Weber Grill Restaurant

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed torn gaskets on interior of salad prep cooler and protein prep cooler on cook line. Instructed to repair or replace and maintain in good condition.

Ventilation or lighting was inadequate.

Inspector’s note: Observed 1 burnt out lightbulb in hood over cook line. Instructed to repair or replace and maintain in good condition.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: 4-501.12---observed stained cutting boards in the front and rear prep areas and bar area. Instructed to resurface or replace the cutting boards and maintain.

Equipment and surfaces were dirty.

Inspector’s note: 4-602.13---instructed to detail clean the grease buildup inside of the deep fryers and sides of hot cooking equipments grills,stoves,oven, hot holding equipments at front main prep area and on top of the high temperature dishmachine splashed with debris and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.11---observed dirty floors with litter debris under and around the ice machine area and excessive grease build-up underneath all cooking equpments,coolers at front main prep line areas.instructed to clean floors and floor drains in detail and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: 4-202.18---instructed to detail clean kitchen exhaust hoods/filters to remove accumulation of hanging dusts and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: 4-501.12---observed stained cutting boards in the front and rear prep areas and bar area. Instructed to resurface or replace the cutting boards and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: 4-202.16---observed chipped paint and rust on the wire storage racks in the walk-in cooler. Instructed to remove chipped paint and rust and repaint or replace the shelves and maintain.

Equipment and surfaces were dirty.

Inspector’s note: 4-602.13---instructed to detail clean the grease buildup inside of the deep fryers and sides of hot cooking equipments grills,stoves,oven, hot holding equipments at front main prep area and on top of the high temperature dishmachine splashed with debris and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.11---observed dirty floors with litter debris under and around the ice machine area and excessive grease build-up underneath all cooking equpments,coolers at front main prep line areas.instructed to clean floors and floor drains in detail and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: 4-202.18---instructed to detail clean kitchen exhaust hoods/filters to remove accumulation of hanging dusts and maintain.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: 3-302.12---observed bulk containers in rear without a label.instructed to provide the common name on all bulk containers to properly identify item (salt, sugar, flour etc).

Staff personal cleanliness was inadequate.

Inspector’s note: 2-402.11---observed employee with no hair restraint in the food prep area.instructed to provided hair restraints for all employees in the food prep area.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: 4-501.12---observed stained cutting boards in the front and rear prep areas and bar area. Instructed to resurface or replace the cutting boards and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: 4-202.16---observed chipped paint and rust on the wire storage racks in the walk-in cooler. Instructed to remove chipped paint and rust and repaint or replace the shelves and maintain.

Equipment and surfaces were dirty.

Inspector’s note: 4-602.13---instructed to detail clean the grease buildup inside of the deep fryers and sides of hot cooking equipments grills,stoves,oven, hot holding equipments at front main prep area and on top of the high temperature dishmachine splashed with debris and maintain.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: 6-501.19---observed no covered waste receptacle provided in the employee unisex washroom. Must provide and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.11---observed dirty floors with litter debris under and around the ice machine area and excessive grease build-up underneath all cooking equpments,coolers at front main prep line areas.instructed to clean floors and floor drains in detail and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: 4-202.18---instructed to detail clean kitchen exhaust hoods/filters to remove accumulation of hanging dusts and maintain.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed bulk containers in rear without a label.instructed to provide the common name on all bulk containers to properly identify item (salt, sugar, flour etc).

Staff personal cleanliness was inadequate.

Inspector’s note: Observed employee with no hair restraint in the food prep area.instructed to provided hair restraints for all employees in the food prep area.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed stained cutting boards in the front and rear prep areas and bar area. Instructed to resurface or replace the cutting boards and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed chipped paint and rust on the wire storage racks in the walk-in cooler. Instructed to remove chipped paint and rust and repaint or replace the shelves and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Instructed to detail clean the grease buildup inside of the deep fryers and sides of hot cooking equipments grills,stoves,oven, hot holding equipments at front main prep area and on top of the high temperature dishmachine splashed with debris and maintain.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed no covered waste receptacle provided in the employee unisex washroom. Must provide and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed dirty floors with litter debris under and around the ice machine area and excessive grease build-up underneath all cooking equpments,coolers at front main prep line areas.instructed to clean floors and floor drains in detail and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Instructed to detail clean kitchen exhaust hoods/filters to remove accumulation of hanging dusts and maintain.

Thermometers were missing or inaccurate.

Inspector’s note: 4-204.112(b): observed two line coolers along main cook line missing functional internal ambient air temperature thermometers. Instructed to provide at least one functional internal ambient air temperature thermometer in a conspicuous and easily-readable location in all cold-holding units and maintain.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: 3-307.11: observed single-service bowl used as a scoop in bulk dry storage container in the bulk dry storage area. Instructed to remove single-service and replace with utensil with a handle to avoid contaminating food while scooping and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: 4-101.19: observed aluminum foil used to line nonfood-contact surfaces of equipment at the main cook line (grill, salamander). Instructed to remove aluminum foil and maintain nonfood-contact surfaces of equipment smooth and easily-cleanable.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(b): observed food- and nonfood-contact surfaces of cooking equipment along the main cook line (grill, salamander, charcoal grill, stovetop) to be soiled with encrusted grease deposits. Instructed to clean food- and nonfood-contact surfaces of equipment at adequate frequency to prevent build up of encrusted grease deposits and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12: observed floors beneath equipment at the main cook line to be soiled with food debris and other soils. Instructed to clean floors and other physical facilities at adequate frequency to prevent build up of soil and maintain.

Thermometers were missing or inaccurate.

Inspector’s note: Observed two line coolers along main cook line missing functional internal ambient air temperature thermometers. Instructed to provide at least one functional internal ambient air temperature thermometer in a conspicuous and easily-readable location in all cold-holding units and maintain.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed single-service bowl used as a scoop in bulk dry storage container in the bulk dry storage area. Instructed to remove single-service and replace with utensil with a handle to avoid contaminating food while scooping and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed aluminum foil used to line nonfood-contact surfaces of equipment at the main cook line (grill, salamander). Instructed to remove aluminum foil and maintain nonfood-contact surfaces of equipment smooth and easily-cleanable.

Equipment and surfaces were dirty.

Inspector’s note: Observed food- and nonfood-contact surfaces of cooking equipment along the main cook line (grill, salamander, charcoal grill, stovetop) to be soiled with encrusted grease deposits. Instructed to clean food- and nonfood-contact surfaces of equipment at adequate frequency to prevent build up of encrusted grease deposits and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed floors beneath equipment at the main cook line to be soiled with food debris and other soils. Instructed to clean floors and other physical facilities at adequate frequency to prevent build up of soil and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Shelves for non-food items installed above open food container at front prep area, instructed to remove.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Hand wash sink next to prep table at rear cook line missing a splash guard, instructed to install.

Ventilation or lighting was inadequate.

Inspector’s note: Inadequate lighting in walk-in cooler, instructed to add additional light fixture.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed build up of ice in walk-in freezer. Instructed to correct and maintain freezer in good condition.

Ventilation or lighting was inadequate.

Inspector’s note: Observed build up of dust on vent above dish area. Instructed to clean and maintain in good condition.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Found missing and broken base coving tiles in the rear dry storage area. Must replace/repair.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Found 5 live cockroaches on the wall next to the hot water dish machine in the rear kitchen dishwashing area. Instructed management to contact pest control for service to eliminate activity from the premises and to clean/sanitize affected areas. Priority foundation 7-38-020(a) citation issued.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed chipped paint and rust on the wire storage rack in the dish area above the dish machine. Management instructed repaint or replace rack.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Found no irreversible registering temperature indicator for hot water sanitizing dish machine. Instructed management to provide and have readily accessible. Priority foundation 7-38-005.

