FIRESIDE TAVERN AND GRILL Passes Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-602.11(B-E)--- SOME UPPER AREAS INSIDE THE BASEMENT ICE MACHINE NEED CLEANING. MUST CLEAN AND MAINTAIN.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-903.11(A;C)--- ALL STORED ITEMS THROUGHOUT THE BASEMENT MUST BE ELEVATED FROM THE FLOORS.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.11(B, C, D, E)---- RACK SHELVING INSIDE THE COOKS LINE TWO DOOR COOLER AND LEG OF THE DISH MACHINE REPAIRED WITH PLASTIC. MUST PROPERLY REPAIR.----TORN RUBBER DOOR CURTAINS INSIDE THE KITCHEN WALK-IN COOLER. MUST REPLACE. : 4-501.11---- TORN RUBBER DOOR GASKET ON THE BAR WALK-IN COOLER DOOR. DOOR HANDLE OF SAME COOLER REPAIRED WITH DUCT TAPE. MUST REPLACE BOTH.----MISSING SINK STOPPERS FOR THE KITCHEN THREE COMPARTMENT SINK. MUST PROVIDE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(B)---: RUSTY, FOOD ENCRUSTED METAL RACK SHELVING IN BOTH WALK-IN COOLERS.---RUSTY METAL SHELVING UNDER THE COOKS LINE HOT HOLDING UNIT. MUST CLEAN, REPLACE OR REPAINT ALL.----INTERIOR OF PIZZA OVENS WITH BURNT FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15--- LEAK FROM CEILING PIPING IN THE BASEMENT (EASTSIDE) ONTO THE FLOOR. INSTRUCTED TO REPAIR.----LEAK UNDER THE EMPLOYEE WASHROOM HAND WASHING SINK ONTO THE FLOOR. MUST REPAIR.---

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: : 6-201.11--- NOTED EXCESSIVE POOLING WATER ON FLOORS THROUGHOUT SEVERAL AREAS OF THE BASEMENT AND UNDER THE BAR HAND WASHING SINK. MUST REMOVE POOLING LIQUID AND MAINTAIN DRY FLOORS.----MISSING CEILING TILE ABOVE THE COOKS LINE PIZZA PREP OVEN. MUST REPLACE.----DIRTY FLOOR DRAIN UNDER THE DISHWASHING MACHINE. MUST CLEAN AND MAINTAIN.----MUST NOT USE RAW WOOD AS FLOOR LINER OR WALL BASEBOARD UNDER AND NEXT TO THE FLOOR STAND MIXER. MUST SEAL TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT.----MISSING FLOOR DRAIN AT THE ENTRANCE TO THE EMPLOYEE WASHROOM. MUST REPLACE. 6-501.114--- ALL UNNECESSARY ITEMS THROUGHOUT THE BASEMENT MUST BE REMOVED TO PREVENT PEST HARBORING AND ALL OTHER ITEMS MUST BE STORED ORGANIZED AND ELEVATED.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-202.11---- CRACKED/DAMAGED LIGHT SHIELD ABOVE THE COOKS LINE. MUST REPLACE.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-202.11---- CRACKED/DAMAGED LIGHT SHIELD ABOVE THE COOKS LINE. MUST REPLACE.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.