MANGAL

1834 W MONTROSE AVE, CHICAGO, IL 60613 · Restaurant

18 inspections

1. CanvassJun 13, 2017

   0 infractions

2. Canvass Re-InspectionApr 14, 2016

   5 infractions

   • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
     • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE NOR CITY OF CHICAGO CERTIFICATE POSTED WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED SUCH AS SALADS SANDWICHES, CARIBBEAN CHICKEN BREAST, TILAPIA PROVENCAL ETC. INSTRUCTED ABOVE TO OPERATE WITH CITY OF CHICAGO CERTIFIED MANAGER ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • MUST LABEL ALL FOOD STORAGE CONTAINERS IN BASEMENT FOOD STORAGE AREA.
   • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
     • MUST PROPERLY STORE, INVERT ALL CLEAN MULTI-USE UTENSILS, DISHES AT FRONT PREP AREA TO PREVENT CONTAMINATION
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • MUST NOT USE TINT FOIL AS A LINER FOR SHELVING AT THE COOKS LINE.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • OBSERVED DUST BUIL-UP ON VENTILATION COVER INSIDE CUSTOMERS WASHROOMS. MUST CLEAN AND MAINTAN.
3. CanvassApr 1, 2016

   8 infractions

   • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
     • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE NOR CITY OF CHICAGO CERTIFICATE POSTED WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED SUCH AS SALADS SANDWICHES, CARIBBEAN CHICKEN BREAST, TILAPIA PROVENCAL ETC. INSTRUCTED ABOVE TO OPERATE WITH CITY OF CHICAGO CERTIFIED MANAGER ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
   • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
     • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 10/30/15 REPORT#1583740.32 STAND UP 2-DOOR PRODUCE PREP COOLER DOOR RUBBER GASKET RIPPED. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED DOOR GASKET. 33 OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN. 01/30/2016 34 OBSERVED CRACKED FLOOR TILES IN PREP AREA. INSTRUCTED MANAGER TO REPLACE ALL DAMAGED FLOOR TILES. 01/30/2016 45 INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES. PREVIOUS MINOR VIOLATIONS NOT CORRECTED 7-42-090.
   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • MUST LABEL ALL FOOD STORAGE CONTAINERS IN BASEMENT FOOD STORAGE AREA.
   • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
     • MUST PROPERLY STORE, INVERT ALL CLEAN MULTI-USE UTENSILS, DISHES AT FRONT PREP AREA TO PREVENT CONTAMINATION.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • MUST NOT USE TINT FOIL AS A LINER FOR SHELVING AT THE COOKS LINE.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • OBSERVED DUST BUIL-UP ON VENTILATION COVER INSIDE CUSTOMERS WASHROOMS. MUST CLEAN AND MAINTAN.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • OBSERVED EXPOSED HAND WASHING SINK IN FOOD PREP AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN.
   • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
     • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE. OBSERVED ICE SCOOPS STORED INSIDE ICE BIN AT FRONT BAR AREA. MUST PROPERLY STORE IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
4. CanvassJul 28, 2015

   0 infractions

5. Canvass Re-InspectionMar 10, 2014

   1 infraction

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • THE WALK IN COOLER DOOR AND BASEMENT STAIRWELL IS DIRTY; CLEAN, RINSE AND SANITIZE THESE SURFACES.
6. CanvassFeb 27, 2014

   5 infractions

   • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
     • THE ICE MACHINE HAS A SLIMY BUILDUP AND DRIPPING WATER FROM THE SAME AREA INTO THE ICE. ICE MACHINE NEEDS TO BE CLEANED AND SANITIZED, HAVE THE MACHINE SANITIZED PER MANUFACTURERS INSTRUCTIONS AND MAINTAIN REGULARLY.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • THE WALK IN COOLER DOOR AND BASEMENT STAIRWELL IS DIRTY; CLEAN, RINSE AND SANITIZE THESE SURFACES.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • THE ICE MACHINE DOOR AND 2 DOOR COOLER ARE DIRTY; CLEAN, RINSE AND SANITIZE THIS EQUIPMENT.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • THE KITCHEN AND BASEMENT STAIRS ARE DIRTY, CLEAN THE FLOORS IN DETAIL FROM CORNER TO CORNER.
   • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
     • THE ICE SCOOP HOLDER IS DIRTY; CLEAN, RINSE AND SANITIZE.
7. CanvassJul 12, 2013

   0 infractions

8. Canvass Re-InspectionJul 12, 2013

   5 infractions

   • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
     • PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM 7-2-13,REPORT #1106661 #19- EXTERIOR OF WASTE OIL CONTAINER NOT CLEANED,GREASE BUILD UP,INSTRUCTED TO CLEAN AND MAINTAIN SAID CONTAINER AND GARBAGE AREA TO MINIMIZE INSECTS AND RODENT ACTIVITIES. STILL TODAY OBSERVED THE SAME VIOLATION REGARDING THE WASTE OIL CONTAINER. CRITICAL VIOLATION: 7-42-090 MANAGER CLEANED THE SAID CONTAINER DURING THE RE INSPECTION.
   • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
     • VIOLATION UP GRADED TO A CRITICAL VIOLATION #14. VIOLATION CORRECTED DURING THE INSPECTION.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • BROKEN RUBBER GASKET INSIDE THE TWO DOOR PREP COOLER BY THE WALL IN THE KITCHEN,INSTRUCTED TO REPLACE
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • DUST AND GREASE BUILD-UP ON PIPE,HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT,REMOVE AND MAINTAIN. FOOD DEBRIS:INTERIOR AND EXTERIOR OF COOKING EQUIPMENT AND COOLERS, INSTRUCTED TO CLEAN AND MAINTAIN.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • DEBRIS UNDER THE THREE COMPARTMENT SINK AND CORNERS,INSTRUCTED TO REMOVE. WALL DEBRIS ON FLOOR IN BASEMENT AREA,INSTRUCTED TO REMOVE /SWEEP
9. CanvassJul 2, 2013

   7 infractions

   • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
     • SHELL FISH TAG NOT IN PLACE WITH PRODUCTS. FOUND FRESH MUSSELS STORED INSIDE THE PREP COOLER WITHOUT SHELL FISH TAG,NOR TAG OF THE MENTIONED PRODUCT KEPT ON PREMISES.PRODUCTS DISCARDED AND DENATURED. POUNDS 7, VALUE 20. CRITICAL VIOLATION:7-38-005(B2). INSTRUCTED TO KEEP SHELL FISH IN ORIGINAL CONTAINER UNTIL FINISHED/SOLD AND SHELL FISH TAG MUST REMAIN WITH PRODUCT. SHELL FISH TAG MUST BE KEPT FOR 90 DAYS.
   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:PRE-COOKED DUCK LEGS AT TEMP OF 48.7F; 24 PIECES OF COOKED QUICHE AT TEMP OF 47.9F; RAW GROUND BEEF AND HOME MADE HAMBURGER AT TEMP OF 48.9F TO 59F; COOKED PORK AT TEMP OF 47.6F; COOKED SLICED BEEF AT TEMP OF 60F;FOOD DISCARDED AND DENATURED.POUNDS 11.38,VALUE 50.70 CRITICAL VIOLATION:7-38-005(A)
   • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
     • OUTSIDE GARBAGE AREA NOT MAINTAINED,GROUND WITH FOOD DEBRIS:EMPTY MUSSEL SHELL,DIRTY PAPER,EMPTY BEER BOTTLES ETC.,ALSO EXTERIOR OF WASTE OIL CONTAINER NOT CLEANED,GREASE BUILD UP,INSTRUCTED TO CLEAN AND MAINTAIN SAID CONTAINER AND GARBAGE AREA TO MINIMIZE INSECTS AND RODENT ACTIVITIES. SERIOUS VIOLATION: 7-38-020
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • BROKEN RUBBER GASKET INSIDE THE TWO DOOR PREP COOLER BY THE WALL IN THE KITCHEN,INSTRUCTED TO REPLACE.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • MINERAL BUILD-UP AT INTERIOR OF ICE MACHINE, INSTRUCTED TO CLEAN AND SANITIZE UNIT.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • DUST AND GREASE BUILD-UP ON PIPE,HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT,REMOVE AND MAINTAIN. FOOD DEBRIS:INTERIOR AND EXTERIOR OF COOKING EQUIPMENT AND COOLERS, INSTRUCTED TO CLEAN AND MAINTAIN.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • DEBRIS UNDER THE THREE COMPARTMENT SINK AND CORNERS,INSTRUCTED TO REMOVE. WALL DEBRIS ON FLOOR IN BASEMENT AREA,INSTRUCTED TO REMOVE.SWEEP.
10. Complaint Re-InspectionSep 6, 2012

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • TORN RUBBER DOOR GASKET ON TALL TWO DOOR REACH-IN COOLER. MUST REPLACE
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PLASTER AT MOP SINK. MUST REPAIR.
11. ComplaintAug 27, 2012

    8 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATION FROM 9-15-11 NOT CORRECTED. ONCE AGAIN, NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE DURING INSPECTION WHILE FOODS ARE BEING PREPARED AND SERVED. MANAGER WAS CALLED TO ARRIVE ON SITE DURING THE INSPECTION. CRITICAL CITATION ISSUED 7-42-090.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • One copy of the Food Inspection Report Summary must be displayed and visible to all customers. NO SUMMARY REPORT POSTED FROM INSPECTION #634576 FROM 9-15-11. GIVEN TODAYS SUMMARY REPORT AND POSTED. SERIOUS CITATION ISSUED.7-42-010(B).
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 9-15-11 NOT CORRECTED. #34- FLOOR AT BOTTOM OF BASEMENT STAIRS IN POOR REPAIR WITH CRACKED, CHIPPING AND MISSING CEMENT. MUST MAKE SMOOTH AND CLEANABLE.#41-ALL UNNECESSARY ITEMS THROUGHOUT BASEMENT MUST BE REMOVED FROM PREMISES AND ALL OTHERS MUST BE STORED ELEVATED AND ORGANIZED.#38-MISSING FLOOR DRAIN COVER IN BASEMENT. MUST REPLACE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • TORN RUBBER DOOR GASKET ON TALL TWO DOOR REACH-IN COOLER. MUST REPLACE. RAW WOOD MOUNT FOR FRENCH FRY SLICER AND RAW WOOD UNDER SHELVING ABOVE SLICER MUST SEAL/PAINT MAKE SMOOTH AND CLEANABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING FLOOR TILE UNDER WALL MOUNTED FRY SLICER. MUST REPLACE. POOLING WATER ON FLOOR OF BASEMENT THROUGHOUT. MUST REMOVE AND MAINTAIN DRY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PLASTER AT MOP SINK. MUST REPAIR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD ABOVE ICE MACHINE. MUST PROVIDE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION. NOT ON TOP OF MACHINE.
12. Complaint Re-InspectionSep 15, 2011

    7 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 HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD WERE PREPARED.A CERTIFIED FOOD HANDLER MUST BE ON PREMISES WHEN FOOD IS PREPARED,SERVED AND STORED .SERIOUS VIOLATION:7-38-012 H000074232-11
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE LID FOR OUTDOOR SIDEWALK CAF? WASTE CONTAINER
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR COOKS LINE EQUIPMENT DIRTY/GREASY MUST CLEAN AND MAINTAIN. INTERIOR UNUSED COOLER DIRTY WITH FOOD DEBRIS. MUST CLEAN. INTERIOR ICE MACHINE MUST CLEAN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS BEHIND COOKING EQUIPMENT WITH FOOD DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN. FLOOR AT BOTTOM OF BASEMENT STAIRS IN POOR REPAIR WITH CRACKED, CHIPPING AND MISSING CEMENT. MUST MAKE SMOOTH AND CLEANABLE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELD IN WALK-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK UNDER BAR THREE COMPARTMENT SINK. MUST REPAIR. BAR SODA GUN HOLDER WITHOUT ADEQUATE DRAINAGE LINE. MUST PROVIDE. GREASE LEAKING FROM KITCHEN THREE COMPARTMENT SINK ONTO FLOOR. MUST REPAIR/REMOVE GREASE. MISSING FLOOR DRAIN COVER IN BASEMENT. MUST REPLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL UNNECESSARY ITEMS THROUGHOUT BASEMENT MUST BE REMOVED FROM PREMISES AND ALL OTHERS MUST BE STORED ELEVATED AND ORGANIZED. MUST NOT STORE BICYCLES INSIDE ESTABLISHMENT.
13. ComplaintAug 22, 2011

    12 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. OBSERVED THE FOLLOWING COOLERS UNABLE TO MAINTAIN PROPER TEMPERATURE. TALL REACH-IN COOLER @ 51.8F WITH FOODS SUCH AS HUMMUS @ 95F. WALK-IN COOLER @ 51F WITH CHEESE @ 57.2F. BOTH COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL MAINTAINS TEMPERATURE OF 40F. AND C.D.P.H. CONTACTED FOR INSPECTION AND TAG REMOVAL. 312-746-4240.
    • 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. OBSERVED THE FOLLOWING FOODS IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. APPROXIMATELY 20LBS ASSORTED CHEESE IN WALK-IN COOLER RANGING IN TEMPERATURE BETWEEN 56.4F TO 57.7F. APPROXIMATELY 5LBS BACON AT 58.4F. 1 GAL. HUMMUS AT 95F. 1 QT. SOUR CREAM AT 57.9F. ALL POTENTIALLY HAZARDOUS FOODS DISCARDED. MANAGEMENT STATES APPROXIMATE VALUE O FOODS DISCARDED TO BE $150.00.
    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED CROSS CONTAMINATION IN THE FOLLOWING MANNERS: EMPLOYEE WALKING INTO ESTABLISHMENTS REAR KITCHEN FROM OUTDOORS TO START SHIFT, PUT ON HAT, APRON, THEN HANDLE DIRTY MOP BUCKET AND BROOM THEN PROCEED TO WASH DISHES IN THREE COMPARTMENT SINK WITHOUT WASHING HANDS UPON ENTERING PREP KITCHEN AREA OR HANDLING DIRTY EQUIPMENT. ALSO OBSERVED COOK ON COOKS LINE USING DIRTY TOWEL TO WIPE HANDS BETWEEN FOOD HANDLING TASKS. OBSERVED EVIDENCE OF KETCHUP BOTTLES ON DINING ROOM TABLES BEING RE-FILLED WITH HALF USED BOTTLES OR KETCHUP FROM AN UNKNOWN SOURCE. BOTTLES ALL FILLED TO THE TOP WITH KETCHUP TO APPEAR AS BEING FRESH, NEW BOTTLES, HOWEVER, BOTTLES ALL WITH DRIED ENCRUSTED KETCHUP AROUND RIMS OF BOTTLES. ALL DISCARDED. DISCUSSED PRACTICING GOOD HYGIENIC PRACTICES WITH MANAGEMENT.
    • 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. OBSERVED BARTENDER DURING INSPECTION WASHING GLASSWARE AT BAR THREE COMPARTMENT SINK WITH NO SANITIZER IN THREE COMPARTMENT SINK SET TO WASH, RINSE, AND SANITIZE. 0PPM CHLORINE FOUND AND BOTH BARTENDER AND CERTIFIED MANAGER THAT ARRIVED AFTER BEING TELEPHONED UNABLE TO DEMONSTRATE THE PROPER METHOD OR CONCENTRATION OF SANITIZING.
    • 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. OBSERVED APPROXIMATELY 20 TO 30 LARGE BLACK FLIES THROUGHOUT KITCHEN, DISH AND REFRIGERATION AREA, DINING ROOM AND BASEMENT. ALL DOORS OPEN AND UNSCREENED. BOTH WALLS OF ENTIRE ESTABLISHMENT OPEN AND UNSCREENED WITH SLIDING GLASS DOORS APPROXIMATELY 15 FEET TALL AND 27 FEET LONG. OBSERVED FLIES FLYING IN AND OUT OF DOORS AND WINDOWS. MUST PROVIDE SCREENS ON ALL OUTER OPENINGS OR PROVIDE EFFECTIVE MEANS OF PREVENTION OF FLY INFESTATION.
    • 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 MANAGER PRESENT DURING INITIAL INSPECTION.
    • 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 PROVIDE LID FOR OUTDOOR SIDEWALK CAF? WASTE CONTAINER.
    • 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. EXTERIOR COOKS LINE EQUIPMENT DIRTY/GREASY MUST CLEAN AND MAINTAIN. INTERIOR UNUSED COOLER DIRTY WITH FOOD DEBRIS. MUST CLEAN. INTERIOR ICE MACHINE 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. FLOORS BEHIND COOKING EQUIPMENT WITH FOOD DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN. FLOOR AT BOTTOM OF BASEMENT STAIRS IN POOR REPAIR WITH CRACKED, CHIPPING AND MISSING CEMENT. MUST MAKE SMOOTH AND CLEANABLE.
    • 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 LIGHT SHIELD IN WALK-IN COOLER.
    • 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. LEAK UNDER BAR THREE COMPARTMENT SINK. MUST REPAIR. BAR SODA GUN HOLDER WITHOUT ADEQUATE DRAINAGE LINE. MUST PROVIDE. GREASE LEAKING FROM KITCHEN THREE COMPARTMENT SINK ONTO FLOOR. MUST REPAIR/REMOVE GREASE. MISSING FLOOR DRAIN COVER IN BASEMENT. MUST REPLACE.
    • 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. ALL UNNECESSARY ITEMS THROUGHOUT BASEMENT MUST BE REMOVED FROM PREMISES AND ALL OTHERS MUST BE STORED ELEVATED AND ORGANIZED. MUST NOT STORE BICYCLES INSIDE ESTABLISHMENT.
14. Short Form ComplaintMar 11, 2011

    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. ADDITIONAL THRESHHOLD IS NEEDED FOR SIDE AND FRONT DOOR.
    • 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. CLEAN FILTER UNDER THE HOOD.(GREASE BUILD-UP)
    • 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. REPAIR LEAKING PIPE UNDER THE 3 COMPARTMENT SINK
15. Tag RemovalFeb 16, 2011

    2 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. ADDITIONAL THRESHHOLD IS NEEDED FOR SIDE AND FRONT DOOR
    • 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. CLEAN FILTER UNDER THE HOOD.(GREASE BUILD-UP)
16. ComplaintFeb 9, 2011

    4 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. FOUND 2 DOOR REFRIGERATOR AT IMPROPER TEMPERATURE 47F, 48F TO 50F.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE UNIT.POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT(COOKED CHICKEN, FRESH EGGS ,MILK ETC).FAX A LETTER TO PUBLIC HEALT WHEN UNIT IS REPAIRED (FAX #312 746-4240)
    • 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. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:3 1/2 gGALLONS OF 2% MILK AT TEMP OF 48.7F;COKKED CHICKEN WINGS AT TEMP OF 47.6F TO 48F. VARIUOS KIND OF CHEESE AT TEMP 46.7F TO 47F.RAW BEEF AT TEMP OF 47F TO 48F,FRESH EGGS AT TEMP OF 49F.NO PROOF OF TIME AND TEMPERTURE PROVIDED.FOOD DISCARDED AND DENATURED.POUNDS 15. VALUE 60.CRITICAL VIOLATION:7-38-005(A) HOOOO71101-12
    • 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. ADDITIONAL THRESHHOLD IS NEEDED FOR SIDE AND FRONT DOOR.
    • 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. CLEAN FILTER UNDER THE HOOD.(GREASE BUILD-UP)
17. ComplaintFeb 8, 2011

    0 infractions

18. License Re-InspectionJan 4, 2010

    0 infractions