HARRY CARAY'S RESTAURANT

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE BASEMENT EMPLOYEE WOMEN WASHROOM.MUST PROVIDE AND MAINTAIN.

Code 53

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED LITTER DEBRIS AROUND THE OUTSIDE LARGE GARBAGE COMPACTOR UNIT.INSTRUCTED TO DETAIL CLEAN AND BETTER MAINTAIN SAID AREA TO PREVENT PEST HARBORAGE.

Code 54

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 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.

Code 55

IN-USE UTENSILS: PROPERLY STORED - Comments: 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).

Code 43

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

Code 47

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

Code 47

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN INTERIORS OF BAR COOLERS AND BAR GUNS AND HOUSINGS AT FRONT MAIN BAR AND MAINTAIN.

Code 49

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 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.

Code 56