Equipment and surfaces were dirty.

Inspector’s note: Found heavy grease build up inside a fryer in the front cooks line. Must clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed a leak coming from the facuet of the dish area handwashing sink. Must repair.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must re-seal the metal piece that is coming off the wall underneath the hot water dish machine drainboard.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Found missing and broken base coving tiles in the rear dry storage area. Must replace/repair.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Found grease, old food, and other debris on the walls, floor, and plumbing fixtures below the drainboards in the dish area. Must detail clean area and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Noted heavy dust and ash accumulation on the exhaust hood and filters above the cooking equipment in the front cooks line. Instructed to detail clean and maintain hood and filters.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wiping cloths stored on top prep tables and top of 3-compartment sink. Must properly store wiping cloths in a sanitizing solution when not in use.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed a few missing floor tiles in front and around cooking equipment in front preparation area. Must repair/replace.

Ventilation or lighting was inadequate.

Inspector’s note: Observed dust build up on ceiling ventilation vents inside employee and customer washrooms. Must clean and maintain.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed approximately 40-60 gnats in the following areas: catering storage(30), prep kitchen (5), dining area (10). The premises must be maintained free from flys. Instructed manager to reduce gnat activity. Recommended manager to contact pest control. Priority foundation 7-38-020(a). Citation issued.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed back door near garbage receptacles not tight fitting (1/4 inch gap) . Instructed manager to provide tight fitting door to prevent pest entering. -

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Found approximately 10- 15 dead roaches, under shelves and on shelves located in catering storage. Instructed manager to remove dead roaches. Must clean and sanitize areas where they were found.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed high temperature dish machine wash solution temperature inadequately washing at 135 f . The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: for a stationary rack 150 f . Instructed manager to repair and maintain. Priority foundation. 7-38-025. Citation issued.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Found no back flow prevention device on coffee brewer located in north dining room section. A back flow prevention device must be located, so that it may be serviced and maintained. -

Garbage wasn’t handled or stored properly.

Inspector’s note: Found 2 garbage receptacles located inside without lids. Instructed manager to provide.

* certified food manager on site when potentially hazardous foods are prepared and served

Inspector’s note: Observed no city of chicago certified food manager on site while potentially hazardous foods (eggs, cut melon, sausage) prepared and served. Instructed that a city of chicago certified food manager must be on site, with original certificate posted, at all times while potentially hazardous foods are prepared and served. Serious violation: 7-38-012

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed cutting boards throughout prep area with deep dark grooves. Instructed to replace/resurface cutting boards to be smooth, non-absorbent and easily cleanable.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed heavy organic matter accumulating in the floor drain under the dish machine. Instructed to clean and maintain.

Food protected during storage, preparation, display, service and transportation

Inspector’s note: Observed open containers of condiments, garnishes and chips stored on the server's side of the cook line, which is completely open to the dining room and customer pathway to rear dining room and restrooms. Instructed that all food must be protected during storage and service. Operator relocated all items to be stored within closed coolers. Serious violation: 7-38-005(a)

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed cutting boards throughout prep area with deep dark grooves. Instructed to replace/resurface cutting boards to be smooth, non-absorbent and easily cleanable.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed dust accumulation on fan cover in produce side of walk in cooler. Must detail clean and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed heavy organic matter accumulating in the floor drain under the dish machine. Instructed to clean and maintain.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed 600 area server station with interior of cabinet under ice storage bin with base of cabinet rotting out from water damage. Interior of cabinet must be repaired and maintained. Observed no ice bin covers for ice bins at service bar within kithcen. Provide and maintain ice bin covers.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: The small prep sink, in the north side the cooks line, need to be converted into a hand sink by providing side splash guards, soap and paper towels.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed no back flow prevention device on mop sink in garbage area. Provide back flow prevention device or proof of one for next inspection. Observed main bar has dripping pipe on west end underneath. Repair leak and maintain.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Observed room with dumpsters with old uequipment, stacks of chairs. All items in garbage room must be kept clean adn organized 6 inches off ground and 6 inches away from wall. Observed flamable room off of garbage room with liquor storage and to go containers. Also saw leaf blower and tools. All food related itmes need to be stored in an area designated for food items and all tools and mechanical equipemnt need to be stored away form food and food related items.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed accumulated food debris on lower side of dishmachine drain boards. Must clean and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floor drain with accumulated food debris under cookline exposed handwash bowl also observed one floor tile loose at same area. Must reattach floor tile and clean interior of floor drain and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Main bar 1-compartment sink drain pipe leaking. Must repair and maintain sink.

Previous minor violation(s) corrected 7-42-090

Inspector’s note: Previous minor violations from report #1631694 dated on 02/16/16 not corrected- #33 observed food/dust build up on shelves along expo line. Must clean shelves and maintain, #34 observed food build up/litter on floor at dry storage room and under and around cooking/cooling equipment at prep area. Must detail clean floor throughout and maintain, #35 observed food stained ceiling tiles/on walls at dishwash and prep area. Must clean walls and ceiling tiles. Instructed manager said previous minor violations must be corrrected by date of reinspection. Serious vilation 7-42-090.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed accumulated food debris on lower side of dishmachine drain boards. Must clean and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floor drain with accumulated food debris under cookline exposed handwash bowl also observed one floor tiles loose at same area. Must reattach floor tile and clean interior of floor drain and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Main bar 1-compartment sink drain pipe leaking. Must repair and maintain sink.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Sugar bulk container label peeling. Must label bulk container.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: No splash guard between exposed handwash bowl and ice bin at service bar. Must provide splash guard/protective barrier between said exposed hadndwash bowl and ice bin.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed food/dust build up on shelves along expo line. Must clean shelves and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed food build up/litter on floor at dry storage room and under and around cooking/cooling equipment at prep area. Must detail clean floor throughout and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed food stained ceiling tiles/on walls at dishwash area and prep area. Must clean walls and replace/paint all stained ceiling tiles.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Dishwash 3-compartment sink middle compartment drain pipe leaking. Must repair and maintain sink.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Noted multi use utensils (plates,cups,bowls,glasses etc) on shelves at the front kitchen and at the dish washing area not properly stored. Instructed to invert all utensils or provide a protective cover to prevent dust accumulation and contamination.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Noted a slight discoloration inside upper compartment of ice machine. Instructed to clean, sanitize and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Instructed to clean and maintain dry floors especially by the ice machine and at the dish washer area.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Noted leakage at the faucets of the two compartment sink at the rear and at the 3 compartment sink at the bar. Instructed to repair and maintain.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Noted multi use utensils (plates,cups,bowls etc) on shelves at the front kitchen and at the dish washing area not properly stored. Instructed to invert all utensils or provide a protective cover to prevent dust accumulation and contamination.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Noted rusty shelves inside the walk in cooler by the front bar. Instructed to clean, repaint with a non toxic food grade paint and/or replace....also noted broken door and loose gasket at same door on one of the service coolers at the hot front serving line.instructed to repair and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Noted lite fly activity around the pop gun and holder at the main front bar. Manager had employee to clean and sanitize area. He also call ecolab for service.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Noted floor in poor repair at the front prep line by the first grill(missing and crack tiles). Must repair and maintain. Must clean floors at the front bar area to remove spills and debris.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: NOTED A LEAK AT THE BOTTOM OF THE 1st COMPARTMENT OF THE 3 COMP SINK.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: (7-38-020) found over 20-small/fruit flies on the wall of the interior bar adjacent to the main kitchen; 12-on the right wall of the salad station (acrossthis bar); 14-on the wall above the door of the interior bar; 6-hovering around the floor drain under a bar sink at same bar area. Instructed to eliminate source & clean/sanitize affected areas.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Gaskets of some cooler drawers at cook's line (front) are in poor repair. The inner door panel of small cooler doors have openings (due to trays stored), must seal. The door of the cooler in the small, interior bar is not alligned, must fix.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors under bar sinks (front of the house), along wallbases under the dishmachine & coolers at front cooking area, & floor drains on premises need detailed cleaning.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: All areas affected by the pest activity must be cleaned & sanitized.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Water leaking under the elbow pipe of the dump sink at the bar (west area), must fix.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: POOR FLOOR GROUTING AT DISHROOM, MINI BAR ACROSS PREP AREA INSIDE KITCHEN, & AT MAIN BAR-MUST FIX. POOR FLOOR GROUTING AT DISHROOM, MINI BAR ACROSS PREP AREA OF MAIN KITCHEN & AT MAIN BAR-MUST FIX. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: POOR FLOOR GROUTING AT DISHROOM, MINI BAR ACROSS PREP AREA (INSIDE OF KITCHEN), & AT THE MAIN BAR=MUST FIX OR RE-SURFACE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

Dish washing facilities: properly designed, constructed, maintained, installed, located and operated

Inspector’s note: (7-38-030) OBSERVED 2-SMALL HOLES UNDERNEATH THE BOTTOM OF MIDDLE SINK, AT THE BAR'S 3-COMP SINK, WHICH WAS LEAKING WATER CONTINOUSLY ONTO THE FLOOR. INSTRUCTED TO FIX/REPLACE. All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: INTERIOR VENTS AT BOTH ENDS OF DISHMACHINE, CABINETS UNDER WAIT STAFF STATIONS, CONDENSERS OF SOME COOLERS MUST BE FREE OF DUST, DEBRIS OR DIRT. SODA GUN HOLDERS AT BAR NEED CLEANING. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: POOR FLOOR GROUTING AT DISHROOM, MINI BAR ACROSS PREP AREA (INSIDE OF KITCHEN), & AT MAIN BAR-MUST FIX OR RE-SURFACE. ALL FLOORS AT BARS & DISHROOM MUST BE KEPT DRY. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: LEAK AT ELBOW PIPE OF BAR HANDSINK MUST BE FIXED. THE HOSE UNDER THE BEER TAP DRIP PAN MUST BE REPLACED & EXTEND TO THE FLOOR DRAIN. 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 maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: ANY MILK CRATES USED FOR DRY/COLD STORAGE MUST BE REPLACED. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: 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 OVER 30 LIVE SMALL FLIES ON WALLS/CEILING AT REAR STORAGE AREA AND AROUND POTATOES/ONIONS IN PREP AREA. MUST REMOVE ALL INSECT ACTIVITY. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. CITATION ISSUED. TICKET #H000062267 16.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED ACCUMILATED DEBRIS INSIDE FLOOR DRAIN/FLOOR AT REAR SERVICE BAR. MUST DETAIL CLEAN FLOOR AT SERVICE BAR AND INTERIOR OF ALL UNCLEAN FLOOR DRAINS.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN/SANITIZE ALL UNCLEAN WALLS THROUGHOUT REAR STORAGE AREA AND PREP AREA.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. NO LIGHT SHIELD END CAPS FOR LIGHT BULBS INSIDE PRODUCE WALK IN COOLER. MUST PROVIDE LIGHT COVER/END CAPS.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Refer to previous inspection for violation description.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Refer to previous inspection

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Refer to previous inspection.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Refer to previous inspection

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Fish reach in cooler door (lower door) in poor repair. Instructed manager to repair also must remove accumilated ice build up on condenser inside Grill cooler.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Observed food build up on lower side of prep tables at cookline. Instructed manager to detail clean and maintain equipment at cookline.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: 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. Service bar handwash bowl pipe leaking, rear prep handwash bowl in poor repair and mop sink backflow prevention device in poor repair. Must repair and maintain plumbing.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: 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. Must provide thermometers for all coolers also must calibrate metal stem thermometers for food handlers.