BURKE'S PUBLIC HOUSE

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES. EMPLOYEE NOTED PREPARING FOODS (WRAPPING A TORTILLA) WITH BARE HANDS. EMPLOYEE STATED HIS DIPPED HIS BARE HANDS IN THE WIPING CLOTH SANITIZING BUCKET BEFORE HANDLING THE FOOD.REVIEWED GOOD HYGIENIC PRACTICES, MUST USE UTENSILS OR WEAR GLOVES AND HANDS MUST BE WASHED AT THE EXPOSED HAND WASHING SINK BEFORE AND AFTER EACH GLOVE USE. CRITICAL VIOLATION 7-38-010(A).

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM 1-24-17 REPORT #1982032. #32-MUST PROVIDE LIDS FOR ALL ICE BINS AT BOTH BARS.#34- MUST NOT USE MILK CRATES AS SHELVING IN FOOD PREP. FLOORS MUST BE EASILY ACCESSIBLE FOR CLEANING AND MONITORING. ALL STORED ITEMS UNDER BOTH BARS MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE. SERIOUS VIOLATION 7-42-090.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE TAPE AS A MEANS OF REPAIR/HANDLE FOR THE MICROWAVE OVEN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR AND EXTERIOR OF THE DISH MACHINE FOUND DIRTY AND WITH EXCESSIVE LIME SCALE BUILD-UP. MUST REMOVE AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR UNDER THE KITCHEN THREE COMPARTMENT SINK WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO REMOVE BROKEN/UNUSED HAND SOAP DISPENSER FROM WALL AT THE EXPOSED HAND SINK. PEELING BASEBOARD COVING UNDER THE FRONT BAR ICE BIN MUST REPLACE/REPAIR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: EXTREMELY SLOW DRAINING SINK AT THE REAR BAR THREE COMPARTMENT SINK.MUST REPAIR.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN THE FOOD PREPARATION AREA.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEES IN THE FOOD PREPARATION AREA MUST WEAR HAT HAIR RESTRAINT,

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

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE LIDS FOR ALL ICE BINS AT BOTH BARS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST NOT USE MILK CRATES AS SHELVING IN FOOD PREP OR BASEMENT DRY STORAGE. FLOORS MUST BE EASILY ACCESSIBLE FOR CLEANING AND MONITORING. ALL STORED ITEMS UNDER BOTH BARS AND THROUGHOUT THE LIQUOR STORAGE ROOM 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: PEELING PAINT ON THE CEILING ABOVE THE KITCHEN TALL REACH-IN COOLER. MUST REMOVE/REPAIR.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: CRACKED/BROKEN LIGHT SHIELD ABOVE THE SLICER. MISSING LIGHT SHIELD END CAPS IN BASEMENT AT THE WALK-IN COOLERS. MUST REPLACE ALL.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER. NOT ON TOP OF THE ICE MACHINE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST RE CAULK THE EXPOSED HAND SINK IN THE PREP AREA, (CAULK WORN OUT)AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST SEAL THE GAP/HOLE ON THE CEILING THRU-OUT BASEMENT AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO HOT RUNNING WATER ON THE MOP SINK. INSTRUCTED TO PROVIDE HOT RUNNING WATER

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND COLD-HOLDING UNIT IN THE PREP AREA UNABLE TO MAINTAIN PROPER TEMPERATURE OF 40F OR LOWER AT TIME OF INSPECTION. AMBIENT TEMPERATURE WAS 49F BY MY THERMOMETER AND 50F BY THEIR INTERNAL THERMOMETER. INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT MAINTAINS THE REQUIRED TEMPERATURE. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL RE-INSPECTED BY CDPH. ONCE FIXED PLEASE FAX A LETTER TO 312-746-4240 OR EMAIL US AT [email protected]. CRITICAL VIOLATION 7-38-005A.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED THE FOLLOWING FOODS INSIDE THE COLD-HOLDING UNIT AT IMPROPER TEMPERATURES: 6 DIFFERENT TYPES OF SALAD DRESSING AT 47F, 3 CONTAINERS OF CHEESE AT 48.5F, HUMMUS AT 48.9F, ROASTED RED PEPPER AT 51.2F, 2# OF BUTTER AT 48F, MAYO AT 50.2F, SLICED TOMATOES AT 50.4F, AND SOUR CREAM AT 51F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $50. CRTICAL VIOLATION 7-38-005A

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DETAIL CLEAN THE FAN VENT COVERS IN THE WALK-IN COOLER AND WALK-IN FREEZER LOCATED IN THE BASEMENT TO REMOVE DUST BUILDUP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND COCKTAIL CHERRYS AND FOOD DEBRIS ON THE FLOOR OUTSIDE OF THE WALK-IN COOLER IN THE BASEMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: GREASE AND ENCRUSTED FOOD DEBRIS BUILD-UP INSIDE THE DEEP FRYER UNIT AND OVEN,INSTRUCTED TO CLEAN AND MAINTAIN ICE BUILD-UP INSIDE THE REACH-IN FREEZER IN BASEMENT ,REMOVE AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DEBRIS ON FLOOR UNDER THREE COMPARTMENT SINK AND AROUND GREASE BOX,INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RAW WOOD SHELVES IN LIQUOR STORAGE ROOM. INSTRUCTED MANAGER TO PAINT/SEAL SHELVES, SHELF SURFACES MUST BE SMOOTH AND EASY TO CLEAN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED GREASE BUILD UP ON VENTILATION HOOD FILTERS. MUST CLEAN FILTERS AND MAINTAIN ALSO MUST CLEAN/SANITIZE EXTERIOR OF ALL SINKS AT MAIN BAR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED STANDING WATER ON BASEMENT FLOOR UNDER/AROUND ICE MACHINE. MUST KEEP FLOOR DRY/CLEAN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED HOLES IN WALL BEHIND DISHWASH 3-COMPARTMENT SINK. MUST SEAL HOLES IN WALL.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: BASEMENT FLOOR CLUTTERED BY METERS (CARDBOARD BOXES, GLASSES, ETC.). MUST REMOVE ALL PLASTIC CRATES AND PROVIDE SHELVES, MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL ITEMS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SANDWICH REACH IN PREP COOLER DOOR RUBBER GASKET RIPPED. MUST REPAIR AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED SLIGHT MINERAL BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FOOD DEBRIS/GREASE BUILD UP ON FLOOR UNDER AND AROUND PREP AREA FRYER. MUST CLEAN FLOOR UNDER ALL EQUIPMENT AND ALONG CORNERS/WALLS THROUGHOUT KITCHEN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: BAR HANDWASH BOWL COLD WATER HANDLE STRIPPED. MUST REPAIR AND MAINTAIN SINK.

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. OUTER OPENINGS NOT PROTECTED.ALL DOORS ARE NOT RODENT PROOFED.INSTRUCTED TO RODENT PROOF ALL DOORS.SERIOUS VIOLATION: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. REORGANIZE REAR STORAGE,REMOVE UNNECESSARY ITEMS.RAW WOOD UNDER THE BAR COUNTERS AND INSIDE THE CABINET(FRONT BAR)NEED TO BE PAINTED,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT. PROVIDE SPLASHGUARD BETWEEEN EXPOSED HAND SINK AND PREP COUNTER(KITCHEN).

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. REPLACE OR SEAL FLOOR TILE UNDER THE BAR, IN FRONT AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: SEAL BRICK WALLS ON SECOND DINING AREA(NO WALL DEBRIS SHOULD BE RELEASED FROM WALL).SEAL OPENING NEXT TO HOOD AND AROUND MOP SINK.

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 PROVIDE EXPOSED HAND SINK IN BOTH BAR AREA,ACCORDING TO CITY CODE.ALSO PROVIDE A BACK FLOW PREVENTER AT MOP SINK.

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. OUTSIDE GARBAGE AREA MUST BE MAINTAINED.REMOVE DEBRIS AND KEEP AREA CLEAN.