Mordecai Brown

City of Chicago food service sanitation certificate

Observed no valid city of Chicago food sanitation certificate posted on the premises. Management instructed that a certified food manager must be present with their original city of Chicago food sanitation certificate at all times while tcs foods are being prepared or served. Priority foundation violation 7-38-012. Citation issued.

Proper date marking and disposition

Observed no expiration dates on ready-to-eat tcs foods (aiolis, whipped potatoes, cooked risotto, etc.) refrigerated for more than 24 hours. Management instructed to date mark all ready-to-eat tcs foods refrigerated more than 24 hours with the date of preparation counting as day #1 and a maximum of 7 days. Priority foundation 7-38-005. Citation issued.

Consumer advisory provided for raw/undercooked food

Observed no consumer advisory disclosure on the menu for all raw or undercooked foods on the menu (raw oysters and beef wellington). Management instructed to disclose or describe all foods which can be ordered raw or undercooked and link those items with an asterisk or other means to the reminder statement. Priority foundation violation 7-38-005. Citation issued.

Compliance with variance/specialized process/HACCP

Observed a vacuum packaging machine on the premises and vacuum packaged food items (pork and duck) stored in the basement walk-in freezer, and in the cooler and freezers in the 2nd floor food prep area without a cdph approved HACCP plan. Management instructed not to vacuum package any tcs foods without prior approval from cdph. Priority foundation violation 7-38-005. Citation issued.

Variance obtained for specialized processing methods

Observed a vacuum packaging machine on the premises and vacuum packaged food items (pork and duck) stored in the basement walk-in freezer, and in the cooler and freezers in the 2nd floor food prep area without a cdph approved HACCP plan. Management instructed not to vacuum package any tcs foods without prior approval from cdph. Priority foundation violation 7-38-005. See violation #29 for citation.

Physical facilities installed, maintained & clean

Clean the food debris from the ceiling tiles in the food prep area.

Allergen training as required

Observed the certified food manager without an allergen training certificate. Management instructed that all certified food managers must show proof of allergen training.

Adequate handwashing sinks properly supplied and accessible

Observed one (1) of two (2) hand sinks in the main bar on the first floor to be missing a sign instructing employees to wash hands. Instructed manager to provide hand washing signage.

Proper cooling methods used; adequate equipment for temperature control

Observed one (1) door reach in cooler at 2nd floor kitchen immediately next to the employee bathroom currently be not functioning correctly, with the unit cold holding at 48.5f. Unit was not in use at time of inspection. Reach in one (1) door cooler tagged and held for inspection at this time. Instructed not to use until entire cooler/equipment is able to maintain temperatures of at least 41f and reinspected by cdph. Priority violation, 7-38-005.

Plumbing installed; proper backflow devices

Observed one (1) of three (3) dump sinks/1 compartment sinks in the main bar line to be missing a faucet. Instructed manager to service and maintain all plumbing fixtures in good repair if present at facility.

Physical facilities installed, maintained & clean

Observed the floor below the drawer cooler on the main prep line on 2nd floor, and the floor across the deep fryers on 2nd floor to be heavily soiled with food debris and spillage. Observed heavy food debris and loose vegetables/fruit on the floor behind the ice machines in the basement dry storage area. Instructed manager to detail clean all floors and corners and maintain free of excessive trash and food debris build up.

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

4-101.19---- must not use milk crates as a means of elevation throughout the facility.----noted masking tape being used as a guard at the cooks line hand washing sink splash guard. Must remove and use smooth and cleanable guard material

Physical facilities installed, maintained & clean

: 6-201.17----noted floor drains dirty at the kitchen three compartment sink and kitchen dish washing machines. Instructed to clean and maintain all.

Adequate ventilation & lighting; designated areas used

4-301.14---- observed a two basket oil deep fryer in the food prep area not properly ventilated. Must be stored under adequate ventilation or removed from the premises.

Adequate handwashing sinks properly supplied and accessible

Noted hand washing sinks located at both bars not accessible for use. Sinks being blocked by stainers and sinks being used as dump sinks. Reviewed with manager all designated hand washing sinks are for hand washing purposes only. Priority foundation violation 7-38-030(c) citation issued.

Adequate handwashing sinks properly supplied and accessible

Noted no paper towels located at the dish machine area hand washing sink. Reviewed paper towels must always be available at all hand washing sinks. Priority foundation violation 7-38-030(c) see the above violation #10 for citation.

Proper cold holding temperatures

Noted cooked salmon in the top cold holding portion of the cooks line cooler at inadequate temperature of 68.5f and 75f. Reviewed with the chef that cold foods must be held at a proper cold holding temperature of 41f or below. Also reviewed proper cooling procedures for cooked salmon. Food discarded. Priority violation 7-38-005 citation issued.

Consumer advisory provided for raw/undercooked food

Noted animal origin foods on the menu such as shellfish, burgers and steaks are not reminded for the consumer advisory found on the menu. Items missing asterisks. Instructed to properly remind consumers of such items. Priority foundation violation 7-38-005.

Personal cleanliness

Cook on the cooks line observed without adequate hair restraint. Must provide.

In-use utensils: properly stored

Noted knives being improperly stored between prep tables on the cooks line. Must provide a proper knife holder.

Utensils, equipment & linens: properly stored, dried, & handled

Clean stored mixing bowls must be stored inverted.

Single-use/single-service articles: properly stored & used

All stored items in the 2nd floor storage closet must be elevated from the floors. Foods in walk-in freezer must be elevated from the floor.

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

Must not use milk crates as a means of elevation throughout the facility.----noted masking tape being used as a guard at the cooks line hand washing sink splash guard. Must remove and use smooth and cleanable guard material

Garbage & refuse properly disposed; facilities maintained

Excessive grease noted on the grounds surrounding the giant grease trap located in the parking garage.also grease noted dripping from the top areas of the trap. Grease trap is a shared grease trap for the entire building. Must remove all grease and maintain clean grounds. Priority foundation violation 7-38-020(b).

Physical facilities installed, maintained & clean

Noted excessive dust on the 1st floor washroom ventilation cover.----noted floor drains dirty at the kitchen three compartment sink and kitchen dish washing machines. Instructed to clean and maintain all.

Adequate ventilation & lighting; designated areas used

Observed a two basket oil deep fryer in the food prep area not properly ventilated. Must be stored under adequate ventilation or removed from the premises.

In-use utensils: properly stored

Noted no ice scoop at the bars of 1st and 2nd floors. Instructed to provide ice scoop holders for the bars.

In-use utensils: properly stored

Noted serving plates and glasses at the kitchen and dining table not properly stored. Instructed to invert all serving plates and glasses at the dinning tables and kitchen shelves to prevent dust accumulation

Toilet facilities: properly constructed, supplied, & cleaned

Noted some wash rooms on premise with garbage receptacles and no lids. Instructed to provide trash cans with lids at all women wash rooms and unisex wash rooms

Non-food/food contact surfaces clean

Observed food build up on lower side of dishmachine drainboards. Must clean and maintain.

Non-food/food contact surfaces clean

Observed accumulated dust build up on reach in garmije cooler condenser. Must clean and maintain.

Physical facilities installed, maintained & clean

Observed food build up on wall at dishwash area behind dishmachine. Must clean wall and maintain.

Allergen training as required

Some food managers without food allergen training certificates. Instructed all city of Chicago certified food managers must have food allergen training certificates on premises.

No bare hand contact with rte food or a pre-approved alternative procedure properly allowed

Noted employee arranging ready-to-eat food meant for customer in a serving plate with bare hands. Discussed with management the no bare hand contact with ready-to-eat foods. Must wear use gloves, tongs, or spoons. Priority foundation #7-38-010 -

Adequate handwashing sinks properly supplied and accessible

Noted handwash sinks at the first floor bar used as dump sinks with straws ans ice inside the sinks. Instructed management that all hand washes sinks must be accessible at all times. Priority foundation violation #7-38-030(c).

Required records available: shellstock tags, parasite destruction

Noted shellfish (clams) in a tray inside the basement kitchen service prep cooler with no identification tags as required by to be attached to shellfish till the last one is sold or prepared. Instructed management always to have tags attached to the each batch until the last product is used, and then tags must be date marked and stored for 90 days.

Contamination prevented during food preparation, storage & display

Noted bags of ice stored on the floor inside the walk-in freezers. Must provide proper, raised shelving to store food containers 6" off the floor.

Contamination prevented during food preparation, storage & display

No splash guard between exposed hand sink and prep table at the kitchen prep. Must install a washable splash guard.

Wiping cloths: properly used & stored

Noted dirty wiping cloths on prep tables at bar not properly stored. Instructed to properly store all washcloths in a sanitizing solution, especially when not in use.

In-use utensils: properly stored

Noted serving plates on shelves at the kitchen prep area not properly stored. Instructed to invert all serving plates to prevent dust accumulation.

Physical facilities installed, maintained & clean

Instructed to clean and maintain floor drains, especially at the bar.

Procedures for responding to vomiting and diarrheal events

No required equipment on site for a vomiting or diarrhea event. Must provide. Priority foundation violation. No citation issued.

Proper date marking and disposition

Observed various prepared tcs foods not properly date labeled in the walk-in cooler. Priority foundation violation. No citation issued.

Consumer advisory provided for raw/undercooked food

Menu does not disclose and inform consumers the specific menu items that are raw or under cooked and a potential hazard of consuming such food. Priority foundation violation. No citation issued.

Contamination prevented during food preparation, storage & display

Observed a food cart stored next to the cooks line/service line hand washing sinks. Must install splash guards on hand sinks or permanently remove food cart.

Personal cleanliness

Observed cook without effective hair restraint and several cooks without beard restraints. Must provide.

Utensils, equipment & linens: properly stored, dried, & handled

Observed clean pot/pans stored under and on top of water and waste water piping. Must properly store protected.

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

Must not use milk crates as a means of elevation at the 2nd floor bar. Floors must be accessible for cleaning and monitoring.

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

Waste water pipes above the walk-in coolers/walk-in freezer and ice,ice machine. Instructed to encase said pipes. Surface must be solid, smooth, cleanable and non-absorbent surface. Waste water pipes under both bar counters (beer tap run-off) must discharge onto floor drain, not in any sinks.

Non-food/food contact surfaces clean

Excessive dust in ventilation hood of the kitchen dish washing machine. Must clean and maintain.

Plumbing installed; proper backflow devices

Extremely low cold water pressure in the 2nd floor washroom. Must increase pressure.

Physical facilities installed, maintained & clean

Must provide a smooth cleanable ceiling above the basement dry food storage shelving.----missing ceiling tile inside the kitchens open office area. Must replace.

Physical facilities installed, maintained & clean

Excessive dust on the ceiling vent in the first floor washroom. Must clean and maintain.

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

Waste water pipes above the walk-in coolers/walk-in freezer and ice,ice machine. Instructed to encase said pipes. Surface must be solid, smooth, cleanable and non-absorbent surface. Waste water pipes under both bar counters (beer tap run-off) must discharge onto floor drain, not in any sinks.

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

No floor drain under the both ice machines for discharge water from units,in basement area inside locked storage.instructed to provide or relocate units.

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

Water filter system installed inside the staff washroom. System must be relocated or completely enclosed. Surface must be smooth, cleanable and non-absorbent material. Install back flow preventer device at water sprayer hoses at both bars.