Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Sep 23, 2010 | 0 |
|
Sep 23, 2010 | 0 |
|
Sep 29, 2010 | 100 |
|
Sep 22, 2011 | 100 |
|
Aug 1, 2012 | 100 |
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 min 50 ppm chlorine rinse.
Sep 23, 2010Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. Install an exposed handsink easilly acessable to the rear prep area and pizza prep end of the hot line.
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 min 50 ppm clorine rinse. The dishmachine is not working, have the machine fully functional for reinspection.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Regrout the bar floor.
corrected
Sep 22, 2011All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE BAR HAS WET AND DIRTY BUILDUP ABOVE THE SODA GUNS; WASH, RINSE AND SANITIZE THE UNITS.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE HOOD UNIT HAS A BROWN BUILDUP INSIDE, CLEAN OUT THE HOOD IN DETAIL.
SEVERAL OF THE KNIVES IN THE KNIFE HOLDER ARE DIRTY, CLEAN THE KNIVES IN THE KNIFE HOLDER.
USED WIPING CLOTHS LEFT OUT ON THE COUNTERS, STORE WIPING CLOTHS IN SANITIZING SOLUTION IN BETWEEN USE.
THE SAUTE STATION COOLER NEEDS AN EASY TO READ THERMOMETER.
MUST DETAIL CLEAN INTERIOR OF FRYER AT MAIN KITCHEN TO REMOVE EXCESS GREASE BUILD UP.MUST ALSO RESAND OR REPLACE ALL WORN CUTTING BOARDS AT MAIN KITCHEN. MUST REPAINT OR REPLACE ALL RUSTY SHELVING AT 1DR AND 2DR COOLERS ON PREMISES.
MUST SEAL OPEN CREVICES AT WALL BY THE DISH MACHINE AREA SO AS TO BE SMOOTH AND EASILY CLEANABLE.MUST REPAINT OR REPLACE YELLOWISH BROWN CEILING TILES THROUGHOUT MAIN KITCHEN AREA AND REAR PREP AREA.
MUST MAINTAIN PERSONAL ITEMS AWAY FROM FOOD PREP AREAS SUCH AS SHOES AND OTHER BELONGINGS AT ALL TIMES. ITEMS MUST BE 6 INCHES OFF THE FLOOR.
MUST REPAIR AND REATTACH METAL SPLASH GUARD AT EXPOSED HANDSINK AT MAIN KITCHEN PREP AREA.
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Name |
Address |
Distance |
---|---|---|
Bar Louie Taylor | 1321 W Taylor St, Chicago | 0.00 miles |
Gotham Grind | 1311 W Taylor St, Chicago | 0.02 miles |
Three Son's Food & Liquor | 1311 W Taylor St, Chicago | 0.02 miles |
Osaka Express | 1311 W Taylor St, Chicago | 0.02 miles |
Hana | 1311 W Taylor St, Chicago | 0.02 miles |
Umami Asian Fusion | 1311 W Taylor St, Chicago | 0.02 miles |
Scafuri Bakery | 1337 W Taylor St, Chicago | 0.03 miles |
Sweet Maple Cafe | 1339 W Taylor St, Chicago | 0.04 miles |
Cafe 1.61 | 1251-1259 W Taylor St, Chicago | 0.07 miles |
Davanti Enotecca | 1359 W Taylor St, Chicago | 0.08 miles |
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