DUFFY'S TAVERN & GRILLE

Recorded violations

• 2

  FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. UNUSED SALAD COOLER MUST MAINTAIN TEMPERATURE OF 40F OR BELOW. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND C.D.P.H. CONTACTED FOR INSPECTION AND TAG REMOVAL.

• 4

  SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. INTERIOR ICE MACHINE UPPER PANEL WITH BLACK AND PINK SLIME SUBSTANCE WITH SLIME DRIPPING INTO ICE. INTERIOR DISH MACHINE ON ALL INTERIOR SURFACES WITH SLIME AND ENCRUSTED FOOD DEBRIS. MUST CLEAN AND SANITIZE BOTH. ICE DISCARDED AND BOTH TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL C.D.P.H. CONTACTED FOR INSPECTION AND TAG REMOVAL.

• 11

  ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. KITCHEN EXPOSED HAND SINK NOT ATTACHED TO DRAINAGE PIPE. MISSING DRAINAGE PIPE. PLUMBER ABLE TO OBTAIN NEEDED PART AND REPAIR DURING INSPECTION.

• 12

  HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. NO SOAP OR PAPER TOWELS AT ANY OF THE FOUR EXPOSED HAND SINKS IN FOOD PREP OR BARS.

• 18

  NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: 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. OVER 100 DRAIN FLIES BEHIND ALL THREE BARS. 1 LIVE ROACH ON COOKS LINE. LAST PEST SERVICE DATED 8-13-10 WITH DRAIN FLY ACTIVITY NOTED. INSTRUCTED MUST HAVE PEST CO. TREAT ESTABLISHMENT AS FREQUENTLY AS NEEDED TO MINIMIZE/ELIMINATED FLY AND ROACH ACTIVITY AND TAKEN ALL STEPS RECOMMENDED BY PEST CO.

• 21

  * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: 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 MANAGER PRESENT DURING INSPECTION. CERTIFICATE ON SITE NOT POSTED.

• 29

  PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM #15069 ON 3-16-09 NOT CORRECTED. #33-DETAIL CLEAN THE FOLLOWING-STORAGE SHELVES AND WIRE STORAGE RACKS IN PREP AREA. INTERIOR OF COOLERS/FREEZERS. #34-REMOVE GREASE FROM FLOOR ON GRILL/COOKS LINE. REPAIR/REPLACE MISSING AND BROKEN FLOOR TILES BEHIND BOTH REAR BARS AND REPLACE MISSING GROUT. REMOVE STANDING WATER FROM FLOORS BEHIND ALL THREE BARS. #38- REPAIR DRAIN LINE LEAK UNDER KITCHEN THREE COMPARTMENT SINK. #30-LABEL AND DATE ALL PREPARED FOODS IN COOLERS.#35-MUST CLEAN GREASE AND FOOD DEBRIS FROM WALLS IN PREP AREA. REPAIR AND INSTALL BASEBOARD WHERE MISSING THROUGHOUT PREP. SEAL GAPS IN WALLS AT FRYERS.

• 32

  FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. SHELVING UNDER COOKS GRILL WITH EXCESSIVE FOOD DEBRIS, MUST CLEAN.

• 34

  FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. ALL ARTICLES IN OFFICE STORAGE ROOM MUST BE ELEVATED FROM FLOOR. MISSING/DAMAGED FLOOR TILES IN ICE MACHINE ROOM,AT DISH MACHINE AND KITCHEN THREE COMPARTMENT SINK,BEHIND FRONT BAR AND ENTRANCE TO BAR MUST REPLACE/REPAIR. FLOORS BEHIND ALL KITCHEN COOLER AND DISH MACHINE WITH FOOD DEBRIS, MUST CLEAN.

• 35

  WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. CEILING ABOVE COOKS LINE COOLER AND SALAD PREP COOLER WITH CHIPPING PLASTER, MUST REPAIR. WALL FAN ON COOKS LINE WITH DUST, MUST CLEAN.

• 36

  LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELDS IN BOTH STORAGE ROOMS #1, #2, AND HALLWAY LEADING FROM THOSE FOOD STORAGE ROOMS. MUST REPLACE BROKEN SHIELDS AND MISSING END CAPS FOR SHIELDS THROUGHOUT KITCHEN.

• 38

  VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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. MUST REPAIR VENTILATION IN BOTH WASHROOMS. MUST REMOVE ALL FOOD PREP TABLES AND EQUIPMENT, SUCH AS SLICER AND TABLE TOP CAN OPENER, OR INSTALL AN EXPOSED HAND WASHING SINK FROM STORAGE ROOM #1. SPRAY ARM AT DISH MACHINE BROKEN/FALLING INTO WASTE BASIN, MUST REPLACE/REPAIR. LEAK AT NOZZLE ON PREP THREE COMPARTMENT SINK. LEAKING GREASE TRAP AT SAME SINK.MUST REPAIR ALL.

• 40

  REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE FOR ALL UNITS.