THE MAP ROOM Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RUSTY SHELVING IN BASEMENT WALK-IN COOLERS. MUST REPAINT OR REPLACE. ICE BINS COVERS NEEDED AT FRONT BAR. MUST PROVIDE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ACCUMULATION OF DUST AT THE FRONT BAR SHELVING. MUST CLEAN AND MAINTAIN.

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: DETAIL CLEAN FLOOR AT THE FRONT BAR UNDER AROUND AND BEHIND ALL HEAVY EQUIPMENT AND THROUGHOUT BASEMENT ESPECIALLY INSIDE WALK-IN COOLERS. MUST CLEAN AND MAINTAIN. REMOVE DIRT AND DEBRIS.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DETAIL CLEAN WALLS AT THE FRONT BAR AREA BEHIND COOLERS AND 3-COMPARTMENT SINK. REMOVE DIRT BUILDUP. OBSERVED OPEN CEILING IN BASEMENT ABOVE ICE MACHINE. SURFACES MUST BE SMOOTH EASILY CLEANABLE.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: VISIBLE AND WORKING THERMOMETER NEEDED AT THE WALK-IN COOLER IN BASEMENT. MUST PROVIDE.

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 REMOVE CLUTTER AND UNNECESSARY ARTICLES FROM BASEMENT TO PREVENT RODENT HARBORAGE. MUST ELEVATE ITEMS 6INCHES OFF FLOOR/WALL INSIDE WALK-IN COOLERS.

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 REMOVE CLUTTER AND UNNECESSARY ARTICLES FROM BASEMENT TO PREVENT RODENT HARBORAGE. MUST ELEVATE ITEMS 6INCHES OFF FLOOR/WALL INSIDE WALK-IN COOLERS.

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.