Lottie's Pub

Proper cold holding temperatures

Observed raw chicken at 46f inside of prep cooler. Also observed steak and burgers found at 45f inside of prep cooler. Tcs foods must be held at 41f or below. Food discarded. Food weighing approximately 15 lbs at a cost of $100.00. Priority violation. 7-38-005. Citation issued.

Non-food/food contact surfaces clean

Observed minor grease spills inside of fryer. Must clean and maintain.

Adequate handwashing sinks properly supplied and accessible

No hands washing signs in restrooms, instructed to provide.

Proper cold holding temperatures

Tcs foods held at improper temperature, found 40lbs of cooked chicken held in 2 large bucket in prep cooler at 54.4f, chicken placed in cooler a day before. Instructed to hold all cold tcs foods at 41f or lower. Priority violation 7-38-005. Chicken discarded valued at $100.

Plumbing installed; proper backflow devices

Unable to locate backflow prevention device for the basements ice makers. Instructed to install.

Proper cold holding temperatures

Observed several tcs foods held at inadequate temperatures ranging from 48-50 f. Instructed manager to ensure all cold tcs foods are stored at 41 f and below. Manager discarded 15 pounds chicken wings, 1 pound sliced tomatoes, 50 pounds bacon, 1/2 pound spinach, and 1/4 pound sausage ($300) priority foundation violation 7-38-005 citation issued.

Proper cooling methods used; adequate equipment for temperature control

Observed 2 coolers with ambient air temperatures of 50 and 56 f. Instructed manager to ensure all coolers have an ambient air temperature of 41 f and below. Technician on site upon arrival repairing coolers. Priority violation 7-38-005 no citation issued.

Previous core violation corrected

Observed previous core violations not corrected. Report #2588352 dated january 22 2024 instructed facility to: #49 clean the calcium on interior of ice machine, #53 provide lids for receptacles in women's toilet room, and to #58 comply with food allergen requirement. Observed pink and slightly black build up on interior of ice machine, observed downstairs women's toilet room with no covered receptacle, observed certified food manager with no proof of food allergen training. Instructed manager to address all previous core violations. Priority foundation violation 7-42-090 citation issued.

Adequate handwashing sinks properly supplied and accessible

Observed hand washing sink in kitchen blocked by dishes. Instructed manager to ensure hand washing sink is accessible at all times.the manager instructed the employee to remove the dishes. Priority foundation violation 7-38-030(c). Citation issued.

Non-food/food contact surfaces clean

Observed calcium buildup on interior of ice machine. Instructed manager to clean.

Toilet facilities: properly constructed, supplied, & cleaned

Observed uncovered receptacles in women's toilet rooms. Instructed manager to cover receptacles.

Allergen training as required

Observed certified food manager with no proof of food allergen training. Instructed manager to comply with requirement.

Sewage & waste water properly disposed

Observed no grease trap connected to 3 compartment sink located in rear dish area. Instructed to install in accordance with all relevant laws, rules, and regulations.

Toilet facilities: properly constructed, supplied, & cleaned

Observed trash receptacles in women's toilet room missing covers. Instructed to correct.

Adequate handwashing sinks properly supplied and accessible

Found no handwashing signage located in womens washroom. Instructed manager to provide handwashing signage at all handwashing sinks .

Food-contact surfaces: cleaned & sanitized

Observed ice machine located in basement dry storage area filled with a build-up of unknown pink substance and black mold like substance when panel is removed. Ice is used for human consumption. Instructed to clean,sanitize and maintain. Priority foundation violation #7-38-005.citation issued

Proper date marking and disposition

Found 2 quarts of buttermlik located in walk in cooler with discard date of 8/27/22. Also nothed 1 quart of buttermilk with a discard date of 10/24/21. Instructed manager to discard and denature said food items. Priority violation 7-38-005. Citation issued.

Toilet facilities: properly constructed, supplied, & cleaned

Found no covered garbage receptacle located in 2 out of 2 womens toiletrooms. Instructed manager to provide.

Plumbing installed; proper backflow devices

Observed a leak at the faucet of the hand sink in the food prep area. Instructed to repair.

Adequate handwashing sinks properly supplied and accessible

Observed no hand washing signs or posters near hand washing sinks in washrooms located in the basement. Must provide and maintain.

Consumer advisory provided for raw/undercooked food

Observed no consumer advisory disclosure and reminder statement on the menu. Instructed to disclose which foods can be ordered raw or under cooked and link those foods with an asterisk(*) to a reminder statement that states that eating raw or under cooked foods can increase the risk of food borne illness. Priority foundation violation 7-38-005 citation issued.

Plumbing installed; proper backflow devices

Observed exposed hand washing sink in draining slow in front bar area. Must repaired and maintain.

Physical facilities installed, maintained & clean

Observed grease build up on floor behind cooking equipment in food prep area. Must clean and maintain.

Physical facilities installed, maintained & clean

Observed dirt and debris on light shields covers above prep tables in food prep area. Must clean and maintain.

Consumer advisory provided for raw/undercooked food

Observed no consumer advisory disclosure and reminder statement on the menu. Instructed to disclose which foods can be ordered raw or under cooked and link those foods with an asterisk(*) to a reminder statement that states that eating raw or under cooked foods can increase the risk of food borne illness. Priority foundation violation 7-38-005 no citation issued

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed dusty shelving inside 2-door cooler in food preparation area. Must repaint or replace. Must use non toxic paint.

Physical facilities installed, maintained & clean

Observed dirt and debris on floor underneath 3-compartment sink in bar area and behind ice machine in basement. Must clean and maintain.

Adequate ventilation & lighting; designated areas used

Observed dust accumulated on ceiling ventilation vents inside washrooms throughout premises. Instructed to clean and maintain.

Adequate ventilation & lighting; designated areas used

Observed cracked light shield cover above prep cooler in food prep area. Must replace and maintain.

Potentially hazardous food meets temperature requirement during storage, preparation display and service

Observed potentially hazardous foods at improper temperatures inside of the prep cooler such raw chicken at 51.5f, raw turkey burger at 51.3f, cooked dice chicken at 48.6f and raw pork belly at 47.7f. Manager discarded 15lbs at total cost of $80. Critical citation issued #7-38-005(a).

Food and non-food contact equipment utensils clean, free of abrasive detergents

Noted the shelves inside the liquor storage room dirty. Must clean to remove debris.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Floors need cleaning behind cooking equipment to remove grease and debris.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Noted a leak at the base of the faucet at the 3 compartment sink. Must repair and maintain.

Potentially hazardous food meets temperature requirement during storage, preparation display and service

Observed potentially hazardous foods at improper temperatures inside of the prep coolers. Observed turkey at 45f, chicken wings at 51.3f, steak tacos at 46.4f, cut tomatoes at 47.5f, blue cheese at 47.4f, guacamole at 47.1f, sausage at 50.2f. Management voluntarily discarded approximately 10# of food worth $50. Critical violation 7-38-005a.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Replace the missing drain line from the walk-in cooler fan unit.

Food and non-food contact surfaces properly designed, constructed and maintained

No exposed hand sink at basement bar,instructed to install under city plumbing code. Must provide soap and paper towel/hand drying device.no lids provided at ice bins,instructed to provide. Wrapped beer hose installed above the three compartment sink in basement bar must be relocated,discharge water and slime from wraps on top the drain board.no stoppers is provided for the three compartment sinks throughout,instructed to provide

Food protected during storage, preparation, display, service and transportation

Found metal glass/shaker inside the ice bin with ice at first main bar area, also observed two glasses/shaker for the basement bar. No small ice scoops provided on premises.manager provided a ice scoop for the main bar.instructed to provide said scoops for bars.observed discharge pop dispenser installed under the counter above uncovered ice bin, condensation water leaks onto ice cubes which is used for human consumptions.need to relocate mentioned pop gun to minimize contamination. We observed interior of ice machine water reservoir with black slime substance dripping into water where ice is made,also brown and black slime substance at panels and shutter of the ice bin .instructed to clean and sanitize ice machine serious violation:7-38-005(a)

Previous minor violation(s) corrected 7-42-090

Previous minor violations not corrected from 1-22-15,report# 1453731 #33-the following in need of cleaning: fryers, prep shelves, flat top, and interior of reach in coolers in basement and 1st floor prep. Must clean and maintain #34-floors through out in need of cleaning to remove any debris. Must clean and maintain at all times. #35-walls in first floor prep areas in need of cleaning to remove all food splatter around 3 compartment sink. Must correct and maintain, #41-all unnecessary clutter in basement and along the outside wall in need of organizing and or removal. Must correct and maintain. Today 9-21-16 we observed the same violations. Serious violation:7-42-090

Food and non-food contact surfaces properly designed, constructed and maintained

No exposed hand sink at basement bar,instructed to install under city plumbing code. Must provide soap and paper towel/hand drying device.no lids provided at ice bins,instructed to provide. Wrapped beer hose installed above the three compartment sink in basement bar must be relocated,discharge water and slime from wraps on top the drain board.no stoppers is provided for the three compartment sinks throughout,instructed to provide

Food and non-food contact surfaces properly designed, constructed and maintained

Rubber gaskets in need of repairing or replacing where torn and in poor repair. Must correct and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

The following in need of cleaning: fryers, prep shelves, flat top, and interior of reach in coolers in basement and 1st floor prep. Must clean and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Floors through out in need of cleaning to remove any debris. Must clean and maintain at all times.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Walls in first floor prep areas in need of cleaning to remove all food splatter around 3 compartment sink. Must correct and maintain.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Lights in basement walk in cooler in need replacing. Must correct and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Hood ventilation in need of cleaning to remove grease build up. Must clean and maintain.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

All unnecessary clutter in basement and along the outside wall in need of organizing and or removal. Must correct and maintain

Food in original container, properly labeled: customer advisory posted as needed

Label all bulk containers in prep and storage areas.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Replace missing baseboards in prep area.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Install exposed hand sinks in bar areas. Repair leak under 3-compartment sink in basement bar. Repair cold water leak at washbowl in first floor men washroom. Repair leaking faucets on exposed and 3-compartment sinks in prep area.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Elevate all stock off floor in walk-in cooler and storage areas. Store mop head upright to prevent insect breeding.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Clean debris,dust from attached ceiling equipment in prep area.also repair peeling paint thru-out of dining room

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Must remove cutter of articles in upper storage area by rear basement door.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Observed evidence of improper pest control.rodent/mice droppings in basement dry storage/liquor storage areas.more than 20 mice droppings on floors behind deep freezers,under storage crates,etc.also doors not rodent proofed at bottom areas approx 1/4 inch,(rear,basement and,1st floor )doors.must repair .serious citation issued

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Floors not clean/debris in basement storage areas.must clean/maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Clean debris,dust from attached ceiling equipment in prep area.also repair peeling paint thru-out of dining room .

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Must remove cutter of articles in upper storage area by rear basement door.

Food and non-food contact surfaces properly designed, constructed and maintained

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Must provide splash guard at exposed hand bowl in kitchen area by three compartment sink

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Must clean floors kitchen area in corners and behind all equipment

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

The walls and ceilings shall be in good repair and easily cleaned. Must repair broken baseboards on wall areas, and clean walls in kitchen area

Lighting: required minimum foot-candles of light provided, fixtures shielded

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Must provide light shields on lights above prep area in kitchen

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

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 provide three sink stoppers for all three compartment sinks

Refrigeration and metal stem thermometers provided and conspicuous

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. Must provide thermometers inside all coolers and freezers

Food and non-food contact surfaces properly designed, constructed and maintained

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Food and non-food contact surfaces properly designed, constructed and maintained

Food and non-food contact equipment utensils clean, free of abrasive detergents

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Lighting: required minimum foot-candles of light provided, fixtures shielded

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Source of cross contamination controlled i.e. Cutting boards, food handlers, utensils, etc

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.found large amounts of mold inside the ice machine used for human consumption in basement location-tagged held for inspection--must not use until the cdph is notified via fax 312-746-4240 for tag removal.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

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.found front,side doors of premises wide open furthermore 5 live flies noted flying in kitchen,no lids on garbage cans to control said problem,.outer openings must be protected/insect proofed at all times,pest control service now reccomended.

Outside garbage waste grease and storage area; clean, rodent proof, all containers covered

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.found outside garbage,storage area not clean i.e. Trashed bags held on ground floor from previous night,leaking food waste debris scattered on ground potential pest feed.must detail clean,sanitize affected areas in detail,all trash in its designated dumpsters.

Food and non-food contact surfaces properly designed, constructed and maintained

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.must provide ice bin covers for ice bins behind bar areas,wooden shelving in kitchen areas are worned out must be smooth,sanitary.

Food and non-food contact equipment utensils clean, free of abrasive detergents

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.the following requires detail cleaning fan covers inside coolers,bar guns and housings attached,shelving,deep fryers,cutting boards in kitchen area.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors at bar areas are dirty,clean floors in detail.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.light bulb inside the walk-in-cooler is not shielded.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

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.pizza oven in kitchen must be under ventilation, when the equipment is more than 7.5 kilowatts.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

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.mop sink must be made accessible for waste disposal,remove all clutter from premises.