THE BEER BISTRO

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL ALL FOOD NOT STORED IN ORIGINAL CONTAINERS AT ALL TIMES.

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.MUST REPAIR LOOSE CABINET SHELVING AT DOWNSTAIRS BAR AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST DETAIL CLEAN INTERIOR OF FRYER, AND DOUGH ROLLER MACHINE AT KITCHEN PREP AREA.MUST REMOVE ICE BUILD AT FREEZER IN BASEMENT.

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.MUST REPAIR/REPLACE COUVING AROUND WALL AT BASEMENT AROUND STAIRCASE. MUST CLEAN FLOORS THROUGHOUT PREMISES AROUND, BEHIND AND AROUND HEAVY KITCHEN EQUIPMENT.

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.MUST REPAIR/SEAL HOLES AT WALLS AROUND STAIRCASE LEADING TO THE BASEMENT TO BE SMOOTH AND EASILY CLEANABLE. SEAL OPENINGS AT WALL AROUND PIPING AT UTILITY SINK. MUST SEAL RAW WOOD BEAMS AT CEILING AT BASEMENT STORAGE AREA.

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 SLOW DRAINING EXPOSED HANDSINKS AT 1ST FLOOR AND BASEMENT BAR AREA.

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.MUST PROVIDE ICE RECEPTACLES FOR ICE DISPENSING UTENSILS AT ALL ICE BOXES AT BASEMENT AND 1ST FLOOR BAR.

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. Clean and degrease the equipment and shelving surfaces in detail.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. Wash, rinse and sanitize the can opener and knife rack..

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. Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner. Repair the damaged tiles below the 3-comp sink and range. Remove buildup below the hot line, north end of the bar and basement bar floors.

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. Replace the ceiling above the meat slicer. Clean the ceiling above the hot line.

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. The beer lines have a dirty buildup under the bar, recover the dirty beer lines.

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. Clean the floors under the kitchen equipment and bar, regrout the damaged floor under the bar.

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. Clean the moldy walls behind the dishmachine and paint the raw wood above the meat slicer.