Galapagos Cafe

PROPER COOLING TIME AND TEMPERATURE

OBSERVED THE FOLLOWING COOKED TCS FOODS BEING IMPROPERLY COOLED INSIDE THE WALK-IN COOLER. EIGHT 5LB BAGS OF COOKED RICE PILED ON TOP OF EACH OTHER AT AN IMPROPER TEMPERATURE OF 49.2F. ALSO NOTED COOKED CHICKEN IN BROTH IN A DEEP, LARGE COVERED POT A...

PROPER HOT HOLDING TEMPERATURES

NOTED APPROXIMATELY 5 LBS COOKED CHICKEN IN SAUCE ON THE UNLIT STOVE TOP BEING HELD AT IMPROPER HOT HOLDING TEMPERATURE OF 96.6F. MANAGER STATED THE FOOD WAS MAS IN THE MORNING. ALL DISCARDED. REVIEWED REQUIRED TEMPERATURES FOR HOT HOLDING TCS FOODS....

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST NOT USE PLASTIC CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST NOT USE PLASTIC WRAP AS GUARD/COVERING FOR BOTH MICROWAVE OVENS.----MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT THE REAR KITCHEN. ALL MUST BE SMOOTH AND CLEANABLE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

WATER DAMAGED CEILING TILES THROUGHOUT THE DINING ROOM AND AT THE FRONT PREP AREA. MUST REPLACE.----RAW WOOD AS REPAIR ON THE FLOOR THRESHOLD FROM THE COOKS LINE TO THE WALK-IN COOLER AND FREEZER. MUST PAINT/SEAL TO BE NON-ABSORBENT.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED BULK CONTAINERS IN REAR DRY STORAGE ROOM WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).

PERSONAL CLEANLINESS

OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA. INSTRUCTED MANAGER TO PROVIDE HAIR RESTRAINTS FOR EMPLOYEE IN THE FOOD PREP AREA.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED CHIPPED PAINT AND RUST ON THE STORAGE SHELFS UNDERNEATH THE KITCHEN PREP TABLES.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED STAINED CUTTING BOARDS IN THE KITCHEN PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED POT TOO LARGE FOR ANY 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO CREATE WRITTEN PROCEEDURE FOR WAREWASHING.

ALLERGEN TRAINING AS REQUIRED

OBSERVED CERTIFIED FOOD MANAGER WITH EXPIRED FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENT.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK IN PREP/COOKING AREA.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (FLOUR, SALT, SUGAR ETC)

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

INSTRUCTED TO CLEAN AND REPAINT RUSTY METAL PREP SHELVES IN THE KITCHEN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO REPLACE WATER STAINED CEILING TILES ABOVE DINING AREA.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

FOOD HANDLER WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CERTIFICATE FOR EACH EMPLOYEE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-202.16 OBSERVED CARDBOARD USED AS A LINING ALONG THE BOTTOM SHELVES OF THE FOOD PREP TABLES. MANAGEMENT INSTRUCTED TO REMOVE AND PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO COLD WATER PROVIDED AT THE EXPOSED HAND WASHING SINK IN THE FOOD PREP AREA. THE SINK HAS SEPARATE HOT AND COLD WATER HANDLES AND THE HOT WATER AT THE SINK WAS ABOVE 120F. MANAGEMENT INSTRUCTED TO REPAIR AND PROVIDE COLD WATER AT THE EXP...

PERSONAL CLEANLINESS

OBSERVED THE FOOD HANDLING EMPLOYEE NOT WEARING A HAIR RESTRAINT IN THE FOOD PREP AREA WHILE PREPARING FOOD. MANAGEMENT INSTRUCTED TO WEAR A HAIR RESTRAINT WHILE PREPARING FOOD.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED CARDBOARD USED AS A LINING ALONG THE BOTTOM SHELVES OF THE FOOD PREP TABLES. MANAGEMENT INSTRUCTED TO REMOVE AND PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

CLEAN THE INTERIOR OF THE ICE MACHINE AND THE EXTERIOR OF THE STOVE.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED A MISSING LIGHT SHIELD ON THE LIGHT FIXTURE IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO INSTALL.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

DETAIL CLEAN THE GREASE BUILDUP ON THE VENTILATION HOOD AND FILTERS.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

BACKFLOW PREVENTION DEVICES NOT LOCATED AT ICE MACHINE . MUST INSTALL BACKFLOW PREVENTION DEVICES OR AIR GAP BETWEEN THE WATER SUPPLY INLET AND THE UNIT SO IT MAY BE LOCATED TO BE SERVICED AND MAINTAINED

