THE MARMON GRAND

Recorded violations

• 21

  * 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. FOUND NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED ON SITE, NOR PROOF OF ENROLLMENT FOR CITY OF CHICAGO FOOD SERVICE MANAGER COURSE AT THIS TIME. INSTRUCTED TO POST VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES AND OR PROVIDE PROOF OF ENROLLMENT FOR CITY OF CHICAGO APPROVED FOOD SERVICE SANITATION COURSE ON SITE. SERIOUS 7-38-012 ISSUED.

• 31

  CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INSTRUCTED TO PROPERLY STORE UTENSILS INVERTED AND OR IN CLEAN DESIGNATED AREA AT MEZZANINE.

• 32

  FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE PLASTIC LINING FROM PREP TABLE IN KTCHEN. DEFROST SMALL FREEZER TO REMOVE ICE BUILDUP.

• 34

  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 FLOORS IN KITCHEN, STORAGE AREAS, MOP SINK AREA, BAR AREA ESPECIALLY ALONG WALL BASE TO REMOVE DIRT AND DEBRIS. REPAIR FLOOR SECTIONS NEAR BAR TO MAKE SMOOTH, EASILY CLEANABLE.

• 35

  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 WATER DAMAGED CEILING PANELS IN MENS TOILET ROOM, CLEAN VENTS AT CEILING IN WOMEN AND MENS TOILET ROOM, AND BANQUET HALL TO REMOVE DUST BUILDUP. SEAL AROUND PIPING AND CONDUITS AT WALL AND CEILING AT REAR UTILITY SINK/ICE BIN AREA AND IN CLOSET ON MEZZANINE.

• 38

  VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PROVIDE SINK STOPPERS FOR THREE COMPARTMENT SINK. PROVIDE VENTILATION OVER SMALL FRYER UNITS AND OR REMOVE SMALL FRYERS. INSTALL DIPPER WELL WITH COLD RUNNING WATER FOR HAND DIPPED ICE CREAM SCOOPS AND OR REMOVE ICE CREAM FROM PREMISES. REMOVE RESIDENTIAL COOLERS USED TO STORE ICE-USE SELF DRAINING ICE BINS TO STORE ICE USED FOR CUSTOMER CONSUMPTION.

• 41

  PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 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. CLEAN AROUND OUTSIDE GARBAGE DUMPSTER AND REMOVE STAINS ON GROUND. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. PROVIDE HOOKS TO INVERT MOP HEADS AND BROOMS AT REAR. ORGANIZE CLUTTERED STORAGE AREA AT REAR KITCHEN, REMOVE UNUSED ITEMS TO PREVENT PEST HARBORAGE.