ARGO TEA (T3 L)

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: Found the high temperature dish machine on upon inspection. Started three cycles to test final rinse temperature and both the gauge on machine (hit 131f) and the high temperature test strip failed to register a final temperature of 180f. Tagged machine held for inspection by CDPH, instructed not to use until tag is removed by CDPH. Instructed to repair and maintain so final rinse temperature is at least 180f. Serious violation 7-38-030.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: Observed the previous inspection report summary from report #1965405, dated 9-27-16 not displayed and visible upon arrival. Instructed facility that the most recent inspection report summary must be displayed and visible to all customers at all times. New summary provided at time of inspection. Serious violation 7-42-010(b).

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Observed slight dirt accumulation in the upper interior portion of the ice machine. Instructed facility to clean, sanitize, and maintain.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Observed dirt and debris on the floors throughout- under and around equipment and along walls. Instructed facility to clean and maintain.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Observed food at improper temperatures: found 9 bistro savories (all pre-delivery egg washed) at a temperature of 68.1f in a display case. 3 Pastries-Tomato, olive, and feta, 3 Pastries Spinach and Feta cheese, and 3 Pastries-leek, parmesan, and béchamel sauce. Also found 2 cut apples and a cut orange at 69.3f. Instructed facility to maintain all potentially hazardous foods at 40f or below or 140f or above. Operator discarded said food valued at $30 as stated by operator. Critical citation issued 7-38-005(a).

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Found no paper towels at the front exposed handsink. Instructed facility to maintain paper towels at exposed handsinks at all times. Operator installed during inspection. Critical citation issued 7-38-030.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Observed slight dirt accumulation on the upper interior portion of the ice machine. Instructed facility to clean, sanitize and maintain.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Observed the floor around the front floor drain to be wet. Instructed facility to maintain dry. Observed the floor in the rear prep areas to have dirt and debris. Instructed facility to clean and maintain.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FRONT DISPLAY REFRIGERATION CASE WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE. INTERNAL TEMPERATURE OF REFRIGERATION CASE IS 50.0F. NEEDS TO MAINTAIN AT 40F AND BELOW. MANAGER IS REMOVING THE POTENTIALLY HAZARDOUS FOODS. CRITICAL VIOLATION 7-38-005 (A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE AND DISPLAY INSIDE FRONT DISPLAY COOLER WITH AN AIR TEMPERATURE OF 50.0F. NOTED INTERNAL TEMPERATURE OF THE FOLLOWING: QUICHE AT 52.8F / 50.2F / 50.8F. DELI SANDWICHES AT 50.7F / 49.8F / 50.2F. MILK IN AN OPENED CONTAINER SOY MILK AT 51.6F, ALMOND MILK AT 50.5F AND COCONUT MILK AT 50.2F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS TOTAL VALUE $37.00, TOTAL WEIGHT 3 LBS. CRITICAL VIOLATION 7-38-005 (A)

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND NO ONE SITE WITH THE CITY OF CHICAGO FOOD SERVICE SANITATION WHEN POTENTIALLY HAZARDOUS FOODS (EG DELI SANDWICHES. QUICHE, MILK ETC.) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED NOR DISPLAYED ON PREMISES. SERIOUS VIOLATION 7-38-012

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO REMOVE COBWEBS UNDERNEATH OUTSIDE FRONT CUSTOMER COUNTER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAINS ON PREMISES TO PREVENT PEST HARBORAGE.

FOOD HANDLER REQUIREMENTS MET - Comments: NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FRONT COUNTER UNDER EQUIPMENT STORAGE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR UNDER EQUIPMENT IN FRONT PREP AND REAR STORAGE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: GASKETS NOT MAINTAINED ON PREP COOLER DOOR. INSTURCTED TO REPALCE ALL WORN GASKETS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: STORAGE SHELF, PREP COUNTER, INTERIOR COOLER SHELVES AND GASKETS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR ALONG WALLBASE, WINDOW LEDGE AND UNDER EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED FOOD/DUST BUILD UP ON SHELVES AT PREP AREA AND FOOD SPILL INSIDE LOWER LEVEL FREEZER. INSTRUCTED MANAGER TO CLEAN ALL SHELVES AND INTERIOR OF FREEZER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED DIRT/FOOD DEBRIS ON FLOOR AND INSIDE FLOOR DRAIN AT PREP AREA. INSTRUCTED MANAGER TO CLEAN INTERIOR OF FLOOR DRAIN AND CLEAN/MAINTAIN FLOOR THROUGHOUT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 3-COMPARTMENT SINK PIPE DRAINING SLOWLY. INSTRUCTED MANAGER TO REPAIR AND MAITAIN SINK.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTICE BAD ODOR COMING FROM GREASE TRAP ALSO BAR REACH IN COOLER DOOR RUBBER GASKET RIPPED. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN GREASE TRAP AND REPAIR/REPLACE DAMAGED DOOR GASKET.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO THEROMETER INSIDE BAR REACH IN COOLER. INSTRUCTED MANAGER TO PROVIDE AND MAKE VISIBLE INTERIOR COOLER THERMOMETER.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND HIGH TEMPERATURE DISHMACHINE NOT MAINTAINED WHILE IN USE, FINAL RINSE TEMPERATURE AT 130 F ALSO FOUND CHLORINE TO BE AT 0 PPM AT SAME. INSTRUCTED MANAGER TO REPAIR DISHMACHINE, FINAL RINSE TEMPERATURE MUST BE 180 F OR ABOVE OR CHLORINE MUST BE AT 100 PPM. INSTRUCTED MANAGER TO WASH, RINSE AND SANITIZE MULTI-USE UTENSILS AT 3-COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED FOOD DEBRIS/DUST BUILD UP ON PREP AREA SHELVES AND TABLE TOPS. MUST CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED DIRT/FOOD BUILD UP INSIDE FLOOR DRAIN AT PREP AREA, LITTER ON BASEMENT STORAGE ROOM FLOOR AND DIRT/FOOD DEBRIS ON FLOOR ALONG WALLS/UNDER EQUIPMENT AT REAR STORAGE ROOM. MUST CLEAN FLOOR THROUGHOUT PREP AREA AND STORAGE AREAS ALSO MUST CLEAN AND MAINTAIN INTERIOR OF FLOOR DRAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO THEROMETER INSIDE MILK REACH IN COOLER AT BASEMENT STORAGE AREA. MUST PROVIDE THEROMETER IN COOLER.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO INSTALL END CAPS AT LIGHT SHIELD INSIDE PASTRY DISPLAY CASE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REPLACE CUTTING BOARD WITH DEEP SEAM ON TOP OF PREP COOLER IN FRONT PREP AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF PREP COOLER IN FRONT PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS, UNDER STORAGE SHELVES INSIDE STORAGE ROOM (TERMINAL 2 BASEMENT)

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK IN REAR AREA.-----------MUST FIX LEAKY FAUCET NECK AT 3 COMPARTMENT SINK.