BEATRIX MARKET
23 E JACKSON BLVD BLDG, CHICAGO, IL 60604 · Restaurant
13 inspections
- Canvass
3 infractions
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- OBSERVED CUTTING BOARDS IN UPSTAIRS PREP AREA WITH DARK STAINS AND OPEN SEAMS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- OBSERVED THE USE OF MILK CRATES FOR ELEVATION FRONT PREP AREA NEAR DOUGH MAKING. MUST NOT USE MILK CRATES FOR ELEVATION. INSTRUCTED TO PROVIDE APPROPRIATE SHELVING FOR STORAGE.
- 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
- OBSERVED DRAINS UNDER DISHWASHER AND 3-COMPARTMENT SINK WITH AN ACCUMULATION OF GREASE AND A BROWN SUBSTANCE. INSTRUCTED TO CLEAN AND MAINTAIN.
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- Canvass
2 infractions
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- OBSERVED FLOORS NOT CLEAN OF DEBRIS IN BASEMENT DRY STORAGE ROOM. INSTRUCTED TO CLEAN/MAINTAIN.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- Canvass Re-Inspection
1 infraction
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- OBSERVED STANDING WATER ABOVE GREASE TRAP IN BASEMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- Canvass
5 infractions
- 23. PROPER DATE MARKING AND DISPOSITION
- OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD SOUP LOCATED IN WALK IN COOLER WITHOUT LABEL. INSTRUCTED TO DISCARD AND ALWAYS PROVIDE A 7 DAY DISCARD DATE FOR ALL READY TO EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOODS HELD FOR OVER 24 HOURS. ALSO NOTED FOOD ITEMS LOCATED IN WALK IN COOLER WITH A MARCH 2ND PREPARE BY DATE AND A MARCH 6 DISCARD DATE. MUST PROVIDE ACCURATE PREPARED AND DISCARD DATE. ALSO NOTED READY TO TO EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOODS QUINOA ETC. WITHOUT DISCARD DATES INSTRUCTED TO ALWAYS PROVIDE. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
- 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
- OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS: SAUSAGE PIZZA, PEPPERONI PIZZA, DEEP DISH PIZZA AND VEGGIE PIZZA AT IMPROPER TEMPERATURES RANGING FROM 68F - 67F LOCATED ON SPEED RACK NEXT TO PIZZA OVEN. MANAGER STATES FACILITY IS USING TIME AS A PUBLIC HEALTH CONTROL. FOUND NO TIMES ON SAID FOOD ITEMS OR NO WRITTEN PROCEDURE. INSTRUCTED MANAGER TO PROVIDE WRITTEN PROCEDURES, SAID PROCEDURES SHALL BE PREPARED IN ADVANCE, MAINTAINED IN THE RETAIL FOOD ESTABLISHMENT AND MADE AVAILABLE TO THE DEPARTMENT UPON REQUEST THAT SPECIFY THE FOOD TEMPERATURE OF 41ºF OR LESS WHEN REMOVED FROM COLD HOLDING TEMPERATURE CONTROL, OR 135ºF OR GREATER WHEN REMOVED FROM HOT HOLDING TEMPERATURE CONTROL; THE FOOD SHALL BE MARKED OR OTHERWISE IDENTIFIED TO INDICATE THE TIME THAT IS FOUR (4) HOURS PAST THE POINT IN TIME WHEN THE FOOD IS REMOVED FROM TEMPERATURE CONTROL; THE FOOD SHALL BE DISCARDED, WITHIN FOUR (4) HOURS FROM THE POINT IN TIME WHEN THE FOOD IS REMOVED FROM TEMPERATURE CONTROL; CONTAINERS OR PACKAGES, OR MARKED TO EXCEED A FOUR (4)-HOUR LIMIT SHALL BE DISCARDED.INSTRUCTED MANAGER TO DISCARD, 7 LBS AT $60.PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
- 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
- OBSERVED NUTS, SPICES, AND DRY GOODS STORED IN DRY FOOD STORAGE AREA WITH OUT LABELED. MUST PROVIDE COMMON NAME.
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
- OBSERVED STANDING WATER ABOVE GREASE TRAP IN BASEMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
- 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
- OBSERVED NO RUNNING WATER AT AUTOMATIC HANDWASHING SINK IN BASEMENT RECEIVING AREA AND AT AUTOMATIC HANDWASHING SINK IN LOBBY. WATER UNDER PRESSURE SHALL BE PROVIDED TO ALL FIXTURES, EQUIPMENT, AND NON FOOD EQUIPMENT THAT ARE REQUIRED TO USE WATER. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
- 23. PROPER DATE MARKING AND DISPOSITION
- Plainte
2 infractions
- 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
- 3-601.11 OBSERVED PREPACKAGED GLUTEN FREE DESSERTS AT THE PASTRY PREP AREA. INSTRUCTED TO PROVIDE A LABEL WITH BUSINESS NAME, BUSINESS ADDRESS, INGREDIENTS AND IF ANY ALLERGENS ARE PRESENT.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- 6-501.12 OBSERVED MINOR DUST DEBRIS ON THE CEILING ABOVE THE PIZZA PREP STATION. INSTRUCTED TO CLEAN.
