LA Sardine, Inc.

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

OBSERVED NO EMPLOYEE HEALTH POLICIES ON SITE FOR ALL FOOD AND CONDITIONAL EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIOIRIT FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO WRITTEN CLEAN UP PROCEDURE OR NECCESARY ITEMS OUTLINED IN POLICY AVAILABLE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEAL EVENTS THAT CAN OCCUR IN THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE. PRIOIRIT FOUNDATION VIOLATION. 7-38-005. NO CITATION I...

PROPER DATE MARKING AND DISPOSITION

OBSERVED TCS FOODS (OXTAILS,COOKED PORK SHOULDER,SWEET PEA PUREES, AIOLI SAUCE FOR SARDINES, ETC)IN WALK IN COOLER AND REFRIGERATION UNITS THROUGHOUT FACILITY WITH IMPROPER LABELS. INSTRUCTED TO PROVIDE DISCARD OR USE BY LABELS(NOT TO EXCEED 7 DAYS)...

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

OBSERVED PRESET TABLEWARE ON ALL TABLES UNPROTECTED.INSTRUCTED TO PROVIDE PROTECTED FROM CONTAMINATION BY BEING WRAPPED, COVERED, OR INVERTED.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED GARBAGE RECEPTACLES IN RESTROOMS WITHOUT LIDS. INSTRUCTED TO PROVIDE A CLOSED GARBAGE CAN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO ALLERGEN TRAINING COMPLETION CERTIFICATES FOR ALL CERTIFIED FOOD MANAGERS POSTED ON SITE. INSTRUCTED TO MEET REQUIREMENTS.

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

OBSERVED A BLACK SLIME LIKE SUBSTANCE ON THE INTERIOR PANEL OF THE ICE MACHINE LOCATED IN THE REAR PREP AREA. SUBSTANCE LIKELY TO CONTAMINATE ICE FOR HUMAN CONSUMPTION. INSTRUCTED TO DISCONTINUE USING MACHINE UNTIL SERVICED, CLEANED AND SANITIZED. SE...

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

PREVIOUS MINOR VIOLATION NOT CORRECTED FROM INSPECTION REPORT 1995771, DATED 3/17/17. VIOLATION INCLUDES: #32; NO DIPPER WELL FOR HAND PACKED ICE CREAM AT FRONT PREP STATION, INSTRUCTED TO PROVIDE. VIOLATION STILL EXISTS. SERIOUS VIOLATION 7-42-090

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

MUST REPAIR BROKEN DOOR GASKETS ON PREP COOLER IN FRONT PREP AREA. ALSO, REPLACE CUTTING BOARDS THROUGHOUT PREP AREAS, BLACK GROOVES PRESENT, SURFACE MUST BE SMOOTH AND EASILY CLEANABLE.

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

MUST DETAIL CLEAN DRIED FOOD DEBRIS AND/OR DUST, FROM FLOORS UNDER HEAVY EQUIPMENT THROUGHOUT PREP AREAS, IN DRY STORAGE AND IN REAR CHEMICAL ROOM. ALSO, REPAIR DETACHED COVING BEHIND FRONT PREP AREA UNDER EXPOSED HAND SINK.

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

MUST REPAIR/REPLACE CRACKED LIGHT SHIELDS IN REAR PREP AREA AND IN THE CHEMICAL ROOM.

LINEN: CLEAN AND SOILED PROPERLY STORED

MUST STORE LINENS IN SANITIZER WATER WHILE NOT IN USE TO PREVENT CROSS CONTAMINATION.

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

NO DIPPER WELL FOR HAND PACKED ICE CREAM AT FRONT PREP STATION, INSTRUCTED TO PROVIDE,

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

VENTS ABOVE DISH MACHINE AND INTERIOR OF FRYER FRONT COOKING AREA NOT CLEAN, INSTRUCTED TO CLEAN DAILY,

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

FLOOR UNDER COOKING AREA NOT CLEAN, INSTRUCTED TO CLEAN DAILY,

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

LIGHT SHIELDS MISSING BY DISH MACHINE AREA, INSTRUCTED TO PROVIDE,

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

CLUTTER REAR STORAGE AREA, INSTRUCTED TO CLEAN AND BETTER MAINTAIN,

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

INSPECTION REPORT SUMMARY NOT DISPLAYED OR VISIBLE TO CUSTOMERS. INSTD TO HAVE POSTED AND VISIBLE TO CUSTOMERS AT ALL TIMES. SERIOUS VIOLATION 7-42-010B SERIOUS.

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

PREVIOUS MINOR VIOLATIONS 6/3/16 REPORT 1757213 NOT CORRECTED: 32 ROTTING WOOD SURFACES SURROUNDING FRONT PREP EXPOSED HANDSINK INCLUDING CABINET UNDERNEATH. INSTD TO REMOVE ROTTING SURFACES AND REPAIR. RUSTY WIRE RACKS IN WALK-IN COOLER. REMOVE RU...

