Firehouse and Captain Hooks

Thermometers were missing or inaccurate.

Inspector’s note: Unable to locate thermometers inside of cooling units throughout facility. Instructed to provide.

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

Inspector’s note: Observed bulk containers containing working ingredients... Sugar, flour, breading etc. Instructed to provide common name ingredient.

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

Inspector’s note: Observed frozen chicken stored inside grocery bags inside walk in freezer. Instructed to use food grade bags and containers only.

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

Inspector’s note: Instructed to provide garbage can with lid in unisex toiletrooms.

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

Inspector’s note: Observed food items stored on floor in walk-in freezer. Instructed manager to elevate all food six inches off floor.

Staff personal cleanliness was inadequate.

Inspector’s note: Observed a food handling employee not wearing a hair restraint while preparing food. Instructed management that all food handling employees must wear a hair restraint while preparing food.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths stored on prep tables. Instructed manager to store in sanitizing solution between uses.

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

Inspector’s note: Observed torn door gasket inside of the one door prep cooler in the kitchen near the frier. Instructed to replace.

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

Inspector’s note: Observed cardboard used as floor liners in the main prep area. Instructed to remove.

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

Inspector’s note: Observed the inside of the deep fryer oil filtering unit with a build up of grease and food debris. Instructed to clean and maintain all

Equipment and surfaces were dirty.

Inspector’s note: Observed accumulated grease and food debris on interior and exterior surfaces of cooking equipment. Instructed manager to clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed the interior of the wqlk-in cooler in need of cleaning. Instructed to detail clean.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed water stained ceiling tiles in the near the employee toliet room. Instructed replace the stained ceiling tiles

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed debris on floors along walls and corners in utility and dry storage areas. Instructed manager to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed soiled mop heads not properly stored. Instructed manager to hang mop heads to prevent insect breeding.

Ventilation or lighting was inadequate.

Inspector’s note: Observed the hood ventilation filters with a build up of dust and grease. Instructed to clean and maintain as a means of helping prevent possible contamination of foods being prepared as it sits over a cold prep station.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wet wiping cloth laying on the food prep counter in the kitchen. Must properly store wiping cloths in a sanitizing solution between use.

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

Inspector’s note: Observed cardboard used as liner/splash guard on back of coolers prep equipment. Instructed to remove.

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

Inspector’s note: Observed torn door gasket inside of the one door prep cooler in the kitchen near the frier. Instructed to replace.

Equipment and surfaces were dirty.

Inspector’s note: Observed an accumulation of dust and food debris under shelves and equipment in the prep areas. Must detail clean all areas and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed the interior of the prep coolers in the kitchen in need of cleaning. Instructed to detail clean.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed water stained ceiling tiles in the near the employee toliet room. Instructed replace the stained ceiling tiles.

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

Inspector’s note: Noted the rubber gasket around the door in the front prep cooler in poor repair. Must repair and maintain.

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

Inspector’s note: Must clean the exterior and interior of all coolers and freezers to remove food debris.

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

Inspector’s note: Floors need cleaning in the front prep area around and behind the cooking equipment, along the wall base and in corners to remove spills,grease and/or debris.

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

Inspector’s note: Observed dust on the ceiling vents in the dining area. Must clean and maintain.

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

Inspector’s note: Noted a leaky faucet at the front exposed hand sink. Must repair and maintain.

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

Inspector’s note: Must clean the light shield covers throughout rear and prep area,of dust build-up

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

Inspector’s note: No certified food manager on site while potentially hazardous foods are prepared and served such as,fish and chicken,serious violation 7-38-012

Dish machines: provided with accurate thermometers, chemical test kits and suitable gauge cock

Inspector’s note: No chemical test strips to test the strength of the sanitizer at 3 compartment sink when set up(.wash rinse and sanitize)serious violation 7-38-030

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

Inspector’s note: Must clean the light shield covers throughout rear and prep area,of dust build-up

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

Inspector’s note: Observed dust on the ceiling vents and light shields in the dining area; instructed to clean vents and light shields. The vents in the hooded system above the cooking equipment need cleaning to remove build up.

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

Inspector’s note: Must label all meats in walk in cooler and freezer.

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

Inspector’s note: Clean the hood, filters, cooking equipment, fryers and cabinets underneath thick with greese buildup.

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

Inspector’s note: Clean the floor underneath the fryess has grease buildup. Also replace the missing coving (baseboards) where needed.

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

Inspector’s note: Replace the water stained ceiling tiles in the dining room.

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

Inspector’s note: Clean the lidht shields underneath the hood they have grease buildup on them.

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

Inspector’s note: Observed no certified food manager on duty while (chicken,fish,french fries,etc)is being prepared ,served & handled at this time.must be on site at all times.(serious 7-38-012).

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

Inspector’s note: Must provide sink stoppers for 3- compartment sink.must repair or replace worn gaskets on reach in freezers.must remove rust from lower shelf of prep table,walk in cooler shelving units.

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

Inspector’s note: Must clean grease & food debri from shelving units in prep cooler,filters at hood,rolling cart,prep table,deep fryer,window sills,pop sleeves,light shields,pipes of cooking equipment,fan guards in walk in cooler,ventilation vents.

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

Inspector’s note: Must clean floor in walk in cooler & floor drains.

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

Inspector’s note: Must repair or replace missing wall bases under front hand sink & stained ceiling tiles in rear area.

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

Inspector’s note: Must replace burnt out light bulbs in walk in freezer & lobby.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Must provide thermometer for dessert & prep coolers.

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

Inspector’s note: Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN INSIDE/OUTSIDE OF DEEP FRYERS, FILTERS, EXHAUST HOOD HEAVY WITH GREASE, STORAGE SHELVES IN REAR, INSIDE/OUTSIDE OF LARGE WHITE BINS WITH COVERS.

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

Inspector’s note: Inspector Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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 LEAKY FAUCET ON 3 COMP SINK.

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

Inspector’s note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED DURING STORAGE, i.e. FISH,CHICKEN IN WALK IN COOLER COATINGS OPEN (UNCOVERED) IN REAR WITH BROOM HANGING OVER THE COATING. CITATION ISSUED

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. DETAIL CLEAN INSIDE/OUTSIDE OF DEEP FRYERS, FILTERS, EXHAUST HOOD HEAVY WITH GREASE, STORAGE SHELVES IN REAR, INSIDE/OUTSIDE OF LARGE WHITE BINS WITH COVERS.

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

Inspector’s note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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 LEAKY FAUCET ON 3 OMP SINK.

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

Inspector’s note: 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. CONTINUED NON-COMPLIANCE ON PREVIOUS MINOR ORDERS ISSUED 2/25/2009 FOR VIOLATIONS NUMBER (33) MUST CLEAN TOPS AND SIDES OF COOKING EQUIPMENT, HOODED AREA ABOVE COOKING EQUIPMENT, INTERIOR CABINETS OF COOKING EQUIPMENT AND CLEAN ALL BULK CONTAINERS REAR STORAGE AREA AND (38) MUST REPAIR FAUCET TO REAR EXPOSED HAND BOWL SERIOUS CITATION ISSUED

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 SPLASH GUARD TO FRONT EXPOSED HAND BOWL BY COOKING AREA