OBELIX RESTAURANT.

3-203.12: OBSERVED MULTIPLE SHELLSTOCK TAGS FROM DECEMBER 2024, JANUARY, FEBRUARY AND MARCH 2025 WITH NO DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED. INSTRUCTED THE DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED SHALL BE RECORDED ON THE TAG OR LABEL. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED. (NOTE: CITATION ISSUED DURING INSPECTION ON 3/17/2025, FACILITY HAS NO SHELLSTOCK TAGS WITH DATE WHEN LAST SHELLSTOCK FROM CONTAINER HAS BEEN SOLD OR SERVED DURING CANVASS REINSPECTION ON 3/24/2025)

3-501.16(A:2,&B): OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 56.8-60.6F. OBSERVED COLD TCS FOODS, EGGPLANT(58.3F), BUTTER(59.3F), SLICED TOMATOES(59.2F), CHEESE(57.6F), POTATOES(60.6F) AND BACON(56.8F). HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $80 WEIGHING 4 LBS.(NOTE: OBSERVED SAID COLD TCS FOODS STORED IN COLD HOLDING UNIT THAT HAD BEEN PREVIOUSLY TAGGED ON 3/17/2025 AND IS STILL OUT OF TEMPERATURE AND IN USE DURING CANVASS REINSPECTION ON 3/24/2025) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

OBSERVED TOP COMPARTMENT OF COLD HOLDING UNIT IN FIRST FLOOR PREP AREA USED TO HOLD COLD TCS FOODS AT IMPROPER AMBIENT TEMPERATURE OF 48.2F. INSTRUCTED ONCE SMALL COLD HOLDING UNIT IN FIRST FLOOR PREP AREA HAS BEEN REPAIRED AND ABLE TO MAINTAIN TCS FOODS AT 41F OR LESS E-MAIL FOOD@CITYOFCHICAGO.ORG TO REQUEST TAG REMOVAL PRIOR TO USING UNIT. CORRECTED ON SITE HELD FOR INSPECTION TAG REMAINS ON COLD HOLDING UNIT IN FIRST PREP AREA ACROSS FROM COOKING EQUIPMENT. (NOTE: HELD FOR INSPECTION TAG PLACED ON SAID COLD HOLDING UNIT DURING PREVIOUS INSPECTION ON 3/17/2025. OBSERVED TOP COMPARTMENT OF COLD HOLDING UNIT IN FIRST FLOOR PREP AREA USED TO HOLD COLD TCS FOODS IN USE DURING CANVASS REINSPECTION ON 3/24/2025). PRIORITY VIOLATION 7-38-005 CITATION ISSUED

6-202.15: OBSERVED OPENING AT BASE OF OUTER FRONT ENTRANCE DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.

6-501.12: OBSERVED BUILDUP ON FLOOR AND ALONG BASES OF WALL IN BAR. INSTRUCTED TO CLEAN FLOORS AND ALONG BASES OF WALLS UNDERNEATH SINKS AND ICE BIN.

2-102.13: OBSERVED ONE EMPLOYEE WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WITH NO ALLERGEN AWARENESS TRAINING. INSTRUCTED TO PROVIDE ALLERGEN AWARENESS TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.

NO ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WAS POSTED NOR PROVIDED ON SITE FOR THE PRESENT MANAGER ON DUTY WHILE TCS FOODS SUCH AS RAW MEATS (DUCK AND SCALLOPS) WERE PREPARED ON SITE. NO VALID DOCCUMENTATION ON PREMISES. INSTRUCTED TO PROVIDE. WHILE CONDUCTING A WALK-THRU INSEPCTION, CITY CERTIFIED MANAGER ARRIVED APPROXIMATELY 30 MINUTES LATER. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

DISPOSABLE PAPER TOWELS NOT PROVIDED AT BAR HAND SINK. FACILITY MUST ENSURE ALL SINKS ARE STOCKED WITH DISPOSABLE PAPER TOWELS. MANAGERS PROVIDED PAPER TOWELS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

THE DATE WHEN THE LAST SHELLSTOCK WAS SOLD IS NOT RECORDED ON ALL SHELLSTOCK TAGS THAT WERE PROVIDED ON SITE. THE FACILITY MUST RECORD THE DATE WHEN THE LAST SHELLSTOCK WAS SOLD. FACILITY MANAGER WENT THROUGH ALL INVOICE RECEIPTS IN HOUSE TO VERIFY WHEN LAST SHELLSTOCK ITEMS WERE SOLD. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

OBSERVED CHLORINE SANITIZER CONCENTRATION AT 0PPM AT BAR DISH MACHINE. INSTRUCTED TO MAINTAIN IT AT 50-200PPM. OBSERVED EMPTY BOTTLE OF CHLORINE SANITIZER ATTACHED TO THE DISH MACHINE. MANAGER ON SITE PROVIDED FULL CONTAINER CHLORINE SANITIZER ON SITE. LOW TEMPERATURE DISH MACHINE REACHED 200PPM WHILE ON SITE. PRIORITY 7-38-025 CITATION ISSUED.

RAW RED MULLET (FISH) AND CRUSHED PEANUTS IS PREPARED WITH REDUCED OXYGEN PACKAGING. A HACCP/VARIENCE PLAN WAS NOT SUBMITTED TO THE HEALTH DEPARTMENT PRIOR TO ENGAGING IN A ROP OPERATION WITHOUT A VARIENCE. DISCUSSED WITH MANAGER ON SITE. ALL ITEMS HAVE BEEN DISCARDED ON SITE AT AN APPROXIMATE COST OF $43 AND AN ESTIMATED WEIGHT VALUE OF 2.5 POUNDS. FACILITY MUST REACH OUT TO HEALTH DEPARTMENT TO INQUIRE MORE INFORMATION AT CDPHFOOD@CITYOFCHICAGO.ORG. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

THE METHOD OF COOLING CORK SCREW PASTA IS INADUEQATE. FOOD MUST BE UNCOVERED DURING COOLING.

FOOD STORAGE CONTAINERS IN THE BASEMENT DRY STORAGE AREA IS NOT LABELED. FACILITY MUST PROVIDE.

EXTERIOR BACK DOOR NEAR COOKLINE IS LEFT PARTIALLY OPEN AND ALLOWS FOR PESTS. EXTERIOR DOORS SHALL BE: SELF-CLOSING, SOLID AND TIGHT FITTING, AND LIMITED TO DESIGNATED USE. MANAGER SHUT DOOR WHILE ON SITE.

UTENSILS NOT PROVIDED IN BAR AREA FOR DRINK TOPPINGS SUCH AS ZEST FROM CITRUS FOODS, CITRUS SLICES, AND OLIVES. FOOD EMPLOYEES SHALL USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS/TONGS, DISPENSING EQUIPMENT OR SINGLE USE GLOVES WHEN HANDLING READY TO EAT FOODS.

CONTAINERS OF FOOD AND DRINKS FOUND STORED ON THE FLOOR IN THE FOLLOWING AREAS; DRY STORAGE AREA AND WALK-IN FREEZER. FACILITY MUST PLACE ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR.

SINGLE PLASTIC CUP WITHOUT A HANDLE, USED AS A SCOOP IN DRY SOTRAGE AREA. FACILITY MUST PROVIDE A SCOOP WITH A HANDLE.

IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREP COUNTERS IN BASEMENT AND 1ST FLOOR COOKLINE. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.

UTENSILS STORED IN STAGNANT WATER LOCATED IN WAIT STATION/EXPEDITE AREA AND NEAR FRYER. STORE IN-USE UTENSILS: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM; 2) STORED ON A CLEAN AND SANITIZED SIRFACE; 3) IN RUNNING WATER; 4) IN CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F.

KNIVES STORED BETWEEN SOILED PREP-LINE UNIT IN COOKLINE. STORE IN-USE UTENSILS: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM; 2) STORED ON A CLEAN AND SANITIZED SIRFACE; 3) IN RUNNING WATER; 4) IN CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F. MANAGER RELOCATED KNIVES ON SITE.

CLEAN POTS STORED ON THE FLOOR IN CLEAN DISH ROOM. FACILITY MUST PLACE ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR.

MOLLUSK SHELLS ARE REUSED. MOLLUSK SHELLS MAY NOT BE USED MORE THAN ONCE AS SERVING CONTAINERS. FOUND ON 1ST FLOOR DISH RACK.

SINGLE USE PLASTIC ARTICLES/REUSED CHEESE CONTAINERS FOUND IN THE BASEMENT DISH AND 1ST FLOOR DISH AREA. FACILITY MUST REPLACE WITH ANSI/NSF KITCHEN GRADE MATERIAL.

MILK CRATES USED AS ELEVATION FOR STORAGE OF FOOD PRODUCTS IN BASEMENT. FACILITY MUST PROVIDE SEHLVING THAT IS EASY TO MONITOR AND CLEAN DEBRIS UNDERNEATH AND THAT IS A SMOOTH AND EASILY CLEANABLE SURFACE.

FANGUARD IN THE PRODUCE WALK-IN COOLER IS HEAVILY SOILED WITH DEBRIS. FACILITY MUST CLEAN AND MAINTAIN.

EXTERIOR KITCHEN EQUIPMENT (SIDE OF UNITS) LOCATED IN COOKLINE AREA IS HEAVILIY SOILED WITH DEBRIS/GREASE. FACILITY MUST CLEAN AND MAINTAIN.

OBSERVED SOIL/DUST ON KITCHEN/COOKLINE CEILING. FACILITY MUST CLEAN AND MAINTAIN.

UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT FOUND IN BASEMENT DRY STORAGE AREA. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.