EMPLOYEE CAFE

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: PREP COOLER NOTED AT 45.5 DEGREES F. MUST REPAIR AND MAINTAIN AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED POTENTIALL Y HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 1LB OF COOKED EGGS AT 78 DEGREES F, 2LBS OF SALSA AT 50.1 DEGREES F AND 2LBS OF CHEESE AT 53.8 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 15 LIVE SMALL FLIES THROUGHOUT THE FOOD SERVICE AREA. MUST REMOVE INSECTS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE ALL CRACKED AND BROKEN LIDS AT THE EMPLOYEE CAFE HOT HOLDING UNIT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR SLOW DRAIN AT THE HAND SINK IN THE EMPLOYEE CAFE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CUTTING BOARDS WITH DEEP DARK GROOVES. INSTRUCTED TO REMOVE AND MAINTAIN CUTTING BOARDS IN GOOD CONDITION.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WITH THEIR ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. SILVERWARE NOT STORED PROPERLY, INSTRUCTED TO STORE INVERTEDLY TO MINIMIZE CONTAMINATION.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND THE MILK COOLER-SELF-DISPENSING UNIT (IN THE CAFETERIA), WITH AMBIENT AIR TEMP OF 50.2F, DURING INSPECTION. UNIT TAGGED AT THIS TIME. ALL COLD HOLDING UNITS MUST BE KEPT AT 40F OR LOWER. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND 2-GALLONS OF MILK (FOR SELF-DISPENSING MACHINE) AT 54.9F DURING INSPECTION. INSTRUCTED TO PROPERLY DISPOSE OF PRODUCT & ALWAYS MAINTAIN COLD FOOD AT 40F OR BELOW. (AMT.=$8.00) All cold food shall be stored at a temperature of 40F or less.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR PANEL OF ICE MACHINE & INTERIOR OF VENTS AT BOTH ENDS OF THE DISHMACHINE MUST BE KEPT CLEAN. 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: FLOORS AT EAST WALL OF THE DRY STORAGE ROOM MUST BE MAINTAINED CLEAN (IN MAIN KITCHEN) & ALSO UNDER THE SODA/MILK DISPENSING EQUIPMENT IN THE CAFETERIA. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS AROUND THE GARBAGE CANS IN CAFETERIA, UNDER THE 3-COMP SINK IN DISHROOM (WEST WALL) MUST BE KEPT CLEAN. The walls and ceilings shall be in good repair and easily cleaned.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAK AT HANDSINK FAUCET IN THE CAFETERIA PREP AREA MUST BE FIXED. 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.

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.NEW CUTTING BOARDS NEEDED. MUST REPLACE AND MAINTAIN AT ALL TIMES ALL GARBAGE CANS MUST BE KEPT CLEAN TO ELIMINATE ANY HARBORAGE. MUST MAINTAIN .

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. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLOWING IN NEED OF CLEANING: SODA DISPENSOR, MILK DISPENSOR, AND INTERIOR OF REACH-IN COOLERS. MUST CLEAN TO REMOVE BUILD-UP AND MAINTAIN AT ALL TIMES.

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. FLOORS UNDER AND AROUND EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD-UP. MUST CLEAN AND MAINTAIN.

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. Use dustless cleaning methods. WALLS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS AT GARBAGE AREA. MUST CLEAN AND MAINTAIN AT ALL TIMES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. 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 NEED OF SHIELDING. MUST CORRECT AND MAINTAIN.