CLARKE'S ON BELMONT

Recorded violations

• 2

  FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED 3 DOOR REACH-IN COOLER WITH AN AIR TEMPERATURE OF 56F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. UNIT TAGGED BY CDPH. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. FAX REINSPECTION LETTER TO (312) 746-4240. CRITICAL VIOLATION 7-38-005A.

• 3

  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 POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED BLUE CHEESE DRESSING AT 56F, SOUR CREAM BETWEEN 54-58F, GYRO SAUCE AT 54F, YOGURT AT 46-48F, GREEK DRESSING AT 56F. MANAGEMENT VOLUNTARILY DISCARDED 50# OF FOOD WORTH $150. CRITICAL VIOLATION 7-38-005A.

• 33

  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 FOLLOWING ITEMS: CLEAN AND REPAINT THE STORAGE SHELF ABOVE THE PREP COOLERS AT THE COOK'S LINE, TOP OF THE STOVE, INTERIOR OF BROILER, EXTERIOR OF DEEP FRYERS, CLEAN AND REPAINT THE WIRE STORAGE RACKS INSIDE OF THE WALK-IN COOLERS IN THE 1ST FLOOR AND BASEMENT, INTERIOR OF THE ICE MACHINE.

• 34

  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 BROKEN FLOOR TILES IN FRONT OF THE COOLER IN THE WAITRESS SERVICE STATION. MANAGEMENT INSTRUCTED TO REPLACE ALL BROKEN FLOOR TILES. DETAIL CLEAN THE FLOOR IN THE PREP AREAS. REGROUT THE FLOOR TILES UNDERNEATH THE DEEP FRYERS AND IN THE DISHWASH AREA. MAINTAIN THE FLOOR DRY IN THE DISHWASH AREA.

• 35

  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. DETAIL CLEAN THE WALLS OF THE PREP AREA. REPLACE THE CEILING TILES NEAR THE WEST SIDE OF THE VENTILATION HOOD. REMOVE DUST BUILDUP HANGING FROM PREP AREA CEILING TILES. REPLACE THE MISSING BASEBOARD TILES UNDER THE EXPOSED HANDSINK IN THE PREP AREA. SEAL THE OPENINGS AT THE STAINLESS STEEL WALL BEHIND THE GRILL IN THE PREP AREA. OBSERVED PEELING PAINT ON THE CEILING OF THE BASEMENT WALK-IN COOLER. MUST SCRAPE AND REPAINT.

• 36

  LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST PROVIDE ADEQUATE LIGHTING IN THE DISHWASH AREA.

• 38

  VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: DRAIN LINE HOSES ARE MISSSING FROM THE SODA GUN HOLDERS BEHIND THE BAR. MUST PROVIDE.

• 40

  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. METAL STEM THERMOMETER MUST BE CALIBRATED TO /- 2F.