French Accent

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

FOUND IMPROPER COLD TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS.APPROX 5LB BEEF TIP ROAST INSIDE WALK IN COOLER MAINTAINED AT 45.9F,5LBS OF SHELL EGGS AT OMELET STATION 54.1,57.2F,COOKED TURKEY SAUSAGE-51.8F. SAUSAGE-51.8F.MUST MAINTAIN COLD FOODS ...

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

EMPLOYEES BAGS STORED ON FLOOR IN CLOSET.MUST INSTALL ADEQUATE SHELVING AND ELEVATE AT LEAST 6-INCHES OFF FLOORS.

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

LIGHTS NOT SHIELDED IN DRY STORAGE ROOM.MUST INSTALL.

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

OBSERVED UPPER INTERIOR INSIDE ICE MACHINE AND INTERIOR DOOR NOT CLEAN AND MAINTAIN. MUST CLEAN/MAINTAIN. ALSO STORAGE UNIT AT DELI PREP STATION.

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

OBSERVED BROKEN FLOOR TILES AROUND DEEP FRYERS IN FRONT PREP AREA AND FLOORS NEED REGROUTING THRU-OUT DISH REAR PREP AREA.MUST REPAIR BOTH FLOOR AREAS.ALSOSTORAGE ON FLOORS UNDER STORAGE SHELVING IN LIQUOR STORAGE ROOM.MUST PROPERLY ELEVATE ALL STORA...

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

INTERIOR CEILINGS AND FAN GUARDS INSIDE WALK IN COOLER NOT CLEAN.MUST CLEAN

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

FOUND FOODS MAINTAINED AT IMPROPER COLD TEMPERATURES AT FRONT COUNTER FOOD LINE.APPROX 1LB-COOKED TURKEY SAUSAGE-50.F,CHICKEN-46.7F,PORK SAUSAGE-69.7F/51.8F.APPOX 4LBS OF FOOD AT COST APPOX $40.00 WAS REMOVED AND DISCARDED BY MANAGER-CDI. MUST MAINTA...

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

OBSERVED PREVIOUS MINOR VIOLATION FROM REPORT3 DATED 10-08-2015 REPORT #1578739 STILL EXIST,(IE VIOLATION #38-LOW WATER PRESSURE AT HAND SINK BY THE REAR 3-COMP SINK).MUST REPAIR FOR ADEQUATE HAND WASHING.SERIOUS VIOLATION ISSUED 7-42-090.

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

OBSERVED UPPER INTEIOR PANEL INSIDE ICE MACHINE AND INTERIOR DOOR NOT CLEAN.MUST CLEAN AND MAINTAIN.ALSO STORAGE UNIT AT DELI PREP STATION.

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

OBSERVED BROKEN FLOORS TILES AROUND DEEP FRYERS IN FRONT PREP AREA AND FLOORS NEED REGROUTING THRU-OUT DISH REAR PREP AREA.MUST REPAIR BOTH FLOOR AREAS.ALSO STORAGE ON FLOORS UNDER STORAGE SHELVING IN LIQOUR STORAGE ROOM.MUST PROPERLY ELEVATE ALL STO...

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

INTERIOR CEILING AND FAN GUARDS INSIDE WALK IN COOLER NOT CLEAN/MAINTAIN.MUST CLEAN.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

NOTED FOOD NOT IN SOUND CONDITION. NOTED A CONTAINER OF GROUND BEEF WITH STRONG RANCID ODOR, GRAYISH DISCOLORATION AND MOLD INSIDE SERVICE/PREP COOLER.MANAGER IMMEDIATELY HAD EMPLOYEE REMOVE AND DISCARD PRODUCT THROUGH DENATURING PROCESS. INSTRUCTED ...

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

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS AT THE COLD HOLD UNITS AND WARMER TO BE IMPROPER:-HAM 59.2F, ROAST BEEF 49.7F, TURKEY 48.8F, ASSORTED CHEESES (45.1F/44.5F),CORN BEEF 66.2F, SAUSAGES (75.5F/44.9F), MILK 56...

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

NOTED ASSORTED FOOD ITEMS INSIDE 2 DOOR FREEZER AT THE REAR NOT PROPERLY LABELED WITH PRODUCT NAME, PREPARED BY DATE OR USED BY DATE. INSTRUCTED TO PROPERLY LABEL.

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

NOTED THORN RUBBER GASKET AT DOOR OF SERVICE COOLER AT THE FRONT PREP AREA. INSTRUCTED TO REPAIR AND/OR REPLACE AND MAINTAIN.

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

NOTED WATER LEAKING FROM A PIPE AT THE DISH WASHER ON OT THE FLOOR.INSTRUCTED TO REPAIR AND MAINTAIN. ALSO INSTRUCTED TO CLEAN FLOOR DRAINS THROUGH OUT THE PREMISE.

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

NOTED LOW WATER PRESSURE AT THE HAND WASH SINK BY THE REAR 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

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

MUST PROPERLY STORE KNIVES CLEANED AND SANITIZED IN KNIFE RACK WHEN NOT IN USE.

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

CLEAN/SANITIZE ALL PREP COUNTERS AND STATIONS OF FOOD STAINS AND DEBRIS.

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

CLEAN FLOORS THROUGHTOUT REAR PREP AREA AND SEAL OPENING AT FLOOR UNDER STORAGE RACKS IN DRY FOOD STORAGE AREA TO PREVENT PEST BREEDING. CLEAN FLOORS AROUND EQUIPMENT IN FRONT PREP/SERVING AREA.

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

PROVIDE LIGHT SHIELD AND END CAPS AT CEILING IN DRY FOOD STORAGE AREA. PROVIDE LIGHT IN MOP SINK AREA.

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

REMOVE CLUTTER AT REAR BY MOP SINK AREA IN THE FORM OF BOXES AND HUGE GARBAGE BIN TO PREVENT PEST HARBORAGE.

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

OBSERVED SEVERAL FOOD HANDLERS WITH POOR HYGIENIC PRACTICES, HANDLING FOOD REMOVING GLOVES TOUCHING KNIVES, CUTTING BOARDS AND WASH TOWELS NO WASHING HANDS BETWEEN OPERATIONS AND PLACING GLOVES ON RETURNING TO FOOD HANDLING. INSTRUCTED ON PROPER HAND...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

EXPOSED HAND WASH SINK IN DELI AREA BLOCKED /UNACCESSIBLE WITH COLD HOLDING PREP STATION IN FRONT OF IT. ALSO NOTED AT REAR EXPOSED HAND WASH SINK BEING USED AS A ICE BATH FOR COOLING A LARGE CONTAINER OF TOMATO SOUP. MUST REMOVE TO PROVIDE ACCESS. I...

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

NO SANITARY HAND DRYING DEVICE/PAPER TOWELS AT ANY EXPOSED HAND WASH SINK IN PREP AREAS. MUST PROVIDE. CRITICAL VIOLATION 7-38-030.

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

NOTED RAW FOOD (BULK HAMS)ON TOP SHELF ABOVE READY-TO-EAT FOODS, COOKED CHICKEN, VEGETABLES AND SAUCES IN WALK-IN COOLER. INSTRUCTED ON PROPER STORAGE, NO EVIDENCE OF CROSS-CONTAMINATION. SERIOUS VIOLATION 7-38-005(A).

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

NOTED SEVERAL FRUIT FLIES IN REAR STORAGE AREA MOP SINK AREA AND REAR PREP AREA. ALSO NOTED FRUIT FLIES IN DINING AREA ON LIGHT FIXTURES AND CEILING ABOVE CUSTOMER SERVING LINE. MUST REMOVE. INSTRUCTED TO CONTACT PEST CONTROL FOR SERVICE. SERIOUS VIO...

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

NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED OR CERTIFIED FOOD MANAGER ON DUTY AT TIME OF INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN, SAUSAGES, EGGS, HAM, SOUPS ETC.) ARE BEING HANDLED PREPARED AND SERVED. MUST PROVIDE. SERIOUS VI...

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

MUST PROPERLY STORE KNIVES CLEANED AND SANITIZED IN KNIFE RACK WHEN NOT IN USE.

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

CLEAN/SANITIZE ALL PREP COUNTERS AND STATIONS OF FOOD STAINS AND DEBRIS.

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

CLEAN FLOORS THROUGHTOUT REAR PREP AREA AND SEAL OPENING AT FLOOR UNDER STORAGE RACKS IN DRY FOOD STORAGE AREA TO PREVENT PEST BREEDING. CLEAN FLOORS AROUND EQUIPMENT IN FRONT PREP/SERVING AREA.

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

PROVIDE LIGHT SHIELD AND END CAPS AT CEILING IN DRY FOOD STORAGE AREA. PROVIDE LIGHT IN MOP SINK AREA.

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

REMOVE CLUTTER AT REAR BY MOP SINK AREA IN THE FORM OF BOXES AND HUGE GARBAGE BIN TO PREVENT PEST HARBORAGE.

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

MUST PROPERLY LABEL PRECOOK AND PREPARED FOOD ITEMS IN THE WALK IN COOLER WITH THE NAME, DATE AND TIME.

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

MUST CLEAN TABLE TOP UNDERNEATH GRILL TO REMOVE GREASE AND FOOD DEBRIS. ALSO MUST CLEAN LIGHT SHIELD, SHELVES AND FAN COVERS INSIDE WALK IN COOLER TO REMOVE DEBRIS AND/OR DUST.

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

FLOORS NEED DETAIL CLEANING AROUND COOKING EQUIPMENT TO REMOVE GREASE AND FOOD DEBRIS.

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

ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. THE SEAM AROUND THE SCRAPER SINK MUST BE WELDED (GAPS SHOWING). SPLASHGUARD NEEDED TO THE LEFT OF THE DISHMACHINE PANEL, TO PREVENT WATER LEAKING ONTO THE FLOOR.

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

INTERIOR VENTS AT BOTH ENDS OF THE DISHMACHINE, INTERIOR LEDGE OF COOLER BY THE OVEN, GASKETS OF SMALL COOLER DOORS, MUST BE KEPT CLEAN

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

DISHROOM FLOOR MUST BE KEPT DRY. STOCK MUST BE ELEVATED OFF THE FLOOR IN COLD OR DRY STORAGE AREAS.

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

CEILING TILES IN THE DISHROOM AREA MUST BE FREE OF DUST OR FOOD STAINS. MISSING CEILING TILE BY REAR ENTRY DOOR MUST BE REPLACED.

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

OBSERVED A LEAK UNDER THE GARBAGE DISPOSAL OF THE DISHMACHINE, MUST FIX.

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. STAND UP REACH IN PRODUCE COOLER FAN COVER MISSING. MUST PROVIDE AND INSTALL FAN COVER.

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. THE FOLLOWING NOT CLEAN- OBSERVED FOOD/DUST BUILD UP ON SHELVES BEHIND FRONT COUNTER AND SLIGHT LIME BUILD UP INSIDE...

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 FOOD DEBRIS ON WALLS/CEILING TILES BY MOP SINK, SODA SYRUP AND IN OFFICE. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS.

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. LIGHT BULBS(X2) BURNED OUT INSIDE WALK IN COOLER. MUST PROVIDE AND INS...

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. MUST PROVIDE AND CALIBRATE METAL STEM THERMOMETER FOR...

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. MUST INSTALL A SPLASHGUARD TO THE LEFT OF REAR HANDSINK (BESIDE THE PREP TABLE).

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 FOLLOWING: DRY STORAGE SHELVES, DE-LIME INTERIOR OF DISHROOM.

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. MUST RE-GROUT FLOOR TILES BY THE DISHMACHINE & CLEAN ALL FLOOR DRAINS.

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 RE-CAULK AT SPLASHGUARD OF 3-COMP SINK & DISHMACHINE; REPLACE BROKEN TILE BY SOAP DISPENSER AT MOP ROOM.

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...