SULLIVAN'S STEAKHOUSE

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. OBSERVED LIVE FRUIT FLIES AT THE 1ST FLOOR BAR, 1ST FLOOR PREP AREAS AND 2ND FLOOR PREP AREA. OBSERVED 7 LIVE FRUIT FLIES AT THE FIRST FLOOR BAR AND PREP AREAS AND APPROXIMATELY 20 LIVE FRUIT FLIES AT THE 2ND FLOOR PREP AREA CEILING AND WALLS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE OR MINIMIZE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

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. DETAIL CLEAN THE INTERIOR OF THE 1 DOOR STANDUP COOLER IN THE 2ND FLOOR 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. DETAIL CLEAN THE FLOOR UNDER THE 1ST AND 2ND FLOOR BARS, AND UNDER THE EXPOSED HANDSINK AT THE 1ST FLOOR COOK'S LINE, 2ND FLOOR PREP AREA UNDER THE VENTILATION HOOD (GREASE ON FLOOR).

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. OBSERVED PEELING PAINT ON THE WALLS BEHIND THE 1ST FLOOR BAR. MUST SCRAPE AND REPAINT. DETAIL CLEAN THE WALLS BEHIND THE EQUIPMENT AT THE 1ST FLOOR BAR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: DRAIN LINE FROM THE 1ST FLOOR BAR IS LEAKING THROUGH THE CEILING OF THE BASEMENT. MUST REPAIR THE WATER LEAK.

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. High temperature dishmachine not sanitizing while used, Final Rinse between 120 F and 170 F. Instructed manager to repair/replace dishmachine, Final Rinse must be 180 F or above to properly sanitize multi-use utensils. Must temporarily wash, rinse and sanitize all multi-use utensils in dishwash 3-compartment sink. Citation issued. Ticket #H000058826 13.

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 clean exterior of equipment throughout 2nd floor bar and clean/sanitize interior of ice machines.

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. Observed dirt/debris build up inside floor drain at 2nd floor bar. Must clean and maintain interior of floor drain.

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. Front prep area stand up reach in cooler and 2nd floor prep cookline cooler door rubber gaskets ripped. Must repair or replace all damaged gaskets.

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. The following not clean- observed accumilated dust build up on prep coolers compressors also found slight lime build up inside ice machine. Must clean and maintain all unclean equipment.

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. Observed pits on basement floor adjacent to sewer cap also observed food/dust build on floor under and around equipment at 2nd floor prep. Instructed manager to make basement floor smooth and easy to clean and keep dry/keep floor clean throughout premises.

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. Must provide and connect pipe under 1st floor ice machine leading into floor drain to prevent standing water on floor.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. Must remove or elevate all items 6" off basment floor to prevent potential pest harborage.