Corner Bakery Cafe

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

OBSERVED CUTTING BOARDS THROUGHOUT REAR FIRST FLOOR PREP AREA WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.

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

OBSERVED GASKETS ON PREP COOLERS IN FRONT OF HOUSE BAKERY AREA COVERED WITH DIRT AND GRIME. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED A BUILD UP OF BLACK SLIME ON CAULK AROUND DISH MACHINE AREA. INSTRUCTED TO REMOVE, CLEAN, SANITIZE, AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED A BUILD UP OF DUST ON CEILING PANELS IN BASEMENT ABOVE DELI SLICER AND PASTRY AREA. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED A BUILD UP OF DUST AND DEBRIS ON VENT ABOVE FIRST FLOOR DISH PIT. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.

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

OBSERVED CLEANING EQUIPMENT,( DUST PANS) STOORED UNCLEAN. INSTRUCTED TO CLEAN AND POPERLY STORE ALL CLEANING EQUIPMENT AFTER USE TO PREVENT ANY INSECT BREEDING.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING THERMOMETERES IN PREP COOLERS.INSTRUCTED TO INSTALL.

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

OBSERVED EQUIPMENT,(HOSE, FILTERS) STORED IN COENER ON FLOOR IN BASEMENT. MUST PROPERLY ORGANIZE OFF FLOORS.

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

THE CUTTING BOARDS IN THE 1ST FLOOR REAR PREP AREA AND THE AREA WHERE THE SOUP IS HAS DEEP, DARK GROOVES AND STAINS. INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARDS. MUST MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.

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

THE INTERIOR/EXTERIOR OF THE FLOOR DRAINS HAVE FOOD AND DIRT BUILD UP. ALSO, THE FLOORS IN THE CORNERS AND UNDER/AROUND THE HEAVY EQUIPMENT IN THE PREP AND STORAGE AREA HAVE FOOD AND DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

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

THERE IS A LEAK AT THE BASE OF THE HOT WATER KNOB ON THE RIGHT FAUCET ON THE 3-COMPARTMENT SINK IN THE BASEMENT PREP AREA. MUST FIX AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

FOUND THE WASH CLOTHS IN THE PREP AREAS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.

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

: DUSTY LIGHT SHIELDS IN BASEMENT KITCHEN,ALSO FAN GUARDS IN WALK IN COOLER..MUST CLEAN/MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

THERMONTERS NEEDED INSIDE ALL 3 REACH IN COOLERS BEHIND COUNTER WHERE FOOD IS ORDERED.MUST INSTALL

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

EXPOSED HAND SINK AT 1ST FL PREP SERVICE EXPO SECTION HOT WATER TEMPERATURE-66.4F.ALSO HOT WATER TEMPERATURE OF EXPOSED HAND SINK IN BASEMENT KITCHEN HOT WATER TEMPERATURE IS 67.4F.ADEQUATE TEMPERATURE FOR HAND WASHING MUST BE MAINTAINED AT 85.F. CRI...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED OR VALID DOCUMENTATION FOR ENROLLMENT FOR CLASS FOR PERSON ON DUTY AT THIS TIME OF INSPECTION. SERIOUS VIOLATION ISSUED 7-38-012.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

NO COLD WATER AT 2ND FAUCET ON THE RIGHT WITH ATTACHED SPRAYER AT 3- COMARTMENT SINK THAT REACHES THE LAST COMPARTMENT OF SINK. COLD WATER TEMPERATURE FROM THAT FAUCET IS 88.7F.MUST REPAIR.SERIOUS VIOLATION ISSUED 7-38-030

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

DUSTY LIGHT SHIELDS IN BASEMENT KITCHEN,ALSO FAN GUARDS IN WALK IN COOLER..MUST CLEAN/MAINTAIN.

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

OBSERVED LEAK AT SPRAYER DEVICE AT 2ND FAUCET OF 3-COMP SINK.MUST REPAIR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

THERMONTERS NEEDED INSIDE ALL 3 REACH IN COOLERS BEHIND COUNTER WHERE FOOD IS ORDERED.MUST INSTALL.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

OBSERVED NO HOT WATER ON PREMISES UPON INSPECTION THRU-OUT ESTABLISHMENT AT MULTIBLE SINKS,IE PREP HAND SINKS HOT WATER TEMPERATURES,(68.0F,67.4F) ON 1ST FL PREP AREA AND LOWER LEVEL PREP HAND SINKS HOT WATER ,(61.5F,58.7F).3-COMP SINK IN LOWER LEVE...

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

FLOORS INSIDE WALK IN COOLER NOT CLEAN OF DEBRIS.MUST CLEAN/MAINTAIN.

