EARLY SOCIETY LLC

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: found 1 lb of liquid eggs stored on self under stove at 77.3, instructed mgr to keep such food held at 40f or lower. critical citation issued 7-38-005. eggs discarded valued at $2.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: low temp dish machine not sanitizing at final rinse ( 0ppm ) machine was being used during inspection. instructed to provide proper sanitizer concentration at final rinse. critical citation issued 7-38-030.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: no certified food crevice manager on site while potentially hazardous foods ( chicken, beef...) prepared and served. instructed to obtain. serious citation issued 7-38-012.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: minor leak under rear 3-comp sink, slow drainage at bar 3-comp sink. instructed to repair.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZRDOUS FOODS (POACHED EGGS, MAYO) AT IMPROPER TEMPERATURES; 2 LBS OF SLICED TOMATOES AT 52.9F, 1 LB OF HUMMUS AT 49.8F, 8 POACHED EGGS AT 46.6F, 1/2 LB OF MAYO AT 47.0F, 1/2 LB OF COLESLAW AT 47.0F, AND 1LB OF CHEESE AT 46.0F. INSTRUCTED EMPLOYEE TO DISCARED AND DENATURE SAID ITEMS AND TO ALWAYS MAINTAIN ALL COLD HOLDING POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED SANITIZER CONCENTRATION FOR LOW TEMPERATURE DISH MACHINE AT 0PPM DURING INSPECTION. INSTRUCTED TO ALWAYS MAINTAIN PROPER SANITIZING LEVEL OF 50-100PPM FOR LOW TEMPERATURE DISH MACHINE AT ALL TIMES. COMPANY ARRIVED AND MAINTAINENCED SAID DISH MACHINE. BY THE END OF INSPECTION DISH MACHINE WAS SANITIZING AT 100PPM. INSTRUCTED TO MAINTAIN. CRITICAL VIOLATION 7-38-030.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RAW WOOD IN THE FRONT FOOD PREP. INSTRUCTED TO SEAL RAW WOOD AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED KNIFE RACK WITH ACCUMULATED DEBRIS LOCATED BY THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS WITH ACCUMULATED DIRT AND FOOD DEBRIS UNDER DRY STORAGE SHELVES LOCATED ACROSS FROM THE WALK IN COOLER. OBSERVED STANDING WATER UNDER THE PREP COOLER LOCATED ACROSS FROM THE COOKING EQUIPMENT. INSTRUCTED TO REMOVE STANDING WATER AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED ACCUMULATED DUST ON THE VENTS LOCATED ABOVE THE 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET - Comments: OBSERVED NO FOOD HANDLERS CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS INSIDE OF THE FRYERS LOCATED BY THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET - Comments: OBSERVED NO FOOD HANDLERS CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED DESIGNATED HAND SINK FOR FOOD PREP AREA NOT MAINTAINED, EXCESSIVE WATER SHOOTING FROM FAUCET ONTO UTENSILS AND A HEAVY LEAK AT THE P-TRAP OF SAID HANDSINK. INSTRUCTED TO REPAIR AND USE EXPOSED HAND SINK IN THE DISH WASHING AREA. CRITICAL VIOLATION 7-38-030.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED NO PAPER TOWELS AT 2 OF THE EXPOSED HAND SINKS LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO ALWAYS MAINTAIN PAPER TOWELS AT ALL OF THE EXPOSED HAND SINKS AT ALL TIMES. EMPLOYEE PROVIDED PAPER TOWELS DURING INSPECTION. CRITICAL VIOLATION 7-38-030.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED UNCOVERED RAW GROUND BEEF BEING STORED NEXT TO UNCOVERED READY TO EAT TOPPINGS WITHOUT SEPARATION IN A COLD HOLDING UNIT. INSTRUCTED TO REMOVE RAW GROUND BEEF TO THE BOTTOM OF THE PREP COOLER AND TO ALWAYS SEPARATE RAW AND READY TO EAT POTENTIALLY HAZARDOUS FOODS AT ALL TIMES AND MAINTAIN. SERIOUS VIOLATION 7-38-005(A).

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED 20 SMALL FLIES ON THE WALL UNDER THE 3 COMPARTMENT SINK AND BEHIND BAR LOCATED AT THE FRONT BAR IN THE CUSTOMER DINING AREA. OBSERVED NO PEST CONTROL LOG BOOK AVAILABLE FOR INSPECTOR. INSTRUCTED TO ALWAYS HAVE PEST CONTROL LOG BOOK AVAILABLE AND ON SITE. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE NOR CERTIFICATE POSTED WHILE POTENTIALLY HAZARDOUS FOODS (BEEF, CHEESE) ARE BEING HANDLED PREPARED AND SERVED TO THE PUBLIC. INSTRUCTED TO HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AND CERTIFICATE POSTED AT ALL TIMES FACILITY IS OPEN AND OPERATING. MANAGER ARRIVED 1 HOUR AFTER INSPECTION STARTED. SERIOUS VIOLATION 7-38-012.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: OBSERVED NO CHEMICAL TEST STRIPS ON SITE TO PROPERLY TEST THE CONCENTRATION OF THE SANITIZER FOR THE 3 COMPARTMENT SINK OR DISH MACHINES. INSTRUCTED TO PROVIDE CHEMICAL TEST STRIPS AND MAINTAIN. SERIOUS VIOLATION 7-38-030.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS INSIDE OF THE FRYERS LOCATED BY THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED FEMALE SERVER WITHOUT A HAIR RESTRAINT. INSTRUCTED TO PROVIDE AND WEAR HAIR RESTRAINTS AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET - Comments: OBSERVED NO FOOD HANDLERS CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Found some food items not properly dated in walk in cooler, and in reach in coolers, must properly date food items in walk in cooler, and reach in cooler.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Cutting boards that had deep cuts in kitchen prep areas, shall be replaced. Reach in cooler shelving/racks in kitchen prep areas that had peeling paint/rust, shall be replaced.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Reach in cooler shelving/racks not clean, need detailed cleaning(crevices), kitchen storage cabinet shelving not clean, need detailed cleaning(crevices), prep table lower shelving not clean, need detailed cleaning(crevices).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors under heavy equipment, cooking equipment not clean, had excess grease build up, needs detailed cleaning(corners).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Walls that had gaps, openings by dish machine areas shall be repaired/sealed.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: Must provide exposed hand sink in dish washing area per city of Chicago code in order to pass license inspection.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Must provide soap dispensers, and paper towel holders, with paper towels, soap to all exposed hand sinks in prep area, bar area, in order to pass license inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Walk ion cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced. Exposed raw wood in bar area, kitchen prep areas, shall be repaired/sealed. Caulk around 3 compartment sink, exposed hand sinks in kitchen prep area, in state of disrepair, shall be repaired/replaced.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Walk in cooler shelving, reach in cooler shelving/racks not clean, need detailed cleaning(crevices), counter shelving, prep table lower shelving not clean, need detailed cleaning(crevices).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors under heavy equipment, cooking equipment not clean, need detailed cleaning(corners), floors in prep areas, dish machine areas, need re-grouting.