GIBSONS STEAK HOUSE

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS IN MAIN KITCHEN AREA OF FOOD SPILLS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING IN ENCLOSED GARBAGE AREA NEXT TO PREP AREA IN POOR REPAIR. REPAIR TO PREVENT PEST HARBORAGE OF FLYING INSECTS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED BULK FOOD ITEMS UPSTAIRS IN THE PREP AREA WITH NO LABEL. INSTRUCTED TO LABEL ALL BULK FOOD ITEMS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED BOTTOM INTERIOR OF FRYERS WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN BOTTOM INTERIOR OF FRYERS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED THE HOOD VENTS OVER THE BROILER WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN HOOD VENTS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED BLOWN LIGHT BULBS OVER THE HOT LINE AND BROKEN LIGHT SHIELDS IN THE FISH PREP WALK IN COOLER. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING AND LIGHT SHIELDS IN GOOD CONDITION.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED UPSTAIRS BAR WITH NO EXPOSED HAND SINK. INSTRUCTED TO PROVIDE AN EXPOSED HAND SINK.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED THE FOLLOWING LEAKS: DOWN STAIRS BAR 3 COMPARTMENT SINK HOT KNOB, UPSTAIRS 3 COMPARTMENT SINK LEFT FAUCET AND UPSTAIRS 3 COMPARTMENT SINK PLUMBING UNDER THE LEFT BASIN. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 2 DOOR PREP COOLER IN THE 2ND FLOOR PREP AREA AT 60F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS BLUE CHEESE CRUMBLES AND CHEESES. THE COOLER WAS TAGGED HELD FOR INSPECTION. CRITICAL VIOLATION 7-38-005A.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS INSIDE OF THE PREP LINE COOLER IN THE 1ST FLOOR PREP AREA: HAMBURGERS AT 47.3-50.9F, BEEF FILETS AT 53.6F, HAM AT 51.9F, CHEESE AT 52.1-54.5F, STEAKS AT 54.6F. OBSERVED THE FOLLOWING FOOD INSIDE OF THE SALAD COOLER: SALAD DRESSING AT 50.1F. OBSERVED THE FOLLOWING FOOD INSIDE OF THE 2ND FLOOR WALK-IN COOLER: SOUP AT 44.7F. OBSERVED THE FOLLOWING FOOD INSIDE OF THE 2ND FLOOR 2 DOOR PREP COOLER: BLUE CHEESE CRUMBLES AT 55.2F AND CHEDDAR CHEESE AT 52.1F. MANAGEMENT VOLUNTARILY DISCARDED 184# OF FOOD WORTH $711. CRITICAL VIOLATION 7-38-005A.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL DRY FOOD STORAGE CONTAINERS MUST BE LABELED WITH INGREDIENT NAME.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DETAIL CLEAN THE WALLS OF THE 1ST FLOOR DISHROOM.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE ADEQUATE LIGHTING INSIDE OF THE BAKERY WALK-IN COOLER AND WALK-IN FREEZER ON THE 2ND FLOOR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR THE WATER LEAK AT THE DRAIN LINE FOR THE EXPOSED HANDSINK IN THE 1ST FLOOR DISHROOM.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND CUTTING BOARDS IN POOR REPAIR AT PREMISES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND FLOORS NOT CLEAN AT DISHWASHING AREAS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: FOUND BROOMS NOT STORED PROPERLY.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: refer to previous report for description.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: refer to previous report for description.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 11/21/11, UNDER #32-MUST INSTALL COVERS FOR ICE BINS AT BAR AREA.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: REMAINS

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MISSING FLOOR GROUTING IN MULTIPLE AREAS OF THE KICHEN, MUST FIX/RE-GROUT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: HOLES & MISSING DROP CEILING PANELS IN KITCHEN, MUST SEAL HOLES & MAINTAIN CEILING PANELS.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: INADEQUATE UTENSILS SANITIZING, FOUND HIGH TEMP DISH MACHINE WITH FINAL RINSE AT 140F, MACHINE BEING USED DURING INSPECTION. INSTRUCTED MGR TO PROVIDE 180F OR HIGHER FOR FINAL RINSE. MACHINE IS TAGGED, NOT ALLOWED TO USE, MUST CONTACT THE OFFICE OF CDPH FOR TAG REMOVAL REQUEST.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #569714 , DATED ON 11-21-11 FOR VIOLATION #(32): MUST INSTALL COVERS FOR ICE BINS AT BAR AREA. INSTRUCTED MGR TO CORRECT VIOLATIONS WITHIN GIVEN TIME FRAME.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MISSING LABELS AT BULK FOOD CONTAINERS, INSTRUCTED TO LABEL.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: A LONG STICK FOR BRAKING DOWN ICE NEXT TO ICE MAKER IS ATTACHED WITH A CABLE. INSTRUCTED TO DETACH TO BE ABLE TO WASH AND SANITIZE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR OF ICE MAKERS NOT CLEAN ALSO THE RIM ON DOOR WITH DIRT DEPOSITED ON SURFACE, INSTRUCTED TO CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: KITCHEN FLOOR TILES IN POOR REPAIR, MISSING GROUT IN MULTIPLE AREAS, INSTRUCTED TO GROUT AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: HOLES AND MISSING DROP CEILING PANELS IN KITCHEN, INSTRUCTED TO REPAIR AND PATCH HOLES.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: FLY TRAPS INSTALLED IN PREP AREA, INSTRUCTED TO RELOCATE AWAY FROM OPEN FOOD AREAS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DOOR GASKETS OF HOT-HOLDING UNITS (2nd FL) & COOLER DOORS AT COOK'S LINE ARE IN POOR REPAIR (RIPPED APART)-MUST ADDRESS. ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. ICE BIN LIDS NEEDED AT BOTH BARS-MUST PROVIDE. A SPLASH GUARDS IS NEEDED AT THE 2nd FL DISHMACHINE (LEFT SIDE), TO PREVENT WATER GOING ONTO THE FLOOR. 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: GASKETS OF BAR COOLER DOORS, INTERIOR FLOOR OF BAR COOLER (1st FL), FAN GUARDS OF WALK-IN COOLER (DESSERTS AREA), & AT BAR COOLERS MUST BE KEPT CLEAN. 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: FLOORS AT 1st FLOOR BAR & AT DISHROOM (SAME FLOOR), MUST BE KEPT DRY AT ALL TIMES. MISSING TILES AROUND FLOOR DRAIN AT DISHROOM (1st FL) MUST BE FIXED. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FAUCETS OF HANDSINK AT DISHROOM (1st FLOOR) IS KOOSE & LEAKING-MUST FIX. 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 (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MOST ICE SCOOPS MUST BE STORED IN A SANITARY MANNER-(USE ICE SCOOP HOLDERS). Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.

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. THE MAIN DISH ROOM HAS A BUILDUP OF FOOD UNDER THE DISH SCRAPING AREA THAT NEEDS TO BE WASHED, RINSED AND SANITIZED. REMOVE FOOD BUILDUP FROM UNDER THE BAKE SHOP SHELVING AND HOT LINE PASS.

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. REPAIR THE DOORS AND GASKETS OF THE GIBSONS HOTLINE DRAWER COOLERS.

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. REPAIR THE DAMAGED TILE UNDER THE TILT SKILLET,HUGOS BAR AND BASEBOARD UNDER GIBSONS HOT LINE.

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 AT FIRST FLOOR PREP IN NEED OF REPLACING WHERE WORN. MUST CORRECT AND MAINTAIN.

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 IN GARBAGE AREA IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN.

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 IN NEED OF REPLACING. WORN, DISCOLORED WITH DEEP CUTS. MUST REPLACE AND MAINTAIN.

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. ICE MACHINES IN NEED OF CLEANING TO REMOVE BUILD-UP.

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 UNDER COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN.

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. LEAKS AT FAUCET AT 3 COMP SINK. IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ALL ICE UTENSILS MUST BE STORED IN A CLEAN SANITIZED CONTAINER.