Over Easy Cafe

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE STOVE AND THE PREP TABLE TO PREVENT POSSIBLE CONTAMINATION OF FOOD ON THE PREP TABLE.

WIPING CLOTHS: PROPERLY USED & STORED

WIPING CLOTH FOR WIPING THE PREP TABLE, CHOPPING BOARD,COOLERS ,DINING TABLES MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

ALL CLEAN UTENSILS, POTS, PANS,SERVING BOWLS, TRAYS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT POSSIBLE CONTAMINATION AND DUST BUILD UP.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST SEALED OR PAINT THE RAW WOOD CABINET SHELVINGS UNDERNEATH THE FRONT COUNTER AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

INSTRUCTED TO CLEAN THE CABINET SHELVINGS UNDERNEATH THE FRONT COUNTER AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MISSING HANDLE OF THE PREP COOLER. MUST REPAIR AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

EXTERIOR SIDES OF THE GRILL, DEEP FRYER AND STOVES WITH ACCUMULATED GREASE AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

BACKFLOW PREVENTION DEVICE NOT LOCATED ON THE ICE MAKER. INSTRUCTED TO INSTALL TO LOCATE AND BE ABLE TO SERVICED AND MAINTAINED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOOR BEHIND THE ICE MAKER, IN BETWEEN THE ICE MAKER AND COOLER AND FLOOR IN THE PREP AREA ,UNDER AND BEHIND COOKING EQUIPMENT WITH FOOD DEBRIS, DUST AND GREASE INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

BURNED OUT LIGHT BULB ON THE VENTILATION HOOD IN THE COOK LINE. MUST REPLACE AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

FILTER ON THE VENTILATION HOOD IN THE COOK LINE WITH GREASE AND DUST BUILD -UP. MUST CLEAN AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

ALL CERTIFIED FOOD SERVICE MANAGER MUST OBTAIN AN ALLERGEN TRAINING CERTIFICATE AND RENEW IT EVERY 3 YEARS.

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

LABEL AND DATE ALL FOOD CONTAINERS WITH READY TO EAT POTENTIALLY HAZARDOUS FOODS INSIDE THE WALK IN COOLER AND MAINTAIN. ALSO ALL DRY BULK FOOD CONTAINERS WITH FLOUR,SALT,SUGAR, ETC NEEDS LABEL.

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

LID OF THE 3 DOOR REACH IN PREP COOLER NOT IN GOOD REPAIR. LOOSE INTERIOR PANEL. MUST REPAIR OR REPLACE AND MAINTAIN.

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

CLEAN AND SANITIZE INSIDE BOTTOM SHELVE OF THE 2 DOOR REACH IN FREEZER IN THE HALLWAY (WITH FOOD DEBRIS. AND ALSO LID OF THE GARBAGE CAN IN THE PREP AREA NEEDS DETAIL CLEANING AND MAINTAIN.

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

BROKEN /CRACKED FLOOR TILES IN FRONT OF THE DISH MACHINE IN THE REAR PREP AREA AND IN THE HALLWAY IN FRONT OF THE WASHROOM. MUST REPAIR/REPLACE BROKEN FLOOR TILES AND MAINTAIN. CLEAN IN DETAIL THE FLOOR BEHIND THE ICE MAKER WITH DUST AND DEBRIS AND ...

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

FILTER ON THE HOOD WITH DUST AND GREASE BUILD-UP. MUST REMOVE DUST AND GREASE,CLEAN AND MAINTAIN. ALL TUBE CONNECTED TO THE HOOD ABOVE THE PREP COOLERS WITH DUST BUILD-UP. MUST REMOVE DUST AND MAINTAIN.

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

NO EXPOSED AND SINK IN THE FRONT PREP AREA. MUST INSTALL EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER AND PROVIDE PAPER TOWEL AND HAND SOAP.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATION NOT CORRECTED FROM PREVIOUS REPORT DATED 7-14-15. INSPECTION # 1560184. VIOLATION 45. NO FOOD HANDLER TRAINING CERTIFICATES PROVIDED AT TIME OF INSPECTION. SERIOUS VIOLATION. CITATION ISSUED. 7-42-090. MUST OBTAIN.

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

FOUND WALL IN POOR REPAIR BY WALK IN COOLER AREAS. MUST REPAIR.

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

FOUND NO BACKFLOW PREVENTION DEVICES AT WATERLINES FOR ICE MACHINE AND COFFEE MACHINE. MUST PROVIDE.

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

OBSERVED SMOKER OUTSIDE NOT APPROVED BY CDPH, SMOKER TAGGED, INSTRUCTED NOT TO USE UNTIL APPROVAL IS MET, MUST FAX APPLICATION TO VIRGINIA CASTANEDA FOR APPROVAL, FAX #312746-4240, NOT IN USE AT THIS TIME, NO CITATION ISSUED,

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

EXHAUST HOOD AND FILTERS, PREP TABLE/COUNTER, COOKING EQUIPMENT AND INTERIOR REACH COOLER, NOT CLEAN, INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES DAILY.

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

FLOOR IN PREP AREA AND BEHIND EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

EMPLOYEES BELONGINGS NOT PROPERLY STORED, INSTRUCTED TO STORE ONE DESIGNATED AREA NICE AND NEATLY,

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

CLUTTER PREP AND STORAGE AREAS, REMOVE UNNECESSARY ITEMS CLEAN AND BETTER ORGANIZE,

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,

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

FOOD STORED INSIDE WALK-IN COOLER NOT LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS.

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

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

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

SINKS, EXHAUST HOOD AND FILTERS, PREP TABLE/COUNTER, COOKING EQUIPMENT AND STORAGE SHELVES 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 IN PREP AREA AND BEHIND EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.

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

Foods inside coolers and bulk storage containers not labeled or dated. Instructed to label and date all foods not in original containers.

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

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

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

Floor in prep area behind equipment not clean. Instructed to detail clean daily.

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

Pipes running along ceiling has dust build-up. Instructed to remove dust to prevent possible contamination of utensils.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Thermometer not provided in prep cooler. Instructed to provide thermometer conspicuously inside all coolers.

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

Outer openings not protected or rodent proof. Observed rear exit door with 1/2 inch opening across entire bottom of door. Instructed to rodent proof door to prevent rodent and insect entry. Serious citation issued 7-38-020.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

Dish washing facilities not maintained or operated. Low temperature dish machine being used for utensils, chlorine at 0 ppm of sanitizer. Instructed that low temperature dish machine must sanitize at 100 ppm of chlorine. Serious citation issued 7-38-...

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

Foods inside coolers and bulk storage containers not labeled or dated. Instructed to label and date all foods not in original containers.

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

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

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

Floor in prep area behind equipment not clean. Instructed to detail clean daily.

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

Pipes running along ceiling has dust build-up. Instructed to remove dust to prevent possible contamination of utensils.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Thermometer not provided in prep cooler. Instructed to provide thermometer conspicuously inside all coolers.

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

PREP FOODS INSIDE WALK IN COOLER AND DRIED FOOD STORAGE CONTAINERS/BINS NOT LABELED; INSTRUCTED TO DATE/LABEL AND MAINTAIN.

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

CLEAN MULTI-USE UTENSILS IMPROPERLY STORED; INSTRUCTED TO PROPERLY STORED/INVERT TO PREVENT CONTAMINATION.

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

STORAGE SHELVES UNDER FRONT SERVING COUNTER IN POOR REPAIR; INSTRUCTED TO REPAIR/RESEAL; SHELVES MUST BE SMOOTH AND EASILY CLEANABLE.

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

FOOD DEBRIS ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES/EQUIPMENT, MOP SINK, SLICER, FREEZER AND STORAGE SHELVES.

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

DEBRIS/FOOD DEBRIS ON FLOORS; MUST DETAIL CLEAN FLOORS, AT PREP AREAS AND CLOSET, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS. ALSO MISSING FLOOR TILES UNDER THE DISH MACHINE; INSTRUCTED TO REPLACE TILES.

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

DRIED FOOD DEBRIS ON WALLS IN THE KITCHENS, EXCESSIVE GREASE AND DUST ON HOOD AND FILTERS, AND OPENINGS AROUND THE PIPES IN WASHROOMS; INSTRUCTED TO CLEAN WALLS, HOOD AND FILTERS AND SEAL OPENINGS TO PREVENT PEST ENTRY.

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

EXPOSED HAND SINK FAUCET IN POOR REPAIR, (MISSING HOT WATER HANDLE) AND LEAKY PIPES UNDER 3 COMPARTMENT SINK. INSTRUCTED TO REPLACE HANDLE AND REPAIR PIPES.

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

INSTRUCTED TO DETAIL CLEAN INTERIOR, EXTERIOR SURFACES AND WALLS AROUND MOPSINK.

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

INSTRUCTED TO CLEAN AND MAINTAIN LIGHT SHIELDS ABOVE REAR PREP AREA.-----MUST CLEAN CEILING AND ELECTRICAL PIPES WITH DUST (HANGING) BUILD-UP.

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

INSTRUCTED TO REPAIR STRIPPED (COLD) FAUCET HANDLE AT REAR PREP EXPOSED HAND SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

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

All food not stored in the original container shall be stored in properly labeled containers.//VIOLATION REMAINING SEE REPORT #413769

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

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//VIOLATION REMAINING SEE REPORT# 413769

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.//VIOLATION REMAINING SEE REPORT#413769

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.//VIOLATION REMAINING SEE REPORT #413769

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.//MGMI & I OBSERVED AIR TEMPS IN REACH IN PREP COOLER IN FRONT OF GRILL 45.9F ,CITATION ISSUED PLACED HELD FOR...

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 POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE INSIDE THE PREP REACH IN COOLER. FOUND HAM,EGGS YOLK, SLICE TOMATOES,SLICE ONIONS,HAMBURGER BACON, CHICKEN SAUSAGE, PORK SAUSAGE,...

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

All food not stored in the original container shall be stored in properly labeled containers. ALL FOOD CONTAINERS IN REACH IN COOLER IN UPRIGHT REFIRGERATION UNITS, AND STORAGE AREA NEEDS TO HAVE LABLES AND DATES

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

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL POT AND PANS AND PLATES NEED TO BE INVERTED.

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. ALL CUTTING BOARDS IN PREP AREA IN KITCHEN NEEDS TO BE REPLACE HAS OPEN SEAMS, ALL GARBAGE CAN IN KITCHEN NEEDS TO HAVE...

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. CANOPY HOOD AND PIPES UNDER THE HOOD HAS LINT DEBRI NEEDS TO HAVE DETAIL CLEAN. REACH IN UNIT SHELVES AND UNDER AND AR...

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

All food not stored in the original container shall be stored in properly labeled containers.//violation remaining see report #413769

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

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//violation remaining see report # 413769

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.//violation remaining see report #413769

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.//violation remaining see report #413769

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. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooler shelving, s...

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 under heavy equipment, cooking equipment, storage shelving/racks not clean need cleaning.floors in furnace room closet need detailed c...

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. Use dustless cleaning methods.walls in prep areas not clean need detailed cleaning. peeling paint plaster by exposed hand sink in rear prep area needs repairing.

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be prov...

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...