ELEAVEN FOOD COMPANY.

FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE AND DISPLAY. OBSERVED VARIOUS UNWRAPPED AND UNCOVERED PASTRIES (POPOVERS, CROISSANTS, ETC.) STORED ON TOP OF THE CUSTOMER SERVICE COUNTER WHERE THEY WERE NOT PROTECTED FROM CONTAMINATION BY THE PUBLIC. ALSO OBSERVED A HAIR IN THE RANCH DRESSING CONTAINER ON THE SALAD PREP LINE. MANAGEMENT DISCARDED THE RANCH DRESSING AND STORED THE PASTRIES BEHIND THE DISPLAY SNEEZEGUARD ON THE COUNTER. SERIOUS VIOLATION 7-38-005A.

OBSERVED LIVE FRUIT FLIES AND LIVE COCKROACHES IN THE FOOD PREPARATION AREAS. APPROXIMATELY 25 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING AND EQUIPMENT IN THE FOOD PREPARATION AREAS. APPROXIMATELY 20 LIVE COCKROACHES WERE OBSERVED ON THE FLOOR UNDER AND AROUND EQUIPMENT AND ALONG THE STAINLESS STEEL STORAGE SHELVES IN THE DISHROOM. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

DEFROST AND MAINTAIN THE INTERIOR OF THE CHEST FREEZER.

DETAIL CLEAN THE FOLLOWING: INTERIOR AND EXTERIOR OF ALL PREP COOLERS, WIRE STORAGE RACKS IN THE WALK-IN COOLER, INTERIOR OF MICROWAVE AND EXTERIOR OF ALL COOKING AND BAKERY EQUIPMENT.

DETAIL CLEAN THE FLOOR DRAINS THROUGHOUT TO ELIMINATE PEST HARBORAGE. CLEAN THE FLOORS AND REMOVE ALL FOOD DEBRIS FROM THE FLOOR OF THE FOOD PREP AREA, ESPECIALLY UNDER THE OVENS AND AROUND THE WALLS AND BAKERY EQUIPMENT IN THE BAKERY PREP AREA.

REPAIR THE CORNER OF THE WALL OF THE BAKERY PREP AREA THAT IS COVERED WITH DUCT TAPE. SEAL ALL WALL OPENINGS IN THE DISHROOM AND BAKERY PREP AREA TO ELIMINATE PEST HARBORAGE.

REPAIR THE LEAK UNDER THE EXPOSED HANDSINK IN THE PREP AREA NEXT TO THE 2 COMPARTMENT PREP SINK.

MUST PROVIDE WORKING THERMOMETERS INSIDE OF ALL COOLERS.

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED CREAM CHEESE AT 45.1F, LIQUID EGGS AT 44.6F, SHELL EGGS AT 51.9F, AND EGG WHITES AT 48.9F. MANAGEMENT VOLUNTARILY DISCARDED 5# OF FOOD WORTH $15. CRITICAL VIOLATION 7-38-005A.

NO CERTIFIED FOOD MANAGER WAS PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (SOUP AT 176.3F) WERE BEING PREPARED AND SERVED. A MANAGER WAS CALLED AND ARRIVED ONSITE AT 3:05PM. MANAGEMENT INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.

NO HOT WATER WAS AVAILABLE AT THE MEN'S AND WOMEN'S CUSTOMER WASHROOMS HANDSINKS. MANAGEMENT INSTRUCTED TO PROVIDE HOT AND COLD RUNNING WATER AT ALL HANDSINKS AT ALL TIMES. MUST REPAIR. SERIOUS VIOLATION 7-38-030.

DETAIL CLEAN FOOD STORAGE CONTAINERS, INTERIOR OF MICROWAVES AND PREP COOLERS, EXTERIOR OF ALL COOKING EQUIPMENT, STORAGE RACKS AND SHELVES IN THE PREP AREAS.

DETAIL CLEAN THE FLOOR IN THE PREP AREAS, ESPECIALLY AROUND BAKING EQUIPMENT AND WALLS OF THE PREP AREAS.

DETAIL CLEAN THE WALLS OF THE WALK-IN COOLER. SCRAPE AND REPAINT CHIPPED PAINT ON THE BACK WALL OF THE BAGEL SERVICE STATION. CLEAN THE FOOD DEBRIS FROM CEILING TILES IN THE DRY STORAGE AREA.

MUST PROVIDE VISIBLE THERMOMETERS INSIDE OF ALL COOLERS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. COOKLINE REACH IN COOLERS DOOR RUBBER GASKETS RIPPED AND REAR PREP AREA CUTTING BOARD WITH DEEP PITS ON SURFACE. MUST REPAIR AND MAINTAIN ALL DAMAGED GASKETS AND REPAIR OR REPLACE DAMAGED CUTTING BOARD.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR TILES IN POOR REPAIR UNDER AND AROUND DISHMACHINE(LOW GROUT). MUST REPAIR/REGROUT DAMAGED FLOOR TILES.

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. 1-COMPARTMENT SINK (AT BAKERY) HOT WATER LEAKS AT FAUCET. MUST REPAIR AND MAINTAIN SINK.

When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. NO RUNNING HOT WATER AT HANDWASH BOWL INSIDE WOMENS AND MENS WASHROOMS. INSTRUCTED MANAGER TO PROVIDE HOT WATER IN BOTH WASHROOM HANDWASH BOWLS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. COOKLINE REACH IN COOLERS DOOR RUBBER GASKETS RIPPED AND REAR PREP AREA CUTTING BOARD WITH DEEP PITS ON SURFACE. MUST REPAIR AND MAINTAIN ALL DAMAGED GASKETS AND REPAIR OR REPLACE DAMAGED CUTTING BOARD.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR TILES IN POOR REPAIR UNDER AND AROUND DISHMACHINE(LOW GROUT). MUST REPAIR/REGROUT DAMAGED FLOOR TILES.

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. 1-COMPARTMENT SINK (AT BAKERY) HOT WATER LEAKS AT FAUCET. MUST REPAIR AND MAINTAIN 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. BAKERY REACH IN COOLER THERMOMETER BROKEN. MUST PROVIDE WORKING THERMOMETER FOR COOLER.

SOME CUTTING BOARDS WITH DEEP GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

MUST RE-GROUT FLOOR TILES AROUND THE DISHWASHING AREA & KEEP FLOORS DRY ALONG THE WALLS OF THE DISHROOM. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

MUST FIX A LEAK AT THE WATER SUPPLY LINE AT THE BACKFLOW DEVICE (TO THE RIGHT) OF LOW-TEMP DISHMACHINE. 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.

ANY MILK CRATES USED FOR COLD/DRY STORAGE RACKS MUST BE REPLACED BY REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING. 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 clean and should not produce any offensive odors.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REMOVE RUST BUILD-UP AT BOTTOM OF PREP TABLE.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, MIXERS, INTERIOR OF ICE MACHINE, AND SINKS TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT IN CORNERS. MUST DETAIL CLEAN AND MAINTAIN.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. MUST CLEAN ALL WALLS AND CEILING TO REMOVE FOOD SPLATTERS AND DUST BUILD-UP. MUST CLEAN AND MAINTAIN.

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 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. VENTILATION IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN.

All food not stored in the original container shall be stored in properly labeled containers. ALL PREPACKAGE FOOD ITEMS FOR SALE MUST BE PROPERLY LABELED WITH NAME, ADDRESS OF THE ESTABLISHMENT, NAME AND TYPE OF ITEM. mUST LABEL AND MAINTAIN.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS IN NEED OF CLEANING OR REPLACING. STAINED WITH DEEP CUTS. MUST CORRECT AND MAINTAIN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN DISH AREA IN NEED OF CLEANING AT GROUT LINES. MUST CLEAN AND MAINTAIN.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT IN DISH AREA IN OF SHIELDING. MUST CORRECT AND MAINTAIN.