PORTSMITH/APOGEE

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SPLASHGUARDS FOR BAR HANDSINK & ICE BIN LIDS ARE NEEDED AT THE BAR-MUST PROVIDE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: (7-38-020) OUTER OPENINGS NOT PROTECTED. FOUND THE BOTTOM OF THE REAR EXIT DOOR WITH ABOUT 1/2-1 INCH GAP. INSTRUCTED TO ADEQUATELY SEAL/PEST PROOF ALL OUTER OPENINGS ON PREMISES. 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: A SPLASHGUARD TO THE RIGHT OF THE BAR HANDSINK MUST BE PROVIDED (CLOSE TO THE ICE BIN); ICE BIN LIDS NEEDED-MUST PROVIDE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR DRAINS AT THE BAR & AT THE COOK'S LINE MUST BE KET CLEAN & MAINTAINED. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: THE CEMENT POSTS BY THE WALK-IN COOLER DOOR MUST BE SEALED & MADE SMOOTH & EASILY CLEANABLE. The walls and ceilings shall be in good repair and easily cleaned.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: WATER LEAK OBSERVED UNDER THE PUMP OF THE DISHMACHINE & AT A WATER SULLPY LINE BELOW THE SCRAPER SINK IN DISHMROOM-MUST FIX . 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.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION FROM REPORT #612526 ON 10/26/11 NOT CORRECTED: 18/01- 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. OBSERVED LIVE FRUIT FLIES IN THE 1ST FLOOR BAR, SUSHI BAR ON THE 2ND FLOOR, DRY STORAGE AND PREP AREAS OF THE KITCHEN, AND AT THE VERTIGO BAR. APPROXIMATELY 65 LIVE FRUIT FLIES WERE OBSERVED IN THESE AREAS. SUPERVIOR NOTIFIED. ECOLAB TECHNICIAN ONSITE TO PROVIDE A PEST INSPECTION. FRUIT FLIES WERE KNOCKED DOWN WITH ECOLAB FINITO SPRAY. AFFECTED AREAS MUST BE CLEANED AND SANITIZED AFTER BEING SPRAYED. CRITICAL VIOLATION 7-42-090.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: SEE VIOLATION #14.

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. REPLACE THE STAINED CUTTING BOARDS AT THE COOK LINE.

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 DETAIL CLEAN THE FLOOR DRAINS IN THE BARS, SUSHI BAR AND PREP AREA. OBSERVED STANDING WATER AROUND THE FLOOR DRAIN IN THE SUSHI BAR. MUST REMOVE STANDING WATER.

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. REMOVE DEAD INSECTS FROM THE WALLS OF THE STORAGE HALLWAY NEXT TO THE KITCHEN.

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 INSIDE OF THE SUSHI COOLER AND MILK COOLER IN THE PREP AREA.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED SUSHI AT 45-50F INSIDE OF THE SUSHI COOLER AND COOKED TEMPURA SHRIMP AT 55F INSIDE OF THE SUSHI COOLER. MANAGEMENT DISCARDED 5# OF FOOD WORTH $70. CRITICAL VIOLATION 7-38-005A.

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. OBSERVED LIVE FRUIT FLIES IN THE 1ST FLOOR BAR, SUSHI BAR ON THE 2ND FLOOR, DRY STORAGE AND PREP AREAS OF THE KITCHEN, AND AT THE VERTIGO BAR. APPROXIMATELY 50 LIVE FRUIT FLIES WERE OBSERVED IN THESE AREAS. ECOLAB TECHNICIAN ARRIVED ONSITE AT MY REQUEST. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

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. REPLACE THE STAINED CUTTING BOARDS AT THE COOK LINE.

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 DETAIL CLEAN THE FLOOR DRAINS IN THE BARS, SUSHI BAR AND PREP AREA. OBSERVED STANDING WATER AROUND THE FLOOR DRAIN IN THE SUSHI BAR. MUST REMOVE STANDING WATER.

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 INSIDE OF THE SUSHI COOLER AND MILK COOLER IN THE PREP AREA.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. BAR LOW TEMPERATURE GLASSMACHINE NOT SANITIZING, 0 PPM CHLORINE, WHILE IN USE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN GLASSMACHINE, MUST SANITIZE AT 100 PPM CHLORINE. CITATION ISSUED. TICKET #H000063456 17. GLASSMACHINE TAGGED BY CDPH AT THIS TIME. FAX CDPH AT (312)746-4240 FOR TAG REMOVAL WHEN GLASSMACHINE HAS BEEN REPAIRED.

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. OBSERVED ACCUMULATED FOOD/DIRT BUILD UP INSIDE PREP AREAS FLOOR DRAIN INTERIOR. MUST CLEAN AND MAINTAIN ALL UNCLEAN FLOOR DRAINS.

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 THERMOMETER INSIDE BAR REACH IN COOLER (MILK INSIDE COOLER).

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. Low temperature bar glass machine not sanitizing, 0 ppm chlorine, while used. Must repair/provide sanitizer at glass machine, 100 ppm chlorine. Instructed manager to temporarily wash, rinse and sanitize all glassware at High temperature dishmachine or at 3-compartment sink. Citation issued. Ticket #H000058026 14.

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. Cookline prep coolers rubber door gaskets ripped. Must repair/replace damaged coolers gaskets.

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. Observed slight lime build up inside ice machine. Must clean and sanitize interior of ice machine.

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. Observed accumilated debris(food build up,dirt buid up)inside floor drains at prep/bar area. Must clean and maintain interior of all unclean floor drains.

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. Observed cracked ceiling light covers above 1st floor prep area. Must replace all damaged light covers.

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. Pipe leaking underneath dishmachine sprayer sink. Must repair and maintain.