MAR 12
2020
FAILED
6 violations3 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
ISLA PILIPINA RESTAURANT.
BEAT. 18/100
2501 W LAWRENCE AVE · LINCOLN SQUARE, CHICAGO
Last inspected March 12, 2020 · failed
Failed 8 of 19 inspections. 22 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
19
6 passed · 5 w/ conditions · 8 failed
VIOLATIONS
121
includes 22 critical
RECORDS COVER
8 YEARS
since May 2011
INSPECTION HISTORY
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
OBSERVED CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE ON SITE BUT CLEAN-UP KIT ON PREMISES DURING INSPECTION OBSERVED TO BE BLOOD BORNE PATHOGEN CLEAN UP KIT WITH OUT PROPER SANITIZING SOLUTION AND NO MOP FOR VOMIT CLEAN UP . INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
OBSERVED NO PROPER HAND WASHING SINK IN FRONT FOOD SERVICE AREA.PRIORITY FOUNDATION VIOLATION 7-38-030(c) NO CITATION ISSUED
THERMOMETERS PROVIDED & ACCURATE
NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS
INSECTS, RODENTS, & ANIMALS NOT PRESENT
OBSERVED AN APPROXIMATELY "1/2-3/4" IN RIGHT CORNER OF REAR ENTRY DOOR.MUST MAKE DOOR TIGHT FITTING.
IN-USE UTENSILS: PROPERLY STORED
OBSERVED THAT UTENSILS IN USE ARE STORED IN WARM WATER TEMP 75 F ,MUST STORED UTENSILS UNDER RUNNING COLD WATER, UNDER HOT WATER (135 F AND ABOVE),IN FOOD HANDLE NOT TOUCHING FOOD AND IN CLEAN PLACE PROTECTED FROM CONTAMINATION.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
MUST PROVIDE LIGHT BULBS PROTECTIVE SHIELDING OR SHATTER PROOF LIGHT BULBS IN KITCHEN AREA
MAR 52020FAILED10 violations3 CRITICALDETAILS
MAR 5
2020
FAILED
10 violations3 CRITICALDETAILS
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
OBSERVED NO SIGNED EMPLOYEES HEALTH POLICY ON SITE DURING INSPECTION.MUST PROVIDE AND MAINTAIN.PRIORITY FOUNDATION-7-38.010 CITATION ISSUED
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
OBSERVED CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE ON SITE BUT CLEAN-UP KIT ON PREMISES DURING INSPECTION OBSERVED TO BE BLOOD BORNE PATHOGEN CLEAN UP KIT WITH OUT PROPER SANITIZING SOLUTION AND NO MOP FOR VOMIT CLEAN UP . INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
THERMOMETERS PROVIDED & ACCURATE
NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS
INSECTS, RODENTS, & ANIMALS NOT PRESENT
OBSERVED THAT PEST CONTROL LOG BOOK IS MISSING REQUIRED INFORMATION.MISSING RECORD OF VISITS, MISSING COPY OF SERVICE TICKET THAT SETS FORTH PEST CONTROL IDPH LICENSE NUMBER. MUST PROVIDE AND MAINTAIN ALL REQUIRED PEST CONTROL RECORDS AND DOCUMENTS. PRIORITY FOUNDATION VIOLATION. 7-38.020 (C) CITATION ISSUED
IN-USE UTENSILS: PROPERLY STORED
OBSERVED THAT UTENSILS IN USE ARE STORED IN WARM WATER TEMP 75 F ,MUST STORED UTENSILS UNDER RUNNING COLD WATER, UNDER HOT WATER (135 F AND ABOVE),IN FOOD HANDLE NOT TOUCHING FOOD AND IN CLEAN PLACE PROTECTED FROM CONTAMINATION.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
NOTED NO SANITIZER TEST STRIP KIT ON SITE AT THE TIME OF INSPECTION TO CHECK CONCENTRATION OF SANITIZER IN 3 COMPARTMENT SINK. INSTRUCTED TO HAVE A TEST STRIP KIT ON SITE AT ALL TIMES TO PROPERLY MONITOR THE STRENGTH OF THE SANITIZER PF. PRIORITY FOUNDATION. 7-38-005 CITATION ISSUED
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
MUST PROVIDE LIGHT BULBS PROTECTIVE SHIELDING OR SHATTER PROOF LIGHT BULBS IN KITCHEN AREA
ALLERGEN TRAINING AS REQUIRED
NOTED CERTIFIED FOOD MANAGERS ON UNABLE TO PRESENT PROOF ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
PREVIOUSLY CITED PRIORITY FOUNDATION VIOLATION FROM 6/25/2019 REPORT # 2294187 OBSERVED NOT TO BE CORRECTED AS FOLLOWS VIOLATION # 10 OBSERVED NO PROPER HAND WASHING SINK IN FRONT FOOD SERVICE AREA.PRIORITY FOUNDATION VIOLATION PRIORITY VIOLATION 7-42-090 CITATION ISSUED
PREVIOUS CORE VIOLATION CORRECTED
OBSERVED THAT PREVIOUSLY CITED CORE VIOLATIONS FROM 6/25/2019 REPORT # 2294187 ARE NOT CORRECTED AS FOLLOWS: VIOLATION #57 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 VIOLATION #47 MUST REPAIR OR REPLACE BROKEN DOOR GASKETS TO ALL COOLING UNITS VIOLATION #53 MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS IN LADY'S BATHROOM VIOLATION #55 6-201.11 MUST REPAIR WALLS AROUND SERVICE SINK VIOLATION #55 6-201.13 MUST CLEAN AND REPAIR WALL JUNCTURES THROUGH FACILITY SPECIALLY UNDER 3 COMPARTMENT SINK ,SERVICE SINK AND EQUIPMENT VIOLATION #55 6-501.11 MUST REPAIR AND CLEAN REAR EXIT STORM DOOR PRIORITY FOUNDATION VIOLATION 7-42.090 CITATION ISSUED
JUN 252019PASS W/ CONDITIONS18 violations4 CRITICALDETAILS
JUN 25
2019
PASS W/ CONDITIONS
18 violations4 CRITICALDETAILS
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 CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AT CITE BUT NO 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
HANDS CLEAN & PROPERLY WASHED
OBSERVED THAT EMPLOYEE HANDLING FOOD ITEMS (FOOD PLATE AND FOOD) AFTER HANDLING MONEY WITH OUT WASHING HANDS IN BETWEEN. PRIORITY VIOLATION, 7-38-010 CITATION ISSUED
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
OBSERVED NO PROPER HAND WASHING SINK IN FRONT FOOD SERVICE AREA.PRIORITY FOUNDATION VIOLATION 7-38-030(c) NO CITATION ISSUED
PROPER DATE MARKING AND DISPOSITION
OBSERVED READY TO EAT, TIME FOR TEMPERATURE SAFETY FOR CONTROL FOODS NOT PROPERLY DATED IN BOTH 2-DOOR COOLERS (PRECOOKED BEEF,CHICKEN,PORK). INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
PERSONAL CLEANLINESS
MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD
PERSONAL CLEANLINESS
EVERYONE WORKING WITH OR AROUND EXPOSED FOOD SHOULD HAVE PROPER HAIR RESTRAINS.MUST PROVIDE AND MAINTAIN
WIPING CLOTHS: PROPERLY USED & STORED
NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
MUST REPAIR OR REPLACE BROKEN DOOR GASKETS TO ALL COOLING UNITS
NON-FOOD/FOOD CONTACT SURFACES CLEAN
MUST CLEAN FOOD DEBRIS BUILD UP FROM FRYER CABINET,WHEEL BASES OF ALL EQUIPMENT.MUST CLEAN GREASE BUILD UP ON SIDES OF HUD COVER.
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS IN LADY'S BATHROOM
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
OBSERVED THAT TOILET ROOM DOOR ARE NOT CLOSED WHEN NOT IN USE.TOILET ROOM DOOR MUST REMAIN CLOSED EXCEPT DURING CLEANING OPERATIONS
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
MUST REPAIR WALLS AROUND SERVICE SINK
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
MUST REPLACE DAMAGED CEILING TILES IN KITCHEN AREA AND BATHROOM AROUND VENT. TILES USED SHOULD BE SMOOTH EASY CLEANABLE NOT ACOUSTIC TILES
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
MUST CLEAN AND REPAIR WALL JUNCTURES THROUGH FACILITY SPECIALLY UNDER 3 COMPARTMENT SINK ,SERVICE SINK AND EQUIPMENT
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
MUST REPAIR AND CLEAN REAR EXIT STORM DOOR
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
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
FEB 162018PASS W/ CONDITIONS6 violations1 CRITICALDETAILS
FEB 16
2018
PASS W/ CONDITIONS
6 violations1 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE 2 DOOR REACH IN COOLER. SWEET AND SOUR BEEF AT 47.5F, 15LBS; BEEF STEAK AT 45.7F, 12LBS; OXTAIL AT 45.7F, 8LBS; AND GOAT STEW AT 50.0F, 15LBS. CRITICAL VIOLATION 7-38-005(A). MANAGER DISCARDED/DENATURED THE SAID PRODUCT WORTH $174.00,TOTAL 50LBS.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
LABEL ALL DRY FOOD CONTAINERS UNDERNEATH TE PREP TABLE AND MAINTAIN.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MISSING 2 DRAIN STOPPERS FOR THE 3 COMPARTMENT SINK. MUST PROVIDE AND MAINTAIN. MUST REMOVE CARDBOARD BEING USED AS FLOOR MAT. INSTRUCTED TO REPLACE WITH REGULAR FLOOR MAT AND MAINTAIN. MISSING HANDLE OF THE ONE DOOR REACH IN FREEZER AND ONE DOOR REACH IN COOLER . MUST PROVIDE HANDLE AND MAINTAIN. DEFROST THE CHEST FREEZER WITH HEAVY ICE ACCUMULATED AND MAINTAIN.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DETAIL CLEAN ALL THE BULK FOOD CONTAINERS UNDERNEATH THE PREP TABLE, FAN GUARD OF THE 2 DOOR REACH IN COOLER AND ONE DOOR REACH IN COOLER (WITH DUST ACCUMULATED),MUST CLEAN AND MAINTAIN. MUST CLEAN AND SANITIZE ALL THE CHOPPING BOARD AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
STANDING WATER ON THE DISH WASHING AREA AND ON THE FRONT CORNER OF THE GREASE TRAP BOX. MUST DRY THE FLOOR AND MAINTAIN. MUST CLEAN THE FLOOR UNDER AND BEHIND THE COOKING EQUIPMENT, COOLERS AND 3 COMPARTMENT SINK AND MAINTAIN. MISSING PART OF THE FLOOR TILE AROUND THE GREASE TRAP WHERE THERE IS STANDING WATER. MUST REPAIR/REPLACE FLOOR TILES AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
FILTER HOOD WITH GREASE BUILD-UP ABOVE THE GRILL. MUST REMOVE GREASE,DETAIL CLEAN AND MAINTAIN.
MAY 182017PASS W/ CONDITIONS1 violation1 CRITICALDETAILS
MAY 18
2017
PASS W/ CONDITIONS
1 violation1 CRITICALDETAILS
WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE
OBSERVED NO HOT RUNNING WATER AT THE DISHWASHING 3 COMPARTMENT SINK AT KITCHEN AREA, WATER TEMPERATURE MEASURED AT 85.6F AT THIS TIME DURING INSPECTION. INSTRUCTED MANAGEMENT THAT HOT RUNNING WATER AT THE DISHWASHING 3 COMPARTMENT SINK MUST BE AT 110F-120F AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
show all 19 inspections →
MAY 112017FAILED8 violations2 CRITICALDETAILS
MAY 11
2017
FAILED
8 violations2 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE THE 2 DOOR STAND-UP COOLER, OBSERVED OXTAIL AT 44.6F,CHICKEN AT 52.1F-65.7F,SHRIMP AT 45.1F,BATTTERED EGGS AT 45.6F,BEEF AT 46.5F,MENUDO AT 48.6F,PORK AT 46.1F.. ALL COLD FOODS MUST BE STORED AT A TEMPERATURE OF 40F OR BELOW AND ALL HOT FOODS MUST BE STORED AT A TEMPERATURE OF 140F OR ABOVE AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
OBSERVED,POOR HYGYENIC PRACTICES;OBSERVED ONE COOK PERFORMING MULTIPLE TASKS,EATING BREAKFAST BURGER KING SANDWICH RIGHT OVER THE KITCHEN PREP TABLE,AND DRINKING A STARBUCKS COFFEE DRINK ON KITCHEN PREP TABLE WHILE OTHER FOOD HANDLERS ACTIVELY COOKING FOODS ETC.)AND NOT WASHING HANDS.INSTRUCTED ON PROPER PROCEDURES OF WASHING HANDS PER CITY CODE AND MAINTAIN.CRITICAL VIOLATION 7-38-010(A).
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
OBSERVED THE DISHWASHING 3 COMPARTMENT SINK NOT MAINTAINED,SERIOUS WATER LEAKING INTO A KITCHEN PAN ON FLOOR FROM DRAIN PIPE WHEN SAID SINK IS IN USE AND BASE OF FAUCET ALSO HAS A WATER LEAK OF SAME SINK.INSTRUCTED TO REPAIR THE DISHWASHING 3 COMPARTMENT SINK AND MAINTAIN.SERIOUS VIOLATION 7-38-030.
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#1961172 DATED:09/23/2016. 42 OBSERVED EMPLOYEES NOT WEARING A HAIR RESTRAINT WHILE PREPARING FOOD. MUST WEAR A HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED. 12/16/2016 43 OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE 12/16/2016. INSTRUCTED TO CORRECT NOTED VIOLATIONS AND MAINTAIN BY 5/18/2017. SERIOUS VIOLATION 7-42-090.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED AND MAINTAIN. OBSERVED TORN GASKETS AT THE KITCHEN 2 DOOR STAND-UP COOLER.INSTRUCTED TO REPLACE TORN GASKETS AND MAINTAIN. OBSERVED NO SPLASHGUARD AT THE RIGHT SIDE OF THE KITCHEN EXPOSED HANDSINK.INSTRUCTED TO INSTALL AND MAINTAIN. INSTRUCTED TO ELEVATE THRESHOLD AT THE REAR KITCHEN SCREEN DOOR AND MAINTAIN. OBSERVED OPEN SEAMS AT THE TOP OF THE DISHWASHING 3 COMPARTMENT SINK.INSTRUCTED TO APPLY A SMALL WELD TO REPAIR TO SMOOTH,EASILY CLEANABLE SURFACE AND MAINTAIN.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
THE FOLLOWING REQUIRES A DETAIL CLEANING INTERIORS/EXTERIORS OF COOLERS,SIDES OF HOT COOKING EQUIPMENTS,INTERIORS AND SURROUNDING AREAS OF MOP SINK,KITCHEN SHELVINGS,TOPS/BOTTOMS OF PREP TABLES AND LEGS OF KITCHEN EQUIPMENTS AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES REQUIRE A DETAIL CLEANING TO REMOVE GREASE BUILD-UP BENEATH THE KITCHEN COOKING EQUIPMENTS AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS TO REMOVE GREASE BUILD-UP AND REMOVE DUSTS ACCUMULATIONS ON KITCHEN CEILING TILES AND CEILING VENTILATION COVERS AND MAINTAIN.
SEP 232016PASSED2 violationsDETAILS
SEP 23
2016
PASSED
2 violationsDETAILS
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
OBSERVED EMPLOYEES NOT WEARING A HAIR RESTRAINT WHILE PREPARING FOOD. MUST WEAR A HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE
SEP 162016FAILED8 violations1 CRITICALDETAILS
SEP 16
2016
FAILED
8 violations1 CRITICALDETAILS
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
OBSERVED REAR EXIT DOOR NOT RODENT PROOFED. DOOR HAS APPROXIMATELY ONE INCH OPENING ON BOTTOM DOOR. MUST MAKE DOOR TIGHT FITTING TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020.
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 10/16/15 REPORT#1579047. 34 FLOOR ALONG WALL BASE AND BEHIND EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY. . 35 WALLS IN KITCHEN AREA NOT CLEAN, HAS CHIPPING PAINT, AND NOT BEING MAINTAINED. INSTRUCTED TO DETAIL CLEAN AND RESEAL SURFACE SERIOUS VIOLATION 7-42-090
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
OBSERVED READY TO EAT FOOD ITEMS INSIDE REFRIGERATION UNITS NOT LABEL AND DATE. MUST LABEL AND DATE ITEM AND MAINTAIN. MUST LABEL ALL FOOD STORAGE CONTAINERS IN KITCHEN FOOD PREP AREA.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED DIRT AND DEBRIS ON ALL FOOD STORAGE SHELVING IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED A FEW WATER DAMAGED CEILING TILES IN KITCHEN FOOD PREP AREA ABOVE REFRIGERATION UNITS. MUST REPAIR AND MAINTAIN.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
VISIBLE AND WORKING THERMOMETER NEEDED AT THE 2-DOOR MEAT COOLER LOCATED IN KITCHEN FOOD PREP AREA. MUST PROVIDE AND MAINTAIN.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
OBSERVED EMPLOYEES NOT WEARING A HAIR RESTRAINT WHILE PREPARING FOOD. MUST WEAR A HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
OCT 232015PASSED2 violationsDETAILS
OCT 23
2015
PASSED
2 violationsDETAILS
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOOR ALONG WALL BASE AND BEHIND EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
WALLS IN KITCHEN AREA NOT CLEAN, HAS CHIPPING PAINT, AND NOT BEING MAINTAINED. INSTRUCTED TO DETAIL CLEAN AND RESEAL SURFACE.
OCT 162015FAILED6 violations1 CRITICALDETAILS
OCT 16
2015
FAILED
6 violations1 CRITICALDETAILS
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
OBSERVED 15 FRUIT FLIES FLYING AROUND IN KITCHEN PREP AREA, INSTRUCTED TO CLEAN AFFECTED AREAS, TO ELIMINATE PEST ACTIVITY, AND HAVE PREMISES SERVICE BY PEST CONTROL COMPANY, SERIOUS CITATION ISSUED: 7-38-020
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO FOOD CERTIFIED MANAGER ON DUTY WITH A VALID CITY OF CHICAGO SANITATION CERTIFICATE, POSTED OR AVAILABLE, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED,(SUCH AS PORK BBQ AND FILIPINO CHICKEN) AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS WITH PROOF OF ENROLLMENT OR ACTUAL CERTIFICATE MUST BE AVAILABLE, AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED, SERVED AND PREPARED, SERIOUS CITATION ISSUED: 7-38-012
DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
NO CHEMICAL TEST STRIPS FOR CHLORINE SOLUTION, FOR THREE COMPARTMENT SINK, PREMISES HAS THE WRONG TEST STRIPS ON SITE, (QAC QR TEST STRIPS) ONLY, INSTRUCTED TO PROVIDE TEST STRIPS FOR CHLORINE SOLUTION, SINCE THATS WHAT YOU ARE USING TO SANITIZE DISHES, AT THIS TIME OF INSPECTION, TESTED SANITIZING SOLUTION WITH MY OWN TEST STRIPS, SERIOUS CITATION ISSUED: 7-38-030
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
CONTINUED NON COMPLIANCE ON PREVIOUS ORDERS ISSUED: 03/27/2015, INSPECTION REPORT #1532382, FOR VIOLATION LISTED BELOW, 45 NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE, SERIOUS CITATION ISSUED: 7-42-090
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOOR ALONG WALL BASE AND BEHIND EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
WALLS IN KITCHEN AREA NOT CLEAN, HAS CHIPPING PAINT, AND NOT BEING MAINTAINED. INSTRUCTED TO DETAIL CLEAN AND RESEAL SURFACE.
MAR 272015PASS W/ CONDITIONS2 violationsDETAILS
MAR 27
2015
PASS W/ CONDITIONS
2 violationsDETAILS
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, POSTED OR AVAILABLE, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS WITH PROOF OF ENROLLMENT OR ACTUAL CERTIFICATE MUST BE AVAILABLE, AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED, SERVED AND PREPARED, SERIOUS CITATION ISSUED: 7-38-012 MANAGER HAS A LETTER FROM FOODSERVICE ED. SEM., DATED MARCH 24, 2015, STATING THAT HE PASSED THE COURSE JUNE 19, 2013, NO CERTIFICATE POSTED OR AVAILABLE AT THIS TIME,
FOOD HANDLER REQUIREMENTS MET
NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,
MAR 202015FAILED4 violations1 CRITICALDETAILS
MAR 20
2015
FAILED
4 violations1 CRITICALDETAILS
WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE
OBSERVED DISHWASHER IMPROPERLY WASHING DISHES AT THREE COMPARTMENT SINK, SINKS NOT SET UP TO WASH, RINSE AND SANITIZE AT THIS TIME OF INSPECTION, WASHING DISHES ONE AT A TIME, IN ONE COMPARTMENT, WITH NO WATER IN SINK, DISHES NOT BEING SANITIZED ONCE WASHED IN ONE COMPARTMENT SINK, INSTRUCTED TO FILL ALL COMPARTMENTS WITH WATER, DISH WASH DETERGENT IN ONE SINK, CLEAR RINSE WATER IN MIDDLE SINK AND SANITIZER IN LAST SINK, TO PROPERLY WASH DISHES, CRITICAL CITATION ISSUED: 7-38-030
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, POSTED OR AVAILABLE, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS WITH PROOF OF ENROLLMENT OR ACTUAL CERTIFICATE MUST BE AVAILABLE, AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED, SERVED AND PREPARED, SERIOUS CITATION ISSUED: 7-38-012
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
CONTINUED NON COMPLIANCE ON PREVIOUS ORDERS ISSUED: 11/06/2014, INSPECTION REPORT #: 1501570, FOR VIOLATIONS LISTED BELOW: 30 FOODS INSIDE COOLER NOT PROPERLY LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS. FOODS NOT PROPERLY STORED IN COOLERS AND FREEZERS. INSTRUCTED TO STORE FOODS IN FOOD GRADE FREEZER OR STORAGE BAGS. 31 MULTI USE UTENSILS NOT PROPERLY STORED. INSTRUCTED TO INVERT TO PREVENT CONTAMINATION BEFORE USE. 33 COOKING EQUIPMENT, PREP TABLE, COUNTERS, EXHAUST HOOD AND FILTERS AND COOLERS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES. 34 FLOOR ALONG WALL BASE AND BEHIND EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY. 35 WALL BEHIND THREE COMPARTMENT SINK AND BEHIND COOKING EQUIPMENT NOT MAINTAINED. INSTRUCTED TO DETAIL CLEAN AND RESEAL SURFACE. 38 SINK STOPPERS NOT PROVIDED FOR THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE STOPPERS FOR EACH COMPARTMENT. SERIOUS CITATION ISSUED: 7-42-090
