HANDLEBAR CHICAGO

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED TEMPERATURE OF WALK IN COOLER AND SERVICE COOLERS TO BE IMPROPER AT 50.4F AND 53.7F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURES OF 40F AND BELOW. CRITICAL VIOLATION #7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER AND WALK IN COOLERS TO BE IMPROPER:-SEITAN(CHICKEN IMITATION 5#) 68.8F, SEITAN (MADE OF WHEAT AND GLUTEN,)58.5F APPROX 20#, MUSHROOM 68.1F, TOFU 47.6F APPROX 15#, RADISH SPROUTS .5# 53.3F/47.3F (WALK IN COOLER AND SERVICE COOLER),PASTA 48.2F, SEITAN(PORK IMITATION) 50.8F, RICE 51.1F,TOFU 46.1F,MASHED POTATOES 46.5F, BEEF IMITATION 48.3F, LIQUID EGGS 54.6F, GUACAMOLE 47.2F, PICO DE GALLO 46.8F 8#, SLOPPY JOE 46.3F 12#, MASHED POTATOES46.6F (APPROX 20#) FOLLOWING ITEMS IN COVERED CONTAINERS ON PREP TABLE WITHOUT PROPER COOLING METHOD BEING APPLIED: SLOPPY JOE 80.4F 12#, PAR COOKED POTATOES 76.9F, 20#, LEAFY GREENS 70.7F, 2#. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED 500 LBS OF PRODUCTS WORTH $587.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: NOTED EMPLOYEES AT THE FIRST FLOOR KITCHEN PREP PREPARING AND HANDLING READY TO EAT FOODS WITHOUT WEARING GLOVES...ALSO NOTED EMPLOYEES WASHING HANDS AT THE ONE COMPARTMENT SINK INSTEAD OF HAND WASH SINK WITH SOAP AND PAPER TOWEL. INSTRUCTED TO WASH HANDS AT THE HAND WASH SINK AND TO WEAR GLOVES AT ALL TIMES. CRITICAL VIOLATION #7-38-010(A)

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED OVER 25 FLYING INSECTS ON WALLS AND CEILING OF THE BASEMENT FOOD PREP AREA AND BAR. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. SERIOUS VIOLATION #7-38-020

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED TORN RUBBER GASKETS AT DOOR OF SERVICE COOLER BY THE ONE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN OR REPLACE....NOTED RUSTY SHELVES AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC PAINT AND/OR REPLACE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED PEELING PAINT ON CEILING ABOVE DISH WASHER, LARGE HOLE ON CEILING BY THE HEATING UNIT ALL AT THE BASEMENT FOOD PREP AREA. ALSO NOTED STAINED AND DIRTY CEILING AT THE KITCHEN PREP AREA. INSTRUCTED TO SEAL ALL HOLES AND OPENINGS AND CLEAN AND MAINTAIN CEILING.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED WALL BY THE DEEP FRYER OF THE FIRST FLOOR PREP AREA IN POOR REPAIRS DUE TO FIRE. ALSO NOTED HOLE ON WALL AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO SEAL ALL HOLES AND OPENINGS AND REPAIR WALL WITH FIRE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED DUSTY VENTS INSIDE THE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RUSTY FOOD STORE SHELVING INSIDE WALK-IN COOLER AND BASEMENT. MUST REPAINT OR REPLACE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED BROKEN LIGHT SHIELD COVER IN BASEMENT FOOD PREP AREA. MUST REPLACE AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED REAR EXPOSED HAND WASHING SINK DRAINING SLOW. MUST REPAIR AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED ICE SCOOPS STORED ON TOP OF ICE BIN AT THE FRONT BAR. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED MOP HEADS RESTING ON BOTTOM OF MOP SINK. INSTRUCTED FACILITY TO STORE INVERTED OR RAISED OFF THE GROUND TO HELP PREVENT PEST HARBORAGE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO SEAL GAP/OPENING AT COUNTER TOP ABOVE STEAM TABLE AND PREP COOLER (COOKING LINE).

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN COUNTER BOARD WITH GREASE AND DRIED FOOD ACCUMULATION ABOVE STEAM TABLE (COOKING LINE).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO PROVIDE FLOOR DRAIN COVER FOR MOP SINK IN BASEMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN CEILING AND ATTACHED EQUIPMENT WITH DUST ACCUMULATION ABOVE PREP/COOKING AREA (1ST FLOOR).

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO FIX STRIPPED (HOT) FAUCET HANDLE AT EXPOSED HAND SINK BEHIND BAR.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE,MAINTAIN AN ICE BIN COVER FOR ICE BIN AT BAR AREA REPLACE WORNED OUT CUTTING BOARDS IN THE FOOD PREP AREAS INCLUDING BAR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND NO VISIBLE BACKFLOW PREVENTION DEVICE FOR THE COFFEE STATION.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED. TAGGED HELD FOR INSPECTION .MUST FAX LETTER TO THE CDPH 312-746-4240 FOR TAG REMOVAL ATT:A.LOPEZ. SERIOUS VIOLATION 7-38-005A.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL CLEAN MULTI-USE POTS AND PANS STORED ON SHELVINGS IN THE BASEMENT FOOD PREP MUST BE PROPERLY STORED,INVERTED TO PREVENT CONTAMINATION BEFORE USE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE,MAINTAIN AN ICE BIN COVER FOR ICE BIN AT BAR AREA REPLACE WORNED OUT CUTTING BOARDS IN THE FOOD PREP AREAS INCLUDING BAR

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FAN COVERS INSIDE THE WALK-IN-COOLER AND THE INTERIOR/EXTERIOR OF DISH MACHINE REQUIRE A DETAIL CLEANING.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: THE WALLS/CEILING SECTIONS IN THE FOOD PREP AREA 1ST FLOOR WHERE NOTED TO MANAGER MUST BE SMOOTH,EASILY CLEANABLE AND SEAL OPENINGS AROUND PIPES BENEATH THE DISHMACHINE AND AT CEILING NEAR THE BAR AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT BULBS BENEATH THE HOOD MUST BE SHIELDED OR SHATTER PROOF LIGHTING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND NO VISIBLE BACKFLOW PREVENTION DEVICE FOR THE COFFEE STATION.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED REACH-IN PREP COOLER BY FIRST FLOOR PREP AREA, NOT BEING MAINTAIN AT PROPER TEMP, COOLER READING 49.1'F, INSTRUCTED TO MAINTAIN COOLER TEMP 40'F, AND BELOW, COOLER TAGGED INSTRUCTED TO RESTRICT USE UNTIL READING 40'F AND BELOW CRITICAL CITATION ISSUED: 7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED SEVERAL FOOD ITEMS INSIDE PREP COOLER AT IMPROPER TEMP, SUCH AS VEGAN FRENCH TOAST MIX, CABBAGE SLAW, GUACAMOLE, QUESO FRESCO, SOUR CREAM RANCH DRESSING, REMOULADE, ALL ITEMS READING BETWEEN 48-51'F, PRODUCTS DUMPED AND DENATURED, AT A COST OF ABOUT $80.00, AND 15 POUNDS, CRITICAL CITATION ISSUED: 7-38-005(A)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE/RESEAL CHIPPING WIRE SHELVING INSIDE WALK-IN COOLER, MUST ALSO REPLACE POP TUBING BEHIND BAR AREA AT FLOOR THATS NOT CLEAN

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN/REPLACE CUTTING BOARDS, FIRST FLOOR PREP AREA, THATS STAINED AND PITTED, MUST DETAIL CLEAN ALL COOKING EQUIPMENT FIRST FLOOR PREP AREA, AND CLEAN INTERIOR PANEL OF ICE MACHINE

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRES DETAILED CLEANING ESPECIALLY, UNDER AND BEHIND COOKING EQUIPMENT, REMOVE ALL GREASE BUILD UP

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REMOVE ALL FOOD DEBRI ON WALL OF FIRST FLOOR PREP AREA, CLEAN AND BETTER 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 BASEMENT FOOD PREP MUST BE SMOOTH,EASILY CLEANABLE.

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 20 LIVE FRUIT FLIES IN VARIOUS AREAS OF BASEMENT FOOD PREP/STORAGE AREAS/DISHMACHINE AREA.MUST DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS,REMOVE STANDING WATER BENEATH 3 COMP SINK SAME AREA,REMOVE CLUTTERED CONDITIONS SAME AREA,RODENT PROOF REAR EXIT DOOR ACROSS BOTTOM,PEST CONTROL CO SERVICE NOW RECCOMENDED.

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 ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING ESPECIALLY AT BASEMENT FOOD PREP TO SMOOTH,EASILY CLEANABLE SURFACES.

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.INSTRUCTED MANAGER TO CLEAN,SANITIZE WALLS/CEILING THRU-OUGHT THE BASEMENT FOOD PREP AND SEAL ALL NOTICEABLE OPENINGS AROUND PLUMBING/ELECTRICAL FIXTURES SAME AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.FOUND LIGHT BULB OVER DISHMACHINE NOT SHIELDED,CLEAN ALL LIGHT SHIELDS THROUGHOUT TO REMOVE STAINS,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.CLEAN HOOD/FILTERS AND ATTACHED EQUIPMENTS,PROVIDE MISSING BAR GUN LINE SUCH THAT IT LEADS DIRECTLY INTO FLOOR DRAIN AT BAR.

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.THERMOMETERS ARE NEEDED INSIDE ALL COOLERS.

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.REMOVE UNNECESSARY ARTICLES STORED AT STORAGE AREAS DUE TO POTENTIAL PEST HARBORAGE,ITEMS KEPT MUST BE PROPERLY STORED 6" OFF FLOOR/WALL FOR EASIER CLEANING.