CAFE 28.

All cold food shall be stored at a temperature of 40F or less. FOUND COOKED POT ROAST AT TEMPERATURE OF 47.6F-48F AND 48.3F; ALSO 2 CONTAINERSOF COOKED PULLED BEEF IN SAUCE AT TEMPERATURE OF 70F-71F AND 81.8F(BOTH PRODUCTS WERE STORED AT SECOND FLOOR WALK-IN COOLER).NO TIME AND TEMPERATURE LOG PROVIDED. WALK-IN COOLER MAINTAIN TEMP OF 40.7F. PRODUCTS DISCARDED AND DENATURED.POUNDS( 23, VALUE 37.95); POUNDS 54, VALUE 205.35). CRITICAL VIOLATION.NO VIOLATIONISSUED AT THIS REPORT, DUE TO CITATION WAS ISSUED UNDER LICENSE#1304687.VIOLATION CORRECTED ON 3-10-10.

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. NO SANITIZING SOLUTION USED AT THREE COMPARTMENT SINK. OBSERVED EMPLOY WASHING AND RINSING MULTI USE UTENSILS (FOOD CONTAINERS, FOOD TONGUE,AND ETC.)AND NOT SANITIZING.INFORMATION GIVING HOW TO SET UP 3 COMPARTMENT SINK (WASH RINSE AND SANITIZE 100 PPM).CRITICAL VIOLATION. NO CITATION ISSUED , DUE TO CITATION WAS ISSUED UNDER LICENSE#1304687. VIOLATION WAS CORRECTED ON 3-10-10.

Adequate and convenient hand washing facilities shall be provided for all employees. FOUND EXPOSED HAND SINK IN SECOND PREP AREA WITH DIRTY CONTAINERS IN IT. MAIN KITCHEN EXPOSED HAND SINK DID NOT HAVE SOAP, AND THE SECOND FLOOR DID NOT HAVE PAPER TOWELS. EXPOSED HAND SINK IN BAR AREA NEXT TO MAIN KITCHEN DID NOT HAVE SOAP OR PAPERS TOWELS.CRITICAL VIOLATION.NO CITATION ISSUED DUE TO CITATION WAS ISSUED UNDER LICENSE #1304687, ON 3-10-10.VIOLATION WAS CORRECTED DURING INSPECTION ON 3-10-10.

All food should be properly protected from contamination during storage, preparation, display, service, and transportation.FOOD NOT PROTECTED DURING STORAGE:FOUND MADE EMPANADAS, CHIKEN AND POTATOES STORED INSIDE SMALL COOLER UNCOVERED, ON TOP THE FOOD WAS DIRTY AND CLEAN WASHCLOTH. IN DISPLAY PREP COOLER OBSERVED READY TO EAT FOOD (SLICED RED PEPPERS, RED ONIONS AND OTHER VEGETABLE , ON TOP THE FOOD PRODUCTS WAS STORED CONTAINERWITH FOOD IN IT AND A RED UNPEELED ONION.FOUND ITALIAN BREAD STORED IN PREP AREA TOUCHING DIRTY WALL,ALSO BREAD WAS STORED IN OPENED BROWN BAG, IN MOT CLOSET. FOUND FOOD STORED UNCOVERED ON METAL SHELVES AT SECOND FLOOR NEXT TO OPENED DOOR(NO SCREEN PROVIDED).INFORMATION GIVEN HOW FOOD PRODUCTS SHOULD BE STORED.SERIOUS VIOLATION.CITATION ISSUED UNDER LICENSE# 1304687.VIOLATION CORRECTED DURING INSPECTION ON 3-10-10.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ADDITIONAL THRESHOLD IS NEEDED AT REAR SECOND FLOOR DOOR AND SIDE DOOR NEXT TO WASHROOM. INSTRUCTED TO PROVIDE A NEW GARBAGE LID FOR THE THIRD GARBAGE CONTAINER OUTSIDE.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN INTERIOR OF DEEP FRYER, EXCESS GREASE BUILD UP.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT SHIELD IS NEEDED IN MAIN KITCHEN ABOVE SMALL COOLER.

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.THREE COMPARTMENT SINK IN BAR AREA NEXT TO SECOND KITCHEN, IS LEAKING(1ST COMPARTMENT SINK NEXT TO WALL).