3404 North Clark Street,
Chicago,
60657
Illinois,
United States
Report date: Apr 7, 2021
1. Person in charge present, demonstrates knowledge, and performs duties
- comments: the person in charge during the inspection does not have a city of chicago sanitation certificate. Reviewed that a city of chicago certified food manager must be on site at all times when tcs foods are being prepared and served. Priority foundation violation.
2. City of chicago food service sanitation certificate
- comments: no city of chicago certified food manager on site while tcs foods were being prepared and served such as cooked oxtail being held cold at improper temperatures of 73. 4f. Reviewed that a city of chicago certified food manager must be on site at all times when tcs foods are being prepared and served. Priority foundation violation 7-38-012 citation issued.
3. Management, food employee and conditional employee; knowledge, responsibilities and reporting
- comments: no written employee health policy on site for all employees. Must provide. Priority foundation violation. No citation issued
5. Procedures for responding to vomiting and diarrheal events
- comments: no written cleaning procedure or required equipment for a vomit/diarrhea event. Must provide. Priority foundation violation. No citation issued
16. Food-contact surfaces: cleaned & sanitized
- comments: interior of the ice machines upper water reservoir dirty and metal panel inside the ice bin of machine with excessive rust. Must clean, maintain and remove rust.
22. Proper cold holding temperatures
- comments: observed the following tcs foods held in two different coolers at improper temperatures. Mac and cheese at 63. 5f, cooked sweet potatoes at 59. 2f noted in a one door cooler. In a two door cooler curried chicken at 57. 9f, oxtail at 52. F, ribs at 69. 4f. All foods discarded. Reviewed all tcs foods must be held cold at 41f or below. Priority violation 7-38-005 citation issued.
33. Proper cooling methods used; adequate equipment for temperature control
- comments: observed the above mentioned one and two door coolers unable to maintain adequate temperatures. One door cooler noted at 59f with mac and cheese at 63. 5f, and two door cooler noted at 57. 2f with ribs at 69. 4f. Both coolers tagged held for inspection and must not use until repaired and maintains adequate temperatures of 41f or below. Priority violation 7-38-005 citation issued.
37. Food properly labeled; original container
- comments: all bulk foods not stored in their original containers must be labeled with the product common name.
45. Single-use/single-service articles: properly stored & used
- comments: all stored items throughout the entire facility, under the bar, in all closets, inside mop sink, throughout the dish and prep area must be stored elevated from the floors.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use cloth towels as sink stoppers at the dish three compartment sink. Must provide proper sink stoppers. -----torn rubber door gaskets on the kitchen two door cooler. Must replace. ----noted dirt encrusted plastic tape used to adhere chemical test strips to the wall of the three compartment sink. Must remove tape and properly store test strips.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use plastic grocery bags as food containers in the reach-in freezer. Must use washable containers for food or disposable food grade plastic bags.
49. Non-food/food contact surfaces clean
- comments: metal rack shelving above the kitchen one compartment prep sink with encrusted food debris and grease. Must clean and maintain.
49. Non-food/food contact surfaces clean
- comments: interior of the bar three compartment sink, prep, and dish handwashing sinks extremely dirty in all compartments. Must clean and maintain.
50. Hot & cold water available; adequate pressure
- comments: no hot and/or cold running water available at the following sinks. No cold water available at the bar three compartment sink. Coldwater was turned off from underneath the sink. Bartender turned back on. No hot water available at the prep area hand washing sink. Hot water was also turned off from under the sink due to not being able to turn hot water off with the hot handle. Water was turned back on. No hot or cold running water available at the dish area hand washing sink. Water again was turned off from under the sink for an unknown reason. Water restored during inspection. Reviewed that there must be hot and cold running water available at all sinks at all times. Priority violation 7-38-030(c) citation issued.
55. Physical facilities installed, maintained & clean
- comments: all items stored inside the utility mop sink must be removed. All unnecessary items stored in all closets and storage areas must be removed from the premises to prevent prest harboring.
55. Physical facilities installed, maintained & clean
- comments: floors throughout the facility, under bar, all cooking equipment, refrigeration, all storage rooms, and closets dirty with dirt, grease, debris. Must clean all and maintain.
55. Physical facilities installed, maintained & clean
- comments: noted the exhaust hood filters with excessive grease and dirt. Must clean and maintain.
55. Physical facilities installed, maintained & clean
- comments: wall partition between the kitchen prep table and the glass door tall reach-in cooler in poor repair with chipping peeling plaster and paint. ----damaged, cracked, and missing floor tiles throughout the basement prep, dish, and storage areas. -----hole in the ceiling above the two door cooler prep table repaired with tape. Must repair all to be smooth and cleanable.
57. All food employees have food handler training
- comments: no proof of food handler training or certificates for all required employees. Must provide.
58. Allergen training as required
- comments: no proof of allergen training or certificate for the city of chicago certified food manager sanitation certificate posted on site. Must provide.
60. Previous core violation corrected
- comments: previous core violations from 10-23-19 not corrected. #41-all prep wiping cloths must be held between use in a container with a sanitizing solution. #47-cutting boards on prep tables extremely dirty with black/brown surface, deep cuts no longer smooth and cleanable. Must refinish or replace. #49-all food cooking equipment, interior/exterior of all coolers, all shelving throughout the premises with excessive grease, grime, encrusted food debris. Must clean and maintain all. Priority foundation violation. No citation issued
Source:
chicago.gov
