BRAZZAZ LLC

539 N DEARBORN ST, CHICAGO, IL 60610 · Restaurant

12 inspections

1. CanvassJun 19, 2015

   0 infractions

2. Complaint Re-InspectionNov 26, 2014

   2 infractions

   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • NOTED LOOSE AND BROKEN TILES AROUND COVING OF FLOORS THROUGH OUT THE REAR PREP AREAS. INSTRUCTED TO REPAIR AND MAINTAIN.
   • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
     • NOTED MOST COOLER UNITS ON PREMISES WITH NO THERMOMETERS. INSTRUCTED TO HAVE ACCURATE STEM THERMOMETERS AND CONSPICUOUSLY PLACED ON ALL REFRIGERATION UNITS FOR PROPER TEMPERATURE MONITORING
3. Complaint Re-InspectionNov 18, 2014

   8 infractions

   • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
     • STILL NOTED NO HOT RUNNING WATER ON 2 HAND WASH SINKS (ONE BY THE HOT HOLDING STATION AT THE REAR AND ONE AT THE 3 COMPARTMENT SINK AREA.INSTRUCTED TO ALWAYS HAVE HOT AND COLD RUNNING WATER AT ALL TIMES AT HAND WASH SINKS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
   • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
     • NTED FRONT REVOLVING DOORS AND REAR EXIT DOORS NOT RODENT PROOF INSTRUCTED TO HAVE ALL EXIT DOORS RODENT PROOF UPON BEING RE INSPECTED. CITATION ISSUED FOR SERIOURS VIOLSTION # 7-38-020
   • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
     • NOTED OUTSIDE GARBAGE DUMPSTERS OVER FLOWING AND PREVENTING PROPER LID CLOSURE. INSTRUCTED TO ALWAYS MAINTAIN THE DUMPSTERS TO PREVENT PEST ACTIVITY.
   • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
     • NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM INSPECTION REPORT #1434961 DATED 4/18/2014 NOT CORRECTED:-#31) NOTED MULTI USE UTENSILS(PLATES,CUPS,BOWLS ETC) ON SHELVES AND FRONT DINNING AREA NOT PROPERLY STORED.INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.#32)NOTED RUSTY SHELVES INSIDE PREP WALK IN COOLER,SHELVES AT THE 3 COMPARTMENT SINK BY THE UTILITY SINK AND SHELVES ABOVE PREP TABLE. INSTRUCTED TO REPAINT WITH A NON TOXIC FOOD GRADE PAINT OR REPLACE. ALSO NOTED DEEP CUTS ON CUTTING BOARDS AT THE PREP AREA AT THE REAR. INSTRUCTED TO REPAIR AND/OR REPLACE.#38) NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK BY THE WATER HEATER.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • NOTED LOOSE AND BROKEN TILES AROUND COVING OF FLOORS THROUGH OUT THE REAR PREP AREAS. INSTRUCTED TO REPAIR AND MAINTAIN
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • NOTED STAINED CEILING TILES, MISSING PANELS AND BROKEN TILES ON CEILING THROUGH OUT THE REAR FOOD PREP AREAS. INSTRUCTED TO REPAIR. REPLACE OR MAINTAIN.
   • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
     • NOTED MOST COOLER UNITS ON PREMISES WITH NO THERMOMETERS. INSTRUCTED TO HAVE ACCURATE STEM THERMOMETERS AND CONSPICUOUSLY PLACED ON ALL REFRIGERATION UNITS FOR PROPER TEMPERATURE MONITORING.
   • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
     • NOTED EMPLOYEES HANDLING AND PREPPING FOOD AT THE KITCHEN WITH NO HAIR RESTRAINS. INSTRUCTED TO WEAR HAIR RESTRAIN AT THE PREP AREAS AT ALL TIMES.
4. ComplaintNov 14, 2014

