DEBORAH'S PLACE II
1530-1532 N SEDGWICK ST, CHICAGO, IL 60610 · Shelter
18 inspections
- Canvass
4 infractions
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
- OBSERVED THE INSIDE OF THE TWO DOOR REACH IN COOLING UNIT IN NEED OF A DETAIL CLEANING OF THE BASE FLOOR OF THE UNIT. INSTRUCTED TO CLEAN AND MAINTAIN.
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
- OBSERVED THE SIDES OF THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT IN NEED OF A DETAIL CLEANING FROM DUST AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN ALL EQUIPMENT.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- OBSERVED THE FLOOR IN THE KITCHEN UNDER THE EQUIPMENT ALONG THE WALLS IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- OBSERVED A DISH WASHING MACHINE IN THE KITCHEN AREA THAT IS OUT OF ORDER AND NOT BEING USED. INSTRUCTED TO REPAIR AND MAINTAIN OR REMOVE AS A MEANS OF PREVENTING A POSSIBLE HARBORING SPACE FOR PEST AND INSECTS.
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
- Canvass
0 infraction
- Canvass
1 infraction
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- INSTRUCTED TO CLEAN THE FLOORS UNDER AROUND AND BEHIND KITCHEN EQUIPMENT WHERE NEEDED.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- Canvass
2 infractions
- 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
- CONTAINERS OF DRY STORAGE FOOD ITEMS STORED ON THE FLOOR NEAR THE DOUBLE DOOR STAND UP FREEZER IN MAIN KITCHEN. FACILITY MUST ELEVATE AT LEAST 6 INCHES ABOVE THE FLOOR.
- 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
- OBSERVED UTENSILS STORED UPWARD WITH FOOD CONTACT SURFACE EXPOSED. FACILITY MUST INVERT UNTENSILS NEAR STOVE AREA.
- 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
- Canvass
3 infractions
- 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
- OBSERVED NO GREASE TRAP CONNECTED TO 3 COMPARTMENT SINK. INSTRUCTED TO INSTALL IN ACCORDANCE WITH ALL RELEVANT LAWS, RULES, AND REGULATIONS.
- 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
- OBSERVED NO COVERED TRASH RECEPTACLES INSIDE ALL GENDER TOILET ROOMS. INSTRUCTED TO PROVIDE.
- 58. ALLERGEN TRAINING AS REQUIRED
- OBSERVED NO ALLERGEN TRAINING CERTIIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
- 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
- Canvass
4 infractions
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- OBSERVED NO HAND WASHING SIGNS OR POSTER NEAR HAND WASHING SINK IN THE UNISEX EMPLOYEE WASHROOM. MUST PROVIDE AND MAINTAIN.
- 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
- MUST PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- OBSERVED DIRT AND DEBRIS ON FLOOR ALONG WALLBASE AND ALL CORNERS IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- OBSERVED DIRT AND DEBRIS INSIDE LIGHT SHIELD COVERS ABOVE PREP TABLES IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- Canvass Re-Inspection
3 infractions
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- 2-102.14(N) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. 7-38-010. NO CITATION ISSUED.
- 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
- OBSERVED NO VOMIT AND DIARRHEA PROCEDURE OR CLEAN UP KIT ON SITE. FACILITY 2-2-501.11 MUST PROVIDE PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
- 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
- 2-102.13 Food Handling Regulation Enforcement Act) FOUND NO FOUND HANDLER TRAINING CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES HANDLING FOOD. -
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- Canvass
5 infractions
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. 7-38-010. NO CITATION ISSUED.
- 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
- OBSERVED NO VOMIT AND DIARRHEA PROCEDURE OR CLEAN UP KIT ON SITE. FACILITY MUST PROVIDE PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
- 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
- OBSERVED 2 LIVE ROACHES ON WALL IN DINNING AREA AT TIME OF INSPECTION. THE PREMISES MUST BE MAINTAINED FREE FROM PEST. INSTRUCTED MANAGER TO REMOVE, CLEAN, SANITIZE, AND MAINTAIN SAID AREA. RECOMMENDED CONTACTING PEST CONTROL. PRIORITY FOUNDATION, 7-38-020(A).CITATION ISSUED.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- FOUND FOOD DEBRIS, GREASE, AND DUST IN THE FOLLOWING AREAS: BETWEEN THE DISH AREA AND STOVE. UNDER 3 COMPARTMENT SINK, UNDER DISH STORAGE AND UNDER DRY STORAGE. INSTRUCTED MANAGER TO CLEAN SANITIZE AND MAINTAIN.
- 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
- FOUND NO FOUND HANDLER TRAINING CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES HANDLING FOOD.
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- Canvass
3 infractions
- 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
- Observed no certified food service manager on site at time of inspection while potential hazardous foods, eggs, milk, etc were being prepared and or served. Instructed site that certified food service manager must be on site whenever potentially hazardous prepared and or served. Serious violation #7-38-012
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Observed food and debris along floor and wall junction as well as under and around kitchen equipment. Instructed manager to detail clean and maintain at all times.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- Observed dish machine in kitchen with no visible manufacture cover and inoperable at time of inspection. Sign on dish machine read" DO NOT USE" Dish machine was not in use, at time of inspection. Instructed site to maintenance dish machine or remove. Maintain said.
- 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
- Canvass
4 infractions
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FOUND FOOD DEBRI AT THE STAIRCASE LEADING TO THE BASEMENT FOOD STORAGE AREA.MUST CLEAN, SANITIZE AND MAINTAIN CLEAN.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- FOUND DIRTY, GRIMMY WALLS IN THE KITCHEN PREP AREA.MUST DETAIL CLEAN AND SANITIZE ALL THE WALLS IN THE KITCHEN AREA.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- DURING INSPECTION FOUND ONLY 1 WORKING SINK STOPPER. MUST PROVIDE AN ADDITIONAL 2 WORKING SINK STOPPERS FOR THE 3-COMP SINK IN ORDER TO ALWAYS HAVE 3 WORKING SINK STOPPERS TO PROPERLY SET-UP SINK FOR WASHING, RINSING AND SANITIZING.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- IN THE BASEMENT STORAGE AREA FOUND BOXES AND OTHER ITEMS ON THE FLOOR AND LEANED UP AGAINST THE WALL. MUST ELEVATE ALL ITEMS IN THE STORAGE AREA 6 INCHES OFF THE FLOOR AND 6 INCHES AWAY FROM THE WALLS.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Canvass
3 infractions
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- REMOVE DUSTS ACCUMULATIONS ON UPPER WALLS IN KITCHEN FOOD PREP AREA AND ON CEILING VENTILATION COVERS IN EMPLOYEE TOILET ROOM AND MAINTAIN. ALSO,REPAIR SECTION OF CEILING ON HALLWAY WHERE NOTED TO MANAGER AND MAINTAIN.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- INSTRUCTED TO REPLACE BURNT OUT LIGHT BULBS IN KITCHEN FOOD PREP AREA AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- OBSERVED MECHANICAL VENTILATION INSIDE EMPLOYEES TOILET ROOM IS NOT WORKING PROPERLY.INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- Canvass
3 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- INSTRUCTED TO CLEAN AND MAINTAIN INSIDE REFRIGERATION UNITS WITH OLD FOOD PARTICLE AND SPILLS.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- INSTRUCTED TO DETAIL CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH COOKING EQUIPMENT ESPECIALLY AT THE KITCHEN PREP AREA.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- NOTED STAINED CEILING TILES AT THE MAIN SITTING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Canvass
3 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- DETAIL CLEAN THE TOP OF THE STOVE.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- DETAIL CLEAN THE FOOD DEBRIS ON THE FLOOR AROUND THE BACK OF THE STOVE AND UNDER THE COUNTERTOP.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- DETAIL CLEAN THE FOOD DEBRIS ON THE CEILING TILES AND DUST ON THE CEILING EXHAUST VENT IN THE KITCHEN.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Plainte
2 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- MUST CLEAN INTERIOR OF REFRIGERATORS AND FREEZER TO REMOVE SPILLS.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FLOORS NEED CLEANING AROUND THE COOKING EQUIPMENT TO REMOVE GREASE AND SPILLS.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Plainte
0 infraction
- Plainte
4 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- STOPPERS NEEDED AT THE 3-COMP SINK, MUST PROVIDE.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- FOLLOWING NEED CLEANING: CABINETS UNDER KITCHEN COUNTER, INTERIOR OF 3-COMP SINK & DRAINS OF SAME.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FLOORS BEHIND & UNDER COOKING EQUIPMENT & DISHAMCHINE MUST BE FREE OF DIRT, GREASE OR FOOD DEBRIS.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- FRONT BATHROOM VENT IS NOT WORKING, MUST FIX. THE DRIP PAN UNDER THE 2-DOOR REACH-IN COOLER IS FULL OF WATER, MUST EMPTY OUT & HAVE CONDENSER FIXED.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Plainte
4 infractions
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT IN KITCHEN AREA
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- 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 REPLACE BURNED OUT LIGHT BULBS IN KITCHEN AREA
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- 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. MUST PROVIDE PROPER PLUMBING TO ICE MACHINE, RESTRICT STORING TUBBING IN 3 COMPARTMENT SINK, MUST ALSO RESTRICT USING HOME TYPE MODEL DISH MACHINE, MUST PROVIDE MACHINE THAT REACHES 180'F ON FINAL RINSE CYCLE, OR 100 PPM CHLORINE SOLUTION INTO FINAL RINSE CYCLE, MACHINE TAGGED, RESTRICT USE, ONCE A NEW MACHINE IS ORDER, MUST CONTACT CDPH, TO REMOVE TAG, FAX LETTER TO CDPH, #312746-4240
- 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
- The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. MUST RESTRICT UNAUTHORIZED PERSONAL FROM ENTERING INTO KITCHEN PREP AREA
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Canvass
4 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN SHELVING RACKS IN BASEMENT.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOORS IN KITCHEN BEHIND COOLERS AND STOVE AND REMOVE ALL FOOD DEBRIS.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- 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 REPLACE BURNED OUT LIGHT BULB OVER KITCHEN PREP AREA.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST BETTER ORGANIZE CLUTTER IN BASEMENT STORAGE ROOM TO PREVENT INSECT AND RODENT HARBORAGE.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS