CHICAGO BLACKHAWKS STANLEY'S T2 BAR

11601 W TOUHY AVE, CHICAGO, IL 60666 · Restaurant

33 inspections

CanvassJan 27, 2026
2 infractions
- 22. PROPER COLD HOLDING TEMPERATURES
  - OBSERVED VARIOUS TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 44-50 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED: 2 GALLONS MILK, 8 POUNDS OF COOKED NOODLE PASTA SALAD, 7 POUNDS OF TURKEY SANDWICHES, 5 POUNDS OF FRUIT CUPS WITH CUT MELONS, 7 POUNDS OF YOGURT CUPS, AND 6 POUNDS OF HARD BOILED EGGS ($400) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
  - OBSERVED SOIL BUILD UP ON FLOOR BEHIND SMALL WALK IN COOLER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
CanvassJul 2, 2025
1 infraction
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
  - OBSERVED HEAVY BUILD UP OF DIRT AND GRIME ON FLOOR OF BAR. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
CanvassJan 7, 2025
0 infractions
CanvassJun 7, 2024
6 infractions
- 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
  - OBSERVED BOXED FOOD ITEMS BEING STORED ON FLOOR IN WALK-IN COOLER IN THE REAR. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS SIX INCHES FROM FLOOR ON RAISED SHELVING UNITS AND MAINTAIN.
- 40. PERSONAL CLEANLINESS
  - OBSERVED MULTIPLE FOOD HANDLING EMPLOYEES NOT WEARING HAIR RESTRAINTS AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL FOOD HANDLING EMPLOYEES WEAR HAIR RESTRAINTS TO PREVENT CONTAMINATION OF FOOD AND MAINTAIN.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
  - OBSERVED DIRTY FLOORS DRAINS NEAR THREE COMPARTMENT SINK AND ICE MACHINE IN THE REAR PREP/WAREWASHING AREAS.--- OBSERVED ACCUMULATED FOOD DEBRIS ON FLOORS THROUGHOUT PREP AREAS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN ALL FLOOR DRAINS AND ALL FLOORS AND MAINTAIN.
- 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
  - OBSERVED DUST BUILDUP ON CEILING AND WALL VENTS IN PREP AREAS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN ALL CEILING/WALL VENTS AND MAINTAIN.
- 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
  - OBSERVED A MISSING LIGHT SHIELD FOR LIGHT ABOVE PREP TABLE IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE AND MAINTAIN.
- 58. ALLERGEN TRAINING AS REQUIRED
  - OBSERVED ONE CERTIFIED FOOD MANAGER WITH AN EXPIRED ALLERGEN AWARENESS TRAINING CERTIFICATE AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO RENEW EXPIRED ALLERGEN AWARENESS TRAINING CERTIFICATE AND MAINTAIN.
CanvassMay 10, 2023
4 infractions
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
  - OBSERVED STAINED CUTTING BOARDS IN THE STORAGE RACK NEXT TO THE DISHMACHINE. MANAGEMENT INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND TO MAINTAIN.
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
  - INSTRUCTED TO DETAIL CLEAN THE GREASE BUILDUP INSIDE OF THE DEEP FRYERS AND ON THE SIDES OF HOT COOKING EQUIPMENTS AND INTERIOR OF THE MICROWAVE.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
  - INSTRUCTED TO DETAIL CLEAN WALLS AND CEILING TILES IN THE KITCHEN PREP/COOKING AREAS WHERE NOTED TO MANAGEMENT TO REMOVE FOOD SPLASHED DEBRIS AND ACCUMULATION OF DUSTS.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
  - OBSERVED DIRTY FLOORS IN BAR AREA WITH LITTER AND BROKEN GLASS DEBRIS.INSTRUCTED TO CLEAN FLOORS IN DETAIL INCLUDING FLOORS WITH EXCESSIVE GREASE BUILD-UP UNDERNEATH THE PREP/COOKING GRILL AREAS AND TO MAINTAIN.
