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

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE. FOUND THE FOLLOWING FOOD CONTAINERS STORED IN ICE BIN AT FRONT SERVICE LINE ( 4LBS OF LIQUID EGGS AT 51.4F, 1 LBS OF DICED TURKEY AT 52.4F, DICED HAM AT 50.3F), INSTRUCTED MGR TO KEEP SUCH F...

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

GRAB PAKAGED SALAD AND SANDWICHES NOT LABELED IN DISPLAYB COOLER, INSTRUCTED TO LABEL PROPERLY

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

HOT FOOD SNEEZE GUARD IS TOO SHORT, INSTRUCTED TO INSTALL ADEQUATE BARRIER.

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

DUSTY FAN COVER AND MOLDY WALLS IN WALK-IN COOLERS, INSTRUCTED TO CLEAN AND MAINTAIN.

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

ICE SCOOP NOT STORED PROPERLY, INSTRUCTED TO STORE IN A CLEAN CONTAINER.

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

THE LATCH ON THE HOT HOLDING ELEMENT IN THE REAR IS BROKE AND THE DOOR IS NOT TIGHT FITTING- INTERNAL TEMPERATURE WAS 16OF. INSTRUCTED TO REPAIR THE DOOR LATCH TO PROVIDE A TIGHT FITTING DOOR ON THE HOT HOLDING ELEMENT TO MAINTAIN TEMPERATURE AT ALL ...

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

OBSERVED THE DISCHARGE LINE ON THE COLD-HOLDING UNIT DISCHARGING INTO A 5 GALLON BUCKET UNDER THE COLD HOLDING UNIT SEPERATE AND AWAY FROM ANY FOOD ITEMS. INSTRUCTED TO REPAIR UNIT AND MAINTAIN.

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

PRODUCE ACCUMULATION ON THE FLOOR UNDER THE FOOD STORAGE RACKS IN THE WALK-IN COOLER. INSTRUCTED TO DETAIL CLEAN FLOORS IN THE WALK-IN COOLER AND MAINTAIN.

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

OBSERVED DUST ACCUMULATION ON THE CEILING VENT AND THE SURROUNDING CEILING TILES OUTSIDE OF THE HOODVENT IN THE REAR. INSTRUCTED TO DETAIL CLEAN CEILING VENT AND TILES AND MAINTAIN.

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

REPAIR HOT HOLDING WELL AT SOUP SELF SERVE STATION.

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

CLEAN INTERIOR BOTTOM OF 2-DR REFRIGERATION UNIT AT GRAB AND GO AREA. CLEAN STORAGE CABINETS AT BREW STATION.

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

CLEAN FLOORS BEHIND FRONT SERVICE COUNTER AT HOT LINE, REAR PREP AREA AROUND HEAVY EQUIPMENT AND DRY FOOD STORAGE AREA.

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

REMOVE HARBORAGE IN THE FORM OF CARDBOARD BOXES AT END OF FRONT HOT LINE AND AT REAR.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

OBSERVED THE EMPLOYEES AND CUSTOMERS RESTROOMS WITHOUT HOT WATER AT THE WASHBOWLS (75.4F-76.1F). INSTRUCTED TO PROVIDE AND MAINTAIN HOT WATER AT 85.0F. CRITICAL VIOLATION 7-38-030

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

FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES AT THE BEGINNING OF INSPECTION WHILE POTENTIALLY HAZARDOUS(FISH AND GROUND BEEF) FOODS WERE BEING PREPARED AND SERVED. INSTRUCTED TO PROVIDE AND MAINTAIN A CITY OF CHICAGO CERTIFIED FOOD...

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

OBSERVED COFFEE FILTERS UNCOVERED. INSTRUCTED TO COVER FILTERS.

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

OBSERVED THE 3 OMPARTMENT SINK RIGHT FAUCET BASE LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

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

MUST REMOVE THE GARBAGE DISPOSAL SO THAT THE 3 COMPARTMENT SINK CAN BE USED PROPERLY TO WASH, RINSE AND SANITIZE DISHES AND UTENSILS.

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE REACH-IN PREP COOLER. OBSERVED SCRAMBLED EGGS AT 52.3F, SHELL EGGS AT 55.0F, CHEESES AT 52.1F, HAM AT 58.8F, AND TURKEY AT 58.6F. MANAGEMENT VOLUNTARILY DISCARDED 15# OF FO...

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

NO HAND TOWELS WERE AVAILABLE AT EITHER OF THE TWO PAPER TOWEL DISPENSERS IN THE PREP AREAS. ONE DISPENSER WAS OUT OF PAPER TOWELS AND THE OTHER DISPENSER DID NOT DISPENSE TOWELS BECAUSE THE BATTERY WAS DEAD IN THE DISPENSER. MANAGER PROVIDED PAPER...

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

OBSERVED LIVE FRUIT FLIES IN THE DINING ROOM AND PREP AREAS. APPROXIMATELY 40 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS AND CEILING OF THE DINING ROOM AND PREP AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACT...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

PREVIOUS INSPECTION REPORT SUMMARY FROM 3/19/12 WAS NOT POSTED IN THE ESTABLISHMENT. PREMISES HAD A SUMMARY REPORT FROM 5/3/11 POSTED. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION SUMMARY REPORT AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUS...

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

OBSERVED AN EXCESSIVE AMOUNT OF WATER ON THE FLOOR IN THE DISHROOM. MUST MAINTAIN THE FLOOR DRY.

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

MUST REMOVE THE GARBAGE DISPOSAL SO THAT THE 3 COMPARTMENT SINK CAN BE USED PROPERLY TO WASH, RINSE AND SANITIZE DISHES AND UTENSILS.

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. LIGHT FIXTURE AT HOT HOLDING SERVICE LINE MISSING A SHIELD, INSTRUCTED TO PROVIDE.

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...

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...

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. THERMOMETERS AT PREP COOLER STORED AT THE BACK OF COOLE...

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

ANY WATER-STAINED CEILING TILES IN DINING ROOM MUST BE REPLACED. THE RIGHT WALL TILED SECTION BY THE DISHMACHINE MUST BE REPAIRED-CRACKED & MOLDY. The walls and ceilings shall be in good repair and easily cleaned.

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

FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LEAK AT BOTTOM MIDDLE PIPE OF 3-COMP SINK IN MAIN KITCHEN, LEAKS UNDER DISHMACHINE. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-...

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

INADEQUATE FOOD PROTECTION-FOUND TRAYS OF PASTRIES/COOKIES OUTSIDE OF A SMALL SNEEZEGUARD AT BUFFET STATION. ALL OPEN FOOD MUST BE PROTECTED ADEQUATELY FROM AIRBORNE CONTAMINANTS. (7-38-005A) All food should be properly protected from contamination...

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

ALL ALUMINUM FOIL COVERS ON SHELVES UNDER COOKING EQUIPMENT AT FRONT PREP AREA MUST BE REMOVED & KEPT CLEAN. DISHMACHINE GAUGES NOT WORKING-MUST REPLACE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and du...

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

FOLLOWING NEED CLEANING: FAN GUARDS IN MOST COOLERS, PANEL BEHIND SHELVING BELOW COOKING EQUIPMENT AT FRONT PREP AREA, CABINETS UNDER COUNTER AT SERVICE LINE-DUE TO DUST/GREASE OR FOOD DEBRIS. All food and non-food contact surfaces of equipment and...

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

FLOOR DRAINS THRU-OUT PREMISES NEED DETAILED CLEANING. ALL STOCK MUST BE ELEVATED OFF THE FLOOR IN DRY STORAGE AREA. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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

THE RIGHT WALL TILED SECTION OF THE DISHMACHINE MUST BE REPAIRED-CRACKED AND MOLDY. ANY WATER-STAINED CEILING TILES MUST BE REPLACED IN DINING ROOM. The walls and ceilings shall be in good repair and easily cleaned.

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

FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LEAK AT BOTTOM MIDDLE PIPE OF 3-COMP SINK IN MAIN KITCHEN, LEAK UNDER DISHMACHINE. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re...