THE WHISKEY BAR & GRILL

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOLLOWING NEED CLEANING: CABINETS & INTERIOR OF SINKS AT THE SMALL BAR; INTERIOR PANEL OF ICE MACHINE-DUE TO FOOD DEBRIS/DUST/DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CHIPPED PAINT ON WALLS AROUND THE COFFEE STATION, HALLWAY TO THE KITCHEN & DRY STORAGE AREAS MUST BE RE-SEALED (TO MAKE SMOOTH/EASILY CLEANABLE). The walls and ceilings shall be in good repair and easily cleaned.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: PIPE UNDER 3-COMP SINK, BOTTOM PART OF THE DRAIN AT THE SCRAPER SINK & WATER SUPPLY LINE OF THE SPRAYER SINK OF THE DISHMACHINE (2ND FLOOR DISHROOM). 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: (7-38-012) NO ONE ON PREMISES WITH A CITY SANITATION CERTIFICATE OR PROOF OF ENROLLMENT; MUST HAVE ONE AT ALL TIMES FOOD IS SERVED/COOKED/PREPARED. PREMISES SERVE BREAKFAST ALSO. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. 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: CABINETS UNDER COFFEE/WAIT STAFF STATION, GASKETS OF COOLER DOORS, INTERIOR OF SINKS (BAR & KICHEN)=DUE TO FOOD STAINS/DEBRIS/DUST. 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: BROKEN FLOOR TILES AT THE FRONT BAR ENTRANCE MUST BE REPLACED TO EVEN OUT FLOORS. THE COOK'S LINE FLOOR AROUND/UNDER EQUIPMENT MUST BE KEPT CLEAN ALSO. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: ANY WALL AREA AROUND GARBAGE BINS MUST BE FREE OF FOOD STAINS/DUST. The walls and ceilings shall be in good repair and easily cleaned.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: WATER LEAK UNDER HANDSINK MUST BE FIXED. DRIP PAN OF COOLER (BY THE HANDSINK) IS CLOGGED-MUST CLEAN. 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.