ARGO TEA.

Found the high temperature dish machine on upon inspection. Started three cycles to test final rinse temperature and both the gauge on machine (hit 131f) and the high temperature test strip failed to register a final temperature of 180f. Tagged machine held for inspection by CDPH, instructed not to use until tag is removed by CDPH. Instructed to repair and maintain so final rinse temperature is at least 180f. Serious violation 7-38-030.

Observed the previous inspection report summary from report #1965405, dated 9-27-16 not displayed and visible upon arrival. Instructed facility that the most recent inspection report summary must be displayed and visible to all customers at all times. New summary provided at time of inspection. Serious violation 7-42-010(b).

Observed slight dirt accumulation in the upper interior portion of the ice machine. Instructed facility to clean, sanitize, and maintain.

Observed dirt and debris on the floors throughout- under and around equipment and along walls. Instructed facility to clean and maintain.

Observed food at improper temperatures: found 9 bistro savories (all pre-delivery egg washed) at a temperature of 68.1f in a display case. 3 Pastries-Tomato, olive, and feta, 3 Pastries Spinach and Feta cheese, and 3 Pastries-leek, parmesan, and béchamel sauce. Also found 2 cut apples and a cut orange at 69.3f. Instructed facility to maintain all potentially hazardous foods at 40f or below or 140f or above. Operator discarded said food valued at $30 as stated by operator. Critical citation issued 7-38-005(a).

Found no paper towels at the front exposed handsink. Instructed facility to maintain paper towels at exposed handsinks at all times. Operator installed during inspection. Critical citation issued 7-38-030.

Observed slight dirt accumulation on the upper interior portion of the ice machine. Instructed facility to clean, sanitize and maintain.

Observed the floor around the front floor drain to be wet. Instructed facility to maintain dry. Observed the floor in the rear prep areas to have dirt and debris. Instructed facility to clean and maintain.

FRONT DISPLAY REFRIGERATION CASE WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE. INTERNAL TEMPERATURE OF REFRIGERATION CASE IS 50.0F. NEEDS TO MAINTAIN AT 40F AND BELOW. MANAGER IS REMOVING THE POTENTIALLY HAZARDOUS FOODS. CRITICAL VIOLATION 7-38-005 (A)

FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE AND DISPLAY INSIDE FRONT DISPLAY COOLER WITH AN AIR TEMPERATURE OF 50.0F. NOTED INTERNAL TEMPERATURE OF THE FOLLOWING: QUICHE AT 52.8F / 50.2F / 50.8F. DELI SANDWICHES AT 50.7F / 49.8F / 50.2F. MILK IN AN OPENED CONTAINER SOY MILK AT 51.6F, ALMOND MILK AT 50.5F AND COCONUT MILK AT 50.2F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS TOTAL VALUE $37.00, TOTAL WEIGHT 3 LBS. CRITICAL VIOLATION 7-38-005 (A)

FOUND NO ONE SITE WITH THE CITY OF CHICAGO FOOD SERVICE SANITATION WHEN POTENTIALLY HAZARDOUS FOODS (EG DELI SANDWICHES. QUICHE, MILK ETC.) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED NOR DISPLAYED ON PREMISES. SERIOUS VIOLATION 7-38-012

INSTRUCTED TO REMOVE COBWEBS UNDERNEATH OUTSIDE FRONT CUSTOMER COUNTER.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAINS ON PREMISES TO PREVENT PEST HARBORAGE.

NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE.

FRONT COUNTER UNDER EQUIPMENT STORAGE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY

FLOOR UNDER EQUIPMENT IN FRONT PREP AND REAR STORAGE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.