DYLAN'S TAVERN & GRILL

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE KITCHEN EQUIPMENT AND SURFACES ARE DIRTY AND FULL OF BUILDUP. WASH, RINSE AND SANITIZE ALL EQUIPMENT AND SURFACES UNTIL THEY ARE CLEAN SANITARY AND MAINTAINED THAT WAY.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE FLOOR IS DIRTY. CLEAN THE DIRTY BUILDUP UNDER THE EQUIPMENT AND TABLES IN THE KITCHEN FROM CORNER TO CORNER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR OR REMOVE THE BROKEN DISPOSAL UNIT.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. THE 3-DOOR REACH IN COOLER IS HOLDING 60 F AMBIENT AIR TEMPERATURE, COOLER TAGGED HELD FOR INSPECTION. THE WALK-IN FOOD COOLER HAS A HEAVY ICE BUILDUP AND FOOD IS BEING MOVED TO THE WALK-IN BEER COOLER AT THIS TIME, EMERGENCY REFRIGERATION REPAIR IS ON THE WAY OVER. REPAIR ALL REFRIGERATION SO IT HOLDS POTENTIALLY HAZARDOUS FOODS AT 40 F OR LESS.

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. 10 POUNDS OF TUNA SALAD, HUMMUS AND COLD CUTS WERE HELD AT 57 F INTERNAL TEMPERATURE, APPROXIMATELY $50.00 WORTH OF PRODUCT WAS DUMPED AND DENATURED AT THE TIME OF THIS INSPECTION.

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. OVER 25 LIVE SMALLFLIES WERE FOUND IN THE REAR ICE MACHINE AREA AND ABOVE THE BAR, REMOVE ALL EVIDENCE OF INSECT ACTIVITY AND CLEAN OFF ALL RESIDUE ON THE WALLS AND CEILINGS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. DIRTY KITCHEN KNIVES FOUND IN THE KNIFE HOLDER, KNIVES AND HOLDER WERE TAKEN DOWN FOR SANITIZING, MAINTAIN IN SANITARY CONDITION.

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. THE KITCHEN EQUIPMENT AND SURFACES ARE DIRTY AND FULL OF BUILDUP. WASH, RINSE AND SANITIZE ALL EQUIPMENT AND SURFACES UNTIL THEY ARE CLEAN SANITARY AND MAINTAINED THAT WAY.

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. THE FLOOR IS DIRTY. CLEAN THE DIRTY BUILDUP UNDER THE EQUIPMENT AND TABLES IN THE KITCHEN FROM CORNER TO CORNER.

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. THE WALLS AND CEILINGS AROUND THE HOT LINE AND DISHROOM ARE DAMAGED AND DIRTY, CLEAN AND REPAIR THE WALLS AND CEILINGS SO THEY ARE SMOOTH AND SANITARY FROM TOP TO BOTTOM.

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 OR REMOVE THE BROKEN DISPOSAL UNIT.

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 violations from 3/3/09 visit, not corrected at this time. (#32-ice build-up on condensers of bar coolers; #34-floors of walk-in cooler in poor repair buckled & open gap by the door area; #35-dust/grease build-up on filters at hood of cooking equipment; #38-faucet leakes at rear 3-comp sink & bar handsink). Must maintain.

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. Ice build-up noted inside condenser of walk-in cooler- must 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. Following need cleaning: interior of bar 3-comp sink, floors of bar cooler, condensers of same cooler, shelves of walk-in cooler, due to dust/dirt.

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 around/behibd equipment & in walk-in cooler must be kept clean.

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. Following leaks noted: at hot water knobs of bar sinks, bottom left pipe of rear 3-comp sink-must fix.