   9 infractions

   • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
     • NOTED EMPLOYEES AT THE GRILL STATION AND OTHER PREP AREAS PREPARING FOOD AND DRINKING, WIPING WALLS WITH NAPKINS,USING CELL PHONES AND CLEANING THEIR FACE WITHOUT WASHING HANDS AT ANY TIME.NOTED EMPLOYEE RINSING GLASSES AT THE HAND WASH SINK OF THE BAR PREP AREA. ALSO NOTED EMPLOYEES WEARING GLOVES AND MOVING FROM THE FRONT DINNING AREA TO THE BACK PREP AREAS AND BACK SERVING FOOD WITHOUT CHANGING THE GLOVES OR WASHING HANDS THROUGHOUT THE INSPECTION. INSTRUCTED TO ALWAYS WASH HANDS AT ALL TIMES AND CHANGE GLOVES WHEN MOVING FROM ONE STATION TO ANOTHER. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A)
   • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
     • NOTED NO HOT RUNNING WATER ON 2 HAND WASH SINKS (ONE BY THE HOT HOLDING STATION AT THE REAR AND ONE AT THE 3 COMPARTMENT SINK AREA, THEN AT THE ONE COMPARTMENT SINK BY THE ICE CREAM FREEZER). ALSO NOTED HAND WASH SINK BY THE 3 COMPARTMENT SINK DISMANTLED WITH MISSING PIPE AT THE BOTTOM OF THE SINK. INSTRUCTED TO ALWAYS HAVE HOT AND COLD RUNNING WATER AT ALL TIMES AT HAND WASH SINKS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
   • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
     • NOTED SLIMY,PINKISH,YELLOWISH SUBSTANCE INSIDE THE INNER COMPARTMENT OF ICE MACHINE DRIPPING ONTO THE ICE. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY CLEANED AND SANITIZED. MANAGER IMMEDIATELY HAD EMPLOYEES REMOVE ICE AND START CLEANING THE ICE MACHINE. INSTRUCTED TO MONITOR AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(A)
   • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
     • NOTED OUTSIDE GARBAGE DUMPSTERS OVER FLOWING AND PREVENTING PROPER LID CLOSURE. INSTRUCTED TO ALWAYS MAINTAIN THE DUMPSTERS TO PREVENT PEST ACTIVITY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
   • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
     • NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM INSPECTION REPORT #1434961 DATED 4/18/2014 NOT CORRECTED:-#31) NOTED MULTI USE UTENSILS(PLATES,CUPS,BOWLS ETC) ON SHELVES AND FRONT DINNING AREA NOT PROPERLY STORED.INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.#32)NOTED RUSTY SHELVES INSIDE PREP WALK IN COOLER,SHELVES AT THE 3 COMPARTMENT SINK BY THE UTILITY SINK AND SHELVES ABOVE PREP TABLE. INSTRUCTED TO REPAINT WITH A NON TOXIC FOOD GRADE PAINT OR REPLACE. ALSO NOTED DEEP CUTS ON CUTTING BOARDS AT THE PREP AREA AT THE REAR. INSTRUCTED TO REPAIR AND/OR REPLACE.#38) NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK BY THE WATER HEATER. CITATION ISSUED FOR VIOLATION #7-42-090
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • NOTED LOOSE AND BROKEN TILES AROUND COVING OF FLOORS THROUGH OUT THE REAR PREP AREAS. INSTRUCTED TO REPAIR AND MAINTAIN.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • NOTED STAINED CEILING TILES, MISSING PANELS AND BROKEN TILES ON CEILING THROUGH OUT THE REAR FOOD PREP AREAS. INSTRUCTED TO REPAIR. REPLACE OR MAINTAIN.
   • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
     • NOTED MOST COOLER UNITS ON PREMISES WITH NO THERMOMETERS. INSTRUCTED TO HAVE ACCURATE STEM THERMOMETERS AND CONSPICUOUSLY PLACED ON ALL REFRIGERATION UNITS FOR PROPER TEMPERATURE MONITORING.
   • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
     • NOTED EMPLOYEES HANDLING AND PREPPING FOOD AT THE KITCHEN WITH NO HAIR RESTRAINS. INSTRUCTED TO WEAR HAIR RESTRAIN AT THE PREP AREAS AT ALL TIMES.
5. ComplaintApr 18, 2014

   8 infractions

   • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
     • NOTED EMPLOYEES AT THE GRILL STATION PREPARING FOOD (MEAT,CHICKEN ETC) AND DRINKING, USING CELL PHONES AND CLEANING THEIR FACE WITHOUT WASHING HANDS AT ANY TIME. NO GLOVES WERE WORN AT THIS STATION. ALSO NOTED EMPLOYEES WEARING GLOVES AND MOVING FROM THE FRONT DINNING AREA TO THE BACK PREP AREAS AND BACK SERVING FOOD WITHOUT CHANGING THE GLOVES OR WASHING HANDS THROUGHOUT THE INSPECTION. INSTRUCTED TO ALWAYS WASH HANDS AT ALL TIMES AND CHANGE GLOVES WHEN MOVING FROM ONE STATION TO ANOTHER. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A)
   • 7. WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE
     • NOTED EMPLOYEES WASHING DISHES AT THE HIGH TEMPERATURE DISH WASHING MACHINE WITH NO HOT RUNNING WATER. INSTRUCTED TO ALWAYS WASH AND SANITIZE DISHES WITH HOT WATER TEMPERATURE ESPECIALLY FOR HIGH TEMPERATURE SANITIZER. HOT RUNNING WATER WAS RESTORED AT ABOUT 12:50 PM. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
   • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
     • NOTED NO HOT RUNNING WATER ON ALL HAND WASH SINKS EXCEPT AT THE BAR WHILE FOOD WAS PREPARED AND SERVED. INSTRUCTED TO ALWAYS HAVE HOT AND COLD RUNNING WATER AT ALL TIMES AT HAND WASH SINKS. MANAGER STATED THAT HOT WATER WAS TURNED OFF TO REPAIR THE BATHROOM SINK. HOT RUNNING WATER WAS RESTORED AT ALL SINKS AT ABOUT 12:50 PM. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
   • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
     • NOTED SLIMY,PINKISH,YELLOWISH SUBSTANCE INSIDE THE INNER COMPARTMENT OF ICE MACHINE DRIPPING ONTO THE ICE. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY CLEANED AND SANITIZED. MANAGER IMMEDIATELY HAD EMPLOYEES REMOVE ICE AND START CLEANING THE ICE MACHINE. INSTRUCTED TO MONITOR AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(A)
   • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
     • NOTED OUTSIDE GARBAGE DUMPSTERS OVER FLOWING AND PREVENTING PROPER LID CLOSURE. BY END OF INSPECTION ABOUT 3:00 PM. GARBAGE COMPANY ARRIVED ON SITE AND PICKED UP GARBAGE. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
   • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
     • NOTED MULTI USE UTENSILS(PLATES,CUPS,BOWLS ETC) ON SHELVES AND FRONT DINNING AREA NOT PROPERLY STORED.INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • NOTED RUSTY SHELVES INSIDE PREP WALK IN COOLER,SHELVES AT THE 3 COMPARTMENT SINK BY THE UTILITY SINK AND SHELVES ABOVE PREP TABLE. INSTRUCTED TO REPAINT WITH A NON TOXIC FOOD GRADE PAINT OR REPLACE. ALSO NOTED DEEP CUTS ON CUTTING BOARDS AT THE PREP AREA AT THE REAR. INSTRUCTED TO REPAIR AND/OR REPLACE.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK BY THE WATER HEATER. INSTRUCTED TO REPAIR AND MAINTAIN.
6. Complaint Re-InspectionDec 23, 2013

   0 infractions

7. ComplaintDec 13, 2013

   5 infractions

   • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
     • INADEQUATE INSECTS CONTROL, FOUND 40 LIVE FRUIT FLIES ON KITCHEN AND DISH WASHING AREAS WALLS, INSTRUCTED TO ELEMINATE, PEST CONTROL SERVICE RECOMMENDED.
   • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
     • HIGH TEMP DISH MACHINE WITH INOPERABLE FINAL RINSE GAUGE, INSTRUCTED MGR TO REPAIR AND MAINTAIN.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • BROKEN RUBBER GASKETS AT GRILLING AREA PREP COOLER DOORS, INSTRUCTED TO REPLACE.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • EXCESSIVE STANDING WATER THRU OUT KITCHEN AND DISH WASHING AREA, ALONG CORNERS AND WALLBASE, INSTRUCTED TO ELEMINATE STANDING WATER AND MAINTAIN.
   • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • INADEQUATE LIGHTING INSIDE BOTH MEAT AND PRODUCE WALK-IN COOLERS, INSTRUCTED TO PROVIDE.
8. ComplaintFeb 26, 2013

