Sopraffina Marketcaffe

ALLERGEN TRAINING AS REQUIRED

OBSERVED EXPIRED ALLERGEN TRAINING FOR SOME CITY OF CHICAGO CERTIFIED FOOD MANAGERS. INSTRUCTED MANAGEMENT TO RENEW ALLERGEN TRAINING AND KEEP CERTIFICATES ON SITE.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

MUST PROVIDE HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE PREP AREA.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED A SMALL AMOUNT OF PINK RESIDUE ON THE LEFT INTERIOR OF THE ICE MACHINE. INSTRUCTED TO SCHEDULE A CLEANING AND MAINTAIN.

PERSONAL CLEANLINESS

Food handler with a long beard (more than an inch) without a beard restraint. instructed to wear.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

Brooms and dustpan stored too close to clean utensils rack, instructed to keep a way.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED GRAB & GO FOOD ITEMS ON DISPLAY (BAKED GOODS) MISSING LABELING REQUIREMENTS. BAKED GOODS (COOKIES, BROWNIES AND RICE CAKES) CURRENTLY LIST THE COMMON FOOD NAME AND INGREDIENTS. INSTRUCTED PERSON IN CHARGE TO PROPERLY LABEL ALL PACKAGED FOOD ...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NO HAND SOAP PROVIDED AT FRONT PREP AREA HAND WASH SINK, INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-030(C)

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

PEELING PAINT NOTED ON WALL NEXT TO FRONT PREP COOLER, INSTRUCTED TO INSTALL A DURABLE SMOOTH SURFACE THAT'S EASILY CLEANABLE.

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

BULK FOOD CONTAINER NOT LABELED ( FLOUR ) INSTRUCTED TO LABEL.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

FOOD HANDLER WITH BEARD NOT WEARING BEARD RESTRAINT. INSTRUCTED TO WEAR.

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

OBSERVED EXCESSIVE ACCUMULATED DUST ON THE VENTS LOCATED IN THE MEN'S AND WOMEN'S WASHROOMS. INSTRUCTED TO CLEAN AND MAINTAIN.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

Found potentially hazardous foods not maintaining proper temperatures of 40F or less, in reach in cooler, top of counter in prep area, list of foods not maintaining 40F or less are as follows: Sausage at 48.4F(cooler), Pasta at 51.8F(top of counter),...

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

Above violation still remaining( Cutting boards that had deep cuts in prep areas, shall be replaced/repaired. Cooler shelving that had peeling paint/rust, shall be repaired/replaced).

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

Non food contact surfaces of pop dispensing unit not clean, need detailed cleaning(crevices).

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

Damaged ceiling tiles in rear prep area, shall be replaced, weall by mixer in state of disrepair, shall be repaired/sealed.

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

Missing light shields in rear storage room, shall be provided.

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

Cutting boards that had deep cuts in prep areas, shall be replaced/repaired. Cooler shelving that had peeling paint/rust, shall be repaired/replaced.

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

Cooler shelving/racks not clean, need detailed cleaning(crevices), non food contact surfaces of ice machine not clean, need detailed cleaning(crevices).

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

Floors under heavy equipment, shelving not clean, need detailed cleaning(corners), floors under pop dispensing unit, front prep/counter areas not clean, need detailed cleaning(corners).

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

CABINET STORAGE DOOR AT CHECK OUT LINE UNDER SODA STATION IN POOR REPAIR.MUST REPAIR.

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

ICE SCOOP IS TETHERED TO A CABLE, INSTRUCTED TO KEEP FREE FOR PROPER WASHING.

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

DUCT TAPE USED TO SEAL EDGES AT FRONT COOLER, INSTRUCTED TO REMOVE TAPE AND KEEP COOLER SURFCES SMOOTH EASILY CLEANABLE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

REFRIGERATION THERMOMETER KEPT AT REAR OF COOLER, INSTRUCTED TO KEEP IN WARMEST PART OF COOLERS IN EASY TO MONITOR AREA.

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

MUST CLEAN FLOOR AT SANDWICH PREP AREA TO REMOVE CRUMBS AND DEBRI.

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

MUST REMOVE ITEMS 6 INCHES OFF THE FLOOR IN THE DRY STORAGE ROOM AREA.

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

INTERIOR OF ICE MAKER NOT CLEAN, GRAY FILM BUILD-UP ON UPPER PANELS, INSTRUCTED TO CLEAN AND MAINTAIN.

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

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUN...

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

All utensils shall be thoroughly cleaned and sanitized after each usage. FOOD DEBRIS NOTED UNDER PREP TABLES AND SHELVES, INSTRUCTED TO CLEAN AND MAINTAIN.

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. CRACKS AND CREVICES NOTED AT KITCHEN WALLS, INSTRUCTED TO SEAL.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. REFRIGERATION THERMOMETER KEPT IN THE COLDEST PART OF C...