Aura

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

NOTED NO LABELS FOR BULK STORAGE CONTAINERS (POPCORN KERNELS). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

OBSERVED PLATES NOT INVERTED. INSTRUCTED TO INVERT PLATES AFTER SANITIZING AND AIR DRYING.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

: 5-203.11--- NO HANDWASHING SINK LOCATED AT THE BAR WHERE BEVERAGES ARE PREPARED AND SERVED, ICE FOR CONSUMPTION IS HANDLED. MUST PROVIDE A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER THAT PROPERLY DRAINS, SOAP AND PAPER TOWELS. PRIORITY FOUND...

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

4-903.11(A;C)--- ALL STORED ITEMS THROUGHOUT THE FACILITY MUST BE ELEVATED FROM THE FLOORS.

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

4-101.19--- MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE FACILITY.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

: 6-201.15--- NOTED BROKEN FLOOR DRAIN COVER WITH LARGE HOLE AT THE GRILL LINE. MUST REPLACE.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

: 4-301.14---- NOTED NO VENTILATION OVER THE TWO DEEP FRYERS AND FLAT TOP GRILL ON THE PREMISES. SUCH EQUIPMENT MUST BE PROPERLY VENTILATED.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

: 2-102.13---- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

THE PERSON IN CHARGE DURING THE INITIAL INSPECTION DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON THE PREMISES. MANAGER WAS TELEPHONED AND ARRIVED APPROXIMATELY 45 MINUTES LATER WITH CERTIFICATE IN HAND. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED

OBSERVED THE COOK HANDLING READY TO EAT BURGER BUNS, TOPPING FOR FOODS SUCH AS LETTUCE AND CHEESE WITH BARE HANDS. REVIEWED THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOOD. MANAGER INSTRUCTED COOK TO WASH HANDS AND WEAR GLOVES. PRIORITY VIOLATIO...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

INADEQUATE HOT WATER IN BOTH THE MEN'S AND WOMEN'S WASHROOMS. WOMEN'S WASHROOM MAXIMUM HOT WATER TEMPERATURE AT 81.5F AND MENS AT 75.9F. MUST PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NO HANDWASHING SINK LOCATED AT THE BAR WHERE BEVERAGES ARE PREPARED AND SERVED, ICE FOR CONSUMPTION IS HANDLED. MUST PROVIDE A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER THAT PROPERLY DRAINS, SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOLATIO...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NOTED BOTH HAND WASHING SINKS IN THE PREMISES NOT ACCESSIBLE FOR USE. THE PREP HAND SINK WAS BEING USED TO THAW FOOD NOTED IN A FOOD CONTAINER WITH WATER, THE DISHWASHING HAND SINK WAS BLOCKED BY A COOLER AND A GARBAGE CAN. STAFF REMOVED THAWING FOOD...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

NOTED THE INTERIOR OF THE ICE MACHINES UPPER WATER RESERVOIR WHERE ICE FOR CONSUMPTION IS PRODUCED WITH EXCESSIVE PINK AND BLACK SLIME SUBSTANCE ON ICE CONTACT SURFACES. INSTRUCTED TO CLEAN AND SANITIZE ALL AFFECTED AREAS. PRIORITY FOUNDATION VIOLATI...

PROPER COLD HOLDING TEMPERATURES

NOTED PREPARED TCS FOODS HELD IN A ONE DOOR COOLER AND TWO DOOR COOLER ON THE PREP LINE AT IMPROPER TEMPERATURES. COOKED ONION AT 68F, CEVICHE AT 51.8F, CHICKEN AT 52F, FISH DIP AT 44.2F. ALSO NOTED PASTA SALAD AT 46.5, COOKED PORK AT 62F AND COOKED ...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

NOTED ANIMAL ORIGIN FOOD SUCH AS TUNA TARTARE ON THE MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON BOTH THE PRINTED AND VIRTUAL MENUS. PRIORITY FOUN...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED COOLERS ON PREMISES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. ONE DOOR COOKS LINE COOLER WITH A TEMPERATURE OF 69.8F WITH COOKED ONION AT 68F, TWO DOOR PREP COOLER AT 60F WITH CEVICHE AT 51.8F. BOTH COOLERS TAGGED HELD FOR INSPECTION AND MUS...

