YOLK CAFE.

No hand soap provided at rear prep/dishwashing room. Instructed to provide hand soap to all hand wash sinks. priority foundation violation 7-38-030(c).

Obstructed hand wash sink at front cook line, found utensils placed in hand sink basin. instructed to keep hand wash sinks free from any obstruction. Priority foundation violation 7-38-030(c)

Damaged insulation at walk-in cooler cooling lines, Instructed to replace to prevent condensation.

Heavy dust build up noted on ceiling vents above front prep area and rear dry food storage. instructed to clean and maintain.

FOUND BLACK MOLD-LIKE BUILDUP ON THE DISH RACKS THAT GO INTO THE LOW TEMPERATURE DISH MACHINE. MUST CLEAN RACKS OR REPLACE.

FOUND BROKEN FLOOR TILES IN KITCHEN LINE AREA AND TILES MISSING GROUT NEAR THE KITCHEN LINE HANDWASHING SINK. MUST REPAIR/REPACE.

FOUND BROKEN FLOOR TILES IN KITCHEN LINE AREA AND TILES MISSING GROUT NEAR THE KITCHEN LINE HANDWASHING SINK. FOUND 4 MISSING CEILING TILES IN DRY STORAGE AREA. MUST REPAIR/REPACE.

FOUND BROKEN FLOOR TILES IN KITCHEN LINE AREA AND TILES MISSING GROUT NEAR THE KITCHEN LINE HANDWASHING SINK. FOUND 4 MISSING CEILING TILES IN DRY STORAGE AREA. MUST REPAIR/REPACE.

PREVIOUS PRIORITY FOUNDATION VIOLATION FROM 7/22/2021 REPORT #2523086 NOT CORRECTED: VIOLATION #25 (3-603.11) OBSERVED NO CONSUMER ADVISORY FOR RAW OR UNDERCOOKED FOODS. INSTRUCTED TO IDENTIFY SUCH FOODS BY ASTERISKING THEM TO A FOOT NOTE THAT STATES: "ITEMS CAN BE SERVED RAW OR UNDERCOOKED OR CONTAIN UNDERCOOKED INGREDIENTS" AND ADD A STATEMENT THAT SAYS: "CONSUMING RAW OR UNDERCOOKED ANIMAL PRODUCTS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS, ESPECIALLY IF YOU HAVE MEDICAL CONDITIONS". MUST CORRECT PRIORITY FOUNDATION VIOLATIONS. PRIORITY VIOLATION 7-42-090. CITATION ISSUED.

FOUND COLD TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN WALK-IN COOLER. MILK, SOUR CREAM, HEAVY WHIPPING CREAM, WHIPPED CREAM, BLUE CHEESE, EGGS, EGG WHITES, BASIL PESTO, CUT TOMATOES, SALSA, HAM, TURKEY, AND PORK AND TURKEY SAUSAGES FOUND AT TEMPERATURES RANGING FROM 48F TO 54F. 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.

OBSERVED NO CONSUMER ADVISORY FOR RAW OR UNDERCOOKED FOODS. INSTRUCTED TO IDENTIFY SUCH FOODS BY ASTERISKING THEM TO A FOOT NOTE THAT STATES: "ITEMS CAN BE SERVED RAW OR UNDERCOOKED OR CONTAIN UNDERCOOKED INGREDIENTS" AND ADD A STATEMENT THAT SAYS: "CONSUMING RAW OR UNDERCOOKED ANIMAL PRODUCTS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS, ESPECIALLY IF YOU HAVE MEDICAL CONDITIONS". PRIORITY FOUNDATION 7-38-005.

OBSERVED WALK-IN COOLER AT AN IMPROPER COLD HOLDING TEMPERATURE OF 50.2 F DURING THE INSPECTION. INSTRUCTED TO DISCARD ALL TCS FOODS AND DO NOT USE WALK IN COOLER. INSTRUCTED MANAGEMENT THAT WALK-IN COOLER MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. WALK-IN COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL RE-INSPECTED BY CDPH AND MAINTAINING A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION 7-38-005.

CLEAN PACKAGED LINENS STORED DIRECTLY ON FLOOR IN MANAGERS OFFICE. MUST ELEVATE OFF FLOOR.

FOUND BROKEN FLOOR TILES IN KITCHEN LINE AREA AND TILES MISSING GROUT NEAR THE KITCHEN LINE HANDWASHING SINK. FOUND 4 MISSING CEILING TILES IN DRY STORAGE AREA. MUST REPAIR/REPACE.

FOUND SEVERAL TCS FOODS STORED AT IMPROPER TEMPERATURE. 1 LBS OF SLICED HAM AT 60.3F, 3 LBS OF DICED SAUSAGE A62.3F AND 1 LBS OF HOLLANDAISE SAUCE( EGG YOLK AND BUTTER)AT 61.2F THAT FOOD ITEMS SOTRED IN ICE FILLED CONTAINER NEAR STOVE AT PREP LINE. INSTRUCTED TO KEEP SUCH FOODS AT 41F OR LOWER PRIORITY VIOLATION 7-38-005.FOODS DISCARDED VALUED AT $10.00.

CLEAR LIQUID BOTTLES IN PREP AREA NOT LABELED, INSTRUCTED TO LABEL.

WEAK HOT WATER PRESSURE AT ONE OF THE MEN'S ROOM FAUCETS, INSTRUCTED TO PROVIDE ADEQUATE HOT WATER PRESSURE.

EMPLOYEES CLOTHING STORED AT DISPOSABLE FOOD CONTAINERS SHELVES, INSTRUCTED TO KEEP AWAY.

NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.

OBSERVED A PINK/BLACK SLIMY SUBSTANCE ON THE INTERIOR OF THE ICE MACHINE USED FOR HUMAN CONSUMPTION. MUST REMOVE SUBSTANCE, DETAIL CLEAN, SANITIZE, AND MAINTAIN. PRIORITY FOUNDATION VIOLATION#: 7-38-005. CITATION ISSUED.

MUST PROVIDE PROPER LABELS FOR DATE MARKING THE CREATION AND DISPOSITION DATE OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED

OBSERVED A SLIGHT LEAK IN THE FAUCET OF HANDWASH SINK IN THE REAR PREP AREA. OBSERVED A SLIGHT LEAK IN THE PIPE UNDERNEATH THE THREE COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.

OBSERVED SOME BURNT OUT LIGHT BULBS IN THE WOMEN'S TOILET ROOM. MUST REPLACE AND MAINTAIN.

OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE TOILET ROOMS' EXHAUST VENTILATIONS AND THE KITCHEN EXHAUST VENTILATION. MUST DETAIL CLEAN AND MAINTAIN.

3-COMPARTMENT SINK MISSING ONE STOPPER. MUST PROVIDE STOPPER AND MAINTAIN.

OBSERVED FOOD DEBRIS ON SHELF RACK ADJACENT TO 3-COMPARTMENT SINK. MUST CLEAN SHELF RACK AND MAINTAIN.

OBSERVED ONE CEILING LIGHT COVER DAMAGED/NOT TIGHT FITTED ABOVE 3-COMPARTMENT SINK. INSTRUCTED MANAGER MUST REPLACE DAMAGED CEILING LIGHT COVER, LIGHT COVER MUST BE TIGHT FITTED.

DISHWASH AREA HANDWASH BOWL DRAIN PIPE LEAKING. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK.

OBSERVED ICE SCOOP IMPROPERLY STORED ON ICE MACHINE. INSRUCTED MANAGER TO PROVIDE CLEAN CONTAINER FOR ICE SCOOP.

BULK FOOD CONTAINERS NOT LABELED. DISPOSABLE ALUMINIUM TRAYS NOT STORED PROPERLY, INSTRUCTED TO INVERT TO PREVENT DUST COLLECTION.

GLASS BOTTLES WITH NARROW OPENING ( LIKE WINE BOTTLE ) ARE USED FOR REUSABLE WATER SERVICE FOR CUSTOMERS, MGR STATED THEY JUST GET WASHED IN DISH MACHINE, INSTTRUCTED TO DISCONTINUE USAGE OR WASH PROEPRLY WHERE INTERIOR COULD BE WASHED AND SANITIZED PROEPRLY.

DISPOSABLE PLASTIC TUBS USED AS A MULTI-USE UTENSILS, BROKEN EDGES, LOOSE NYLON ON TIPS, LABEL PAINT RUBBING OFF, INSTRUCTED TO DISCONTINUE USING SUCH CONTAINERS.

OPEN EMPLOYEE DRINKS ABOVE CLEAN UTENSILS, INSTRUCTED TO KEEP AWAY.

CEILING LIGHT FIXTURE MISSING A SHIELD NEAR DISH MACHINE, INSTRUCTED TO PROVIDE.

FRONT KITCHEN HAND WASH SINK FAUCET NOT SHUTTING OFF, INSTRUCTED TO REPAIR.

REPLACE OR RESURFACE THE RUSTED FOOD STORAGE SHELVES IN THE REACH-IN COOLERS BEHIND THE FRONT COUNTER AND MAINTAIN.

OBSERVED A 1/4 INCH GAP AT THE BOTTOM OF THE NORTH ENTRANCE DOOR. INSTRUCTED TO REPLACE THE RIPPED DOOR TRIM TO PROPERLY SEAL THE ENTRANCE DOOR AND PREVENT PEST/RODENT INTRUSION. SERIOUS VIOLATION 7-38-020

MUST LABEL BULK FOOD STORAGE CONTAINERS IN THE REAR PREP AND MAINTAIN.

REPLACE OR RESURFACE THE RUSTED FOOD STORAGE SHELVES IN THE REACH-IN COOLERS BEHIND THE FRONT COUNTER AND MAINTAIN.

MUST DETAIL CLEAN THE FLOORS UNDER THE DRY FOOD STORAGE RACK IN THE KITCHEN AND MAINTAIN.

MUST REMOVE DUST AND GREASE BUILDUP ON THE CEILING VENT REGISTERS OVER THE FOOD LINE AND MAINTAIN.

CLEAN FLOOR IN PREP AREA OF FOOD SPILLS, AND ALONG WALL, AT CORNERS UNDER SHELVING IN WALK-IN COOLER.

LEAK AT FAUCET OF 1-COMP SINK IN REAR PREP AREA. MUST REPAIR.

OBSERVED POTENTIALLY HAZARODUS FOODS (CHICKEN, DICED AVOCADO, CHORIZO AND SAUSAGE) AT IMPROPER TEMPERATURES OF 46.5F-92.4F INSIDE OF THE WALK IN COOLER AND ON THE COUNTER TOP IN THE FRONT PREP AREA. MANAGER VOLUNTARILY DISCARDED 50LBS OF FOOD VALUED AT $145. INSTRUCTED TO MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40.0F OR BELOW AND HOT POTENTIALLY HAZARDOUS FOODS AT 140.0F OR ABOVE. CRITICAL VIOLATION 7-38-005(A)

OBSERVED BULK FOOD CONTAINERS UNBLABELED IN THE PREP AREA. INSTRUCTED TO LABEL ALL BULK FOOD ITEMS.

OBSERVED THE INTERIOR TOP OF THE ICE MACHINE WITH ACCUMULATED DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE ICE MACHINE.

OBSERVED BLOWN LIGHT BULBS UNDER THE HOOD AND INSIDE OF THE WALK IN COOLER. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

OBSERVED THE FOLLOWING PLUMBING LEAKING: 3 COMPARTMENT SINK FAUCET BASE AND THE PLUMBING UNDER THE LEFT AND RIGHT BASIN OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATRUES. OBSERVED THE FOLLOWING FOODS STORED IN A CONTAINER OF ICE ON THE PREP LINE: SOUR CREAM AT 48.2F, SALSA AT 45.8F, EGG WHITES AT 46.4F, SCRAMBLED EGGS AT 51.0F. OBSERVED THE FOLLOWING FOODS INSIDE OF THE LINE PREP COOLER: CHEESE AT 47.3F. OBSERVED THE FOLLOWING FOODS INSIDE OF THE WALK-IN COOLER: CHORIZO AT 44.2F, SAUSAGE AT 43.5F, GOAT CHEESE AT 44.2F, HAM AT 43.7F. MANAGEMENT VOLUNTARILY DISCARDED 30# OF FOOD WORTH $65. CRITICAL VIOLATION 7-38-005A.

FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE. OBSERVED CONTAINERS OF EGG WHITES AND SCRAMBLED EGGS STORED ON A WIRE STORAGE RACK AT THE END OF THE COOK'S PREP LINE WHERE THE PUBLIC WALKS BY TO BE SEATED IN THE DINING ROOM. MANAGEMENT INSTRUCTED THAT ALL FOODS MUST BE PROTECTED AT ALL TIMES. MANAGEMENT REMOVED THE EGGS FROM THE STORAGE RACK AND STORED THEM IN THE LINE PREP COOLER. SERIOUS VIOLATION 7-38-005A.

OBSERVED AN ICE SCOOP STORED IN THE ICE BIN. MANAGEMENT INSTRUCTED TO STORE ALL ICE SCOOPS OUTSIDE OF THE ICE BIN IN A CLEAN CONTAINER. WET WIPING CLOTHS WERE STORED ON TOP OF THE PREP TABLES AND PREP COOLERS. MANAGEMENT INSTRUCTED TO STORE ALL WET WIPING CLOTHS IN A BUCKET OF SANITIZER WHEN NOT IN USE.

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED EGG YOLKS AT 61.3-72.5F, EGG WHITES AT 55.4F, SHELL EGGS AT 58.8-73.4F, HAM AT 63.6F, CHORIZO AT 59.1F, GROUND BEEF AT 45.7F, AND CHICKEN AT 46.4F. MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WORTH $60. CRITICAL VIOLATION 7-38-005A.

OBSERVED KNIVES STORED IMPROPERLY UNDER THE SERVICE COUNTER WITH THE EDGES STORED IN BETWEEN THE SHEET METAL. MANAGEMENT REMOVED AND SANITIZED THE KNIVES. MANAGEMENT INSTRUCTED TO STORE KNIVES PROPERLY WITH A KNIFE RACK.

REPAIR THE BROKEN BASEBOARD TILE UNDER THE REAR EXPOSED HANDSINK.

REPAIR THE LEAK UNDER THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DUSTY FAN COVER ON COOLING IN WALK-IN FAN COVER, INSTRUCTED TO CLEAN AND MAINTAIN.

CUTTING BOARDS WITH DEE/DARK GROOVES MUST BE REPLACED; ALL BARE WOODEN DOORS MUST BE RE-SEALED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

ALL MILK CRATES USED FOR DRY/COLD STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING. 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.

NOTED WATER PROFUSELY LEAKING AT THE PIPE UNDER HANDSINK AT FRONT PREP/COOK'S LINE AREA (7-38-030)-MUST FIX & MAINTAIN (INADEQUATE PLUMBING). When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.

CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. ALL BARE WOODEN DOORS MUST BE RE-SEALED, TO MAKE EASILY CLEANABLE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FLOORS IN REAR PRE & DISHROOM AREA MUST BE KEPT DRY AT ALL TIMES. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

THE FAUCET HEAD AT 3-COMP SINK IS BENT, LEAKING & TIED-UP WITH PLASTIC TO KEEP IN PLACE-MUST REPLACE & MAKE SURE THAT IT REACHES ALL 3-COMPARTMENTS ADEQUATELY. 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.

ANY MILK CRATES USED FOR DRY/COLD STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING. 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.