FORTY CARROTS

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE SHELF UNDER THE FRONT DISPLAY COOLER AND THE SHELF UNDER THE COFFEE URNS ARE COMPRISED OF WARPED, ROTTED WOOD MATERIAL. REPAIR/REPLACE THESE SURFACES TO BE SMOOTH AND EASILY CLEANABLE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED ACCUMULATION OF OIL AND FOOD DEBRIS ON THE FLOOR UNDER THE STOVE. INSTRUCTED TO CLEAN AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT SHIELDS MISSING FROM THE LIGHT ABOVE THE 3 COMPARTMENT SINK AND IN THE BEVERAGE REACH IN COOLER. PROVIDE LIGHT SHIELDS OR SHATTER-RESISTANT BULBS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED SOILED WIPING CLOTHS BEING STORED ON THE PREP COUNTERS IN THE FRONT SERVICE LINE. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZER SOLUTION TO LIMIT MICROBIAL GROWTH.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED NO PAPER TOWELS OR SANITARY HAND DRYING DEVICE AT EXPOSED HAND SINKS AT FRONT SALAD LINE OR AT REAR PREP AREA. MUST PROVIDE. CRITICAL VIOLATION 7-38-030.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR BOTTOM OF RERFRIGERATION UNITS/2-DOOR FREEZER OF FOOD SPILLS AND MEAT JUICES THROUGHOUT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN/SANITIZE FLOORS AT FRONT GRAB AND GO AREA, AND THROUGHOUT REAR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN WALLS IN DISH ROOM OF FOOD SPLASHES AROUND DISH MACHINE AND PREP TABLE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: EXPOSED HAND WASH SINK NEEDED AT REAR DISH ROOM/COLD LINE AREA. MUST PROVIDE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE CLUTTER AT REAR DRY STORAGE AND PAPER GOODS AREAS ORGANIZE AND MAINTAIN AT ALL TIMES.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL PREPARED, READY TO EAT FOOD FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED. ALL BULK FOODS MUST BE LABELED.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO HOT OR COLD RUNNING WATER ABOVE FRONT CARRY OUT FROZEN YOGURT MACHINES(2) TO ENABLE ADEQUATE WASHING RINSING AND SANITIZING. MUST PROVIDE. MACHINES TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL PROVIDED AND C.D.P.H. IS CONTACTED FOR RE-INSPECTION AND TAG REMOVAL.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NO COLD RUNNING WATER AT REAR PREP EXPOSED HAND WASHING SINK. HOT WATER ONLY. INSTRUCTED TO HAVE EMPLOYEES WASH HANDS AT FRONT PREP EXPOSED HAND SINK AND PER SUPERVISOR GIVEN BUSINESS 48 HOURS TO OBTAIN HOT AND COLD RUNNING WATER AT THE REAR PREP AREA HAND SINK. CRITICAL CITATION ISSUED 7-38-030 CITATION #H000090521.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL PREPARED, READY TO EAT FOOD FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED. ALL BULK FOODS MUST BE LABELED.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: EXPOSED TABLEWARES MUST BE PROTECTED. (COVERED OR WRAPPED)

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO HOT OR COLD RUNNING WATER ABOVE FRONT CARRY OUT FROZEN YOGURT MACHINES(2) TO ENABLE ADEQUATE WASHING RINSING AND SANITIZING. MUST PROVIDE. MACHINES TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL PROVIDED AND C.D.P.H. IS CONTACTED FOR RE-INSPECTION AND TAG REMOVAL.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE INTERNAL THERMOMETERS FOR THE FOLLOWING COOLERS: FRONT COUNTER TWO DOOR SALAD COOLER, REAR COOKS LINE TWO DOOR AND REAR TWO DOOR TALL REACH-IN COOLERS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOUND BULK FOOD NOT LABELED.(FLOUR, RICE,ETC.)

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: FOUND FOOD CONTAINERS NOT STORED PROPERLY.(MUST STORE INVERTED)

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND FLOORS NOT CLEAN AT REAR STORAGE AREAS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: FOUND REAR STORAGE AREAS NOT CLEAN AND ORGANIZED.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND BOTH HAND WASH SINKS AT MAIN KITCHEN PREP AREAS WITH EMPTY HAND SOAP DISPENSERS, ONE OF HAND SINKS IN DISH WASHING AREA IS USED FOR WASHING AND RINSING PASTA. INSTRUCTED MGR TO PROVIDE HAND SOAP TO ALL HAND SINKS AND USE HAND SINKS FOR HANDS WASHING PURPOSES ONLY.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND 2 TOP LOADING ICE CREAM MAKERS WITHOUT WATER SUPPLY FOR WASHING. INSTRUCTED MGR TO INSTALL A WATER SUPPLY WITH HOT AND COLD WATER. LEAKY PIPE UNDER HAND SINK IN MAIN PREP KITCHEN. INSTRUCTED TO REPAIR.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FIBERBOARD/WOODEN CABINETS AT SECOND DINING AREA MUST BE SEALED/REPLACED (EVIDENCE OF WEAR & TEAR). All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: AIR VENTS OF ALL COLD DISPLAY CASES MUST BE FREE OF DUST BUILD-UP. 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 IN CAGED STORAGE ROOM, AT REAR DRY STORAGE AREAS & AT LAST PREP AREA (BY THE OFFICES) MUST BE KEPT CLEAN. 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: ANY SCRATCHED WALL BEHIND EQUIPMENT SHELVINGS MUST BE SEALED/PAINTED. METAL PANEL TO THE LEFT OF STOVE IS PULLING AWAY FROM WALL-MUST FIX. The walls and ceilings shall be in good repair and easily cleaned.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: EVIDENCE OF INSECTS/PEST NOTED (7-38-020). FOUND 10-SMALL/FRUIT FLIES ON WALL UNDER DRAINBOARD OF DISHMACHINE; 8-ON WALL AROUND FRONT WINE SHELF; 7-ON WALL BY THE DOOR TO THE COOKING KITCHEN; & 4-HOVERING ABOVE A GARBAGE BIN AT REAR HALLWAY. INSTRUCTED TO ELIMINATE SOURCE & CLEAN/SANITIZE ALL AFFECTED AREAS. 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FIBERBOARD BOTTOM 0F CABINETS AT SECOND DINING AREA MUST BE SEALED OR REPLACED (EVIDENCE OF WEAR & TEAR). All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOLLOWING NEED CLEANING: CABINETS UNDER PREP/SERVING COUNTERS & UNDER 3-COMP SINK; AIR VENTS OF ALL DISPLAY CASES; FAN GUARDS OF ALL COOLERS-DUE TO DUST/FOOD DEBRIS/DIRT. 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: FLOOR DRAINS UNDER ICE MACHINE & REAR 3-COMP SINK; FLOORS INSIDE WALK-IN COOLER & DRY STORAGE ROOMS- NEED DETAILED DUE TO HEAVY DEBRIS OF FOOD/DIRT OR CLUTTER. 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 PREP/DISHWASHING AREAS MUST BE KEPT CLEAN. ANY SCRATCHED WALL BEHIND EQUIPMENT SHELVINGS MUST BE SEALED/PAINTED OVER. ALL AFFECTED AREAS WHERE PESTS WERE NOTED MUST BE CLEANED/SANITIZED. The walls and ceilings shall be in good repair and easily cleaned.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: WATER LEAK AT THE BASE OF FAUCET HEADS AT ALL SINKS IN PREP/DISHROOM AREAS 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. THE FOLLOWING IN NEED OF REPAIR: ALL RAW WOOD SHELVES MUST BE SEALED OR REPLACED WITH NONABSORBANT MATERIAL. WATER DAMAGED COUNTER AT FRONT AREA IN NEED OF REPAIR OR REPLACEMENT.

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 FOLLOWING IN NEED OF CLEANING: INTERIOR OF REACH IN COOLERS AT COFFEE BAR, COOKING EQUIPMENT IN SMALL PREP AREA, KNIFE HOLDERS NEED CLEANING. MUST CLEAN TO REMOVE ANY AND ALL BUILD UP OF GREASE AND DEBRIS. MUST CLEAN 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 IN THE SMALL PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP IN CORNERS AND UNDER EQUIPMENT. FLOORS IN REAR PREP AREA IN NEED OF DETAIL CLEANING IN GROUT LINES. REGROUTING NEEDED. ALL FLOOR DRAINS IN NEED OF CLEANING TO REMOVE 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 THE JUICE BAR IN NEED OF CLEANING TO REMOVE SPLATTER, WALL AT STOVE IN SMALL PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE GREASE BUILD UP AND WALL IN NEED OF REPAIR. METAL COVERING PULLING AWAY FROM THE WALL ALLOWING BUILD-UP BETWEEN WALL AND COVERING. WALL BEHIND 2 COMP SINK IN REAR PREP AREA MUST BE SCRAPED TO REMOVE PEELING PAINT. WALL AT OVEN IN REAR PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL DUST BUILD-UP. MUST CORRECT AND MAINTAIN ALL AREAS.

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 NEEED OF SHEILDING IN REAR STORAGE AREA, FRONT COFFEE BAR AREA, AND SMALL PREP. MUST CORRECT WITH PROPER SHEILDS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. FANS IN WALK-IN COOLER IN NEED OF CLEANING TO REMOVE DUST BUILD-UP, LEAKS AT ALL SINKS MUST BE REPAIRED. MUST CORRECT AND MAINTAIN.