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

INTERIOR OF WALK IN COOLER DOOR NOT CLEAN OF DEBRIS. MUST CLEAN AND MAINTAIN.ALSO LIGHT SHIELD COVER ABOVE ICE MACHINE NOT CLEAN.MUST CLEAN/MAINTAIN.

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

BACK FLOW DEVICE UNDER DISH MACHINE LEAKY.MUST REPAIR.

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

MUST DETAIL CLEAN THE INTERIOR BOTTOM SHELF AT THE PASTRY HOLDING CASE AND AT THE SLIDING DOOR TRACKS TO REMOVE FOOD CRUMBS.

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

OBSERVED A HOLE IN THE WALL AT THE BASEBOARD INSIDE OF THE LOWER LEVEL DRY STORAGE. INSTRUCTED TO REPAIR AND MAINTAIN ALL WALLS.

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

MUST CLEAN/REPLACE WALL CAULKING AT THE WALLL WHERE IT MEETS WITH THE EDGE OF THE 3-COMP SINK. FOUND ABOVE IN POOR REPAIR AND GRIMMY.ALSO MUST DETAIL CLEAN THE DUST FAN GUARD COVERS AND THE PIPES AND THE WALK-IN COOLER CEILING CONDENSOR UNIT TO REMOV...

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

OBSERVED A HOLE IN THE WALL AT THE BASEBOARD INSIDE OF THE LOWER LEVEL DRY STORAGE. INSTRUCTED TO REPAIR AND MAINTAIN ALL WALLS.

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

OBSERVED MISSING LIGHT BULBS INSIDE OF THE WALK IN FREEZER. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

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

OBSERVED A FOOD HANDLER WITH NO HAIR RESTRAINT INSTRUCTED TO WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS HANDLED.

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

FRONT HOT FOOD LINE IN NEED OF NEW CUTTING BOARD. CRACKED. MUST REPLACE AND MAINTAIN AT ALL TIMES.

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

THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, ALL COUNTER TOPS, ALL STORAGE SHELVES, ALL STORAGE CABINETS, ALL DRINK DISPENSORS, AND ALL FOOD HOLDING CABINETS. MUST DETAIL CLEAN ALL TO REMOVE FOOD SPILLS AND BUILD UP. MUST CORRECT AND ...

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

FLOORS THROUGH OUT 1ST AND 2ND FLOOR DINING AND PREP AREAS IN NEED OF CLEANING TO REMOVE ALL FOOD BUILD UP AND DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

WALLS IN 1ST FLOOR HOT FOOD PREP, 1ST FLOOR COFFEE AND BASEMENT PREP IN NEED OF CLEANING TO REMOVE FOOD SPLATTER AND DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

LIGHT IN NEED OF SHEILING IN BASEMENT WALK IN COOLER. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

ALL COOKING EQUIPMENT MUST BE UNDER A HOOD VENTILATION SYSTEM. CORRECT AND MAINTAIN AT ALL TIMES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST INSTALL THERMOMETERS IN ALL REACH IN AND WALK IN COOLERS. CORRECT AND MAINTAIN.

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

ALL UNNECESSARY CLUTTER IN VARIOUS AREAS MUST BE REMOVED AND OR ORGANIZED. MUST CORRECT AND MAINTAIN AT ALL TIMES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ALL WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

MUST SAND OR REPLACE THE CUTTING BOARDS IN THE 1ST FL PREP AREA WITH DEEP, DARK GROOVES.

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

MUST CLEAN AND MAINTAIN THE INTERIOR OF ALL COOKING EQUIPMENT.

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

MUST CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

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

MUST FIX THE LEAK AT THE BASE OF THE LEFT FAUCET ON THE 3-COMP. SINK.

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

MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL COOLERS AND COOKING EQUIPMENT IN PREP AREAS.

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

MUST REGROUT FLOORS UNDER THE EXPOSED HAND WASHING SINK AND DISH MACHINE IN THE REAR PREP AREA ON THE 1ST FL.

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

MUST REATTACH RUBBER COVING TO THE WALL IN THE DRY STORAGE AREA IN THE LOWER LEVEL.

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

ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST STORE ALL WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.

POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED

FOUND POTENTIALLY HAZARDOUS FOODS (CHICKEN) NOT PROPERLY BEING THAWED. FOOD ITEMS WERE SITTING IN THE 1-COMP. SINK IN THE LOWER LEVEL PREP AREA. TEMPERATURE OF PRODUCT WAS 59.9F-60.1F. ITEMS WERE DISCARDED, A COMBINED WEIGHT OF 10LBS., VALUED AT $30....

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS WRITTEN ON REPORT #588262, DATED 02/21/2012 NOT CORRECTED/MAINTAINED. 32/1 MUST REPLACE CUTTING BOARDS ON 1ST FL IN PREP AREA WITH DEEP, DARK GROOVES. 33/1 MUST DETAIL CLEAN AND MAINTAIN UNDERNEATH ALL PREP TABLES. 34/1 MUST...

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

MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL COOLERS AND COOKING EQUIPMENT IN PREP AREAS.

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

MUST REGROUT FLOORS UNDER THE EXPOSED HAND WASHING SINK AND DISH MACHINE IN THE REAR PREP AREA ON THE 1ST FL.

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

MUST REATTACH RUBBER COVING TO THE WALL IN THE DRY STORAGE AREA IN THE LOWER LEVEL.

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

MUST FIX THE LEAK AT THE BASE OF THE FAUCET ON THE 1-COMP. SINK IN THE LOWER LEVEL PREP AREA.

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

ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST STORE ALL WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.

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

MUST REPLACE CUTTING BOARDS ON 1ST FL IN PREP AREA WITH DEEP, DARK GROOVES.

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

MUST PROVIDE A SPLASH GUARD TO THE EXPOSED HAND SINK IN THE 1ST FL PREP AREA TO PREVENT SPLASHING/CONTAMINATION OF FOOD ON PREP TABLE.

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

MUST DETAIL CLEAN AND MAINTAIN UNDERNEATH ALL PREP TABLES. MUST DETAIL CLEAN AND MAINTAIN THE KNIFE RACK IN LOWER LEVEL. MUST DETAIL CLEAN AND MAINTAIN THE FLOOR GREASE TRAP IN THE LOWER LEVEL PREP AREA.

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

MUST DETAIL CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENTS. CLEAN THE INTERIOR OF ALL FLOOR DRAINS THROUGHT OUT.

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

MUST DETAIL CLEAN THE VENTS ON THE 1ST FL ABOVE THE SERVICE AREA AND THE WALLS AROUND THE 3-COMP. SINK ON THE LOWER LEVEL.

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

MUST FIX THE LEAK AT THE BASE OF THE 3-COMP. SINK AND AT THE BASE OF THE FAUCET AND PIPE ON THE EXPOSED HAND WASHING SINK IN THE REAR (BY DRY STORAGE) IN THE LOWER LEVEL PREP AREA.

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. PREP AREAS CUTTING BOARDS WITH PITS ON SURFACES AND HOT STATION PREP AREA REACH IN COOLER DOOR RUBBER GASKETS RIPPED....

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 AND UNCLEAN PLASTIC TUBES INSIDE SAME. MUST CLEAN AND MAINTAIN INTE...

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 FOOD/DIRT BUILD UP INSIDE FLOOR DRAINS AND DAMAGED FLOOR TILES AT LOWER LEVEL PREP AREA AND 1ST FLOOR SERVICE LINE. MUST CLEAN A...

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 FOOD DEBRIS ON WALL BEHIND 3-COMPARTMENT SINK ALSO OBSERVED ACCUMULATED DUST BUILD UP ON CEILING TILES AROUND VENTILATION COVERS AT LOWER LEVEL PREP AREA. INSTRUCTED MANAG...

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/FOOD BUILD UP INSIDE FLOOR DRAINS IN PREP AREAS AND INSIDE CABINET UNDER SODA MACHINE. MUST DETAIL CLEAN AND MAINTAIN INTER...

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 MISSING CEILING TILES ABOVE ICE MACHINE. MUST PROVIDE AND INSTALL CEILING TILES WHERE NEEDED.

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. WALK IN FREEZER LIGHT COVER MISSING. MUST PROVIDE AND INSTALL COVER FOR LIGHT BULBS.

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...

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

Correct By: Wednesday, November 10, 2010 Violation Codes: 7-38-005 (B), 7-38-025 Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Found personal it...

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

Found interior of reach in cooler not clean at front of premises by serving line.

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

Correct By: Wednesday, November 10, 2010 Violation Codes: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Found floors not clean at storage areas. Found floors not ...

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

Correct By: Wednesday, November 10, 2010 Violation Codes: Inspector Comments: All employees shall be required to use effective hair restraints to confine hair. Observed foodhandlers not wearing hair restraints.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. Found no city of chicago sanitation manager on premises while handling potentially hazardous food.(handles deli sandw...

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. Found personal items(shoes,aprons etc.) stored on food shelving units.

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. Found floors not clean at storage areas.

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

All employees shall be required to use effective hair restraints to confine hair. Observed foodhandlers not wearing hair restraints.