OVER EASY CAFE

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.//MGMI & I OBSERVED AIR TEMPS IN REACH IN PREP COOLER IN FRONT OF GRILL 45.9F ,CITATION ISSUED PLACED HELD FOR INSPECTION ON UNIT INSTRUCTED MGMT NOT TO USE REACH IN PREP COOLER UNTIL REINSPECTED BY DEPT. OF HEALTH FAX LETTER TO 312-746-4240

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 INSIDE THE PREP REACH IN COOLER. FOUND HAM,EGGS YOLK, SLICE TOMATOES,SLICE ONIONS,HAMBURGER BACON, CHICKEN SAUSAGE, PORK SAUSAGE, CHEESE, SLICE ORANGE, GUACAMOLE,BROCCOLI, MUSHROOM SLICE INTERNAL TEMP OF FOOD ITEM RANGE 45.7F TO 48.5F COST $200.00 50LBS OWNER HAD DENATURE. CRITICAL VIOLATION 7-35-005A

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. ALL FOOD CONTAINERS IN REACH IN COOLER IN UPRIGHT REFIRGERATION UNITS, AND STORAGE AREA NEEDS TO HAVE LABLES AND DATES

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL POT AND PANS AND PLATES NEED TO BE INVERTED.

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. ALL CUTTING BOARDS IN PREP AREA IN KITCHEN NEEDS TO BE REPLACE HAS OPEN SEAMS, ALL GARBAGE CAN IN KITCHEN NEEDS TO HAVE LIDS,SPLASH GAURD IN THE REAR AREA IN KITCHEN AT THE EXPOSPED HAND BOWL IS NEEDED.

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. CANOPY HOOD AND PIPES UNDER THE HOOD HAS LINT DEBRI NEEDS TO HAVE DETAIL CLEAN. REACH IN UNIT SHELVES AND UNDER AND AROUND COOKING EQUIPMENT NEEDS DETAIL CLEANING. DRY STORAGE AREA IN FRONT PREP AREA NEEDS DETAIL CLEANING

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 #413769

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//violation remaining see report # 413769

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 #413769

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 #413769

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 cooler shelving, storage shelving not clean need detailed cleaning.non food contact surfaces of ice machine need 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 shelving/racks not clean need cleaning.floors in furnace room closet 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 prep areas not clean need detailed cleaning. peeling paint plaster by exposed hand sink in rear prep area needs repairing.

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.light shields in kitchen prep areas, exhaust canopy not clean need cleaning.light shields in bathrooms 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 need detailed cleaning, exhaust vents (ventilation)in coolers, kitchen, bathrooms need cleaning.