FOUNTAIN HEAD

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND CIRCULAR LOW TEMP GLASS MACHINE ON THE SECOND FLOOR BAR IN USE AND UNABLE TO ADEQUATELY SANITIZE (0PPM-CHLORINE). MANAGER WAS ABLE TO REPAIR ICE MACHINE DURING INSPECTION. VERIFIED CHLORINE LEVELS AT 100PM AFTER REPAIR. CRITICAL VIOLATION 7-38-030

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED DISHWASHING FACILITIES AT THE 1ST FLOOR BAR NOT PROPERLY MAINTAINED. OBSERVED WATER BACKING UP INTO THE LEFT COMPARTMENT WHILE WATER WAS BEING RUN IN THE MIDDLE COMPARTMENT. MANAGEMENT INSTRUCTED TO REPAIR THE DRAIN LINE FOR THE SINK SO THAT THE WATER DRAINS PROPERLY AND DOES NOT BACK UP INTO THE 3-COMPARTMENT SINK. PREMISES HAS AN ADDITIONAL 3-COMPARTMENT SINK LOCATED IN THE KITCHEN TO WASH, RINSE, AND SANITIZE UTENSILS. SERIOUS VIOLATION 7-38-030

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED CLEAN DISHES STORED RIGHT SIDE UP. INSTRUCTED TO INVERT ALL CLEAN DISHES TO PROTECT FOOD CONTACT SURFACES WHILE BEING STORED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED HEAVY DUST BUILDUP ON THE HOOD VENTS ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE VENT COVERS IN THE KITCHEN ARE GREASY, CLEAN OFF THE GREASY VENTS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FRYER SIDES, CAN OPENER AND DISH AREA HANDSINK ARE DIRTY AND ICE MACHINE HAS A DIRTY DOOR; CLEAN, RINSE AND SANITIZE THE EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE BASEMENT FLOOR IS DIRTY, CLEAN THE FLOORS FROM CORNER TO CORNER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: THE WALL BEHIND THE DISHROOM SINK IS DIRTY, CLEAN AND SANITIZE THE WALL.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: TAGS FOR LIVE SHELLFISH (MUSSELS VINDALOO PRINTED ON MENU) NOT MAINTAINED/CURRENT FOR 90 DAYS. LAST DATE OF SHELLFISH TAGS MAINTAINED ON 5-21-13. INSTRUCTED TO MAINTAIN ALL LIVE SHELLFISH TAGS FOR A MINIMUM OF 90 DAYS. CRITICAL CITATION ISSUED 7-38-005(B).

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. TWO COOKS LINE COOLERS FOUND AT 53.1F AND 44.7F WITH FOODS SUCH AS SAUSAGE AT 47.1F AND TURKEY AT 47.4F. BOTH COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW, C.D.P.H. CONTACTED AT 312-746-5426 OR FAX WRITTEN REQUEST TO 312-746-4240 FOR INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLERS AT IMPROPER TEMPERATURES. APPROXIMATELY 3LBS TURKEY AT 47.4F, 2LBS HUMMUS AT 46.1F, 3LBS BLUE CHEESE AT 45.1F, 2LBS SAUSAGE AT 47.1F, 2LBS COOKED GREENS AT 47F, 1LB BACON AT 53. ALL FOODS DISCARDED. CRITICAL CITATION ISSUED 7-38-005(A).management states estimated value to be $400.00.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: OBSERVED THE FOLLOWING CROSS-CONTAMINATION. FOOD HANDLER ON COOKS LINE PREPARING AND HANDLING READY TO EAT FOOD WITH LATEX GLOVES, DISCARDS GLOVES AND PUTS ON ANOTHER PAIR OF NEW GLOVES ON COOKS LINE WITH OUT WASHING HANDS IN BETWEEN. THEN CONTINUE TO PREPARE FOODS. REVIEWED WITH MANAGEMENT PROPER PROCEDURE FOR HAND WASHING. ALSO OBSERVED CLEAN UTENSILS AND FOOD CONTAINERS BEING STORED INSIDE BASIN OF REAR PREP EXPOSED HAND SINK. CLEAN WATER PITCHERS BEING HELD INSIDE BAR EXPOSED HAND SINK. INSTRUCTED MANAGEMENT TO REMOVE AND USE HAND WASHING SINKS FOR HAND WASHING PURPOSES ONLY. ALSO OBSERVED CONTAMINATED SHELLFISH TAGS BEING STORED BETWEEN WALL AND ELECTRICAL CONDUIT IN PREP AREA DIRECTLY ABOVE WHERE FOODS ARE PREPARED. INSTRUCTED TO REMOVE CONTAMINATED TAGS AND PROPERLY STORE. CRITICAL CITATION ISSUED.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED ROOFTOP BAR CHLORINE SANITIZING DISH MACHINE NOT DISPENSING SANITIZER. 0 PPM CHLORINE AFTER SEVERAL TEMPTS. NO DISHES BEING WASHED. NO CITATION ISSUED. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND PROPERLY DISPENSES SANITIZER TO 100 PPM, C.D.P.H. CONTACTED FOR INSPECTION AND TAG REMOVAL.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK FOOD CONTAINERS IN BASEMENT MUST BE LABELED.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ALL STORED ITEMS THROUGHOUT BASEMENT MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MOLDY WALL CAULKING AT DISH MACHINE. MUST REPLACE. EXCESSIVE DUST ON CEILING ABOVE COOKS LINE PREP COOLERS. MUST CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: HOT HANDLE ON LEFT WASHBOWL IN 1ST FLOOR LADIES WASHROOM BROKEN. MUST REPAIR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE INTERNAL THERMOMETERS FOR HALLWAY TALL REACH-IN COOLER AND COOKS LINE TWO DOOR COOLER.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ICE SCOOP FOR ICE MACHINE MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION. WIPING CLOTHS FOR COOKS MUST BE STORED IN A SANITIZING SOLUTION.

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA - Comments: UNAUTHORIZED NON-EMPLOYEES ARE NOT ALLOWED IN THE FOOD PREP OR DISH WASH AREAS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE SPLASH GUARD BETWEEN EXPOSED HAND SINK AND DISH MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR BEHIND BAR WITH SOME DEBRIS AND DAMAGED BASEBOARD. MUST CLEAN AND MAINTAIN. REPAIR/REPLACE DAMAGED BASEBOARD.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHT SHIELD IN BASEMENT PRODUCE WALK-IN COOLER.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.INSTALL EXPOSED HAND SINK BEHIND BAR AREA, WITH RUNNING HOT/COLD WATER.ALSO PROVIDE SOAP AND PAPER TOWELS.INSTALL EXPOSED HAND SINK NEXT TO DISH MACHINE IN PREP AREA. NO CITATION ISSUED.

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.RE ROUTE BEER LINE FROM ABOVE 3 COMPARTMENT SINK(BAR AREA).REMOVE WOOD STAND FROM INSIDE THE WALK-IN COOLER.CAULK AROUND THE MOP SINK,AND WASH BOWL IN MEN'S WASHROOM. ADDITIONAL THRESHOLD IS NEEDED AT FRONT DOOR.

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.PROVIDE BASEBOARD WALL THROUGHOUT THE PREMISES, ALSO CAULK THE INSTALLED BASEBOARDS.CLEAN/SWEEP FLOOR THROUGHOUT THE PREMISES INCLUDED 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.SEAL WALL THROUGHOUT THE PREMISES(BEHIND COOKING EQUIPMENT, AROUND PIPES, WALL BEHIND THE SEATS AT SMALL DINING BEHIND BAR AREA.SEAL CRUMBLE BRICKS AT NORTH WALL IN MAIN DINING AREA NEXT TO BAR.

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. HOT WATER HANDLE AT 3 COMPARTMENT SINK BEHIND BAR AREA,IS LEAKING INSTRUCTED TO FIX.STOPPERS IS NEEDED AT 3 COMPARTMENT SINK BEHIND THE BAR AREA.

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.REMOVE PILE OF BRICKS IN OUTSIDE REAR AREA, HARBORAGE FOR INSECTS AND RODENTS.