STATE RESTAURANT & CAFE

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST INSTALL A SPLASH GUARD BETWEEN NEWLY INSTALLED TWO COMPARTMENT PREP SINK AND EXPOSED HAND SINK IN REAR KITCHEN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR OF BOTH ICE MACHINES DIRTY IN UPPER PANELS. MUST CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MISSING/DAMAGED FLOOR TILES UNDER VARIOUS SINKS BEHIND BAR. MUST REPLACE. DIRTY FLOOR DRAINS THROUGHOUT KITCHEN AND DISH AREA. MUST CLEAN AND MAINTAIN. FLOOR BEHIND ICE MACHINE WITH DIRT/DEBRIS. MUST CLEAN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MOLDY WALL CAULKING AT DISH MACHINE. MUST REPLACE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST NOT STORE EMPLOYEE BICYCLES IN DRY FOOD STORAGE ROOM.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL FOOD HANDLERS MUST WEAR HAT/HAIR RESTRAINT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ICE SCOOPS MUST BE STORED IN A CLEAN CONTAINER. NOT ON TOP OF MACHINE.

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. BULK FOOD CONTAINERS MUST BE CLEANED AND LABELED.

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 PROVIDE LIDS FOR ALL BAR ICE BINS DURING SERVICE. MUST NOT USE CARD BOARD AS SPLASH GUARDS AT BAR SINKS. RUBBER DOOR GASKETS ON TWO DOOR SANDWICH PREP COOLER TORN, IN POOR REPAIR. MUST REPLACE. LID FOR BOX FREEZER AND HANDLE ON TALL REACH-IN FREEZER IN KITCHEN BROKEN WITH EXPOSED INSULATION. MUST REPLACE.

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. INTERIOR TALL REACH-IN FREEZER WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN.

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 UNDER BAR WITH DEBRIS, MUST CLEAN AND MAINTAIN.

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. MOLDY AND MISSING WALL CAULKING AT KITCHEN THREE COMPARTMENT SINK AND DISH MACHINE AREA. MUST REPLACE.

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. NOZZLE AT KITCHEN THREE COMPARTMENT SINK MUST REACH ALL THREE COMPARTMENTS. INSTRUCTED TO USE ATTACHED SPRAY ARM ON SINK UNTIL PROPER NOZZLE IS PROVIDED.

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. MANAGEMENT PROVIDED FOR ALL UNITS DURING INSPECTION.

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 NEXT TO BAG IN BOX DISPENSER MUST CLEAN.

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.KITCHEN THREE COMPARTMENT SINK DETACHED FROM WALL MUST REPAIR. NO HOT WATER AT MIDDLE WASHBOWL IN LADIES WASHROOM MUST PROVIDE AND INSTRUCTED TO USE OTHER TWO WASHBOWLS WITH HOT WATER IN LADIES ROOM. BRICKS BEING USED TO PROP UP PIPING UNDER DISH MACHINES SPRAY ARM SINK, MUST REMOVE.

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. PROVIDE FOR FRONT BLOODY MARY BAR PREP COOLER AND SERVER STATION DAIRY COOLER.

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.MILK AND BREAD CRATES ON REAR PATIO TO BE RETURNED DAILY MUST BE STORED ELEVATED AND ORGANIZED.