- 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
- Canvass
6 infractions
- 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
- 2-101.11 OBSERVED THE PERSON IN CHARGE AT THE BEGINNING OF THE INSPECTION WITHOUT A VALID ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE NOR PROOF OF ENROLLMENT DATED WITHIN 3 MONTHS. INSTRUCTED ALL PERSONS IN CHARGE MUST OBTAIN A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE OR HAVE PROOF OF ENROLLMENT IN A FOOD SERVICE SANITATION MANAGER'S CLASS WITHIN 3 MONTHS AND BE ON SITE AT ALL TIMES THE FACILITY IS OPEN AND OPERATING. PRIORITY FOUNDATION. CITATION ISSUED UNDER VIOLATION #2.
- 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
- 2-101.11 OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TCS FOODS (EGGS, PORK) ARE BEING PREPARED HANDLED AND SERVED TO THE PUBLIC NOR A VALID ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE POSTED AT ALL TIMES.. INSTRUCTED TO ALWAYS HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT ALL TIMES THE FACILITY IS OPEN AND OPERATING. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.
- 21. PROPER HOT HOLDING TEMPERATURES
- 3-501.16(A:1) OBSERVED TCS FOODS (COOKED RICE, COOKED PIZZA) AT INADEQUATE HOT HOLDING TEMPERATURES LOCATED IN THE FOOD PREP AREA; OBSERVED ABOUT 10 LBS OF COOKED RICE AT AN INADEQUATE HOT HOLDING TEMPERATURE RANGING FROM 78F-83F DURING THE INSPECTION, OBSERVED ABOUT 30 COOKED PIZZAS (ABOUT 30 LBS) AT INADEQUATE HOT HOLDING TEMPERATURES RANGING FROM 85F-90F LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO ALWAYS MAINTAIN ALL HOT HOLDING TCS FOODS AT 135F OR ABOVE AT ALL TIMES. MANAGER DISCARDED SAID TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
- 28. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
- 7-206.13(B) OBSERVED A PEST TRACKING POWDER BEING PUT ON THE FLOOR BY THE ICE MACHINE AND UNDER THE SODA MACHINE IN THE BASMENT STORAGE AREA. INSTRUCTED TO NEVER LEAVE AN OPEN POWDER ON THE GROUND, ALL PEST TRACKING POWDERS MUST BE CONTAINED IN ORDER TO PREVENT ANY POSSIBLE CONTAMINATION OF FOOD CONTACT SURFACES. EMPLOYEE REMOVED POWDER FROM THE FLOOR DURING THE INSPECTION.
- 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
- 4-903.11(A:C) OBSERVED SINGLE SERVICE CONTAINERS NOT INVERTED AT THE CUSTOMER SERVING AREA. INSTRUCTED TO INVERT TO PREVENT POSSIBLE CONTAMINATION.
- 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
- 5-103.11(B) OBSERVED INADEQUATE HOT WATER AT ALL SINKS (EXCEPT PIZZA PREP HAND WASHING SINK) IN THE FACILITY. AT THE TIME OF THE INSPECTION HOT WATER TEMPERATURES RANGED FROM 58F-76.3F AT BOTH 3 COMPARTMENT SINKS AND ALL HAND WASHING SINKS IN THE FOOD PREP AREAS, BAR AREA AND FEMALE AND MALE TOILET ROOMS. INSTRUCTED TO ALWAYS MAINTAIN ADEQUATE HOT WATER AT ALL TIMES, HOT WATER MUST MAINTAIN 110F AT THE 3 COMPARTMENT SINKS AND 100F AT ALL HAND WASHING SINKS AT ALL TIMES. BUILDING ENGINEER ADJUSTED THE HOT WATER TANK TEMPERATURE AND BY THE END OF THE INSPECTION ADEQUATE HOT WATER WAS RESTORED TO THE 3 COMPARTMENT SINKS AND THE HAND WASHING SINKS IN ALL OF THE FOOD PREP AREAS. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).
- 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
- Canvass
0 infraction
- Canvass
2 infractions
- 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
- PLACING COFFEE KETTLES ON CLOTH RAG TO DRY AT COFFEE STATION, INSTRUCTED NOT TO USE CLOTH AS PART OF DRYING.
