UNCOMMON GROUND

1401-1405 W DEVON AVE, CHICAGO, IL 60660 · Restaurant

29 inspections

1. Complaint Re-InspectionNov 3, 2022

   0 infractions

2. ComplaintSep 28, 2022

   17 infractions

   • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
     • THE PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
   • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
     • NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE IS POSTED ON THE PREMISES. NO CITY OF CHICAGO CERTIFIED FOOD MANAGER WAS ON-SITE DURING THE INSPECTION WHILE TCS FOODS WERE PREPARED, SUCH AS CHEESE SAUCE COOLING IN THE WALK-IN COOLER WITH A PREPARATION DATE OF 9-28-22. A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON-SITE AT ALL TIMES WHEN FOODS ARE PREPARED AND SERVED, AND THE CERTIFICATE MUST BE POSTED ON THE PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • NOTED A COOK USING THE HAND SINK AT THE 1ST FLOOR KITCHEN COFFEE PREP AREA TO DRAIN A CONTAINER OF COOKED RICE, MAKING THE SINK INACCESSIBLE FOR THE USE OF HANDWASHING. REVIEWED THE HAND WASHING SINKS ARE FOR HAND WASHING PURPOSES ONLY. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • NO SOAP IS LOCATED AT THE BASEMENT DISH HAND WASHING SINK. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). SEE THE ABOVE VIOLATION 5-205.11 FOR THE CITATION.
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • NO PAPER TOWELS LOCATED AT THE BASEMENT DISH HAND WASHING SINK. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) SEE VIOLATION #5-205.11 FOR CITATION.
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • BUSINESS INSTRUCTED ON 4-11-22 REPORT #2554146 TO INSTALL A HANDWASHING SINK WITH HOT AND COLD RUNNING WATER PROPERLY DRAINS, SOAP, AND PAPER TOWELS IN THE BASEMENT FOOD PREP AREA. THE SINK IS NOT INSTALLED. MUST INSTALL AT THIS TIME. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
   • 15. FOOD SEPARATED AND PROTECTED
     • OBSERVED RAW EGGS BEING STORED ON SHELVING DIRECTLY ABOVE PREPARED READY TO EAT SOUP AND ABOVE FRESH ROMAINE LETTUCE IN THE WALK-IN COOLER. REVIEWED PROPER FOOD PROTECTION DURING STORAGE FOR RAW ANIMAL ORIGIN FOODS AND READY TO EAT VEGETABLES AND PREPARED FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
   • 23. PROPER DATE MARKING AND DISPOSITION
     • OBSERVED PREPARED TCS FOODS SUCH AS COOKED MEATLOAF, PREPARED SOUP IN THE 1ST FLOOR KITCHEN WALK-IN COOLER NOT DATE LABELED WITH EXPIRATION DATES. NO LABELS ON THE FOOD. OTHER ASSORTED PREPARED FOODS SUCH AS CREAM BASED ARTICHOKE DIP AND SHREDDED CHEDDAR CHEESE WITH PREPARATION DATES ONLY. COOK ON SITE STATES THE MEAT LOAF WAS PREPARED ON 9-25-22. REVIEWED ALL PREPARED TCS FOODS HELD LONGER THAN 24 HOURS MUST BE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
   • 35. APPROVED THAWING METHODS USED
     • NOTED IMPROPERLY THAWING FROZEN CHICKEN IN A CONTAINER OF STANDING WATER. REVIEWED PROPER THAWING UNDER REFRIGERATION OR COLD RUNNING WATER.
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • ALL BULK FOOD CONTAINERS THROUGHOUT MUST BE LABELED WITH THE PRODUCT COMMON NAME.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • BROKEN GLASS ON THE DOOR OF THE 1ST. FLOOR WALK-IN COOLER. MUST REPLACE.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • EXCESSIVE RUST ON METAL SHELVING THROUGHOUT THE BASEMENT PREP. MUST REMOVE RUST AND MAKE SMOOTH AND CLEANABLE.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • POOLING WATER INSIDE THE ONE DOOR COOLER IN THE SALAD PREP AREA. MUST REMOVE AND REMAIN DRY.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • NOTED FLOOR BEHIND THE BASEMENT WALK-IN COOLER WITH POOLING LIQUID. MUST REMOVE AND MAINTAIN DRY FLOORS.--OBSERVED CARDBOARD AND DUCT TAPE BEING USED AS A COVER IN THE CEILING OF THE BASEMENT PREP AREA. MUST SEAL/COVER WITH A SMOOTH CLEANABLE MATERIAL.----WALL AT THE ENTRANCE TO THE BASEMENT DISH ROOM AND REAR BASEMENT POT/PAN STORAGE IN POOR REPAIR WITH PEELING PAINT/PLASTER. MUST REPAIR TO BE SMOOTH AND CLEANABLE WITHOUT TAPE AS A MEANS OF REPAIR.---- OTHER SMALL HOLES NOTED IN THE SAME HALLWAY WALL MUST SEAL.----FLOOR BEHIND BOX FREEZER AT THE SALAD PREP AREA WITH FOOD DEBRIS. CLEAN AND MAINTAIN.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED SOUP BEING PREPARED/COOKED IN THE BASEMENT FOOD PREP AREA USING A HOT PLATE. INSTRUCTED ALL COOKING MUST BE UNDER ADEQUATE APPROVED VENTILATION. MUST REMOVE HOT PLATE FROM THE BASEMENT PREP OR INSTALL ADEQUATE VENTILATION.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • UNABLE TO PROVIDE PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE FOR COOK ON SITE DURING THE INSPECTION. MUST PROVIDE FOR ALL FOOD HANDLERS.
   • 60. PREVIOUS CORE VIOLATION CORRECTED
     • PREVIOUS CORE VIOLATIONS FROM 4-11-22 REPORT #2554146 WERE NOT CORRECTED. #36-MUST PROVIDE AN INTERNAL THERMOMETER INSIDE THE COOK'S LINE TWO-DOOR COOLER.#45-: ALL ITEMS STORED IN THE BASEMENT REAR STORAGE AREA MUST BE ELEVATED FROM THE FLOORS AND ORGANIZED.----47- BROKEN LID ON THE ONE-DOOR COOLER IN THE 1ST FLR. KITCHEN. MUST REPAIR.#49-TABLETOP CAN OPENERS IN BOTH FOOD PREP AREAS WITH ENCRUSTED FOOD DEBRIS AND RUST-----INTERIOR OF THE UNUSED DRAWER COOLERS ON THE COOK LINE WITH GREASE AND FOOD DEBRIS. MUST CLEAN ALL AND MAINTAIN.---.#51- LEAK ON THE NOZZLE OF THE COOKS LINE HAND WASHING SINK AND REPAIRED WITH TAPE. IT MUST BE PROPERLY REPAIRED. #55- DISH AREA. MUST REPLACE.---FLOOR UNDER THE 1ST FLR. THREE-COMPARTMENT SINK WITH LARGE DIVOTS AND POOLING LIQUID. MUST SEAL TO BE SMOOTH AND CLEANABLE.----FLOORS UNDER THE COOKS LINE EQUIPMENT WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN.---- BASEBOARD COVING UNDER THE COOKS LINE HAND WASHING SINK NOTED PEELING FROM THE WALL WITH ACCUMULATED GREASE AND FOOD DEBRIS INSIDE THE OPEN CREVICE. MUST REPLACE DAMAGED COVING AND REMOVE ALL FOOD DEBRIS. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
3. ComplaintApr 11, 2022

   10 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • INSTRUCTED TO INSTALL A HANDWASHING SINK WITH HOT AND COLD RUNNING WATER THAT PROPERLY DRAINS, SOAP AND PAPER TOWELS IN THE BASEMENT FOOD PREP AREA. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
   • 36. THERMOMETERS PROVIDED & ACCURATE
     • MUST PROVIDE AN INTERNAL THERMOMETER INSIDE THE COOK'S LINE TWO-DOOR COOLER.
   • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
     • ALL ITEMS STORED IN THE BASEMENT REAR STORAGE AREA MUST BE ELEVATED FROM THE FLOORS AND ORGANIZED.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • BROKEN LID ON THE ONE-DOOR COOLER IN THE 1ST FLR. KITCHEN. MUST REPAIR.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • MUST NOT USE CARDBOARD AS LINER FOR SHELVING AT THE TOGO CONTAINER STORAGE AREA.---METAL CLEAN DISH STORAGE ON THE COOKS LINE DIRTY.----SHELVING UNDER THE COOKS LINE FLAT TOP GRILL WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • INTERIOR OF THE POTATOE BULK CONTAINER DIRTY. TABLETOP CAN OPENERS IN BOTH FOOD PREP AREAS WITH ENCRUSTED FOOD DEBRIS AND RUST.----INTERIOR OF THE UNUSED DRAWER COOLERS ON THE COOK LINE WITH GREASE AND FOOD DEBRIS. MUST CLEAN ALL AND MAINTAIN.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • LEAK ON THE NOZZLE OF THE COOKS LINE HAND WASHING SINK AND REPAIRED WITH TAPE. MUST PROPERLY REPAIRED.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • MISSING AND BLACKENED WALL CALKING THROUGHOUT THE 1ST FLR. DISH AREA. MUST REPLACE.---FLOOR UNDER THE 1ST FLR. THREE COMPARTMENT SINK WITH LARGE DIVOTS AND POOLING LIQUID. MUST SEAL TO BE SMOOTH AND CLEANABLE.----FLOORS UNDER THE COOKS LINE EQUIPMENT WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----OBSERVED CARDBOARD AND DUCT TAPE BEING USED AS A COVER IN THE CEILING OF THE 1ST FLR. PREP AREA. MUST SEAL/COVER WITH A SMOOTH CLEANABLE MATERIAL.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • BASEBOARD COVING UNDER THE COOKS LINE HAND WASHING SINK NOTED PEELING FROM THE WALL WITH ACCUMULATED GREASE AND FOOD DEBRIS INSIDE THE OPEN CREVICE. MUST REPLACE DAMAGED COVING AND REMOVE ALL FOOD DEBRIS.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.
4. ComplaintMar 22, 2022

   0 infractions

5. ComplaintMar 11, 2022

   0 infractions

6. ComplaintJun 8, 2021

   4 infractions

   • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
     • FOUND CONTAINERS/POTS NOT STORED PROPERLY. MUST STORE INVERTED.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • FOUND FOLLOWING NOT CLEAN: EXTERIOR OF DISH MACHINE, STOVES BY DEEP FRYERS, AND INTERIOR OF COOLERS BY STOVES. MUST CLEAN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • FOUND FLOORS NOT CLEAN AT KITCHEN AREAS AND DISHWASHING AREAS. MUST CLEAN AND MAINTAIN CLEAN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • FOUND SMALL HOLES IN WALLS IN DISHWASHING AREAS. MUST SEAL TO PREVENT PEST HARBORAGE.
7. CanvassMay 12, 2020

   7 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
   • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
     • OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE TOP HALF OF PREP COOLER NEAR COOKING EQUIPMENT ON FIRST FLOOR IN MAIN KITCHEN PREP AREA. AMBIENT TEMPERATURE WAS FOUND AT 49.7F. INSTRUCTED MANAGER AMBIENT TEMPERATURE MUST BE AT 41.0F OR LOWER TO PROPERLY STORE COLD HOLDING FOOD ITEMS. PREP COOLER HAS BEEN TAGGED AND HELD FOR INSPECTION. MUST CONTACT CDPH FOR TAG REMOVAL. PRIORITY VIOLATION. 7-38-005.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED CUTTING BOARDS IN MAIN KITCHEN PREP AREA WITH DARK STAINS AND DEEP GROOVES. MUST CLEAN.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED MISSING HANDLE ON TOP HALF OF PREP COOLER IN MAIN KITCHEN PREP AREA NEAR COOKING EQUIPMENT. MUST INSTALL HANDLE TO PROPERLY OPEN AND CLOSE PREP COOLER.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • OBSERVED INSIDE OF COOKING FRYER IN MAIN KITCHEN PREP AREA WITH MINOR GREASE BUILD UP. MUST CLEAN AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED EXCESSIVE CLUTTER AT OUTSIDE DUMPSTER AREA WITH CRATES AND OTHER UNNECCESSARY ITEMS. MUST REMOVE AND CLEAN AREA.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED CRACKED BASEBOARDS ALONG WALL IN MAIN KITCHEN PREP AREA NEAR ENTRY WAY ON RIGHT SIDE. MUST SEAL AND REPAIR.
8. CanvassMar 27, 2020

   0 infractions

9. Canvass Re-InspectionSep 24, 2019

   0 infractions

10. CanvassSep 17, 2019

    2 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND SPECIFIC FOOD SOLD UNDERCOOKED NOT PROPERLY DISCLOSED ON MENU.(STEAK AND EGGS) PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST PROVIDE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FOUND FLY ACTIVITY AT PREMISES.OBSERVED 50 FRUIT FLIES AND 5 HOUSE FLIES AT PREMISES. PRIORITY FOUNDATION. CITATION ISSUED.7-38-020A. MUST ELIMINATE FLY ACTIVITY AND NOTIFY PEST CONTROL OPERATOR.
11. CanvassNov 27, 2018

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • INSTRUCTED MANAGER REFRIGERATED READY-TO-EAT TCS FOODS PREPARED ON SITE AND HELD GREATER THAN 24 HOURS MUST HAVE SELL BY DATE ON LABELS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • NO REMINDER ON CONSUMER ADVISORY ON MENUS. INSTRUCTED MANAGER MUST PROVIDE REMINDER ON CONSUMER ADVISORY ON MENUS OR HAVE ON TABLE TENTS OR PLACARDS ON ALL TABLES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • COFFEE STATION HANDWASH BOWL PIPE DRAINING SLOWLY. INSTRUCTED MANAGER HANDWASH BOWL PIPE MUST DRAIN QUICKLY.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • BACK STORAGE ROOM 3-COMPARTMENT SINK DRAIN PIPE LEAKING UNDER RIGHT SIDE COMPARTMENT. MUST REPAIR AND MAINTAIN SINK.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATED DUST BUILD UP ON REACH IN COOLERS AND WALK IN COOLERS COMPRESSORS. INSTRUCTED MANAGER MUST CLEAN EQUIPMENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DUST/FOOD DEBRIS ON WALLS AT PREP AND DISHWASH AREAS. INSTRUCTED MANAGER MUST CLEAN WALLS AND MAINTAIN.
12. Canvass Re-InspectionJun 15, 2017

    8 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO DISCHARGE HOSE AT POP GUN DISPENSER AT NORTH SIDE OF BAR AREA. NEED TO PROVIDE,WATER MUST DISCHARGE ONTO A FLOOR DRAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DUST BUILD-UP ON SHELVES AND PIPES UNDER THE BAR COUNTER.NEED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS AND GRIMES THRUGHOUT THE PREP AREAS,UNDER COOKING EQUIPMENTS,DISH MACHINE,THREE COMPARTMENT SINKS,AROUND PIPES AND GREASE TRAP,ALONG BASEBOARD WALLS AND CORNERS.SEAL COVING /BASEBOARD BEHIND THE DEEP FRYERS.DETAIL CLEAN FLOOR AT BAR AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEIING TILES IN KITCHEN ARE BROWN AND DUST BUILD UP, NSTRUCTED TO CLEAN AND MAINTAIN. PEELING PAINT ON WALL IN BASEMENT STORAGE /PREP AREA,NEED TO REMOVE PAINT AND RE-PAINT,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BURNED LIGHT TUBES IN PREP AREA,ALSO LIGHT SHIELD NOT CLEANED(DUST AND DEBRIS),NEED TO CLEAN SAID LIGHT SHIELD AND REPLACE BURNED TUBES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NECK FAUCET AT JOINT LEAKING AT THREE COMPARTMENT SINK IN PREP/KITCHEN AREA.NEED TO REPAIR. A WATER SAVER PUSH ROD WAS INSTALLED AT EXPOSED HAND SINK IN PREP AREA,HOWEVER IS AWKWARD TO WAS HANDS.OBSERVED COOK HOLDING WITH ONE HAND THE METAL ROD AND TRIED TO WASH HANDS,ANOTHER EMPLOYEE TRIED TO PUSH IT AWAY TO BE ABLE TO WASH HANDS. INSTRUCTED TO REMOVE,THE SAID ROD FOR PROPER HAND WASHING.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE A NEW STEM THERMOMETER ABLE TO READ
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED EMPLOYEE,COOKS AND MANAGERS NOT WEARING HAIR RESTRAINT IN BOTH PREP AREAS.HAIR RESTRAINT MUST BE USED BY EVERYONE ENTERING PREP AREAS.INSTRUCTED TO PROVIDE.
13. CanvassJun 9, 2017

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • PREP COOLER ACROSS FROM COOKING EQUIPMENT WITH AIR TEM OF 50FTOP PART,BOTTOM PART AT AIR TEMP OF 45.6F.POTENTIALLY HAZARDOUS FOODS(CHICKEN,AVOCADO,CHEESE ETC) WERE STORED INSIDE THE UNIT.COOLER MUST MAINATIN TEMP OF 40F AND BELOW. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE,COOLER MUST MAITAIN AIR TEMP OF 40F AND BELOW. CRITICAL VIOLATION: 7-38-005(a)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: SLICED CHEESES AT TEMP OF 51F TO 51.4F; COOKED PULL PORK IN CONTAINERS AT TEMP OF 45.5F TO 52.9F. CREAMY AVOCADOS AT TEMP OF 49.5F TO 50.2F; SLICED WHITE CHEESE AT TEMP OF 53F. MENTIONED PRODUCTS WERE STORED FROM ABOVE COOLER.FOUND BROTH AT TEMP OF 51.7F,AND SAUSAGE GRAVY AT TEMP OF 78.2F TO 82.8F.BOTH PRODUCTS WERE STORED INSIDE THE WALK-IN COOLER,WHICH UNIT MAINTAIN TEMP OF 40F AND BELOW. FOOD MENTIONED WITH IMPROPER TEMPERATURES WAS DISCARDED AND DENATURED BY THE MANAGER.POUNDS 15,VALUE 62.44 CRITICAL VIOLATION:7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO DISCHARGE HOSE AT POP GUN DISPENSER AT NORTH SIDE OF BAR AREA. NEED TO PROVIDE,WATER MUST DISCHARGE ONTO A FLOOR DRAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DUST BUILD-UP ON SHELVES AND PIPES UNDER THE BAR COUNTER.NEED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS AND GRIMES THRUGHOUT THE PREP AREAS,UNDER COOKING EQUIPMENTS,DISH MACHINE,THREE COMPARTMENT SINKS,AROUND PIPES AND GREASE TRAP,ALONG BASEBOARD WALLS AND CORNERS.SEAL COVING /BASEBOARD BEHIND THE DEEP FRYERS.DETAIL CLEAN FLOOR AT BAR AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEIING TILES IN KITCHEN ARE BROWN AND DUST BUILD UP, NSTRUCTED TO CLEAN AND MAINTAIN. PEELING PAINT ON WALL IN BASEMENT STORAGE /PREP AREA,NEED TO REMOVE PAINT AND RE-PAINT,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BURNED LIGHT TUBES IN PREP AREA,ALSO LIGHT SHIELD NOT CLEANED(DUST AND DEBRIS),NEED TO CLEAN SAID LIGHT SHIELD AND REPLACE BURNED TUBES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NECK FAUCET AT JOINT LEAKING AT THREE COMPARTMENT SINK IN PREP/KITCHEN AREA.NEED TO REPAIR. A WATER SAVER PUSH ROD WAS INSTALLED AT EXPOSED HAND SINK IN PREP AREA,HOWEVER IS AWKWARD TO WAS HANDS.OBSERVED COOK HOLDING WITH ONE HAND THE METAL ROD AND TRIED TO WASH HANDS,ANOTHER EMPLOYEE TRIED TO PUSH IT AWAY TO BE ABLE TO WASH HANDS. INSTRUCTED TO REMOVE,THE SAID ROD FOR PROPER HAND WASHING.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE A NEW STEM THERMOMETER ABLE TO READ
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED EMPLOYEE,COOKS AND MANAGERS NOT WEARING HAIR RESTRAINT IN BOTH PREP AREAS.HAIR RESTRAINT MUST BE USED BY EVERYONE ENTERING PREP AREAS.INSTRUCTED TO PROVIDE.
14. Short Form ComplaintDec 5, 2016

    0 infractions

15. Canvass Re-InspectionNov 17, 2016

    0 infractions

16. CanvassNov 10, 2016

    2 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • FOUND PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT DATED 3-17-16 INSPECTION # 1727214. VIOLATION 35. FOUND WALLS WITH CHIPPING PAINT AT DIFFERENT AREAS AT 1ST/2ND FLOOR PREPARATION AREAS. MUST SEAL/PAINT. VIOLATION 38. FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE LOCATED AT BASEMENT, 1ST FLOOR KITCHEN COFFEE MACHINE, AND ESPRESSO MACHINE BAR.(BACKFLOW PREVENTION DEVICES AT WATERLINES) MUST PROVIDE. SERIOUS VIOLATION. 7-42-090.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN UNDER BAR AREAS. MUST CLEAN AND SANITIZE.
17. CanvassNov 4, 2016

    0 infractions

18. CanvassMar 17, 2016

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND BULK FOOD NOT LABELED (ONIONS, POTATOES, ETC.) MUST LABEL BULK FOOD.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT MAIN KITCHEN BEHIND EQUIPMENT. MUST CLEAN. FOUND LOOSE BASE COVING BEHIND EQUIPMENT. MUST REMOVE CLEAN AND REINSTALL BASE COVE WHERE NEEDED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND WALLS WITH CHIPPING PAINT AT DIFFERENT AREAS AT 1ST/2ND FLOOR PREPAERATION AREAS. MUST SEAL/PAINT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE BASEMENT, 1ST FLOOR KITCHEN COFFEE MACHINE, AND ESPRESSO MACHINE BAR.(BACKFLOW PREVENTION DEVICES AT WATERLINES) MUST PROVIDE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND BROOMS AND DUSTPANS NOT STORED PROPERLY.(PILED UP SIDE OF WALK IN COOLER) MUST RELOCATE.
19. CanvassAug 11, 2015

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS ON INTERIOR OF BASEMENT 3-COMPARTMENT AND 1-COMPARTMENT SINK. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF SINKS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DISHWASH AREA FLOOR TILES WITH LOW GROUT ALSO OBSERVED STANDING LIQUID ON FLOOR OUTSIDE OF BEER WALK IN COOLER BY NORTH WALL. INSTRUCTED MANAGER TO REGROUT FLOOR TILES WHERE NEEDED AND KEEP FLOOR DRY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD DEBRIS ON WALLS BEHIND 3-COMPARTMENT AND 1-COMPARTMENT SINK AT BASEMENT. INSTRUCTED MANAGER TO CLEAN WALLS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BAR EXPOSED HANDWASH BOWL PIPE DRAINING SLOWLY. INSTRUCTED MANAGER TO MAINTAIN SINK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
20. ComplaintNov 17, 2014

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND BULK FOOD NOT LABELED.(FLOUR, SUGAR, ETC.)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND SINKS AT LOWER LEVEL PREPARATION AREAS NOT CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT BAR AREAS AND AT LOWER LEVEL PREPARATION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND WALLS IN POOR REPAIR AT LOWER LEVEL.(PEELING PAINT/ BROKEN BASE COVE TILE)
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND LIGHT SHIELDS NOT CLEANED AT LOWER LEVEL PREPARATION.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND CLUTTER AT LOWER LEVEL PREPARATION BEHIND WALK IN COOLERS AND STORAGE AREAS. FOUND MOPS AND BROOMS NOT STORED PROPERLY.
21. Canvass Re-InspectionApr 21, 2014

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE RUBBER GASKETS IN THE REACH-IN FREEZER TO REMOVE FOOD DEBRIS BUILDUP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING BASEBOARD IN THE KITCHEN AREA BENEATH THE 3-DOOR REFRIGERATOR TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE.
22. CanvassApr 14, 2014

    6 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • OBSERVED SPOILED FOOD CONTAINERS IN THE BACK CORNER OF THE BASMEMENT WALK-IN COOLER WITH MOLD LIKE SUBSTANCE BUILDING UP ON THE OUTER/INNER CONTAINER AND THE FOOD ITSELF. MANAGEMENT VOLUNTARILY DISCARDED A CONTAINER OF ASPARAGUS RELISH DATED 7/21, 1 CONTAINER OF KIMCHI DATED 7/22, 1 CONTAINER OF HONEY BUTTER DATED 7/26, AND 1 CONTAINER OF TRUFFLE DATED 11/2 EQUALING 10# OF FOOD WORTH $20. CRITICAL VIOLATION 7-38-005B.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE THE ICE BOX AT THE FRONT BAR. THE ICE BOX CONTAINED NO LID AND IS LOCATED DIRECTLY UNDER THE DRINK RAIL AND SODA NOZZLE WHERE DRINKS ARE BEING PREPARED AND SERVED REGULARLY. INSTRUCTED MANAGER TO PROVIDE LID FOR ICE BOX AND KEEP LID CLOSED IN BETWEEN USE TO PROPERLY PROTECT ICE FROM CONTAMINATION. SERIOUS VIOLATION 7-38-005A
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE RUBBER GASKETS IN THE REACH-IN FREEZER AND THE FLOORS OF THE WALK-IN FREEZER TO REMOVE FOOD DEBRIS BUILDUP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING BASEBOARD IN THE KITCHEN AREA BENEATH THE 3-DOOR REFRIGERATOR TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR VARIOUS LEAKS ON PREMISES; REPAIR LEAK AT THE FAUCET HEAD AND LEAKING PIPE UNDER THE 3-COMPARTMENT SINK IN THE BASEMENT AND ALSO THE LEAK UNDER THE 3-COMPARTMENT SINK LOCATED ON THE FIRST FLOOR.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED BOWLS BEING USED AS SCOOPS TO DISPENSE DRY BULK FOODS IN THE BASEMENT. INSTRUCTED TO USE SCOOPS TO DISPENSE BULK FOODS AND TO STORE SCOOPS EITHER OUT OF THE FOOD WITH THE HANDLE UP OR IN A SEPERATE CONTAINER TO MINIMIZE HAND CONTACT WITH FOOD.
23. Canvass Re-InspectionOct 1, 2013

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NOTED MULTI-USE UTENSILS (PLATES, CUPS,SOUP BOWLS ETC) NOT COVERED ON SHELVES OF PREP AREAS. INSTRUCTED TO ALWAYS INVERT ALL SERVING UTENSILS OR PROVIDE A PROTECTIVE COVER DURING STORAGE TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPAIR LIDS AF THE SERVICE COOLER BY THE COOKING STOVE ON 1ST FLOOR WITH MISSING AND LOOSE SCREWS.MUST ALSO CLEAN OR REPLACE RUSTY SHELVES INSIDE THE 3 DOOR REACH IN COOLER/WALK IN COOLER (FIRST FLOOR) AND INSIDE BASEMENT WALK IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN WALLS AND CEILING THROUGH OUT INCLUDING INSIDE WALK IN COOLER ON FIRST FLOOR.WITH HEAVY DUST ACCUMULATION. ALSO INSTRUCTED TO REPLACE SILICONE ON WALL AT THE DISH WASHER AREA (MOLD) AND CLEAN SURFACE TOO.
24. CanvassSep 20, 2013

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED SALAD SERVICE COOLER AT THE FOOD PREP AREA (1ST FLOOR)AT IMPROPER TEMPERATURE OF 50.9F. INSTRUCTED NOT TO USE COOLER UNTIL PROPER TEMPERATURE OF 40F OR BELOW IS REACHED. MANAGER IMMEDIATELY CALLED SERVICE PERSON FOR REPAIRS THAT ARRIVED ON SITE AT ABOUT 1:00PM. PREMISES HAS OTHER COOLERS MAINTAINING PROPER TEMPERATURES OF 40F AND BELOW.BY END OF INSPECTION EQUIPMENT STILL MAINTAINING TEMPERATURE OF 44.1F. INSTRUCTED TO MONITOR UNTIL PROPER TEMPERATURE IS ATTAINED. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER TO BE IMPROPER.SALSA 51.9F,BLUE CHEESE 55.8F,ASSORTED SLICED PEPPERS FOR SALAD (GREEN,YELLOW,RED) 54.9F,SALAD DRESSING (WITH MAYONNAISE) 44.8F, CUT LETTUCE 57.1F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 23.5LBS OF PRODUCTS WORTH $48.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR FOOD TEMPERATURES AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • NOTED A YELLOWISH SLIMY SUBSTANCE INSIDE THE INNER LINING AND UPPER COMPARTMENTS OF ICE MACHINES AT THE BASEMENT FOOD PREP AREA DRIPPING ON TO THE ICE. MANAGER IMMEDIATELY CALLED COMPANY FOR MAINTENANCE.MAINTENANCE COMPANY ARRIVED ON SITE AT ABOUT 2:15PM, AND MAINTAINED THE ICE MACHINE. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(A).
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • NOTED OUTSIDE GARBAGE AREA NOT MAINTAINED WITH CARDBOARD BOXES AND CONTAINERS OF GREASE ON FLOOR THROUGH OUT THE INSIDE CORAL. INSTRUCTED TO MAINTAIN AT ALL TIMES TO PREVENT PEST ACTIVITY. CITATION ISSUED FOR VIOLATION #7-38-020
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NOTED MULTI-USE UTENSILS (PLATES, CUPS,SOUP BOWLS ETC) NOT COVERED ON SHELVES OF PREP AREAS. INSTRUCTED TO ALWAYS INVERT ALL SERVING UTENSILS OR PROVIDE A PROTECTIVE COVER DURING STORAGE TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPAIR LIDS AF THE SERVICE COOLER BY THE COOKING STOVE ON 1ST FLOOR WITH MISSING AND LOOSE SCREWS.MUST ALSO CLEAN OR REPLACE RUSTY SHELVES INSIDE THE 3 DOOR REACH IN COOLER/WALK IN COOLER (FIRST FLOOR) AND INSIDE BASEMENT WALK IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDER NEATH HEAVY EQUIPMENT ESPECIALLY AT THE DISH WASHER ROOM, INSIDE 3 DOOR REFRIGERATION/WALK IN COOLER ON FIRST FLOOR AND UNDER NEATH STOVE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN WALLS AND CEILING THROUGH OUT INCLUDING INSIDE WALK IN COOLER ON FIRST FLOOR.WITH HEAVY DUST ACCUMULATION. ALSO INSTRUCTED TO REPLACE SILICONE ON WALL AT THE DISH WASHER AREA (MOLD) AND CLEAN SURFACE TOO.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO CLEAN FANS INSIDE BASEMENT WALK IN COOLER AND BATHROOM AT THE BASEMENT FOOD PREP AREA AND WHERE EVER NEEDED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES AT THE STORAGE AREA BEHIND FREEZER AND BOILER ROOM AT THE BASEMENT FOOD STORAGE AREA.
25. Canvass Re-InspectionSep 25, 2012

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SEE REPORT DATED ON 09/18/12
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SEE REPORT DATED ON 09/18/12
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEE REPORT DATED ON 09/18/12
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SEE REPORT DATED ON 09/18/12
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • SEE REPORT DATED ON 09/18/12
26. CanvassSep 18, 2012

    7 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED BLACK AND PINK BUILD UP INSIDE ICE MACHINES DRIPPING INTO ICE, READY TO EAT FOOD. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF ICE MACHINES. ALL ICE INSIDE MACHINES VOLUNTARILY DISCARDED AT THIS TIME.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 1ST FLOOR PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS RIPPED ALONG COOKLINE. INSTRUCTED MANAGER TO REPAIR OR REPLACE ALL DAMAGED DOOR GASKETS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD DEBRIS ON LOWER SIDE OF DISHMACHINE DRAINBOARD, FOOD DEBRIS INSIDE UNUSED REACH IN COOLER UNDER COOKING EQUIPMENT, FOOD DEBRIS ON SHELVES AT PREP AND DISHWASH AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR TILES IN POOR REPAIR UNDER AND AROUND DISHMACHINE (LOW GROUT). INSTRUCTED MANAGER TO REPAIR/REGROUT DAMAGED FLOOR TILES AND KEEP FLOOR CLEAN AND DRY THROUGOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED HOLES IN WALLS IN PANTRY AND BY KNIFE RACK AT 1ST FLOOR PREP. INSTRUCTED MANAGER TO SEAL ALL HOLES IN WALLS AND CLEAN WALLS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE FOLLOWING IN NEED OF REPAIR- BAR HANDWASH BOWL DRAINING SLOWLY, BASEMENT 3-COMPARTMENT SINK DRAINING SLOWLY AND 1ST FLOOR PREP AREA HANDWASH BOWL HOT WATER LEAKING AT BASE. MUST REPAIR AND MAINTAIN SINKS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE WORKING THERMOMETERS FOR ALL COOLERS.
27. CanvassMar 1, 2011

    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. INSTRUCTED TO INVERT ALL CLEAN UTENSILS ON SHELVES AND ON COUNTERS THROUGHOUT.
    • 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. INSTRUCTED TO PROVIDE SPLASH GUARD CONTROL ON EXPOSE HAND WASH SINKS IN MAIN KITCHEN BY SODA STATION ICE BIN,AND IN THE BAR BY SERVING ICE BIN ALSO.MUST PROVIDE LID COVER FOR ICE BINS IN THE BAR.
    • 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. MOP SINK AND TOILET BOWL IN BASEMENT WITH STAINS,AND TRASH CONTAINER AT AREA NEEDS CLEANING.
    • 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. INSTRUCTED TO ELEVATE CLEAN UTENSILS AND BOXES OF FOOD PRODUCTS 6" OFF THE FLOORS AT ALL TIMES ON BSMT AND 1STFL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE EXPOSE HAND WASH SINK AT MIDDLE PREP AREA BY WALK IN COOLER IN BSMT..
28. Canvass Re-InspectionFeb 3, 2010

    6 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.walk in cooler shelving/racks that had peeling paint, shall be repair/replaced.storage shelving that had rust in bsmt. storage.storage areas shall be repair.
    • 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.cooler shelving, storage shelving need detailed cleaning in prep areas 1st. floor , and bsmt.
    • 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.foors in sevice station 1st. floor need detailed cleaning(corners), new violation.
    • 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.walls, ceiling in bsmt. that had peeling paint, shall be repair. ceiling tiles in prep areas nedd detailed cleaning.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • 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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.missing light shield in bsmt. prep area (new violation), damaged,broken light shields in pre areas shall be replaced.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.exhaust vent (ventilation)in coolers, prep areas need cleaning.
29. ComplaintJan 21, 2010

    7 infractions

    • 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.found/observed rodent droppings in furnace room, by hot water heater in bsmt storage areas, also found entrance/exit doors not rodent proofed, doors had 1/4 inch gap in middle of doors.shall be repair. citation issued#H000055943(serious vilation) with a court date of 3/04/2010
    • 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.walok in cooler shelving/racks that had peeling paint, shall be repair/replaced.storage shelving that had rust in bsmt. storage areas shall be repair.
    • 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.cooler shelving, storage shelving in coolers , prep areas, and storage areas 1st.fl, bsmt.not clean need detailrd cleaning.
    • 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 under heavy equipment , cooking equipment, storage areas, prep areas 1st.fl., bsmt. need detailrd cleaning (corners).
    • 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.walls/ceilings that had peeling paint in bsmt. storage areas shall be repair. walls, ceiling tiles in prep areas 1stfl, bsmt. need cleaning
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • 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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.damaged/broken light shields in prep areas shall be replaced. light shields in prep areas, storage areas need cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.exhaust vents(ventilaion) in coolers, prep areas need cleaning.