BLACKWOOD BBQ

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST FINISH WALL AND CEILING SURROUNDING SODA MACHINE IN BASEMENT TO BE SMOOTH AND EASILY CLEANABLE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN PARTICULATE MATTER FROM FLOORS ALONG THE WALLS OF THE BASEMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN OILY DARK RESIDUE ACCUMULATING ON THE VENTILATION ABOVE THE SMOKER. MUST REPAIR WALLS IN REAR BASEMENT ROOM WHERE DRYWALL HAS BEEN CUT INTO AND REMOVED IN SEVERAL PLACES FOR REPAIRS.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS (BEEF, MAC AND CHEESE, CHICKEN) ARE PREPARED AND SERVED. INSTRUCTED THAT A VALID CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE, WITH ORIGINAL CERTIFICATE POSTED, AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION: 7-38-012

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: PREPACKAGED COOKIES FOR SALE AT THE FRONT COUNTER DO NOT HAVE PROPER LABELS. ALL PREPACKAGED FOODS MUST HAVE PROPER LABELS, INCLUDING THE MANUFACTURER, MANUFACTURER'S ADDRESS, INGREDIENTS AND NET WEIGHT.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED AN EXPOSED HANDSINK WITHOUT PROPER SPLASH GUARD ON THE RIGHT SIDE, DIRECTLY NEXT TO A FOOD PREP TABLE IN THE MIDDLE PREP AREA (NEAR COOKING EQUIPMENT). ALSO NOTED THE REAR (DISH WASHING AREA) EXPOSED HANDSINK WITHOUT PROPER SPLASH GUARDS ON EITHER SIDE, DIRECTLY NEXT TO A UTENSIL STORAGE SHELF AND ROLLING RACKS. INSTRUCTED TO PROVIDE ADEQUATE SPLASH GUARDS ON THESE HAND SINKS TO PROTECT FOOD AND EQUIPMENT USE AREAS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED A PILE OF WOOD STORED ON THE FLOOR AT THE BOTTOM OF THE STAIRS IN THE BASEMENT. INSTRUCTED TO STORE ALL MATERIALS AT LEAST 6 INCHES ABOVE THE FLOOR.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: A STANDARD OPERATING PROCEDURE FOR MEAT SMOKING PROCESS MUST BE SUBMITTED TO CDPH AND APPROVED. SERIOUS VIOLATION 7-38-005(A).SOP FOR SMOKING OPERATION HAS BEEN REVIEWED AND APPROVAL WAS GRANTED BY CDPH.