OCT 30
2014
PASS W/ CONDITIONS
5 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
METRO DELI.
YOUR CALL. 62/100
210 S CANAL ST · LOOP, CHICAGO
Last inspected October 30, 2014 · passed with conditions
5 of 10 inspections passed, 5 passed with conditions. 5 critical violations across the record.
THE NUMBERS
INSPECTIONS
10
5 passed · 5 w/ conditions
VIOLATIONS
43
includes 5 critical
RECORDS COVER
4 YEARS
since Feb 2010
INSPECTION HISTORY
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.
MAR 272014PASS W/ CONDITIONS5 violations1 CRITICALDETAILS
MAR 27
2014
PASS W/ CONDITIONS
5 violations1 CRITICALDETAILS
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.
DEC 102013PASSED3 violationsDETAILS
DEC 10
2013
PASSED
3 violationsDETAILS
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).
FEB 152013PASS W/ CONDITIONS6 violations2 CRITICALDETAILS
FEB 15
2013
PASS W/ CONDITIONS
6 violations2 CRITICALDETAILS
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.MANAGEMENT DISCARDED AND DENATURED PRODUCT VOLUNTARILY. COLD FOODS MUST MAINTAIN 40F AND BELOW AT ALL TIMES.. THE COVER TO THE COLD HOLDING WAS OPEN AT TIME OF ISNPECTION.ALSO INSTRUCTED MANAGEMENT TO MAINTAIN COVER CLOSED AT ALL TIMES TO MAINTAIN PROPER TEMPERATURE.
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 AND DRY HANDS WITH HAND TOWELS AT ALL TIMES.
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.
SEP 172012PASSED5 violationsDETAILS
SEP 17
2012
PASSED
5 violationsDETAILS
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.
show all 10 inspections →
NOV 282011PASSED3 violationsDETAILS
NOV 28
2011
PASSED
3 violationsDETAILS
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 AND BUILD UP ON SODA MACHINE ICE CHUTES. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
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 and Regulations of the Board of Health. POT WASH 3-COMPARTMENT SINK PIPE LEAKING UNDER LEFT SIDE COMPARTMENT. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK.
MAY 22011PASSED2 violationsDETAILS
MAY 2
2011
PASSED
2 violationsDETAILS
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 ICE MACHINE. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
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.
JUN 232010PASS W/ CONDITIONS5 violations1 CRITICALDETAILS
JUN 23
2010
PASS W/ CONDITIONS
5 violations1 CRITICALDETAILS
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 cooler, dated tuesday). Walk-in cooler air temp= 39.9f at this time. Instructed to properly dispose of said products & monitor temps regularly.
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 steamtable at service line. Must store any chemicals away from prep areas 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 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 and Regulations of the Board of Health. Must fix leaky faucet at 3-comp sink in dishroom.
FEB 162010PASSED4 violationsDETAILS
FEB 16
2010
PASSED
4 violationsDETAILS
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-comp sink in mop room, fan guards of most beer & soda coolers-due to ust debris.
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 and Regulations of the Board of Health. Leaky pipes noted under 3-comp sink at bar & dishroom.
FEB 112010PASS W/ CONDITIONS5 violations1 CRITICALDETAILS
FEB 11
2010
PASS W/ CONDITIONS
5 violations1 CRITICALDETAILS
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. Low temp chlorine disinfectant dishmachine was not dispensing any sanitizer at the rinse cycle. Ran the machine up to 4x, with 0 ppm. Must maintain at required levels of 50-100 ppm using a sanitizing log daily. Intructed to use the 3-comp sink until machine is fixed. Unit was tagged.
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-comp sink in mop room, fan guards of most beer & soda coolers, due to dust/stains.
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 and Regulations of the Board of Health. Leaky pipes noted under 3-comp sink at bar & dishroom.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →