WHITE PALACE GRILL.

NOTED LOW-TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. THE SANITIZING STRENGTH OF THE SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. EQUIPMENT MUST BE PROPERLY SANITIZED AT A MINIMUM OF 50 PPM. THE TECHNICIAN SERVICED THE MACHINE DURING INSPECTION AND SANITIZER AT 100 PPM AFTER SERVICE. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE FRONT PREP COLD HOLDING UNIT, SUCH AS 3 LBS OF GROUND BEEF AT 48.5F AND 3 LBS OF DICE SAUSAGE AND BACON AT 47.1F. THE MANAGER DISCARDED AND DENATURED A TOTAL OF 6LBS AT $50. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER AND WALK-IN FREEZER PREP AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.

OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON THE FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN PREP, DISH WASHING, AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND ALL CORNERS IN ALL AREAS.

2-102.13 OBSERVED ALL ALLERGEN TRAINING CERTIFICATES EXPIRED. INSTRUCTED MANAGEMENT THAT ALL FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND NON-EXPIRED KEEP CERTIFICATES ON SITE.

OBSERVED POOR HYGIENIC PRACTICES BY AN EMPLOYEE WORKING IN THE DISHWASHING AREA. OBSERVED AN EMPLOYEE RINSE OFF AND HANDLE DIRTY DISHES, WIPE THEIR HANDS ON THEIR SOILED APRON, AND THEN STACK CLEAN PLATES AND OTHER CLEAN DISHES WITHOUT WASHING THEIR HANDS. INSTRUCTED MANAGEMENT THAT EMPLOYEES MUST WASH HANDS AFTER HANDLING SOILED EQUIPMENT/DISHES AND BEFORE HANDLING CLEAN EQUIPMENT/DISHES. HAD EMPLOYEES WASH THEIR HANDS AND RE-WASH THE CLEAN DISHES WHICH WERE HANDLED. PRIORITY 7-38-010. CITATION ISSUED.

OBSERVED A FOOD EMPLOYEE HANDLING READY-TO-EAT FOOD (COOKED FRIED CHICKEN) WITH BARE HANDS. THE FOOD EMPLOYEE GRABBED THE CHICKEN, HELD IT IN PLACE WHILE CUTTING IT, AND PLACED IT ONTO A CLEAN PLATE, ALL WITH BARE HANDS. INSTRUCTED MANAGEMENT THAT ALL READY-TO-EAT FOODS MUST BE HANDLED WITH SUITABLE UTENSILS OR GLOVES. PRIORITY VIOLATION 7-38-010. CITATION ISSUED. SAID THE EMPLOYEE PUTTING ON CLEAN GLOVES.

FOUND COLD TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES INSIDE THE 4-DRAWER COOLER LOCATED UNDERNEATH THE FLATTOP GRILL. COOKED SAUSAGE, MEATLOAF, SLICED HAM, AND A MEAT MIX (SAUSAGE, BACON, AND HAM) ARE FOUND AT TEMPERATURES RANGING FROM 45F TO 48F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD-HOLDING TCS FOODS AT OR BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED. FOOD DISCARDED

OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS AND HANGING THEM ON THE SIDE OF THE FRONT PREP HANDWASH SINK. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT, FOOD, ETC. MUST MAINTAIN.

FOUND HEAVY FOOD DEBRIS BUILD UP INSIDE THE MICROWAVE ON THE COOKS LINE. MUST DETAIL CLEAN AND MAINTAINED.

OBSERVED THE THREE COMPARTMENT SINK, THE SPRAYER ARM SINK, AND THE DISH HANDWASHING SINK LEAKING FROM THE FAUCETS. MUST REPAIR ALL LEAKS AND MAINTAIN.

OBSERVED ALL ALLERGEN TRAINING CERTIFICATES EXPIRED. INSTRUCTED MANAGEMENT THAT ALL FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND NON-EXPIRED KEEP CERTIFICATES ON SITE.

NOTED PREVIOUS CORE VIOLATIONS FROM 1/24/22 REPORT #2546841 NOT CORRECTED. VIOLATION #49 (4-602.13) OBSERVED HEAVY GREASE BUILD UP INSIDE OF COOKING FRYERS. ALSO OBSERVED HEAVY GREASE BUILD UP ON THE EXTERIOR OF COOKING FRYERS. MUST DETAIL CLEAN AND MAINTAINED. VIOLATION #55 (6-501.12) MUST CLEAN HEAVY DUST ACCUMULATION FROM THE VENT IN THE WOMEN'S BATHROOM. MUST CORRECT PREVIOUS CORE VIOLATIONS. PRIORITY FOUNDATION 7-42-090. CITATION ISSUED.

