THE CUPCAKE GALLERY

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.//VIOLATION REMAINING SEE REPORT #525227

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 #525222/INTERIOR & EXTERIOR OF ALL EQUIPMENT NEED DETAIL 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 AROUND STOCK & EQUIPMENT NEED CLEANING.

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 BEHIND PREP TABLE,STORAGE RACKS THROUGHT REAR PREP & STORAGE AREA NEED DETAIL CLEANING OR REPAINTING.

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 #525222

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 #525222

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.//VIOLATION REMAINING SEE REPORT #525222

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.//NO HOT RUNNING WATER ON PREMISES AT THIS TIME

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.//OBSERVED FRONT DOOR NOT RODENT INSECT PROOF,DOOR MEASURED AT 1/4" GAP ON SIDE BOTTOM OF DOOR AT THE 1321 FRONT SIDE.

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.//NEED NAMES DATES ON ALL FOOD ITEMS IN STORAGE.

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.//SOME SHELVES IN COOLERS ,DRY STORAGE,UNDER HOOD OVER COOKING RANGE,INSIDE UTILITY SINK ,NEED DETAIL CLEANING.

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.//NEED LIGHT SHIELD ON LIGHT OVER REAR PREP AREA

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage.DETAIL CLEAN THE FOLLOWING:INTERIOR OF FREEZER(FOOD DEBRIS); SHELVES THROUGHOUT; HOOD AND FILTERS;COOKING EQUIPMENT(GREASE BUILD-UP).NEED TO DETAIL CLEAN INTERIOR OF MOP SINK(DEBRIS BUIL-UP

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.KEEP FLOOR DRY UNDER THE 3 COMPARTMENT SINK.ALSO CLEAN FLOOR THROUGHOUT THE PREMISES, SPECIALLY ALONG WALLS AND 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..NEED TO CLEAN WALL IN PREP AREA, FOOD DEBRIS ON WALLS.

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:22 EACH OF FRESH EGGS STORED INSIDE THE REACH-IN COOLER AT TEMP OF 60.4F.(COOLER MAINTAINES TEMP OF 39F).NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED.POUNDS:22 EACH VALUE:NONE.CRITICAL VIOLATION:7-38-005(A) HOOOO64145-13

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. EVIDENCE OF MICE DROPPINGS IN DIFFERENT LOCATIONS OF PREMISES:INSIDE CABINET UNDER THE EXPOSED HAND SINK,CLOSET OF MOP SINK,BEHIND THE SHELVES IN DISH ROOM,AND STORAGE AREA ,WHICH I WAS NOT ABLE TO CHECK ALL AREA DUE TO TOO MUCH ITEMS ON FLOOR.INSTRUCTED TO REMOVE DROPPINGS,AND ELEVATED ALL ITEMS 6" OFF THE FLOOR,AND CLEAN AND SANITIZE AREAS.(APPROX. 40 OR MORE DROPPINGS)NEED TO REPAIR HOLE ON WALL NEXT TO FRAME DOOR,REMOVE CARDBOARD THAT IS PARTIALLY TAPED BY TAPE.MUST RESEAL HOLE WITH PROPER MATERIAL. SERIOUS VIOLATION:7-38-020 HOOOO64145-13

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.FRONT DOOR NOT THIGHED FITTED,OBSERVED LIGHT COMING THRU (ENOUGH SPACE FOR INSECTS ENTRY)FROM TOP OF THE DOOR,INSTRUCTED TO REPAIR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage.DETAIL CLEAN THE FOLLOWING:INTERIOR OF FREEZER(FOOD DEBRIS); SHELVES THROUGHOUT; HOOD AND FILTERS;COOKING EQUIPMENT(GREASE BUILD-UP).NEED TO DETAIL CLEAN INTERIOR OF MOP SINK(DEBRIS BUIL-UP

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.).KEEP FLOOR DRY UNDER THE 3 COMPARTMENT SINK.ALSO CLEAN FLOOR THROUGHOUT THE PREMISES, SPECIALLY ALONG WALLS AND 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.NEED TO CLEAN WALL IN PREP AREA, FOOD DEBRIS ON WAALS.

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.DEAD LIGHT BULB IN DISHROOM,INSTRUCTED TO REPLACE,CLEAN LIGHT SHIELD THROUGHOUT.(GREASE AND DEAD INSECTS).

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. WATER PIPE UNDER THE 3 COMPARTMENT SINK IS LEAKING, INSTRUCTED TO REPAIR.

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. REMOVE DEAD RAT AND ROACHES FROM FLOOR OF BASEMENT UNDER ESTABLISHMENT TO REDUCE AND CONTROL PEST ACTIVITY. STANDING BRACKISEH WATER IN SOUTH EAST CORNER OF BASEMENT AROUND SEWER COVER. MUST REMOVE WATER AND MAKE REPAIRS TO MAINTAIN A DRY FLOOR. DETAIL CLEAN FLOORS IN PREMISES ALONG WALLS THROUGHOUT.

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. SEAL BASEBOARD BEHIND RADIATOR NEAR WASHROOM. SEAL ALL RAW WOOD BEHIND COUNTER.

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 MISSING LIGHT SHIELD IN REAR PREP AREA.

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. REMOVE ALL DEBRIS AND CLEAN AREA UNDER AND AROUND DUMPSTERS. MAINTAIN CLEAN DUMPSTER 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. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooking equipment, cooler shelving, not clean need detailed cleaning

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 that had peeling paint, plaster in rear prep area, storage area shall be repair.

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.missing light shields in rear prep area shall be provided.

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 vents(ventilation)in kitchen area, and bathroom nedd cleaning.

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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.excess clutter in rear premises shall be removed, stock items must be stored six inches off of floor to prevent pest harborage.