KENMARE CATERING

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED THE FLOOR OF THE FOOD PREP AREA IN DISREPAIR IN SEVERAL AREAS. MANAGEMENT INSTRUCTED TO REPAIR THE FLOOR SO THAT IT IS SMOOTH AND EASILY CLEANABLE. CLEAN THE FLOOR OF THE WALK-IN FREEZER AND STORE ALL FOOD ON STORAGE SHELVES IN THE FREEZER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DETAIL CLEAN THE FOOD DEBRIS ON THE WALL ABOVE THE 3 COMPARTMENT SINK IN THE FOOD PREP AREA. REPLACE THE WATER STAINED CEILING TILE IN THE FOOD PREP AREA.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED THE EXPOSED HANDSINK IN THE FOOD PREPARATION AREA IMPROPERLY MAINTAINED. THE DRAIN LINE WAS NOT CONNECTED TO THE HANDSINK AND THE HANDSINK WAS NOT AVAILABLE FOR USE. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE EXPOSED HANDWASHING SINK. CRITICAL VIOLATION 7-38-030.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER WAS PRESENT WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED. THE KITCHEN STAFF WAS PREPARING LOBSTER AND ROASTED VEGETABLES AT THE TIME OF THE INSPECTION. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED THE EAST SIDE BAR 3 COMPARTMENT SINK NOT PROPERLY MAINTAINED. OBSERVED WATER BACKING UP INTO THE LEFT AND RIGHT COMPARTMENTS OF THE 3 COMPARTMENT SINK WHEN WATER WAS RUN IN THE MIDDLE COMPARTMENT. MANAGEMENT INSTRUCTED TO REPAIR THE SINK SO THAT IT DRAINS PROPERLY WITHOUT BACKING UP. SERIOUS VIOLATION 7-38-030.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE STAINLESS STEEL WALL SHELVES AND FOOD STORAGE CONTAINERS NEXT TO THE DEEP FRYER WITH DEBRIS ON THEM.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED THE FLOOR OF THE FOOD PREP AREA IN DISREPAIR IN SEVERAL AREAS. MANAGEMENT INSTRUCTED TO REPAIR THE FLOOR SO THAT IT IS SMOOTH AND EASILY CLEANABLE. CLEAN THE FLOOR OF THE WALK-IN FREEZER AND STORE ALL FOOD ON STORAGE SHELVES IN THE FREEZER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DETAIL CLEAN THE FOOD DEBRIS ON THE WALL ABOVE THE 3 COMPARTMENT SINK IN THE FOOD PREP AREA. REPLACE THE WATER STAINED CEILING TILE IN THE FOOD PREP AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: SHELVES, COUNTER TOP AND COOKING EQUIPMENT NOT CLEAN THROUGH OUT FACILITY, INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ICE BUILD UP IN WALK-IN FREEZER, INSTRUCTED TO REMOVE ICE AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR NOT CLEAN BEHIND COOKING LINE, INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: SEE REPORT FROM 5-28-2010

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: SEE REPORT FROM 5-28-2010

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: SEE REPORT FROM 5-28-2010.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: SEE REPORT FROM 5-28-2010.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: SEE REPORT FROM 5-28-2010.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. INADEQUATE WASTE WATER DISPOSAL. 3 COMPARTMENT SINK BEHIND BAR CLOGGED AND NOT PROPERLY DRAINING. MUST REPAIR SINK SO THAT IT DRAINS PROPERLY. CRITICAL CITATION ISSUED 7-38-030.

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 DETAIL CLEAN HOOD OVER COOKING EQUIPMENT AND REMOVE HEAVY GREASE 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. MUST DETAIL CLEAN FLOORS IN PREP AREA UNDER 3 COMPARTMENT SINK AND BEHIND COOLERS AND COOKING EQUIPMENT. MUST REMOVE ALL FOOD DEBRIS.

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. DRAIN HANDLE UNDER MIDDLE COMPARTMENT AT 3 COMP SINK IN PREP AREA IS LEAKING. MUST REPAIR. ALSO REPAIR LEAKY FAUCET AT MOP SINK. MIDDLE SINK IN FIRST FLOOR MENS WASHROOM IS SLOW DRAINIG. MUST REPAIR.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: Soiled and clean linens, coats, and aprons shall be properly stored. OBSERVED CLEAN AND SOILED APRONS AND OTHER LINEN IMPROPERLY STORE ON LEDGES AND SHELVING RACKS IN KITCHEN AND ON FLOORS IN STORAGE AREAS. MUST PROVIDE A SANITARY CONTAINER TO STORE ALL SOILED APRONS AND OTHER ITEMS AND ALSO STORE CLEAN APRONS AND OTHER LINEN IN A CLEAN AND SANITARY MANNER.

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. OBSEVED EMPLOYEE BELONGINGS BEING STORED IN STORAGE AREAS AND IN PREP AREAS. MUST PROVIDE A DESIGNATED AREA TO PROPERLY STORE ALL EMPLOYEE BELONGINGS. MUST BETTER ORGANIZE ALL STORAGE AREAS BY REMOVING ALL UNNECESSARY ITEMS AND BETTER ORGANIZING REMAINING ITEMS. MUST STORE ALL ITEMS 6 INCHES OFF FLOOR.