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ARAMARK AT UNITED AIRLINES

11601 W TOUHY AVE, CHICAGO, IL 60666 · Restaurant

25 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed a small leak at the right faucet neck (elbow) at the three compartment sink. Instructed facility to repair and maintain.
  3. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL DISPLAY COOLER, INTERIOR SURFACES OF DISHMACHINE WITH EXCESSIVE GREASE, SIDES OF ALL COOKING EQUIPMENT WITH GREASE AND DUST ACCUMULATION, STORAGE AND PREP SHELVES, BEVERAGE COUNTER AND COUNTER TOP WITH DRIED FOOD AND DUST BUILD-UP, INTERIOR OF COUNTER SHELVES THROUGHOUT, SALAD/BUFFET AISLE COUNTER, INTERIOR AND EXTERIOR SURFACES OF ALL COOLER AND FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN FRONT AND IN REAR PREP AREA, INSIDE WALK-IN COOLER AND IN REAR STORAGE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING COVER WITH EXCESSIVE DUST ACCUMULATION ABOVE/CORNER FRONT SERVING LINE.---------MUST DETAIL CLEAN AND MAINTAIN WALLS THROUGHOUT REAR PREP AND COOKING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR WATER LEAK UNDERNEATH PREP SINK IN REAR COOKING AREA.--------MUST REPAIR SLOW DRAINING EXPOSED HAND SINK IN FRONT COOKING AREA (NEXT TO GRILL).
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ARTICLES AND REORGANIZE REAR STORAGE AREA.
  4. Canvass Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REMOVE PEELING PAINT ON CEILING ABOVE FRONT PREP/COOKING AREA.
  5. Canvass Re-Inspection

    6 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND INTERIOR SURFACES OF (2) ICE MACHINE (FRONT SERVICE BEVERAGE AREA AND IN REAR PREP/DISHWASHING AREA) WITH VISIBLE MOLD LIKE SUBSTANCES (PINK AND BLACK SLIMY SUBSTANCE) SEVERE BUILD-UP LIKELY TO CONTAMINATE THE ICE. INSTRUCTED TO EMPTY ICE MACHINE. MUST CLEAN (WASH, RINSE AND SANITIZE) AND MAINTAIN. 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 10 LIVE SMALL FLIES AND 2 HOUSEFLIES IN FRONT PREP/SERVING AREA, 5 LIVE SMALL FLIES IN BEVERAGE SERVICE AREA, 6 LIVE SMALL FLIES AND 1 HOUSE FLY IN DINING AREA AND 5 SMALL LIVE FLIES IN REAR PREP/DISH WASHING AREA. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CONTACT LICENSED PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 1588911 ISSUED ON 11-25-2016. SERIOUS VIOLATION 7-42-090 #33 - EXTERIOR BETWEEN COOKING EQUIPMENT, DEEP FRYER CABINETS, COOLERS, GASKETS, STORAGE SHELVES, PREP COUNTERS, CAN OPENER ATTACHED TO PREP TABLE, STORAGE SHELVES AND CABINETS NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES. #34 - FLOOR UNDER COOKING EQUIPMENT, ALONG WALL BASE NOT CLEANED-EXCESSIVE FOOD AND GREASE DEBRIS. INSTRUCTED TO DETAIL CLEAN AND REMOVE FOOD DEBRIS DAILY.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR OF ALL STORAGE CABINETS IN FRONT SERVICE AREA AND IN FRONT PREP/COOKING AREA
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REMOVE PEELING PAINT ON CEILING ABOVE FRONT PREP/COOKING AREA.------MUST REPLACE MISSING CEILING TILE ABOVE REAR PREP/DISH WASHING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: INSTRUCTED TO REPAIR FAUCET NECK WITH HEAVY LEAK AT 3 COMPARTMENT IN REAR DISHWASHER AREA.
  6. Canvass

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND FRONT DISPLAY COOLER (AIR TEMPERATURE OF 44.2F) AND WALK-IN COOLER (AIR TEMPERATURE OF 54.9F) IN REAR PREP AREA WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE. INSTRUCTED MANAGER COOLERS WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. DISPLAY COOLER AND WALK-IN COOLER WERE TAGGED 'HELD FOR INSPECTION'. INSTRUCTED NOT TO USE UNTIL REPAIRED. CRITICAL VIOLATION 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPRPER TEMPERATURE REQUIREMENT DURING STORAGE AND DISPLAY INSIDE DISPLAY COOLER AND INSIDE WALK-IN COOLER. NOTED INTERNAL TEMPERATURE OF FOOD PRODUCTS STORED INSIDE DISPLAY COOLER: FRUIT SALAD AT 47.6F, CHICKEN SANDWICH AT 51.2F, TURKEY SANDWICH AT 49.7F, VANILLA PUDDING AT 47.5F/48.1F, CHOCOLATE PUDDING AT 46.9F/47.1F, MANGO PARFAIT AT 47.6F, YOGURT AT 47.6F. INTERNAL TEMPERATURE OF FOOD PRODUCT INSIDE WALK-IN COOLER: MEATBALLS AT 47.4F, PASTA AT 48.4F, YOGURT AT 48.9F, COOKED BEANS AT 59.1F, MILK AT 49.9F, BAKED CHICKEN AT 48.2F, SLICED SAUSAGE AT 48.5F. ALSO NOTED FOOD PRODUCTS DISPLAYED IN SALAD BAR: COTTAGE CHEESE AT 50.9F, CUT CANTALOUPE AT 55.4F, CUT HONEYDEW AT 46.7F, COOKED CHICKEN AT 49.7F. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $600.00 TOTAL WEIGHT 100 LBS. CRITICAL VIOLATION 7-3-005(A)
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND EXPOSED HAND SINK IN REAR PREP/DISH WASHING AREA NOT PROPERLY MAINTAINED. NO HOT RUNNING WATER. INSTRUCTED TO PROVIDE. ISSUED 2 DAY NOTICE. CRITICAL VIOLATION 7-38-030
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND INTERIOR SURFACES OF (2) ICE MACHINE (FRONT SERVICE BEVERAGE AREA AND IN REAR PREP/DISHWASHING AREA) WITH VISIBLE MOLD LIKE SUBSTANCES (PINK AND BLACK SLIMY SUBSTANCE) SEVERE BUILD-UP LIKELY TO CONTAMINATE THE ICE. INSTRUCTED TO EMPTY ICE MACHINE. MUST CLEAN (WASH, RINSE AND SANITIZE) AND MAINTAIN. 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 10 LIVE SMALL FLIES AND 2 HOUSEFLIES IN FRONT PREP/SERVING AREA, 5 LIVE SMALL FLIES IN BEVERAGE SERVICE AREA, 6 LIVE SMALL FLIES AND 1 HOUSE FLY IN DINING AREA AND 5 SMALL LIVE FLIES IN REAR PREP/DISH WASHING AREA. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CONTACT LICENSE PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 1588911 ISSUED ON 11-25-2016. SERIOUS VIOLATION 7-42-090 #33 - EXTERIOR BETWEEN COOKING EQUIPMENT, DEEP FRYER CABINETS, COOLERS, GASKETS, STORAGE SHELVES, PREP COUNTERS, CAN OPENER ATTACHED TO PREP TABLE, STORAGE SHELVES AND CABINETS NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES. #34 - FLOOR UNDER COOKING EQUIPMENT, ALONG WALL BASE NOT CLEANED-EXCESSIVE FOOD AND GREASE DEBRIS. INSTRUCTED TO DETAIL CLEAN AND REMOVE FOOD DEBRIS DAILY.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR OF ALL STORAGE CABINETS IN FRONT SERVICE AREA AND IN FRONT PREP/COOKING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REMOVE PEELING PAINT ON CEILING ABOVE FRONT PREP/COOKING AREA.------MUST REPLACE MISSING CEILING TILE ABOVE REAR PREP/DISH WASHING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR FAUCET NECK WITH HEAVY LEAK AT 3 COMPARTMENT IN REAR DISHWASHER AREA.
  7. Canvass Re-Inspection

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • SINGLE USE ARTICLES NOT STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTMAINATION BEFORE USE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR BETWEEN COOKING EQUIPMENT, DEEP FRYER CABINETS, COOLERS, GASKETS, SOTRAGE SHELVES, PREP COUNTERS, CAN OPENER ATTACHED TO PREP TABLE, STORAGE SHELVES AND CABINETS NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER COOKING EQUIPMENT, ALONG WALLBASE NNOT CLEANED-EXCESSIVE FOOD AND GREASE DEBRIS. INSTRUCTED TO DETAIL CLEAN DAND REMOVE FOOD DEBRIS DAILY.
  8. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS DOES NOT MEET TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION, DISPLAY AND SERVE. FOUND POTENTIALLY HAZARDOUS FOODS INSIDE REACH-IN COOLER THAT WAS NOT PROPERLY COOLED AND FOOD HANDLER DRY LOGGED TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS ON LOGS. 20 LBS OF BEEF AT 68.5 F, 5 LBS OF CHICKEN AT 57.5 F, 5 LBS OF TOFU AT 57.6 F. INSIDE REACH-IN COOLER AT 68.5 F. ALSO, COTTAGE CHEESE ON DISPLAY SOTRAGE ON LCE BED AT 47.7 F. INSTRUCTED MANAHER THAT POTENTIALLY HAZARDOUS FOODS MUST BE STORED IN/ON MECHANICAL REFRIGERATION, TEMPERATURE LOGS MUST BE PROPERLY DOCUMENTED TO PROPERLY COOLER POTENTIALLY HAZARDOUS FOODS AT 140 F TO 70 F IN 2 HOURS AND 70 F TO 40 F IN 4 HOURS. MANAGER VOLUNTARILY DENATURED AND DISCARDRED FODDS. VALUE $125, 30 LBS. CRITICAL CITATION ISSUED 7-38-005(A).
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOODS NOT PROTECTED DURING STORAGE, PREPARATION, DISPLAY AND SEEVICE. OBSERVED INTERIOR OF ICE MACHINE WITH BLACK SLIMY SUBSTANCE ON INTERIOR PANEL WHERE FRESH ICE IS MADE AND DROPS INTO BIN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL PARTS. SERIOUS CITATION ISSUED 7-38-005(A).
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • SINGLE USE ARTICLES NOT STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTMAINATION BEFORE USE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR BETWEEN COOKING EQUIPMENT, DEEP FRYER CABINETS, COOLERS, GASKETS, SOTRAGE SHELVES, PREP COUNTERS, CAN OPENER ATTACHED TO PREP TABLE, STORAGE SHELVES AND CABINETS NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER COOKING EQUIPMENT, ALONG WALLBASE NNOT CLEANED-EXCESSIVE FOOD AND GREASE DEBRIS. INSTRUCTED TO DETAIL CLEAN DAND REMOVE FOOD DEBRIS DAILY.
  9. Canvass Re-Inspection

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • STORAGE CABINET UNDER COUNTER, DEEP FRYER CABINET, CAN OPENER ATTACHED TO PREP TABLE, AND INTERIOR PARTS OF ICE MACHINE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER AND ALONG EQUIPMENT WALL NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FRONT EXPOSED HANDSINK LEAKING AT BOTTOM DRAINLINE. INSTRUCTED TO REPAIR TO PREVENT LEAK.
  10. Canvass

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • SANITIZING RINSE FOR UTENSILS AND EQUIPMENT NOT PROPER CONCENTRATION. LOW TEMPERATURE DISH MACHINE CHLORINE SANITIZER AT 0 PPM. AFTER RUNNING DISHMACHINE SEVERAL MORE TIMES, CHLORINE SANITIZER OVER SANITIZING AT 200 PPM AND HIGHER CREATING CHEMICAL HAZARDOUS. INSTRUCTED MANAGER TO REPAIR DISHMACHINE TO HAVE CHLORINE SANITIZE AT 100 PPM. ESTABLISHMENT NOT USING MACHINE AT THIS TIME. NO CITATION ISSUED. "HELD FOR INSPECTION" TAG PLACED ON DISHMANCHINE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • STORAGE CABINET UNDER COUNTER, DEEP FRYER CABINET, CAN OPENER ATTACHED TO PREP TABLE, AND INTERIOR PARTS OF ICE MACHINE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER AND ALONG EQUIPMENT WALL NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FRONT EXPOSED HANDSINK LEAKING AT BOTTOM DRAINLINE. INSTRUCTED TO REPAIR TO PREVENT LEAK.
  11. Canvass Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD STAINS/DEBRIS ON CEILING TILES AT PREP AND DISHWASH AREAS. MUST CLEAN AND MAINTAIN CEILING TILES.
  12. Canvass

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • WALK IN COOLER AMBIENT AIR TEMPERATURE BETWEEN 47.4 F AND 50.1 F ALSO SALAD REACH IN COOLER AMBIENT AIR AT 49.1 F, FOUND EGGS, MILK, NAKED JUICE, TUNA, DICED HAM, ETC. HELD INSIDE SAID COOLERS. INSTRUCTED MANAGER TO REPAIR SAID COOLERS, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 47.4 F AND 52.5 F INSIDE WALK IN COOLER AND SALAD COOLER- HARD BOILED EGGS, NAKED FRUIT/VEGETABLE JUICE (MUST BE REFRIGERATED ON LABEL OF SAID JUICES), CHEESE, MILK, ETC. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. CRITICAL VIOLATION 7-38-005(A). ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • FOUND NO HAND SOAP AT FRONT COOKLINE PREP AREA WHICH IS BEING ACTIVELY USED AT THIS TIME. MANAGER WAS ABLE TO PROVIDE HAND SOAP AT SAID EXPOSED HANDWASH BOWL PER INSPECTOR REQUEST. INSTRUCTED MANAGER MUST HAVE SOAP/HAND DRYING DEVICES OR PAPER TOWELS AT ALL EXPOSED HANDWASH BOWLS WHILE IN USE. CRITICAL VIOLATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED ACCUMULATED ICE BUILD UP INSIDE SALAD COOLER AROUND COILS. INSTRUCTED MANAGER TO REMOVE ICE BUILD UP AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED FOOD DEBRIS INSIDE REACH IN COOLERS (BOTH USED AND UNUSED COOLER), FOOD BUILD UP ON SHELVES AT COOKLINE PREP AREA ALSO OBSERVED SLIGHT CALCIUM/LIME BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN ALL EQUIPMENT AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD DEBRIS/DIRT BUILD UP INSIDE FLOOR DRAINS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF FLOOR DRAINS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD STAINS/DEBRIS ON CEILING TILES AT PREP AND DISHWASH AREAS. MUST CLEAN AND MAINTAIN CEILING TILES.
  13. Canvass Re-Inspection

