CARNIVALE RESTAURANT.

FOUND NO HAND WASHING SIGNAGE AT HANDWASHING SINK LOCATED IN ALL TOILET ROOMS, WAREWASHING AREA, AND 2 OUT OF 3 FOOD PREP AREA. INSTRUCTED MANAGER TO PROVIDE.

MUST PROVIDE DATE MARKINGS TO TCS/RTE FOODS, PREPARED ONSITE AND HELD IN COOLERS OVER 24 HRS. INSTRUCTED TO PROVIDE CONSUME BY DATES AND MAINTAIN. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED.

FOUND STEAK AND RAW FISH ON MENU, SAID ITEMS ARE SERVED RAW OR UNDERCOOKED. INSTRUCTED FACILITY TO PROVIDE FOOTNOTE, DISCLOSURE (WRITTEN DISCLOSURE AND DISCLOSURE BY ASTERISK) AND REMINDER FOR MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION VIOLATION..7-38-005

FOUND APPROX 30 SMALL FLIES IN THE FOLLOWING AREA: DISH, FOOD PREP, AND REAR PREP. RECOMMENDED CONTACTING PEST CONTROL. SMALL FLY ACTIVITY MUST BE MINIMIZED. PRIORITY FOUNDATION VIOLATION. 7-38-020(A). CITATION ISSUED.

OBSERVED NO QUAT TEST STRIPS ON SITE. INSTRUCTED PIC TO PROVIDE AND MAINTAIN AT ALL TIMES CHEMICAL TEST STRIPS TO TEST THE SANITIZING AGENT FOR THE THREE COMP SINK. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

NO CLEAN UP KIT OR PROCEDURES ONSITE FOR VOMITING OR DIARRHEA EVENTS. INSTRUCTED TO PROVIDE KIT AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

MUST CLEAN THE INTERIOR PANEL IN BOTH ICE MACHINES, PANELS A LITTLE DIRTY, INSTRUCTED TO MAINTAIN.

MUST PROVIDE DATE MARKINGS TO TCS/RTE FOODS, PREPARED ONSITE AND HELD IN COOLERS OVER 24 HRS. INSTRUCTED TO PROVIDE CONSUME BY DATES AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

MUST PROVIDE DATE MARKINGS TO TCS/RTE FOODS, PREPARED ONSITE AND HELD IN COOLERS OVER 24 HRS. INSTRUCTED TO PROVIDE CONSUME BY DATES AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

MUST LABEL FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES; FLOUR, SUGAR, ETC., WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.

MUST INVERT DISHES BEING STORED ABOVE PREP LINE, AND THROUGHOUT PREP AREAS, TO PREVENT CONTAMINATION. INSTRUCTED TO MAINTAIN.

MUST REPLACE CUTTING BOARDS, Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. INSTRUCTED TO MAINTAIN.

MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM INTERIOR CONTACT SURFACES IN ALL UPRIGHT FREEZERS AND COOLERS IN THE PREP AREA, INSTRUCTED TO MAINTAIN.

MUST REPAIR LEAKY FAUCET AT 3-COMP SINK IN PREP AREA. INSTRUCTED TO MAINTAIN.

MUST DETAIL CLEAN FLOORS UNDER HEAVY EQUIPMENT IN PREP AREA, INSTRUCTED TO MAINTAIN.

MUST REMOVE THE NON-WORKING SMOKER FROM THE REAR PREP AREA. INSTRUCTED TO MAINTAIN.

MUST DETAIL CLEAN THE GREASE AND DUST ACCUMULATION FOR THE HOOD FILTERS, INSTRUCTED TO MAINTAIN.

Observed black mold like substance embedded caulk of back splash of 3 compartment sink in maintain kitchen. Instructed manager to remove, re-caulk and maintain at all times. Observed broken granite bar ledge at Fleming service bar. Instructed manager to repair and maintain at all times.

Observed excessive grease on interior surfaces of 3 door fryer on main saute cook line. Instructed manager to detail clean and maintain at all times. Observed slight scale deposits on interior surface of ice curtain on main kitchen ice machine. Instructed manager to detail clean and maintain at all times.

Observed several holes on walls throughout Mambai storage rooms, on lower level. Also observed a 12 by 12 inch hole in ceiling of rear liquor storage room due to water pipe bursting. Instructed manager to seal, repair area and ensure surface is smooth and easily cleanable. Maintain at all times.

