PROTEIN BAR.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND FARM REACH IN PREP COOLER NOT MAINTAINED, AMBINET AIR TEMPERATURE AT 55.0 F AT THIS TIME. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. COOLER IS TAGGED BY CDPH AT THIS TIME, FAX CDPH AT (312)746-4240 WHEN COOLER IS REPAIRED. FOUND CHEESE, BEEF INSIDE COOLER.

All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 51.7 F AND 53.2 F - TOFU, PARMESAN CHEESE, CHEDDAR CHEESE, GREEK YOGURT, CUT TOMATOES, BEEF AND BLUE CHEESE. ALL THE ABOVE FOODS VOLUNTARILY DISCARDED AT THIS TIME. INSTRUCTED MANAGER ALL POTENTAILLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. WEIGHT OF FOOD DISCARDED 32 LBS, VALUED AT $94.00.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF REACH IN COOLER.

The walls and ceilings shall be in good repair and easily cleaned. OBSERVED HOLE IN WALL IN WASHROOM. MUST SEAL/REPAIR WALL.

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. INSTRUCTED MANAGER TO CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FARM REACH IN PREP COOLER AND YOGURT DISPLAY COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE ABOVE 52.0 F FOR BOTH COOLERS. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLERS, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. TICKET #H000071977 15.

All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BEWTWEEN 52.5 F AND 59.0 F- YOGURT, CUT TOMATOES, AVOCADO, CHICK PEAS AND CUT CUCUMBERS. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. FOODS VOLUNTARILY DISCARED WEIGHT- 20 LBS, VALUED AT $300.00

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 IN PREP AREA UNDER AND AROUND EQUIPMENT. MUST DETAIL CLEAN FLOOR AND MAINTAIN.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CABINETS UNDER FRONT SINK/PREP TABLE MUST BE FREE OF FOOD STAINS/SPILLS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS UNDER/AROUND HEAVY EQUIPMENT AT SERVING AREA NEED CLEANING DUE TO DEBRIS/CLUTTER; ALL STOCK MUST BE STORED ABOVE THE FLOOR FOR EASY ACCESS TO CLEANING/PEST MONITORING.

The walls and ceilings shall be in good repair and easily cleaned. FOOD STAINS ON WALLS AROUND SOME PREP TABLES MUST BE REMOVED/KEPT CLEAN.