Patio Beef, 6022 North Broadway, Chicago, IL, USA
Latest report:
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Report date: Mar 18, 2024
33. Proper cooling methods used; adequate equipment for temperature control
- comments: observed large container of soup cooling in walk-in cooler and stored with lid on. Instructed to remove lid and store food in smaller containers to allow for adequate cooling and
33. Proper cooling methods used; adequate equipment for temperature control
- comments: observed large container of soup cooling in walk-in cooler and stored with lid on. Instructed to remove lid and store food in smaller containers to allow for adequate cooling and
maintain.
38. Insects, rodents, & animals not present
- comments: observed approximately 80 rodent droppings in the following areas of the facility: beneath utility sink in rear area, beneath and on bottom shelf in chemical storage area, beneath shelves and freezers in the rear hallway, beneath soda boxes in rear hallway, alongside the front counter safe. Instructed to remove rodent droppings, remove noted open bait in same areas. Clean and sanitize affected areas and maintain. Priority foundation violation. 7-38-020(a) citation issued.
40. Personal cleanliness
- comments: observed employee in front area handling food without adequate hair restraint. Instructed to provide hair restraints for all food handlers on-site and maintain at all times.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed soiled aluminum foil covering gas lines to food equipment along cook line. Instructed to remove soiled aluminum foil and utilize cover or equipment that is smooth and easily-cleanable and maintain.
49. Non-food/food contact surfaces clean
- comments: observed soil along rear nonfood-contact surfaces of cooking equipment (grill, hot holding unit) on cook line. Instructed to clean and sanitize nonfood-contact surfaces of cooking equipment at adequate frequency to prevent build up of soil and maintain.
54. Garbage & refuse properly disposed; facilities maintained
- comments: observed inside waste receptacle at cook line kept covered during food preparation. Instructed to keep inside waste receptacles uncovered during food preparation to prevent contamination and maintain.
55. Physical facilities installed, maintained & clean
- comments: observed floor soiled with grease beneath deep fryers at cook line. Instructed to clean floors beneath equipment at adequate frequency to prevent build up of grease and soil and maintain.
58. Allergen training as required
- comments: observed missing allergen awareness certificates for all certified food managers. Instructed to provide allergen awareness training for all certified food managers and maintain certificates on-site at all times.
Source: chicago.gov
38. Insects, rodents, & animals not present
- comments: observed approximately 80 rodent droppings in the following areas of the facility: beneath utility sink in rear area, beneath and on bottom shelf in chemical storage area, beneath shelves and freezers in the rear hallway, beneath soda boxes in rear hallway, alongside the front counter safe. Instructed to remove rodent droppings, remove noted open bait in same areas. Clean and sanitize affected areas and maintain. Priority foundation violation. 7-38-020(a) citation issued.
40. Personal cleanliness
- comments: observed employee in front area handling food without adequate hair restraint. Instructed to provide hair restraints for all food handlers on-site and maintain at all times.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed soiled aluminum foil covering gas lines to food equipment along cook line. Instructed to remove soiled aluminum foil and utilize cover or equipment that is smooth and easily-cleanable and maintain.
49. Non-food/food contact surfaces clean
- comments: observed soil along rear nonfood-contact surfaces of cooking equipment (grill, hot holding unit) on cook line. Instructed to clean and sanitize nonfood-contact surfaces of cooking equipment at adequate frequency to prevent build up of soil and maintain.
54. Garbage & refuse properly disposed; facilities maintained
- comments: observed inside waste receptacle at cook line kept covered during food preparation. Instructed to keep inside waste receptacles uncovered during food preparation to prevent contamination and maintain.
55. Physical facilities installed, maintained & clean
- comments: observed floor soiled with grease beneath deep fryers at cook line. Instructed to clean floors beneath equipment at adequate frequency to prevent build up of grease and soil and maintain.
58. Allergen training as required
- comments: observed missing allergen awareness certificates for all certified food managers. Instructed to provide allergen awareness training for all certified food managers and maintain certificates on-site at all times.
Source: chicago.gov
1.6K
Report date: Jun 30, 2022
25. Consumer advisory provided for raw/undercooked food
- comments: noted tcs foods such as burgers and steaks on the menu, not properly disclosed or reminded. Must properly disclose and remind the menu items for the posted consumer advisory. Priority foundation violation.
39.
25. Consumer advisory provided for raw/undercooked food
- comments: noted tcs foods such as burgers and steaks on the menu, not properly disclosed or reminded. Must properly disclose and remind the menu items for the posted consumer advisory. Priority foundation violation.
39.
Contamination prevented during food preparation, storage & display
- comments: noted an ice scoop and other utensils being stored inside a container with water. Must store all multi-use utensils in a clean, dry container.
41. Wiping cloths: properly used & stored
- comments: cooks line wet wiping cloths must be held in a container with a sanitizing solution.
45. Single-use/single-service articles: properly stored & used
- comments: all stored items throughout the mop sink room must be elevated from the floor.
46. Gloves used properly
- comments: gloves must be changed as needed. For example: when leaving the food preparation area and then returning with the same gloves.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: cooks line cutting board found badly burned/damaged. Must replace.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use grocery bags as food containers throughout coolers and freezers. Food containers must be washable or food grade plastic bags.
49. Non-food/food contact surfaces clean
- comments: must not use cardboard as liner for shelving throughout. ----excessive grease noted on the metal dolly used to transport grease container. Must maintain clean when not in use.
51. Plumbing installed; proper backflow devices
- comments: must not use duct tape as a means of repair under the three compartment sink.
55. Physical facilities installed, maintained & clean
- comments: must not use cardboard as matting for floors.
55. Physical facilities installed, maintained & clean
- comments: soiled mop heads noted improperly stored inside the mop sink. Must properly store inverted.
56. Adequate ventilation & lighting; designated areas used
- comments: employees personal belongs must not be stored in a food storage or food prep area.
57. All food employees have food handler training
- comments: no proof of training or certificates for all food handlers.
58. Allergen training as required
- comments: no valid allergen training certificates for all city of chicago certified food managers. Must provide.
Source: chicago.gov
- comments: noted an ice scoop and other utensils being stored inside a container with water. Must store all multi-use utensils in a clean, dry container.
41. Wiping cloths: properly used & stored
- comments: cooks line wet wiping cloths must be held in a container with a sanitizing solution.
45. Single-use/single-service articles: properly stored & used
- comments: all stored items throughout the mop sink room must be elevated from the floor.
46. Gloves used properly
- comments: gloves must be changed as needed. For example: when leaving the food preparation area and then returning with the same gloves.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: cooks line cutting board found badly burned/damaged. Must replace.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use grocery bags as food containers throughout coolers and freezers. Food containers must be washable or food grade plastic bags.
49. Non-food/food contact surfaces clean
- comments: must not use cardboard as liner for shelving throughout. ----excessive grease noted on the metal dolly used to transport grease container. Must maintain clean when not in use.
51. Plumbing installed; proper backflow devices
- comments: must not use duct tape as a means of repair under the three compartment sink.
55. Physical facilities installed, maintained & clean
- comments: must not use cardboard as matting for floors.
55. Physical facilities installed, maintained & clean
- comments: soiled mop heads noted improperly stored inside the mop sink. Must properly store inverted.
56. Adequate ventilation & lighting; designated areas used
- comments: employees personal belongs must not be stored in a food storage or food prep area.
57. All food employees have food handler training
- comments: no proof of training or certificates for all food handlers.
58. Allergen training as required
- comments: no valid allergen training certificates for all city of chicago certified food managers. Must provide.
Source: chicago.gov
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