Corner Bakery Cafe

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

NOTED A BOX ON TOP OF HAND WASH SINK AND A CART WITH BOXES IN FRONT OF THE HAND WASH SINK BY THE ICE MACHINE AREA. INSTRUCTED TO ALWAYS HAVE THE HAND WASH SINK ACCESSIBLE. ALSO NOTED NO HOT RUNNING WATER AT THE WOMENS BATHROOM USED BY BOTH CUSTOMERS ...

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

NOTED LOOSE STRIP ON WALL OUTSIDE THE WALK IN FREEZER AT THE BASEMENT FOOD STORAGE. INSTRUCTED TO REPAIR AND MAINTAIN.

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

DETAIL CLEAN THE SPICE RACKS NEXT TO THE OVEN IN THE BASEMENT AND THE PAN RACKS ACROSS FROM THE 4 COMPARTMENT SINK.

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

DETAIL CLEAN THE FLOOR AND REMOVE THE GARBAGE AND LITTER FROM THE BASEMENT EMPLOYEE DRESSING ROOM.

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

REPAIR THE LEFT SIDE SINK STOPPER AT THE 4 COMPARTMENT SINK.

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

FOUND PLASTIC SOUP CONTAINERS IN POOR REPAIR.(BURNT BOTTOMS)MUST REPLACE.

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

FOUND EXTERIOR OF DISHMACHINE NOT CLEAN.

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

FOUND NO SPLASHGUARD BETWEEN SOUP THERMOLYSER AND DISHMACHINE.

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

FOUND BROOMS/MOP BUCKETS NOT STORED PROPERLY.

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

PAPER CUPS ARE USED AS A SPICE CONTAINER, INSTRUCTED TO USE PROPER UTENSILS.

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

DUST AND DIRT NOTED ON WALK-IN COOLER WALL AND PIPE, INSTRUCTED TO CLEAN AND MAITNAIN.

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

SPLASHGUARD NEEDED BETWEEN THE PREP SINK & THE DRAINBOARD, WHERE THE CLEAN UTENSILS/EQUIPMENT COME OUT OF THE DISHMACHINE. ALL RUSTY WALK-IN COOLERS SHELVES MUST BE RE-SEALED OR REPLACED. All food and non-food contact equipment and utensils shall b...

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

WALK-IN COOLER SHELVES, SMALL SHELF BELOW PREP TABLE ACROSS COOKING EQUIPMENT (1ST FLOOR), CABINETS UNDER COFFEE STATION MUST BE KEPT CLEAN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly clean...

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

POOR FLOOR GROUTING AROUND THE DISHMACHINE AREA MUST BE RE-SURFACED. FLOORS ALONG WALLBASES THRU-OUT PREMISES MUST BE FREE OF FOOD DEBRIS/DIRT/CLUTTER. FLOOR DRAINS IN BASEMENT MUST BE KEPT CLEAN ALSO. The floors shall be constructed per code, be s...

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

OBSERVED WATER LEAK AT THE FRONT, LEFT CORNER OF THE DISHMACHINE; LEAK AT BASE OF THE LEFT FAUCET AT THE 4-COMP. SINK; & ALSO AT THE BASE OF THE FAUCET AT FRONT HANDSINK=MUST ADDRESS. Ventilation: All plumbing fixtures, such as toilets, sinks, wash...

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

ALL EMPLOYEE BELONGINGS MUST BE STORED AT DESIGNATED AREAS, NOT AROUND THE FRONT PREP STATIONS. 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 clea...

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. DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE, WIRE STORAGE RACKS IN THE BASEMENT NEXT TO THE OVENS AND ACROSS FROM THE...

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. DETAIL CLEAN THE FLOOR IN THE BASEMENT DRY STORAGE ROOM, FLOOR UNDER AND AROUND 1ST FLOOR COOKING EQUIPMENT, FLOOR UNDER THE FRONT SERVICE ...

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. DETAIL CLEAN THE WALLS IN THE BASEMENT PREP AND DISHWASH AREAS.

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. BASEMENT WALK IN COOLER DOOR RUBBER GASKET IN POOR REPAIR(RIPPED). MUST REPAIR OR REPLACE DAMAGED DOOR GASKET.

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. OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN ICE MACHINE.

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 ACCUMULATED FOOD BUILD UP ON FLOOR UNDER AND AROUND EQIPMENT AT BASEMENT STORAGE ROOM AND AT HOT STATION. MUST DETAIL CLEAN FLOO...

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST REPLACE BURNED OUT CEILING LIGHT BULBS AT DISHMACHINE AREA.

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...