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ACRE/OMBRA

5308-5310 N CLARK ST, CHICAGO, IL 60640 · Restaurant

Inspection summary

ACRE/OMBRA has been inspected 11 times by Chicago Department of Public Health since June 15, 2012. The most recent inspection, on March 1, 2017, found no infractions.

2 of 11 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Pests and Food source, labelling and allergens.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 2 separate inspections, most recently on September 17, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on June 16, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on October 6, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on June 15, 2012. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 23 times across 9 separate inspections, most recently on October 6, 2016. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

11 inspections

  1. Canvass

    0 infractions

  2. Complaint

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL BULK DRY FOOD CONTAINERS IN THE PREP/KITCHEN AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • HOT HANDLE OF THE FAUCET OF THE ONE COMPARTMENT PREP SINK NOT IN GOOD REPAIR. ALSO COLD HANDLE OF THE FAUCET OF THE EXPOSED HAND SINK IN THE PREP/KITCHEN NOT IN GOOD REPAIR. MUST REPAIR AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN AND REMOVE DUST FROM THE VENT COVER IN BOTH CUSTOMER'S WASHROOM AND MAINTAIN.
  3. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MISSING HANDLE OF THE PREP COOLER DOOR IN THE PIZZA AREA OF OMBRA SECTION. INSTRUCTED TO PROVIDE HANDLE AND MAINTAIN. RE CAULK AROUND THE EXPOSED HAND SINK IN THE SERVICE STATION. CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SEAL THE HOLE ON THE FLOOR ON THE LEFT CORNER OF THE CABINET BY THE OMBRA SECTION AND MAINTAIN. SEAL HOLE ON THE FLOOR ON THE BACK STAGE IN THE BASEMENT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL HOLE ON THE FLOOR ON THE BACK STAGE IN THE BASEMENT AND MAINTAIN.
  4. Canvass

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND EVIDENCE OF MICE DROPPINGS ALONG THE WALL BASE ON THE OMBRA SIDE UNDERNEATH ALL THE BOOTH OVER 25 TOTAL. INSTRUCTED TO CLEAN, REMOVE THE DROPPINGS AND SANITIZE AFFECTED AREAS. HAVE ADDITIONAL INSPECTION FROM THE PEST CONTROL COMPANY. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MISSING HANDLE OF THE PREP COOLER DOOR IN THE PIZZA AREA OF OMBRA SECTION. INSTRUCTED TO PROVIDE HANDLE AND MAINTAIN. RE CAULK AROUND THE EXPOSED HAND SINK IN THE SERVICE STATION. CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SEAL THE HOLE ON THE FLOOR ON THE LEFT CORNER OF THE CABINET BY THE OMBRA SECTION AND MAINTAIN. SEAL HOLE ON THE FLOOR ON THE BACK STAGE IN THE BASEMENT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL GAP AROUND THE PIPE IN THE DISH MACHINE AREA AND MAINTAIN.
  5. Suspected Food Poisoning Re-inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE STAINED, DEEP GROOVED CUTTING BOARD ON THE FOOD LINE- MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE BACK WALL OF THE BASEMENT, THE PAINT IS CHIPPING AWAY FROM THE CEILING AND RUSTED WATER MARKS HAVE DRIED TO THE WALL. INSTRUCTED TO PATCH THE CEILING WHERE AN OLD LEAK DETERIORATED THE PAINT AND DRYWALL AND DETAIL CLEAN THE WALL TO REMOVE RUST MARKS.
  6. Suspected Food Poisoning

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED APPROXIMATELY 25 DROPPINGS IN THE STORAGE AREA BEHIND THE HOT WATER HEATERS IN THE BASEMENT, APPROXIMATELY 10 DROPPINGS IN THE BASEMENT TOOL STORAGE AREA, AND APPROXIMATELY 10 DROPPINGS IN THE BASEMENT NEAR AN OLD STAIRCASE THAT NO LONGER RUNS TO THE 1ST FLOOR. INSTRUCTED TO REMOVE, CLEAN, AND SANITIZE INFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE PEST ACTIVITY. FOUND NO DROPPINGS OR PESTS IN THE KITCHEN/PREP AREA. SERIOUS VIOLATION 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE STAINED, DEEP GROOVED CUTTING BOARD ON THE FOOD LINE- MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE BUILDUP IN THE LOWER COMPARTMENT OF THE DEEP FRYERS AND ON THE SIDES OF THE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE BACK WALL OF THE BASEMENT, THE PAINT IS CHIPPING AWAY FROM THE CEILING AND RUSTED WATER MARKS HAVE DRIED TO THE WALL. INSTRUCTED TO PATCH THE CEILING WHERE AN OLD LEAK DETERIORATED THE PAINT AND DRYWALL AND DETAIL CLEAN THE WALL TO REMOVE RUST MARKS. OBSERVED TWO LEAKS IN THE CEILING ON THE OMBRE SIDE OF THE ESTABLISMENT IN THE GENERAL SEATING AREA. CURRENTLY TWO BUCKETS ARE CATCHING WATER DRIPPING FROM THE CEILING. INSTRUCTED TO REPAIR LEAKS AND MAINTAIN.
  7. Suspected Food Poisoning

    0 infractions

  8. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • WHITE CHEST FREEZER IN KITCHEN AND IN BASEMENT INSIDE LINER ARE BROKEN WITH INSULATION EXPOSED,INSTRUCTED TO REPAIR/REPLACE SAID LINERS. NO LIDS PROVIDED ON ICE BINS AT "OMBRA" BAR,INSTRUCTED T PROVIDE.NO HANDLES PROVIDED AT LIDS OF PREP COOLER IN PIZZA AREA,INSTRUCTED TO PROVIDE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL LEDGE ON NORTH SIDE OF THE BASEMENT,BEHIND WASTE WATER PIPE SURFACE NOT SMOOTH/UNEVEN UNABLE TO CLEAN,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.FOOD STAINS ON CEILING TILES IN PREP AREA,ABOVE PREP LINE,INSTRUCTED TO CLEAN AND MAINTAIN. PEELING PAPER WALL AT "OMBRA" SERVING AREA, INSTRUCTED TO REPAIR /REPLACE.
  9. Canvass

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND SALAD PREP COOLER AT IMPROPER TEMPERATURE: AIR TEMP FROM 44.4F; 46.7F BOTTOM PART AND 60.8F TOP PART. POTENTIALLY HAZARDOUS FOOD WAS STORED INSIDE THE SAID UNIT:FRESH CHEESES,EGGS,VARIOUS KIND OF DRESSING,AND COOKED VEGETABLE ETC. COOLER MUST MAINTAIN AIR TEMP OF 40F AND BELOW THROUGHOUT. CRITICAL VIOLATION: 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE FROM ABOVE SALAD PREP COOLER.VARIOUS KIND OF MADE SALAD DRESSING AT TEMP OF 67.4F; BLUE CHEESE AT TEMP OF 62.2F; FETA CHEESE AT TEMP OF 63.3F; SOFT CHEESE AT TEMP OF 61,3F; COOKED BEETS AT TEMP OF 67.6F; PUREED FRESH EGGS AT TEMP OF 67F,COOKED BEETS AT TEMP OF 67.6F; FOUND HUMMUS STORED INSIDE THE REACH-IN COOLER AT TEMP OF 54.4F,UNIT MAINTAIN AIR TEMP OF 38.9F. FOOD WITH TEMPERATURE ABUSED DISCARDED AND DENATURED.POUNDS 11; VALUE 25.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A)
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EXPOSED HAND SINK IN COFFEE STATION NOT MAINTAINED. HOT WATER HANDLE BROKEN,UNABLE TO USE SAID SINK FOR HAND WASHING.INSTRUCTED TO REPAIR. MANAGER ON DUTY REPAIRED HANDLE,PRESENTLY IN WORK CONDITION,AND HOT WATER IS PROVIDED AT EXPOSED HAND SINK. CRITICAL VIOLATION:7-38-030
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • WE OBSERVED OVER 40 MICE DROPPINGS THROUGHOUT THE BASEMENT AREA,ALONG BASEBOARD WALLS AND UNDER SHELVES.ONE LIVE ROACH ON FLOOR INSIDE FOOD STORAGE AREA. OVER 30 SMALL FLIES AT MAIN BAR,AROUND AND INSIDE THE THREE COMPARTMENT SINK,ICE BIN,FLOOR,FLOOR DRAINS AND WALLS.OVER 20 SMALL FLIES AT COFFEE STATION UNDER EXPOSED HAND SINK,WALL AND FLOOR DRAINS.OBSERVED STANDING WATER BETWEEN FLOOR TILES IN MAIN BAR AREA AND FOOD LIQUID SPILLAGE ON FLOOR UNDER COFFEE COUNTER.FLOOR DRAINS BEHIND MAIN BAR AND COFFEE STATION WITH A BUILD UP OF GRIMES AND BLACK SUBSTANCE. UNABLE TO CHECK NORTH WEST BASEMENT AREA DUE TO WOOD ON FLOOR.INSTRUCTED TO REMOVE /ELEVATE SAID WOOD 6" OFF THE FLOOR,FOR CLEAN PURPOSE.REMOVE DROPPINGS,AND FLIES. MUST CLEAN AND SANITIZE MAIN BAR / COFFEE STATION AREA.NEED TO CLEAN ALL FLOOR DRAINS AND RE GROUT FLOOR TILES IN MAIN BAR AREA. OUTER OPENING NOT PROTECTED: REAR DOOR WITH A 1/2" GAP,FRONT DOOR 1/2" TO 1" GAP INSTRUCTED TO RODENT/INSECT PROOF SAID DOORS. SERIOUS VIOLATION:7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • WHITE CHEST FREEZER IN KITCHEN AND IN BASEMENT INSIDE LINER ARE BROKEN WITH INSULATION EXPOSED,INSTRUCTED TO REPAIR/REPLACE SAID LINERS. NO LIDS PROVIDED ON ICE BINS AT "OMBRA" BAR,INSTRUCTED T PROVIDE.NO HANDLES PROVIDED AT LIDS OF PREP COOLER IN PIZZA AREA,INSTRUCTED TO PROVIDE.UPPER WHITE PANEL FOR INTERIOR THE ICE MACHINE IS BROKEN INSTRUCTED TO REPLACE.MISSING FILTERS ABOVE COOKING EQUIPMENT,INSTRUCTED TO REPLACE. SOME OF DRAIN FOOD LIQUID HOSE IN POOR REPAIR,BLACK SUBSTANCE INSIDE AND OUTSIDE OF SAID DRAIN HOSE BEHIND MAIN BAR,ALSO THE BLACK WRAPPING ON POP HOSE IN POOR REPAIR,BROKEN AND DIRTY WITH DUST AND FOOD LIQUIDS,INSTRUCTED TO CLEAN AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE ON FILTERS ABOVE THE COOKING EQUIPMENT,INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DUST AND DEBRIS UNDER SHELVES IN LIQUOR AND STORAGE ROOM.LIQUID SPILLAGE ON FLOOR INSIDE THE WALK-IN BEER COOLER.STICKY FLOOR AND DEBRIS ON FLOOR UNDER THE SHELVES.SOUTH WEST AREA OF THE BASEMENT ITEMS(LAMPS) STORED ON FLOOR,INSTRUCTED TO ELEVATE. WATER BETWEEN FLOOR TILES IN PREP AND DISH ROOM INSTRUCTED TO RE-GROUT AREA MENTIONED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL LEDGE ON NORTH SIDE OF THE BASEMENT,BEHIND WASTE WATER PIPE SURFACE NOT SMOOTH/UNEVEN UNABLE TO CLEAN,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.MISSING CEILING TILES IN PREP AREA ABOVE THE STOVE,INSTRUCTED TO REPLACE.FOOD STAINS ON CEILING TILES IN PREP AREA,ABOVE PREP LINE,INSTRUCTED TO CLEAN AND MAINTAIN. PEELING PAPER WALL AT "OMBRA" SERVING AREA, INSTRUCTED TO REPAIR /REPLACE.
  10. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PREP AREAS REACH IN DOOR COOLERS GASKETS RIPPED. MUST REPAIR/REPLACE ALL DAMAGED DOOR GASKETS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN- OBSERVED FOOD BUILD UP ON SHELVES AT BOTH PREP AREAS, PREP REACH IN COOLERS DOOR RUBBER GASKETS WITH FOOD BUILD UP/FOOD BUILD UP IN PREP COOLERS DOORS/CORNERS AND HINDGES, FOOD BUILD UP ON EXTERIOR OF DISHMACHINE, 1-COMPARTMENT SINK CABINET WITH FOOD/DIRT BUILD UP AT COFFEE STATION AND INTERIOR OF FRYERS WITH GREASE ACCUMULATION. MUST CLEAN EQUIPMENT AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD/DIRT BUILD UP ON FLOOR AT MAIN BAR AREA. MUST CLEAN FLOOR THROUGHOUT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD DEBRIS/DUST BUILD UP ON WALLS AT COFFEE STATION, PREP AREAS BEHIND AND UNDER ALL EQUIPMENT ALSO OBSERVED CEILING TILES WITH DUST BUILD UP ABOVE REAR PREP. MUST CLEAN ALL UNCLEAN WALLS AND CEILING TILES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REAR PREP AREA CEILING LIGHT COVERS BROKEN ALSO OBSERVED ONE MISSING CEILING LIGHT COVER ABOVE DISHMACHINE DRAINBOARD. MUST REPLACE DAMAGED COVERS/PROVIDE COVERS FOR ALL CEILING LIGHTS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • HOT WATER BOILER ROOM CLUTTERED (BOXES, UNUSED EQUIPMENT, ETC.). MUST ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE.
  11. Canvass

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • DISPLAY PREP COOLER IN THE KITCHEN NOT MAINTAINING ADEQUATE TEMPERATURE,PRESENT AIR TEMP OF 53.5F. POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT: COOKED RICE,COOKED POTATOES CUT TOMATOES ETC. COOLER MUST MAINTAIN TEMP OF 40F AND BELOW. TAGGED UNIT" HELD FOR INSPECTION" DO NOT USE. CRITICAL VIOLATION:7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD STORE INSIDE THE DISPLAY COOLER NOT MAINTAINING ADEQUATE TEMPERATURE:TOMATOES FILLED WITH COOKED RICE AT TEMP OF 71.9F, VEGETABLE/CHEESE/EGGS FRITTATA AT TEMP OF 75.6F; ZUCCHINI FILLED WITH COOKED RICE AT TEMP OF 60F. FOUND COOKED DICED POTATOES STORED INSIDE ANOTHER DISPLAY PREP COOLER AT TEMP OF 71.7F,HOWEVER UNIT MAINTAINED TEMP OF 39.7. FOUND TWO FLAT CONTAINERS FILLED WITH TIRAMISU AT TEMP OF 55F TO 58F,STORED INSIDE THE WALK-IN COOLER IN BASEMENT AREA,UNIT MAINTAINED AIR TEMP 40.6F.FOOD WAS DISCARDED AND DENATURED.NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED, ALSO NO TIME/TEMPERATURE LOGS AVAILABLE AT THIS TIME. FOOD DISCARDED AND DENATURED. POUNDS 14, VALUE 150
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES. OBSERVED FOOD HANDLERS HANDLING READY TO EAT FOOD(DESSERTS,ICE CUBES,LETTUCE ETC),TOUCHING NON-FOOD CONTACT SURFACE,SUCH AS: GARBAGE CANS, KITCHEN EQUIPMENT,CLEANING WITH TISSUE HIS NOSE AND FACE,SET UP TRAY WITH DIRTY DISHES AND PUT IT THROUGH THE DISH MACHINE THEN EACH EMPLOYEE WENT BACK TO TOUCHING READY TO EAT FOOD,CONTINUE TO PREP FOOD AND HANDLING CLEAN DISHES. ALL THREE EMPLOYEES DID NOT WASH HANDS AFTER EACH TASK. HAND WASHING PROCEDURE EXPLAINED TO MANAGER. CRITICAL VIOLATION:7-38-010(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE ICE SCOOP CONTAINERS TO BE ABLE TO STORE ICE SCOOP AT MAIN BAR. PROVIDE LIDS FOR THE ICE BINS AT MAIN BAR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN DEEP FRYER INSIDE THE BOTTOM CABINET, REMOVE GREASE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE BROKEN FLOOR INSIDE THE WALK-IN COOLER IN BASEMENT AREA(REMOVE METAL SHEET)FLOOR MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALL TILE UNDER THE DISH MACHINE ALSO REPLACE MISSING WALL TILE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CLEAN LIGHT SHIELD THROUGHOUT THE PREP AREA,ALSO REPLACE BROKEN LIGHT SHIELD IN DISH ROOM WEST SIDE.

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