THE FRENCH LUNCHBOX, INC..

NO CITY OF CHICAGO CERTIFIED MANAGER ONSITE DURING THE INSPECTION WHILE TCS FOODS; DUCK HOLLANDAISE SAUCE AND SOUPS, ARE BEING PREPARED OR SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGER ONSITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED.

NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH POLICY OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.

NO CLEAN UP KIT OR PROCEDURES ON SITE DURING THE INSPECTION. INSTRUCTED TO PROVIDE CLEAN UP KIT AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

OBSERVED TCS FOODS IN THE PREP COOLER AT IMPROPER TEMPERATURES. 22 LBS OF GNOCCHI AT 5OF, VALUED $125. 5 LBS OF DUCK AT 50F, VALUED AT $200. 5 LBS OF SOUP (W/TCS INGREDIENTS) AT 50F, VALUED AT $160. 3 LBS OF PASTA AT 51F, VALUED AT $6. MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD. INSTRUCTED TO KEEP TCS COLD FOODS AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

MUST ADD DISCLOSURE AND POST REMINDER STATEMENT ON MENUS REGARDING RAW OR UNDER-COOKED FOODS. SEE CODE INFORMATION ABOVE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

OBSERVED PREP COOLER AT AN INADEQUATE TEMPERATURE OF 48F WITH TCS FOODS INSIDE. INSTRUCTED TO DISCONTINUE USING COOLER UNTIL SERVICED AND TEMPERATURE IS MAINTAINING A COLD TEMPERATURE OF 41F OF BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

MUST REPLACE CUTTING BOARD ON PREP COOLER, Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. INSTRUCTED TO MAINTAIN.

MUST REPAIR LEAKY PIPE UNDERNEATH 3-COMP SINK, INSTRUCTED TO MAINTAIN.

ALLERGEN CERTIFICATES ARE REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE THE ONLINE TRAINING AND KEEP CERTIFICATE ONSITE.

Observed 2 door arctic air reach in cooler at improper temperature of 57.3f, holding potentially hazardous foods, at time of inspection, due to unit being over packed to capacity. Informed manager that reach in cooler units must keep potentially hazardous foods at 40 degrees or less at all times. Manager corrected the violation during inspection. Critical violation 7-38-005 (a)

Observed potentially hazardous food at improper temperature in 2 door arctic reach in. 51.2f, 8 lbs of black Squid ink gnocchi at a total value of $75.00 :prep date 1/25/18 107.1f, 16 lbs herb gnocchi, at a value of $ 75.00:prep date 1/25/18 53.1, 8 lbs of sweet potato gnocchi, at a value of $75.00:prep date 1/25/18 50.1f to 90.2f, 6 lbs of cooked mushrooms and roasted garlic, at a value of $25.00:prep date 1/25/18 73.8f, 2lbs of roast duck breast, at a value of $35.00:prep date 1/25/18 Stored inside kitchenaid crock pot: 118.4f, 10 lbs mashed potatoes at a total value of $8.00 Manager stated total weight 50lbs at an approximate value of $293.00 Manager voluntary discarded and denatured said food. Instructed to keep all food cold at 40 degrees or less and hot food at 140 degrees or above. Critical violation 7 - 38 -0 0 5 (a)

Observed cutting board in front prep area warped and stained. Instructed manager to replace and maintain at all times.