39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST INSTALL A SPLASH GUARD ON THE LEFT SIDE OF THE HAND SINK IN THE BASEMENT BREAD PREP ROOM BETWEEN THE SINK AND STORED BULK FLOUR CONTAINERS.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED A KNIFE IMPROPERLY STORED BETWEEN PREP TABLES AT FRONT PREP STATION AND ICE SCOOP BEING IMPROPERLY STORED ON TOP OF THE ICE MACHINE. MUST STORE PROPERLY.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
ALL TOGO FOOD CONTAINERS AT THE FRONT PREP AREAS MUST BE STORED INVERTED.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST PROVIDE ICE BIN LIDS/COVERS AT THE MAIN EAST BAR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MISSING/BROKEN DOOR HANDLE OF THE BASEMENT PREP TALL REACH-IN FREEZER. MUST REPLACE/REPAIR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR FOR THE FRONT OPENING AT THE KITCHEN HAND WASHING SINK.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED THE FACILITIES IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR IS INOPERABLE/INACCURATE. FINAL RINSE TEMPERATURE NOTED AT 186F AND THE TEMPERATURE INDICATOR READ AT 153.9F. INSTRUCTED TO REPLACE WITH ACCURATE INDICATORS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED EXCESSIVE GREASE ALONG SIDES OF COOKS LINE EQUIPMENT AT THE FRONT HOTLINE PREP STATION AND THE MAIN KITCHEN COOKS LINE. MUST CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE TINFOIL AS LINER FOR EQUIPMENT OR LINER FOR SHELVING.----NOTED EXCESSIVE MOIST, ORGANIC MATERIAL ON SHELVING UNDER THE EAST BAR DISH MACHINE. MUST CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MUST INSTALL A ONE COMPARTMENT PREP SINK WITH HOT AND COLD RUNNING WATER THAT PROPERLY DRAINS AT THE FRONT HOTLINE PREP AREA WHERE HAND SINK WAS BEING USED FOR FOOD PREP.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED FLOORS IN THE FOLLOWING AREAS WITH EXCESSIVE GREASE, FOOD DEBRIS AND/OR DIRT: THE FRONT HOTLINE PREP STATION, THE MAIN KITCHEN COOKS LINE, UNDER THE EGG STORAGE IN THE BASEMENT WALK-IN COOLER, UNDER METAL RACK SHELVING THROUGHOUT THE BASEMENT DRY FOOD STORAGE.-----EXCESSIVE DUST ON THE CEILING AND WALLS AT THE FRONT HOTLINE PREP STATION.FOOD SPLATTER AND DIRT ON THE WHITE WALLS IN THE BASEMENT WHERE CHAIRS ARE STORED. MUST CLEAN AND MAINTAIN ALL.---- MISSING FLOOR TILE AT THE FRONT HOTLINE PREP STATION, MISSING TILE GROUT ON THE KITCHEN COOKS LINE AND THE REAR ENTRANCE TO THE KITCHEN/DISH AREA, MISSING FLOORING WITH DEEP INDENTATIONS ON THE FLOOR OF THE PIZZA PREP AREA. PEELING PAINT ABOVE THE DISH MACHINE AND IN THE 1ST FLOOR EMPLOYEE WASHROOM. WATER DAMAGED CEILING TILES IN THE CUSTOMER MEN'S BASEMENT WASHROOM. MUST REPLACE/REPAIR ALL TO BE SMOOTH AND CLEANABLE.----BLACKENED, MOLDY CAULKING AT THE SPLASH GUARD OF THE MAIN KITCHEN HAND WASHING SINK. MUST REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
UNUSED PILED WOOD AND CAMBROS IN THE BASEMENT NEAR THE WINE ROOM MUST BE STORED ELEVATED AND ORGANIZED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INOPERABLE VENTILATION IN ALL CUSTOMER WASHROOMS IN THE BASEMENT AND 1ST FLOOR. MUST REPAIR/REPLACE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL PERMANENT AND TEMPORARY EMPLOYEES. MUST PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.
