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REGGIE'S BAR & GRILL

2105 S STATE ST, CHICAGO, IL 60616 · Restaurant

Inspection summary

REGGIE'S BAR & GRILL has been inspected 20 times by Chicago Department of Public Health since August 24, 2010. The most recent inspection, on July 14, 2020, found no infractions.

4 of 20 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 6 times across 3 separate inspections, most recently on May 8, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on July 2, 2020. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on December 6, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on May 8, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on July 2, 2020. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

20 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass

    5 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED A SMOKER/GRILL OUTSIDE ON THE EXTERIOR OF ROOFTOP PATIO. INSTRUCTED TO REMOVE OR DECOMMISSION. INSTRUCTED ALL FOODS MUST BE PREPARED INSIDE OF THE FACILITY. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED UNUSED WIPING CLOTHS ON COUNTER TOPS IN KITCHEN AREA. PROPERLY STORE IN ADEQUATE CHEMICAL SANITIZING SOLUTION WHEN NOT IN USE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • DETAIL CLEAN/SANITIZE INTERIOR BOTTOM OF SERVICE PREP COOLER IN PREP AREA OF LIQUID SPILLS.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE COVERED RECEPTACLES FOR WASHROOMS USED BY FEMALES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN WALLS OF FOOD SPLATTERS BY 2-DR REFRIGERATOR IN PREP AREA.
  3. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • THE INTERIOR BOTTOM OF THE FRYERS AND THE EXTERIOR SURFACES OF THE FRYERS NEED CLEANING TO REMOVE GREASE OBSERVED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • THE WALLS AND FLOORS AROUND AND BEHIND COOKING AND OTHER KITCHEN EQUIPMENT NEED CLEANING; CLEAN WHERE NEEDED.
  4. Complaint

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO WRITTEN EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO CLEAN-UP PROCEDURE ON PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN-UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS AND WALLS IN FOOD PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE AND FOOD SPILLS. MUST DETAIL CLEAN AND MAINTAIN. FLOORS IN BASEMENT FOOD AND LIQOUR STORAGE IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD AND DEBRIS BUILD UP. CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • HOOD VENTILATION IN NEED OF CLEANING TO REMOVE ALL GREASE AND DUST BUILD UP. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • LIGHTS IN FOOD PREP AREA IN NEED OF PROPER SHIELDING CORRECT AND MAINTAIN
  5. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NEW CUTTING BOARDS NEEDED IN PREP AREA. WORN DISCOLRED. MUST CORRECT AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN POTATO CUTTER, FRYERS AND BOX SODA STATION AND HOOD VENTILATION. MUST DETAIL CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGH OUT BASEMENT STORAGE AREA IN NEED OF CLEANING TO REMOVE ALL DEBRIS, FLOORS IN DISH AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTS IN PREP AREA IN NEED OF PROPER SHEILDS. MUST CORRECT AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL CLUTTER IN BASEMET STORAGE AREA MUST BE REMOVED. CORRECT AND MAINTAIN.
  6. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE ADEQUATE FITTING COVERS FOR ICE BINS BEHIND BAR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM OF FRYERS OF GREASE ACUMMULATION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN KITCHEN AREA OF FOOD SPILLS AND DEBRIS. CLEAN FLOOR BEHIND BAR AT FRONT AT CORNERS AND ALONG BAR.
  7. Canvass

    0 infractions

  8. Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE RUBBER GASKETS AT THE TWO DOOR REFRIGERATOR NEXT TO THE ONE COMP SINK IN THE KITCHEN ARE IN POOR REPAIR; MUST REPAIR OR REPLACE GASKETS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS IN BASEMENT WALK-IN COOLER AND UNDER STORAGE SHELVES IN BASEMENT STORAGE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN WALLS BEHIND COOKING EQUIPMENT TO REMOVE BUILD UP; CLEAN AND MAINTAIN.
  9. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE RUBBER GASKETS AT THE TWO DOOR REFRIGERATOR NEXT TO THE ONE COMP SINK IN THE KITCHEN ARE IN POOR REPAIR; MUST REPAIR OR REPLACE GASKETS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN BOTTOM OF FRYERS AND EXTERIOR SURFACES OF FRYERS TO REMOVE GREASE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN VENT ABOVE THE DISHMACHINE TO REMOVE DUST ACCUMULATED IN VENT.
  10. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MISSING COVERS AT ICE BINS FOR BAR, INSTRUCTED TO INSTALL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SODA GUN DISPESERS NOT CLEAN INSIDE. INSTRUCTED TO CLEAN.
  11. Complaint Re-Inspection

