THE GODDESS & GROCER.

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.

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

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

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

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

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 DUTY AT ALL TIMES FOODS ARE COOKED AND PREPARED, AND PROOF OF ENROLLMENT MUST BE AVAILABLE AT TIME OF INSPECTION, Cold Chicken Cold-Hold Unit 39.90 °F Cold Beef Cold-Hold Unit 38.90 °F Hot Soup Hot-Hold Unit 151.90 °F Hot Soup Hot-Hold Unit 155.10 °F SERIOUS CITATION ISSUED: 7-38-012

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,

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

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

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

MUST PROVIDE LABELED SANITIZING BUCKETS FOR DIRTY DISH TOWELS

MUST PROVIDE ADEQUATE SNEEZE GUARD AT FRONT COUNTER AREA

MUST CLEAN INTERIOR OF FRONT COOLER

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

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

MUST PROVIDE LIGHT SHIELD ON LIGHT OF WALK-IN COOLER

EXCESS OF EMPLOYEES BELONGINGS STORED IN BATHROOM NEEDS REMOVED

MUST PROVIDE VENTILATION TO FRONT AREA OVENS, OR PROVIDE KILOWATTS

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.

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.

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.

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 REPAIR VENT IN STAFF TOILET ROOM. ALSO MUST REPAIR OR PLACE TOILET BOWL COVER.

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 SERVICE ARTICLES TO PREVENT CONTAMINATION BEFORE USE.

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 AREA.

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.

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-COOLER.

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.MUST REMOVE UNNECESSARY ARTICLES THROUGHOUT THE PREMISES.

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

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.