ARAMARK-SOLDIER FIELD

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND REACH IN PREP COOLER AT IMPROPER AIR TEMPERATURE OF 52.8 DEGREES WITH POTENTIALLY HAZARDOUS FOODS (GUACAMOLE AND SOUR CREAM) LOCATED AT NACHO CHICAGO DOG U2PF3/SECT 203 FOUND 2 DOOR REFRIGERATOR UNABLE TO MAINTAIN PROPER TEMPERATURE, AIT TEMP 45.8 DEGREES REFRIGERSTOR WAS REMOVED AND ALTERNATE MEANS OF REFRIGERATION WAS USED. CORRECTED DURING INSPECTION CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES: CONCESSION PANTRY 205/C2 HOT DOGS 122.2 DEGREES 5 LBS DISCARDED CONCESSION PANTRY 204/C2 SLICED TOMATOES 50.7 DEGREES 2 LBS DISCARDED CONCESSION PANTRY 302/C3 PIZZA AT 101 DEGREES 2 LBS DISCARDED PG 114 POLISH 129.3, BRATWURST 131.1 DEGREES 7 LBS DISCARDED $20 BOBAKS PG 440 CUT TOMATOES 50.2 DEGREES 1 LB, BRATWURST 51.3 15 LBS DISCARDED $50 U3PF6/ITALIAN BEEF ITALIAN BEEF 128.5 2 LBS DISCARDED #213 PIZZA STAND PEPPERONI PIZZA 2LBS 50.2 DEGREES DISCARDED PG 138/BOBAKS CHICAGO POLISH SAUSAGE 50.1 DEGREES 5 LBS, HOT DOGS 49.9 5 LBS DISCARDED U2PF3/SECT 209 NACHO CHICAGO DOG GUACAMOLE 57.3 DEGREES, SOUR CREAM 52.4 DEGREES 3 LBS DISCARDED. NORTH CARVERY (5) POP-UP C2 TURKEY 128.8 2LBS, SALSA 51-54 DEGREES 8 LBS DISCARDED CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: FOUND THE FOLLOWING POOR HYGENIC PRACTICES AT THE FOLLOWING STANDS: #213 PIZZA STAND 2 EMPLOYEE BEVERAGES WITHOUT LIDS ON PREP TABLE #134 HOT DOG CONCESSION EMPLOYEES HANDLING FOOD, SERVING FOOD, CHANGING GLOVES, NO HOT WATER FOR HAND WASHING, CLEANING OR SANITIZING. CRITICAL VIOLATION 7-38-010 CITATION ISSUED.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: #134 HOT DOG CONCESSION FOUND NO HOT WATER IN STAND AT TIME OF INSPECTION. FOUND WOMANS WASHROOM HANDSINKS WITHOUT HOT WATER IN SECTION 312. HOT WATER WAS RESTORED AT END OF INSPECTION. CRITICAL VIOLATION 7-38-030 CITATION ISSUED

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: CONCESSION STAND PANTRY 204 C2: HANDSINK ALONG FRONT SERVICE/PREP AREA OBSTRUCTED WITH SOILED CUPS. MUST REMOVE AND MAINTAIN ACCESSIBLE CONCESSION PANTRY 302 C3: HANDSINK ALONG FRONT SERVICE/PREP AREA OBSTRUCTED WITH SOILED DISHES. MUST REMOVE TO ALLOW PROPER HANDWASHING. HANDSINK IN PIZZERIA PREP AREA HAS NO DRAIN PIPES CONNECTED AT THE BOTTOM. MUST REPAIR. MUST ALSO CONNECT HOT AND COLD RUNNING WATER. UG 440 HANDSINK WITH NO COLD WATER, HOT WATER IS TO HOT TO WASH HANDS. MUST CONNECT AND MAINTAIN. (PLUMBER ARRIVED) THE FOLLOWING STANDS IN NEED OF HANDSINKS: U2PF3/SECT 209 #311/U3PF6 #308/U3PF4 #310/U3PF5 #313/UP3F7 #314/U3PF8 #212/U2PF2 MUST CORRECT AND MAINTAIN AT ALL TIMES. 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: #134 HOT DOG CONCESSION: EVIDENCE OF SEVERAL SMALL FLYING INSECTS ON PREMISES 10-15 FLIES CONTACT PEST CONTROL FOR SERVICE SERIOUS VIOLATION 7-38-020 CITATION ISSUED.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MAIN KITCHEN (FLOOR GC) MUST STORE ALL MULTI USE UTENSILS UPSIDE DOWN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: #431 UG RUBBER GASKETS ON REACH IN COOLER IN NEED OF REPLACING WHERE WORN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING IN NEED OF CLEANING: #431 UG: SODA DISPENSORS CONCESSIONS PANTRY 205 C2: DETAIL CLEAN PREP TABLES AND HOLDING EQUIPMENT. CONCESSION PANTRY 204 C2: DETAIL CLEAN ALL EQUIPMENT. CONCESSION PANTRY 302 C3: DETAIL CLEAN ALL EQUIPMENT. MAIN KITCHEN FLOOR GC: CLEAN INTERIOR UNUSED PREP COOLER, CLEAN INTERIOR OF UNUSED GARBAGE DISPOSAL AT THE 2 COMP SINK AND REMOVE FOOD WASTE, CLEAN ALL COOKING EQUIPMENT AND THE VENTILATION HOODS. #441 UG: SODA DISPENSORS IN NEED OF CLEANING #435 UG COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE BUILD UP. #433 UG SODA DISPENSORS, COOKING EQUIPMENT, INTERIOR OF REACH IN COOLER. #432 UG STEAMER, SODA DISPENSOR, AND INTERIOR OF REACH IN #444 FIRST DOWN FRANKS: DETAIL CLEAN LIGHT SHIELDS IN PREP AREA #434 UG ALL EQUIPMENT IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE FOLLOWING IN NEED OF CLEANING: #434 UG FLOORS IN NEED OF DETAIL CLEANING #434 UG FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING #433 UG FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING #435 UG FLOORS UNDER COOKING EQUIPMENT IN NEED OF CLEANING #441 UG FLOORS IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT MAIN KITCHEN FLOOR GC: KEEP FLOORS DRY IN DISHWASHING AREA. #134 HOT DOG CONCESSION: CLEAN FLOOR BEHIND FRONT SERVICE COUNTER AND REAR CONCESSION PANTRY 302 C3 FLOORS IN REAR DISHWASHING AREA IN NEED OF CLEANING CONCESSION PANTRY 204 C2 DETAIL CLEAN FLOORS CONCESSION PANTRY 205 C2 DETAIL CLEAN FLOORS #431 UG FLOORS IN NEED OF CLEANING THROUGH OUT #438 UG FLOORS IN NEED OF CLEANING THROUGH OUT #436 UG FLOORS IN NEED OF CLEANING THROUGH OUT #442 UG MAINTAIN FLOORS DRY IN CORNERS #443 UG MAINTAIN FLOORS DRY IN CORNERS #132 PIZZA CONNECTION: CLEAN FLOORS UNDER 3 COMP SINK AND AT REAR

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: THE FOLLOWING IN NEED OF CLEANING: #434 UG WALLS IN NEED OF CLEANING TO REMOVE SPLATTER #433 UG CEILING TILES IN NEED OF CLEANING MAIN KITCHEN FLOOR GC: DETAIL CLEAN WALLS UNDER DISHMACHINE AND 3 COMP SINK #431 UG CEILING TILES IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER #442 UG REMOVE COBB WEBS FROM WALLS #110 FIRST DOWN FRANKS: SCRAPE AND REPAINT PEELING PAINT ON BACK WALL #444 UG REPAIR CORNER OF DOOR FRAME MUST CORRECT AND MAINTAIN

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: #152 FIRST DOWN FRANKS: INADEQUATE LIGHTING ABOVE PIZZA OVEN. #108 FIRST DOWN FRANKS: LIGHTING OUT ABOVE HANDSINK AND REAR PREP AREA MUST CORRECT

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE FOLLOWING IN NEED OF CORRECTING: #434 UG LEAK AT HANDSINK #432 UG LARGE LEAK AT P-TRAP ON 3 COMP SINK #433 UG LEAK AT P-TRAP ON 3 COMP SINK MAIN KITCHEN FLOOR GC: PROVIDE STOPPERS FOR 3 COMP SINK #431 UG DRAINS IN NEED OF DETAIL CLEANING #312 CARVERY 3 COMP SINK WITHOUT DRAIN PLUGS #119 SECOND CITY PIZZA: 1 SINK STOPPER MISSING AT 3 COMP SINK #214 GRILL STAND: 3 COMP SINK LEFT BASIN PLUMBING LEAKING MUST CORRECT AND MAINTAIN

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: #119 SECOND CITY PIZZA: THERMOMETER NEEDED IN PREP COOLER MUST CORRECT AND MAINTAIN

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CONCESSION PANTRY 302 C3: REMOVE CLUTTER AND EXCESSIVE DEBRIS FROM PREP AREAS. MUST CORRECT AND MAINTAIN

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: #432 UG ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS OR TIE HAIR BACK. #433 UG ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS OR TIE HAIR BACK. #440 BOBAK'S ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS OR TIE HAIR BACK. MUST CORRECT AND MAINTAIN

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: #214 GRILL STAND ICE SCOOP MUST BE STORED IN A CLEAN SANITIZED CONTAINER NOT IN THE ICE. MUST CORRECT AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND WALK IN COOLER IN THE PRODUCTION KITCHEN NOT ABLE TO MAINTAIN THE PROPER TEMPERATURE OF 40F OR LOWER. AMBIENT TEMPERATURE WAS 53F. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL REINSPECTED BY CDPH. MUST FAX A LETTER TO 312-746-4240 OR EMAIL US AT [email protected] ONCE UNIT HAS BEEN FIXED AND MAINTAINS THE REQUIRED TEMPERATURE. FOUND HOT HOLDING UNITS IN STANDS FP-3 & FP-4 NOT ABLE TO MAINTAIN THE PROPER TEMPERATURE OF 140F OR HIGHER, AMBIENT TEMPERATURES WERE 97.4F AND 97.8F. INSTRUCTED TO MONITOR COLD FOODS AT 40F OR LOWER AND HOT FOODS AT 140F OR HIGHER. CRITICAL VIOLATION 7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES: PRODUCTION KITCHEN-CHICKEN (57.7F), HORSE RADISH (46.0F), ITALIAN BEEF (44.0F) AND CHEDDAR CHEESE (53.4F) 100 CLUB LEVEL (MARCHE NORTH & SOUTH)-PIZZAS (TOTAL OF 32 SLICES), TEMPERATURES RANGING FROM 127.2F-134.6F. PULLED PORK (121.2F), CHILI (130.4F) AND BURGERS (43.1F) GRIDIRON GRILL-ITALIAN BEEF (116.0F) STAND FP-3-CHICKEN (107.2F), BEEF (125.2F) AND NACHO CHEESE (123.2F) STAND FR-4-4 PANS OF MACARONI AND CHEESE (91.9F-120.4F) FIRST DOWN FRANKS-HOT DOGS (119.6F) A COMBINED WEIGHT OF APPROX. 134LBS. VALUED AT $664.OO WERE DISCARDED OF. INSTRUCTED TO KEEP COLD FOODS AT 40F OR LOWER AND HOT FOODS AT 140F OR HIGHER. CRITICAL VIOLATION 7-38-005(A)

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES: OBSERVED A FEMALE EMPLOYEE AT STAND FP-2 SWISH HER HANDS IN A BUCKET OF SANITIZING SOLUTION THAT WAS STORED UNDER THE COUNTER AND PROCEEDED TO PUT ON GLOVES AND HANDLE READY TO EAT FOOD (BREAD.) OBSERVED EMPLOYEE WALK IN TO STAND #123'S FOOD PREP AREA, ASK FOR A HOT DOG AND START EATING IT OVER THE FOOD PREP COUNTER WHERE OTHER HOT DOGS WERE BEING PREPARED. INSTRUCTED TO PROPERLY WASH HANDS AND DESIGNATE A BREAK AREA FOR FOOD TO BE CONSUMED. CRITICAL VIOLATION 7-38-010(A)

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND HIGH TEMPERATURE DISH WASHING MACHINE IN MAIN KITCHEN IN USE AND NOT ABLE TO SANITIZE AT THE PROPER (FINAL RINSE) TEMPERATURE OF 180F OR HIGHER. FINAL RINSE TEMPERATURE ONLY REACHED 100F. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL REINSPECTED BY THE CDPH. MUST FAX A LETTER TO 312-746-4240 OR EMAIL US AT [email protected] ONCE UNIT HAS BEEN FIXED, MAINTAINS THE REQUIRED TEMPERATURE AND IS READY FOR REINSPECTION. CRITICAL VIOLATION 7-38-030

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: FOUND NO HOT WATER PER CITY CODE (TEMPERATURES RANGED FROM 67.1F-68.0F)AT NONE OF THE SINKS AT STAND #306. INSTRUCTED TO ALWAYS HAVE HOT WATER. CRITICAL VIOLATION 7-38-030

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: FOUND NO HOT WATER AT THE EXPOSED HAND WASHING SINK IN STAND #103 PREP AREA. EXPOSED HAND WASHING SINK NOT WORKING-FOOD HANDLERS UNABLE TO WASH THEIR HANDS IN STAND #143. EXPOSED HAND WASHING SINK IN GRIDIRON GRILL NOT ACCESSIBLE FOR USE. DIRTY PANS STORED IN THE HAND SINK. INSTRUCTED TO PROVIDE WATER, KEEP ALL EXPOSED HAND WASHING SINKS ACCESSIBLE AND MAINTAIN AT ALL TIMES. CRITICAL VIOLATION 7-38-030

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND NO SOAP OR SANITARY HAND DRYING DEVICES AT THE FRONT AND REAR EXPOSED HAND WASHING SINK IN STAND #316. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. CRITICAL VIOLATION 7-38-030

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND LIVE SMALL FLIES ON THE PREMISES, OVER 50 AT THE REAR DISHWASHING AREA IN STAND #124, 10 IN THE PRODUCTION KITCHEN AND APPROXIMATELY 60 IN THE MAIN KITCHEN PREP AREA. INSTRUCTED TO ELIMINATE ALL FLIES, CLEAN THE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR SERVICES. SERIOUS VIOLATION 7-38-020

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL BULK FOOD STORAGE CONTAINERS IN THE MAIN KITCHEN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF THE COOKING EQUIPMENT IN STAND #316 AND THE INTERIOR OF THE COOLERS IN STAND #108 AND #306.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN AND MAINTAIN FLOORS/FLOOR DRAINS IN STAND #316, FLOORS BY THE GREASE RECEPTOR IN STAND #108, AROUND THE GREASE TRAP IN STAND #306, FLOORS IN SOUTHSIDE BRATS AND OUTSIDE OF WALK IN COOLER IN STAND #214. MUST REMOVE CARDBOARD FROM FLOOR OF REAR PREP AREA I GRIDIRON GRILL AND KEEP FLOORS DRY NEAR ICE MACHINE AND WALK IN UNITS IN MARCHE' NORTH AND SOUTH. MUST MAKE FLOORS IN WALK IN COOLER SMOOTH AND EASILY CLEANABLE IN THE MAIN KITCHEN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPLACE CEILING TILE ABOVE 2-COMP. SINK IN THE MAIN KITCHEN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR THE HOLE IN THE PIPE UNDER THE 3-COMP. SINK IN THE SOUTHSIDE BRAT PREP AREA AND FIX THE LEAK AT THE COLD WATER VALVE AT THE FRONT EXPOSED HAND SINK IN THE PRODUCTION KITCHEN. ALSO, CONDENSED WATER LEAKING FROM CONDENSER UNIT IN 1-DOOR PREP COOLER NEAR COOKING EQUIPMENT, MUST FIX AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE METAL STEM THERMOMETERS TO STAND #134 AND TO SOUTHSIDE BRATS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED ON PROPER STORAGE OF MOPS-STORE UPWARD TO DRY IN STAND #214.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST PROPERLY STORE ICE SCOOP IN STAND #134 AND 140.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND PIZZAS AT IMPROPER TEMPERATURES IN THE 100 CLUB LEVEL. TEMPERATURES RANGED FROM 127.2F-134.6F. ITEMS WERE DISCARDED, A COMBINED WEIGHT OF APPROX. 40LBS. VALUED AT $320. INSTRUCTED TO KEEP HOT FOODS AT 140F OR HIGHER AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A) NO CITATION ISSUED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE COVERS TO THE ICE BINS IN SOUTH MARCHE'S BAR AREA. MUST PROVIDE PANELS AND COVERS/DOORS TO THE ICE MACHINES OUTSIDE OF THE PRODUCTION KITCHEN AREA. MUST PROVIDE SPLASH GUARDS TO THE EXPOSED HANDWASHING SINK (SEPARATING IT FROM BOTH ICE BINS) IN BAR CONCESSION #3.300 AND TO THE REAR EXPOSED HANDWASHING SINK (SEPARATING IT FROM THE 3-COMP. SINK) IN STAND #3.116. MUST ALSO RECAULK AROUND THAT SAME EXPOSED HANDWASHING SINK IN STAND #3.116.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL ICE MACHINES THROUGHOUT. CLEAN AND MAINTAIN THE CAN OPENER AND COOKING EQUIPMENT IN THE MAIN AND PRODUCTION KITCHEN. MUST CLEAN THE GREASE TRAP IN STAND #3.116-REMOVE GREASE/DIRT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS, FLOORS IN ALL BARS, IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT. MUST FIND CAUSE OF STANDING WATER ON THE FLOORS IN FRONT OF THE ICE MACHINE IN THE PRODUCTION KITCHEN AREA, IN STAND #3.210; AROUND FLOOR DRAIN IN STAND #7.206 AND AROUND THE PACKAGE ICE BIN IN STAND #7.303 AND ELIMINATE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST FIX THE DAMAGED WALL BEHIND THE MOPSINK IN STAND #312 AND REMOVE PEELING/CHIPPED PAINT FROM WALL AROUND EXPOSED HAND WASHING SINK IN THE MAIN PREP AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHTING TO THE WALK IN COOLER IN THE CLUB KITCHEN AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST FIX THE FOLLOWING PLUMBING ISSUES: DUMP SINK LEAKING AT THE DRAIN PIPE NEXT TO THE EXPOSED HANDWASHING SINK AND SODA GUNS MISSING DRAIN PIPES IN THE NORTH MARCHE' BAR AREA. 2-COMP. SINK IN THE MAIN KITCHEN LEAKS AT THE BOTTOM OF THE LEFT COMPARTMENT. EXPOSED HANDWASHING SINK SLOWLY DRAINS IN THE FRONT PRODUCTION PREP AREA. PROVIDE DRAIN HOSE SODA LINES IN STAND #309. LEAK AT THE BASE OF THE FAUCET ON THE 3-COMP. SINK IN STAND 3.303

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE UNNECESSARY ITEMS AND ORGANIZE CLUTTERED AREAS IN THE PRODUCTION PREP AREA AND ALL OTHERS THAT HAVE EQUIPMENT BLOCKING ACCESS TO THE COOLERS/FREEZERS.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: UNABLE TO TEST DISHMACHINES ON THE PREMISES THEREFORE, UNABLE TO CONFIRM THEY ARE ABLE TO PROPERLY SANITIZE. UNITS CAN NOT BE USED UNTIL INSPECTED BY CDPH. MUST FAX A LETTER TO 312-746-4240 OR EMAIL US AT [email protected].

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE COVERS TO THE ICE BINS IN SOUTH MARCHE'S BAR AREA. MUST PROVIDE PANELS AND COVERS/DOORS TO THE ICE MACHINES OUTSIDE OF THE PRODUCTION KITCHEN AREA. MUST PROVIDE SPLASH GUARDS TO THE EXPOSED HANDWASHING SINK (SEPARATING IT FROM BOTH ICE BINS) IN BAR CONCESSION #3.300 AND TO THE REAR EXPOSED HANDWASHING SINK (SEPARATING IT FROM THE 3-COMP. SINK) IN STAND #3.116. MUST ALSO RECAULK AROUND THAT SAME EXPOSED HANDWASHING SINK IN STAND #3.116.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL ICE MACHINES THROUGHOUT. CLEAN AND MAINTAIN THE CAN OPENER AND COOKING EQUIPMENT IN THE MAIN AND PRODUCTION KITCHEN. MUST CLEAN THE GREASE TRAP IN STAND #3.116-REMOVE GREASE/DIRT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS, FLOORS IN ALL BARS, IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT. MUST FIND CAUSE OF STANDING WATER ON THE FLOORS IN FRONT OF THE ICE MACHINE IN THE PRODUCTION KITCHEN AREA, IN STAND #3.210; AROUND FLOOR DRAIN IN STAND #7.206 AND AROUND THE PACKAGE ICE BIN IN STAND #7.303 AND ELIMINATE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST FIX THE DAMAGED WALL BEHIND THE MOPSINK IN STAND #312 AND REMOVE PEELING/CHIPPED PAINT FROM WALL AROUND EXPOSED HAND WASHING SINK IN THE MAIN PREP AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHTING TO THE WALK IN COOLER IN THE CLUB KITCHEN AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST FIX THE FOLLOWING PLUMBING ISSUES: DUMP SINK LEAKING AT THE DRAIN PIPE NEXT TO THE EXPOSED HANDWASHING SINK AND SODA GUNS MISSING DRAIN PIPES IN THE NORTH MARCHE' BAR AREA. 2-COMP. SINK IN THE MAIN KITCHEN LEAKS AT THE BOTTOM OF THE LEFT COMPARTMENT. EXPOSED HANDWASHING SINK SLOWLY DRAINS IN THE FRONT PRODUCTION PREP AREA. PROVIDE DRAIN HOSE SODA LINES IN STAND #309. LEAK AT THE BASE OF THE FAUCET ON THE 3-COMP. SINK IN STAND 3.303

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE UNNECESSARY ITEMS AND ORGANIZE CLUTTERED AREAS IN THE PRODUCTION PREP AREA AND ALL OTHERS THAT HAVE EQUIPMENT BLOCKING ACCESS TO THE COOLERS/FREEZERS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND WALK IN FREEZER IN STAND 7.203 WITH EXCESSIVE ICE BUILD UP, MUST ELIMINATE.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: FOUND NO HOT WATER AT THE FOLLOWING SINKS: EXPOSED HANDWASHING SINK IN #309 AT NONE OF THE SINKS IN THE GRILL CONCESSION (3.310) STAND. AT STAND 5.315, 6.200 AND 7.203. ALSO, NO COLD WATER AT THE REAR EXPOSED HANDWASHING SINK IN #302, AT THE 3-COMPARTMENT AND MOPSINK IN #312 PER CITY CODE, NO COLD WATER AT THE EXPOSED HANDWASHING SINK IN STAND 7.301 AND AT THE REAR EXPOSED HANDWASHING SINK IN STAND 7.306. INSTRUCTED TO PROVIDE AND MAINTAIN. *NO CITATION ISSUE-FACILITY NOT OPERATING.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE, MUST PROVIDE THE ORIGINAL OR PROOF OF ENROLLMEMT.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: FOUND EXPOSED HANDWASHING SINK IN CLUB 1 KITCHEN IN POOR REPAIR- SINK IS UNSTABLE AND NOT CONNECTED COMPLETELY AT THE PIPES CAUSING WATER TO RUN OUT PROFUSELY ONTO THE FLOOR. FRONT EXPOSED HAND WASHING SINK NEXT TO THE COFFE MACHINE IN STAND #3.204 DOES NOT DRAIN. THE FOLLOWING SINKS DRAINS SLOWLY AND MUST BE REPAIRED: THE EXPOSED HANDWASHING SINKS IN STAND 7.203, 7.206, 7.207 (FRONT SINK), 7.303, 7.304, 7.305 (FRONT SINK), 7.306 (FRONT SINK) AND 5.315. MUST HAVE ALL SINKS REPAIRED AND MAINTAINED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE COVERS TO THE ICE BINS IN SOUTH MARCHE'S BAR AREA. MUST PROVIDE PANELS AND COVERS/DOORS TO THE ICE MACHINES OUTSIDE OF THE PRODUCTION KITCHEN AREA. MUST PROVIDE SPLASH GUARDS TO THE EXPOSED HANDWASHING SINK (SEPARATING IT FROM BOTH ICE BINS) IN BAR CONCESSION #3.300 AND TO THE REAR EXPOSED HANDWASHING SINK (SEPARATING IT FROM THE 3-COMP. SINK) IN STAND #3.116. MUST ALSO RECAULK AROUND THAT SAME EXPOSED HANDWASHING SINK IN STAND #3.116.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL ICE MACHINES THROUGHOUT. CLEAN AND MAINTAIN THE CAN OPENER AND COOKING EQUIPMENT IN THE MAIN AND PRODUCTION KITCHEN. MUST CLEAN THE GREASE TRAP IN STAND #3.116-REMOVE GREASE/DIRT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS, FLOORS IN ALL BARS, IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT. MUST FIND CAUSE OF STANDING WATER ON THE FLOORS IN FRONT OF THE ICE MACHINE IN THE PRODUCTION KITCHEN AREA, IN STAND #3.210; AROUND FLOOR DRAIN IN STAND #7.206 AND AROUND THE PACKAGE ICE BIN IN STAND #7.303 AND ELIMINATE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST FIX THE DAMAGED WALL BEHIND THE MOPSINK IN STAND #312 AND REMOVE PEELING/CHIPPED PAINT FROM WALL AROUND EXPOSED HAND WASHING SINK IN THE MAIN PREP AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHTING TO THE WALK IN COOLER IN THE CLUB KITCHEN AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST FIX THE FOLLOWING PLUMBING ISSUES: DUMP SINK LEAKING AT THE DRAIN PIPE NEXT TO THE EXPOSED HANDWASHING SINK AND SODA GUNS MISSING DRAIN PIPES IN THE NORTH MARCHE' BAR AREA. 2-COMP. SINK IN THE MAIN KITCHEN LEAKS AT THE BOTTOM OF THE LEFT COMPARTMENT. EXPOSED HANDWASHING SINK SLOWLY DRAINS IN THE FRONT PRODUCTION PREP AREA. PROVIDE DRAIN HOSE SODA LINES IN STAND #309. LEAK AT THE BASE OF THE FAUCET ON THE 3-COMP. SINK IN STAND 3.303

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE UNNECESSARY ITEMS AND ORGANIZE CLUTTERED AREAS IN THE PRODUCTION PREP AREA AND ALL OTHERS THAT HAVE EQUIPMENT BLOCKING ACCESS TO THE COOLERS/FREEZERS.