GALLERIA MARKET

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: OBSERVED WASTE WATER BACKING UP AND OVERFLOWING FROM A CLOGGED FLOOR DRAIN AT THE 3 COMPARTMENT SINK IN THE BASEMENT PREP AREA. OBSERVED WASTE WATER ON THE FLOOR OF THE PREP AREA AND EMPLOYEES TRACKING THE WATER BACKUP THROUGHOUT THE PREMISES. MUST REPAIR THE PLUMBING SO THAT THE SINKS CAN PROPERLY DRAIN. CRITICAL VIOLATION 7-38-030. TODAY 9-2-11 OBSERVED WASTE WATER BACKING UP ON OPENED FLOOR DRAIN NEXT TO 3 COMPARTMENT SINK,ALSO FROM ENCLOSED FLOOR DRAIN IN THE MIDDLE OF FLOOR.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL AND DATE ALL FOODS IN THE COOLERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST INSTALL A SPLASHGUARD AT THE BASEMENT EXPOSED HANDSINK.REMOVE THE ALUMINUM FOIL

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE GREASE FROM THE STORAGE SHELVES ABOVE THE COOKING EQUIPMENT IN THE 1ST FLOOR PREP AREA, CLEAN DUST FROM LIGHT FIXTURES AND POWER CORDS IN 1ST FLOOR PREP AREA, INTERIOR OF MICROWAVE, INTERIOR OF ALL CABINETS IN 1ST FLOOR PREP AREA, INTERIOR OF PREP COOLERS, BASEMENT PREP TABLES, STORAGE RACKS, LIGHT SHIELDS IN BASEMENT, FAN COVERS IN WALK-IN COOLER, INTERIOR AND EXTERIOR OF COOKING OVEN IN BASEMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN THE FLOOR ALONG THE CABINETS IN THE 1ST FLOOR PREP AREA. DETAIL CLEAN FLOOR THROUGHOUT THE BASEMENT ESPECIALLY PREP AREA, STORAGE AREAS, WALK-IN COOLER, MOP CLOSET. STORE ALL FOOD AND STORAGE ITEMS OFF OF THE BASEMENT FLOOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED WATER STAINED CEILING TILES ABOVE BASEMENT PREP AND HALLWAY AREA. MUST REPLACE ALL DAMAGED AND MISSING CEILING TILES. OBSERVED WALLS IN DISREPAIR UNDER AND ABOVE THE 3 COMPARTMENT SINK AND BEHIND THE OVEN IN THE BASEMENT. MUST CLEAN, REPAIR WALLS AND INSTALL BASEBOARD AT BOTTOM OF WALL. CLEAN AND REPAINT HALLWAY WALLS AND REPAIR OPENINGS WHERE NEEDED. DETAIL CLEAN MOP CLOSET WALLS. REPAIR THE WALL BEHIND THE EXPOSED HANDSINK IN THE 1ST FLOOR PREP AREA. DETAIL CLEAN WALLS OF 1ST FLOOR PREP AREA. TODAY 9-2-11 OBSERVED HOLES SEALED WITH DIRTY PAPAER TOWELS,INSTRUCTED TO PROPERLY SEAL WALLS THROUGHOUT THE PREMISES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: PROVIDE A LIGHT SHIELD FOR THE LIGHT FIXTURE IN THE OPEN DISPLAY COOLER IN FRONT OF THE 1ST FLOOR PREP AREA. NO END CAPS WAS PROVIDED WITH LIGHT SHIELD.ISTUCTED TO PROVIDE IT FOR FOOD PROTECTION.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE OR SHOW EVIDENCE OF BACKFLOW PREVENTION DEVICE FOR ESPRESSO MACHINE. OBSERVED COOKING EQUIPMENT (GRIDDLE, PANINI PRESS AND TOASTER) ON 1ST FLOOR AND BLODGETT.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE VISIBLE THERMOMETERS INSIDE OF ALL REFRIGERATION UNITS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED SANDWICH PREP COOLER WITH AN AIR TEMPERATURE OF 50F AND OPEN DISPLAY COOLER IN FRONT OF THE SERVICE AREA WITH AN AIR TEMPERATURE OF 45F. BOTH UNTIS MUST MAINTAIN A TEMPERATURE BELOW 40F. BOTH UNITS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS (CHEESE, YOGURT, HUMMUS, ETC). CRITICAL VIOLATION 7-38-005A.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED CREAM CHEESE AT 47F, EGGS AT 50F, CHICKEN SALAD AT 48F, TUNA SALAD AT 48F, CHEESE AT 48F, HAM AT 46F, FETA CHEESE AT 48F, SOUR CREAM AT 50F, HUMMUS AT 49F, GYRO SAUCE AT 47F, YOGURT AT 49F, RAW SPROUTS AT 50F. MANAGEMENT DISCARDED 50# OF FOOD WORTH $300. CRITICAL VIOLATION 7-38-005A.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: 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. OBSERVED WASTE WATER BACKING UP AND OVERFLOWING FROM A CLOGGED FLOOR DRAIN AT THE 3 COMPARTMENT SINK IN THE BASEMENT PREP AREA. OBSERVED WASTE WATER ON THE FLOOR OF THE PREP AREA AND EMPLOYEES TRACKING THE WATER BACKUP THROUGHOUT THE PREMISES. MUST REPAIR THE PLUMBING SO THAT THE SINKS CAN PROPERLY DRAIN. CRITICAL VIOLATION 7-38-030.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. NO HANDWASHING SINK OBSERVED IN THE SUSHI PREP AREA IN THE BASEMENT. SUSHI WAS BEING PREPARED IN THE BASEMENT COMPRESSOR/STORAGE ROOM. MANAGEMENT INSTRUCTED TO REMOVE ALL FOOD EQUIPMENT FROM THIS AREA AND ONLY PREPARE SUSHI FROM THE SUSHI BAR ON THE 1ST FLOOR. CRITICAL VIOLATION 7-38-030.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED MOLD GROWTH ON INTERIOR CONTACT SURFACES OF THE MACHINE. MUST TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF UNIT CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005A.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED 15-20 LIVE FRUIT FLIES ON THE WALLS AND EQUIPMENT OF THE 1ST FLOOR PREP AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. NO CERTIFICATE ON PREMISES. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WITH THEIR ORIGINAL CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. PREMISES SERVES SUSHI, BREAKFAST FOODS, SOUP AND SANDWICHES. SERIOUS VIOLATION 7-38-012.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE ALL FOODS IN THE COOLERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE THE TORN DOOR GASKETS FOR THE SANDWICH PREP COOLER AND MILK/COFFEE COOLER. MUST DEFROST AND MAINTAIN 1 DOOR FREEZER IN BASEMENT STORAGE ROOM. CHEST FREEZER IN BASEMENT STORAGE ROOM IS IN POOR REPAIR WITH EXPOSED INSULATION AND TORN RUBBER DOOR GASKET. MUST REPAIR OR REPLACE THE FREEZER. OBSERVED RUSTED WIRE FOOD STORAGE RACKS IN THE WALK-IN COOLER. MUST REPAINT OR REPLACE. MUST INSTALL A SPLASHGUARD AT THE BASEMENT EXPOSED HANDSINK. REPLACE THE STAINED CUTTING BOARD AT THE SANDWICH PREP COOLER. REMOVE THE ALUMINUM FOIL FROM INSIDE OF THE UNUSED PREP COOLER AT 1ST FLOOR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE GREASE FROM THE STORAGE SHELVES ABOVE THE COOKING EQUIPMENT IN THE 1ST FLOOR PREP AREA, CLEAN DUST FROM LIGHT FIXTURES AND POWER CORDS IN 1ST FLOOR PREP AREA, INTERIOR OF MICROWAVE, INTERIOR OF ALL CABINETS IN 1ST FLOOR PREP AREA, INTERIOR OF PREP COOLERS, BASEMENT PREP TABLES, STORAGE RACKS, LIGHT SHIELDS IN BASEMENT, FAN COVERS IN WALK-IN COOLER, INTERIOR AND EXTERIOR OF COOKING OVEN IN BASEMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR ALONG THE CABINETS IN THE 1ST FLOOR PREP AREA. DETAIL CLEAN FLOOR THROUGHOUT THE BASEMENT ESPECIALLY PREP AREA, STORAGE AREAS, WALK-IN COOLER, MOP CLOSET. STORE ALL FOOD AND STORAGE ITEMS OFF OF THE BASEMENT FLOOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. OBSERVED WATER STAINED CEILING TILES ABOVE BASEMENT PREP AND HALLWAY AREA. MUST REPLACE ALL DAMAGED AND MISSING CEILING TILES. OBSERVED WALLS IN DISREPAIR UNDER AND ABOVE THE 3 COMPARTMENT SINK AND BEHIND THE OVEN IN THE BASEMENT. MUST CLEAN, REPAIR WALLS AND INSTALL BASEBOARD AT BOTTOM OF WALL. CLEAN AND REPAINT HALLWAY WALLS AND REPAIR OPENINGS WHERE NEEDED. DETAIL CLEAN MOP CLOSET WALLS. REPAIR THE WALL BEHIND THE EXPOSED HANDSINK IN THE 1ST FLOOR PREP AREA. DETAIL CLEAN WALLS OF 1ST FLOOR PREP AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE A LIGHT SHIELD FOR THE LIGHT FIXTURE IN THE OPEN DISPLAY COOLER IN FRONT OF THE 1ST FLOOR PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR THE LEAKS FROM THE BASEMENT CEILING IN FRONT OF THE PREP AREA DOOR. OBSERVED LOW HOT WATER PRESSURE FROM THE LADIES RESTROOM HANDSINK. MUST PROVIDE ADEQUATE WATER PRESSURE TO WASH HANDS WITH HOT WATER. REPAIR LEAKING FAUCETS AT 3 COMPARTMENT SINK AND 1ST FLOOR EXPOSED HANDSINK. MUST PROVIDE OR SHOW EVIDENCE OF BACKFLOW PREVENTION DEVICE FOR ESPRESSO MACHINE. OBSERVED COOKING EQUIPMENT (GRIDDLE, PANINI PRESS AND TOASTER) ON 1ST FLOOR AND BLODGETT CONVECTION OVEN IN THE BASEMENT WITHOUT PROPER VENTILATION. MUST PROVIDE VENTILATION OR REMOVE COOKING EQUIPMENT.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: 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 VISIBLE THERMOMETERS INSIDE OF ALL REFRIGERATION UNITS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair. HAIR RESTRAINTS ARE NEEDED FOR ALL FOOD HANDLING EMPLOYEES.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. NO HAND SOAP AT 1ST FLOOR PREP AREA HAND WASH BOWL AT THIS TIME. INSTRUCTED MANAGER MUST PROVIDE HAND WASH SOAP AT PREP AREA HAND WASH BOWL AT ALL TIME, ALL FOOD HANDLERS MUST WASH HANDS. CITATION ISSUED. TICKET #H0000622261 10.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED ACCUMILATED FOOD DEBRIS INSIDE 1ST FLOOR PREP AREA CABINETS. MUST CLEAN/KEEP INTERIOR OF CABINETS DRY THROUGHOUT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. OBSERVED WATER STAINED CEILING TILES ABOVE BASEMENT PREP AND HALLWAY AREA. MUST REPLACE ALL DAMAGED CEILING TILES TO PREVENT POTENTIAL PEST HARBORAGE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 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. BASEMENT FOOD STORAGE ROOM CLUTTERED. MUST ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. Deli display/reach in cooler not maintained, ambient air temperature at 45.5 F. Instructed manager to repair and maintain equipment, coolers must be 40 F or below. Critical violation. Citation issued. Ticket #H000058038 17.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. Found the following potentially hazardous foods held at improper temperature between 49.6 F and 50 F- Tuna salad, Provalone, Turkey, Roast Beef, Buffalo Turkey, Pastrami, American Cheese, Deli Meats and Cheeses. All out of temperature potentially hazardous foods voluntarily discarded at this time. Instructed manager all potentially hazardous foods must be held at 40 F or below if held cold. Citation issued.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. 1st floor prep area reach in coolers rubber door gaskets ripped. Must repair and maintain gaskets.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: 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 all unclean cabinets, shelves and exterior of all sinks at both prep areas and maintain.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Observed accumilated debris on floor under and around shelf racks throughout basement storage room. Must keep floor clean throughout.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. Must clean all unclean walls throughout basement prep area and maintain.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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. 1st floor prep area handwash bowl faucet leaking and basment 3-compartment sink pipe leaking (under left side compartment). Must repair and maintain plumbing.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: 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 interior thermometers for all Sushi coolers.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 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. Hot water tank room cluttered with boxes. Must elevate all items 6" off floor or remove to prevent potential pest harborage.