HARRY CARAY'S RESTAURANT

Violations (8)

• 43

  IN-USE UTENSILS: PROPERLY STORED

  OBSERVED KNIVES IMPROPERLY STORED BEHIND PREP TABLE AND WALL. INSTRUCTED TO PROPERLY STORE KNIVES IN A KNIFE RACK TO PREVENT CONTAMINATION BEFORE USE.(MANAGER CORRECTED ISSUE).

• 47

  FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE 1ST AND 2ND FLOOR WALK-IN-COOLERS.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND BETTER MAINTAIN.

• 47

  FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  OBSERVED A TORN DOOR GASKETS INSIDE OF THE KITCHEN SALAD PREP LINE COOLER AND PREP COOLER DIRECTLY ACROSS FROM THE COOKING EQUIPMENTS.INSTRUCTED TO REPLACE THE TORN DOOR GASKETS AND MAINTAIN.

• 49

  NON-FOOD/FOOD CONTACT SURFACES CLEAN

  INSTRUCTED TO DETAIL CLEAN INTERIORS OF BAR COOLERS AND BAR GUNS AND HOUSINGS AT FRONT MAIN BAR AND MAINTAIN.

• 53

  TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

  OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE BASEMENT EMPLOYEE WOMEN WASHROOM.MUST PROVIDE AND MAINTAIN.

• 54

  GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

  OBSERVED LITTER DEBRIS AROUND THE OUTSIDE LARGE GARBAGE COMPACTOR UNIT.INSTRUCTED TO DETAIL CLEAN AND BETTER MAINTAIN SAID AREA TO PREVENT PEST HARBORAGE.

• 55

  PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT KITCHEN PREP/COOKING AREAS ESPECIALLY UNDER AND AROUND COOKING EQUIPMENTS AND BETTER MAINTAIN.

• 56

  ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

  INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD SYSTEMS ON BOTH KITCHEN FOOD PREP AREAS 1ST AND 2ND FLOORS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAIN.