GALVIN'S PUBLIC HOUSE

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REACH-IN REFRIGERATOR NOT MAINTAINED.AIR TEMP OF 49.F TO 50.2F.POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT: CHICKEN,SOUP,FISH STOCK ETC. FOOD REMOVED"TAGGED UNIT" HELD FOR INSPECTION DO NOT USE.COOLER MUST MAINTAIN TEMP OF 40F AND BELOW. CRITICAL VIOLATION: 7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: 10# OF PAR-BOILED AND SEASONED CHICKEN WINGS AT TEMP OF 52.7F TO 53F,PRODUCTS WAS COOKED YESTERDAY; 5# OF CHICKEN BREAST AT TEMP OF 49.7F; 3.5 OF DICED CHICKEN AT TEMP OF 49.5F;5# OF CHICKEN TENDER AT TEMP OF 52.7F;4# OF MASHED POTATOES AT TEMP 104F; 3/4 OF GALLON OF CHICKEN SOUP AT TEMP OF 49.5F; 1/2 GALLON OF MILK AT TEMP OF 53.7F; 2 QUARTS OF FISH BATTER/STOCK AT TEMP OF 53F; 1# OF COOKED GROUND BEEF AT TEMP OF 49.9F.ALL FOOD MENTIONED WAS STORED INSIDE THE REACH-IN REFRIGERATOR FROM ABOVE VIOLATION.ALL ABUSED FOOD TEMPERATURE WAS DISCARDED AND DENATURED. POUND 26,VALUE 70

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND BOTH LOW TEMP DISH MACHINES:ONE BEHIND BAR,THE OTHER INSIDE THE KITCHEN NOt ABLE TO DISPENSE SANITIZER.,PRESENTLY 0PPM.TAGGED BOTH UNIT "HELD FOR INSPECTION".DO NOT USE UNITS.USE THREE COMPARTMENT COMPARTMENT SINKS AT BAR AND KITCHEN FOR: WASH,RINSE AND SANITIZE. CRITICAL VIOLATION:7-38-030

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED DURING STORAGE IN BASEMENT AREA.FOUND WHITE REACH-IN REFRIGERATOR WITH FOOD INSIDE:MILK,COOKED FOOD ETC.STORED UNDER EXPOSED WASTE WATER PIPE.ALSO GLASSES,DISHES AND OTHER MULTI USE UTENSILS ARE STORED UNDER WASTE WATER PIPE. OBSERVED BLACK SLIME SUBSTANCE INSIDE THE ICE MACHINE OF WATER RESERVOIR,PANELS AND SCREWS,ALSO BROKEN RUBBER GASKET AT FRONT PART OF INTERIOR OF UPPER PART OF ICE MACHINE.FOUND MEAT SLICER,STORED ON TOP THE PREP TABLE AND FOOD SCALE ABOVE NEAR BY.NO EXPOSED HAND SINK INSTALLED IN BASEMENT AREA.INSTRUCTED TO CLEAN AND SANITIZE ICE MACHINE.REMOVE /RELOCATE REACH-IN COOLER,OR BOX-IN WASTE WATER PIPES.UNWRAPPED WASTE WATER PIPE INSIDE THE FOOD STORAGE IN BASEMENT MUST BE WRAPPED OR BOX-IN.IF BASEMENT AREA IS USED FOR PREPARING FOOD, MUST INSTALL AN EXPOSED HAND SINK UNDER CITY PLUMBING CODE,WITH HOT/COLD RUNNING WATER,PROVIDE SOAP AND PAPER TOWELS AT SAID SINK,OR REMOVE/RELOCATE MEAT SLICER,PREP TABLE AND SCALE. SERIOUS VIOLATION:7-38-005(A)

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO PROOF OF VALID CITY SANITATION CERTIFICATE POSTED ON PREMISES.INSTRUCTED TO ENROLL TO SANITATION CLASS.INFORMATION GIVEN SERIOUS VIOLATION:7-38-012(a)WHICH POTENTIALLY HAZARDOUS FOOD IS BEING PREP COOKED AND SERVED(GRILL CHICKEN,MASH POTATO,SLICE TOMATOES ECT.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NO SPLASH GUARD PROVIDED BETWEEN THE PREP TABLE AND EXPOSED HAND SINK IN THE KITCHEN INSTRUCTED TO PROVIDE IT WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.No back flow preventer behind at the water line of the ice machine.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: GREASE BUILD-UP INSIDE BOTTOM OF THE DEEP FRYERS,INSTRUCTED TO CLEAN AND MAINTAIN

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THROUGHOUT THE KITCHEN,UNDER AND AROUND, BAR AREA,BATHROOM STORAGE BASEMENT,NEEDS DETAIL CLEANING

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO EXPOSED HAND SINK INSTALLED AT BOTH MAIN AND SECONDARY BAR AT REAR AREA. INSTRUCTED TO INSTALL EXPOSED HAND SINKS UNDER THE CITY PLUMBING CODE WITH HOT/COLD RUNNING WATER.PROVIDE SOAP AND PAPER TOWELS/HAND DRYING DEVICE AT SAID SINKS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: PROVIDE LABELS AND DATES FOR FOODS IN WALK-IN COOLER AND REFRIGERATION UNITS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR OF MICROWAVE, VEGETABLE PEELER, MEAT SLICER, INTERIOR OF BOTH REACH-IN FREEZERS ABOVE REFRIGERATOR, AND ICE MACHINE LOCATED IN BASEMENT.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO MANAGER TO PROVIDE ACCURATE METAL STEMMED THERMOMETER IN FOOD PREP AREA AT ALL TIMES.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE CLUTTER AND REORGANIZE REAR BAR AREA. MANAGER STATES REAR BAR IS NOT CURRENTLY IN USE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ICE SCOOP MUST BE STORED PROPERLY IN A SEPERATE CONTAINER.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND LOW TEMPERATURE GLASS MACHINE IN USE AND UNABLE TO ADEQUATELY SANITIZE (0PPM-CHLORINE)AT FRONT BAR. INSTRUCTED MANAGER TO REPAIR SAID GLASS MACHINE AND USE REAR DISHMACHINE TO SANITIZE GLASSES AND OTHER MULTI-USE UTENSILS. GLASS MACHINE MUST SANITIZE AT 100 PPM CHLORINE. CRITICAL VIOLATION 7-38-030.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: PROVIDE LABELS AND DATES FOR FOODS IN WALK-IN COOLER AND REFRIGERATION UNITS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR OF MICROWAVE, VEGETABLE PEELER, MEAT SLICER, INTERIOR OF BOTH REACH-IN FREEZERS ABOVE REFRIGERATOR, AND ICE MACHINE LOCATED IN BASEMENT.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO MANAGER TO PROVIDE ACCURATE METAL STEMMED THERMOMETER IN FOOD PREP AREA AT ALL TIMES.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE CLUTTER AND REORGANIZE REAR BAR AREA. MANAGER STATES REAR BAR IS NOT CURRENTLY IN USE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ICE SCOOP MUST BE STORED PROPERLY IN A SEPERATE CONTAINER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO PROVIDE TIGHT FITTING LID/COVER FOR (2) ICE BIN BEHIND BAR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR SURFACES OF DISH MACHINE WITH BLACK MOLD LIKE BUILD-UP BEHIND BAR, INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT BAR SINK BEHIND MAIN BAR AND 3 COMPARTMENT SINK IN PARTY ROOM BAR, INTERIOR SURFACES OF ICE MACHINE WITH BEHIND UPPER PANEL, ALL SODA GUN HOLDER BEHIND BAR, INTERIOR SURFACES OF COOLERS AND FREEZERS WITH DRIED FOOD DEBRIS ACCUMULATION, SHELF ABOVE STEAM TABLE/PREP COOLER WITH DRIED FOOD DEBRIS ACCUMULATION, AND PREP TABLE WITH EXCESSIVE DRIED FOOD DEBRIS ACCUMULATION IN PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN AND MAINTAIN FLOORS UNDER AND AROUND COOKING EQUIPMENT WITH EXCESSIVE GREASE BUILD UP, FLOORS AROUND/BEHIND FRONT AND REAR BAR (PARTY ROOM) AREA AND FLOORS THROUGHOUT BASEMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALL WITH SPILLS THROUGHOUT PREP AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: (2) LIGHT MUST BE SHIELDED INSIDE WALK-IN COOLER IN BASEMENT OR PROVIDE SHATTER PROOFED LIGHT BULB.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZERS.---------MUST PROVIDE METAL STEM THERMOMETER FOR INTERNAL TEMPERATURE OF HOT AND COLD HOLDING OF FOOD PRODUCTS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO REMOVE UNNECESSARY ARTICLES IN REAR OUTSIDE GARBAGE DUMPSTER AREA TO PREVENT PEST HARBORAGE.---------MUST REMOVE UNNECESSARY ARTICLES AND CLUTTER STORED IN REAR PARTY ROOM BAR TO PREVENT PEST HARBORAGE. MUST CLEAN AND MAINTAIN.---------FOUND PREP TABLE AND MEAT SLICER IN BASEMENT. INSTRUCTED TO REMOVE PREP TABLE AND MEAT SLICER OR INSTALL EXPOSED HAND SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: NOTED ICE SCOOP STORED ON TOP OF ICE MACHINE. INSTRUCTED TO PROPERLY STORE IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND LOW TEMPERATURE DISH MACHINE BEHIND BAR (NOT IN USE) FINAL SANITIZING RINSE AT IMPROPER (CHLORINE) CONCENTRATION OF 0 PPM. INSTRUCTED MANAGER TO FIX. A MECHANICAL DISH WASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50-100 PPM (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). DISH MACHINE TAGGED HELD FOR INSPECTION. INSTRUCTED NOT TO USE UNTIL REPAIRED. INSTRUCTED TO TEMPORARILY USE DISH WASHING MACHINE IN FOOD PREP AREA. WHEN, FIXED MUST FAX OR EMAIL A STATEMENT TO CDPH AT 312-746-4240 EMAIL [email protected] FOR TAG REMOVAL PRIOR TO USE. NO CITATION ISSUED

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO PROVIDE TIGHT FITTING LID/COVER FOR (2) ICE BIN BEHIND BAR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR SURFACES OF DISH MACHINE WITH BLACK MOLD LIKE BUILD-UP BEHIND BAR, INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT BAR SINK BEHIND MAIN BAR AND 3 COMPARTMENT SINK IN PARTY ROOM BAR, INTERIOR SURFACES OF ICE MACHINE WITH BEHIND UPPER PANEL, ALL SODA GUN HOLDER BEHIND BAR, INTERIOR SURFACES OF COOLERS AND FREEZERS WITH DRIED FOOD DEBRIS ACCUMULATION, SHELF ABOVE STEAM TABLE/PREP COOLER WITH DRIED FOOD DEBRIS ACCUMULATION, AND PREP TABLE WITH EXCESSIVE DRIED FOOD DEBRIS ACCUMULATION IN PREP AREA

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN AND MAINTAIN FLOORS UNDER AND AROUND COOKING EQUIPMENT WITH EXCESSIVE GREASE BUILD UP, FLOORS AROUND/BEHIND FRONT AND REAR BAR (PARTY ROOM) AREA AND FLOORS THROUGHOUT BASEMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALL WITH SPILLS THROUGHOUT PREP AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: (2) LIGHT MUST BE SHIELDED INSIDE WALK-IN COOLER IN BASEMENT.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZERS.---------MUST PROVIDE METAL STEM THERMOMETER FOR INTERNAL TEMPERATURE OF HOT AND COLD HOLDING OF FOOD PRODUCTS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO REMOVE UNNECESSARY ARTICLES IN REAR OUTSIDE GARBAGE DUMPSTER AREA TO PREVENT PEST HARBORAGE.---------MUST REMOVE UNNECESSARY ARTICLES AND CLUTTER STORED IN REAR PARTY ROOM BAR TO PREVENT PEST HARBORAGE. MUST CLEAN AND MAINTAIN.---------FOUND PREP TABLE AND MEAT SLICER IN BASEMENT. INSTRUCTED TO REMOVE PREP TABLE AND MEAT SLICER OR INSTALL EXPOSED HAND SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: NOTED ICE SCOOP STORED ON TOP OF ICE MACHINE. INSTRUCTED TO PROPERLY STORE IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Found food items not properly dated/labeled in reach in cooler, reach in freezer, must date and label food items in reach in cooler, reach in freezer.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Bsmt storage shelving that had exposed raw wood, shall be repaired/sealed.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Non food contact surfaces of reach in cooler door tracks in bar area not clean need detailed cleaning(crevices).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors in bsmt storage area by furnace room, hot water heaterarea, and under storage shelving not clean, need detailed cleaning(corners).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Wall in kitchen prep area behind grill not clean, need detailed cleaning, missing tiles in bsmt storage area shall be replaced.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Exhaust canopy not clean, needs detailed cleaning, exhaust vents(ventilation)in bathrooms need cleaning.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Reach in cooler shelving that had rust/peeling paint, shall be repaired/replaced.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Bar reach in cooler shelving, door tracks not clean needs detailed cleaning(crevices) non food contact surfaces of ice machine not clean need detailed cleaning.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors in kitchen prep area by dish machine area need cleaning, floor under front counter in bar area need detailed cleaning(corners).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Ceiling tiles in kitchen prep area need cleaning, loose ceiling tile in prep area shall be repaired/replaced.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Light shields in kitchen prep area need cleaning.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Found some food items not properly labeled/dated in reach in freezer in bsmt., must date and label food items in reach in freezer. All food not stored in the original container shall be stored in properly labeled containers.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Storage shelving/counter above dish machine had exposed raw wood, shall be repair/replaced. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Non food contact surfaces of cooler shelving, storage shelving need detailed cleaning. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors under heavy equipment, cooking equipment not clean need detailed cleaning cleaning(corners), floors in bsmt storage areas under shelving need detailed cleaning(corners).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Damaged/stained ceiling tiles in kitchen prep area, shall be replaced. missin ceiling tiles, damaged ceiling tiles in bsmt. storage area shall be replaced. The walls and ceilings shall be in good repair and easily cleaned.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Missing light shields in bsmt., storage areas shall be provided, broken light shield in kitchen prep area shall be provided.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Exhaust vents(ventilation) in kitchen prep areas, coolers, storage reas, and bathrooms not clean need detailed cleaning. 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.

* 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 CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS SUCH AS STEAK, HAMBURGER, CHICKEN SALAD ETC. NO CITY OF CHICAGO CERTIFICATE POSTED ON SITE. NO PROOFED OF SANITATION ENROLLMENT. CITATION ISSUED SERIOUS 7-38-012.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST INSTALL A SPLASH GUARD BETWEEN THE 3 COMPT SINK AND THE HOT HOLDING UNIT, TO PROTECT THE FOODS IN THE HOT HOLDING UNIT FROM ANY CONTAMINANTS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED THE COOK, NOT WEARING ANY HAIR RESTRAINT WHILE COOKING AND SERVING FOOD. INSTRUCTED MANAGER THAT ALL EMPLOYEES WHO HANDLES FOOD ,PREPARE,COOK AND SERVE FOOD MUST WEAR A HAIR RESTRAINT(HAIRNET, BASEBALL CAP, OR BANDANNA).

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: NEED TO STORE ICE SCOOP IN A SEPARATE CONTAINER, NOT ON TOP OF THE ICE.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED ICE ARE NOT PROTECTED DURING STORAGE INSIDE THE ICE MACHINE. INTERIOR PANEL AND TUBE WITH BLACK WET AND DRIED SUBSTANCE IN TOUCH WITH THE WATER. INSTRUCTED TO CLEAN IN DETAIL, SANITIZE,AND STOP USING THE ICE MACHINE. TAGGED THE ICE MACHINE. INSTRUCTED TO SEND A LETTER TO CDPH ONCE THE ICE MACHINE HAD BEEN CLEANED AND SANITIZED. fAX # 312-746-4240 .ATTENTION BRIAN TURKALY. CITATION ISSUED SERIOUS 7-38-005A

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND NO CITY OF CHICAGO CERTIFICATE POSTED AND MANAGER HAS NO CITY OF CHICAGO CERTIFICATE. (MANAGER HAS THE STATE OF ILLINOIS CERTICATE OF SANITATION ONLY).INSTRUCTED MANAGER TO GET A CITY OF CHICAGO CERTIFICATE OF SANITATION AND CERTIFICATE HAS TO BE POSTED. CITATION ISSUED 7-38-012

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #127065 DATED 3/18/09. #32- OBSERVED ICE BINS NOT PROPERLY CONSTRUCTED. INSTRUCTED TO PROVIDE A BUILT IN COLD PLATE ASSEMBLY OR PROVIDE A SEPARATE CONTAINER FOR THE CONSUMABLE ICE.observed CONSUMABLE ICE IN THE ICE BIN IN CONTACT WITH SODA TUBING. #38- NO VENTILATION INSIDE THE PARTY ROOM WASHROOM. MUST INSTALL A VENTILATION. CITATION ISSUED SERIOUS 7-42-090.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST INSTALL A SPLASHGUARD IN BETWEEN THE 3 COMPT SINK AND THE HOT HOLDING UNIT, TO PROTECT THE FOODS IN THE HOT HOLDING UNIT FROM ANY CONTAMINANTS.