Sportservice Soldier Field — Soldier Field

Inspector notes: CONSUMER ADVISORY MUST BE POSTED WHERE UNDERCOOKED MEATS ARE BEING SERVED AT STAND #321 PRIME RIB CARVING AND STAND #310 PRIME RIB CART.

Inspector notes: MUST INSTALL A SPLASHGUARD TO SEPARATE THE 3 COMPARTMENT SINK AND EXPOSED HANDSINK AT FIRST DOWN FRANKS STAND #108. OBSERVED INACCURATE THERMOMETERS FOR THE HOT HOLDING UNITS AT GRIDIRON GRILL, 3RD FLOOR. MUST REPLACE OR PROVIDE THERMOMETERS INSIDE OF THE UNITS.

Inspector notes: DETAIL CLEAN THE INTERIOR OF THE COOKING EQUIPMENT AT GRILL STAND #151. DETAIL CLEAN THE INTERIOR OF THE BOTTOM CABINET AND FRYERS AT STAND #433. DETAIL CLEAN THE INTERIOR BASINS OF THE 3 COMPARTMENT SINK AND BOTTOM COMPARTMENT OF THE DEEP FRYER AT STAND #340. DETAIL CLEAN THE SHELVES ABOVE THE 3 COMPARTMENT SINK AT STAND #440. DETAIL CLEAN THE BOTTOM COMPARTMENTS OF THE DEEP FRYERS AT STAND #126.

Inspector notes: DETAIL CLEAN THE FLOOR BEHIND EQUIPMENT AT STAND 113. MUST SEAL THE OPENINGS IN THE FLOOR NEAR THE DOUBLE EXIT DOORS AND COLUMNS IN THE WAREHOUSE STORAGE ROOM. DETAIL CLEAN THE FLOOR UNDER THE SODA MACHINE AND UNDER THE DEEP FRYERS AT STAND #433. DETAIL CLEAN THE FLOOR IN THE CORNERS OF STAND #444. DETAIL CLEAN THE FLOOR BEHIND, UNDER AND AROUND HEAVY EQUIPMENT AT STAND #340 AND STAND #126. DETAIL CLEAN THE FLOOR ALONG WALLS AND CORNERS AT STAND #441.

Inspector notes: DETAIL CLEAN THE CEILING TILES ABOVE THE 3 COMPARTMENT SINK AT STAND #113. REPLACE THE MISSING CEILING TILE ABOVE THE HOT HOLDING UNITS IN THE GC/MAIN KITCHEN. CEILING TILE WAS REPLACED UPON RETURN TO DELIVER THE WRITTEN REPORT ON 10/25. DETAIL CLEAN THE CEILING TILES IN THE REAR PREP AREA OF SOUTHSIDE BRATS #144.

Inspector notes: MUST PROVIDE LIGHT SHIELD WHERE MISSING OVER THE GRILL AREA AT STAND #319. MUST PROVIDE LIGHT SHIELD WHERE MISSING OVER PIZZA STATION AT STAND #322. REPAIR THE LOOSE LIGHT COVER OVER COOKING EQUIPMENT AT STAND #126.

Inspector notes: REPAIR THE LEAK AT THE KNOB UNDER THE EXPOSED HANDWASHING SINK AT STAND V-105.

Inspector notes: REMOVE THE CLUTTER FROM THE AREA AROUND THE GREASE TRAP AT STAND #440. OBSERVED EMPLOYEE'S PERSONAL BELONGINGS STORED ON A SHELF ABOVE THE 3 COMPARTMENT SINK AT STAND #436. MUST STORE BELONGINGS IN A DESIGNATED AREA NOT IN THE FOOD PREP AREA.

Inspector notes: POTENTIALLY HAZARDOUS FOODS OBSERVED AT IMPROPER TEMPERATURES AT GRILL #355. CHICKEN TENDERS WERE OBSERVED AT 105-131F. MANAGEMENT VOLUNTARILY DISCARDED 2# OF FOOD WORTH $24. POTENTIALLY HAZARDOUS FOODS OBSERVED AT IMPROPER TEMPERATURES AT SAUSAGE HAUS, 3RD FLOOR. OBSERVED GRILLED ONIONS AT 117.3F, SAUTEED PEPPERS, ONIONS AND CHILIS AT 86.2F ON THE COUNTER WITHOUT A HEAT SOURCE. MANAGEMENT DISCARDED 2# OF FOOD IN TOTAL. POTENTIALLY HAZARDOUS FOODS OBSERVED AT IMPROPER TEMPERATURE AT GRIDIRON GRILL, 3RD FLOOR. OBSERVED HOT DOGS AT 92.5-125.7F, CHICKEN BREASTS AT 119-131.1F. MANAGEMENT VOLUNTARILY DISCARDED 6# OF FOOD FROM SERVICE. POTENTIALLY HAZARDOUS FOODS OBSERVED AT IMPROPER TEMPERATURES AT SECOND CITY PIZZA, 3RD FLOOR. OBSERVED CHEESE AND PEPPERONI PIZZA IN THE HOT HOLDING UNIT AT 117.2F. MANAGEMENT DISCARDED 1/2# OF FOOD FROM SERVICE. POTENTIALLY HAZARDOUS FOODS OBSERVED AT IMPROPER TEMPERATURES AT FIRST DOWN FRANKS, 3RD FLOOR. OBSERVED HOT DOGS AT 117.3-117.8F, SAUSAGES AT 117.5-121.4F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD FROM SERVICE. POTENTIALLY HAZARDOUS FOODS OBSERVED AT IMPROPER TEMPERATURES AT STAND #310 PRIME RIB CART. OBSERVED PRIME RIB AT 119.1-120.6F ON WARMING PLATE AND UNDER HEAT LAMPS. MANAGEMENT VOLUNTARILY DISCARDED THE FOOD FROM SERVICE. MANAGEMENT INSTRUCTED TO SUBMIT A VARIANCE REQUEST FOR ROAST BEEF. CRITICAL VIOLATION 7-38-005A.

Inspector notes: OBSERVED THE FRONT EXPOSED HANDSINK NOT ACCESSIBLE FOR USE AT FIRST DOWN FRANKS, 3RD FLOOR. THE HANDSINK WAS OBSTRUCTED BY THE HOT CHOCOLATE CAMBRO HOLDING UNIT AND WAS NOT ABLE TO BE USED. MANAGEMENT MOVED THE HOT CHOCOLATE CAMBRO HOLDING UNIT SO THAT THE HANDSINK COULD BE USED. CRITICAL VIOLATION 7-38-030.

Inspector notes: FOOD NOT PROTECTED DURING PREPARATION AT FIRST DOWN FRANKS, 3RD FLOOR. OBSERVED EXCESSIVE CONDENSATION DRIPPING ONTO THE COUNTER FROM THE CEILING TILES WHERE UNWRAPPED HOT DOGS ARE BEING PREPARED. THE STEAMER UNIT REQUIRES VENTILATION TO PREVENT CONDENSATION ON THE CEILING. MANAGEMENT WAS ABLE TO CONTAIN THE CONDENSATION DURING THE INSPECTION. SERIOUS VIOLATION 7-38-005A.

Inspector notes: OBSERVED RODENT DROPPINGS ON THE FLOOR, PALLETS, AND BOXES OF STOCK IN THE DRY STORAGE ROOM OF THE WAREHOUSE STORAGE AREA. APPROXIMATELY 60 MOUSE DROPPINGS WERE OBSERVED IN THESE AREAS. MUST CLEAN AND SANITIZE THE AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. OBSERVED FRUIT FLIES IN THE PREP AREA ON THE CEILING AND WALLS OF THE GC/MAIN KITCHEN. APPROXIMATELY 30 LIVE FRUIT FLIES WERE OBSERVED IN THIS AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. THE FRUIT FLIES WERE ELIMINATED UPON RETURN TO DELIVER THE WRITTEN REPORT ON 10/25/12. SERIOUS VIOLATION 7-38-020.

Inspector notes: CONSUMER ADVISORY MUST BE POSTED WHERE UNDERCOOKED MEATS ARE BEING SERVED AT STAND #321 PRIME RIB CARVING AND STAND #310 PRIME RIB CART.

Inspector notes: MUST INSTALL A SPLASHGUARD TO SEPARATE THE 3 COMPARTMENT SINK AND EXPOSED HANDSINK AT FIRST DOWN FRANKS STAND #108. OBSERVED INACCURATE THERMOMETERS FOR THE HOT HOLDING UNITS AT GRIDIRON GRILL, 3RD FLOOR. MUST REPLACE OR PROVIDE THERMOMETERS INSIDE OF THE UNITS.

Inspector notes: DETAIL CLEAN THE INTERIOR OF THE COOKING EQUIPMENT AT GRILL STAND #151. DETAIL CLEAN THE INTERIOR OF THE BOTTOM CABINET AND FRYERS AT STAND #433. DETAIL CLEAN THE INTERIOR BASINS OF THE 3 COMPARTMENT SINK AND BOTTOM COMPARTMENT OF THE DEEP FRYER AT STAND #340. DETAIL CLEAN THE SHELVES ABOVE THE 3 COMPARTMENT SINK AT STAND #440. DETAIL CLEAN THE BOTTOM COMPARTMENTS OF THE DEEP FRYERS AT STAND #126.

Inspector notes: DETAIL CLEAN THE FLOOR BEHIND EQUIPMENT AT STAND 113. MUST SEAL THE OPENINGS IN THE FLOOR NEAR THE DOUBLE EXIT DOORS AND COLUMNS IN THE WAREHOUSE STORAGE ROOM. DETAIL CLEAN THE FLOOR UNDER THE SODA MACHINE AND UNDER THE DEEP FRYERS AT STAND #433. DETAIL CLEAN THE FLOOR IN THE CORNERS OF STAND #444. DETAIL CLEAN THE FLOOR BEHIND, UNDER AND AROUND HEAVY EQUIPMENT AT STAND #340 AND STAND #126. DETAIL CLEAN THE FLOOR ALONG WALLS AND CORNERS AT STAND #441.

Inspector notes: DETAIL CLEAN THE CEILING TILES ABOVE THE 3 COMPARTMENT SINK AT STAND #113. REPLACE THE MISSING CEILING TILE ABOVE THE HOT HOLDING UNITS IN THE GC/MAIN KITCHEN. CEILING TILE WAS REPLACED UPON RETURN TO DELIVER THE WRITTEN REPORT ON 10/25. DETAIL CLEAN THE CEILING TILES IN THE REAR PREP AREA OF SOUTHSIDE BRATS #144.

Inspector notes: MUST PROVIDE LIGHT SHIELD WHERE MISSING OVER THE GRILL AREA AT STAND #319. MUST PROVIDE LIGHT SHIELD WHERE MISSING OVER PIZZA STATION AT STAND #322. REPAIR THE LOOSE LIGHT COVER OVER COOKING EQUIPMENT AT STAND #126.

Inspector notes: OBSERVED WATER LEAKING AT VALVE CONNECTED TO UTILITY SINK AT STAND #432. MANAGEMENT CORRECTED DURING THE INSPECTION.

Inspector notes: REPAIR THE LEAK AT THE KNOB UNDER THE EXPOSED HANDWASHING SINK AT STAND V-105.

Inspector notes: REMOVE THE CLUTTER FROM THE AREA AROUND THE GREASE TRAP AT STAND #440. OBSERVED EMPLOYEE'S PERSONAL BELONGINGS STORED ON A SHELF ABOVE THE 3 COMPARTMENT SINK AT STAND #436. MUST STORE BELONGINGS IN A DESIGNATED AREA NOT IN THE FOOD PREP AREA.

Inspector notes: OBSERVED FOOD HANDLERS IN FRONT SERVICE AREA OF STAND #323 WITHOUT HAIR RESTRAINTS FOR MAKING SAMDWICHES AND NACHOS. MANAGEMENT CORRECTED THE VIOLATION DURING THE INSPECTION.

Inspector notes: INTERIOR ICE BIN SIDE WALL IN POOR REPAIR WITH OPEN SEAMS IN WALL SEALS AT NACHO #204 (2ND FLOOR CLUB).MUST REPLACE/REPAIR. MUST INSTALL SPLASH GUARD BETWEEN EXPOSED HAND SINK AND CONDIMENTS ON TOP OF PREP TABLE AT CHICAGO STYLE #319 AND INSTALL SPLASH GUARD BETWEEN FRONT EXPOSED HAND SINK AND COFFEE PREP AT GRIDIRON GRILL #431 (4TH FLOOR). TORN RUBBER DOOR GASKETS ON PIZZA PREP COOLER IN MAIN KITCHEN. MUST REPLACE. CUTTING BOARDS IN POOR REPAIR, WITH DEEP GROOVES AND STAINED AT MAIN KITCHEN, #311 BURRITO STAND (CLUB LEVEL) AND AT SMOKEHOUSE #442. MUST REPLACE. RUSTY SHELVING INSIDE REACH IN COOLER AT 1ST FRANKS. MUST REPLACE

Inspector notes: INTERIOR ICE MACHINE BIN MUST CLEAN AT NACHO #204 (2ND FLOOR CLUB) AND AT #312 (CLUB LEVEL). COOKING AND HOT HOLDING EQUIPMENT NOT CLEAN AT 1ST DOWN FRANKS #432 AND AT SOUTH SIDE BRATS #441. MUST CLEAN AND MAINTAIN.

Inspector notes: FLOOR DRAINS UNDER FRONT COUNTER EXTREMELY DIRTY AT UPPER GRANDSTAND #433 (CONCOURSE 4TH FLOOR), AT SECOND CITY PIZZA (#443) AND AT SOUTH SIDE BRATS.MUST CLEAN AND MAINTAIN ALL. STANDING WATER ON FLOOR AT REAR ICE BINS AT SMOKEHOUSE #442. MUST REMOVE. MUST CLEAN FLOORS THROUGHOUT CHICAGO HOT DOGS #440, 1ST DOWN FRANKS #438 AND 1ST FRANKS #434.

Inspector notes: MISSING CEILING TILES ABOVE DISH MACHINE IN MAIN KITCHEN. MUST REPLACE. MUST SEAL HOLES IN WALL AT UTILITY MOP SINK AT UPPER GRANDSTAND #439 (RIGHT CONCOURSE 4TH FLOOR).

Inspector notes: LEAK UNDER THREE COMPARTMENT SINK RINSE COMPARTMENT AT CHICAGO STYLE #319. LEAK UNDER THREE COMPARTMENT SINK AT SECOND CITY PIZZA (#443) AND UNDER THREE COMPARTMENT AT SOUTH SIDE BRATS #441. LEAK AT HOT WATER NOZZLE OF EXPOSED HAND SINK AND NOZZLE ON UTILITY MOP SINK IN MAIN KITCHEN.DRAIN LINE UNDER THREE COMPARTMENT SINK LEAKING ON RIGHT SIDE AT VENDING 112. MUST REPAIR ALL LEAKS. MUST INSTALL A BACK FLOW PREVENTION DEVICE ON UTILITY MOP SINK AT UPPER GRANDSTAND #439 (RIGHT CONCOURSE 4TH FLOOR). MUST PROVIDE STOPPERS (3) FOR THREE COMPARTMENT SINK AT UPPER GRANDSTAND #433 (CONCOURSE 4TH FLOOR). OBSERVED WASTE WATER DRAIN LINE FROM SMOOTHIE MACHINE DRAINING INTO EXPOSED HAND SINK AT FIRST DOWN FRANKS (#108). MUST HAVE PROPERLY DRAINING TO FLOOR DRAIN.

Inspector notes: MUST PROVIDE INTERNAL THERMOMETER FOR PIZZA PREP COOLER AT PIZZA #205 (2ND FLOOR CLUB).

Inspector notes: OBSERVED EMPLOYEE'S PERSONAL BELONGINGS IN THE FOLLOWING FOOD PREP AREAS: AT NACHO #204 (2ND FLOOR CLUB). AT MAIN KITCHEN AND ON CLEAN LINEN IN LINEN STORAGE ROOM. ALL UNNECESSARY ITEMS THROUGHOUT V.C.A. #429 MUST BE REMOVED.

Inspector notes: INCLUDING MANAGEMENT STAFF HANDLING AND PREPARING FOODS AT GRIDIRON GRILL #335 (3RD FLOOR).

Inspector notes: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. THE FOLLOWING UNABLE TO MAINTAIN ADEQUATE TEMPERATURE: PREP COOLER IN 3RD FLOOR (#302 GRILL) FOUND AT 49.4F WITH FOODS SUCH AS CHEESE AT 52.4.COOLER TAGGED HELD FOR INSPECTION. HOT HOLDING UNIT AT GRIDIRON GRILL (#431 4TH FLOOR) FOUND HOLDING CHICKEN, RANGING IN TEMPERATURES BETWEEN 99.8 TO 117.5. MANAGEMENT INCREASED TEMPERATURE CONTROL. FOUND NACHO CHEESE MACHINE AT RIGHT UPPER GRANDSTAND (#439 4TH FLOOR) HOLDING CHEESE AT 96.6F AND UNABLE TO INCREASE TEMPERATURE CONTROL. MACHINE TAGGED HELD FOR INSPECTION. THE ABOVE TAGGED EQUIPMENT MUST NOT USE UNTIL REPAIRED AND MAINTAINS ADEQUATE TEMPERATURE, C.D.P.H. CONTACTED AND REQUEST FOR INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-005(A).

Inspector notes: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES: FOUND 20 LBS COOKED BRISKET UNDER HOT HOLDING LAMP AT PORTABLE CARVED SANDWICH STATION (2ND FLOOR CLUB) RANGING IN TEMPERATURE BETWEEN 115.8F TO 122.3F. 3 LBS CHICKEN TENDERS BETWEEN 121.4F TO 127F UNDER HOT HOLDING LAMP AT #302 GRILL (3RD FLOOR). 3 LBS ASSORTED CHEESE AND 1/2 LB PEPPERONI IN PREP COOLER AT #302 GRILL (3RD FLOOR) WITH TEMPERATURES RANGING FROM 52.4F TO 57.7F. FOUND CHEESE SAUCE RANGING BETWEEN 96.6F TO 97.7F IN HOT HOLDING UNIT IN RIGHT UPPER GRANDSTAND (#439 4TH FLOOR). FOUND FRIED CHICKEN STRIPS AT 127.2F AND CHEESE SAUCE AT 132.2F IN HOT HOLDING UNITS AT GRIDIRON GRILL (#431 4TH FLOOR). FOUND TWO (2) WHOLE CHICKENS AT 123.3F IN MAIN KITCHEN ON PORTABLE FOOD CART. FOUND 6 LBS SAUSAGE AT 122.1F AND 5 LBS CHICKEN AT 115.4F AT ROBINSON'S RIBS (#122) HELD INSIDE STEAM TABLE IMPROPERLY SET UP WITHOUT WATER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. FOUND 20 LBS ITALIAN BEEF AT 69.8F IN HOT HOLDING UNIT AT FIRST DOWN FRANKS (#142). ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $150.00 to $175.00. CRITICAL CITATION ISSUED 7-38-005(A).

Inspector notes: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED AT 302 GRILL (3RD FLOOR), EMPLOYEE WASHING DISHES AT THREE COMPARTMENT SINK WITHOUT SANITIZER DUE TO SANITIZING DISPENSING SYSTEM NOT OPERATING/PROPERLY DISPENSING SANITIZER. MANAGEMENT PROPERLY SET SINK TO PROPERLY WASH, RINSE AND SANITIZE DURING INSPECTION. CRITICAL CITATION ISSUED 7-38-030.

Inspector notes: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. OBSERVED IN MAIN KITCHEN, DISH MACHINE WASTE WATER DRAINING ONTO FLOOR DUE TO FLOOR DRAIN BEING CLOGGED. PLUMBERS CALLED ON SITE AND CORRECTED DURING INSPECTION. CRITICAL CITATION ISSUED 7-38-030.

Inspector notes: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. THE FOLLOWING HAND WASHING FACILITIES FOUND NOT MAINTAINED OR ACCESSIBLE: NO WATER AT CARVED SANDWICH (2ND FLOOR CLUB)PORTABLE KIOSK SINK. EXPOSED HAND SINK AT PORTABLE KIOSK GRILL PHILLY-2 (2ND FLOOR) NOT ACCESSIBLE, FOUND BLOCKED BY HOT HOLDING/SERVING UNIT AND WITHOUT WATER. EXPOSED HAND SINKS WITHOUT WATER AT A.M.P.-2 (#145), AT NACHO#1 (#103), AT FOOD NETWORK (4TH FLOOR). MANAGEMENT MADE ALL ACCESSIBLE AND PROVIDED WATER FOR ALL. CRITICAL CITATION ISSUED 7-38-030.

Inspector notes: Adequate and convenient hand washing facilities shall be provided for all employees. THE FOLLOWING EXPOSED HAND SINKS FOUND WITHOUT SOAP NOR PAPER TOWELS: HAND SINK AT PHILLY CHEESE STEAK 1 (#136), NACHO 2 (#136), HOT DOG CART 200 SOUTH (2ND FLOOR CLUB). MANAGEMENT PROVIDED FOR ALL SINKS. CRITICAL CITATION ISSUED 7-38-030.

Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INTERIOR ICE BIN SIDE WALL IN POOR REPAIR WITH OPEN SEAMS IN WALL SEALS AT NACHO #204 (2ND FLOOR CLUB).MUST REPLACE/REPAIR. MUST INSTALL SPLASH GUARD BETWEEN EXPOSED HAND SINK AND CONDIMENTS ON TOP OF PREP TABLE AT CHICAGO STYLE #319 AND INSTALL SPLASH GUARD BETWEEN FRONT EXPOSED HAND SINK AND COFFEE PREP AT GRIDIRON GRILL #431 (4TH FLOOR). TORN RUBBER DOOR GASKETS ON PIZZA PREP COOLER IN MAIN KITCHEN. MUST REPLACE. CUTTING BOARDS IN POOR REPAIR, WITH DEEP GROOVES AND STAINED AT MAIN KITCHEN, #311 BURRITO STAND (CLUB LEVEL) AND AT SMOKEHOUSE #442. MUST REPLACE. RUSTY SHELVING INSIDE REACH IN COOLER AT 1ST FRANKS. MUST REPLACE.

Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR ICE MACHINE BIN MUST CLEAN AT NACHO #204 (2ND FLOOR CLUB) AND AT #312 (CLUB LEVEL). COOKING AND HOT HOLDING EQUIPMENT NOT CLEAN AT 1ST DOWN FRANKS #432 AND AT SOUTH SIDE BRATS #441. MUST CLEAN AND MAINTAIN.

Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR DRAINS UNDER FRONT COUNTER EXTREMELY DIRTY AT UPPER GRANDSTAND #433 (CONCOURSE 4TH FLOOR), AT SECOND CITY PIZZA (#443) AND AT SOUTH SIDE BRATS.MUST CLEAN AND MAINTAIN ALL. STANDING WATER ON FLOOR AT REAR ICE BINS AT SMOKEHOUSE #442. MUST REMOVE. MUST CLEAN FLOORS THROUGHOUT CHICAGO HOT DOGS #440, 1ST DOWN FRANKS #438 AND 1ST FRANKS #434.

Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. MISSING CEILING TILES ABOVE DISH MACHINE IN MAIN KITCHEN. MUST REPLACE. MUST SEAL HOLES IN WALL AT UTILITY MOP SINK AT UPPER GRANDSTAND #439 (RIGHT CONCOURSE 4TH FLOOR).

Inspector notes: 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. LEAK UNDER THREE COMPARTMENT SINK RINSE COMPARTMENT AT CHICAGO STYLE #319. LEAK UNDER THREE COMPARTMENT SINK AT SECOND CITY PIZZA (#443) AND UNDER THREE COMPARTMENT AT SOUTH SIDE BRATS #441. LEAK AT HOT WATER NOZZLE OF EXPOSED HAND SINK AND NOZZLE ON UTILITY MOP SINK IN MAIN KITCHEN.DRAIN LINE UNDER THREE COMPARTMENT SINK LEAKING ON RIGHT SIDE AT VENDING 112. MUST REPAIR ALL LEAKS. MUST INSTALL A BACK FLOW PREVENTION DEVICE ON UTILITY MOP SINK AT UPPER GRANDSTAND #439 (RIGHT CONCOURSE 4TH FLOOR). MUST PROVIDE STOPPERS (3) FOR THREE COMPARTMENT SINK AT UPPER GRANDSTAND #433 (CONCOURSE 4TH FLOOR). OBSERVED WASTE WATER DRAIN LINE FROM SMOOTHIE MACHINE DRAINING INTO EXPOSED HAND SINK AT FIRST DOWN FRANKS (#108). MUST HAVE PROPERLY DRAINING TO FLOOR DRAIN.

Inspector notes: 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 INTERNAL THERMOMETER FOR PIZZA PREP COOLER AT PIZZA #205 (2ND FLOOR CLUB).

Inspector notes: 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. OBSERVED EMPLOYEE'S PERSONAL BELONGINGS IN THE FOLLOWING FOOD PREP AREAS: AT NACHO #204 (2ND FLOOR CLUB). AT MAIN KITCHEN AND ON CLEAN LINEN IN LINEN STORAGE ROOM. ALL UNNECESSARY ITEMS THROUGHOUT V.C.A. #429 MUST BE REMOVED.

Inspector notes: All employees shall be required to use effective hair restraints to confine hair, INCLUDING MANAGEMENT STAFF HANDLING AND PREPARING FOODS AT GRIDIRON GRILL #335 (3RD FLOOR).