HEARTLAND CAFE INC.

FOUND SMALL COOLER AT IMPROPER TEMPERATURE: AIR TEMP 48.7F TO 50F. POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT,CREAM CHEESES,CHEESE, SALSA ETC.TAGGED UNIT "HELD FOR INSPECTION". COOLER MUST MAINTAIN TEMP OF 40F AND BELOW. CRITICAL VIOLATION: 7-38-005(A)

FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: RED SALSA AT TEMP OF 48.3F TO 48.5F; SOUR CREAM AT TEMP OF 47.8F TO 51.4F; CHEESE AT TEMP OF 48.9F, SPROUT AT TEMP OF 51.7F TO 53F. FOOD DISCARDED AND DENATURED.POUNDS 20 VALUE 35.36. CRITICAL VIOLATION: 7-38-005(A)

OBSERVED EVIDENCE OF(5) MICE DROPPINGS IN PREP AREA, NORTH-WEST CORNER BESIDE FOOD SHELF. ONE LIVE ROACH BESIDE THE BAR COUNTER, NORTH-EAST WALL, AND SMALL FLIES IN HALLWAY, DISH ROOM AND MAINLY AT BAR AREA.(15 OR MORE FLIES).OUTER OPENINGS NOT PROTECTED, BOTH ENTRANCE DOOR FROM PATIO MUST BE COMPLETELY RODENT/INSECT PROOFED INSTRUCTED TO REMOVE FLIES, ROACH AND DROPPINGS.NEED TO CLEAN AND SANITIZE AREA MENTIONED.SEAL CRACK AND CREVICES IN BAR AREA. SERIOUS VIOLATION:7-38-020.

DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,INCLUDED INSIDE BOTTOM PART OF DEEP FRYER.GREASE BUILD-UP. REMOVE STAGNATE WATER INSIDE THE BEER COOLR UNDER THE BAR AREA. REMOVE BLACK SLIME SUBSTANCE AROUND THE RUBBER GASKE AND INTERIOR DOOR OF SAID COOLER.

CLEAN FLOOR UNDER AND AROUND COOKING EQUIPMENT,CORNERS,AND ALONG BASEBOARD WALL,ALSO UNDER THE DISH MACHINE.GRIME AND DUST BUILD-UP.

REMOVE PEELING PAINT AND BROKEN CEILING TILES ABOVE THE DISH ROOM. SEAL OPENINGS ON WALL THROUGHOUT THE PREMISES

REPLACE BROKEN LIGHT SHIELD IN PREP AREA AND DISH ROOM AREA.PROVIDE END CAPS FOR THE LIGHT SHIELD IN HALLWAY BY THE DISH ROOM.

REPAIR FAUCET AT THREE COMPARTMENT SINK,LEAKING.

REFINISH OR REPLACE RUSTY SHELVES IN WALK-IN COOLER AND FREEZERS IN STORAGE AREA(OUTSIDE).

DETAIL CLEAN INTERIOR OF CHEST FREEZER IN REAR STORAGE(CHICKEN WINGS ARE STORED IN IT)BUILD-UP OF ICE.CLEAN EXTERIOR OF CRATES AND CONTAINERS WERE DRY FOOD IS STORED, BUILD-UP OF ENCRUSTED FOOD.

REPAIR WALL BY EXPOSED HAND SINK IN PREP AREA.SURFACE MUST BE SMOOTH, CLEANABLE AND NON ABSORBENT MATERIAL. CLEAN CEILING FAN IN DISHROOM(DUST BUILD-UP).

REPLACE BROKEN LIGHT SHIELD IN PREP ABOVE THE TWO COMPARTMENT SINKS AND DISHROOM.

PROVIDE MISSING VENT COVER IN MEN'S WASHROOM. REPAIR LEAKING PIPE UNDER THE THREE COMPARTMENT SINK IN BAR AREA.

ADDITIONAL THERMOMETERS IN NEEDED INSIDE ALL COOLERS AND FREEZERS

FOUND DISPLAY PREP COOLER NOT MAINTAINING ADEQUATE TEMPERATURE. PRESENTLY AIR TEMP OF 57F TO 61F. OWN THERMOMETER SHOWED 58F. TAGGED UNIT " HELD FOR INSPECTION" DO NOT USE. FAX A LETTER WHEN UNIT MAINTAINS TEMP OF 40F AND BELOW.POTENTIALLY HAZARDOUS FOOD ARE STORED INSIDE THE UNIT: GUACAMOLE, CHEESES ETC. FAX #312-746-4240. CRITICAL VIOLATION:7-38-005(A)

POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE ABOVE UNIT AT IMPROPER TEMPERATURE: COOKED BEANS BURGER AT TEMP OF 48.5F; HUMMUS AT TEMP OF 57.3F; CREAM CHEESE AT TEMP OF 51.7F; TUNA AT TEMP 66.7F; SLICED TURKEY HAM AT TEMP OF 57.3F;COOKED TOFU AT TEMP OF 48.9 TO 50F; COOKED ONIONS AT TEMP OF 52.1F; GUACAMOLE AT TEMP OF 58.9F; DICED AND SLICED TOMATOES AT TEMP OF55.7F TO 59.1F; VARIOUS KIND OF SLICED AND SHREDDED CHEESE AT TEMP OF 52.7F TO 61.7F; COOKED SOY BEANS AT TEMP OF 52.5F, ALSO FOUND SCRAMBLE EGGS AND FRESH EGGS AT TEMP OF 57F TO 61F STORED INSIDE ANOTHER DISPLAY COOLER WHICH MAINTAINS TEMPERATURE OF 44.9F, ALSO DICED POTATOES AT TEMP OF 46.1F WAS STORED FROM THE SECOND UNIT. FOOD WAS DISCARDED AND DENATURED. POUNDS 19, VALUE 77.37. CRITICAL VIOLATION:7-38-005(A)

OBSERVED EVIDENCE OF RODENT DROPPINGS IN TWO DIFFERENT LOCATIONS OF THE KITCHEN: 7 DROPPINGS ON FLOOR LEDGE OF WEST WALL, 4 DROPPINGS BEHIND THE COOKING EQUIPMENT EAST WALL, AND 3 DROPPINGS BESIDE THE COOKING EQUIPMENT SOUTH EAST CORNER AND WALL. INSTRUCTED TO REMOVE AND SANITIZE AREA. SERIOUS VIOLATION:7-38-020.

REPAINT WITH NON-TOXIC PAINT OR REPLACE RUSTY SHELVES IN WALK-IN COOLER AND FREEZERS IN STORAGE AREA(OUTSIDE).

DETAIL CLEAN INTERIOR OF CHEST FREEZER IN REAR STORAGE(CHICKEN WINGS ARE STORED IN IT)BUILD-UP OF ICE.CLEAN EXTERIOR OF CRATES AND CONTAINERS WERE DRY FOOD IS STORED, BUILD-UP OF ENCRUSTED FOOD.

REPAIR WALL BY EXPOSED HAND SINK IN PREP AREA.SURFACE MUST BE SMOOTH, CLEANABLE AND NON ABSORBENT MATERIAL. CLEAN CEILING FAN IN DISHROOM(DUST BUILD-UP).

REPLACE BROKEN LIGHT SHIELD IN PREP ABOVE THE TWO COMPARTMENT SINKS AND DISHROOM.

PROVIDE MISSING VENT COVER IN MEN'S WASHROOM. REPAIR LEAKING PIPE UNDER THE THREE COMPARTMENT SINK IN BAR AREA.

ADDITIONAL THERMOMETERS IN NEEDED INSIDE ALL COOLERS AND FREEZERS.

All food not stored in the original container shall be stored in properly labeled containers. ALL BULK FOOD CONTAINERS MUST BE LABELED.

ALL SHELVING THROUGHOUT KITCHEN DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN. PLASTIC DISH RACKS WITH ENCRUSTED DIRT AND BLACKENED. MUST CLEAN OR REPLACE.

INTERIOR/EXTERIOR OF COOKS LINE EQUIPMENT WITH GREASE AND FOOD DEBRIS. LINE COOLER DOOR GASKETS WITH ENCRUSTED FOOD DEBRIS. INTERIOR ICE CREAM COOLER WITH SPILLAGE. MUST CLEAN AND MAINTAIN ALL.

FLOOR BEHIND BAR WITH STICKY SPILLAGE AROUND COOLER AND ON MATS. FLOOR UNDER COOKS LINE WITH GREASE AND FOOD DEBRIS. ALSO FLOOR BEHIND UNUSED COOLER USED FOR STORAGE ACROSS FROM ICE MACHINE. MUST NOT USE METAL PAN THAT ACCUMULATES FOOD DEBRIS TO PROP UP HOT HOLDING PREP TABLE. MISSING/DAMAGED FLOOR TILES IN DINING AREA OF BAR. MUST REPLACE.

MISSING/DAMAGED WALL BASEBOARD COVING THROUGHOUT DISH MACHINE ROOM. MUST REPLACE. WALLS THROUGHOUT COOKS LINE AND PREP AREAS WITH EXCESSIVE GREASE AND FOOD SPLATTER. MUST CLEAN AND MAINTAIN.

MISSING/BROKEN LIGHT SHIELD ABOVE DISH MACHINE. MUST REPLACE.

MISSING VENTILATION IN MENS WASHROOM. MUST REPLACE. LEAK AT NOZZLE OF TWO COMPARTMENT SINK. LEAK ON COLD WATER NOZZLE IN MENS WASHROOM. MUST REPAIR. MISSING DRAIN LINE FROM BAR SODA GUN DISPENSING HOLDER. MUST REPLACE. MUST NOT USE FOOD SLICER IN REAR HALLWAY. MUST USE SLICER ONLY IN DESIGNATED FOOD PREP AREA OR INSTALL ADEQUATE PROTECTION, INCLUDING WALLS, CEILINGS AND HAND WASHING FACILITIES IN HALLWAY

ALL UNNECESSARY ARTICLES STORED ON REAR PATIO AREA MUST BE REMOVED AND ALL OTHER ITEMS MUST BE STORED ELEVATED AND ORGANIZED TO PREVENT RODENT HARBORING.

BUSINESS REQUEST FOR RE-INSPECTION AND TAG REMOVAL.VIOLATION REMAINS FROM 12-14-11. DISH MACHINE NOT DISPENSING SANITIZER AT THIS TIME. FOUND AT 0PPM. MACHINE REMAINS TAGGED HELD FOR INSPECTION.

VIOLATION REMAINS FROM 12-14-11. OBSERVED APPROXIMATELY OVER 50 RAT DROPPINGS UNDER STAGE IN DINING ROOM. LAST PEST SERVICE ON 12-11-11 WITH RAT ACTIVITY NOTED. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE ALL AREAS AND SEAL ANY OPENINGS UNDER STAGE AREA.

VIOLATION REMAINS FOR 12-14-11. ALL BULK FOOD CONTAINERS MUST BE LABELED.

VIOLATION REMAINS FROM 12-14-11.ALL SHELVING THROUGHOUT KITCHEN DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN. PLASTIC DISH RACKS WITH ENCRUSTED DIRT AND BLACKENED. MUST CLEAN OR REPLACE.

VIOLATION REMAINS FROM 12-14-11.INTERIOR/EXTERIOR OF COOKS LINE EQUIPMENT WITH GREASE AND FOOD DEBRIS. LINE COOLER DOOR GASKETS WITH ENCRUSTED FOOD DEBRIS. INTERIOR ICE CREAM COOLER WITH SPILLAGE. MUST CLEAN AND MAINTAIN ALL.

VIOLATION REMAINS FROM 12-14-11.FLOOR BEHIND BAR WITH STICKY SPILLAGE AROUND COOLER AND ON MATS. FLOOR UNDER COOKS LINE WITH GREASE AND FOOD DEBRIS. ALSO FLOOR BEHIND UNUSED COOLER USED FOR STORAGE ACROSS FROM ICE MACHINE. MUST NOT USE METAL PAN THAT ACCUMULATES FOOD DEBRIS TO PROP UP HOT HOLDING PREP TABLE. MISSING/DAMAGED FLOOR TILES IN DINING AREA OF BAR. MUST REPLACE.

VIOLATION REMAINS FROM 12-14-11.MISSING/DAMAGED WALL BASEBOARD COVING THROUGHOUT DISH MACHINE ROOM. MUST REPLACE. WALLS THROUGHOUT COOKS LINE AND PREP AREAS WITH EXCESSIVE GREASE AND FOOD SPLATTER. MUST CLEAN AND MAINTAIN.

VIOLATION REMAINS FROM 12-14-11.MISSING/BROKEN LIGHT SHIELD ABOVE DISH MACHINE. MUST REPLACE.

VIOLATION REMAINS FROM 12-14-11.MISSING VENTILATION IN MENS WASHROOM. MUST REPLACE. LEAK AT NOZZLE OF TWO COMPARTMENT SINK. LEAK ON COLD WATER NOZZLE IN MENS WASHROOM. MUST REPAIR. MISSING DRAIN LINE FROM BAR SODA GUN DISPENSING HOLDER. MUST REPLACE. MUST NOT USE FOOD SLICER IN REAR HALLWAY. MUST USE SLICER ONLY IN DESIGNATED FOOD PREP AREA OR INSTALL ADEQUATE PROTECTION, INCLUDING WALLS, CEILINGS AND HAND WASHING FACILITIES IN HALLWAY

VIOLATION REMAINS FROM 12-14-11.ALL UNNECESSARY ARTICLES STORED ON REAR PATIO AREA MUST BE REMOVED AND ALL OTHER ITEMS MUST BE STORED ELEVATED AND ORGANIZED TO PREVENT RODENT HARBORING.

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. CHEMICAL DISH MACHINE NOT PROPERLY DISPENSING SANITIZER. FOUND TO BE 0 PPM DURING INSPECTION WHILE DISHES BEING WASHED AND BUSINESS OPEN/OPERATING. MACHINE TAGGED HELD FOR INSPECTION. MUST NOT USE UNTIL REPAIRED AND C.D.P.H. CONTACTED BY FAX REQUEST TO 312-746-4240 FOR INSPECTION AND TAG REMOVAL.

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 APPROXIMATELY OVER 50 RAT DROPPINGS UNDER STAGE IN DINING ROOM. LAST PEST SERVICE ON 12-11-11 WITH RAT ACTIVITY NOTED. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE ALL AREAS AND SEAL ANY OPENINGS UNDER STAGE AREA.

All food not stored in the original container shall be stored in properly labeled containers. ALL BULK FOOD CONTAINERS MUST BE LABELED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ALL SHELVING THROUGHOUT KITCHEN DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN. PLASTIC DISH RACKS WITH ENCRUSTED DIRT AND BLACKENED. MUST CLEAN OR REPLACE.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR/EXTERIOR OF COOKS LINE EQUIPMENT WITH GREASE AND FOOD DEBRIS. LINE COOLER DOOR GASKETS WITH ENCRUSTED FOOD DEBRIS. INTERIOR ICE CREAM COOLER WITH SPILLAGE. MUST CLEAN AND MAINTAIN ALL.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR BEHIND BAR WITH STICKY SPILLAGE AROUND COOLER AND ON MATS. FLOOR UNDER COOKS LINE WITH GREASE AND FOOD DEBRIS. ALSO FLOOR BEHIND UNUSED COOLER USED FOR STORAGE ACROSS FROM ICE MACHINE. MUST NOT USE METAL PAN THAT ACCUMULATES FOOD DEBRIS TO PROP UP HOT HOLDING PREP TABLE. MISSING/DAMAGED FLOOR TILES IN DINING AREA OF BAR. MUST REPLACE.

The walls and ceilings shall be in good repair and easily cleaned. MISSING/DAMAGED WALL BASEBOARD COVING THROUGHOUT DISH MACHINE ROOM. MUST REPLACE. WALLS THROUGHOUT COOKS LINE AND PREP AREAS WITH EXCESSIVE GREASE AND FOOD SPLATTER. MUST CLEAN AND MAINTAIN.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MISSING/BROKEN LIGHT SHIELD ABOVE DISH MACHINE. MUST REPLACE.

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. MISSING VENTILATION IN MENS WASHROOM. MUST REPLACE. LEAK AT NOZZLE OF TWO COMPARTMENT SINK. LEAK ON COLD WATER NOZZLE IN MENS WASHROOM. MUST REPAIR. MISSING DRAIN LINE FROM BAR SODA GUN DISPENSING HOLDER. MUST REPLACE. MUST NOT USE FOOD SLICER IN REAR HALLWAY. MUST USE SLICER ONLY IN DESIGNATED FOOD PREP AREA OR INSTALL ADEQUATE PROTECTION, INCLUDING WALLS, CEILINGS AND HAND WASHING FACILITIES IN HALLWAY.

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. ALL UNNECESSARY ARTICLES STORED ON REAR PATIO AREA MUST BE REMOVED AND ALL OTHER ITEMS MUST BE STORED ELEVATED AND ORGANIZED TO PREVENT RODENT HARBORING.

All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD(CHICKEN)ON THE TOP OF CHEF PREP COOLER AT IMPROPER TEMPERTURE OF 46.7F,AND 47.8F AT THE TIME OF INSPECTION.INSTRUCTED CERT.MGR.TO DISCARD SAID FOODS,MGR. COMPLIED AND DISCARDED AND DENATURED 2pds OF TURKEY,AND 8pds OF CHICKEN WITH SANITIZER,AT TOTAL COST OF $25.00 INSTRUCTED TO HAVE ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40.0F OR BELOW AT ALL TIMES.CDI.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO RESURFACE CUTTING BOARD IN SMOOTHIE PREP AREA WITH STAINS. REMOVE SODA PIPE LINES RUNNING THRU.SERVING ICE BIN IN THE BAR. PROVIDE LID(COVER) ICE BIN IN BAR.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO ELEVATE DISH WASHER RACKS 6"OFF THE FLOOR IN DISH ROOM AT ALL TIMES. MAINTAIN FLOORS DRY AT DISHMACHINE ROOM AND IN KITCHEN. REPAINT PAINT PEELING ON FLOORS AT DISHMACHINE ROOM,WALK IN COOLER FLOOR,BAR,AND IN HALL.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. RPAIR OPENING ON LIGHT SHIELD IN KITCHEN ABOVE PREP COOLER.

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. INSTRUCTED TO REPAIR LEAKING FAUCET JOINTS ON 3COMP.SINK,AND LAEKAGE FROM ATTACHED PIPE ON DISHMACHINE.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. storage shelving that had peeling paint, exposed raw wood in rear kitchen areas, and storage areas shall be repair.

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. non food contact surfaces of cooler shelving, storage shelving no clean need detailed cleaning(crevices). cooler door tracks in kitchen areas, bar areas not clean need cleaning(detailed) walk in cooler shelving not clean need detailed cleaning,tape removed from front shelving.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. floors under heavy equipment, cooking equipment, storage shelving in kitchen, storage areas not clean need detailed cleaning(corners).walk in cooler floors need detailed cleaning.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.walls that had gaps, peeling paint in walk in cooler, kitchen areas, and rear storage areas shall be repair, ceiling in mens bathroom shall be repair(hole).

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 shields in prep areas need cleaning, broken, damaged light shields in kitchen areas, storage areas, prep area, shall be replaced.

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. exhaust vents(ventilation)in kitchen prep areas, coolers not clean need detailed cleaning.exhaust vents(ventilation)in dining areas need cleaning.

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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. stock items must be stored six inches off of floor to prevent pest harborage.