CanvassMay 20, 2022
4 infractions
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
  - OBSERVED EXTERIOR OF REFRIGERATION DRAWER UNITS AND HANDLES OF EQUIPMENT ON COOKING LINE NEED TO BE CLEANED AND MAINTAINED. OBSERVED EXCESS GREASE ACCUMULATION ON EXTERIOR OF ALL EQUIPMENT. DETAIL CLEAN AND MAINTAIN.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
  - OBSERVED FLOORS AND WALLS UNCLEAN. NEED TO DETAIL CLEAN FLOORS AND WALLS AND MAINTAIN. OBSERVED STAINED/ WATER DAMAGED CEILING TILES ABOVE FOOD COOKING LINE. REPLACE CEILING TILES AND MAINTAIN CEILING. OBSERVED FLOOR DRAINS UNCLEAN AT DISH MACHINE AREA AND IN FOOD PREP AREAS. CLEAN AND MAINTAIN ALL FLOOR DRAINS.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
  - OBSERVED ALL COOKING EQUIPMENT THAT IS "NOT IN USE AT THIS TIME" NEEDS TO BE STORED IN A CLEAN AND SANITIARY CONDITION TO AVOID PEST HARBORAGE. OBSEVERED COOKING EQUIPMENT THAT IS IN DISPEPAIR NEEDS TO BE REPAIRED OR REMOVED AND KEPT IN A CLEAN AND SANITIARY CONDITION WHILE ON SITE.
- 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
  - OBSERVED SMALL HOOD FLITERS ABOVE FRY STATION NEED TO BE CLEANED AND MAINTAINED.
Canvass Re-InspectionNov 17, 2021
0 infractions
CanvassNov 5, 2021
7 infractions
- 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
  - OBSERVED APPROXIMATELY 15 SMALL LIVE FLIES ON WALL IN REAR PREP AREA (BY THE HANDSINK AND PREP SINK). INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREA. RECOMMEND TO CONTACT LICENSED PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020 (A) CITATION ISSUED
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
  - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN PREP SHELVES WITH GREASE AND DRIED FOOD DEBRIS IN PREP/COOKING AREA.
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
  - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR OF LIQUOR WALK-IN COOLER WITH EXCESSIVE WATER/SYRUP ACCUMULATION IN REAR AREA AND INTERIOR OF ALL LIQUOR/WINE COOLER BEHIND THE BAR.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
  - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR UNDERNEATH DSISHMACHINE IN DISHWASHING AREA.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
  - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH SOME LITTER AND DUST UNDER AND AROUND COOLERS AND 3 COMPARTMENT SINK IN BAR AREA.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
  - INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ITEMS/CLUTTER STORED INSIDE ELECTRICAL ROOM (BY THE DINING AREA) TO PREVENT PEST HARBORAGE.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
  - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH DUST ACCUMULATION ABOVE REAR PREP AREA.
CanvassMar 29, 2021
3 infractions
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
  - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF PREP/REACH-IN COOLERS WITH DRIED FOOD DEBRIS ACCUMULATION IN PREP/COOKING AREA.
- 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
  - FOOD HANDLER (S) WITH EXPIRED FOOD HANDLER TRAINING CERTIFICATES. INSTRUCTED TO PROVIDE CURRENT CERTIFICATE FOR EACH EMPLOYEE.
- 58. ALLERGEN TRAINING AS REQUIRED
  - FOUND EXPIRED APPROVED ALLERGEN TRAINING CERTIFICATE IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH CURRENT ALLERGEN TRAINING CERTIFICATION.
Canvass Re-InspectionJul 23, 2020
0 infractions
CanvassMar 20, 2020
1 infraction
- 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
  - OBSERVED THREE COMPARTMENT SINK IN DISHWASHING AREA IN DISREPAIR NOT DRAINING PROPERLY (SLOW DRAINING), WATER RELEASED FROM ONE COMPARTMENT (BASIN) BACKUP INSIDE ANOTHER COMPARTMENT (BASIN) WHEN RELEASED INSIDE SINK. INFORMED PERSON IN CHARGE OF REQUIREMENTS AND MUST REPAIR SINK AND MAINTAIN. PRIORITY VIOLATION 7-38-030(C) NO CITATION ISSUED
CanvassOct 29, 2019
6 infractions
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
  - INSTRUCTED TO CLEAN AND MAINTAIN RACKS WITH EXCESSIVE WHITE MOLD LIKE BUILD-UP INSIDE LIQUOR REACH IN COOLER BEHIND FRONT SERVICE COUNTER/BAR.
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
  - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN PREP COUNTER WITH GREASE AND DRIED FOOD DEBRIS THROUGHOUT PREP/COOKING AREA.
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
  - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF PREP SHELVES, STORAGE SHELVES, SHELVES UNDERNEATH COOKING EQUIPMENT WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION IN PREP/COOKING AREA.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
  - INSTRUCTED TO RE-GROUT FLOOR TILES WITH DEEP SEAMS BY HAND WASHING SINK AND SOME IN BY COOKING AREA (PREP/COOKING AREA).
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
  - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR INSIDE SODA CLOSET (BY DINING AREA). NOTED BOXES STORED ON FLOOR. FOOD AND NON FOOD ITEMS MUST BE STORED OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
  - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH CLUTTER ALONG THE WALLS AND IN ALL CORNERS, UNDER AND AROUND 3 COMPARTMENT BAR SINK BEHIND BAR.
CanvassApr 3, 2019
6 infractions
- 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
  - FOUND LOW TEMPERATURE DISH WASHING MACHINE FINAL SANITIZING RINSE AT 0 PPM CHLORINE CONCENTRATION. INSTRUCTED MANAGER TO FIX AND MAINTAIN. A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). TECHNICIAN ARRIVED (CORRECTED ON SITE) FINAL SANITIZING RINSE NOW AT 100 PPM CHLORINE CONCENTRATION. PRIORITY VIOLATION 7-38-025 CITATION ISSUED
- 36. THERMOMETERS PROVIDED & ACCURATE
  - INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
  - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF DISH MACHINE WITH EXCESSIVE BLACK MOLD LIKE BUILDUP.
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
  - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOT HOLDING/HEATING LAMP WITH EXCESSIVE GREASE AND DUST ACCUMULATION IN PREP/COOKING AREA.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
  - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH EXCESSIVE GREASE AND FOOD DEBRIS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT REAR PREP/COOKING AREA ESPECIALLY UNDER AND AROUND COOLING AND COOKING EQUIPMENT.
- 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
  - INSTRUCTED TO REPLACE MISSING LIGHT BULB INSIDE 2 DOOR REACH-IN COOLER IN REAR PREP AREA.
CanvassSep 28, 2018
5 infractions
- 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
  - FOUND NO CONSUMER ADVISORY OR DISCLOSURE ON MENUS FOR RAW/UNDERCOOKED FOODS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
  - 4-101.19 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF DISH MACHINE AND INSIDE OF REACH-IN COOLER WITH EXCESSIVE FOOD DEBRIS.
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
  - 4-602.13 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF BEER WALK-IN (WALLS AND FLOORS) COOLER IN REAR.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
  - 6-201.11 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT REAR PREP/COOKING AREA ESPECIALLY UNDER AND BEHIND/CORNER OF DISH MACHINE WITH EXCESSIVE GREASE, WATER AND FOOD DEBRIS.
- 58. ALLERGEN TRAINING AS REQUIRED
  - PA-100-0367 FOUND NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING.
CanvassMay 31, 2018
5 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOT HOLDING UNIT (ON TOP OF PREP TABLE) WITH DRIED FOOD, DUST AND GREASE BUILD-UP.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
  - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAINS ON PREMISES (UNDERNEATH DISH WASHING MACHINES, 3 COMPARTMENT SINK, PREP SINKS ETC.) TO PREVENT PEST HARBORAGE. -----------INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR OF ELECTRICAL CABINET WITH EXCESSIVE GREASE AND DRIED FOOD DEBRIS ACCUMULATION.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
  - INSTRUCTED TO SEAL HOLES ON WALL BEHIND DISH MACHINE AND WALL BEHIND MOP SINK IN REAR.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
  - INSTRUCTED TO REPLACE INOPERABLE LIGHT BULB AT KITCHEN HOOD ABOVE COOKING EQUIPMENT.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
  - FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING IN STORAGE AREA.
CanvassOct 6, 2017
4 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
  - Observed torn refrigeration gaskets on the two door cooler across from the flat top grill. Instructed facility to replace and maintain. Observed the underside of the bar top to be peeling away near the entrance to the bar. Instructed facility to repair and maintain smooth and easily cleanable.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - Observed slight dirt accumulation in the upper interior portions of both ice machines. Instructed facility to clean, sanitize, and maintain. Observed the exhaust filter on the small hot holding unit (counter top) to be dirty. Instructed facility to clean and maintain. Observed dirt accumulated on the underside of the bar top and on the pipes and hoses running along the bar wall. Instructed facility to clean and maintain.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
  - Observed the beer walk in cooler floor to be dirty. Instructed facility to clean and maintain. Observed the floor around the dish machine and low lying pipes to be dirty. Instructed facility to clean and maintain.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
  - Observed heavy grease and dirt buildup on the wall space between the exhaust hood and the wall partition between Chili's. Instructed facility to clean and maintain. Observed dust buildup on the ceiling tile vents throughout the kitchen. Also observed the ceiling tile tracks to be dirty. Instructed facility to clean all and maintain.
Complaint Re-InspectionApr 27, 2017
3 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
  - Instructed facility to install and maintain a splashguard at the right of the rear exposed handsink near the 1 compartment sink/prep table.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - Observed slight dirt accumulation in the upper interior portion of the ice machine. Instructed facility to clean, sanitize, and maintain.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
  - Observed the hot water handle at the dish machine sprayer to have a small leak. Instructed facility to repair and maintain.
ComplaintApr 20, 2017
6 infractions
- 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
  - Previous minor violations not corrected from report # 1978434, dated 12-20-16: Violation 33- "Observed the back of the cooking equipment to have grease and food debris on it. Instructed facility to clean and maintain." Violation 34- "Observed dirt and debris on the floors around the dish area. Instructed facility to clean and maintain." and Violation 35- "Observed the ceiling vent above the 2 door produce cooler to have dust accumulation. Instructed facility to clean and maintain." Instructed facility to correct all and maintain. Serious violation 7-42-090.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
  - Instructed facility to install and maintain a splashguard at the right of the rear exposed handsink near the 1 compartment sink/prep table.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - Observed slight dirt accumulation in the upper interior portion of the ice machine. Instructed facility to clean, sanitize, and maintain.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
  - Observed the floors and floor drains in the bar and throughout the kitchen to have dirt and food debris accumulated, especially along walls and under and around equipment. Instructed facility to clean and maintain.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
  - Observed the drop ceiling tracks in the dish area to be rusty and dirty. Instructed facility to repair/replace and maintain. Observed the walls in the dish area to be dirty. Instructed facility to clean and maintain.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
  - Observed the hot water handle at the dish machine sprayer to have a small leak. Instructed facility to repair and maintain.
CanvassDec 20, 2016
3 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - Observed the back of the cooking equipment to have grease and food debris on it. Instructed facility to clean and maintain.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
  - Observed dirt and debris on the floors around the dish area. Instructed facility to clean and maintain.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
  - Observed the ceiling vent above the 2 door produce cooler to have dust accumulation. Instructed facility to clean and maintain.
CanvassSep 13, 2016
2 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF EXPOSED HAND SINK AND 3 COMPARTMENT SINK BEHIND BAR AREA.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
  - INSTRUCTED TO RE GROUT FLOOR TILES WITH DEEP SEAMS IN REAR PREP/COOKING AREA AND IN BAR AREA.---------MUST DETAIL CLEAN AND MAINTAIN FLOOR DRAIN IN BAR AREA TO PREVENT PEST HARBORAGE.--------MUST CLEAN AND MAINTAIN FLOOR WITH SYRUP SPILLAGE INSIDE SODA SYRUP CLOSET (BY DINING AREA).
CanvassNov 24, 2015
3 infractions
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
  - MULTI USE UTENSILS NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - GASKETS ON REACH-IN COOLER DOORS, INTERIOR DEEP FRYERS CABINETS, STORAGE SHELVES AND CABINETS UNDER EQUIPMENT AND EXHAUST HOOD AND FILTERS NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
  - FLOOR UNDER AND BEHIND COOKING EQUIPMENT NOT CLEANED. INSTRUCTED TO DETAIL CLEAN DAILY AND REMOVE FOOD DEBRIS.
CanvassMay 22, 2015
5 infractions
- 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
  - EXPOSED HANDSINK IN BAR AREA NOT CONVENIENT, ACCESSIBLE OR MAINTAINED. OBSERVED EXPOSED HANDSINK IN BAR FILLED WITH ICE AND LIQUID DEBRIS, APPEARS TO BE USED FOR DUMP SINK. FOOD HANDLERS IN BAR AREA NOT ABLE TO PROPERLY WASH HANDS. INSTRUCTED TO MAINTAIN AREA AND HAVE EXPOSED HANDSINK CLEANED AT ALL TIMES. CRITICAL CITATION ISSUED 7-38-030.
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
  - MULTI USE UTENSILS NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - EXHAUST HOOD FILTERS, DEEP FRYAER CABINETS, EXTERIOR BETWEEN COOKING EQUIPMENT, STORAGE SHELVES UNDER EQUIPMENT, PREP COUNTER AND WALK-IN COOLER VENTILATION COVER NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE FOOD CONTACT SURFACES.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
  - FLOOR UNDER AND BETWEEN EQUIPMENT NOT CLEAN. INSTRUCTED TO REMOVE FOOD DEBRIS AND GREASE BUILD-UP, REPLACE BROKEN FLLOR TILE AND DETAIL CLEAN DAILY.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
  - CEILING TILE, LIGHT AND VENTILATION COVERS NOT CLEAN. INSTRUCTED TO REMOVE DUST BUILD-UP AND DETAIL CLEAN DAILY.
CanvassSep 4, 2014
3 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - OBSERVED CALCIUM BUILD UP INSIDE UPPER PORTION OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
  - OBSERVED DAMAGED FLOOR TILES AROUND FLOOR DRAIN BY DISHMACHINE DRAINBOARD. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED FLOOR TILES.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
  - OBSERVED FOOD DEBRIS ON WALLS BEHIND BEER WALK IN COOLER. INSTRUCTED MANAGER TO CLEAN WALLS AND MAINTAIN.
CanvassApr 15, 2014
4 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD DEBRIS ON EXTERIOR OF DISHMACHINE, FOOD BUILD UP ON ALL PREP AREA SHELVES, FOOD DEBRIS ON EXTERIOR OF ALL SINKS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL EQUIPMENT.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
  - OBSERVED STANDING WATER ON FLOOR AND FOOD/DIRT BUILD UP ON FLOOR UNDER AND AROUND DISHMACHINE. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR AND KEEP FLOOR DRY THROUGHOUT.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
  - OBSERVED FOOD SMEARS ON PREP AREA/DISDHWASH AREA WALLS AND DUST BUILD UP ON CEILING TILES/CEILING VENT COVERS ABOVE PREP AREA. MUST CLEAN WALLS AND UNCLEAN CEILING TILES/VENT COVERS.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
  - EXPOSED HANDWASH BOWL PIPE DRAINING SLOWLY (BY MOP SINK). INSTRUCTED MANAGER TO REPAIR/MAINTAIN SINK.
CanvassNov 7, 2013
4 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT BAR SINK BEHIND BAR.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
  - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS WITH HEAVY DUST BUILD-UP, COOKING EQUIPMENT WHEELS WITH EXCESSIVE GREASE.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
  - INSTRUCTED TO REPAIR LEAKY FAUCET NECK AT EXPOSED HAND SINK IN REAR PREP AREA AND LOOSE FAUCET NECK AT 3 COMPARTMENT BAR SINK BEHIND BAR.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
  - INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED ON TOP OF WALK-IN COOLER TO PREVENT PEST HARBORAGE.
CanvassMay 31, 2013
2 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
  - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN PREP SHELVES IN FOOD PREP AREA.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
  - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS UNDER AND AROUND COOKING EQUIPMENT.
CanvassAug 2, 2012
3 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD BUILD UP ON ALL PREP AREA SHELVES, ON LOWER SIDE OF SHELVES/DISHWASH DRAINBOARDS, WATER AND FOOD DEBRIS INSIDE BAR (BOTTLE)REACH IN COOLER. MUST CLEAN AND MAINTAIN ALL EQUIPMENT.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
  - OBSERVED DAMAGED FLOOR TILES(LOW GROUT)THROUGHOUT PREP AND DISHWASH AREAS. MUST REGROUT ALL DAMAGED FLOOR TILES, CLEAN INTERIOR OF ALL FLOOR DRAINS AND DETAIL CLEAN FLOOR/KEEP FLOOR DRY THROUGHOUT.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
  - OBSERVED FOOD STAINS ON WALLS THORGHOUT PREP AND DISHWASH AREAS. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS.
CanvassFeb 8, 2012
3 infractions
- 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 DRAINS MUST BE CLEANED REGULARLY.
- 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. WALLS UNDER COFFEE MACHINE UNCLEAN,WALLS ABOVE DISPLAY COOLER FRONT AREA WITH DUST ACCUMULATION MUST DETAIL CLEAN AND MAINTAIN; HOLE ON CEILING WITH PIPE CONNECTION ABOVE COFFEE MACHINE MUST BE PROPERLY SEALED; ATTACHED METAL ON CEILING ABOVE DISH AREA RUSTY MUST BE REPLACED/REPAINTED
- 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. LIGHT FIXTURES IN PREP AREA UNCLEAN MUST CLEAN AND MAINTAIN
Canvass Re-InspectionSep 27, 2011
1 infraction
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - FOR NEXT REGULAR INSPECTION
CanvassSep 20, 2011
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. DISPLAY COOLER AT IMPROPER TEMPERATURE,CRITICAL VIOLATION CITATION ISSUED,DISPLAY COOLER AT 48.5F,INSTRUCTED COOLER MUST BE 40F OR LESS,TAG COOLER MUST CALL TECHNICIAN TO FIX
- 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. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE,CRITICAL VIOLATION,CITATION ISSUED,FOUND CHICKEN ,TURKEY,ROAST BEEF SANDWICHES AT 48.5F OF 44 PCS,MILK AND CHOCO MILK AT 47.5F,1 PINT OF 16 PCS,SALAD WITH SHREDDED CHEESE AND SHREDDED CHICKEN AT 48.5 OF 10 PKGS, 6 PCS YOGURT AT 47.5F;MANAGER DISCARDED FOODS APPROXIMATELY $150,INSTRUCTED ALL COLD FOODS MUST BE 40F OR BELOW
- 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. IMPROPER SANITIZING OF EQUIPMENT AND UTENSILS,CRITICAL VIOLATION,CITATION ISSUED,FOUND SANITIZING RINSE OF DISHMACHINE AT 170F,TECHNICIAN CAME AND FIXED THE MACHINE ,REACHED TO 180F;INSTRUCTED SANITIZING RINSE MUST BE 180F AT ALL TIMES OR USE CHEMICAL SANITIZER CHLORINE WITH 100ppm OR QUATS AT 200 ppm
- 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. FOUND 15 LIVE FRUIT FLIES IN THE BAR(12) AND CASHIER AREA(3),SERIOUS VIOLATION,CITATION ISSUED,INSTRUCTED RESTAURANT MUST BE FREE FROM INSECTS/PESTS,MUST COVER CUT UP LEMON,ORANGES IN THE BAR AREA AND DETAIL CLEAN COUNTERS,CABINETS ; GIVEN 5 DAYS 09-27-11 TO CORRECT VIOLATION,MUST CONTACT PEST CONTROL COMPANY FOR SERVICE
- 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. MISING ICE BIN LID IN BAR AREA MUST PROVIDE;MISSING SALAD BAR COVER ABOVE 2 DOOR PREP COOLER MUST BE PROVIDED; HAND SINK SOAP DISPENSER IN BAR AREA MUST BE FIXED ON THE WALL
- 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 AND MAINTAIN INTERIOR AND EXTERIOR PANEL OF THE ICE MACHINE; SHELVES OF 2 DOOR COOLER AND DISPLAY COOLER UNCLEAN MUST CLEAN AND MAINTAIN; CABINETS FOR WINE AND SUPPLIES IN BAR AREA UNCLEAN MUST 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. CEILING IN PREP AREA ABOVE COOLER UNCLEAN MUST CLEAN AND MAINTAIN
- 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. LIGHT FIXTURES IN PREP AREA WITH DUST ACCUMULATION MUST CLEAN AND MAINTAIN; MUST SHOW PROOF THAT LIGHT BULBS IN THE HOT HOLDING AREA ARE SHATTER RESISTANT
CanvassFeb 25, 2011
4 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. MUST READJUST DOOR SWEEP AT THE EXIT DOOR-DELIVERY AREA
- 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. AIR VENTS IN 2 DOOR COOLER NEAR EXIT UNCLEAN,MUST 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. DAMAGED CEILING TILES ABOVE REAR WALK IN COOLER MUST BE REPLACED; MISSING BASE WALL UNDER HANDSINK MUST BE REPLACED
- 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. BROKEN LIGHT SHIELD MUST BE REPLACED;UNCLEAN LIGHT FIXTURES AT THE PREP AND REAR AREA MUST CLEAN AND MAINTAIN
CanvassJan 26, 2010
8 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. FOUND INTERIOR OF ICE MACHINE VERY DIRTY,WITH BLACK MOLDY MATERIAL FLOWING THRU THE ICE AND ICE WATER ALSO LIME DEPOSITS AROUND ,FOOD NOT PROTECTED,SERIOUS VIOLATION,CITATION ISSUED;INSTRUCTED TO CLEAN AND SANITIZE ICE MACHINE,TAGGED ICE MACHINE
- 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. ICE BIN IN BAR AREA NOT COVERED,MUST PROVIDE LID
- 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. INTERIOR OF PREP COOLER,UNCLEAN MUST DETAIL CLEAN;LINE PIPES INSIDE BEER COOLER WITH ACCUMULATED DUST ,MUST DETAIL CLEAN;1 ICE MACHINE EXTERIOR UNCLEAN ,MUST CLEAN;BOTTOM PART OF FRYER UNCLEAN,MUST CLEAN
- 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. DAMAGED FLOOR TILES IN DISH AREA MUST BE REGROUT;FLOOR ON CORNERS OF FRYER FULL OF GREASE ,MUST REMOVE GREASE AND 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. FOUND BURNED AND GREASY WALL IN THE FRYER AREA,MUST BE REPLACED; DISH AREA WALLS UNCLEAN,MUST DETAIL CLEAN AND MUST RECAULK
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
  - 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. LIGHT FIXTURES IN PREP AREA UNCLEAN,MUST CLEAN;BROKEN LIGHT SHIELD IN DISH AREA MUST BE REPLACED
- 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. 4 COMPARTMENT SINK IN BAR AREA NEEDS A LONGER NECK FAUCET TO REACH ALL COMPARTMENTS.
- 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. PERSONAL BELONGINGS OF EMPLOYEES MUST BE STORED IN SEPARATE AREA, NOT MIXED WITH FOOD AND/OR SUPPLIES.
Short Form ComplaintJan 19, 2010
1 infraction
- 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. SANITIZING RINSE FOR UTENSILS AND EQUIPMENT IS 10PPM,CRITICAL VIOLATION,CITATION ISSUED,SANITIZING RINSE WITH CHLORINE MUST BE 100 PPM ,