Cafe Du Marche

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

OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE, IN COOLTECH 3 DOOR REACH IN COOLER. 45.7F, 3BS OF LENTIL SOUP: DATED 1/18/18, AT A TOTAL VALUE OF $25.00 47.2F, 3LBS OF BEEF STOCK: DATED 1/18/18, AT A TOTAL VALUE OF $25.00 OPE...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

OBSERVED EXPOSED HAND SINK NOT MAINTAINED. OBSERVED EXPOSED HAND SINK, CLOGGED WITH WATER POOLING IN SINK BASIN. INFORMED MANAGER THAT EXPOSED HAND SINKS MUST BE MAINTAINED AT ALL TIMES. MANAGER CORRECTED VIOLATIONS DURING. CRITICAL VIOLATION # 7-...

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

OBSERVED CAULKING ALONG LEFT SIDE OF 3 COMPARTMENT SINK WITH BLACK MOLD LIKE SUBSTANCE EMBEDDING IN THE LINING. INSTRUCTED MANAGER TO REMOVE/RESEAL AND MAINTAIN AT ALL TIMES.

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

Observed mechanical parts (cooler condenser) stored on the floor in booth. Must remove parts if not in use to prevent pest harborage. Must maintain same.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO CERTIFICATE POSTED ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED (SOUP, BEANS). A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED AN...

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

OBSERVED MULTI-USE UTENSILS STORED IMPROPERLY. INSTRUCTED TO STORE MULTI-USE UTENSILS INVERTED WITH HANDLES PRESENTED TO CONSUMER.

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

MUST DETAIL CLEAN THE ONION STORAGE CABINET.

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

OBSERVED CLUTTER STORED ON THE FLOOR IN THE CORNER BEHIND THE SODA COOLER. INSTRUCTED TO REMOVE UNECESSARY ITEMS FROM PREMISES AND STORE ALL ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO VALID CITY OF CHICAGO FOOD SERVICE MANGER CERTIFICATE POSTED. ALSO. NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS CITATION ISSUED 7-38-012

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

DISH WASHING FACILITIES NOT PROPERLY DESIGNED. THE THREE COMPARTMENT SINK ON SITE IS NOT LARGE ENOUGH TO SUBMERGE THE LARGEST PIECE OF EQUIPMENT. MUST PROVIDE A LARGER THREE COMPARTMENT SINK OR DECREASE THE SIZE OF THE UTENSILS ON SITE. SERIOUS CITA...

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

THE FAUCET SPOUT AT THE THREE COMPARTMENT SINK IS TOO LONG. MUST PROVIDE THE PROPER FACUET SPOUT. THE SPOUT MUST BE LONG ENOUGH TO EXTEND OVER ALL THREE COMPARTMENTS BUT SHOULD NOT BE SO LONG THAT WATER SPILLS ONTO THE FLOOR WHEN EXTENDED FROM ONE ...

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

THE LOW TEMPERATURE DISH MACHINE ON SITE NOT PROPERLY SANITIZING MULTI USE ITEMS DURING THE FINAL RINSE CYCLE. NO SANITIZING SOLUTION REGISTERING AT THE DISH MACHINE AT THIS TIME. MUST REPAIR TO ALLOW FOR PROPER UTENSIL SANITATION. CRITICAL CITATI...

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

MUST REPAIR HEAVY LEAK AT THE DISH MACHINE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURE. PREP COOLER FOUND RANGING WITH INTERNAL AMBIENT TEMPERATURES RANGING BETWEEN 43.8F TO 50.5F WITH FOODS SUCH AS COOKED CHICKEN AT 48.9F. COOLER HAS EXTERNAL THERMOMETER ONLY RANGING AT TIMES BETWEEN 3...

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

THE FOLLOWING FOODS FOUND AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLER. COOKED CHICKEN AT 48.9F, TUNA SALAD AT 48F, CHICKEN SALAD AT 46.9F, TURKEY AT 45.6F, ROAST BEEF AT 48.2F. ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED TOTAL POUNDS ...

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

PEST CONTROL LOG BOOK FOR ESTABLISHMENT NOT COMPLETE. NO LIST OF SPECIFIC CHEMICALS BEING USED AT THIS LICENSEES ESTABLISHMENT ON SERVICE REPORT OR SPECIFIED IN BOOK. MUST PROVIDE ALL REQUIRED DOCUMENTATION. EXIT DOORS FROM MARKET AREA TO LOADING DOC...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON PREMISES. A XEROX COPY OF A CERTIFICATE WAS NOTED. EMPLOYEE STATES THEY HAVE NO I.D. ON PREMISES. SERIOUS CITATION ISSUED 7-38-012.

TOXIC ITEMS PROPERLY STORED, LABELED AND USED

TOXIC ITEMS FOUND NOT LABELED. LIQUID CHEMICAL ATTACHED TO DISH WASHING MACHINE WITH AN OLD, CORRODED LABEL UNABLE TO READ. MANAGEMENT STATES CHEMICAL IS SOAP. MANAGEMENT PROVIDE AN UNLABELED PLASTIC BAG OF WHITE POWDER THAT STATES IT IS THE SOAP TO ...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

SUMMARY REPORT GIVEN FROM 5-3-13 NOT POSTED VISIBLE TO CUSTOMERS. REPORT WAS FOUND INSIDE PLASTIC BINDER WITH OTHER PAPERS OBSTRUCTING ITS VIEW. SERIOUS CITATION ISSUED 7-42-010(B).

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

ALL PRE-PACKAGED PREPARED FOODS IN DISPLAY CASE COOLER FOR SALE MUST BE PROPERLY LABELED WITH BUSINESS NAME, ADDRESS AND INGREDIENTS.

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

DUCT TAPE FOUND AS SEAL ON METAL SPLASH GUARD BETWEEN EXPOSED HAND SINK AND ONE COMPARTMENT SINK. MUST REMOVE.

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

DIRTY FLOOR DRAIN UNDER EXPOSED HAND SINK. MUST CLEAN. ALL STORED ARTICLES MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.

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

MUST PROPERLY LABEL FOOD ITEMS INSIDE STORAGE COOLER WITH NAME,DATE AND TIME.

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

MUST ORGANIZE AND/OR REMOVE CLUTTER FROM CORNER AND UNDERNEATH EQUIPMENT TO PREVENT HARBORAGE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND FOOD DISPLAY COOLER HOLDING POTENTIALLY HAZARDOUS FOODS NOT MAINTAING THE PROPER TEMPERATURE OF 40F OR BELOW. AIR TEMPERATURE OF COOLER WAS 51.7F. CRITICAL CITATION ISSUED #7-38-005(A). COOLER WAS BE TAGGED.

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

FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER INTERNAL TEMPERATURE IN DISPLAY COOLER. NOTED 2 CHICKEN SALADS(48.1F),5 CHICKEN PASTA SALADS(51.5F),1LBS FRUIT SALAD(48.4F),(6)1/2 LBS COUSEOUS SALAD(49.5F),5 YOGURTS&MANGO(51.8F),43 ASSORTED SUBSANDWHICH...

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

FOUND PREMISES NOT PROPERLY WASHING, RINSING AND SANITIZING DISHES,FOUND DISHWASHER NOT WORKING AT THIS TIME OF INSPECTION. CRITICAL CITATION ISSUED #7-38-030. SANITIZER AND SOAP HOSES HAD BEEN DISCONNECTED, NO SOLUTIONS AVAILABLE UPON INSPECTION. MA...

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

MUST PROPERLY LABEL FOOD ITEMS INSIDE STORAGE COOLER WITH NAME,DATE AND TIME.

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

FLOORS NEED CLEANING ALONG WALL BASE AND IN CORNERS TO REMOVE DEBRIS.

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

NOTED LEAK AT HAND SINK. MUST REPAIR AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETERS IN ALL COOLER.

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

MUST ORGANIZE AND/OR REMOVE CLUTTER FROM CORNER AND UNDERNEATH EQUIPMENT TO PREVENT HARBORAGE.

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

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST INVERT MULTI-USE UTENSILS TO BE PROTECTED FROM...

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.MUST CLEAN AND SANITIZE INTERIOR OF PASTA COOLER AT SIDES TO REMOVE FOOD DEBRI. ALSO MUST CLEAN EXTERIOR OF POPCORN KETT...

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

Any food utensils that are stored in any standing water or sanitizer must be removed. Air-dry all multi-use dispensing and cutting equipment after sanitizing.

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. THE TARP USED TO COVER THE COOLERS AT THE END OF THE DAY ARE LEFT ON THE FLOOR, WASH, RINSE AND SANITIZE THE TARP AND...

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. THE LOWER INTERIOR SECTION OF THE DELI DISPLAY COOLER IS DIRTY, WASH, RINSE AND SANITIZE ALL OF THE FOOD DISPENSING ...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. Found cold displat cooler at serving line with an air temp of 45.7f during this visit. Must keep cold units 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. Found about 20 lbs. of raw chicken with internal temp of 45-47f in a walk-in cooler; about 5 lbs of cooked chicken strips at 56-59f in a plastic tub on top of prep table; 12 premade chick...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. Must provide an exposed handsink easily accessible to the front soup serving area of the facility. I...

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

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. Must elevate all foods/stocks above the floor at all times, until proper handwashing facility is supplied.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. Found no city certified manager on site until one hour of inspection.

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

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Any clutter/unnecessary articles at the area behind ...