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PAUL'S RESTAURANT-BAR

3116 W LAWRENCE AVE, CHICAGO, IL 60625 · Restaurant

3 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND SANITIZE FLOORS IN THE BASEMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST DECLUTTER AND BETTER ORGANIZE THE BASEMENT AREA SO AS TO HAVE ALL ITEMS 6 INCHES OFF THE FLOOR.
  3. Canvass

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PREP FOODS INSIDE STORAGE COOLER NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO SPLASH GUARDS BETWEEN MOP SINK AND EXPOSED SINK AND 3COMPARTMENT SINK, INSTRUCTED TO PROVIDE SPLASH GUARDS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DUST/DEBRIS ON BAR AREA COOLERS, INSTRUCTED TO CLEAN/SANITIZE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DUST AND DEBRIS ON BAR AREA FLOOR, MUST DETAIL CLEAN FLOOR BEHIND EQUIPMENT AND ALONG THE WALLS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DUST BUILD-UP ON VENT COVERS IN THE WASHROOMS, INSTRUCTED TO DETAIL CLEAN. OPENINGS AROUND PIPES IN THE KITCHEN, INSTRUCTED TO SEAL TO PREVENT PEST ENTRY. DAMAGED CEILING PANELS IN THE KITCHEN AND WASHROOMS, INSTRUCTED TO REPLACE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT FAUCET FOR 3COMPARTMENT SINK IN THE KITCHEN (IN POOR REPAIR), INSTRUCTED TO REPAIR OR REPLACE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETERS FOR COOLERS, INSTRUCTED TO PROVIDE THERMOMETERS FOR ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER AT REAR NORTH SIDE AREA OF KITCHEN, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • CLEANING TOWELS IMPROPERLY STORED, INSTRUCTED TO STORED TOWELS IN AN APPROVED SANITIZER.