OBERWEIS DAIRY, INC.
1293 N MILWAUKEE AVE, CHICAGO, IL 60622 · Restaurant
7 inspections
- Canvass
0 infraction
- Canvass Re-Inspection
4 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Replace old blackened caulk around the dishmachine unit,replace broken door gasket at front 2 door milk cooler.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Floors along walls and in all corners require a detail cleaning and inside the dry storage room,including floor drains.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- Found scattered sites of peeling paint debris on ceiling areas in the dry storage areas.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- Found missing light shield inside the walk-in-freezer.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Canvass
7 infractions
- 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
- 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. Sanitizing rinse for equipment and utensils not proper concentration strenghth. Rack of utensils were found inside dish machine during this inspection and after manager ran machine again not properly sanitizing "0"ppm. Chlorine sanitizer at 0 ppm. Instructed manager that dish machine must sanitize utensils at 100 ppm chlorine. Critical citation issued 7-38-030. "Held for Inspection" tag placed on machine. Manager changed bucket of sanitizer and continued at "0"ppm.critical violation 7-38-030.
- 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
- All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND LARGE AMOUNTS OF DRIED SLIMED BUILD-UP DRIPPING INTO THE ICE MACHINE/TAGGED HELD FOR INSPECTION.DETAIL CLEAN,SANITIZE ICE MACHINE.FAX LETTER TO THE CDPH 312-746-4240 FOR TAG REMOVAL.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
- 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. THE REAR DOOR FROM IS NOT RODENT PROOF. THERE IS AN APPROXIMATE 1/4" MODE OF ENTRY AT BOTTOM LEFT CORNER OF SAID DOOR . MUST RODENT PROOF THE REAR EXIT DOOR. SERIOUS VIOLATION 7-38-020.
- 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.Replace old blackened caulk around the dishmachine unit,replace broken door gasket at front 2 door milk cooler.
- 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.Floors along walls and in all corners require a detail cleaning and inside the dry storage room,including floor drains.
- 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 scattered sites of peeling paint debris on ceiling areas in the dry storage areas.
- 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. Found missing light shield inside the walk-in-freezer.
- 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
- Canvass
1 infraction
- 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 REPLACE PITTED CUTTING BOARD FRONT PREP AREA
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Canvass Re-Inspection
1 infraction
- 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.REMOVE ALL CLUTTER FROM REAR CLOSET.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- Tag Removal
4 infractions
- 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
- 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.FOUND APPROXIMATELY 12 FRUIT FLIES IN DISHWASHING AREA,FOOD PREP AREA.MUST REMOVE CLEAN,SANITIZE ALL AFFECTED AREAS IN DETAIL,PEST CONTROL CO SERVICE NOW RECCOMENDED.
- 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.FLOORS ALONG WALLS AND IN ALL CORNERS REUIRE DETAIL CLEANING INCLUDING FLOOR DRAINS.
- 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.WALLS THROUGHOUT FOOD PREP,DISHWASHING AREA REQUIRE DETAIL CLEANING TO SMOOTH SURFACE.
- 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.REMOVE ALL CLUTTER FROM REAR CLOSET.
- 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
- Canvass
6 infractions
- 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
- 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 TEMPERATURE HOBART DISHMACHINE IN USE NOT DISPENSING REQUIRED SANITIZER RINSE "0"PPM DURING THIS INSPECTION-TAGGED HELD FOR INSPECTION-MUST NOT USE UNTIL THE CDPH IS NOTIFIED VIA FAX 312-746-4240 WHEN REPAIRED FOR TAG REMOVAL.
- 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
- 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.FOUND APPROXIMATELY 12 FRUIT FLIES IN DISHWASHING AREA,FOOD PREP AREA.MUST REMOVE CLEAN,SANITIZE ALL AFFECTED AREAS IN DETAIL,PEST CONTROL CO SERVICE NOW RECCOMENDED.
- 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
- A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.FOUND NO CERTIFIED FOOD MANAGER ON DUTY,NO CITY OF CHICAGO SANITATION CERTIFICATES POSTED AS REQUIRED DURING THIS INSPECTION.
- 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.FLOORS ALONG WALLS AND IN ALL CORNERS REUIRE DETAIL CLEANING INCLUDING FLOOR DRAINS.
- 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.WALLS THROUGHOUT FOOD PREP,DISHWASHING AREA REQUIRE DETAIL CLEANING TO SMOOTH SURFACE.
- 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.REMOVE ALL CLUTTER FROM REAR CLOSET.
- 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME