RABBIT HOLE

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE THE COOKLINE PREP COOLER. OBSERVED CHICKEN AT 47.5F, PASTA AT 51.0F, SALMON AT 43.1F, TURKEY AT 51.8F, CUT TOMATOES AT 51.7F,STEAK AT 46.7F.ALL COLD FOODS MUST BE STORED AT A TEMPERATURE OF 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: AT THIS TIME,LOW TEMPERATURE DISHWASHER AT BAR NOT IN USE,WAS TESTED AND NOT SANITIZING PROPERLY AT "0" PPM,TAGGED HELD FOR INSPECTION.INSTRUCTED MANAGER NOT TO USE DISHWASHER UNTIL THE CDPH IS NOTIFIED ONCE REPAIRED AND USE THE DISHWASHING 3 COMPARTMENT SINK TO PROPERLY WASH-RINSE-SANITIZE FOOD EQUIPMENTS,MULTI-USE KITCHEN UTENSILS.CRITICAL VIOLATION 7-38-030.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED APPROXIMATELY 30 RAT DROPPINGS IN CLUTTERED BASEMENT STORAGE FLOORS AT NORTH EAST CORNER AND NORTH WEST CORNER BEHIND THE HOT WATER TANK AREA.INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL AFFECTED AREAS IN DETAIL AND PEST CONTROL SERVICE IS NOW RECCOMENDED. SERIOUS VIOLATION 7-38-020.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SOME CUTTING BOARDS WORNED-OUT WITH DARK GROOVES.INSTRUCTED TO REPAIR/REPLACE. ICE BIN COVERS FOR CONSUMABLE ICE BINS AT BAR ARE MISSING.INSTRUCTED TO PROVIDE AND MAINTAIN. LID TO CHEST FREEZER AT BASEMENT IS LOOSE.INSTRUCTED TO REPAIR LID TO CHEST FREEZER AND MAINTAIN.SOME SHELVINGS ARE RUSTY INSIDE THE WALK-IN-COOLER.INSTRUCTED TO REPLACE/REPAIR USING A NON-TOXIC FINISH AND MAINTAIN.ALSO,BROKEN GASKETS AT COOKLINE PREP COOLER.INSTRUCTED TO REPLACE AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING NOT CLEAN INTERIOR/EXTERIOR OF BAR COOLERS,SLICER,BOTTOM COMPARTMENTS OF DEEP FRYERS,SIDES OF HOT COOKING EQUIPMENTS.INSTRUCTED TO DETAIL CLEAN AND SANITIZE AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES INCLUDING BASEMENT STORAGE AREAS REQUIRE A DETAIL CLEANING AND REPAIR DAMAGED FLOOR INSIDE THE LIQUOR WALK-IN-COOLER IN BASEMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CAULK ALONG THE WALL AT KITCHEN DISHWASHING MACHINE AREA IS BLACKENED/WORNED OUT.INSTRUCTED TO REPAIR, SURFACE MUST BE SMOOTH,EASILY CLEANABLE . HOLES AND OPENINGS ON WALLS AND CEILING THROUGHOUT THE BASEMENT FOOD PREP/STORAGE AREA. INSTRUCTED TO SEAL ALL HOLES AND OPENINGS TO PREVENT ENTRY POINTS FOR PESTS AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: SMALL WATER LEAK AT DRAIN PIPE BENEATH THE DISHWASHING 3 COMPARTMENT SINK IN BASEMENT FOOD PREP/STORAGE.INSTRUCTED TO REPAIR PLUMBING LEAKS AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: DETAIL CLEAN AND ORGANIZE BASEMENT STORAGE AREAS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND REMAINING ARTICLES MUST BE PROPERLY STORED AT LEAST 6”INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING AND MAINTAIN.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN, PASTAS,HAMBURGERS, ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED AND CITY OF CHICAGO SANITATION CERTIFICATE MUST BE POSTED AS REQUIRED. SERIOUS VIOLATION 7-38-012.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: WHITE BULK FOOD CONTAINERS ON WHEELS NEAR THE WALK-IN-COOLER MUST BE LABELED AND MAINTAINED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN INTERIOR UPPER PANEL OF ICE MACHINE AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS ALONG WALLS AND IN ALL CORNERS IN NEED FOR FURTHER CLEANING THROUGHOUT THE PREMISES AND FLOOR WITH BROKEN CONCRETE INSIDE BASEMENT LIQUOR WALK-IN-COOLER.INSTRUCTED TO CLEAN,REPAIR AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CLUTTER CONDITIONS ALONG THE SOUTH WALL OF THE BASEMENT.INSTRUCTED TO REMOVE CLUTTER DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE STORED ARTICLES AT LEAST 6" INCHES OF THE FLOOR/WALL FOR EASIER CLEANING AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ICE SCOOPS AT THE BAR AREA MUST BE PROPERL STORED INVERTED IN A CLEAN CONTAINER AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RAW WOODEN SURFACES AND SHELVINGS IN THE BASEMENT DRY STORAGE AREAS MUST BE SEALED USING A NON-TOXIC FINISH AND MAINTAIN.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: LOW TEMPERATURE DISH MACHINE AT BAR IN USE NOT SANITIZING , CHEMICAL 0 PPM DURING THIS INSPECTION. INSTRUCTED MANAGER TO REPAIR DISH MACHINE AND MAINTAIN SANITIZER AT 100 PPM. DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL RE-INSPECTED BY CHICAGO DEPARTMENT OF HEALTH. INSTRUCTED MANAGER TO USE THREE COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENSILS. CRITICAL VIOLATION 7-38-030.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED APPROXIMATELY 50 RAT DROPPINGS ON FLOORS ALONG THE WALLS AND CORNERS IN CLUTTERED BASEMENT DRY STORAGE AREAS AND LIQUOR ROOM.INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL AFFECTED AREAS AND PEST CONTROL SERVICE IS NOW RECCOMENDED. SERIOUS VIOLATION 7-38-020.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN,HAMBURGERS ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED AND HAVE CERTIFICATE POSTED AS REQUIRED. SERIOUS VIOLATION 7-38-012.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL ALL BULK FOOD STORAGE CONTAINERS AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RAW WOODEN SURFACES AND SHELVINGS IN THE BASEMENT DRY STORAGE AREAS MUST BE SEALED USING A NON-TOXIC FINISH AND MAINTAIN. OBSERVED BROKEN GASKETS AT KITCHEN PREP COOLER.INSTRUCTED TO REPLACE AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN FAN COVERS AND SHELVINGS INSIDE THE WALK-IN-COOLER AND INTERIOR OF CABINET AT BAR AREA AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES INCLUDING THE BAR REQUIRE A DETAIL CLEANING AND SEAL OPENING ON FLOOR NEAR THE ICE MACHINE IN BASEMENT DRY STORAGE AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MISSING SINK STOPPERS FOR THE KITCHEN 3 COMPARTMENT SINK.INSTRUCTED TO PROVIDE AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELEVATE STORED ARTICLES IN BASEMENT DRY STORAGE AREAS AT LEAST 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED RUSTY SHELVES INSIDE THE WALK IN COOLER AT THE BASEMENT. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.... ALSO NOTED SHELVES INSIDE WALK IN COOLER LINED WITH CARD BOARD BOXES. INSTRUCTED TO REMOVE CARDBOARD BOXES FROM SHELVES, CLEAN AND MAINTAIN.....NOTED 3 COMPARTMENT SINK WITH NO STOPPERS. INSTRUCTED TO PROVIDE STOPPERS FOR THE SINK.....NOTED MILK CRATES USED FOR ELEVATION AT THE BASEMENT FOOD PREP/STORAGE. INSTRUCTED TO USE APPROPRIATE SHELVING FOR FOOD ELEVATION TO PREVENT HIDING PLACES FOR PESTS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT ESPECIALLY UNDERNEATH COOKING STOVE ENCRUSTED WITH GREASE AND ALONG WALL BASE AND UNDERNEATH EQUIPMENT AT THE BASEMENT FOOD STORAGE/PREP AREA

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED LEAKAGE AT THE 3 COMPARTMENT SINK FAUCET. INSTRUCTED TO CLEAN AND MAINTAIN

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NOTED HEAVY CLUTTER ON SHELVES THROUGH OUT THE BASEMENT FOOD PREP/STORAGE AREA. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PESTS.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED OVER 75 RAT DROPPING ON FLOOR ALONG WALL BASE,SHELVES AT THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NOTED NO CERTIFIED FOOD MANAGER OF CITY OF CHICAGO FOOD CERTIFICATE ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (CHICKEN,PASTA ETC). INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER WITH A CITY OF CHICAGO FOOD SERVICE LICENSE ON SITE AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED RUSTY SHELVES INSIDE THE WALK IN COOLER AT THE BASEMENT. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.... ALSO NOTED SHELVES INSIDE WALK IN COOLER LINED WITH CARD BOARD BOXES. INSTRUCTED TO REMOVE CARDBOARD BOXES FROM SHELVES, CLEAN AND MAINTAIN.....NOTED 3 COMPARTMENT SINK WITH NO STOPPERS. INSTRUCTED TO PROVIDE STOPPERS FOR THE SINK.....NOTED MILK CRATES USED FOR ELEVATION AT THE BASEMENT FOOD PREP/STORAGE. INSTRUCTED TO USE APPROPRIATE SHELVING FOR FOOD ELEVATION TO PREVENT HIDING PLACES FOR PESTS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT ESPECIALLY UNDERNEATH COOKING STOVE ENCRUSTED WITH GREASE AND ALONG WALL BASE AND UNDERNEATH EQUIPMENT AT THE BASEMENT FOOD STORAGE/PREP AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED MULTIPLE HOLES AND OPENINGS ON WALLS AND CEILING THROUGH OUT THE BASEMENT FOOD PREP/STORAGE AREA. INSTRUCTED TO SEAL ALL HOLES AND OPENING TO PREVENT ENTRY POINTS FOR PESTS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED LEAKAGE AT THE 3 COMPARTMENT SINK FAUCET. INSTRUCTED TO CLEAN AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NOTED HEAVY CLUTTER ON SHELVES THROUGH OUT THE BASEMENT FOOD PREP/STORAGE AREA. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PESTS.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NOTED NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (CHICKEN, PASTA, SOUP, AND HAMBURGERS ETC). INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD ARE PREPARED AND SERVED. CITATION ISSUED FOR SERIOUS VIOLATION 7-38-012.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED APPROXIMATELY 75 MICE DROPPING ON FLOOR THROUGH OUT THE BASEMENT FOOD STORAGE AREA AND LIQUOR ROOM.ALSO NOTED ABOUT 5 FLYING INSECTS AT THE BAR FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NOTED NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED CHICKEN, PASTA, SOUP, AND HAMBURGERS ETC. ALSO NOTED NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD ARE PREPARED AND SERVED. CITATION ISSUED FOR SERIOUS VIOLATION 7-38-012.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NOTED A SLIMY SUBSTANCE INSIDE SODA GUN HOLDER AT THE BAT. INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE ESPECIALLY WHERE DROPPINGS WERE FOUND AT THE BASEMENT DRY STORAGE.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE WAS POSTED ON THE PREMISES. PREMISES SERVES CHICKEN, PASTA, SOUP, AND HAMBURGERS. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.