ISABEL'S RESTAURANT.

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED HOLLANDAISE SAUCE AT 131.0F ON THE STEAM TABLE, SAUSAGE GRAVY AT 129.9F ON THE STEAM TABLE, COOKED SAUSAGES AT 78.4F ON THE STEAM TABLE, EGGS AT 46.7F IN THE COOLER. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $20. CRITICAL VIOLATION 7-38-005A.

OBSERVED LIVE COCKROACHES AND LIVE FRUIT FLIES IN THE FOOD PREP AREA AND BEHIND THE FRONT SEATING COUNTER. OBSERVED 3 LIVE COCKROACHES ON THE FLOOR UNDER AND AROUND THE DISHWASHING MACHINE. ALSO OBSERVED 10 LIVE FRUIT FLIES ON THE WALLS AND EQUIPMENT BEHIND THE FRONT SERVICE COUNTER AND IN THE PREP AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

MUST LABEL AND DATE PREPARED FOODS IN THE COOLERS.

OBSERVED STYROFOAM TAKE-OUT CONTAINERS STORED IMPROPERLY. MUST INVERT TO PROTECT INTERIOR CONTACT SURFACE FROM CONTAMINATION.

DETAIL CLEAN THE EXTERIOR OF ALL COOKING EQUIPMENT, ESPECIALLY THE BROILER AND STOVES, FOOD STORAGE RACKS IN THE DRY FOOD STORAGE AREA AND IN THE WALK-IN COOLER, DIRTY PLATE STORAGE RACKS NEAR THE DISHMACHINE.

DETAIL CLEAN THE FLOOR OF THE COOK'S LINE UNDER THE COOKING EQUIPMENT WITH A BUILDUP OF GREASE AND FLOOR OF DRY STORAGE. DETAIL CLEAN ALL DEAD INSECTS FROM THE FLOORS OF THE PREP AREA.

DETAIL CLEAN DEAD INSECTS FROM THE WALLS OF THE REAR PREP AREA. PATCH AND REPAIR WALLS AND COLUMNS IN THE REAR PREP AREA. DETAIL CLEAN WALLS OF THE PREP AREA THROUGHOUT.

REPLACE THE BROKEN LIGHT SHIELD ABOVE THE COOK'S PREP LINE.

One copy of the Food Inspection Report Summary must be displayed and visible to all customers. SUMMARY REPORT GIVEN ON 11-2-11 FROM REPORT #517600 AND WAS INSTRUCTED TO POST IN THAT REPORT, NOT POSTED UPON RE-INSPECTION AT THIS TIME.

TWO TALL REACH-IN COOLERS ON COOKS LINE WITH BROKEN DOOR HANDLES AND REPAIRED WITH DUCT TAPE. MUST REPLACE OR REPAIR WITH CLEANABLE SURFACE

EXTERIOR COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE, SHELVING UNDER FLAT GRILL WITH FOOD DEBRIS AND GREASE. EXHAUST HOOD WITH DRIPPING GREASE. MUST CLEAN ALL. FLOOR MOUNTED FOOD MIXER DIRTY WITH ENCRUSTED FOOD. MUST CLEAN.

FLOORS IN THE FOLLOWING MUST CLEAN, REMOVE FOOD DEBRIS AND MAINTAIN. UNDER COOKS LINE EQUIPMENT, UNDER REAR STORED ONION AND POTATOES, UNDER THREE COMPARTMENT SINK.

MUST REMOVE DEAD INSECTS FROM LIGHT SHIELDS IN SERVER STATION/PREP AREA.

NO HOT WATER AT ONE COMPARTMENT PREP SINK. MUST PROVIDE. LEAK INTO BUS PAN ON FLOOR UNDER THREE COMPARTMENT SINK. MUST REPAIR. MUST PROVIDE NOZZLE TO REACH ALL THREE COMPARTMENTS OF THREE COMPARTMENT SINK, NOT A SPRAY ARM FOR ANY COMPARTMENTS ONLY. SPRAY ARM AT DISH WASHING MACHINE SLOP SINK NOT PROPERLY MOUNTED AND REPAIRED WITH DUCT TAPE. MUST MOUNT AS NOT TO SUBMERGE INTO SINK AND REMOVE DUCT TAPE AND PROPERLY REPAIR.

DIRTY WIPING CLOTHS ON COOK LINE MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

All hot food shall be stored at a temperature of 140F or higher. THE FOLLOWING FOODS HELD AT IMPROPER TEMPERATURE ON REAR PREP STOVE TOP THAT WAS TURNED OFF. VEGETABLE SOUP AT 102.2F, CHICKEN SOUP AT 92.8F, BEEF GRAVY AT 91.2F, CABBAGE SOUP AT 97.8F. ALL SOUPS DISCARDED. APPROXIMATELY 6 GAL.

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE WASTE RECEPTACLE LID WITH LARGE OPEN HOLE IN PLASTIC APPROXIMATELY 1 FT. X 1 FT. MUST REPLACE WITH TIGHT FITTING LID.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING INSPECTION.

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATION FROM 9-1-10 NOT CORRECTED. #32-MUST INSTALL SPLASH GUARD AT SERVER STATION EXPOSED HAND SINK.

All food not stored in the original container shall be stored in properly labeled containers. ALL PREPARED FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED AND ALL BULK FOOD CONTAINERS LABELED.

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. KNIVES IMPROPERLY STORED ON METAL RACK SHELVING UNDER TOASTER AND OTHER SHELVED EQUIPMENT. MUST PROVIDE PROPER KNIFE HOLDER.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST INSTALL SPLASH GUARD BETWEEN COOKS LINE EXPOSED HAND SINK AND METAL FOOD CART WITH WAFFLE IRON. TWO TALL REACH-IN COOLERS ON COOKS LINE WITH BROKEN DOOR HANDLES AND REPAIRED WITH DUCT TAPE. MUST REPLACE OR REPAIR WITH CLEANABLE SURFACE.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. EXTERIOR COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE, SHELVING UNDER FLAT GRILL WITH FOOD DEBRIS AND GREASE. EXHAUST HOOD WITH DRIPPING GREASE. MUST CLEAN ALL. UNUSED DEEP FRYER AND WAFFLE IRON STORED DIRTY IN REAR STORAGE. MUST STORE CLEAN. INTERIOR ICE MACHINE DIRTY, MUST CLEAN. TABLE TOP CAN OPENER AND FLOOR MOUNTED FOOD MIXER DIRTY WITH ENCRUSTED FOOD. MUST CLEAN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN THE FOLLOWING MUST CLEAN, REMOVE FOOD DEBRIS AND MAINTAIN. UNDER COOKS LINE EQUIPMENT, UNDER REAR STORED ONION AND POTATOES, UNDER THREE COMPARTMENT SINK.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REMOVE DEAD INSECTS FROM LIGHT SHIELDS IN SERVER STATION/PREP AREA.

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. NO HOT WATER AT ONE COMPARTMENT PREP SINK. MUST PROVIDE. LEAK INTO BUS PAN ON FLOOR UNDER THREE COMPARTMENT SINK. MUST REPAIR. MUST PROVIDE NOZZLE TO REACH ALL THREE COMPARTMENTS OF THREE COMPARTMENT SINK, NOT A SPRAY ARM FOR ANY COMPARTMENTS ONLY. SPRAY ARM AT DISH WASHING MACHINE SLOP SINK NOT PROPERLY MOUNTED AND REPAIRED WITH DUCT TAPE. MUST MOUNT AS NOT TO SUBMERGE INTO SINK AND REMOVE DUCT TAPE AND PROPERLY REPAIR.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. DIRTY WIPING CLOTHS ON COOK LINE MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

SERVER STATION COOLER REMAINS TAGGED. FOUND AT 55F.

MUST INSTALL SPLASH GUARD AT SERVER STATION EXPOSED HAND SINK.

MUST REPAIR VENTILATION IN LADIES WASHROOM.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND TWO DISPLAY PREP COOLERS AT IMPROPER TEMPERATURE(PREP COOLER IN KITCHEN MAINTAIN TEMP OF 47.7F TO 48,2F;DISPLAY COOLER IN WAITRESS STATION AT TEMP OF 47.1F TO 50F) TAGGED BOTH UNIT"HELD FOR INSPECTION" DO NOT USE. POTENTIALLY HAZARDOUS FOOD WERE STORED IN BOTH UNITS(COLESLAW, CUCUMBER DRESSING, BLUE CHEESE ETC.)FAX A LETTER WHEN UNITS MAINTAINS TEMP OF 40F AND BELOW(FAX #312-746-4240).CRITICAL VIOLATION:7-38-005(A) HOOOO62674-18

All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND COOKED FOOD STORED IN STEAM TABLE AT IMPROPER TEMPERATURE:WHITE RICE AT TEMP OF 110F TO 112F; SPANISH RICE AT TEMP OF 117F TO 120F; CHILI AT TEMP OF 109F; COLD FOOD STORED INSIDE THE DISPLAY PREP COOLERS:COLESLAWS AT TEMP OF 46.2F, HOME MADE RANCH DRESSING AT TEMP OF 47.1F, BLUE CHEESE AT TEMP OF 53.6F;CUT FRUIT AT TEMP OF 47F, SLICED TOMATOES AT TEMP OF 53.4F, CORNED BEEF HASH AT TEMP OF 53.6F,MILK AT TEMP OF 46.8F, GUACAMOLE AT TEMP OF 46.7F TO 48.6F;RICE PUDDING AT TEMP OF 46.9F.POUNDS 10 VALUE20.CRITICAL VIOLATION:7-38-005(A) HOOOO62674-18

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE WASTE OIL CONTAINER AND GROUND NOT MAINTAINED.OBSERVED LID OF WAST OIL CONTAINER WITH LAYERS OF GREASE BUILD UP,GROUND HAS BUILD-UP OF GREASE WHICH IS PARTIALLY COVERED WITH PEBBLES AND DIRT,EXCESSIVE FLIES ON TOP AND AROUND THE CONTAINER AND AREA.INSTRUCTED TO KEEP LID AND AREA CLEAN AT ALL TIME TO MINIMIZE INSECT ACTIVITIES.SERIUOS VIOLATION:7-38-020 HOOOO62675-10

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 10-02-2010,REPORT #1701 #30.OBSERVED PREPARED FOODS WITHOUT A LABEL OF NAME OF CONTENTS AND DATE PREPARED.MUST LABEL AND DATE ALL FOODS. #33.DETAIL CLEAN THE FOLLOWING:PREP TABLE, FOOD AND EQUIPMENT,FOOD THE FLOOR DRY UNDER THREE COMPARTMENT SINK AND DISH MACHINE.RE GROUT THE FLOOR IN FRONT OF THE DISH MACHINE. #35. RE GLUE THE BASEBOARD WALLS AROUND THE DISH MACHINE AND THE EXPOSED HAND SINK IN THE FRONT PREP AREA.DETAIL CLEAN WALLS OF ALL PREP AREAS. SERIOUS VIOLATION:7-42-090 HOOOO62675-10

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.PROVIDE UTENSILS WITH HANDLE TO PICK UP DRY FOO INGREDIENT.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROVIDE A KNIFE RACK FOR KITCHEN AREA,DO NOT STORE KNIFE ON TOP SERVING COUNTER.PROVIDE SPLASH GUARD AT EXPOSED HANDSINK (BETWEEN SINK AND PREP COUNTER) IN WAITRESS PREP AREA.

The walls and ceilings shall be in good repair and easily cleaned. REMOVE CARDBOARD FROM WALL ABOVE THE GAS PANEL, PROVIDE A SURFACE THAT IS SMOOTH ,CLEANABLE AND NON ABSORBENT MATERIAL.REMOVE EXCESS FOAM FROM IT.

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.PROVIDE VENTILATION IN WOMEN'S WASHROOM.WATER PIPE UNDER THE THREE COMPARTMENT SINK IN LEAKING,INSTRUCTED TO REPAIR.

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 THERMOMETERS FOR ALL COOLERS AND FREEZERS.

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. UNABLE TO CHECK STORAGE NEXT TO EXIT DOOR, DUE TO TOO MUCH CLUTTER, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES,ELEVATE ITEMS NEEDED.