TEMPO CAFE.

Observed food handler slicing cooked sausage with bare hands, not washing hands no gloves used. instructed to use gloves of a barrier when handling ready-to-eat foods. Priority violation 70-38-010.

No hand soap provided at dish washing room hand wash sink while employees washing dishes. Instructed manager to provide hand soap at all hand wash sinks. Priority foundation violation 7-38-030(c)

Ready-to-eat food not protected from contamination, found raw ground turkey Tube packaging stored above tubs of sliced cheese and bulk deli meat at basement's walk-in cooler. instructed to separate raw meat from ready-to-eat foods. priority violation 7-38-005. 3 lbs of cheese discarded valued at $15.

found bulk turkey that was cooked on site with no dates on packages. instructed manager to label with dates properly. priority foundation violation 7-38-005

wet wiping cloth in use placed of on fruits cutting board, instructed to keep in a sanitized solution.

all racks and shelves in walk-in cooler not clean, food debris noted stuck between grates. instructed to clean and maintain.

no splash guard next to dish machine room hand sink, sink next to clean utensils rack, instructed to install a barrier.

Obstructed hand wash sink at basement's prep area and dish washing area. utensils placed in sink basin, large cleaning equipment placed in front of sinks preventing access to to sink. instructed to keep hand wash sink accessible at all times priority foundation violation 7-38-030(c)

No hand wash soap provided at basement's prep area and first floor dish washing area. instructed to provide hand soap to all hand sinks. priority foundation violation 7-38-030(c)

Cross contamination observed, found raw turkey being handled next to open bags of bread, juices from raw turkey dripping over prep cooler where ready-to-eat food placed. instructed to separate raw meat from ready to eat foods. priority violation 7-38-005. Bread discarded.

OBSERVED EXCESSIVE ACCUMULATION OF GREASE, DEBRIS, DIRT, ETC ON SIDE OF COOLERS, SINKS AND COOKING EQUIPMENT THROUGHOUT KITCHEN. MUST DETAIL CLEAN AND SANITIZE ALL EQUIPMENT. MUST MAINTAIN SAME.

OBSERVED EXCESSIVE DEBRIS ACCUMULATION ON TOP AND SIDES OF DISH MACHINE. MUST DETAIL CLEAN AND SANITIZE. MUST MAINTAIN SAME.

OBSERVED WASTE WATER BACKING UP ONTO FLOOR FROM FLOOR DRAINS BELOW THE DISH MACHINE AND 3 COMPARTMENT SINK IN DISH AREA. OBSERVED LEAK AT PIPE BELOW RIGHT SIDE OF WASTE WATER PIPE UNDER 3 CCMPARTMENT SINK. MUST REPAIR TO CONVEY ALL WASTE WATER TO DRAIN PROPERLY.

OBSERVED HEAVILY SOILED WALLS NEXT TO DISH MACHINE, AND IN KITCHEN ON THE AND BEHIND COOKING LINE. OBSERVED BLACK, SLIMY MOLD LIKE SUBSTANCE ON THE TOP OF THE 3 COMPARTMENT SINK IN DISH AREA. MUST DETAIL CLEAN AND SANITIZE THESE AREAS. MUST MAINTAIN SAME. OBSERVED CRACKED AND/OR MISSING FLOOR TILES AND LOW GROUT IN BETWEEN TILES ON FLOOR OF DISH AREA. MUST MAKE FLOORS EVEN, SMOOTH AND EASILY CLEANABLE TO PREVENT DEBRIS AND WATER FROM POOLING IN THESE AREA. MUST REPAIR AND MAINTAIN SAME. MUST DETAIL CLEAN AND SANITIZE.

OBSERVED SEVERAL EXPIRED FOOD HANDLER CERTIFICATES. MUST PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL EMPLOYEES.

OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE WRITTEN EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION. 7-38-010.

OBSERVED IMPROPER DATES (PREP DATES) ON PREPPED TCS FOODS (SALMON, DELI MEATS, ETC.) INSIDE PREP COOLERS AND WALK IN COOLER. ALL READY TO EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD PREPARED AND HELD IFOR MORE THAN 24 HOURS MUST BE CLEARLY MARKED TO INDICATE THE DATE OR DAY WHICH THE FOOD SHALL BE CONSUMED BY, SOLD OR DISCARDED WHEN HELD AT A TEMPERATURE OF 41F OR LESS FOR A MAXIMUM OF SEVEN DAYS. MUST CORRECT AND MAINTAIN SAME. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

OBSERVED SOILED WIPING CLOTHS ON COUNTERS, AND ON EQUIPMENT. INSTRUCTED MUST PROPERLY STORE WIPING CLOTHS IN SANITIZER SOLUTION AT ALL TIMES WHEN NOT IN USE.

OBSERVED HEAVILY SOILED CUTTING BOARD IN BASEMENT PREP AREA. MUST REPLACE OR RESURFACE TO PREVENT CONTAMINATION. MUST MAINTAIN SAME.

OBSERVED EXCESSIVE DEBRIS ACCUMULATION ON TOP AND SIDES OF DISH MACHINE. MUST DETAIL CLEAN AND SANITIZE. MUST MAINTAIN SAME.

OBSERVED HEAVILY SOILED WALLS NEXT TO DISH MACHINE, AND IN KITCHEN ON THE AND BEHIND COOKING LINE. OBSERVED BLACK, SLIMY MOLD LIKE SUBSTANCE ON THE TOP OF THE 3 COMPARTMENT SINK IN DISH AREA. MUST DETAIL CLEAN AND SANITIZE THESE AREAS. MUST MAINTAIN SAME. OBSERVED ITEMS STORED DIRECTLY ON FLOORS IN 2ND FLOOR DRY STORAGE AND INSIDE WALK IN COOLER. MUST ELEVATE ALL ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR TO ALLOW FOR PROPER CLEANING.

OBSERVED SEVERAL EXPIRED FOOD HANDLER CERTIFICATES. MUST PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL EMPLOYEES.

OBSERVED PREVIOUSLY ISSUED CORE VIOLATION #47 NOT CORRECTED FROM REPORT # 2401308, DATED 9/17/20. MUST CORRECT THE FOLLOW VIOLATION: OBSERVED USING PLASTIC TUBS NOT MADE FOR HEAT TOLERANCE IN KEEPING HOT FOOD IN STEAM TABLE. INSTRUCTED TO USE PROPER UTENSILS. PRIORITY FOUNDATION VIOLATION 7-42-090.

OBSERVED USING PLASTIC TUBS NOT MADE FOR HEAT TOLERANCE IN KEEPING HOT FOOD IN STEAM TABLE. INSTRUCTED TO USE PROPER UTENSILS.

OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS: BACON (100F), MAYONNAISE (49F), SLICED CANTALOUPE(47F), SLICED HONEY DEW (47F), CHOPPED CHEESE (46F), PANCAKE MIX(71F), SHREDDED TURKEY(48.7F), CHORIZO(47.2), CHOPPED SAUSAGE(48.2), CORN BEEF(51F), CHICKEN(47.2F), CHEESE (49.8F)) AT IMPROPER COLD HOLDING TEMPERATURES DURING INSPECTION. ALL SAID ITEMS WERE FOUND IN THE COLD HOLDING UNIT LOCATED ON THE HOTLINE. INSTRUCTED MANAGER TO DISCARD AND DENATURE ALL SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED ALL SAID TCS FOODS. THERE WAS APPROXIMATELY 40 LBS DISCARDED, COST OF ALL FOODS $500. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS HOLLANDAISE SAUCE DATED 3/24/2019.SAID ITEM WAS HELD FOR OVER 24 HOURS WITH OUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY TCS FOODS HELD FOR OVER 24 HOURS. INSTRUCTED MANAGER TO DISCARD. PRIORITY FOUNDATION. 7-38-005. CITATION ISSUED.

OBSERVED COLD HOLDING UNIT AT A IMPROPER COLD HOLDING TEMPERATURE OF 50F DURING THE INSPECTION. INSTRUCTED TO DISCARD ALL TCS FOODS AND DO NOT USE COLD HOLD UNIT ON HOT LINE UNTIL REPAIRED . INSTRUCTED MANAGER THAT COLD HOLDING UNIT MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. OBSERVED MANAGER ADJUST TEMPERATURE DURING INSPECTION. COOLER NOW MAINTAINS A PROPER COLD HOLDING TEMPERATURE FOR 41 F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

5-2041.11- OBSERVED NO HAND SINK INSTALLED/LOCATED, NEXT TO DISH WASHING AREA. INFORMED MANAGER THAT HAND SINKS MUST BE INSTALLED ADJACENT TO DISH WASHING, FOOD PREP, ETC. INSTRUCTED MANAGER TO INSTALL EXPOSED HAND SINK BETWEEN SAID AREAS. PRIORITY FOUNDATION VIOLATION #7-38-030(C) NO CITATION ISSUED

4-204.112(B)- OBSERVED NO INTERNAL THERMOMETER MEASURING DEVICE INSIDE: -2 DOOR FRIDGE UNIT IN REAR ADJACENT TO DISH WASHING AREA -2 DOOR SANDWICH STATION COOLER INSTRUCTED MANAGER TO PROVIDE INTERNAL THERMOMETER MEASURING DEVICE, AT SAID LOCATION.

3-602.11(A,B:1-4,6,7;C;D)- OBSERVED PRE PORTIONED FOOD ITEMS, ASSORTED BAGELS, STORED ON FRONT DISPLAY COUNTER, FOR CUSTOMER SELF SERVICE/SELECTION WITH OUT PROPER LABELS. INSTRUCTED MANAGER TO PROVIDE PROPER LABELS, WITH COMMON NAME, LISTED INGREDIENTS, MANUFACTURE, ALLERGENS, EXPIRATION DATES, ETC, MUST PROVIDED ON LABELS. MAINTAIN AT ALL TIME.

4-202.16- OBSERVED CHIPPED PAINT AND RUST STAINS ON WIRE SHELVING RACKS LOCATED IN 2 DOOR COOLER AT SANDWICH STATION. INFORMED MANAGER THAT SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGER TO RESURFACE AREA OR PLACE WIRE SHELVING RACKS. MAINTAIN AT ALL TIMES.

5-205.15-OBSERVED BROKEN VACUUM BREAKER CAP ON MOP SINK WALL FIXTURE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AT ALL TIMES.

3-301.11(B)- OBSERVED FOOD HANDLER HANDLE/REMOVE TOASTED BREAD, READY TO EAT FOOD, FROM STAINLESS STEEL BULK STORAGE PAN AT FRONT HOT LINE WINDOW STATION WITH BARE HAND CONTACT, THEN PLACED ON CUSTOMER PLATE FOR CONSUMPTION. INFORMED MANAGER THAT BARE HAND CONTACT WITH READY TO EAT FOODS IS NOT ALLOWED. INSTRUCTED MANAGER TO USE BARRIERS SUCH AS TONGS AND OR SINGLE USE GLOVES TO PREVENT BARE HAND CONTACT. VIOLATION CORRECTED DURING INSPECTION. PRIORITY VIOLATION # 7-38-010 CITATION ISSUED.

5-2041.11- OBSERVED NO HAND SINK INSTALLED/LOCATED, NEXT TO DISH WASHING AREA. INFORMED MANAGER THAT HAND SINKS MUST BE INSTALLED ADJACENT TO DISH WASHING, FOOD PREP, ETC. INSTRUCTED MANAGER TO INSTALL EXPOSED HAND SINK BETWEEN SAID AREAS. PRIORITY FOUNDATION VIOLATION #7-38-030(C) NO CITATION ISSUED

3-603.11 NO CONSUMER ADVISORY DISCLAIMER AND REMINDER ON MENUS. INSTRUCTED MANAGER MUST PROVIDE CONSUMER ADVISORY WITH DISCLAIMER AND REMINDER ON PREMISES/MENU. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.

4-204.112(B)- OBSERVED NO INTERNAL THERMOMETER MEASURING DEVICE INSIDE: -2 DOOR FRIDGE UNIT IN REAR ADJACENT TO DISH WASHING AREA -2 DOOR SANDWICH STATION COOLER INSTRUCTED MANAGER TO PROVIDE INTERNAL THERMOMETER MEASURING DEVICE, AT SAID LOCATION.

4-202.11- OBSERVED CHIPPED PAINT AND RUST STAINS ON WIRE SHELVING RACKS LOCATED IN 2 DOOR COOLER AT SANDWICH STATION. INFORMED MANAGER THAT SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGER TO RESURFACE AREA OR PLACE WIRE SHELVING RACKS. MAINTAIN AT ALL TIMES.

5-205.15-OBSERVED BROKEN VACUUM BREAKER CAP ON MOP SINK WALL FIXTURE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AT ALL TIMES.

8-404.13(B:4) OBSERVED PREVIOUS CORE VIOLATIONS FROM REPORT #2213763, DATE 8/31/18, NOT CORRECTED: VIOLATION # 58- PA 100-0367 NO ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED MANAGER TO CORRECT VIOLATION. PRIORITY FOUNDATION VIOLATION # 7-42-090 CITATION ISSUED.

2-102.14(A) NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-012(A). NO CITATION ISSUED.

2-501.11 NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE WITH BIOHAZARD CLEAN-UP KIT ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

3-501.17(D) INSTRUCTED MANAGER MUST PROVIDE SELL BY DATE/SHELF LIFE OF FOODS LABELED INSIDE COOLERS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

3-603.11 NO CONSUMER ADVISORY DISCLAIMER AND REMINDER ON MENUS. INSTRUCTED MANAGER MUST PROVIDE CONSUMER ADVISORY WITH DISCLAIMER AND REMINDER ON PREMISES/MENU. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

4-501.11(B) 3-COMPARTMENT SINK STOPPERS MISSING/NOT WORKING AT LEFT SIDE AND MIDDLE COMPARTMENTS. INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS AT 3-COMPARTMENT SINK.

4-602.13 OBSERVED ACCUMULATED FOOD DEBRIS/FOOD SPLATTERS ON PREP AREAS AND DISHWASH AREA SINKS AND SHELVES, FOOD BUILD UP ON LOWER SIDE OF DISHMACHINE DRAINBOARDS AND FOOD DEBRIS ON SLICERS. INSTRUCTED MANAGER MUST CLEAN EQUIPMENT AND MAINTAIN.

6-201.11 OBSERVED MISSING/DAMAGED FLOOR TILES AT PREP AREA COOKLINE. INSTRUCTED MANAGER MUST REPAIR/REGROUT ALL DAMAGED PREP AREA FLOOR TILES.

6-501.12 OBSERVED ACCUMULATED FOOD DEBRIS/FOOD SPLATTERS ON PREP AND DISHWASH AREA WALLS AND CEILING TILES. INSTRUCTED MANAGER MUST CLEAN WALLS AND CEILING TILES AT PREP AREAS AND DISHWASH AREA.

PA 100-0367 NO ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE ALLERGEN TRAINING CERTIFICATES ON PREMISES.

SOURCE OF CROSS CONTAMINATION, FOUND A STACK OF RAW BEEF STEAK WITH RUNNY JUICES PLACED ON CUTTING BOARD NEXT TO SLICES OF BREAD. INSTRUCTED TO KEEP RAW MEAT AWAY FROM READY TO EAT FOODS. CRITICAL CITATION ISSUED 7-38-005.

EMPLOYEES NOT WASHING HANDS, OBSERVED A COOK HANDLING A RAW MEAT WITH BARE HANDS AND THEN PLACING A FINISHED WAFFLE ON PLATE WITHOUT WASHING HANDS IN BETWEEN ONLY WIPING HANDS WITH A WHITE CLOTH. INSTRUCTED TO HAVE ALL FOOD FOOD HANDLERS TO WASH HANDS AS NEEDED. EMPLOYEES HANDLING READY-TO EAT FOODS WITH BARE HANDS ( BREAD, LETTUCE, CHEESE... ) INSTRUCTED NOT TO ALLOW BARE HAND CONTACT WITH READY TO EAT FOODS. CRITICAL CITATION ISSUED 7-38-010.

OBSTRUCTED HAND WASH SINK IN BASEMENT PREP AREA. FOUND POTS AND PANS STORED IN HAND SINK WHILE EMPLOYEES SLICING FRUITS. INSTRUCTED TO KEEP HAND SINK ACCESSIBLE AT ALL TIMES DURING FOOD PRODUCTION. CRITICAL CITATION ISSUED 7-38-030.

INADEQUATE FOOD PROTECTION, FOUND A FLY TRAP STRIP ABOVE PREP TABLE IN BASEMENT, SOILED PRODUCE BOXES PLACED ON CUTTING BOARD, DIRTY MEAT SLICER BEHIND BLADE WITH ENCRUSTED FOOD DEBRIS STUCK ON BLADE. SERIOUS CITATION ISSUED 7-38-005.

INADEQUATE INSECTS CONTROL, FOUND 30 LIVE FRUIT FLIES ON WALLS AND CEILING OF BASEMENT PREP AREA, INSTRUCTED TO ELIMINATE INSECTS ACTIVITY IN ALL AFFECTED AREAS. SERIOUS CITATION ISSUED 7-38-020.

EXCESSIVE DIRT AND FOOD DEBRIS NOTED UNDER COOK LINE, INSTRUCTED TO CLEAN AND MAINTAIN.

BULK FOOD CONTAINERS NOT LABELED, INSTRUCTED TO LABEL.

EXCESSIVE DIRT AND FOOD DEBRIS NOTED UNDER COOK LINE, INSTRUCTED TO CLEAN AND MAINTAIN.

OBSERVED POTENTIALLY HAZARDOUS FOOD UNABLE TO MAINTAIN THE PROPER TEMPERATURE OF 40F OR LESS: FOUND 3 WHOLE HAMS INSIDE OF THE WALK-IN COOLER AT 58.8F, CONTAINER OF DICED HAM INSIDE OF REACH-IN COOLER AT 73.7F, CONTAINER OF RICE AT 95.8F IN THE REACH-IN COOLER. FOUND A CONTAINER OF CRAB MEAT AT 50.6F, CONTAINER OF TURKEY AT 49.8F AND 2 CONTAINERS OF SAUSAGE IN THE REACH-IN ON THE FOOD LINE AT 82.8F. MANAGER VOLUNTARILY DISCARDED 30# OF FOOD WORTH $150. CRITICAL VIOLATION 7-38-005A

FOUND THE ICE SCOOP IN THE ICE BIN WITH THE HANDLE LYING DIRECTLY IN THE ICE. INSTRUCTED TO STORE THE ICE SCOOP EITHER WITH THE HANDLE FACING UP OUT OF THE ICE OR IN A SEPARATE CONTAINER IN BETWEEN USE.

DUST BUILDUP ON THE CONDENSER AND FAN VENT COVER INSIDE OF THE WALK-IN COOLER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

INSTRUCTED TO DETAIL CLEAN THE REACH-IN COOLER FOOD STORAGE RACKS ON THE WEST WALL TO REMOVE HEAVY FOOD DEBRIS BUILDUP, DETAIL CLEAN THE SIDES OF THE COOKING EQUIPMENT, DELI SLICER, AND THE LOWER COMPARTMENT DEEP FRYER TO REMOVE GRASE AND FOOD DEBRIS ACCUMULATION.

MUST DETAIL CLEAN THE FLOORS UNDER THE FOOD STORAGE RACK AT THE TOP OF THE STAIRS THAT LEAD TO THE BASEMENT AND REMOVE THE WET CARDBOARD THAT IS STUCK TO THE FLOOR NEXT TO THE ICE MACHINE ON THE 2ND FLOOR.

DUST ACCUMULATION ON THE CEILING VENTS AND CEILING TILES ABOVE THE COOK LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

OBSERVED THE EXTERIOR OF COOKING EQUIPMENT WITH ACCUMULATED DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE EXTERIOR OF EQUIPMENT.

OBSERVED ACCUMULATED FOOD DEBRIS UNDER THE COOK LINE. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS.

OBSERVED CUTTING BOARDS IN THE PREP AREA WITH DEEP DARK GROOVES. INSTRUCTED TO REMOVE AND MAINTAIN CUTTING BOARDS IN GOOD CONDITION.

OBSERVED ACCUMULATED FOOD DEBRIS INSIDE THE BOTTOM OF THE FRYER. INSTRUCTED TO CLEAN AND MAINTAIN INSIDE THE BOTTOM OF THE FRYER.

OBSERVED 3 COMPARTMENT FAUCET BASE LEAKING IN THE DISH ROOM. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

OBSERVED POTENTIALLY HAZARDOUS FOODS (CORNED BEEF HASH, HAM, AND EGGS) FOUND IN THE 2 DOOR PREP COOLER AND ON TOP OF THE COUNTER ON THE PREP LINE AT IMPROPER TEMPERATURES (60.0F-74.3F). MANAGER VOLUNTARILY DISCARDED 9LBS OF FOOD VALUED AT $17.76. INSTRUCTED TO MAINTAIN COLD FOOD TEMPERATURES AT 40.0F OR LESS. CRITICAL VIOLATION 7-38-005 (A)

OBSERVED LOW TEMPERATURE DISH MACHINCE IN USE AND SANITIZING AT 0PPM CHLORINE. INSTRUCTED TO PROVIDE AND MAINTAIN SANITIZER CONCENTRATION AT 50PPM CHLORINE. LOW TEMPERATURE DISH MACHINE TAGGED HELD FOR INSPECTION. CRITICAL VIOLATION 7-38-030

OBSERVED ACCUMULATED FOOD DEBRIS INSIDE THE BOTTOM OF THE FRYER. INSTRUCTED TO CLEAN AND MAINTAIN INSIDE THE BOTTOM OF THE FRYER.

OBSERVED THE FLOOR UNDER THE COOKLINE EQUIPMENT WITH ACCUMULATED GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS.

OBSERVED THE DISH MACHINE AND 3 COMPARTMENT SINK OPEN SITE DRAINS WITH ACCUMULATED FOOD DEBRIS AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN OPEN SITE DRAINS.

OBSERVED RAW WOOD FLOOR INSIDE OF THE 2ND FLOOR WALK IN FREEZER. INSTRUCTED TO PROVIDE AND MAINTAIN AN EASILY CLEANABLE SURFACE.

OBSERVED BLOWN LIGHT BULB UNDER THE LEFT HOOD IN THE PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

OBSERVED 3 COMPARTMENT FAUCET BASE LEAKING IN THE DISH ROOM. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

OBSERVED THE FAR RIGHT COMPARTMENT OF THE 3 COMPARTMENT SINK NOT COMPLETELY RETAINING WATER. INSTRUCTED TO REPAIR AND MAINTAIN PLUMBING.

OBSERVED 3 COMPARTMENT SINK PLUMBING NOT DRAINING PROPERLY. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

OBSERVED EMPLOYEES RESTROOM ON THE 2ND FLOOR NOT PROPERLY VENTILATED. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE VENTILATION.

FOUND BULK FOOD NOT LABELED.(FLOUR, SUGAR, ETC.)

FOUND FOOD CONTAINERS NOT STORED PROPERLY.MUST STORE INVERTED.

FOUND LARGE CUTTING BOARD IN POOR REPAIR AT BASEMENT.(DEEP GROOVES)

FOUND HOLES IN WALLS THAT MUST BE COVERED BY MOP SINK AREAS.

FOUND MOPS AND BROOMS NOT STORED PROPERLY.

FOUND FRUIT FLY AND FLY ACTIVITY AT BASEMENT PREPARATION AREAS. OBSERVED ABOUT 30 FRUIT FLIES AND ABOUT 10 HOUSEFLIES ON WALLS AT BASEMENT PREPARATION AREAS. SERIOUS VIOLATION. CITATION ISSUED.

FOUND BULK FOOD NOT LABELED.(FLOUR, SUGAR, ETC.)

FOUND FOOD CONTAINERS NOT STORED PROPERLY.MUST STORE INVERTED.

FOUND LARGE CUTTING BOARD IN POOR REPAIR AT BASEMENT.(DEEP GROOVES)

FOUND MOPS AND BROOMS NOT STORED PROPERLY.

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #569550 DATED ON 8-24-11 FOR VIOLATIONS: #(33) MEAT SLICER NOT CLEAN. (34)POOR FLOOR GROUTING AT COOK'S LINE, DISHROOM & AT ICE MACHINE AREA (2nd FLOOR)-MUST BE FIXED & KEPT DRY. ALL STOCK/SUPPLIES THRU-OUT PREMISES MUST BE ELEVATED OFF THE FLOOR, FOR EASY CLEANING/PEST MONITORING. INSTRUCTED MGR TO CORRECT MINOR VIOLATIONS WITHIN GIVEN TIME FRAME.

MUST STORE CLEAN UTENSILS OFF FLOOR, FOUND LARGE POTS STORED ON FLOOR, ALSO STANDING WATER INSIDE CLEAN POTS ON TNHE SHELVES, MUST STORE INVERTEDLY TO PROPER AIR DRY.

FOOD SPILLS NOTED ON KITCHEN FLOOR AND UNDER SHELVES, INSTRUCTED TO CLEAN AND MAINTAIN.

MUST KEEP SOILED TOWELS IN A DIGNATED AREA AWAY FROM FOOD ITEMS.

FLY TRAP INSTALLED ABOVE PREP TABLE ( CHEESE SHREDDING ) STATION. INSTRUCTED TO REMOVE.

CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. ALUMINUM FOIL COVER ON FRONT COOLER SHELVES MUST BE REMOVED FOR BETTER AIR FLOW. GASKETS OF COOLER DOORS/DRAWERS ACROSS FRYER 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.

FOLLOWING NEED CLEANING: MEAT SLICER, EXTERIOR OF GREASE TRAP AT 3-COMP. SINK, INTERIOR FLOOR OF COOLERS AT COOK'S LINE, PIPES UNDER SINKS-DUE TO FOOD DEBRIS/DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

POOR FLOOR GROUTING AT COOK'S LINE, DISHROOM & AT ICE MACHINE AREA (2nd FLOOR)-MUST BE FIXED & KEPT DRY. ALL STOCK/SUPPLIES THRU-OUT PREMISES MUST BE ELEVATED OFF THE FLOOR, FOR EASY CLEANING/PEST MONITORING. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

WALLS UNDER DISHMACHINE & PREP TABLES MUST BE FREE OF FOOD STAINS/DUST OR DIRT. The walls and ceilings shall be in good repair and easily cleaned.

EMPLOYEE BATHROOM DOOR'S BE SELF-CLOSING DEVICE IS BROKEN-MUST FIX/REPLACE. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.

FAUCET HEAD AT 3-COMP. SINK IS LEAKING & THE PIPE UNDER THE SCRAPER SINK OF DISHMACHINE IS LOOSE-MUST FIX/REPLACE. 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.

VIOLATION REMAINS

VIOLATION REMAINS

All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND THE FOLOWING FOODS AT IMPROPER TEMPERATURE: HAM CUTS 54.7 DEGREES 10 LBS, WHOLE EGGS 46-54 DEGREES 8 DOZEN, CONTAINER OF BEATEN EGGS 53.6 DEGREES. ALL PRODUCT OUT ON PREP TABLES. ALL PRODUCT DISCARDED AT THIS TIME. TOTAL VALUE $50.00 20 LBS CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE.

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. BASEMENT HANDSINK IN POOR REPAIR. P-TRAP MISSING AND NO WATER AVAILABLE AT SHUT OFFS. MUST REPAIR AND MAINTAIN SINK AT ALL TIMES. INSTRUCTED FOOD HANDLER TO USE SINK ON 1ST FLOOR. CRITICAL VIOLATION 7-38-030 CITATION ISSUED. HANDSINK NOT MAINTAINED.

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. FRUIT FLY AND HOUSE FLY ACTIVITY NOTED IN BASEMENT PREP AREA. OBSERVED 8 FRUIT FLIES, AND 4 HOUSE FLIES. PEST CONTROL SERVICE DATED 7-13-10 NOTED NO ACTIVITY. MUST REMOVE ALL INSECTS AND MAINTAIN. SERIOUS VIOLATION 7-38-020 CITATAION ISSUED. EVIDENCE OF INSECT ACTIVITY.

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE/GREASE AREA IN NEED OF CLEANING TO REMOVE BUILD-UP OF FOOD DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-020 CITATION ISSUED. OUTSIDE GARBAGE/GREASE AREA NOT MAINTAINED.

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. THE FOLLOWING MINOR VIOLATIONS ARE NOT CORRECTED FROM INSPECTION # 104236 DATED JAN 4, 2010: (32) ALL CUTTING BOARDS IN NEED OF REPLACING. (33) ALL COOKING EQUIPMENT, SINKS SODA BOX SHELVES, INTERIOR/EXTERIOR OF ALL REACH-IN COOLERS, AND DISH MACHINE AREA. ALL IN NEED OF CLEANING. (34) FLOORS THROUGH OUT IN NEED OF CLEANING TO REMOVE ALL FOOD BUILD-UP. FLOOR AREAS IN NEED OF REGROUTING. (35) ALL WALLS IN NEED OF CLEANING TO REMOVE FOOD SPLATTERS. WALL IN NEED OF REPAIR AT STAIRS. (36) LIGHTS IN NEED OF SHEILDING. (38) MUST INSTALL DIPPER WELL AT ICE CREAM SECTION. (39) ALL LINEN MUST BE PROPERLY STORED. (41) ALL CLUTTER MUST BE ORGANIZED OR REMOVED. MUST CORRECT AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-42-090 CITATION ISSUED. PREVIOUS MINOR VIOLATIONS NOT CORRECTED.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. ALL AIR VENTS IN NEED OF CLEANING TO REMOVE DUST BUILD-UP. LEAK AT 3-COMPARTMENT SINK IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. SEE REPORT 104236

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. SEE REPORT #104236

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. SEE REPORT #104236

SEE REPORT #104236

SEE REPORT #104236

SEE REPORT#104236

SEE REPORT #104236

SEE REPORT #104236

SEE REPORT #104236

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. Front patio door not rodent proofed. Basement rear door not rodent proofed. Must seal and maintain all outer openings.

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. Outside garbage area not maintained. Must clean all areas to remove grease and food debris. Must close all dumpsters. Must clean and maintain at all times.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. All cutting boards in need of replacing due to being worn and stained.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. The following equipment in need of cleaning: all cooking equipment, sinks, soda box shelves, interior of reach-in and dish machine are. Must clean and maintain.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. All floors through out in need of cleaning to remove build-up. Floor area at stoves in need of regrouting. Must correct and maintain.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. All wall in need of cleaning to remove food splatters. Wall in basement storage area in need of repair of all broken tiles. Must correct and maintain.

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. lights in basement and 1st floior in need of proper shields. Must install and maintain.

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. Must install self-closing device to 2nd floor employee washroom.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. Must correct leak at faucet at basement prep sink. Must install dipper well at ice cream section.

Soiled and clean linens, coats, and aprons shall be properly stored All linen dirty and clean must be stored properly. must maintain.

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 clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. All unnecessary clutter in basement storage area must be removed. Must maintain.