Czerwone Jabluszko Rest Inc

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE WITH ALL NECESSARY ITEMS AS OUTLINED IN POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

BOTH MENS AND WOMENS WASHROOMS HANDWASH BOWLS HOT AND COLD WATER PUSH BUTTONS NOT MAINTAINED, LESS THAN 15 SECONDS RUNNING WATER TIME WHEN PUSHED. INSTRUCTED MANAGER MUST RECALIBRATE SAID WASHROOMS HANDWASH BOWLS HOT/COLD WATER PUSH BUTTONS TO 15 SEC...

PROPER DATE MARKING AND DISPOSITION

OBSERVED REFRIGERATED TCS FOODS WITHOUT SELL BY DATE ON LABELS. INSTRUCTED MANAGER REFRIGERATED, READY-TO-EAT, TCS FOOD, PREPARED ON SITE AND HELD GREATER THAN 24 HOURS MUST HAVE SELL BY DATE ON LABELS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUE...

THERMOMETERS PROVIDED & ACCURATE

METAL STEM THERMOMETERS NOT CALIBRATED. INSTRUCTED MANAGER MUST CALIBRATE METAL STEM THERMOMETERS FOR FOOD HANDLERS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

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

OBSERVED SLIGHT PINK BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

BACKFLOW PREVENTION DEVICES NOT LOCATED AT ESPRESSO MACHINE WATER LINE AND ICE MACHINE WATER LINE. MUST PROVIDE AND MAKE VISIBLE BACKFLOW PREVENTION DEVICES FOR ICE MACHINE AND ESPRESSO MACHINE.

ALLERGEN TRAINING AS REQUIRED

NO FOOD ALLERGEN TRAINING CERTIFCATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.

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

Observed food items stored in plastic grocery bags. Instructed facility to store food items in food grade materials only and to maintain.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

Observed raw chicken on a cutting board. Also found several other items on cutting board- cooking utensil for items on stove, raw onion, spoon, and bulk food item scoop containing flour. Instructed facility to minimize risk of cross contamination and...

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

Observed food handlers touching aprons and garbage cans without switching gloves and washing hands between tasks. Instructed facility that all food handlers must properly wash hands frequently and at all possible points of contamination. Facility com...

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

Observed both hand sinks not maintained during inspection. Found the bar hand sink drain pipe not fully connected causing water to spill onto floor. Also observed no soap or paper towels at bar hand sink. Observed no paper towels at rear hand sink as...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

Observed the ice machine used for ice meant for human consumption not maintained- found a black, mold-like substance on the interior portions of the machine. Instructed facility to remove ice, clean, sanitize, and rinse machine and maintain. Serious ...

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

Observed food items stored in plastic grocery bags. Instructed facility to store food items in food grade materials only and to maintain.

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

Observed the floor inside the buffet cabinets to be dirty. Instructed facility to clean and maintain. Observed the floor behind the cooking equipment to have grease and food debris accumulated. Instructed facility to clean and maintain.

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

Observed grease and food debris accumulated on the wall and attached pipes behind the cooking equipment. Instructed facility to clean and maintain.

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

OBSERVED FOOD BUILD UP ON EXTERIOR OF DISH MACHINE ALSO OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN EQUIPMENT.

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

REAR STORAGE ROOM FLOOR CLUTTERED (BY REAR EXIT DOOR). INSTRUCTED MANAGER TO CLEAN FLOOR AND MAINTAIN.

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

OBSERVED FOOD DEBRIS ON WALL BEHIND DISH MACHINE. INSTRUCTED MANAGER TO CLEAN WALL AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO THERMOMETERS INSIDE BAR REACH IN COOLERS. INSTRUCTED MANAGER TO PROVIDE THERMOMETERS FOR BAR COOLERS.

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

FLOOR CLUTTERED INSIDE CABINET UNDER DESSERT STATION. MUST CLEAN FLOOR/ELEVATE ALL ITEMS OFF FLOOR.

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

MUST PROVIDE AN ICE BOX BIN COVER AT THE BAR AREA LOCATED AT NEXT TO THE BAR 3-COMP SINK. MUST REPLACE WARPED SCREEN AT THE REAR SCREEN EXIT DOOR.

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

MUST CLEAN AND SANITIZE SCREEN DOOR AT THE REAR EXIT DOOR. FOUND ABOVE DIRTY WITH EXCESSIVE DUST AND DEBRI.

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

MUST DETAIL CLEAN THE FLOOR INSIDE THE WALK-IN COOLER, KITCHEN PREP AREA AND REAR HALLWAY LEADING TO EXIT DOOR TO REMOVE FOOD DEBRI.

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

MUST REPAIR SMALL LEAK AT PIPE UNDER THE LADIES RESTROOM HANDSINK.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE IDPH FOOD HANDLER'S CERTIFICATES FOR ALL FOOD PREP STAFF AT ALL TIMES. FOUND 3 FOOD PREP STAFF WITHOUT THEIR IDPH FOOD HANDLER'S CERTIFICATES. MUST PROVIDE.

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

PREP FOODS INSIDE WALK IN COOLER NOT LABEL. INSTRUCTED TO LABEL AND MAINTAIN.

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

NO SPLASH GUARD AT EXPOSED HAND SINK AT BAR AREA, NEXT TO DRAIN BOARD AT THREE COMPARTMENT SINK, INSTRUCTED TO PROVIDE,

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

CAN OPENER AND BASE ATTACHED TO PREP TABLE NOT CLEAN, INSTRUCTED TO CLEAN DAILY,

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

FAUCET LEAKING AT 2 COMPARTMENT SINK, INSTRUCTED TO REPAIR,

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

IMPROPER ATTIRE BEING WORN BY FOOD HANDLER, WEARING TOP WITHOUT SLEEVES, MUST PROVIDE APPROPRIATE ATTIRE, NO SLEEVELESS GARMENTS,

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

ALL PREPARED/COOKED FOODS STORED INSIDE THE WALK-IN-COOLER MUST BE LABELED/DATED AND MAINTAINED.

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

ALL CLEAN KITCHEN MULTI-USE UTENSILS/POTS/PANS STORED ON SHELVINGS MUST BE PROPERLY STORED AND INVERTED TO PREVENT CONTAMINATION BEFORE USE(HANDLES-UP).

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

MUST CLEAN-SANITIZE; COOLERS, FREEZERS, CAN OPENER,TOPS AND BOTTOMS OF PREP TABLES AND ATTACHED SHELVINGS IN KITCHEN AREAS,SIDES OF COOKING EQUIPMENTS,BAR GUN AND HOUSING ATTACHED,HOOD/FILTERS ABOVE COOKING EQUIPMENTS,UPPER PANEL OF ICE MACHINE AND M...

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

REPAIR SECTION OF WEST WALL IN KITCHEN AREAS MISSING WALL TILES.MUST BE SMOOTH,EASILY CLEANABLE SURFACES AND MAINTAIN. MUST CLEAN AND SANITIZE INTERIORS OF LIGHT SHIELDS THROUGHOUT THE KITCHEN PREP AREAS AND MAINTAIN. ALSO,REMOVE DUST BUILD-UP ON V...

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

MUST PROVIDE MISSING DRAIN LINE AT BAR GUN AND PROPERLY CONNECT SUCH THAT IT DRAINS DIRECTLY INTO A FLOOR DRAIN AND INSTALL AN EXPOSED HANDSINK AT BAR AREA AND MAINTAIN. ALSO,REPAIR LOOSE COLD HANDLE AT FAUCET SPRAYER DISHMACHINE TABLE AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

EMPLOYEES WITHOUT FOOD HANDLER REQUIREMENT MET. (NO PROOF,NO RECORDS,NO APPROPIATE DOCUMENTATION.). INSTRUCTED OPERATOR TO PROVIDE AND MAINTAIN AN ORGANIZED SYSTEM OF DOCUMENTS AS REQUIRED.

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

MUST PROVIDE A SPLASH GUARD NEXT TO TWO COMPARTMENT PREP SINK AND EXPOSED HAND SINK IN KITCHEN AREA, MUST CLEAN/REPLACE MOLDY LOOKING WOOD CUTTING BOARD IN KITCHEN PREP AREA, RUSTY WIRE SHELVING INSIDE WALK-IN COOLER NEEDS REPLACE, AND RESTRICT USING...

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

MUST CLEAN IN DETAIL THE FLOOR KITCHEN AREA, UNDER AND BEHIND ALL EQUIPMENT AND MAINTAIN.

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

MUST REMOVE CHIPPING PAINT ON WALL SURFACES OF WALK-IN COOLER, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE, AND REPAINT WALL IN STORAGE AREA, WALL NOT CLEAN,

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

MUST PROVIDE STORAGE SPACE FOR EMPLOYEES BELONGINGS TO BE STORED IN ONE DESIGNATED AREA, NICE AND NEATLY, RESTRICT STORING ON TOP OF FOOD ITEMS,

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

MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND BETTER ORGANIZE REAR STORAGE AREAS, ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS TO PREVENT PEST HARBORAGE.

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

CHEST FREEZER WITH HEAVY ICE ACCUMULATED. INSTRUCTED TO DEFROST AND MAINTAIN.

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

INSTRUCTED TO CLEAN AND SANITIZE ALL CHOPPING BOARDS, INTERIOR UPPER PANEL OF THE ICE MAKER, EXTERIOR PART OF THE STOVE, BOTTOM SHELVE OF THE PREP TABLE, TOP PORTION OF THE PREP TABLES AND MAINTAIN.

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

CRACKED/BROKEN FLOOR TILES IN THE HALLWAY GOING TO THE EXIT DOOR AND BY THE COOKING AREA. INSTRUCTED TO REPAIR/REPLACE FLOOR TILES. MUST CLEAN IN DETAIL THE FLOOR INSIDE THE LOCKER ROOM AND MAINTAIN.

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

FILTER ON THE HOOD WITH GREASE ACCUMULATED. MUST CLEAN IN DETAIL AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING VISIBLE THERMOMETER INSIDE THE PASTRY REACH IN COOLER. MUST PROVIDE THERMOMETER.

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

PREP FOODS INSIDE THE WALK IN COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABEL. INSTRUCTED TO LABEL AND MAINTAIN.

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

INSTRUCTED TO REPLACE BROKEN GASKETS ON BOTH DOORS OF PASTRIES PREP REACH IN COOLER.

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

POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES; OBSERVED LARGE CONTAINER WITH ABOUT 60 LBS OF COOKED RICE WITH MEAT ON TOP OF PREP TABLE RANGING FROM 54.1-72.9F AND TWO DOZ. EGGS AT 55.5F. INADEQUATE FOOD PROTECTION. INSTRUCTED, COLD POTENTIA...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

PREVIOUS INSPECTION REPORT SUMMARY NOT DISPLAYED AND VISIBLE TO ALL CUSTOMERS. INSTRUCTED REPORT MUST BE POSTED AND VISIBLE TO CUSTOMERS AT ALL TIMES. SERIOUS CITATION ISSUED, 7-42-010(B).

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

PREVIOUS MINOR VIOLATIONS FROM REPORT 521266, DATED 3-10-11 NOT CORRECTED. VIOLATIONS #32, MUST REPLACE CUTTING BOARDS AT KITCHEN. #33, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, CAN OPENER, MEAL SLICER, LARGE BAKERY EQUIPMENT AND COOKING EQUIPMENT. #34...

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

PREP FOODS INSIDE THE WALK IN COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABEL. INSTRUCTED TO LABEL AND MAINTAIN.

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

INSTRUCTED CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES THRU-OUT THE KITCHEN.

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

INSTRUCTED TO REPLACE BROKEN GASKETS ON BOTH DOORS OF PASTRIES PREP REACH IN COOLER.

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

MUST REPLACE BROKEN CEILING PANELS THRU-OUT THE REAR PREP AREA.

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

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. OBSERVED TWO FOOD HANDLERS RETURNING TO PREP. ...

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 REPLACE CUTTING BOARDS AT KITCHEN.

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-SANITIZE; COOLERS, FREEZERS, CAN OPENER, MEAT SLICE, LARGE BAKERY EQUIPMENT AND COOKING EQUIPMENT.

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. MUST CLEAN FLOORS THRU-OUT KITCHEN, BAR AREA AND STORAGE ROOM, AT CORNERS AND ALONG WALLS.

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. MUST SEAL OPENINGS AROUND PIPES NEAR CEILING THRU-OUT KITCHEN.

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

MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE REAR STORAGE AREAS, ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS TO PREVENT PEST HARBORAGE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOP AND CLEANING TOWELS MUST BE PROPERLY STORED.

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 THE FOLLOWING NOT CLEAN HOOD, FILTERS, INSTRUCTED TO CLEAN ALSO CLEAN AND SANITIZE THE SLICER. OBSREVED THE SMA...

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

Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned.OBSERVED THE MENS ROOM CEILING PEELING PAINT INSTRUCTED TO REMOVE AND RESEAL.

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...