Observed 4 burned out lights under hood system located at banquet cook line. Instructed manager to repair and maintain at all times.

Observed no thermometers in main 4 door coolers, at cook line. Instructed manager to provide.

Found current in use shellfish not properly tagged or labeled. Found 2lbs of mussels and 3lbs of clams without shellfish tag it arrived with, in the prep cooler. Instructed shellfish tag must be stored with the product at all times, and then kept on file for 90 days. Operator discarded denoted shellfish during inspection valued at $30. Critical violation 7-38-005(a).

Found the following hand sinks without soap and/or paper towels: main floor service bar without soap or paper towels; 2nd floor rear bar without paper towels; and 2nd floor bar without soap or paper towels. Must provide soap and paper towels (or sanitary means to dry hands) at each hand sink at all times. Operator provided soap and paper towels for all hand sinks during inspection. Critical violation 7-38-030.

Observed raw wood in on back ledge of service bar (paint has been chipped/damaged). Must reseal or paint to make non-porous, smooth and easily cleanable. Must maintain same.

Observed floors under soda bag in boxes heavily soiled (in basement storage room). Must detail clean and sanitize. Must maintain same.

Observed missing/stained ceiling tiles in basement storage room (where ice machines are). Must replace to prevent pest entry. Must maintain same.

Found current in use shellfish not properly tagged or labeled. Found 2lbs of mussels and 3lbs of clams without shellfish tag it arrived with, in the cooler. Instructed shellfish tag must be stored with the product at all times, and then kept on file for 90 days. Operator discarded denoted shellfish during inspection. Critical violation 7-38-005(a).

Found walk in cooler not maintained. Internal air temperature @ 51.9f. Instructed all refrigeration must be at 40F or less at all times. Walk in cooler was serviced and repaired during inspection. Final ambient air temperature reading of 37.9F. Critical violation 7-38-005(a).

Found the following potentially hazardous foods at improper temperatures in the walk in cooler: 30lbs of eggs @ 47.9F-51.8F; 20lbs of buttermilk @ 49.3F; 22lbs of milk @ 47.9F-48.2F; 3lbs of lamb @ 50.7F; 16lbs of key lime pie (with egg) @ 50.5F; and 4lbs of potatoes @ 49.9F. Instructed all potentially hazardous foods must be held @ 40F or less, or 140F or higher at all times. Operator voluntarily discarded denatured foods during inspection. Critical violation 7-38-005(a).

Found the following hand sinks without soap and paper towels: Rear bar hand sink; front service bar hand sink; Ceviche prep/bar hand sink; upstairs front bar hand sink. Instructed all hand sinks must have soap and paper towels at all times. Operator provided soap and paper towels for all sinks during inspection. Critical violation 7-38-030.

Found small amount of orange and brown, slimy, mold like substance on lower interior of ice machine in basement storage area. Must detail clean and sanitize machine. Must maintain same. Found excessive grease build up on lower interior of fryers and also wheels under fryer. Also found excessive grease build up pipes on upper cooking equipment. Must remove all grease build up, clean and sanitize area. Must maintain same.

Found large hole under the 1 compartment sink in the ceviche prep/bar. Must repair to prevent pest entry. Must maintain same.

OBSERVED LARGE CRACKS AND EXCESSIVE BUBBLING IN THE SIDES OF THE LARGE PLASTIC TORTILLA CHIP STORAGE BINS. INSTRUCTED TO DISCARD THE DAMAGED CONTAINERS AND REPLACE WITH SMOOTH, AND EASILY CLEANABLE BINS.

OBSERVED WATER POOLING ON THE FLOOR IN FRONT OF THE LOADING SIDE OF THE DISH MACHINE. INSTRUCTED TO MAINTAIN THE FLOORS CLEAN AND DRY.

OBSERVED MISSING CEILING TILES IN FRONT OF THE DISH MACHINE. INSTRUCTED TO REPLACE THE CEILING TILES. OBSERVED EXPOSED, UNFINISHED PLYWOOD WALL (APPROX. 3 FOOT WIDE AND SPANNING FROM FLOOR TO CEILING) IN THE DRY STORAGE WATER LINE UTILITY AREA. INSTRUCTED TO REPAIR THE WALL TO BE SMOOTH, DURABLE AND EASILY CLEANABLE.

OBSERVED A LEAK AT THE MOUTH OF THE FAUCET ON THE HAND SINK SERVING THE COOLING STATION. OBSERVED A LEAK AT THE FAUCET ADAPTER ON THE MOP SINK AT THE NOZZLE THE SECOND FROM THE RIGHT. OBSERVED A LEAK AT THE CENTER COMPARTMENT WASTE PIPING AT THE MAIN KITCHEN 3 COMPARTMENT SINK. OBSERVED A LEAK AT THE SODA GUN TUBING A THE SERVICE BAR. INSTRUCTED TO REPAIR ALL LEAKS AND MAINTAIN.

OBSERVED BROOMS BEING STORED WITH THE HEADS ON THE FLOOR IN THE STORAGE AREA NEAR THE MAIN THREE COMPARTMENT SINK. INSTRUCTED TO INVERT ALL MOPS AND BROOMS DURING STORAGE.

OBSERVED A CUP BEING USED TO DISPENSE ICE AT THE FRONT BAR SERVER STATION. INSTRUCTED TO PROVIDE A SANITARY SCOOP WITH A HANDLE.

NOTED INDIVIDUAL CONTAINERS WITH SHELLFISH (MUSSELS AND CLAMS) WITH NO TAGS ATTACHED INSIDE WALK IN COOLER. INSTRUCTED TO ALWAYS HAVE TAGS ATTACHED TO SHELLFISH UNTIL THE LAST BATCH IS CONSUMED AND THEN THE TAGS MUST BE STORED IN A FOLDER ON PREMISES FOR AN ADDITIONAL 90 DAYS. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH $40.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(B)

NOTED TEMPERATURE OF REFRIGERATION UNIT AT THE KITCHEN PREP AREA TO BE IMPROPER AT 55.4F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE REFRIGERATION UNIT TO BE IMPROPER:-SHRIMP 49.5F, CALAMARI 50.9F, CHEESE 54.3F, MAYONNAISE 51.7F, ASSORTED CUPS WITH FRESHLY SQUEEZED JUICES 51.7F.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED 295 LBS OF PRODUCTS WORTH $800.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

NOTED OVER 50 FLYING INSECTS SCATTERED THROUGH OUT PREMISES ON WALLS, CEILINGS,BOXES AND CABINETS ESPECIALLY AT THE BARS, KITCHEN AND FRONT PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020

NOTED NO CERTIFIED FOOD MANAGER ON SITE WITH ORIGINAL CITY OF CHICAGO FOOD SERVICE CERTIFICATE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (CHICKEN,SEAFOOD,SOUPS ETC). INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGE WITH CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012.

NOTED BROKEN LID AT SERVICE COOLER OF THE SERVICE LINE AT THE KITCHEN PREP. INSTRUCTED TO REPAIR AND MAINTAIN.

NOTED BROKEN TILES ON WALL UNDERNEATH DISH WASHER AT THE DISH WASHING ROOM. ALSO NOTED LOOSE AND MISSING TILES ON WALLS AT THE BASE OF STAIR WAY LEADING TO THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

NOTED BROKEN LIGHT SHIELD ON LIGHTING AT THE KITCHEN PREP BY THE MOB SINK. INSTRUCTED TO REPAIR AND/OR REPLACE AND MAINTAIN.

NOTED LEAKING FAUCET AT THE 2 COMPARTMENT SINK OF THE FRONT PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

NOTED CLUTTER ON FLOORS AND SHELVING AT THE BASEMENT DRY STORAGE AND AT THE SECOND FLOOR UNUSED KITCHEN. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.

EXPOSED TABLEWARE MUST BE PROTECTED.

LIDS MUST BE PROVIDED FOR ALL BAR ICE BINS.

FLOOR OF DAIRY WALK-IN COOLER UNEVEN AND IN POOR REPAIR. FLOOR AT TWO COMPARTMENT PREP SINK WITH MISSING GROUTING. MUST REPAIR TO MAKE SMOOTH AND CLEANABLE.

MISSING WALL TILES AT BOTTOM OF COFFEE STATION/DISH ROOM EXPOSED HAND SINK. MUST REPLACE.

HOT AND COLD RUNNING WATER MUST BE PROVIDED ABOVE ALL THE BARS TAYLOR FROZEN BEVERAGE MAKERS.

