Wicker Basket Market

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

INSTRUCTED TO DETAIL CLEAN THE CONDENSER, FAN VENT COVER, AND CEILING NEAR THE CONDENSER IN THE WALK-IN COOLER TO REMOVE DUST DEBRIS BUILDUP AND MAINTAIN.

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

OBSERVED 3 DEAD ROACHES ON THE FLOOR IN THE MOP ROOM LOCATED BEHIND A DOOR IN THE EMPLOYEE RESTROOM. NO ACTIVE ROACHES WERE OBSERVED ON PREMISES. MUST REMOVE DEAD ROACHES, DETAIL CLEAN, AND SANITIZE FLOORS IN THE MOP ROOM.

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

MUST PROVIDE A LIGHT SHIELD FOR THE LIGHT FIXTURE ABOVE THE 3-COMPARTMENT SINK AND 2-DOOR REACH-IN REFRIGERATION UNIT IN THE REAR PREP TO PROTECT LIGHT BULBS ABOVE FOOD PREP AREAS.

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

OBSERVED FOOD HANDLER PREPARING SANDWICHES AND SALADS WITHOUT A HAIR RESTRAINT. ALL FOOD HANDLERS MUST WEAR A PROPER HAIR RESTRAINT TO CONFINE HAIR AT ALL TIMES.

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

FOOD LABELS IS NEEDED TO ALL PACKED FOOD FOR COSTUMERS STORED AT FRONT SELF SERVE COOLER: POTATOE SALAD,MACARONI SALADS ETC. LABEL MUST HAVE :SOURCE(NAME OF THE BUSINESS,ADDRESS AND PHONE NUMBER) AND FOOD INGREDIENTS.

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

BROKEN RUBBER GASKET INSIDE THE TWO DOOR REACH-IN COOLER IN PREP AREA. NO VISIBLE BACK FLOW PREVENTER DEVICE PROVIDED AT ESPRESSO MACHINE,INSTRUCTED TO PROVIDE.

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

REMOVE DEBRIS INSIDE THE CABINET BY DISPLAY COOLER AT FRONT PREP AREA.

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

DEBRIS ON FLOOR ALONG BASEBOARD WALLS,UNDER THE COOLERS,AND CORNERS.INSTRUCTED TO CLEAN AND MAINTAIN

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE TAKING FOOD ORDERS ON PHONE WHEN FINISHED GLOVED ONE HAND AND WITH BOTH HANDS HANDLED SANDWICHES,A READY TO EAT PRODUCT,NO HAND WASHING PRIOR TO GLOVE HANDS. HAND WASHING INFORMATION GIVEN TO MANAGER,SHE CO...

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

NO CHEMICAL TEST KIT PROVIDED ON SITE.INFORMATION GIVEN UNDER COMMENT ON 5-27-15,REPORT #1453984 INSTRUCTED TO PROVIDE. SERIOUS VIOLATION:7-38-030

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

FOOD LABELS IS NEEDED TO ALL PACKED FOOD FOR COSTUMERS STORED AT FRONT SELF SERVE COOLER: POTATOE SALAD,MACARONI SALADS ETC. LABEL MUST HAVE :SOURCE(NAME OF THE BUSINESS,ADDRESS AND PHONE NUMBER) AND FOOD INGREDIENTS.

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

PLASTIC UTENSILS AT COFFEE STATION MUST BE PROPERLY STORED(INVERT) TO MINIMIZE SOURCE OF CONTAMINATION

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

BROKEN RUBBER GASKET INSIDE THE TWO DOOR REACH-IN COOLER IN PREP AREA. NO VISIBLE BACK FLOW PREVENTER DEVICE PROVIDED AT ESPRESSO MACHINE,INSTRUCTED TO PROVIDE.

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

REMOVE DEBRIS INSIDE THE CABINET BY DISPLAY COOLER AT FRONT PREP AREA.

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

DEBRIS ON FLOOR ALONG BASEBOARD WALLS,UNDER THE COOLERS,AND CORNERS.INSTRUCTED TO CLEAN AND MAINTAIN

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

MUST CLEAN THE INTERIOR OF ALL SINKS, CABINETS AND REACH IN COOLERS TO REMOVE ALL FOOD DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP ALONG WALL BASES AND CORNERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

WALLS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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

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

CLEAN INTERIOR AND EXTERIOR OF ALL SLICERS IN FRONT PREP AREA.

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

CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. CLEAN ALL FLOOR DRAINS IN FRONT AND REAR PREP AREAS.

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

SEAL LOOSE BASEBOARD ALONG WALL NEAR 3-COMPARTMENT SINK.

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

ELEVATE ALL STOCK OFF FLOOR IN REAR STORAGE AREA. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

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

ALL FOOD HANDLERS MUST WEAR HAIR RESTAINTS.

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

LABEL AND DATE ALL DELI MEATS AND SALADS REMOVED FROM ORIGINAL CONTAINERS IN DELI COOLER.

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

INVERT ALL SINGLE SERVICE ARTICLES AND UTENSILS TO PROTECT FROM CONTAMINATON.

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

CLEAN INTERIOR AND EXTERIOR OF ALL CABINETS, SLICERS, GRINDERS, SHELVES, ETC IN FRONT PREP AREA.

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

ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER AND STORAGE AREAS. CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND DISH WASHING AREAS.

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

CLEAN WALLS BEHIND PANINI MACHINE AND OVEN IN REAR PREP AREA. SEAL ALL OPENINGS IN WALLS BEHIND DELI COUNTER AND ALONG BASEBOARDS IN REAR DINING/STORAGE AREAS.

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

Foods inside coolers not labeled or dated. Instructed to label and date all foods not in original containers.

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

Floor not maintained along wallbase and in storage room. Instructed to detail clean daily and elevate supplies 6 inches or higher and away from wall.

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

Food handlers not wearing hair restraint. Instructed to have all employees in prep area wear proper hair restraints.

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

Must replace and maintain broken gasket at the 2 door cooler located adjacent to the 3 comp sink.

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

The floor drain beneath the 3 compartment sink is dirty,clean floor drains in detail.

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

Food handlers must have hair restraints when working around open food.

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

VIOLATION STILL PENDING

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. OBSERVED WALK-IN COOLER IN POOR REPAIR, NOT MAINTAINING TEMPERATURE 40'F AND BELOW, COOLER AIR TEMP READIN...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. OBSERVED PREPARED FOODS, SALADS, AND MILK STORED INSIDE WALK-IN COOLER AT IMPROPER TEMPERATURE: ORZO RICE, CHICKEN SALAD QUINOA, MUSTARD CHICKEN, EGG PLANT, PEANUT NOODLES, MAC AND CHE...

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 FLOOR REAR DISH AREA, UNDER AND BEHIND EQUIPMENT

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 THERMOMETER INSIDE ALL COOLERS AND FREEZ...

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 ALL UNUSED EQUIPMENT FROM PREMISES

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago.MUST REMOVE WASTE LINE CONNECTIONS FROM FILTERING SYSTEM THAT LE...