Buffet Castle

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

FRONT ENTRANCE DOORS WITH OVER 1/2 AN INCH GAP ON THE BOTTOM OF THE DOORS. INSTRUCTED TO RODENT/INSECTS PROOFED THE DOORS.CITATION ISSUED SERIOUS 7-38-020.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

FOUND OUTSIDE GREASE CONTAINER AND SURROUNDING AREAS NOT MAINTAINED . LID OF THE GREASE CONTAINER WITH DRIPPING GREASE AROUND THE RIM AND DEBRIS ON TOP OF THE LID. SURROUNDING AREAS WITH DEBRIS ON THE GROUND. INSTRUCTED TO CLEAN IN DETAIL AND MAINTAI...

TOXIC ITEMS PROPERLY STORED, LABELED AND USED

FOUND IMPROPERLY APPLIED BORIC ACID INSIDE THE CABINET UNDER THE BUFFET ISLAND BAR, ALONG THE WALL BASE UNDER THE DINING TABLES AND ALONG THE WALL BASE OUTSIDE THE EXIT DOOR. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. CITATION ISSU...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

NO LABEL ON ALL BULK CONTAINERS WITH RICE,SALT,FLOUR,SUGAR,CORNSTARCH IN THE KITCHEN STORAGE AREA. MUST LABEL ALL CONTAINERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

CAULKING WORN OUT AROUND THE WASHBOWL SINK IN THE LADIES WASHROOM. MUST RE CAULK AND MAINTAIN. RUBBER GASKET ALONG THE DOORS OF THE PREP COOLERS IN THE SUSHI AREA AND REAR PREP AREA. MUST REPAIR AN MAINTAIN. RIPPED OFF TOP CORNER SIDES OF THE ONE CO...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

BROKEN FLOOR TILES AROUND THE FLOOR DRAIN IN THE KITCHEN DISH WASHING AREA. MUST REPLACE BROKEN FLOOR TILES. ALL STOCKS INSIDE THE WALK IN FREEZER ARE STORED ON THE FLOOR. MUST PROVIDE RAISED SHELVINGS TO ELEVATE ALL STOCKS 6" OFF THE FLOOR. BROKEN F...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

GREASE BUILD-UP ON THE FILTER AND HOOD IN THE MAIN KITCHEN AND FRONT SUSHI AREA. INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN. STAINED CEILING TILES INSIDE THE MENS WASHROOM. MUST REPLACE. WALL BASE COVING MISSING PART IN THE SUSHI DINING AREA. MUST RE...

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

BOTH WASHROOMS DOORS NOT CLOSING ALL THE WAY. INSTRUCTED TO RE ADJUST THE SELF CLOSING DEVICE ON BOTH DOORS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

LEAKING ON THE PIPE UNDER THE 3 COMPARTMENT SINK AND UNDER THE EXPOSED HAND SINK IN THE REAR PREP AREA. MUST REPAIR TO STOP THE LEAK. ONE COMPARTMENT SINK WATER KEEPS ON DRIPPING ONCE THE HOT WATER HANDLE IS SHUT OFF. MUST REPAIR AND MAINTAIN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Inspector Comments: INSTRUCTED; CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED ICE SCOOPS AND CLEANING TOWELS MUST BE PROPERLY STORED.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITY NOT MAINTAINING PROPER TEMPERATURE; OBSERVED TWO DOOR PREP REACH IN COOLER AT HOT LINE AT 57.3F. INADEQUATE FOOD PROPECTION. INSTRUCTED TO REPAIR UNIT AND MAINTAIN AT 40F OR BELOW. HELD FOR INSPECTION TAG PLACED ON COOLER, WHEN REPAIRED TO...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOODS INSIDE ABOVE COOLER AT IMPROPER TEMPERATURES; ABOUT 20LBS. COOKED CRAB MEAT AT 58.1F, 5LBS COOKED BEEF 55.9F, 6LBS CHICKEN 56.8F, 5LBS SHRIMPS 68.9F, 4LBS FISH 60.7F, 10LBS TOFU 53.5F, AND 1DOZ. EGGS 67.3F, INADEQUATE FOOD...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

POOR HYGIENIC PRACTICES, OBSERVED BOTH FOOD HANDLERS AT PREP HOT LINE PERFORMING MULTI-TASKS AND RETURNING TO PREPARED FOODS WITHOUT WASHING THEIR HANDS, (REMOVING SOILED MULTI-USED UTENSILS, REMOVING EMPTY BOXES, WIPING PREP TABLES WITH SOILED TOWEL...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED DISH WASHER, WASHING, RINSING MULTI-USE POTS/PANS AND SETTING THEM TO DRY WITHOUT USING A SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SET-UP OF 3PART SINK WITH 100PPM CHLORINE FOR PROPER SANITATION. CRITICAL CITATION ISSUED, 7-38-030.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

OBSERVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #670971, DATED 2-29-12, VIOLATIONS #30, PREP FOODS INSIDE THE WALK IN COOLER NOT LABELED, MUST LABEL AND MAINTAIN. #32, MUST REPLACE ALL CUTTING BOARDS IN KITCHEN. #33, THE FOLLOWING NOT CL...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

INSTRUCTED; CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

INSTRUCTED TO REPAIR FAUCET AT THE DISH MACHINE SPRAYER.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

INSTRUCTED, FOOD HADLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED ICE SCOOPS AND CLEANING TOWELS MUST BE PROPERLY STORED.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITY NOT MAINTAINING PROPER TEMPERATURE, OBSERVED ONE PREP REACH IN COOLER AT PREP LINE AT 62.6F. INA...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS INSIDE ABOVE COOLER AT IMPROPER TEMPERATURES; 8LBS. COOKED CHICKEN AT 49.01F, 2LBS. COOKED MIXED VEGETABLES 66.2F, 7LBS. COOKED PASTA 65.3F, 6LBS. COOKED DU...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

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. ...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers. PREP FOODS INSIDE THE WALK IN COOLER NOT LABELED, MUST LABEL AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE ALL CUTTING BOARDS IN KITCHEN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, DISH MACHINE, BOTTOM PANELS OF ALL PREP TABLES, CAN OPENER, AND MOP SINK.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE DEBRIS AND GREASE BUILD-UP UNDER EQUIPMENT THRU-OUT KITCHEN, MUST CLEAN FLOORS, UNDER, BEHIND, BETWEEN EQUIPMENT AT CORNERS AND...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN HOODS AT BOTH PREP AREAS, CLEAN WALL BEHIND DISH MACHINE AND REPLACE MISSING BASEBOARDS UNDER 3PART SINK IN KITCHEN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REPLACE BROKEN LIGHT SHIELDS ABOVE PREP TABLES IN KITCHEN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALLS BEHIND COOKING EQUIPMENT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Inspector Comments: Inspector Comments: 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...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALLS BEHIND COOKING EQUIPMENT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Inspector Comments: 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 C...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITY NOT MAINTAINING PROPER TEMPERATURE; WALK IN COOLER FOUND AT 48.8F. INSTRUCTED TO REPAIR COOLER A...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE ABOVE WALK IN COOLER; 50 LBS. CKD. CHICKEN RANGING FROM 49.7-53.8F, ABOUT 60 LBS. OF CKD. NODDLES RANGING FROM 48.8-60.1F, ...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #365490, DATED 1-11-11; #30-MUST ...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST REPLACE CUTTING BOARDS, AND PROVIDE SPLASH GUARDS FOR EXPOSED SINK AT NEW SUSHI PREP AREA AT FRONT AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALLS BEHIND COOKING EQUIPMENT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE; FOUND 7 DOZ. EGGS ON TOP OF PREP TABLE RANGING FROM 56.5-70.7F, INADEQUATED FOOD PROTECTION. MUST KEEP COLD POTENTIALLY HAZARDOUS F...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL DRIED FOOD STORAGE CONTAINERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

Inspector Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, CHEST FREEZER, ALL COOKING EQUIPMENT, EXTERIOR OF ICE MACHINE, CAN OPENER, MOP SINK, DISH MACHINE, BOTTOM PANELS OF PREP TABLES...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE GREASE BUILD-UP AND DEBRIS; MUST CLEAN FLOORS THRU-OUT KTICHEN AND STORAGE AREA, UNDER, BEHIND EQUIPMENT AT CO...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL OPENINGS AROUND PIPES IN KITCHEN AND MOP CLOSET TO PREVENT PEST ENTRY, AND REPLACE DAMAGED CEILING PANELS IN KITCHEN AND STORAGE AREA. ALSO MUST CLEAN HO...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Inspector Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETERS FOR COOLER...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

Inspector Comments: INSTRUCTED TO REMOVE CLUTTER THRU-OUT KITCHEN AND STORAGE AREA, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED POOR HYGIENIC PRACTICES; FOOD HANDLER...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

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. ...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL DRIED FOOD STORAGE CONTAINERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, CHEST FREEZER, ALL COOKING EQUIPMENT, EXTERIOR OF ICE MACHINE, CAN OPENER, MOP SINK, DISH MACHINE, BOTTOM PANELS OF PREP TABLES, ETC...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE GREASE BUILD-UP AND DEBRIS; MUST CLEAN FLOORS THRU-OUT KTICHEN AND STORAGE AREA, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG W...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL OPENINGS AROUND PIPES IN KITCHEN AND MOP CLOSET TO PREVENT PEST ENTRY, AND REPLACE DAMAGED CEILING PANELS IN KITCHEN AND STORAGE AREA. ALSO MUST CLEAN HOOD AND FILTERS A...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETERS FOR COOLERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

INSTRUCTED TO REMOVE CLUTTER THRU-OUT KITCHEN AND STORAGE AREA, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.OBSERVED THE FOLLOWING NOT CLEAN BOX FREEZER EXCESSIVE ICE INSTRUCTED TO DEFROST AND CLEAN. CUTTING BOARDS, INSIDE LID O...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.OBSERVED THE FLOOR IN REAR KITCHEN POOR REPAIR INSTRUCTED TO REPAIR.ALSO CLEAN FLOOR DRAINS IN KITCHEN BY DISH MACHINE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.OBSERVED SEVERAL WATER DAMAGED CEILING TILES IN REAR STORAGE, MENS ROOM INSTRUCTED TO REPLACE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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. Shielding to protect against broken glass falling into food shall be prov...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...