The Perch Kitchen & Tap

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

Inspector’s note: Observed 15 small flies throughout facility, including behind bar area in dish area and kitchen. Observed 1 live roach in handwashing sink in dining room and 1 live roach near 3 compartment sink. Instructed manager to service all areas affected by pests. Pest control service recommended. Priority foundation violation 7-38-020(a) citation issued.

In-use utensils weren’t stored properly.

Inspector’s note: Observed ice scoop stored with handle touching ice in ice storage bin at bar. Instructed manager to store with scoop handle facing upward or to remove scoop from ice bin.

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

Inspector’s note: Observed no irreversible registering temperature indicator for measuring utensil surface temperature in hot water dish machine on site. Instructed manager to provide irreversible registering temperature indicator. Priority foundation violation 7-38-005 citation issued.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed wet mop stored in the bucket in the utility storage area. Instructed to hang mops when not in use.

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

Inspector’s note: Floors need cleaning along the wall base and in corners at the bar and in the kitchen to remove spill and/or debris.

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

Inspector’s note: Noted the filters above the cooking equipment dusty. Must clean and maintain.

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

Inspector’s note: Noted leaks at the rear 2 compartment sink faucet and sprayer. Must repair and maintain.

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

Inspector’s note: Instructed to dust and clean the pot and pan storage racks in the dishroom and maintain.

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

Inspector’s note: Instructed to install a taller splash guard at the exposed hand sink in the disroom to protect the clean dishes on the storage rack next to the hand sink.

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

Inspector’s note: Remove buildup from the soda gun holsters behind the bar and maintain.

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

Inspector’s note: Instructed to detail clean the meat slicer to remove old food debris buildup and maintain.

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

Inspector’s note: Waste pipe above liquor bottles must be encased at second floor and basement area Rusty shelves inside the walk-in cooler behind the bar, repair replace Broken liner inside the display cooler by the entrance of the dish room need to repair/replace

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

Inspector’s note: Filters above the charcoal grill with grease build-up need to clean and maintain

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

Inspector’s note: Clean floor behind, under the ice machine remove debris and keep floor at said area

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

Inspector’s note: Shelves in walk in cooler at 1 st floor prep area in need of repairing or replacing. Worn must correct and maintain.

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

Inspector’s note: Bar guns at front bar in need of cleaning to remove all build up. Must clean and maintain at all times.

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

Inspector’s note: Floors in basement in need of cleaning to remove debris all food product in beer storage and cooler must be off the floor on shevling units that can be easily cleaned under. Must correct and maintain.

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

Inspector’s note: Lights in dishroom in need of proper sheilds. Must replace broken sheilds and maintain.

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

Inspector’s note: Faucet at handsink at dish area in need of repair to stop splatter. Must correct and maintain.

Linen: clean and soiled properly stored

Inspector’s note: All linen must be sorted properly and stored off the floor on shelves. Must correct and maintain.

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

Inspector’s note: All unnecessary articles in laundry area must be removed and or organized.

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

Inspector’s note: Front bar area in need of cleaning to remove all build up. Pop guns and holders. Must clean and maintain at all times.

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

Inspector’s note: Floors in the basement storage area in need of cleaning, floors in the 2nd floor storage area in need of cleaning, and floors in front bar area in need of cleaning. Must clean to remove all build up. All stock in basement and 2nd floor storage must be off the floor 6 inches. Correct and maintain.

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

Inspector’s note: Chemical and mop sink closets in need of organizing to remove any unneccesary articles. Must correct and maintain at all times.

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

Inspector’s note: Replace worn gaskets on reach-in freezer door.

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

Inspector’s note: Clean interior and exterior of coffee machine, nozzles, and spigots.

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

Inspector’s note: Clean floors along walls and in all corners in prep, storage, and bar areas.

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

Inspector’s note: Seal openings along walls in second floor storage areas to prevent pest harborage.

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

Inspector’s note: Replace damaged and missing light shields in dish washing area.

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

Inspector’s note: Store mop head upright to prevent insect breeding. Elevate all stock off floor in walk-in cooler/freezer and storage areas.

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

Inspector’s note: Replace missing filters in ventilation hood.

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

Inspector’s note: Replace missing light shield in ventilation hood.

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

Inspector’s note: Repair leak under sink in dish washing area.

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

Inspector’s note: Elevate all stock off floor in walk-in cooler/freezer and storage areas. Properly organize reach-in coolers.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Provide long handle dispensing utensils and store ice scoop handle up to minimize bare hand contact.

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

Inspector’s note: Storage on floors on 2nd floor storage,and liqouor storage.must elevate on shelving.also clean basement floors and stairs of debris.

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

Inspector’s note: Dusty ceilings in prep kitchen,must clean/maintain.

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

Inspector’s note: 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. ALL CLEAN MULTI-USE UTENSILS FRONT SERVICE AREA, MUST BE PROPERLY STORED, INSTRUCTED TO INVERTED AT ALL TIMES

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. MUST REPLACE BADLY STAINED CUTTING BOARDS IN KITCHEN AREA, MUST ALSO PROVIDE HANDLE TO REACH-IN COOLER, SAME AREA, AND PROVIDE LIDS OR COVERS FOR EXPOSED WATER AT FRONT SERVICE AREA

Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters

Inspector’s note: Must store personal items in one designated area, nice and neatly, restrict storing on food items

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. MUST REPAIR LEAKING FAUCET AT 3 COMPARTMENT KITCHEN SINK, AND PROVIDE DRAIN TUBING TO BEER LINES AT FRONT BAR

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

Inspector’s note: 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.ALL CLEAN MULTI-USE UTENSILS THROUGHOUT THE KITCHEN,DISHWASHING AREAS MUST BE PROPERLY STORED,INVERTED AT ALL TIMES.

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.MUST PROVIDE A REMOVABLE KNIVE RACK FOR PROPER STORAGE,EASY CLEAN.

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.THE FOLLOWING REQUIRES DETAIL CLEAN ICE MACHINE REAR,SHELVING IN KITCHEN,FAN GUARDS IN WALK-IN-COOLER.

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.FLOOR DRAINS IN DISHWASHING AREAS NEED CLEANING,SECTION OF REAR DOOR THRESHOLD IS LOOSE MUST REPAIR.

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

Inspector’s note: 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.REMOVE ALL CLUTTER FROM STORAGE AREAS.