RENDEVOUZ CAFETERIA

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: FOUND DUMPSTER AREAS NOT CLEAN. GARBAGE SPILLAGE ON FLOORS. ALSO, GREASE CONTAINER EXTERIOR WITH EXCESSIVES GREASE BUILDUP. SERIOUS VIOLATION. CITATION ISSUED. 7-38-020. MUST CLEAN AND MAINTAIN.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: FOUND PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT DATED 10-9-15 INSPECTION # 1578782. VIOLATION 32. INSTRUCTED FACILITY TO INSTALL AND MAINTAIN A SPLASHGUARD(SMOOTH AND EASILY CLEANABLE )AT LEFT SIDE OF THE EXPOSED HANDSINK AT THE DELI SANDWICH STATIONS. SERIOUS VIOLATION. CITATION ISSUED. 7-42-090. MUST PROVIDE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND NO SPLASHGUARD BETWEEN FLAT TOP GRILL AND HAND SINK AT BREAKFAST PREPARATION AREAS. MUST PROVIDE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: FOUND MOPS AND BROOMS NOT STORED PROPERLY ON WALLS DRIPPING ONTO FLOORS AT DISHWASHING AREAS. MUST RELOCATE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED FACILITY TO INSTALL AND MAINTAIN A SPLASHGUARD (SMOOTH AND EASILY CLEANABLE) AT THE LEFT SIDE OF THE EXPOSED HANDSINK AT THE DELI/SANDWICH STATIONS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED A SMALL LEAK AT THE DISH MACHINE. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED LIVE FRUIT FLIES ON THE WALLS CEILING IN REAR PREP AREA AND DISHWASHING AREAS. APPROXIMATELY 45 LIVE FRUIT FLIES WERE OBSERVED IN THIS AREAS. MUST CLEAN AND SANITIZE AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DETAIL CLEAN WALLS AND CEILING IN REAR FOOD PREP AREA AND DISHWASHING AREAS. REMOVE DIRT AND DEBRIS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR LEAKY FAUCET BASE AT THE 2-COMPARTMENT SINK IN REAR FOOD PREPARATION AREA.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND WALK IN COOLER AT IMPROPER COLD HOLDING TEMPERATUURES. 49.7F CITATION ISSUED.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE INSIDE WALK IN COOLER. 10 POUNDS COOKED CHICKEN AT 48.1F, 10 POUNDS COOKED CHICKEN AT 47.6F, 10 POUNDS TUNA SALAD AT 47.8F, 5 POUNDS POTATO SALAD AT 48.9F, 60 POUNDS CHEESE AT 49.3F, 15 POUNDS HARD BOILED EGGS AT 49.7F, 15 POUNDS DRESSING AT 49.1F, AND APPROXIMATELY 200 POUNDS YOGURT AT 47.3F. CITATION ISSUED. APPROXIMATELY 325 POUNDS FOOD DISPOSED.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND FLOORS NOT CLEAN BY DISHWASHING AREAS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED SEVERAL FOOD CONTAINERS NOT LABELD, INSTRUCTED MGR TO LABLE ALL BULK FOOD CONTAINERS.

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 UTENSILS, INSTRUCTED TO USE PROPER UTENSILS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS UNDER 3-COMP SINK NOT CLEAN, ACCUMMULATED FOOD DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAITNAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: SEVERAL FOOD CONTANERS NOT LABELD, INSTRUCTED MGR TO LABEL AND MAINTAIN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: PAPER CUPS USED TO SCOOP UP FOODS, INSTRUCTED TO USE PROPER UTENSILS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING LIGHT SHIELD AT DISPLAY COOLR LIGHTS, INSTRUCTED TO PROVIDE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: DRIPPING CONDENSATION PAN IN WALK-IN COOLER, INSTRUCTED TO REPAIR AND MAINTAIN.

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. NEED TO CLEAN INTERIOR OF DEEP FRIES(GREASE BILD-UP).

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. RE GROUT FLOOR TILES IN KITCHEN AND DISH ROOM,INCLUDING THE CART CLEAN AREA,STANDING WATER BETWEEN THE FLOOR TILES.DETAIL CLEAN FLOOR(CORNERS) UNDER THE METAL SHELVES IN STORAGE AREA,DEBRIS.ALSO NEED TO CLEAN FLOOR UNDER THE DEEP FRYERS,GREASE BUILD-UP.

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 POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE, IN TWO DIFFERENT COOLERS.WALK-IN COOLER:TUNA SALAD AT TEMP 0F 50F; SLICE TOMATOES AT TEMP OF 47.1F;SLICED TURKEY AT TEMP OF 47,6F TO 48F; MADE SANDWICHES WITH VARIOUS KIND OF LUNCH MEAT AT TEMP OF 47F;(WALK-IN COOLER TEMP OF 41.7F);FOUND 8 OZ EACH OF CARTONS OF MILK AND HEALTH SHAKE AT IMPROPER TEMPERATURE INSIDE CHEST COOLER IN KITCHEN AT TEMP OF 44.7F TO 48F;ALSO FOUND TWO COOKED BEEF ROAST(PER MANAGER STATEMENT,IT WAS COOKED YESTERDAY) AT TEMP OF 44.4F TO 44.6F TO 45.5F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.ALL FOOD DISCARDED AND DENATURED BY MANAGER. POUNDS100, VALUE 199. CRITICAL VIOLATION:7-38-005(A) HOOOO70333-18

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. POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEES NOT WASHING HANDS AFTER TOUCHING AND FIXING HAIR RESTRAINANT IN PREP AREA;ALSO OBSERVED EMPLOYEE NOT WASHING HAND PRIOR TO PUT ON FOOD GLOVES AFTER TOUCHING FACE, GARBAGE LIDS ETC.EMPLOYEE CONTINUE TO PREP FOOD,INCLUDED READY TO EAT FOOD(LETTUCE,TOMATOES)AND SLICE COOKED ROAST BEEF.INFORMATION ON HAND WASHING WAS GIVEN. CRITICAL VIOLATION:7-38-010(a) HOOOO70333-18

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. OBSERVED THE FOLLOWING PREP AND COOKING AREA: SALAD, THE GRILL, DESERT AND SANDWICHES STATION WITHOUT SOAP AND HAND DRYING DEVICE OR PAPER TOWELS PROVIDE AT EXPOSED HAND SINK.OBSERVED EMPLOYEE ON GRILL SECTION WITH FOOD GLOVES ON, PUSHING DOOR THAT DIVIDES MAIN KITCHEN AND HIS SECTION AND WITHOUT REMOVING FOOD GLOVES ,OR WASH HAND, HANDLED READY TO EAT FOOD PRODUCTS(CHEESE SANDWICH).MUST PROVIDE SOAP AND PAPER TOWELS AT EXPOSED HAND SINK AT ALL TIMES, TO MINIMIZE CROSS CONTAMINATION. CRITICAL VIOLATION:7-38-030 HOOOO70334-10

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 2-10-10, REPORT #15779. #33. DETAIL CLEAN THE LIGHT SHIELD ATTACHED TO THE VENTILATION HOOD ABOVE HOOD ABOVE THE COOKING EQUIPMENT.DETAIL CLEAN THE EXTERIOR GREASE DUMPSTER AT THE RECEIVING DOCK AREA. SERIOUS VIOLATION:7-42-090 HOOOO70334-10

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. LABEL AND DATE DRY FOOD CONTAINERS, IN KITCHEN AND STORAGE.

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. DETAIL CLEAN ALL HOOD AND FILTERS IN MAIN PREP AREA.ACCUMULATION OF GREASE AND DUST BUILD-UP. GREASE IS DANGLING FROM UNDER THE HOOD.NEED TO CLEAN INTERIOR OF DEEP FRIES(GREASE BILD-UP).NEED TO CLEAN ALL DRY FOOD CONTAINERS.

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. RE GROUT FLOOR TILES IN KITCHEN AND DISH ROOM,INCLUDING THE CART CLEAN AREA,STANDING WATER BETWEEN THE FLOOR TILES.DETAIL CLEAN FLOOR(CORNERS) UNDER THE METAL SHELVES IN STORAGE AREA,DEBRIS.ALSO NEED TO CLEAN FLOOR UNDER THE DEEP FRYERS,GREASE BUILD-UP.

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. REMOVE BROKEN LIGHT SHIELD IN KITCHEN,ALSO CLEAN LIGHT SHIELD (FOOD STAINS AND DUST BUILD-UP)SAME 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. PROPERLY REPLACE FAUCET NECK THAT IS WRAPPED WITH DIRTY PLASTIC IN CATERING DEPT. REPAIR LEAKING WATER PIPE NEXT TO SMALL KETTLE IN KITCHEN.ALL FAUCET IN EXPOSED AND PREP SINKS MUST BE PROVIDE WITH UN THREAD FAUCETS

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. PROVIDE ALL WORKING THERMOTHERS FOR ALL INTERIOR OF COOLERS.