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Tavern On Rush

October 27, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings6
critical findings1

Failed findings

handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: (7-38-030) INADEQUATE EQUIPMENT/UTENSIL SANITIZING. FOUND THE LOW TEMP./CHLORINE DISHMACHINE (2nd FLOOR) SANITIZER AT 0-PPM, WHILE BEING USED. INSTRUCTED TO MAINTAIN CHLORINE LEVELS AT 100-PPM AT ALL TIMES & USE THE 3-COMP. SINK UNTIL UNIT IS FIXED. 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.
code 8Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: (7-38-020) EVIDENCE OF PEST ACTIVITY ON PREMISES. FOUND 8-SMALL/FRUIT FLIES ON THE WALLS AROUND THE RIGHT SECTION OF THE BAR AREA (1sr FL.); 5-ON WALLS ABOVE THE FRONT WAIT STAFF STATION (1st FL.); 5-ON WALLS BY THE STAIRWELL. INSTRUCTED TO ELIMINATE SOURCE & CLEAN/SANITIZE ALL AFFECTED AREAS. All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.
code 18
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: BOTTOM PART OF THE WALK-IN COOLER DOOR & INTERIOR PORTION OF THE SAME DOOR , IS PULLING AWAY FROM THE FRAME-MUST FIX. ALL ICE BINS AT BOTH BARS MUST BE PROVIDED WITH LIDS. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: FOLLOWING NEED CLEANING: INTERIOR FLOORS OF SMALL FREEZER AT PREP STATION, FAN GUARDS OF MOST COOLERS, INTERIOR FLOORS OF COOLERS AT BARS, COMPRESSORS-DUE TO DUST/ FOOD STAINS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOORS UNDER BAR SINKS, MISSING TILES AROUND A DRAIN BY GREASE TRAP AT REAR DOOR (1st FLOOOR), MUST BE FIXED. FLOORS MUST BE KEPT DRY AT ALL TIMES TO PREVENT PEST HARBORAGE. ALL STOCK/SUPPLIES MUST BE ELEVATED OFF THE FLOOR AT BOTH COLD/DRY STORAGE AREAS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
code 34
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MISSING EXHAUST VENT AT THE EMPLOYEE WASHROOM-MUST PROVIDE. 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.
code 38

What changed since the previous inspection?

Compared with Pass on November 24, 2010: 2 findings appeared for the first time. 4 findings recurred. 2 previous findings did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.