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LAWRY'S THE PRIME RIB

100 E ONTARIO ST, CHICAGO, IL 60611 · Restaurant

16 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • Violation Codes: 2-102.14(O). Inspector Comments: - NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED. -
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • Violation Codes: 4-602.11(B-E). Inspector Comments: - OBSERVED A SLIGHT DEBRIS BUILDUP ON THE INTERIOR OF THE TUBING INSIDE THE ICE MACHINE. MUST DETAIL CLEAN/HAVE SERVICED AND MAINTAIN.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • Violation Codes: 3-501.17. Inspector Comments: - MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • Violation Codes: 3-603.11. Inspector Comments: - MUST PROVIDE CONSUMER ADVISORY (ON SITE), REMINDER (IN THE MENU), AND DISCLOSURE (BY THE FOOD ITEMS) FOR ALL UNDERCOOKED FOODS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • Violation Codes: 4-904.13. Inspector Comments: OBSERVED PRESET TABLEWARE IN THE DINING ROOM, UNCOVERED & EXPOSED TO POTENTIAL CONTAMINATION. MUST REMOVE/COVER/INVERT ALL FOOD CONTACT SURFACES OF PRESET TABLEWARE TO PREVENT POTENTIAL EXPOSURE TO CONTAMINATION. -
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • Violation Codes: 4-301.16. Inspector Comments: - MUST PROVIDE A PREP/DUMP SINK IN THE LL BAR AND IN THE SIDE DOOR GRILL PREP AREA. -
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Violation Codes: 6-501.11. Inspector Comments: - OBSERVED MISSING CEILING TILES IN THE DISH PIT AND IN THE PREP ROOM TO THE LEFT OF THE 3 COMP SINK. MUST REPLACE AND MAINTAIN. OBSERVED PLASTIC WRAP USED AS A PLUG FOR THE FL DRAIN AND THE SINK DRAIN IN THE MAIN LEVEL BAR. MUST REMOVE AND PROVIDE DRAINS TO BE CLEAN AND IN GOOD REPAIR. -
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • Violation Codes: 6-202.11. Inspector Comments: OBSERVED MISSING LIGHT SHIELD IN THE MAIN KITCHEN COOK LINE. MUST REPLACE AND MAINTAIN. -
  3. Canvass

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • - NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED. -
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • - NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP WRITTEN POLICY AND PHYSICAL KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • - OBSERVED A SLIGHT DEBRIS BUILDUP ON THE INTERIOR OF THE TUBING INSIDE THE ICE MACHINE. MUST DETAIL CLEAN/HAVE SERVICED AND MAINTAIN. -
    • 23. PROPER DATE MARKING AND DISPOSITION
      • - MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • - MUST PROVIDE CONSUMER ADVISORY (ON SITE), REMINDER (IN THE MENU), AND DISCLOSURE (BY THE FOOD ITEMS) FOR ALL UNDERCOOKED FOODS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • - OBSERVED PRESET TABLEWARE IN THE DINING ROOM, UNCOVERED & EXPOSED TO POTENTIAL CONTAMINATION. MUST REMOVE/COVER/INVERT ALL FOOD CONTACT SURFACES OF PRESET TABLEWARE TO PREVENT POTENTIAL EXPOSURE TO CONTAMINATION. -
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • - MUST PROVIDE A PREP/DUMP SINK IN THE LL BAR AND IN THE SIDE DOOR GRILL PREP AREA. -
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • - OBSERVED FACILITY DOES NOT HAVE A COMMERCIAL DUMPSTER. FACILITY PLACES ALL TRASH INSIDE OPEN GARBAGE CANS WITH LINERS AND STORES THEM INSIDE FACILITY. ALL LICENSED RETAIL FOOD ESTABLISHMENTS SHALL HAVE AT LEAST ONE COMMERCIAL DUMPSTER WITH COMMERCIAL REFUSE REMOVAL. PRIORITY FOUNDATION VIOLATION#:7-38-020(B). CITATION ISSUED. -
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • - OBSERVED FULL GARBAGE CANS INSIDE FACILITY WITHOUT LIDS. MUST PROVIDE LIDS AND KEEP ALL INDOOR RECEPTACLES COVERED WHEN FULL OR NOT IN CONTINUOUS USE. -
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • - OBSERVED MISSING CEILING TILES IN THE DISH PIT AND IN THE PREP ROOM TO THE LEFT OF THE 3 COMP SINK. MUST REPLACE AND MAINTAIN. OBSERVED PLASTIC WRAP USED AS A PLUG FOR THE FL DRAIN AND THE SINK DRAIN IN THE MAIN LEVEL BAR. MUST REMOVE AND PROVIDE DRAINS TO BE CLEAN AND IN GOOD REPAIR. -
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • - OBSERVED MISSING LIGHT SHIELD IN THE MAIN KITCHEN COOK LINE. MUST REPLACE AND MAINTAIN. -
  4. Canvass Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO HANDWASH BOWL AT UPPER LEVEL BAR. INSTRUCTED MANAGER TO PROVIDE A HANDWASH BOWL WITH RUNNING HOT AND COLD WATER AT UPPER LEVEL BAR.
  5. Canvass

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED 2ND FLOOR HIGH TEMPERATURE DISHMACHINE NOT MAINTAINED, FINAL RINSE GUAGE AT 150 F, 1ST FLOOR GLASSMACHINE NOT MAINTAINED FOUND AT 0 PPM CHLORINE ALSO OBSERVED DISHWASH SANITIZING MULTI-USE UTENSILS AT DISHWASH 3-COMPARTMENT SINK AT 100 PPM QUATENARY. INSTRUCTED MANAGER TO REPAIR/MAINTAIN HIGH TEMPERATURE DISHMACHINE FINAL RINSE AT 180 F OR ABOVE, LOW TEMPERATURE GLASSMACHINE MUST SANITIZE AT 100 PPM CHLORINE AND DISHWASH 3-COMPARTMENT SINK QUATERNARY SANITIZER MUST BE BETWEEN 150 PPM AND 400 PPM WHEN IN USE. CRITICAL VIOLATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD BUILD UP ON EXTERIOR OF 2ND FLOOR DISHMACHINE. MUST CLEAN EXTERIOR OF DISHMACHINE AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • SERVICE BAR LIGHT BULBS BURNED OUT ALSO 1ST FLOOR PREP AREA LIGHT COVERS NOT TIGHT FITTED. MUST REPLACE WITH WORKING LIGHT BULBS AND CEILING LIGHT COVERS MUST TIGHT FIT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO HANDWASH BOWL AT UPPER LEVEL BAR. INSTRUCTED MANAGER TO PROVIDE A HANDWASH BOWL WITH RUNNING HOT AND COLD WATER AT UPPER LEVEL BAR.
  6. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • DAIRY COOLER AT 50.3F, COOLER IS USED TO STORE MILK AND HEAVY CREAM CONTAINERS. INSTRUCTED TO KEEP COOLER TEMP AT 40F OR LOWER. CRITICAL CITATION ISSUED 7-38-005(A). COOLER IS TAGGED NOT ALLOWED TO USE MUST CONTACT THE OFFICE OF CDPH WHEN REPAIRED.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND 10 LBS OF HEAVY CREAM AND WHOLE MILK WERE STORED AT 51.5F AT SAID COOLER. ALSO FOUND 22 LBS OF CHILI BEANS AT 50.4F THAT WAS STORED IN A LARGE COVERD PLASTIC TUB IN WALK-IN COOLER FROM A DAY BEFORE. INSTRUCTED TO KEEP SUCH FOODS AT 40F AND COOL DOWN FOOD PROPERLY. CRITICAL CITATION ISSUED 7-38-005(A) FOOD DISCARDED VALUED AT $70.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • MANAGER STATE THAT MEAT IS CURED AND SMOKED ON SITE, NO HACCP APPROVED DOCUMENTATION ON SITE. INSTRUCTED TO DISCONTINUE CURING UNTIL A N APPROVAL IS OBTAINED FROM CDPH, AND AND SOP FOR SMOKING IS REQUIRED. NO CURING WAS BEING DONE DURING INSPECTION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • BOTTOM DRAWER COOLER SHELF IS NOT CLEAN, FOOD DEBRIS NOTED, INSTRUCTED TO CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • A GARDEN HOSE ATTACHED TO WATER SUPPLY LINE WITHOUT A VACUUM BREAKER AT DISH WASH AREA
  7. Canvass Re-Inspection

    0 infractions

  8. Canvass

    5 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • LOW TEMPERATURE MAIN DISHMACHINE NOT SANITIZING, 0 PPM CHLORINE WHILE IN USE. INSTRUCTED MANAGER TO REPAIR DISHMACHINE, MUST SANITIZE AT 100 PPM CHLORINE. CRITICAL VIOLATION 7-38-030. CITATION ISSUED.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED BLACK/PINK SLIME AND DIRT BUILD UP INSIDE 2ND FLOOR ICE MACHINE INTERIOR DRIPPING INTO ICE (READY TO EAT FOOD). INSTRUCTED MANAGER TO CLEAN AND SANITIZE INTERIOR OF ICE MACHINE. ALL ICE INSIDE ICE MACHINE VOLUNTARILLY DISCARDED AT THIS TIME. SERIOUS VIOLATION 7-38-005(A). CITATION ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL CONTAINERS AT LOWER LEVEL PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DUST BUILD UP ON PASTRY REACH IN COOLER COMPRESSOR. MUST CLEAN COOLERS COMPRESSORS AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER INSIDE MAIN BAR COOLERS. MUST PROVIDE THERMOMETERS FOR COOLERS.
  9. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ICE BUILD-UP AROUND FREEZEER DOOR OF BASEMENT WALK-IN FREEZER WITHIN WALK-IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL OPENINGS INTO WALL OF 3RD FL BANQUET ROOM ABOVE HAND WASH SINK.
  10. Canvass

    5 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOODS NOT PROTECTED FROM CONTAMINATION DURING STORAGE AND PREPARATION. OBSERVED SEVERAL FOODS (CHEESE,LAMB) STORED IN VACUUM PACKAGED PLASTIC IN THE BASEMENT WALK-IN COOLER AND WALK IN FREEZER. A VACUUM PACKAGING MACHINE ON PREMISES WITHOUT AN APPROVED HACCP PLAN FOR VACUUM PACKAGING. MACHINE WAS TAGGED FROM INSPECTION DATE 6/14/13 INSPECTION REPORT# 111034, AND ALSO INSPECTION REPORT# 1439247 FROM INSPECTION DATE 4/15/2014. MANAGER STATED THAT THE FOODS IN QUESTION WERE VACUUM PACKAGED ON THE PREMISES. THE TAG HAS BEEN REMOVED. MANAGER VOLUNTARILY DISCARDED 7LBS OF CHEESE AT APPROX. VALUE $30.00 THAT WAS VACUUM PACKAGED ON THE PREMISES. APPROXIMATELY 129LBS OF FROZEN LAMB WAS TAGGED HELD FOR INSPECTION. THE VACUUM PACKAGING MACHINE WILL REMAIN TAGGED (AGAIN) HELD FOR INSPECTION. MANAGEMENT INSTRUCTED NOT TO USE THE MACHINE UNTIL A HACCP PLAN IS APPROVED FOR THE ESTABLISHMENT AND THE HELD FOR INSPECTION TAG HAS BEEN REMOVED BY THE CDPH. SERIOUS VIOLATION 7-38-005A.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ICE BUILD-UP AROUND FREEZEER DOOR OF BASEMENT WALK-IN FREEZER WITHIN WALK-IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE PEELING PAINT IN THE FOLLOWING AREAS: AT CEILING ABOVE STORED DISHES IN BASEMENT BAKERY SECTION, 3RD FL. BANQUET ROOM BY HOOD ABOVE HAND WASH SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL OPENINGS INTO WALL OF 3RD FL BANQUET ROOM ABOVE HAND WASH SINK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELDS AT CEILING IN 3RD FL BANQUET ROOM.
  11. Consultation

