TAVERN ON RUSH

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: NO INSPECTION SUMMARY REPORT WAS POSTED ON THE PREMISES. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION FROM REPORT #569674 ON 11/3/11 NOT CORRECTED: 32/01 - ALL ICE BINS AT BOTH BARS MUST BE PROVIDED WITH LIDS. SERIOUS VIOLATION 7-42-090.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE FOOD DEBRIS BETWEEN THE WIRE RACKS IN THE 2ND FLOOR WALK-IN COOLER.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE THE MISSING LIGHT SHIELDS IN THE 2ND FLOOR DISHROOM AND 1ST FLOOR STORAGE HALLWAY NEAR EXIT DOOR.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ALL ICE BINS AT BOTH BARS MUST BE PROVIDED WITH LIDS. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: (7-38-030) INADEQUATE EQUIPMENT/UTENSIL SANITIZING. FOUND THE LOW TEMP./CHLORINE DISHMACHINE (2nd FLOOR) SANITIZER AT 0-PPM, WHILE BEING USED. INSTRUCTED TO MAINTAIN CHLORINE LEVELS AT 100-PPM AT ALL TIMES & USE THE 3-COMP. SINK UNTIL UNIT IS FIXED. 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 EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: (7-38-020) EVIDENCE OF PEST ACTIVITY ON PREMISES. FOUND 8-SMALL/FRUIT FLIES ON THE WALLS AROUND THE RIGHT SECTION OF THE BAR AREA (1sr FL.); 5-ON WALLS ABOVE THE FRONT WAIT STAFF STATION (1st FL.); 5-ON WALLS BY THE STAIRWELL. INSTRUCTED TO ELIMINATE SOURCE & CLEAN/SANITIZE ALL AFFECTED AREAS. 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: BOTTOM PART OF THE WALK-IN COOLER DOOR & INTERIOR PORTION OF THE SAME DOOR , IS PULLING AWAY FROM THE FRAME-MUST FIX. ALL ICE BINS AT BOTH BARS MUST BE PROVIDED WITH LIDS. 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: FOLLOWING NEED CLEANING: INTERIOR FLOORS OF SMALL FREEZER AT PREP STATION, FAN GUARDS OF MOST COOLERS, INTERIOR FLOORS OF COOLERS AT BARS, COMPRESSORS-DUE TO DUST/ FOOD STAINS. 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 UNDER BAR SINKS, MISSING TILES AROUND A DRAIN BY GREASE TRAP AT REAR DOOR (1st FLOOOR), MUST BE FIXED. FLOORS MUST BE KEPT DRY AT ALL TIMES TO PREVENT PEST HARBORAGE. ALL STOCK/SUPPLIES MUST BE ELEVATED OFF THE FLOOR AT BOTH COLD/DRY STORAGE AREAS. 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: MISSING EXHAUST VENT AT THE EMPLOYEE WASHROOM-MUST PROVIDE. 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 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 POOR REPAIR. RUBBER GASKETS IN NEED OF CLEANING AND/OR REPLACING. MUST CORRECT 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. All utensils shall be thoroughly cleaned and sanitized after each usage. 2ND FLOOR SERVICE BAR IN NEED OF DETAIL CLEANING TO REMOVE ALL DRINK SPLATTERS. DISH MACHINE AREA IN NEED OF CLEANING TO REMOVE FOOD DEBRIS BUILD UP. MUST CLEAN AND MAINTAIN 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. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. SERVICE BAR IN NEED OF CLEANING ALONG WALL BASE. DISH AREA, REAR 1ST FLOOR BAR AREA, SERVICE BAR, SALAD AREA AND BAR AREA IN NEED OF REGROUTING. MUST CORRECT AND MAINTAIN.

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. Use dustless cleaning methods. MUST REPAIR HOLE IN WALL AT FRONT BAR AREA. ALL DUST MUST BE REMOVED FROM AIR VENTS AND CEILING. MUST CLEAN AND MAINTAIN AT ALL TIMES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHEILDS IN NEED OF CLEANING TO REMOVE DEBRIS. MUST CLEAN AND MAINTAIN.

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. FAUCET AT SERVICE BAR IN NEED OF REPAIR. MUST CORRECT THE LEAK. CORRECT AND MAINTAIN.