SOUTH BRANCH

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

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOLLOWING NEED CLEANING: PIPES UNDER DISHMACHINE, CABINET UNDER COFFEE STATION, ICE BIN LIDS AT BAR (MAIN DINING AREA).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR DRAINS & AREAS AROUND THEM, AT THE FRONT BAR (BY ENTRY WAY) NEED CLEANING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PIPE LEAKING UNDER THE BAR HANDSINK (NORTH CORNER-BY ENTRY WAY. BAR), MUST FIX

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SPLASH GUARDS NEEDED AT THE RIGHT SIDE OF THE 3-COMP SINK (POTS/PANS) & AT TO THE RIGHT OF BAR SINK IN THE OUTDOOR PATIO. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: (7-38-005A) FOUND THE AIR TEMPERATURE OF THE LOW-BOY COOLER DRAWERS AT THE COOK'S LINE BETWEEN 50.1F-51.9F, DURING INSPECTION. INSTRUCTED TO MAINTAIN ALL COLD HOLDING UNITS AT 40F OR BELOW. (UNIT TAGGED) All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: (7-38-005A) FOUND THE FOLLOWING FOOD STORED IN THE LOW-BOY COOLER DRAWERS: 3-LBS. OF HANGER STEAK, 6-LBS OF SKIRT STEAK, 8-LBS OF FLANK STEAK, 17-LBS HAMBURGER PATTIES, 8-LBS OF SHAVED RIBS, 5-LBS OF TURKEY BURGER, 16-LBS OF BLACKENED FISH AT INTERNAL TEMPERATURES BETWEEN 50.6F-54.7F (TOTAL AMOUNT= $278.80). INSTRUCTED TO PROPERLY DISPOSE OF SAID FOOD PPRODUCTS. All cold food shall be stored at a temperature of 40F or less.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SPLAH GUARDS NEEDED AT THE RIGHT SIDE OF THE 3-COMP SINK (POTS/PAN AREA) & TO THE RIGHT OF BAR SINK IN THE OUTDOOR PATIO. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FILTERS & ITS ATTACHMENTS, ABOVE THE COOKING EQUIPMENT, MUST BE FREE OF DUST/GREASE. ALL DUSTY FAN GUARDS OF WALK-IN COOLERS MUST BE KEPT CLEAN ALSO. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS OF BEER COOLER IN BASEMENT MUST BE CLEANED & ALL STOCK ELEVATED OFF THE FLOOR. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED WATER LEAKING AT THE ELBOW PIPE OF THE BAR HANDSINK (NORTH SIDE OF RESTAURANT), MUST FIX. 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.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. SAUTE REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 52.7 F. FOUND SHRIMP, COOKED PASTA AND CREAM INSIDE COOLER. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. COOLER TAGGED BY CDPH AT THIS TIME.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD BETWEEN 55.7 F AND 57.0 F- COOKED PASTA, CREAM AND SHRIMP. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 FOR BELOW. ALL OUT OF TEMPERATURE POTENTAILLY HAZARDOUS FOODS VOLUNTARILY DISCARDED AT THIS TIME. FOODS DISCARDED WEIGHT- 25 LBS, VALUED AT $60.00

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. PREP COOKLINE CUTTING BOARDS IN POOR REPAIR, OBSERVED DARK PITS ON SURFACES OF ALL CUTTING BOARDS. INSTRUCTED MANAGER TO REPAIR OR REPLACE DAMAGED CUTTING BOARDS.

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. OBSERVED FOOD/DIRT BUILD UP INSIDE FLOOR DRAINS IN PREP AREA AND BAR AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF ALL UNCLEAN FLOOR DRAINS.

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. MUST CLEAN ALL UNCLEAN WALLS BY POT WASH 3-COMPARTMENT SINK AND 2-COMPARTMENT SINK.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair. OBSERVED 2 FOOD HANDLERS NOT WEARING HAIR RESTRAINTS ALONG COOKLINE. INSTRUCTED MANAGER ALL FOODS HANDLERS MUST WEAR PROPER HAIR RESTRAINTS.