CHICAGO BRAUHAUS

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. MUST LABEL PREP FOODS INSIDE WALK IN COOLERS AND DRIED FOOD STORAGE CONTAINERS.

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. MUST REPLACE CUTTING BOARDS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST DETAIL CLEAN-SANITIZE; COOLERS, FREEZERS, MEAT SLICER, CAN OPENER, BOTTOM PANELS OF PREP TABLES, REMOVE GREASE BUILD UP FROM COOKING EQUIPMENT THRU-OUT KITCHEN AND CLEAN.

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. MUST CLEAN FLOORS THRU-OUT KITCHEN, BARS AREAS AND BASEMENT AT CORNERS AND ALONG WALLS.

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. MUST CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT AND REPAIR BOTTOM OF WALL AND REPLACE MISSING BASEBOARDS AT SMALL BAR AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE UNNECESSARY ARTICLES THRU-OUT BASEMENT AND ORGANIZE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALL TO PREVENT PEST HARBORAGE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST PROPERLY STORED ICE SCOOPS.

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. IMPROPER CHLORINE LEVELS IN GLASS WASHING MACHINE BEHIND BAR. MEASURED 0 PPM CHLORINE. INSTRUCTED MANGER TO HAVE UNIT REPAIRED. DISH MACHINE REPAIR MAN SHOWED UP TO REPAIR MACHINE. INSTRUCTED MANAGER TO FAX REPAIR INVOICE TO 312-746-4240. WASH, RINSE AND SANITIZE ALL UTENSILS IN 3 COMPARTMENT SINK OR DISH MACHINE IN REAR UNTIL REPAIRED. CITATION #58438-12

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. PROVIDE ICE SCOOP HOLDERS FOR ALL ICE MACHINES. REMOVE COLD PLATES FROM 3 ICE BINS AND REPLACE WITH A SMOOTH AND EASILY CLEANABLE BIN. PROVIDE TIGHT FITTING COVERS. PROVIDE CONTAINERS FOR PROPERLY STORING UTENSILS. INVERT ALL DISHWARE.

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 FLOORS IN BASEMENT ALONG WALLS IN ALL ROOM, RIGHT OF WALK IN BEER COOLER AND FRONT SERVICE AREA. CLEAN HERE AND AS NEEDED THROUGHOUT PREMISES. COVER DRAIN NEXT TO ICE MACHINE IN BASEMENT AND THROUGHOUT PREMISES.

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. PROVIDE SHELVING FOR BOXES, WOOD ETC STORE ON FLOOR IN BASEMENT. ALL ITEMS SHOULD BE STORED AT LEAST 6" OFF FLOOR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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. WATER ON FLOOR IN BASEMENT ROOMS (WEST SIDE). MUST DETERMINE SOURCE AND REPAIR. MAINTAIN DRY FLOOR. DETAIL CLEAN HOOD VENTS TO REMOVE ACCUMULATED DUST.