TAVERNA 750

750 W CORNELIA AVE, CHICAGO, IL 60657 · Restaurant

24 inspections

1. CanvassSep 1, 2016

   0 infractions

2. Canvass Re-InspectionAug 30, 2016

   3 infractions

   • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
     • PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM REPORT DATED 8-22-16 INSPECTION # 1752251. VIOLATION 19. FOUND OUTSIDE DUMPSTER AREAS NOT CLEAN AND DUMPSTER LIDS OPEN. CRITICAL VIOLATION. CITATION ISSUED. 7-42-090. DUMPSTER AREAS CLEANED DURING INSPECTION.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • FOUND FLOORS/FLOOR DRAINS NOT CLEAN AT MAIN KITCHEN. MUST CLEAN AND SANITIZE KITCHEN FLOORS.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE WATERLINE. MUST PROVIDE.
3. CanvassAug 22, 2016

   4 infractions

   • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
     • FOUND OUTSIDE DUMPSTER AREAS NOT CLEAN. DUMPSTER LIDS OPEN. GARBAGE SPILLAGE SURROUNDING DUMPSTERS. SERIOUS VIOLATION. CITATION ISSUED. 7-38-020. MUST CLEAN OUTSIDE DUMPSTER AREAS AND MAINTAIN.
   • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
     • FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD.(HANDLES MILK, WHIPPING CREAM,ETC.) SERIOUS VIOLATION. CITATION ISSUED. 7-38-012.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • FOUND FLOORS/FLOOR DRAINS NOT CLEAN AT MAIN KITCHEN. MUST CLEAN AND SANITIZE KITCHEN FLOORS.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE WATERLINE. MUST PROVIDE.
4. ComplaintApr 21, 2015

   1 infraction

   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • OBSERVED A LEAKING PIPE AT THE SOUTH END OF THE BAR. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.
5. ComplaintApr 7, 2015

   0 infractions

6. Complaint Re-InspectionJan 29, 2015

   0 infractions

7. ComplaintJan 15, 2015

   4 infractions

   • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
     • OBSERVED THE RIGHT AND CENTER COMPARTMENT DIVIDER WITH A LEAK CAUSING WATER TO LEAK OUT OF ONE COMPARTMENT AND INTO THE OTHER AT THE 3 COMPARTMENT SINK IN THE KITCHEN. ALSO OBSERVED PLUMBER'S PUTTY INSIDE ALL THREE COMPARTMENTS OF THE KITCHEN 3 COMPARTMENT SINK. INSTRUCTED FACILITY TO REMOVE PLUMBER'S PUTTY AND ANY OTHER TOXIC MATERIALS AND TO MAINTAIN. INSTRUCTED TO REPAIR OR REPLACE SINK SO EACH COMPARTMENT CAN BE FILLED WITH WATER AND HOLD WATER WITHOUT LEAKING. SERIOUS CITATION ISSUED 7-38-030.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • OBSERVED SLIGHT DIRT ACCUMULATION ON THE UPPER, INTERIOR PORTION OF THE ICE MACHINE. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • OBSERVED DIRT AND DEBRIS ON THE BAR AREA FLOORS. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN WITH FOCUS ON AREAS UNDER, AROUND, AND BEHIND EQUIPMENT AND FIXTURES.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • OBSERVED HOLES IN THE KITCHEN WALL BEHIND THE CHEST FREEZER. INSTRUCTED FACILITY TO SEAL AND MAINTAIN.
8. ComplaintJan 9, 2015

   0 infractions

9. Short Form ComplaintSep 8, 2014

   0 infractions

10. Complaint Re-InspectionAug 5, 2014

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY FOOD STORAGE SHELVING IN FOOD PREPARATION AREA. MUST REPAINT OR REPLACE.
11. ComplaintJul 24, 2014

