MELI CAFE & JUICE BAR

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Found dials missing from flat top grill in kitchen. Must provide and maintain same.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Found small amount of dust accumulation on interior of fans in free standing coolers in kitchen. Must remove, clean and sanitize. Operator corrected during inspection.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Found 1 light out in hood over cook line. Must provide adequate lighting. Operator corrected during inspection. Must maintain same.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED APPROXIMATELY 7 LIVE COCKROACHES IN THE BASEMENT NEAR THE THREE COMPARTMENT SINK. INSTRUCTED TO ELIMINATE ALL PEST ACTIVITY AND CLEAN AND SANITIZE ALL AFFECTED AREAS. RECOMMENDED TO OBTAIN THE SERVICES OF A LICENSED PEST CONTROL COMPANY. SERIOUS VIOLATION: 7-38-020

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION #38 FROM REPORT #1516165 FROM 1/22/15 NOT CORRECTED: MUST INSTALL A HAND SINK IN THE JUCIE BAR PREP AREA. MUST EXTEND THE SPOUT AT THE THREE COMPARTMENT SINK FAUCET. INSTRUCTED TO CORRECT AND MAINTAIN. SERIOUS VIOLATION: 7-42-090

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED ACCUMULATION OF DEBRIS AND DIRT IN THE CRAWL SPACE, AND UNDER THE POTATO STORAGE RACKS. INSTRUCTED TO CLEAN AND MAINTAIN THESE AREAS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: THE PREP TOP COOLER SERVING THE OMELET STATION WAS OBSERVED TO BE HOLDING IMPROPER AMBIENT TEMPERATURE OF 53 DEGREES, WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE, ALSO AT IMPROPER TEMPERATURES. THE UNIT WAS TAGGED AT TIME OF INSPECTION AND MUST NOT BE USED UNTIL THE CDPH HAS REMOVED THE TAG. INSTRUCTED FACILITIES TO MAINTAIN PROPER COLD HOLDING TEMPERATURE OF 40 DEGREES OR BELOW. 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 PREP TOP COOLER SERVING THE OMELET STATION: SAUSAGE, 53 DEGREES, 10 LBS/$100; CHEESE, 50 DEGREES, 6 LBS/$100; EGGS, 50 DEGREES, 60 LBS/$100; TOFU, 52 DEGREES, 3 LBS/$9; CHICKEN, 69 DEGREES, 2 LBS/$8. THE AFOREMENTIONED PRODUCTS WERE VOLUNTARILY DISCARDED AND DENATURED. INSTRUCTED FACILITIES TO MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES AT ALL TIMES DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL CITATION ISSUED: 7-38-005(A)

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED APPROXIMATELY 7 LIVE COCKROACHES IN THE BASEMENT NEAR THE THREE COMPARTMENT SINK. INSTRUCTED TO ELIMINATE ALL PEST ACTIVITY AND CLEAN AND SANITIZE ALL AFFECTED AREAS. RECOMMENDED TO OBTAIN THE SERVICES OF A LICENSED PEST CONTROL COMPAMY. SERIOUS CITATION ISSUED: 7-38-020

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION #38 FROM REPORT #1516165 FROM 1/22/15 NOT CORRECTED: MUST INSTALL A HAND SINK IN THE JUCIE BAR PREP AREA. MUST EXTEND THE SPOUT AT THE THREE COMPARTMENT SINK FAUCET. INSTRUCTED TO CORRECT AND MAINTAIN. SERIOUS CITATION ISSUED: 7-42-090

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED ACCUMULATION OF DEBRIS AND DIRT IN THE CRAWL SPACE, AND UNDER THE POTATO STORAGE RACKS. INSTRUCTED TO CLEAN AND MAINTAIN THESE AREAS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST INSTALL A SPLASH GUARD BETWEEN THE MOP SINK AND THE HAND SINK IN THE BASEMENT PREP AREA.

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

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS NEXT TO THE PRODUCE WALK IN COOLER AND REMOVE FOOD DEBRIS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INSTALL A HAND SINK IN THE JUCIE BAR PREP AREA. MUST INSTALL A BACK FLOW DEVICE AT THE MOP SINK. MUST EXTEND THE SPOUT AT THE THREE COMPARTMENT SINK FAUCET.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE CLUTTER IN THE BASEMENT HOT WATER TANK ROOM. STORE ALL ITEMS 6 INCHES OFF THE FLOOR. MUST ALSO REMOVE CLUTTER NEXT TO THE PRODUCE WALK IN COOLER.

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

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NEW CUTTING BOARD NEEDED AT JUICE/COFFEE BAR. MUST REPLACE AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE LARGE CAN OPENER, FRY CUTTER AND EGG BLENDER TO REMOVE ALL BUILD UP. MUST CORRECT AND MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR BOTTOM OF FRYER, EXTERIOR OF FRYER, WIPE EXTERIOR OF GRILL NEXT TO FRYER AND WIPE FREEZER EXTERIOR NEXT TO FRYER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EMPTY MOP BUCKET AND THREE MOPS IN KITCHEN PREP AREA; INSTRUCTED TO STORE IN UTILITY AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND SANITIZE ALL JUICERS AT JUICE BAR AREA. MUST CLEAN INTERIOR OF ICE MACHINE LID LOCATED IN THE BASEMENT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR LEAKY COLD WATER FAUCET HANDLE AT 3COMP SINK ON THE 1ST FLOOR KITCHEN AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST PROVIDE AN ICE RECEPTACLE HOLDER FOR THE ICE SCOOPER IN THE JUICE BAR AREA AT ALL TIMES.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.MUST PROVIDE AND POST CONSUMER ADVISORY RELATING TO CONSUMING RAW AND UNDERCOOKED ANIMAL PRODUCTS FOR THE PUBLIC TO VIEW AT ALL TIMES.

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.MUST DETAIL CLEAN FRYERS AT MAIN KITCHEN LINE TO REMOVE GREASE BUILD-UP. MUST CLEAN UNDER GRILLS TO REMOVE FOOD DEBRI.

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.MUST CLEAN FLOOR IN WALK-IN COOLER AS WELL AS FLOORS AT KITCHEN UNDER AND AROUND KITCHEN EQUIPMENT.

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.MUST PROVIDE THERMOMETER AT REFRIGERATOR NEXT TO JUICE BAR AREA AT ALL TIMES.

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. Reseal the basement kitchen and receiving/dirty laundry area floors so they are smooth, sanitary and easy to maintain.

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. The basement kitchen has two holes in the ceiling. Clean and maintain the walls and ceilings so they are smooth and sanitary from top to bottom.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Add lighting to the receiving area.

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. Wash, rinse and sanitize the knife holder until it is clean, sanitary and maintained on a daily basis.

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. Reseal the basement kitchen and receiving/dirty laundry area floors so they are smooth, sanitary and easy to maintain.

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. The basement kitchen has two holes in the ceiling. Clean and maintain the walls and ceilings so they are smooth and sanitary from top to bottom.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Add lighting to the receiving area.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: A compartment of the juice/coffee area 3 compartment sink was designated for handwashing at this time. Juice utensils can be sanitized in the dishmachine.

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 provide a splash guard to the left of mop sink in basement prep area. Some cooler door gaskets at cooks line (first floor) must be fixed, in poor repair.

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. Exterior sises of fryers need cleaning due to food/grease build-up.

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. Bottom of wall facing a cooler wall must be sealed or baseboard replaced; an opening on ceiling above a basement prep table must be covered also.

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. Leaky faucet at 3-comp sink in the dishroom (first floor) must be fixed.