TREASURE ISLAND FOODS

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: VIOLATION REMAINS CDI.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPAIR THE CRACKED DOOR IN THE 2 DOOR DELI COOLER IN THE SIDE PREP AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE FOLLOWING EQUIPMENT IN THE DELI AREA: INTERIOR OF MICROWAVE, MEAT SLICER, INTERIOR OF DELI CASES. DETAIL CLEAN THE TOP OF THE REFRIGERATOR AND EXTERIOR OF THE OVEN IN THE BAKERY AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED STANDING WATER ON THE FLOOR OUTSIDE OF THE BASEMENT WALK-IN FREEZER. MUST MOP UP STANDING WATER AND REPAIR THE FLOOR SO THAT IT IS LEVEL AND WATER DOES NOT ACCUMULATE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REGLUE THE PEELING BASEBOARD BEHIND THE BAKERY OVEN. REPAIR THE WALLS IN THE RESTROOMS ALONG THE WALL BASE. REMOVE HANGING DUST FROM THE CEILING OF THE PRODUCE WALK-IN COOLER IN THE BASEMENT. CLEAN AND REPAINT THE WALLS OF THE PRODUCE PREP AREA IN THE BASEMENT

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED PEELING PAINT ON THE WALLS OF THE SIDE DELI PREP AREA ABOVE THE 2 COMPARTMENT SINK. MUST SCRAPE AND REPAINT THE WALLS IN THIS AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHT SHIELDS WITH END CAPS WHERE MISSING IN THE MEAT CUTTING ROOM. PROVIDE LIGHT SHIELDS ABOVE THE 2 COMPARTMENT SINK IN THE BASEMENT PRODUCE PREP AREA AND IN THE BASEMENT WALK-IN FREEZER. MUST PROVIDE ADEQUATE LIGHTING IN THE BASEMENT PRODUCE PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR THE LEAK UNDER THE EXPOSED HANDSINK IN THE BASEMENT PRODUCE PREP AREA.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED THE EXPOSED HANDSINK IN THE DELI SIDE PREP AREA NOT ACCESSIBLE FOR USE. OBSERVED DIRTY DISHES BEING STORED IN THE EXPOSED HANDSINK. MANAGEMENT REMOVED THE DISHES AT MY REQUEST AND WAS INSTRUCTED TO KEEP THE HANDSINK ACCESSIBLE FOR USE AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: PREVIOUS SERIOUS VIOLATION FROM REPORT #1369472 ON 10/4/13 NOT CORRECTED: 24/02 - OBSERVED THE 3 COMPARTMENT SINK IMPROPERLY MAINTAINED IN THE MEAT CUTTING ROOM. OBSERVED WATER EXCESSIVELY OVERFLOWING AND LEAKING FROM THE OPEN DRAIN LINES BELOW THE SINK. MANAGEMENT INSTRUCTED TO REPAIR THE SINK SO THAT THE WATER DRAINS PROPERLY. THE SINK WAS TAGGED HELD FOR INSPECTION. MANAGEMENT INSTRUCTED TO USE THE 2 COMPARTMENT SINKS TO WASH AND SANITIZE UTENSILS. THE 3 COMPARTMENT SINK IN THE MEAT CUTTING ROOM WAS TAGGED HELD FOR INSPECTION. CRITICAL VIOLATION 7-42-090.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: SEE VIOLATION #14.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPAIR THE CRACKED DOOR IN THE 2 DOOR DELI COOLER IN THE SIDE PREP AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE FOLLOWING EQUIPMENT IN THE DELI AREA: INTERIOR OF MICROWAVE, MEAT SLICER, INTERIOR OF DELI CASES. DETAIL CLEAN THE TOP OF THE REFRIGERATOR AND EXTERIOR OF THE OVEN IN THE BAKERY AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED STANDING WATER ON THE FLOOR OUTSIDE OF THE BASEMENT WALK-IN FREEZER. MUST MOP UP STANDING WATER AND REPAIR THE FLOOR SO THAT IT IS LEVEL AND WATER DOES NOT ACCUMULATE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REGLUE THE PEELING BASEBOARD BEHIND THE BAKERY OVEN. REPAIR THE WALLS IN THE RESTROOMS ALONG THE WALL BASE. REMOVE HANGING DUST FROM THE CEILING OF THE PRODUCE WALK-IN COOLER IN THE BASEMENT. CLEAN AND REPAINT THE WALLS OF THE PRODUCE PREP AREA IN THE BASEMENT

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED PEELING PAINT ON THE WALLS OF THE SIDE DELI PREP AREA ABOVE THE 2 COMPARTMENT SINK. MUST SCRAPE AND REPAINT THE WALLS IN THIS AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHT SHIELDS WITH END CAPS WHERE MISSING IN THE MEAT CUTTING ROOM. PROVIDE LIGHT SHIELDS ABOVE THE 2 COMPARTMENT SINK IN THE BASEMENT PRODUCE PREP AREA AND IN THE BASEMENT WALK-IN FREEZER. MUST PROVIDE ADEQUATE LIGHTING IN THE BASEMENT PRODUCE PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR THE LEAK UNDER THE EXPOSED HANDSINK IN THE BASEMENT PRODUCE PREP AREA.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS INSIDE OF THE HOT HOLDING DISPLAY CASE AT THE DELI PREP AREA. OBSERVED CHICKEN AT 95-132F, MACARONI AND CHEESE AT 124.3F, COOKED MIXED VEGETABLES AT 110.3F, STUFFED PEPPERS AT 121.1F, FISH AT 105.4-122.5F, HOT DOGS AT 97.8F, MASHED POTATOES AT 117.1F, TAMALES AT 118.1F, BAKED POTATOES AT 108.0F. MANAGEMENT VOLUNTARILY DISCARDED 48# OF FOOD WORTH $288. CRITICAL VIOLATION 7-38-005A.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED THE 3 COMPARTMENT SINK IMPROPERLY MAINTAINED IN THE MEAT CUTTING ROOM. OBSERVED WATER EXCESSIVELY OVERFLOWING AND LEAKING FROM THE OPEN DRAIN LINES BELOW THE SINK. MANAGEMENT INSTRUCTED TO REPAIR THE SINK SO THAT THE WATER DRAINS PROPERLY. SERIOUS VIOLATION 7-38-030.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE FOLLOWING EQUIPMENT IN THE DELI AREA: INTERIOR OF MICROWAVE, MEAT SLICER, INTERIOR OF DELI CASES. DETAIL CLEAN THE TOP OF THE REFRIGERATOR AND EXTERIOR OF THE OVEN IN THE BAKERY AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED STANDING WATER ON THE FLOOR OUTSIDE OF THE BASEMENT WALK-IN FREEZER. MUST MOP UP STANDING WATER AND REPAIR THE FLOOR SO THAT IT IS LEVEL AND WATER DOES NOT ACCUMULATE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REGLUE THE PEELING BASEBOARD BEHIND THE BAKERY OVEN. REPAIR THE WALLS IN THE RESTROOMS ALONG THE WALL BASE. REMOVE HANGING DUST FROM THE CEILING OF THE PRODUCE WALK-IN COOLER IN THE BASEMENT. CLEAN AND REPAINT THE WALLS OF THE PRODUCE PREP AREA IN THE BASEMENT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHT SHIELDS WITH END CAPS WHERE MISSING IN THE MEAT CUTTING ROOM. PROVIDE LIGHT SHIELDS ABOVE THE 2 COMPARTMENT SINK IN THE BASEMENT PRODUCE PREP AREA AND IN THE BASEMENT WALK-IN FREEZER. MUST PROVIDE ADEQUATE LIGHTING IN THE BASEMENT PRODUCE PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR THE LEAK UNDER THE EXPOSED HANDSINK IN THE BASEMENT PRODUCE PREP AREA.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: REFER TO PREVIOUS REPORT FOR DESCRIPTION.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: REFER TO PREVIOUS REPORT FOR DESCRIPTION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REFER TO PREVIOUS REPORT FOR DESCRIPTION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: REFER TO PREVIOUS REPORT FOR DESCRIPTION.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: REFER TO PREVIOUS REPORT FOR DESCRIPTION.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REFER TO PREVIOUS REPORT FOR DESCRIPTION.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED DURING PREPARATION, ESTABLISHMENT SQUEEZE AND BOTTLE FRESH ORANGE JUICE WITH MANUAL CAPPING, JUICING IS PERFORMED IN UNSANITARY CONDITIONS, THE FRESH ORANGES ARE SQUEEZES IN DUMPSTER/DOCK AREA NEXT TO OPEN TRASH, WASTE AND OTHER PHYSICAL CONTAMINATION. PLASTIC CONTAINERS AND CAPS NOT STORED IN SANITARY CONDITIONS. INSTRUCTED MGR TO DISCONTINUE BOTTLING FRESH SQUEEZED FRUITS AND TO CONTACT CDPH FOR FURTHER INFORMATION. MACHINE IS TAGGED, NOT ALLOWED TO USE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK FOOD CONTAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: DISPOSABLE CUPS ARE USED AS A MULTI-USE CONTAINERS SPICE STORAGE. INSTRUCTED TO USE PROPER CONTAINERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUSTY SHELVES AND PRODUCE COOLER PANELS, CHIPPED WOULD AND ABSORBANT WOOD SHELVES ARE USED IN DELI COOLER WHERE IT COMES IN CONTACT WITH READY-TO-EAT FOODS, INSTRUCTED TO PROVIDE NON-ABSORBANT SURFACES IN WALK-IN COOLERS

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NO DRAIN BOARD ATTACHED TO 3-COMP, 2-COM WHERE MULTI-USE UTENSILS ARE WASHED, INSTRUCTED TO INSTALL.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: SHELVES IN ALL WALK-IN COOLERS NOT CLEAN, BASEMENT PREP AREA COUNTER TOPS NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THRU-OUT PREP AREAS, DOCK AND BASEMENT NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING LIGHT SHIELDS IN DISPLAY, WALK-IN COOLERS, INSTRUCTED TO INSTALL

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MISSING AND INACURATE THERMOMETER IN DISPLAY COOLERS, INSTRUCTED TO PROVIDE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. MISSING STOPPERS AT 3-COMP. SINKS MUST BE PROVIDED ALSO. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOLLOWING NEED DETAILED CLEANING: INTERIOR OF ALL 2 & 3-COMP. SINKS THRU-OUT PREMISES; MEAT & CHEESE SLICERS & AIR VENTS OF FRUIT/VEGES DISPLAY CASES, INCLUDING THE DAIRY CASE. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS UNDER DELI CASES, AROUND ALL GREASE TRAPS NEED CLEANING. WET FLOOR AT BASEMENT NORTH WALL SECTION MUST BE KEPT DRY & ALL FLOOR DRAINS IN BASEMENT MUST BE CLEANED. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS WITH MILDEW AROUND 2-COMP SINK (1st FLOOR); ANY WALLS WITH FOOD STAINS AROUND PREP TABLES MUST BE CLEANED. WATER-STAINED CEILING TILES IN PREP AREAS & GROCERY AISLES MSUT BE REPLACED ALSO. The walls and ceilings shall be in good repair and easily cleaned.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING LIGHT SHIELDS OR END CAPS IN COOLERS & PREP AREAS MUST BE PROVIDED. LIGHT BULBS THAT ARE NOT WORKING IN PREP AREAS & WALK-IN COOLERS (MAIN FLOOR & BASEMENT) MUST BE REPLACED. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. DAIRY WALK IN COOLER NOT MAINTAINED AMBIENT AIR TEMPERATURE AT 46.2 F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. CITATION ISSUED. TICKET #H000062274 14.

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. OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 45.5 F AND 47.3 F- MILK, PUDDING, YOUGURT, EGGS. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILY DISCARDED AT THIS TIME. 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. WOODEN SHELVES IN POOR REPAIR IN DELI KITCHEN ABOVE SINK. MUST REPAIR/REPLACE DAMAGED SHELVES.

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 FOOD DEBRIS ON SHELVES AT DELI PREP AREA. MUST CLEAN/SANITIZE ALL UNCLEAN EQUIPMENT.

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 STANDING WATER ON FLOOR IN LIQUOR LOCKUP ROOM AND DEBRIS ON FLOOR AT SAME. MUST CLEAN/KEEP FLOOR DRY THROUGHOUT LIQUOR LOCKUP ROOM AND AT DELI KITCHEN.

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. DELI KITCHEN 2-COMPARTMENT SINK PIPE LEAKING UNDER LEFT SIDE COMPARMENT AND PRODUCE 2-COMPARTMENT FAUCET LEAKING AT BASE. MUST REPAIR AND MAINTAIN SINKS.