CENTER STAGE/MAIN STAGE CAFE

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED OVER 10 LIVE SMALL FLIES UNDER 3-COMPARTMENT SINK AND ON WALLS AT PREP AREA. MUST REMOVE ALL INSECT ACTIVITY BY DATE OF REINSPECTION (10/29/12).

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: SINGLE SERVICE UTENSILS (PLASTIC SPOONS, FORKS) NOT PROPERLY INVERTED. MUST HAVE ALL SINGLE SERVICE SPOONS AND FORKS WITH HANDLE UPWARD TO PREVENT POTENTIAL CROSS CONTAMINATION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED DIRT BUILD UP ON PIPES UNDER 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED STANDING WATER ON FLOOR UNDER 3-COMPARTMENT SINK. MUST KEEP FLOOR DRY AND CLEAN ALSO MUST CLEAN FLOOR THROUGHOUT DRY STORAGE ROOM.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN WALLS AT PREP AREA AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 3-COMPARTMENT SINK PIPES LEAKING UNDER MIDDLE AND RIGHT SIDE COMPARTMENTS. MUST REPAIR AND MAINTAIN SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CABINET CLUTTERED UNDER PREP AREA HANDWASH BOWL. MUST RE-ORGANIZE CABINET.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. ALL COOLERS MUST MAINTAIN TEMP OF 40 DEGREES F OR BELOW. FOUND DISPLAY COOLER, JUST RIGHT OF FRONT ENTRANCE, WITH MEASURED AIR TEMPERATURES OF 52.6 DEGREES F.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. ALL COOLER MUST MAINTAIN TEMP OF 40F OR BELOW.FREZEER 0F AND BELOW.NO CITATION ISSUED. NOT OPERATING

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. PROVIDE PEST CONTROL SERVICE AND PEST CONTROL LOG BOOK.NO CITATION ISSUED.BOTH DOORS MUST BE RODENT PROOFED.

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.SNEEZE GUARD IS NEEDED FOR SOUP WARMER,FOR SELF SERVING.

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. NEED TO INSTALL 3 COMPARTMENT SINK WITH ATTACHED DRAIN BOARD, ALSO INSTALL AN EXPOSED HAND SINK IN PREP AREA.PROVIDE SOAP AND PAPER TOWEL FOR EXPOSED HAND SINK.PROVIDE A BACK FLOW PREVENTER FOR COFFEE MACHINE AND ESPRESSO MACHINE.

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. THERMOMETER IS NEEDED FOR ALL COOLERS AND FREEZERS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment. MUST PROVIDE ICE SCOOP .