   5 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • DAMAGED RUBBER GASKETS AT WALK-IN AND PREP COOLER DOORS, INSTRUCTD TO REPLACE.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • EXCESSIVE CONDENSATION AT PIPE LINES ABOVE DISH WASHING CLEAN SIDE, INSTRUCTED TO ELIMINATE CONDESATION.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • MISSING GROUT BETWEEN KITCHEN FLOOR TILES IN MAIN PREP AREA, STANDING WATER AT CORNERS, INSTRUCTED TO REGROUT FLOOR AND MINIMIZE STANDING WATER.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • MOLDY WALLS AT DISH WASHNG AREA AND SILICON CAULKING, INSTRUCTED TO REMOVE,
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • A HOSE IS ATTACHED TO 3-COMP SINK WITHOUT A VACUUM BREAKER, ALSO A LAREGE GARDEN HOSE ATTACHED TO WATER LINE WITHOUT VACUUM BREAKER, INSTRUCTED TO INSTALL.
9. Complaint Re-InspectionApr 16, 2012

   0 infractions

10. Complaint-FireFeb 27, 2012

    7 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • FOLLOWING SINKS IN THE PREP AREAS HAVE NO RUNNING HOT WATER AVAILABLE: 2-COMP. PREP SINK; 1-COMP. PREP SINK; HANSDINK ACROSS 3-COMP. SINK. INSTRUCTED TO PROVIDE HOT RUNNING UNDER CITY PRESSURE AT ALL TIMES. All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO RUNNING HOT WATER AT THE EMPLOYEE BATHROOM HANDSINK-MUST PROVIDE. SOAP DISPENSERS ARE IN-OPERABLE AT MOST HANDSINKS, MUST FIX. Adequate and convenient hand washing facilities shall be provided for all employees.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL CLEAN PLATES MUST BE INVERTED DURING SERVICE, AT THE BUFFET LINE. 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.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING NEED CLEANING: ALL FOOD & NON-FOOD CONTACT SURFACES/EQUIPMENT/UTENSILS THRU-OUT PREMISES (I.E.- WALK-IN COOLER SHELVES, INTERIOR OF ICE MACHINE, MOST SINK DRAINS THRU-OUT PREMISES, INTERIOR BOTTOM OF BUFFET TABLES, INTERIOR OF BUFFET CASE)-DUE TO FOOD DEBRIS/DIRT/RUST/DUST. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS OF WALK-IN COOLER, UNDER DISHMACHINE & 3-COMP. SINK MUST BE KEPT CLEAN & DRY. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULBS THAT ARE OUT INSIDE BAR COOLER & REAR WALK-IN COOLER, MUST BE REPLACED. All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENTILATION OR EXHAUST SYSTEM MUST BE OPERATIONAL & ANSUL SYSTEM CHECKED/RE-CALIBRATED. SPRAYER FAUCET AT THE SCRAPING SINK OF THE DISHMACHINE MUST BE FIXED & MISSING FAUCET KNOBS MUST BE REPLACED. THE DIPPER WELL WATER IS IN-OPERABLE, MUST FIX ALSO. 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.
11. CanvassJan 14, 2011

    4 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED MOLD GROWTH ON INTERIOR CONTACT SURFACES INSIDE OF THE MACHINE. UNIT TAGGED HELD FOR INSPECTION BY CDPH. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF UNIT CLEANED AND SANITIZED. FAX REINSPECTION LETTER TO (312) 746-4240 AFTER UNIT HAS BEEN CLEANED.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER IS REQUIRED TO BE PRESENT AT ALL TIMES WITH THEIR CERTIFICATE POSTED ONSITE WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 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. OBSERVED RUSTED WIRE STORAGE RACKS INSIDE OF THE PRODUCE WALK-IN COOLER. MANAGEMENT INSTRUCTED TO SCRAPE AND REPAINT OR REPLACE.
    • 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. PROVIDE A THERMOMETER INSIDE OF THE PREP COOLER ACROSS FROM THE STOVES.
12. CanvassJan 7, 2010

    4 infractions

    • 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 following not clean- observed dust build up on walk in and reach in coolers condensers/compressors also observed slight lime build up inside ice machine. Instructed manager to clean and maintain all unclean equipment.
    • 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 regrout damaged floor tiles by dishmachine and at bar area also must repair all damaged/missing floor base tiles by dishmachine drainboard.
    • 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 gaps between dishwash 3-compartment sink and wall and replace damaged ceiling tile by meat prep.
    • 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. The following leaking- sprayer at dishmachine, dishwash 3-compartment sink pipe under left side compartment, bar handwash bowl pipe. Instructed manager to repair and maintain plumbing.