Cafe 28

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

ALL BULK FOOD CONTAINERS MUST BE LABELED.

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

ALL EXPOSED TABLEWARES MUST BE COVERED, WRAPPED, PROTECTED FROM CONTAMINATION.

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

MUST PROVIDE LID FOR REAR BAR ICE BIN. HANDLE OF REAR KITCHEN TWO DOOR COOLER REPAIRED WITH PLASTIC WRAP. MUST BE CLEANABLE. BOTTOM METAL SHELVING IN THE FOLLOWING COOLERS IN POOR REPAIR WITH OPEN CREVICES AND FOOD ACCUMULATION: FRONT KITCHEN COOKS L...

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

FLOOR UNDER FRONT BAR WITH DEBRIS AND SYRUP SPILLAGE UNDER BAG IN BOX SODA. MUST CLEAN. FLOORS IN THE FOLLOWING AREAS IN POOR REPAIR WITH EXPOSED RAW WOOD: THROUGHOUT FRONT KITCHEN AT COOKS LINE AND DISH AREA, THROUGHOUT 2ND FLOOR PREP AREA, IN 2ND F...

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

MISSING WALL TILES AT FRONT KITCHEN EXPOSED AND THREE COMPARTMENT SINK. MISSING AND CHIPPING PLASTER ON WALLS UNDER SAME SINKS. WALL CAULKING AT THREE COMPARTMENT SINK TORN, BLACKENED AND IN POOR REPAIR. MUST REPAIR ALL. MAKE SMOOTH AND CLEANABLE. RE...

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

MUST PROVIDE A LIGHT SHIELD ABOVE ICE MACHINE.

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

LEAK AT NOZZLE ON FRONT KITCHEN THREE COMPARTMENT SINK. MUST REPAIR.

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

UNUSED COOKING EQUIPMENT ON REAR PATIO MUST BE REMOVED TO PREVENT RODENT HARBORING.

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

ALL EMPLOYEES IN FOOD PREP AREAS MUST WEAR HAT/HAIR RESTRAINTS.

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

OUTSIDE FOOD WASTE RECEPTACLE WITH MISSING LID. MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-020.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

NO COLD WATER AT MAIN KITCHEN EXPOSED HAND SINK AND ONE OF THE TWO EXPOSED HAND SINKS AT REAR KITCHEN. MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-030.

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

PREVIOUS MINOR VIOLATIONS FROM 3-10-10 NOT CORRECTED.#36-LIGHT SHIELD IS NEEDED IN MAIN KITCHEN.#38-THREE COMPARTMENT SINK (IN BAR AREA NEXT TO SECOND KITCHEN),IS LEAKING. SERIOUS CITATION ISSUED 7-42-090.

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

ALL BULK FOOD CONTAINERS MUST BE LABELED.

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

ALL EXPOSED TABLEWARES MUST BE COVERED, WRAPPED, PROTECTED FROM CONTAMINATION.

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

MUST PROVIDE LID FOR REAR BAR ICE BIN. HANDLE OF REAR KITCHEN TWO DOOR COOLER REPAIRED WITH PLASTIC WRAP. MUST BE CLEANABLE. BOTTOM METAL SHELVING IN THE FOLLOWING COOLERS IN POOR REPAIR WITH OPEN CREVICES AND FOOD ACCUMULATION: FRONT KITCHEN COOKS ...

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

FLOOR UNDER FRONT BAR WITH DEBRIS AND SYRUP SPILLAGE UNDER BAG IN BOX SODA. MUST CLEAN. FLOORS IN THE FOLLOWING AREAS IN POOR REPAIR WITH EXPOSED RAW WOOD: THROUGHOUT FRONT KITCHEN AT COOKS LINE AND DISH AREA, THROUGHOUT 2ND FLOOR PREP AREA, IN 2ND...

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

MISSING WALL TILES AT FRONT KITCHEN EXPOSED AND THREE COMPARTMENT SINK. MISSING AND CHIPPING PLASTER ON WALLS UNDER SAME SINKS. WALL CAULKING AT THREE COMPARTMENT SINK TORN, BLACKENED AND IN POOR REPAIR. MUST REPAIR ALL. MAKE SMOOTH AND CLEANABLE. RE...

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

MUST PROVIDE A LIGHT SHIELD ABOVE ICE MACHINE.

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

LEAK AT NOZZLE ON FRONT KITCHEN THREE COMPARTMENT SINK. MUST REPAIR.

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

UNUSED COOKING EQUIPMENT ON REAR PATIO MUST BE REMOVED TO PREVENT RODENT HARBORING.

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

ALL EMPLOYEES IN FOOD PREP AREAS MUST WEAR HAT/HAIR RESTRAINTS.

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.FOUND COOKED POT ROAST AT TEMPERATURE OF 47.6F-48F-AND 48.3F;ALSO TWO CONTAINER OF COOKED PULLED BEEF IN SAUCE AT TEMPERATURE OF 70F- 71F AND 81.8F(BOTH PRODUCTS WERE STORED AT SECOND FLOO...

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.N...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees.FOUND EXPOSED HAND SINK IN SECOND PREP AREA WITH DIRTY CONTAINER IN IT.MAIN KITCHEN EXPOSED HAND SINK DID NOT HAVE SOAP, AND THE SECOND FLOOR DID NOT HAVE PAPER TOWEL...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation.FOOD NOT PROTECTED DURING STORAGE:FOUND MADE EMPANADAS, CHICKEN,AND POTATOES STORED INSIDE SMALL COOLER UNCOVERED ON TOP OF FOO...

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.ADDITIONAL THRESHOLD IS NEEDED AT REAR SECOND FLOOR DOOR, AND SIDE DOOR NEXT TO WASHROOMS.INTRUCTED TO PROVIDE A NEW GARB...

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.DETAIL CLEAN INTERIOR OF DEEP FRYER, EXCESS GREASE BUILD UP.

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.LIGHT SHIELD IS NEEDED IN MAIN KITCHEN ABOVE SMALL COOLER.

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...