SOPRAFFINA MARKETCAFFE

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: see report dated 01/20/11

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: see report dated 01/20/11

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND FRONT PREP LINE DRESSING REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 55.0 F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER, MUST BE 40 F OR BELOW. CITATION ISSUED. TICKET #H000063466 18.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND HONEY DRESSING, VINERGERETTE AND CESAR DRESSING HELD AT 52.4 F. INSTRUCTED MANAGER TO KEEP ALL DRESSING AT 40 F OR BELOW WHEN OPENED. ALL OUT OF TEMPERATURE FOODS VOLUNTARILY DISCAREDED AT THIS TIME. FOOD DISCARDED WEIGHT- 64 LBS, VALUED AT $125.00. CITATION ISSUED.

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. PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS RIPPED. MUST REPAIR OR REPLACE ALL DAMAGED COOLER DOOR GASKETS.

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. THE FOLLOWING NOT CLEAN- OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINE, FOOD DEBRIS ON SHELVES AT FRONT LINE AND FOOD DEBRIS INSIDE UNUSED COOLER AT FRONT LINE. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

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. OBSERVED HOLE IN WALL AT FLOOR/WALL BASEBOARD BY STAND UP REACH IN FREEZER AT REAR PREP AREA. MUST SEAL HOLE.

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. Musr re-seal around basin of front handsink & tabletop to prevent water from seeping thru the wood.

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. Must clean exterior sides of most heavy equipment thruout premises due to dust/debris. Most fan guards at small coolers must be free of dust or food debris also.

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 around corners & under coolers at front serving area need cleaning.

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. Must re-seal gaps between wall & prep/coffee table at front prep station to prevent pest harborage.

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. Leak at hot water knob of rear handsink, base of 1-comp sink faucet, & at a water line behind the dishmachine must be fixed.