VENICE CAFE ON MONROE

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO CLEAN UP KIT OR PROCEDURES ONSITE FOR VOMITING OR DIARRHEA EVENTS. INSTRUCTED TO PROVIDE KIT AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION - Comments: MUST PROVIDE DATE MARKINGS TO TCS/RTE FOODS, PREPARED ONSITE AND HELD IN COOLERS OVER 24 HRS. INSTRUCTED TO PROVIDE CONSUME BY DATES AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: MUST PROVIDE A DISCLOSURE AND REMINDER STATEMENT ON MENUS REGARDING RAW EGGS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED. DISCLOSURE shall include: description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)”; Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness;

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES; FLOUR, SUGAR, ETC., WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.

PERSONAL CLEANLINESS - Comments: OBSERVED EMPLOYEE PREPARING CHICKEN WITH OUT A HAIR RESTRAINT. INSTRUCTED TO WEAR HAIR RESTRAINTS AT ALL TIMES WHEN PREPARING FOOD. INSTRUCTED TO MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REPLACE CUTTING BOARDS ON PREP COOLERS THROUGHOUT FRONT AND REAR PREP AREAS. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. INSTRUCTED TO MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM BURNERS IN REAR PREP AREA, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MUST REPAIR LEAKY FAUCET ON 3-COMP SINK IN DISH AREA. INSTRUCTED TO MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPLACE STAINED CEILING TILES IN CUSTOMER SEATING AREA, REPLACE MISSING LIGHT SHIELDS IN DRY STORAGE ROOM. INSTRUCTED TO MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST REPLACE BURNED OUT LIGHT IN DISH ROOM, INSTRUCTED TO MAINTAIN.

ALLERGEN TRAINING AS REQUIRED - Comments: ALLERGEN CERTIFICATES ARE REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE THE ONLINE TRAINING AND KEEP CERTIFICATE ONSITE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURE, AT PIZZA HOT HOLDING STATION: 137.4F, 5 LBS OF SAUSAGE PIZZA, AT A VALUE $19.00 110.3F, 5LBS OF SPINACH PIZZA, $19.00 89.8F, 5LBS OF CHEESE FILLED CALZONES, $15.00 MANAGER STATED TOTAL WEIGHT OF 15 LBS AT APPROXIMATELY VALUE OF $53.00 MANAGER VOLUNTARILY DISCARDED/DENATURED SAID FOOD. INSTRUCTED TO KEEP ALL COLD FOOD AT 40 F OR BELOW AND HOT FOOD AT 140 OR ABOVE. CRITICAL VIOLATION 7-38-005(A)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED TORN AND CRACKED GASKETS ON ALL REACH IN COOLER DOORS LOCATED AT FRONT SALAD STATION AND REAR PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AT ALL TIMES. OBSERVED DARK DEEP GROOVES AND STAINS ON CUTTING BOARD IN REAR PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AT ALL TIMES. OBSERVED RAW WOOD SHELVING UNIT UNDERNEATH FRONT PIZZA DISPLAY CASE. INFORMED MANAGER THAT ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGER TO SEAL AND MAINTAIN AT ALL TIMES. OBSERVED RUST AND CHIPPED PAINT ON ALL WIRE SHELVING RACKS IN WALK IN COOLER. INFORMED MANAGER THAT ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.INSTRUCTED MANAGER TO RESEAL SURFACE. MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED BLACK MOLD LIKE SUBSTANCE EMBEDDED IN THE CAULK LINE, AT THE FOLLOWING AREAS: -AT DISH MACHINE DRAIN BOARD -3 COMPARTMENT SINK -BOTH UTILITY SINKS INSTRUCTED MANAGER TO REPAIR/RESEAL MAINTAIN AT ALL TIMES. OBSERVED RUST STAIN AND SCALE DEPOSITS ON EXTERIOR SURFACE OF GREASE TRAP, IN 3 COMPARTMENT SINK AREA. INSTRUCTED MANAGER TO RESEAL SURFACE AND TO ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED CRACKED LIGHT SHIELD IN EMPLOYEE LOUNGE AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AT ALL TIMES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED 3 BURNT OUT LIGHTS IN EMPLOYEE LOUNGE AREA AND DISH ROOM ABOVE LOW TEMPERATURE DISH MACHINE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AT ALL TIMES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED SMALL LEAK AT FAUCET NECK IN 3 COMPARTMENT SINK AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AT ALL TIMES.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Observed the following potentially hazardous foods at improper temperatures in the reach in cooler across from the front cook line: 2lbs of pork sausage @ 49.3F; 2lbs of diced tomatoes @ 46.4F; 3lbs of diced chicken @ 54.7F; 10lbs of cajun chicken @ 49.6F, and 20lbs of raw chicken @ 48.4F. Observed 0.5lbs of eggs @ 54.7F on the counter in prep area. Operator voluntarily discard 37.5lbs of denatured foods during inspection. Must keep all potentially hazardous foods at 40F or less, or 140F or more at all times. Critical violation 7-38-005(a).

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: Observed poor hygienic practices. Observed several food handlers using bare hand contact to chop carrots and red onions. Observed food handlers put on gloves without washing hands first. Instructed no bare hand contact with ready to eat foods. Instructed must wash hands between each glove change. Operator advised staff of proper procedure. Critical violation 7-38-010.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Observed several items (potentially hazardous foods) without proper labels. When cooling potentially hazardous foods (after cooking) in coolers, must label with name, date and time. When storing potentially hazardous foods for more than 24 hours, must label with name and date. Must maintain same.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed excessive rust and peeling paint on shelves inside walk in cooler. Must remove rust and peeling paint and seal or paint shelves to make smooth and easily cleanable. Must maintain same. Observe excessive rust on grease trap in dish area and on bottom shelf in rear cooking area. Must remove and seal or paint to make smooth and easily cleanable. Must maintain same.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Observed curtains hanging in front windows soiled. Must clean and sanitize. Must maintain same. Observed front (interior side) windows with heavy debris. Must detail clean and sanitize. Must maintain same.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Observed heavy debris along floor/window sill of front windows. Must detail clean floors in this area. Must maintain same.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Observed wash cloths stored throughout front prep on counters. Instructed all wash cloths must be stored inside sanitizing solution when not in use. Must maintain same.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED FRONT PIZZA PREP COOLER HOLDING IMPROPER TEMPERATURE WHILE POTENTIALLY HAZARDOUS FOODS STORED INSIDE. NOTED AMBIENT TEMPERATURE RANGING FROM 43-50 DEGREES. OBSERVED THE REAR 4 DOOR UPRIGHT COOLER HOLDING IMPROPER AMBIENT TEMPERATURE OF 51 DEGREES. THESE UNITS WERE TAGGED DURING INSPECTION AND MUST NOT BE USED UNTIL THE UNITS HAVE BEEN REPAIRED AND THE TAGS HASVE BEEN REMOVED BY THE CDPH. CRITICAL CITATION ISSUED: 7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES IN THE PIZZA PREP COOLER: MEATBALLS, 48 DEGREES, 10 LBS/$75; CHEESE AND MEAT MIX, 54 DEGREES, 7 LBS/$18; CHEESE, 50 DEGREES, 10 LBS/$25; SPINACH AND CHEESE MIX, 54 DEGREES, 10 LBS/$25; SAUSAGE, 47 DEGREES, 2 LBS/$6; SAUSAGE LINKS, 45 DEGREES, 5 LBS/$10; SAUSAGE, 53 DEGREES, 5LBS/$10; CHEESE, 49 DEGREES, 20 LBS/$45; PEPPERONI, 53 DEGREES, 2 LBS/$11. THESE PRODUCTS WERE VOLUNTARILY DISCARDED AND DENATURED BY THE OPERATOR. INSTRUCTED TO HOLD ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL CITATION ISSUED: 7-38-005(A)

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED A CRACK BETWEEN THE WALL AND THE FLOOR, APPROX. 1/2 INCH WIDE AND 2 FEET LONG, BEHIND THE BACK LEFT CORNER OF THE PIZZA OVEN. INSTRUCTED TO ELIMINATE THE CRACK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A THERMOMETER IN THE 4 DOOR UPRIGHT COOLER.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED PREP COOLER AT 54 DEGREES F. MUST REPAIR OR ADJUST COOLER SO THAT IT MAINTAINS 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS NOTED AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 5LBS OF ITALIAN SAUSAGE AT 54.1-66 DEGREES F, 10LBS OF MEATBALLS AT 55.8 DEGREES F, 20LBS OF CHEESE AT 48.5-52 DEGREES F, 5LBS OF PASTA SAUCE AT 61.2 DEGREES F AND 5LBS OF COOKED PASTA AT 49-52 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRIITCAL CITATION ISSUED 7-38-005A

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: CONTINUED NON-COMPLIANCE. NOTED PREVIOUS MINOR VIOLATIONS FROM REPORT # 1522432 ON 01/29/2015 NOT CORRECTED. (33)MUST DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE, (38)MUST REPAIR THE LEAKY FAUCET AT THE THREE COMPARTMENT SINK,(43)MUST PROVIDE A SANITARY CONTAINER TO STORE ICE DISPENSING UTENSILS,(45)PROVIDE THE IDPH FOOD HANDLER CERTIFICATIONS FOR EMPLOYEES AS REQUIRED. MUST CORRECT MINOR VIOLATIONS BY THE DATES SPECIFIED ON THE REPORT. SERIOUS CITATION ISSUED 7-42-090

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN VENT COVERS IN WASHROOMS. ALSO CLEAN THE EXTERIOR OF LIGHT SHIELDS THROUGHOUT AND REMOVE DUST BUILD UP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: REMOVE POOLING WATER FROM FLOORS IN DISHWASHING AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN WALLS AND CEILINGS ABOVE PIZZA PREP TABLE AND PIZZA OVEN AND REMOVE DUST BUILD UP. ALSO CLEAN WALLS UNDER THE DISH MACHINE AND THE THREE COMPARTMENT SINK.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE THE CRACKED LIGHT SHILED IN THE WALK IN COOLER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR BROKEN STOPPERS AT THE THREE COMPARTMENT SINK. ALSO REPAIR THE LEAKY FAUCET AT THE HAND SINK ACROSS FROM THE PIZZA OVEN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: PROPERLY STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION WHILE NOT IN USE.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INVERT ALL MULTI USE ITEMS. (STORE UPSIDE DOWN)

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE. DETAIL CLEAN THE HOOD ABOVE THE FRONT COOKING EQUIPMENT WHERE NEEDED.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR THE LEAKY FAUCET AT THE THREE COMPARTMENT SINK. PROPERLY COLLECT AND DISPOSE WASTE WATER COMING FROM THE AIR CONDITIONING UNIT/FURNACE LOCATED IN THE CEILING. MUST REMOVE GARDEN HOSE HANGING ALONG SIDE THE REACH IN FREEZER.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST PROVIDE A SANITARY CONTAINER TO STORE ICE DISPENSING UTENSILS.

FOOD HANDLER REQUIREMENTS MET - Comments: PROVIDE THE IDPH FOOD HANDLER CERTIFICATIONS FOR EMPLOYEES AS REQUIRED.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR AT REAR DISHWASHING AND 3-COMP SINK AREA NEEDS TO BE KEPT DRY.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE MISSING CEILING TILES AT REAR PREP AREA AND WHERE NECESSARY.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SOME GREASE OBSERVED ABOVE FRONT PREP AREA COOKING EQUIPMENT UNDER VENTED SYSTEM; CLEAN AND REMOVE. PROVIDE VENTS/FILTERS FOR FRONT AND REAR HOODED SYSTEMS. CLEAN AND MAINTAIN ICE DISPENSER CHUTE AT SODA MACHINE IN DINING AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: REPAIR/REPLACE CRACKED FLOOR TILE AT STAIRS LEADING TO DISHWASHING AREA IN REAR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE WATER STAINED CEILING TILE IN DINING AREA WHERE NEEDED.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REPAIR ALL BROKEN AND CRACKED FLOOR TILES AT DISH MACHINE ROOM AND AT STEPS LEADING TO REAR STORAGE AREAS.ALSO MUST REGROUT FLOOR AT REAR PREP AREA AND DISH MACHINE ROOM.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR WALLS AT HALLWAY LEADING TO DISH MACHINE ROOM SO AS TO BE SMOOTH AND EASILY CLEANABLE.

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. STORED COOLING PRODUCT IN A CONTAINER 4 INCHES DEEP OR LESS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: DIRTY KNIVES FOUND IN THE HOLDER WERE REMOVED AND THE HOLDER SANITIZED AT THIS TIME.