PUBLICAN TAVERN K1 (T3 MAIN)

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: FOUND LOW TEMPERATURE DISH WASHING MACHINE FINAL SANITIZING RINSE AT 0 PPM CHLORINE CONCENTRATION. INSTRUCTED MANAGER TO FIX AND MAINTAIN. A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). TECHNICIAN ARRIVED (CORRECTED ON SITE) FINAL SANITIZING RINSE NOW AT 100 PPM CHLORINE CONCENTRATION. PRIORITY VIOLATION 7-38-025 CITATION ISSUED

THERMOMETERS PROVIDED & ACCURATE - Comments: INSTRUCTED TO REPLACE BROKEN AND MISSING THERMOMETER INSIDE WALK-IN COOLER AND PREP COOLER IN FRONT PREP AREA.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: BACKFLOW PREVENTER DEVICE NOT LOCATED AT ICE MACHINE IN REAR. INSTRUCTED TO INSTALL SO THAT IT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH EXCESSIVE FOOD DEBRIS AND WATER UNDERNEATH DISHMACHINE TO PREVENT PEST HARBORAGE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO CLEAN AND SEAL BASEBOARD OPENING UNDERNEATH DISHMACHINE.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-601.11(A) OBSERVED BLACK/PINK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE "ICE IS USED FOR HUMAN CONSUMPTION". MANAGEMENT WAS INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-005,CITATION ISSUED. - COS

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16 (A)(2) FOUND TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (TCS FOODS) STORED AT IMPROPER TEMPERATURES DURING STORAGE AT FRONT PREP LINE COOLER(AMBIENT AIR TEMPERATURE OF 48.7F).FOUND INTERNAL TEMPERATURES OF THE FOLLOWING FOOD PRODUCTS:CHICKEN 54.7F,TURKEY 53.4F,PORK 48.6F,SALMON 50.0F,COOKED FARRO GRAIN 50.1F.INSTRUCTED MANAGER ALL (TCS FOODS) MUST BE HELD COLD AT 41F OR COLDER OR HELD HOT AT 135F OR HOTTER AT ALL TIMES.MANAGEMENT VOLUNTARILY DISCARDED/DENATURED 20#'S OF (TCS FOODS) WORTH APPROX. $180.00 AS STATED BY MANAGEMENT. PRIORITY VIOLATION 7-38-005,CITATION ISSUED-COS.

PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17 (D) REFRIGERATED READY-TO-EAT TCS FOODS HELD OVER NIGHT MUST BE PROPERLY LABELED WITH :PRODUCT NAME, PREPARATION DATE AND EXPIRATION DATE WITHIN 7 DAYS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005, NO CITATION ISSUED. -

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 FOUND PREP LINE COOLER WITH TCS (TIME/TEMPERATURE CONTROL FOR SAFETY FOODS) NOT MAINTAINING PROPER TEMPERATURE (WITH AN AIR TEMPERATURE OF 48.7F). INSTRUCTED MANAGEMENT, COOLERS WITH TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR BELOW.MANAGEMENT IMMEDIATELY NOTIFIED REFRIGERATION SERVICES DURING THIS INSPECTION. INSTRUCTED NOT TO USE THE COLD HOLDING UNIT UNTIL IT IS REPAIRED,COLD HOLDING TEMPERATURE MUST BE 41F OR BELOW AT ALL TIMES.PLEASE NOTE:SEE BELOW COMMENTS.PRIORITY VIOLATION 7-38-005, CITATION ISSUED - COS.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: 4-904.11 INSTRUCTED TO PROPERLY STORE AND INVERT KITCHEN MULTI-USE UTENSILS (POTS/PANS) IN KITCHEN STORAGE SHELVINGS TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-201.11 OBSERVED THE PREP LINE COOLER AT FRONT PREP AREA HAS A TORN GASKET AT THE BOTTOM DOOR (HAMBURGER DRAWER) WHERE NOTED TO MANAGER.INSTRUCTED TO REPLACE AND TO MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11 (C) INSTRUCTED TO REMOVE RUSTS ACCUMULATIONS ON GREASE TRAP BOX UNDERNEATH THE DISHWASHING 3 COMPARTMENT SINK AREA AND TO MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: UNDERNEATH COUNTER SHELVINGS WITH EXCESSIVE DUST AND GREASE BUILD-UP IN FRONT PREP/COOKING AREA, INTERIOR/EXTERIOR SURFACES OF DISH MACHINE WITH SPLASHED FOOD DEBRIS, INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS AND FREEZERS,TOASTER BEHIND THE FRONT PREP/COOKING AREA.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15 OBSERVED SMALL WATER LEAK AT BASE OF FAUCET AT THE 2 COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.114 (A) INSTRUCTED TO ORGANIZE AND MAINTAIN AND REMOVE UNNECESSARY ARTICLES AT REAR STORAGE AREAS AND ELEVATE STOCK ITEMS AT LEAST 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11 INSTRUCTED TO DETAIL CLEAN FLOORS UNDERNEATH THE COOKING EQUIPMENTS IN KITCHEN AND UNDER THE DISHMACHINE UNIT AND BAR SINKS TO REMOVE ACCUMULATION OF GREASE/DEBRIS BUILD-UP AND GROUT MISSING BETWEEN FLOOR TILES IN DISHWASHING AREAS ALSO,FLOORS IN FURNACE ROOM WHERE NOTED TO MANAGER.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED LIVE FRUIT FLIES AT BAR AREA AND REAR DISHWASHING AREA. APPROXIMATELY 30 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING AND EQUIPMENT IN THESE AREAS.INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS AND ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED AT FRONT COOKLINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS AND FLOOR DRAINS AT FRONT COOKLINE NOT CLEAN WITH FOOD DEBRIS.INSTRUCTED TO CLEAN FLOORS AND FLOOR DRAINS IN DETAIL AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD SPLASHED DEBRIS ON WALLS/CEILINGS IN BAR AND REAR PREP/DISHWASHING AREAS.INSTRUCTED TO CLEAN AND SANITIZE WALLS/CEILINGS IN SAID AREAS THAT WERE SHOWN TO MANAGER AT THIS TIME.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED AT FRONT COOKLINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS AND FLOOR DRAINS AT FRONT COOKLINE NOT CLEAN WITH FOOD DEBRIS.INSTRUCTED TO CLEAN FLOORS AND FLOOR DRAINS IN DETAIL AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED BAR EXPOSED HANDSINK SLOW DRAINING.INSTRUCTED TO REPAIR PLUMBING AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE WALK-IN-COOLER WITH AN AIR TEMPERATURE OF (52.9F-55.1F).UNIT TAGGED HELD FOR INSPECTION.MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE BELOW 40F OR BELOW AT ALL TIMES.MANAGEMENT IMMEDIATELY CALLED FOR REFRIGERATION SERVICE DURING THIS INSPECTION.THE PREMISES HAS ADDITIONAL REFRIGERATION UNITS FOR FOOD OPERATION LOCATED AT REAR END OF BUILDING. CRITICAL VIOLATION 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE THE WALK-IN-COOLER.FOUND PORK AT 50.7F,ASSORTED SOUPS 51.1F,TURKEY AT 52.5F,CHICKEN AT 52.0F,SAUSAGES AT 50.1F,MOZZARELLA CHEESES AT 50.1F,MILKS AT 50.7F,FISH AT 52.0F,POTATOES AT 59.0F,EGG WHITES AT 51.8F,HAM AT 52.0F ETC.MANAGEMENT VOLUNTARILY DISCARDED/DENATURED APPROX:905 LBS OF FOOD WORTH $4,200.00 AS STATED BY MANAGER AT THIS TIME.INSTRUCTED MANAGER THAT ALL COLD FOODS MUST BE STORED AT A TEMPERATURE OF 40F OR BELOW AND ALL HOT FOODS MUST BE STORED AT A TEMPERATURE OF 140F OR ABOVE AT ALL TIMES.CRITICAL VIOLATION 7-38-005(A).

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED LOW TEMPERATURE DISH MACHINE IN USE NOT ADEQUATELY SANITIZING FOOD EQUIPMENT AND UTENSILS, "CHEMICAL 0 PPM". INSTRUCTED MANAGER TO REPAIR DISH MACHINE AND MAINTAIN SANITIZER AT 100 PPM. DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL RE-INSPECTED BY CHICAGO DEPARTMENT OF HEALTH. INSTRUCTED MANAGER TO USE THREE COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENSILS.MANAGEMENT IMMEDIATELY CALLED FOR ECO LAB SERVICE DURING THIS INSPECTION. CRITICAL VIOLATION 7-38-030

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED AT FRONT COOKLINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS AND FLOOR DRAINS AT FRONT COOKLINE NOT CLEAN WITH FOOD DEBRIS.INSTRUCTED TO CLEAN FLOORS AND FLOOR DRAINS IN DETAIL AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED BAR EXPOSED HANDSINK SLOW DRAINING.INSTRUCTED TO REPAIR PLUMBING AND MAINTAIN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Instructed facility to invert all plates and utensils at the expo station.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Instructed facility to install and maintain a splashguard to the right of the exposed handsink near the front slicer. Observed torn refrigeration gaskets on the three door cooler next to the rear slicer. Instructed facility to replace and maintain. Observed the bar drip tray to have a drain pipe that drains onto the bar three compartment sink dirty dish board. Instructed facility to connect to a proper drain and maintain.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Observed oil on the floor in the rear prep behind the fryers and cooktop. Instructed facility to clean and maintain. Observed the floor under the front exposed handsink near the slicer to have dirt accumulation. Instructed facility to clean and maintain.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Observed grease accumulation on the rear exhaust hood filters. Instructed facility to clean and maintain.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED TORN GASKETS AT THE 4 DOOR COOKLINE COOLERS.INSTRUCTED TO REPLACEA AND MAINTAIN. OBSERVED WORNED-OUT CUTTING BOARDS WITH DARK STAINS.INSTRUCTED TO REAPLACE AND MAINTAIN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED SOME FOOD HANDLERS WITH LONG BEARDS.INSTRUCTED TO PROVIDE AND MAINTAIN BEARDNETS WHEN WORKING AROUND OPEN FOODS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED (1) 4 DOOR PREP COOLER AT COOKLINE WITH AN AIR TEMPERATURE OF 49.0F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS FRESH CUT FRENCH FRIES,LETTUCE,POTATOES AND FISH. UNIT TAGGED HELD FOR INSPECTION. MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE BELOW 40F. CRITICAL VIOLATION 7-38-005A.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED SMOKED SALMON AT 45.5F,DELI MEAT AT 49.0F,CHEESE AT 50.1F,POTATOES AT 44.7F,HAMBURGERS AT 45.1F,FISH AT 45.5F, GUACAMOLE AT 44.7F.INSTRUCTED TO MONITOR AND MAINTAIN ALL COLD FOODS AT 40F OR BELOW AND ALL HOT FOODS AT 140F OR ABOVE AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: LOW TEMPERATURE DISH MACHINE NOT ADEQUATELY SANITIZING FOOD EQUIPMENT AND UTENSILS, CHEMICAL PPM 0. INSTRUCTED MANAGER TO REPAIR DISH MACHINE AND MAINTAIN SANITIZER AT 100 PPM. DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL RE-INSPECTED BY CHICAGO DEPARTMENT OF HEALTH. INSTRUCTED MANAGER TO USE THREE COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENSILS. CRITICAL VIOLATION 7-38-030

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED CONTAINERS OF SLICED BREAD AND GLASSWARE BEING STORED ON COUNTERS ALONG THE FRONT CUSTOMER SEATING AREAS.INSTRUCTED TO REMOVE SAID ITEMS OR PROVIDE A BARRIER/SNEEZEGUARD SUCH THAT IT PROTECTS SAID AREAS FROM PUBLIC CONTAMINATION AND MAINTAIN AT ALL TIMES. 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 LIVE FRUIT FLIES IN THE DISHWASHING AREAS PREP AREAS AND BAR AREAS. APPROXIMATELY 40 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING AND CEILING TILES, AND EQUIPMENT IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED TORN GASKETS AT THE 4 DOOR COOKLINE COOLERS.INSTRUCTED TO REPLACEA AND MAINTAIN. OBSERVED WORNED-OUT CUTTING BOARDS WITH DARK STAINS.INSTRUCTED TO REAPLACE AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS ALONG WALLS AND IN ALL CORNERS OF KITCHEN PREP AREAS AND DISHWASHING AREAS BEHIND AND AROUND KITCHEN EQUIPMENTS AND FLOOR DRAINS REQUIRE A DETAIL CLEANING AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED SPLASHED FOOD DEBRIS ON WALLS THROUGHOUT THE DISHWASHING AND PREP AREAS.INSTRUCTED TO CLEAN WALLS IN DETAIL AND MAINTAIN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED SOME FOOD HANDLERS WITH LONG BEARDS.INSTRUCTED TO PROVIDE AND MAINTAIN BEARDNETS WHEN WORKING AROUND OPEN FOODS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: SILVERWARE ON THE TABLE SETTINGS MUST BE WRAPPED, COVERED TO PREVENT CONTAMINATION OR RESET WHEN CUSTOMER IS SEATED. GLASSWARE MUST BE STORED INVERTED ON TABLE SETTINGS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REPLACE CRACKED ICE SCOOP AT ICE MACHINE IN REAR AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN PREP SHELVES AND INTERIOR SURFACES OF CABINET IN FRONT PREP AREA.-------MUST CLEAN AND MAINTAIN DISH MACHINE DOOR (EDGES) WITH LIME BUILD-UP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR ALONG THE WALLS AND IN ALL CORNERS IN REAR AND IN FRONT PREP AREA.------ MUST CLEAN AND MAINTAIN ALL FLOOR DRAIN WITH EXCESSIVE DEBRIS THROUGHOUT.