XANDO COFFEE & BAR / COSI SANDWICH BAR

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. FOUND LOW TEMP DISH WASHING MACHINE NOT DISPENSING ANY SANITAIZER, MACHINE WAS IN OPERATION, INSTRUCTED MGR TO HAVE MACHINE REPAIRED SO PROPER SANITIZER CONCENTRATION IS PROVIDED. DURING INSPECTION MACHINE TECHNEICAN ARRIVED AND REPAIRD MACHINE.

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. SHELVES INSIDE WALK-IN COOLER NOT CLEAN, DUST AND FOOD DEBRIS STUCK ON SURFACE. INSTRUCTED MGR TO CLEAN AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MISSING LIGHT SHIELD ABOVE LARGE DOUGH MIXER. INSTRUCTED TO PROVIDE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INACCURATE AND MISSING THERMOMETER NOTED IN WALK-IN AND PREP COOLERS, INSTRUCTED TO INSTALL IN WARMEST PART OF COOLER AND MONITOR.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUBBER GASKETS AT DOORS OF FRONT UPRIGHT COOLER MUST BE REPLACED/FIXED (IN POOR REPAIR). All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DUSTY CEILING VENT BY THE ICE MACHINE 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: FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: SPRAYER AT SCRAPING SINK OF DISHMACHINE, FAUCET WASHERS AT 3-COMP SINK & FAUCET BASE AT FRONT HANDSINK-MUST MAINTAIN. 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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. LOW TEMPERATURE DISH MACHINE WITH 0 PPM AT RINSE. MACHINE HAS BEEN TAGGED HELD FOR INSPECTION AT THIS TIME. INSTRUCTED MANAGER TO WASH, RINSE AND SANITIZED AT THE 3 COMP SINK. CONTACT CDPH VIA FAX 312-746-4240 WHEN READY FOR REINSPECTION OF THE MACHINE. CRITICAL VIOLATION 7-38-030 CITATION ISSUED

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: 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. 20 PLUS FRUIT FLIES IN REAR STORAGE AREA. INSTRUCTED MANAGER TO CLEAN AND SANITIZE THE AREA AND CONTACT PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020 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. POOR REPAIR. CUTTING BOARDS IN POOR REPAIR. DEEP CUTS, DISCOLORED MUST REPLACE AND 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. ALL COOKING EQUIPMENT, REACH-IN COOLERS, PREP TABLES, DISH MACHINE AREA ALL IN NEED OF CLEANING TO REMOVE BUILD-UP OF 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 THROUGH OUT IN NEED OF CLEANING TO REMOVE ALL BUILD-UP. UNDER AND AROUND ALL EQUIPMENT. GROUT 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 AND CEILINGS IN NEED OF CLEANING TO REMOVE BUILD OF DUST AND DEBRIS. ALL HOLES MUST BE FILLED. CORRECT AND MAINTAIN AT ALL TIMES.

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. GARBAGE DISPOSAL AT 1 COMPARTMENT SINK IN NEED OF REPAIR, REPLACE OR REMOVE. STANDING WATER AT BOTTOM OF DISPOSAL. MUST CORRECT AND MAINTAIN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees must wear garments that are clean and of washable character and nature. All employees shall be required to use effective hair restraints to confine hair. Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment. ALL EMPLOYEES IN A FOOD PREP AREA SMUST WEAR HAIR RESTRAINTS, AND SLEEVES THAT COVER THE UNDER ARM WHILE IN A FOOD PREP AREA. MUST CORRECT AND MAINTAIN.