CAFE IL CORTILE RESTAURANTE.

FOUND NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS (BEEF, CHICKEN, CHEESE, PIZZA ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING TCS FOODS. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED

FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED

FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT KILLS NOROVIRUS) PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

INSTRUCTED TO PROVIDE HAND WASHING SIGNAGE AT ALL HAND SINKS INCLUDING HAND SINK INSIDE MEN AND WOMEN WASHROOM.

INSTRUCTED TO PROPERLY LABEL AND DATE READY TO EAT TCS FOODS HELD OVER 24 HOURS INSIDE COOLERS. MUST IDENTIFY PRODUCT SHELF LIFE OR "CONSUME BY" DATING (7 DAYS FROM PREPARATION DATE). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

FOUND NO CONSUMER ADVISORY OR DISCLOSURE AND REMINDER POSTED AND ON MENUS FOR RAW/UNDERCOOKED FOODS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.

INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME.

WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH SANITIZING SOUTION.

INSTRUCTED TO PROPERLY STORE ICE SCOOP (IN BAR AREA) IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.

INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE.

INSTRUCTED TO REPLACE WORN OUT CUTTING BOARDS WITH DEEP SEAMS AND STAIN ON TOP OF (2) PREP COOLER IN PREP/COOKING AREA.

INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS FOR 3 COMPARTMENT SINK IN REAR DISH WASHING AREA.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN EXTERIOR SURFACE AND SIDES OF COOKING EQUIPMENT (FRYER, STOVE, GRILL) WITH GREASE ACCUMULATION.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS IN PREP/COOKING AREA.

BACKFLOW PREVENTER DEVICE NOT LOCATED BEHIND ICE MACHINE AND ESPRESSO MACHINE. INSTRUCTED TO INSTALL SO THAT IT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.

INSTRUCTED TO CLEAN AND MAINTAIN FLOORS UNDER AND AROUND COOKING EQUIPMENT WITH GREASE AND DRIED FOOD DEBRIS.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT REAR PREP/COOKING AREA AND FLOORS BEHIND BAR.

USABLE ITEMS (FOOD AND NON FOOD) MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES AND UNUSED EQUIPMENT STORED IN REAR PREP/COOKING AREA AND IN REAR STORAGE AREA.

INSTRUCTED TO CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS WITH EXCESSIVE GREASE ACCUMULATION.

FOUND NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING.

FOUND NO INSPECTION SUMMARY REPORT (05-15-2017) POSTED ON PREMISES. INSTRUCTED MANAGER, A SUMMARY REPORT MUST BE DISPLAYED AND VISIBLE TO PUBLIC. PRIORITY FOUNDATION VIOLATION 7-42-010 (B) CITATION ISSUED

Observed torn gaskets on all the reach in coolers near the cooking equipment. Instructed facility to replace and maintain.

Observed slight dirt accumulation in the bar soda gun and attached drain holster. Instructed facility to clean, sanitize, and maintain.

Observed dirt accumulation on the floor by the three compartment sink. Instructed facility to clean and maintain.

Observed the right compartment of the three compartment sink to have black stains/markings on the interior. Instructed facility to clean/repair and maintain.

Observed patrons smoking in outdoor dining area of facility. Instructed operator that there is to be no smoking at facility, including outdoor dining area, and all smoking must be done at least 15 feet from facility. Violation 7-32-015.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF ALL COOLERS AND FREEZERS.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAIN TO PREVENT PEST HARBORAGE UNDERNEATH 3 COMPARTMENT SINK IN REAR PREP/COOKING AREA

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 1562179 ISSUED ON 08-13-2015. SERIOUS VIOLATION 7-42-090 #33 - INTERIOR PANEL OF ICE MACHINE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE FOOD CONTACT SURFACES. #34 - FLOOR ALONG WALLBASE AND UNDER EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY. #35 - WALL BEHIND THREE COMPARTMENT SINK NOT MAINTAINED. INSTRUCTED TO REMOVE MOLDED CAULK AND RECAULK SURFACE. CUTTING BOARDS ON PREP COOLER NOT MAINTAINED. INSTRUCTED TO REPLACE WORN CUTTING BOARDS. #45 - ESTABLISHMENT HAS NOT MET REQUIREMENT FOR FOOD HANDLERS TRAINING. INSTRUCTED THAT ALL FOOD HANDLERS MUST COMPLETE FOOD HANDLERS TRAINING WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED.

ICE CREAM DIPPER WELL NOT WORKING. INSTRUCTED TO REPAIR OR REPLACE TUBE WITH RUBBER STOPPER.--------NOTED KNIVES STORED IN BETWEEN PREP COOLERS. INSTRUCTED TO PROVIDE KNIFE RACKS FOR PROPER KNIFE STORAGE.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF ALL COOLERS AND FREEZERS.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAIN TO PREVENT PEST HARBORAGE UNDERNEATH 3 COMPARTMENT SINK IN REAR PREP/COOKING AREA

INTERIOR PANEL OF ICE MACHINE, SHELF UNDER GRILL, DEEP FRYER CABINETS, CAN OPENER ATTACHED TO PREP TABLE AND SINKS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.

FLOOR ALONG WALLBASE AND UNDER EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.

WALL BEHIND THREE COMAPRTMENT SINK NOT MAINTAINED. INSTRUCTED TO REMOVE MOLDED CHAULK AND RECHAULK SURFACE. CUTTING BOARDS ON PREP COOLER NOT MAINTAINED. INSTRUCTED TO REPLACE WORN CUTTING BOARDS.

ESTABLISHMENT HAS NOT MET REQUIREMENT FOR FOOD HANDLERS TRAINING. INSTRUCTED THAT ALL FOOD HANDLERS MUST COMPLETE FOOD HANDLERS TRAINING WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED.