CORONAS COFFEE II.

All food not stored in the original container shall be stored in properly labeled containers. ALL PREPARED FOODS MUST BE LABELED AND DATED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST NOT USE TIN FOIL AS LINER FOR SHELVING. ALL SHELVING THROUGHOUT KITCHEN WITH DIRT, FOOD DEBRIS. MUST CLEAN. TORN RUBBER DOOR GASKET ON SMALL TWO DOOR COOLER. MUST REPLACE.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT KITCHEN WITH DIRT, FOOD DEBRIS. MUST CLEAN.

The walls and ceilings shall be in good repair and easily cleaned. WALL MOUNTED PAPER TOWEL DISPENSER MUST BE REMOVED ABOVE THE PANINI PRESS.

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 and Regulations of the Board of Health. MUST PROVIDE THREE STOPPERS FOR ALL COMPARTMENTS OF THREE COMPARTMENT SINK.

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 INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. FOOD PREP WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. Observed sewage waste water backing-up from floor drain on floor,in prep area when water is turned on,or when water is released from 3 compartment sink. Instructed to contact a plumber,and fix the problem. critical violation:7-38-030 Hoooo72079

A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM 2-15-11,REPORT #491778. #29-(2-15-11)-THREE COMPARTMENT SINK NOT MAINTAINED,OBSERVED INTERIOR OF TWO COMPARTMENT SINKS WITH UNKNOWN MATERIAL TO SEAL DIVIDERS,HOWEVER FOUND PARTICLES IS COMING OFF.MANAGER DOESN'T KNOW WHAT KIND OF MATERIAL IS.INSTRUCTED TO WELD SMOOTHLY,WITH NON RUST-MATERIAL,THE DIVIDERS AND COMPARTMENTS.SERIOUS VIOLATION:7-38-030 HOOO71106-17. VIOLATION SHOULD HAD BEEN CORRECTED BY 2-22-11. On 3-4-11 returned on premises per manager/owner request to recheck 3 compartment sink which consultation was done on 2-24-11, to replace a new 3 compartment sink.Observed today neck faucet too long unable to rinse or fill-up middle compartment;Also 3 compartments IS SMALLER FROM PREVIOUS SINK. The sink is too small to emerge the largest utensils and not able to sanitize,as required by the city health code. CRITICAL VIOLATION:7-42-090 HOOOO72079

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.PROVIDE A SPLASH GUARD BETWEEN EXPOSED HAND SINK AND TWO BURNER STOVE.MUST PROVIDE THE KILOWATTS OF CONVENTIONAL OVEN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN FLOOR BEHIND THE 2 DOOR REACH-IN COOLER(PAPER AND OTHER DEBRIS).REPLACE MISSING FLOOR TILE IN WASHROOM.CLEAN FLOOR UNDER 3 COMPARTMENT SINK,SOUTH WEST CORNER AND FURNACE AREA.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.PROVIDE LIGHT SHIELD ABOVE THE 2 BURNER STOVE.

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. THREE COMPARTMENT SINK NOT MAINTAINED,OBSERVED INTERIOR OF TWO COMPARTMENT SINKS WITH UNKNOWN MATERIAL TO SEAL DIVIDERS,HOWEVER FOUND PARTICLES IS COMING OFF.MANAGER DOESN'T KNOW WHAT KIND OF MATERIAL IS.INSTRUCTED TO WELD SMOOTHLY,WITH NON RUST-MATERIAL,THE DIVIDERS AND COMPARTMENTS.SERIOUS VIOLATION:7-38-030 HOOO71106-17 VIOLATION CORRECTED BY 2-22-11.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROVIDE A SPLASH GUARD BETWEEN EXPOSED HAND SINK AND TWO BURNER STOVE.MUST PROVIDE THE KILOWATTS OF CONVENTIONAL OVEN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOOR BEHIND THE 2 DOOR REACH-IN COOLER(PAPER AND OTHER DEBRIS).REPLACE MISSING FLOOR TILE IN WASHROOM

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELD ABOVE THE 2 BURNER STOVE.

All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. THREE COMPARTMENT SINK NOT MAINTAINED,OBSERVED INTERIOR OF TWO COMPARTMENT SINKS WITH UNKNOWN MATERIAL TO SEAL DIVIDERS,HOWEVER FOUND PARTICLES IS COMING OFF.MANAGER DOESN'T KNOW WHAT KIND OF MATERIAL IS.INSTRUCTED TO WELD SMOOTHLY,WITH NON RUST-MATERIAL,THE DIVIDERS AND COMPARTMENTS.SERIOUS VIOLATION:7-38-030 HOOO71106-17

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROVIDE A SPLASH GUARD BETWEEN EXPOSED HAND SINK AND TWO BURNER STOVE.MUST PROVIDE THE KILOWATTS OF CONVENTIONAL OVEN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOOR BEHIND THE 2 DOOR REACH-IN COOLER(PAPER AND OTHER DEBRIS).REPLACE MISSING FLOOR TILE IN WASHROOM.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELD ABOVE THE 2 BURNER STOVE.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN INTERIOR OF CHEST FREEZER (FOOD DEBRI IN IT), STORED IN BASEMENT

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 and Regulations of the Board of Health.PROVIDE STOPPERS FOR 3 COMPARTMENT SINK.

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..PROVIDE A STEM THERMOMETER TO BE ABLE TO CHECK FOOD TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FOUND FRONT DISPLAY COOLER AT IMPROPER TEMPERATURE(STORED IN IT POTENTIALLY HAZARDOUS FOOD, MILK,FRESH SQUEEZED ORANGE JUICE ETC.).PRESENT AIR TEMPERATURE OF COOLER 50.3F.OWN THERMOMETER SHOWED TEMP. OF 50F. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE UNIT.ONCE DISPLAY COOLER IS REPAIRED CONTACT VIA FAX PUBLIC HEALTH(FAX # 312-746-4240).CRITICAL VIOLATION:7-38-005(A) HOOOO60135-17

All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.FOUND COOKED SLICED GREEN AND YELLOW PEPPERS STORED IN DISPLAY COOLER IN PREP AREA AT TEMPERATURE OF 88.7F TO 97.6F,(COOLER TEMPERATURE OF 40.5F);ALSO FOUND CHICKEN SOUP STORED IN TWO DOOR REACH IN COOLER AT TEMP OF 49.7F TO 50.1F(FOOD WAS COOKED ON 2-21-10); ALSO FOUND 5 GALLONS OF WHOLE MILK AT TEMP OF 45.5F, 46.2F, 48.6F; 5 GALLONS OF FAT FREE MILK AT TEMP 45.5F, 46.5F, 46.2F, 46.9F, 46F;1/2 GALLONS OF 2 PERCENT MILK AT TEMP OF 49.1F; 1 HEAVY WHIPPING CREAM AT TEMP OF 47,6F;5 PLASTIC GLASSES OF FRESHLY SQUEEZED ORANGE JUICE AT TEMP OF 50.9F, 51.6F, 52F,(MILK AND JUICE WERE STORED IN FRONT DISPLAY COOLER, WHICH WAS AT IMPROPER TEMPERATURE). ALL PRODUCTS WAS DISCARDED AND DENATURED. POUNDS VALUE . CRITICAL VIOLATION:7-38-005(A) HOOOO60135

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.POOR HYGIENIC PRACTICES, OBSERVED EMPLOY WARING FOOD GLOVES HANDLING MONEY,REGISTER,AND TAKING FOOD ORDER FROM CUSTOMERS, RETURNED IN PREP AREA AND WITHOUT REMOVING GLOVES AND WASHING HANDS ,PREPARED SANDWICH'S(A READY TO EAT PRODUCT).HAND WASHING PROCEDURE WAS EXPLAINED TO MANAGER.CRITICAL VIOLATION:7-38-010(A) HOOOO60136-18

Adequate and convenient hand washing facilities shall be provided for all employees.EXPOSED HAND SINK NOT ACCESSIBLE; INSIDE THE WASHBOWL WAS STORED FOOD CONTAINERS,AND A FOOD STRAINER WITH WASHED CUT LETTUCES.IN FRONT OF THE EXPOSED HAND SINK A GARBAGE CONTAINER. ALL ITEMS REMOVED AFTER MY REQUEST.EXPLAINED TO LEAVE SINK ACCESSIBLE AT ALL TIME FOR PROPER HAND WASHING. CRITICAL VIOLATION:7-38-030 HOOOO60136-18

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN INTERIOR OF CHEST FREEZER (FOOD DEBRI IN IT), STORED I.N BASEMENT

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 and Regulations of the Board of Health.PROVIDE STOPPERS FOR 3 COMPARTMENT SINK.

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.PROVIDE A STEM THERMOMETER TO BE ABLE TO CHECK FOOD TEMPERATURE