BOSS BAR

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY ON SITE, INSTRUCTED TO OBTAIN.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO VOMIT/ DIARRHEA CLEANUP KIT, INSTRUCTED TO OBTAIN

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HAND SOAP PROVIDED AT BAR AREA HAND WASH SINK, BAR WAS OPEN AND SERVING CUSTOMERS, INSTRUCTED TO PROVIDE PRIORITY FOUNDATION VIOLATION 7-38-030(C)

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: RAW WOOD SHELVING USED IN BASEMENT'S FOOD WALK-IN COOLER, INSTRUCTED TO SEAL.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MISSING LIGHT SHIELD AT KITCHEN CEILING LIGHT, INSTRUCTED TO INSTALL.

ALLERGEN TRAINING AS REQUIRED - Comments: NO ALLERGEN TRAINING CERTIFICATE FOR FOOD SERVICE MANAGERS, INSTRUCTED TO OBTAIN.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED SEVERAL HAND SINKS NOT PROPERLY MAINTAINED. AT THE HANDSINK IN THE MAIN KITCHEN, NOTED NO PAPER TOWELS. AT THE MAIN BAR HANDSINK, NOTED NO SOAP OR PAPER TOWELS. AT THE BACK BAR, NOTED HANDSINK BLOCKED BY A BUCKET SITTING IN THE BASIN, AND NO SOAP OR PAPER TOWELS. INSTRUCTED THAT ALL HANDSINKS MUST BE OPEN AND ACCESSIBLE AT ALL TIMES, AND SUPPLIED WITH SOAP AND SANITARY HAND DRYING DEVICE AT ALL TIMES. OPERATOR PROVIDED SOAP AND PAPER TOWELS AT EACH SINK AND REMOVED THE BUCKET. CRITICAL VIOLATION: 7-38-030

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO VALID CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE, NO VALID CERTIFICATES POSTED, WHILE POTENTIALLY HAZARDOUS FOODS (FRIES, PIZZA) ARE PREPARED AND SERVED. INSTRUCTED THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE, WITH VALID, ORIGINAL CERTIFICATE POSTED, AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION: 7-38-030.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CARDBOARD BEING REUSED AS SHELF LINERS IN BASEMENT DRY STORAGE. INSTRUCTED TO REMOVE AND MAINTAIN ALL SHELVING SURFACES TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED OIL ACCUMULATING ON FLOOR BEHIND COOKLINE COOKING EQUIPMENT. OBSERVED BROKEN GLASS, DIRT AND DEBRIS ON FLOOR UNDER THE SIDE LIQUOR CAGE. MUST CLEAN AND MAINTAIN.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: BAR GLASS MACHINE NOT SANITIZING, 0 PPM CHLORINE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN GLASS MACHINE, MUST SANITIZE AT 100 PPM CHLORINE. INSTRUCTED MANAGER TO WASH, RINSE AND SANITIZE MULTI-USE UTENSILS AT 3-COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030. CITATION ISSUED.

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

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REAR BAR EXPOSED HANDWASH BOWL HOT WATER PRESSURE LOW. MUST INCREASE HOT WATER PRESSURE AT SINK.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED OVER 50 FLYING INSECTS ON WALLS, CEILINGS, SHELVES AND COUNTER TOP OF BARS THROUGH OUT PREMISES. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS.RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NOTED SOME FOOD ITEMS INSIDE SERVICE COOLER STORED INSIDE TIN CANS. INSTRUCTED TO STORE FOOD ITEMS INSIDE CLEAN CONTAINERS WITH TIGHT FITTING LIDS AND NOT INSIDE THE ORIGINAL CONTAINER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN FLOORS UNDERNEATH 3 COMPARTMENT SINK BY THE GREASE TRAP AND ALONG WALL BASE AT THE BARS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED TEMPERATURE OF SERVICE COOLER AT THE KITCHEN PREP AREA TO BE IMPROPER AT 49.8F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED TEMPERATURE OF SERVICE COOLER AT THE KITCHEN PREP AREA TO BE IMPROPER AT 49.8F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NOTED STANDING WATER INSIDE SERVICE COOLER AT THE KITCHEN PREP AREA.ALSO NOTED SLIGHT DISCOLORATION INSIDE LINING OF ICE MACHINE. INSTRUCTED TO DETAIL CLEAN SANITIZE AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: NOTED UNEVEN PAVEMENT BROKEN TILES ON FLOOR BY THE WALK IN COOLER AT THE BASEMENT DRY STORAGE AREA AND INSIDE WALK IN COOLER. ALSO NOTED GREASE ON FLOOR BEHIND COOKING STOVE. INSTRUCTED TO REPAIR, CLEAN AND MAINTAIN.