ALINEA

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: HIGH TEMP DISH MACHINE NOT REACHING THE FINAL RINSE OF 180F. DISH MACHINE WAS RUN FOR THREE TIMES ALREADY WITH FINAL WATER TEMP RINSE OF 140F ONLY. (PREMISES IS PREPARING AND COOKING AT THE TIME OF INSPECTION). MANAGER CALLED ECHOLAB TECHNICIAN AND WAS ABLE TO HAVE FINAL RINSE OF 180F DURING INSPECTION. CITATION ISSUED CRITICAL 7-38-030.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PEELING PAINT ON THE DOOR AND WALLS THROUGHOUT BASEMENT. MUST SCRAPE PEELING PAINT AND REPAINT. DUST ACCUMULATED ON THE HOOD ABOVE THE DISH MACHINE. MUST CLEAN AND MAINTAIN.

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

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPAIR OPENINGS INTO CEILING AND WALL BY ICE MACINE AND LOCKER ROOM IN BASEMENT FOOD STORAGE AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPAIR THE OPENING IN THE CEILING OF THE WINE STORAGE CLOSET.

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.SPLASHGUARDS ARE NEEDED AT EXPOSED HANDSINKS IN KITCHEN AREA.

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.1 DOOR ELECTRIC OVEN ON PREP TABLE IF OVER 7.5 KW MUST BE UNDER VENTILATION.

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. All hot food shall be stored at a temperature of 140F or higher.WE OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES,NO TEMPERATURE LOG FOR VERIFICATION OF SAID FOODS COOLING.WE OBSERVED COOKED PURPLE CABBAGE AT 108.5F AND COOKED POTATO SOUP AT 51.8F IN ICE BATH PROCESS OF COOLING. MANAGEMENT DISCARDED 4# OF FOOD WORTH $15.00. CRITICAL VIOLATION 7-38-005A.

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.WE OBSERVED EMPLOYEE FOOD HANDLING CUTTING/SLICING AT FOOD PREP AREA,THEN RINSING MULTI-USE UTENSIL AT DISHMACHINE AREA AND UNABLE TO WASH HANDS. EMPLOYEE WAS OBSERVED WITH GLOVES AND NOTICED A LIGHT WHITE GAUZE OVER HIS RIGHT HAND WEARING GLOVES AND UNABLE TO WASH HANDS PROPERLY PER CITY CODE. WE OBSERVED EMPLOYEE WAS REMOVED FROM THE AREA AND ASSIGNED TO OTHER NON FOOD AREAS. INSTRUCTED FOOD MANAGERS TO EDUCATE FOOD HANDLERS TO WASH HANDS FREQUENTLY TO PREVENT CROSS CONTAMINATION.CRITICAL VIOLATION 7-38-010 (A).

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 DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK MOLD GROWTH ON INTERIOR SURFACES OF THE ICE MACHINE. UNIT TAGGED HELD FOR INSPECTION. MUST TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR CLEANED AND SANITIZED BY A PROFEESIONAL,PROVIDE SERVICE INVOICE. 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.FRONT DOOR TO PREMISES NOT INSECT-RODENT PROOFED APPROX:1/4" MODE OF ENTRY AT BOTTOM OF SAID DOOR. MUST RODENT PROOF SAID DOOR TO FOOD ESTABLISHMENT MUST MAKE TIGHT FITTING ALL ACCROSS BOTTOM OF SAID DOOR. SERIOUS VIOLATION 7-38-020.

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.SPLASHGUARDS ARE NEEDED AT EXPOSED HANDSINKS IN KITCHEN AREA,PROVIDE MISSING SINK STOPPER AT 3 COMP SINK.

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 FLOORS ALONG WALLS AND IN ALL CORNERS IN BASEMENT AREAS,INCLUDING FLOOR DRAIN BENEATH THE DISHMACHINE.

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.MUST PROVIDE A BACKFLOW PREVENTION DEVICE TO ICE MACHINE,COFFEE ESPRESSO MACHINE 2ND FLOOR ALSO HANDSINKS ARE SLOW DRAINING INSIDE THE CUSTOMERS TOILET ROOMS 2ND FLOOR,DETAIL CLEAN ALL VENTILATION COVERS THROUGHOUT THE PREMISES ALSO VENTILATION IN EMPLOYEES TOILET ROOM NOT WORKING BASEMENT AREA,1 DOOR ELECTRIC OVEN ON PREP TABLE IF OVER 7.5 KW MUST BE UNDER VENTILATION.

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.DETAIL CLEAN,ORGANIZE EMPLOYEE LOCKER ROOM,STORAGE AREAS,REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.