Eggsperience

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: INADEQUATE FOOD PROTECTION, FOUND RAW GROUND TURKEY PATTIES STORED ABOVE DELI MEATS IN WALK-IN COOLER, INSTRUCTED MGR TO STORE RAW POULTRY AT BOTTOM SHELF.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: INADEQUATE INSECTS CONTROL, FOUND OVER 100 LIVE FRUIT FLIES IN DINING ROOM, DISH WASHING AREA AND KITCHEN. INSTRUCTED MGR TO ELIMINATE INSECTS ACTIVITY IN ALL AFFECTED AREAS, PEST CONTROL SERVICE RECOMMENDED.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK-FOOD CONTAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DAMAGED AND MISSING RUBBER GASKETS AT PREP COOLER DOORS, INSTRUCTED TO REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR SURFACES OF ICE MAKER NOT CLEAN, BLACK FILM NOTED INSIDE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING LIGHT SHIELDS AT KITCHEN LIGHT FIXTURES, INSTRUCTED TO INSTALL.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAKY PIPE UNDER DISH WASHING MACHINE, SLOW DRAINAGE AT 3-COMP SINK, INSTRUCTED TO REPAIER PLUMBING AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OPEN EMPLOYEE'S DRINKS CONTAINER STORED AT PREP AREA. INSTRUCTED TO HAVE ALL LIDED.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: FOOD HANDLER NOT WEARING HAAIR RESTRAINT, INSTRUCTED T0 WEAR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ICE SCOOP STORED ON ICE CUBES IN ICE BINS, ON TOP OF DUSTY ICE MAKER, INSTRUCTE DTO STORE SCOOP IN A CLEAN CONTAINER.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD AND SANITATION MANAGER ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED TO OBTAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK FOOD CONTAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MEAT SLICER NOT CLEAN, FOOD ENCRUSTED FOOD STUCK ON BACK OF BLADE AND BLADE HOUSING, INSTRUCTED TO CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: STANDING WATER UNDER FRONT SERVICE BAR, INSTRUCTED TO REMOVE AND KEEP FLOOR DRY AS POSSIBLE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DAMAGED WALLS IN POT AND PANS STORAGE ROOM, INSTRUCTED TO REPAIR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAKY PIPE NEXT TO FRONT HAND SINK AREA, INSTRUCTED TO REPAIR.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: CRACKED LIGHT SHIELD IN VEGETABLE WALK-IN COOLER MUST BE REPLACED. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: (7-38-005A) FACILITIES NOT MAINTAINED. FOUND AIR TEMP. OF REACH-IN COOLER FOR OMELLETTES AT 60.9F (UNIT TAGGED). MUST MAINTAIN AT 40F OR BELOW. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: (7-38-005A) INADEQUATE FOOD PROTECTION. FOLLOWING FOODS STORED INSDIE ABOVE-MENTIONED UNIT: 2-DOZEN EGGS AT 59.1F; 3-TYPES OF SHREDDED CHEESES AT 53-53.9F; DICED TOMATOES AT 50.3F (TOTAL VALUE= $140.00 & TOTAL WEIGHT-6 LBS.). INSTRUCTED TO VOLUNTARILY DISPOSE OF PRODUCTS & MAINTAIN COLD FOODS AT 40F OR BELOW. All cold food shall be stored at a temperature of 40F or less.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: (7-38-020) NOTED AT LEAST 28-SMALL/FRUIT FLIES ON WALLS ABOVE WALK-IN COOLER DOOR, ON CEILING ABOVE MOP SINK AREA & ON DRY STORAGE SHELVES AT REAR; 6-ON COOLER DOOR; 8-ON CEILING AT DISHROOM. FRONT DOORS MUST BE SEALED AT BOTTOM-HAS ABOUT I-CENTIMETER GAP ON BOTH DOORS. INSTRUCTED TO MINIMIZE/ELIMINATE PEST ACTIVITY & SEAL OUTER OPENINGS. 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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: ELBOW PIPE UNDER SCRAPER LEAKING PROFUSELY; HANDSINK FAUCET SPRAYING WATER AT BASE; MISSING KNOB AT COLD WATER LINE OF 3-COMP SINK; LEAK UNDER DISHMACHINE BASE=MUST MAINTAIN ALL PLUMBING FIXTURES. All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL FOODS STORED MUST BE COVERED, DATED & LABELED. All food not stored in the original container shall be stored in properly labeled containers.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS 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: INTERIOR OF COOLERS, EXTERIOR OF COOKING EQUIPMENT, COMPRESSORS & CONDENSERS MUST BE FREE OF GREASE, DUST, DIRT, FOOD DEBRIS. 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: FLOOR DRAINS, AROUND CORNERS & AROUND EQUIPMENT THRU-OUT PREMISES MUST BE KEPT CLEAN. 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: WALLS/CEILINGS AFFECTED BY PEST ACTIVITY MUST BE CLEANED/SANITIZED. The walls and ceilings shall be in good repair and easily cleaned.

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 ALL COOKING EQUIPMENT, ALL PREP COOLERS THROUGHOUT, PREP TABLES, STORAGE SHELVES, WIRE RACKS IN THE WALK-IN COOLER AND DRY STORAGE, FAN COVERS IN THE WALK-IN COOLERS, OVENS, MICROWAVE, DRY STORAGE CONTAINERS, TOPS OF BROILERS AND CONNECTED GAS LINES.

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 IN THE PREP AREAS AND WALK-IN COOLERS. MAINTAIN THE DISHROOM FLOOR DRY.

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 walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS AND CEILING TILES OF THE PREP AREAS, ESPECIALLY BEHIND COOKING EQUIPMENT.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURES. OBSERVED THE REACH-IN PREP COOLER AT THE WAFFLE STATION WITH AN AIR TEMPERATURE OF 47.4F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. UNIT TAGGED HELD FOR INSPECTION. MUST MAINTAIN BELOW 40F. CRITICAL VIOLATION 7-38-005A.

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. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED WAFFLE BATTER AT 45F, TUNA SALAD AT 48.9F, CHICKEN SALAD AT 46.9F, SOFT BOILED EGGS AT 48F. MANAGEMENT VOLUNATRILY DISCARDED 10# OF FOOD WORTH $30. CRITICAL VIOLATION 7-38-005A.

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. NO PEST CONTROL LOG BOOK PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED TO KEEP AND MAINTAIN THE LOG BOOK ONSITE FOR REVIEW. ALSO OBSERVED APPROXIMATELY 25-30 LIVE FRUIT FLIES ON THE WALLS, CEILING AND EQUIPMENT IN THE REAR PREP AREA AND DISHWASH AREA. ADDITIONAL PEST CONTROL SERVICE FROM A LICENSED PEST CONTROL COMPANY IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

* 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 CERTIFIED FOOD MANAGER WAS PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOOD WAS PREPARED OR SERVED. PREMISES COOKS AND SERVES SOUPS, BREAKFAST AND LUNCH ITEMS (EGGS, SAUSAGE, SANDWICHES, ETC.). MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT WITH THEIR ORIGINAL CERTIFICATE POSTED AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: One copy of the Food Inspection Report Summary must be displayed and visible to all customers. PREVIOUS INSPECTION REPORT SUMMARY FROM 2/3/10 WAS NOT POSTED IN THE ESTABLISHMENT. PREMISES WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT WHERE IT IS VISIBLE TO ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.

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. LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS AND DRY STORAGE CONTAINERS.

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 ALL COOKING EQUIPMENT, ALL PREP COOLERS THROUGHOUT, PREP TABLES, STORAGE SHELVES, WIRE RACKS IN THE WALK-IN COOLER AND DRY STORAGE, FAN COVERS IN THE WALK-IN COOLERS, OVENS, MICROWAVE, DRY STORAGE CONTAINERS.

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 IN THE PREP AREAS AND WALK-IN COOLERS. MAINTAIN THE DISHROOM FLOOR DRY.

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. DETAIL CLEAN THE WALLS AND CEILING TILES OF THE PREP AREAS, ESPECIALLY BEHIND COOKING EQUIPMENT. REPAIR ALL OPEN GAPS AND SEALS IN THE FRP BOARD AND STAINLESS STEEL WALL SECTIONS IN THE PREP AREAS.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. VENTILATION FANS IN THE RESTROOMS ARE NOT OPERATING. MUST REPAIR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR THE SINK STOPPER PLUNGERS FOR THE DISHROOM 3 COMPARTMENT SINK SO THAT THEY CAN EFFECTIVELY HOLD WATER IN THE SINK BASINS. PROVIDE A DIPPER WELL WITH RUNNING WATER TO STORE ICE CREAM SCOOPS IN THE JUICE BAR AREA.

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 VISIBLE THERMOMETERS INSIDE OF ALL REFRIGERATION UNITS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED MOPS STORED IN MOP BUCKETS AND INSIDE OF THE MOP SINK. MUST HANG MOPS TO ALLOW TO DRY.

NO SMOKING REGULATIONS - Comments: Smoking shall be prohibited in all public places except in designated smoking areas. OBSERVED AN ASHTRAY FILLED WITH CIGARETTE BUTTS INSIDE OF THE MANAGER'S OFFICE NEXT TO THE DISHROOM. MANAGEMENT INSTRUCTED TO REMOVE THE ASHTRAY AND THROW OUT THE CIGARETTE BUTTS. ALSO, NO "NO SMOKING" SIGN WAS POSTED AT THE FRONT ENTRANCE. MANAGEMENT INSTRUCTED TO POST. VIOLATION OF CHICAGO INDOOR AIR ORDINANCE 7-32-020.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. Coffee station reach in cooler not maintained at 45 F. Must repair cooer, 40 F or below.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. Dishmachine not set up. Instructed manager dishmachine must sanitize at either 180 F or at 100 ppm chlorine.

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. No pest control logbook on premises. Must provide pest control logbook from a licensed state of illinois operator and have logbook on premises.

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 clean and sanitize all equipment 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. Must detail clean all unclean ceiling tiles and walls throughout.

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 replace all burned out ceiling light bulbs at prep area and in washrooms.

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. Must locate or provide catch basin or grease trap for establishment.

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 2nd floor storage room cluttered. Must remove all items or elevate 6" off floor.