. UPPER PANEL OF ICE MACHINE INTERIOR SURFACES NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 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 SEAL ALL HOLES IN KITCHEN WALLS, WALL BASE COVERINGS IN POOR REPAIR, INSTRUCTED TO REPLACE.
    • 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. MUST INSTALL A BACK FLOW PREVENTION DEVICE TO THE HOSE WITH THE SPRAY GUN IN THE DISH MACHINE AREA.