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Business Info

Restaurant: Chicago Blackhawks Stanley's T2 Bar
Address: 11601 W Touhy Ave, Chicago, IL 60666
Type: Restaurant
Total inspections: 7
Last inspection: Aug 2, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

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. SANITIZING RINSE FOR UTENSILS AND EQUIPMENT IS 10PPM,CRITICAL VIOLATION,CITATION ISSUED,SANITIZING RINSE WITH CHLORINE MUST BE 100 PPM ,

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND INTERIOR OF ICE MACHINE VERY DIRTY,WITH BLACK MOLDY MATERIAL FLOWING THRU THE ICE AND ICE WATER ALSO LIME DEPOSITS AROUND ,FOOD NOT PROTECTED,SERIOUS VIOLATION,CITATION ISSUED;INSTRUCTED TO CLEAN AND SANITIZE ICE MACHINE,TAGGED ICE MACHINE
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR OF PREP COOLER,UNCLEAN MUST DETAIL CLEAN;LINE PIPES INSIDE BEER COOLER WITH ACCUMULATED DUST ,MUST DETAIL CLEAN;1 ICE MACHINE EXTERIOR UNCLEAN ,MUST CLEAN;BOTTOM PART OF FRYER UNCLEAN,MUST CLEAN
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DAMAGED FLOOR TILES IN DISH AREA MUST BE REGROUT;FLOOR ON CORNERS OF FRYER FULL OF GREASE ,MUST REMOVE GREASE AND CLEAN
The walls and ceilings shall be in good repair and easily cleaned. FOUND BURNED AND GREASY WALL IN THE FRYER AREA,MUST BE REPLACED; DISH AREA WALLS UNCLEAN,MUST DETAIL CLEAN AND MUST RECAULK
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. LIGHT FIXTURES IN PREP AREA UNCLEAN,MUST CLEAN;BROKEN LIGHT SHIELD IN DISH AREA MUST BE REPLACED
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. 4 COMPARTMENT SINK IN BAR AREA NEEDS A LONGER NECK FAUCET TO REACH ALL COMPARTMENTS.
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. PERSONAL BELONGINGS OF EMPLOYEES MUST BE STORED IN SEPARATE AREA, NOT MIXED WITH FOOD AND/OR SUPPLIES.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ICE BIN IN BAR AREA NOT COVERED,MUST PROVIDE LID

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST READJUST DOOR SWEEP AT THE EXIT DOOR-DELIVERY AREA
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. AIR VENTS IN 2 DOOR COOLER NEAR EXIT UNCLEAN,MUST CLEAN AND MAINTAIN
The walls and ceilings shall be in good repair and easily cleaned. DAMAGED CEILING TILES ABOVE REAR WALK IN COOLER MUST BE REPLACED; MISSING BASE WALL UNDER HANDSINK MUST BE REPLACED
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. BROKEN LIGHT SHIELD MUST BE REPLACED;UNCLEAN LIGHT FIXTURES AT THE PREP AND REAR AREA MUST CLEAN AND MAINTAIN

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. DISPLAY COOLER AT IMPROPER TEMPERATURE,CRITICAL VIOLATION CITATION ISSUED,DISPLAY COOLER AT 48.5F,INSTRUCTED COOLER MUST BE 40F OR LESS,TAG COOLER MUST CALL TECHNICIAN TO FIX
All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE,CRITICAL VIOLATION,CITATION ISSUED,FOUND CHICKEN ,TURKEY,ROAST BEEF SANDWICHES AT 48.5F OF 44 PCS,MILK AND CHOCO MILK AT 47.5F,1 PINT OF 16 PCS,SALAD WITH SHREDDED CHEESE AND SHREDDED CHICKEN AT 48.5 OF 10 PKGS, 6 PCS YOGURT AT 47.5F;MANAGER DISCARDED FOODS APPROXIMATELY $150,INSTRUCTED ALL COLD FOODS MUST BE 40F OR BELOW
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. FOUND 15 LIVE FRUIT FLIES IN THE BAR(12) AND CASHIER AREA(3),SERIOUS VIOLATION,CITATION ISSUED,INSTRUCTED RESTAURANT MUST BE FREE FROM INSECTS/PESTS,MUST COVER CUT UP LEMON,ORANGES IN THE BAR AREA AND DETAIL CLEAN COUNTERS,CABINETS ; GIVEN 5 DAYS 09-27-11 TO CORRECT VIOLATION,MUST CONTACT PEST CONTROL COMPANY FOR SERVICE
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. IMPROPER SANITIZING OF EQUIPMENT AND UTENSILS,CRITICAL VIOLATION,CITATION ISSUED,FOUND SANITIZING RINSE OF DISHMACHINE AT 170F,TECHNICIAN CAME AND FIXED THE MACHINE ,REACHED TO 180F;INSTRUCTED SANITIZING RINSE MUST BE 180F AT ALL TIMES OR USE CHEMICAL SANITIZER CHLORINE WITH 100ppm OR QUATS AT 200 ppm
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN AND MAINTAIN INTERIOR AND EXTERIOR PANEL OF THE ICE MACHINE; SHELVES OF 2 DOOR COOLER AND DISPLAY COOLER UNCLEAN MUST CLEAN AND MAINTAIN; CABINETS FOR WINE AND SUPPLIES IN BAR AREA UNCLEAN MUST CLEAN AND MAINTAIN
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MISING ICE BIN LID IN BAR AREA MUST PROVIDE;MISSING SALAD BAR COVER ABOVE 2 DOOR PREP COOLER MUST BE PROVIDED; HAND SINK SOAP DISPENSER IN BAR AREA MUST BE FIXED ON THE WALL
The walls and ceilings shall be in good repair and easily cleaned. CEILING IN PREP AREA ABOVE COOLER UNCLEAN MUST CLEAN AND MAINTAIN
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT FIXTURES IN PREP AREA WITH DUST ACCUMULATION MUST CLEAN AND MAINTAIN; MUST SHOW PROOF THAT LIGHT BULBS IN THE HOT HOLDING AREA ARE SHATTER RESISTANT

FRUIT FLIES HAS BEEN ELIMINATED AT THIS TIME ZERO FRUIT FLIES AT THE BAR AREA
HAS BEEN CORRECTED
HAS BEEN CORRECTED
LIGHT FIXTURES HAS BEEN CLEANED; BULBS IN HOT HOLDING AREA ARE SHATTER RESISTANT,DOCUMENTS FROM HATCO COMPANY-GLO RAY FOOD WARMER VERIFIED
FOR NEXT REGULAR INSPECTION

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR DRAINS MUST BE CLEANED REGULARLY.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT FIXTURES IN PREP AREA UNCLEAN MUST CLEAN AND MAINTAIN
The walls and ceilings shall be in good repair and easily cleaned. WALLS UNDER COFFEE MACHINE UNCLEAN,WALLS ABOVE DISPLAY COOLER FRONT AREA WITH DUST ACCUMULATION MUST DETAIL CLEAN AND MAINTAIN; HOLE ON CEILING WITH PIPE CONNECTION ABOVE COFFEE MACHINE MUST BE PROPERLY SEALED; ATTACHED METAL ON CEILING ABOVE DISH AREA RUSTY MUST BE REPLACED/REPAINTED

OBSERVED FOOD STAINS ON WALLS THORGHOUT PREP AND DISHWASH AREAS. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS.
THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD BUILD UP ON ALL PREP AREA SHELVES, ON LOWER SIDE OF SHELVES/DISHWASH DRAINBOARDS, WATER AND FOOD DEBRIS INSIDE BAR (BOTTLE)REACH IN COOLER. MUST CLEAN AND MAINTAIN ALL EQUIPMENT.
OBSERVED DAMAGED FLOOR TILES(LOW GROUT)THROUGHOUT PREP AND DISHWASH AREAS. MUST REGROUT ALL DAMAGED FLOOR TILES, CLEAN INTERIOR OF ALL FLOOR DRAINS AND DETAIL CLEAN FLOOR/KEEP FLOOR DRY THROUGHOUT.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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