STAX CAFE.

NO PERSON IN CHARGE DURING TIME OF INSPECTION. PRIORITY FOUNDATION. NO CITATION ISSUED.

NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPARED AND SERVED (EGGS, SANDWICHES). INSTRUCTED TO HAVE A PERSON IN CHARGE ON SITE AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.

OBSERVED HAND WASHING SINK NOT ACCESSIBLE FOR EMPLOYEES TO WASH HANDS IN DISH WASHING ROOM. HOT AND COLD WATER WAS TURNED OFF AT HAND SINK IN DISH ROOM WHERE EMPLOYEES COULD NOT WASH HANDS. ALSO, FOUND HAND SINK AT BAR NOT ACCESSIBLE. HOT WATER WAS TURNED OFF AT HAND SINK AT BAR MAKING IT INACCESSIBLE FOR EMPLOYEES TO WASH HANDS. EMPLOYEE THEN TURNED ON HOT WATER. HAND WASHING SINKS MUST BE ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.

OBSERVED BACON AT IMPROPER HOT HOLDING TEMPERATURE AT 98.2F. PROPER HOT HOLDING TEMPERATURE MUST BE AT 135.0F OR ABOVE. FOOD HAS BEEN DISCARDED AND DENATURED. FOOD WEIGHING APPROXIMATELY 10 LBS AT A COST OF $20.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

OBSERVED DICED HAM AT IMPROPER COLD HOLDING TEMPERATURE AT 47.5F. ALSO OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURE. PICO DE GALLO FOUND AT 45.8F, POBLANO FOUND AT 45.6F, CHORIZO FOUND AT 46.4F, SLICED CHEESE FOUND AT 47.1F, CHOCOLATE MILK FOUND AT 48.0F, RICOTA FOUND AT 48.3F, EGGS FOUND AT 44.7F, SHREDDED BEEF FOUND AT 49.2F, SAUSAGE FOUND AT 48.5F, BEEF PATTIES FOUND AT 50.1F, STEAK FOUND AT 50.3F AND SPINACH FOUND AT 46.3F. TCS FOODS MUST BE HELD AT 41.0F OR BELOW. FOOD HAS BEEN DISCARDED AND DENATURED. FOOD WEIGHING APPROXIMATELY 200 LBS AT A COST OF $600.00. PRIORITY VIOLATION. 7-38-005. SEE ABOVE FOR CITATION.

OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF WALK IN COOLER AT 46.4F. PROPER AMBIENT TEMPERATURE MUST BE 41.0F OR BELOW INSIDE OF A COLD HOLDING UNIT. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

OBSERVED WATER SPRAYING FROM COLD FAUCET HANDLE AT HAND SINK AT BAR WHEN WATER IS RUNNING. MUST REPAIR.

NOTED SPLASHGUARD NEEDED IN THE FOLLOWING PREP AREAS: BASEMENT HANDSINK WHERE STORAGE RACK OF CLEAN BINS ARE LOCATED TO THE LEFT OF THE SINK AND BETWEEN COFFEE/JUICE BAR HANDSINK AND DRAINBOARD OF 3 COMPARTMENT SINK. MUST INSTALL A WASHABLE SPLASHGUARD AT BOTH MENTIONED AREAS.

OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN

OBSERVED TORN DOOR GASKET INSIDE OF THE 2-DOOR PREP COOLER IN FRONT OF BURNER STOVE ON HOT SERVICE LINE. INSTRUCTED TO REPLACE.

NOTED DIM LIGHTING IN WALK-IN COOLER UNIT. INSTRUCTED TO INCREASE/IMPROVE LIGHTING INTENSITY TO ENSURE VISIBILITY INSIDE REAR OF UNIT. MUST MAINTAIN.

INSTRUCTED TO CLEAN THE INTERIOR BOTTOM OF THE FRYER TO REMOVE GREASE OBSERVED.

OBSERVED A LEAK FROM THE FAUCET AT THE EXPOSED HAND SINK IN THE DISHWASHING AREA AND A LEAK FROM THE PIPE UNDERNEATH THE HAND SINK BEHIND THE BAR; CORRECTED ON SITE.

OBSERVED LIGHT DUST IN THE VENT SYSTEM ABOVE THE DISH WASHING MACHINE; CLEAN VENT TO REMOVE DUST OBSERVED.

INSTRUCTED THE PERSON IN CHARGE THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING AND HAVE CERTIFICATES ON PREMISES.

NO WRITTEN EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

2-501.11 NO CLEAN-UP PROCEDURE ON PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN-UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

MUST POST CONSUMER ADVISORY FOR ALL CUSTOMERS TO SEE. MAY POST ON WALL OR ON MENU. CORRECT AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITIATION ISSUED.

ALL FOOD CONTAINERS MUST BE MARKED WITH PRODUCT NAMES AT ALL TIMES. FLOUR, SUGAR, ETC... CORRECT AND MAINTAIN.

OBSERVED APPROXIMATELY 20-22 FRUIT FLIES IN BASEMENT PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE ALL AREAS. CONTACT PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED

ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION WHEN NOT IN USE. CORRECT AND MAINTAIN.

ALL CUTTING BOARDS ARE WORN WITH DISCOLORING. INSTRUCTED TO REPLACE ALL CUTTING BOARDS.

LEAKS AT 1 COMP SPRAYER SINK FAUCET, LEAK AT ECOLAB SANITIZER CONECTION, LEAK AT 2 COMP PREP SINK FAUCET. LEAK AT P-TRAPS IN BASEMNT PIPE. MUST CORRECT ALL LEAKS AND MAINTAIN DRY.

ALL HEATING VENTS, AIR VENTS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. CLEAN AND MAINTAIN.

PA 100-0367 THE CERTIFIED FOOD MANAGER DID NOT HAVE THE ALLERGEN TRAINING. MUST SHOW PROOF OF TRAINING

MUST LABEL ALL FOOD CONTAINERS IN REAR PREP AND BASEMENT STORAGE AREAS, WHEN FOOD HAS BEEN REMOVED FROM ITS ORIGINAL PACKAGING.

MUST INVERT MULTI-USE UTENSILS STORED ON A COUNTER IN THE SERVER STATION TO PREVENT CROSS CONTAMINATION.

MUST INSTALL SPLASH GUARD AT HAND SINK ADJACENT TO FRONT PREP AREA WHERE CONDIMENTS AND SYRUP ARE STORED, OR REMOVE ITEMS STORED ON THAT COUNTER. REPLACE CUTTING BOARDS THROUGHOUT FRONT PREP AREA. DISCONTINUE USING MILK CRATES FOR STORAGE RACKS THROUGHOUT PREP, DISH ROOM AND WALK IN COOLER, PROVIDE CORRECT RACKS FOR FOOD AND EQUIPMENT STORAGE.

MUST CLEAN DEBRIS FROM INTERIOR CONTACT SURFACES OF PREP COOLERS. ALSO, CLEAN INTERIOR PANEL AND HOSES ON ICE MACHINE IN BASEMENT.

MUST CLEAN DEBRIS FROM FLOORS IN FRONT PREP UNDER HEAVY EQUIPMENT, IN DISH ROOM, AND THROUGHOUT THE BASEMENT.

MUST SEAL OPENING IN WALL AROUND THE BACK-FLOW DEVICE IN THE MOP CLOSET.

MUST REPAIR LEAKY PIPES UNDERNEATH 3-COMP SINK AND EXPOSED HAND SINK AT COFFEE/JUICE BAR. ALSO, REPAIR LEAKY FAUCET ON 3-COMP SINK IN DISH ROOM.

OUTSIDE GARBAGE CONTAINERS NOT RODENT PROOF, LIDS NOT PROPERLY CLOSING, (BENT) INSTRUCTED TO REPLACE AND BETTER MAINTAIN, SERIOUS VIOLATION: 7-38-020

DURING INSPECTION OBSERVED NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE, MUST OBTAIN CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE, AND MANAGER MUST ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, POSTED OR AVAILABLE, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, FOODS BEING COOKED AND SERVED AT THIS TIME OF INSPECTION, (EGGS, BACON AND HAM, ETC.,) INSTRUCTED TO ENROLL IN A CLASS WITH PROOF OF ENROLLMENT OR ACTUAL CERTIFICATE MUST BE AVAILABLE, AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED, SERVED AND PREPARED, SERIOUS VIOLATION: 7-38-012

INTERIOR OF COOKING FRYERS FIRST FLOOR PREP NOT CLEAN, INSTRUCTED TO CLEAN DAILY,

PIPES BROKEN UNDER EXPOSED HAND SINK IN DISH AREA, ADDITIONAL SINK NEAR BY, INSTRUCTED TO REPAIR,

LIVE SMALL FLIES (OVER 40) NOTED ON WALLS AND CEILINGS IN BASEMENT AREA, DISHMACHINE AREA, AND NEAR UTILITY SINK. INSTD TO ELIMINATE FLIES, CLEAN AND SANITIZE AFFECTED AREAS. INSTD TO HAVE UPDATED PEST CONTROL SERVICE. VIOLATION 7-38-020 SERIOUS.

EXTERIOR OF DIISHMACHINE WITH CALCIUM/LIME BUILD-UP. INSTD TO DE LIME AND MAINTAIN.

FLOOR DRAINS UNDER DISHMACHINE NOT CLEAN, EXCESSIVE DEBRIS. INSTD TO CLEAN AND MAINTAIN.

WALL BEAM IN 1ST FLOOR PREP AREA AND WALL NEAR UTILITY,IN POOR REPAIR, LOOSE COVERING AND BASE. INSTD TO REPAIR SAME. CEILING ABOVE ICE MACHINE IN BASEMENT WATER DAMAGED. INSTD TO REPAIR.

OBSERVED POOR HYGENIC PRACTICES BY FOOD HANDLER, EATING IN PREP AREA WHILE PREPARING AND PLATING FOOD FOR CUSTOMERS. SAME FOOD HANDLER WEARING ONE GLOVE AND USING OTHER BARE HAND TO PLATE READY TO EAT FOOD (MUFFIN) FOR CUSTOMER. INSTD TO EAT/DRINK IN DESIGNATED AREAS, NO BARE HAND CONTACT WITH READY TO EAT FOODS, AND WASH HANDS WHEN CHANGING TASKS, AND AS OFTEN AS NECESSARY. CITATION ISSUED 7-38-010A CRITICAL

COLD WATER FAUCET HANDLE LOOSE AT BASEMENT EXPOSED HANDSINK. INSTD TO REPAIR SAME.

WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION AT ALL TIMES. ALSO CLEAN DRY CLOTHS IMPROPERLY STORED. INSTD TO STORE PROPERLY.

CLEAN COBB WEBS FROM WALLS AND IN CORNERS IN BASEMENT STORAGE AREA AND IN STORAGE CLOSET UNDERNEATH THE STAIRS IN FRONT PREP AREA IN BASEMENT.

HOLLANDAISE SAUCE FOUND AT 109 DEGREES ON TOP OF SHELF ABOVE GRILL IN FOOD PREP AREA. CUT TOMATOES FOUND SITTING ON PREP TABLE IN DEEP 1/4 PAN WITH 1/4 OF THE PAN IN AN ICE BATH AND THE PRODUCT AT 51.1F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED/HELD AT 40 DEGREES OR BELOW COLD OR AT 140 DEGREES OR ABOVE HOT UNTIL SERVED. PRODUCT DISCARDED. CRITICAL VIOLATION 7-38-005(A).

CLEAN COBB WEBS FROM WALLS AND IN CORNERS IN BASEMENT STORAGE AREA AND IN STORAGE CLOSET UNDERNEATH THE STAIRS IN FRONT PREP AREA IN BASEMENT. RE-PAINT SECTIONS OF WALLS WHERE PAINT IS CHIPPING.

THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED ON REPOR T# 1502086 DATED 11-2-14NOT CORRECTED: -32-MUST PROVIDE A COVER FOR THE ICE BIN BEHIND THE COFFEE PREP AREA. -33-MUST DETAIL CLEAN ALL COOKING EQUIPMENT AND REMOVE GREASE AND FOOD DEBRIS. MUST ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.-41-MUST PROVIDE ADEQUATE SHELVING IN BASEMENT STORAGE AREAS. STORE ALL ITEMS 6 INCHES OFF THE FLOOR. (REMOVE MILK CRATES). NON COMPLIANT VIOLATION 7-42-090.

SEE VIOLATION 29.

SEE VIOLATION #29.

DETAIL CLEAN FLOORS THROUGHOUT ALL SECTIONS OF THE BASEMENT ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALLK HEAVY EQUIPMENT(DEBRIS AND DIRT NOTICED).

CLEAN COBB WEBS FROM WALLS AND IN CORNERS IN BASEMENT STORAGE AREA AND IN STORAGE CLOSET UNDERNEATH THE STAIRS IN FRONT PREP AREA IN BASEMENT.

PROVIDE WORKING VENTILATION IN WOMEN'S WASHROOM.

SEE VIOLATION #29.

ALL EMPLOYEES PREPARING AND HANDLING OPEN FOODS MUST WEAR HAIR RESTRAINTS.

ICE DISPENSING UTENSILS IMPROPERLY STORED INSIDE ICE BIN IN COFFEE STATION AREA, AND ON TOP OF LARGE ICE MACHINE IN BASEMENT PREP AREA. ALL ICE SCOOPS OR ICE DISPENSING UTENSILS MUST BE PROPERLY STORED PROTECTED FROM CONTAMINATION.

MUST PROVIDE A COVER FOR THE ICE BIN BEHIND THE COFFEE PREP AREA.

MUST DETAIL CLEAN ALL COOKING EQUIPMENT AND REMOVE GREASE AND FOOD DEBRIS. MUST ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.

MUST DETAIL CLEAN THE FLOORS UNDER THE COOK LINE AND IN THE DISH WASHING AREA.

MUST DETAIL CLEAN WALLS IN PREP AREAS AND DISHWASHING AREAS.

MUST PROVIDE ADEQUATE SHELVING IN BASEMENT STORAGE AREAS. STORE ALL ITEMS 6 INCHES OFF THE FLOOR. (REMOVE MILK CRATES)

MUST DETAIL CLEAN THE INTERIOR OF FRYERS AND THE HOOD ABOVE THE COOKING EQUIPMENT.

MUST DETAIL CLEAN FLOORS IN FRONT PREP AREA.

MUST REPAIR BROKEN HOT WATER HANDLE AT HAND SINK IN THE COFFEE PREP AREA.

MUST REMOVE MILK CRATES IN BASEMENT BEING USED TO STORE ITEMS. MUST PROVIDE PROPER SHELVING AND STORE ITEMS 6 INCHES OFF THE FLOOR.

PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.

NOTED RUBBER GASKET AROUND DOOR OF SERVICE COOLER IN POOR REPAIR. MUST REPLACE AND MAINTAIN.

FLOORS NEED CLEANING UNDER 1 COMP SINK IN DISH WASHING ROOM TO REMOVE DEBRIS.

MUST PROVIDE THERMOMETERS IN SERVICE COOLERS AT PREP LINE AND COFFEE STATION COOLER.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.DURING INSPECTION OBSERVED NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE OR CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED. MUST OBTAIN CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE. CITATION ISSUED 7-38-012 SERIOUS H000076803 17 COURT DATE 4/19/12 11AM RM 112 400 W SUPERIOR CHGO., IL. SEE BACK OF CITATION FOR PRE-PAYMENT INFORMATION.

All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL ALL FOOD NOT STORED IN ORIGINAL CONTAINERS AT ALL TIMES.

The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL RAW WOOD DOOR FRAME AND PANEL BEHIND ELECTRICAL BOX OR PAINT SO IT IS SMOOTH AND EASILY CLEANABLE.

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.MUST PROVIDE THERMOMETER AT ALL COOLERS AND REFRIGERATORS AT ALL TIMES.

MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE ICE MACHINE HAS A LITTLE BUILDUP INSIDE OF THE MACHINE, HAVE THE MACHINE SANITIZED AND PROPERLY MAINTAINED.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. THE ICE SCOOP HOLDER IS DUSTY; WASH, RINSE AND SANITIZE THE HOLDER.

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. THE DISHMACHINE HAS NO SANITIZING RINSE.

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. INSTALL A HANDSINK IN THE BASEMENT PREP AREA.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. iNSTALL COVING IN THE BASEMENT PREP AREA, CLEAN OUT THE BASEMENT STORAGE AND ORGANIZE CLUTTER AND SEAL THE BASEMENT STAIRS SO THEY CAN BE CLEANED.

The walls and ceilings shall be in good repair and easily cleaned. SEAL THE RAW WOOD BEHIND THE HOT LINE.