THE GODDESS LINCOLN PARK

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. INTERIOR ICE MACHINES UPPER WATER RESERVOIR WITH BROWN SLIME SUBSTANCE DRIPPING INTO WATER USED TO MAKE ICE. ALL ICE DISCARDED. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL CLEANED SANITIZED AND C.D.P.H. CONTACTED AT 312-746-5426 FOR INSPECTION AND TAG REMOVAL.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO SANITATION CERTIFICATES POSTED OR ON PREMISES.

TOXIC ITEMS PROPERLY STORED, LABELED AND USED - Comments: Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner. OBSERVED FOOD CONTACT EQUIPMENT NOT PROTECTED FROM TOXIC MATERIALS. OPEN PLASTIC FOOD WRAP BEING STORED NEXT TO BLEACH AND "ALL PURPOSE" CLEANER UNDER FRONT PREP ONE COMPARTMENT SINK. OVEN CLEANER ON SHELVING IN PREP AREA STORED NEXT TO FOOD PANS, OPEN CONTAINER OF LATEX GLOVES AND FOOD TINFOIL. MANAGEMENT REMOVED ALL.

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 VIOLATIONS FROM 4-15-10 NOT CORRECTED. #32-ALL RAW WOODEN SHELVING THROUGHOUT REAR STORAGE MUST BE PAINTED OR SEALED. #35-WALLS AT THE FOLLOWING AREAS WITH CHIPPING PLASTER AND PEELING PAINT: AT THE THREE COMPARTMENT SINK, AT STORED CLEAN POTS AND PANS IN DISH ROOM. OPEN CREVICE ALONG WALL ON THREE COMPARTMENT SINK, MUST SEAL, REPAIR ALL. #36-MUST PROVIDE LIGHT SHIELD AND ADEQUATE LIGHTING IN WALK-IN FREEZER. #38-SPRAY ARM AT THREE COMPARTMENT SINK WITH ACCUMULATED FOOD DEBRIS, MUST CLEAN.

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 PREPARED FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED.

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 NOT USE CARDBOARD AS LINER FOR SHELVING AND ALL USED CARDBOARD MUST BE PROMPTLY DISCARDED.

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. INTERIOR AND EXTERIOR OF DISH MACHINE WITH SLIME BUILD-UP. MUST CLEAN AND MAINTAIN. INTERIOR OF ALL PASTRY TALL REACH-IN FREEZERS MUST CLEAN.

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 AND FLOOR DRAIN UNDER DISH MACHINE AND THREE COMPARTMENT SINK WITH DIRT AND FOOD DEBRIS, MUST CLEAN AND MAINTAIN. ALL STORED ITEMS IN REAR DRY STORAGE MUST BE ELEVATED FROM FLOOR 6" OR ABOVE.

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. WALLS THROUGHOUT DISH ROOM, AT MOP SINK, WITH BLACK MOLD. MUST CLEAN AND MAINTAIN.

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. MUST PROVIDE LIGHT SHIELD END CAPS IN DISH ROOM.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOPS MUST BE STORED IN A CLEAN CONTAINER. NOT ON TOP OF MACHINE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: VIOLATION REMAINS

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: VIOLATION REMAINS

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: VIOLATION REMAINS

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: VIOLATION REMAINS

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: VIOLATION REMAINS

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: VIOLATION REMAINS

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: VIOLATION REMAINS

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED INTERIOR ICE MACHINE ICE BIN AND UPPER WATER RESERVOIR WHERE ICE IS MADE, WITH PINK SLIME SUBSTANCE DRIPPING INTO STORED ICE AND WATER USED TO MAKE ICE. ALL ICE DISCARDED. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE MACHINE UNTIL CLEANED, SANITIZED AND C.D.P.H. NOTIFIED FOR INSPECTION AND TAG REMOVAL.

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 RAW WOODEN SHELVING THROUGHOUT REAR STORAGE MUST BE PAINTED OR SEALED.

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. UNUSED STEAM TABLE IN REAR MUST BE STORED CLEAN.

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. WALLS AT THE FOLLOWING AREAS WITH CHIPPING PLASTER AND PEELING PAINT: AT THREE COMPARTMENT SINK, AT STORED CLEAN POTS AND PANS IN DISH ROOM, AT STEAM TABLE EXPOSED HAND SINK. OPEN CREVICE AT WALL ON THREE COMPARTMENT SINK, MUST SEAL/CAULK.

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. MUST PROVIDE LIGHT SHIELD IN WALK IN FREEZER. PROVIDE ADEQUATE LIGHTING IN BOTH WALK IN FREEZER AND WALK IN COOLER.

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. SPRAY ARM AT THREE COMPARTMENT SINK DIRTY WITH ACCUMULATED FOOD DEBRIS, MUST CLEAN AND MAINTAIN.

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 INTERNAL FOR WALK IN COOLER.