WEBER GRILL RESTAURANT

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NOTED LITE FLY ACTIVITY AROUND THE POP GUN AND HOLDER AT THE MAIN FRONT BAR. MANAGER HAD EMPLOYEE TO CLEAN AND SANITIZE AREA. HE ALSO CALL ECOLAB FOR SERVICE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: NOTED FLOOR IN POOR REPAIR AT THE FRONT PREP LINE BY THE FIRST GRILL(MISSING AND CRACK TILES). MUST REPAIR AND MAINTAIN. MUST CLEAN FLOORS AT THE FRONT BAR AREA TO REMOVE SPILLS AND DEBRIS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED A LEAK AT THE BOTTOM OF THE 1st COMPARTMENT OF THE 3 COMP SINK.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: (7-38-020) FOUND OVER 20-SMALL/FRUIT FLIES ON THE WALL OF THE INTERIOR BAR ADJACENT TO THE MAIN KITCHEN; 12-ON THE RIGHT WALL OF THE SALAD STATION (ACROSSTHIS BAR); 14-ON THE WALL ABOVE THE DOOR OF THE INTERIOR BAR; 6-HOVERING AROUND THE FLOOR DRAIN UNDER A BAR SINK AT SAME BAR AREA. INSTRUCTED TO ELIMINATE SOURCE & CLEAN/SANITIZE AFFECTED AREAS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: GASKETS OF SOME COOLER DRAWERS AT COOK'S LINE (FRONT) ARE IN POOR REPAIR. THE INNER DOOR PANEL OF SMALL COOLER DOORS HAVE OPENINGS (DUE TO TRAYS STORED), MUST SEAL. THE DOOR OF THE COOLER IN THE SMALL, INTERIOR BAR IS NOT ALLIGNED, MUST FIX.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS UNDER BAR SINKS (FRONT OF THE HOUSE), ALONG WALLBASES UNDER THE DISHMACHINE & COOLERS AT FRONT COOKING AREA, & FLOOR DRAINS ON PREMISES NEED DETAILED CLEANING.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: ALL AREAS AFFECTED BY THE PEST ACTIVITY MUST BE CLEANED & SANITIZED.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: WATER LEAKING UNDER THE ELBOW PIPE OF THE DUMP SINK AT THE BAR (WEST AREA), MUST FIX.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: POOR FLOOR GROUTING AT DISHROOM, MINI BAR ACROSS PREP AREA INSIDE KITCHEN, & AT MAIN BAR-MUST FIX. POOR FLOOR GROUTING AT DISHROOM, MINI BAR ACROSS PREP AREA OF MAIN KITCHEN & AT MAIN BAR-MUST FIX. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: POOR FLOOR GROUTING AT DISHROOM, MINI BAR ACROSS PREP AREA (INSIDE OF KITCHEN), & AT THE MAIN BAR=MUST FIX OR RE-SURFACE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: (7-38-030) OBSERVED 2-SMALL HOLES UNDERNEATH THE BOTTOM OF MIDDLE SINK, AT THE BAR'S 3-COMP SINK, WHICH WAS LEAKING WATER CONTINOUSLY ONTO THE FLOOR. INSTRUCTED TO FIX/REPLACE. All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE 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: INTERIOR VENTS AT BOTH ENDS OF DISHMACHINE, CABINETS UNDER WAIT STAFF STATIONS, CONDENSERS OF SOME COOLERS MUST BE FREE OF DUST, DEBRIS OR DIRT. SODA GUN HOLDERS AT BAR NEED 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: POOR FLOOR GROUTING AT DISHROOM, MINI BAR ACROSS PREP AREA (INSIDE OF KITCHEN), & AT MAIN BAR-MUST FIX OR RE-SURFACE. ALL FLOORS AT BARS & DISHROOM MUST BE KEPT DRY. 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: LEAK AT ELBOW PIPE OF BAR HANDSINK MUST BE FIXED. THE HOSE UNDER THE BEER TAP DRIP PAN MUST BE REPLACED & 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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ANY MILK CRATES USED FOR DRY/COLD STORAGE MUST BE REPLACED. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.

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. OBSERVED OVER 30 LIVE SMALL FLIES ON WALLS/CEILING AT REAR STORAGE AREA AND AROUND POTATOES/ONIONS IN PREP AREA. MUST REMOVE ALL INSECT ACTIVITY. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. CITATION ISSUED. TICKET #H000062267 16.

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. OBSERVED ACCUMILATED DEBRIS INSIDE FLOOR DRAIN/FLOOR AT REAR SERVICE BAR. MUST DETAIL CLEAN FLOOR AT SERVICE BAR AND INTERIOR OF ALL UNCLEAN FLOOR DRAINS.

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 CLEAN/SANITIZE ALL UNCLEAN WALLS THROUGHOUT REAR STORAGE AREA AND PREP AREA.

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. NO LIGHT SHIELD END CAPS FOR LIGHT BULBS INSIDE PRODUCE WALK IN COOLER. MUST PROVIDE LIGHT COVER/END CAPS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Refer to previous inspection for violation description.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Refer to previous inspection

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Refer to previous inspection.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Refer to previous inspection

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. Fish reach in cooler not maintained, ambient air temperature at 56.1 F. Instructed manager to repair and maintain equipment, must be 40 F or below. Citation issued.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. Found the following potentially hazardous foods held at improper temperatures between 46 F and 50 F- cheese cake, polish sausage, pizza sausage, shredded cheese. Instructed manager all potentially hazardous foods must be held at 40 F or below if held cold. Manager voluntarily discarded the above items. Citation issued. Ticket #H000057361 15.

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. Fish reach in cooler door (lower door) in poor repair. Instructed manager to repair also must remove accumilated ice build up on condenser inside Grill cooler.

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. Observed food build up on lower side of prep tables at cookline. Instructed manager to detail clean and maintain equipment at cookline.

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. Service bar handwash bowl pipe leaking, rear prep handwash bowl in poor repair and mop sink backflow prevention device in poor repair. Must repair and maintain plumbing.

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 thermometers for all coolers also must calibrate metal stem thermometers for food handlers.