Hearts, 1115-1117 N North Branch St, Chicago, IL 60642 - Restaurant inspection findings and violations



Business Info

Restaurant: Hearts
Address: 1115-1117 N North Branch St, Chicago, IL 60642
Type: Liquor
Total inspections: 2
Last inspection: Sep 1, 2010
Score
(the higher the better)

100

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
  • FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
  • SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
  • SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
Jul 15, 2010 0
  • FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
  • FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
  • SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
  • SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
Sep 1, 2010 100

Violation descriptions and comments

Jul 15, 2010

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.MUST SUPPLY A 3 COMP SINK OR DISHMACHINE FOR THE PURPOSE OF SANITIZING AT WEST CENTER BAR,1 COMP SINK AT BARS.
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.MUST SUPPLY WASTE LINE CONNECTIONS TO BAR GUNS AT BARS.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST SEAL RAW WOOD LIQUOR STORAGE IN BASEMENT USE A NON-TOXIC FININSH.
All food should be properly protected from contamination during storage, preparation, display, service, and transportation.MUST SUPPLY ICE BIN COVERS AT BARS.

Sep 1, 2010

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. CORRECTED
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. CORRECTED
All food should be properly protected from contamination during storage, preparation, display, service, and transportation. CORRECTED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CORRECTED

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