Madison Street Cafe

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

OBSERVED THE INTERIOR OF THE KITCHEN ICE MACHINE WITH BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE ICE MACHINE.

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

OBSERVED THE FLOOR UNDER THE FRONT SERVING COUNTER WITH RAW CONCRETE. INSTRUCTED TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.

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

OBSERVED THE HOOD WITH ACCUMULATED DUST IN THE REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL HOODS.

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

OBSERVED EXCESS CLUTTER IN THE DRY STORAGE ROOM AT THE 3 COMPARTMENT SINK. INSTRUCTED TO BETTER ORGANIZE ALL ITEMS.

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

BULK FOODS NOT LABELED ( LARGE SUGAR CONTAINERS) INSTRUCTED TO LABEL AND MAINTAIN.

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

A DRYING RACK IS NEEDED ABOVE 3-COMP SINK TO AVOID WATER DRIPPING ON KITCHEN FLOOR.

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

DROP CEILING PANEL ABOVE PREP TABLE NOT PLACED PROPERLY WITH HEAVY DUST AND LOOSE TAPE, INSTRUCTED TO REPAIR.

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

TOP PORTION OF SNEEZE GUARD IS MISSING, EXPOSING OPEN FOOD TO CUSTOMER'S CONTAMINATION. INSTRUCTED MGR TO INSTALL AND MAINATIN.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED FOOD AND SANITATION MGR ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS. INSTRUCTED TO OBTAIN.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

IMPROPER USAGE OF HAND WASH SINK, OBSERVED EMPLOYEE RINSING FRYING PAN SEVERAL TIMES IN THE FRONT BREAKFAST STATION HAND SINK, INSTRUCTED NOT TO USE THE EXPOSED HAND SINK FOR OTHER THAN HANDS WASHING.

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

BULK-FOOD CONTAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

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

DELI MEAT SLICER NOT CLEANED PROPERLY, FOUND FOOD DEBRIS STUCK ON BLADE COVER, INSTRUCTED TO TO CLEAN AND MAINTAIN.

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

DROP CEILING PANEL ABOVE PREP TABLE NOT PLACED PROPERLY WITH HEAVY DUST AND LOOSE TAPE, INSTRUCTED TO REPAIR.

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

MUST REPLACE OR RESAND ALL CUTTING BOARDS AT THE DELI AREA

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

MUST REPLEACE OR REPAINT RUSTY SHELVING RACK INSIDE THE WALK-IN COOLER

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

MUST REGROUT FLOOR AT REAR PREP AREA NEXT TO THE PREP SINK AREA SO AS TO BE SMOOTH AND EASILY CLEANBLE

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

MUST CLEAN FOOD SPLASHES FROM THE WALL ABOVE THE CUTTING PREP TABLE NEXT TO REAR EXPOSED HAND SINK.

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

DURING INSPECTION FOUND POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE AT A COLD HOLDING UNIT WHICH WAS IMPROPERLY SET-UP. FOUND TURKEY SADNWICHES AT 51.2F, ROASTBEEF SANDIWICHES AT 48.9F AND HAM SANDWICHES AT 47.9F 8LBS APPROXIMATE V...

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

DURING INSPECTION OBSERVED REAR EXIT DOOR NOT RODENT PROOFED. HALF OF THE DOOR SWEEP IS MISSING AND BROKEN.ALL OUTER OPENINGS MUST BE RODENT PROOFED AT ALL TIMES.SERIOUS CIATION ISSUED.

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

MUST REPLACE OR RESAND ALL CUTTING BOARDS AT THE DELI AREA.

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

MUST REPLEACE OR REPAINT RUSTY SHELVING RACK INSIDE THE WALK-IN COOLER.

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

MUST REGROUT FLOOR AT REAR PREP AREA NEXT TO THE PREP SINK AREA SO AS TO BE SMOOTH AND EASILY CLEANBLE.

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

MUST REPAINT RUSTY FLOOR AT WALK-IN COOLER. MUST DETAIL CLEAN AND SANITIZE FLOORS THROUGHOUT ALL COOKING AND PREP AREAS TO REMOVE EXCESSIVE GRIME AND FOOD DEBRI BUILD-UP.

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

MUST CLEAN FOOD SPLASHES FROM THE WALL ABOVE THE CUTTING PREP TABLE NEXT TO REAR EXPOSED HAND SINK.

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. PAPER TOWELS USED AS SINK STOPPERS TO HOLD WATER AT 3COMP SINK, INSTRUCTED TO USE PROPER STOPPERS.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. WALK-IN COOLER INSULATION WITH DIRT BUILD-UP, GREASE AND DIRT NOTED UNDER COOKING SURFACE AT UNUSED GRILL, HEAVY DUST BUILD-UP ON VENTILATION HOOD DUCT ABOVE SOAP AND PASTA HEA...

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. WALK-IN COOLER FLOOR COVERING NOT MOUNTED PROPERLY WITH LOOSE ENDS ALLOWING DEBRIS TO BE TRAPPED. INSTRUCTED TO REPAIR FLOOR AND MAINTAIN.

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

Adequate and convenient hand washing facilities shall be provided for all employees. NO HAND SOAP AT TOILET ROOM HAND SINK, NO PAPER TOWEL AT PREP AREA HAND SINK, OBSERVED EMPLOYEE WASHING HANDS AT 3 COMP SINK, MIDDLE PREP AREA HAND SINK BLOCKED BY ...

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. SOFT DRINK DISPENSERS NOT CLEAN, INSTRUCTED TO REMOVE AND CLEAN PROPERLY.

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. WALK-IN COOLER CEILING IN POOR REPAIR,MISSING CAULKING, DIRTY INSULATION, INSTRUCTED TO CLEAN AND MAINTAIN.

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 FLOOR UNDER SHELVES AND CORNERS.

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. DUST BUILD UP NOTED AT PREP AREA CEIILING, INSTRUCTED TO CLEAN.

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 STORE MOP HEADS A WAY FROM 3COMP SINK DRAIN BOARD OR INSTALL A PROTECTIVE SHIELD.

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. CRACK NOTED ON REAR PREP AREA WALLS ALONG CORNERS, INSTRUCTED TO SEAL.

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...