DAVID BURKE'S PRIMEHOUSE

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED FROM CONTAMINATION DURING PREPARATION, DISPLAY AND SERVICE. OBSERVED INDIVIDUAL PORTIONS OF CAESAR SALAD DRESSING STORED INSIDE OF EGG SHELLS FOR SERVICE TO THE CUSTOMER. ACCORDING TO MANAGEMENT, CAESAR SALADS ARE PREPARED TABLESIDE WITH THE EGG SHELLS BEING USED AS THE CONTAINER FOR THE INDIVIDUAL PORTIONS OF CAESAR SALAD DRESSING. ACCORDING TO MANAGEMENT, THE EGG SHELLS ARE WASHED IN HOT WATER BEFORE THEY ARE FILLED WITH THE DRESSING. MANAGEMENT INSTRUCTED TO DISCARD ALL PORTIONS OF CAESAR DRESSING STORED IN THE EGG SHELLS AND DISCONTINUE THIS PRACTICE OF SERVING SALAD DRESSINGS IN UNAPPROVED CONTAINERS. ONLY APPROVED FOOD GRADE STORAGE CONTAINERS MAY BE USED. SERIOUS VIOLATION 7-38-005A.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM INSPECTION REPORT #169434 ON 3/7/12 NOT CORRECTED: 32/01 - NO COVERS FOR ICE BINS AT BAR. INSTRUCTED TO INSTALL. BROKEN PLASTIC DOORS AT UPPER PORTION OF ICE MAKER. INSTRUCTED TO REPLACE. SERIOUS VIOLATION 7-42-090.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NO CONSUMER ADVISORY WAS POSTED IN THE RESTAURANT OR ON THE BREAKFAST AND LUNCH MENUS. CONSUMER ADVISORY IS POSTED ON THE DINNER MENU. MANAGEMENT INSTRUCTED TO POST IN THE RESTAURANT OR ON ALL MENUS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE SPICE RACK AND STAINLESS STEEL WALL SECTION ABOVE THIS AREA. DETAIL CLEAN THE EXPOSED HANDSINK IN THE BASEMENT CUTTING/DRY AGING AREA.

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. NO COVERS FOR ICE BIN AT BAR AREA, INSTRUCTED TO PROVIDE.

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. BROKEN PLASTIC DOORS AT UPPER PORTION OF ICE MAKER, INSTRUCTED TO 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. DUST BUILD UP NOTED ON COOLING UNIT INSIDE WALK-IN COOLER, INSTRUCTED TO CLEAN.

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. BROKEN THERMOMETER AT DAIRY COOLER, INSTRUCTED TO REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: EXTERIOR SIDES OF COOKING EQUIPMENT, INTERIOR FLOOR OF BAR COOLERS & INTERIOR OF DISHMACHINE AT BAR MUST BE FREE OF FOOD DEBRIS/SPILLS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR DRAINS IN DISHROOM, AT BAR AREA, IN WALK-IN FREEZER & IN BUTCHER ROOM'S WALK-IN COOLER- MUST BE KEPT CLEAN & FREE OF DEBRIS/DIRT. 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: DUSTY FILTERS AT HOODS OF COOKING EQUIPMENT & FAN GUARDS/CONDENSERS OF MOST WALK-IN COOLERS MUST BE KEPT CLEAN. The walls and ceilings shall be in good repair and easily cleaned.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAK AT BOTTOM PIPE, MIDDLE COMP OF THE 3-COMP SINK IN DISHROOM MUST BE FIXED. 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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ANY MILK CRATES USED FOR DRY/COLD STORAGE RACKS MUST BE REMOVED & REPLACED. 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.

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. CUUTING BOARDS IN NEED OF REPLACING WORN, DISCOLORED WITH DEEP CUTS. MUST REPLACE AND MAINTAIN AT ALL TIMES.

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.RUBBER GASKETS AT LINE REACH-IN COOLERS IN NEED OF CLEANING AND REPLACING.MUST CLEAN AND MAINTAIN.

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.FLOORS IN BASEMENT CUTTING ROOM, WALK-IN COOLER, DISH AREA AND PASTRY AREA IN NEED OF CLEANING AT CORNERS UNDER AND AROUND EQUIPMENT TO REMOVE FOOD SPLATTERS AND BUILD-UP.MUST CLEAN AND MAINTAIN AT ALL TIMES.

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. Use dustless cleaning methods. WALLS IN THE DISH AREA IN NEED OF CLEANING TO REMOVE ALL SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHIELDS IN NEED OF CLEANING TO REMOVE SPLATTER. MUST CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. VENTILATION HOOD ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE BUILD UP OF DUST AND GREASE. AIR VENTS IN BASEMENT CUTTING ROOM IN NEED OF CLEANING TO REMOVE DUST BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.