Caffe Baci Inc

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

OBSERVED PREPACKAGED DESSERTS, COOKIES,ETC FOR SALE NOT LABELED. INSTRUCTED TO INSTALL PROPER LABELS OF INGREDIENTS.

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

FLOORS NOT CLEAN OF DEBRIS IN REAR UNDER STORAGE SHELVING AND IN DRY STORAGE ROOM AROUND HOT WATER TANK. INSTRUCTED TO CLEAN/MAINTAIN.

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

OBSERVED UPPER AND LOWER WALL AREA THROUGHOUT DISH WASHING ROOM NOT CLEAN OF DEBRIS,ETC. INSTRUCTED TO CLEAN/MAINTAIN.

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

Observed spatulas and knives improper stored in spaces between counters and cooking equipment in front prep area. Must properly store all utensils in a clean container, or in a knife box, or on a magnetic strip to prevent contamination. Must maintain...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Observed wiping cloths throughout coffee prep, front prep, and rear prep area improper stored on counters. Must properly store all wiping cloths in a sanitizing solution when not in use. Must maintain same.

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

Observed potentially hazardous foods at improper temperatures in the walk-in cooler and the front display cooler. Found chicken @ 49.5F in the walk in cooler. In the front display cooler found assortment of yogurts and yogurt parfaits @ 46.6F- 64.8F;...

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

Observed 12 small, black flies on walls and metal shelving in rear prep area. Must detail clean and sanitize walls and shelving. Must eliminate pest issue. Serious violation 7-38-020.

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

Observed spatulas and knives improper stored in spaces between counters and cooking equipment in front prep area. Must properly store all utensils in a clean container, or in a knife box, or on a magnetic strip to prevent contamination. Must maintain...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Observed wiping cloths throughout coffee prep, front prep, and rear prep area improper stored on counters. Must properly store all wiping cloths in a sanitizing solution when not in use. Must maintain same.

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

THE CUTTING BOARDS IN THE FRONT PREP AREA WITH DEEP GROOVES AND STAINS. INSTRUCTED TO SAND OR REPLACE CUTTING BOARDS, MUST MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE. THE WASH BOWL IN THE MEN'S TOILET ROOM IS IN NEED OF RECAULKING. INSTRUCTED TO...

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

THE INTERIOR OF THE OVENS IN THE REAR FOOD PREPARATION AREA IS IN NEED OF CLEANING. INSTRUCTED TO CLEAN TO REMOVE FOOD, DIRT AND GREASE BUILD UP.

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

THE FLOORS UNDER THE DISH MACHINE, AROUND THE GREASE TRAP, HOT WATER TANK AND HEAVY EQUIPMENT HAS FOOD AND DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

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

THE HOT WATER KNOB ON THE 3-COMPARTMENT SINK HAS A LEAK. INSTRUCTED TO FIX AND MAINTAIN.

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

OBSERVED POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER COLD TEMPERATURES INSIDE COOLERS.APPROX 20lb LBS OF CHICKEN PASTA SALAD-59.8F,43.8F,12LBS OF BOW TIE PASTA-51.8F,50.8F INSIDE WALK IN COOLER DATED 7-13-2016. ALSO INSIDE PREP COOLER, RAW EG...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED POOR HYGIENIC PRACTICES OF EMPLOYEE NOT WASHING HANDS AFTER TOUCHING DIRTY DISHES. EMPLOYEE NEVER WASHED HANDS THRU-OUT HANDLING DIRTY DISHES ,TAKING HANDS REMOVING FOOD FROM CONTAINERS,PANS, THEN LOADING UP TRAY FOR WASHING INSIDE OF DISH M...

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

UNCLEAN GREASE TRAP AT DISH MACHINE.MUST CLEAN GREASE,ETC.

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

FOUND CLUTTER OF UNCLEAN,UNUSED EQUIPMENT ,(ICE MACHINE) IN STORAGE AREA BY HOT WATER TANK. MUST CLEAN AND PROPERLY STORE TO PREVENT A PEST HARBORAGE AREA UNTIL REMOVED FROM PREMISES FOR SERVICE.

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

FOUND FOODS AT IMPROPER COLD TEMPERATURES INSIDE COOLERS.APPROX 1LB COOKED HAM-48.9F,1LB-COOKED MUSHROOMS-48.5F,2LBS RAW SHELL EGGS AT-52.2F,APPROX 10-LBS OF MILK- 50.1F,47.8F.MUST MAINTAIN COLD FOODS AT 40F OR BELOW.ALL FOODS REMOVED AND DISCARDED B...

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

FOUND FOODS NOT IN ORIGINAL CONTAINER, NOT LABELED IN DISPLY COOLER AND AT COUNTER,(YOUGART,COOKIES,ETC)MUST PROPERLY LABEL.

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

OBSERVED RUSTY FOOD PAN STORAGE SHELVESIN DISH AREA.MUST REPAIR OR REPLACE.ALSO RUSTY GREASE TRAP AT 3-COMP SINK.MUST REPAIR.

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

OBSERVED PEELING PAINT ON RED COLORED WALLS IN FOOD PREP AREA.MUST REPAIR.

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

OBSERVED THE CEILING VENTS WITH ACCUMULATED DUST IN THE REAR LARGE PREP AREA AND ABOVE THE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN THE CEILING VENTS.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

OBSERVED EMPLOYEES COATS STORED OVER FOOD IN THE REAR LARGE PREP AREA. INSTRUCTED TO PROVIDE AN AREA SEPARATE FROM FOOD STORAGE FOR EMPLOYEES TO STORE PERSONAL ITEMS.

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

OBSERVED THE 2 COMPARTMENT SINK FAUCET BASE LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

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

MUST REATTACH THE PVC WALLS AT THE CORNER TO SEAL OPENINGS AT THE WALL PRIOR TO REACHING THE STAFF LOCKER ROOM AREA.

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

MUST PROVIDE A SHATTER PROOF BULB OR LIGHT SHIELD AT THE COOKING LINE 2DR REACH-IN COOLER.

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

MUST TIGHTEN FAUCET BASE AT THE 2-COMP SINK IN THE REAR PREP AREA TO REPAIR LEAK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A WORKING AND CALIBRATED THERMOMETER AT THE COFFEE BAR REACH-IN COOLER.

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

MUST DECLUTTER AND BETTER ORGANIZE THE REAR STORE AREA SO AS TO PREVENT PEST HARBORAGE AND BREEDING.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE ALL FOOD STAFF MEMBERS WITH THE ILLINOIS FOOD HANDLER'S CERTIFICATE AT ALL TIMES. MUST PROVIDE ABOVE STATED DOCUMENT.

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

FOUND PREPARED SALADS AT FRONT REACH IN COOLER AT IMPROPER TEMPERATURE 45-48 DEGREES. ALL SALADS WERE DISCARDED AT THIS TIME. TOTAL VALUE $75.00 25 LBS REACH IN COOLER AT PROPER TEMPERATURE AT THIS TIME. CRITICAL VIOLATION 7-38-005(A) CITATION ...

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

THE FOLLOWING IN NEED OF CLEANING: ALL REACH IN COOLERS, STORAGE SHELVES AND COOKING EQUIPMENT. MUST CLEAN TO REMOVE ALL BUILD UP.

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

FLOORS THROUGH OUT IN NEED OF CLEANING TO REMOVE ALL BUILD UP AND DEBRIS FROM UNDER AND AROUND ALL EQUIPMENT. MUST DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

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

WALLS AND CEILING WITH FOOD SPLATTER BEHIND AND ABOVE COOKINF EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

ALL AIR VENTS IN NEED OF CLEANING TO REMOVE DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

ALL REACH IN COOLERS IN OF THERMOMETERS. MUST INSTALL AND MAINTAIN AT ALL TIMES.

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

MUSR REPAIR GASKET AT DOOR OF REACH-IN DELI COOLER AT FRONT SERVICE COUNTER.

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

MUST CLEAN AND SANITIZE STICKY FLOOR AT WALK-IN COOLER.

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

MUST RECAULK WALL AT BASE OF THE 3COMP SINK.

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

MUST DETAIL CLEAN AND MAINTAIN THE CAN OPENER.

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

MUST DETAIL CLEAN AND MAINTAIN FLOORS BEHIND/AROUND HOT WATER TANK AND INTERIOR OF FLOOR DRAINS.

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 AND CALIBRATE METAL STEM THERMOMETER FOR...

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 STAINED CEILING TILES ABOVE REAR PREP AREA AND WATER STAINED/MISSING CEILING TILES ABOVE DINING AREA. MUST REPLACE ALL STAINED/DAMAGED CEILING TILES AND PROVIDE/INSTALL CE...

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...

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. OBSERVED PLASTIC MILK CRATES ALONG WALL AT STORAG...

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 potentially hazardous food at improper temperatures. Found 15 pounds baked pasta at 50.3F, 3Lbs diced tomatoes at 51.0F, 15Lbs pasta salad at 52.1, and 4lbs cooked rice at 56.1F. (F...

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. Found containers not stored properly on shelving...