Marz Community Brewing Co.

Thermometers were missing or inaccurate.

Inspector’s note: No thermometers inside the coolers in the prep area. Instructed to provide and maintain

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

Inspector’s note: Observed a hole in the over head garage door to the left inside the receiving area. Instructed to provide a tight seal to prevent rodents and maintain. Observed the 2 windows in the prep area open without screens. Instructed to provide screens to keep pests out and maintain

Sewage or wastewater wasn’t disposed of properly.

Inspector’s note: Observed water on the floor inside the walk in cooler from condensation. Instructed to properly dispose of the condensation and maintain

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed clutter in the storage closet in the rear receiving area. Instructed to organize and maintain

Ventilation or lighting was inadequate.

Inspector’s note: No ventilation above the grill in the prep area. Instructed to install and maintain

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

Inspector’s note: Seal loose gaskets on doors of three door reach-in cooler in kitchen.

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

Inspector’s note: Seal openings around pipe fittings under exposed sink in kitchen. Seal all openings around electrical outlet and light switches in prep, bar and washroom areas.

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

Inspector’s note: No pest control log book available during inspection. Premises must be serviced by a licensed exterminator and written log shall be maintained and available upon inspection.

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

Inspector’s note: No original food sanitation certificate available during inspection. Instructed manager to provide original chicago food sanitation certificate.

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

Inspector’s note: No chemical test kit available during inspection. Instructed manager to provide chemical test kit for proper sanitizer concentration.

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

Inspector’s note: Seal loose gaskets on doors of three door reach-in cooler in kitchen.

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

Inspector’s note: Seal openings around pipe fittings under exposed sink in kitchen. Seal all openings around electrical outlet and light switches in prep, bar and washroom areas.