UNITED CLUB/T-1 B18

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND 2 DOOR REACH-IN COOLER (MAIN PREP AREA) AND 4 DOOR DRAWER COOLER (REAR BAR PREP AREA) WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE. 2 DOOR REACH-IN COOLER AIR TEMPERATURE OF 53.7F AND 4 DOOR DRAWER COOLER AIR TEMPERATURE OF 43.1F. INSTRUCTED MANAGER, COOLERS WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. THE SAID 2 COOLER IS TAGGED 'HELD FOR INSPECTION'. INSTRUCTED NOT TO USE UNTIL REPAIRED. CRITICAL VIOLATION 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE (2) COOLERS. NOTED INTERNAL TEMPERATURE OF FOOD PRODUCTS STORED INSIDE 2 DOOR REACH-IN COOLER (MAIN PREP AREA): DICED TOMATOES AT 50.1F, COUSCOUS AT 45.8F, CUT CANTALOUPE AT 49.1F, CUT HONEYDEW AT 48.9F. INTERNAL TEMPERATURE OF FOOD PRODUCTS STORED INSIDE 4 DOOR DRAWER COOLER ARE: CUBED TURKEY AT 44.9F/43.8F/54.1F. GRILLED CHICKEN AT 43.5F/43.9F. SAUSAGE AT 45.7F, CHOPPED HAM AT 44.6F. ALSO FOUND FOOD PRODUCT AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE , DISPLAY AND SERVICE IN BUFFET TABLE. FOOD PRODUCTS INTERNAL TEMPERATURE OF YOGURT AT 52.8F, CUT HONEYDEW AT 49.8F, CUT CANTALOUPE AT 47.2F, INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 649.00 TOTAL WEIGHT 100 LBS. CRITICAL VIOLATION 7-38-005(A)

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NOTED UNUSED LOW TEMPERATURE DISH WASHING MACHINE BEHIND BAR WITH SIGNAGE 'OUT OF ORDER' TAGGED 'HELD FOR INSPECTION' INSTRUCTED NOT TO USE UNTIL REPAIRED. A MECHANICAL DISH WASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). MUST PROVIDE ADEQUATE SANITIZER CONCENTRATION OF 25 PPM AT 120F, 50 PPM AT 75F, 100 PPM AT 55F. CRITICAL VIOLATION 7-38-030 NO CITATION ISSUED.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOUND INTERIOR SURFACES OF ICE MACHINE WITH VISIBLE MOLD LIKE SUBSTANCES (PINK AND BLACK SLIMY SUBSTANCE) SEVERE BUILD-UP LIKELY TO CONTAMINATE THE ICE. INSTRUCTED TO EMPTY ICE MACHINE. MUST CLEAN (WASH, RINSE AND SANITIZE) AND MAINTAIN. SERIOUS VIOLATION 7-38-005(A)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED INTERIOR SURFACES OF STORAGE CABINET UNDERNEATH BEVERAGE DISPENSER MACHINE IN SERVING AREA IN POOR REPAIR WITH ROTTEN WOOD. INSTRUCTED TO FIX.---------CAULKING WITH BLACK MOLD LIKE BUILD-UP BEHIND DISH MACHINE IN PREP AREA. MUST REMOVE AND RE CAULK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF STORAGE CABINET WITH DEBRIS AND DEAD INSECTS UNDERNEATH BEVERAGE DISPENSER MACHINE IN SERVING AREA LEADING TO PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN CLEAN AND MAINTAIN FLOOR WITH DEBRIS UNDERNEATH ICE MACHINE IN MAIN PREP AREA AND FLOORS UNDERNEATH 3 COMPARTMENT SINK WITH POOLED WATER TO PREVENT PEST HARBORAGE.--------MUST DETAIL CLEAN AND MAINTAIN FLOOR WITH EXCESSIVE SYRUP AND FOOD ACCUMULATION INSIDE LIQUOR WALK-IN COOLER IN REAR BAR PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR SLOW DRAINING EXPOSED HAND SINK IN BAR AREA AND SLOW DRAINING 1 COMPARTMENT/SPRAYER SINK (NEXT TO DISH MACHINE IN MAIN PREP AREA).

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS NOT PROPER CONCENTRATION STRENGTH. LOW TEMPERATURE DISH MACHINE IN BAR AREA NOT PROPERLY SANITIZING. CHLORINE SANITIZER AT 0 PPM WHILE BEING USED FOR GLASSWARE. INSTRUCTED THAT LOW TEMPERATURE DISH MACHINE MUST SANITIZE AT 100 PPM. CRITICAL CITATION ISSUED 7-38-030. "HELD FOR INSPECTION" TAG PLACED ON MACHINE.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOODS NOT PROTECTED DURING STORAGE AND PREPARATION. OBSERVED INTERIOR OF ICE MACHINE PARTS WITH PINK AND BLACK SUBSTANCE IS COMING INTO CONTACT WITH FRESH ICE BEING MADE AND STORED. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL PARTS. SERIOUS CITATION ISSUED 7-38-005(A). "HELD FOR INSPECTION" TAG PLACED ON MACHINE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR COOLERS AND DOOR TRACKS AND STORAGE CABINETS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR IN CORNER AND ALONG WALL BASE IN PREP AREAS AND INSIDE KEG WALK-IN COOLER NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND REMOVE STANDING FLUID INSIDE COOLER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: LIGHT COVERS IN PREP AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND REMOVE DEBRIS INISDE COVERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: SEE REPORT DATED ON 11/07/12

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: BAR GLASS WASH MACHINE NOT SANITIZING WHILE USED, 0 PPM CHLORINE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN GLASS MACHINE, MUST SANITIZE AT 100 PPM CHLORINE.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #491654 DATED ON 02/08/11 #33 CABINETS AND PREP COOLER IN 1ST AND 2ND KITCHEN UNCLEAN, MUST CLEAN AND MAINTAIN. INSTRUCTED MANAGER TO CLEAN INTERIOR OF ALL CABINETS BY DATE OF REINSPECTION (11/14/12).

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE AT BAR STORAGE. MUST CLEAN AND MAINTAIN ICE MACHINE AND INTERIOR OF UNUSED REACH IN COOLER AT MAIN PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED DIRT/COFFEE BUILD UP INSIDE FLOOR DRAINS IN PREP AREA. MUST CLEAN AND MAINTAIN INTERIOR OF ALL FLOOR DRAINS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN ALL WALLS AT MAIN PREP COFFEE AREA AND AT DINING ROOM SELF SERVICE AREAS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: BAR 1-COMPARTMENT SINK PIPE LEAKING. MUST REPAIR AND MAINTAIN SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED PLASTIC ICE SCOOP IMPROPERLY STORED INSIDE ICE MACHINE AT BAR STORAGE AREA. MUST PROVIDE CLEAN CONTAINER FOR ICE SCOOP OR HAVE SCOOP HANDLE POINTED UPWARD.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOR NEXT REGULAR INSPECTION

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOR NEXT REGULAR INSPECTION

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: for next regular inspection

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: for next regular inspection

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. GLASSWARE WASHER IN THE BAR AREA NOT SANITIZING PROPERLY,SHOWED 0 ppmCHLORINE,MANAGER TRIED TO RUN 3X -0ppm CHLORINE; STAFF SAID SHE USED THE MACHINE SINCE THIS MORNING ,GLASSWARES INSIDE;CRITICAL VIOLATION,CITATION ISSUED;INSTRUCTED TO CALL TECHNICIAN TO FIX MUST SHOW 50PPM-100PPM CHLORINE,INSTRUCTED TO USE ANOTHER DISHMACHINE IN THE 2ND KITCHEN FOR WASHING,RINSING AND SANITIZING;TAGGED GLASSWARE WASHER,MUST FAX TO CDPH 312-746-4240 WHEN MACHINE HAS BEEN FIXED 100ppm CHLORINE SANITIZING RINSE

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. GREASE TRAP UNDER HANDSINK IN THE 1ST AND 2ND KITCHEN UNCLEAN,MUST CLEAN AND MAINTAIN

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. CABINETS AND PREP COOLER IN 1ST AND 2ND KITCHEN UNCLEAN,MUST CLEAN AND MAINTAIN

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. CABINET UNDER HANDSINK UNCLEAN,MUST BE 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. CEILING VENT IN PREP AREA WITH ACCUMULATED DUST,MUST BE CLEAN AND MAINTAIN

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 IN 1 COOLER IN THE 2ND PREP AREA NEAR BAR