CLARKE'S ON LINCOLN

* 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. NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING INSPECTION AND NO CERTIFICATE POSTED ON PREMISES.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: VIOLATION STILL PENDING: 2 COMPARTMENT SINK BACKING-UP, NOT PROPERLY DRAINING In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago.

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 CHEST FREEZER DOOR, REPLACE BROKEN GASKETS, AND REPAIR LEAKING CONDENSATION LINES IN REACH-IN 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. All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, COOLERS AND FREEZERS, AND SPRAYER GUNS BY BAR AREA

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All hot food shall be stored at a temperature of 140F or higher.FOUND POTENTIALLY HAZARDOUS FOODS, POTATOES, AT IMPROPER TEMPERATURE OF 74.6F HELD ON SHELF UNDER GRILL IN KITCHEN. APPROXIMATELY 5# OF COOKED POTATOES. MANAGER VOLUNTARILY DISCARDED SAID FOOD,TOTAL DOLLAR VALUE$25.00.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.FOUND PREMISES OPEN, OPERATING PREPARING, SERVING FOODS TO THE CUSTOMERS SAID BUSINESS IS 24 HOURS. NO HOT RUNNING WATER UNDER CITY PRESSURE IN KITHCHEN/FOOD PREP AND UTENSIL WASHING AREAS DURING THIS INSPECTION. INCLUDING EXPOSED HANDSINKS, CUSTOMER/EMPLOYEE WASHROOMS, 3 COMPARTMENT SINK AND DISHMACHINE. WATER TEMPERATURE IS MEASURED 68.6F. THE CDPH LICENSE SECTION IS NOTIFIED AT THIS TIME. ONLY UTENSIL WASHING SINK WITH HOT RUNNING WATER IS A SMALL, BAR-SIZED GLASSWARE SINK.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago.FOUND WASTE WATER BACKING-UP FROM FLOOR DRAIN BENEATH DISHMACHINE ONCE WASTE WATER IS LET TO DRAIN FROM THE 3 COMP SINK AND DISHMACHINE. MUST REPAIR. CLEAN, SANITIZE ALL AFFECTED AREAS.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: ICE NOT PROTECTED FROM CONTAMINATION. BLACK SLIME ACCUMULATED ON INTERIOR ICE AND WATER CONTACT SERVICES OF ICE MACHINE. MUST HAVE MACHINE PROFESSIONALLY WASHED AND SANITIZED. SERIOUS VIOLATION. 7-38-005 A.

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.FOUND FRONT,REAR,BASEMENT DOORS NOT RODENT PROOFED, OPENINGS TO OUTSIDE NOT SEALED. ALSO OBSERVED 3 LIVE ROACHES IN BETWEEN WALL BROKEN/MISSING COVING TILES BENEATH 3 COMP SINK AREA(KITCHEN). LIVE SMALL FLY ACTIVITY AT BAR AREA. MUST DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS, REPAIR/REPLACE BROKEN COVING WALL TILES,SEAL ALL NOTICEABLE OPENINGS ON WALLS,AROUND KITCHEN EQUIPMENTS,RODENT PROOF SAID DOORS, ELIMINATE FLIES. ADDITIONAL PEST CONTROL SERVICE NOW NEEDED.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#154664 12/29/2010 30- All food not stored in the original container shall be stored in properly labeled containers. BULK FOOD CONTAINERS MUST BE LABELED. 03/29/2011 31- Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS, MUST CLEAN AFTER EACH USE. 03/29/2011 32 - All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. METAL STORAGE SHELVING ABOVE HOT HOLDING SOUP STATION MUST CLEAN. 03/29/2011 33 - All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR ICE MACHINE UPPER PANEL MUST CLEAN. INTERIOR COOKS LINE TALL REACH-IN FREEZER MUST CLEAN. 03/29/2011 35- The walls and ceilings shall be in good repair and easily cleaned. WALLS IN THE FOLLOWING AREAS NEED REPAIR. AT DINING ROOM SERVER STATION WITH CRACKS/OPEN CREVICES. ALSO AT WASHBOWL IN DINING ROOM MENS WASHROOM. HOLE IN WALL OF SAME WASHROOM. WALL CAULKING AT DISH MACHINE MISSING AND MOLDY. SEAL ALL OPEN CREVICES IN BASEBOARD TILES AT DISH AREA. CHIPPING TILES AT FRONT SERVER PREP/JUICE STATION EXPOSED HAND SINK. MUST REPAIR ALL. MUST REMOVE SOAP AND PAPER TOWEL DISPENSER FROM KITCHEN TWO COMPARTMENT FOOD PREP SINK. 03/29/2011 36- Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELD OR SHATTER PROOF BULB IN CEILING OF WALK-IN COOLER. 03/29/2011 41 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. EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN FOOD PREP AREAS. 03/29/2011 43 - Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER. NOT ON TOP OF ICE MACHINE. 03/29/2011 MUST CORRECT..

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 SEAL RAW WOODEN SHELVINGS IN LIQUOR STORAGE AREAS WERE NOTED USING A NON-TOXIC FINISH.

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 REPLACE BROKEN/LOOSE FLOOR TILES IN KITCHEN AND UTENSIL WASHING AREAS,DETAIL CLEAN ALL FLOOR DRAINS THROGHOUT THE PREMISES TO REMOVE ALL FOOD DEBRIS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: LOOSE, POWDERY MINERAL DEPOSITS ON BRICK WALL BEHIND BAR. UNFINISHED EXPOSED BRICK IN LIQUOR STORAGE ROOMS. MUST REMOVE MINERAL DEPOSITS, FINISH/SEAL BRICK TO BE EASLIY CLEANABLE AND NON-ABSORBANT.

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.MUST PROVIDE ALL MISSING LIGHT SHIELDS,END CAPS ON LIGHT FIXTURES IN KITCHEN AREAS.

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,MAINTAIN VISIBLE THERMOMETERS INSIDE ALL REFRIGERATION UNITS.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. KITCHEN FOOD PREP EXPOSED HAND SINK WITH NO PAPER TOWELS. OBSERVED COOK USING TWO COMPARTMENT FOOD PREP SINK TO WASH HANDS.

* 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. NO POSTED CITY OF CHICAGO SANITATION CERTIFICATES ON PREMISES.

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 LABELED.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS, MUST CLEAN AFTER EACH USE.

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. METAL STORAGE SHELVING ABOVE HOT HOLDING SOUP STATION MUST CLEAN.

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 ICE MACHINE UPPER PANEL MUST CLEAN. INTERIOR COOKS LINE TALL REACH-IN FREEZER MUST CLEAN.

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. WALLS IN THE FOLLOWING AREAS NEED REPAIR. AT DINING ROOM SERVER STATION WITH CRACKS/OPEN CREVICES. ALSO AT WASHBOWL IN DINING ROOM MENS WASHROOM. HOLE IN WALL OF SAME WASHROOM. WALL CAULKING AT DISH MACHINE MISSING AND MOLDY. SEAL ALL OPEN CREVICES IN BASEBOARD TILES AT DISH AREA. CHIPPING TILES AT FRONT SERVER PREP/JUICE STATION EXPOSED HAND SINK. MUST REPAIR ALL. MUST REMOVE SOAP AND PAPER TOWEL DISPENSER FROM KITCHEN TWO COMPARTMENT FOOD PREP SINK.

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. MUST PROVIDE LIGHT SHIELD OR SHATTER PROOF BULB IN CEILING OF WALK-IN 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. EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN FOOD PREP AREAS.

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. ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER. NOT ON TOP OF ICE MACHINE.