    0 infractions

  14. Canvass

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED OVER 10 LIVE SMALL FLIES ON WALL AT SOUP PREP AREA AND OVER 20 LIVE SMALL FLIES AT DISHWASH AREA. INSTRUCTED MANAGER TO REMOVE SMALL FLIES BY DATE OF REINSPECTION (07/29/14). SERIOUS VIOLATION 7-38-020.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM REPORT #1375985 DATED ON 12/11/13 REMAINS- #33 INSTRUCTED TO CLEAN AND MAINTAIN EXTERIOR SURFACES OF FRYER WITH EXCESSIVE GREASE AND FOOD PARTICLES (BETWEEN FRYER AND REACH-IN FREEZER) AT FRONT COOKING LINE, FOOD/TRAY CARTS AT REAR COOKING LINE, SNEEZE GUARDS AT FRONT SERVICE AREA WITH GREASE AND DUST BUILD UP, #34 INSTRUCTED TO RE GROUT FLOOR TILES WITH DEEP SEAMS AROUND REAR COOKING AREA, #35 INSTRUCTED TO REPAIR GAP/OPENING AT WALL (CORNER) BEHIND DISH MACHINE----MUST CLEAN AND MAINTAIN WALLS WITH FOOD SPILLAGE INSIDE WALK IN COOLER. ALL THE ABOVE PREVIOUS MINIOR VIOLATIONS MUST BE CORRECTED BY (07/29/14). SERIOUS VIOLATION 7-42-090.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS/DUST BUILD UP ON ALL SHELVES SURFACES. INSTRUCTED MANAGER TO DETAIL CLEAN ALL SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED ACCUMULATED FOOD/DIRT BUILD UP INSIDE FLOOR DRAINS. MUST CLEAN AND MAINTAIN INTERIOR OF ALL FLOOR DRAINS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED GAP BETWEEN DISHMACHINE DRAINBOARD AND WALL. INSTRUCTED MANAGER TO SEAL/CAULK GAP BETWEEN SAID DRAINBOARD AND WALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • POT WASH 3-COMPARTMENT SINK LEFT SIDE FAUCET LEAKING AT BASE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK.
  15. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN EXTERIOR SURFACES OF FRYER WITH EXCESSIVE GREASE AND FOOD PARTICLES (BETWEEN FRYER AND REACH-IN FREEZER) AT FRONT COOKING LINE, FOOD/TRAY CARTS AT REAR COOKING LINE, SNEEZE GUARDS AT FRONT SERVICE AREA WITH GREASE AND DUST BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO RE GROUT FLOOR TILES WITH DEEP SEAMS AROUND REAR COOKING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED REPAIR GAP/OPENING AT WALL (CORNER) BEHIND DISH MACHINE.--------MUST CLEAN AND MAINTAIN WALLS WITH FOOD SPILLAGE INSIDE WALK-IN COOLER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO REPLACE DEAD LIGHT BULB AT KITCHEN HOOD IN FRONT AND IN REAR.
  16. Canvass Re-Inspection

