Cafe Med

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITY NOT MAINTAINING PROPER COOLING TEMPERATURE. FOUND 3-DOOR PREP COOLER AIR TEMPERATURE AT 55.8F, COOLER DOORS NOT CLOSING TIGHTLY, POOR DOOR GASKETS. COOLER IS USED FOR PERISHABLE STORAGE. INSTRUCTED MGR TO KEEP ALL COOLERS TEMPS AT 40F OR LO...

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

INADEQAUTE FOOD PRETECTION, FOUND THE FOLLWOING FOOD ITEMS STORED AT SAID PREP COOLER AT TEMPERATURE RANGING BETWEEN 51.6F- 55.4F, : 15 LBS RAW CHICKEN, 10 LBS OF RAW BEEF, 6 QUARTS OF LIQUID EGGS AND 2LBS OF DELI MEAT. INSTRUCTED MGR TO STORE SUCH ...

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

WASTE WATER BACKING UP FROM FLOOR DRAIN WHEN HAND SINK IS USED AT THE BAR/PIZZA STATION. NSTRUCTED MGR TO REPAIR PLUMBING, AN ADJACENT DUMP SINK CAN BE USED AS A HAND SINK UNTIL THE MAIN HAND SINK IS REPAIRED. SINK IS TAGGED AT THIS TIME.

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

INADEQUATE INSECTS CONTROL. FOUND ABOUT 60 LIVE FRUIT FLIES SCATTERED IN KITCHEN, DINING ROOM AND DISH WASHING AREA. INSTRUCTED MGR TO ELIMINATE INSECTS ACTIVITY IN ALL AFFECTED AREAS, PEST CONTROL SERVICE RECOMMENDED.

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

PREP COOLER DOOR GASKETS IN POOR REPAIR, DOORS NOT CLOSING PROPERLY. INSTRUCTED TO REPAIR AND MAINTAIN.

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

SHELVES, WALK-IN COOLER COOLING LINES NOT CLEAN, DIRT AND HEAVY DUST. INSTRUCTED TO CLEAN AND MAINTAIN.

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

HEAVY DUST BUILD-UP ON KITCHEN CEILING AROUND ELECTRIC PIPING OPENINGS AND AROUND VENTS. INSTRUCTED TO CLEAN AND MIANTAIN.

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

LEAKY PIPE AT THE CEILING OF DRY FOOD STORAGE ROOM, MUST REMOVE ALL FOOD AND FOOD CONTAINERS FROM DRY FOOD STORAGE WHERE WASTE WATER LINES ARE RUNNING ABOVE. NO FOOD ITEMS AFFECTED BY LEAKS, A BUCKET IS USED TO CATCH DRIPPINGS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING THERMOMETER IN SEVERAL PREP COOLERS. INSTRUCTED TO PROVIDE IN FRONT WHERE IT CAN BE VISIBLE.

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

FOOD HANDLERS NOT WEARING HAIR RESTRAINTS, INSTRUCTED MGR TO HAVE ALL WITH PROPER HAIR RESTRAINTS.

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

POOR FLOOR GROUTING IN KITCHEN, BAR & DISHROOM MUST BE REPLACED; ALL FLOORS MUST BE KEPT DRY AT ALL TIMES. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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

ANY MILK/SODA/BREAD CRATES USED FOR ELEVATION OF STOCK/FOOD/SUPPLIES MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING. All parts of the food establishment and all parts of the property used in connection with the o...

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

(7-38-030) INADEQUATE SANITIZING OF EQUIPMENT/UTENSILS AT BAR. THE CHLORINE SANITIZER AT BAR'S LOW-TEMPERATURE DISHMACHINE BEING USED BY AN EMPLOYEE IS=0 PPM. (UNIT TAGGED). CHLORINE SANITIZER MUST BE AT LEAST 100 PPM AT ALL TIMES. INSTRUCTED TO USE ...

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

(7-38-020) EVIDENCE OF SMALL/FRUIT FLY ACTIVITY ON PREMISES: ABOUT 38-NOTED ON THE BAR WALLS (BY THE LIQUOR DISPLAY WALL); 8- ON WALL BY GLASS WINDOW (NORTH OF BAR); 12-ON A WALL LEADING TO THE BASEMENT DOOR (AT DINING AREA). INSTRUCTED TO ELIMINATE ...

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

FAN GUARDS MISSING IN KITCHEN COOLERS-MUST PROVIDE. SNEEZEGUARD BY THE PASTRY TABLE MUST BE EXTENDED TO COVER ALL OPEN BREAD PRODUCTS. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be...

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

INTERIOR FLOORS OF COOLERS IN KITCHEN & FAN GUARDS OF ALL COOLERS MUST BE FREE OF DUST/FOOD DEBRIS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

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

POOR FLOOR GROUTING IN KITCHEN, BAR & DISHROOM MUST BE REPLACED; ALL FLOORS MUST BE KEPT DRY AT ALL TIMES. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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

ALL AFFECTED WALLS (DUE TO PEST ACTIVITY) MUST BE CLEANED/SANITIZED REGULARLY. The walls and ceilings shall be in good repair and easily cleaned.

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

BOTTOM PIPE OF 2-COMP SINK BY DISHMACHINE IS LEAKING-MUST FIX. 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 ...

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

ANY SODA/MILK/BREAD CRATES USED FOR ELEVATION OF STOCK/FOOD MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITOEING. All parts of the food establishment and all parts of the property used in connection with the operatio...

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/SANITIZE INTERIOR OF UNUSED REACH IN PREP COOLER UNDER GRILL.

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 DIRT/DEBRIS BUILD UP INSIDE FLOOR DRAINS. MUST CLEAN INTERIOR OF ALL UNCLEAN FLOOR DRAINS

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. OBSERVED UNCLEAN CEILING TILES/CEILING LIGHT COVERS ABOVE PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN TILES/COVERS.

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...

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 ALL COOLERS.