OUTPUT BAR AND GRILL

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS IN NEED OF CLEANING UNDER AND AROUND EQUIPMENT, MUST REMOVE WATER AND MAINTAIN DRY AT ALL TIMES. CORRECT AND MAINTAIN AT ALL TIMES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT SHEILD ABOVE PREP LINE IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: HOOD VENTILATION IN NEED OF CLEANING TO REMOVE ALL GREASE AND DUST BUILD UP. MUST CORRECT AND MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUBBER GASKETS IN NEED OF CLEANING AND REPLACING. MUST CORECT AND MAINTAIN AT ALL TMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING IN NEED OF CLEANING TO REMOVE ALL BUILD UP: ALL COOKING EQUIPMENT INCLUDING ALL WHEELS, ALL PREP COOLERS, POP GUNS IN FRONT BAR, AND INTERIOR OF REACH IN COOLERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THROUGHOUT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. STAIRS TO THE BASEMENT IN NEED OF CLEANING TO REMOVE ALL SPILLS. FLOORS IN BAR AREA IN POOR REPAIR. WOODEN BOARDS MUST BE REPLACED. MUST CLEAN AND CORRECT. MAINTAIN AT ALL TIMES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS IN REAR PREP AREA, DISH AREA IN NEED OF CLEANING TO REMOVE ALL SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT SHEILD NEEDED IN REAR PREP AREA. MUST REPLACE AND MAINTAIN AT ALL TIMES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: HANDSINK IN FRONT BAR AREA SLOW DRAINING. MUST CORRECT AND MAINTAIN AT ALL TIMES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: ALL REACH IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN AT ALL TIMES.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: THE AMOUNT OF CLUTTER IN BASEMENT AND REAR STORAGE AREA MUST BE REMOVED AND OR ORGANIZED TO PREVENT RODENT HARBORAGE. MUST CORRECT AND MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE DAMAGED GASKETS ON PREP COOLER DOOR.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: SECURE LOOSE LIGHT SHIELD IN PREP AREA. REPLACE LIGHT BULBS IN PREP AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE ALL LIQUOR AND SODA DISPENSER UNITS OFF FLOOR IN BASEMENT.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CHICAGO FOOD SANITATION MANAGER ON DUTY OR CERTIFICATE POSTED WHEN COOKED CHICKEN(172.3F)PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A CITATION ISSUED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR OF EXPOSED SINKS IN BAR AREAS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: REPAIR FLOOR INSIDE BASEMENT BEER COOLER. REMOVE EXCESS WATER OFF FLOOR IN BASEMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE STAINED CEILING TILES IN PREP AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE DAMAGED LIGHT SHIELD ABOVE SLICER IN PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKING VALVE IN BASEMENT NEAR WALK-IN COOLER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELEVATE ALL STOCK OFF FLOOR IN STORAGE AREAS. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN BASEMENT STORAGE AREA TO PREVENT PEST HARBORAGE.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: No certified food manager certificate posted or available while serving and handling potentially hazardous foods-Chicken 38.2 F. Instructed that a certified food manager and city of chicago certificate must be on premises during hours of operation. Serious citation issued 7-38-012.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Exterior of cooking equipment and exhaust hood not cleaned. Instructed to detail clean and sanitize.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Multi use utensil not properly stored. Instructed to invert utensils to prevent contamination before use.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Cooking equipment, exhaust hood and filter, can opener attached to prep table not cleaned. Instructed to detail clean and sanitize.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floor in prep, wait station and basement not maintained. Instructed to detail clean floor daily. Floor behind front bar not maintained. Instructed to repair damaged floor under mat.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Unnecessary articles stored in basement. Instructed to elevate supplies 6 inches or higher and away from wall and remove all unused articles.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: Dish washing facilities not maintained or operated. While draining water in three compartment sink, water coming up from floor drain airgap dispelling onto floor. Instructed to detail clean drainlines and catch basin to prevent inadequate disposal of drain water. Serious citation issued 7-38-030.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Multi use utensisl not properly stored. Instructed to invert utensils to prevent contamination before use.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Cooking equipment, exhaust hood and filter, can opener attached to prep table not cleaned. Instructed to detail clean and sanitize.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floor in prep, wait station and basement not maintained. Instructed to detail clean floor daily. Floor behind front bar not maintained. Instructed to repair damaged floor under mat.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Unnecessary articles stored in basement. Instructed to elevate supplies 6 inches or higher and away from wall and remove all unused articles.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 2 DOOR FOOD-PREP COOLER WITH AN AIR TEMPERATURE OF 44.1F. UNIT TAGGED HELD FOR INSPECTION. MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE BELOW 40F. CRITICAL VIOLATION 7-38-005A.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED RAW SHELLED EGGS AT 50.1F,COOKED CHICKEN WINGS AT 45.1F, SALAD DRESSINGS AT 45-50F, BLUE CHEESE CRUMBLES AT 47F, RAW CHICKEN AT 49.4 , SOUP AT 46.8F. MANAGEMENT VOLUNTARILY DISCARDED,DENATURED SAID FOODS.APPROX.15#'S.TOTAL DOLLAR VALUE$125.00. CRITICAL VIOLATION 7-38-005A.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED LIVE FRUIT FLIES IN THE MENS TOILET ROOM AND BAR AREA. APPROXIMATELY 16 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING AND CEILING TILES, AND EQUIPMENT IN THE SAID TOILET ROOM AND BAR AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY.ALSO INCOMPLETE LOG BOOK IDPH LICENSE EXPIRED. SERIOUS VIOLATION 7-38-020

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SOUPS,SAUCES,CHICKEN, ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL MULTI-USE UTENSILS,DISHWARE,SINGLE SERVICE ARTICLES MUST BE PROPERLY STORED,INVERTED TO PREVENT CONTAMINATION BEFORE USE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN INTERIORS/EXTERIORS OF COOLERS,DEEP FRYER,WALK-IN-COOLER SHELVINGS,FAN COVERS,INTERIORS OF BAR COOLERS,BAR GUNS AND HOUSING ATTACHED ETC.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE BURNT OUT LIGHT BULBS IN THE KITCHEN AREAS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: DETAIL CLEAN HOOD AND ATTACHED EQUIPMENTS ABOVE THE COOKING EQUIPMENTS AND PROVIDE MISSING FILTERS SAME AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: DETAIL CLEAN,ORGANIZE ALL STORAGE AREAS INCLUDING BASEMENT, REMOVE PIECES OF UNUSED KITCHEN EQUIPMENTS.ALL ITEMS KEPT MUST BE PROPERLY STORED PROPERLY,6" OFF FLOOR FOR EASIER CLEANING.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: VIOLATION STILL PENDING

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: VIOLATION STILL PENDING

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: VIOLATION STILL PENDING

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: VIOLATION STILL PENDING

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: VIOLATION STILL PENDING

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: VIOLATION STILL PENDING

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: VIOLATION STILL PENDING

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: VIOLATION STILL PENDING

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: VIOLATION STILL PENDING

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. NO PAPER TOWELS AT EXPOSED HAND SINK AT INITIAL INSPECTION. OBSERVE EMPLOYEE ON COOKS LINE WEARING GLOVES THEN KNEELING DOWN AND TOUCHING THE FLOOR THEN PROCEED TO TOUCH FOOD CONTAINERS ON COOKS LINE. THEN INSTRUCTED SAME EMPLOYEE TO WASH HANDS AND OBSERVED EMPLOYEE USE DIRTY APRON TO DRY HANDS.

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. CHEMICAL DISH MACHINE NOT PROPERLY SANITIZING WHILE DISHES BEING WASHED. FOUND CHLORINE LEVEL TO BE 0PPM AFTER SEVERAL ATTEMPTS. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS TEMPERATURE OF 100PPM. FAX REQUEST FOR INSPECTION AND TAG REMOVAL TO 312-746-4240, SUPERVISOR LOPEZ.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. PREPARED CHICKEN WINGS IN WALK-IN COOLER MUST BE DATED PROPERLY.

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 NOT USE TIN FOIL AS LINER FOR SHELVING THROUGHOUT 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. TILE FLOORS ON COOKS LINE CRACKED, DAMAGED. MUST REPAIR/REPLACE. MUST REMOVE POOLING WATER FROM BASEMENT FLOOR AND WATER FROM METAL PAN ON FLOOR IN 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. WATER DAMAGED CEILING TILES ABOVE KITCHEN THREE COMPARTMENT SINK AND ICE MACHINE. MUST REPLACE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST PROVIDE LIGHT INSIDE WALK-IN FREEZER.

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 DRAINAGE TUBING FOR BAR SODA GUN HOLDER.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE FOR WALK-IN FREEZER.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees must wear garments that are clean and of washable character and nature. All employees shall be required to use effective hair restraints to confine hair. ALL EMPLOYEES MUST WEAR HAT/HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER. NOT ON TOP OF ICE MACHINE.