MARMALADE CHICAGO

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: LOW TEMPERATURE DISHMACHINE NOT SANITIZING, 0 PPM CHLORINE, WHILE IN USE. INSTRUCTED MANAGER DISHMACHINE MUST SANITIZE AT 100 PPM CHLORINE. MUST TEMPORARILY WASH, RINSE AND SANITIZE ALL MULTI-USE UTENSILS IN 3-COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED PREMISES USING PLASTIC GROCERY BAGS TO HOLD MEATS INSIDE CHEST FREEZER. INSTRUCTED MANAGER TO USE ONLY FOOD GRADE BAGS FOR MEATS/FOODS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED DIRT BUILD UP ON BASEMENT FLOOR AT SOUTHWEST CORNER. MUST CLEAN BASEMENT FLOOR AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED HOLES IN WALLS/CEILING AT BASEMENT SOUTHWEST CORNER. INSTRUCTED MANAGER TO SEAL/RE-SEAL ALL HOLES AND GAPS IN WALLS/CEILING AT BASEMENT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED PREP AREA CEILING LIGHT COVERS (X2)LOOSE/CRACKED. INSTRUCTED MANAGER TO REATTACH/REPLACE LOOSE AND CRACKED CEILING LIGHT COVERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REMOVE CARDBOARD LINER FROM THE FLOORS OF BOTH WALK-IN COOLERS (1ST FLOOR & BASEMENT). MUST USE NON ABSORBENT MATERIAL TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN AND MAINTAIN THE MEAT SLICER IN THE BASEMENT AND ALL RUBBER GASKETS ATTACHED TO REFRIGERATION UNITS ON PREMISES TO REMOVE GRIME AND FOOD DEBRIS BUILDUP.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND THE MIDDLE COMPARTMENT OF THE 3-COMPARTMENT SINK LEAKING INTO A BUCKET UNDER THE SINK. INSTRUCTED TO CONTACT A PLUMBER TO REPAIR SINK AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: STORE WIPING CLOTHS IN SANITIZER SOLUTION IN BETWEEN USE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: HEAVY FROST BUILDUP IN THE DEEP FREEZER LOCATED IN THE BASEMENT. INSTRUCTED TO DEFROST FREEZER AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOUND FOOD DEBRIS BUILDUP ALONG THE CAN OPENER BLADE AND THE CAN OPENER HOLSTER, OBSERVED CHOCOLATE SYRUP STAINS ON THE SHELF WITH CLEAN PLATES, AND FOUND FOOD DEBRIS COVERING THE FOOD STORAGE RACKS IN THE WALK-IN COOLER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE SOILED AREAS MENTIONED ABOVE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL AND DATE ALL COOKED ITEMS INSIDE PREP COOLERS AND WALK-IN COOLER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN INTERIOR OF HOT LINE COOLER AND EXTERIOR OF COOKING EQUIPMENT IN KITCHEN PREP AREA. MUST REMOVE GREASE AND FOOD DEBRIS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOOR INSIDE WALK-IN COOLER LOCATED ON FIRST FLOOR AND FLOOR BEHIND AND BETWEEN ALL COOKING EQUIPMENT AND REFRIGERATION UNITS ON FIRST FLOOR. REMOVE ACCUMULATION OF FOOD DEBRIS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. OBSERVED FIRST FLOOR WALK-IN COOLER WITH TEMPERATURE OF 48.8F WITH FOOD SUCH AS COOKED RICE AT 49.F. REFRIGERATION REPAIR TECHNICIAN ARRIVED DURING INSPECTION AND REPAIRED COOLER. COOLER NOW MAINTAINS TEMPERATURE OF 39.F. CRITICAL CITATION ISSUED 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS IN FIRST FLOOR WALK-IN COOLER HELD AT IMPROPER TEMPERATURES. APPROXIMATELY 3LBS COOKED RICE AT 49F, 5LBS COOKED CHICKEN AT 50.9F,15LBS CRAB MEAT AT 56.6F, 5LBS COOKED SHRIMP AT 48.5F. ALL FOODS DISCARDED. OBSERVED COOKED CHICKENS AT 186F IN COVERED LARGE CONTAINER IMPROPERLY COOLING IN WALK-IN COOLER AND FIVE COOKED PORK TENDERLOINS AT 104F COVERED AND ALSO IMPROPERLY COOLING IN SAME COOLER. REVIEWED CRITICAL LIMITS OF COOLING COOKED FOODS. MANAGER ESTIMATES VALUE OF ALL DISCARDED FOODS TO BE $258.00. CRITICAL CITATION ISSUED 7-38-005(A)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DIRTY BULK FOOD CONTAINERS MUST CLEAN, LABEL AND REPLACE CONTAINER REPAIRED WITH DUCT TAPE. DIRTY SHELVING THROUGHOUT KITCHEN MUST CLEAN. LID OF BOX FREEZER BROKEN WITH EXPOSED INSULATION AND REPAIR WITH DUCT TAPE. MUST REPLACE OR REPAIR WITH CLEANABLE MATERIAL.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR RIGHT SIDE 2-DOOR COOLER DIRTY AND WITH TORN RUBBER DOOR GASKET. MUST CLEAN AND REPLACE TORN GASKET.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALL TILE MISSING IN CHIPPING PLASTER AT COOKS LINE RIGHT SIDE 2-DOOR COOLER. MUST REPLACE OR REPAIR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE STOPPERS AT 3-COMPARTMENT SINK. MUST RE-INSTALL REMOVED UTILITY MOP SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: WIPING CLOTHS AND ICE SCOOP MUST STORED IN CLEAN CONTAINER WITH A SANITIZING SOLUTION.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: STAFF WASHROOM DOOR MUST BE SELF CLOSED IN BASEMENT AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NEED TO PROVIDE VENTILATION AT BOTH WASHROOMS,USED FOR CUSTOMERS.

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 WALK-IN COOLER IN PREP AREA(1ST FLOOR)AT IMPROPER TEMPERATURE(50F TO 54.6F),POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT (CHICKEN,MILK, BEEF STEW ETC).OWNER AFTER GONE DOWN STAIRS, TOLD ME THAT SOME ONE HAD TURNED THE SWITCH OFF,(HOWEVER THE UNIT WAS RUNNING),HE RESET IT, AFTER HALF HOUR UNIT REACHED 46.7F, AFTER 1 HOUR UNIT REACHED 40F.INSTRUCTED TO MAINTAIN A TIME AND TEMPERATURE LOG.CRITICAL VIOLATION:7-38-005(A) HOOOO59438-13

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.POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.CORNISH HEN AT TEMP OF 51.8F; COOKED BEEF AT TEMP OF 51.7F(OWNER STATED WAS COOKED TWO DAYS AGO); GRAVY AND SAUSAGE AT TEMP OF 51.7F; 3 EACH PACKED LIVER SAUSAGE AT TEMP 0F 51.7F TO 55.OF; 25 POUNDS OF SMOKED HAM AT TEMP OF 47.6F TO 47.9F; COOKED CHICKEN AT TEMP OF 50F; ROAST BEEF AT TEMP OF 51.6F; RAW BEEF AT TEMP OF 51F TO 52F; BEEF STEW AT TEMP OF 49.6F; MILK AT TEMP OF 47.9F; ALL FOOD MENTIONED WAS STORED IN WALK-IN,1ST FLOOR.FRESH EGGS STORED ON TOP SERVING WINDOW AT TEMP OF 70F.ALL FOOD DISCHARGED AND DENATURED. POUNDS 110,VALUE 159 CRITICAL VIOLATION:7-38-005(A) HOOOO59438-13

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.POOR HYGIENIC PRACTICES.OBSERVED THE COOK/OWNER TOUCHING EVERYTHING (FROM DIRTY PAPER DISPENSER, GARBAGE LID, DIRTY EQUIPMENT)AND WITHOUT WASHING HANDS GRABBED COOKED SLICED POTATOES AND PUT THEM ON GRILL.ALSO TOUCHING READY TO EAT FOOD. HAND WASHING PROCEDURE EXPLAINED.CRITICAL VIOLATION:7-38-010(A) HOOOO59439-14

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 8-06-2009; REPORT #160794. #32 NOTED CAULKING AROUND /BEHIND DISHMACHINE IN POOR REPAIR WITH BLACK SLIME BUILD UP.INSTRUCTED TO REPLACE AND REPAIR,ALSO MUST REPLACE WORN-OUT CAULKING AROUND 3 COMPARTEMENT SINK.#32 MUST CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE IN THE BASEMENT.#32 NOTED COUNTER TOP UNDER SODA DISPENSER (FRONT SERVICE AREA) IN POOR REPAIR. MUST FIX OR REPLACE.#38 MUST PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK. SERIUOS VIOLATION:7-42-090 HOOOO59439-14

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.ONCE A FOOD CAN IS OPENED , FOOD MUST BE STORED IN FOOD CONTAINERS WITH LIDS.

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.DETAIL CLEAN AND MAINTAIN GREASE PIPE BEHIND COOKING EQUIPMENT.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.STAFF WASHROOM DOOR MUST BE SELF CLOSED.

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.NEED TO PROVIDE VENTILATION AT BOTH WASHROOMS.