LEFT COAST WELLS.

PERSON IN CHARGE NOT DEMONSTRATING KNOWLEDGE OF HEALTH CODE REQUIREMENTS

NO CERTIFIED FOOD SERVICE MANAGER ON SITE NO CERTIFICATE POSTED WHILE PREPARING AND SEERVING TCS FOODS ( CHICKEN, BEEF.... ) INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012

OBSERVED NO CONSUMER ADVISORY, REMINDER STATEMENT, OR DISCLOSURE FOR MENU ITEMS (EGGS) THAT WILL BE SERVED UNDER COOKED/COOKED TO ORDER. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION: 7-38-005, NO CITATION ISSUED.

FRESH JUICE BOTTLED ON SITE WITHOUT PROPER LABELING, NO UNPASTEURIZED OR USE BY DATE ON BOTTLES PROVIDED. INSTRUCTED TO PROVIDE PROPER LABELING

PACKAGED FOOD CONTAINERS ON SHELF OF FIRST FLOOR CAFE MISSING FOOD IDENTITY AND ALLERGEN LABELS, INSTRUCTED TO PROVIDE, NO CITATION ISSUED.

FOOD HANDLERS NOT WEARING HAIR AND BEARD RESTRAINTS, INSTRUCTED TO OBTAIN.

SPOONS IN USE STORED IN A STANDING WATER, INSTRUCTED TO KEEP IN A DRY CLEAN CONTAINER.

STAIR CASE LEADING TO SECOND FLOOR OVERLOOK PREP AREA OF 1ST FLOOR CAFE WHERE CUSTOMER COULD CONTAMINATE OPEN FOOD CONTAINER AND PREP TABLES, INSTRUCTED TO INSTALL A BARRIER TO PROTECT 1ST FLOOR PREP AREA

NO ALLERGEN CERTIFICATE FOR PERSON IN CHARGE, INSTRUCTED TO OBTAIN.

OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE, NO VALID CERTIFICATES POSTED, WHILE POTENTIALLY HAZARDOUS FOODS (RICE, MILK) ARE PREPARED AND SERVED. INSTRUCTED THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE, WITH VALID CERTIFICATE POSTED, AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION:7-38-012, CITATION ISSUED.

OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO IMPLEMENT APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN PROPER DOCUMENTATION OF COMPLETED TRAINING ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION: 7-38-012(A), NO CITATION ISSUED.

OBSERVED NO POLICY IN PLACE FOR CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS. MUST PROVIDE POLICY AND MAINTAIN REQUIRED CLEAN UP MATERIALS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION: 7-38-005, NO CITATION ISSUED.

OBSERVED FOOD HANDLER USING BARE HANDS TO SLICE BANANA AND PLACE THEM INTO A BOWL OF OATMEAL. INSTRUCTED THAT BARE HAND CONTACT WITH READY TO EAT FOODS IS PROHIBITED. EMPLOYEE DISCARDED OATMEAL, WASHED HANDS AND PUT ON CLEAN GLOVES. PRIORITY VIOLATION: 7-38-010, CITATION ISSUED.

OBSERVED CONTAINER OF COOKED BEANS HELD AT IMPROPER TEMPERATURE OF 90 DEGREES F ON THE COUNTER NEXT TO THE FLAT TOP GRILL. INSTRUCTED THAT ALL HOT TCS FOODS MUST BE HELD AT 135 DEGREES F OR ABOVE AT ALL TIMES. OPERATOR VOLUNTARILY DISCARDED 2 LBS OF PRODUCT WORTH $5. PRIORITY VIOLATION: 7-38-005, CITATION ISSUED.

OBSERVED TCS FOODS HELD IN THE SALAD COOLER AT IMPROPER TEMPERATURES.NOTED: FISH, 54 DEGREES F; COOKED BROCCOLI, 55 DEGREES F; COUSCOUS, 54 DEGREES F; COOKED OATS, 60 DEGREES F; COOKED TOMATOES, 48 DEGREES F; CHEESE, 52 DEGREES F. INSTRUCTED THAT ALL COLD TCS FOODS MUST BE HELD AT 41 DEGREES OR BELOW AT ALL TIMES. OPERATOR VOLUNTARILY DISCARDED 10 LBS OF PRODUCT WORTH $50. PRIORITY VIOLATION, 7-38-005, REFER TO VIOLATION #21 FOR CITATION.

OBSERVED NO CONSUMER ADVISORY, REMINDER STATEMENT, OR DISCLOSURE FOR MENU ITEMS (EGGS) THAT WILL BE SERVED UNDER COOKED/COOKED TO ORDER. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION: 7-38-005, NO CITATION ISSUED.

VIOLATION CODE 4-301.11 OBSERVED COOK LINE SALAD COOLER HOLDING IMPROPER AMBIENT TEMPERATURE OF 52 DEGREES F WITH TCS FOODS STORED IN SIDE. INSTRUCTED THAT ALL COLD HOLDING UNITS MUST MAINTAIN AT 41 DEGREES F OR BELOW AT ALL TIMES. THE UNIT WAS TAGGED DURING INSPECTION AND MUST NOT BE USED TO STORE TCS FOODS UNTIL THE CDPH HAS REMOVED THE TAG. PRIORITY VIOLATION: 7-38-005, CITATION ISSUED.

OBSERVED NO CERTIFIED FOOD MANAGERS ON SITE WITH REQUIRED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING REQUIREMENTS. PRIORITY FOUNDATION VIOLATION, IN ACCORDANCE WITH PA 100-0367. NO CITATION ISSUED.

OBSERVED PREP TOP COOLER BEHIND REGISTERS AT FIRST FLOOR HOLDING IMPROPER AMBIENT TEMPERATURE OF 49 DEGREES F WHILE POTENTIALLY HAZARDOUS FOODS STORED INSIDE. ALSO NOTED THE 2ND FLOOR SALAD COOLER HOLDING IMPROPER AMBIENT TEMPERATURE OF 46 DEGREES F. INSTRUCTED THAT ALL COLD HOLDING UNITS MUST HOLD AT 40 DEGREES F OR BELOW AT ALL TIMES. THE UNITS WERE TAGGED DURING INSPECTION AND MUST NOT BE USED TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL THE CDPH HAS REMOVED THE TAGS. CRITICAL VIOLATION: 7-38-005(A)

OBSERVED POTENTIALLY HAZARDOUS FOOD HELD IN THE STEAM TABLE AT IMPROPER TEMPERATURES: NOTED BEANS, 108 DEGREES F; MARINARA SAUCE, 108 DEGREES F AND CURRY SAUCE, 110 DEGREES F. INSTRUCTED THAT ALL HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 140 DEGREES F OR ABOVE AT ALL TIMES. OPERATOR VOLUNTARILY DISCARDED 10 LBS WORTH $30 OF THESE PRODUCTS. OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE IN THE 2ND FLOOR SALAD COOLER. NOTED: CUT AND COOKED TOMATOES, 49 DEGREES F; CHEESE, 47 DEGREES F; COOKED BROCCOLI, 46 DEGREES F; COOKED GREEN BEANS, 49 DEGREES F; COUS COUS, 57 DEGREES F; SALMON, 45 DEGREES F. OPERATOR VOLUNTARILY DISCARDED 20 LBS OF PRODUCT WORTH $75 FROM THIS COOLER. ALSO NOTED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD IN THE 1ST FLOOR PREP COOLER (BEHIND THE REGISTERS) AT IMPROPER TEMPERATURE: COOKED POTATOES, 49 DEGREES F; YOGURT, 50 DEGREES F. OPERATOR VOLUNTARILY DISCARDED 7 LBS OF PRODUCT WORTH $20 FROM THIS COOLER. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES F OR BELOW AT ALL TIMES. CRITICAL VIOLATION: 7-38-005(A)

OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE, NO VALID CERTIFICATES POSTED, WHILE POTENTIALLY HAZARDOUS FOODS (RICE, CHICKEN) PREPARED AND SERVED. INSTRUCTED THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE, WITH VALID CERTIFICATE POSTED, AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION: 7-38-012

OBSERVED EMPLOYEE MAKING SMOOTHIES AT 1ST FLOOR BAR WITHOUT PROPER HAIR RESTRAINT. MUST PROVIDE HAT, HAIR NET, ETC FOR ALL FOOD HANDLERS.