    8 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED BEVERAGE AND PREPACKAGED COUNTER (DISPLAY AREA) IN POOR REPAIR WITH MISSING BASEBOARD AND LOOSE CABINET. INSTRUCTED TO REPAIR OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF COOLERS WITH DUST, GREASE AND DRIED FOOD DEBRIS ACCUMULATION, SIDES OF ALL COOKING EQUIPMENT WITH HEAVY GREASE BUILD-UP, INTERIOR SURFACE OF DISH MACHINE WITH LIME BUILD-UP, COUNTER TOPS, STORAGE SHELVES, PREP SHELVES, STORAGE RACKS INSIDE WALK-IN COOLER, INTERIOR OF STORAGE CABINETS WITH DRIED FOOD DEBRIS BEHIND PREP/SERVICE LINE, INTERIOR SURFACES OF DISPLAY COOLER WITH DEBRIS, BEVERAGE COUNTER AND CABINET WITH DUST AND DRIED FOOD DEBRIS, INTERIOR SURFACES OF ICE MACHINE BEHIND UPPER PANEL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR BASEBOARD UNDER AND BEHIND DISH MACHINE INCLUDING FLOORS INSIDE WALK-IN COOLER ALONG THE WALLS, UNDER STORAGE RACKS AND IN ALL CORNERS WITH GREASE AND FOOD DEBRIS ACCUMULATION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO SEAL HOLE AROUND PIPES ON CEILING ABOVE REAR DISH WASHING AREA.---------MUST CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE AROUND DINING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE AROUND DINING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR SLOW AND LEAKY DRAINPIPE UNDER EXPOSED HAND SINK IN FRONT PREP/GRILL AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ARTICLES AND REORGANIZE INSIDE STORAGE CABINET UNDER AND BEHIND SERVICE COUNTER (FRONT SERVICE AREA).
  17. Canvass Re-Inspection

    9 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND EXPOSED HAND SINK IN REAR PREP/DISH WASHING AREA NOT PROPERLY MAINTAINED. FAUCET BROKEN WITHOUT HOT AND COLD RUNNING WATER. INSTRUCTED TO REPAIR OR REPLACE. EXPOSED HAND SINK TAGGED HELD FOR INSPECTION, INSTRUCTED TO TEMPORARILY USE EXPOSED HAND SINK (APPROXIMATELY 10 FT AWAY) IN FRONT PREP/GRILL AREA. PLEASE FAX A REQUEST FOR RE INSPECTION AT 312-746-4240 OR EMAIL AT [email protected] TO PROPERLY ENSURE THAT THE SAID EXPOSED HAND SINK IS REPAIRED AND THE HELD FOR INSPECTION TAG CAN BE REMOVED. WORK ORDER PROVIDED. NO CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED BEVERAGE AND PREPACKAGED COUNTER (DISPLAY AREA) IN POOR REPAIR WITH MISSING BASEBOARD AND LOOSE CABINET. INSTRUCTED TO REPAIR OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF COOLERS WITH DUST, GREASE AND DRIED FOOD DEBRIS ACCUMULATION, SIDES OF ALL COOKING EQUIPMENT WITH HEAVY GREASE BUILD-UP, INTERIOR SURFACE OF DISH MACHINE WITH LIME BUILD-UP, COUNTER TOPS, STORAGE SHELVES, PREP SHELVES, STORAGE RACKS INSIDE WALK-IN COOLER, INTERIOR OF STORAGE CABINETS WITH DRIED FOOD DEBRIS BEHIND PREP/SERVICE LINE, INTERIOR SURFACES OF DISPLAY COOLER WITH DEBRIS, BEVERAGE COUNTER AND CABINET WITH DUST AND DRIED FOOD DEBRIS, INTERIOR SURFACES OF ICE MACHINE BEHIND UPPER PANEL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR BASEBOARD UNDER AND BEHIND DISH MACHINE INCLUDING FLOORS INSIDE WALK-IN COOLER ALONG THE WALLS, UNDER STORAGE RACKS AND IN ALL CORNERS WITH GREASE AND FOOD DEBRIS ACCUMULATION
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN WALLS THROUGHOUT SERVICE/PREP LINE IN FRONT AREA----------MUST REPLACE HEAVY WATER STAINED CEILING TILE ABOVE BEVERAGE DISPENSING MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO SEAL HOLE AROUND PIPES ON CEILING ABOVE REAR DISH WASHING AREA.---------MUST CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE AROUND DINING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR SLOW AND LEAKY DRAINPIPE UNDER EXPOSED HAND SINK IN FRONT PREP/GRILL AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ARTICLES AND REORGANIZE INSIDE STORAGE CABINET UNDER AND BEHIND SERVICE COUNTER (FRONT SERVICE AREA).
  18. Canvass

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND 7 LIVE ROACHES BEHIND DISH MACHINE IN DISH WASHING AREA AND 2 LIVE ROACHES UNDER/BEHIND FRYER ALSO FOUND OVER 6 LIVE SMALL FLIES ON WALL BEHIND SERVICE/PREP LINE. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CALL LICENSED PEST CONTROL FOR SERVICE. SERIOUS CITATION ISSUED 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED BEVERAGE AND PREPACKAGED COUNTER (DISPLAY AREA) IN POOR REPAIR WITH MISSING BASEBOARD AND LOOSE CABINET. INSTRUCTED TO REPAIR OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF COOLERS WITH DUST, GREASE AND DRIED FOOD DEBRIS ACCUMULATION, SIDES OF ALL COOKING EQUIPMENT WITH HEAVY GREASE BUILD-UP, INTERIOR SURFACE OF DISH MACHINE WITH LIME BUILD-UP, COUNTER TOPS, STORAGE SHELVES, PREP SHELVES, STORAGE RACKS INSIDE WALK-IN COOLER, INTERIOR OF STORAGE CABINETS WITH DRIED FOOD DEBRIS BEHIND PREP/SERVICE LINE, INTERIOR SURFACES OF DISPLAY COOLER WITH DEBRIS, BEVERAGE COUNTER AND CABINET WITH DUST AND DRIED FOOD DEBRIS, INTERIOR SURFACES OF ICE MACHINE BEHIND UPPER PANEL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR BASEBOARD UNDER AND BEHIND DISH MACHINE INCLUDING FLOORS INSIDE WALK-IN COOLER ALONG THE WALLS, UNDER STORAGE RACKS AND IN ALL CORNERS WITH GREASE AND FOOD DEBRIS ACCUMULATION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN WALLS THROUGHOUT SERVICE/PREP LINE IN FRONT AREA----------MUST REPLACE HEAVY WATER STAINED CEILING TILE ABOVE BEVERAGE DISPENSING MACHINE.---------NOTE PLASTIC AND PAPER INSIDE CEILING VENT ABOVE PREP/SERVICE LINE. INSTRUCTED TO REMOVE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ARTICLES AND REORGANIZE INSIDE STORAGE CABINET UNDER AND BEHIND SERVICE COUNTER (FRONT SERVICE AREA).
  19. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO FIX OR REPLACE BROKEN COUNTER EDGE (FRONT SERVICE COOKING AREA).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPAIR OR REPLACE BROKEN CEILING TILES ABOVE/AROUND BEVERAGE DISPENSER MACHINE (SERVICE AREA).
  20. Canvass Re-Inspection

    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 OVER 20 SMALL LIVE FLIES THROUGHOUT PREMISES. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CALL LICENSED PEST CONTROL FOR SERVICE.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 1229637 DATE: 06-14-12. SERIOUS CITATION ISSUED 7-42-090 #33 - FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS, FREEZERS, COOKING EQUIPMENT (STOVE, GRILL) WITH HEAVY GREASE BUILD-UP, FILTERS ABOVE GRILL, INTERIOR SURFACES OF ICE MACHINE (REAR AND IN FRONT SERVICE AREA), PREP SHELVES, AND PREP COUNTER AT FRONT AREA, INTERIOR SURFACES OF DISH MACHINE ENCRUSTED WITH GREASE AND FOOD DEBRIS, FRONT SERVICE AREA SNEEZE GUARD WITH DUST BUILD-UP, BEVERAGE AND DISPLAY COUNTER WITH DUST BUILD-UP AT FRONT SERVICE LINE. #34 - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT INCLUDING FLOORS THROUGHOUT WALK-IN COOLER, UNDER DISH MACHINE WITH HEAVY GREASE AND FOOD DEBRIS WITH BLACK MOLD-LIKE BUILD-UP, UNDER AND AROUND COOKING EQUIPMENT WITH HEAVY GREASE ACCUMULATION. #35 - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS THROUGHOUT WITH FOOD SPILLS WALL BASEBOARD THROUGHOUT PREMISE (REAR PREP AND DISH WASHING AREA).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPAIR OR REPLACE BROKEN CEILING TILES ABOVE BEVERAGE DISPENSER MACHINE (SERVICE AREA).
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE ACCURATE THERMOMETER INSIDE ALL COOLERS.
  21. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND WALK-IN COOLER WITH POTENTIALLY HAZARDOUS NOT MAINTAINING PROPER TEMPERATURE OF 40F OR BELOW. NOTED THE SAID WALK-IN COOLER AIR TEMPERATURE OF 45.2F. INSTRUCTED TO FIX. COOLER WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. WALK IN COOLER WAS TAGGED 'HELD FOR INSPECTION'. INSTRUCTED NOT TO USE UNTIL WITH THE APPROVAL BY CDPH. WHEN THE SAID WALK IN COOLER IS REPAIRED, INSTRUCTED TO FAX A REQUEST FOR RE INSPECTION AT 312-746-4240 TO PROPERLY ENSURE THAT THE EQUIPMENT IS REPAIRED AND THE 'HELD FOR INSPECTION TAG' CAN BE REMOVED. CRITICAL CITATION ISSUED 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE WALK-IN COOLER. NOTED INTERNAL TEMPERATURE OF THE FOLLOWING PRODUCTS: CHILI AT 48.2F, 53.5F, 49.4F, 47.8F, CHICKEN SOUP AT 53.6F, 52.4F, TOMATO BISQUE/SOUP AT 53.9F, 51.8F, YOGURT AT 44.4F, MILK AT 45.9F, ALSO FOUND FOOD PRODUCTS AT SALAD BUFFET AISLE AT IMPROPER TEMPERATURE DURING DISPLAY AND SERVICE (CUBED HAM AT 49.8F, COTTAGE CHEESE AT 44.8F, TUNA SALAD AT 43.2F, LETTUCE AT 46.3F), FOUND UNCOOKED CHICKEN BREAST STORED ON TOP OF COLD HOLDING UNIT BEHIND COOKING/SERVICE LINE AT 48.6F AND 47.9.6F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 40F. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE OF $ 256.50, TOTAL WEIGHT OF 270 LBS. CRITICAL CITATION ISSUED 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 OVER 20 SMALL LIVE FLIES THROUGHOUT PREMISES. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CALL LICENSED PEST CONTROL FOR SERVICE. SERIOUS CITATION ISSUED 7-38-020
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 1229637 DATE: 06-14-12. SERIOUS CITATION ISSUED 7-42-090 #33 - FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS, FREEZERS, COOKING EQUIPMENT (STOVE, GRILL) WITH HEAVY GREASE BUILD-UP, FILTERS ABOVE GRILL, INTERIOR SURFACES OF ICE MACHINE (REAR AND IN FRONT SERVICE AREA), PREP SHELVES, AND PREP COUNTER AT FRONT AREA, INTERIOR SURFACES OF DISH MACHINE ENCRUSTED WITH GREASE AND FOOD DEBRIS, FRONT SERVICE AREA SNEEZE GUARD WITH DUST BUILD-UP, BEVERAGE AND DISPLAY COUNTER WITH DUST BUILD-UP AT FRONT SERVICE LINE. #34 - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT INCLUDING FLOORS THROUGHOUT WALK-IN COOLER, UNDER DISH MACHINE WITH HEAVY GREASE AND FOOD DEBRIS WITH BLACK MOLD-LIKE BUILD-UP, UNDER AND AROUND COOKING EQUIPMENT WITH HEAVY GREASE ACCUMULATION. #35 - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS THROUGHOUT WITH FOOD SPILLS WALL BASEBOARD THROUGHOUT PREMISE (REAR PREP AND DISH WASHING AREA).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPAIR OR REPLACE BROKEN CEILING TILES ABOVE BEVERAGE DISPENSER MACHINE (SERVICE AREA)
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE ACCURATE THERMOMETER INSIDE ALL COOLERS.
  22. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE WALK-IN COOLER. (WALK-IN COOLER AIR TEMPERATURE OF 42.0F). NOTED BAKED CHICKEN INTERNAL TEMPERATURE OF 46.2, CHILI AT 45.4F PREVIOUSLY COOKED YESTERDAY, SLICED HAM AT 45.7, WHOLE HAM AT 46.3, MILK AT 46.8F INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 50.00, TOTAL WEIGHT 5 LBS. CRITICAL CITATION 7-38-005 (A)
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • FOUND HIGH TEMPERATURE DISH MACHINE FINAL SANITIZING RINSE FOR EQUIPMENT AND UTENSIL AT IMPROPER TEMPERATURE REQUIREMENT. NOTED FINAL RINSE TEMPERATURE OF 170F. INSTRUCTED TO FIX. INSTRUCTED MANAGER, A MECHANICAL DISH WASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE TEMPERATURE OF 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE) OR EITHER 50 - 100 PPM (FOR CHEMICAL SANITIZING MACHINE). SERVICE TECHNICIAN ON SITE. SERVICE TECHNICIAN CONVERT HIGH TEMPERATURE DISH MACHINE INTO LOW TEMPERATURE DISH MACHINE NOW AT 100 PPM CHLORINE CONCENTRATION. CRITICAL CITATION ISSUED 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS, FREEZERS, COOKING EQUIPMENT (STOVE, GRILL) WITH HEAVY GREASE BUILD-UP, FILTERS ABOVE GRILL, INTERIOR SURFACES OF ICE MACHINE (REAR AND IN FRONT SERVICE AREA), PREP SHELVES, AND PREP COUNTER AT FRONT AREA, INTERIOR SURFACES OF DISH MACHINE ENCRUSTED WITH GREASE AND FOOD DEBRIS, FRONT SERVICE AREA SNEEZE GUARD WITH DUST BUILD-UP, BEVERAGE AND DISPLAY COUNTER WITH DUST BUILD-UP AT FRONT SERVICE LINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT INCLUDING FLOORS THROUGHOUT WALK-IN COOLER, UNDER DISH MACHINE WITH HEAVY GREASE AND FOOD DEBRIS WITH BLACK MOLD-LIKE BUILD-UP, UNDER AND AROUND COOKING EQUIPMENT WITH HEAVY GREASE ACCUMULATION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS THROUGHOUT WITH FOOD SPILLS WALL BASEBOARD THROUGHOUT PREMISE (REAR PREP AND DISH WASHING AREA).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR AND MAINTAIN LEAKY FAUCET NECK AT 3 COMPARTMENT SINK, LEAKY DRAINPIPE UNDER 1ST COMPARTMENT OF THE 3 COMPARTMENT (FAR LEFT) AND LEAKY DRAINPIPE UNDER 1 COMPARTMENT/PREP SINK (ACROSS COOKING STOVE) IN REAR KITCHEN.
  23. Canvass

    5 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. SNEEZEGUARD IN SALAD BAR MUST BE READJUSTED -LOWER FOR FOOD PROTECTION; TUBE CONNECTION IN DISH AREA WITH DUST ACCUMULATION MUST CLEAN AND MAINTAIN; EXTERIOR COOLER IN HOTDOG AREA UNCLEAN,MUST CLEAN AND MAINTAIN
    • 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 CABINETS UNDER COFFEE AREA,SODA AREA AND SALAD AREA UNCLEAN,MUST CLEAN AND MAINTAIN
    • 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 IN EXPRESS ZONE AND HOT HOLDING AREA UNCLEAN,MUST CLEAN AND MAINTAIN
    • 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. CEILING TILES IN STORAGE AREA UNCLEAN,MUST CLEAN AND MAINTAIN; WINDOW SEALS,AND SORROUNDING COUNTERTOP UNCLEAN,MUST CLEAN AND MAINTAIN
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BROKEN LIGHT SHIELD IN THE STORAGE AREA MUST BE REPLACED Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.
  24. Tag Removal

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • next regular inspection
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • next regular inspection
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • next regular inspection
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • next regular inspection
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • next regular inspection
  25. Complaint

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER 2 DOOR AT IMPROPER TEMPERATURE 50.2F ,NOT ABLE TO HOLD COLD FOOD AT 40F OR BELOW,CRITICAL VIOLATION,CITATION ISSUED,TAGGED COOLER ,WHEN FIXED TO 40F OR BELOW MUST NOTIFY CDPH 312-746-8093,INSTRUCTED NOT TO USE COOLER
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE ,CRITICAL VIOLATION CITATION ISSUED,THE FOLLOWING WERE DISCARDED RAW CHICKEN 50.1F,SLICED TOMATOES 49.8F,THOUSAND ISLAND DRESSING 50.2,MILK 46.9F ; INSTRUCTED FOODS MUST BE 40F OR BELOW
    • 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 FOOD IN THE SALAD BAR NOT PROTECTED DURING DISPLAY AND SERVICE,SERIOUS VIOLATION,FOUND RAISINS 2 LBS,BROWN SUGAR 2LBS,CROTONS 1 LB NOT COVERED FOR CUSTOMER'S SELF SERVICE IN THE SALAD BAR;INSTRUCTED MUST INSTALL SNEEZEGUARD TO PROTECT THE FOOD ;MANAGER DISCARDED THE FOOD
    • 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. BEHIND COOKING EQUIPMENT WITH ACCUMULATED DUST MUST CLEAN AND MAINTAIN; MUST INSTALL A SPLASHGUARD BETWEEN 1 EXPOSED HANDSINK AND GRILL; INTERIOR COOLER AND VENT MUST BE CLEAN AND MAINTAIN;MUST CLEAN EXTERIOR OF ICE MACHINE
    • 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 CABINETS UNDER STEAM TABLE UNCLEAN,MUST CLEAN AND MAINTAIN;RACKS ON DISPLAY COOLER UNCLEAN, MUST CLEAN AND MAINTAIN
    • 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 UNDER AND BEHIND COOKING EQUIPMENT UNCLEAN ,MUST CLEAN AND MAINTAIN
    • 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. CEILING TILES ABOVE HANDSINK,IN DISH AREA UNCLEAN,MUST CLEAN;BASE WALLS AROUND DISH AREA UNCLEAN,MUST CLEAN AND MAINTAIN
    • 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. LIGHT FIXTURES IN PREP AREA MUST BE CLEAN AND MAINTAINED
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETER IN THE COOLER