    0 infractions

  12. Complaint

    5 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM MAY 8, 2014 AS DESCRIBED: #32 REPAIR OR REPLACE LOOSE RUBBER GASKET AT ONE DOOR OF TWO DOOR COOLER NEXT TO THE STEAMTABLE UNIT (HOLDING AT PROPER TEMPERATURE AT THIS TIME), #33 CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES, EXTERIOR SURFACES OF COOKING EQUIPMENT AND INTERIOR OF REFRIGERATION UNITS, #34 CLEAN FLOOR UNDER COOKING EQUIPMENT TO REMOVE GREASE. CLEAN FLOOR INSIDE OF WALK-IN COOLER AND UNDER AND AROUND OTHER KITCHEN EQUIPMENT, #35 MUST CLEAN CEILING VENTS WHERE NEEDED TO REMOVE DUST, CLEAN WALLS IN KITCHEN AROUND AND VEHIND EQUIPMENT (DISHMACHINE, PREP COOLERS, COOKING EQUIPMENT). SERIOUS VIOLATION 7-42-090 ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BUMPED UP TO A SERIOUS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • BUMPED UP TO A SERIOUS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BUMPED UP TO A SERIOUS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BUMPED UP TO A SERIOUS.
  13. Canvass

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND A TWO DOOR PREP COOLER HOLDING AT 57.6F. UNIT USED TO HOLD LETTUCE AND OTHER PRODUCE FOR SALADS ALONG WITH VINEGAR BASED SALAD DRESSINGS AND RAW CHICKEN. INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT IS ABLE TO MAINTAIN FOODS AT 40F OR BELOW. UNIT REPAIRED DURING INSPECTION. CRITICAL CITATION ISSUED 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND TEN LBS OF RAW CHICKEN WINGS AND THREE LBS OF CHICKEN TENDERS IN UNIT MENTIONED IN VIOLATION #2. ALL WERE DISGARDED AT THIS TIME WITH A VALUE OF $50.00. INSTRUCTED THAT ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40F OR BELOW. CRITICAL VIOLATION 7-38-005 (A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL SMALL STORAGE CONTAINERS WITH NAME OF PRODUCT INSIDE OF CONTAINER ON SHELF IN BASEMENT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR OR REPLACE LOOSE RUBBER GASKET AT ONE DOOR OF TWO DOOR COOLER NEXT TO STEAMTABLE. UNIT HOLDING AT PROPER TEMPERATURE AT THIS TIME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES, EXTERIOR SURFACES OF COOKING EQUIPMENT AND INTERIOR OF REFRIGERATION UNITS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER COOKING EQUIPMENT TO REMOVE GREASE, CLEAN FLOOR INSIDE OF WALK-IN COOLER, AND UNDER AND AROUND OTHER KITCHEN EQUIPMNENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN CEILING VENTS WHERE NEEDED TO REMOVE DUST, CLEAN WALLS IN KITCHEN AROUND AND BEHIND EQUIPMENT (DISHMACHINE, PREP COOLERS, COOKING EQUIPMENT), REMOVE DUST FROM FAN MOUNTED ON WALL NEAR DISHMACHINE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED WET MOPS STORED IN MOP BUCKETS; INSTRUCTED ON PROPER STORAGE OF WET MOPS WITH MOP HEAD UPWARD TO DRY.
  14. Canvass Re-Inspection

