Michael'S on Main Cafe

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

Found potentially hazardous foods at improper temperatures: on a rolling cart in the prep area 5lbs of chicken at 53.1f, 1lb of pasta salad at 50.2f, 0.5lbs of a kale and cheese salad, and 1lb of a broccoli and cheese salad at 52.0f; at the customer ...

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

Observed poor hygienic practices: observed an employee crack eggs into a bowl with gloves on, then wipe the counter with a used sanitizing rag, then proceed to handle deli meat and breads all without washing hands and changing gloves. Also observed a...

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

Found no valid city of chicago certified food manager certificate on site. Instructed facility that a valid city of chicago certified food manager must be on site, with original certificate posted in plain view of customers, at all times when potenti...

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

Observed bulk food containers unlabeled. Instructed to label and maintain. Observed packaged food for customer self service not labeled. Instructed facility to label with name, date, production location, and ingredients and to maintain.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Observed utensils for customer self service stored incorrectly. Instructed to maintain with handle side sticking out to help prevent contamination.

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

Observed slight dirt accumulation in the upper portion of the ice machine that is used for ice/food consumption. Instructed facility to clean, sanitize, and maintain.

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

Observed dirt and debris on the floors along wall bases, in corners, under equipment, and near the mop sink. Instructed facility to clean and maintain.

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

Observed the wall near the mop sink to be damaged at the corner. Instructed facility to repair and maintain. Observed the wall behind the steam table at the front prep area to have slight peeling paint. Instructed to repair and maintain smooth and e...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Observed sanitizing rags stored on counters. Instructed facility to store in sanitizer or in the appropriate clean or dirty location.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS INSIDE BOILER ROOM.

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

INSTRUCTED TO PROPERLY STORE CLEANING EQUIPMENT (MOPS AND BROOMS) OFF THE FLOOR FOR EASY ACCESS ON CLEANING INSIDE BOILER ROOM (BY FRONT SERVICE AREA).

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

SINGLE USE ARTICLES NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.

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

CAN OPENER ATTACHED TO PREP TBALE, INTERIOR ICE MACHINE, STORAGE SHELVES AND PREP COUNTER NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.

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

FLOOR UNDER EQUIPMENT AND ALONG WALLBASE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.

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

LIGHT BULB INSIDE WALK-IN COOOLER NOT SHIELDED. INSTRUCTED TO SHIELD BULB OR INSTALL SHATTER-PROOF BULB.

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

FOOD HANDLERS IN PREP AREA NOT WEARING HAIR RESTRIANT. INSTRUCTED TO PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP NOT PROPERLY STORED. INSTRUCTED TO STORE IN SANITIZE HOLDER OR CONTAINER.

FOOD HANDLER REQUIREMENTS MET

ESTABLISHMENT HAS NOT MET REQUIREMENT FOR FOOD HANDLERS TRAINING. INSTRUCTED THAT ALL FOOD HANDLERS MUST COMPLETE FOOR HANDLERS TRAINING WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED.

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

THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD DEBRIS ON EXTERIOR OF ALL SINKS AT REAR PREP/DISHWASH AREA, FOOD BUILD UP ON ALL SHELVES AT PREP AREAS, FOOD DEBRIS INSIDE PREP REACH IN COOLERS DOOR GASKETS AND PREP TABLE TOPS AND TABLE LEGS WITH F...

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

OBSERVED FOOD/DIRT BUILD UP ON FLOOR ALONG WALLS/CORNERS THROUGHOUT REAR PREP AND DISHWASH AREA. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR AND MAINTAIN.

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

OBSERVED FOOD STAINS/FOOD DEBRIS ON WALLS BEHIND AND AROUND SINKS AT REAR PREP/DISHWASH AREA. INSTRUCTED MANAGER TO CLEAN WALLS THROUGHOUT.

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

NO BACKFLOW PREVENTION DEVICE FOR ICE MACHINE. INSTRUCTED MANAGER TO PROVIDE AND MAKE VISIBLE BACK FLOW DEVICE FOR ICE MACHINE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

METAL STEM THERMOMETER NOT CALIBRATE FOR FOOD HANDLERS. INSTRUCTED MANAGER TO PROVIDE AND CALIBRATE THEROMETER FOR FOOD HANDLERS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED METAL ICE SCOOP STORED ON TOP OF ICE MACHINE. INSTRUCTED MANAGER TO PROVIDE CLEAN CONTAINER FOR ICE SCOOP.

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

NOTED EMPLOYEES AT THE FRONT PREP COUNTER NOT PROPERLY WASHING HANDS. EMPLOYEES WITH GLOVES ON SERVING CUSTOMERS,WIPED THE CUTTING BOARD ON SERVING LINE WITH WASH CLOTH, THEN WIPED THEIR HANDS WITH THE SAME WASH CLOTH. ALSO WIPED THEIR HANDS STILL WI...

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

NOTED NO CERTIFIED FOOD MANAGER ON DUTY OR ORIGINAL CITY OF CHICAGO CERTIFICATE DISPLAYED WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (SOUPS, PASTA,CHICKEN ETC). INSTRUCTED TO ALWAYS HAVE A FOOD SERVICE MANAGER ON DUTY AT ALL TIMES AND ...

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

INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY BY THE UTILITY SINK,COOKING STOVE AND AT THE HEATING ROOM WITH SODA SYRUP.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

NOTED DIRTY, OILY AND FOOD STAINED WASH CLOTHS SCATTERED ON FOOD PREP AREAS (FRONT AND BACK PREP AREAS). INSTRUCTED TO PROPERLY STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE AND MAINTAIN CLEAN.

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

INSTRUCTED TO CLEAN, REMOVE WORN-OUT CAULKING WITH BLACK MOLD-LIKE BUILD-UP AND RE CAULK AROUND 3 COMPARTMENT SINK.

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

INSTRUCTED TO CLEAN AND MAINTAIN COOKING HOOD FILTERS WITH HEAVY GREASE BUILD-UP ABOVE COOKING EQUIPMENT.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS UNDER AND AROUND COOLERS AND COOKING EQUIPMENT WITH DRIED FOOD DEBRIS AND DIRT ACCUMULATION THROUGHOUT REAR PREP AREA AND INSIDE BOILER ROOM (NEXT TO FRONT SERVICE LINE), AND INCLUDING FLOOR DRAINS.

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

NOTED WALLS BEHIND 3 COMPARTMENT SINK IN POOR REPAIR. INSTRUCTED TO FIX OR INSTALL FRP BOARD/PANEL. WALLS MUST BE SMOOTH AND EASILY CLEANABLE.--------MUST DETAIL CLEAN AND MAINTAIN WALLS THROUGHOUT REAR PREP AREA WITH DRIED FOOD SPILLAGE OR REPAINT A...

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

INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND BOXES STORED ON TOP OF WALK-IN COOLER TO PREVENT RODENT AND INSECT HARBORAGE.

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

Prep tables, utensils, storage shelves, and cooking equipment not cleaned. Instructed to detail clean and sanitize.

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

Floor along wallbase and behinds equipment not cleaned. Instructed to detail clean daily.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Thermometer not provided in all coolers or visible. Instructed to have thermometers conspicuous inside all coolers.

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

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. SNEEZE GUARDS NOT PROPERLY INSTALLED ON THE BUFFET/SALAD BAR. INSTRUCTED TO PROPERLY INSTALLED TO PREVENT ANY CONTAMINATION...

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 RE CAULK THE EXPOSED HAND SINK IN THE PREP AREA AND SERVING AREA. CAULKING WORN OUT.