APR 18
2013
PASSED
0 violationsSANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
BUFFET CASTLE.
BEAT. 29/100
3326 W BELMONT AVE · NORTH CENTER, CHICAGO
Last inspected April 18, 2013 · passed
Failed 3 of 11 inspections. 14 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
11
5 passed · 3 w/ conditions · 3 failed
VIOLATIONS
60
includes 14 critical
RECORDS COVER
2 YEARS
since Jul 2010
INSPECTION HISTORY
APR 102013FAILED9 violations2 CRITICALDETAILS
APR 10
2013
FAILED
9 violations2 CRITICALDETAILS
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 MAINTAIN. CITATION ISSUED SERIOUS 7-38-020.
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 ISSUED SERIOUS 7-38-030.
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 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.
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 FLOOR TILES BY THE EXIT DOOR.MUST REPLACE AND MAINTAIN.
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 REPAIR.
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.
AUG 12012PASSED2 violationsDETAILS
AUG 1
2012
PASSED
2 violationsDETAILS
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.
JUL 232012FAILED9 violations4 CRITICALDETAILS
JUL 23
2012
FAILED
9 violations4 CRITICALDETAILS
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 FAX LETTER REQUESTING TAG REMOVAL. CRITICAL CITATION ISSUED, 7-38-005(A).
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 PROTECTION. INSTRUCTED COLD FOODS MUST BE AT 40F OR BELOW. FOOD ITEMS DISCARDED. V=$425.00. CRITICAL CITATION ISSUED, 7-38-005(A).
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 TOWELS, ETC.)ALSO OBSERVED ANOTHER EMPLOYEE WASHING HIS HANDS INSIDE A PREP SINK. INSTRUCTED HAND MUST BE WASHED AFTER ANY CONTAMINATING CONDITION AT THE EXPOSED SINK WITH WARM WATER AND SOAP. CRITICAL CITATION ISSUED, 7-38-010(A).
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 CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, DISH MACHINE, BOTTOM PANELS OF ALL PREP TABLES, CAN OPENER, AND MOP SINK. #34, EXCESSIVE DEBRIS AND GREASE BUILD-UP UNDER EQUIPMENT THRU-OUT KITCHEN, MUST CLEAN FLOORS, UNDER, BEHIND, BETWEEN EQUIPMENT AT CORNERS AND ALONG WALLS, ALSO AT REAR MOP SINK AREA. #35, MUST CLEAN HOODS AT BOTH PREP AREAS, CLEAN WALL BEHIND DISH MACHINE AND REPLACE MISSING BASEBOARDS UNDER 3PART SINK IN KITCHEN. #36, MUST REPLACE BROKEN LIGHT SHIELDS ABOVE PREP TABLES IN KITCHEN. #38, MUST REPAIR LEAKING PIPES UNDER 3PART SINK IN KITCHEN. SERIOUS CITATION ISSUED, 7-42-090.
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.
FEB 292012PASS W/ CONDITIONS10 violations3 CRITICALDETAILS
FEB 29
2012
PASS W/ CONDITIONS
10 violations3 CRITICALDETAILS
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. INADEQUATE FOOD PROTECTION. INSTRUCTED, COOLER MUST BE KEPT AT 40F OR BELOW AT ALL TIMES. TAG HELD FOR INSPECTION PLACED ON UNIT, WHEN UNIT IS REPAIRED MUST FAX LETTER REQUESTING TAG REMOVAL. CRITICAL CITATION ISSUED, 7-38-005(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 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 DUMPLINGS 53.2F AND 4LBS. COOKED PORK AT 64.5F. INADEQUATE FOOD PROTECTION. FOOD ITEMS DISCARDED. V=$250. MUST KEEP COLD FOODS AT 40F OR BELOW. CRITICAL CITATION ISSUED, 7-38-005(A).
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. OBSERVED DISH WASHER USING THE DISH WASHING MACHINE, WASHING MULTI-USE UTENSILS, HOWEVER WHEN WE TESTED FOR SANITIZER,DISH MACHINE WAS NOT DISPENSING SANITIZER. SANITIZER LINE BROKEN AT TIME OF INSPECTION. INSTRUCTED, DISH MACHINE MUST BE REPAIRED AND TESTED FOR PROPER SANITATION. ECOLAB WAS CALLED, TECH CAME AND REPLACED LINE, DISH MACHINE REPAIRED AT THIS TIME. CRITICAL CITATION ISSUED, 7-38-030.
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 ALONG WALLS, ALSO AT REAR MOP SINK 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 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 and Regulations of the Board of Health. MUST REPAIR LEAKING PIPES UNDER 3PART SINK IN KITCHEN.
show all 11 inspections →
NOV 282011PASSED2 violationsDETAILS
NOV 28
2011
PASSED
2 violationsDETAILS
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 Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR LEAKING PIPES UNDER 3PART SINK.
OCT 132011PASSED2 violationsDETAILS
OCT 13
2011
PASSED
2 violationsDETAILS
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 Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR LEAKING PIPES UNDER 3PART SINK.
OCT 62011FAILED6 violations2 CRITICALDETAILS
OCT 6
2011
FAILED
6 violations2 CRITICALDETAILS
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 AND MAINTAIN AT 40F OR BELOW. TAG HELD FOR INSPECTION PLACED ON UNIT. WHEN REPAIRED TO FAX LETTER REQUESTING TAG REMOVAL. CRITICAL CITATION ISSUED, 7-38-005(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, 7 LBS. RAW BEEF 49.5F, 10 LBS. CKD SHRIMPS 50.5F. 30 LBS. RAW CHICKEN RANGING FROM 49.07-50.4F, AND 10 LBS. CUT TOMATOES AT 49.3F. INADEQUATE FOOD PROTECTION. INSTRUCTED OWNER COLD FOODS MUST BE KEPT AT 40F OR BELOW. ABOVE FOODS DISCARDED, V=$1800.00. CRITICAL CITATION ISSUED, 7-38-005(A).
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 LABEL DRIED FOOD STORAGE CONTAINERS. 33-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., 34-EXCESSIVE GREASE BUILD-UP AND DEBRIS; MUST CLEAN FLOORS THRU-OUT KITCHEN AND STORAGE AREA, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS. 35-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 ABOVE COOKING EQUIPMENT. 41-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. SERIOUS CITATION ISSUED, 7-42-090.
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 and Regulations of the Board of Health. MUST REPAIR LEAKING PIPES UNDER 3PART SINK.
APR 62011PASS W/ CONDITIONS7 violations1 CRITICALDETAILS
APR 6
2011
PASS W/ CONDITIONS
7 violations1 CRITICALDETAILS
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 FOOD AT 40F OR BELOW. EGGS DISCARDED, V=$50. CRITICAL CITATION ISSUED, 7-38-005.
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, ETC...
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 CORNERS AND ALONG WALLS.
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 HOOD AND FILTERS ABOVE COOKING EQUIPMENT.
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 COOLERS.
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.
JAN 112011PASS W/ CONDITIONS8 violations2 CRITICALDETAILS
JAN 11
2011
PASS W/ CONDITIONS
8 violations2 CRITICALDETAILS
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 HANDLERS PERFORMING MULTI TASK AND NOT WASHING HANDS. [ei..REMOVING GARBAGE, CLEANING PREP TABLES, REMOVING SOILED UTENSILS, etc..]. ONE FOOD HANDLER PUT ON GLOVES AND RETURNED TO PREP FOODS, TWO OTHER FOOD HANDLERS JUST RETURNED TO PREP FOODS. INSTRUCTED HANDS MUST BE WASHED AT EXPOSED SINK WITH WARM WATER AND SOAP AFTER ANY CONTAMINATING CONDITION. CITATION ISSUED, 7-38-010[A] CRITICAL.
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. OBSERVED INADEQUATE UTENSIL SANITATION, DISH WASHER, WASHING AND RINSING MULTI-USE UTENSILS, BUT NOT SANITIZING. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK USING 100PPM CHLORINE. CITATION ISSUED, 7-38-030 CRITICAL.
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 WALLS.
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 ABOVE COOKING EQUIPMENT.
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.
JUL 162010PASSED5 violationsDETAILS
JUL 16
2010
PASSED
5 violationsDETAILS
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 OF ICE MACHINE CLEAN AND SANITIZE. HOOD,FILTER UNDER TABLE STORAGE DUSTY ALSO NEED CLEANING.
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 provided for all artificial lighting sources in preparation, service, and display facilities.OBSERVED BROKEN LIGHT SHIELD IN REAR STORAGE INSTRUCTED TO REPLACE.
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 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.OBSERVED DUCT TAPE ON THE 2ND NOZZEL OF THE 3 COMPARTMENT SINK INSTRUCTED TO REPAIR/REPLACE.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →