NORTH PARK UNIVERSITY CAFETERIA

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND FLOORS NOT CLEAN BY GRILL AREAS BEHIND COOKING EQUIPMENT. MUST CLEAN AND SANITIZE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE/WATER MACHINE WATERLINES. MUST PROVIDE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: FOUND MOPS AND BROOMS NOT STORED PROPERLY AGAINST WALL.(DEBRIS/SPILLAGE FALLING ONTO FLOORS) MUST RELOCATE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ICE BUILD-UP ON AIR CURTAINS, AND SURROUNDING PARTS OF WALK-IN FREEZER IN BASEMENT AREA. INSTRUCTED TO REMOVE ICE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR IN CORNERS, ALONG WALL BASE IN PREP AREA AND BASEMENT BOILER ROOM NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY AND REMOVE FOOD DEBRIS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: LIGHT COVERS IN PREP AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND REMOVE DEBRIS FROM INSIDE COVERS. TILED COVING MISSING ALONG WALL BASE IN GRILL/SERVING AREA. INSTRUCTED TO REPLACE MISSING COVING.

FOOD HANDLER REQUIREMENTS MET - Comments: NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ICE BUILD-UP ON AIR CURTAINS, AND SURROUNDING PARTS OF WALK-IN FREEZER. INSTRUCTED TO REMOVE ICE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: EXHAUST HOOD, FILTERS, CAN OPENER ATTACHED TO PREP TABLE AND STORAGE CABINETS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR IN CORNERS, ALONG WALL BASE IN PREP AREA AND BASEMENT BOILER ROOM NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY AND REMOVE FOOD DEBRIS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: LIGHT COVERS IN PREP AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND REMOVE DEBRIS FROM INSIDE COVERS. TILED COVING MISSING ALONG WALL BASE IN GRILL/SERVING AREA. INSTRUCTED TO REPLACE MISSING COVING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NECK OF FAUCET AT 1 COMPARTMENT SINK LEAKING. INSTRUCTED TO REPAIR TO PREVENT LEAK.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED BROKEN GASKETS ON TWO DOORS PREP REACH IN COOLER AT GRILL PREP AREA; INSTRUCTED TO REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, FREEZERS, BOTTOM PANELS OF PREP TABLES, EXTERIOR OF ICE MACHINE AND DISH WASHING MACHINE AT MAIN KITCHEN, AND COOLER, HAND SINK, KITCHEN AID AND FREEZER IN 1ST FLOOR BAKERY.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DEBRIS/FOOD DEBRIS AND GREASE ON FLOORS; INSTRUCTED TO DETAIL CLEAN FLOORS; AT ALL PREP AREAS AND STORAGE ROOMS, UNDER, BEHIND, EQUIPMENT AT CORNERS AND ALONG WALLS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DUST AND GREASE ON ALL HOOD AND FILTERS ABOVE COOKING EQUIPMENT AT ALL PREP AREAS; INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. ALSO INSTRUCTED TO CLEAN LIGHT SHIELDS AT SAME AREAS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: EXCESSIVE RUST ON GREASE TRAP UNDER ONE COMPARTMENT SINK AT DELI AREA AND LEAK AT ONE COMPARTMENT SINK FAUCET AT 3RD PREP AREA; INSTRUCTED TO REMOVE RUST AND RE-SEAL/REPAIR OR REPLACE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NO CLUTTER INSIDE 1ST FLOOR LARGE DRY STORAGE ROOM; INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: FOUND ONE OF THE DUMPSTER OUTSIDE WITH LID WIDE OPEN, AND OVER FLOWING GARBAGE(EMPTY BOXES, CARBOARD,ETC). INSTRUCTED MANAGER THAT OUTSIDE DUMPSTER LID MUST BE CLOSED ALL THE TIMES WITH NO OVERFLOWING GARBAGE. CITATION ISSUED SERIOUS 7-38-020. MANAGER ASKED ONE OF THE EMPLOYEE TO CLOSE THE LID OF THE DUMPSTER. LID IS NOW CLOSED ALL THE WAY AND NO MORE OVERFLOWING GARBAGE WHLLE I WAS STILL DOING THE INSPECTION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RAW WOOD OF THE DRY STORAGE SHELVES IN THE STORAGE AREA FIRST FLOOR. MUST SEAL THE WOOD OR PAINT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN ALL THE INTERIOR OF THE CABINETS IN THE THE LUNCH ROOM, IN THE JUICE AND COFFEE SECTION AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR ON THE FOLLOWING AREAS NEEDS DETAIL CLEANING: STORAGE ROOM (USED TO BE A BAKERY DEPARTMENT, BOILER ROOM, FLOOR ALONG THE WALL BASE ALL CORNER IN THE DISHWASHING AREA,INSIDE THE CLOSET WITH MOP SINK IST FLOOR, UNDER AND BEHIND THE GRILL, STOVE AND DEEP FRYER IN THE GRILL SECTION,FLOOR INSIDE THE WALK IN COOLER FOR PRODUCE AND WALK IN FREEZER. MUST REMOVE THE ICE ACCUMULATED ON THE FLOOR OF THE WALK IN FREEZER AND REPAIR DAMAGED FLOOR ON THE SAME AREA, AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN THE WALLS AND SANITIZE BY THE PRODUCE SECTION, BY THE GRILL SECTION,BY THE CATERING SECTION, INSIDE THE MOP SINK CLOSET IST FLOOR AND WALLS BY THE PREP AREA DELI SECTION AND MAINTAIN. MUST CLEAN THE LIGHT SHIELD ON THE CEILING BY THE GRILL SECTION AND MAINTAIN. MUST CLEAN IN DETAIL THE VENTILATION INSIDE THE WOMENS WASHROOM IST FLOOR AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BURNED OUT LIGHT BULBS ON THE HOOD IN THE MAIN KITCHEN(X3 LIGHT BULBS). MUST REPLACE.

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.//VIOLATION REMAINING SEE REPORT #391254

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.//VIOLATION REMAINING SEE REPORT #391254

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.//VIOLATION REMAINING SEE REPORT #391254

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.//VIOLATION REMAINING SEE REPORT #391254

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.//VIOLATION REMAINING SEE REPORT #391254

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.//VIOLATION REMAINING SEE REPORT #391254

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All hot food shall be stored at a temperature of 140F or higher.//OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPS PIZZA CHEESE & STROMBOLI ON DISPLAY FOR SALE IN WARMER, TEMPS BETWEEN 120.5F-130.5F 2ND FLOOR CAFETERIA/2DOZ. EGGS OBSERVED IN REACH IN COOLER AT 48.0F ON 1ST FLOOR BAKERY AREA MGMT PROPERLY DISCARDED FOOD ITEMS $50.00,2 1/2LBS REACH IN COOLER AT 40.0F & WARMER AT 150F AT THIS TIME

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.// MGMT & I OBSERVED 5 OR MORE LIVE SMALL FLIES IN DRY STORAGE AREA ON 1ST FLOOR WERE SODA CONTAINERS ARE STORED.

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.//NEED NAMES ,DATES,TIME ON ALL FOOD ITEMS IN STORAGE

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.//MUST INSTALL SPLASH GUARED BETWEEN EXPOSED HAND BOWL & 1COMP. SINK 2ND FLOOR/EXPOSED HAND BOWL & REACH IN FREEZER ON 1ST FLOOR/NEED LIDS ON ALL GARBAGE CANS IN PREP AREA 1ST & 2ND FLOOR/RUSTY GREASE TRAP UNDER 1COMP SINK ON 2ND FLOOR KITCHEN AREA,RUSTY SHELVES IN WALK IN COOLER & REACH IN COOLERIN GRILL AREA ON 2ND FLOOR REMOVE OR REPAINT/

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.//SOME SHELVES IN COOLERS ,DRY STORAGE NEED CLEANING

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.//INSTRUCTED MGMT TO REPLACE ALL LIGHTS OUT UNDER HOOD IN KITCHEN AREA 2ND FLOOR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.//BASE OF FAUCET ON 3COMP SINK ON 1ST FLOOR LEAKING WATER/REMOVETHREDS OFF FAUCET ON MOP SINK ON 2ND FLOOR PREP AREA OR INSTALL BACK SIPHONAGE DEVICE/( NO HOLES CONNECTED AT THIS TIME TO FAUCET./REPAIR FAUCET HANDLE ON WASH BOWL IN WOMEN RESTROOM ON 1ST FLOOR AROUND BAKERY AREA

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.//INSTRUCTED MGMT TO REMOVE ALL UNNECESSARY ARTICLES OFF PREMISES OR PROPERLY STORE AWAY

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. storage shelving that had exposed raw wood in bsmt. storage areas shall be repair. non food contact surfaces of cooler shelving, storage shelving, and racks that had rust, peeling paint, shall be repair/replaced.

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. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooking equipment notclean need detailed cleaning(crevices), non food contact surfaces of cooler shelving in walk in cooler, refrigerators on 2nd, and 1st floor need detailed cleaning.

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. floors under heavy equipment, cooking equipment, storage rooms(1st floor, 2nd floor) need detailed cleaning(corners).

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. Use dustless cleaning methods. walls in 2nd floor prep areas not clean need detailed cleaning, ceiling that had peeling paint shall be repair in 2nd floor prep area. walls , ceilings in 1st floor prep area need detailed cleaning(crevices).walls in lunchroom not clean need cleaning.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. missimg light shield in walk in cooler, shall be provided. light shields in prep areas, storage areas, and dining areas need cleaning.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. exhaust canopy not clean needs detailed cleaning. exhaust vents(ventilation)in prep areas, cooler, dining room not clean need cleaning(detailed).

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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. stock items must be stored six inches off of floor to prevent pest harborage.