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR/EXTERIOR OF COOKING EQUIPMENT, COOLERS, PREP TABLES, BAR GUNS AND BAR GUN HOLDERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENT AND INSIDE WALK IN COOLERS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE A SHIELD TO THE LIGHT ABOVE THE PREP COOLER IN THE PREP AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST ST0RE ALL WASH CLOTHS IN SANITIZING SOLUTIONS WHEN NOT IN USE.
  15. Canvass Re-Inspection

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR/EXTERIOR OF COOKING EQUIPMENT, COOLERS, PREP TABLES, BAR GUNS AND BAR GUN HOLDERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENT AND INSIDE WALK IN COOLERS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE A SHIELD TO THE LIGHT ABOVE THE PREP COOLER IN THE PREP AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST ST0RE ALL WASH CLOTHS IN SANITIZING SOLUTIONS WHEN NOT IN USE.
  16. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND 2 PREP COOLERS AT IMPROPER TEMPERATURES-AIR TEMP. RANGED FROM 51.2F-51.5F. INSTRUCTED TO HAVE UNITS FIXED SO AS TO MAINTAIN AN AMBIENT TEMPERATURE OF 40F OR LOWER. ONCE FIXED MUST FAX A LETTER TO 312-746-4240 OR EMAIL US AT [email protected] TO REQUEST A REINSPECTION OF THE UNITS. UNITS TAGGED AND CAN NOT BE USED UNTIL REINSPECTED BY INSPECTOR. CRITICAL VIOLATION 7-38-005A
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPS. BEING STORED IN THE ABOVE MENTIONED COOLERS. FOOD ITEMS INCLUDED, SOUR CREAM, ARTICHOKE DIP, CHEESE, CHEESE SAUCE, HUMMUS, PICO DE GALLO, CUT ONIONS AND TOMATOES. TEMPERATURES RANGED FROM 55.5F-60.8F. ITEMS WERE DISCARDED A COMBINED WEIGHT OF 12LBS. VALUED AT $90.00. INSTRUCTED TO KEEP COLD FOODS AT 40F OR LOWER AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A)
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • FOUND LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING (0PPM-CHLORINE.) INSTRUCTED TO HAVE UNIT FIXED TO PROPERLY SANITIZE. UNIT WAS TAGGED, MUST PROPERLY SET UP 3-COMP. SINK AND USE IT. ONCE UNIT IS FIXED MUST FAX A LETTER TO 312-746-4240 OR EMAIL TO [email protected] WHEN READY FOR REINSPECTION OF UNIT. CRITICAL VIOLATION 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR/EXTERIOR OF COOKING EQUIPMENT, COOLERS, PREP TABLES, BAR GUNS AND BAR GUN HOLDERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENT AND INSIDE WALK IN COOLERS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST ST0RE ALL WASH CLOTHS IN SANITIZING SOLUTIONS WHEN NOT IN USE.
  17. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND BULK FOOD NOT LABELED.(FLOUR,RICE,ETC.)
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY.(MUST STORE INVERTED)
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOUND FOOD HANDLER NOT WEARING HAIR RESTRAINT.
  18. Canvass

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST CHEST FREEZERS IN BASEMENT TO REMOVE ICE BUILDUP. PAINT RUSTY INTERIOR OF BEER COOLER AT BAR. REMOVE POP AND MILK CRATES FROM BEING USED TO ELEVATE STOCK AND REPLACE WITH ADEQUATE SHELVING. SEAL RAW WOOD SHELVES IN KITCHEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE THE FOLLOWING: SODA GUN HOLDERS AT BAR, FAN GUARD INSIDE REFRIGERATOR IN KITCHEN, INTERIOR OF ONE COMPARTMENT SINK, UNDER AROUND DRY STORAGE SHELVES IN BASEMENT, UNDER AROUND CHAIRS/SOFAS IN BAND ROOMS, UNDER STAIRWELL IN BASEMENT, INTERIOR OF REFRIGERATORS IN BASEMENT, SIDES OF VENDING MACHINE, COUNTER TOPS AT BEVERAGE/BAR AREA, SHELVES AT BAR, UNDER AROUND BEER COOLERS, SINKS, SODA SYRUP LINES IN BASEMENT, HOSES UNDER THREE COMPARTMENT SINK, AND UNDER ICE BINS AT BAR.
    • 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. PROVIDE FLOOR DRAIN COVERS FOR FLOOR DRAINS IN BASEMENT. CLEAN AND SANITIZE FLOORS AT BAR AND BASEMENT.
    • 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. CLEAN CEILING PANELS IN KITCHEN TO REMOVE YELLOW STAINS AND DUST AND OR REPLACE STAINED CEILING PANELS. CLEAN VENTS IN TOILET ROOMS. CLEAN OVERHEAD VENTS AT BAR AND DINING AREA TO REMOVE DUST BUILDUP. CLEAN VENTILATION HOOD TO REMOVE GREASE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE WORKING VENTILATION IN TOILET ROOMS. PROVIDE DRAIN STOPPER AT ONE COMPARTMENT SINK. SLOW DRAINING WASHBOWL IN TOILET ROOM IN BASEMENT. INSTRUCTED TO REPAIR SAME.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE INTERIOR THERMOMETERS FOR REFRIGERATION UNITS AND FREEZERS IN BASEMENT.
    • 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. REMOVE LITTER AND LARGE WEEDS BEHIND OUTSIDE GARBAGE DUMPSTER TO PREVENT PEST HARBORAGE.
  19. Canvass Re-Inspection

    0 infractions

  20. Canvass

    8 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • FOUND OUTSIDE GARBAGE AREA NOT CLEAN NOR MAINTAINED AT THIS TIME. DUMPSTER LIDS FILLED TO TOP UNABLE TO CLOSE DUE TO GARBAGE, ALSO NOTED CHIPS, SALSA/FOOD SPILLAGE SURROUNDING GROUND, DARK STAINS FROM SPILLS, DEBRIS, LITTER UNDER STORAGE UNIT LOCATED NEXT TO DUMPSTER. INSTRUCTED TO CLEAN, SANITIZE AFFECTED AREA,AND RECOMMEND ADDITIONAL GARBAGE PICKUP TO ACCOMMODATE FLOW OF GARBAGE FROM OPERATIONS. SERIOUS 7-38-020 ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE PARTITION/BARRIER BETWEEN COLD PLATE LINES AND ICE CUBES AT ICE BINS AT BAR. PAINT EXTERIOR OF GREASE TRAP IN BASEMENT. PROVIDE SHELVES/RACKS FOR STOCK ITEMS-REMOVE MILK AND POP CRATES. DEFROST CHEST FREEZERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN DIRTY DISH CART, WALLS AROUND ONE COMPARTMENT SINK NEXT TO DISHMACHINE, CLEAN VENT COVER INSIDE REFRIGERATION UNIT, INTERIOR OF BEVERAGE COOLERS AT BAR, FAN GRID COVERS IN 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. PAINT WORN FLOOR IN FOOD WALK-IN COOLER IN BASEMENT. CLEAN FLOORS UNDER SHELVING UNITS IN BASEMENT, AROUND WALL BASE AT COFFEE STATION.
    • 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. SEAL OPENINGS AT WALL NEXT TO GREASE TRAP IN BASEMENT. SEAL AROUND PIPING UNDER HAND WASH SINKS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CLEAN LIGHT SHIELDS IN KITCHEN, REPLACE CRACKED LIGHT SHIELDS IN KITCHEN, AND PROVIDE SHATTER PROOF BULB AND LIGHT OR LIGHT SHIELD INSIDE WALK-IN C0OLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REROUTE SODA GUN WASTE LINES INTO FLOOR DRAIN AT ALL ICE BINS AT BAR. INSTRUCTED TO ADJUST VENTILATION IN MENS TOILET ROOMS AND OR SANITIZE TO REMOVE URINE ODOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ORGANIZE CLUTTER IN BASEMENT STORAGE AREA AND STAIRWELLS BY GREASE TRAP AND REMOVE UNUSED ITEMS TO PREVENT PEST HARBORAGE.

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