MARKET CREATIONS

233 S WACKER DR, CHICAGO, IL 60606 · Restaurant

22 inspections

1. Canvass16 août 2019

   0 infraction

2. Canvass Re-Inspection11 mai 2018

   0 infraction

3. Canvass13 avr. 2018

   3 infractions

   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. APPROX 5-LBS OF CHICKEN BREAST IN HOT UNITS AT 123.0F, 2-LBS OF RICE AT 131.0F, 4-LBS OF CHICKEN WINGS AT 113.4F, 10-LBS OF COOKED GREEN BEANS AT 126.0F, 4-LBS OF BREADED FISH AT 120.3F, 10-LBS OF MARKET CREATION CHICKEN AT 115.0F, 6-LBS OF COOKED BROCCOLI AT 115.6F,10-LBS OF BEEF SZECHUAN WITH VEGETABLES AT 128.7F. ALL FOODS REMOVED AND DISCARDED BY MANAGER AT COST APPROX $250.00. CRITICAL VIOLATION 7-38-005A.
   • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
     • INADEQUATE HAND WASHING FACILITIES. OBSERVED PORTABLE HAND SINK USED FOR HAND WASHING FOR STAFF. INSTRUCTED TO CONTACT THE BUILDING DEPT FOR APPROVAL FOR PORTABLE HAND SINK. INSTRUCTED TO INSTALL EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER TO CITY PLUMBING BY 4-17-2018 CRITICAL VIOLATION 7-38-030
   • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
     • NO CERTIFIED FOOD MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED, RICE, CHICKEN, ETC. SERIOUS VIOLATION 7-38-012.
4. Réinspection de la plainte4 oct. 2017

   5 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • Observed broken gasket on 2 door prep cooler in front kitchen (corner) area. Observed cracked glass in front sushi case/cooler. Must repair and maintain all. Observed cardboard used as a floor mat in walk in cooler. Must remove. All surfaces must be non-porous, smooth and easily cleanable.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • Observed excessive dirt build up on floors under front cooking equipment, and on floor in room where soda bag-in-boxes are stored. Must detail clean and sanitize floors. Must maintain same.
   • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • Observed very dim light in room where soda bag-in-boxes stored in kitchen. Must provide adequate lighting for proper cleaning. Must maintain same.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • Observed excessive build up (yellow substance) on large pipe under sprayer sink in dishwashing area. Pipe also leaking. Must repair, clean and sanitize. Must maintain same.
   • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
     • Observed wiping cloths stored throughout prep areas on counters and shelves. Must provide clean containers with sanitizing solution for all wiping cloths when not in use. Must maintain same.
5. Plainte26 sept. 2017

   8 infractions

   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • Observed potentially hazardous foods at improper temperatures. Found 2 dozen eggs stored on shelf under front service/cook line @ 73.1F; in a prep cooler in rear of kitchen found 7lbs of shrimp @ 46.9F and 1lb of beef @ 45.3F; and found 4lbs of pork sausage @ 123.8F in the hot holding serving line. Instructed must keep all potentially hazardous foods at 40F or less or 140F or more at all times. Operator voluntarily discarded 14lbs of denatured foods during inspection. Critical violation 7-38-005(a).
   • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
     • Observed previously issued minor violations not corrected from report # 2064688, dated 6/21/17. Must correct the following previously issued minor violations: #30 OBSERVED POTENTIALLY HAZARDOUS FOODS (CHICKEN, PORK) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS IN REFRIGERATORS. INSTRUCTED TO PROPERLY LABEL WITH PRODUCT NAME AND DATE AND MAINTAIN. #34 OBSERVED FLOORS NEED RE-GROUTING IN THE DISH WASHING AREA AND ON THE COOKING LINE. INSTRUCTED TO REPAIR AND MAINTAIN. #35 OBSERVED ACCUMULATED DUST ON THE CEILING OF THE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN. Serious violation 7-42-090.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • Observed broken gasket on 2 door prep cooler in front kitchen (corner) area. Observed cracked glass in front sushi case/cooler. Must repair and maintain all. Observed cardboard used as a floor mat in walk in cooler. Must remove. All surfaces must be non-porous, smooth and easily cleanable.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • Observed excessive dirt build up on floors under front cooking equipment, and on floor in room where soda bag-in-boxes are stored. Must detail clean and sanitize floors. Must maintain same.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • Observed large gaps around pipe in wall behind cooking line. Must seal holes to prevent pest entry. Must maintain same.
   • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • Observed very dim light in room where soda bag-in-boxes stored in kitchen. Must provide adequate lighting for proper cleaning. Must maintain same.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • Observed excessive build up (yellow substance) on large pipe under sprayer sink in dishwashing area. Pipe also leaking. Must repair, clean and sanitize. Must maintain same.
   • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
     • Observed wiping cloths stored throughout prep areas on counters and shelves. Must provide clean containers with sanitizing solution for all wiping cloths when not in use. Must maintain same.
6. Plainte21 juin 2017

   3 infractions

   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • OBSERVED POTENTIALLY HAZARDOUS FOODS (CHICKEN, PORK) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS IN THE WALK IN COOLER AND REFRIGERATORS. INSTRUCTED TO PROPERLY LABEL WITH PRODUCT NAME AND DATE AND MAINTAIN.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • OBSERVED FLOORS NEED RE-GROUTING IN THE DISH WASHING AREA AND ON THE COOKING LINE. INSTRUCTED TO REPAIR AND MAINTAIN.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • OBSERVED ACCUMULATED DUST ON THE CEILING OF THE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
7. Canvass12 déc. 2016

   3 infractions

   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPERATURES. APPROX 5-LBS OF FRIED CHICKEN AT BUFFET BAR AT 117.8,127.8F,25 LBS OF COOKED BREAFAST PORK SAUSAGE IN COOLERS AT 52.3F,66.7F,2LBS OF CORN BEEF HASH AT 60.5F,VEGGIE SAUSAGE AT 60.6F, 2-LBS OF RAW SALMON AT SUSHI BAR-45.1F, 4-LBS OF CRAB-45.8F. ALL FOODS REMOVED AND DISCARDED BY MANAGER APPROX 38-LBS/COST $ 90.00-CDI. CRITICAL VIOLATION 7-38-005A.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • FLOORS NEED RE-GROUTING IN THE POT/PAN STORAGE AREA.MUST REPAIR.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • FILTERS NEED CLEANING UNDER HOOD OF COOKING EQUIPMENT.MUST CLEAN/MAINTAIN.
8. Canvass Re-Inspection18 avr. 2016

   3 infractions

   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • NO LABELS ON LARGE DRY STORAGE BINS IN SALAD PREP AREA.MUST INSTALL
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • HANDLE IN POOR REPAIR ON REACH IN FREEZER IN SALAD PREP AREA.MUST REPAIR.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • OBSERVED SEVERAL AREAS OF THE FLOOR NEED RE-GROUTING.ENTIRE AREA BETWEEN DISHMACHINE,3-COMP SINK,EXPOSED HAND SINK AREA,SALAD PREP AREA,AND AT DEEP FRYERS AT( AMERICAN FOOD STATION.)
9. Canvass8 avr. 2016

   4 infractions

   • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
     • OBSERVED PREMISES DISHWASHING FACILITIES AT THE 3-COMPARTMENT SINK NOT MAINTAINED,(IE MISSING 1- RIGHT FAUCET ).FAUCET ON THE LEFT SIDE UNABLE TO REACH THE LAST COMPARTMENT.MUST REPLACE RIGHT FAUCET.SERIOUS VIOLATION ISSUED 7-38-030.
   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • NO LABELS ON LARGE DRY STORAGE BINS IN SALAD PREP AREA.MUST INSTALL.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • HANDLE IN POOR REPAIR ON REACH IN FREEZER IN SALAD PREP AREA.MUST REPAIR.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • OBSERVED SEVERAL AREAS OF THE FLOOR NEED RE-GROUTING.ENTIRE AREA BETWEEN DISHMACHINE,3-COMP SINK,EXPOSED HAND SINK AREA,SALAD PREP AREA,AND AT DEEP FRYERS AT( AMERICAN FOOD STATION.)
10. Canvass Re-Inspection30 oct. 2015

    0 infraction

11. Canvass16 oct. 2015

    6 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • NOTED POOR HYGIENIC PRACTICES AT THE PREP AREAS. NOTED EMPLOYEE WHILE WEARING GLOVES WASHED CLEANED DISHES AT THE SINK, EMPTY THE TRASH INTO THE GARBAGE CAN AT THE DISH WASHING AREA AND WENT BACK TO PREPARING FOOD WITHOUT CHANGING GLOVES OR WASHING HANDS. NOTED ANOTHER EMPLOYEE LEAVE THE PREP AREA WITH GLOVES ON TO THE WALK IN COOLER, OPEN THE WALK IN COOLER DOORS WITH THE GLOVES ON; GET FOOD FROM THE WALK IN COOLER AND GO BACK TO THE PREP AREA TO CONTINUE PREPPING WITHOUT CHANGING GLOVES OR WASHING HANDS. STILL SAW ANOTHER EMPLOYEE LEAVING THE REAR PREP AREA WITH GLOVES ON TO THE MAIN KITCHEN PREP, TURN ON THE STOVE WITH GLOVES ON, GOES BACK TO THE REAR TO GET WATER THEN BACK TO THE PREP TO CONTINUE PREPPING WITHOUT CHANGING GLOVES OR WASHING THEIR HANDS. DISCUSSED WITH MANAGEMENT THAT GLOVES MUST BE CHANGED AND HANDS WASHED WHEN CHANGING TASK OR MOVING FROM ONE PREP AREA TO ANOTHER. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NOTED OVER 45 FLYING INSECTS ON WALLS,CEILING AND BOXES AND ONE LIVE ROACH ON WALL BY THE HAND WASH SINK AT THE REAR PREP AREA,BY THE DISH WASHING AREA AND REAR DRY STORAGE AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONTACT WITH PEST CONTROL COMPANY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED THORN RUBBER GASKETS AT DOOR OF 2 DOOR REFRIGERATION UNIT AT THE REAR PREP AREA. INSTRUCTED TO REPAIR AND/OR REPLACE....NOTED DIRTY AND RUSTY SHELVES INSIDE WALK IN COOLER. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE....NOTED SHELVES UNDERNEATH PREP TABLE LINED WITH FOIL PAPER. INSTRUCTED TO REMOVE FOIL PAPER, CLEAN AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED FOOD SPILL INSIDE 2 DOOR REFRIGERATION UNIT AT THE REAR FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN....MUST ALSO CLEAN STANDING WATER INSIDE SERVICE COOLER BY THE WARMING UNIT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED THICK GREASE ACCUMULATION UNDERNEATH COOKING STOVE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. MUST ALSO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT AT THE DRY STORAGE AREAS AND EMPLOYEE LOCKER ROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED DUSTY CEILINGS, FANS, WALLS AND VENTS THROUGHOUT REAR PREP AREA, WALK IN COOLER, DRY STORAGE AND EMPLOYEE LOCKER ROOM. INSTRUCTED TO CLEAN AND MAINTAIN.
12. Canvass Re-Inspection19 mai 2014

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST REMOVE KNIVES FROM BETWEEN KNIFE RACK AND EXTERIOR OF COOLER, CLEAN/SANITIZE KNIVES AND KNIFE RACK, PROPERLY STORE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM OF UPRIGHT FREEZER, MAINTAIN AT ALL TIMES. DETAIL CLEAN SHELVES WHERE COKING WINE IS STORED AND SHELVES AT REAR WHERE DRY GOOD ITEMS ARE STORED. DETAIL CLEAN SHELVES WHERE COOKING
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS OUTSIDE EMPLOYEE AREA WHERE CAN GOODS AND DRY FOOD ITEMS ARE STORED, REAR PREP AREA. SEAL/REPLACE MISSING FLOOR COVING IN DEEP FRYER AREA AND WHERE NECESSARY TO PREVENT PEST HARBORAGE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE A LIGHT SHIELD IN 3-DOOR FREEZER. REPLACE MISSING CEILING TILES AND DAMANGED/CRACKED LIGHT SHIELDS WHERE NEEDED.
13. Canvass12 mai 2014

    9 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SANITARY HAND DRYING DEVICE/PAPER TOWELS AT FIRST EXPOSED HANDWASHING SINK UPON ENTRANCE TO SUSHI PREP AREA. MUST PROVIDE. CRITICAL VIOLATION 7-38-030.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED ICE IN PLASTIC BINS AND CONTAINERS WITH NO LIDS FOR SODA MACHINE, BEING TRANSPORTED FROM ANOTHER RESTAURANT ON SAME FLOOR TO THIS LOCATION THROUGHT A COMMON EXPOSED AREA SHARED WITH THE PUBLIC NOT PROTECTED FROM THE ELEMENTS. ALSO NOTED RICE BEING PREPARED IN RICE COOKER ON TABLE IN EMPLOYEES PERSONAL STORAGE AREA WITH CLOTHES, SHOES AND OTHER PERSONAL ITEMS. ALSO NOTED FRESH GINGER AND WASABI SPREAD IN BOWELS ON COUNTER NOT PROTECTED FOR CUSTOMER USE. INSTRUCTED TO PROTECT FOODS, COVER ICE, AND REMOVE RICE COOKER FROM EMPLOYEE AREA. SERIOUS VIOLATION 7-38-005(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED A FEW LIVE ROACHES CRAWLING IN/OUT OF ELECTRICAL OUTLET ON WALL ABOVE PREP TABLE IN FRYER AREA. ALSO NOT OVER FOURTY FRUIT FLIES ON WALL AND SHELVES IN DISHWASHING AREA AND AT REAR PREP AREA. INSTRUCTED TO CONTACT PEST CONTROL OPERATOR FOR SERVICE. SERIOUS VIOLATION 7-38-020.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST REMOVE KNIVES FROM BETWEEN KNIFE RACK AND EXTERIOR OF COOLER, CLEAN/SANITIZE KNIVES AND KNIFE RACK, PROPERLY STORE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE SPLASH GUARDS AT BOTH EXPOSED HANDWASHING SINKS SEPERATED BY SUSHI PREP COUNTER IN SUSHI PREP AREA. MUST PROVIDE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM OF UPRIGHT FREEZER, MAINTAIN AT ALL TIMES. DETAIL CLEAN SHELVES WHERE COKING WINE IS STORED AND SHELVES AT REAR WHERE DRY GOOD ITEMS ARE STORED. DETAIL CLEAN SHELVES WHERE COOKING
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS OUTSIDE EMPLOYEE AREA WHERE CAN GOODS AND DRY FOOD ITEMS ARE STORED, REAR PREP AREA. SEAL/REPLACE MISSING FLOOR COVING IN DEEP FRYER AREA AND WHERE NECESSARY TO PREVENT PEST HARBORAGE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE A LIGHT SHIELD IN 3-DOOR FREEZER. REPLACE MISSING CEILING TILES AND DAMANGED/CRACKED LIGHT SHIELDS WHERE NEEDED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLEAN, ORGANIZE AND MAINTAIN EMPLOYEE STORAGE AREA.
14. Canvass17 déc. 2013

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NOTED CUTTING KNIVES AT THE FRONT PREP STATION LAYING ON THE BOTTOM SHELF OF PREP STATION. MUST PROPERLY STORE IN A KNIFE RACK OR CONTAINER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN INTERIOR OF OF COOLERS AND FREEZER TO REMOVE SPILLS AND DEBRIS. ALSO MUST CLEAN ALL STORAGE SHELVING TO REMOVE FOOD SPILLS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS THOUGH OUT PREMISES TO REMOVE SPILLS, DEBRIS AND GREASE, ESPECIALLY ALONG THE WALL BASE AND IN CORNERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN WALLS AND CEILING TILES WHERE NEEDED TO REMOVE DUST AND FOOD SPLATTER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE AND MAINTAIN A WORKING THERMOMETER INSIDE THE WALK IN COOLER.
15. Canvass25 janv. 2013

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • DURING INSPECTION FOUND POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE. FOUND TWO STAINLESS STEEL PANS IN AN UPRIGHT HOT BOX CONTAINING CHICKEN DRUMSTICKS(10LBS APPROXIMATE VALUE OF $40.00 AT 60.8F AND 69.2F RESPECTIVELY.HOT BOX WAS MAINTAINING PROPER TEMPERATURE AT TIME OF INSPECTION. ALSO FOUND 5LBS APPROXIMATE VALUE OF $25.00 OF SALT AND PEPPER SHRIMP 122.9F AT THE HOT HOLDING BUFFET SERVING LINE IN A STAINLESS STEEL PAN IMPROPERLY SET-UP WITHOUT ENOUGH HOT WATER UNDER THE PAN. FOUND 4LBS APPROXIMATE VALUE OF $20.00 OF EGG SALAD 58.3F AT THE COLD HOLDING BUFFET SERVING LINE IN A STAINLESS STEEL PAN IMPROPERLY SET-UP WITHOUT ENOUGH ICE UNDER THE PAN. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED ALL FOOD ITEMS MENTIONED ABOVE. REMINDED MANAGEMENT TO ALWAYS MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40F AND BELOW FOR COLD HOLDING AND 140F AND ABOVE FOR HOT HOLDING.CRITICAL CITATION ISSUED 7-38-005(A)
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • DURING INSPECTION OBSERVED TWO FOOD HANDLERS AT THE FRONT MAIN COOKING PREP LINE DRINKING WATER AND SODA IN CUPS WITHOUT LIDS AND THEY RETURNED TO THE PREP LINE WITHOUT PRACTICING GOOD HYGIENIC PRACTICES WHICH IS A SOURCE OF CROSS CONTAMINATION. INSTRUCTED STAFF NOT TO EAT OR DRINKING IN FOOD PREP AREAS. ALSO INSTRUCTED STAFF TO WASH THEIR HAND USING GOOD HYGIENIC PRACTICES.CRITICAL VIOLTATION 7-38-005(A)ISSUED.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • DURING INSPECTION OBSERVED NO SOAP OR HAND TOWELS AT THE REAR EXPOSED HANDSINK. INSTRUCTED TO PROVIDE SOAP AND HAND TOWELS AT ALL EXPOSED HANDSINKS AT ALL TIMES.CRITICAL CITATION 7-38-030
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL FOODS NOT IN ORIGINAL CONTAINERS IN WALK-IN COOLERS, REFRIGERATORS AND PLASTIC STORAGE BINS ON THE PREMISES AT ALL TIMES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR THE GASKET AT THE 2DR REFRIGERATOR IN THE REAR PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN ALL INTERIOR BOTTOM SHELVES AT THE 2DR FREEZER AND 2DR REFRIGERATORS TO REMOVE FOOD DEBRIS. MUST ALSO DETAIL CLEAN INTERIOR OF BOTH DEEP FYERS TO REMOVE EXCESSIVE GREASE BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND SANITIZE FLOORS UNDER MAIN FRONT COOKING LINE TO REMOVE EXCESSIVE GREASE BUILD-UP AND FOOD DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST TIGHTEN COLD FAUCET HANDLE BASE AT 3COMP SINK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL STAFF AT FOOD PREP AREAS MUST WEAR HAIR RESTRAINTS AT ALL TIMES.
16. Canvass Re-Inspection27 juill. 2012

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. WOODEN CABINTS UNDER THE SERVING LINE/FRONT PREP STATION MUE BE CLEANED & RE-SEALED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEFT FAUCET OF 3-COMP SINK MUST BE FIXED (WRAPPED IN PLASTIC); LEAK UNDER THE 2-LEVERS AT THE BOTTOM OF THE 2-COMP SINK, MUST FIX ALSO.
17. Canvass20 juill. 2012

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • (7-38-020) NOTED SMALL/FRUIT FLY ACTIVITY ON PREMISES: 7- ON WALLS BY THE DOOR OF REAR PREP AREA, 5-ON PAPERS POSTED ON BOARD ACROSS MOP ROOM,5-ON A MOP HEAD IN MOP ROOM, 8-ON WALLS INSIDE OFFICE, 5-ON WALLS AROUND GARBAGE BINS IN DINING AREA,4-ON SHELF BY WALL OF WALK-IN COOLER. INSTRUCTED TO ELIMINATE/MINIMIZE ACTIVITY.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL FOODS STORED IN COOLERS/FREEZERS MUST HAVE DATES/LABELS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. WOODEN CABINETS UNDER THE SERVING LINE/FRONT PREP STATION MUST BE CLEANED & RE-SEALED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING NEED CLEANING: INTERIOR OF UNUSED DISHMACHINE, CAN OPENER, EXTERIOR OF BULK FOOD CONTAINERS, COMPRESSOR/FAN GUARDS OF WALK-IN COOLER, INTERIOR OF CABINETS THAT HOLD THE GARBAGE BINS (DINING ROOM).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN DISHROOM & REAR PREP AREA MUST BE KEPT DRY AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • ALL AREAS AFFECTED BY PEST ACTIVITY MUST BE CLEANED/SANITIZED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEFT FAUCET OF 3-COMP SINK MUST BE FIXED (WRAPPED IN PLASTIC). LEAK UNDER THE 2-LEVERS AT BOTTOM OF 2-COMP SINK MUST BE FIXED ALSO.
18. Plainte15 sept. 2011

    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. OBSERVED FOOD/GREASE BUILD UP ON PREP AREA SHELVES AT BOTH FRONT AND BACK PREP AREAS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
    • 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. OBSERVED FOOD/DIRT BUILD UP ON FLOOR UNDER AND AROUND EQUIPMENT AT FRONT AND REAR PREP AREAS AND AT DISHMACHINE AREA. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR THROUGHOUT PREMISES.
    • 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. OBSERVED HOLES/GAPS IN WALLS ABOVE BASEBOARD AT MOP SINK ROOM. MUST REPAIR/SEAL GAPS/HOLES IN WALLS THROUGHOUT MOP SINK ROOM ALSO MUST DETAIL CLEAN ALL UNCLEAN WALLS THROUGHOUT.
    • 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. 3-COMPARTMENT SINK COLD WATER HANDLE LEAKING. MUST REPAIR AND MAINTAIN SINK.
19. Plainte28 avr. 2011

    3 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. WALK IN COOLER AND BREAKFAST REACH IN COOLER DOOR RUBBER GASKETS RIPPED. MUST REPAIR AND MAINTAIN GASKETS.
    • 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. THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD BUILD UP ON LOWER SIDE OF DISHMACHINE DRAINBOARDS, SUSHI PREP AREA SHELVES AND INSIDE COOLERS DOOR GASKETS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
    • 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. REAR PREP AREA HANDWASH BOWL LOOSE FROM WALL(BY ICE MACHINE). MUST REATTACH SINK TO WALL/SEAL GAP BETWEEN SINK AND WALL.
20. Consultation21 mai 2010

    3 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. Some small cutting boards with deep/dark grooves must be replaced.
    • 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. Broken floor tiles in basement W.I.C., poor floor grouting at small sections of dishroom & across the ovens, must be fixed.
    • 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 fix/replace a leaky pipe under front section of dishmachine.
21. Suspected Food Poisoning18 mai 2010

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. Any opened #10 cans of food must be transferred to a regular container.
    • 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. Some small cutting boards with deep/dark grooves must be replaced.
    • 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. Broken floor tiles in basement walk-in cooler, poor floor grouting at small sections of dishroom & across the ovens, must be fixed.
    • 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 fix/replace a leaky pipe under front section of dishmachine.
22. Canvass29 mars 2010

    4 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. Some small cutting boards with deep/dark grooves must be replaced.
    • 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. Interior floor of sushi cooler at front serving line, interior bottom of fryers, bottom part of grill table need cleaning, due to debris/dust.
    • 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. Broken floor tiles in basement walk-in cooler, poor floor grouting at small sections of dishroom & across the ovens must be fixed, to prevent pest issues.
    • 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. Dusty fan guards, condensers of walk-in coolers maus; grease stains on walls around fryers must be kept clean. Also must fix loose baseboards behind ovens at front prep area.