THE IRISH NOBLEMAN

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND SINK BEHIND BAR, USING DUMP SINK FOR HAND WASHING. INSTRUCTED TO PROVIDE HAND SINK WITH HOT & COLD RUNNING WATER, SOAP AND PAPER TOWELS. PRIORITY FOUNDATION 7-38-030(C) NO CITATION ISSUED.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES; FLOUR, SUGAR, ETC., WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REPLACE FOUND TORN REFRIGERATION GASKETS ON PREP COOLER NEXT TO THE STOVE. INSTRUCTED TO REPLACE ALL TORN GASKETS. ALSO, REPAIR BROKEN LIDS ON 3-DOOR PREP COOLER IN PREP AREA, INSTRUCTED TO MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED NO BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE IN THE BASEMENT. A backflow prevention device shall be located so that it may be serviced and maintained. INSTRUCTED TO MAINTAIN.

ALLERGEN TRAINING AS REQUIRED - Comments: ALLERGEN CERTIFICATES ARE REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE THE ONLINE TRAINING AND KEEP CERTIFICATE ONSITE.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED NO PAPER TOWELS OR SOAP, AT EXPOSED HAND SINK, NEAR COOK LINE AREA AND REAR EXIT DOOR. ALSO, OBSERVED NO PAPER TOWELS OR SOAP AT EXPOSE HAND SINK, NEAR DISH PIT AREA. INSTRUCTED MANAGER THAT PAPER TOWELS AND HAND SOAP, IS REQUIRED AT ALL EXPOSED HAND SINKS, WHENEVER FOODS ARE PREP AND SERVED. MANAGER VOLUNTARILY CORRECTED VIOLATION DURING INSPECTION. CRITICAL VIOLATION #7-38-030

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED MANGER, ON SITE DURING INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS; CHICKEN, BEEF, TOMATOES, ETC., WERE BEING PREPARED OR SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGER ON SITE AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED NO SPLASH GUARD, BETWEEN EXPOSE HAND SINK AND ICE MACHINE, AT FRONT BAR. INSTRUCTED MANAGER TO PROVIDE. OBSERVED COOLER GASKET IN POOR REPAIR, ON 3 DOOR REACH-IN COOLER, LOCATED IN COOK LINE AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN IT ALL TIME.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED GREASE AND DUST ACCUMULATION ON HOOD VENTILATION SYSTEM ABOVE COOK LINE. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED RAW WOOD LOCATED AT WALL AND FLOOR JUNCTION, UNDERNEATH LOW TEMPERATURE DISH MACHINE, IN DISH PIT AREA. INFORMED MANAGER THAT ALL SURFACES NEED TO BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGER TO RESURFACE AND/OR SEAL AREA. MAINTAIN AT ALL TIMES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED BURNED OUT LIGHT ABOVE GRILL STATION, IN COOK LINE AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN IT ALL TIMES.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND THE LOW TEMPERATURE DISH MACHINE IN THE BASEMENT NOT ADEQUATELY SANITIZING, (0PPM OF CHLORINE). INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT PROPERLY SANITIZES. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL REINSPECTED BY A CDPH INSPECTOR. CRITICAL VIOLATION 7-38-030

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: MUST INSTALL AN EXPOSED HAND WASHING SINK IN THE BASEMENT DISH WASHING AREA (1365 SIDE)WITH HOT/COLD RUNNING WATER, SOAP/PAPER TOWELS PER CITY CODE. CRITICAL VIOLATION 7-38-030.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REMOVE THE FOIL FROM THE COOKING EQUIPMENT IN THE PREP AREA. INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARDS IN THE 1ST FL PREP AREA WITH DEEP, DARK GROOVES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE CAN OPENER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO REPLACE THE BROKEN AND DAMAGED FLOOR TILES/FLOORS IN THE BASEMENT WALK IN COOLERS OF BOTH BASEMENTS AND IN THE PREP AREA. MAKE FLOORS SMOOTH AND EASILY CLEANABLE IN THE BASEMENTS. -INSTRUCTED TO CLEAN AND MAINTAIN FLOORS IN ALL CORNERS, BEHIND THE BAR, IN THE PREP AREA AND IN THE WALK IN COOLERS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO REPAIR THE DAMAGED CEILING IN THE DINING AREA AND IN THE WALK IN COOLER AND IN THE LIQUOR STORAGE AREA(1367 SIDE). MUST ALSO, CLEAN THE WALLS (REMOVE RUST, DIRT/DUST) IN THE WALK IN COOLERS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO INSTALL A MOP SINK WITH HOT/COLD RUNNING WATER AND A BACK FLOW PREVENTION DEVICE. -MUST FIX THE DAMAGED FAUCET ON THE EXPOSED HAND WASHING SINK IN THE BAR AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO STORE ALL MOPS HANGING UP WHEN NOT IN USE.