FOOD HANDLER REQUIREMENTS MET
NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,
NOV 62014PASSED6 violationsDETAILS
NOV 6
2014
PASSED
6 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
FOODS INISDE COOLER NOT PROPERLY LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS. FOODS NOT PROPERLY STORED IN COOLERS NAD FREEZERS. INSTRUCTED TO STORE FOODS IN FOOD GRADE FREEZER OR STORAGE BAGS.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
MULTI USE UTENSILS NOT PROPERLY STORED. INSTRUCTED TO INVERT TO PREVENT CONTAMINATION BEFORE USE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
COOKING EQUIPMENT, PREP TABLE, COUNTERS, ESHAUST HOOD AND FILTERS AND COOLERS 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
FLOOR ALONG WALLBASE AND BEHIND EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
WALL BEHIND THREE COMPARTMENT SINK AND BEHIND COOKING EQUIPMENT NOT MAINTAINED. INSTRUCTED TO DETAIL CLEAN AND RESEAL SURFACE.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
SINK STOPPERS NOT PROVIDED FOR THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE STOPPERS FOR EACH COMPARTMENT.
JAN 22014PASSED9 violationsDETAILS
JAN 2
2014
PASSED
9 violationsDETAILS
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
Storage shelf under prep table is rusted. Instructed to apply non-toxic sealant to surface.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Cooking equipment, prep table and storage shelf and exhaust hood and filters not cleaned. Instructed to detail clean and sanitize.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
Floor along wallbase and behind equipment in prep area not cleaned. Instructed to detail clean daily and remove food debris.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
Coving along wallbase not maintained. Instructed to detail clean and reseal. Light and ventilation covers through-out premises not cleaned. Instructed to detail clean and remove dust built-up.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Light bulbs around cooking equipment not shielded or shatter-proof. Instructed to install shatter-proof bulbs.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Three compartment sink leaking at bottom. Instructed to repair to prevent leak.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
Thermometer not provided inside refrigerator. Instructed to provide thermometer conspicuously inside all coolers.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
Unnecessary articles stored in front counter area. Instructed to remove all unsed articles.
MAR 52013PASSED8 violationsDETAILS
MAR 5
2013
PASSED
8 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
PREP FOODS AND DRIED FOOD STORAGE CONTAINERS/BINS NOT LABELED, INSTRUCTED TO 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 STORE TO PREVENT CONTAMINATION.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
EXCESSIVE DEBRIS/FOOD DEBRIS ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPEMNT, EXTERIOR OF DRIED FOOD STORAGE CONTAINERS, GREASE TRAP UNDER 3PART SINK, BOTTOM PANELS AND LEGS OF ALL PREP TABLES AND COOKING EQUIPMENT AND MICROWAVE OVEN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
EXCESSIVE FOOD DEBRIS AND GREASE BUILD-UP ON FLOOR THRU-OUT PREP AREA/KITCHEN, INSTRUCTED TO DETAIL CLEAN FLOOR, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OLD CAULKING AROUND THE 3PART SINK WITH BLACK MOLD LIKE SUBSTANCE AND PEELING PAINT, INSTRUCTED TO REMOVE AND RE-CAULK; ALSO MUST CLEAN AND REPAINT WALLS AT SAME AREA, REPLACE DAMAGED CEILING PANELS THRU-OUT PREMISES, INCLUDING INSIDE THE WASHROOM.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
INSTRUCTED TO REPAIR 3PART SINK FAUCET, LEAKING AT NECK.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
INSTRUCTED TO REMOVE CLUTTER AT FRONT SERVING AREA, BEHIND THE COUNTER, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
INSTRUCTED TO PROPERLY STORE CLEANING TOWELS IN AN APPROVED SANITIZER.
APR 132012FAILED4 violationsDETAILS
APR 13
2012
FAILED
4 violationsDETAILS
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT #521459, DATED: 05-19-2011 #30 - MUST LABEL PREP FOODS INSIDE STORAGE COOLERS AND DRIED FOOD STORAGE CONTAINERS. #31 - CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED. #33 - MUST DETAIL CLEAN-SANITIZE; COOKING EQUIPMENT, COOLERS, FREEZERS, BOTTOM PANELS OF PREP TABLES, MICROWAVE OVENS, MOP SINK, SHELVES, AND REMOVE FOIL COVERING FROM ALL EQUIPMENT. #34 - EXCESSIVE GREASE BUILD UP AND DEBRIS, MUST DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT KITCHEN. #35 - MUST CLEAN; HOOD/FILTERS ABOVE COOKING EQUIPMENT, WALLS THRU-OUT KITCHEN AND CEILING ATTACHMENTS. #40 - MUST PROVIDE THERMOMETERS FOR COOLERS. #42 - All employees shall be required to use effective hair restraints to confine hair.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DEBRIS ON SHELVES AND RACKS THROUGH-OUT PREP/STORAGE AREAS. MUST CLEAN AND MAINTAIN SAME.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
KITCHEN SCREEN DOOR NOT TIGHT-FITTING TO FRAME. MUST REPAIR SCREEN DOOR OR KEEP REAR DOOR CLOSED.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
INSTRUCTED TO REPAIR LEAK AT 3 COMPARTMENT SINK (BETWEEN 2ND AND 3RD COMPARTMENT. ------ WATER RUNS CONSTANTLY FROM 3 COMPARTMENT SINK FAUCET. MUST REPAIR SO WATER CAN BE TURNED OFF
APR 122012FAILED8 violations2 CRITICALDETAILS
APR 12
2012
FAILED
8 violations2 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
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 POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE REACH-IN COOLER. NOTED CHICKEN INTERNAL TEMPERATURE OF 46.5F, BEEF STEW AT 49.6F, PORK AT 48.9F, EGGS AT 47.3F, (REACH-IN COOLER AIR TEMPERATURE OF 37.6F). MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $100.00 TOTAL WEIGHT 20LBS. CRITICAL CITATION ISSUED 7-38-005 (A). MUST PROPERLY COOL FOODS IN SHALLOW CONTAINERS, USE ICE BATHS ETC. STORE AT 40F OR LESS.
WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE
Hand washing of all tableware and drinking utensils shall be accomplished by the use of warm water at a temperature of 110F to 120F containing an adequate amount of detergent effective to remove grease and solids. FOUND NO HOT RUNNING WATER PROVIDED AT 3 COMPARTMENT SINK AND EXPOSED HANDSINK. EMPLOYEE WASHING UTENSILS (DISHES) WITH WATER AT 64.2F. UNABLE TO PROPERLY WASH, RINSE AND SANITIZE MULTI-USE UTENSILS AND PROPERLY WASH HANDS. INSTRUCTED TO PROVIDE AND MAINTAIN HOT RUNNING WATER AT ALL SINKS. CRITICAL CITATION ISSUED 7-38-030.
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
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. SERIOUS CITATION ISSUED 7-42-090 PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT #521459, DATED: 05-19-2011 #30 - MUST LABEL PREP FOODS INSIDE STORAGE COOLERS AND DRIED FOOD STORAGE CONTAINERS. #31 - CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED. #32 - MUST SEAL RUSTY BOTTOM PANELS OF PREP TABLES, AND REPLACE BROKEN GASKET ON PREP REACH IN COOLER DOORS. #33 - MUST DETAIL CLEAN-SANITIZE; COOKING EQUIPMENT, COOLERS, FREEZERS, BOTTOM PANELS OF PREP TABLES, MICROWAVE OVENS, MOP SINK, SHELVES, AND REMOVE FOIL COVERING FROM ALL EQUIPMENT. #34 - EXCESSIVE GREASE BUILD UP AND DEBRIS, MUST DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT KITCHEN. #35 - MUST CLEAN; HOOD/FILTERS ABOVE COOKING EQUIPMENT, WALLS THRU-OUT KITCHEN AND CEILING ATTACHMENTS. #40 - MUST PROVIDE THERMOMETERS FOR COOLERS. #42 - All employees shall be required to use effective hair restraints to confine hair.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
INSTRUCTED TO INSTALL SPLASH GUARD OR DIVIDER BETWEEN EXPOSED HAND SINK AND 3 COMPARTMENT SINK DRAIN BOARD.--------MUST RECAULK AROUND MOPSINK (BETWEEN WALLS AND MOPSINK).
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DEBRIS ON SHELVES AND RACKS THROUGH-OUT PREP/STORAGE AREAS. MUST CLEAN AND MAINTAIN SAME.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
KITCHEN SCREEN DOOR NOT TIGHT-FITTING TO FRAME. MUST REPAIR SCREEN DOOR OR KEEP REAR DOOR CLOSED.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
INSTRUCTED TO REPAIR LEAK AT 3 COMPARTMENT SINK (BETWEEN 2ND AND 3RD COMPARTMENT. -------------MUST PROVIDE 3 PROPER WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK.------ WATER RUNS CONSTANTLY FROM 3 COMPARTMENT SINK FAUCET. MUST REPAIR SO WATER CAN BE TURNED OFF.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
INSTRUCTED TO REMOVE UNNECESSARY ARTICLES ON TOP OF REACH-IN COOLER.
MAY 192011PASS W/ CONDITIONS13 violations3 CRITICALDETAILS
MAY 19
2011
PASS W/ CONDITIONS
13 violations3 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITY NOT MAINTAINING PROPER TEMPERATURE, FOUND PREP REACH IN COOLER AT 54.3F. INADEQUATE FOOD PROTECTION. INSTRUCTED TO REPAIR COOLER AND MAINTAIN AT 40F OR BELOW. HELD FOR INSPECTION TAG PLACED ON UNIT, WHEN UNIT IS REPAIRED MUST FAX LETTER. CRITICAL CITATION ISSUED, 7-38-005[A].
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS INSIDE ABOVE COOLER AT IMPROPER TEMPERATURES; 3 CONTAINERS OF COOKED BEEF RANGING FROM 49.8-53.2F, ABOUT 14LBS, ABOUT 13LBS. OF COOKED PORK, 4 CONTAINERS, RANGING FROM 47.8-52.8F, 5LBS COOKED NOODLES AT 47.9F AND 3LBS. OF COOKED VEG. AT 47.8F. INADEQUATE FOOD PROTECTION. MUST KEEP COLD FOODS AT 40F OR BELOW. FOOD ITEMS DISCARDED BY OWNER. V=$150. CRITICAL CITATION ISSUED 7-38-005[A].
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
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. OBSERVED EMPLOYEE, WASHING AND RINSING MULTI-USE UTENSILS AND SETTING THEM TO DRY WITHOUT USING ANY SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK USING 100PPM CHLORINE FOR PROPER SANITIZING. CRITICAL CITATION ISSUED, 7-38-030.
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 AND DRIED FOOD STORAGE CONTAINERS.
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 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 SEAL RUSTY BOTTOM PANELS OF PREP TABLES, AND REPLACE BROKEN GASKET ON PREP REACH IN COOLER DOORS.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All utensils shall be thoroughly cleaned and sanitized after each usage. MUST DETAIL CLEAN-SANITIZE; COOKING EQUIPMENT, COOLERS, FREEZERS, BOTTOM PANELS OF PREP TABLES, MICROWAVE OVENS, MOP SINK, SHELVES, AND REMOVE FOIL COVERING FROM ALL EQUIPMENT.
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. EXCESSIVE GREASE BUILD UP AND DEBRIS, MUST DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS TRHU-OUT KITCHEN.
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 CLEAN; HOOD/FILTERS ABOVE COOKING EQUIPMENT, WALLS THRU-OUT KITCHEN AND CEILING ATTACHMENTS.
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 THERMOMETERS FOR COOLERS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST REMOVE UNNECESSARY ARTICLES TRHU-OUT KITCHEN, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOOR, AWAY FROM WALLS.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
All employees shall be required to use effective hair restraints to confine hair.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOP AND CLEANING TOWELS MUST BE PROPERLY STORED.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →