FOX & OBEL.

FOUND FRESH ORANGE JUICE BEING BOTTLED ON SITE BY A LARGE JUICER WHERE THE OPERATION IS PERFORMED IN THE CUSTOMERS SHOPPING AREA. NO APPROVAL FROM CDPH. MUST CEASE JUICING OPERATION, MACHINE IS TAGGED. INSTRUCTED MGR TO CONTACT THE OFFICE OF CDPH TO OBTAIN DEPARMENT APPROVAL BEFORE RESUMING OPERATION. FACILITY WAS INFORMED IN PREVIOUS INSPECTION ON THIS VIOLATION.

FOUND EVIDENCE OF LIVE INSECTS, FOUND 2 LIVE COCKROACHES IN COFFEE STATION AND RESTAURANT DRY FOOD STORAGE ROOMS, TENS OF DEAD ONES FOUND IN SAME AREAS, INSTRUCTED MGR TO ELIMINATE INSECTS ACTIVIRTY IN ALL AFFECTED AREAS, PEST CONTROL SERVICE RECOMMENDED. ALSO INSTRUCTED TO CLEAN ALL DEAD INSECTS AND SANITIZE ALL FOOD AND NON-FOOD CONTACT SURFACES.

PREP COOLERS IN POOR REPAIR, FOUND EXPOSED FOAM INSULATION AT COVERS AND MISSING AND RIPPED RUBBER GASKETS FOR DOORS. INSTRUCTED TO REPAIR AND MAINTAIN ALL COOLERS.

ICE MAKER INTERIOR SURFACE AND FAN COVERS IN WALK-IN COOLERS NOT CLEAN, SLIME AND DUST BUILD-UP NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.

FLOORS NOT CLEAN THROUGH OUT PREP AREAS AND WALK-IN COOLERS ALONG WALLBASE AND CORNERS. INSTRUCTED TO CLEAN AND MAINTAIN.

NO VENTILATION IN EMPLOYEES TOILET ROOM. INSTRUCTED TO PROVIDE.

REFER TO PREVIOUS REPORT FOR DESCRIPTION

FOUND A LARGE PREP COOLER AT 51.4F AIR TEMPERATURE, WHERE PERISHABLES ARE STORED. INSTRUCTED TO KEEP ALL COOLERS AT 40F OR LOWER, COOLER IS TAGGED NOT ALLOWED TO USE. MUST FAX A TAG REMOVAL REQUEST WHEN READY.

FOUND THE FOLLOWING FOOD ITEMS AT IMPROPER HOLDING TEMPERATURE: 20 LBS OF CREAM BASED SOUP, 10LBS OF COOKED CHICKEN, 4LBS OF DELI MEAT, 3LBS OF SEAFOOD SALAD. ITEMS TEMPERATURE RANGING BETWEEN 61.2F-48.3F STORED IN SAID PREP COOLER AND WALK-IN COOLER. INSTRUCTED TO COOL AND HOLD POTENTIALLY HAZARDOUS FOODS AT PROPER TEMPS. FOOD ITEMS DISCARDED VALUED AT:$300.

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. BROKEN TWO HAND SINKS IN BAKERY AND MAIN PREP LINE, INSTRUCTD MGR TO REPAIR PLUMBING AND MAINTAIN.

ALL PREVIOUS MINOR VIOLATIONS FROM REPORT #666351 DATED 2-6-12 WERE NOT FIXED. VIOL # (31) MUST LABEL FOOD CONTAINERS, USING DISPOSABLE CUPS AS A SCOOP. (32) WALK-IN AND PREP COOLER DOOR GASKETS IN POOR REPAIR,(33), EXTERIOR SURFACES OF BULK FOOD CONTAINERS AND SHELVES NOT CLEAN, (34) FLOOR NOT CLEAN IN PREP AREAS. (35) MUST INSTALL A DURABLE SURFACE ON WALL BEHIND CLEAN POT SHELVES TO PREVENT PAIT SHIPPING, (36) INADEQUATE LIGHTING INSIDE WALK-IN COOLER, (40) MISSING THERMOMETER IN PREP COOLERS. INSTRUCTED MGR TO CORRECT VIOLATIONS WITHIN GIVEN TIME FRAME.

SEVERAL CRACKED PLASTIC FOOD CONTAINERS, EXOPSED INSULATION FOR PREP COOLER COVERS. INSTRUCTED TO REPAIR AND MAINTAIN.

FAN COVERS IN WALK-IN COOLER NOT CLEAN, DUSTY CEILING VENTS IN BAKERY. INSTRUCTED TO CLEAN.

MISSING LIGHT SHIELDS INSEVERAL DISPLAY COOLERS AT DELI, BAKERY AND KITCHEN CILING LIGHT FIXTURE, INSTRUCTED TO PROVIDE.

ICE SCOOP STORED ON ICE CUBES AT CAFE ICE BIN, INSTRUCTED TO STORE OFF CUBES.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. PAPER CUPS ARE USED AS BULK FOOD SCOOPS, INSTRUCTED TO USE PROPER SCOOPS. NO LABELES ON BULK FOOD CONTAINERS IN DRY FOOD AND WALK-IN COOLER. INSTRUCTED TO 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. WALK-IN AND PREP COOLER DOORS RUBBER GASKETS IN ALL STATIONS ARE BROKEN AND DETERIORATED, MUST REPLACE ALL BROKEN ONES AND MAINTAIN.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWING NOT CLEAN: SHELVES IN DELI STATIONS AT LOWER LEVEL OF DISPLAY COOLER AND UNDER DISPLAY SHELVES, SHELVES AND COUNTER TOPS IN ALL PREP STATIONS, EXTERIOR SURCFACES OF BULK FOOD CONTAINERS, EXTERIOR SURFACE OF DELI MEAT SCALE AND SLICER, FAN COVERS INSIDE WALK-IN COOLER, VENTS ABOVE PREP TABLES AT DELI SECTION WITH HEAVY DUST BUILD-UP. INSTRUCTED MGR TO CLEAN SAID ITEMS AND MAINTAIN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR NOT CLEAN UNDER PREP COFFEE STATION, INSTRUCTED TO CLEAN ANDN MAINTATIN.

The walls and ceilings shall be in good repair and easily cleaned. WALLS BEHIND CLEAN UTENSILS STORAGE SHELVES ARE CHIPPED AND DAMAGED, INSTRCTED TO PROVIDE A DURABLE SMOOTH SURFACE.

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. BURNT LIGHT BULB IN BUTCHER WALK-IN COOLER AND HEAVY DUST-BUILD UP ABOVE MEAT GRINDER COOLER VENT COVER. INSTRUCTED TO CLEAN AND PROVIDE ADEQUATE LIGHTING.

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. MISSING THERMOMETER IN SEVERAL COOLERS, INSTRUCTEDT O INSTALL.

WALK-IN & SMALL COOLER (COOK'S LINE) DOOR GASKETS ARE IN RIPPED-MUST REPLACE. ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST ALSO BE REPLACED, INCLUDING THE EXPOSED INSULATION ON INNER PANEL OF COOLER DOORS (COOK'S LINE) All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

POOR FLOOR GROUTING AT THE COFFEE STATION (FACING ILLINOIS ST. & AT THE COOK'S LINE (TO THE RIGHT OF THE OVENS), MUST BE FIXED TO PREVENT PEST HARBORAGE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

DUSTY CEILING TILES AROUND VENTS IN BAKERY ROOM/BAKING AREA, PACKAGING AREA (FOR ORDERS) & IN DISHROOM MUST BE KEPT CLEAN. The walls and ceilings shall be in good repair and easily cleaned.

ALL SODA/MILK CRATES USED FOR DRY OR COLD STORAGE RACKS MUST BE REPLACED WITH 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.

CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED; EXPOSED INSULATION ON INNER PANEL OF COOLER DOORS (COOK'S LINE) & WALK-IN COOLER DOOR GASKETS 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.

DUSTY CEILING TILES AROUND VENTS AT DISHROOM, BAKERY ROOM & PACKAGING ORDER ROOMS MUST BE KEPT CLEAN. The walls and ceilings shall be in good repair and easily cleaned.

ANY MILK CRATES USED FOR DRY/COLD STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS. 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.

CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. EXPOSED INSULATION ON INNER PANEL OF COOLER DOORS (COOK'S LINE), MUST BE FIXED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

DUSTY CEILING TILES AROUND VENTS AT DISHROOM & AT BAKERY ROOM MUST BE CLEANED & MAINTAINED. The walls and ceilings shall be in good repair and easily cleaned.

ALL MILK CRATES USED FOR DRY OR COLD STORAGE RACKS MUST BE REPLACED BY REGULAR SHELVINGS, FOR EASY 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.

(7-38-005A) INADEQUATE FOOD PROTECTION. FOUND THE FOLLOWING FOODS IN DELI CASE: 8-LBS. OF CHIPOTLE CREAM CORN AT 50.7-51.8F; 10-LBS. OF TWICE BAKED POTATOES AT 46.2F; 11.6-LBS. OF CURRY CHICKEN AT 46.6-49.1F; 6.2-LBS. OF MONGOLIAN BEEF AT 47.3-48.1F. INSTRUCTED TO PROPERLY DISCARD SAID PRODUCTS & MAINTAIN COLD FOOD TEMPS AT 40F OR BELOW. (TOTAL COST-$252.00) All cold food shall be stored at a temperature of 40F or less.

(7-38-005A) INADEQUATE FOOD PROTECTION. NOTED SOME BLACK/PINK SLIMY AREAS ON THE INTERIOR PANEL & CHUTE OF THE ICE MACHINE IN REAR KITCHEN. INSTRUCTED TO CLEAN/SANITIZE & MAINTAIN. All food should be properly protected from contamination during storage, preparation, display, service, and transportation.

DOOR GASKETS OF MOST WALK-IN COOLERS & COOLER DRAWERS IN MAIN KITCHEN ARE IN VERY POOR REPAIR-MUST REPLACE. ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED ALSO. NOTED EXPOSED INSULATION ON THE INSIDE OF SMALL COOLER DOOR PANLES AT COOK'S LINE-MUST FIX. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FOLLOWING NEED CLEANING: INTERIOR FLOORS OF COOLERS AT COOK'S LINE, FAN GUARDS OF SMALL COOLERS, EXTERIOR OF FOOD CONTAINERS IN BAKERY AREA, WALK-IN COOLER SHELVES=DUE TO FOOD DEBRIS/DUST/DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FOLLOWING NEED CLEANING: FLOOR DRAINS IN DELI AREA & BUTCHER SHOP AREA; FLOORS UNDER PANELS OF DISPLAY COOLERS & ALONG WALLBASES OF WALK-IN COOLERS THRU-OUT PREMISES, AROUND ALL GREASE TRAPS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

DUSTY CEILING VENTS (& AREAS AROUND THEM) AT THE DISHROOM & BAKERY AREAS MUST BE CLEANED. The walls and ceilings shall be in good repair and easily cleaned.

ALL STOCK/SUPPLIES IN THE REAR WAIT STAFF/EPMLOYEE ROOM (BEHIND THE BUTCHER AREA) MUST BE BETTER ORGANIZED, & STUFF MUST BE ELEVATED OFF THE FLOOR (IF NEEDED). 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.

FOUND 9.5 LBS. OF MONGOLIAN BEEF & 7 LBS. OF SZECHUAN CHICKEN ON DISPLAY CASE AT TEMPS BETWEEN 50.1-59.9F. ALL COLD FOODS MUST BE HELD AT 40F OR BELOW. TOTAL AMOUNT OF PRODUCT DISPOSED OF = $193.50. All cold food shall be stored at a temperature of 40F or less.

OBSERVED FRESH CHICKEN BREAST ON A TRAY THAT WAS ALSO HOLDING WHOLE CHICKEN PIECES, SET ASIDE FOR DISCARDING. THE WHOLE RAW CHICKEN PIECES WERE GREENISH IN COLOR, & SITTING ON ABOUT 1/4 INCH OF STALE BRINE. THESE PRODUCTS WERE REMOVED FROM THE BUTCHER'S WALK-IN COOLER, & PROPERLY DISPOSED OF. All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.

NOTED MEATS WERE STORED IN BUTCHER'S WALK-IN COOLER, WHERE THE FLOORS UNDER SHELVINGS & AROUND CORNERS HAVE ACCUMULATED STALE FOOD DEBRIS . DRIP PANS UNDER MEAT SHELVINGS HAD DRIED-UP BLOOD/JUICES. ALSO OBSERVED STANDING WASTE WATER TRAPPED UNDER A PAN ON THE FLOOR & BY WALLBASE/AROUND SINK'S GREASE TRAPS AT BUTCHER SHOP AREA, PRODUCING A STRONG RANCID ODOR THRU-OUT THIS AREA. INSTRUCTED TO CLEAN/SANITIZE ENTIRE AREA. All food should be properly protected from contamination during storage, preparation, display, service, and transportation.

ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED; CONDENSATION PAN UNDER UPRIGHT COOLER IN BAKING AREA MUST BE FREE OF SLIMY YELLOWISH WATER THAT HAS COLLECTED IN THIS PAN & MAINTAIN. EXTERIOR OF GREASE TRAPS MUST BE RE-SEALED/PAINTED DUE TO HEAVY RUST BUILD-UP. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FOLLOWING NEED CLEANING: AIR VENTS OF DISPLAY CASES FOR DAIRY & CHEESE/SAUSAGE; COMPRESSORS OF SMALL COOLERS AT COOK'S LINE; FAN GUARDS OF VEGETABLES WALK-IN COOLER, DUE TO HEAVY DUST BUILD-UP. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS ALONG WALLBASES BEHIND ALL HEAVY EQUIPMENT, UNDER DRY/COLD STORAGE AREAS, ESPECIALLY INSIDE MOST WALK-IN COOLERS & FLOOR DRAINS THRU-OUT - MUST BE FREE OF HEAVY FOOD, DEBRIS/DIRT ACCUMULATION. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

MISSING LIGHT SHIELDS AT THE DISHROOM MUST BE REPLACED. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.

FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: FAUCET SPRAYER AT PREP SINK IN PASTRY ROOM MUST BE KEPT ON A HOOK & ABOVE THE WATER LEVEL OF THE SINK; 2-FAUCETS OF 3-COMP SINK IN DISHROOM ARE LEAKING (WRAPPED WITH TOWELS MUST BE REMOVED). 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.

All food shall be from sources approved by health authorities and safe for human consumption. Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels. Shellfish shall be obtained from an approved source and kept in their original package until sold. FOUND MUSSELS AND CLAMS IN WALK-IN COOLER COMINGELING. PRODUCT WAS DISCARDED. INSTRUCTED MANAGER TO KEEP ALL SPECIES OF SHELLFISH SEPARETLY. CRITICAL VIOLATION 7-38-005 (B(2)) CITATION ISSUED. SHELLFISH IMPROPERLY STORED.

All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE: TURKEY, HAM, ROAST BEEF, TOMATO BASIL SOUP. 44.3 - 56.4 DEGREES. ALL PRODUCTS HAVE BEEN DISCARDED AT THIS TIME. TOTAL VALUE $376.00 250 LBS CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. HANDSINK IN PREP AREA NOT MAINTAINED. HOT WATER HANDLE INPOOR REPAIR. NO HOT WATER TO PROPERLY WASH HANDS. INSTUCTED MANAGER TO POST SIGN DIRECTING EMPLOYEESB TO USE OTHER HAND SINK. CRITICAL VIOLATION 7-38-030 CITATION ISSUED. HANDSINK NOT MAINTAINED.

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 FRUIT FLY ACTIVITY THROUGHOUT REAR PREP AREA. OBSERVED 75-80 FLIES IN THE FOLOWING AREAS: BAKERY PREP, HOT FOOD LINE, DISH AREA, MOPSINK AREA, OUTSIDE CAFE AREA AND SEAFOOD AREA. MUST CONTACT PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020 CIATION ISSUED EVIDENCE OF IMPROPER PEST CONTROL.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTIING BOARDS IN NEED OF REPLACING, WORN WITH DEEP CUTS. MUST REPLACE AND MAINTAIN.

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. ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD-UP OF DEBRIS. 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 TO REMOVE ALL BUILD UP. MUST REGROUT FLOORS IN BAKEREY, HOT LINE, DISH AREA ECT... MUST CORRECT AND MAINTAIN.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS THROUGHOUT IN NEED OF DETAIL CLEANING TO REMOVE DUST BUILD-UP AND FOOD SPLATTERS. MUST REPAIR HOLE IN WALL AT FRONT CAFE AREA. REPAIR WALL ACROSS FROM DISH AREA. CLEAN AND REMOVE ALL GREASE FROM WALL BEHIND GRILL LINE. MUST CLEAN, REPAIR AND MAINTAIN AREA.

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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHEILDS MISSING IN REAR FOOD PREP AREA. MUST INSTALL 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 ABOVE COOKING EQUIPMENT INNEED OF DETAIL CLEANING TO REMOVE ALL GREASE BUILD-UP. MUST CLEAN AND MAINTAIN.

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 INSTALL THERMOMETERS IN ALL WALK IN COOLERS AND REACH IN COOLERS. MUST BE VISIBLE AT ALL TIMES.