APPROVED THAWING METHODS USED

NOTED IMPROPERLY THAWING FOOD INSIDE A HAND WASHING SINK IN STANDING WATER. REVIEWED PROPER THAWING METHODS AND LOCATIONS TO THAW.

THERMOMETERS PROVIDED & ACCURATE

NO METAL STEM THERMOMETER ON SITE TO MONITOR HOT AND COLD FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

BULK FOODS NOT IN THE ORIGINAL CONTAINER NOT LABELED. MUST PROPERLY LABEL WITH THE PRODUCT COMMON NAME.

PERSONAL CLEANLINESS

DISHWASHER NOTED WITHOUT AN EFFECT HAT/HAIR RESTRAINT. MUST PROVIDE FOR ALL REQUIRED EMPLOYEES.

WIPING CLOTHS: PROPERLY USED & STORED

PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

ALL STORED ITEMS THROUGHOUT THE FACILITY MUST BE ELEVATED FROM THE FLOORS.

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

BROKEN DOOR ON THE COOKS LINE ONE DOOR COOLER AND ATTACHED WITH A ROPE. MUST PROPERLY REPAIR.

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

MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE FACILITY.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

NOTED THE DISH MACHINE ON THE PREMISE NOT OPERATIONAL, NOT IN USE. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT RESUME USE UNTIL C.D.P.H CONTACTED BY WRITTEN REQUEST FOR INSPECTION OF MACHINE. PRIORITY FOUNDATION VIOLATION.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

NOTED INTERIOR OF ALL COOLERS WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE

INADEQUATE HOT WATER THROUGHOUT THE FACILITY. MAXIMUM HOT WATER TEMPERATURE NOTED AT THE THREE COMPARTMENT SINK AT 83.8F AND HAND SINKS MAXIMUM TEMPERATURE OF 84.5F AND 85.4F. WATER WAS NOT RUN FOR 20 MINUTES AND HOT WATER TANK WAS ABLE TO RESTORE IT...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

UTILITY SERVICE SINK THAT WAS PREVIOUSLY LOCATED IN A CLOSET HAS BEEN REMOVED. MUST REPLACE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED BROKEN FLOOR DRAIN COVER WITH LARGE HOLE AT THE GRILL LINE. MUST REPLACE.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

NOTED NO VENTILATION OVER THE TWO DEEP FRYERS AND FLAT TOP GRILL ON THE PREMISES. SUCH EQUIPMENT MUST BE PROPERLY VENTILATED.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATIONS FROM 7-6-23 REPORT #2578298 NOT CORRECTED. #38-REAR SCREEN DOOR NOT PROTECTED,BROKEN FROM SCREEN DOOR FRAME. MUST REPAIR TO PREVENT INSECT ENTRY.#44-NOTED 3 COMPARTMENT SINK WITH NO DRAIN BOARDS. INSTRUCTED TO HAVE DRAIN BROA...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

REAR SCREEN DOOR NOT PROTECTED,BROKEN FROM SCREEN DOOR FRAME. MUST REPAIR TO PREVENT INSECT ENTRY.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

NO SPLASHGUARD BETWEEN FRONT BAR EXPOSED HAND SINK AND PREP TABLE AT THE PREP AREA AND HNAD WASH SINK AND 3 COMPARTMENT SINK AT THE DISH WASHING AREA. MUST INSTALL A WASHABLE SPLASHGUARD.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

NOTED 3 COMPARTMENT SINK WITH NO DRAIN BOARDS. INSTRUCTED TO HAVE DRAIN BROADS OR SHELVES FOR PROPER DRYING OF UNTENSILS

NON-FOOD/FOOD CONTACT SURFACES CLEAN

NOTED RUSTY CAN OPENER ATTACHED TO THE TABLE AT THE FRONT AREA. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN.

SEWAGE & WASTE WATER PROPERLY DISPOSED

NOTED NO GREASE TRAP UNDERNEATH THE 3 COMPARTMENT SINK. INSTRUCTED TO LOCATE THE GREASE TRAP OR INSTALL ONE UPON BEING INSPECTED.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS