GALVIN'S PUBLIC HOUSE
5901 W LAWRENCE AVE, CHICAGO, IL 60630 · Restaurant
22 inspections
- Canvass
0 infractions
- Non-Inspection
0 infractions
- Canvass
4 infractions
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK IN THE BAR AREA.
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
- INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF 3 COMPARTMENT BAR SINK (FAR RIGHT) BEHIND THE BAR.
- 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
- INSTRUCTED TO REPAIR SLOW DRAINING HANDSINK BEHIND THE BAR.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN BASEMENT STORAGE AND BEHIND BAR AREA.
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- Non-Inspection
0 infractions
- Canvass
13 infractions
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- OBSERVED NO VERIFIABLE HEALTH POLICY ON SITE AT TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN COPIES OF HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
- 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
- OBSERVED NO KIT AND PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA ON SITE AT TIME OF INSPECTION. LEFT ONE PAGER AND INSTRUCTED TO MAINTAIN PROCEDURE AND KIT WITH ALL NECESSARY SUPPLIES INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- OBSERVED BIN FULL OF DIRTY FLATWARE STORED INSIDE EXPOSED HAND WASHING SINK LOCATED IN REAR FOOD PREP AREA. INSTRUCTED TO MAINTAIN ALL EXPOSED HAND SINKS FREE AND ACCESSIBLE TO ALLOW FOR PROPER HAND WASHING. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- OBSERVED NO EXPOSED HAND WASHING SINK IN BAR. INSTRUCTED TO INSTALL HAND WASHING SINK CAPABLE OF PROVIDING HOT AND COLD RUNNING WATER UNDER PRESSURE AND STOCKED WITH ALL NECESSARY SUPPLIES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). NO CITATION ISSUED.
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- OBSERVED NO PAPER TOWELS AT EXPOSED HAND WASHING SINK LOCATED IN REAR FOOD PREP AREA. INSTRUCTED TO MAINTAIN PAPER TOWELS AT ALL EXPOSED HAND WASHING SINKS AT ALL TIMES TO ALLOW PROPER HAND WASHING. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION COMBINED WITH ABOVE VIOLATION.
- 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
- OBSERVED ICE SCOOP STORED DIRECTLY IN ICE CHEST IN BAR. INSTRUCTED TO STORE ICE SCOOP OUTSIDE OF ICE CHEST.
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- OBSERVED STAIRS TO BASEMENT CONSTRUCTED OF RAW WOOD. INSTRUCTED TO SEAL AND MAINTAIN.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- OBSERVED LARGE AMOUNT OF CLUTTER ON FLOOR IN BASEMENT. INSTRUCTED TO REMOVE ALL ITEMS UNNECESSARY TO THE OPERATION AND STORE REMAINING ITEMS AT LEAST 6 INCHES OFF FLOOR TO ALLOW CLEANING.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- OBSERVED HEAVY BUILD UP OF GREASE AND FOOD DEBRIS ON SIDES OF EQUIPMENT AND BEHIND MAIN COOK LINE IN REAR FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
- 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
- OBSERVED BUILD UP OF DUST ON VENT ABOVE DISH AREA IN REAR FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
- 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
- OBSERVED EXPOSED LIGHT BULBS IN MEN'S AND WOMEN'S RESTROOMS AND WIRES WRAPPED IN ALUMINIUM FOIL ON LIGHT FIXTURE IN WOMEN'S RESTROOM. INSTRUCTED TO CORRECT.
