Jewell Events Catering

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SINK IN REAR CAKE DECORATING AREA.MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP ON FRYER CABINETS,GRILL TABLE,LOWER SHELVES OF PREP TABLES.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST REPAIR OR REPLACE DAMAGED WALL IN MOP SINK CLOSET BEHIND DOOR,INTERIOR DOOR PANEL OF FRONT WALK IN COOLER AND EXTERIOR KICK PLATE OF FRONT WALK IN FREEZER.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST ELEVATE,REMOVE OR ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN REAR STORAGE AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREP ,DISH AND STORAGE AREAS.MUST REMOVE EXCESSIVE ICE BUILD UP FROM FLOOR IN FRONT WALK IN FREEZER.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST REPAIR OR REPLACE BURNTOUT LIGHTS AT HOOD OF COOKING EQUIPMENT.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGERS.MUST PROVIDE AND MAINTAIN.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED DEAD COCKROACHES THROUGHOUT MAIN PREP AREA, NEAR DISH WASHING AREA, AND IN DRY STORAGE ROOM. INSTRUCTED TO REMOVE AND MAINTAIN FACILITY FREE OF DEAD PESTS.

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

OBSERVED TORN AND BROKEN GASKETS ON DOORS LEADING TO WALK-IN FREEZER AND WALK-IN COOLER STORING SAUCES. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED BUILD UP OF BLACK AND PINK SLIME ON INTERIOR OF ICE MACHINE USED TO PRODUCE ICE NOT CONSUMED BY HUMANS. INSTRUCTED TO REMOVE ICE, CLEAN, SANITIZE, AND MAINTAIN.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO EXPOSED HAND WASHING SINK IN REAR MAIN KITCHEN FOOD PREP AREA BY 3-COMPARTMENT SINKS AND ANOTHER HAND WASHING SINK IS NEEDED IN MAIN KITCHEN FOOD PREP AREA NEAR FOOD PREP AREAS. INSTRUCTED PIC TO INSTALL A HAND WASHING SINKS WITH HOT AND ...

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

OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER #6 AND IN REAR DRY STORAGE ROOMS. MUST REPAINT OR REPLACE SHELVING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN LIGHT SHIELDS COVERS THROUGHOUT MAIN KITCHEN PREP AREA AND PASTRIES AREA AND MUST MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED CERTIFIED FOOD MANAGERS ON SITE WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE FOOD ALLERGEN TRAINING.

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

THE PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE PROCEDURE WITH THE NECESSARY ITEMS MASKS, GLOVES, DISPOSABLE MOPS AND APPROPRIATE SANITIZER. PRIORITY FOUN...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO EXPOSED HAND WASHING SINK IN REAR MAIN KITCHEN FOOD PREP AREA BY 3-COMPARTMENT SINKS AND ANOTHER HAND WASHING SINK IS NEEDED IN MAIN KITCHEN FOOD PREP AREA NEAR FOOD PREP AREAS. INSTRUCTED PIC TO INSTALL A HAND WASHING SINKS WITH HOT AND...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

FOOD ICE NOT PROTECTED FROM CONTAMINATION. OBSERVED BLACK AND BROWN SLIME SUBSTANCE IN THE INTERIOR CONTACT SURFACES OF ICE MACHINE. SLIME LIKELY TO CONTAMINATE ICE FOR HUMAN CONSUMPTION. MUST TURN OFF ICE MACHINE REMOVE ICE AND HAVE INTERIOR CONTACT...

PROPER DATE MARKING AND DISPOSITION

OBSERVED NO PROPER DATE MARKING ON TCS FOODS HELD MORE THAN 24 HOURS. MUST PROVIDE AND MAINTAIN.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

EVIDENCE OF IMPROPER PEST CONTROL ON PREMISES. OBSERVED APPROXIMATELY 20 RAT DROPPINGS ON FLOOR UNDERNEATH STORAGE SHELVING NEAR TO EXIT DOOR AND ON THE UPPER WAREHOUSE STORAGE SHELVING. INSTRUCTED TO CLEAN AND SANITIZE AREAS. ADDITIONAL PEST CONTROL...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED REAR EXIT DOOR NOT RODENT PROOF. DOOR HAS APPROXIMATELY 2 INCHES OPENING ON BOTTOM DOOR. MUST MAKE DOOR TIGHT FITTING TO PREVENT PEST ENTRY.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN FOOD PREPARATION AREAS. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT N USE.

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

OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER #6 AND IN REAR DRY STORAGE ROOMS. MUST REPAINT OR REPLACE SHELVING.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED 3-COMPARTMENT SINK NOT PROPERLY MAINTAINED IN REAR MAIN KITCHEN DISHWASHING AREA. OBSERVED WATER WITH FOOD PARTICLES BACKING UP FROM 2ND COMPARTMENT SINK INTO 1ST COMPARTMENT SINK WHEN WATER IS RELEASED FROM 3-COMPARTMENT SINK THEN SLOW DRA...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED DIRT DUST AND DEBRIS ON FOOD STORAGE SHELVING IN REAR MAIN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

ADDITIONAL WATER PRESSURE NEEDED AT THE HAND WASHING SINK IN WOMEN'S WASHROOM. MUST REPAIR AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED HAND WASHING SINK IN MEN'S WASHROOM DRAINING SLOW. MUST REPAIR AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK IN SALAD WASHING STATION. MUST REPAIR AND MAINTAIN. MUST REPAIR SMALL LEAK AT THE DRAIN PIPE AT THE REAR 3-COMPARTMENT SINK AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

BACKFLOW PREVENTER DEVICE NOT LOCATED AT THE ICE MACHINE, ESPRESSO MACHINES AND MOP SINK. INSTRUCTED TO INSTALL SO THAT CAN BE LOCATED TO BE SERVICE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DIRT AND GREASE BUILD UP ON FLOOR UNDERNEATH COOKING EQUIPMENT IN MAIN KITCHEN AREA AND PASTRY PREP AREA AND UNDERNEATH DISHWASHING AREAS. MUST CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED VENTILATION VENTS IN MAIN KITCHEN AREA WITH HEAVY DUST ACCUMULATION. MUST CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DUST BUILD UP ON WALL BEHIND VENTILATION HOOD AND ON CEILING ABOVE PREP TABLES IN PASTRY PREP AREA. MUST CLEAN MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN LIGHT SHIELDS COVERS THROUGHOUT MAIN KITCHEN PREP AREA AND PASTRIES AREA AND MUST MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED A FEW LIGHT BULBS BURN OUT ABOVE PREP TABLES IN FOOD PREPARATION AREAS. MUST REPLACE AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED DUST ACCUMULATED ON CEILING VENTILATION FANS INSIDE ALL WASHROOMS. MUST CLEAN AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED GREASE BUILD UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT IN MAIN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED CERTIFIED FOOD MANAGERS ON SITE WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE FOOD ALLERGEN TRAINING.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

THE THERMOMETER FOR THE WASH GAUGE FOR THE HIGH TEMPERATURE DISHMACHINE WAS NOT OPERATIONAL. MANAGEMENT INSTRUCTED TO REPAIR OR REPLACE THE TEMPERATURE GAUGE. SERIOUS VIOLATION 7-38-030.

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

CLEAN THE DEBRIS ON TOP OF THE STACKED OVENS AT THE END OF THE COOK'S LINE.

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

REPAIR THE INSIDE OF THE DOOR TO COOLER #12 WHERE EXPOSED INSULATION IS PRESENT.

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

MUST INSTALL LIGHT SHIELDS WHERE MISSING IN THE PASTRY PREP AREA AND DECORATING ROOM.

NO SMOKING REGULATIONS

OBSERVED CIGARETTE BUTTS IN AN ASHTRAY ON TOP OF A FILE CABINET IN THE WAREHOUSE STORAGE AREA. MANAGEMENT DISCARDED THE ASHTRAY AND CIGARETTE BUTTS DURING THE INSPECTION. CHICAGO CLEAN INDOOR AIR ORDINANCE 7-32-020.

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

MIDDLE DOOR AT THREE DOOR COOLER AT BAKERY NOT ABLE TO CLOSE.REPAIR CAUSE.

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

CEILING IN POOR REPAIR(BULKED,UNSEALED MISSING ETC) IN DIFFERENT LOCATIONS OF THE PREMISES INSTRUCTED TO REPAIR. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

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

POOR HYGIENIC PRACTICES. OBSERVED FOOD HANDLERS HANDLING READY TO EAT FOOD(SLICED TOMATOES,LETTUCE, MAKING SANDWICHES ETC.),ALSO TOUCHING NON FOOD SURFACESUCH AS KITCHEN EQUIPMENT,GARBAGE CANS,TO WIPE GLOVED HAND ON THEIR APRONS. SOME OF THE EMPLOYEE...

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

FOUND EXPOSED HAND SINK BY THE PREP AREA BY THE BAKERY WITHOUT HOT WATER. PRESENTLY HOT WATER TEMPERATURE AT 59.6F TO 60F. EXPOSED HAND SINK BY THE SPECIAL EVENTS PREP AREA BY THE #8 WALK-IN COOLER NO COLD WATER HANDLE,HOT WATER GET TO HOT,UNABLE TO ...

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

FOOD NOT PROTECTED DURING STORAGE. OBSERVED INTERIOR OF ICE MACHINE WITH BROWN BLACK SLIME SUBSTANCE DRIPPING INTO INTERIOR ICE SHUTTER OF THE ICE BIN.INSTRUCTED TO CLEAN AND SANITIZE UNIT. MANAGER ON DUTY TURNED OFF THE UNIT AND CALLED TECHNICIAN. O...

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

TWENTY OR MORE MICE DROPPINGS THROUGHOUT LIQUOR ROOM,AT REAR AREA.OUTER OPENINGS NOT PROTECTED,REAR DOOR WITH 1/4 TO 1/2" GAPS.INSTRUCTED TO REMOVE DROPPINGS AND RODENT/INSECT PROOF SAID DOOR. SERIOUS VIOLATION: 7-38-020.

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

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 9-14-15,REPORT#1575539 #32- DEFROST AND MAINTAIN THE INTERIOR OF WALK-IN FREEZER #3. REPLACE THE COATED FLAT BEATERS WITH CHIPPED PAINT ON THEM #33-DETAIL CLEAN THE INTERIOR OF THE MICROWAVE IN THE CAKE ...

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

MIDDLE DOOR AT THREE DOOR COOLER AT BAKERY NOT ABLE TO CLOSE.REPAIR CAUSE.

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

HOOD ,FILTERS,INSIDE THE DEEP FRYERS WITH GREASE.BINS THROUGHOUT THE PREMISES WITH EXCESS GREASE AND DUST.INSTRUCTED TO CLEAN AND MAINTAIN PORTABLE FANS WITH DUST AND GRIME BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN

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

FLOOR UNDER THE THREE COMPARTMENT SINK AT SALAD PREP ARE,UNEVEN,AND PORUS,INSTRUCTED TO REPAIR/REAINT SAID FLOOR.

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

BROKEN WALL AND WALL DEBRIS BEHIND THE COOKING EQUIPMENT AT NORTH AREA.INSTRUCTED TO SEAL AND MAINTAIN CEILING IN POOR REPAIR(BULKED,UNSEALED MISSING ETC) IN DIFFERENT LOCATIONS OF THE PREMISES INSTRUCTED TO REPAIR.SURFACE MUST BE SMOOTH,CLEANABLE ...

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

BURNED LIGHT BULBS UNDER THE HOOD AT BAKERY AREA,INSTRUCTED TO REPLACE EXCESS DUST AND GREASE AT LIGHT FIXTURES AND LIGHT SHIELDS,ALSO BROKEN LIGHT SHIELD AT NORTH KITCHEN/LIGHT SHIELD ARE REPAIRED WITH DUCT TAPES,INSTRUCTED TO CLEAN MENTIONED UNIT...

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

ALL THREE AND TWO COMPARTMENT SINK FAUCETS WITH THREADS,REPLACE WITH A FAUCETS WITHOUT THREADS NO VENTILATION PROVIDED AT MEN'S WASHROOM.INSTRUCTED TO PROVIDE.

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

DEFROST AND MAINTAIN THE INTERIOR OF WALK-IN FREEZER #3. REPLACE THE COATED FLAT BEATERS WITH CHIPPED PAINT ON THEM.

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

DETAIL CLEAN THE INTERIOR OF THE MICROWAVE IN THE CAKE DECORATING ROOM AND INTERIOR AND EXTERIOR OF 3 DOOR PASTRY COOLER NEXT TO THE WALK-IN FREEZER.

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

REPAIR THE FLOOR IN WALK-IN COOLER #4 SO THAT IT IS SMOOTH AND EASILY CLEANABLE.

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

REPLACE THE CRACKED LIGHT SHIELDS ALONG THE COOK'S LINE. PROVIDE ADEQUATE LIGHTING INSIDE OF THE PASTRY WALK-IN COOLER. OBSERVED A LIGHT SHIELD MISSING IN THE CAKE DECORATING ROOM. MUST INSTALL.

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

REPAIR THE SINK STOPPER LEVERS AT THE 3 COMPARTMENT SINKS. REPLACE THE MISSING COLD WATER HANDLE AT THE PASTRY PREP AREA EXPOSED HANDWASHING SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST INSTALL THERMOMETERS INSIDE OF ALL COOLERS.

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

REMOVE MILK CRATES AND PROVIDE ADEQUATE SHELVING IN WALK-IN COOLERS AND FREEZERS.

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

REMOVE PEELING PAINT AND SEAL WALL BEHIND UTENSIL STORAGE SHELVES NEAR 3-COMPARTMENT SINKS IN REAR PREP AREA. SEAL OPENING IN CORNER ALONG WALL BASE IN BAKERY PREP AREA. REPLACE MISSING SHELF ABOVE 3-COMPARTMENT SINK IN BAKERY PREP AREA.

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

REPLACE ALL DAMAGED LIGHT SHIELDS IN WALK-IN COOLER #11, CATERING EQUIPMENT STORAGE, AND PREP AREAS. SECURE ALL LOOSE LIGHT SHIELDS AND REPLACE BULBS AS NEEDED.

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

REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK IN BAKERY PREP AREA.

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

ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLERS AND FREEZERS.

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

MUST REMOVE RUST FROM BOTTOM SHELVING OF PREP TABLE IN THE KITCHEN AREA ALSO MUST REMOVE CHIP PAINT FROM ALL SHELVING IN THE REAR STORAGE AREAS,MUST USE A NON-TOXIC PAINT

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

MUST CLEAN FILTERS ABOVE STOVE OF GREASE AND CLEAN BOTTOM COMPARTMENTS OF DEEP FRYER HAS HEAVY GREASE BUILD-UP INSIDE COMPARTMENTS,CLEAN INTERIOR OF LIGHT SHIELS COVERS ABOVE VENTILATION OVER STOVE,HAS DUST ON SHIELDS ALSO MUST CLEAN EXTERIOR OF LIGH...

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

CLEAN FLOORS THROUGHOUT PREMISES ALONG WALL BASE AND CORNERS

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

MUST CLEAN WALL NEAR PREP TABLE IN THE BAKERY SECTION

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

CLEAN FLOORS UNDER, AROUND AND BEHIND EQUIPMENT IN KITCHEN AND STORAGE.

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

CLEAN OR REPLACE WALL PANEL UNDER THREE COMP SINKS IN MAIN KITCHEN. PANEL STARTING TO MOLD FROM MOISTURE/WATER.

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.FOUND PEELING PAINT ON FLOORS BENEATH THE MULTI-USE UTENSIL POT/PANS STORAGE SHELVING,MUST REPAIR TO SMOOTH,EASILY CLEANABLE SURFACE.

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 NOTICEABLE OPENINGS ON WALLS/CEILINGS AND AROUND PLUMBING/ELECTRICAL FIXTURES.DETAIL CLEAN THE WALLS AROUND THE STOVE AND BEHIND COOKING EQUIPMENT.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REPLACE BURNT OUT LIGHT BULBS WERE NOTED,PROVIDE LIGHT SHIELD IN PASTRY ROOM.

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. DETAIL CLEAN,ORGANIZE STORAGE ROOMS,TOOL ROOMS,REMO...

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.OBSERVED COOKED POTENTIALLY HAZARDOUS FOODS PESTO SOUPS,MARINARA SAUCE,CABBAGE SOUPS,CHICK PEA SOUPS IN THE PROCESS OF COOLING INSIDE THE WALK-IN-COOLER AT IMPROPER TEMPS,(NO TIME AND TEM...

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. OB...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

One copy of the Food Inspection Report Summary must be displayed and visible to all customers.FOUND NO INSPECTION REPORT SUMMARY FROM 8/25/11 POSTED FOR PUBLIC VIEW DURING THIS INSPECTION.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE FOOD STORAGE CONTAINERS THROUGHOUT, PREP TABLES,MANUAL CAN OPENERS AND HOUSINGS ATTACHED, INTERIOR OF...

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.FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES REQUIRE A DETAIL CLEANING INCLUDING THE FLOOR DRAINS.FOUND PEELING PAINT ON FLO...

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. WALL BEHIND THE 3 COMP SINK AREAS,DISHMACHINE AREAS MUST BE SMOOTH,EASILY CLEANABLE SURFACES,SEAL ALL NOTICEABLE OPENINGS ON WALLS/CEILINGS AND AROUND PLUMBING/ELECTRICAL FIXTURES....

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST REPLACE BURNT OUT LIGHT BULBS WERE NOTED,PROVIDE LIGHT SHIELD IN PA...

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

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.DETAIL CLEAN,ORGANIZE STORAGE ROOMS,TOOL ROOMS,REMOVE...

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.MUST REPLACE BROKEN ICE DISPENSING UTENSIL,WASH CLOTHS MUST BE PROPERLY STORED IN A SANITIZING SOLUTION.

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

INSTRUCTED TO INVERTED ALL CLEAN FOOD UTENSILS ON SHELVES AND COUNTER,THROUGHOUT FACILITY,INCLUDING SINGLE SERVICE ARTICLES,AT ALL TIMES.

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

INSTRUCTED TO REPAIR FAUCET JOINTS AND PIPES LEAKING WATER ON 3COMP.SINKS IN KITCHEN,AND ON WATER PUMP PIPES.

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

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND READY TO EAT FOODS ,SERVING ICE INSIDE ICE MACHINE NOT PROTECTED DURING STORAGE AT THE TIME OF INSPECTING. ABOVE ICE ...

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 PROVIDE LABEL ON DRY FOOD CONTAINERS WITH FOOD NAMES.

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. INSTRUCTED TO INVERTED ALL CLEAN FOOD UTENSILS O...

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. INSTRUCTED TO REPAIR RUST ON METAL STORAGE SHELVES IN KITCHEN,AND #3 WALK IN COOLER FLOORS.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN STAIN AND DEBRIS ON THE FOLLOWING: 3&2COMP.SINKS IN DISH MACHINE AREA,EXPOSE HAND WASH SINK AT ...

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. INSTRUCTED TO MAINTAIN FLOORS AT DISHWASHING MACHINE AND AT 3COMP.SINK IN KITCHEN AREAS WITH STANDING WATER DRY AT ALL TIMES,REPAIR DAMAG...

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. INSTRUCTED REPAIR PAINT PEELING ON WALLS AT RAER.

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...

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.FLOOR DRAINS IN NEED FOR DETAIL CLEANING.,

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.REMOVE ALL CLUTTER FROM PREMISES AND STORE ALL ARTICL...

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

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.OBSERVED FOOD HANDLERS PERFORMING MULTIPLE TASKS, ...

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.FOUND ...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.FOUND OUTSIDE GARBAGE,WASTE GREASE AREAS NOT MAINTAINED,CLUTTERED LARGE AMOUNTS OF WASTE GREASE ON GROUND POTENTIAL ...

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 ALL BULK FFOD CONTAINERS THROGHOUT TO IDENTIFY PRODUCTS 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.WOODEN SHELVING IN STORAGE AREAS NEED REPAINTING USING A NON-TOXIC FINISH,RUSTY SHELVING IN DRY STORAGE AREAS.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL KITCHEN EQUIPMENTS THROUGHOUT THE PREMISES INTERIOR/EXTEERIOR OF COOLERS,COOKING EQUIPMENTS,SHELVINGS,TOPS/BOTTOMS O...

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.FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE DETAIL CLEANING THROUGHOUT INCLUDING ALL FLOOR DRAINS.

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

The walls and ceilings shall be in good repair and easily cleaned.WALLS,CEILINGS AND ATTACHED EQUIPMENTS INSIDE WALK-IN-COOLERS REQUIRE DETAIL CLEANING,WALLS ALL ALONG DISHWASHIUNG AREAS ARE NOT SMOOTH,EASILY CLEANABLE SURFACES AND SEAL ALL NOTICEABL...

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

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 THROUGHOUT NEED CLEANING,REPLACE BROKEN SHILEDS IN PASTRY ROOM.

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

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

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

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.REMOVE ALL CLUTTER FROM PREMISES AND STORE ALL ARTICLES 6" OFF FLOOR,REMOVE ALL MILK CRATES ARE NOT TO BE USED FOR STORING OF ARTICLES.

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.FOUND WASH CLOTHS NOT PROPERLY STORED IN SANITIZING SOLUTION.