LUXBAR

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: 3-301.11 (B)- OBSERVED FOOD HANDLER PREPARING/SLICING THE FOLLOWING READY TO EAT FOODS WITH BARE HAND CONTACT: -AT BAR: LIME GARNISH, ON CUTTING BOARD, AT MAIN BAR WITH BARE HAND CONTACT, FOR CUSTOMER BEVERAGE. -AT EXPEDITING STATION: IN KITCHEN, GARNISHING COLESLAW FOR CONSUMPTION WITH CHOPPED PARSLEY. INFORMED MANAGER THAT BARE HAND CONTACT WITH READY TO EAT FOOD IS NOT ALLOWED. INFORMED MANAGER TO USE BARRIERS SUCH AS SINGLE USE GLOVES, TONGS, ETC. TO PREVENT BAR HAND CONTACT. MANAGER CORRECTED VIOLATION DURING INSPECTION. PRIORITY VIOLATION # 7-38-010 CITATION ISSUED.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16 (A) (2) (A)- OBSERVED TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS (TCS) AT IMPROPER TEMPERATURE IN THE FOLLOWING AREAS: -TOP LOADING COOLER, AT COOK LINE: 46.9F, 3.5LBS OF EGG WHITES, AT A VALUE OF $14.00: DATE 9/19/18 46.7F, 4LBS OF EGG YOLKS, AT A VALUE OF $15.00: DATE 9/19/18 -SALAD STATION: 53.9F, 2LBS OF DEVILED EGG MIXTURE, AT A VALUE OF $25.00 DATE: 9/19/18 MANAGER VOLUNTARILY DISCARDED AND DENATURED A TOTAL WEIGHT 9.5LBS AT TOTAL VALUE OF $54.00 INFORMED MANAGER THAT TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE 41F OR LESS FOR COLD FOODS AND 135F OR MORE FOR HOT FOODS. PRIORITY VIOLATION # 7-38-005 CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11 (A)- OBSERVED NO CONSUMER ADVISORY SIGNAGE POSTED IN PLAIN VIEW OF CUSTOMER. INFORMED MANAGER THAT CONSUMER ADVISORY SIGNAGE MUST BE POSTED IN PLAIN VIEW OF CUSTOMER AS WELL AS INDICATED ON MENU OF RAW/UNDER COOKED FOODS. INSTRUCTED MANAGER TO PROVIDE CONSUMER ADVISORY SIGNAGE. MAINTAIN AT ALL TIMES. NO CITATION ISSUED.

PASTEURIZED EGGS USED WHERE REQUIRED - Comments: 3-302.13- OBSERVED RAW EGGS STORED IN BAR COOLER USED FOR PREP OF CLASSIC COCKTAIL MADE WITH EGG WHITES. INFORMED MANAGER THAT PASTEURIZED EGG PRODUCTS MUST BE USED FOR RECIPES THAT DO NOT INCLUDE A PASTEURIZATION OR HEAT STEP. INSTRUCTED MANAGER TO USE PASTEURIZED EGGS AS A SUBSTITUTE WHENEVER PREPARING SAUCES/FOOD ITEMS THAT DO NOT HAVE PASTEURIZED/HEAT PROCESS. PRIORITY VIOLATION # 7-38-005 NO CITATION ISSUED.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-501.111- OBSERVED 8 OR MORE LIVE COCKROACHES CRAWLING ON FLOOR IN BASEMENT PUMP ROOM. INSTRUCTED MANAGER TO CONTACT PEST CONTROL SERVICE PROVIDER TO ELIMINATE ACTIVITY BEFORE RE INSPECTION DATE. PRIORITY FOUNDATION VIOLATION # 7-38-020(A) CITATION ISSUED.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: 4-904-13 (A) (A) - OBSERVED PRE SET FLAT WARE AND GLASS WARE STORED UPRIGHT ON TABLES THROUGHOUT DINNING ROOM AREA. INFORMED MANAGER THAT FLAT WARE AND GLASS WARE MUST BE STORED ON TABLE TOP IN A MANNER THAT PREVENTS CONTAMINATION. INSTRUCTED MANAGER TO SET FLAT WARE AND GLASS WARE WHEN GUEST ARE SET OR STORED ON TABLE TOP IN A MANNER THAT PREVENTS CONTAMINATION. MAINTAIN AT ALL TIMES.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12 (A)- OBSERVED FOOD AND DEBRIS ACCUMULATION UNDER AND AROUND CANISTERS AND EQUIPMENT 0N BASEMENT PUMP ROOM FLOOR. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN AT A ALL TIMES.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPERLY TEMPERATURE. A TOTAL OF 35 LBS OF LOBSTER BISQUE AND TOMATO CREAM SOUP, AT 54.3F. SOUP WAS STORED IN LARGE PLASTIC TUB WITH TIGHT LIDS, IN WALK IN COOLER FROM A DAY BEFORE. INSTRUCTED MANAGER TO COOL DOWN FOOD ACCORDING TO HEALTH CODE I.E. CRITICAL CITATION ISSUED # 7-38-005 (A) SOUP DISCARDED, VALUED AT $150.00.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED BULK FOOD CONTAINERS IN PREP AREA WITH NO LABELS. INSTRUCTED MANAGER TO PROVIDE PROPER LABELS FOR ALL BULK FOODS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED NO SPLASH GUARDS AT MIDDLE HAND SINK, LOCATED AT COOK LINE AREA. INSTRUCTED MANAGER TO INSTALL SPLASH GUARDS ON BOTH SIDES OF HAND SINK.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED CORK BOARD ON WALL BEHIND CLEAN UTENSIL SHELVING. INSTRUCTED MANAGER TO PROVIDE SMOOTH SURFACE.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED HANDLED SCOOPS LYING IN THE FOOD. INSTRUCTED TO STORE SCOOPS IN THE FOOD WITH THE HANDLE FACING UP OR IN A SEPARATE CONTAINER IN BETWEEN USE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REPLACE RIPPED GASKETS AROUND THE DOORS OF THE REACH-IN FREEZER AND REACH-IN COOLER NEAR THE BACK OF THE BASEMENT.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE LIDS FOR THE CONSUMABLE ICE BINS BEHIND THE BAR TO COVER ICE IN BETWEEN USE AND WHILE DRINKS ARE BEING PREPARED ABOVE ICE BINS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CLOTH TOWELS BEING USED AS LINERS ON THE DRY STORAGE RACK IN THE 1ST FLOOR SERVICE BAR. INSTRUCTED TO USE NON ABSORBENT MATERIALS AS LINERS ONLY.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN AND MAINTAIN THE INTERIOR SURFACE OF THE ICE CREAM FREEZER TO REMOVE SPLATTER AND FOOD DEBRIS BUILDUP.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN AND MAINTAIN THE WALLS BEHIND THE CONDENSER IN THE WALK-IN COOLER LOCATED IN THE BASEMENT TO REMOVE DUST DEBRIS BUILDUP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED THE FLOOR TILES MISSING GROUT OR WITH WORN DOWN GROUT IN THE BASEMENT DISH WASHING AREA AND IN FRONT OF THE BASEMENT PRODUCE WALK IN COOLER. INSTRUCTED TO PROVIDE AND MAINTAIN GROUT BETWEEN THE FLOOR TILES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED THE CEILING VENTS OF THE WOMENS RESTROOM IN THE BASEMENT AND THE CEILING TILES AND CEILING VENTS IN THE MENS RESTROOM ON THE SECOND FLOOR WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN THE CEILING TILES AND CEILING VENTS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED BLOWN LIGHT BULBS UNDER THE BASEMENT HOOD. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED THE WASTE PIPE OF THE 3 COMPARTMENT SINK UNDER THE MIDDLE BASIN LEAKING. ALSO OBSERVED WATER LEAKING FROM THE STOPPER HANDLE UNDER THE LEFT BASIN OF THE BASEMENT 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED THE HOT KNOB AT THE 3 COMPARTMENT SINK FAUCET BASE LEAKING IN THE BASEMENT. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK FOOD CONTAINERS AND PREPARED BAR MIXERS MUST BE PROPERLY LABELED.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST NOT STORE CLEAN KNIVES ON DIRTY HEATER BOOSTER AT DISH MACHINE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST INSTALL A SPLASH GUARD ON BOTH SIDES OF BASEMENT MAIN KITCHEN, COOKS LINE EXPOSED HAND SINK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR ICE MACHINES ICE SHOOTS DIRTY. MUST CLEAN AND MAINTAIN ALL.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR WITH EXCESSIVE GREASE ON COOKS LINE IN 2ND FLOOR PREP KITCHEN. MUST CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DAMAGED CEILING TILE ABOVE COOKS LINE 2ND FLOOR PREP KITCHEN. MUST REPLACE.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: FOUND FOOD CONTAINERS NOT STORED PROPERLY.MUST STORE INVERTED.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND FLOORS NOT CLEAN BY DEEP FRYER AREAS.2ND FLOOR KITCHEN.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: 3 COMPARTMENT SINK IS IMPROPERLY MAINTAINED. HOT WATER TEMPERATURE WAS AT 104.5F AT THE 3 COMPARTMENT SINK IN THE BASEMENT PREP AREA. PREMISES HAS HOT WATER LOCATED AT THE BAR 3 COMPARTMENT SINKS ON THE 1ST AND 2ND FLOORS. PREMISES HAS A HIGH TEMPERATURE DISHMACHINE TO WASH AND SANITIZE DISHES. MANAGEMENT INSTRUCTED TO PROVIDE HOT WATER AT THE 3 COMPARTMENT SINK ABOVE 110F TO WASH AND SANITIZE DISHES. SERIOUS VIOLATION 7-38-030.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED DRAIN LINE WATER LEAKS AT THE LEFT AND MIDDLE COMPARTMENTS OF THE 3 COMPARTMENT SINK IN THE BASEMENT PREP AREA. MUST REPAIR. REPLACE MISSING COLD WATER HANDLE AT THE EXPOSED HANDSINK IN THE BASEMENT DISHWASHING AREA.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED FROM CONTAMINATION DURING PREPARATION. OBSERVED VACUUM PACKAGED MEATS (PORK, DUCK, TURKEY, AND BACON) STORED IN THE WALK-IN COOLER. MANAGER STATED THAT THE MEATS ARE VACUUM PACKAGED AT BACARDI AT THE PARK AT US CELLULAR FIELD WITHOUT AN APPROVED HACCP PLAN FOR VACUUM PACKAGING. MANAGEMENT VOLUNTARILY DISCARDED 140# OF FOOD WORTH $715. SERIOUS VIOLATION 7-38-005A.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED LIVE COCKROACHES ON THE PREMISES. OBSERVED 25 LIVE COCKROACHES ON THE WALL BEHIND THE HOT WATER BOOSTER HEATER FOR THE HIGH TEMPERATURE DISHMACHINE. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED DISHWASHING FACILITIES IN THE BASEMENT DISHWASHING AREA IMPROPERLY DESIGNED AND INSTALLED. THE FAUCET FOR THE 3 COMPARTMENT SINK DOES NOT REACH THE LEFT AND RIGHT COMPARTMENTS OF THE 3 COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO INSTALL A FAUCET WHICH REACHES ALL 3 COMPARTMENTS OF THE 3 COMPARTMENT SINK. SERIOUS VIOLATION 7-38-030.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE THE STAINED CUTTING BOARD AT THE SALAD PREP COOLER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS, CAN STORAGE CART, INTERIOR OF ICE MACHINES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN THE GREASE BEHIND THE OVEN ON THE FLOOR. MUST REGROUT THE FLOOR TILES ESPECIALLY ALONG THE COOK'S LINE IN THE BASEMENT PREP AREA. ELIMINATE STANDING WATER IN THE DISHWASHING AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE VISIBLE THERMOMETERS INSIDE OF ALL OF THE PREP COOLERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE SPLASH GUARDS AT HANDSINKS FOR BOTH BARS. 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: INTERIOR FLOORS OF BAR COOLERS MUST BE KEPT CLEAN. 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: POOR FLOOR GROUTING AT DISHROOM, COOK'S LINE (BASEMENT), & ICE MACHINE AREA-MUST REPAIR. FLOORS MUST BE KEPT DRY AT ALL TIMES. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAKY PIPE AT HANDSINK BY COFFEE STATION MUST BE FIXED. THE WASTE WATER LINE FROM 2-CAPPUCHINO MACHINES MUST EXTEND TO THE FLOOR DRAIN. 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.

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. CUTTING BOARDS IN NEED OF REPLACING. WORN, DISCOLORED WITH DEEP CUTS. MUST REPLACE AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. ICE MACHINE IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN.

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. FLOOR DRAINS IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Use dustless cleaning methods. CLEAN AND REMOVE DUST ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ALL ICE UTENSILS MUST BE KEPT IN A CLEAN SANITIZED CONTAINER.