PENINSULA CHICAGO,LLC.

OBSERVED CRACK/HOLE IN LARGE PIPE (STEAM VENT) ABOVE SMALL DISH MACHINE IN THE POT SINK ROOM. MUST REPAIR AND MAINTAIN SAME.

MUST PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CHICAGO FOOD SANITATION MANAGERS.

OBSERVED TCS FOODS AT IMPROPER TEMPERATURES INSIDE PREP COOLER ACCROSS FROM COOKING EQUIPMENT. FOUND THE FOLLOWING TEMPERATURES: EGG WHITES @ 44.9F; UNCOOKED EGGS @ 50.9F-51.3F; CHICKEN @ 50.5F; AND DICED TOMATOES @ 53.6F. INSTRUCTED MUST KEEP ALL TCS FOODS @ 41F OR LESS AT ALL TIMES WHILE IN REFRIGERATION. OPERATOR VOLUNTARILY DISCARDED ALL DENATURED FOODS DURING INSPECTION. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

OBSERVED APPROXIMATELY 21 SMALL, BLACK FLIES ON CEILINGS IN DISH AREA OF MAIN KITCHEN. MUST CLEAN AND SANITIZE AREA. MUST ELIMINATE PEST ISSUE. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.

OBSERVED CRACK/HOLE IN LARGE PIPE (STEAM VENT) ABOVE SMALL DISH MACHINE IN THE POT SINK ROOM. MUST REPAIR AND MAINTAIN SAME.

MUST PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CHICAGO FOOD SANITATION MANAGERS.

OBSERVED INCORRECT SUMMARY REPORT POSTED IN DINING ROOM. MUST POST MOST RECETN INSPECTION SUMMARY REPORT IN PLAIN VIEW OF CUSTOMERS AT ALL TIMES. PIC CORRECTED DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-42-010(B).

2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010.

6-501.111 OBSERVED EVIDENCE OF LIVE INSECT ACTIVITY. OBSERVED ABOUT 20 SMALL FLIES ON THE CEILING AND FLYING AROUND THE HIGH TEMPERATURE DISH MACHINE LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).

SUSHI RICE PH LEVEL LAB REPORT IS OLDER THAN 5 YEARS, INSTRUCTED TO OBTAIN A NEW REPORT. ( NO CITATION ISSUED )

SUSHI RICE PH LEVEL LAB REPORT IS OLDER THAN 5 YEARS, INSTRUCTED TO OBTAIN A NEW REPORT. ( NO CITATION ISSUED )

COOKED FOOD IS COVERED TIGHLY IN WALK-IN COOLER DURING THE COOLING DOWN PROCESS, INSTRUCTED TO COVER LOOSELY TO FACILITATE FASTER COOLING DOWN.

INACCURATE REFRIGERATION THERMOMETER FOR DRAWERS COOLER THERMOMETER IN EMPLOYEES CAFETERIA, INSTRUCTED TO PROVIDE ACCURATE ONES.

FOUND OVER 40 LIVE FRUIT FLIES IN MAIN KITCHEN AND DISH WASHING AREAS, INSTRUCTED TO ELIMINATE INSECTS ACTIVITY IN ALL AFFECTED AREAS, PEST CONTROL SERVICE RECOMMENDED. PRIORITY FOUNDATION VIOLATION 7-38-020(A)

FLY TRAP INSTALLED ABOVE CLEAN DISHES RACK, INSTRUCTED TO REMOVE.

FOOD UTENSILS STORED WEDGED BETWEEN 2 COOLERS. STORING SPOONS IN STANDING WATER. INSTRUCTED TO KEEP UTENSILS IN USE IN A CLEAN SANITARY SURFACE.

HAND WASH SINK TOO CLOSE TO CLEAN DISH RACK IN POT WASHING ROOM, INSTRUCTED TO INSTALL A SPLASH GUARD OR REMOVE RACK.

UTILITY LINES RUNNING ON FLOOR UNDER DISH MACHINE, INSTRUCTED TO ELEVATE TO ALLOW PROPER FLOOR CLEANING.

MISSING LIGHT SHIELD AT MAIN COOK LINE VENT HOOD LIGHTS, INSTRUCTED TO INSTALL.

MUST INSTALL A HANDWASH SINK IN THE "POT WASH" ROOM. PRIORITY FOUNDATION VIOLATION: 7-38-030(C). NO CITATION ISSUED.

OBSERVED SOME BULK ITEMS IN THE EMPLOYEE DINING AREA WITHOUT IDENTIFICATION LABELS. MUST PROVIDE.

OBSERVED THE HANDLE OF THE HANDWASH SINK IN "GARDE MANAGER" KITCHEN IN POOR REPAIR. MUST REPAIR AND MAINTAIN.

OBSERVED SOME BULK CONTAINERS NOT LABELED AT PASTRY PREP AREA. MUST LABEL ALL BULK CONTAINERS.

OBSERVED ACCUMULATED DUST BUILD UP ON PREP COOLER CONDENSER AT EMPLOYEES CAFETERIA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL COOLERS CONDENSERS.

HAND SINK IN COLD FOOD STATION TOO CLOSE TO PREP TABLE, INSTRUCTED TO INSTALL A SPLASH GUARD. LOOSE WIRES NOTED ON FOOD STRAINERS, INSTRUCTED TO USE ONLY SOUND UTENSILS.

TOP LOADING SOFT SERVE ICE CREAM MAKER IN EMPLOYEES CAFETERIA WITHOUT A DIRECT WATR SUPPLY LINE ABOVE, INSTRUCTED TO INSTALL A WATER SPRAYER WITH HOT AND COLD WATER ABOVE FOR PROPER WASHING AND RINSING

INADEQUATE FOOD PROTECTION, FOUND VACUUMED PACKAGED FOODS IN FACILITY THAT WAS PACKAGED ON SITE WITHOUT HEALTH DEPT APPROVAL, INSTRUCTED MGR TO DISCONTIUE VACUUME PACKAGING AND CONTACT THE OFFICE OF CDPH FOR FURTHER INQUIRY. SERIOUS CITATION ISSUED 7-38-005. MGR DISCARDED FOODS VOLUNTARILY.

INADEQUATE INSECTS CONTROL, FOUND 18 LIVE FRUIT FLIES IN MAIN KITCHEN AND CLEAN UTENSILS STORAGE, INSTRUCTED TO ELIMINATE INSECTS ACTIVITY IN ALL AFFECTED AREAS, PEST CONTROLS SERVICE RECOMMENDED. SERIOUS CITATION ISSUED 7-38-020

HAND SINK IN COLD FOOD STATION TOO CLOSE TO PREP TABLE, INSTRUCTED TO INSTALL A SPLASH GUARD. LOOSE WIRES NOTED ON FOOD STRAINERS, INSTRUCTED TO USE ONLY SOUND UTENSILS.

STANDING WATER UNDER RACKS IN CLEAN UTENSILS ROOM, INSTRUCTED TO ELIMINATE.

UNFINISHED WALLS AND FLOORS IN A CLOSET NEAR DISH WAHING AREA, INSTRUCTED TO PROVIDE SMOOTH SURFACES THATS EASILY CLEANABLE.

TOP LOADING SOFT SERVE ICE CREAM MAKER IN EMPLOYEES CAFETERIA WITHOUT A DIRECT WATR SUPPLY LINE ABOVE, INSTRUCTED TO INSTALL A WATER SPRAYER WITH HOT AND COLD WATER ABOVE FOR PROPER WASHING AND RINSING

OBSERVED BARE HAND CONTACT WITH READY TO EAT FOOD: A FOOD HANDLER IN THE PANTRY WAS HANDLING LETTUCE AND PREPARING IT FOR A SALAD WITH HIS BARE HANDS. THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOOD (USE GLOVES, TONGS, SPOONS, SPATULAS ETC.) CRITICAL VIOLATION 7-38-010

OBSERVED HANDLED SCOOP IN BULK FOOD STORAGE CONTAINER WITH THE HANDLE LYING IN THE FOOD. INSTRUCTED TO EITHER STORE THE SCOOP IN THE FOOD WITH THE HANDLE FACING UP OR IN A SEPARATE CONTAINER IN BETWEEN USE.

DETAIL CLEAN THE FOOD STORAGE RACKS IN WALK-IN COOLER #2 TO REMOVE BLACK BUILDUP AND FOOD DEBRIS.

DETAIL CLEAN THE BOTTOM COMPARTMENT OF THE DEEP FRYER TO REMOVE GREASE BUILDUP AND MAINTAIN.

OBSERVED A CEILING LEAK IN THE EMPLOYEE CAFETERIA. NO FOOD ITEMS WERE CONTAMINATED BY LEAK BUT EQUIPMENT IN THE VACINITY WERE RELOCATED. MUST REPAIR LEAK AND MAINTAIN.

OBSERVED A STEADY LEAK UNDER THE STEAMER OVEN AT THE GRILL AND A LEAK UNDER THE MIDDLE COMPARTMENT OF THE 3-COMPARTMENT SINK. INSTRUCTED TO CONTACT A PLUMBER TO REPAIR LEAKS AND MAINTAIN.

INSTRUCTED TO REROUTE THE DISCHARGE LINE, THAT IS DISCHARGING INTO THE EXPOSED HAND SINK, TO A FLOOR DRAIN. DISCHARGE LINES CANNOT DISCHARGE INTO THE EXPOSED HAND SINK.

MUST PROPERLY LABEL ALL REFRIGERATED, READY-TO-EAT POTENTIALLY HAZARDOUS FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS.

REPAIR THE LEAKY FAUCET AT THE THREE COMPARTMENT SINK IN THE POT WASHING AREA. MUST REPAIR THE LEAKY FAUCET AT THE 1 COMPARTMENT SINK IN THE EMPLOYEE CAFETERIA.

REFRIGERATED FOOD STORAGE FACILITIES NOTED AT IMPROPER TEMPERATURES. NOTED THE LARGE REACH IN COOLER IN THE BASEMENT AT 45 DEGREES F, THE SMALL REACH IN COOLER IN THE BASEMENT AT 48 DEGREES F AND THE REACH IN COOLER IN THE MAIN PREP AREA AT 53 DEGREES F. MUST REPAIR OR ADJUST COOLERS SO THEY MAINTAIN 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A

NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. EMPLOYEE CAFETERIA: 2LBS OF VARIOUS CHEESES AT 50.9-52 DEGREES F, 3LBS OF LEAFY GREEN LETTUCE AT 58.5 DEGREES F, AND 3LBS OF CHICKPEA SALAD AT 46 DEGREES F. MAIN KITCHEN: 11LBS OF VARIOUS SAUCES AT 50 DEGREES F, 1LB OF YOGURT AT 53 DEGREES F, 1LB OF SLICED TOMATOES AT 50 DEGREES F, AND 3LBS OF BUTTER AT 50 DEGREES F. BANQUETS: 15LBS OF VARIOUS SAUCES AT 46-52 DEGREES F, 14LBS OF MILK AT 44-49 DEGREES F, 8LBS OF HEAVY CREAM AT 45 DEGREES F, AND 4LBS OF ALMOND MILK AT 47 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A

THE LOW TEMPERATURE DISH MACHINE IN THE BAR AREA NOT PROPERLY SANITIZING MULTI-USE ITEMS DURING THE FINAL RINSE CYLCE. NO SANITIZING SOLUTION REGISTERING ON THE INTERIOR OF THE DISH MACHINE DURING THE FINAL RINSE CYCLE. MUST REPAIR. CRITICAL CITATION ISSUED 7-38-030

NO COLD RUNNING WATER NOTED AT THE HAND SINK IN THE BANQUET DISHWASHING AREA. THE WATER AT THE HAND SINK WAS NOTED AT 122 DEGREES F. MUST REPAIR SINK AND PROVIDE HOT AND COLD OR TEMPERED WATER. CRITICAL CITATION ISSUED 7-38-030

NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 30 LIVE SMALL FLIES IN THE MAIN KITCHEN REAR HALLWAY, 10 IN THE EMPLOYEE CAFETERIA, 20 IN THE BAR AREA,10 IN THE MAIN DISHWASHING AREA, 20 IN THE BASEMENT DISHWASHING AREA AND THROUGHOUT. MUST REMOVE INSECTS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020

THE FINAL RINSE TEMPERATURE GAUGE AT THE DISH MACHINE IN THE BANQUET AREA IS BROKEN. MUST REPAIR SO THE GAUGE CAN PROPERLY DISPLAY THE FINAL RINSE TEMPERATURE. SERIOUS CITATION ISSUED 7-38-030

MUST PROPERLY LABEL ALL REFRIGERATED, READY-TO-EAT POTENTIALLY HAZARDOUS FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS.

MUST DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE IN THE BANQUET AREA.

REPAIR THE LEAKY FAUCET AT THE THREE COMPARTMENT SINK IN THE POT WASHING AREA. MUST REPAIR THE LEAKY FAUCET AT THE 1 COMPARTMENT SINK IN THE EMPLOYEE CAFETERIA.

MUST PROVIDE IDPH FOOD HANDLER CERTIFICATES FOR EMPLOYEES AS REQUIRED.

PROVIDE LID FOR THE ICE BIN IN THE SERVICE BAR.

MUST CLEAN THE FLOOR INSIDE THE WALK IN COOLER AND MAINTAIN.

MUST ENROLL ONLINE TO GET A FOOD HANDLER'S CERTIFICATE.

OBSERVED THE FLOOR WITH ACCUMULATED FOOD DEBRIS UNDER THE PASTRY/BAKERY PREP COUNTER. INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOORS.

OBSERVED BLOWN LIGHT BULBS UNDER THE HOODS. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

OBSERVED THE FOLLOWING LEAKS: PLUMBING UNDER THE 1 COMPARTMENT SINK IN THE DISH STORAGE ROOM, FAUCET BASE AT 1 COMPARTMENT SINK IN THE GARDEMAGE LOBBY, FAUCET BASE AT THE SPRAYER HEAD, FAUCET BASE AT LEFT 3 COMPARTMENT SINK AND THE HOT AND COLD KNOBS AT THE ROOM SERVICE EXPOSED HAND SINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

OBSERVED THE PLUMBING LEAKING UNDER ALL 3 COMPARTMENTS OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

OBSERVED 2 PREP COOLERS WITHOUT THERMOMETERS. INSTRUCTED TO PROVIDE AND MAINTAIN THERMOMETERS.

ONE BULK-FOOD CONTAINER NOT LABELED, INSTRUCTED TO LABEL ALL AND MAINTAIN.

ICE BIN AT BAR AREA NOT COVERED, INSTRUCTED TO INSTALL.

CEILING VENTS WITH HEAVY DUST BUILD-UP IN EMPLOYEES DINING/KITCHEN AREA. INSULATION LINES IN PRODUCE WALK-IN COOLER NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.

EMPLOYEES PERSONAL CLOTHINGS STORED ON CLEAN UTENSILS SHELVES, INSTRUCTED TO KEEP AWAY.

OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED SUSHI RICE AT 104.1F. NO pH TEST DOCUMENTATION WAS PROVIDED. ALSO OBSERVED TOFU AT 43.7F AND VARIOUS PUREES AND SAUCES IN THE PREP COOLER AT 43.1-45.4F. MANAGEMENT VOLUNTARILY DISCARDED 64# OF FOOD WORTH $75. CRITICAL VIOLATION 7-38-005A.

OBSERVED IMPROPER FINAL RINSE TEMPERATURE FOR THE HIGH TEMPERATURE DISHMACHINE. OBSERVED A FINAL RINSE TEMPERATURE OF 172F ACCORDING TO THE FINAL RINSE TEMPERATURE GAUGE ON THE MACHINE. MACHINE WAS TAGGED HELD FOR INSPECTION. MANAGEMENT INSTRUCTED TO REPAIR SO THAT THE FINAL RINSE TEMPERATURE IS ABOVE 180F. UPON MY RETURN ON 1/14/13 TO FINISH WRITING THE REPORT, THE DISHMACHINE FINAL RINSE TEMPERATURE WAS AT 200F. THE HELD FOR INSPECTION TAG WAS REMOVED AT THIS TIME. CRITICAL VIOLATION 7-38-030.

DETAIL CLEAN THE FLOOR OF THE PASTRY PREP AREA WALK-IN COOLER AND FREEZER.

REPLACE THE CEILING TILES WITH CHIPPED PAINT COVERING ON THEM.

All food not stored in the original container shall be stored in properly labeled containers. SEVERAL FOOD CONTAINERS NOT LABELED IN KITCHEN, INSTRUCTED TO LABEL ALL.

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: ICE MAKER INTERIOR SURFACES, FAN COVERS INSIDE PREP AND WALK-IN COOLERS, COOLER DOOR GASKETS AND FOOD SLICER BEHIND BLADE. INSTRUCTED MGR TO CLEAN AND MAINTAIN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. STANDING WATER ON FLOOR ALONG WALL BASE IN ROOM SERVICE STATION. INSTRUCTED TO MINIMIZE STANDING WATER.

The walls and ceilings shall be in good repair and easily cleaned. MISSING CILING TILES ABOVE SUSHI STATION, INSTRUCTED TO REPLACE.

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE HAND WASHING SIGNS IN TOILET ROOMS.

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MISSING THERMOMETER IN PREP COOLERS, INSTRUCTED TO PROVIDE IN WARMEST PART OF COOLER.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CHIPPED ICE SCOOPS, INSTRUCTED TO USE SOUND UTENSIL

THE OPEN AREAS/GAPS BETWEEN THE DUMP SINKS & COUNTERTOP AT BOTH WAIT STAFF STATIONS IN THE DINING AREA MUST SEALED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

CABINETS AT WAIT STAFF STATION BY LOBBY DINING AREA MUST BE CLEANED, INTERIOR OF DISHMACHINES & ICE MACHINE MUST BE DE-LIMED, & DUSTY COMPRESSORS/FAN FUARDS OF COOLERS MUST BE CLEANED ALSO. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

MOST OF THE CAULKING ALONG THE SPLASHGUARDS OF SINKS IN DISHROOMS HAVE EVIDENCE OF MOLD & ARE WORN-OUT, MUST BE REPLACED. The walls and ceilings shall be in good repair and easily cleaned.

FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: WASTE WATER LINE BEHIND CAPPUCINO MACHINE, FAUCET LEAKS AT KNOBS IN DISHROOM & PREP SINKS. 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.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS IN AVENUE PREP KITCHENH I9N NEED OF REPLACING. MUST REP0LACE AND MAINTAIN AT ALL TIMES.

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. INTERIOR OF DISHMACHINE AND SHELVES AT THE BAR IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN POT WASH AREA MUST BE KEPT DRY WHEN NOT IN USE. MUST ELIMINATE ANY STANDING WATER.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS AT DISH MACHINE IN NEED OF CLEANING TO REMOVE ALL BUILD-UP. MUST CLEAN AND MAINTAIN.

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 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. FLOOR DRAINS IN NEED OF CLEANING TOBREMOVE BUILD-UP. MUST CLEAN AND MAINTAIN.

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