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTIAN PROPER TEMPERATURES. OBSERVED 2-DOOR REACH-IN REFRIGERATOR IN FOOD PREPARATION AREA WITH AIR TEMPERATURE OF 51.7F. INSTRUCTED TO REPAIR/ADJUST COOLER TO 40.0F OR BELOW. UNIT TAGGED HELD FOR INSPECTION. MUST NOT USE COOLER UNTIL REPAIRED AND MAINTAINS TEMPERATURE OF 40.0F OR BELOW AND CONTACT FOR INSPECTION AND TAG REMOVAL. CRITICAL VIOLATION 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS BEING STORED INSIDE 2-DOOR REACH-IN REFRIGERATOR AT IMPROPER TEMPERATURES. OBSERVED 3 GALLONS OF WHOLE MILK AT TEMPERATURE OF 49.7F. 31 QUARTS HALF & HALF, AT 48.5F 6 QUARTS BUTTERMILK 48.5F ALSO OBSERVED 6 WHOLE CHICKENS IN FOOD PREPARATION AREA NEXT TO WALK-IN COOLER AT ROOM TEMPERATURES WITH INTERNAL TEMPERATURE OF 57.4. MANAGER IMMEDIATELLY AND VOLUNTARILY DISCARDED AND DENATURED FOOD ITEMS APPROXIMATELY 111LBS VALUE OF $230.50. CRITICAL VIOLATION 7-38-005(A).
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NOTED NO SOAP AT EXPOSED HANDWASH SINK IN FOOD PREPARATION AREA DURING INSPECTION. MANAGEMENT INSTRUCTED THAT HAND SOAP MUST BE AVAILABLE AT ALL SINKS AT ALL TIMES. MANAGER PROVIDE SOAP. CRITICAL VIOLATION 7-38-030
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE. INSIDE OF ICE MACHINE NOTED BLACK SLIME SUBSTANCE IN THE INTERIOR CONTACT SURFACES OF ICE MACHINE. ICE IS BEING USED FOR HUMAN CONSUMPTION. MUST TURN OFF ICE MACHINE REMOVE ICE AND HAVE INTERIOR SURFACES CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005(A) ICE MACHINE WAS CLEAN AND SANITIZE DURING INSPECTION.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. PORK BELLY, TOMATOE SAUCE, SHRIMP ALFREDO, CHICKEN MARSALA ETC. INSTRUCTED ABOVE THAT CERTIFIED FOOD MANAGER HAS TO BE PRESENT AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 03/25/14 REPORT# 1092892 33MUST CLEAN VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. 33.MUST DETAIL CLEAN EXTERIOR AND INTERIOR OF COOKING EQUIPMENT. MUST CLEAN FOOD PREP TABLES INTERIOR OF REFRIGERATION UNITS IN FOOD PREPARATION AREA. 34.MUST CLEAN FLOOR UNDER AROUND AND BEHIND ALL HEAVY REFRIGERATION UNITS AND COOKING EQUIPMENT. MUST REMOVE DIRT AND FOOD DEBRIS. SERIOUS VIOLATION 7-42-090.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED KNIVES STORED ON TOP OF PREP TABLES AND SHELVING IN FOOD PREP AREA. MUST PROPERLY STORE KNIVES IN A KNIFE RACK.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY FOOD STORAGE SHELVING IN FOOD PREPARATION AREA. MUST REPAINT OR REPLACE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE STEM THERMOMETER TO MONITOR FOOD TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE ALL ITEMS IN REAR FOOD PREPARATION AREA 6 INCHES OFF THE FLOOR/WALL.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • WIPING CLOTHES STORED ON TOP OF PREP TABLES, SINKS AND SHELVING. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
12. ComplaintMar 25, 2014

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS BEING STORED INSIDE WALK-IN COOLER AT IMPROPER FOOD TEMPERATURE. FOUND COOKED PORK AT 46.2. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED AND DENATURATE FOOD PRODUCT 20LBS WORTH $80 DOLLARS. MANAGER UNABLE TO PROVIDE TEMPERATURE LOGS. CRITICAL VIOLATION 7-38-005(A)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL COOKED FOOD ITEMS INSIDE WALK-IN COOLER AND PREP COOLERS. MUST LABEL BULK FOOD STORAGE CONTAINERS IN REAR FOOD STORAGE AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST DETAIL CLEAN EXTERIOR AND INTERIOR OF COOKING EQUIPMENT. MUST CLEAN FOOD PREP TABLES INTERIOR OF REFRIGERATION UNITS IN FOOD PREPARATION AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR UNDER AROUND AND BEHIND ALL HEAVY REFRIGERATION UNITS AND COOKING EQUIPMENT. MUST REMOVE DIRT AND FOOD DEBRIS. MUST REPAINT PEELING FLOOR IN FOOD PREPARATION AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING CEILING TILES IN REAR FOOD STORAGE AREA ABOVE UPRIGHT FREEZER.MUST REPLACE. MUST SEAL OPENINGS AROUND PIPES IN FOOD PREPARATION AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DETAIL CLEAN FLOOR DRAINS IN FOOD PREPARATION AREA. ADDITIONAL WATER PRESSURE IS NEEDED AT THE FRONT BAR EXPOSED HANDWASH SINK MUST PROVIDE. STOPPERS NEEDED AT 3COMPARTMENT SINK. MUST PROVIDE.
13. Complaint Re-InspectionSep 17, 2013

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cutting boards with deep, dark grooves must be sanded/bleached or replaced.wooden surfaces need repainting use a non-toxic finish
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • PERSONAL BELONGINGS MUST BE PROPERLY STORED NOT ON DRY STORAGE SHELVING AREAS,REMOVE CLUTTER.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Food handlers must have hair restraints when working around open food.
14. ComplaintSep 6, 2013