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- DAMAGED INSULATION FOR COOLING LINES IN MAIN WALK-IN COOLER, INSTRUCTED TO REPAIR TO PREVENT CONDENSATION.
- 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
- Canvass
2 infractions
- 40. PERSONAL CLEANLINESS
- FOUND EMPLOYEES WITHOUT HAIR RESTRAINTS. ALL PERSONS SHALL WEAR EFFECTIVE HAIR RESTRAINTS, SUCH AS HAIRNETS, BASEBALL CAPS, OR SUN VISORS, WHERE THE HAIR IS COVERED AND CONTAINED. MUSTACHE OR BEARD RESTRAINTS SHALL BE USED FOR ANY FACIAL HAIR EXCEEDING ONE (1) INCH IN LENGTH.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- FOUND HIGH TEMPERATURE DISH MACHINE FLOOR DRAIN FILLED WITH RESIDUE. INSTRUCTED MANAGER TO PROVIDE.
- 40. PERSONAL CLEANLINESS
- Canvass
3 infractions
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- OBSERVED CAN OPENER IN PREP AREA COVERED IN FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- OBSERVED A CUTTING BOARD BY THE PIZZA OVEN AREA IN 1ST FLOOR PREP AREA WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
- OBSERVED BUILD UP OF GRIME ON TOP OF HIGH TEMPERATURE DISH MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- Plainte
6 infractions
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- NO EMPLOYEE HEALTH POLICY. INSTRUCTED EMPLOYEE TO PROVIDE HEALTH POLICY.
- 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
- NO EMPLOYEE HEALTH POLICY CLEAN UP PROCEDURE FOR VOMITING OR DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE POLICY.
- 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
- OBSERVED SOME PRPACKAGED FOODS AND UNPASTERIZED JUICES FOR SALE IN THE TO GO COOLER NOT PROPERLY LABELED.INSTRUCTED TO INSTALL ALL PROPER LABELS TO INCLUDE COMMON NAME OF FOOD IF MADE WITH 2 OR MORE INGREDIENTS, WEIGHT, QUANNITY AND ADDRESS OF PACKER.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- OBSERVED FLOOR DRAIN IN COFFEE BAKERY AREA NOT CLEAN/MAINTAIN. INSTRUCTED TO CLEAN/MAINTAIN.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- OBSERVED FLOORS NOT CLEAN OF DEBRIS IN BASEMENT DRY STORAGE ROOM. INSTRUCTED TO CLEAN/MAINTAIN.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- OBSERVED STORAGE ITEMS STORED ON FLOOR UNDER DRY STORAGE SHELVES . INSTRUCTED TO REMOVE AND PROPERLY ELEVATE OFF FLOOR AT LEAST 6 INCHES.
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- License Re-Inspection
2 infractions
- 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
- ABATED
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- OBSERVED RUFF WALLS IN ALL PREP AREAS AND FOOD SERVICE. ALSO WALL COLUMNS RUFF WITH HOLES, CRACKS IN PREP AREA, SOUP SERVING AREA/ BUFFET SERVICE AND COLUMN AT BACK SIDE OF WALK IN COOLER STORAGE AREA ON 1ST FLOOR. INSTRUCTED TO FILL ALL HOLES,MUST BE SEALED, NON ABSORBENT SMOOTH AND EASILY CLEABLE. MUST BE PAINTED OR SEALED WITH LIGHT COLOR. ALSO CEILING ABOVE BUFFET NOT SMOOTH. INSTRUCTED TO PROVIDE A SMOOTH CEILING.
- 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
- License
4 infractions
- 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
- OBSERVED COPPER AND WATER OVERHEAD PIPES, OVER PREP AREAS AND BUFFET SELF SERVE AREA ON 1ST FLOOR. INSTRUCTED TO INSTALL FLOATING CEILING OR ENCASE PIPES. MUST BE SMOOTH AND EASILY CLEANABLE.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- OBSERVED MISSING COVING AT LOWER WALL ON BACK SIDE OF WALK IN COOLER. INSTRUCTED TO INSTALL.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- OBSERVED RUFF WALLS IN ALL PREP AREAS AND FOOD SERVICE. ALSO WALL COLUMNS RUFF WITH HOLES, CRACKS IN PREP AREA, SOUP SERVING AREA/ BUFFET SERVICE AND COLUMN AT BACK SIDE OF WALK IN COOLER STORAGE AREA ON 1ST FLOOR. INSTRUCTED TO FILL ALL HOLES,MUST BE SEALED, NON ABSORBENT SMOOTH AND EASILY CLEABLE. MUST BE PAINTED OR SEALED WITH LIGHT COLOR.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- LIGHTS NOT SHIELDED IN BASEMENT DRY STORAGE ROOM. INSTRUCTED TO INSTALL
- 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION