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MANNA FOR LIFE

1664-1666 N CALIFORNIA AVE, CHICAGO, IL 60647 · Restaurant

8 inspections

  1. Canvass

    0 infraction

  2. Canvass

    0 infraction

  3. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Walk in cooler shelving/racks that had peeling paint, rust, shall be repaired/replaced, reach in cooler shelving, racks that had peeling paint/rust, shall be repaired/replaced. Front counter had exposed raw wood, open seams with exposed raw wood, shall be repaired/sealed, or replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of ice machine not clean, needs detailed cleaning. Walk in cooler shelving/racks not clean, need detailed cleaning(crevices), prep table lower shelving not clean, needs detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in bsmt storage areas, storage room , and by hot water heaters not clean, need detailed cleaning(corners), floors in rear kitchen prep area under heavy equipment, cooking equipment not clean, needs detailed cleaning(corners). Floors in storage room(1st floor), furnace rooms not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls/ceilings that had exposed plaster, raw wood, holes gaps by doorway leading to bsmt by dining area shall be repaired/sealed.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Mop sink faucet had small leak, shall be repaired/replaced
  4. Canvass

    6 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • FOUND NO SOAP AND NO HAND PAPER TOWELS AT THE EXPOSED HANDSINK IN KITCHEN FOOD PREP AREA DURING THIS INSPECTION.CRITICAL VIOLATION 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN,MAINTAIN FAN COVERS INSIDE THE WALK-IN-COOLER,INTERIOR/EXTERIOR OF COOKING STOVE,SHELVINGS IN THE KITCHEN FOOD PREP AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE DUSTS ACCUMULATIONS ON WEST WALL AND ATTACHED EQUIPMENTS NEAR THE COOKING STOVE IN THE KITCHEN FOOD PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR WATER LEAK AT DRAIN PIPE BENEATH THE 3 COMPARTMENT SINK IN THE KITCHEN FOOD PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE,MAINTAIN A VISIBLE THERMOMETER INSIDE THE MILK COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLEAN,ORGANIZE BASEMENT STORAGE AREAS,REMOVE CLUTTERED CONDITIONS,KEEP FLOORS DRY AT ALL TIMES,REMAINING ARTICLES MUST BE STORED 6" OFF FLOOR FOR EASIER CLEANING.
  5. Complaint-Fire

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS IN REAR KITCHEN AREA AND STORAGE
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR CORNERS OF WALL BY REAR KITCHEN AREA, AND HOLE ON CEILING WALL AREA, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER REAR AREA, CLEAN AND BETTER MAINTAIN
  6. Canvass

    5 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 CLEAN STAINED CUTTING BOARDS FRONT PREP AREA
    • 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 CLEAN FLOORS IN BASEMENT AREA, AND REPAIR FLOOR SURFACE FRONT AREA, BY FRONT DOOR
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR CORNERS OF WALL BY REAR KITCHEN AREA, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE
    • 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 REPAIR LEAKING FAUCET AT REAR THREE COMPARTMENT SINK
    • 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 CLEAN, BETTER ORGANIZE BASEMENT AND STORAGE AREA BY REAR KITCHEN, REMOVE ALL CLUTTERED CONDITIONS, REMAINING ARTICLES MUST BE STORED 6" OFF FLOOR FOR EASIER CLEANING
  7. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.A SPLASHGUARD IS NEEDED AT EXPOSED HANDSINK AT REAR KITCHEN,PROVIDE MISSING SINK STOPPERS AT 3 COMP SINKS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOLLOWING REQUIRES A DETAIL CLEANING INTERIOR/EXTERIOR OF COOLERS,DRY STORAGE SHELVINGS,TOPS/BOTTOMS OF PREP TABLES,LEGS OF EQUIPMENTS,ICE MACHINEHOOD/FILTERS ABOVE COOKING STOVE REAR KITCHEN ETC.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.FOUND EXPOSED BRICK WALLS IN DRY STORAGE ROOM,ALONG FOOD PREP SOUTH WALL MUST BE SMOOTH,EASILY CLEANABLE SURFACES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT BULB OVER FOOD PREP TABLE AT FRONT SERVICE AREA NOT SHIELDED.
    • 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.WATER LEAKING AT PIPE BENEATH 3 COMP SINK AT REAR KITCHEN-MUST REPAIR.
    • 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.CLEAN,ORGANIZE BASEMENT STORAGE AREAS,REMOVE CLUTTERED CONDITIONS,KEEP FLOORS DRY AT ALL TIMES,REMAINING ARTICLES MUST BE STORED 6" OFF FLOOR FOR EASIER CLEANING.
  8. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST RESURFACE CUTTING BOARDS AT FRONT KITCHEN ON CHEF COOLER TOP WITH STAINS AND DEEP CUTS.
    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage. FILTERS ON HOOD AT REAR PREP KITCHEN,PINI MINI GRILL AT FRONT PREP AREA,VENT IN TOILET ROOMS, REACH IN COOLER BOTTOM INSIDE AT FRONT PREP AREA ALL WITH FOOD SPILLS OR SPLASHES AND OR DUST / GREASE,NEEDS CLEANING.