TRICYCLE SUPPER CLUB

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

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Rear storage shelving/racks in bsmt that had peeling paint/rust, shall be repaired/replaced.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Walk in cooler shelving/racks not clean, need detailed cleaning(crevices), reach in cooler shelving not clean, need detailed cleaning. bsmt storage shelving/racks 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 in prep areas(1st floor, bsmt) not clean, need detailed cleaning(corners). Floor in bsmt storage areas, rooms not clean, need detailed cleaning(corners).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Walls that had ppeling paint/plaster by kitchen area(1st floor), shall be repaired/sealed. Exhaust fans in bathrooms not clean, need cleaning.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Light shields that were missing end caps, shall be provided in bsmt storage areas.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Exhaust canopy not clean, had excees grease build up, needs detailed cleaning.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAINT CHIPPING WOOD SHELF IN BASEMENT WALK-IN COOLER, CHIPPING WOOD DOOR ALSO IN WALK-IN COOLER AND RUSTY WIRE SHELVES IN ALL COOLERS,

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN FAN GUARDS IN WALK-IN COOLER BASEMENT AREA AND INTERIOR OF ICE MACHINE IN SAME AREA,

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHT SHIELD ON LIGHT IN BASEMENT AREA, ABOVE PREP COUNTER,

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR LEAKING FAUCET AT FIRST FLOOR THREE COMPARTMENT SINK,

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETERS INSIDE ALL COOLER UNITS,

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST INVERT PLATES AT REAR COUNTER SERVICE AREA

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAINT CHIPPING WOOD SHELF IN BASEMENT WALK-IN COOLER AND CHIPPING WOOD DOOR ALSO IN WALK-IN COOLER

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN INSIDE WALL AREA ICE MACHINE

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REPAIR BROKEN BRICK TILE FIRST FLOOR KITCHEN AREA, AND CLEAN BASEMENT AREA FLOOR, UNDER AND BEHIND EQUIPMENT

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/DEFROST ALL FREEZERS ON PREMISES TO REMOVE ICE BUILD. MUST RESAND OR REPLACE ALL FOOD PREP TABLE TOPS TO REMOVE FOOD STAINS.

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. MUST CLEAN FLOORS AT BASEMENT UNDER, AROUND AND BEHIND ALL SHELVING UNITS AND HEAVY EQUIPMENT AS WELL AS IN THE KITCHEN.

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. MUST SEAL HOLES AT WALL IN MEN'S RESTROOM. ALSO MUST SEAL OR REPAIR HOLE AT WALLBASE UNDER BAR 3COMP SINK. MUST SEAL OPENINGS OR REPAIR CEILING HOLES IN BASEMENT.MUSR REPAIR WALL BETWEEN 1COMP SINK AND EXPOSED HANDWASHIN SINK TO BE SMOOTH AND EASILY CLEANABLE LOCATED IN BASEMENT.

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. MUST CLEAN EXHAUST HOOD. MUST REPAIR BROKEN LEG OF 1 COMP SINK AT BASEMENT AS WELL AS APPROPRIATELY REATTACH 1COMP SINK TO WALL.

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.OBSERVED REAR EXIT DOOR AT KITCHEN NOT RODENT PROOFED. ALSO WINDOW MESH IS TORN AT DOOR AND NOT INSECT OR RODENT PROOFED.MUST RODENT PROOF REAR EXIT DOOR AT KITCHEN AS WELL AS WINDOW MESH AT DOOR.SERIOUS VIOLATION 7-38-020.

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/DEFROST ALL FREEZERS ON PREMISES TO REMOVE ICE BUILD. MUST RESAND OR REPLACE ALL FOOD PREP TABLE TOPS TO REMOVE FOOD STAINS.

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.MUST CLEAN FLOORS AT BASEMENT UNDER, AROUND AND BEHIND ALL SHELVING UNITS AND HEAVY EQUIPMENT AS WELL AS IN THE KITCHEN.

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.MUST SEAL HOLES AT WALL IN MEN'S RESTROOM. ALSO MUST SEAL OR REPAIR HOLE AT WALLBASE UNDER BAR 3COMP SINK. MUST SEAL OPENINGS OR REPAIR CEILING HOLES IN BASEMENT.MUSR REPAIR WALL BETWEEN 1COMP SINK AND EXPOSED HANDWASHIN SINK TO BE SMOOTH AND EASILY CLEANABLE LOCATED IN BASEMENT.

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.MUST CLEAN EXHAUST HOOD. MUST REPAIR BROKEN LEG OF 1 COMP SINK AT BASEMENT AS WELL AS APPROPRIATELY REATTACH 1COMP SINK TO WALL.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.FOUND NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED OR VALID DOCUMENTATION DURING THIS INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS (MACARONI,BEANS,CHILI,GRAVY ETC.) ARE BEING PREPARED AND REHEATING. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT WITH THEIR ORIGINAL CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST PROPERLY STORE,INVERT CLEAN MULTI-USE UTENSILS,DISHWARE TO PREVENT CONTAMINATION BEFORE USE.

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.Cutting boards with deep, dark grooves must be sanded/bleached or replaced,replace/repair rusty shelving inside bar coolers using a non-toxic finish.

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.DETAIL CLEAN INTERIOR/EXTERIOR OF COOLERS,SIDE OF HOT COOKING EQUIPMENTS,DRY STORAGE SHELVINGS IN BASEMENT,MANUAL CAN OPENER,BAR GUNS AND HOUSINGS ATTACHED,TOPS/BOTTOMS OF FOOD PREP TABLES INCLUDING LEGS OF EQUIPMENTS,UPPER PANEL OF ICE MACHINE IN BASEMENT ETC.

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.MUST PROVIDE THERMOMETERS INSIDE ALL REFRIGETARTION UNITS.

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.CLEAN,ORGANIZE BASEMENT DRY STORAGE AREAS,UNDER STAIRCASE,REMOVE ALL UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.

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.FOUND LOW TEMPERATURE DISHMACHINE IN USE AT THIS TIME,"0"PPM. HELD FOR INSPECTION TAG PLACED ON SAID UNIT-MUST NOT USE UNTIL REPAIRED,THE CDPH IS NOTIFIED VIA FAX 312-746-4240 FOR TAG REMOVAL,HELD FOR INSPECTION TAG PLACED ON FROZEN DESSERT TOP LOADER TAYLOR MACHINE IN USE AT THIS TIME ON COUNTER TABLE BEHIND BAR.Hot and cold water under city pressure shall be provided at the freezer unit for the purpose of washing and sanitizing of all non-removable food contact surfaces of the freezer unit and sanitizing of re-assembled freezer parts.FAX LETTER TO THE CDPH 312-746-4240 FOR TAG REMOVAL.

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 APPROXIMATELY 35 LIVE FRUIT FLIES IN BASEMENT DRY STORAGE/FOOD PREP AREA,REAR DOOR TO KITCHEN NOT RODENT-PROOFED.MUST DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS,REMOVE CLUTTERED CONDITIONS,PROVIDE LIDS TO TRASH,DIRTY LINEN TO MINIMIZE SAID PEST PROBLEM,RODENT PROOF SAID DOOR ALL ACROSS BOTTOM,PEST CONTROL SERVICE NOW RECCOMENDED.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (CHILI, HAMBURGERS,SOUPS ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT WITH THEIR ORIGINAL CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST PROPERLY STORE,INVERT CLEAN MULTI-USE UTENSILS,DISHWARE TO PREVENT CONTAMINATION BEFORE USE.

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.Cutting boards with deep, dark grooves must be sanded/bleached or replaced,replace/repair rusty shelving inside bar coolers using a non-toxic finish.

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.DETAIL CLEAN INTERIOR/EXTERIOR OF COOLERS,SIDE OF HOT COOKING EQUIPMENTS,DRY STORAGE SHELVINGS IN BASEMENT,MANUAL CAN OPENER,BAR GUNS AND HOUSINGS ATTACHED,TOPS/BOTTOMS OF FOOD PREP TABLES INCLUDING LEGS OF EQUIPMENTS,UPPER PANEL OF ICE MACHINE IN BASEMENT ETC.

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.MUST PROVIDE THERMOMETERS INSIDE ALL REFRIGETARTION UNITS.

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.CLEAN,ORGANIZE BASEMENT DRY STORAGE AREAS,UNDER STAIRCASE,REMOVE ALL UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS OF 06-05-09 REPORT#160042,#S 31,32,38,4O,&43 NOT CORRECTED.#31"ALL CLEANED MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES AT ALL AREAS OF FACILITY--KICHEN,COUNTER SHELVES,BASEMENT,ETC.,MUST BE KEPT OR STORE UPSIDE DOWN[INVERT]AT ALL TIMES". [32]"STORAGE SHELF RACKS IN WALK IN COOLER RUSTED,REAR METAL EXIT DOOR IN KITCHEN ALSO RUSTED INSTRUCTED MANAGEMENT TO REPAIR[CLEAN &PAINT];MUST REMOVE SODA PIPES LINES THAT RUNS THRU SERVING ICE BIN AT THE BAR,OR PROVIDE SEPARATE CONTAINER FOR SERVING ICE MUST PROVIDE LID FOR SERVING ICE IN BARS ,AND REMOVE DRAIN FUNNEL IN SANITIZING 3RD SINK OF 3COMP.SINK IN BAR AND EMPTY DEBRIS IN A BUCKET OR ELSE WHERE".[38]"MUST REPAIR AND INCASE RUSTING PIPE LINE ABOVE PREP SINK IN BASEMENT".[40]PROVIDE THERMOMETER INSIDE ALL COOLERS".[43]"MUST PROVIDE SEPARATE CONTAINER FOR HOLDING SERVING ICE-SCOOPS IN BAR". CITATION ISSUED 7-42-090 SERIOUS INSTRUCTED MANAGEMENT TO COMPLY WITH ALL ABOVE PREVIOUS ORDERS MUST BE CORRECTED BY RE-INSPECTION ON 03-19-10.

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 REMOVE PREP KNIFE HOLDING CASE BY EXPOSE HAND WASH SINK IN KITCHEN WHICH LIMITS ACCESSIBILTY OF SAID SINK. METAL PANEL INSIDE ICE MACHINE RUSTING DUE TO MOISTURE,INSTRUCTED TO REPAIR OR REPLACE WITH PLASTIC OR FIBER GLASS PANEL. MUST REPAIR DAMAGED FLOOR FREEZER LIDS IN BASEMENT. ALSO DAMAGED SEAT COVERS IN DINING NEEDS REPAIR.

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. VENT IN LADIES TOILET WITH DUST BUILD UP NEEDS TO BE CLEANED. TOP OF ICE MACHINE NEEDS CLEANING.

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. MUST REPAIR MISSING AND DAMAGED FLOOR TILES IN KITCHEN THAT IS HOLDING WATER ON THE FLOOR. REPLACE MISSING FLOOR DRAIN IN BASEMENT AT PREP AREA. FLOORS UNDER ICE BIN IN THE BAR,AND AT DOOR TO STAIR WELLS WITH ACCUMULATED DEBRIS NEEDS CLEANING.

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. MUST REPAIR LEAKING PIPE UNDER EXPOSE HAND WASH SINK IN KITCHEN.