King Cafe Gourmet & Go

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

OBSERVED DIRT/LITTER ON FLOOR AT LOWER LEVEL PREP AREA ALONG WALLS/CORNERS ALSO LOWER LEVEL WITH STANDING WATER UNDER/AROUND ICE MACHINE DUE TU FLOOR TILES MISSING. MUST CLEAN FLOOR THROUGHOUT LOWER LEVEL PREP AREA ALSO MUST PROVIDE FLOOR TILES/MAKE ...

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

OBSERVED BURNED OUT CEILING LIGHT BULBS ABOVE LOWER LEVEL PREP AREA ALSO OBSERVED CEILING LIGHT BULB WITHOUT COVER ABOVE 3-COMPARTMENT SINK. MUST PROVIDE CEILING LIGHT BULB COVER ABOVE 3-COMPARTMENT SINK AND PROVIDE WORKING LIGHT BULBS ABOVE LOWER LE...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

SALAD DISPLY REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 47.3 F, FOUND TUNA, CUT GREENS, ETC. HELD INSIDE SAID COOLER. INSTRUCTED MANAGER TO REPAIR COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. CRITCAL VIOLATION 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES- TUNA AT 47.1 F, CHICKEN AT 47.3 F, FRUIT SALADS AT 47.1. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE ...

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

OBSERVED DIRT/LITTER ON FLOOR AT LOWER LEVEL PREP AREA ALONG WALLS/CORNERS ALSO LOWER LEVEL WITH STANDING WATER UNDER/AROUND ICE MACHINE DUE TU FLOOR TILES MISSING. MUST CLEAN FLOOR THROUGHOUT LOWER LEVEL PREP AREA ALSO MUST PROVIDE FLOOR TILES/MAKE ...

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

OBSERVED BURNED OUT CEILING LIGHT BULBS ABOVE LOWER LEVEL PREP AREA ALSO OBSERVED CEILING LIGHT BULB WITHOUT COVER ABOVE 3-COMPARTMENT SINK. MUST PROVIDE CEILING LIGHT BULB COVER ABOVE 3-COMPARTMENT SINK AND PROVIDE WORKING LIGHT BULBS ABOVE LOWER LE...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

SOME COOLERS MISSING THERMOMETERS AT LOWER LEVEL PREP AREA. MUST PROVIDE THERMOMETERS FOR ALL COOLERS.

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

DAMAGED RUBBER GASKETS AT PREP COOLER IN BASEMENT'S KITCHEN, INSTRUCTED TO REPLACE.

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

OPEN GRATES CEILING AND STAINRS ABOVE BASEMENTS KITCHEN, INSTRUCTED TO INSTALL A BARRIER TO PREVENT CONTAMINATION. CHIPPED WALL BEHIND COOKING AREA, INSTRUCTED TO INSTALL A DURABLE SMOOTH SURFACE ALL AROUND COOKING AREA.

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

LEAK UNDER MOP SINK, DRAIN LINE DRAINING IN 1ST FLOOR 3-COMP SINK, MISSING SINK STOPPERS AT SAME SINK. INSTRUCTED TO REPAIR.

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

OBSERVED ACCUMULATION OF DUST AND DEBRIS IN THE ICE SCOOP BUCKET ON THE BASEMENT LEVEL ICE MACHINE. DETAIL CLEAN THE ICE SCOOP BUCKET.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

THE FOLLOWING COLD HOLDING UNITS WERE OBSERVED TO BE AT IMPROPER TEMPERATURES: THE PREP TOP COOLER AMBIENT TEMPERATURE OF 55 F, THE BEVERAGE COOLER AMBIENT TEMPERATURE OF 56 F, AND THE DISPLAY COOLER AT AMBIENT OF 58 F. THE COOLERS WERE TAGGED DURING...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOODS WERE OBSERVED TO BE STORED AT IMPROPER TEMPERATURES IN THE FOLLOWING GROUND FLOOR PREP AREA COOLERS: IN THE DISPLAY COOLER, NOTED APPROX. 20LBS SALAD, 4 LBS CHICKEN, 4 LBS BEANS, 3 LBS RICE ALL AT 47 F, TOTAL VALUE $500. I...

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

OBSERVED ACCUMULATION OF DUST AND DEBRIS IN THE ICE SCOOP BUCKET ON THE BASEMENT LEVEL ICE MACHIEN. DETAIL CLEAN THE ICE SCOOP BUCKET.

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

DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.

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

MUST REPLACE BLOWN OUT LIGHT BULBS IN THE BASEMENT PREP AREA. ALSO PROVIDE THE PROPER END CAPS FOR A LIGHT SHIELD ABOVE THE BASEMENT THREE COMPARTMENT SINK.

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

DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.

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

MUST REPLACE BLOWN OUT LIGHT BULBS IN THE BASEMENT PREP AREA. ALSO PROVIDE THE PROPER END CAPS FOR A LIGHT SHIELD ABOVE THE BASEMENT THREE COMPARTMENT SINK.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

REFIGERATED FOOD STORAGE FACILITIES NOTED AT IMPROPER TEMPERATURE. PREP COOLER IN 1ST FLOOR PREP AREA NOTED AT 62.2 DEGREES F. MUST REPAIR OR ADJUST COOLER AND MAINTAIN AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOODS NOTED AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 15LBS OF PRODUCT AT IMPROPER TEMPERATURES RANGING BETWEEN 54-61.4 DEGREES F. NOTED APPROXIMATELY 1LB OF CHICKEN SALAD AT 61.4 DEGREES F, 1LB OF COOKED CHICKEN AT 54 DEG...

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

DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.

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

MUST REPLACE BLOWN OUT LIGHT BULBS IN THE BASEMENT PREP AREA. ALSO PROVIDE THE PROPER END CAPS FOR A LIGHT SHIELD ABOVE THE BASEMENT THREE COMPARTMENT SINK.

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

OBSERVED CEILING VENTS IN THE BASEMENT PREP AREA WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENTS.

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

OBSERVED FOOD HANDLERS IN THE BASEMENT PREP AREA NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN HAIR RESTRAINTS WHILE FOOD IS BEING HANDLED.

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

FOUND FRUIT FLY ACTIVITY AT PREMISES. OBSERVRD ABOUT 30 FRIUT FLIES ON WALLS AND CEILING. SERIOUS VIOLATION. CITATION ISSUED.

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

FOUND FLOORS NOT CLEAN UNDER EQUIPMENT THROUGHOUT.(FOOD DEBRIS)

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

FOOD SHELVES TOO CLOSE TO MOP SINK, INSTRUCTED TO PROVIDE A SPLASH GUARD.

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

TILES UNDER 3-COMP SINK IN POOR REPAIR, INSTRUCTED TO REPLACE.

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

SINK STOPPERS NOT HOLDING UP, INSTRUCTED TO REPAIR.

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

(7-38-020) EVIDENCE OF PEST ACTIVITY ON PREMISES. NOTED 16-SMALL/FRUIT FLIES ON THE SOUTH PILLAR OF THE 1st FLOOR PREP AREA; 7-ON THE NORTH PILLAR OF THE SAME AREA;3-ON THE BACK WALL OF THIS SERVING AREA. INSTRUCTED TO ELIMINATE SOURCE & CLEAN/SANITI...

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

ALL PRE-PACKAGED FOOD (IN TO-GO CONTAINER) MUST BE DATED & LABELED WITH INGREDIENTS. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal pro...

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

CABINETS UNDER SINKS AT FRONT SERVING AREA & DOOR GASKETS OF COOLERS ON PREMISES, DUE TO FOOD DEBRIS/DUST/DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

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

FLOOR DRAINS THRU-OUT PREMISES & AREA BELOW THE STAIRS OF THE BASEMENT KITCHEN NEED CLEANING. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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

ALL AFFECTED WALL AREAS (FROM PEST ACTIVITY) MUST BE CELANED/SANITIZED. The walls and ceilings shall be in good repair and easily cleaned.

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. CUTTING BOARDS IN NEED OF REPLACING. WORN, DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES.

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 UNDER AND AROUND EQUIPMENT IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

CEILING IN NEED OF CLEANING TO REMOVE DUST BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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. Cleaning equipment shall be properly stored away fro...