CHEMICAL DISH MACHINE BEHIND FRONT MAIN BAR NOT PROPERLY DISPENSING CHLORINE SANITIZER. AFTER SEVERAL ATTEMPTS, 0PPM CHLORINE NOTED. GLASSWARE WAS INSIDE MACHINE AND HAD BEEN WASHED. MUST NOT USE UNTIL REPAIRED AND PROPERLY DISPENSES SANITIZER TO 100PPM. CRITICAL CITATION ISSUED 7-38-030. REPAIRMAN ARRIVED DURING THE INSPECTION AND REPLACE DISPENSING TUBING AND OLD DISSIPATED CHLORINE.

OUTSIDE GREASE RECEPTACLE WITH EXCESSIVE GREASE SPILLAGE ON THE GROUND SURROUNDING THE CONTAINER SEEPING INTO THE SURROUNDING GRAVEL AND GREASE DRIPPING DOWN OFF THE TOP AND SIDE OF CONTAINER. INSTRUCTED TO REMOVE ALL GREASE FROM GROUND AND EXTERIOR OF GREASE RECEPTACLE. SERIOUS CITATION ISSUED 7-38-020.

EXPOSED TABLEWARE MUST BE PROTECTED.

LIDS MUST BE PROVIDED FOR ALL BAR ICE BINS. INTERIOR DOOR OF KITCHEN, THREE DOOR, TALL REACH-IN FREEZER WITH EXPOSED INSULATION AND METAL OF DOOR MISSING. MUST REPAIR/REPLACE.

INTERIOR OF ALL ICE MACHINES, INCLUDING BASEMENT MACHINES, MUST CLEAN AND MAINTAIN.

FLOOR OF DAIRY WALK-IN COOLER UNEVEN AND IN POOR REPAIR. FLOOR AT TWO COMPARTMENT PREP SINK WITH MISSING GROUTING. MUST REPAIR TO MAKE SMOOTH AND CLEANABLE.

CHIPPING WALL PLASTER AT DINING ROOM PREP KIOSK ONE COMPARTMENT SINK. MISSING CEILING TILES ABOVE REAR KITCHEN HALLWAY DRY FOOD STORAGE AND DISH MACHINE AREAS. MUST REPLACE. MISSING WALL TILES AT BOTTOM OF COFFEE STATION/DISH ROOM EXPOSED HAND SINK. MUST REPLACE.

HOT AND COLD RUNNING WATER MUST BE PROVIDED ABOVE ALL THE BARS TAYLOR FROZEN BEVERAGE MAKERS.

DIRTY BAR TOWELS MUST NOT BE STORED TO DRY HANGING IN THE THREE COMPARTMENT SINK.

MUST PROVIDE AN INTERNAL THERMOMETER IN BASEMENT MEAT WALK-IN COOLER OR REPAIR BROKEN EXTERNAL THERMOMETER.

EMPLOYEE BICYCLES MUST NOT BE STORED IN THE FOOD PREP AREA.

LABEL ALL BULK STORAGE CONTAINERS IN KITCHEN WITH NAME OF PRODUCT INSIDE.

CLEAN AND MAINTAIN BLADE OF CAN OPENER AT PREP TABLE IN MAIN KITCHEN. CLEAN AND MAINTAIN INTERIOR BOTTOM OF FRYERS WHERE NEEDED, CLEAN EXTERIOR SURFACES OF FRYERS AND OTHER COOKING EQUIPMENT.

CLEAN FLOOR UNDER AND BEHIND SOME KITCHEN EQUIPMENT TO REMOVE GREASE NOTED. CLEAN FLOORS BEHIND AND AT SIDES OF REFRIGERATION UNITS BEHIND BOTH BARS TO REMOVE STICKY RESIDUE. DRY MOIST AREA IN LIQUOR STORAGE ROOM IN BASEMENT.

REPAIR WALLBASE OUTSIDE OF WALK-IN LIQUOR COOLER; HOLE IN WALL OBSERVED. ALSO PROVIDE A WALL COVING IN REAR STORAGE AREA BETWEEN KITCHEN AREAS.

MUST REPAIR DOOR GASKETS AT DESSERT COOLER, REPAIR OR REPLACE BROKEN FLOOR DRAIN IN FRONT OF WALK-IN COOLER CLOSEST TO KITCHEN ENTRY DOORWAY.

MUST DETAIL CLEAN AND SANITIZE UNDER ALL GRILLS IN THE MAIN COOKING LINE TO REMOVE GREASE AND FOOD DEBRIS.

MUST ALSO CLEAN, SANITIZE AND REMOVE DIRT DEBRIS AND DEAD INSECTS AT ALL CORNERS IN THE REAR DRY STORAGE AREA.

MUST SEAL ALL OPENINGS AT WALLBASES IN THE KITCHEN AREA BEHIND HEAVY KITCHEN EQUIPMENT, ALSO AT WALLBASE STAIRCASE LEADING TO THE REAR BASEMENT AREA SO AS TO BE SMOOTH AND EASILY CLEANABLE.

MUST PROVIDE THERMOMETERS AT ALL COOLER, REFRIGERATOR, AND FREEZERS AT ALL TIMES.

UPON INSPECTION OBSERVED FRONT REVOLVING DOOR WITH WORN OUT DOOR SWEEPS WITH AN OPENINGS OF MORE THAN A 1/4 INCH. MUST RODENT PROOF FRONT DOOR AT ALL TIMES. SERIOUS CITATION 7-38-020.

MUST REPAIR DOOR GASKETS AT DESSERT COOLER, REPAIR OR REPLACE BROKEN FLOOR DRAIN IN FRONT OF WALK-IN COOLER CLOSEST TO KITCHEN ENTRY DOORWAY.

MUST DETAIL CLEAN AND SANITIZE UNDER ALL GRILLS IN THE MAIN COOKING LINE TO REMOVE GREASE AND FOOD DEBRIS.

MUST REGROUT FLOORS IN THE KITCHEN AT MAIN PREP LINE. MUST MAINTAIN FLOORS DRY AT ALL TIMES UNDER DISHMACHINE AREA, STAFF LOCKER ROOM AND AT PREP LINE UNDER PREP TABLES.

MUST ALSO CLEAN, SANITIZE AND REMOVE DIRT DEBRIS AND DEAD INSECTS AT ALL CORNERS IN THE REAR DRY STORAGE AREA.

MUST SEAL ALL OPENINGS AT WALLBASES IN THE KITCHEN AREA BEHIND HEAVY KITCHEN EQUIPMENT, ALSO AT WALLBASE STAIRCASE LEADING TO THE REAR BASEMENT AREA SO AS TO BE SMOOTH AND EASILY CLEANABLE.

MUST PROVIDE THERMOMETERS AT ALL COOLER, REFRIGERATOR, AND FREEZERS AT ALL TIMES.

All food should be properly protected from contamination during storage, preparation, display, service, and transportation.OBSERVED BLACK SUBSTANCE/SLIME DRIPPING ONTO ICE (FOOD) USED FOR DRINKS.MUST CLEAN AND SANITIZE ICE MACHINE.SERIOUS VIOLATION 7-38-005(A)CDI MUST FAX LETTER TO CDPH FOR REINSPECTION FOR TAG REMOVAL.H000076805 10 COURT DATE 6/21/2012 AT 1100AM 400 W SUPERIOR RM112 CHICAGO,IL PLEASE SEE BACK OF CITATION FOR PREPAYMENT INFORMATION.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN SANITIZE EXTERIOR OF COOLERS, INTERIOR SHELVES AT REFRIGERATORS, AND UNDER GRILLS AT MAIN KITCHEN AREA.

MUST CLEAN FLOORS UNDER KITCHEN EQUIPMENT TO REMOVE FOOD DEBRI.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES.

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. DISHMACHINE TAGGED HELD FOR INSPECTION. The final rinse temperature of the high temperature dishmachine in the dish washing area is 128.7 f. The bar low temp dishmachine was out of chemical sanitizer and was filled and primed at this time.

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. CLEAN THE DIRTY NORTH ICE MACHINE INTERIOR LIP.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE KITCHEN BASEBOARDS ON THE BACK WALL ARE FALLING DOWN, Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.

The walls and ceilings shall be in good repair and easily cleaned. CLEAN THE DIRTY BUILDUP OFF OF THE SERVICE BAR CEILINGS.

THE DISH MACHINE IS SPRAYING WATER OUT OF THE DISH ENTRY AREA, DIVERT THE WATER BACK INTO THE MACHINE.