Raw

Suspected food poisoning. Symptoms: Diarrhea, Nausea, Vomiting, Stomach Pain, Cramps, Chills, Headache
Suspected source: Raw broccoli or chicken
Onset: Less than 4 hours
Duration: 12 to 24 hours
Sick: Me | Symptoms: Diarrhea, Nausea, Vomiting, Stomach Pain, Cramps, Chills, Headache See Less

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Yesterday, Raw chicken tikka Ordered a footlong ate half then when I was about to eat the second half I noticed the chicken was under cooked from 5pm last night I've been vomiting a diarrhea really bad | Symptoms: Diarrhea, Vomiting, Nausea See Less

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Bought 20 pounds of Tyson’s raw chicken wings for a family dinner with friends. I cooked about 9 pounds and We ate at 6 PM and it is midnight now and everyone can not stay off the toilet. I ensured every chicken wing was above 165 degrees... See More and 90 percent of them were actually 180 degrees. Cooked for almost an hour in the oven set at 375. I’m not sure what could have went wrong with it because they were cooked great. I’ve made thousands of chicken wings and never had this problem but the first time I try their chicken wings I can’t stay off the toilet for more than 30 minutes | Symptoms: Diarrhea See Less

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Suspected food poisoning. Symptoms: Diarrhea, Nausea, Stomach Pain
Suspected source: Raw sausages
Onset: Less than 4 hours
Duration: Less than 4 hours
Additional information: Male,age 19 | Symptoms: Diarrhea, Nausea, Stomach Pain See Less

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Suspected food poisoning. Symptoms: Diarrhea, Vomiting, Stomach Pain, Chills
Suspected source: Raw meat
Onset: Less than 4 hours
Duration: 12 to 24 hours
Sick: 2 people | Symptoms: Diarrhea, Vomiting, Stomach Pain, Chills See Less

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Do not order the carbonara - looked very suspect (i.e raw bacon) but I still ordered and 5hrs later it’s all coming back up | Symptoms: Nausea, Diarrhea, Vomiting See Less

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Date Closed: Mar 14, 2023
Reason for Closure:
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.... See More
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
Evidence of mice or live mice in establishment's food or non-food areas.

Source: New York City Environmental Health Department. See Less

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Date Closed: Mar 14, 2023
Reason for Closure:
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.... See More
Evidence of mice or live mice in establishment's food or non-food areas.
Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Source: New York City Environmental Health Department. See Less

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Date Closed: Mar 13, 2023
Reason for Closure:
Evidence of mice or live mice in establishment's food or non-food areas.
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service... See More containers or dispensed directly by the vendor.
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Hot TCS food item not held at or above 140 °F.
Source: New York City Environmental Health Department. See Less

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Report date: Mar 10, 2023
9. No bare hand contact with rte food or a pre-approved alternative procedure properly allowed
- comments: observed bare hand contact with (tcs)ready to eat foods such as (pancakes and bacon)observed male food handler pick up bacon from napkin and placed hands... See More on top of pancakes that were being removed from griddle and placed in styrofoam container. Instructed to use gloves,deli paper or tongs to handle ready to eat foods. Product was discarded by manager. (priority 7-38-010)(cos)(citation issued)

10. Adequate handwashing sinks properly supplied and accessible
- comments: observed hand washing sink in bar area not accessible. Observed a plastic container with plastic bags stored inside of hand sink basin. Articles were removed during inspection. Must keep accessible at all times. (priority foundation 7-38-030(c)(citation issued)(cos)

10. Adequate handwashing sinks properly supplied and accessible
- comments: observed no hand drying device at hand sink in bar area. Paper towels were provided during inspection. Must provide and maintain at all times. (priority foundation 7-38-030(c)(cos)(consolidated violation)

10. Adequate handwashing sinks properly supplied and accessible
- comments: observed no soap at hand sink in bar area. Soap was provided during inspection. Must provide and maintain at all times. (priority foundation 7-38-030(c)(cos)(consolidated violation)

10. Adequate handwashing sinks properly supplied and accessible
- comments: observed no hand washing sign at hand sink at bar hand sink must provide and maintain.

25. Consumer advisory provided for raw/undercooked food
- comments: observed no consumer advisory reminder on menu of consuming raw and undercooked foods. Must provide and maintain. (priority foundation 7-38-005)

28. Toxic substances properly identified, stored, & used
- comments: observed toxic items stored with and near foods such as a spray bottle with water and bleach inside a pan near hot holding unit,a can of roach spray and wd- 40 on shelving unit next and in between seasonings on dry food storage area. Items were removed during storage. Must keep seperated from food at all times. (priority 7-38-005)(citation issued)(cos)

37. Food properly labeled; original container
- comments: must label food storage containers when food is not in original package.

38. Insects, rodents, & animals not present
- comments: observed an infestation of appx. 50 or more live roaches crawling on top and in crevices of dish machine,on wheel bases of 2 & 3 door reach in coolers and door gasket of 2- door prep cooler,overhead shelving unit above 3- compartment sink,in between cracks and crevices of wood on underside of bar area as well as several dead roaches scattered throughout premises. Also,an infestation of appx. 300 or more rat droppings on floor underneath booth seats in bar area,under ice machine at service station and scattered on floor throughout prep area under all coolers and freezers. Appx. 15 or more live small flies crawling on walls and ceilings in bar side men's and women's toilet rooms. Must remove droppings,clean and sanitize areas. Must have a pest control operator to service premises on or after 3/10/23. (priority 7-38-020(a)(citation issued)

38. Insects, rodents, & animals not present
- comments: observed a gap along bottom of restaurant front door and bar side entry door not able to close tightly. Must make doors tight fitting to prevent rodent entry.

44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: must invert multi-use utensils on dish storage shelves and prep tables throughout.

46. Gloves used properly
- comments: observed male food handler handling foods with bare hand contact.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must repair or replace worn door gaskets on 2- door prep cooler at wait station area,torn booth seats in dining area.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must repair or replace soiled and worn cutting boards.

49. Non-food/food contact surfaces clean
- comments: must clean food debris build up from used and unused coolers throughout,meat slicer,interior and exterior of all cooking equipment,prep tables,fryer cabinets,wheel bases and legs of all equipment,ovens and stove,dead insects from light shields in kitchen,interior of dish machine delime. Must defrost chest freezer.

51. Plumbing installed; proper backflow devices
- comments: must repair or replace slow drain at hand sink in women's bar area toilet room.

53. Toilet facilities: properly constructed, supplied, & cleaned
- comments: observed no garbage can with lid in women's toilet room bar area.

53. Toilet facilities: properly constructed, supplied, & cleaned
- comments: observed a strong smell of urine in men's toilet room on bar side. Must clean and maintain.

54. Garbage & refuse properly disposed; facilities maintained
- comments: observed a box being used for garbage in main prep area must eliminate box and provide a garbage can.

55. Physical facilities installed, maintained & clean
- comments: must clean excessive grease and food debris build up floor mats in prep areas,floor under,around,along wall bases throughout premises.

55. Physical facilities installed, maintained & clean
- comments: must seal all gaps,holes and openings under 3- compartment sink in main prep area,gap along wall bases in dining area,door frames and trim leading into walls and ceilings. Must repair or replace damaged and broken floor tiles in bar area(seating ,hall way, pool table),kitchen,vestibule loose wall bases,service counter gaps in wood floor.

55. Physical facilities installed, maintained & clean
- comments: must clean walls in kitchen from food splatter and build up.

56. Adequate ventilation & lighting; designated areas used
- comments: must replace burnt out light in kitchen.

Source: chicago.gov See Less

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