MICHAEL'S RESTAURANT

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 04/26/16 REPORT#1763671. 33 OBSERVED GREASE BUIL-UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN. 34 OBSERVED CRACKED FLOOR TILES BEHIND BAR AREA NEXT TO BEER COOLER. MUST REPAIR AND MAINTAIN. SERIOUS VIOLATION 7-42-090.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED DIRT AND DEBRIS ON FOOD STORAGE SHELVING IN FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROUND AND BEHIND ALL COOKING EQUIPMENT AND REFRIGERATION UNITS.MUST CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED DIRT AND DEBRIS ON WALLS IN REAR DISHWASHING AREA. MUST CLENA AND MAINTAIN. OBSERVED DUST ACCUMULATION ON CEILING VENTILATION FANS IN KITCHEN FOOD PREP AREA. MUSY CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CUTTING BOARD WITH DEEP DARK GROOVES. MUST BE SENDED/BLEACHED OR REPLACE. MUST NOT USE TINT FOIL AS A LINER FOR SHELVING AT THE COOKS LINE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED GREASE BUIL-UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN. DETAIL CLEAN INTERIOR PANELS OF ICE MACHINE BEHIND FRONT BAR AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED CRACKED FLOOR TILES BEHIND BAR AREA NEXT TO BEER COOLER. MUST REPAIR AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED ICE SCOOPS STORED INSIDE ICE BINS AT THE FRONT BAR AREA. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMIATION.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: DISHWASH 3-COMPARTMENT SINK GREASE TRAP LEAKING. INSTRUCTED MANAGER TO REPAIR/REPLACE GREASE TRAP BY DATE OF REINSPECTION. SERIOUS VIOLATION 7-38-030.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ACCUMULATED FOOD DEBRIS INSIDE PREP AREA REACH IN COOLER DOOR RUBBER GASKETS. MUST CLEAN ALL COOLERS RUBBER DOOR GASKETS AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR TILES CRACKED/LOOSE AT PREP AREA BY STEAMTABLE/GRILL. INSTRUCTED MANAGER TO REPAIR ALL DAMAGED FLOOR TILES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: PREP AREA CEILING LIGHT COVERS MISSING END CAPS, ABOVE COOKLINE. INSTRUCTED MANAGER TO PROVIDE END CAPS FOR LIGHT BULBS COVERS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO EXPOSED HANDWASH BOWL AT BAR ALSO PREP AREA EXPOSED HANDWASH BOWL PIPE DRAINING SLOWLY. INSTRUCTED MANAGER TO PROVIDE EXPOSED HANDWASH BOLW AT BAR WITH RUNNING HOT AND COLD WATER AND PREP AREA EXPOSED HANDWASH BOWL MUST DRAIN QUICKER.

FOOD HANDLER REQUIREMENTS MET - Comments: NO FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: STORE SINGLE SERVICE UTENSTILS IN ONE DIRECTION TO AVOID HAND CONTACT WITH FOOD CONTACT SURFACE OF THE UTENSIL.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN ALL REFRIGERATOR GASKETS ON PREMISES TO REMOVE FOOD DEBRIS BUILDUP. FOUND THE FOOD RACKS IN THE REACH-IN COOLER SOILED WITH FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. INSTRUCTED TO HAVE HOOD VENTS SERVICED DUE TO EXCESSIVE GREASE ACCUMULATION.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED HEAVY DUST BUILDUP ON THE CEILING VENT ABOVE THE 3-DOOR REACH-IN COOLER IN REAR KITCHEN AREA. INSTRUCTED TO CLEAN AND MAINTAIN

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED INSIDE THE THREE DOOR REACH-IN COOLER: SLICE BEEF AT TEMP OF 46.7F.47.6F AND 48F; HOT DOG AT TEMP OF 51.7F; VARIOUS KIND OF CHEESE AT TEMP OF 54.8F; FETA CHEESES AT TEMP OF 46.9F TO 55.9F; SLICE TOMATOES AT TEMP OF 50.5F;SOUR CREAM AT TEMP OF 48.6F TO 48.9F;RAW HAMBURGER PATTIES AT TEMP OF 54.7F. COOKED SLICED ONIONS AT TEMP OF 94.4F. NO TIME AND TEMPERATURE LOG PROVIDED AT PRESENT TIME. UNIT MAINTAINS AIR TEMP OF 41.9F,FOOD DISCARDED AND DENATURED. POUNDS 40, VALUE $100 CRITICAL VIOLATION:7-38-005(A)

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: WATER PIPE UNDER THE THREE COMPARTMENT SINKS IS LEAKING, INSTRUCTED TO REPAIR.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE CARDBOARD AS LINER INSIDE BOX FREEZER. ALL METAL RACK SHELVING IN FOOD PREP AND ABOVE EXPOSED HAND SINK WITH EXCESSIVE DUST AND GREASE. MUST CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALL AT EXPOSED HAND SINK AND THREE COMPARTMENT SINK WITH MISSING TILES, OPEN CRACKS AND CREVICES. MUST REPAIR, SEAL ALL OPENINGS AND MAKE SMOOTH AND CLEANABLE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INSTALL DRAINAGE TUBING FROM BAR SODA GUN HOLDERS TO PROPER FLOOR DRAIN.

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.NO SANITIZING SOLUTION USED AT 3 COMPARTMENT SINK. OBSERVED EMPLOYEE WASHING AND RINSING FOOD TONGUES AND FOOD CONTAINERS WITHOUT USING SANITIZING SOLUTION.PERSONALLY SET UP 3 COMPARTMENT SINK(WASH, RINSE AND SANITIZE 100PPM).CRITICAL VIOLATION:7-38-030 HOOOO62506-12

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.REPLACE BROKEN PLASTIC FOOD SPATULAS .PROVIDE ANOTHER KNIFE RACK FOR FRONT PREP AREA

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 OR REPLACE BROKEN FLOOR TILE THROUGHOUT PREMISE.

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.REPAIR LEAKING FAUCET AT 3 COMPARTMENT SINK.