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS IN LADY'S BATHROOM

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED NO FOOD HANDLER'S TRAINING CERTIFICATION FROM EMPLOYEE. INSTRUCTED THAT ALL EMPLOYEE'S MUST COMPLY WITH FOOD HANDLER'S TRAINING IN ACCORDANCE WITH THE FOOD HANDLING REGULATION ENFORCEMENT ACT

ALLERGEN TRAINING AS REQUIRED

NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005

PROPER DATE MARKING AND DISPOSITION

OBSERVED READY TO EAT, TIME FOR TEMPERATURE SAFETY FOR CONTROL FOODS NOT PROPERLY DATED IN BOTH REACH IN COOLERS AND WALK IN COOLER . INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOUR...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN COOLER/FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

NOTED CARDBOARD BOXES USED TO LINE SHELVES AND FLOOR IN WALK IN COOLER. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

BACKFLOW PREVENTION DEVICES NOT LOCATED AT ICE MACHINE . MUST INSTALL BACKFLOW PREVENTION DEVICES OR AIR GAP BETWEEN THE WATER SUPPLY INLET AND THE UNIT SO IT MAY BE LOCATED TO BE SERVICED AND MAINTAINED

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS IN LADY'S BATHROOM

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

OBSERVED THAT OUTSIDE GARBAGE DUMPSTER IS NOT PROPERLY COVERED DUE TO BROKEN LID.MUST REPLACE OR REPAIR. PRIORITY FOUNDATION VIOLATION 7-38-020(b) CITATION ISSUED

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN AND MAINTAIN CLEAN INTERIOR FLOORS IN WALK IN COOLER AND WALK IN FREEZER

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED NO FOOD HANDLER'S TRAINING CERTIFICATION FROM EMPLOYEE. INSTRUCTED THAT ALL EMPLOYEE'S MUST COMPLY WITH FOOD HANDLER'S TRAINING IN ACCORDANCE WITH THE FOOD HANDLING REGULATION ENFORCEMENT ACT

ALLERGEN TRAINING AS REQUIRED

NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

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

BIG POT WITH FOOD STORED ON THE FLOOR INSIDE THE WALK IN COOLER. MUST ELEVATE 6" OFF THE FLOOR. ALL ITEMS/ARTICLES STORED ON THE FLOOR IN THE BASEMENT MUST BE ELEVATED OFF THE FLOOR TO PREVENT RODENT/INSECTS HARBORAGE.

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

ALL EMPLOYEES IN THE PREP AREA HELPING PREPARE THE FOOD MUST WEAR HAIR RESTRAINT TO CONFINE THE HAIR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WASH CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARD MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.

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

BULK FOOD CONTAINERS OUT OF THE ORIGINAL CONTAINER MUST BE LABELED. COOKED/PREPARED FOODS INSIDE WALK-IN-COOLER MUST HAVE LABEL AND DATE WHEN PRODUCT OS HELD OVER 24 HOURS AND MAINTAIN.

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

RUST ON SHELVING INSIDE THE WALK-IN-COOLER AND GROCERY BAGS ARE USED FOR FOODS STORAGE.INSTRUCTED TO REPLACE/REPAIR RUSTY SHELVING USING A NON-TOXIC FINISH AND PROVIDE FOOD GRADE STORAGE BAGS/CONTAINERS FOR PROPER STORING OF FOODS AND MAINTAIN.

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

LIGHT FIXTURES IN WALK-IN-COOLER AREA MUST BE SHIELDED OR PROVIDE SHATTER-PROOF BULBS AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO THERMOMETER INSIDE THE KITCHEN WHITE STAND-UP REFRIGERATOR.INSTRUCTED TO PROVIDE THERMOMETER AND MAINTAIN VISIBLE.

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

ALL CLEAN MULTI-USE KITCHEN EQUIPMENTS/UTENSILS MUST BE PROPERLY STORED AND INVERTED TO PREVENT CONTAMINATION BEFORE USE.

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

FOOD DEBRIS AND GREASE BUILD-UP ON SIDES OF KITCHEN EQUIPMENTS; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES,MICROWAVES,UPPER PANEL OF ICE MACHINE, STORAGE SHELVES AT FRONT SERVING AREA AND MOP SINK...

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

EXCESSIVE DEBRIS ON FLOORS; INSTRUCTED TO DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS AT THE PREP AREAS, STORAGE ROOMS AND THRU-OUT THE BASEMENT AND MAINTAIN.

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

DETAIL CLEAN KITCHEN HOOD/FILTERS AND REPLACE WATER STAINED CEILING TILES IN KITCHEN AREA AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INSTRUCTED TO PROVIDE A CALIBRATED METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES AND MAINTAIN.

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

OBSERVED BASEMENT AREA CLUTTERED.INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED IN BASEMENT AREA TO PREVENT PEST HARBORAGE AND ITEMS KEPT MUST BE PROPERLY STORED 6' INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING AND MAINTAIN.

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

OBSDERVED MANAGER WITH NO HAIR RESTRAINT WHILE WORKING IN KITCHEN AREA.INSTRUCTED TO PROVIDE HAIR RESTRAINTS WHEN WORKING AROUND OPEN FOODS AND MNAINTAIN.

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

ICE BUILD-UP IN WALK-IN FREEZER, INSTRUCTED TO REMOVE AND BETTER MAINTAIN FREEZER,

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

EXHAUST HOOD AND FILTERS, INTERIOR OF ICE MACHINE PANEL AND PREP TABLE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.

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

FLOORS ALONG WALL BASE AND UNDER EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.

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

MISSING LIGHT SHIELDS ABOVE PREP TABLES IN KITCHEN; INSTRUCTED TO REPLACE MISSING LIGHT SHIELDS,

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

EMPLOYEES PERSONAL ITEMS NOT PROPERLY STORED, INSTRUCTED TO STORE NICE AND NEATLY IN ONE DESIGNATED AREA,

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,

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

FOODS NOT PROPERLY STORED INSIDE FREEZER. INSTRUCTED TO STORE FOODS IN FOOD GRADE FREEZER OR STORAGE BAGS. FOOD INSIDE COOLERS NOT LAB LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS.

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

EXHAUST HOOD AND FILTERS, INTERIOR OF ICE MACHINE PANEL AND PREP TABLE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.

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

FLOORS ALONG WALLBASE AND UNDER EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP NOT PROPERLY STORED. INSTRUCTED TO STORE IN SANITIZE HOLDER OR CONTAINER.

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

FLOOR BEHIND EQUIPMENT AND ALONG WALLBASE NOT CLEANED. INSTRUCTED TO DETAIL CLEAN DAILY.

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

CEILING TILE NOT MAINTAINED IN AREAS. INSTRUCTED TO REPLACE DAMAGED CEILING TILE.

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

POOR HYGIENIC PRACTICES; OBSERVED FOOD HANDLER PERFORMING MULTIPLE ACTIVITY AND RETURNING TO PREP AREA PUT ON GLOVES, HOWEVER NOT WASHING HIS HANDS. (ACTIVITIES; HANDLING SOILED MULTI USE UTENSILS, REMOVING DEBRIS FROM PREP TABLES AND KITCHEN FLOOR, ...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

INADEQUATE UTENSILS SANITATION. OBSERVED EMPLOYEE WASHING AND RINSING MULTI-USE UTENSILS AND SETTING THEM TO DRY WITHOUT A SANITIZING METHOD. INSTRUCTED/DEMONSTRATED PROPER SET UP OF 3 COMPARTMENT SINK FOR WASHING, RINSING AND SANITIZING WITH 100PP...

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

PREP FOODS INSIDE THE WALK IN COOLER NOT LABELED; INSTRUCTED TO DATE/LABEL AND MAINTAIN.

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

CLEAN MULTI-USE UTENSILS IMPROPERLY STORED; INSTRUCTED TO PROPERLY STORED/INVERT TO PREVENT CONTAMINATION.

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

FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, BLENDERS, STORAGE SHELVES AT FRONT SERVING AREA AND MOP SINK.

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

EXCESSIVE DEBRIS ON FLOORS; INSTRUCTED TO DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS AT THE PREP AREAS, STORAGE ROOMS AND THRU-OUT THE BASEMENT.

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

DRIED FOOD DEBRIS ON WALLS BEHIND COOKING EQUIPMENT AND GARBAGE CONTAINER IN KITCHEN; INSTRUCTED TO CLEAN/SANITIZE WALLS. PEELING PAINT ON WALLS BEHIND FRONT SERVING COUNTER; MUST REMOVE PEELING PAINT AND REPAINT. EXCESSIVE DUST AND GREASE ON FILTER...

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

MISSING LIGHT SHIELDS ABOVE PREP TABLES IN KITCHEN; INSTRUCTED TO REPLACE MISSING LIGHT SHIELDS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING THERMOMETERS IN TWO COOLERS; INSTRUCTED TO PROVIDE THERMOMETERS.

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

OBSERVED CLUTTER INSIDE REAR STORAGE ROOM; INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

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

NO HAIR RESTRAINTS; INSTRUCTED FOOD HANDLERS MUST WEAR HAIR RESTRAINTS WHILE HANDLING/COOKING/PREPARING FOOD.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

CLEANING TOWELS IMPROPERLY STORED; INSTRUCTED TO PROPERLY STORED IN AN APPROVED SANITIZER.

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

Remains to be corrected by 2/28/13.

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

NOTED OVER 20 RAT DROPPINGS ON FLOOR OF BASEMENT STORAGE AREAS. MUST CLEAN AND SANITIZE AFFECTED AREAS. CITATION ISSUED FOR VIOLATION. 7-38-020 SERIOUS. RECOMMENDED ADDITIONAL SERVICE BY LICENSED PEST CONTROL COMPANY.

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

STILL NOTED THE FOLLOWING MINOR VIOLATIONS FROM REPORT #521247 DATED 03/02/2011 NOT CORRECTED......30)MUST LABEL PREP FOODS INSIDE STORAGE COOLERS.33)MUST CLEAN-SANITIZE; COOLERS, FREEZERS, BOTTOM PANELS OF PREP TABLES AND STORAGE TABLES,AND STORAGE ...

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

INSTRUCTED TO PROPERLY INVERT ALL POTS AND PANS INCLUDING SERVING PLATES AND BOWLS ON THE SHELVING AT THE FOOD PREP AREA.

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

MUST PROVIDE ADDITIONAL SHELVING FOR ELEVATION AT THE REAR FOOD STORAGE AREA AND BASEMENT AREAS FOR PROPER CLEANING AND PEST MONITORING. AVOID USE OF MILK CRATES FOR ELEVATION.

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

INSTRUCTED TO CLEAN AND MAINTAIN INSIDE OF SMALL PORTABLE ICE MACHINE AT THE FRONT PREP AREA

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

INSTRUCTED TO PROVIDE A BACK FLOW PREVENTION DEVICE FOR THE HOSE CONNECTIONS AT THE BASEMENT STORAGE AREAS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE CONSPICUOUSLY PLACED THERMOMETERS IN ALL REFRIGERATION UNITS.

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. MUST LABEL PREP FOODS INSIDE STORAGE COOLERS.

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

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. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED...

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZERS, BOTTOM PANELS OF PREP TABLES AND STORAGE TABLES, EXTERIOR OF ICE MACHINE AND STORAGE SHELVES AT FRONT JUICE BAR.

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 SEAL FLOOR AREA UNDER COOKING EQUIPMENT, AREA MUST BE SMOOTH AND EASILY CLEANABLE. ALSO MUST CLEAN FLOORS THRU-OUT KITCHEN AND BASE...

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

MUST CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT.

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

MUST REMOVE UNNECESSARY ARTICLES THRU-OUT REAR STORAGE ROOM, CLEAN AND ORGANIZE, ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS TO PREVENT PEST HARBORAGE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

CLEANING TOWELS MUST BE PROPERLY STORED.

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

All food shall be from sources approved by health authorities and safe for human consumption. violation still present

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. violation still present

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. viol...

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. violation still present

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. violation still present

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. violation still present

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. violation still present

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. violation still present

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

All food shall be from sources approved by health authorities and safe for human consumption.VIOLATION STILL PRESENTS

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. VIOLATION STILL PRESENT

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- VIOLATansporting vehicles, and in vending machines....

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. VIOLATION PRESENT

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. VIOLATION PRESENT

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. VIOLATION STILL PRESENT

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. VIOLATION STILL PRESENT

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. VIOLATION STILL PRESENT

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

All food shall be from sources approved by health authorities and safe for human consumption. REMOVE UNLABLED/UNDATED FOODS FROM FREEZERS IN REAR PREP AREA.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. MUST INCREASE HOT WATER TEMPERATURE THROUGHOUT.

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. FO...

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. PROVIDE DRAINBOARD FOR 3 COMPARTMENT SINK. REMOVE PLASTIC FROM AROUND REFRIGERATOR HANDLE IN REAR PREP.

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. SEAL ALL HOLES THROUGHOUT PREMISES. PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE ON WALL BEHIND 3 COMPARTMENT SINK AND COOKING EQUIPMENT WITH BASEBOARD. REPLACE DAMAGED CEIL...

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. PROVIDE REFRIGERATOR (ALL UNITS) AND METAL STEM THERM...

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. CLEAN DEBRIS FROM UNDER STAIRS OUTSIDE REAR DOOR ...