The Goddess & Grocer

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH DUST AND FOOD DEBRIS ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS IN FRONT AND IN REAR PREP AREA.

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

INSTRUCTED TO REPAIR OR REPLACE BROKEN/MISSING WALL TILE BEHIND GRILL AT REAR PREP AREA.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

WASHROOM DOOR MUST BE SELF CLOSING. INSTRUCTED TO INSTALL SELF-CLOSING DEVICE.

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

INSTRUCTED TO REPAIR FAUCET NECK AT 3 COMPARTMENT SINK WITH HEAVY (HOT) WATER LEAK.

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

INSTRUCTED TO REMOVE UNNECESSARY ITEMS STORED ON TOP OF WALK-IN FREEZER TO PREVENT PEST HARBORAGE.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE THATS CURRENT, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS AND A CERTIFIED MANAGER MUST BE ON DUT...

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

MUST PROVIDE ADEQUATE LABELS FOR FOODS ON DISPLAY OFFERED FOR SELL, WITH THE SOURCE OF WHERE PRODUCT IS MADE, MUST ALSO HAVE THE NET WEIGHT, ADDRESS AND USE BY DATE,

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

MUST INVERT MULTI USE PLATES AT FRONT COUNTER AREA, TO PREVENT CONTAMINATION,

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

FLOORS BEHIND-UNDER-AROUND HEAVY EQUIPMENTS,FLOOR DRAINS REQUIRE A DETAIL CLEANING THROUGHOUT THE PREMISES,

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

MUST CLEAN/REPAIR WALL BEHIND COOKING AREA, REMOVE A BLACK SMUDGES FROM WALL AND REPAIR BROKEN BRICK, AND CLEAN ALL CEILING VENTS

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROVIDE LABELED SANITIZING BUCKETS FOR DIRTY DISH TOWELS

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

MUST PROVIDE ADEQUATE SNEEZE GUARD AT FRONT COUNTER AREA

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

MUST CLEAN INTERIOR OF FRONT COOLER

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

FLOORS BEHIND-UNDER-AROUND HEAVY EQUIPMENTS,FLOOR DRAINS REQUIRE A DETAIL CLEANING THROUGHOUT THE PREMISES,

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

WALLS IN KITCHEN AROUND 2&3 COMP SINKS AND BY DISH MACHINE WITH SPLASHES OF FOODS AND STAINS NEEDS CLEANING,

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

MUST PROVIDE LIGHT SHIELD ON LIGHT OF WALK-IN COOLER

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

EXCESS OF EMPLOYEES BELONGINGS STORED IN BATHROOM NEEDS REMOVED

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

MUST PROVIDE VENTILATION TO FRONT AREA OVENS, OR PROVIDE KILOWATTS

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.MUST REPAIR OR REPLACE GASKET AT FREEZER.MUST REPAIR OR REPLACE BURNT OUT BULB AT ROTISSERIE HOT HOLDING UNIT.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN INTERIOR OF UTILITY SINK, AND EXTERIOR OF ALL COOLERS.

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOORS AT FRONT SERVICE CUSTOMER AREA AND BEHIND FRONT COUNTER.

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

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 co...

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

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST PROPERLY STORE,INVERT MULTI-USE DISHWARE,SINGLE...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST DETAIL CLEAN FAN COVERS,SHELVINGS IN WALK-IN-COOLER,MANUAL CAN OPENER,HOUSING ATTACHED,COUNTER TOPS DELI SERVICE AR...

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS BEHIND-UNDER-AROUND HEAVY EQUIPMENTS,FLOOR DRAINS REQUIRE A DETAIL CLEANING THROUGHOUT THE PREMISES.

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.MUST PROVIDE,MAINTAIN THERMOMETER INSIDE THE WALK-IN-COO...

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.MUST REMOVE UNNECESSARY ARTICLES THROUGHOUT THE PREMISES.

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

All employees shall be required to use effective hair restraints to confine hair.MUST PROVIDE HAIR RESTRAINTS FOR FOOD HANDLERS AT DELI AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION.

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

SITLL WORKING ON WALLS IN KITCHEN AROUND 3 COMPARTMENT SINK AND BY DISH MACHINE FROM REPORT 98419 3/26/10.

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.STILL WORKING ON WALLS IN KITCHEN AROUND 3 COMPARTMENT SINK AND BY DISH MACHINE.REPORT 13454 3/19/2010.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

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. NON-COMPLIANCE FROM PREVIOUS MINOR VIOLATIONS OF 05-11-09 #S 31,33,35,& 41 NOT CORR...

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. MUST REPLACE OR DISCONTINUE THE USE OF BROKEN AND OR DAMAGED FIBERGLASS UTENSILS IN KITCHEN FOR FOOD PREPARATIONS A...

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN TOILET ALONG WALLS AND AT TOILET BOWL AREAS IN NEED FOR CLEANING.

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. WALLS IN KITCHEN AROUND 2&3COMP.SINKS AND BY DISH MACHINE WITH SPLASHES OF FOODS AND SMOKE STAINS NEEDS CLEANING AND PAINT.

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

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. MUST REMOVE CLUTTER ON MEAT SLICING MACHINE IN ...