CHICAGO CUT STEAKHOUSE

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED REFRIGERATOR CONTAINING POTENTIALLY HAZARDOUS FOOD INCLUDING RAW FISH, LOBSTER AND CHICKEN AT IMPROPER TEMPERATURE OF 52.0F. REFRIGERATION UNIT WAS TAGGED. CRITCAL VIOLATION 7-38-005 (A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE INCLUDING 3 LBS OF GROUPER AT 52.3F VALUED AT $115,4LBS OF LOBSTER TAILS AT 54.0F VALUED AT $261, 6 LBS OF SALMON AT 50.3F VALUED AT $384, 2 LBS OF DOVER SOLE VALUED AT $120 AT 53.5F, 1/2 LB OF TUNA AT 52.3 AT $42, 10LBS OF CHICKEN VALUED $500 ST 53.7F, 16 LBS OF CHICKEN AT 53.8F VALUED AT $368, 8LBS OF RIBS AT 52.9F VALUED AT $200. ALL FOOD WAS VOLUNTARILY DISCARDED. CRITICAL VIOLATION 7-38-005 (A)

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FRUITS AND VEGETABLES STORED IN ROOM OFF OF KITCHEN WITH WALLS AND CEILING IN DISREPAIR. MUST RESTORE ALL WALLS TO A SMOOTH EASILY CLEANABLE CONDITION. OBSERVED CEILING TILE IN DISREPAIR. REPLACE CEILING TILE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED LIGHT SHEILD MISSING ABOVE MAIN COOKING LINE. INSTALL AND MAINTAIN LIGHT SHEILD. OBSERVED LIGHT SHEILDS NEEDED IN ROOM WITH VEGETABLE STORAGE OFF OF MAIN KITHCEN. INSTALL AND MAINTAIN LIGHT SHEILD.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED 2ND FLOOR DRY STORAGE WITH STOCK LIQUOR AND FOOD ITEMS ON FLOOR. STORE ALL ITEMS AT LEAST 6 INCHES OFF FLOOR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED WIPING CLOTHS STORED ON COUNTER. MUST STORE WIPING CLOTHS IN SANITIZER BUCKETS WHEN NOT IN USE.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: BAR GLASS MACHINE NOT MAINTAINED, 0 PPM CHLORINE. INSTRUCTED MANAGER GLASS MACHINE MUST SANITIZE AT 100 PPM CHLORINE. CRITICAL VIOLATION 7-38-030. CITATION ISSUED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED DUST BUILD UP BEHIND MEAT PREP WALK IN COOLER FAN CONDENSER. MUST CLEAN BACK OF MEAT WALK IN COOLER CONDENSER AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED PEELING CUALK BEHIND DISHWASH 3-COMPARTMENT SINK AND WALL. INSTRUCTED MANAGER TO RECAULK BETWEEN 3-COMAPARTMENT AND WALL.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 2ND FLOOR CHEMICAL ROOM FLOOR CLUTTERED. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS, MUST BE ABLE TO CLEAN FLOOR THROUGHOUT.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: FOUND ONE BOWL WITH RAW OYSTER WITHOUT TAG INSIDE THE WALK IN COOLER FOR MEAT/SHELLFISH. INSTRUCTED MANAGER THAT ALL SHELLFISH MUST HAVE A TAG ATTACHED TO THE CONTAINER DURING STORAGE/DISPLAY INSIDE THE COOLER. TAG MUST BE SAVED FOR THE NEXT 90 DAYS AFTER ALL SHELLFSIH HAS BEEN CONSUMED. CRITICAL VIOLATION 7-38-005(B). MANAGER DISCARDED THE SAID PRODUCT WORTH $144.00, TOTAL 4 LBS.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND FILET MIGNON AT IMPROPER TEMPERATURE INSIDE THE PREP COOLER IN THE COOK LINE. TEMPERATURE OF FILET MIGNON AT 44.5F TO 46.0F. TOTAL 39 LBS. MANAGER DISCARDED THE SAID PRODUCT TOTAL 39 LBS. WORTH $2,00.00. CRITICAL VIOLATION 7-38-005(A)

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: BROKEN AND MISSING FLOOR TILES IN THE COOK LINE AND AROUND THE FLOOR DRAIN IN THE SAME AREA. MUST REPAIR/REPLACE FLOOR TILES. MUST PROVIDE REPLACE FLOOR DRAIN COVER BEHIND THE BAR .

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS BEHIND THE 3 COMPARTMENT SINK WITH BLACK MOLDY LIKE SUBSTANCE. INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND NO HAND SOAP ON THE EXPOSED HAND SINK BEHIND THE BAR. (ESTABLISHSMENT HAS BEEN OPEN FOR BUSINESS SINCE 7:00AM). INSTRUCTED MANAGER THAT ALL HAND WASHING FACILITIES MUST HAVE HAND SOAP AND PAPER TOWEL ALL THE TIMES. CITATION ISSUED CRITICAL 7-38-030. MANAGER/OWNER ASKED HIS EMPLOYEE TO PROVIDE HAND SOAP ON THE HAND SINK DURING INSPECTION.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL ALL BULK FOOD CONTAINERS ON THE 2ND FLOOR STORAGE SHELVES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST RE CAULK ALONG THE SPLASH GUARD OF THE 3 COMPARTMENT SINK, AND THREE EXPOSED HAND SINKS IN THE DISHWASHING AREA AND PREP AND COOK LINE,(CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE)AND MAINTAIN. MUST INSTALL OR PROVIDE LID FOR THE BIG ICE BIN IN THE BAR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN ONE OF THE LIGHT SHIELD OF THE LIGHT BULB ON THE HOOD IN THE COOK LINE(WITH GREASE BUILD-UP) AND MAINTAIN. WHEELS OF THE DEEP FRYER AND OTHER COOKING EQUIPMENT WITH GREASE ACCUMULATED. MUST CLEAN IN DETAIL AND MAINTAIN. GREASE ACCUMULATED ON THE PIPES INSIDE THE DEEP FRYER AND DOOR. MUST CLEAN IN DETAIL AND MAINTAIN. MUST CLEAN INSIDE BOTTOM SHELVE OF THE 2 DOOR REACH IN FREEZER ON THE 2ND FLOOR AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DUST BUILD-UP ON THE HOOD ABOVE THE DISH MACHINE. MUST CLEAN AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ICE SCOOP BEHIND THE BAR MUST BE STORED ON A SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: NOTED ASSORTED MULTI USE UTENSILS )PLATES,CUPS,BOWLS ETC)ON SHELVES AT THE PREP AREAS AND AT THE DISH WASHING ROOM NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL MULTI USE EQUIPMENT DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NOTED SLIGHT DISCOLORATION AT THE UPPER COMPARTMENT OF ICE MACHINE. INSTRUCTED TO DETAIL CLEAN, SANITIZE MACHINE AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN FLOOR DRAINS ESPECIALLY AT THE KITCHEN, AT THE DISH WASHING AREA AND AT THE BAR WITH DIRT AND SLIM.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED TEMPERATURE OF WALK IN COOLER FOR DAIRY AND PRODUCE TO BE IMPROPER BETWEEN 50.2 AND 46.7F. INSTRUCTED NOT TO USE COOLER UNTIL PROPER TEMPERATURE OF 40F OR BELOW IS ATTAINED.MANAGER IMMEDIATELY CALLED COMPANY FOR REPAIRS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE WALK IN COOLER TO BE IMPROPER:-EGGS 47.8F,PATTIES 65.3F,CORN BEEF HARSH 44.4F,PUREED PEA 47.2F,DIANE SAUCE 48.1F, COLE SLAW 48.3F, BLUE CHEESE 47.8F,TRUFFLE POTATOES 46.8F, STUFF TOMATOES 48.9F,CHEESE 47.2F,HALF AND HALF MILK 44.7F MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 352 LBS OF PRODUCTS WORTH $1,215.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR AND MAINTAIN. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED(SOUPS,SALADS,CHICKEN,BEEF ETC). INSTRUCTED TO HAVE A FOOD SERVICE MANAGER ON SITE AT ALL TIMES THAT FOOD IS PREPARED. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: NOTED ASSORTED MULTI USE UTENSILS )PLATES,CUPS,BOWLS ETC)ON SHELVES AT THE PREP AREAS AND AT THE DISH WASHING ROOM NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL MULTI USE EQUIPMENT DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NOTED SLIGHT DISCOLORATION AT THE UPPER COMPARTMENT OF ICE MACHINE. INSTRUCTED TO DETAIL CLEAN, SANITIZE MACHINE AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN FLOOR DRAINS ESPECIALLY AT THE KITCHEN, AT THE DISH WASHING AREA AND AT THE BAR WITH DIRT AND SLIM.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: NOTED ASSORTED MULTI USE UTENSILS )PLATES,CUPS,BOWLS ETC)ON SHELVES AT THE PREP AREAS AND AT THE DISH WASHING ROOM NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL MULTI USE EQUIPMENT DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN FLOOR DRAINS ESPECIALLY AT THE FOOD PREP AREA AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO CLEAN, ORGANIZE AND /OR REMOVE LINENS FROM THE FLOOR AT THE LINEN ROOM AND MAINTAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NOTED A FEW PREPARED FOOD ITEMS IN REACH IN FREEZER NOT LABELED. MUST PROPERLY LABEL FOOD ITEMS WITH NAME AND DATE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: NOTED WATER SPILLS IN PREP AREA AND UNDER & AROUND DISH WASHER. MUST KEEP FLOORS DRY AS POSSIBLE TO PREVENT PEST PROBLEMS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SMALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: ANY CRACKS OR GAPS BETWEEN THE BASEBOARD TILES & THE BAR COOLERS' LEDGES MUST BE SEALED, TO PREVENT DIRT OR DEBRIS FROM ACCUMULATING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED A TOWEL BEING USED TO ELEVATE THE SMALL PIPES (UNDER THE DISHMACHINE), TO RUN TOWARDS THE DRAIN - MUST REMOVE & FIX.

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

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. ICE BIN LIDS AT BAR MUST BE PROVIDED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CONDENSERS OF SMALL COOLERS MUST BE FREE OF DUST. INTERIOR FLOOR OF BAR COOLER NEEDS CLEANING, DUE TO FOOD STAINS/SPILLS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS IN DISHROOM MUST BE KEPT DRY, TO PREVENT PEST HARBORAGE, & ANY STOCK/SUPPLIES/LINEN MUST BE ELEVATED OFF THE FLOOR.

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. DETAIL CLEAN THE INTERIOR OF THE 1 DOOR STAND UP FREEZER NEAR THE EXPOSED HANDSINK AND THE 2 DOOR FREEZER IN THE LIQUOR STORAGE ROOM.