    12 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED 3 COOKED PRIME RIB ROASTS IN THE BASEMENT WALK IN COOLER AT AN IMPROPER TEMPERATURES RANGING (50.4F-52.7F). MANAGEMENT VOLUNTARILY DISCARDED 50.8LBS OF FOOD VALUED AT $325. INSTRUCTED TO MAINTAIN COLD FOOD AT PROPER TEMPERATURES OF 40.0F OR LOWER. CRITICAL VIOLATION 7-38-005(A)
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOODS NOT PROTECTED FROM CONTAMINATION DURING STORAGE AND PREPARATION. OBSERVED SEVERAL FOODS (CHEESE, TURKEY AND CORNED BEEF) STORED IN VACUUM PACKAGED PLASTIC IN THE BASEMENT WALK-IN COOLER AND WALK IN FREEZER. A VACUUM PACKAGING MACHINE ON PREMISES WITHOUT AN APPROVED HACCP PLAN FOR VACUUM PACKAGING THAT IS STILL TAGGED FROM INSPECTION DATE 6/14/13 INSPECTION REPORT# 1110340. MANAGER STATED THAT THE FOODS IN QUESTION WERE VACUUM PACKAGED ON THE PREMISES. MANAGER VOLUNTARILY DISCARDED ALL FOOD THAT WAS VACUUM PACKAGED ON THE PREMISES. APPROXIMATELY 81.6LBS OF FOOD WAS DISCARDED WITH A VALUE OF $278.60. THE VACUUM PACKAGING MACHINE WILL REMAIN TAGGED HELD FOR INSPECTION. MANAGEMENT INSTRUCTED NOT TO USE THE MACHINE UNTIL A HACCP PLAN IS APPROVED FOR THE ESTABLISHMENT AND THE HELD FOR INSPECTION TAG HAS BEEN REMOVED FROM THE MACHINE. SERIOUS VIOLATION 7-38-005A
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED COOKING UTENSILS AT THE SIDE DOOR PREP AREA STORED IN A BOWL OF WATER. INSTRUCTED TO STORE UTENSILS ON A CLEAN SURFACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INSIDE OF THE CRUSHED ICE ICE BIN IN THE BASEMENT AND ON THE 2ND FLOOR WITH A MOLD LIKE AND SLIME BUILD UP. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN THE INSIDE OF THE ICE MACHINES
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED BASEBOARDS MISSING INSIDE OF THE BASEMENT WALK IN PASTRY FREEZER. INSTRUCTED TO PROVIDE AND MAINTAIN BASEBOARDS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR OF BASEMENT CARDBOARD DISPOSAL ROOM WITH VOIDS. INSTRUCTED TO REPAIR AND MAINTAIN FLOOR TO PREVENT PEST HARBORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED 1ST FLOOR HOOD VENTS WITH GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN HOOD VENTS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING OVER THE RECEIVING DOOR WITH A HOLE IN IT. INSTRUCTED TO REPAIR AND MAINTAIN THE CEILING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALLS OF THE BASEMENT CARDBOARD DISPOSAL ROOM WITH LARGE VOIDS. INSTRUCTED TO REPAIR AND MAINTAIN WALLS TO PREVENT PEST HARBORAGE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE FOLLOWING LEAKS: BASEMENT 3 COMPARTMENT SINK PLUMBING UNDER THE WASH BASIN, BASEMENT 3 COMPARTMENT SINK RIGHT FAUCET BASE AND THE BASEMENT 1 COMPARTMENT SINK FAUCET BASE IN THE MAIN PREP KITCHEN. INSTRUCTED TO REPAIR AND MAINTAIN AL PLUMBING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED BASEMENT EMPLOYEE MENS RESTROOM WITHOUT VENTILATION. INSTRUCTED TO PROVIDE AND MAINTAIN VENTILATION IN ALL RESTROOMS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED WET MOP IN MOP BUCKET OF BASEMENT PREP AREA. INSTRUCTED TO STORE MOPS HANGING OR INVERTED.
  12. Canvass

    12 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED 3 COOKED PRIME RIB ROASTS IN THE BASEMENT WALK IN COOLER AT AN IMPROPER TEMPERATURES RANGING (50.4F-52.7F). MANAGEMENT VOLUNTARILY DISCARDED 50.8LBS OF FOOD VALUED AT $325. INSTRUCTED TO MAINTAIN COLD FOOD AT PROPER TEMPERATURES OF 40.0F OR LOWER.
    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • OBSERVED PREMISES STILL USING TAGGED EQUIPMENT (CRYO VAC MACHINE) FROM INSPECTION ON 6/14/13 INSPECTION REPORT# 1110340 TO VACUUM PACKAGE FOOD (CHEESE,TURKEY,CORNED BEEF) STORED IN THE BASEMENT WALK IN COOLER AND WALK IN FREEZER WITH NO APPROVED HACCP PLAN. MANAGER STATED THAT THE FOODS IN QUESTION WERE VACUUM PACKAGED ON THE PREMISES. MANAGER VOLUNTARILY DISCARDED 81.6LBS OF FOOD VALUED AT $278.60. THE VACUUM PACKAGING MACHINE IS STILL TAGGED AND HELD FOR INSPECTION AT THIS TIME FROM INSPECTION ON 6/14/13 INSPECTION REPORT# 1110340. INSTRUCTED MANAGEMENT TO NOT USE THE VACUUM PACKAGE MACHINE UNTIL A HACCP PLAN IS APPROVED FOR THE ESTABLISHMENT AND THE HELD FOR INSPECTION TAG HAS BEEN REMOVED FROM THE MACHINE. CRITICAL VIOLATION 7-42-090
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED COOKING UTENSILS AT THE SIDE DOOR PREP AREA STORED IN A BOWL OF WATER. INSTRUCTED TO STORE UTENSILS ON A CLEAN SURFACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INSIDE OF THE CRUSHED ICE ICE BIN IN THE BASEMENT AND ON THE 2ND FLOOR WITH A MOLD LIKE AND SLIME BUILD UP. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN THE INSIDE OF THE ICE MACHINES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED BASEBOARDS MISSING INSIDE OF THE BASEMENT WALK IN PASTRY FREEZER. INSTRUCTED TO PROVIDE AND MAINTAIN BASEBOARDS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR OF BASEMENT CARDBOARD DISPOSAL ROOM WITH VOIDS. INSTRUCTED TO REPAIR AND MAINTAIN FLOOR TO PREVENT PEST HARBORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALLS OF THE BASEMENT CARDBOARD DISPOSAL ROOM WITH LARGE VOIDS. INSTRUCTED TO REPAIR AND MAINTAIN WALLS TO PREVENT PEST HARBORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING OVER THE RECEIVING DOOR WITH A HOLE IN IT. INSTRUCTED TO REPAIR AND MAINTAIN THE CEILING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED 1ST FLOOR HOOD VENTS WITH GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN HOOD VENTS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED BASEMENT EMPLOYEE MENS RESTROOM WITHOUT VENTILATION. INSTRUCTED TO PROVIDE AND MAINTAIN VENTILATION IN ALL RESTROOMS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE FOLLOWING LEAKS: BASEMENT 3 COMPARTMENT SINK PLUMBING UNDER THE WASH BASIN, BASEMENT 3 COMPARTMENT SINK RIGHT FAUCET BASE AND THE BASEMENT 1 COMPARTMENT SINK FAUCET BASE IN THE MAIN PREP KITCHEN. INSTRUCTED TO REPAIR AND MAINTAIN AL PLUMBING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED WET MOP IN MOP BUCKET OF BASEMENT PREP AREA. INSTRUCTED TO STORE MOPS HANGING OR INVERTED.
  13. Canvass

