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4254 W 31ST ST, CHICAGO, IL 60623 · Restaurant
18 inspections
- Canvass
0 infractions
- Canvass
1 infraction
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- WALL AT SOUTHWEST SIDE OF BASEMENT IN POOR REPAIR, CURRENTLY CONSTRUCTED OF PLYWOOD, TAPE, AND FOAM. INSTD TO REPAIR SURFACE SO AS TO BE SMOOTH, EVEN, AND EASILY CLEANABLE.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- Complaint
1 infraction
- 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
- NO WRITTEN PROCEDURE IN PLACE FOR UTILIZING TIME AS A MEASURE OF CONTROL FOR COLD TCS FOOD (SAUSAGE). PREMISES HAS NON-REFRIGERATED DISPENSING UNIT THAT STORES AND DISPENSES SAUSAGE ON PIZZAS. UNIT NOT IN USE AT THIS TIME. UNIT TAGGED AND HELD FOR INSPECTION. INSTD TO PROVIDE WRITTEN PROCEDURE AS REQUIRED. PRIORITY FOUNDATION 7-38-005.
- 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
- Complaint Re-Inspection
8 infractions
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- Inspector Comments: OBSERVED NO EMPLOYEES HEALTH POLICY PROCEDURE.MUST PROVIDE AND MAINTAIN.
- 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
- Inspector Comments: OBSERVED NO POLICY PROCEDURE FOR CLEAN-UP OF VOMITING AND DIARRHEAL.MUST PROVIDE AND MAINTAIN.
- 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
- Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
- 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
- Inspector Comments: MUST PROVIDE SPLASH GAURDS AT HANDS IN 1ST & 2ND FL BAR AREAS NEXT TO 3- COMP SINKS.
- 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
- Inspector Comments: MUST INVERT MULTIUSE UTENSILS ON 1ST FL. DISH STORAGE SHELVES.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- Inspector Comments: MUST REPAIR OR REPLACE STAINED CEILING TILES IN CUSTOMER CARRY-OUT,DAMAGED CEILING IN PREP AREA.MUST CLEAN EXCESSIVE GREASE ,FOOD DEBRIS AND DUST BUILD -UP FROM FILTERS AT COOKING EQUIPMENT,CEILING AND WALL VENTS,DISH WASHING & PREP AREA.MUST GROUT FLOOR UNDER 1ST FL. BAR 3- COMP SINK AND ICE BIN.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND ALONG WALL BASES THROUGHOUT PREMISES INCLUDING BAR AREAS.
- 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
- Inspector Comments: MUST PROVIDE LIGHT SHIELDS ON LIGHTS IN BASEMENT DISH WASHING AREA AND BASEMENT PREP AREA.
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- Complaint
10 infractions
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- OBSERVED NO EMPLOYEES HEALTH POLICY PROCEDURE.MUST PROVIDE AND MAINTAIN.
- 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
- OBSERVED NO POLICY PROCEDURE FOR CLEAN-UP OF VOMITING AND DIARRHEAL.MUST PROVIDE AND MAINTAIN.
- 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
- MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
- 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
- OBSERVED APPX.75 OR MORE LIVE SMALL FLIES CRAWLING IN FLOOR DRAIN IN BASEMENT MEN'S TOILETROOM AND ON WALLS,FLYING AROUND PREMISES AND ON WALLS AND CEILINGS IN PREP AREAS,DISH WASHING AREAS,TOILETROOMS,BAR AREAS.OBSERVED EXCESSIVE FOOD DEBRIS IN FLOOR DRAINS THROUGHOUT COULD BE A POSSIBLE SOURCE.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 7/11/18.(PRIORITY FOUNDATION 7-38-020A)
- 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
- MUST PROVIDE SPLASH GAURDS AT HANDS IN 1ST & 2ND FL BAR AREAS NEXT TO 3- COMP SINKS.
- 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
- OBSERVED A POSSIBLE SOURCE OF CONTAMINATION OF A TARP ABOVE CEILING IN PREP AREA WITHA GARDEN HOSE ATTACHED TO DIVERT WATER TO THE 4- COMPARTMENT SINK USED FOR WASHING FRUITS AND VEGETABLES.MUST REMOVE HOSE TO PREVENT CONTAMINATION.
- 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
- MUST INVERT MULTIUSE UTENSILS ON 1ST FL. DISH STORAGE SHELVES.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- MUST REPAIR OR REPLACE STAINED CEILING TILES IN CUSTOMER CARRY-OUT,DAMAGED CEILING IN PREP AREA.MUST CLEAN EXCESSIVE GREASE ,FOOD DEBRIS AND DUST BUILD -UP FROM FILTERS AT COOKING EQUIPMENT,CEILING AND WALL VENTS,DISH WASHING & PREP AREA.MUST GROUT FLOOR UNDER 1ST FL. BAR 3- COMP SINK AND ICE BIN.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND ALONG WALL BASES THROUGHOUT PREMISES INCLUDING BAR AREAS.
- 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
- MUST PROVIDE LIGHT SHIELDS ON LIGHTS IN BASEMENT DISH WASHING AREA AND BASEMENT PREP AREA.
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- Canvass
9 infractions
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- FOUND AUTOMATIC SAUSAGE DISPENSOR WITH NO COOLING UNIT ATTACHED TO IT. THE UNIT HOLDS 25 LBS OF SAUSAGE FOR PIZZA. IT DISPENSES ALL THE SAUSAGE PIECES TO BE PUT ON A PIZZA. TOTAL VALUE 25 LBS $37.00 CRITICAL VIOLATION 7-38-005(A) UNIT IS BEING TAGGED HELD FOR INSPECTION UNTIL REPAIRED. REPAIR PERSON ARRIVED TO CORRECT DISPENSOR. MACHINE MAY BE USED AT THIS TIME.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- FOUND 20 LBS OF RAW SAUSAGE IN SAUSAGE DISPENSOR AT IMPROPER TEMPERATURE. SAUSAGE WAS AT 48.2 DEGREES. INSTRUCTED MANAGER TO MAINTAIN 40 DEGREES OR BELOW AT ALL TIMES. SAUSAGE WAS DISCARDED AT THIS TIME OF INSPECTION. TOTAL VALUE 20 LBS $30.00 CRITICAL VIOLATION 7-38-005(A)
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- NEW CUTTING BOARD NEEDED IN SALAD SECTION. DISCOLORED. MUST REPLACE AND MAINTAIN ALL WORN, DISCOLORED CUTTING BOARDS. CORRECT AND MAINTAIN.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- MUST DETAIL CLEAN THE INTERIOR OF BOTH ICE MACHINES, INTERIOR OF REACH IN FREEZERS, SHELVES IN LIQOUR ROOM IN THE BASEMENT, CLEAN THE 3 COMPARTMENT SINK IN MAIN PREP AREA, CLEAN HANDSINK IN BASEMENT DISH ROOM, AND CLEAN FRYERS. MUST CLEAN AND MAINTAIN ALL EQUIPMENT FREE FROM FOOD BUILD UP.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FLOORS IN 2ND FLOOR BAR IN NEED OF CLEANING, FLOORS IN BASEMENT LIQOUR ROOM, FLOORS UNDER 3 COMPARTMENT SINK IN BASEMENT, FLOORS UNDER 3 COMPARTMENT SINK IN MAIN PREP AREA, AND CLEAN UNDER EQUIPMENT IN THE PIZZA PICK UP AREA. MUST CLEAN AND MAINTAIN AT ALL TIMES.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- CEILING AIR VENTS ABOVE MAIN FOOD PREP AREA IN NEED OF DETAIL CLEANING TOO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- LIGHTS IN THE BASEMENT DISH AREA IN NEED OF PROPER SHEILDS. MUST CORRECT AND MAINTAIN.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- LEAK AT 3 COMPARTMENT SINK FAUCET IN THE MAIN PREP AREA. LEAK AT DISH MACHINE IN BASEMENT DISH AREA MUST CORRECT AND MAINTAIN.
- 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
- MUST PROVIDE THERMOMETERS IN ALL REACH IN COOLERS. A LONG STEM THERMOMETER RECOMMENDED FOR AUTOMATIC SAUSAGE DISPENSOR. CORRECT AND MAINTAIN.
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- Canvass
5 infractions
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- OBSERVED AIR TEMPERATURE OF THE WALK-IN COOLER IN BASEMENT AREA AT IMPROPER TEMPERATURE 56.0F WITH INSPECTORS THERMOMETER,FOUND THE THERMOMETER INSIDE AND OUTSIDE OF WALK-IN COOLER WAS AT 59.9F, ALSO THE 2 DOOR REACH-IN COOLER IN KITCHEN AREA WAS FOUND AT 50.0F INSTRUCTED TO REPAIR COOLER,CRITICAL VIOLATION 7-38-005(A)
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- INTERNAL TEMPERATURE TAKEN OF FOOD ITEMS INSIDE 2 DOOR REACH-IN COOLER WAS FOUND AT IMPROPER TEMPERATURE RANGING FROM 45.9F TO 50.3F,FOOD ITEMS WERE CHICKEN,50.3F,TOTAL WEIGHT 5LBS,TOTAL COST $3.75.BEANS,46,2F TOTAL WEIGHT 2LBS,TOTAL COST $.70,CHEESE 45.9F,TOTAL WEIGHT 36OZ TOTAL COST $2.50 PASTA,46.9F TOTAL WEIGHT 3LBS TOTAL COST $1.00 TOTAL WEIGHT 121LBS,TOTAL COST $7.95,INTERNAL TEMPERATURE TAKE OF FOOD ITEMS INSIDE THE WALK-IN COOLER IN BASEMENT RANGE FROM 50.9F TO 57.8F FOOD ITEMS WERE RAW GROUND BEEF,50.9F TOTAL WEIGHT 50LBS TOTAL COST $75.00 TURKEY BREAST 54.7F TOTAL WEIGHT 10LBS TOTAL COST $22.00 GROUND TURKEY 56.4F TOTAL WEIGHT 60LBS TOTAL COST $60.00 CHICKEN 57.8F TOTAL WEIGHT 30LBS TOTAL COST $42.00 TOTAL WEIGHT 150LBS TOTAL COST $199.00 ALL FOOD ITEMS WERE DENATURED AND DESTROYED DURING INSPECTION,CRITICAL VIOLATION 7-38-005(A)
- 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
- OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS CHICKEN PIZZA,PASTA,ETC,SERIOUS VIOLATION 7-38-012
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- MUST LABEL BULK FOOD CONTAINERS IN THE BASEMENT AREA,INSTRUCTED TO PROVIDE NEAR THE SHELVING UNITS
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- MUST PROVIDE COVERS FOR ICE BINS AT THE BAR AREA ON THE 1ST AND 2ND FLOOR,INSTRUCTED TO PROVIDE
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- Canvass
2 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- OBSERVED SODA LINES IN NEED OF CLEANING TO REMOVE DIRT DEBRIS OUTSIDE OF THE LINE LOCATED IN THE BAR PREP AREA ON THE FIRST FLOOR. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED CUTTING BOARDS WITH DARK GROOVES LOCATED BY THE PIZZA PREP AREA AND MAIN PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN.
- 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
- OBSERVED NO THERMOMETERS IN THE PREP COOLER LOCATED IN THE PIZZA PREP AREA. INSTRUCTED TO PROVIDE THERMOMETERS AND MAINTAIN.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Complaint Re-Inspection
1 infraction
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- NO EXPOSED HANDSINK IN DISHWASHING AREA. INSTD TO PROVIDE SAME
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- Complaint
8 infractions
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- SAUSAGE STORED IN DISPENSER/HOPPER FOR DISPENSING AND ASSEMBLING SAUSAGE ON PIZZAS AT IMPROPER TEMPERATURE OF 48.9F. ALL PRODUCT DISPOSED OF AND DENATURED AT THIS TIME. INSTD TO MAINTAIN PROPER PRODUCT TEMPERATURE OF 40F OR BELOW AT ALL TIMES. CITATION ISSUED 7-38-005A. APPROX 20 LBS $100 VALUE. NO TEMPERATURE LOGS IN PLACE.
- 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
- LOW TEMPERATURE DISHMACHINE IN USE IN POOR REPAIR, UNABLE TO SANITIZE. 0 PPM OF CHLORINE WHEN TESTED. ALSO HEAVY LEAKS FROM PIPES UNDERNEATH CAUSING EXCESSIVE WATER ACCUMULATION ON FLOOR. UNIT TAGGED AT THIS TIME, INSTD NOT TO UTILIZE UNTIL REPAIRED AND REINSPECTED BY HEALTH DEPT. INSTD TO UTILIZE 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE. CITATION ISSUED 7-38-030 CRITICAL.
- 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
- MICE DROPPINGS NOTED (OVER 50) SCATTERED ON FLOOR IN BAR AREA, DISHMACHINE AREA, AND IN LIQUOR STORAGE ROOM. SMALL HOLES NOTED AROUND PIPES IN SAME AREAS. INSTD TO REMOVE ALL DROPPINGS, CLEAN AND SANITIZE ALL AFFECTED AREAS, AND CONTACT PEST CONTROL FOR SERVICE. CITATION ISSUED 7-38-020 SERIOUS
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- ALL COOKING EQUIPMENT INCLUDING DEEP FRYERS, UNDERNEATH GRILL LINE, ALL ATTACHED PIPING, MOTORS, DOORS, LEGS, WHEELS OF ALL EQUIPMENT NOT CLEAN CLEAN, DEBRIS/GREASE ACCUMULATION. CLEAN SAME AND MAINTAIN.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- HEAVY GREASE ACCUMULATION ON FLOOR BEHIND FRYERS, COOKING LINE. INSTD TO CLEAN AND MAINTAIN SAME.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- HOLES NOTED IN VARIOUS AREAS AROUND PIPES IN CEILING, AROUND ELECTRICAL OUTLETS (2ND FLOOR). INSTD TO SEAL ALL HOLES.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- NO EXPOSED HANDSINK IN DISHWASHING AREA. INSTD TO PROVIDE SAME.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- STOCK ON FLOOR. INSTD TO ELEVATE 6 INCHES. CLUTTER IN REAR BASEMENT STORAGE AREA. INSTD TO REMOVE ANY UNNECESSARY ARTICLES AND ORGANIZE.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- Canvass Re-Inspection
1 infraction
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- EXPOSED HANDSINK MISSING AT 2ND FLOOR BAR AREA. INSTD TO PROVIDE SAME.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- Canvass
6 infractions
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- SAUSAGE STORED IN DISPENSER/HOPPER FOR DISPENSING AND ASSEMBLING SAUSAGE ON PIZZAS AT IMPROPER TEMPERATURE OF 56.7F. ALL PRODUCT DISPOSED OF AND DENATURED AT THIS TIME. INSTD TO MAINTAIN PROPER PRODUCT TEMPERATURE OF 40F OR BELOW AT ALL TIMES. CITATION ISSUED 7-38-005A. APPROX 38 LBS $100 VALUE.
- 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
- OVER 30 MICE DROPPINGS NOTED SCATTERED ON FLOOR AND WALL BASE IN STORAGE ROOM NEAR REAR EXIT DOOR. INSTD TO REMOVE ALL DROPPINGS, CLEAN AND SANITIZE ALL AFFECTED AREAS. RECOMMEND TO CONTACT PEST CONTROL FOR SERVICE. CITATION ISSUED 7-38-020 SERIOUS.
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- CLEAN MULTI USE UTENSILS IMPROPERLY STORED. INSTD TO STORE EATING UTENSILS PROPERLY (HANDLE UP) AND ALSO PLATES ON DINING ROOM TABLES NEED TO RESET AS CUSTOMERS ARE SEATED.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- ALL INTERIOR BOTTOM OF COOLERS AROUND DOORS, STORAGE SHELVES AND INTERIOR PANEL OF ICE MACHINE NOT CLEAN. CLEAN SAME.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- ALL WALLS THRU-OUT BEHIND 4-COMPARTMENT SINK NOT CLEAN, AND WITH WORN, BLACK CAULKING. INSTD TO CLEAN AND MAINTAIN SAME.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- SPLASH GUARD MISSING IN BASEMENT INBETWEEN EXPOSED HANDSINK AND PREP TABLE. DRAIN LINE ROUTED INTO 1ST FLOOR EXPOSED HANDSINK. INSTD TO ROUTE DRAIN LINE PROPERLY. EXPOSED HANDSINK MISSING AT 2ND FLOOR BAR AREA. INSTD TO PROVIDE SAME.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- Canvass
4 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- THE DISH ROOM WALK IN COOLER HAS DIRTY FAN GUARDS; WASH, RINSE AND SANITIZE IN DETAIL.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- THE FOOD EQUIPMENT IN THE PREP KITCHEN IS GREASY. CLEAN THE EQUIPMENT IN SAID KITCHEN FROM TOP TO BOTTOM INCLUDING INSIDE OF THE COOLERS. THE UPSTAIRS KITCHEN WALK IN COOLER HAS A DIRTY CEILING AND FLOORS AND THE ICE MACHINES HAVE A LITTLE BUILDUP INSIDE; WASH, RINSE AND SANITIZE THE COOLER AND ICE MACHINE FROM TOP TO BOTTOM.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- BOTH BAR FLOORS ARE DIRTY, CLEAN THE FLOORS FROM CORNER TO CORNER.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- THE DISH ROOM WALLS, CEILINGS AND PIPES ARE DIRTY AND MILDEWED, WASH, RINSE AND SANITIZE IN DETAIL UNTIL CLEAN.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Canvass
4 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- REPLACE RUBBER GASKETS OF BOTH DOORS OF COOLER STORING FROZEN ITEMS IN REAR OF KITCHEN.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- CLEAN EXTERIOR SURFACES UNDER FRYERS AND OF FYERS AND OTHER COOKING EQUIPMENT.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- PROVIDE A DRAIN COVER FOR FLOOR DRAIN IN LIQUOR STORAGE ROOM IN BASEMENT. CLEAN FLOOR UNDER BAR ON SECOND FLOOR TO REMOVE STICKY RESIDUE AND UNDER COOKING EQUIPMENT TO REMOVE GREASE.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- REPLACE CEILING VENT COVERS IN KITCHEN WHERE NEEDED, REMOVE DUST FROM VENTS, CEILING TILES AND ELECTRICAL CORDS HANGING IN KITCHEN AREA.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Canvass
11 infractions
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- All food not stored in the original container shall be stored in properly labeled containers.MUST PROPERLY LABLE DESSERTS.
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST INVERT MULTIUSE UTENSILS & PLASTIC WEAR PROPERLY.
- 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 REMOVE RUST FROM PREP TABLES,SHELVING UNITS IN EMPLOYEES COOLER.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON DOUGH & BEER WALK IN COOLER,MISSING VENTILATION VENT COVERS IN EMPLOYEES MEN'S & WOMEN'S TOILET ROOM.
- 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 GRILL TABLES,WHEEL BASES OF ALL EQUIPMENT,REACH IN COOLERS,SHELVING UNITS,FRYER STRAINER,EXTERIOR OF GARBAGE CANS,ROLLING CARTS,INTERIOR PANELS OF BOTH ICE MACHINES & DISH MACHINE,DISH RACKS,SHELVING UNITS AT SERVICE COUNTER & BEER WALK IN COOLER.
- 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 CLEAN EXCESSIVE BUILD UP OF FOOD ALONG WALL BASES & FLOOR DRAINS,WALK IN COOLERS,BAR AREAS THROUGHOUT PREMISES.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES IN BASEMENT,DRY FOOD STORAGE.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.MUST CLEAN WALLS THROUGHOUT PREMISES.MUST REPAIR OR REPLACE STAINED CEILING TILES,WALL BASES IN 2ND FL. MEN'S,1ST FL.WOMEN'S WALL TILE,EMPLOYEES MEN'S & WOMEN'S TOILET ROOMS WALL TILES.MUST SCRAPE & PAINT PEELING PAINT ON WALLS IN PAPER GOODS STORAGE AREA.
- 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
- Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.MUST PROVIDE SELF CLOSING DEVICE ON EMPLOYEES TOILET ROOM DOORS IN BASEMENT.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST REPAIR OR REPLACE 4- COMP SINK LEAKY PIPE,1ST FL. BAR LEAKY FAUCET.
- 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.MUST ELEVATE ARTICLES OFF OF FLOOR & AWAY FROM WALLS IN TOOL ROOM & BASEMENT.
- 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
- All employees must wear garments that are clean and of washable character and nature.
- 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
- Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- Suspected Food Poisoning
4 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; PIZZA PREP TABLES, BASEMENT HAND SINK, 1ST FLOOR FRONT SERVING AREA CABINETS AND UPPER PANELS OF BOTH ICE MACHINE IN BASEMENT.
- 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 CLEAN FLOOR DRAINS AT PIZZA PREP AREA, AND FLOORS INSIDE CLOSETS.
- 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 REPLACE CEILING PANEL ABOVE PIZZA PREP TABLE.
- 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. MUST PROVIDE ADEQUATE LIGHTING INSIDE BASEMENT CLOSET NEAR PREP AREA.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Canvass
6 infractions
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES IN MAIN KITCHEN AND BASEMENT.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BROKEN GASKETS ON PREP REACH IN COOLER DOORS AT MAIN KITCHEN PREP LINE.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; OVEN, FRYERS, CAKES SMALL REACH IN COOLER, DOUGH PRESS MACHINE, BOTTOM PANELS OF PIZZA PREP TABLES, STORAGE SHELVES THRU-OUT BASEMENT, MICROWAVE OVEN IN BASEMENT AND BAR AREAS 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 CLEAN FLOORS THRU-OUT CLOSETS, BAR AREAS, AND UNDER BASEMENT 3PART SINK AND DISHMACHINE. ALSO MUST REPLACE BROKEN THRESHOLD UNDER BACK DOOR.
- 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 CLEAN 2ND FLOOR BAR AREA WALLS AND FILTERS ABOVE FRYERS AT MAIN KITCHEN, AND PAINT WALLS INSIDE STORAGE CLOSET NEAR BASEMENT STAIRS.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR FAUCET AT HAND WASHING SINK AT PIZZA PREP AREA.
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- Canvass
4 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; PIZZA PREP AREA AND 1ST FLOOR BAR AREA COOLERS, BASEMENT PREP AREA HAND SINK AND UPPER INTERIOR PANELS OF ICE MACHINES IN BASEMENT.
- 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 CLEAN FLOORS THRU-OUT STORAGE ROOMS, BAR AREAS AT BOTH FLOORS AND BASEMENT AND KEEP BASEMENT FLOOR DRY, NEAR SODA DISPENSERS.
- 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 REMOVE PEELING PAINT ON NORTH WALL BEHIND 3PART SINK IN BASEMENT.
- 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
- CLEANING TOWELS MUST BE PROPERLY STORED.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS