HEARTS

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: EXPOSED HAND SINK NOT MAINTAINED. OBSERVED NO HOT WATER AT EXPOSED SINK IN EAST BAR, HOT WATER HANDLE BROKEN. INSTRUCTED MANAGER TO REPAIR FAUCET HANDLES AND PROVIDE HOT WATER FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030 CITATION ISSUED

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: SOUTH DOORS NOT RODENT PROOFED, 1/4' GAP ON BOTTOM OF BOTH DOORS. INSTRUCTED MANAGER TO SEAL ALL OUTER OPENINGS ON DOORS TO PREVENT PEST ENTRY. OBSERVED SEVERAL FLYING INSECTS IN BAR AND BASEMENT AREAS. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR AND EXTERIOR OF ICE MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS IN BAR AREA UNDER SHELVING AND SINKS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.

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.MUST SUPPLY A 3 COMP SINK OR DISHMACHINE FOR THE PURPOSE OF SANITIZING AT WEST CENTER BAR,1 COMP SINK AT BARS.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago.MUST SUPPLY WASTE LINE CONNECTIONS TO BAR GUNS AT BARS.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation.MUST SUPPLY ICE BIN COVERS AT BARS.

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.MUST SEAL RAW WOOD LIQUOR STORAGE IN BASEMENT USE A NON-TOXIC FININSH.