FAIRWAY FOOD

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED SOME STORE SHELVES AND REAR SHELVES ARE RUSTY. MUST REMOVE THE RUST AND PAINT THEM.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE FLOORS UNDERNEATH THE STORE SHELVES HAS DUST AND DIRT BUILDUP ON THEM. MUST LIFT THE STORE SHELVES AND CLEAN UNDERNEATH THEM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE A BACKFLOW PREVENTER TO THE FAUCET AT THE UTILITY/MOP SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUSTPROVIDE METAL STEM THERMOMETERS FOR INTERNAL TEMPERATURES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST STORE WASH CLOTHS IN SANITIZING SOLUTION.

FOOD HANDLER REQUIREMENTS MET - Comments: ONLY ONE EMPLOYEE HAS THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS CERTIFICATE. ALL THE EMPLOYEES THAT WORK IN THE FOOD SECTION NEED EITHER THE CITY OF CHICAGO FOOD MANAGERS CERTIFICATE OR THE FOOD HANDLER CERTIFICATE. GAVE THE MANAGER THE FOOD HANDLER SHEET.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL AND DATE ALL WRAPPED DELI MEAT REMOVED FROM ORIGINAL PACKAGING.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CLEAN INTERIOR OF ICE MACHINE (RUST DEPOSITS). CLEAN INTERIOR OF EXPOSED SINK IN MEAT PREP AREA (GLUE/SEALANT). SEAL RAW WOOD SURFACES ALONG EAST WALL.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NEED CLEANING UNDER SHELVES BEHIND FRONT COUNTER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: SEAL ALL OPENINGS IN WALLS AND CEILINGS, AROUND PIPE FITTINGS ALONG BASEBOARDS IN PREP, SALES AND STORAGE AREAS. SEAL OPENINGS AROUND PIPE FITTINGS IN MEAT PREP AREA. SEAL OPENINGS ALONG BASEBOARDS IN BUTCHER AREA. REPAIR WALLS IN WASHROOM. WALLS NEED CLEANING AND PAINTING IN ALL AREAS. REMOVE PEELING PAINT ON WALLS AND CEILINGS ABOVE 3-COMPARTMENT SINK AND IN REAR STORAGE AREAS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTALL BACK FLOW DEVICE ON UTILITY SINK. REPAIR LEAK UNDER EXPOSED SINK IN MEAT PREP AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE METAL STEM THERMOMETERS FOR INTERNAL TEMPERATURES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: STORE WASH CLOTHS IN SANITIZING SOLUTION.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED SEVERAL LIVE ROACHES CRAWLING ON SURFACES OF CUTTING SAW IN REAR BUTCHER AREA. OBSERVED ROACH ACTIVITY IN PREP AREA, NEAR WATER HEATER, 3-COMPARTMENT SINK, AND DELI CASE, ALONG WALLS UNDER PACKAGING AREA, ON SHELVES UNDER NACHO AND ITALIAN BEEF PREP AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SEAL ALL OUTER OPENINGS BETWEEN AND UNDER FRONT DOORS TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MANAGER ON DUTY OR CERTIFICATE POSTED WHEN COOKED ITALIAN BEEF 138F AND SLICED DELI MEAT PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: HAND SINK NOT PROPERLY MAINTAINED. DRAINPIPE LEAKING HEAVILY FROM BASE OF SINK. OBSERVED SEVERAL RUST DEPOSITS INSIDE HAND SINK AND SINK NOT PROPERLY MOUNTED TO WALL. INSTRUCTED MANAGER TO REPAIR HAND SINK FOR PROPER HAND WASHING. SERIOUS VIOLATION 7-38-030 CITATION ISSUED.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL AND DATE ALL WRAPPED DELI MEAT REMOVED FROM ORIGINAL PACKAGING.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CLEAN INTERIOR OF ICE MACHINE (RUST DEPOSITS).

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN AND SANITIZE INTERIOR AND EXTERIOR OF CUTTING SAW, GRINDER, SLICER, FRESH MEAT AND DELI COOLERS, REACH-IN AND WALK-IN COOLERS, FREEZERS, SHELVES IN PREP AREA AND BEHIND FRONT COUNTER(FOOD DEBRIS, SPILLS, ETC).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: SEAL AND PAINT FLOORS IN MEAT PREP AREA. REMOVE STANDING WATER OFF FLOOR IN WALK-IN COOLER. REMOVE OLD CHICKEN WINGS OFF FLOOR NEAR WATER HEATER. FLOORS NEED CLEANING UNDER FRONT COUNTER, BEHIND FRONT COUNTER, IN MEAT PREP AREA, REAR STORAGE AND SALES AREA UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS (DEAD ROACHES, DUST, DEBRIS).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: SEAL ALL OPENINGS IN WALLS AND CEILINGS, AROUND PIPE FITTINGS ALONG BASEBOARDS IN PREP, SALES AND STORAGE AREAS. REPAIR WALLS IN WASHROOM. WALLS NEED CLEANING AND PAINTING IN ALL AREAS. REMOVE PEELING PAINT ON WALLS AND CEILINGS ABOVE 3-COMPARTMENT SINK AND IN REAR STORAGE AREAS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: PROVIDE LIGHT SHIELDS ABOVE DELI DISPLAY CASE, IN BUTCHER AREA, AND INSIDE WALK-IN COOLER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTALL MECHANICAL VENTILATION IN WASHROOM OR PROVIDE ACCESS TO OPEN WINDOW. INSTALL UTILITY SINK WITH HOT AND COLD RUNNING WATER AND BACK FLOW DEVICE FOR PROPER WASTE WATER DISPOSAL.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE METAL STEM THERMOMETERS FOR INTERNAL TEMPERATURES.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE SOILED WATER IN MOP PAIL AND STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. REMOVE ALL UNUSED EQUIPMENT AND ARTICLES IN STORAGE AREAS TO PREVENT PEST HARBORAGE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: STORE WASH CLOTHS IN SANITIZING SOLUTION.

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.NEED TO SEAL MEAT ROOM FLOOR

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.CONTINUE TO REMOVE MILK CREATS FROM REAR YARD.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All hot food shall be stored at a temperature of 140F or higher.OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE 127*F BEEF, AND NACHO CHEESE 118*F AT THIS TIME OF INSPECTION INSTRUCTED TO DISPOSE OF 4 LBS BEEF AND 3 LBS CHEESE TOTAL DOLLAR VALUE $15.00. CITATION ISSUED.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation.FOOD NOT BEING PROTECTED (ICE) USED FOR HUMAN CONSUMPTION INTERIOR OF MACHINE , RUSTY, AND THEY HAVE CONTACT PAPER IN SIDE MACHINE THEY MUST REMOVE CONTACT PAPER, AND RUST CLEAN AND SANITIZE THE INTERIOR OF ICE MACHINE. ICE MACHINE TAGGED. CITATION ISSUED

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.FRONT DOOR AND REAR DOOR NOT RODENT PROOFED FRONT DOOR 1/4"GAP BETWEEN THE TWO DOORS AND REAR DOOR HAS A 1/2"GAP UNDER THE DOOR BOTH DOORS NEED REPAIR MUST BE TIGHT FITTING NO LIGHT BETWEEN DOOR AND UNDER DOOR. CITATION ISSUED.

* 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 CERTIFICATE POSTED OR NO MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOOD BEEF 127*F, AND NACHO CHEESE 118*F BEING PREPARED ,SERVED. PREMISES ALSO SLICES DELI MEATS. INSTRUCTED THAT CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED AND MUST PROVIDE MANAGER CERTIFICATE CITY OF CHICAGO OR HAVE PROOF OF ENROLLMENT FOR CLASS. CLASS INFORMATION HWC 30 E LAKE ST ROOM 1131 1-312-553-5807.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: 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. FOUND THREE COMPARTMENT SINK NOT MAINTAINED. WHEN WATER IS TURNED ON, THE WATER COMES UP THE OTHER COMPARTMENTS AND THEN IT SLOWLY DRAINS. CITATION ISSUED.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. NO HOT WATER AT RESTROOM HAND SINK LOCATEED OUT SIDE RESTROOM INSTRUCTED TO REPAIR. CITATION ISSUED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NEED TO CLEAN AND SANITIZE THE REAR SLICER, BAND SAW, MEAT GRINDER, AND CUTTING BOARDS.ALSO NEED TO DEFROST BOX FREEZERS FRONT. CLEAN MILK COOLER AND REAR MEAT COOLER/FREEZER

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. FLOOR IN MEAT AREA NOT SEALED INSTRUCTED TO SEAL FLOOR. ALSO CLEAN WALK-IN COOLER FLOOR.

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 AND REPAIR CEILING

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: FOUND SOME BURNT LIGHT BULBS THROUGHOUT STORE. INSTRUCTED TO REPLACE WHERE NEEDED.

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.MEAT DEPT HAND SINK HOT WATER PRESSURE LOW, AND THE DRAIN LINE LEAKING NEEDS REPAIR

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: FOUND CLUTTER (MILK CRATES, SODA CRATES, UNUSED DISPLAY CABINETS) IN EXTERIOR DRIVE WAY. iNSTRUCTED TO REMOVE AND MAITAIN PREMISES.

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. DETAIL CLEAN AND MAINTAIN MEAT SAW AND GRINDER IN WALK-IN COOLER DAILY.

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. CLEAN FLOORS AROUND AND BEHIND EQUIPMENT WHERE NEEDED AND IN STORAGE AREA. CLEAN INSIDE WALK-IN COOLERS. SEAL HOLES AROUND PIPES GOING INTO FLOOR BEHIND FREEZER ON SELLING FLOOR AND IN REAR STORAGE.

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 FOLLOWING SECTIONS OF THE WALL NEED REPAIR, CLEANING OR PAINTING: WALK-IN COOLERS-PAINT WALLS, SOME AREAS RUSTY OR HAVE CHIPPED PAINT, LOWER WALL IN REAR STORAGE UNDER UTILITY SINK AND EXPOSED SINK IN POOR REPAIR; REPAIR. CRACKED PAINT ON LOWER WALL OF WASHROOM; REMOVE AND REPAINT. REATTACH LOOSE STRIP AT BOTTOM OF REAR DOOR.

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. LIGHTS IN REAR BUTCHER AREA MUST HAVE SHIELDS WITH END CAPS; END CAPS MISSING.

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 CORRECT THE FOLLOWING PLUMBING VIOLATIONS: REPLACE PLASTIC TUBING STYLE PIPES AT EXPOSED HANDSINKS WITH METAL PIPING. BOTH CURRENTLY LEAKING FROM BOTTOM AND BOTH DRAINING SLOWLY. UTILITY SINK NOT PROPERLY CONNECTED TO CITY WATER SOURCE; MUST HAVE HOT AND COLD RUNNING WATER. ALSO PROVIDE THREE METAL DRAIN STOPPERS AT THREE COMP SINK FOR PROPER SET UP OF SINK TO WASH, RINSE AND SANITIZE.

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. MUST ORGANIZE AND MAINTAIN ALL STORAGE CORNERS OF STORE. REMOVE UNNECESSARY ITEMS TO AVOID CLUTTER.