GRASSROOTS

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOOR PAINT CHIPPING/MISSING AT DISHWASH AREA. INSTRUCTED MANAGER SURFACE OF FLOOR MUST BE SMOOTH AND EASY TO CLEAN THROUGHOUT PREP/DISHWASH AREA.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: PREP AREA REACH IN COOLER (BY ESPRESSO MACHINE) NOT MAINTAINED, AMBIENT AIR TEMPERATURE BETWEEN 43.4 F AND 46.6 F. FOUND CHEESE, WHIP CREAM, ETC. HELD INSIDE COOLER. INSTRUCTED MANAGER COOLER AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. CRITICAL VIOLATION 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND THE FOLLOWING POTENTAILLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES- CHEESES AT BETWEEN 45.6 F AND 45.8 F AND CREAMS AT 48.0 F. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FOOD DEBRIS ON FLOOR AT PREP AND DISHWASH AREA ALONG WALLS/CORNERS ALSO OBSERVED FLOOR PAINT CHIPPING/MISSING AT DISHWASH AREA. INSTRUCTED MANAGER FLOOR MUST BE CLEAN THROUGHOUT ALSO SURFACE OF FLOOR MUST BE SMOOTH AND EASY TO CLEAN THROUGHOUT PREP/DISHWASH AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED DUST/FOOD DEBRIS ON WALLS/CEILING THROUGHOUT PREP AND DISHWASH AREA. INSTRUCTED MANAGER TO CLEAN WALLS/CEILING THROUGHOUT AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO DEFROST THE TWO-DOOR REACH-IN FREEZER TO REMOVE HEAVY FROST BUILDUP ON THE TOP WALL OF FREEZER AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOUND THE LOWER COMPARTMENT OF THE DEEP FRYER SOILED WITH GREASE, FOOD DEBRIS AND DISCOLORATION ON THE RUBBER GASKETS OF THE 4-DOOR REACH-IN COOLER, LIQUID SPLATTER AND FOOD DEBRIS ON THE FLOOR OF THE PREP COOLER. INSTRUCTED TO DETAIL CLEAN THE ABOVE MENTIONED AREAS AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE BASEBOARD SURROUNDING THE COOKING EQUIPMENT IS PEELING AWAY FROM THE WALL WITH FOOD DEBRIS BUILDUP IN BETWEEN THE BASEBOARD AND WALL. INSTRUCTED TO REMOVE BUILDUP AND RE-ATTACH BASEBOARD TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOUND DUST BUILDUP ON THE CEILING TILES ABOVE THE PREP COOLER, LIGHT SHIELD ABOVE THE FOOD LINE, AND ALL CEILING VENTS IN KITCHEN. INSTRUCTED TO REMOVE DUST BUILDUP AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REMOVE FOOD DEBRIS FROM THE FLOOR DRAINS UNDER THE ICE MACHINE, DISH MACHINE, AND PREP COOLERS. DETAIL CLEAN AND MAINTAIN TO ALLOW PROPER DRAINAGE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE CUTTING BOARDS ARE STAINED, SCRUB AND SANITIZE THE BOARDS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE COOLER INTERIORS ARE DIRTY, CLEAN AND SANITIZE THE COOLERS IN DETAIL.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE KITCHEN FLOORS ARE DIRTY AND THE PAINT IS PEELING UP ON THE HOT LINE FLOOR, CLEAN AND RESEAL THE FLOORS SO THEY ARE SMOOTH AND SANITARY.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: THE DISHROOM BASEBOARDS ARE OPEN AND THE PANELING IS LOOSE. THE CEILINGS HAVE WATER DAMAGED TILES IN THE DISHROOM. CLEAN AND REPAIR THE WALLS AND CEILINGS SO THEY ARE SMOOTH AND SANITARY.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FANS INSIDE WALK-IN COOLER WITH DUST ACCUMULATION. MUST CLEAN AND MAINTAIN. REAR FOOD STORAGE SHELVING WITH FOOD DEBRIS. MUST CLEAN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: DETAIL CLEAN LIGHT SHIELD INSIDE WALK-IN COOLER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: VENTILATION FANS IN KITCHEN PREP AREA NEED DETAIL CLEANING. MUST REMOVE DUST AND GRASE BUILD-UP. FLOOR DRAINS UNDERNEATH DISHMACHINE WITH DIRT AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: WIPING CLOTHES STORED ON TOP OF PREP TABLE IN KITCHEN. MUST PROPERLY STORE IN A SANITIZING SOLUTION WHEN NOT IN USE.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. MUST PROVIDE SOAP/HAND DRYING DEVICE AT KITCHEN EXPOSED HAND SINK.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: All dish washing 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. INTERIOR DISH MACHINE WITH BROWN SLIME SUBSTANCE. MUST CLEAN. ALSO, ONE OF THREE CYCLES TESTED NOT PROPERLY RINSING.

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. MUST INSTALL SPLASH GUARD ON BOTH SIDES OF KITCHEN EXPOSED HAND SINK.

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. INTERIOR COOKS LINE COOLER WITH ENCRUSTED FOOD DEBRIS ON UPPER LEDGE. MUST CLEAN/REMOVE.

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.WATER DAMAGED CEILING TILES AT REAR EXIT AND REAR ONE COMPARTMENT SINK. MUST REPLACE.

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. VENTILATION IN BOTH CUSTOMER WASHROOMS NOT OPERATING. MUST REPAIR. HOLES IN WALLS IN EMPLOYEE WASHROOM. MUST SEAL.