ROSEBUD ON RUSH

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL ALL WHITE POWDER FOOD CONTAINERS. FOAM CUPS ARE USED AS FOOD SCOOPS, MUST USE PROPER UTENSILS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST INSTALL ICE BIN COVERS IN BAR AND OUT SIDE SERVICE STATION. MUST FIX EXPOSED INSULATION AT THE SIDE OF FREEZER DOOR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: GREASE BUILD-UP NOTED ON PIPES ABOVE COOKING AREA IN 2ND FLOOR KITCHEN, INSTRUCTED TO CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: GREASE BUILD-UP ON FLOORS BEHIND COOKING AREA, INSTRUCTED TO CLEAN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: HAND SINK IN TOILET ROOM IN POOR REPAIR, INSTRUCTED TO REPAIR AND MAINTAIN

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: MISSING THERMOMETER IN SEVERAL COOLERS, INSSTRUCTED TO PROVIDE IN WARMEST PART EASY TO MONITOR.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EMPLOYEES PERSONAL FOODS AND BAGS STORED IN KITCHEN FOOD STORAGE AND COOLER. INSTRUCTED TO STORE SEPARATLY.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: (7-38-005 B2) SOURCE OF SHELLFISH UNKNOWN. FOUND 2-SMALL CONTAINERS OF RAW MUSSELS & 2-SMALL CONTAINERS OF RAW CLAMS IN COOLER-WITHOUT THE SHELLFISH TAGS. PRODUCT WAS PROPERLY DISPOSED OF. (TOTAL VALUE==$25.00 AT 8 POUNDS-TOTAL WEIGHT). Shellfish shall be obtained from an approved source and kept in their original package until sold.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: TEST TRIPS NEEDED AT SANITIZING SINKS-MUST PROVIDE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOLLOWING NEED CLEANING: COMPRESSORS/FAN GUARDS OF COOLERS, EXHAUST VENT OF THE DISHMACHINE, INTERIOR FLOOR OF SMALL COOLERS AT COOK'S LINE, INTERIOR OF FRYER, CABINETS UNDER WAIT STAFF STATIONS-DUE TO FOOD DEBRIS/DUST/DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MISSING FLOOR TILES & POOR FLOOR GROUTING AT COOK'S LINE & DISHROOM (2ND FLOOR) MUST BE ADDRESSED, & KEPT DRY. FLOOR AREA AROUND THE BOOSTER HEATER OF DISHMACHINE MUST BE KEPT CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MISSING BASEBOARD TILES IN VARIOUS AREAS OF THE 2ND FLOOR KITCHEN OR OPEN GAPS BETWEEN THE WALLS & BASEBOARD TILES MUST BE SEALED. The walls and ceilings shall be in good repair and easily cleaned.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BROKEN/MISSING LIGHT SHIELDS IN MAIN KTCHEN MUST BE REPLACED. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: CONDENSATION FROM PIPES UNDER ICE BINS MUST BE ADDRESSED; FAUCET HEAD OF 2-COMP. SINK (1ST FLOOR) MUST BE FIXED. MISSING VENT COVER IN EMPLOYEE BATHROOM-MUST REPLACE. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NEW CUTTING BOARDS NEEDED AT 1ST AND 2ND FLOOR PREP AREAS, KNIFE HOLDER IN NEED OF REPLACING OR CLEANING. MUST CORRECT AND MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING TO REMOVE BUILD-UP: COOKING EQUIPMENT, HOT HOLDING TABLE, BREAD TABLE, AND STORAGE SHELVES. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS MUST BE KEPT DRY AND FREE FROM BUILD-UP. FLOORS IN REAR SALAD AREA ON 2ND FLOOR IN NEED OF REPLACING DUE TO WATER DAMAGE. FLOORS THROUGH OUT IN NEED OF CLEANING TO REMOVE ALL BUILD-UP. COVING IN NEED OF REPAIR AT BOTH WAIT AREAS. MUST REPAIR. MUST CLEAN, CORRECT AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.WALLS IN BOTH DISH AREAS IN NEED OF CLEANING TO REMOVE ALL SPLATTERS.WALLS IN FOOD PREP AREAS IN NEED OF CLEANING TO REMOVE FOOD SPLATTERS AND BUILD-UP.MUST CLEAN AND MAINTAIN AT ALL TIMES. CEILING AT 2ND FLOOR PREP AREA IN NEED OF CLEANING TO REMOVE ALL DUST BUILD-UP. MUST CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. VENTILATION UNIT ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD-UP. AIR VENTS IN NEED OF CLEANING TO REMOVE DUST BUIL-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. ALL REACH-IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN.