XANDO COFFEE & BAR / COSI SANDWICH BAR

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN THE INTERIOR OF SERVICE/PREP COOLERS AT THE FRONT PREP AREA TO REMOVE SPILLS. ALSO CLEAN POP SYRUP RACKS IN THE REAR STORAGE AREA TO REMOVE SYRUP DRIPPINGS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN THE FLOORS IN THE FOLLOWING AREAS TO REMOVE SPILLS AND/OR DEBRIS: WALK IN COOLER, REAR PREP AREA, REAR STORAGE AREA UNDER SHEVLING AND ALONG THE WALL IN CORNERS AND THE FRONT BREAD DOUGH AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN THE CEILING TILES AND LIGHT SHIELDS IN SPOTS AT THE REAR PREP AND DISH WASHING AREAS TO REMOVE DUST,SPLATTER AND DEBRIS. ALSO MUST REPAIR MISSING AND CRACKED WALL BASEBOARD BY THE DOOR LEADING TO THE DINING AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST EXTEND THE SNEEZE GUARD AT THE PIZZA MAKING STATION AT THE FRONT SERVICE AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN INTERIOR LID OF BOTH ICE MACHINES AT THE REAR PREP AREA. MUST RESAND OR REPLACE CUTTING BOARD WITH DARK GROOVES AT THE REAR CATERING AREA. MUST CLEAN AND SANITIZE INTERIOR OF THE IMPINGER GRILL OVEN AND GRILLS TO REMOVE EXCESSIVE BURNT AND CAKED ON FOOD DEBRIS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOOR AT REAR STORAGE AREA AND FRONT SERVICE COUNTER TO REMOVE FOOD DEBRIS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE EXCESSIVE CARD BOARD BOXES AT THE REAR STORAGE AREA AND ALL OTHER ITEMS MUST ALWAYS BE 6 INCHES OFF THE GROUND.

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. REAR PREP AREA CUTTING BOARD SURFACE WITH DARK PITS. MUST REPLACE OR REPAIR DAMAGED CUTTING BOARD.

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. OBSERVED FOOD/DUST BUILD UP ON SHELVES BEHIND FRONT SERVICE LINE. MUST CLEANA AND MAINTAIN ALL UNCLEAN SHELVES.

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. OBSERVED FOOD/DIRT BUILD UP ON FLOOR UNDER AND AROUND EQUIPMENT AT REAR PREP/STORAGE AREA. MUST DETAIL CLEAN FLOO THROUGHOUT 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. OBSERVED SMALL HOLES IN WALL AT STORAGE AREA BY WATER FILTER SYSTEM. MUST SEAL ALL HOLES IN WALL ALSO MUST REATTACH 1-COMPARTMENT SINK TO WALL (BY 3-COMPARTMENT SINK).

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. MUST CLEAN ALL UNCLEAN CEILING LIGHT COVERS ABOVE REAR PREP AREA.

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. COFFEE STATION 1-COMPARTMENT SINK PIPE LEAKING BY VALVE. MUST REPAIR AND MAINTAIN SINK.

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. CUTTING BOARDS DAMAGED ABOVE CATERING COOLER(DEEP DARK GROOVES/PITS IN CUTTING BOARDS). MUST REPLACE CUTTING BOARDS.

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. OBSERVED FOOD/DUST BUILD UP ON SHELVES BEHIND FRONT COUNTER AND FOOD DEBRIS INSIDE PREP AREA REACH IN COOLER DOOR RAILS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

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. OBSERVED DIRT/FOOD DEBRIS INSIDE FLOOR DRAINS. MUST CLEAN AND MAINTAIN INTERIOR OF ALL UNCLEAN FLOOR DRAINS.

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. POT WASH 3-COMPARTMENT SINK LEAKING AT BASE. MUST REPAIR AND MAINTAIN SINK.

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. All cutting boards with deep/dark grooves & cooler door gaskets at front prep line that's in poor repair must be replaced.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. Observed bottom pipe of rear handsink with water leaking profusely onto the floor. Must fix & maintain.

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. Any cutting boards with deep/dark grooves must be replaced; door gaskets in poor repair at front prep line, must be fixed/replace.

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. Following need detailed cleaning: cabinets under front serving line, interior panel of ice machines, gaskets of most cooler doors at front prep area- due to food stains/debris,dirt.

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. Any dusty ceiling vents & compressors must be kept clean.

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. Following plumbing issues/leaks must be addressed: leaky pipe under dump sink at coffee station, hot water faucet knobs at rear prep sink & at front dipper well. Must maintain equipment.