Compass Group Usa, Inc.

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

OBSERVED NO PERSON IN CHARGE WITH A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED A PERSON IN CHARGE WITH A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE ON PREMISES DURING ALL HOURS OF OPERATION. PRIORITY ...

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

OBSERVED NO PERSON IN CHARGE WITH A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED A PERSON IN CHARGE WITH A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE ON PREMISES DURING ALL HOURS OF OPERATION. PRIORITY ...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED EYE WASH STATION ATTACHED TO FAUCET OF HANDWASHING SINK IN PREP AREAS ON 3RD FLOOR AND 30TH FLOOR. INSTRUCTED TO REMOVE EYE WASH STATION FAUCET ATTACHEMENT FROM HANDWASHING SINK IN PREP AREAS ON 3RD AND 30TH FLOOR, HANDWASHING SINKS MAY NOT ...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED IMPROPER MINIMUM WATER TEMPERATURES RANGING BETWEEN 59.4-89.4F AT HANDWASHING SINKS IN MEN AND WOMEN'S EMPLOYEE WASHROOMS IN FACILITY. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO ASTERISKS ON MENU IDENTIFYING ALL ANIMAL DERIVED FOODS THAT CAN BE SERVED COOKED TO ORDER OR UNDERCOOKED AND OBSERVED NO DISCLOSURE ON MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED COOKED TO ORDER OR UNDERCOOKED. INSTRUCTED...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Weak water pressure at deli station hand wash sink. Instructed to provide under city pressure.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

Found several live pottery plants stored above food prep areas, Instructed to remove.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Using deli cups as a scoop for bulk food container. Instructed to use proper scoop.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED SALT AND GARLIC OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED 1 BURNT OUT LIGHT BULB IN THE DELI PREP AREA. INSTRUCTED TO REPLACE.

ALLERGEN TRAINING AS REQUIRED

OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED HIGH TEMPERATURE MACHINE LOCATED NEAR THE 3-COMPARTMENT SINK LEAKING WATER WHEN RAN. INSTRUCTED TO REPAIR AND CORRECT.

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

UTENSILS IN USE ARE STORED IN A SANITIZED SOLUTION, INSTRUCTED TO KEEP ON A CLEAN DRY SURFACE.

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

FOOD STRAINERS WITH LOOSE WIRES, INSTRUCTED TO USE SOUND UTENSILS.

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

USING SARAN WRAP AS PART OF CLEAN UTENSILS SHELVING, INSTRUCTED TO USE PROPER MATERIAL THAT CAN BE EASILY CLEANED.

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

LARGE POT DISH MACHINE AREA WALLS MISSING A BASE BOARD, INSTRUCTED TO INSTALL.

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

WEAK HOT WATER PRESSURE AT EMPLOYEES MEN'S TOILET ROOM, INSTRUCTED TO KEEP AT CITY PRESSURE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING AND INACCURATE REFRIGERATION THERMOMETER, INSTRUCTED TO PROVIDE GOOD WORKING ONES IN WARMEST AREA.

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

OBSERVED 75 SMALL FLIES THRU OUT FOOD PREP AND DISH WASHING AREAS ON THE CEILINGS AND WALLS. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED CONTACTING PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020.

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

OBSERVED BOTTOM OF PREP TABLE SHELF WITH ACCUMULATED FOOD DEBRIS LOCATED IN THE BREAKFAST STAION PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED MOP HEADS BEING STORED IN MOP BUCKETS. INSTRUCTED TO STORE ALL MOP HEADS UPRIGHT AND MAINTAINN.

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

food container not labeled in kitchen, instructed to label.

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

Meat slicer not cleaned properly, back side of blade not clean, food debris noted. Copper pipes with heavy grease and dirt build up at rear grilling station. instructed to clean and maintain.

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

standing water under ice maker at rear food storage, instructed to keep dry.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Inaccurate thermometer for hot holdings cabinets, instructed to repair, missing refrigeration thermometer at juice cooler at 1st floor storage room.

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

cluttered dry food storage room in 1st floor, instructed to better organize.

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

food handlers with beard not wearing a beard restraints. instructed to wear.

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

Above violation still remaining( Caulk around 3 compartment sink, dish machine areas, counter in state of disrepair, shall be repaired/replaced. Found caulk around 2 compartment sink, and around exposed hand sinks in kitchen prep areas in state of di...

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

Found potentially hazardous foods not meeting temperature requirements of 40F or less, Citation issued 7-38-005(A), critical violation. list of potentially hazardous foods not meeting 40F or less, are as follows: salmon at 45.7F, fruit salad at 46.7F...

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

Found/observed various employee's not washing their hands at various prep areas while changing their gloves touching their uniforms, at time of inspection, citation issued 3-38-010(A), critical violation.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Found/observed exposed hand sink at prep station, with no paper towel holder or paper towels, and with no soap or soap dispenser, citation issued 7-38-030 critical violation.(mgmt. complied at once).

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

Found/observed grease container in dock/receiving areas dripping grease on sides of container and onto ground, at time of inspection, Citation issued 7-38-020, serious violation.

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

Cutting boards that had deep cuts, in kitchen prep areas, shall be replaced. Found Ice machine ice deflector in state of disrepair, shall be replaced/repaired. Caulk around 3 compartment sink, dish machine areas, counter in state of disrepair, shal...

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

Walk in cooler shelving/racks not clean, need detailed cleaning(crevices), Kitchen prep area storage shelving/racks not clean, need detailed cleaning(crevices) Non food contact surfaces of ice machine(exterior) not clean, need detailed cleaning(crev...

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

Floors under heavy equipment, cooking equipment by grill areas not clean, had excess grease build up, need detailed cleaning(corners). Walk in cooler floors that had rust, loose metal plaque under door, shelving not clean, shall be repaired/replaced...

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

Damaged ceiling tiles in kitchen prep area, shall be repaired/replaced. Walls, ceiling in kitchen prep area not clean, need detailed cleaning(food debris/splatter removed). Cove molding that was damaged/ peeling by deep fryer area, shall be repaire...

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

Missing light shield of display cooler shall be provided.

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

DISCARD ALL CRACKED FOOD STORAGE CONTAINERS AND LIDS.

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

NOTED PEELING FLOORS UNDER THE LARGE DISH MACHINE. MUST REPAIR AND MAKE FLOORS SMOOTH AND EASILY CLEANABLE.

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

REPAIR LEAKY FACUETS NOTED AT THE HAND SINK AND THE 1 COMPARTMENT SINK NEXT TO THE WALK IN COOLER IN THE PRODUCE PREP AREA.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

HOT AND COLD HOLDING EQUIPMENT NOTED AT IMPROPER TEMPERATURES. NOTED A HOT HOLDING UNIT IN THE MAIN KITHCHEN AT 127 DEGREES F. ALSO NOTED A REACH IN COOLER IN THE GRILL PREP AREA AT 50 DEGREES F. MUST REPAIR AND MAINTAIN HOT HOLDING EQUIPMENT AT 1...

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

POTENTIALLY HAZARDOUS FOODS NOTED AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 2LBS OF COOKED PASTA AT 118 DEGREES F, 2LBS OF CHICKEN TENDERS AT 118-133 DEGREES F, AND 3LBS OF SLICED TOMATOES AT 52 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOO...

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

THE HIGH TEMPERATURE POT WASHING MACHINE NOT PROPERLY SANITIZING DURING THE FINAL RINSE CYCLE. THE FINAL RINSE MUST REACH 180 DEGREES TO PROPERLY SANITIZE MULTI USE POTS. CRITICAL VIOLATION

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

DISCARD ALL CRACKED FOOD STORAGE CONTAINERS AND LIDS.

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

NOTED PEELING FLOORS UNDER THE LARGE DISH MACHINE. MUST REPAIR AND MAKE FLOORS SMOOTH AND EASILY CLEANABLE.

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

REPAIR LEAKY FACUETS NOTED AT THE HAND SINK AND THE 1 COMPARTMENT SINK NEXT TO THE WALK IN COOLER IN THE PRODUCE PREP AREA.

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

BULK FOOD NOT LABELED, INSTRUCTED TO LABEL.

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

FOUND CLEAN CUTTING BOARD STORED ON FLOOR, INSTRUCTED TO STORE ALL CLEAN UTENSILS OFF FLOOR.

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

MINOR CONDENSATION NOTED ON WALK-IN COOLER LINES, INSTRUCTED TO REPAIR AND MAINTAIN.

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

REPAIR THE CORNER OF THE WALL NEAR THE HIGH TEMPERATURE DISHMACHINE.

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

NO HOT AND COLD RUNNING WATER PROVIDED TO THE TOP LOADING TAYLOR ICE CREAM MACHINES. MUST PROVIDE.

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

MISSING LABELS ON BULK FOOD CONTAINERS, INSTRUCTED TO LABEL AND MAINTAIN.

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

KNIVES INSIDE BUCKETS ARE KEPT ON FLOOR, INSTRUCTED TO KEEP ALL UTENSILS STORED OF FLOOR.

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

INSULATION COVERINGS AT WALK-IN COOLER UNIT NOT CLEAN, WHITE SLIMY SUBSTANCE NOTED, INSTRUCTED TO CLEAN AND MAITNAIN.

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

BROKEN RUBBER GASKET AT PREP COOLER DOOLR AT HOT FOOD STATION, INSTRUCTED TO REPAIR AND MAINTAIN.

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

FLOOR NOT CLEAN UNDER COOKING LINE AT THE FAR WEST STATION, INSTRUCTED TO CLEAN AND MAINTAIN.

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

FOOD HANDLER NOT WEARING HAIR RESTRAINTS, INSTRUCTED TO HAVE ALL EMPLOYEES IN PREP AREA WITH PROPER HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP HOLDER NOT CLEAN AT THE BOTTOM, INSTRUCTED TO CLEAN ADN MAINTAIN.

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. MUST INSTALL PROPER SNEEZE GUARD FOR ALL FOOD SELF SERVICE STATIONS, EXISTING GUARDS TOO SHORT NOT PROTECTION FOOD.

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. MUST REMOVE OR PAINT ALL RUSTY SHELVES IN WALK-IN COOLERS.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN ALL SHELVES IN PREP AREA AND WALK-IN COOLERS.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. DUST BUILD-UP NOTED ON COOLING UNITS IN WALK-IN COOLERS AND KITCHEN WALLS.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REPLACE BROKEN LIGHT SHIELDS AND MISSING ONES IN WALK-IN COOLER AND FOOD SERVICE ...