Fogata Village, Inc

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

CLEAN INTERIOR BOTTOM OF UPRIGHT FREEZER IN PREP AREA OF FOOD DEBRIS, REMOVE GREASE BUILD UP AT INTERIOR BOTTOM OF DEEP FRYER.

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

REMOVE CLUTTER IN BASEMENT AREA, ORGANIZE AND MAINTAIN AT ALL TIMES.

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

CLEAN INTERIOR BOTTOM OF UPRIGHT FREEZER IN PREP AREA OF FOOD DEBRIS, REMOVE GREASE BUILD UP AT INTERIOR BOTTOM OF DEEP FRYER.

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

CLEAN FLOOR AROUND AND UNDER DEEP FRYER OF GREASE SPILLS, AND CLEAN FLOOR IN PREP AREA OF FOOD SPILLS.

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

REMOVE CLUTTER IN BASEMENT AREA, ORGANIZE AND MAINTAIN AT ALL TIMES.

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

OBSERVED FROZEN CHICKEN STORED IN A PLASTIC GROCERY BAG IN THE BASEMENT FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.

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

REPAIR THE DAMAGED CEILING IN THE REAR FOOD PREP AREA. MUST PAINT EXPOSED WOOD PANEL ON CEILING. SCRAPE AND REPAINT CHIPPED PAINT ON THE WALL BELOW THE AREA OF DAMAGED CEILING.

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

MUST EXTEND THE DRAIN LINE FOR THE ICE MACHINE TO THE FLOOR DRAIN SO THAT THE WATER DOES NOT LEAK ONTO THE BASEMENT FLOOR.

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

OBSERVED THE REAR CUTTING BOARDS, AND PREP TABLES NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE. ALSO CLEAN STOVE TOP.

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

OBSERVED MISSING FLOOR TILES IN MENS RESTROOM,INSTRUCTED TO REPLACE.

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

OBSERVED THE NEW DRY WALL ON THE REAR CEILING NOT SEALED, ALSO MISSUNG CEILING OVER REAR 2 DOOR COOLER, INSTRUCTED TO SEAL, AND REPLACE MISSING TILE. ALSO RECAULK THE FRONT 3 COMPARTMENT SINK.

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

OBSERVED 1 SMALL, 1 MEDIUM, PROPANE TANK NOTED IN THE FRONT OF THE BASEMENT, INSTRUCTED TO REMOVE FROM BUILDING.

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

NO CERTIFIED MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOOD (BEEF 183.4F AND RICE 165.8F)PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A

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

REMOVE RUSTY SURFACES ON BOTTOM OF PREP TABLES IN PREP AREA.

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

CLEAN FLOORS UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, UTILITY, DISH WASHING AND BASEMENT AREAS(FOOD DEBRIS, DEAD ROACHES). GROUT LOOSE FLOOR TILES IN PREP AND DISH WASHING AREAS.

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

SEAL ALL OPENINGS ALONG BASEBOARDS IN BASEMENT. SEAL ALL OPENINGS, CRACKS, CREVICES, IN WALLS AND CEILINGS AND IN ALL AREAS. CLEAN INTERIOR OF LIGHT SHIELD(DEAD INSECTS)IN KITCHEN.

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

OBSERVED 7 LIVE ROACHES CRAWLING ON EXTERIOR OF UTILITY SINK, ON UPPER WALL NEAR UTENSIL STORAGE SHELVES, ON FLOOR ALONG WALL UNDER TABLE IN DISH WASHING AREA ON PLATES AND SAUCERS ON UTENSIL STORAGE SHELVES, ON CARDBOARD BOX ON STORAGE SHELF AND FLO...

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

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1546566 ON 6-1-15 30- LABEL ALL BULK CONTAINERS IN PREP AREA. 31-ELEVATE AND INVERT ALL CLEAN MULTI-USE EQUIPMENT, POTS, PANS, ETC IN DISH WASHING AREA. 32-REMOVE GROCERY BAGS AND PROPERLY STORE FO...

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

REPLACE MISSING FILTERS IN VENTILATION HOOD. REMOVE RUSTY SURFACES ON BOTTOM OF PREP TABLES IN PREP AREA.

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

CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, COOKING EQUIPMENT, PREP TABLES, SHELVING UNITS.

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

CLEAN FLOORS UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, UTILITY, DISH WASHING AND BASEMENT AREAS(FOOD DEBRIS, DEAD ROACHES).

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

SEAL ALL OPENINGS IN CEILING ABOVE REACH-IN COOLERS IN PREP AREA. SEAL OPENINGS ALONG ELECTRICAL OUTLET IN DISH WASHING AREA AND ALONG BASEBOARDS IN BASEMENT. SEAL ALL OPENINGS, CRACKS, CREVICES, IN WALLS AND CEILINGS AND IN ALL AREAS. CLEAN INTERIOR...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED PREP COOLER NEAR UTILITY SINK NOT MAINTAINING PROPER TEMPERATURE 53.2F. INSTRUCTED MANAGER TO REPAIR COOLER MUST MAINTAIN 40F OR BELOW. PREP COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL RE-INSPECTED BY CHICAGO DEPARTMENT O...

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

OBSERVED DICED TOMATOES 56.7F, SOUR CREAM 55.5F, COOKED BEEF 54.6F, AND PORK 50.5F STORED AT IMPROPER TEMPERATURE IN PREP COOLER. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY $80 AND 20LBS. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE, PREP...

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

LABEL ALL BULK CONTAINERS IN PREP AREA.

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

ELEVATE AND INVERT ALL CLEAN MULTI-USE EQUIPMENT, POTS, PANS, ETC IN DISH WASHING AREA.

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

REMOVE GROCERY BAGS AND PROPERLY STORE FOOD IN FOOD STORAGE BAGS OR CONTAINERS IN BASEMENT CHEST FREEZER.

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

CLEAN INTERIOR OF ICE MACHINE AND UPRIGHT FREEZER IN BASEMENT.

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

CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP AREA(FOOD DEBRIS). GROUT AND REPLACE ALL DAMAGED FLOOR TILES.

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

PROVIDE LIGHT SHIELDS OR SHATTERPROOF BULBS IN DISH WASHING AREA. REPLACE MISSING END CAPS ON LIGHT SHIELDS IN BEVERAGE AREA.

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

PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK. REPAIR LEAKING FAUCET ON KITCHEN 3-COMPARTMENT SINK AND LEAKING HOT WATER HANDLE ON 3-COMPARTMENT SINK IN BEVERAGE AREA.

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

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION.

FOOD HANDLER REQUIREMENTS MET

PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.

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

Foods in reach in-cooler,upright and chest freezer are not in original container. All food not stored in the original container shall be stored in properly labeled containers.

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

Cold hold unit, reach in cooler, freezer and chest freezer have build up of grime. Must detail clean and sanitize.

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

Damage floor tile near serving counter. must replace tile.

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

Ceiling vents has accumlation of dust. Must detail clean. The walls and ceilings shall be in good repair and easily cleaned.

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

MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR BOTTOM OF FRYER TO REMOVE GREASE AND FOOD PARTICLES, EXTERIOR SURFACES OF COOKING EQUIPMENT, INTERIORS OF REFRIGERATION UNITS, UNDER GRILL AND PREP TABLE BOTTOMS.

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

CLEAN FLOORS THROUGHOUT: UNDER, AROUND AND BEHIND KITCHEN EQUIPMENT AND IN BASEMENT STORAGE AREA. SMALL HOLE IN CONCRETE FLOOR OF BASEMENT FACING EAST; SEAL HOLE.

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

PEELING OBSERVED ON CEILING OF WALK-IN COOLER; REMOVE AND PAINT. REPLACE MISSING FAN GUARD COVER IN WALK-IN COOLER AND TIGHTEN COVER THAT IS ON THE OTHER FAN WHICH IS LOOSE. CLEAN FAN UNIT TO REMOVE DUST.

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

REPAIR FAUCET NECK OF THREE COMP SINK IN KITCHEN WHERE LEAKING. PROVIDE METAL OR RUBBER DRAIN STOPPERS FOR BOTH THREE COMP SINKS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO INTERNAL THERMOMETER OBSERVED IN SMALL ONE DOOR PREP COOLER THAT STORES MEAT; PROVIDE A THERMOMETER.

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

SOME UNNECESSARY ITEMS IN BASEMENT; REMOVE TO AVOID CLUTTER.

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

The racks and shelves have some grease buildup in the kitchen, clean in detail.

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

The floors are dirty and have buildup in the corners, clean the floors from corner to corner.

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

Ventilation system is having trouble drawing out the kitchen exhaust, clean and have your ventilation system checked to see if it meets currant ventilation code.

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. THE SHELVES AND LEGS UNDER THE COOKING EQUIPMENT AND PREP TABLES ARE STARTING TO RUST. INSTRUCTED TO REMOVE THE RUST...

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. CLEAN THE INTERIOR AND EXTERIOR OF THE FOLLOWING EQUIPMENT:- ALL REACHIN COOLERS, ALL STORAGE SHELVES THROUGHOUT, OV...

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. CLEAN ALL THE FLOORS ALONG THE WALLS AND IN THE CORNERS IN PREP AREA AND IN THE BASEMENT HAS DUST BUILDUP ON THEM.

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces REPLACE THE LIGHT SHIELDS IN THE PREP AREA THEY ARE IN POOR REPAIR.

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...

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. CLEAN THE FILTERS ABOVE THE COOKING EQUIPMENT HAS GREASE BUILDUP.

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. CLEAN THE FLOOR IN PREP AREA UNDER AND AROUND THE WATER HEATER AND THE OTHER HEAVY EQUIPMENT.

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. REPAIR OR REPLACE LID TO DEEP FREEZER. PAINT EXTERIOR OF DEEP FREEZER(SURFACE WEARING AWAY).

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. CLEAN THE INTERIORS & EXTERIORS OF THE FOLLOWING: ALL COOLERS & FREEZERS(USED & UNUSED), ALL STORAGE SHELVES THROUGHOUT...

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. REPAIR BROKEN SECTIONS OF FLOOR IN REAR SECTION OF BASEMENT. DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH...

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. SOUTH WALL IN DINING AREA MADE OF BRICK, MUST APPLY A FINISH OR SEALANT TO IT; SURFACE MUST BE EASILY CLEANABLE. ALL WALL COVINGS(BASEBOARDS) THAT ARE NO LONGER EASILY CLEANABLE MUST ...

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 SHIELDS FOR LIGHTS INSIDE COOLERS & FREEZERS OR REPLACE LIGHTS WITH SHATTER RES...

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...

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. ENTIRE BASEMENT AREA CLUTTERED WITH A VARIETY OF UNN...