STANLEY'S CHICAGO BLACKHAWK (T2 E5)

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED CALCIUM BUILD UP INSIDE UPPER PORTION OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED DAMAGED FLOOR TILES AROUND FLOOR DRAIN BY DISHMACHINE DRAINBOARD. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED FLOOR TILES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD DEBRIS ON WALLS BEHIND BEER WALK IN COOLER. INSTRUCTED MANAGER TO CLEAN WALLS AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD DEBRIS ON EXTERIOR OF DISHMACHINE, FOOD BUILD UP ON ALL PREP AREA SHELVES, FOOD DEBRIS ON EXTERIOR OF ALL SINKS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED STANDING WATER ON FLOOR AND FOOD/DIRT BUILD UP ON FLOOR UNDER AND AROUND DISHMACHINE. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR AND KEEP FLOOR DRY THROUGHOUT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD SMEARS ON PREP AREA/DISDHWASH AREA WALLS AND DUST BUILD UP ON CEILING TILES/CEILING VENT COVERS ABOVE PREP AREA. MUST CLEAN WALLS AND UNCLEAN CEILING TILES/VENT COVERS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: EXPOSED HANDWASH BOWL PIPE DRAINING SLOWLY (BY MOP SINK). INSTRUCTED MANAGER TO REPAIR/MAINTAIN SINK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT BAR SINK BEHIND BAR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS WITH HEAVY DUST BUILD-UP, COOKING EQUIPMENT WHEELS WITH EXCESSIVE GREASE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR LEAKY FAUCET NECK AT EXPOSED HAND SINK IN REAR PREP AREA AND LOOSE FAUCET NECK AT 3 COMPARTMENT BAR SINK BEHIND BAR.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED ON TOP OF WALK-IN COOLER TO PREVENT PEST HARBORAGE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN PREP SHELVES IN FOOD PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS UNDER AND AROUND COOKING EQUIPMENT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD BUILD UP ON ALL PREP AREA SHELVES, ON LOWER SIDE OF SHELVES/DISHWASH DRAINBOARDS, WATER AND FOOD DEBRIS INSIDE BAR (BOTTLE)REACH IN COOLER. MUST CLEAN AND MAINTAIN ALL EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED DAMAGED FLOOR TILES(LOW GROUT)THROUGHOUT PREP AND DISHWASH AREAS. MUST REGROUT ALL DAMAGED FLOOR TILES, CLEAN INTERIOR OF ALL FLOOR DRAINS AND DETAIL CLEAN FLOOR/KEEP FLOOR DRY THROUGHOUT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD STAINS ON WALLS THORGHOUT PREP AND DISHWASH AREAS. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS.

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. FLOOR DRAINS MUST BE CLEANED REGULARLY.

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. WALLS UNDER COFFEE MACHINE UNCLEAN,WALLS ABOVE DISPLAY COOLER FRONT AREA WITH DUST ACCUMULATION MUST DETAIL CLEAN AND MAINTAIN; HOLE ON CEILING WITH PIPE CONNECTION ABOVE COFFEE MACHINE MUST BE PROPERLY SEALED; ATTACHED METAL ON CEILING ABOVE DISH AREA RUSTY MUST BE REPLACED/REPAINTED

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT FIXTURES IN PREP AREA UNCLEAN MUST CLEAN AND MAINTAIN

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOR NEXT REGULAR INSPECTION

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. DISPLAY COOLER AT IMPROPER TEMPERATURE,CRITICAL VIOLATION CITATION ISSUED,DISPLAY COOLER AT 48.5F,INSTRUCTED COOLER MUST BE 40F OR LESS,TAG COOLER MUST CALL TECHNICIAN TO FIX

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE,CRITICAL VIOLATION,CITATION ISSUED,FOUND CHICKEN ,TURKEY,ROAST BEEF SANDWICHES AT 48.5F OF 44 PCS,MILK AND CHOCO MILK AT 47.5F,1 PINT OF 16 PCS,SALAD WITH SHREDDED CHEESE AND SHREDDED CHICKEN AT 48.5 OF 10 PKGS, 6 PCS YOGURT AT 47.5F;MANAGER DISCARDED FOODS APPROXIMATELY $150,INSTRUCTED ALL COLD FOODS MUST BE 40F OR BELOW

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. IMPROPER SANITIZING OF EQUIPMENT AND UTENSILS,CRITICAL VIOLATION,CITATION ISSUED,FOUND SANITIZING RINSE OF DISHMACHINE AT 170F,TECHNICIAN CAME AND FIXED THE MACHINE ,REACHED TO 180F;INSTRUCTED SANITIZING RINSE MUST BE 180F AT ALL TIMES OR USE CHEMICAL SANITIZER CHLORINE WITH 100ppm OR QUATS AT 200 ppm

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND 15 LIVE FRUIT FLIES IN THE BAR(12) AND CASHIER AREA(3),SERIOUS VIOLATION,CITATION ISSUED,INSTRUCTED RESTAURANT MUST BE FREE FROM INSECTS/PESTS,MUST COVER CUT UP LEMON,ORANGES IN THE BAR AREA AND DETAIL CLEAN COUNTERS,CABINETS ; GIVEN 5 DAYS 09-27-11 TO CORRECT VIOLATION,MUST CONTACT PEST CONTROL COMPANY FOR SERVICE

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. MISING ICE BIN LID IN BAR AREA MUST PROVIDE;MISSING SALAD BAR COVER ABOVE 2 DOOR PREP COOLER MUST BE PROVIDED; HAND SINK SOAP DISPENSER IN BAR AREA MUST BE FIXED ON THE WALL

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. MUST CLEAN AND MAINTAIN INTERIOR AND EXTERIOR PANEL OF THE ICE MACHINE; SHELVES OF 2 DOOR COOLER AND DISPLAY COOLER UNCLEAN MUST CLEAN AND MAINTAIN; CABINETS FOR WINE AND SUPPLIES IN BAR AREA UNCLEAN MUST CLEAN 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. CEILING IN PREP AREA ABOVE COOLER UNCLEAN MUST CLEAN AND MAINTAIN

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT FIXTURES IN PREP AREA WITH DUST ACCUMULATION MUST CLEAN AND MAINTAIN; MUST SHOW PROOF THAT LIGHT BULBS IN THE HOT HOLDING AREA ARE SHATTER RESISTANT

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. MUST READJUST DOOR SWEEP AT THE EXIT DOOR-DELIVERY AREA

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. AIR VENTS IN 2 DOOR COOLER NEAR EXIT UNCLEAN,MUST CLEAN 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. DAMAGED CEILING TILES ABOVE REAR WALK IN COOLER MUST BE REPLACED; MISSING BASE WALL UNDER HANDSINK MUST BE REPLACED

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. BROKEN LIGHT SHIELD MUST BE REPLACED;UNCLEAN LIGHT FIXTURES AT THE PREP AND REAR AREA MUST CLEAN AND MAINTAIN

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND INTERIOR OF ICE MACHINE VERY DIRTY,WITH BLACK MOLDY MATERIAL FLOWING THRU THE ICE AND ICE WATER ALSO LIME DEPOSITS AROUND ,FOOD NOT PROTECTED,SERIOUS VIOLATION,CITATION ISSUED;INSTRUCTED TO CLEAN AND SANITIZE ICE MACHINE,TAGGED ICE MACHINE

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. ICE BIN IN BAR AREA NOT COVERED,MUST PROVIDE LID

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. INTERIOR OF PREP COOLER,UNCLEAN MUST DETAIL CLEAN;LINE PIPES INSIDE BEER COOLER WITH ACCUMULATED DUST ,MUST DETAIL CLEAN;1 ICE MACHINE EXTERIOR UNCLEAN ,MUST CLEAN;BOTTOM PART OF FRYER UNCLEAN,MUST CLEAN

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. DAMAGED FLOOR TILES IN DISH AREA MUST BE REGROUT;FLOOR ON CORNERS OF FRYER FULL OF GREASE ,MUST REMOVE GREASE AND CLEAN

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. FOUND BURNED AND GREASY WALL IN THE FRYER AREA,MUST BE REPLACED; DISH AREA WALLS UNCLEAN,MUST DETAIL CLEAN AND MUST RECAULK

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. LIGHT FIXTURES IN PREP AREA UNCLEAN,MUST CLEAN;BROKEN LIGHT SHIELD IN DISH AREA MUST BE REPLACED

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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. 4 COMPARTMENT SINK IN BAR AREA NEEDS A LONGER NECK FAUCET TO REACH ALL COMPARTMENTS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. PERSONAL BELONGINGS OF EMPLOYEES MUST BE STORED IN SEPARATE AREA, NOT MIXED WITH FOOD AND/OR SUPPLIES.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. SANITIZING RINSE FOR UTENSILS AND EQUIPMENT IS 10PPM,CRITICAL VIOLATION,CITATION ISSUED,SANITIZING RINSE WITH CHLORINE MUST BE 100 PPM ,