A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED OR MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED ( BEEF 145.3*). CITATION ISSUED. INSTRUCTED TO PROVIDE GIVEN SCHOOL INFORMATION NEED TO APPLY. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.OBSERVED RUSTY STORAGE TABLE IN REAR KITCHEN PREP, ALSO IN 2 DOOR COOLER BEHIND BAR RUSTY STORAGE SHELVES. INSTRUCTED TO REMOVE RUST RE-SEAL NON TOXIC SEALER OR REPLACE All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.OBSERVED THE FOLLOWING NOT CLEAN #10 CAN OPENER,SLICER, AND BAR GUN HOLDERS. INSTRUCTED TO CLEAN AND SANITIZE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN FLOOR IN REAR STORAGE AREA AND BASEMENT 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.OBSERVED CLUTTER IN BASEMENT AND BEHIND BAR.INSTRUCTED TO REMOVE ITEMS NOT BEING USED ALSO DISH MACHINE BROKEN TAGGED.
FLOORS NOT CLEAN/DEBRIS BEHIND BAR,OFFICE,BASEMENT.MUST CLEAN/MAINTAIN. MUST ORGANIZE STORAGE IN BASEMENT,AND REMOVE CLUTTER FROM PREP AREA. INTERIOR OF ICE MACHINE NOT CLEAN AND MEAT SLICER.MUST CLEAN DEBRIS FROM UPPER PANEL OF ICE MACHINE AND OLD FOOD FROM SLICER/MAINTAIN.
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