SOPRAFFINA MARKETCAFFE.

OBSERVED CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE ON SITE BUT CLEAN-UP KIT ON PREMISES DURING INSPECTION OBSERVED TO BE BLOOD BORNE PATHOGEN CLEAN UP KIT WITH OUT PROPER SANITIZING SOLUTION AND NO MOP FOR VOMIT CLEAN UP . INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005

OBSERVED READY TO EAT, TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, HUMUS, SLICED DELI, )NOT PROPERLY DATED , STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005

NOTED NO THERMOMETERS INSIDE HOT HOLDING UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO PROVIDE ACCURATE AMBIEN MEASURING THERMOMETERS IN ALL HOT HOLDING EQUIPMENT AND ALL REFRIGERATION UNITS

OBSERVED THAT SEVERAL EMPLOYEE WORE BRACELETS ON HANDS WHILE WORKING WITH EXPOSED FOOD.MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD

NOTED TORN RUBBER GASKET INSIDE THE PREP SERVICE COOLER. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN

OBSERVED TWO CUTTING BOARDS IN THE FRONT FOOD PREP AREA DISCOLORED AND DEEP CUTS. INSTRUCTED TO RE-PLACE AND MAINTAIN.

OBSERVED STEM SOUP KETTLE TO BE BIGGER THAN 3 COMPARTMENT SINK AND CANT BE SUBMERGED IN WASH WATER IN SINK.MUST PROVIDE CLEANING PROCEDURE ON SITE FOR EACH SEPARATE PIECE OF FOOD-CONTACT EQUIPMENT WITH DESCRIPTION HOW TO BE CLEANED IN PLACE AND/OR MUST SUBMIT THE PROCEDURES TO CDPH AT FOOD@CITYOFCHICAGO.ORG FOR APPROVAL .

MUST CLEAN AND MAINTAIN CLEAN MINERAL DEPOSITS FROM INTERIOR OF DISH MACHINE

MUST CLEAN FOOD DEBRIS BUILD UP FROM FLOOR THROUGHOUT PREMISES ESPECIALLY STANDING WATER AND FOOD DEBRIS IN MOP SINK-DISH WASHING AREA AND UNDER WATER HEATER

FLOORS NEED RE-GROUTING FRONT PREP AREA AT PIZZA/ SALAD PREP AREAS. INSTRUCTED TO REPAIR.

WALLS NOT CLEAN OF DEBRIS IN FRONT AND REAR PREP, DISH WASHING AREAS. INSTRUCTED TO CLEAN/MAINTAIN.

OBSERVED SMALL COOLER BEING USED WITH FOOD MAINTAINING IMPROPER AIR TEMPERATURE OF 50.0F. COOLER MUST MAINTAIN 40.0F OR BELOW. INSTRUCTED NOT TO USE COOLER. MUST USE ADDITIONAL COOLER ON PREMISES THATS 40.0F OR BELOW ON PREMISES,-CDI. MUST CONTACT HEALTH DEPT FOR TAG REMOVAL. CRITICAL VIOLATION 7-38-005A.

OBSERVED 2- LARGE CONTAINERS, APPROX 100LBS OF CUT LEAFY GREENS( ROMAINE/ MIXED GREENS) AT IMPROPER TEMPERATURES RANGING FROM 65.0F-66.0F IN PREP AREA ON STORAGE SHELF NOT REFRIGERATED IN COOLER FOR USE.APPROX 10-LS OF COOKED PASTA INSIDE COOLER AT IMPROPER TEMPERATURES RANGING FROM 45.8F-48.0F PREPARED ( 6-7 & 6-8), APPROX 10-LBS OF ROASTED SALMON IN TOP PORTION OF PREP COOLER AT 68.0F,2-LBS CHICKEN BREAST AT 71.0F, 8-LBS OF SLICED ROAST BEEF AT 50.0F, 3-LBS OF BLACKEN SALMON AT 58.0F. ALL FOODS REMOVED AND DISCARDED BY MANAGER AT COST APPROX $ 200.00.INSTRUCTED TO MAINTAIN COLD FOODS AT 40.0F OR BELOW. CRITICAL VIOLATION 7-38-005A

FLOORS NEED RE-GROUTING FRONT PREP AREA AT PIZZA/ SALAD PREP AREAS. INSTRUCTED TO REPAIR.

WALLS NOT CLEAN OF DEBRIS IN FRONT AND REAR PREP, DISH WASHING AREAS. INSTRUCTED TO CLEAN/MAINTAIN.

HIGH TEMPERATURE DISH MACHINE BEING USED AT TIME OF INSPECTION SANITIZING AT IMPROPER TEMPERATURE OF 147.F. INSTRUCTED THAT FINAL RINSE TEMPERATURE MUST BE 180.0F OR HIGHER. INSTRUCTED TO USE THE 3- COMPARTMENT SINK TO WASH,RINSE AND SANITIZE FOOD EQUIPMENT AND UTENSILS. DISH MACHINE WILL BE TAGGED HELD FOR INSPECTION. DO NOT USE UNTIL MACHINE IS SERVICED/ REPAIRED AND HEALTH DEPT REMOVES TAG,CDI. CRITICAL VIOLATION 7-38-030.

EXPOSED HAND SINK NOT ACCESSIBLE FOR EMPLOYEES USE.OBSERVED LARGE KNIFE AND POTATO MASHER INSIDE OF HAND SINK, MAKING IT NOT CONVENIENT AND ACCESSIBLE FOR EMPLOYEES USE, ( PREPING SANDWICHES).INSTRUCTED TO REMOVE,CDI. INSTRUCTED THAT HAND SINK MUST ALWAYS BE ACCESSIBLE, NOTHING IN,ON OR IN FRONT OF SINK. CRITICAL VIOLATION 7-38-030.

OBSERVED COOLING LETTUCE WITH ICE . INSTRUCTED TO REFGERATE LETTUCE AFTER LETTUCE HAS BEEN CHOPPED AND CLEANED.

OBSERVED DRY STORAGE BINS (FLOUR) NOT LABELED WITH PRODUCT NAMES. INSTRUCTED TO LABEL ALL DRY STORAGE BINS AND MAINTAIN.

OBSERVED CUTTING BOARD STAINED WITH DEEP DARK GROOVES, ATTACHED TO PREP COOLER LOCATED AT THE FRONT FOOD PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN.

OBSERVED STAINING WATER ON THE FLOORS LOCATED BEHIND THE HOT WATER HEATER AND UNDER THE DISH MACHINE. INSTRUCTED TO REMOVE ALL STANDING WATER. OBSERVED ACCUMULATED FOOD DEBRIS LOCATED UNDER THE PIZZA OVEN. INSTRUCTED TO CLEAN ALONG THE WALLS AND MAINTAIN.

OBSERVED A PREP COOLER, WITH POTENTIALLY HAZARDOUS FOODS (CHICKEN, CHEESE) INSIDE, AT AN AMBIENT AIR TEMPERATURE OF 55.6F DURING THE TIME OF THE INSPECTION LOCATED AT THE FRONT FOOD PREP AREA. INSTRUCTED TO KEEP ALL REFRIGERATION UNITS AT 40F OR BELOW AT ALL TIMES. PREP COOLER TAGGED BY CDPH AND HELD FOR INSPECTION. CRITICAL VIOLATION 7-38-005(A).

OBSERVED POTENTIALLY HAZARDOUS FOODS (CHICKEN, CHEESE) AT IMPROPER COLD HOLDING TEMPERATURES INSIDE OF PREP COOLER LOCATED AT THE FRONT FOOD PREP AREA; 2 LB OF SALAMI AT 56.4F, 3 LB OF SLICED TOMATOES AT 51F, 7 LBS OF CHEESE AT 52F-54.1F, 6 LBS OF CEASAR DRESSING AT 55F, 4LBS OF COOKED CHICKEN AT 52F, 3 LBS OF COOKED SWEET POTATOES AT 51F, AND 14 LBS OF CHOPPED GREENS AT 51F-56F, VALUE OF ALL SAID ITEMS IS $65. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID ITEMS AND TO ALWAYS MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).

OBSERVED DRY STORAGE BINS (FLOUR) NOT LABELED WITH PRODUCT NAMES. INSTRUCTED TO LABEL ALL DRY STORAGE BINS AND MAINTAIN.

OBSERVED CUTTING BOARD STAINED WITH DEEP DARK GROOVES, ATTACHED TO PREP COOLER LOCATED AT THE FRONT FOOD PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN.

OBSERVED STAINING WATER ON THE FLOORS LOCATED BEHIND THE HOT WATER HEATER AND UNDER THE DISH MACHINE. INSTRUCTED TO REMOVE ALL STANDING WATER. OBSERVED ACCUMULATED FOOD DEBRIS LOCATED UNDER THE PIZZA OVEN. INSTRUCTED TO CLEAN ALONG THE WALLS AND MAINTAIN.

OBSERVED A PREP COOLER WITHOUT A THERMOMETER. INSTRUCTED TO PROVIDE AND MAINTAIN.

EVIDENCE OF IMPROPER PEST CONTROL.OBSERVED 2-LARGE LIVE ROACHES CRAWLING ALONG COVING AND PIPE BEHIND SERVICE COUNTER. RECOMMENED PEST SERVICE.MUST CLEAN/SANITIZE AREAS. SERIOUS VIOLATION ISSUED 7-38-020

INTERIOR UPPER PANEL INSIDE ICE MACHINE AND ICE DISPENSER OF POP MACHINE IN DINING ROOM HAS SLIGHT BUILD-UP.MUST CLEAN/MAINTAIN.

OBSERVED PACKAGED FOODS/DESSERT AT COUNTERS NOT LABLED.MUST PROPERLY LABEL

OBSERVED 1ST FAUCET AT 3-COMP LEAKY.MUST REPAIR.

OBSERVED CLEANING EQUIPMENT,(DUST PANS) STORED DIRTY AT MOP SINK. MUST CLEAN/MAINTAIN DUST PANS AFTER USE.

MUST REPLACE/REPAIR BROKEN GASKET AT THE 4 DR COOLER (TOP LEFT DOOR) LOCATED ACROSS FROM THE 3-COMP SINK.

MUST REGROUT FLOOR AROUND, IN FRONT OF AND UNDER THE DISH MACHINE AREA AND AT THE 3-COMP SINK AREA. FOUND FLOOR IN POOR CONDITION. MUST REGROUT TO PREVENT PEST BREEDING. ALSO MAINTIAN FLOOR DRY AT ALL TIMES UNDET THE ICE MACHINE AREA.

MUST CLEAN AND REMOVE EXCESSIVE DUST ACUUMULATION AT THE CEILING VENT LOCATED ABOVE THE DISH WASHING MACHINE.

OBSERVED SEVERAL SANDWICH BUNS UNCOVERED, DISPLAYED AND STACKED AGAINST THE WALL ON TOP OF PREP COOLER AT FRONT NOT PROTECTED FROM THE ELEMENTS. INSTRUCTED TO REMOVE, DISCARD AND PROTECT FOODS AT ALL TIMES. APPROX. VALUE $7.00 AND WT. 5 LBS. SERIOUS VIOLATION 7-38-005(A).

CLEAN FLOORS BEHIND FRONT SERVICE COUNTER AND AT REAR PREP AREA.

CLEAN WALLS AROUND DISH MACHINE AT REAR OF FOOD SPILLS. CLEAN VENT ABOVE DISH MACHINE OF DUST BUILD -UP AND WHERE NECESSARY.

DICED HAM IN PAN ON ICE AT COLD HOLDING UNIT WITH IMPROPER TEMPERATURE OF 47.8 DEGREES. INSTRUCTED THAT FOOD MUST BE AT PROPER TEMP AT ALL TIMES. MANAGER DENATURED AND DISCARDED. APPROX. WT. 3LBS, VALUE $14.31. CRITICAL VIOLATION 7-38-005(A).

HOT RUNNING WATER AT EAST END EXPOSED HAND WASH SINK BEHIND CUSTOMER SERVICE COUNTER AT 68.5 DEGREES. MUST PROVIDE PROPER TEMPERED HOT RUNNING WATER. CRITICAL VIOLATION 7-38-030.

NO SOAP AT WEST END EXPOSED HAND WASH SINK BEHIND FRONT HOT LINE CUSTOMER SERVICE COUNTER. SOAP PROVIDED DURING INSPECTION. INSTR. TO PROVIDE AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

OBSERVED SEVERAL SANDWICH BUNS UNCOVERED, DISPLAYED AND STACKED AGAINST THE WALL ON TOP OF PREP COOLER AT FRONT NOT PROTECTED FROM THE ELEMENTS. INSTRUCTED TO REMOVE, DISCARD AND PROTECT FOODS AT ALL TIMES. APPROX. VALUE $10.73 AND WT. 5 3/4 LBS. SRIOUS VIOLATION 7-38-005(A).

CLEAN FLOORS AT FOLLOWING AREAS; BEHIND FRONT COUNTER, AT REAR AND AROUND SOUP KETTLE. REMOVE POOLING WATER AROUND MOP SINK. KEEP FLOORS DRY AT ALL TIMES.

FOUND KNIVES STORED AGAINST THE DISPLAY CASE AND SHELVING BRACKET. MUST PROPERLY STORE UTENSILS UNTIL USED.

MUST REPLACE CUTTING AT THE FRONT SANDWICH SERVING LINE.

MUST REPAIR BUCKLING BOTTOM SHELVING AT THE 2DR REFRIGERATOR LOCATED IN THE KITCHEN ACROOS FROM THE 1DR FREEZER.

MUST RECAULK WALL ABOVE THE 3COMP SINK IN THE KITCHEN.

ANY PRE-PORTIONED/TO-GO CONTAINERS OF FOOD FOR SELF-SERVICE, MUST HAVE LABELS & DATED.

ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. THE METAL PLATE FLOOR OF THE REACH-IN COOLER AT SALAD PREP STATION (EAST WALL) IS PULLING AWAY FROM THE BOTTOM OF DOOR FRAME, MUST FIX. CRACKED CORNERS OF FOOD BINS (FOR COOLER DRAWERS) & LID FOR BREAD BIN MUST BE REPLACED.

INTERIOR PANEL OF ICE MACHINE, FAN GUARDS OF MOST COOLERS, & FILTERS ABOVE THE COOKING UNIT (BESIDE ICE MACHINE) MUST BE KEPT CLEAN. EXTERIOR OF THE DISHMACHINE MUST BE CLEANED & DE-LIMED.

WALLS BELOW THE DISHMACHINE & 3-COMP SINK MUST BE FREE OF FOOD DEBRIS/DIRT. MISSING CORNER COVINGS ON WALLS TO THE RIGHT OF HANDSINK MUST BE REPLACED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. FRONT PREP LINE CUTTING BOARD WITH SMALL DARK PITS ON SURFACE AND STAND UP PRODUCE COOLER DOOR RUBBER GASKETS RIPPED. MUST REPAIR OR REPLACE DAMAGED GASKETS AND CUTTING BOARD.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED FOOD DEBRIS ON SHELVES THROUGHOUT FRONT SERVICE LINE. MUST CLEAN AND MAINTAIN ALL UNCLEAN SHELVES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FOOD/DIRT BUILD UP INSIDE FLOOR DRAINS IN PREP AREA AND FRONT SERVICE LINE. MUST CLEAN INTERIOR OF ALL UNCLEAN FLOOR DRAINS AND MAINTAIN.

The walls and ceilings shall be in good repair and easily cleaned. OBSERVED FOOD STAINS ON WALLS AROUND 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS.

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. COFFEE STATION 1-COMPARTMENT SINK FAUCET/COLD WATER HANDLE LEAKING. MUST REPAIR AND MAINTAIN SINK.

see report dated 01/20/11

see report dated 01/20/11

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND FRONT PREP LINE DRESSING REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 55.0 F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER, MUST BE 40 F OR BELOW. CITATION ISSUED. TICKET #H000063466 18.

All cold food shall be stored at a temperature of 40F or less. FOUND HONEY DRESSING, VINERGERETTE AND CESAR DRESSING HELD AT 52.4 F. INSTRUCTED MANAGER TO KEEP ALL DRESSING AT 40 F OR BELOW WHEN OPENED. ALL OUT OF TEMPERATURE FOODS VOLUNTARILY DISCAREDED AT THIS TIME. FOOD DISCARDED WEIGHT- 64 LBS, VALUED AT $125.00. CITATION ISSUED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS RIPPED. MUST REPAIR OR REPLACE ALL DAMAGED COOLER DOOR GASKETS.

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- OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINE, FOOD DEBRIS ON SHELVES AT FRONT LINE AND FOOD DEBRIS INSIDE UNUSED COOLER AT FRONT LINE. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

The walls and ceilings shall be in good repair and easily cleaned. OBSERVED HOLE IN WALL AT FLOOR/WALL BASEBOARD BY STAND UP REACH IN FREEZER AT REAR PREP AREA. MUST SEAL HOLE.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Musr re-seal around basin of front handsink & tabletop to prevent water from seeping thru the wood.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Must clean exterior sides of most heavy equipment thruout premises due to dust/debris. Most fan guards at small coolers must be free of dust or food debris also.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floors around corners & under coolers at front serving area need cleaning.

The walls and ceilings shall be in good repair and easily cleaned. Must re-seal gaps between wall & prep/coffee table at front prep station to prevent pest harborage.

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. Leak at hot water knob of rear handsink, base of 1-comp sink faucet, & at a water line behind the dishmachine must be fixed.