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Business Info

Restaurant: 57 Rib House
Address: 9709 S Halsted St, Chicago, IL 60628
Type: Restaurant
Total inspections: 8
Last inspection: Jan 15, 2013

Score
(the higher the better)
100

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Violation descriptions and comments

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED EMPLOYEE USING POOR HYIGENIC PRACTICES ( SCRATCHING BEARD, SWEEPING FLOOR THEN PROCEEDING TO PICK UP TONGS AND TURN OVER MEATS ON GRILL,CUT UP RIB TIPS TO PREPARE FOOD ORDERS. EMPLOYEE DID NOT WASH HANDS BETWEEN TASKS.INSTRUCTED MGR TO HAVE EMPLOYEE WASH HANDS.CRITICAL CITATION ISSUED.
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. UPON INSPECTION NO ONE ON PREMISES WITH CITY OF CHGO FOOD SANITATION CERTIFICATE WHEN PREPARING POTENTIALLY HAZARDOUS FOODS,RIBS,CHICKEN,ETC.CITATION ISSUED.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED EXCESSIVE DEBRIS AT BOTTOM OF PREP TABLES AND RUST .MUST CLEAN AND REPAIR. MUST REMOVE FOIL.
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. MUST REPAIR LEAKY HEAD OF FAUCET OF 3-COMP SINK

One copy of the Food Inspection Report Summary must be displayed and visible to all customers. OBSERVED LAST INSPECTION REPORT SUMMARY/NON COMPLIANCE NOT POSTED. CITATION ISSUED.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN DEBRIS AND REMOVE UNCLEAN CARDBOARD ON PALLET FOR CHARCOL.

FOUND HOOD VENTS NOT CLEAN.
FOUND INTERIOR OF REACH IN COOLERS NOT WIPED DOWN.
FOUND FLOORS NOT SWEPT CLEANED ALONG WALLS THROUGHOUT.
FOUND BURNT LIGHT FIXTURE AT FRONT PREPARATION AREAS.
FOUND SHELVING UNITS AT REAR OF PREMISES NOT CLEAN. FOUND INTERIOR(BELOW WASHBOWL) OF CABINET INSIDE RESTROOM NOT CLEAN.
FOUND NO BACKFLOW PREVENTION DEVICE AT MOP SINK.(VACUUM BREAKER)

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OBSERVED OUTSIDE GREASE DUMPSTER WITH EXCESSIVE GREASE ON TOP OF THE LID AND ON THE GROUND. INSTRUCTED TO CLEAN AND/OR REPLACE GREASE DUMPSTER. MUST CLEAN THE GROUND TO REMOVE FOUL GREASE ODOR.
The walls and ceilings shall be in good repair and easily cleaned. CEILINGS AND WALLS THROUGHOUT PREMISES NEED CLEANING.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. FOUND INTERIOR OF REACH IN COOLERS NOT WIPED DOWN. FOUND SHELVING UNITS AT REAR OF PREMISES NOT CLEAN. FOUND INTERIOR (BELOW WASHBOWL) OF CABINET INSIDE RESTROOM NOT CLEAN.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FOUND FLOORS NOT SWEPT CLEANED ALONG WALLS THROUGHOUT.
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. FOUND BURNT LIGHT FIXTURES AT FRONT PREP AREAS.
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. FOUND HOOD VENTS NOT CLEAN. FOUND NO BACKFLOW PREVENTION DEVICE AT MOP SINK(VACCUM BREAKER).

VIOLATION CORRECTED GREASE DUMPSTER REMOVED FROM PREMISES MAHONEY TO DELIVER NEW CONTAINER THIS WEEK PER BELOW MANAGER.
VIOLATION CORRECTED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CONTINUE TO CLEAN FLOORS FROM REPORT 537459 7-1-11
The walls and ceilings shall be in good repair and easily cleaned. CONTINUE TO CLEAN WALLS AND CEILING THRUOUT FRONT AND REAR FROM REPORT 537459 7-1-11
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.CONTINUE TO REPLACE BURNT OUT LIGHTS IN FRONT PREP AREA REPORT 537458 7-1-11
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.CONTINUE TO CLEAN FRONT HOOD VENTS AND ADD A BACKFLOW DEVICE ON MOP SINK

FOUND EVIDENCE OF LIVE INSECTS ON SITE. NOTED APPROXIMATELY 15 LIVE FLIES ON SITE IN FRONT AND REAR PREP AREAS. MUST REMOVE INSECTS,SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020
MUST DETAIL CLEAN INTERIOR OF COOLERS AND COOKING EQUIPMENT. ALSO CLEAN HOOD ABOVE COOK LINE.
MUST REMOVE STANDING WATER FROM FLOORS IN FURNACE ROOM.
MUST REMOVE CLUTTER FROM FURNACE ROOM AND STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
MUST SEAL SMALL OPENING ALONG THE LEFT SIDE OF THE FRONT ENTRANCE DOOR.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.VIOLATION CORRECTED.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.VIOLATION CORRECTED.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST SEAL SMALL OPENING ALONG LEFT SIDE OF FRONT ENTRANCE DOOR.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST DETAIL CLEAN INTERIOR OF COOLERS AND COOKING EQUIPMENT.ALSO CLEAN HOOD ABOVE COOKINGLINE.
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.MUST REMOVE CLUTTER FROM FURNANCE ROOM AND STORE ALL ITEMS 6-INCHES OFF FLOOR.

REPLACE MISSING LIGHT SHIELDS IN PREP AREA.
CLEAN INTERIOR AND EXTERIOR OF FRYER CABINETS, COOKING EQUIPMENT,
ELEVATE ALL STOCK OFF FLOOR. REPLACE DAMAGED FLOOR TILES IN PREP AREA.
REPAIR SELF CLOSING DEVICE ON WASHROOM DOOR.
CLEAN AND PAINT WALLS AND CEILINGS AS NEEDED. SEAL ALL OPENINGS AND REPAIR WALL NEAR 3-COMP SINK.
REMOVE CLUTTER IN FURNACE ROOM.
INSTALL BACK FLOW DEVICE ON UTILITY SINK.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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