    9 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND THE REAR KITCHEN EXIT DOOR LEADING TO THE GARBAGE DUMPSTER NOT RODENT-PROOFED WITH APPROX.1/2" MODE OF ENTRY AT BOTTOM RIGHT CORNER.MUST MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOM TO PREVENT PEST ENTRY AND PEST CONTROL LOG BOOK MUST BE UPDATED WITH A CURRENT IDPH LICENSE.SERIOUS VIOLATION 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Consumer advisory must be posted. All food stored in coolers must be dated & labeled.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Multi-use utensils,food equipments in kitchen must be properly stored,inverted to prevent contamination before use.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cutting boards with deep, dark grooves must be sanded/bleached or replaced.wooden surfaces need repainting use a non-toxic finish
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Fan covers inside walk-in cooler and storage shelves and cabinets not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • PERSONAL BELONGINGS MUST BE PROPERLY STORED NOT ON DRY STORAGE SHELVING AREAS,REMOVE CLUTTER.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Food handlers must have hair restraints when working around open food.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Ice scoops must be stored in clean dry place.
15. Complaint Re-InspectionJun 4, 2013

    0 infractions

16. Complaint Re-InspectionMay 24, 2013

    1 infraction

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT DATED 11-28-12 REPORT # 1198584. CUTTING BOARDS ON BOTH COOKS LINE PREP COOLER IN POOR CONDITION WITH BLACKENED DEEP GROOVES. INSTRUCTED TO REPLACE OR RE-SURFACE. SERIOUS VIOLATION CITATION ISSUED.
17. ComplaintMay 23, 2013

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND WALK IN COOLER AT IMPROPER TEMPERATURES. 54.6F.CRITICAL VIOLATION. CITATION ISSUED.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES. 20 POUNDS RAW CHICKEN AT 52.0F, 17 POUNDS RAW PORK AT 53.6F, 25 POUNDS MOZZARELLA CHEESE AT 54.3F, 4 DOZEN RAW EGGS AT 52.1F, 20 POUNDS RAW BEEF AT 52,7F, 7 POUNDS CHEESE SAUCE AT 52.3F, 10 POUNDS PORK BROTH AT 53.8F, AND 2POUNDS YOGURT AT 52.1F. CRITICAL VIOLATION. CITATION ISSUED. 101 POUNDS FOOD DISPOSED. APPROXIMATE VALUE $450.00.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT DATED 11-28-12 REPORT # 1198584. CUTTING BOARDS ON BOTH COOKS LINE PREP COOLER IN POOR CONDITION WITH BLACKENED DEEP GROOVES. INSTRUCTED TO REPLACE OR RE-SURFACE. SERIOUS VIOLATION CITATION ISSUED.
    • 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.
18. ComplaintMay 21, 2013

    0 infractions

19. ComplaintNov 28, 2012

    10 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES ON PREP TABLES AND STORAGE SHELVING IN KITCHEN. COOKED PORK AT 61.7F & 63.1F, MEAT SAUCE AT 62.6F, OXTAIL AT 78.1F, BEANS AT 99.1F, PORK SAUCE AT 72.6F, COOKED PASTAS RANGING BETWEEN 51.3 TO 57.7F. ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED AMOUNT AND VALUE TO BE. 8LBS AND $200.00. CRITICAL CITATION ISSUED. 7-38-005(A).
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • AUTOMATIC SOAP DISPENSER AT KITCHEN EXPOSED HAND SINK NOT OPERATIONAL. DOES NOT DISPENSE SOAP. EMPLOYEES NOT ABLE TO ACCESS SOAP WHILE PREPARING FOODS. MANAGEMENT PROVIDED SOAP AT INSPECTION. CRITICAL CITATION ISSUED 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT DURING INITIAL INSPECTION WHILE THE ABOVE POTENTIALLY HAZARDOUS FOODS WERE BEING IMPROPERLY HELD. SERIOUS CITATION 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS ON BOTH COOKS LINE PREP COOLER IN POOR CONDITION WITH BLACKENED DEEP GROOVES. INSTRUCTED TO REPLACE OR RE-SURFACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • WALL MOUNTED FRY SLICER FOUND DIRTY WITH DRIED, ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGHOUT PREP/DISH AREA WITH DAMAGED/MISSING FLOOR TILES, WITH POOLING WATER. FLOORS MUST BE SMOOTH AND CLEANABLE. MUST REPAIR. FLOORS ALONG BASEBOARDS ANS BEHIND COOLERS AND COOKING EQUIPMENT WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN. ALL STORED ITEMS IN OUTDOOR DRY FOOD STORAGE SHED MUST BE ELEVATED FROM FLOOR 6" OR ABOVE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL BEHIND BAG IN BOX SODA DISPENSING IN POOR REPAIR WITH OPEN SEAMS. MISSING CEILING TILES IN SAME AREA. MUST REPLACE/REPAIR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE A LIGHT SHIELD IN REAR DRY FOOD STORAGE SHED.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES IN FOOD PREP AREA MUST WEAR HAT/HAIR RESTRAINTS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
20. Complaint Re-InspectionApr 9, 2012

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL SPLASH GUARD AT KITCHEN EXPOSED HAND SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL ATTACHED SELF-DRAINING METAL DRAIN BOARD AT KITCHEN THREE COMPARTMENT SINK. MUST PROVIDE WASTE WATER DRAIN LINES FROM BAR SODA GUN HOLDERS TO FLOOR DRAIN.
21. ComplaintApr 6, 2012

    8 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • OBSERVED APPROXIMATELY 16 BOTTLES OF MIXER BEVERAGES STORED INSIDE ICE OF BINS BEHIND BAR WITH ICE USED FOR CONSUMPTION AND NO SEPARATION BETWEEN ICE AND BOTTLES. ICE DISCARDED AND INSTRUCTED TO PROPERLY STORE JUICE MIXER BOTTLES. ALSO OBSERVED BARTENDER SETTING UP BAR WITH ICE, JUICES, GLASSWARE AND OTHER FOOD/BEVERAGE CONTACT ITEMS WITHOUT WASHING HIS HANDS. NO SOAP OR PAPER TOWELS AVAILABLE AT BAR EXPOSED HAND SINK AND LIQUOR POURERS BEING STORED INSIDE EXPOSED HAND SINK. INSTRUCTED EXPOSED HAND SINK IS FOR HAND WASHING PURPOSES ONLY.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • LOW TEMPERATURE CHEMICAL DISH MACHINE NOT PROPERLY DISPENSING SANITIZER WHILE DISHES INSIDE MACHINE BEING WASHED. FOUND TO BE 0PPM CHLORINE AFTER SEVERAL ATTEMPTS. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, PROPERLY DISPENSES CHLORINE TO 100PPM AND C.D.P.H. CONTACTED BY FAXED REQUEST TO 312-746-4240 FOR INSPECTION AND TAG REMOVAL.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING INITIAL INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS BEING PREPARED. MANAGER TELEPHONED DURING THE INSPECTION TO ARRIVE AT END OF INSPECTION WITH CERTIFICATE IN HAND.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK FOOD CONTAINERS MUST BE LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL SPLASH GUARD AT KITCHEN EXPOSED HAND SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL ATTACHED SELF-DRAINING METAL DRAIN BOARD AT KITCHEN THREE COMPARTMENT SINK. MUST PROVIDE WASTE WATER DRAIN LINES FROM BAR SODA GUN HOLDERS TO FLOOR DRAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE INTERNAL THERMOMETERS FOR TALL GLASS DOOR REACH-IN COOLER AND WALK-IN COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL EMPLOYEES PERSONAL BELONGINGS MUST NOT BE STORED IN FOOD PREP/STORAGE OR FOOD CONTACT AREAS.
22. ComplaintJan 4, 2012

    5 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.MUST INVERT ALL MULTI-USE UTENSILS AT KITCHEN STORAGE AREAS AT ALL TIMES.
    • 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 RESAND OR REPLACE PREP TABLE COUNTER TOPS AT KITCHEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR OF COOLER AT FRONT BAR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR/REPAINT CRACKED FLOOR UNDER FRYER AT KITCHEN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL HOLES AT WALL NEXT TO EXIT DOOR. MUST FINISH WALL AT WINDOW ACROSS FROM FREEZER. CLEAN FLOORS UNDER AND AROUND EQUIPMENT AT KITCHEN.
23. ComplaintDec 30, 2011

    0 infractions

24. CanvassJul 29, 2010

    6 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 CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE POSTED ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 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. DETAIL CLEAN THE TOP OF THE STOVE AND THE INTERIOR OF OVEN.
    • 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 REGROUT THE FLOOR IN FRONT OF THE 3 COMPARTMENT SINK IN THE PREP AREA.
    • 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 REPAINT THE WALLS OF THE PREP AREA. SEAL ALL WALL OPENINGS AND BASEBOARD IN THE PREP AREA, STORAGE AREA AND RESTROOMS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED DRAIN LINE WATER LEAKS AT THE EXPOSED HANDSINK IN THE PREP AREA AND THE 3 COMPARTMENT SINK AT THE BAR AREA. MUST REPAIR SOURCE OF LEAKS.
    • 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 MAINTAIN THE OUTSIDE AREA CLEAN OF LITTER AND GARBAGE.