THIRD RAIL TAVERN

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION FROM 6/29/15 REPORT 1559669 NOT CORRECTED: Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training. CITATION ISSUED 7-42-090 SERIOUS. INSTD TO PROVIDE PROPER RECORDS, LOGS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: EXTERIOR SIDES OF ICE MACHINE NOT CLEAN. CLEAN SAME.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: LIGHTSHIELD IN PREP AREA LOOSE. INSTD TO REPAIR SAME. HOLES NOTED IN CEILING IN BASEMENT EMPLOYEE TOILET ROOM. INSTD TO SEAL SAME. VENTILATION IN COVER IN WOMENS TOILET ROOM LOOSE. INSTD TO REPAIR SAME.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL PREPARED FOODS AND FOODS REMOVED FROM ORIGINAL CONTAINERS STORED FOR MORE THAN 24 HOURS MUST BE LABLELD AND DATED.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: KNIVES IMPROPERLY STORED AGAINST THE WALL AND REFRIGERATED PREP COOLER. MUST PROPERLY STORE IN A KNIFE RACK.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PAINT OR SEAL ALL RAW WOOD INSIDE STORAGE CABINETS BEHIND THE BAR AND THROUGHOUT ALL OTHER AREAS WHERE NEEDED. PROVIDE COVERS FOR ICE BINS BEHIND THE BAR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE STORAGE SHELVES INSIDE WALK-IN COOLER IN THE BASEMENT, THE WHITE INTERIOR PANEL & INTERIOR OF ICE MACHINE IN BASEMENT, ANDSIDES OF COOKING EQUIPMENT AROUND DEEP FRYER, AND INTERIOR OF SODA GUN BEHIND THE BAR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT IN THE FOLLOWING AREAS: UNDERNEATH THE BAR, BEHIND AND IN BETWEEN EQUIPMENT IN FOOD PREP AREA, IN STORAGE CLOSET IN BASEMENT, AND THROUGHOUT ALL OTHER SECTIONS OF BASEMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REMOVE ALL COB WEBS FROM CORNERS OF WALLS, CEILINGS, AND EQUIPMENT THROUGHOUT ALL AREAS AND ROOMS IN THE BASEMENT. CLEAN WALL UNDERNEATH BAR(STAINS AND SPLATTERS NOTICED), WALLS IN FOOD PREP AREAS(FOOD DEBRIS NOTICED). CLEAN ALL DEBRIS FROM LIGHT SHIELDS IN FOOD PREP AREA. REPLACE WATER STAINED CEILING TILES IN BOTH WASHROOMS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELEVATE ALL ARTICLES STORED ON THE FLOOR THROUGHOUT BASEMENT 6 INCHES.

FOOD HANDLER REQUIREMENTS MET - Comments: Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ALL RAW WOOD IN NEED OF SEALING. MUST CORRECT AND MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS IN THE CORNER BY THE GRILL IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOODSERVICE MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PERPARED AND SERVED SUCH AS,GRILLED CHICKEN,CORN BEEF, HAMBURGERS AND STEAK. SERIOUS CITATION ISSUED #7-38-012.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND SERVICE COOLER AT 54.9 AIR TEMP,NO POTENTIALLY HAZARDOUS FOODS ARE BEING STORED INSIDE COOLER AT THIS TIME OF INSPECTION. COOLER WAS TAGGED.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS INSIDE WALK IN COOLER NEEDS CLEANING ALONG WALL BASE AND IN CORNERS TO REMOVE DEBRIS. ALSO FLOORS IN BASEMENT NEED CLEANING ALONG WALL AND UNDER CRATES TO REMOVE DEBRIS.

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 ELEVATE THRESHOLD AT REAR EXIT DOOR FLOOR.

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 REPAIR LARGE HOLE AT WALL NEXT TO BASEMENT DOOR ENTRANCE WAY FOR WALL TO BE SMOOTH AND EASILY CLEANABLE.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters.MUST MAINTAIN PERSONAL BELONGINGS AWAY FROM FOOD PREP AREAS INA SEPARATE LOCATION.

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.MUST REPAINT GREASE TRAP BOX TO REMOVE RUST UNDER 3COMP SINK.

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 AT ALL COOLERS AND REFRIGERATORS AT ALL TIMES

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. THE ICE MACHINE HAS A BACTERIAL BUILDUP INSIDE OF THE MACHINE, HAVE THE MACHINE SANITIZED AND PROPERLY MAINTAINED.

* 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 CERTIFIED MANAGER PRESENT DURING FOOD PREPARATION (SALADS AND TURKEY SANDWICHES) 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. THE WALK-IN COOLER FLOORS ARE DIRTY AND THE BOTTOM FOOD SHELF SITS ON THE FLOOR, RAISE THE SHELF TO PROTECT THE FOOD AND EASE REGULAR CLEANING. CLEAN AND DRY THE DIRTY WET FLOORS UNDER THE BAR AND IN THE BASEMENT

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. CLEAN THE DRIPPING GREASE FROM THE CEILING IN THE MENS ROOM.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. The ice machine has bacterial buildup above the ice in the holding bin. Glass bottles, plastic water bottles and drink cans are stored in the same ice that is being put into drinks in all of the bar ice bins. Remove all ice, sanitize the bins and separate iced bottles and cans from the consumption ice.

* 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 proof of a certified manager on duty during the preparation of food was found.

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. The bar ice scoops are left in the ice with the handle in the ice.