CELLARS MARKET Passes Health Inspection - Chicago Restaurant

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST PROPERLY STORE ALL MULTI-USE AND SINGLE SERVICE ARTICLES LOCATED IN THE COMPRESSOR/WATER METER ROOM.REMOVE ANY MULTI-USE CONTAINERS AND/OR UTENSILS FROM ABOVE STATED AREA.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST REPAINT/REPLACE RUSTY SHELVING RACKS HOLDING ALL OF THE BEEF INSIDE THE WALK-IN COOLER.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN AND SANITIZE FLOORS UNDER ALL LOWER SHELVING RACKS IN THE BASEMENT LIQOUR STORAGE ROOM AREA TO REMOVE FOODS SPILLS, DEBRI AND DUST ACCUMULATION. ALSO MUST DO SAME INSIDE THE REAR STORAGE AREA LOCATED NEXT TO THE WALK-IN FREEZER; MUST REMOVE ALL GLUE BOARDS COVERED WITH DEAD INSECTS IN THE BUILDING BASEMENT GREASE TRAP ROOM. ALSO MUST ELEVATE ALL BOTTOM SHEVLING RACKS IN THE LIQUOR STORAGE ROOM 6 INCHES OFF THE FLOOR AT ALL TIMES.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST CLEAN AND SANITIZE THE EXHAUST HOOD FILTERS AT THE MAIN GRILLING STATION TO REMOVE GREASE ACCUMULATION. MUST REAPIR HOT WATER FAUCET HANDLES TO STAY ON FOR A MINIMUM OF 15 SECONDS AT ALL HAND SINKS IN THE CUSTOMER RESTROOMS LOCATED IN THE BASEMENT BOTH MEN'S AND LADIES.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE WORKING THERMOMETERS AT THE REACH-IN 3-DR REFRIGERATOR ACROSS FROM THE CASHIER STATION.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST DECLUTTER AND BETTER ORGANIZE THE COMPRESSOR ROOM(WATER METER ROOM) TO PREVENT PEST BREEDING.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST DECLUTTER AND BETTER ORGANIZE THE COMPRESSOR ROOM(WATER METER ROOM) TO PREVENT PEST BREEDING.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.