EUROPA GALLERIA INC.

Chicago Health Dept

340 W SUPERIOR ST · OLD TOWN, CHICAGO

Last inspected 2015.

9 inspections on record since 2010 · Last inspected Jan 2015.

Last inspected Jan 2015. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

JAN 2015

INSPECTION HISTORY

JAN 13

2015

PASS 9 violations

Minor Food Storage & Handling

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

MUST PROVIDE LABEL,NAME OF THE PRODUCT AND DATE ON ALL FOOD CONTAINERS WITH READY TO EAT FOOD INSIDE THE WALK IN COOLER.

Minor Sanitation

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

MUST DEFROST GELATO/ICE CREAM FREEZER WITH HEAVY ICE ACCUMULATED AND MAINTAIN.

Minor Sanitation

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

NOTED HEAVY RUST ON SHELVES INSIDE WALK IN COOLER OF THE BASEMENT FOOD PREP AREA. ALSO NOTED SHELVES INSIDE WALK IN COOLER AND DISPLAY COOLER LINED WITH CARDBOARD BOXES. INSTRUCTED TO CLEAN,REPAINT SHELVES WITH A FOOD GRADE NON TOXIC PAINT OR REPLACE SHELVES AND ALSO REMOVE CARDBOARD BOXES FROM SHELVES....NOTED THORN RUBBER GASKETS ON DOORS INSIDE SERVICE COOLER AT THE FIRST FLOOR PREP AREA BY THE COFFEE STATION. INSTRUCTED TO REPAIR AND MAINTAIN.

Minor Sanitation

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

NOTED HEAVY ICE BUILT UP INSIDE FREEZERS (CHEST AND UPRIGHT) AT THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO DEFROST CLEAN AND MAINTAIN. ALSO INSTRUCTED TO CLEAN DISPLAY SHELVING OF THE PRODUCE COOLER AND INSIDE COOLERS AT THE BASEMENT FOOD PREP AREA AND MAINTAIN.

Minor Sanitation

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

MUST REMOVE ALL CARDBOARD ON THE FLOOR IN THE PREP AREA BASEMENT BEING USED AS A FLOOR MAT. REPLACE WITH RUBBER FLOOR MAT INSTEAD.

Minor Sanitation

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

NOTED HEAVY STAINS ON CEILING AND MISSING TILES ON HALL WAY OF THE BASEMENT PREP AREA. INSTRUCTED TO REPLACE MISSING TILES AND CLEAN, REPAINT AND/OR REPLACE STAINED TILES. NOTED DIRT AND DUST ACCUMULATION INSIDE CEILING OF WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.

Minor Sanitation

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

FAN GUARD OF THE PEPSI,COCA COLA, NAKED JUICE AND VITAMIN WATER REACH IN COOLERS WITH HEAVY DUST ACCUMULATED ON THE FAN GUARD. MUST CLEAN AND MAINTAIN. MUST SEAL ALL THE HOLES ON THE WALLS BY THE EXPOSED HAND SINK AND DRAIN BOARD OF THE 3 COMPARTMENT SINK IN THE PREP AREA BASEMENT.

Minor Plumbing & Waste

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

SLOW DRAINING OF THE EXPOSED HAND SINK IN THE FRONT PREP AREA. MUST REPAIR TO HAVE A WELL DRAINING SINK.

Minor Documentation & Training

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER'S CERTIFICATE PROVIDED. MUST ENROLL ON LINE TO GET A FOOD HANDLER'S CERTIFICATE.

DEC 16

2014

PASS W/ CONDITIONS 5 violations 2 CRITICAL

Critical Food Temperature

FACILITIES TO MAINTAIN PROPER TEMPERATURE

NOTED TEMPERATURE OF WALK IN COOLER AT THE BASEMENT FOOD PREP AREA AND DISPLAY COOLER AT THE FRONT DISPLAY AREA BY THE PREP TO BE IMPROPER AT 50.5F AND 81.7F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL PROPER TEMPERATURE OF 40F OR BELOW IS ATTAINED. MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

Critical Pest Activity

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

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE WALK IN COOLER AND DISPLAY COOLER TO BE IMPROPER:-(WALK IN COOLER) HAM 48.0F,TURKEY PESTROMI 48.2F, SALAMI 49.0F,TOFU 48.2F,RICE 49.4F, EGGS 50.1F,CHICKEN SALAD 49.2F,(DISPLAY COOLER)CHOBANI BRAND YOGURT 80.6F, HUMUS 81.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 57 LBS OF PRODUCTS WORTH #380.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A).

Minor Sanitation

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

Minor Sanitation

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

Minor Sanitation

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

NOTED HEAVY STAINS ON CEILING AND MISSING TILES ON HALL WAY OF THE BASEMENT PREP AREA. INSTRUCTED TO REPLACE MISSING TILES AND CLEAN, REPAINT AND/OR REPLACE STAINED TILES.....NOTED DIRT AND DUST ACCUMULATION INSIDE CEILING OF WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.

APR 14

2014

PASS W/ CONDITIONS 9 violations 2 CRITICAL

Critical Employee Hygiene

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

NOTED EMPLOYEES WEARING GLOVES AND NOT WASHING HANDS AFTER CHANGING THE GLOVES: NOTED EMPLOYEES WEARING GLOVES AND PREPARING FOOD (COFFEE,SCRAMBLED EGGS ETC), THEN MOVED FROM ONE STATION TO ANOTHER OPENING DOORS OF COOLERS AND CABINETS AND BACK TO PREPARING FOOD WITHOUT CHANGING GLOVES AND WASHING HANDS. INSTRUCTED TO WASH HANDS AFTER CHANGING GLOVES OR MOVING FROM ONE STATION TO ANOTHER. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A)

Critical Employee Hygiene

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

NOTED BROKEN KNOB OF THE COLD WATER AT HAND WASH SINK. MANAGER IMMEDIATELY CALLED FOR REPAIRS. PREMISES HAS ANOTHER HAND WASH SINK AROUND THE PREP AREA THAT CAN BE USED. INSTRUCTED TO MAINTAIN. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

Serious Food Storage & Handling

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

NOTED SLIMY,GRAYISH AND PINKISH SUBSTANCE INSIDE INNER LINING OF THE UPPER AND LOWER COMPARTMENT OF THE ICE MACHINE DRIPPING ONTO THE ICE. MANAGER IMMEDIATELY CALLED COMPANY FOR MAINTENANCE. MAINTENANCE ARRIVED ON SITE AT ABOUT 10:30AM TO MAINTAIN THE MACHINE. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-050

Minor Sanitation

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

Minor Sanitation

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

NOTED HEAVY ICE BUILT UP INSIDE FREEZERS (CHEST AND UPRIGHT) AT THE FOOD PREP AREAS. INSTRUCTED TO DEFROST CLEAN AND MAINTAIN. ALSO INSTRUCTED TO CLEAN DISPLAY SHELVING OF THE PRODUCE COOLER AND INSIDE COOLERS AT THE BASEMENT FOOD PREP AREA AND MAINTAIN.

Minor Sanitation

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

INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY AT THE FOOD DISPLAY AREA.

Minor Sanitation

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

NOTED HEAVY STAINS ON CEILING AND MISSING TILES ON HALL WAY OF THE BASEMENT PREP AREA. INSTRUCTED TO REPLACE MISSING TILES AND CLEAN, REPAINT AND/OR REPLACE STAINED TILES.

Minor Sanitation

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

NOTED HEAVY DIRT AND DUST BUILT UP ON VENTS AT THE DISPLAY PREP COOLERS,ON FANS INSIDE WALK IN COOLER AND ON CEILING INSIDE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.

Minor Sanitation

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

NOTED DIRTY WASH CLOTHS ON PREP TABLES NOT PROPERLY STORED. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

FEB 13

2013

PASS 4 violations

Minor Sanitation

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

CARDBOARD COVERING SHELVES IN WALK-IN COOLER. INSTRUCTED TO REMOVE

Minor Sanitation

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

MEAT SLICER AT DELI STATION NOT CLEAN AROUND BLADE AND AND BLADE HOUSINE.

Minor Sanitation

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

CONTAINERS OF FOOD ( BREAD, LETTUCE, SODA CASES...) STORED ON FLOOR, INSTRUCTED TO STORE ALL FOOD ITEMS ELEVATED OFF FLOOR BY 6" OR HIGHER.

Minor Facility Condition

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

INADEQUATE LIGHTING IN BASEMENT WALK-IN COOLER. INSTRUCTED TO ADD LIGHTS.

SEP 6

2011

PASS · 0 violations

show all 9 inspections →

SEP 2

2011

FAIL 9 violations 1 CRITICAL

Critical Plumbing & Waste

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

OBSERVED WASTE WATER BACKING UP AND OVERFLOWING FROM A CLOGGED FLOOR DRAIN AT THE 3 COMPARTMENT SINK IN THE BASEMENT PREP AREA. OBSERVED WASTE WATER ON THE FLOOR OF THE PREP AREA AND EMPLOYEES TRACKING THE WATER BACKUP THROUGHOUT THE PREMISES. MUST REPAIR THE PLUMBING SO THAT THE SINKS CAN PROPERLY DRAIN. CRITICAL VIOLATION 7-38-030. TODAY 9-2-11 OBSERVED WASTE WATER BACKING UP ON OPENED FLOOR DRAIN NEXT TO 3 COMPARTMENT SINK,ALSO FROM ENCLOSED FLOOR DRAIN IN THE MIDDLE OF FLOOR.

Minor Chemical Safety

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

LABEL AND DATE ALL FOODS IN THE COOLERS.

Minor Sanitation

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

MUST INSTALL A SPLASHGUARD AT THE BASEMENT EXPOSED HANDSINK.REMOVE THE ALUMINUM FOIL

Minor Sanitation

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

DETAIL CLEAN THE GREASE FROM THE STORAGE SHELVES ABOVE THE COOKING EQUIPMENT IN THE 1ST FLOOR PREP AREA, CLEAN DUST FROM LIGHT FIXTURES AND POWER CORDS IN 1ST FLOOR PREP AREA, INTERIOR OF MICROWAVE, INTERIOR OF ALL CABINETS IN 1ST FLOOR PREP AREA, INTERIOR OF PREP COOLERS, BASEMENT PREP TABLES, STORAGE RACKS, LIGHT SHIELDS IN BASEMENT, FAN COVERS IN WALK-IN COOLER, INTERIOR AND EXTERIOR OF COOKING OVEN IN BASEMENT.

Minor Sanitation

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

DETAIL CLEAN THE FLOOR ALONG THE CABINETS IN THE 1ST FLOOR PREP AREA. DETAIL CLEAN FLOOR THROUGHOUT THE BASEMENT ESPECIALLY PREP AREA, STORAGE AREAS, WALK-IN COOLER, MOP CLOSET. STORE ALL FOOD AND STORAGE ITEMS OFF OF THE BASEMENT FLOOR.

Minor Sanitation

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

OBSERVED WATER STAINED CEILING TILES ABOVE BASEMENT PREP AND HALLWAY AREA. MUST REPLACE ALL DAMAGED AND MISSING CEILING TILES. OBSERVED WALLS IN DISREPAIR UNDER AND ABOVE THE 3 COMPARTMENT SINK AND BEHIND THE OVEN IN THE BASEMENT. MUST CLEAN, REPAIR WALLS AND INSTALL BASEBOARD AT BOTTOM OF WALL. CLEAN AND REPAINT HALLWAY WALLS AND REPAIR OPENINGS WHERE NEEDED. DETAIL CLEAN MOP CLOSET WALLS. REPAIR THE WALL BEHIND THE EXPOSED HANDSINK IN THE 1ST FLOOR PREP AREA. DETAIL CLEAN WALLS OF 1ST FLOOR PREP AREA. TODAY 9-2-11 OBSERVED HOLES SEALED WITH DIRTY PAPAER TOWELS,INSTRUCTED TO PROPERLY SEAL WALLS THROUGHOUT THE PREMISES.

Minor Facility Condition

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

PROVIDE A LIGHT SHIELD FOR THE LIGHT FIXTURE IN THE OPEN DISPLAY COOLER IN FRONT OF THE 1ST FLOOR PREP AREA. NO END CAPS WAS PROVIDED WITH LIGHT SHIELD.ISTUCTED TO PROVIDE IT FOR FOOD PROTECTION.

Minor Plumbing & Waste

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

MUST PROVIDE OR SHOW EVIDENCE OF BACKFLOW PREVENTION DEVICE FOR ESPRESSO MACHINE. OBSERVED COOKING EQUIPMENT (GRIDDLE, PANINI PRESS AND TOASTER) ON 1ST FLOOR AND BLODGETT.

Minor Other

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE VISIBLE THERMOMETERS INSIDE OF ALL REFRIGERATION UNITS.

AUG 30

2011

FAIL 16 violations 5 CRITICAL

Critical Food Temperature

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED SANDWICH PREP COOLER WITH AN AIR TEMPERATURE OF 50F AND OPEN DISPLAY COOLER IN FRONT OF THE SERVICE AREA WITH AN AIR TEMPERATURE OF 45F. BOTH UNTIS MUST MAINTAIN A TEMPERATURE BELOW 40F. BOTH UNITS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS (CHEESE, YOGURT, HUMMUS, ETC). CRITICAL VIOLATION 7-38-005A.

Critical Food Temperature

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

All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED CREAM CHEESE AT 47F, EGGS AT 50F, CHICKEN SALAD AT 48F, TUNA SALAD AT 48F, CHEESE AT 48F, HAM AT 46F, FETA CHEESE AT 48F, SOUR CREAM AT 50F, HUMMUS AT 49F, GYRO SAUCE AT 47F, YOGURT AT 49F, RAW SPROUTS AT 50F. MANAGEMENT DISCARDED 50# OF FOOD WORTH $300. CRITICAL VIOLATION 7-38-005A.

Critical Plumbing & Waste

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

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 WASTE WATER BACKING UP AND OVERFLOWING FROM A CLOGGED FLOOR DRAIN AT THE 3 COMPARTMENT SINK IN THE BASEMENT PREP AREA. OBSERVED WASTE WATER ON THE FLOOR OF THE PREP AREA AND EMPLOYEES TRACKING THE WATER BACKUP THROUGHOUT THE PREMISES. MUST REPAIR THE PLUMBING SO THAT THE SINKS CAN PROPERLY DRAIN. CRITICAL VIOLATION 7-38-030.

Critical Employee Hygiene

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. NO HANDWASHING SINK OBSERVED IN THE SUSHI PREP AREA IN THE BASEMENT. SUSHI WAS BEING PREPARED IN THE BASEMENT COMPRESSOR/STORAGE ROOM. MANAGEMENT INSTRUCTED TO REMOVE ALL FOOD EQUIPMENT FROM THIS AREA AND ONLY PREPARE SUSHI FROM THE SUSHI BAR ON THE 1ST FLOOR. CRITICAL VIOLATION 7-38-030.

Serious Sanitation

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

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED MOLD GROWTH ON INTERIOR CONTACT SURFACES OF THE MACHINE. MUST TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF UNIT CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005A.

Critical Pest Activity

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED 15-20 LIVE FRUIT FLIES ON THE WALLS AND EQUIPMENT OF THE 1ST FLOOR PREP AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

Serious Documentation & Training

* 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. NO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. NO CERTIFICATE ON PREMISES. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WITH THEIR ORIGINAL CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. PREMISES SERVES SUSHI, BREAKFAST FOODS, SOUP AND SANDWICHES. SERIOUS VIOLATION 7-38-012.

Minor Chemical Safety

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

All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE ALL FOODS IN THE COOLERS.

Minor Sanitation

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. REPLACE THE TORN DOOR GASKETS FOR THE SANDWICH PREP COOLER AND MILK/COFFEE COOLER. MUST DEFROST AND MAINTAIN 1 DOOR FREEZER IN BASEMENT STORAGE ROOM. CHEST FREEZER IN BASEMENT STORAGE ROOM IS IN POOR REPAIR WITH EXPOSED INSULATION AND TORN RUBBER DOOR GASKET. MUST REPAIR OR REPLACE THE FREEZER. OBSERVED RUSTED WIRE FOOD STORAGE RACKS IN THE WALK-IN COOLER. MUST REPAINT OR REPLACE. MUST INSTALL A SPLASHGUARD AT THE BASEMENT EXPOSED HANDSINK. REPLACE THE STAINED CUTTING BOARD AT THE SANDWICH PREP COOLER. REMOVE THE ALUMINUM FOIL FROM INSIDE OF THE UNUSED PREP COOLER AT 1ST FLOOR.

Minor Sanitation

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 GREASE FROM THE STORAGE SHELVES ABOVE THE COOKING EQUIPMENT IN THE 1ST FLOOR PREP AREA, CLEAN DUST FROM LIGHT FIXTURES AND POWER CORDS IN 1ST FLOOR PREP AREA, INTERIOR OF MICROWAVE, INTERIOR OF ALL CABINETS IN 1ST FLOOR PREP AREA, INTERIOR OF PREP COOLERS, BASEMENT PREP TABLES, STORAGE RACKS, LIGHT SHIELDS IN BASEMENT, FAN COVERS IN WALK-IN COOLER, INTERIOR AND EXTERIOR OF COOKING OVEN IN BASEMENT.

Minor Sanitation

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 ALONG THE CABINETS IN THE 1ST FLOOR PREP AREA. DETAIL CLEAN FLOOR THROUGHOUT THE BASEMENT ESPECIALLY PREP AREA, STORAGE AREAS, WALK-IN COOLER, MOP CLOSET. STORE ALL FOOD AND STORAGE ITEMS OFF OF THE BASEMENT FLOOR.

Minor Sanitation

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 WATER STAINED CEILING TILES ABOVE BASEMENT PREP AND HALLWAY AREA. MUST REPLACE ALL DAMAGED AND MISSING CEILING TILES. OBSERVED WALLS IN DISREPAIR UNDER AND ABOVE THE 3 COMPARTMENT SINK AND BEHIND THE OVEN IN THE BASEMENT. MUST CLEAN, REPAIR WALLS AND INSTALL BASEBOARD AT BOTTOM OF WALL. CLEAN AND REPAINT HALLWAY WALLS AND REPAIR OPENINGS WHERE NEEDED. DETAIL CLEAN MOP CLOSET WALLS. REPAIR THE WALL BEHIND THE EXPOSED HANDSINK IN THE 1ST FLOOR PREP AREA. DETAIL CLEAN WALLS OF 1ST FLOOR PREP AREA.

Minor Facility Condition

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. PROVIDE A LIGHT SHIELD FOR THE LIGHT FIXTURE IN THE OPEN DISPLAY COOLER IN FRONT OF THE 1ST FLOOR PREP AREA.

Minor Plumbing & Waste

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

REPAIR THE LEAKS FROM THE BASEMENT CEILING IN FRONT OF THE PREP AREA DOOR. OBSERVED LOW HOT WATER PRESSURE FROM THE LADIES RESTROOM HANDSINK. MUST PROVIDE ADEQUATE WATER PRESSURE TO WASH HANDS WITH HOT WATER. REPAIR LEAKING FAUCETS AT 3 COMPARTMENT SINK AND 1ST FLOOR EXPOSED HANDSINK. MUST PROVIDE OR SHOW EVIDENCE OF BACKFLOW PREVENTION DEVICE FOR ESPRESSO MACHINE. OBSERVED COOKING EQUIPMENT (GRIDDLE, PANINI PRESS AND TOASTER) ON 1ST FLOOR AND BLODGETT CONVECTION OVEN IN THE BASEMENT WITHOUT PROPER VENTILATION. MUST PROVIDE VENTILATION OR REMOVE COOKING EQUIPMENT.

Minor Other

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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 VISIBLE THERMOMETERS INSIDE OF ALL REFRIGERATION UNITS.

Minor Employee Hygiene

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. HAIR RESTRAINTS ARE NEEDED FOR ALL FOOD HANDLING EMPLOYEES.

JUL 27

2010

PASS W/ CONDITIONS 4 violations 1 CRITICAL

Critical Employee Hygiene

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. NO HAND SOAP AT 1ST FLOOR PREP AREA HAND WASH BOWL AT THIS TIME. INSTRUCTED MANAGER MUST PROVIDE HAND WASH SOAP AT PREP AREA HAND WASH BOWL AT ALL TIME, ALL FOOD HANDLERS MUST WASH HANDS. CITATION ISSUED. TICKET #H0000622261 10.

Minor Sanitation

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 ACCUMILATED FOOD DEBRIS INSIDE 1ST FLOOR PREP AREA CABINETS. MUST CLEAN/KEEP INTERIOR OF CABINETS DRY THROUGHOUT.

Minor Pest Activity

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 WATER STAINED CEILING TILES ABOVE BASEMENT PREP AND HALLWAY AREA. MUST REPLACE ALL DAMAGED CEILING TILES TO PREVENT POTENTIAL PEST HARBORAGE.

Minor Sanitation

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

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. BASEMENT FOOD STORAGE ROOM CLUTTERED. MUST ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS.

APR 23

2010

PASS W/ CONDITIONS 9 violations 2 CRITICAL

Critical Food Temperature

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. Deli display/reach in cooler not maintained, ambient air temperature at 45.5 F. Instructed manager to repair and maintain equipment, coolers must be 40 F or below. Critical violation. Citation issued. Ticket #H000058038 17.

Critical Food Temperature

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

All cold food shall be stored at a temperature of 40F or less. Found the following potentially hazardous foods held at improper temperature between 49.6 F and 50 F- Tuna salad, Provalone, Turkey, Roast Beef, Buffalo Turkey, Pastrami, American Cheese, Deli Meats and Cheeses. All out of temperature potentially hazardous foods voluntarily discarded at this time. Instructed manager all potentially hazardous foods must be held at 40 F or below if held cold. Citation issued.

Minor Sanitation

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. 1st floor prep area reach in coolers rubber door gaskets ripped. Must repair and maintain gaskets.

Minor Sanitation

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. Must clean interior of all unclean cabinets, shelves and exterior of all sinks at both prep areas and maintain.

Minor Sanitation

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 accumilated debris on floor under and around shelf racks throughout basement storage room. Must keep floor clean throughout.

Minor Sanitation

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 clean all unclean walls throughout basement prep area and maintain.

Minor Employee Hygiene

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 and Regulations of the Board of Health. 1st floor prep area handwash bowl faucet leaking and basment 3-compartment sink pipe leaking (under left side compartment). Must repair and maintain plumbing.

Minor Other

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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 interior thermometers for all Sushi coolers.

Minor Pest Activity

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

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. Hot water tank room cluttered with boxes. Must elevate all items 6" off floor or remove to prevent potential pest harborage.

Public inspection records from Chicago Department of Public Health. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Source dataset →

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