BEVERLY WOODS RESTAURANT

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REMOVE THE RUST FROM THE STORAGE RACKS AND THE BOTTOM SURFACE OF THE REACH IN COOLER AND PREP TABLES IN THE PREP AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO PROVIDE COVERS TO THE ICE BINS IN THE BAR AREA AND IN THE WAIT STAND AREA. ALSO, MUST EITHER REROUTE THE BEVERAGE LINES GOING THROUGH THE ICE USED FOR CONSUMPTION OR PROVIDE A BARRIER TO SEPARATE THE LINES FROM THE ICE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR, EXTERIOR OF THE COOKING EQUIPMENT. REMOVE ALL DIRT, FOOD AND GREASE BUILD UP STORAGE RACKS INSIDE THE WALK IN COOLERS AND IN THE PREP AREAS PREP TABLES GUN HOLDERS IN THE BAR AND WAIT STAND AREA

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS, FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE WALLS, CEILING AND VENTS THROUGH OUT THE PREP, DISH WASHING AND STORAGE AREAS. REMOVE ALL GREASE, FOOD SPILLS, DIRT AND DUST BUILD UP.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO REPLACE ALL WATER STAINED CEILING TILES AND THE DAMAGED CEILING AND WALL ABOVE AND AROUND THE DISH WASHING MACHINE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO INSTALL AN EXPOSED HAND WASHING SINK IN THE BAR AREA PER CITY CODE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO ELIMINATE THE CLUTTER IN THE BASEMENT AND BY THE WALK IN COOLERS AND ORGANIZE THE AREAS.

FOOD HANDLER REQUIREMENTS MET - Comments: INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND LIVE SMALL FLIES ON THE PREMISES, 15 IN THE DISH WASHING AREA AND 15 IN THE BAR/WAIT STAND AREA. INSTRUCTED TO ELIMINATE SMALL FLIES, CLEAN THE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR ASSITANCE. SERIOUS VIOLATION 7-38-020

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REMOVE THE RUST FROM THE STORAGE RACKS AND THE BOTTOM SURFACE OF THE REACH IN COOLER AND PREP TABLES IN THE PREP AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO PROVIDE COVERS TO THE ICE BINS IN THE BAR AREA AND IN THE WAIT STAND AREA. ALSO, MUST EITHER REROUTE THE BEVERAGE LINES GOING THROUGH THE ICE USED FOR CONSUMPTION OR PROVIDE A BARRIER TO SEPARATE THE LINES FROM THE ICE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR, EXTERIOR OF THE COOKING EQUIPMENT. REMOVE ALL DIRT, FOOD AND GREASE BUILD UP STORAGE RACKS INSIDE THE WALK IN COOLERS AND IN THE PREP AREAS PREP TABLES GUN HOLDERS IN THE BAR AND WAIT STAND AREA

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS, FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE WALLS, CEILING AND VENTS THROUGH OUT THE PREP, DISH WASHING AND STORAGE AREAS. REMOVE ALL GREASE, FOOD SPILLS, DIRT AND DUST BUILD UP.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO REPLACE ALL WATER STAINED CEILING TILES AND THE DAMAGED CEILING AND WALL ABOVE AND AROUND THE DISH WASHING MACHINE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO INSTALL AN EXPOSED HAND WASHING SINK IN THE BAR AREA PER CITY CODE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO ELIMINATE THE CLUTTER IN THE BASEMENT AND BY THE WALK IN COOLERS AND ORGANIZE THE AREAS.

FOOD HANDLER REQUIREMENTS MET - Comments: INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NOT CLEAN UNDER MAIN BAR.MUST CLEAN/MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAKY PIPE UNDER 3- COMP SINK IN ANNEX 1 ROOM ACCROSS FROM THE CRUSADER LOUNGE.MUST REPAIR

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN MILK DISPENSER, SURFACES, NOZZLES, SPIGOTS, COOLERS, FREEZERS, STEAM TABLES, PREP TABLES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS UNDER SODA DISPENSER UNIT IN BASEMENT (SPILLS). REMOVE STANDING WATER ON FLOR IN REAR PREP AND DISH WASHING AREAS. GROUT FLOOR TILES IN KITCHEN AND DISH WASHING AREA AS NEEDED. REPAIR FLOOR IN PREP AND DISH WASHING AREAS. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. ELEVATE ALL STOCK OFF FLOOR IN PREP AND STORAGE AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPAIR CEILING ABOVE DISH MACHINE. REPLACE ALL STAINED CEILING TILES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKING DRAINPIPE UNDER 2-COMPARTMENT SINK NEAR DISH MACHINE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED LBS OF RED SAUCE/WITH MEAT IN WALK-IN COOLER IN LARGE STOCK POT COVERED WITH PLASTIC WHEN THE COOK STIRRED UP THE SAUCE AND THE TEMPERATURE WAS TAKEN FROM BOTTOM OF POT WAS 96.8*F COOK STATED THEY COOKED 3/13/13. END COOKING TIME 3:PM. IMPROPER COOLING INSTRUCTED TO DISPOSE OF THE 80 LBS. OF SAUCE INSTRUCTED ON PROPER COOLING MUST BREAK DOWN INTO SMALLER PORTIONS COOLING TIME FROM 140*F TO 70*F IN 2 HOURS THEN FROM 70*F TO 40*F IN 4 HOURS. DO NOT COVER HOT FOOD (YOU ARE KEEPING THE HEAT INSIDE THE PRODUCT) WAIT TIL 40*F OR BELOW THEN COVER. MAY WANT TO KEEP COOLING LOG.VALUE $75.00.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NEED TO REPLACE CRACKED TOILET SEAT IN LADIES RESTROOM.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NEED TO CLEAN BAR GUN HOLDERS IN BAR AREA AND SIDE BANQUET ROOM. CLEAN AND SANITIZE BLENDER BEHIND BAR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR UNDER BAR, AND AT STREET SIDE BUS STATION AT BUFFET.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NEED TO CLEAN WALLS/CEILING IN BANQUET SET UP STATION NEXT TO THE BAR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NEED TO PROVIDE THERMOMETER FOR 1ST. WALK-IN COOLER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage.CONTINUE TO CLEAN ITEMS FROM REPORT# 164721 3/19/12.

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.CONTINUE TO CLEAN/DRY MOP FLOORS IN KITCHEN.

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.CONTINUE TO REMOVE WATER DAMAGED CEILING TILES /PEELING PAINT IN REPORT 164721 3/19/12.

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. CONTINUE TO PROVIDE DIPPER WELL FOR HAND DIPPED ICE CREAM. AND DISH MACHINE GAUGE FROM REPORT 164721 3/19/12.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. OBSERVED REAR WALK-IN COOLER AT 55*F (THEIR THERMOMETER) INSTRUCTED COOLER SHOULD BE 40*F OR BELOW. INSTRUCTED TO REPAIR COOLER TAGGED AT THIS TIME DO NOT PUT ANY POTENTIALLY HAZADROUS FOODS IN THIS COOLER TIL CDPH REINSPECTS COOLER / REMOVE TAG.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less.OBSERVED 60 DOZ EGGS ONE CASE 48.9*F EGGS DELIVERED FRIDAY 3/15/12. 51.3*F MANAGER DISPOSED OF 60 DOZ. EGGS VALUED AT $60.00 COOLER MUST BE ABLE TO MAINTAIN POTENTIALLY HAZADROUS FOODS 40*F OR BELOW COOLER TAGGED.

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.CLEAN INTERIOR OF ALL REACH IN COOLER DEFROST BOX FREEZER CLEAN AND SANITIZE PREP TABLES & #10 CAN OPENER. ALSO CLEAN 3 DOOR REAR COOLER FAN GUARDS.

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.REMOVE STANDING WATER THRU OUT KITCHEN AND STORAGE AREAS DRY MOP AFTER USING HOSE.

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 WATER DAMAGED CEILING TILES IN DISH AREA OF KITCHEN AND REMOVE PEELING PAINT REAR BAKING AREAFROM BANQUET AREA.

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.PREMISES HAND DIPPERS ICE CREAM, NO DIPPER WELL NEED TO INSTALL DIPPER WELL. DISH MACHINE LEAKING AT TOP GAUGE NEEDS TO BE REPAIRED.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE ALL PREPARED FOOD IN REACH-IN COOLERS.

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. REPAIR SHELVING IN NORTH BASEMENT. REMOVE RUST ON SHELVES AND INTERIOR OF SALAD REACH-IN COOLER IN PREP AREA.

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. CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, STEAM TABLES, COOKING EQUIPMENT, PREP TABLES.

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. GROUT LOOSE FLOOR TILES IN WAIT STATION BEHIND BAR. FLOORS NEED CLEANING UNDER DISH MACHINE (EXCESS WATER), UNDER EQUIPMENT IN BAR AREA (FOOD DEBRIS), INSIDE WALK-IN COOLER (SPILLS).

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. SEAL ALL OPENINGS IN WALLS NEAR EXPOSED SINK IN KITCHEN AREA.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATION NOT CORRECTED PER MUNICIPAL CODE OF CHICAGO ON REPORT#250226 DATED 5-24-10. 38 INSTALL EXTENDING FAUCET ON 3-COMP SINK IN NORTH DINING AREA. REPAIR LEAK UNDER DISHMACHINE. SERIOUS VIOLATION 7-42-090 CITATION ISSUED H70447 COURT DATE 4-7-11 AT 10 AM 400 W SUPERIOR ROOM 107.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE ALL PREPARED FOOD IN REACH-IN COOLERS.

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. REPAIR SHELVING IN NORTH BASEMENT. REMOVE RUST ON SHELVES AND INTERIOR OF SALAD REACH-IN COOLER IN PREP AREA.

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. CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, STEAM TABLES, COOKING EQUIPMENT, PREP TABLES.

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. GROUT LOOSE FLOOR TILES IN WAIT STATION BEHIND BAR. FLOORS NEED CLEANING UNDER DISH MACHINE (EXCESS WATER), UNDER EQUIPMENT IN BAR AREA (FOOD DEBRIS), INSIDE WALK-IN COOLER (SPILLS).

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. SEAL ALL OPENINGS IN WALLS NEAR EXPOSED SINK IN KITCHEN AREA.

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 LEAK UNDER DISH MACHINE. INSTALL EXTENDING FAUCET ON 3-COMP SINK IN NORTH DINING AREA.

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. PROVIDE THERMOMETER IN MILK COOLER.

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. CLEAN INTERIOR AND EXTERIOR OF FRYER CABINETS, COOKING 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. FLOORS NEED CLEANING UNDER SODA DISPENSER UNITS IN BASEMENT (SPILLS)AND UNDER DISHMACHINE (STANDING WATER).

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. INSTALL EXTENDING FAUCET ON 3-COMP SINK IN NORTH DINING AREA. REPAIR LEAK UNDER DISHMACHINE.