Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Apr 9, 2010 | 50 |
|
Mar 18, 2011 | 50 |
|
Mar 24, 2011 | 50 |
|
Mar 14, 2012 | 50 |
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. Low temp glassware dishmachine at the bar was not sanitizing while being used by bar staff during inspection. Chlorine sanitizer was reading 0-ppm. Instd to use 3-comp sink or high temp dishmachine in dishroom until machine is fixed,
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Following need cleaning: interior floors of most coolers, gaskets of cooler doors, fan guards of coolers, interior bottom of fryers, interior of ice machine, exterior sides of equipment- due to grease/dust/food debris.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Must replace cooler door gaskets that are in poor repair at service line & at coffee station.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floors inside walk-in cooler need cleaning; some drains at main kitchen must be cleaned also.
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. Leaky pipe under dump sink at wait staff station must be fixed; must increase hot water pressure at handsink, facing main dining area.
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND TO GO WALK IN COOLER AND TO GO REACH IN COOLERS NOT MAINTAINED, AMBIENT AIR TEMPERATURES BETWEEN 46.9 F AND 49.0 F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN ALL COOLERS, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. TICKET #H000071979 17.
All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 46.9 F AND 52.0 F- TURKEY, CAPRICOLA, SALAMI, CHEESE, CHICKEN GUMBO. INSTRUCTED MANAGER ALL POTENITALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATUE POTENTIALLY HAZARDOUS FOODS VOLUNTARILY DISCARDED AT THIS TIME, WEIGHT- 190 LBS, VALUED AT $180.00.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED DAMAGED FLOOR TILES UNDER AND AROUND DISHMACHINE. MUST REPAIR AND MAINTAIN ALL DAMAGED FLOOR TILES.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR TILES IN POOR REPAIR THROUGHOUT DISHMACHINE ROOM. MUST REGROUT ALL DAMAGED FLOOR TILES AND MAINTAIN.
Mar 14, 2012ANY UNUSED EQUIPMENT IN KITCHEN MUST BE REMOVED, TO PREVENT PEST HARBORAGE. 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.
(7-38-005A) FOUND THE FRONT PREP COOLER (BY THE BAR), WITH AN AIR TEMPERATURE OF 50.3-63.7F. INSTRUCTED TO MAINTAIN COLD UNITS AT 40F OR BELOW. THE UNIT IS EMPTIED OUT AT NIGHT & USED AT OR FILLED-UP AT AROUND 9 AM. (UNIT TAGGED) All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.
ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. GASKETS OF COOLERS AT 'TO GO' KITCHEN MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
FOLLOWING NEED CLEANING: REACH-IN COOLER SHELVES AT FRONT SERVING LINE; FAN GUARDS COMPRESSORS, CONDENSERS OF MOST COOLERS; INTERNAL FLOOR OF CABINETS ; CURTAINS OF DISHMACHINE. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
DISHROOM FLOORS MUST BE KEPT DRY; FLOORS AROUND/BEHIND EQUIPMENT THRU-OUT PREMISES MUST BE KEPT CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
WALLS UNDER DISHMACHINE DRAIN BOARD MUST BE MAINTAINED. The walls and ceilings shall be in good repair and easily cleaned.
FAUCET KNOBS OF BAR DUMP SINKS ARE LOOSE/MISSING, MUST FIX/REPLACE. 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.
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Name |
Address |
Distance |
---|---|---|
Fft Cafe | 30 S Wacker, Chicago | 0.00 miles |
a & a Candy | 30 S Wacker Dr, Chicago | 0.00 miles |
Gateway | 30 S Wacker Dr, Chicago | 0.00 miles |
Chicago Mercantile Exchange | 30 S Wacker, Chicago | 0.00 miles |
Lloyd's Chicago Restaurant | 1 S Wacker Dr, Chicago | 0.04 miles |
Taste America Catering | 1 S Wacker Dr, Chicago | 0.04 miles |
Restaurant Associates L.L.C. | 1 N Wacker Dr, Chicago | 0.05 miles |
One North | 1 N Wacker Dr, Chicago | 0.05 miles |
Caffe Rom | 71 S Wacker Dr, Chicago | 0.06 miles |
Hyatt Center Cafe @ Niersbach | 71 S Wacker Dr, Chicago | 0.06 miles |
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