Sounding

ALLERGEN TRAINING AS REQUIRED

2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON DUTY WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED TO MEET REQUIREMENT.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO CERTIFIED FOOD MANAGER WITH FOOD ALLERGEN CERTIFICATE ON SITE. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENT.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

SEE INSPECTION REPORT #2531294

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.12 OBSERVED ACCUMULATED FOOD AND DIRT DEBRIS BEHIND THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.12 OBSERVED ACCUMULATED FOOD AND DIRT DEBRIS BEHIND THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED BUILD UP OF BLACK SLIME IN THE CAULK AROUND THE HIGH TEMPERATURE DISH MACHINE IN REAR PREP AREA. INSTRUCTED TO REMOVE,CLEAN, SANITIZE, RE-CAULK, AND MAINTAIN.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE FOR REVIEW. INSTRUCTED TO PROVIDE A WRITTEN EMPLOYEE HEALTH POLICY AND A SIGNED ACKNOWLEDGEMENT BY EACH EMPLOYEE AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO CONSUMER ADVISORY POSTED NOR A REMINDER AND DISCLOSURE ON THE MENUS. INSTRUCTED TO PROVIDE CONSUMER ADVISORY, DISCLOSURE AND REMINDER ON MENUS AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED THE VENTS LOCATED ABOVE THE COOKING EQUIPMENT WITH EXCESSIVE ACCUMULATED GREASE DEBRIS. OBSERVED THE INTERIOR OF THE FRYER WITH EXCESSIVE ACCUMULATED GREASE AND FOOD DEBRIS INSIDE AND ON THE FLOOR UNDER THE FRYERS. INSTRUCTED TO CLEAN ALL SA...

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE NOR ON DUTY WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (EGGS, CHICKEN) ARE BEING PREPARED AND HANDLED. INSTRUCTED TO ALWAYS HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGE...

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE FOR REVIEW. INSTRUCTED TO PROVIDE A WRITTEN EMPLOYEE HEALTH POLICY AND A SIGNED ACKNOWLEDGEMENT BY EACH EMPLOYEE AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED HIGH TEMPERATURE DISH MACHINE CONVEYOR NOT REACHING A PROPER HOT WATER SANITIZING TEMPERATURE OF 180F TEMPERATURE AT THE TIME OF THE INSPECTION RANGED FROM 167F-173F. INSTRUCTED TO REPAIR MACHINE SO THAT THE HOT WATER SANITIZING TEMPERATURE ...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO CONSUMER ADVISORY POSTED NOR A REMINDER AND DISCLOSURE ON THE MENUS. INSTRUCTED TO PROVIDE CONSUMER ADVISORY, DISCLOSURE AND REMINDER ON MENUS AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED THE VENTS LOCATED ABOVE THE COOKING EQUIPMENT WITH EXCESSIVE ACCUMULATED GREASE DEBRIS. OBSERVED THE INTERIOR OF THE FRYER WITH EXCESSIVE ACCUMULATED GREASE AND FOOD DEBRIS INSIDE AND ON THE FLOOR UNDER THE FRYERS. INSTRUCTED TO CLEAN ALL SA...

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

Observed excessive dust accumulation on wall vents in front prep area above coffee prep area. Observed soiled walls behind coffee equipment. Must detail clean and sanitize area. Must maintain same

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

INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF THE OVENS/STOVE IN THE REAR PREP AREA AND THE BOTTOM SURFACE IN THE CABINETS IN THE FRONT PREP AREA.

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

INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE FLOOR DRAINS, FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

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

INSTRUCTED TO CLEAN THE VENTS, WALLS AND LIGHT SHIELDS IN THE FRONT AND REAR PREP AREA.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

FOUND THE HIGH TEMPERATURE DISH MACHINE IN USE NOT PROPERLY SANITIZING (FINAL RINSE TEMPERATURE REACHED 136F BY THE MACHINE'S THERMOMETER AND 156F BY THE THERMOMETER PUT INSIDE OF THE MACHINE). INSTRUCTED TO HAVE UNIT FIXED SO THAT IT REACHES THE RE...

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

FOUND THE PASTRIES LOCATED AT THE FRONT PREP AREA BY THE REGISTER NOT PROTECTED DURING STORAGE. INADEQUATE SNEEZE GUARD, THERE IS NO PROTECTION ABOVE THE PASTRIES. INSTRUCTED TO PROVIDE AND MAINTAIN. SERIOUS VIOLATION 7-38-005 (A)

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

FOUND THE CUSTOMER'S MEN/WOMEN TOILET ROOMS WITH NO HOT WATER. TEMPERATURE RANGED FROM 40.8F TO 43.6F. INSTRUCTED TO PROVIDE HOT WATER PER CITY CODE AND MAINTAIN. SERIOUS VIOLATION 7-38-030

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

INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARDS IN THE REAR PREP AREA WITH DEEP, DARK GROOVES AND STAINS. MAINTAIN SAME.

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

INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF THE OVENS/STOVE IN THE REAR PREP AREA AND THE BOTTOM SURFACE IN THE CABINETS IN THE FRONT PREP AREA.

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

INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE FLOOR DRAINS, FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

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

INSTRUCTED TO CLEAN THE VENTS, WALLS AND LIGHT SHIELDS IN THE FRONT AND REAR PREP AREA.

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

INSTRUCTED TO HANG ALL MOPS UP TO DRY WHEN NOT IN USE. MAINTAIN SAME.

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

ALL SODA DISPENSERS AT DINING ROOM SODA FOUNTAIN NOT CLEAN INSIDE, INSTRUCTED TO CLEAN AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING REFRIGERATION THERMOMETER IN SEEVERAL COOLERS, INSTRUCTED TO INSTALL

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

FOOD HANDLERS WITH BEARD NOT WEARING A BEARD RESTRAINTS, INSTRUCTED TO WEAR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP STORE ON TOP OF DUSTY ICE MAKER, INSTRUCTED TO STORE IN DESIGNATED HOLDER.

FOOD HANDLER REQUIREMENTS MET

OBSERVED FOOD HANDLERS WITHOUT PROOF OF STATE APPROVED FOOD HANDLER EDUCATION. INSTRUCTED TO PROVIDE PROOF OF STATE APPROVED FOOD HANDLER EDUCATION.

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

OBESERVED APPROXIMATELY 6 LIVE FRUIT FLIES ON THE WALL AT THE FRONT EXPOSED HAND SINK ON THE MEZZANINE LEVEL AND 2-4 LIVE FRUIT FLIES ON THE WALL AT THE HIGH TEMPERATURE DISH MACHINE INSIDE OF THE KITCHEN ON THE MEZZANINE LEVEL AND 2-3 LIVE FRUIT FLI...

FOOD HANDLER REQUIREMENTS MET

OBSERVED FOOD HANDLERS WITHOUT PROOF OF STATE APPROVED FOOD HANDLER EDUCATION. INSTRUCTED TO PROVIDE PROOF OF STATE APPROVED FOOD HANDLER EDUCATION.

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

COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE FOOD BUILD AND DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS UNDER COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

CEILING TILES IN NEED OF REPLACING WHERE STAINED. MUST REPLACE AND MAINTAIN AT ALL TIMES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

ALL REACH IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN.

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

MUST CLEAN AND MAINTAIN FLOORS IN CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT. MUST KEEP FLOORS DRY AS MUCH AS POSSIBLE IN DISH AREA.

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

MUST CLEAN THE CEILING TILES IN THE DISHMACHINE AREA.

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

FOUND FLOORS NOT CLEAN BY FOUNTAIN DRINK STATION.

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

FOUND MOPS AND BROOMS NOT STORED PROPERLY.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

FOUND ICE SCOOPS IMPROPERLY STORED.

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. OBSERVED FOOD STAINS ON WALL BEHIND KNIFE RACK IN PREP AREA. MUST CLEAN AND MAINTAIN WALL.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. NO CEILING LIGHT COVER ABOVE PREP AREA (ABOVE PREP TABLES). MUST PROVIDE AND INSTALL...

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

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...

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. Found exterior of dishmachine not clean.

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. Found plastic dishmachine racks stored on floors.(must store off floors on rack cart)

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

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and cle...