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

MISSING LIGHTSHIELD IN REAR BY DISHMACHINE. REPLACE SAME.

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

STOVE IN REAR NOT COMPLETELY UNDER VENTILATION HOOD SYSTEM. INSTD TO CORRECT.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

NO SHELLFISH TAG ATTACHED TO BAG OF MUSSELS IN COOLER. INSTD TO MAINTAIN SHELLFISH TAG IN PLACE UNTIL BAG EMPTY/USED AND MAINTAIN ON FILE FOR 90 DAYS. ALSO NOTED COMINGLING OF SHELLFISH, BAG OF CLAMS AND BAG OF MUSSELS IN CONTACT/TOUCHING AND STORED...

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

GASKETS OF DEEP DESSERT FREEZER IN POOR REPAIR, LOOSE/TORN. MISSING HANDLES ON DOORS FOR DEEP DESSERT FREEZER. REPLACE SAME. ROTTING WOOD SURFACES SURROUNDING FRONT PREP EXPOSED HANDSINK INCLUDING CABINET UNDERNEATH. INSTD TO REMOVE ROTTING SURFACES ...

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

STAINED CEILING TILES AND RUSTED FRAMES NOTED AT CEILING IN DESSERT PREP AREA. INSTD TO REPAIR SAME AND MAINTAIN. MISSING HOOD FILTER AT FRONT PREP AREA. REPLACE SAME

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

COLD WATER FAUCET HANDLE DIFFICULT TO TURN AT BAR EXPOSED HANDSINK. INSTD TO REPAIR SAME. VENTILATION IN EMPLOYEE TOILET ROOMS AND NON-HANDICAPPED WOMENS TOILET ROOM. INSTD TO REPAIR. VENT COVER IN MENS HANDICAPPED TOILET ROOM NOT TIGHT FITTING. INST...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING THERMOMETERS AT ALL PREP COOLERS AT FRONT PREP AREA. INSTD TO REPLACE SAME.

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

MULTIPLE FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTD TO HAVE ALL FOOD HANDLERS WEARING HAIR RESTRAINTS.

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

ALL BULK FOOD STORAGE CONTAINERS MUST BE PROPERLY LABELED. ALL FOODS TAKEN OUT OF ORIGINAL CONTAINERS AND PLACED INTO A DIFFERENT CONTAINER MUUST BE LABELED

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

PAINT ALL RUSTY STORAGE RACKS AND SHELVES THROUGHOUT. REPLACE RUSTY CAN OPENER AND HOLSTER CONNECTED TO PREP TABLE IN REAR STORAGE ROOM(IF NO LONGER EASILY CLEANABLE. PROVIDE A LID FOR CONSUMABLE IC3 BIN BEHIND BAR

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

CLEAN THE INTERIORS AND EXTERIORS OF THE COOKING EQUIPMENT ON COOK LINE IN FRONT FOOD PREP AREA. CLEAN DUST BUILD-UP FROM FAN GAURDS AND COILS IN WALK-IN COOLER.

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

DETAIL CLEAN FLOORS THROUGHOUT FOOD PREP, FOOD STORAGE, DISH WASHING AREAS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT AND DEBRIS NOTED).

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

: CLEAN STAINS AND DIRT FROM WALL ABOVE SINKS BEHIND BAR, AND WALLS THROUGHOUT REAR WHERE NEEDED. PAINT OR REPLACE ALL HEAVILY STAINED CEILING TILES IN FRONT FOOD PREP AREA. PAINT ALL RUSTY DOORS AND DOOR FRAMES THROUGHOUT REAR SECTONS OF ESTABLISHME...

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

MUST BETTER ORGANIZE REAR STORAGE ROOM, ALL ARTICLES MUST BE PROPERLY STORED 6 INCHES OFF THE FLOOR AND ALL AREAS MUST ACCESSIBLE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ALL ICE SCOOPS MUST BE PROPERLY STORED IN A MANNER THAT PREVENTS CONTAMINATION.

FOOD HANDLER REQUIREMENTS MET

Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a re...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

REFRIGERATED PREP COOLER AT NORTH END OF FRONT FOOD PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURE. aIR TEMPS RECORDED AT 51.6F IN THE BOTTOM AND AT 49.1F IN THE TOP. INSTRUCTED TO REMOVE ALL POTENTIALLKY HAZARDOUS FOODS FROM UNIT AND COOLER SERVICED...

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

POTENTIALLY HAZARDOUS FOODS FOUND AT IMPROPER TEMPERATURES IN REFURIGERATED PREP COOLER IN FRONT FOOD PREP AREA. HAM-48.7F, QUICHE-49.1F, AND STEAK-47.1F, ALL POTENTIALLY HAZARDOUS FOODS MUST BE PROPERLY STORED/HELD AT 40 DEGREES OR BELOW. ALL PRODUC...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED EMPLOYEE WASH AND RINSE MULTI-USE EQUIPMENT IN 3 COMPARTMENT SINK. ALSO FOUND SANITIZING RESIDUAL IN DISH MACHINE BELOW REQUIRED CONCENTRATION OF 100PPM. DISHMACHINE TAGGED HELD FOR INSPECTION. INSTRUCTED ON PROPER PRODEDURE FOR SETTTING UP ...

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

EXTERIOR OF ROLLING CART THAT GREASE RECEPTACLE SITS ON IN REAR STORAGE ROOM NOT PROPERLY MAINTAINED, EXCESSIVE GREASE BUILD-UP NOTICED. MUST KEEP EXTERIOR OF GREASE CONTAINER CLEAN. SERIOUS VIOLATION 7-38-020.

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

ALL BULK FOOD STORAGE CONTAINERS MUST BE PROPERLY LABELED. ALL FOODS TAKEN OUT OF ORIGINAL CONTAINERS AND PLACED INTO A DIFFERENT CONTAINER MUUST BE LABELED.

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

PAINT ALL RUSTY STORAGE RACKS AND SHELVES THROUGHOUT. REPLACE RUSTY CAN OPENER AND HOLSTER CONNECTED TO PREP TABLE IN REAR STORAGE ROOM(IF NO LONGER EASILY CLEANABLE. PROVIDE A LID FOR CONSUMABLE IC3 BIN BEHIND BAR.

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

CLEAN THE INTERIORS AND EXTERIORS OF THE COOKING EQUIPMENT ON COOK LINE IN FRONT FOOD PREP AREA. CLEAN DUST BUILD-UP FROM FAN GAURDS AND COILS IN WALK-IN COOLER.

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

DETAIL CLEAN FLOORS THROUGHOUT FOOD PREP, FOOD STORAGE, DISH WASHING AREAS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT AND DEBRIS NOTED).

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

CLEAN STAINS AND DIRT FROM WALL ABOVE SINKS BEHIND BAR, AND WALLS THROUGHOUT REAR WHERE NEEDED. PAINT OR REPLACE ALL HEAVILY STAINED CEILING TILES IN FRONT FOOD PREP AREA. PAINT ALL RUSTY DOORS AND DOOR FRAMES THROUGHOUT REAR SECTONS OF ESTABLISHMENT...

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

MUST BETTER ORGANIZE REAR STORAGE ROOM, ALL ARTICLES MUST BE PROPERLY STORED 6 INCHES OFF THE FLOOR AND ALL AREAS MUST ACCESSIBLE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ALL ICE SCOOPS MUST BE PROPERLY STORED IN A MANNER THAT PREVENTS CONTAMINATION.

FOOD HANDLER REQUIREMENTS MET

Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a re...

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

NEW CUTTING BOARDS NEEDED IN FRONT AND REAR PREP AREAS. MUST REPLACE AND MAINTAIN.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

EMPLOYEE TOILET ROOM IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS NEED CLEANING BEHIND AND AROUND COOKING EQUIPMENT AND IN CORNERS AT THE DISH WASHING AREAS.

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

CEILING TILES IN POOR REPAIR ABOVE SERVICE COUNTER. MUST REPLACE OR PAINT AND MAINTAIN.

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

NOTED VENT IN EMPLOYEES TOILET ROOM NOT WORKING AND DIRTY. MUST REPAIR AND CLEAN. NOTED LEAK AT BOTTOM OF 4 COMP SINK AT THE BAR. MUST REPAIR AND MAINTAIN.

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.DURING...

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 PROPERLY LABEL ALL FOOD NOT IN ORIGINAL CONTAINERS 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.MUST CLEAN AND SANITIZE ALL FLOOR DRAINS AT MAIN FRONT BAR AND AT REAR KITCHEN AREAS.

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 REPAIR BROKEN CEILING TILE IN EAST LADIES BATHROOM.

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. THE GASKET ON THE NORTH HOT LINE COOLER DOOR IS DAMAGED. REPAIR THE COOLER GASKETS.

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. THE PLASTIC BASEBOARDS ARE PULLING AWAY FROM THE WALLS IN THE DISHROOM, REPLACE THE UNSANITARY BASEBOARDS.

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. THE LIGHTS ARE BURNED OUT ABOVE THE DISHROOM, REPAIR THE BURNED OUT LI...

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. THE HOT LINE COOLERS NEED EASY TO READ THERMOMETERS I...

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. Repair or replace the broken 2-door reach-in saute line cooler. Clean the rusty can opener. Replace the deterio...

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. Clean the floors under your kitchen equipment in detail.

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.