OBSERVED DICED HAM AT IMPROPER COLD HOLDING TEMPERATURE AT 48.2F. ALSO OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD HOLDING TEMPERATURE INSIDE PREP COOLER. TUNA FOUND AT 46.6F, COOKED BROCCOLI FOUND AT 44.8F, HARD BOILED EGGS FOUND AT 44.2F, STEAK FOUND AT 51.3F, RICE FOUND AT 44.2F, TACO MEAT FOUND AT 49.2F, REFRIED BEANS FOUND AT 48.3F AND SLICED ROAST BEEF FOUND AT 46.8F. ALL FOOD WEIGHING APPROXIMATELY 50 LBS AT A COST OF $100.00. TCS FOOD ITEMS MUST BE HELD AT PROPER COLD HOLDING TEMPERATURE AT 41.0F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF PREP COOLER AT 48.2F. PROPER AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41.0F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. EMPLOYEE FIXED PREP COOLER TEMPERATURE ON SITE.

OBSERVED CUTTING BOARD IN MAIN PREP AREA WITH DARK STAINS AND DEEP GROOVES. MUST DETAIL CLEAN AND MAINTAIN.

OBSERVED HEAVY GREASE BUILD UP INSIDE OF COOKING FRYERS. ALSO OBSERVED HEAVY GREASE BUILD UP ON EXTERIOR OF COOKING FRYERS. MUST DETAIL CLEAN AND MAINTAIN.

OBSERVED WATER DRIPPING FROM PIPE ON RIGHT SIDE BELOW 3-COMPARTMENT SINK WHEN WATER IS RUNNING. MUST REPAIR ISSUE.

MUST CLEAN HEAVY DUST ACCUMILATION FROM VENT IN WOMEN'S BATHROOM.

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.

NOTED SLOW DRAINING HANDSINK IN MAIN PREP AREA ACROSS FROM ICE MACHINE. INSTRUCTED TK REPAIR.

OBSERVED IN-USE 4-BURNER STOVE ROLLED FROM UNDER VENTILATION HOOD. INFORMED PERSON IN CHARGE TO ENSURE ALL COOKING EQUIPMENT IS UNDER PROPER VENTILATION. MUST CORRECT.

6-301.14 OBSERVED NO HANDWASHING SIGNAGE AT HANDSINK NEAR WAFFLE IRONS AND 4-BURNER STOVE. INSTRUCTED TO PROVIDE.

4-601.11(B) OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT (GRILLTOPS, STOVE AND FRYERS) IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.

6-501.12 OBSERVED LOOSE DEBRIS, DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.

4-301.14 OBSERVED IN-USE 4-BURNER STOVE ROLLED FROM UNDER VENTILATION HOOD. INFORMED PERSON IN CHARGE TO ENSURE ALL COOKING EQUIPMENT IS UNDER PROPER VENTILATION. MUST CORRECT.

2-102.14(O) OBSERVED BLANK COPIES OF EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO MAINTAIN POLICY WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010

6-301.14 OBSERVED NO HANDWASHING SIGNAGE AT HANDSINK NEAR WAFFLE IRONS AND 4-BURNER STOVE. INSTRUCTED TO PROVIDE.

4-601.11(B) OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT (GRILLTOPS, STOVE AND FRYERS) IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.

6-501.12 OBSERVED LOOSE DEBRIS, DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.

4-301.14 OBSERVED IN-USE 4-BURNER STOVE ROLLED FROM UNDER VENTILATION HOOD. INFORMED PERSON IN CHARGE TO ENSURE ALL COOKING EQUIPMENT IS UNDER PROPER VENTILATION. MUST CORRECT.

OBSERVED BLANK COPIES OF EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO MAINTAIN POLICY WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010.

OBSERVED NO HANDWASHING SIGNAGE AT HANDSINK NEAR WAFFLE IRONS AND 4-BURNER STOVE. INSTRUCTED TO PROVIDE.

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE 3-DOOR PREP COOLER TO BE IMPROPER: CUT MELON (59.2F), COFFEE CREAMER (60F), CUT LEAFY GREENS (59F), AND MAYO (57F). PERSON IN CHARGE IMMEDIATELY AND VOLUNTARILY DISPOSED OF 6 LBS OF PRODUCTS WORTH $100.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

NOTED TEMPERATURE OF 3-DOOR PREP COOLER IN COFFEE PREP AREA TO BE IMPROPER AT 60F. ALL REFRIGERATOR AND COLD-HOLDING UNITS MUST BE MAINTAINED AT A PROPER TEMPERATURE OF 41F AND BELOW. UNIT WAS TAGGED AT CONCLUSION OF INSPECTION AND PERSON IN CHARGE WAS INFORMED TO DISCONTINUE USE UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH (CDPH) PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

OBSERVED FOOD ITEMS STORED IN WALK-IN COOLER UNCOVERED. INSTRUCTED TO PROVIDED FOOD GRADE LIDS AND/OR COVERINGS FOR ALL FOOD ITEMS STORED IN COLD-HOLDING UNITS.

OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT (GRILLTOPS, STOVE AND FRYERS) IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.

OBSERVED LOOSE DEBRIS, DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.

OBSERVED IN-USE 4-BURNER STOVE ROLLED FROM UNDER VENTILATION HOOD. INFORMED PERSON IN CHARGE TO ENSURE ALL COOKING EQUIPMENT IS UNDER PROPER VENTILATION. MUST CORRECT.

THE EXTERIOR SURFACES OF THE COOKING EQUIPMENT NEED CLEANING AND THE BOTTOM INTERIOR OF THE FRYERS TO REMOVE GREASE; CLEAN AND MAINTAIN EQUIPMENT.

INSTRUCTED TO CLEAN THE FLOOR UNDERNEATH THE DEEP FRYERS AND CLEAN THE FLOOR DRAIN AT THE DISHMACHINE.

NO EMPLOYEE HEALTH POLICY AS REQUIRED; THE PERSON IN CHARGE WAS UNABLE TO PRODUCE THEM; MUST PROVIDE DOCUMENTATION AT EACH INSPECTION THAT EMPLOYEES HAVE ACKNOWLEDGED IF THEY ARE SICK WITH AN ILLNESS THAT CAN BE TRANSMITTED THROUGH FOOD THAT THEY WILL NOT COME TO WORK. PRIORITY FOUNDATION VIOLATION 7-38-010.

THE EXTERIOR SURFACES OF THE COOKING EQUIPMENT NEED CLEANING AND THE BOTTOM INTERIOR OF THE FRYERS TO REMOVE GREASE; CLEAN AND MAINTAIN EQUIPMENT.

INSTRUCTED TO CLEAN THE FLOOR UNDERNEATH THE DEEP FRYERS AND CLEAN THE FLOOR DRAIN AT THE DISHMACHINE.

ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION. MUST CORRECT AND MAINTAIN.

CUTTING BOARD IN NEED OF REPLACING WHEN WORN WITH DEEP CUTS AND DISCOLORED. CORRECT AND MAINTAIN.

ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD BUILD UP AND FOOD SPILL. MUST CLEAN AND MAINTAIN.

MUST DETAIL CLEAN ALL DRINK DISPENSERS AND INTERIOR OF REACH IN COOLERS AND FREEZERS TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN.

FLOORS IN CORNERS OF REAR PREP AREA, DISH AREA AND FRONT COUNTER IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN.

2.102.14(N) NO EMPLOYEE HEALTH POLICY AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE THE FORM 1B OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010 NI CITATION ISSUED.

2.501.11 NO CLEAN UP KIT AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW, INSTRUCTED TO PROVIDE KIT & PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITING OR DIARRHEA EVENTS THAT INVOLVE THE DISCHARGE OF FECAL OR VOMITUS MATTER ONTO SURFACES IN THE FOOD ESTABLISHMENT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

3.501.16(A)(2) OBSERVED 5 LBS OF RAW EGGS AT 75F STORED NEXT TO GRILL IN PREP AREA. EGGS VALUED AT $30. INSTRUCTED TO HOLD COLD TCS FOODS AT 41F OR BELOW. EMPLOYEES VOLUNTARILY DISCARD AND DENATURED EGGS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

3.501.17 OBSERVED NO DATE (CONSUME BY DATE) MARKINGS ON TCS OR RTE FOODS THAT HAVE BEEN PREPARED AND STORED IN COOLERS OVER 24 HRS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

3.302.12 MUST LABEL ALL FOOD CONTAINERS WITH COMMON FOOD NAMES, WHEN FOOD HAS BEEN REMOVED FROM ITS ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.

3.305.11(A)(2) MUST COVER FOOD STORED IN FOOD CONTAINERS ON STORAGE RACKS IN PREP AREAS FROM CONTAMINATION FROM THE PREMISES.

2.304.11 EMPLOYEES MUST MAINTAIN CLEAN OUTER CLOTHING OR USE APRONS TO PROTECT CLOTHING, INSTRUCTED TO MAINTAIN.

ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO SANITATION LICENSE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON-SITE.

Observed potentially hazardous food stored at improper temperature, in the following areas: -Shelving unit underneath flat top grill, at room temperature 86.4f, 3lbs of grilled onions, at a value of $3.00 -Underneath prep table on shelving unit, at room temperature: 74.6f, 4lbs of Corned beef hash, stored inside # 10 can, at a value of $10.00 76.4f, 3lbs of chopped tomatoes, stored inside, plastic tub, at a value of $4.00 -Walk in cooler 61.3f, 49lbs of eggs at a value of $70.00 Manager voluntarily discarded and denatured a total weight of 59lbs, at a total value of $87.00 Informed manager that potentially hazardous must be at 40f or lower for cold foods and 140f or more for hot foods at all times. Critical violation #7-38-005 (A)

Observed no soap at front cook line exposed hand sink, next to four burner stove. Informed manager that soap is required at all exposed hand sinks, at all times. Manager corrected violation during inspection. Critical violation #7-38-030

Observed pre-portioned salad dressing, thousand island, garlic, ranch, etc., in front service station, 3 door reach-in cooler, without proper dates and labels. Informed manager that once items are removed from bulk container a properly label and date must be provided. Construction manager to provide proper label and date. Must maintain at all times.

Observed fruit bowl stored inside shredded cheese and cooked rice, at front prep station and used as serving utensil. Informed manager that proper serving utensil must be used to serve and extract food items. Instructed manager to provide. Maintain at all times.

Observed cardboard liner, used on shelving unit underneath flat-top Grill in rear flat top grill area and to go express window. Informed manager that all surfaces must be smooth and easily cleanable. Instructed manager to remove an insured surface is smooth and easily cleanable.

Observed black mold like substance embedded in caulk line, near back splash area of 3 compartment sink. Instructed manager to remove, reseal surface and maintain at all times. Observed excessive grease and food build up on shelving unit underneath flat-top grill area. Informed manager to detail clean and maintain at all times.

REAR DOOR NOT RODENT PROOF, APPROX., 1/4 GAP OPENING AT BOTTOM OF DOOR, INSTRUCTED TO REPAIR AND BETTER MAINTAIN, SERIOUS VIOLATION: 7-38-020

MUST STORE EMPLOYEE'S BELONGINGS ONE DESIGNATED AREA, NICE & NEATLY.

MUST PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS,

MUST REMOVE CLUTTER IN OUTSIDE STORAGE ROOM AND STORE ALL ITEMS 6 INCHES OFF THE FLOOR. ALSO PROVIDE ADDITIONAL SHELVING IN REACH IN FREEZER AND STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

CLEAN EQUIPMENT IMPROPERLY STORED ON TOP OF DISHMACHINE. INSTD TO STORE PROPERLY IN DESIGNATED AREA.

EXTERIOR TOP OF SIDES OF DISHMACHINE WITH EXCESSIVE CALCIUM/LIME BUILD UP. INSTD TO DE LIME AND MAINTAIN.

INTERIOR OF SOUP HOT HOLDING UNIT NOT CLEAN, DEBRIS. CLEAN AND MAINTAIN.

FLOOR AROUND DISHMACHINE WITH SOME STANDING WATER. INSTD TO MAINTAIN CLEAN AND DRY.

STOCK ON FLOOR. INSTD TO ELEVATE 6 INCHES.

MULTIPLE CONTAINERS OF COOKED SAUSAGE AT IMPROPER TEMPERATURES: CONTAINER OF SAUSAGE ON COUNTERTOP AT 103.1F, BOWL OF SAUSAGE ON SHELF UNDER STEAM TABLE AT 102.1F AND ANOTHER BOWL ON COUNTERTOP IN FRONT OF STEAMTABLE AT 104.2F. ALL PRODUCT DISPOSED OF AND DENATURED. APPROX 10LBS, $50 VALUE. CITATION ISSUED 7-38-005A.

INSPECTION REPORT SUMMARY NOT DISPLAYED OR VISIBLE TO CUSTOMERS. INSTD TO DISPLY AND HAVE VISIBLE TO CUSTOMERS AT ALL TIMES. CITATION ISSUED 7-42-010B SERIOUS.

CLEAN MULTI USE UTENSILS STORED ON RACK IMMEDIATELY ABOVE BASINS OF 3-COMPARTMENT SINK, WHICH IS CAUSING SPLASHING/WATER ACCUMULATION ON UTENSILS FROM USE OF 3-COMPARTMENT SINK. INSTD TO STORE IN DESIGNATED AREA TO PREVENT CONTAMINATION. CLEAN KNIFE IMPROPERLY STORED INBETWEEN PREP TABLES. INSTD TO STORE PROPERLY.

EXTERIOR OF GREASE TRAP WITH RUSTY SURFACE. INSTD TO PAINT/REMOVE RUST. CUTTING BOARDS AT ACROSS FROM COOKING LINE STAINED, WITH DEEP, DARK GROOVES. INSTD TO REPLACE AND MAINTAIN CUTTING BOARDS. WIRE STORAGE SHELVES IN PREP COOLER WRAPPED WITH PLASTIC WRAP AND ALUMINUM FOIL. INSTD TO REMOVE SAME SO AS TO PROVIDE ADEQUATE AIR FLOW AND SURFACE TO BE EASILY CLEANABLE.

WALL UNDERNEATH 3-COMPARTMENT SINK, NEXT TO UTILITY SINK IN POOR REPAIR, BUCKLING, UNEVEN SURFACE. INSTD TO REPAIR SAME.

SPRAYER AT DISHMACHINE IN POOR REPAIR, WRAPPED WITH SOILED CLOTH. INSTD TO REPAIR AND MAINTAIN. STOPPER GASKET SEAL AT 3RD BASIN OF 3-COMPARTMENT SINK IN POOR REPAIR. INSTD TO REPAIR SAME.

EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED (KEYS, CELL PHONE, ETC) ON MEAT SLICER. INSTD TO STORE IN DESIGNATED AREA. STOCK ON FLOOR. INSTD TO ELEVATE STOCK 6 INCHES.

WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE PROPERLY IN SANITIZING SOLUTION. ICE SCOOP IMPROPERLY STORED IN ICE. INSTD TO STORE PROPERLY IN CLEAN CONTAINER.

ALL PREPARED FOODS AND FOODS REMOVED FROM ORIGINAL CONTAINERS AND HELD FOR MORE THAN 24 HOURS MUST BE PROPERLY LABELED AND DATED.

ALL SINGLE-SERVICE ARTICLES MUST BE PROPERLY STORED INVERTED(WITH HANDLES UP OR OUT).

PAINT OR REPLACE RUSTY STORAGE RACKS IN REAR POP DISPENSER STORAGE AREA NEAR EXIT DOOR.

CLEAN THE FOLLOWING: SIDES AND INTERIORS OF COOKING EQUIPMENT ON COOK LINE IN MAIN FOOD PREP AREA(DEEP FRYERS, GRILLS, COOLER DRAWERS,COOKING STOVE), EXTERIOR OF DISH MACHINE, AND THE METAL PANELS INSIDE THE ICE MACHINE(RUST BUILD-UP AROUND DOOR FRAME.

DETAIL CLEAN FLOORS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(GREASE AND FOOD DEBRIS BEHIND COOKING AND REFRIGERATED EQUIPMENT). CLEAN FOOD DEBRIS FROM ALL FLOOR DRAIN STRAINERS AND FROM FLOOR DRAINS IF PRESENT.

CLEAN SPILLS, DIRT, AND STAINS FROM WALLS IN FOOD PREP, STORAGE AND DISHWASHING AREAS. CLEANS DEBRIS FROM LIGHT SHIELDS WHERE PRESENT.

REPAIR LEAKY FAUCETS AT 3 COMPARTMENT SINK AND I COMPARTMENT SINK AT DISH MACHINE.

ELIMINATE CLUTTER IN REAR STORAGE/OFFICE AREA. ALL ARTICLES MUST BE PROPERLY STORED ELEVATED 6 INCHES OFF FLOOR.

Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.

ALL PREPARED FOODS AND FOODS REMOVED FROM ORIGINAL CONTAINERS AND HELD FOR MORE THAN 24 HOURS MUST BE PROPERLY LABELED AND DATED.

ALL SINGLE-SERVICE ARTICLES MUST BE PROPERLY STORED INVERTED(WITH HANDLES UP OR OUT).

PAINT OR REPLACE RUSTY STORAGE RACKS IN REAR POP DISPENSER STORAGE AREA NEAR EXIT DOOR.

CLEAN THE FOLLOWING: SIDES AND INTERIORS OF COOKING EQUIPMENT ON COOK LINE IN MAIN FOOD PREP AREA(DEEP FRYERS, GRILLS, COOLER DRAWERS,COOKING STOVE), EXTERIOR OF DISH MACHINE, AND THE METAL PANELS INSIDE THE ICE MACHINE(RUST BUILD-UP AROUND DOOR FRAME).

DETAIL CLEAN FLOORS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(GREASE AND FOOD DEBRIS BEHIND COOKING AND REFRIGERATED EQUIPMENT). CLEAN FOOD DEBRIS FROM ALL FLOOR DRAIN STRAINERS AND FROM FLOOR DRAINS IF PRESENT.

CLEAN SPILLS, DIRT, AND STAINS FROM WALLS IN FOOD PREP, STORAGE AND DISHWASHING AREAS. CLEANS DEBRIS FROM LIGHT SHIELDS WHERE PRESENT.

REPAIR LEAKY FAUCETS AT 3 COMPARTMENT SINK AND I COMPARTMENT SINK AT DISH MACHINE.

ELIMINATE CLUTTER IN REAR STORAGE/OFFICE AREA. ALL ARTICLES MUST BE PROPERLY STORED ELEVATED 6 INCHES OFF FLOOR.

Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.

WALK-IN COOLER FOUND AT IMPROPER TEMPERATURE, AIR TEMP RECORDED AT 44.1F AT START OF INSPECTION. INSTRUCTED TO LOWER THERMOSTAT INSIDE UNIT TO ACHIEVE AN INTERNAL AIR TEMPERATURE OF 40 DEGREES OR BELOW(CORRECTED, UNIT WENT DOWN TO AN AIR TEMPERATURE OF 39.1F).REFRIGERATED PREP TABLE IN MAIN FOOD PREP AREA NOT MAINTAINING ADEQUATE AIR TEMPERATURE THROUGHOUT. AIR TEMP IN THE CENTER ROWS ON LEFT AND RIGHT SIDES HAVE AN AIR TEMPERATURE OF 36.1F, ALL OTHER SECTIONS OF THE UNIT ARE HOLDING AT 45.1F. INSTRUCTED TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS FROM THIS UNIT WHICH IS BEING TAGGED HELD FOR INSPECTION AND HAVE UNIT SERVICED. CRITICAL VIOLATION 7-38-005(A).

POTENTAILLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. PRODUCTS FOUND AT IMPROPER TEMPERATURES INSIDE WALK-IN COOLER ARE AS FOLLOWS: COOKED WHITE RICE-45.1F, COOKED SPANISH RICE-44.6F, EGGS-47.1F, COOKED TURKEY BREAST-44.2F, COOKED TACO MEAT-49.1F, COOKED BEANS-47.3F, COOKED RIBS-44.5F, COOKED MEAT LOAF-44.1F, CHOPPED HAM-46.1F. THE FOLLOWING ITEMS IN REFRIGERATED PREP COOLER: CUT TOMATOES-48.3, TACO MEAT-49.1F, CUT HAM-48.9F, COLE SLAW-49.3F, SOUR CREAM-50.1F. STEAK-51.2F, SAUSAGES-49.8F( FOUND IN COLD DRAWERS UNDERNEATH GRILL WHICH WERE NOT BEING CLOSED PROPERLY, THE OTHER FOUR DRAWERS THAT WERE BEING CLOSED WERE AT ADEQUATE AIR TEMPERATURE OF 37.8F. INSTRUCTED TO PROPERLY SHUT DRAWERS AFTER OPENING. ALL PRODUCTS(89LB) FOUND AT IMPROPER TEMPERATURES(VALUED AT $185) DISCARDED. ALL COOKED ITEMS LISTED WERE FOUND STORED IN DEEP LARGE PLASTIC CONTAINERS DATED 8-30-15 OR WRAPPED TIGHT IN PLASTIC WRAP. INSTRUCTED TO USE SHALLOW CONTAINERS AND TO LOOSELY COVER ALL FOODS WHEN BEING COOLED. CRITICAL VIOLATION 7-38-005(A)

ALL PREPARED FOODS AND FOODS REMOVED FROM ORIGINAL CONTAINERS AND HELD FOR MORE THAN 24 HOURS MUST BE PROPERLY LABELED AND DATED.

ALL SINGLE-SERVICE ARTICLES MUST BE PROPERLY STORED INVERTED(WITH HANDLES UP OR OUT).

PAINT OR REPLACE RUSTY STORAGE RACKS IN REAR POP DISPENSER STORAGE AREA NEAR EXIT DOOR.

CLEAN THE FOLLOWING: SIDES AND INTERIORS OF COOKING EQUIPMENT ON COOK LINE IN MAIN FOOD PREP AREA(DEEP FRYERS, GRILLS, COOLER DRAWERS,COOKING STOVE), EXTERIOR OF DISH MACHINE, AND THE METAL PANELS INSIDE THE ICE MACHINE(RUST BUILD-UP AROUND DOOR FRAME).

DETAIL CLEAN FLOORS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(GREASE AND FOOD DEBRIS BEHIND COOKING AND REFRIGERATED EQUIPMENT). CLEAN FOOD DEBRIS FROM ALL FLOOR DRAIN STRAINERS AND FROM FLOOR DRAINS IF PRESENT.

CLEAN SPILLS, DIRT, AND STAINS FROM WALLS IN FOOD PREP, STORAGE AND DISHWASHING AREAS. CLEANS DEBRIS FROM LIGHT SHIELDS WHERE PRESENT.

REPAIR LEAKY FAUCETS AT 3 COMPARTMENT SINK AND I COMPARTMENT SINK AT DISH MACHINE.

ELIMINATE CLUTTER IN REAR STORAGE/OFFICE AREA. ALL ARTICLES MUST BE PROPERLY STORED ELEVATED 6 INCHES OFF FLOOR.

Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.

NOTED EXCESSIVE FOOD DEBRIS ON WALLS UNDERNEATH AND BEHIND EQUIPMENT.

NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 40 LIVE SMALL FLIES THROUGHOUT PREP,DINING,DISH WASHING AND FOOD STORAGE AREAS RESTING ON WALLS,CEILINGS AND EQUIPMENT. MUST REMOVE INSECTS,SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020

NOTED EXCESSIVE FOOD DEBRIS AND GREASE ON COOKING EQUIPMENT. MUST DETAIL CLEAN.

NOTED EXCESSIVE FOOD DEBRIS AND GREASE ON FLOORS THROUGHOUT PREP AND DISH WASHING AREAS. ALSO NOTED DEBRIS UNDER ALL HEAVY EQUIPMENT. MUST DETAIL CLEAN FLOORS.

NOTED EXCESSIVE FOOD DEBRIS ON WALLS UNDERNEATH AND BEHIND EQUIPMENT. MUST DETAIL CLEAN WALLS.

REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED REACH IN PREP COOLER AT 48.3 DEGREES F. MUST REPAIR OR ADJUST COOLER AND MAINTAIN AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A

POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 34LBS OF COOKED CHICKEN,RAW BEEF,COOKED RICE,COOKED PASTA,HAM,COOKED BEANS,COOKED GROUND BEEF,ROAST BEEF AND SLICED TOMATOES AT IMPROPER TEMPERATURES RANGING BETWEEN 50-71.1 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A

NOTED EVIDENCE OF INSECTS ON SITE AND OUTER OPENINGS NOT PROTECTED. NOTED APPROXIMATELY 10 LIVE SMALL FLIES BEHIND FRONT SERVICE COUNTER AND IN THE DISH WASHING AREA. NOTED FLIES ON THE CEILING AND CRAWLING ON EQUIPMENT AND DIRTY DISHES. MUST REMOVE INSECTS,SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. ALSO NOTED A 1/4 INCH GAP ALONG THE BOTTOM OF THE OUTSIDE STORAGE ROOM DOOR WHERE PAPER PRODUCTS AND OTHER ITEMS ARE STORED. MUST REPLACE WORN WEATHER STRIPPING AND REPAIR DOOR. MUST MAKE COMPLETELY INSECT AND RODENT PROOF. SERIOUS CITATION ISSUED 7-38-020

DISH WASHING FACILITIES NOT PROPERLY INSTALLED AND MAINTAINED. FAUCET SPOUT AT THE THREE COMPARTMENT SINK DOES NOT PROPERLY EXTEND OVER ALL THREE COMPARTMENTS. FAUCET IS ALSO LEAKING HEAVILY. MUST REPLACE SPOUT TO REMOVE LEAK AND SO THAT WATER CAN PROPERLY REACH ALL THREE COMPARTMENTS. ALSO NOTED A BROKEN COLD WATER HANDLE AT THE DISH MACHINE RINSE SINK. MUST REPAIR. SERIOUS CITATION ISSUED 7-38-030

MUST REPLACE BROKEN GLASS WINDOW IN THE REAR EXIT DOOR.

MUST DETAIL CLEAN THE INTERIOR OF FRYERS AND COOLERS. ALSO DETAIL CLEAN AND SANITIZE PREP TABLES AND CUTTING BOARDS.

MUST DETAIL CLEAN FLOORS IN PREP AND DISH WASHING AREAS AND UNDER STORAGE SHELVES. MUST REPAIR BROKEN FLOOR TILES IN DISH WASHING AREA AND REMOVE POOLING WATER.

MUST DETAIL CLEAN WALLS UNDERNEATH DISH MACHINE AND THREE COMPARTMENT SINK. ALSO DETAIL CLEAN WALLS IN THE PREP AREAS. MUST ALSO REMOVE DUST ON EXTERIOR OF LIGHT SHIELDS ABOVE REAR PREP AREA.

MUST REMOVE CLUTTER IN OUTSIDE STORAGE ROOM AND STORE ALL ITEMS 6 INCHES OFF THE FLOOR. ALSO PROVIDE ADDITIONAL SHELVING IN REACH IN FREEZER AND STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

MUST PROPERLY STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION WHILE NOT IN USE. MUST ALSO PROVIDE A SANITARY CONTAINER TO STORE ICE DISPENSING UTENSILS.

LABEL ALL BULK STORAGE CONTAINERS WITH NAME OF PRODUCT INSIDE CONTAINER.

PROVIDE A NEW LID FOR BULK STORAGE CONTAINER IN DRY STORAGE ROOM WHERE CRACKED.

MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR OF COOKING EQUIPMENT, SURFACE AREAS UNDER GRILL, PREP TABLES, BOTTOMS OF STEAMTABLES, VENTS ABOVE COOKING EQUIPMENT AND INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES.

DETAIL CLEAN FLOORS UNDER, AROUND AND BEHIND COOKING EQUIPMENT AND OTHER KITCHEN EQUIPMENT.

CLEAN WALLS BEHIND AND AROUND EQUIPMENT IN KITCHEN WHERE NEEDED. ALSO REMOVE DUST FROM ALL CEILING VENTS WHERE NEEDED IN KITCHEN AND DINING AREA.

PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS AND FREEZERS WITHOUT THEM.

NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS BEING PREPARED AND SERVED AS REQUIRED. MUST HAVE A CITY OF CHICAGO FOODSERVICE MANAGER ON DUTY AT ALL TIMES.

INSPECTION SUMMARY REPORT FROM PREVIOUS INSPECTION (MARCH 12, 2013) WAS NOT POSTED VISIBLE TO THE CUSTOMERS AS REQUIRED. INSPECTION SUMMARY WAS IN A BINDER ATTACHED TO THE WALL UNDERNEATH THE POSTED BUSINESS LICENSE AND FOOD SANITATION CERTIFICATES. INSTRUCTED THAT SUMMARY MUST BE POSTED ON THE WALL VISIBLE FOR CUSTOMERS TO SEE.

LABEL ALL BULK STORAGE CONTAINERS WITH NAME OF PRODUCT INSIDE CONTAINER.

PROVIDE A NEW LID FOR BULK STORAGE CONTAINER IN DRY STORAGE ROOM WHERE CRACKED.

MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR OF COOKING EQUIPMENT, SURFACE AREAS UNDER GRILL, PREP TABLES, BOTTOMS OF STEAMTABLES, VENTS ABOVE COOKING EQUIPMENT AND INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES.

DETAIL CLEAN FLOORS UNDER, AROUND AND BEHIND COOKING EQUIPMENT AND OTHER KITCHEN EQUIPMENT.

CLEAN WALLS BEHIND AND AROUND EQUIPMENT IN KITCHEN WHERE NEEDED. ALSO REMOVE DUST FROM ALL CEILING VENTS WHERE NEEDED IN KITCHEN AND DINING AREA.

PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS AND FREEZERS WITHOUT THEM.

FOUND POTENTIALLY HAZARDOUS FOODS INSIDE WALK IN COOLER AT IMPROPER INTERNAL TEMPERATURES SUCH AS 30LBS OF REFRIED BEANS AT 48.8F AND 15LBS OF GROUND BEEF AT 50.1F APPROXIATE COST WAS $80.00. FOOD ITEMS WERE VOLUNTARILY DISCARDED AND DENATURED. CRITICAL CITATION ISSUED #7-38-005(A)

NOTED PREPARED AND PRECOOKED FOOD ITEMS NOT PROPERLY LABELED IN COOLERS. INSTRUCTED ON PROPER STORAGE LABELING ITEMS WITH NAME, TIME AND DATE.

FLOORS NEED CLEANING TO REMOVE SPILLS AND DEBRIS IN WALK IN COOLER,STORAGE AREAS AND IN PREP AREA.

DURING INSPECTION OBSERVED MORE THAN 15 DRAIN FLIES IN THE REAR KITCHEN AREA ON THE CEILINGS ABOVE THE DISH MACHINE WASHING AREA,AND ON BOXES IN THE DRY STORE AREA.MUST CLEAN AND SANITIZE AFFECTED AREAS. RECOMMEND PEST CONTROL PROVIDE SERVICE PRIOR TO 7/16/2012. SERIOUS CITATION 7-38-020 ISSUED.

MUST DETAIL CLEAN AND SANITIZE ALL LARGE KNIVES AS WELL AS PROPERLY STORE KNIVES IN A KNIVE RACK.

MUST CLEAN AND SANITIZE THE 3-DOOR REACH-IN COOLER HAS RACKS TO REMOVE FOOD DEBRIS. MUST ALSO CLEAN INTERIOR OF COOLERS TO REMOVE FOOD DEBRIS FROM BOTTOM SHELVES.

MUST CLEAN FLOOR BEHIND STOVE AND UNDER REAR EXPOSED HANDSINK TO REMOVE EXCESS WATER ON FLOOR AND GREASE BUILD UP.

MUST CLEAN WALL ABOVE EXPOSED HANDSINK NEXT TO KITCHEN ENTRY DOOR TO REMOVE FOOD SPLASHES.

MUST LABEL ALL FOOD NOT IN ORIGINAL CONTAINERS AT ALL TIMES.

MUST REPLACE WORN OUT CUTTING BOARDS AT KITCHEN

MUST DETAIL CLEAN INTERIOR AND EXTERIOR OF DEEP FRYERS AND UNDER GRILLS TO REMOVE EXCESS GREASE.

MUST DETAIL CLEAN FLOORS UNDER, AROUND, AND BEHIND ALL KITCHEN EQUIPMENT.MUST ALSO DETAIL CLEAN ALL FLOOR DRAINS THROUGHOUT PREMISES.

MUST REPAIR EXTERIOR COOLER WALL CORNER TO BE SMOOTH AND EASILY CLEANABLE.

MUST REPAIR LEAK AT UTILITY SINK.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE 3-DOOR REACH-IN COOLER HAS RACKS COVERED WITH STAINED PLASTIC WRAP, REMOVE THE WRAP SO THE RACKS CAN BE PROPERLY SANITIZED REGULARLY AND TO KEEP THE COOLER AIR FLOW CIRCULATING PROPERLY.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE WALK-IN COOLER COIL IS FULL OF PLASTIC WRAP, CLEAN OUT AND MONITOR THIS AREA IN ORDER TO PROTECT YOUR REFRIGERATED PRODUCT.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE FLOORS UNDER THE FRONT LINE COOLERS ARE TURNING DARK DUE TO FOOD AND GREASE BUILDUP AND THE WALK-IN COOLER FLOORS HAVE FOOD BUILDUP IN THE CORNERS, CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.

The walls and ceilings shall be in good repair and easily cleaned. THE WALLS UNDER AND BEHIND DISH SINK ARE DIRTY, CLEAN AND MAINTAIN THE WALLS AND CEILINGS SO THEY ARE SMOOTH AND SANITARY FROM TOP TO BOTTOM.

USED WIPING CLOTHS LEFT OUT ON THE COUNTERS, STORE WIPING CLOTHS IN SANITIZING SOLUTION IN BETWEEN USE.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN OFF THE DIRTTY BUILDUP FROM THE WALK-IN COOLER COIL AND SANITIZE THE HOT LINE COOLER INTERIOR.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.

The walls and ceilings shall be in good repair and easily cleaned. Clean the walls and ducts above the kitchen prep areas of accumulated grease and dust.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. STORE WIPING CLOTHS IN SANITIZER BETWEEN USE.