    3 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOODS NOT PROTECTED FROM CONTAMINATION DURING STORAGE AND PREPARATION. OBSERVED SEVERAL FOODS (TURKEY, SALMON, WALLEYE, VEGETABLES AND CHICKEN) STORED IN VACUUM PACKAGED PLASTIC IN THE WALK-IN COOLER AND A VACUUM PACKAGING MACHINE ON PREMISES WITHOUT AN APPROVED HACCP PLAN FOR VACUUM PACKAGING. MANAGER STATED THAT THE FOODS IN QUESTION WERE VACUUM PACKAGED ON THE PREMISES. MANAGER VOLUNTARILY DISCARDED ALL FOOD THAT WAS VACUUM PACKAGED ON THE PREMISES. APPROXIMATELY 25# OF FOOD WAS DISCARDED WITH A VALUE OF $250. THE VACUUM PACKAGING MACHINE WAS TAGGED HELD FOR INSPECTION. MANAGEMENT INSTRUCTED NOT TO USE THE MACHINE UNTIL A HACCP PLAN IS APPROVED FOR THE ESTABLIHMENT AND THE HELD FOR INSPECTION TAG HAS BEEN REMOVED FROM THE MACHINE. SERIOUS VIOLATION 7-38-005A.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTALL A SPLASHGUARD BETWEEN THE PREP TABLE AND THE EXPOSED HANDSINK IN THE BASEMENT PREP KITCHEN. MUST SEPARATE THE COLD PLATE FROM THE CONSUMABLE ICE AT THE 2ND FLOOR BAR IN THE PRIVATE DINING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE LEAK UNDER THE 3 COMPARTMENT SINK IN THE 2ND FLOOR BAR AREA. REMOVE CAULKING FROM INSIDE THE SINK BASIN.
  14. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SODA GUN DISPENSER HOLDER NOT CLEAN, DIRT FOUND AT BOTTOM, INSTRUTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BROKEN INSULATION AROUND REFRIGERATION PIPE THRU-OUT LOWER LEVEL KITCHEN CAUSING CONDENSATION AND DRIPPINGS, INSTRUCTED MGR TO INSULATE PROPERLY AND PREVENT DRIPINGS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EMPLOYEES TOILET ROOM IN LOWER KITCHEN AREA NOT VENTED, INSTRUCTED TO INSTALL A VENT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING THERMMOMETER IN SEVERAL COOLERS, INSTRUCTED TO PROVIDE IN THE WARMEST PART OF THE COOLER.
  15. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING NEED CLEANING: INTERIOR OF BAR SINKS & DUMP SINK AT COFFEE STATION (2nd FL); INTERIOR PANEL OF I-ICE MACHINE AT THE SAME FLOOR. CABINETS UNDER SINKS MUST BE KEPT CLEAN & FREE FROM CLUTTER/UNNECESSARY ARTICLES. 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
      • FOLLOWING NEED CLEANING: FLOORS AT 1st FLOOR BAR AREA, HARD-TO REACH FLOOR DRAINS AROUND HEAVY EQUIPMENT THRU-OUT PREMISES, ALONG WALLBASE OF WALK-IN COOLER IN BASEMENT-DUE TO FOOD/DEBRIS/DIRT The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS BEHIND COOKING EQUIPMENT & FILTERS OF HOODS, WITH DUST BUILD-UP & AREAS AROUND CEILING VENTS MUST BE KEPT CLEAN. The walls and ceilings shall be in good repair and easily cleaned.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTS THAT ARE OUT ON THE 2nd FLOOR ICE MACHINE AREA MUST BE REPLACED. BETTER LIGHTING NEED IN THE BASEMENT FRUITS/VEGES WALK-IN COOLER. 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.
  16. Complaint

    3 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. CUTTING BOARDS IN NEED OF REPLACING WHERE WORN WITH DEEP CUTS. MUST REPLACE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. LARGE CAN OPENER IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CLEAN ANAD 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. Use dustless cleaning methods. WALL AT CARVING STATION IN NEED OIF CLEANING TO REMOVE FOOD SPLATTERS. MUST CLEAN AND MAINTAIN.