Uptown Lounge

Thermometers were missing or inaccurate.

Inspector’s note: Must provide visible ambient air thermometers inside of all bar and coffee reach-in coolers in the bar area.

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

Inspector’s note: Observed ice in the ice bin in the bar uncovered. Instructed to provide a cover or lid for ice to protect from contaminaiton.

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

Inspector’s note: Observed facility without a chemical test kit on site for the sanitizer (quat) being used for sanitizing. Instructed management to provide a test kit that accurately measures the concentration in mg/l of a sanitizing solution must be provided. 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 hallway leading to basement. Instructed to hang mops to allow to dry when not in use.

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

Inspector’s note: Mineral build-up inside the ice machine and pop gun nozzles behind the bar.instructed to clean and sanitize

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. MUST HAVE A LICENSED PEST CONTROL CO. SERVICE ESTABLISHMENT AND PROVIDE SERVICE AND ALL REQUIRED DOCUMENTATION.

Outside garbage waste grease and storage area; clean, rodent proof, all containers covered

Inspector’s note: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. MUST PROVIDE OUTSIDE WASTE RECEPTACLE.

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

Inspector’s note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. MUST HAVE A CITY OF CHICAGO CERTIFIED MANAGER AND CERTIFICATE POSTED ON PREMISES OR PROOF OF REGISTRATION.

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

Inspector’s note: All dish washing 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. MUST PROVIDE THREE COMPARTMENT SINK WITH ATTACHED DRAIN BOARD AT SIDE BAR IN EXTENDED ADDRESS.

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. MUST NOT STORE KNIVES BETWEEN BAR ICE BIN AND THREE COMPARTMENT SINK DRAIN BOARD. MUST PROVIDE PROPER KNIVES HOLDER.

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 LIDS FOR ALL BAR ICE BINS.

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. BLACKENED MOLDY CAULKING BETWEEN BAR ICE BIN AND THREE COMPARTMENT SINK DRAIN BOARD. MUST REPLACE.

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 BEHIND MAIN FRONT BAR DIRTY WITH DEBRIS. MUST CLEAN AND MAINTAIN. ALL ITEMS STORED BEHIND BAR AND THROUGHOUT BASEMENT MUST BE ELEVATED FROM FLOOR 6" OR ABOVE.

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 CLEAN AND REMOVE EXCESSIVE RUST AND MOLD INSIDE AND ALONG SIDE OF FRONT BAR EXPOSED HAND SINK. MUST PROVIDE PROPER DRAINAGE LINES FROM BAR SODA GUN HOLDERS. MUST INSTALL A BACK FLOW PREVENTION DEVICE ON BASEMENT UTILITY MOP SINK OR REMOVE THREADED NOZZLE AND HOSE FROM PREMISES.

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 FOR ALL UNITS CONTAINING FOODS.

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. ALL UNNECESSARY ITEMS THROUGHOUT BASEMENT MUST BE REMOVED FROM PREMISES. ALL OTHER ITEMS MUST BE STORED ELEVATED AND ORGANIZED.