SOUL VIBEZ

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED PREMISES USING ALUMINUM TIN FOIL ON PREP AREA SHELF. INSTRUCTED MANAGER TO REMOVE TIN FOIL, SHELF SURFACE MUST BE SMOOTH AND EASY TO CLEAN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED ONE MISSING CEILING LIGHT COVER ABOVE DISHWASH 3-COMPARTMENT SINK. MUST PROVIDE COVER FOR CEILING LIGHT BULBS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO THERMOMETER INSIDE BAR COOLER. MUST PROVIDE THERMOMETER FOR COOLER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: BASEMENT STORAGE ROOM FLOOR CLUTTERED BEHIND WALK IN COOLER CONDENSERS. MUST ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: INTERIOR PANEL OF THE ICE MAKER NOT MAINTAINED. ICE ARE NOT PROTECTED DURING STORAGE. WET BLACK MOLDY LIKE SUBSTANCE ON THE SURFACES,WALLS AND TUDINGS OF THE ICE MAKER. INSTRUCTED TO CLEAN AND SANITIZE, UNPLUGGED THE ICE MAKER AND DISCARD ALL THE ICE. INSTRUCTED NOT TO USE THE ICE MAKER UNTIL IT IS CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005(A).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE PREP TABLE WITH HOT HOLDING UNIT AND THE PREP SINK. DEFROST THE CHEST FREEZER IN THE BASEMENT AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND SANITIZE THE FOLLOWING: INTERIOR DOOR OF THE DEEP FRYER, ALL THE WHEELS OF THE COOKING EQUIPMENT, LEGS OF THE OVEN,TUBINGS CONNECTED TO THE HOOD (WITH GREASE ACCUMULATED) AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: RE GLUE THE PLASTIC BASEBOARD ALONG THE WALL BASE INSIDE THE WALK IN COOLER IN THE BASEMENT. FILTER ON THE HOOD/CANOPY WITH GREASE BUILD-UP. MUST CLEAN AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BURNED OUT LIGHT BULB ABOVE THE PREP TABLE IN THE COOKLINE. MUST REPLACE. MUST CLEAN ALL THE LIGHT SHIELD OF THE LIGHT BULBS ON THE HOOD/CANOPY (WITH GREASE BUILD-UP) AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET - Comments: MUST PROVIDE PROOF OF FOOD HANDLER'S CERTIFICATE NEXT ROUTINE INSPECTION.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: NOTED MULTI USE UTENSILS (PLATES,BOWLS,CUPS ETC) ON SHELVES AT THE KITCHEN AND BASEMENT DRY STORAGE NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED STAINED CEILING TILE ON CEILING AT THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO REPAIR AND/OR REPLACE.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NO SANITIZING RINSE DETECTED AT THE LOW TEMPERATURE DISHMACHINE. OPPM CHLORINE WAS OBSERVED. DISHMACHINE WAS NOT TURNED ON AND WAS NOT BEING USED DURING THE INSPECTION. MUST REPAIR SO THAT IT MAINTAINS A FINAL RINSE OF 100PPM CHLORINE. MUST USE THE 3-COMPARTMENT SINK LOCATED NEXT TO DISHMACHINE TO WASH RINSE AND SANITIZE DISHES/MULTIUSE ITEMS. CRITICAL VIOLATION 7-38-030. NO CITATION ISSUED. UNIT TAGGED HELD FOR INSPECTION. FAX A RE-INSPECTION LETTER TO 312 746-4240 TO HAVE THE HELD FOR INSPECTION TAG REMOVED FROM DISHMACHINE.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: PREVIOUS SERIOUS VIOLATIONS FROM 02/17/12. REPORT# 569814 NOT CORRECTED. STILL NO CITY OF CHICAGO CERTIFIED FOOD MANAGER NOR CITY OF CHICAGO CERTIFICATE ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED, HANDLING AND COOKING. MUST OPERATE WITH A CITY OF CHICAGO CERTIFIED FOOD MANAGER AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. CRITICAL VIOLATION 7-42-090.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUSTY SHELVING INSIDE WALK-IN COOLER AND DRY FOOD STORAGE AREA. MUST REPAINT OR REPLACE. DETAIL CLEAN INTERIOR OF ICE MACHINE IN BASEMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPLACE ALL STAINED AND MISSING CEILING TILES IN REAR OF BASEMENT.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: (7-38-012) NO ONE ON PREMISES WITH A SANITATION CERTIFICATE WHILE PREPPING, HANDLING & COOKING STOCK ON THE STOVE & BAKING POTATOES IN THE OVEN. A CERTIFIED FOOD PERSON MUST ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED & COOKED. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.

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

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FAN GUARDS OF WALK-IN COOLER, & SHELVINGS IN THE SAME COOLER MUST BE FREE OF FOOD DEBRIS/DUST . 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: OBSERVED WATER ACCUMULATION IN THE MIDDLE OF THE WALK-IN COOLER FLOOR-MUST KEEP DRY. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.