MARKET CAFE

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: OBSERVED SUSHI STATION CONTAINING 10 LBS OF SALMON, 10 LBS OF CRAB AND 10 LBS OF RAW TUNA, OBSERVED 20 LBS OF SUSHI RICE, AND 5LBS SEAWEED SALAD FROM UNAPPROVED SOURCE. INVOICE WAS PROVIDED FOR SUSHI THAT DID NOT MATCH PRODUCT BEING SOLD. ALL SUSHI AND SUSHI INGREDIENTS WERE STORED IN REACH IN COOLER AND TAGGED. CRITICAL VIOLATION 7-38-005 (B)

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED SUSHI BEING ROLLED WITHOUT PROPER SNEEZE GUARDS. OBSERVED SUSHI INGREDIENTS BEING STORED ON ICE WITHOUT PROPER SNEEZE GUARDS. MUST INSTALL ADEQUATE SNEEZE GUARDS TO PROTECT SUSHI PREPARATION AREA. SERIOUS VIOLATION 7-38-005 (A)

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ORGANIC MATTER AND HEAVY GREASE ACCUMULATION UNDER STOVE IN KITCHEN. MUST CLEAN IN DETAIL STOVE AND MAINTAIN. PANINI MAKER WITH GREASE ACCUMULATION. MUST CLEAN PANINI MAKER IN DETAIL. OBSERVED INTERIOR OF ALL FRYERS IN FRONT SERVICE AREA AND IN KITHCEN WITH HEAVY GREASE ACCUMULATION. MUST CLEAN INTERIOR OF FRYERS AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS UNDER ALL COOKING EQUIPMENT IN FRONT SERVICE AREA UNDER ALL REFRIGERATION UNITS FRYERS, UNDER SODA SYRUPS UNDLEAN WITH HEAVY DIRT AND GREASE ACCUMULATION. ALL EQUIPMENT MUST BE PULLED OUT AWAY FROM WALLS AND CLEANED UNDERNEATH IN DETAIL. OBSERVED FLOORS IN MAIN KITCHEN UNDER PREP SINK AND 3 COMPARTMENT SINK WITH STANDING WATER. ALL WATER MUST BE CLEANED UP AND FLOORS NEED TO BE KEPT CLEAN AND DRY. OBSERVED FLOORS UNDER ICE MACHINES UNCLEAN WITH FOOD DEBRIS INCLUDING BOTTLES OF SODA, DIRT AND DEBRIS MUST BE CLEANED IN DETAIL AND MAINTAINED. OBSERVED FLOORS UNDER ALL COOKING EQUIPMENT IN MAIN KITCHEN. OBSERVED FLOOR DRAINS IN SERVICE AREA NEAR SUSHI STATION UNCLEAN WITH ORGANIC MATERIAL. OBSERVED FLOOR DRAINS THROUGHOUT FACILITY UNCLEAN WITH ORGANIC MATERIAL. MUST CLEAN AND MAINTAIN ALL FLOOR DRAINS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED CEILING TILE MISSING IN DISH WASHER AREA AND CLOSET CONTAINING BOILER ROOM. MUST REPLACE CEILIGN TILES AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED LIGHT SHEILD MISSING IN MAIN KITCHEN ABOVE GRILL. REPLACE LIGHT SHEILD AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET - Comments: OBSERVED FOOD HANDLER CERTIFICATES LOST. MUST SHOW PROOF OF FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES BY NEXT ROUTINE INSPECTION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED SLIGHT PINK BUILD UP ON SODA MACHINE ICE CHUTE. MUST CLEAN AND MAINTAIN.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM REPORT #1425230 DATED ON 01/14/16 HAVE NOT BEEN CORRECTED- #33 OBSERVED ACCUMULATED FOOD DEBRIS ON EXTERIOR OF DISHMACHINE/LOWER SIDE OF DISHMACHINE DRAIN BOARDS ALSO OBSERVED CALCIUM BUILD UP INSIDE ICE MACHINE, MUST CLEAN AND MAINTAIN EQIUPMENT #34 OBSERVED FOOD BUILD UP ON FLOOR BEHIND FRONT PREP AREA COOKLINE AND AT MAIN PREP AREA,MUST DETAIL CLEAN FLOOR THROUGHOUT PREP AND DISHWASH AREA #35 OBSERVED DUST BUILD UP ON PREP AREA CEILING TILES/CEILING VENTILATION COVERS ALSO OBSERVED STAINED CEILING TILES AT PREP AREAS, MUST CLEAN PREP AREA AND DISWASH AREA CEILING TILES/VENTILATION COVERS. INSTRUCTED MANAGER ALL SAID PREVIOUS MINOR VIOLATIONS MUST BE CORRECTED BY DATE OF REINSPECTION. SERIOUS VIOLATION 7-42-090 NON COMPLIANCE. CITATION ISSUED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED SLIGHT PINK BUILD UP ON SODA MACHINE ICE CHUTE. MUST CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED DUST/FOOD DEBRIS ON WALLS AT DISHMACHINE ROOM. MUST CLEAN WALLS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ACCUMULATED FOOD DEBRIS ON EXTERIOR OF DISHMACHINE/LOWER SIDE OF DISHMACHINE DRAIN BOARDS ALSO OBSERVED CALCIUM BUILD UP IN ICE MACHINE AROUND ICE CHUTE. MUST CLEAN AND MAINTAIN EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FOOD BUILD UP ON FLOOR BEHIND FRONT PREP AREA COOKLINE AND AT MAIN PREP AREA. MUST DETAIL CLEAN FLOOR THROUGHOUT PREP AREAS AND DISHWASH AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED DUST BUILD UP ON PREP AREA CEILING TILES/CEILING VENTILATION COVERS ALSO OBSERVED STAINED CEILING TILES AT PREP AREAS. MUST CLEAN/PAINT ALL UNCLEAN PREP AREA CEILING TILES AND VENTILATION COVERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN IN DETAIL THE EXTERIOR SIDE OF THE DEEP FRYER AND GRILL AND MAINTAIN. CLEAN IN DETAIL THE FAN GUARD OF THE ONE DOOR REACH IN COOLER AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOOR IN THE FRONT COOK LINE UNDER AND BEHIND THE COOKING EQUIPMENT AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST SEAL THE GAP AROUND THE CONDUIT AND PIPES IN THE FURNACE ROOM/ CHEMICAL STORAGE ROOM AND REPLACE MISSING CEILING TILES IN THE SAME AREA. FILTER ON THE HOOD IN THE FRONT COOK LINE WITH HEAVY GREASE BUILD UP. MUST CLEAN AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BURNED OUT LIGHT BULBS ON THE HOOD IN THE REAR HOT LINE. MUST REPLACE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED TEMPERATURE OF WALK IN COOLER TO BE IMPROPER AT 48.9F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT MAINTAINS PROPER TEMPERATURE OF 40F OR BELOW. MANAGER IMMEDIATELY CALLED REFRIGERATION TECHNICIAN FOR MAINTENANCE. BY END OF INSPECTION TEMPERATURE OF WALK IN COOLER IS READING 46.6F. PREMISES HAS OTHER COOLERS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEM TO BE IMPROPER BETWEEN 44F TO 63F ON SHELVES AT THE REAR PREP AREA AND INSIDE THE WALK IN COOLER.(CHICKEN SALAD 44.4F,TUNA 44.4F,TURKEY SANDWICH 60F,CHICKEN SALAD SANDWICH 60.2F,DELI SANDWICH 63.2F,VEGGIE WRAP(EGG PLANT,ZUCCHINI,PEPPERS ETC)54.6F,EGGS 51.2,YOGURT 50.5F,MILK (HALF/HALF)48F,HAM 47.3,CHICKEN 47.3F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 88LBS OF PRODUCTS WORTH $435.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: NOTED EMPLOYEES WEARING GLOVES AT THE PREP AREA, PUTS HAND INSIDE PANTS POCKET, WRITES ON WRAP,CONTINUES TO THE WALK IN COOLER AND BACK TO THE PREP TABLE AND CONTINUES TO PREPARE FOOD ALL WITHOUT CHANGING GLOVES. FINALLY CHANGES GLOVES BUT THEN DOES NOT WASH HANDS IN THE PROCESS.INSTRUCTED TO CHANGE GLOVES IN BETWEEN TASKS, WHEN MOVING FROM ONE STATION TO ANOTHER AND MUST WASH HAND AFTER CHANGING GLOVES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A)

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: NOTED MULTI USE UTENSILS ON SHELVING AT THE DISH WASHER ROOM NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: NOTED ACCUMULATION OF GREASE AND DIRT ALONG WALL BASE AND UNDERNEATH COOKING STOVE AT THE FRONT COOKING LINE. INSTRUCTED TO CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED SLOW DRAIN AT THE EXPOSED HAND WASH SINK AT THE FRONT PREP LINE. INSTRUCTED TO REPAIR AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ALL CUTTING BOARDS THRU-OUT PREMISES, WITH DEEP/DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOLLOWING NEED CLEANING: GRILL GRATES, INTERIOR OF PANINI MACHINES, BOTTOM OF PREP TABLES THRU-OUT PREMISES - DUE TO FOOD DEBRIS/DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS BEHIND COOKING EQUIPMENT AT CAFE FRONT SERVING AREAS MUST BE FREE OF FOOD, GREASE OR DEBRIS. MOST FLOOR DRAINS NEED DETAILED CLEANING. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FILTERS OF HOOD ABOVE COOKING EQUIPMENT MUST BE FREE OF DUST/GREASE BUILD-UP. The walls and ceilings shall be in good repair and easily cleaned.

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. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE. OBSERVED SHREDDED CHEESE AT 66F, HOT SAUSAGE LINKS AND PATTIES AT 115-125F, CHOPPED SAUSAGE AND HAM FOR OMELETTES AT 61F, CARTON OF EGG WHITES AT 50F, SLICED CHEESES AT 50-57F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $41. CRITICAL VIOLATION 7-38-005A.

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. DETAIL CLEAN THE INTERIOR OF THE COOLERS AND FREEZERS AT THE FRONT PREP/FOOD SERVICE AREA AND THE INTERIOR OF THE CABINET WHERE THE BOXES OF FOUNTAIN POP ARE STORED, INTERIOR SURFACES OF THE ICE MACHINE WITH LIME BUILDUP.

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 THE FLOOR AROUND THE STORAGE RACKS IN THE FRONT PREP/FOOD SERVICE AREA AND THE FLOOR OF THE WALK-IN FREEZER.

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. Observed slight lime build up inside ice machine. Must clean and sanitize machine.

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. Observed accumilated food debris/dirt build up inside floor drains at prep area. Instructed manager to clean interior of all unclean floor drains and maintain.

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. Drip pipe leaking adjacent to ice machine. Must repair leak.

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. Observed premises using plastic milk crates to elevate items off floor in hot water tank room. Must remove crates and provide shelves, all items must be elevated 6" off floor or removed.