Metro Deli

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

OBSERVED VISIBLE MOLD LIKE SUBSTANCE ON INTERIOR PANEL OF ICE MACHINE. MUST DISCARD ICE CLEAN/SANITIZE INTERIOR. ALSO OBSERVED ICE IN BINS BEHIND BAR NOT PROTECTED FROM THE ELEMENTS. MUST PROVIDE COVER FOR BINS. SERIOUS VIOLATION 7-38-005(A) ISSUED.

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

DETAIL CLEAN FLOOR IN POPCORN AREA ALONG WALLS AND AROUND/BEHIND HEAVY EQUIPMENT.

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

MUST REMOVE PEELING PAINT AT CEILING IN REAR DRY STORAGE AREA AND WHERE NECESSARY.

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

FAUCET AT 3-COMP SINK IN DISHROOM IN POOR REPAIR. MUST REPAIR.

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

REMOVE CLUTTER AND GARBAGE IN DISHROOM, ORGANIZE AND MAINTAIN AT ALL TIMES.

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

NO SANITARY HAND DRYNG DEVICE OR PAPER TOWELS AT EXPOSED HAND WASH SINK BEHIND HOTLINE AT FRONT. MUST PROVIDE. MANAGER HAD EMPLOYEE PROVIDE. CRITICAL VIOLATION 7-38-030.

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

DETAIL CLEAN FLOORS IN POPCORN BAR, SODA CLOSET IN SAME AREA AND DISHROOM. REMOVE STANDING WATER BEHIND DISH MACHINE.

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

LIGHT SHIELD MISSING AT FRONT WALK-IN COOLER. MUST PROVIDE.

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

LEAK AT PIPE UNDER 4COMP SINK IN POPCORN BAR AREA. MUST PREPARE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

USE PROPER UTENSIL WITH HANDLE FOR SCOOPING ICE AND STORE PROPERLY TO PREVENT CONTAMINATION.

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

NOTED A FEW PREP COOLERS AND DEEP FREEZERS IN POOR REPAIR (MISSING GASKETS OR BROKEN DOORS). MUST REPAIR AND MAINTAIN.

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

MUST DETAIL CLEAN THE INTERIOR OF ALL REACH IN COOLERS AND FREEZERS TO REMOVE SPILLS AND DEBRIS.

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

FLOORS NEED DETAIL CLEANING THOUGH OUT TO REMOVE SPILLS AND DEBRIS (ALONG WALL BASE,IN CORNERS, UNDER SHELVING AND IN COOLERS).

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

DURING INSPECTION FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES 2LBS OF CUT TOMATOES AT COLD HOLDING UNIT AT 49.8F AND 2LBS OF SAUSAGE AT 47.6F IN STAINLESS STEEL CONTAINERS MAINTAINING A TEMPERATURE OF 39.4F AT TIME OF INSPECTION.MANAGE...

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

DURING INSPECTION OBSERVED A FOOD PREP STAFF MEMBER WASHING THEIR HANDS AT A PREP SINK AND DRYING HER HANDS ON HER UNIFORM AND THEN DRYING THEM WITH HAND TOWELS. INSTRUCTED STAFF MEMBER TO ALWAYS WASH THEIR HANDS AT THE EXPOSED HAND SINK WITH SOAP AN...

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

MUST ALWAYS MAINTAIN FLOORS DRY AT BAR AND FOOD PREP AREAS. MUST CLEAN ALL FLOORS AT CORNERS TO REMOVE FOOD DEBRIS AND BROKEN GLASS.

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

MUST PROVIDE LIGHT SHIELD AT 3DR REACH IN COOLER BY THE POPCORN MAKING AREA.

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

MUST TIGHTEN FAUCET BASE AT ALL 3COMP SINKS ON PREMISES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE WORKING THERMOMETERS AT ALL COOLERS, REFRIGERATORS AND COLD HOLDING UNITS AT ALL TIMES.

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

ANY 'TO GO' CONTAINERS OF FOOD MUST BE DATED & LABELED WITH THE COMPANY NAME & ADDRESS.

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

CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. THE INSULATION OF THE CHEST FREEZER DOOR IS EXPOSED, MUST REPLACE.

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

COMPRESSORS, CONDENSERS & FAN GUARDS OF ALL COOLERS MUST BE FREE OF DUST BUILD-UP.

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

PEELING PAINT & WATER-STAINED CEILING TILES IN THE DISHROOMS MSUT BE REMOVED/REPLACED.

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

LEAKY PIPE UNDER THE DUMPSINK AT THE SMALL BAR MUST BE FIXED.

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 FOLLOWING NOT CLEAN- OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINE, FOOD BUILD UP ON EXTERIOR OF DISHMACHINE ...

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. OBSERVED FOOD DEBRIS ON FLOOR UNDER AND AROUND SHELVES IN DRY STORAGE ROOM. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOOR.

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...

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 FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD BUILD UP ON EXTERIOR OF DISHMACHINE, SLIGHT LIME BUILD UP INSIDE ...

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. OBSERVED FOOD BUILD UP ON FLOOR ALONG CORNERS UNDER AND AROUND EQUIPMENT IN PREP AREA. MUST CLEAN AND MAINTAIN FLOOR.

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. Found a 5-gallon metal pan of split pea soup at 57.7f; 4-small pre-portioned containers of potato salad at 48-49.8f; 3-small pre-portioned containers of pudding at 50-51.7f (in walk-in c...

TOXIC ITEMS PROPERLY STORED, LABELED AND USED

Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner. Found a gallon of lime-away & a small spray bottle of sanitizer under steam...

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 behind any equipment at cook's/service line, under dishmachine, beer cooler need cleaning.

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. Ceiling above cooking equipment at west area of oven, around soda syrup racks must be free of food stains.

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...

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. Following need cleaning: interior of bar handsink,shelves under serving counters at middle prep area, interior of 3-com...

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 wallbases behind equipment in prep ares need cleaning & be free of clutter & debris.

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 bulbs at soup & salad bar must be shielded or shatterproof.

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...

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

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. ...

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. Following need cleaning: interior of bar handsink, shelves under serving counters at middle prep area interior of 3-com...

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 wallbases behind equipment in prep areas need cleaning & be free of clutter or debris.

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 bulbs salad & soup bar must be shielded or shatterproof.

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...