- 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
- OBSERVED COOK AND BARTENDER WITH NO FOOD HANDLER TRAINING. INSTRUCTED TO HAVE ALL FOOD HANDLER COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
- 58. ALLERGEN TRAINING AS REQUIRED
- OBSERVED CERTIFIED MANAGER WITH NO ALLERGEN TRAINING. INSTRUCTED ALL EMPLOYEES HOLDING A CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- Canvass Re-Inspection
6 infractions
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- MUST REPAIR DOOR GASKETS ON REACH UNDER FOOD PREP COOLING UNIT AND STAND UP SMALL COOLER UNIT
- 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
- NO DRAINBOARD PROVIDED AT THE 3 COMPARTMENT SINK TO DRY DISHES. MANAGEMENT INSTRUCTED TO INSTALL
- 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
- MUST CLEAN AND MAINTAIN OUTSIDE TRASH ENCLOSURE AREA
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- MUST REPAIR PROVIDE DAMAGED WALLS AND CEILINGS AND MADE THEM EASY CLEANABLE IN BASEMENT FOOD PREP AREA.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- NOTED HEAVY CLUTTER THROUGHOUT ESTABLISHMENT,INSIDE UNUSED EQUIPMENT AND IN BASEMENT STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST. MUST UPGRADE HOUSING KEEPING
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- Canvass
26 infractions
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)
- 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
- OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- OBSERVED NO HAND SOAP AT HAND WASH SINKS IN BASEMENT FOOD PREP AREA.PRIORITY FOUNDATION VIOLATION 7-38-030(C)
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- OBSERVED NO PAPER TOWELS AT HAND WASH SINK PRIORITY FOUNDATION #7-38-030(C) CONSOLIDATED WITH ABOVE CITATION
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- MUST PROPERLY MARKED ALL HAND WASHING SINKS(BATHROOMS FOOD PREP, BAR , BASEMENT PREP)
- 23. PROPER DATE MARKING AND DISPOSITION
- OBSERVED TCS FOODS ON SITE (SLICED TOMATOES, BEEF, CHICKEN) WITH NO PROPER DATE MARKING. INSTRUCTED TO PROVIDE PROPER LABELING ON ALL TCS FOODS HELD FOR MORE THAN 24 HOURS WITH A 7 DAY DISCARD DATE. (PRIORITY VIOLATION NO CITATION ISSUED) 7-38-005
- 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
- OBSERVED NO CONSUMER ADVISORY DISCLOSURE OR REMINDER OF RAW AND UNDER COOKED FOODS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED) STATEMENT THAT EATING RAW OR UNDER-COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED
- 36. THERMOMETERS PROVIDED & ACCURATE
- NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS
- 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
- ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME
- 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
- MUST REPAIR OR REPLACE DAMAGED REAR BASEMENT EXIT DOOR AND MUST CLOSE 1/2 INCH OPENING ON LEFT SIDE OF DOOR TO PROTECT PEST ENTERING PREMISE
- 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
- FOOD CONTAINERS STORED ON SHELVING IN BASEMENT WALK IN COOLER SHOULD BE COVERED AND PROTECTED.(PRECOOKED CHICKEN,CHILLY, GROUND BEEF )
- 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
- MUST COVERED ICE FROM DRINKS IN BAR AREA
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- MUST REPAIR DOOR GASKETS ON REACH UNDER FOOD PREP COOLING UNIT AND STAND UP SMALL COOLER UNIT
- 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
- NOTED NO SANITIZER TEST STRIP KIT ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A TEST STRIP KIT ON SITE AT ALL TIMES TO PROPERLY MONITOR THE STRENGTH OF THE SANITIZER PF. PRIORITY FOUNDATION. 7-38-005
- 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
- OBSERVED NO SINK STOPPERS FOR THE WARE WASHING 3 COMPARTMENT SINKS.INSTRUCTED TO PROVIDE AND MAINTAIN.
- 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
- NO DRAINBOARD PROVIDED AT THE 3 COMPARTMENT SINK TO DRY DISHES. MANAGEMENT INSTRUCTED TO INSTALL
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
- MUST CLEAN TOP OF STOVES AND SIDE OF FRYING EQUIPMENT COVERED WITH DUST AND FOOD DEBRIS
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
- MUST CLEAN FOOD DEBRIS BUILD UP FROM FRYER CABINET,WHEEL BASES OF ALL EQUIPMENT.
- 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
- MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS IN LADY'S BATHROOM
- 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
- MUST CLEAN AND MAINTAIN OUTSIDE TRASH ENCLOSURE AREA
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- MUST REPAIR PROVIDE DAMAGED WALLS AND CEILINGS AND MADE THEM EASY CLEANABLE IN BASEMENT FOOD PREP AREA.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- NOTED HEAVY CLUTTER THROUGHOUT ESTABLISHMENT,INSIDE UNUSED EQUIPMENT AND IN BASEMENT STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST. MUST UPGRADE HOUSING KEEPING
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- NOTED THE FOLLOWING:FLOORS THROUGHOUT PREMISE ESPECIALLY ALONG WALL BASE AND UNDERNEATH EQUIPMENT WITH DIRT, GREASE AND FOOD DEBRIS.WALLS WITH FOOD DIRT AND FOOD SPILLS -CRACKS ON THE WALLS INSTRUCTED TO DETAIL CLEAN AND SANITIZE ESPECIALLY FOOD PREP AREAS , CLEAN AND MAINTAIN WALLS WITH CRACKS AND SPILLS. MUST UPGRADE HOUSEKEEPING.
- 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
- MUST REPAIR OR REPLACE NON WORKING LIGHTS IN UNISEX BATHROOM
- 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
- OBSERVED NO FOOD HANDLER'S TRAINING CERTIFICATION FROM EMPLOYEE. INSTRUCTED THAT ALL EMPLOYEE'S MUST COMPLY WITH FOOD HANDLER'S TRAINING IN ACCORDANCE WITH THE FOOD HANDLING REGULATION ENFORCEMENT ACT.
- 58. ALLERGEN TRAINING AS REQUIRED
- NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- Canvass Re-Inspection
3 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- MUST CLEAN IN DETAIL THE EXTERIOR SIDES OF THE GRILL, DEEP FRYER,AND STOVE(WITH GREASE ACCUMULATED) AND MAINTAIN. CLEAN THE BOTTOM COMPARTMENT OF ONE OF THE DEEP FRYER WITH GREASE BUILD-UP AND MAINTAIN. CLEAN,REMOVE GREASE BUILD-UP ON THE PIPES CONNECTED TO THE STOVE,GRILL,AND STOVE AND MAINTAIN.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- MUST CLEAN THE FLOOR UNDERNEATH THE 3 COMPARTMENT SINK, EXPOSED HAND SINK, ICE BINS BEHIND THE BAR AND MAINTAIN.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- CLEAN THE CEILING OF THE WALK IN COOLER IN THE BASEMENT AND MAINTAIN.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Canvass
6 infractions
- 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
- LOW TEMP DISH MACHINE FINAL READING AT 0 PPM FOR CHLORINE SANITIZER. INSTRUCTED TO REPAIR THE DISH MACHINE TO HAVE A FINAL SANITIZER READING AT 100 PPM. TAGGED THE DISH MACHINE "HELD FOR INSPECTION". INSTRUCTED NOT TO REMOVE THE TAG UNTIL THE VIOLATION IS CORRECTED. CRITICAL VIOLATION 7-38-030.
- 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
- INTERIOR PANEL OF THE ICE MAKER WITH WET BLACK MOLDY LIKE SUBSTANCES ON THE UPPER COMPARTMENT SURFACES AND LOWER COMPARTMENT SURFACES. INSTRUCTED TO CLEAN AND SANITIZE SURFACES AND MAINTAIN. INSTRUCTED NOT TO USE THE ICE MAKER UNTIL THE SURFACES ARE CLEANED AND SANITIZED. ICE ARE FOR HUMAN CONSUMPTION. SERIOUS VIOLATION 7-38-005(A).
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- ALL CLEAN UTENSILS,POTS,PANS, FOOD CONTAINERS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT DUST ACCUMULATION AND POSSIBLE CONTAMINATION.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- MUST CLEAN IN DETAIL THE EXTERIOR SIDES OF THE GRILL, DEEP FRYER,AND STOVE(WITH GREASE ACCUMULATED) AND MAINTAIN. CLEAN THE BOTTOM COMPARTMENT OF ONE OF THE DEEP FRYER WITH GREASE BUILD-UP AND MAINTAIN. CLEAN,REMOVE GREASE BUILD-UP ON THE PIPES CONNECTED TO THE STOVE,GRILL,AND STOVE AND MAINTAIN.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- MUST CLEAN THE FLOOR UNDERNEATH THE 3 COMPARTMENT SINK, EXPOSED HAND SINK, ICE BINS BEHIND THE BAR AND MAINTAIN.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- CLEAN THE CEILING OF THE WALK IN COOLER IN THE BASEMENT AND MAINTAIN. MEN'S AND WOMEN'S WASHROOM CEILING VENT COVER WITH DUST ACCUMULATED. MUST CLEAN, REMOVE DUST AND MAINTAIN. BROKEN SOLID LIGHT SHIELD IN CEILING OF THE KITCHEN,PREP AREA. MUST REPLACE AND MAINTAIN.
- 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
- Canvass Re-Inspection
2 infractions
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FOUND FLOORS NOT CLEAN SURROUNDING DEEP FRYER AREAS. MUST CLEAN AND SANITIZE.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- FOUND HOOD EXHAUST NOT CLEAN. (EXCESSIVE GREASE) MUST CLEAN AND SANITIZE.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Canvass
6 infractions
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER COLD HOLDING TEMPERATURES INSIDE WALK IN COOLER. FOUND 40 POUNDS OF COOKED CHICKEN WINGS AND 10 POUNDS COOKED CORNED BEEF AT 45.3F AND 43.9F. CRITICAL VIOLATION. CITATION ISSUED. DISPOSED OF 50 POUNDS OF FOOD. VALUE AT 100DOLLARS. INSTRUCTED MANAGEMNET TO PROPERLY COOL FOOD PROPERLY BEFORE STORING FOOD INSIDE COOLERS.
- 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
- FOUND TWO LOW TEMPERATURE DISHMACHINES AT KITCHEN AND BEHIND BAR NOT SANITIZING PROPERLY. 0 PPM CHLORINE. CRITICAL VIOLATION. CITATION ISSUED. 7-38-030. TAGGED 2 DISHMACHINES.
- 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
- FOUND ICE MACHINE AT BASEMENT NOT BEING MAINTAINED. FOUND BLACK PARTICLES ON INSIDE ICE MACHINE. SERIOUS VIOLATION. CITATION ISSUED. 7-38-005. MUST DISPOSE OF ICE AND CLEAN AND SANITIZE ICE MACHINE.
- 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
- FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD. (HANDLES CHICKEN, RAW BEEF, ETC.) SERIOUS VIOLATION. CITATION ISSSUED. 7-38-012. MUST OBTAIN.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FOUND FLOORS NOT CLEAN SURROUNDING DEEP FRYER AREAS. MUST CLEAN AND SANITIZE.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- FOUND HOOD EXHAUST NOT CLEAN. (EXCESSIVE GREASE) MUST CLEAN AND SANITIZE.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- Canvass Re-Inspection
4 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- NO SPLASH GUARD PROVIDED BETWEEN THE PREP TABLE AND EXPOSED HAND SINK IN THE KITCHEN INSTRUCTED TO PROVIDE IT WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- GREASE BUILD-UP INSIDE BOTTOM OF THE DEEP FRYERS,INSTRUCTED TO CLEAN AND MAINTAIN
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FLOORS THROUGHOUT THE KITCHEN,UNDER AND AROUND, BAR AREA,BATHROOM STORAGE BASEMENT,NEEDS DETAIL CLEANING
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- NO EXPOSED HAND SINK INSTALLED AT BOTH MAIN AND SECONDARY BAR AT REAR AREA. INSTRUCTED TO INSTALL EXPOSED HAND SINKS UNDER THE CITY PLUMBING CODE WITH HOT/COLD RUNNING WATER.PROVIDE SOAP AND PAPER TOWELS/HAND DRYING DEVICE AT SAID SINKS.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Canvass
9 infractions
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- REACH-IN REFRIGERATOR NOT MAINTAINED.AIR TEMP OF 49.F TO 50.2F.POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT: CHICKEN,SOUP,FISH STOCK ETC. FOOD REMOVED"TAGGED UNIT" HELD FOR INSPECTION DO NOT USE.COOLER MUST MAINTAIN TEMP OF 40F AND BELOW. CRITICAL VIOLATION: 7-38-005(A)
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: 10# OF PAR-BOILED AND SEASONED CHICKEN WINGS AT TEMP OF 52.7F TO 53F,PRODUCTS WAS COOKED YESTERDAY; 5# OF CHICKEN BREAST AT TEMP OF 49.7F; 3.5 OF DICED CHICKEN AT TEMP OF 49.5F;5# OF CHICKEN TENDER AT TEMP OF 52.7F;4# OF MASHED POTATOES AT TEMP 104F; 3/4 OF GALLON OF CHICKEN SOUP AT TEMP OF 49.5F; 1/2 GALLON OF MILK AT TEMP OF 53.7F; 2 QUARTS OF FISH BATTER/STOCK AT TEMP OF 53F; 1# OF COOKED GROUND BEEF AT TEMP OF 49.9F.ALL FOOD MENTIONED WAS STORED INSIDE THE REACH-IN REFRIGERATOR FROM ABOVE VIOLATION.ALL ABUSED FOOD TEMPERATURE WAS DISCARDED AND DENATURED. POUND 26,VALUE 70
- 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
- FOUND BOTH LOW TEMP DISH MACHINES:ONE BEHIND BAR,THE OTHER INSIDE THE KITCHEN NOt ABLE TO DISPENSE SANITIZER.,PRESENTLY 0PPM.TAGGED BOTH UNIT "HELD FOR INSPECTION".DO NOT USE UNITS.USE THREE COMPARTMENT COMPARTMENT SINKS AT BAR AND KITCHEN FOR: WASH,RINSE AND SANITIZE. CRITICAL VIOLATION:7-38-030
- 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
- FOOD NOT PROTECTED DURING STORAGE IN BASEMENT AREA.FOUND WHITE REACH-IN REFRIGERATOR WITH FOOD INSIDE:MILK,COOKED FOOD ETC.STORED UNDER EXPOSED WASTE WATER PIPE.ALSO GLASSES,DISHES AND OTHER MULTI USE UTENSILS ARE STORED UNDER WASTE WATER PIPE. OBSERVED BLACK SLIME SUBSTANCE INSIDE THE ICE MACHINE OF WATER RESERVOIR,PANELS AND SCREWS,ALSO BROKEN RUBBER GASKET AT FRONT PART OF INTERIOR OF UPPER PART OF ICE MACHINE.FOUND MEAT SLICER,STORED ON TOP THE PREP TABLE AND FOOD SCALE ABOVE NEAR BY.NO EXPOSED HAND SINK INSTALLED IN BASEMENT AREA.INSTRUCTED TO CLEAN AND SANITIZE ICE MACHINE.REMOVE /RELOCATE REACH-IN COOLER,OR BOX-IN WASTE WATER PIPES.UNWRAPPED WASTE WATER PIPE INSIDE THE FOOD STORAGE IN BASEMENT MUST BE WRAPPED OR BOX-IN.IF BASEMENT AREA IS USED FOR PREPARING FOOD, MUST INSTALL AN EXPOSED HAND SINK UNDER CITY PLUMBING CODE,WITH HOT/COLD RUNNING WATER,PROVIDE SOAP AND PAPER TOWELS AT SAID SINK,OR REMOVE/RELOCATE MEAT SLICER,PREP TABLE AND SCALE. SERIOUS VIOLATION:7-38-005(A)
- 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
- NO PROOF OF VALID CITY SANITATION CERTIFICATE POSTED ON PREMISES.INSTRUCTED TO ENROLL TO SANITATION CLASS.INFORMATION GIVEN SERIOUS VIOLATION:7-38-012(a)WHICH POTENTIALLY HAZARDOUS FOOD IS BEING PREP COOKED AND SERVED(GRILL CHICKEN,MASH POTATO,SLICE TOMATOES ECT.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- NO SPLASH GUARD PROVIDED BETWEEN THE PREP TABLE AND EXPOSED HAND SINK IN THE KITCHEN INSTRUCTED TO PROVIDE IT WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.No back flow preventer behind at the water line of the ice machine.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- GREASE BUILD-UP INSIDE BOTTOM OF THE DEEP FRYERS,INSTRUCTED TO CLEAN AND MAINTAIN
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FLOORS THROUGHOUT THE KITCHEN,UNDER AND AROUND, BAR AREA,BATHROOM STORAGE BASEMENT,NEEDS DETAIL CLEANING
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- NO EXPOSED HAND SINK INSTALLED AT BOTH MAIN AND SECONDARY BAR AT REAR AREA. INSTRUCTED TO INSTALL EXPOSED HAND SINKS UNDER THE CITY PLUMBING CODE WITH HOT/COLD RUNNING WATER.PROVIDE SOAP AND PAPER TOWELS/HAND DRYING DEVICE AT SAID SINKS.
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- Canvass Re-Inspection
5 infractions
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- PROVIDE LABELS AND DATES FOR FOODS IN WALK-IN COOLER AND REFRIGERATION UNITS.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR OF MICROWAVE, VEGETABLE PEELER, MEAT SLICER, INTERIOR OF BOTH REACH-IN FREEZERS ABOVE REFRIGERATOR, AND ICE MACHINE LOCATED IN BASEMENT.
- 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
- INSTRUCTED TO MANAGER TO PROVIDE ACCURATE METAL STEMMED THERMOMETER IN FOOD PREP AREA AT ALL TIMES.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- REMOVE CLUTTER AND REORGANIZE REAR BAR AREA. MANAGER STATES REAR BAR IS NOT CURRENTLY IN USE.
- 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
- ICE SCOOP MUST BE STORED PROPERLY IN A SEPERATE CONTAINER.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- Canvass
6 infractions
- 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
- FOUND LOW TEMPERATURE GLASS MACHINE IN USE AND UNABLE TO ADEQUATELY SANITIZE (0PPM-CHLORINE)AT FRONT BAR. INSTRUCTED MANAGER TO REPAIR SAID GLASS MACHINE AND USE REAR DISHMACHINE TO SANITIZE GLASSES AND OTHER MULTI-USE UTENSILS. GLASS MACHINE MUST SANITIZE AT 100 PPM CHLORINE. CRITICAL VIOLATION 7-38-030.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- PROVIDE LABELS AND DATES FOR FOODS IN WALK-IN COOLER AND REFRIGERATION UNITS.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR OF MICROWAVE, VEGETABLE PEELER, MEAT SLICER, INTERIOR OF BOTH REACH-IN FREEZERS ABOVE REFRIGERATOR, AND ICE MACHINE LOCATED IN BASEMENT.
- 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
- INSTRUCTED TO MANAGER TO PROVIDE ACCURATE METAL STEMMED THERMOMETER IN FOOD PREP AREA AT ALL TIMES.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- REMOVE CLUTTER AND REORGANIZE REAR BAR AREA. MANAGER STATES REAR BAR IS NOT CURRENTLY IN USE.
- 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
- ICE SCOOP MUST BE STORED PROPERLY IN A SEPERATE CONTAINER.
- 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
- Canvass Re-Inspection
8 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- INSTRUCTED TO PROVIDE TIGHT FITTING LID/COVER FOR (2) ICE BIN BEHIND BAR.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR SURFACES OF DISH MACHINE WITH BLACK MOLD LIKE BUILD-UP BEHIND BAR, INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT BAR SINK BEHIND MAIN BAR AND 3 COMPARTMENT SINK IN PARTY ROOM BAR, INTERIOR SURFACES OF ICE MACHINE WITH BEHIND UPPER PANEL, ALL SODA GUN HOLDER BEHIND BAR, INTERIOR SURFACES OF COOLERS AND FREEZERS WITH DRIED FOOD DEBRIS ACCUMULATION, SHELF ABOVE STEAM TABLE/PREP COOLER WITH DRIED FOOD DEBRIS ACCUMULATION, AND PREP TABLE WITH EXCESSIVE DRIED FOOD DEBRIS ACCUMULATION IN PREP AREA.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- INSTRUCTED TO CLEAN AND MAINTAIN FLOORS UNDER AND AROUND COOKING EQUIPMENT WITH EXCESSIVE GREASE BUILD UP, FLOORS AROUND/BEHIND FRONT AND REAR BAR (PARTY ROOM) AREA AND FLOORS THROUGHOUT BASEMENT.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALL WITH SPILLS THROUGHOUT PREP AREA.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- (2) LIGHT MUST BE SHIELDED INSIDE WALK-IN COOLER IN BASEMENT OR PROVIDE SHATTER PROOFED LIGHT BULB.
- 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
- INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZERS.---------MUST PROVIDE METAL STEM THERMOMETER FOR INTERNAL TEMPERATURE OF HOT AND COLD HOLDING OF FOOD PRODUCTS.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- INSTRUCTED TO REMOVE UNNECESSARY ARTICLES IN REAR OUTSIDE GARBAGE DUMPSTER AREA TO PREVENT PEST HARBORAGE.---------MUST REMOVE UNNECESSARY ARTICLES AND CLUTTER STORED IN REAR PARTY ROOM BAR TO PREVENT PEST HARBORAGE. MUST CLEAN AND MAINTAIN.---------FOUND PREP TABLE AND MEAT SLICER IN BASEMENT. INSTRUCTED TO REMOVE PREP TABLE AND MEAT SLICER OR INSTALL EXPOSED HAND SINK.
- 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
- NOTED ICE SCOOP STORED ON TOP OF ICE MACHINE. INSTRUCTED TO PROPERLY STORE IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Canvass
9 infractions
- 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
- FOUND LOW TEMPERATURE DISH MACHINE BEHIND BAR (NOT IN USE) FINAL SANITIZING RINSE AT IMPROPER (CHLORINE) CONCENTRATION OF 0 PPM. INSTRUCTED MANAGER TO FIX. A MECHANICAL DISH WASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50-100 PPM (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). DISH MACHINE TAGGED HELD FOR INSPECTION. INSTRUCTED NOT TO USE UNTIL REPAIRED. INSTRUCTED TO TEMPORARILY USE DISH WASHING MACHINE IN FOOD PREP AREA. WHEN, FIXED MUST FAX OR EMAIL A STATEMENT TO CDPH AT 312-746-4240 EMAIL [email protected] FOR TAG REMOVAL PRIOR TO USE. NO CITATION ISSUED
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- INSTRUCTED TO PROVIDE TIGHT FITTING LID/COVER FOR (2) ICE BIN BEHIND BAR.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR SURFACES OF DISH MACHINE WITH BLACK MOLD LIKE BUILD-UP BEHIND BAR, INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT BAR SINK BEHIND MAIN BAR AND 3 COMPARTMENT SINK IN PARTY ROOM BAR, INTERIOR SURFACES OF ICE MACHINE WITH BEHIND UPPER PANEL, ALL SODA GUN HOLDER BEHIND BAR, INTERIOR SURFACES OF COOLERS AND FREEZERS WITH DRIED FOOD DEBRIS ACCUMULATION, SHELF ABOVE STEAM TABLE/PREP COOLER WITH DRIED FOOD DEBRIS ACCUMULATION, AND PREP TABLE WITH EXCESSIVE DRIED FOOD DEBRIS ACCUMULATION IN PREP AREA
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- INSTRUCTED TO CLEAN AND MAINTAIN FLOORS UNDER AND AROUND COOKING EQUIPMENT WITH EXCESSIVE GREASE BUILD UP, FLOORS AROUND/BEHIND FRONT AND REAR BAR (PARTY ROOM) AREA AND FLOORS THROUGHOUT BASEMENT.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALL WITH SPILLS THROUGHOUT PREP AREA.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- (2) LIGHT MUST BE SHIELDED INSIDE WALK-IN COOLER IN BASEMENT.
- 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
- INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZERS.---------MUST PROVIDE METAL STEM THERMOMETER FOR INTERNAL TEMPERATURE OF HOT AND COLD HOLDING OF FOOD PRODUCTS.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- INSTRUCTED TO REMOVE UNNECESSARY ARTICLES IN REAR OUTSIDE GARBAGE DUMPSTER AREA TO PREVENT PEST HARBORAGE.---------MUST REMOVE UNNECESSARY ARTICLES AND CLUTTER STORED IN REAR PARTY ROOM BAR TO PREVENT PEST HARBORAGE. MUST CLEAN AND MAINTAIN.---------FOUND PREP TABLE AND MEAT SLICER IN BASEMENT. INSTRUCTED TO REMOVE PREP TABLE AND MEAT SLICER OR INSTALL EXPOSED HAND SINK.
- 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
- NOTED ICE SCOOP STORED ON TOP OF ICE MACHINE. INSTRUCTED TO PROPERLY STORE IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.
- 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
- Canvass
6 infractions
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- Found food items not properly dated/labeled in reach in cooler, reach in freezer, must date and label food items in reach in cooler, reach in freezer.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Bsmt storage shelving that had exposed raw wood, shall be repaired/sealed.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Non food contact surfaces of reach in cooler door tracks in bar area not clean need detailed cleaning(crevices).
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Floors in bsmt storage area by furnace room, hot water heaterarea, and under storage shelving not clean, need detailed cleaning(corners).
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- Wall in kitchen prep area behind grill not clean, need detailed cleaning, missing tiles in bsmt storage area shall be replaced.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- Exhaust canopy not clean, needs detailed cleaning, exhaust vents(ventilation)in bathrooms need cleaning.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- Canvass
5 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Reach in cooler shelving that had rust/peeling paint, shall be repaired/replaced.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Bar reach in cooler shelving, door tracks not clean needs detailed cleaning(crevices) non food contact surfaces of ice machine not clean need detailed cleaning.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Floors in kitchen prep area by dish machine area need cleaning, floor under front counter in bar area need detailed cleaning(corners).
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- Ceiling tiles in kitchen prep area need cleaning, loose ceiling tile in prep area shall be repaired/replaced.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- Light shields in kitchen prep area need cleaning.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Canvass
7 infractions
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- Found some food items not properly labeled/dated in reach in freezer in bsmt., must date and label food items in reach in freezer. All food not stored in the original container shall be stored in properly labeled containers.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Storage shelving/counter above dish machine had exposed raw wood, shall be repair/replaced. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Non food contact surfaces of cooler shelving, storage shelving need detailed cleaning. 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 under heavy equipment, cooking equipment not clean need detailed cleaning cleaning(corners), floors in bsmt storage areas under shelving need detailed cleaning(corners).
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- Damaged/stained ceiling tiles in kitchen prep area, shall be replaced. missin ceiling tiles, damaged ceiling tiles in bsmt. storage area shall be replaced. The walls and ceilings shall be in good repair and easily cleaned.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- Missing light shields in bsmt., storage areas shall be provided, broken light shield in kitchen prep area shall be provided.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- Exhaust vents(ventilation) in kitchen prep areas, coolers, storage reas, and bathrooms not clean need detailed cleaning. The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- Canvass Re-Inspection
4 infractions
- 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 ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS SUCH AS STEAK, HAMBURGER, CHICKEN SALAD ETC. NO CITY OF CHICAGO CERTIFICATE POSTED ON SITE. NO PROOFED OF SANITATION ENROLLMENT. CITATION ISSUED SERIOUS 7-38-012.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- MUST INSTALL A SPLASH GUARD BETWEEN THE 3 COMPT SINK AND THE HOT HOLDING UNIT, TO PROTECT THE FOODS IN THE HOT HOLDING UNIT FROM ANY CONTAMINANTS.
- 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
- OBSERVED THE COOK, NOT WEARING ANY HAIR RESTRAINT WHILE COOKING AND SERVING FOOD. INSTRUCTED MANAGER THAT ALL EMPLOYEES WHO HANDLES FOOD ,PREPARE,COOK AND SERVE FOOD MUST WEAR A HAIR RESTRAINT(HAIRNET, BASEBALL CAP, OR BANDANNA).
- 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
- NEED TO STORE ICE SCOOP IN A SEPARATE CONTAINER, NOT ON TOP OF THE ICE.
- 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
- Canvass
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. OBSERVED ICE ARE NOT PROTECTED DURING STORAGE INSIDE THE ICE MACHINE. INTERIOR PANEL AND TUBE WITH BLACK WET AND DRIED SUBSTANCE IN TOUCH WITH THE WATER. INSTRUCTED TO CLEAN IN DETAIL, SANITIZE,AND STOP USING THE ICE MACHINE. TAGGED THE ICE MACHINE. INSTRUCTED TO SEND A LETTER TO CDPH ONCE THE ICE MACHINE HAD BEEN CLEANED AND SANITIZED. fAX # 312-746-4240 .ATTENTION BRIAN TURKALY. CITATION ISSUED SERIOUS 7-38-005A
- 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
- FOUND NO CITY OF CHICAGO CERTIFICATE POSTED AND MANAGER HAS NO CITY OF CHICAGO CERTIFICATE. (MANAGER HAS THE STATE OF ILLINOIS CERTICATE OF SANITATION ONLY).INSTRUCTED MANAGER TO GET A CITY OF CHICAGO CERTIFICATE OF SANITATION AND CERTIFICATE HAS TO BE POSTED. CITATION ISSUED 7-38-012
- 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
- PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #127065 DATED 3/18/09. #32- OBSERVED ICE BINS NOT PROPERLY CONSTRUCTED. INSTRUCTED TO PROVIDE A BUILT IN COLD PLATE ASSEMBLY OR PROVIDE A SEPARATE CONTAINER FOR THE CONSUMABLE ICE.observed CONSUMABLE ICE IN THE ICE BIN IN CONTACT WITH SODA TUBING. #38- NO VENTILATION INSIDE THE PARTY ROOM WASHROOM. MUST INSTALL A VENTILATION. CITATION ISSUED SERIOUS 7-42-090.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- MUST INSTALL A SPLASHGUARD IN BETWEEN THE 3 COMPT SINK AND THE HOT HOLDING UNIT, TO PROTECT THE FOODS IN THE HOT HOLDING UNIT FROM ANY CONTAMINANTS.
- 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION