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BOBAK SAUSAGE COMPANY

5275 S ARCHER AVE, CHICAGO, IL 60632 · Grocery Store

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED DOOR OF DELI MEAT CASE WITH GAP AT BASE OF SLIDING DOOR. REPAIR DOOR SO THAT IT IS TIGHT FITTING AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE FOLLOWING UNCLEAN: CAN OPENER WITHIN COOKING AREA WITH FOOD DEBRIS, REACH IN REFRIGERATOR IN COOKING AREA WITH FOOD DEBRIS ON BACK WALL, EXTERIOR OF DOORS OF MEAT CASES IN DELI WITH CAKED ON FOOD DEBRIS. CLEAN, SANITIZE AND MAINTAIN ALL AREAS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR OF BAKERY WALK IN FREEZER UNCLEAN WITH FOOD DEBRIS. CLEAN AND MAINTAIN BAKERY WALK IN FREEZER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED A THERMOMETER NEEDED IN BAKERY WALK IN COOLER. INSTALL AND MAINTAIN A THERMOMETER IN BAKERY WALK IN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED MAIN COOLER WITH FOOD STORED ON FLOOR AND UNORGANIZED. FOOD NEEDS TO BE PUT ON SHELVES AFTER DELIVERY SO THAT FLOOR CAN BE CLEANED PROPERLY.
  3. Canvass Re-Inspection

    8 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL AND MAINTAIN THE RAW WOOD CUTTING BOARDS IN BAKERY PREP AND THE SHELVING ON THE SECOND FLOOR STORAGE AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUST IN DISPLAY COOLERS. MUST REMOVE AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE ADDITIONAL SHELVING IN BAKERY WALK IN FREEZER AND MUST BE 6 INCHES OFF THE FLOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE FOLLOWING: CAN OPENER, INTERIOR/EXTERIOR OF COOKING EQUIPMENT IN KITCHEN PREP AREA, MEAT, BAKERY AND DAIRY DISPLAY COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN FLOOR DRAINS THROUGHOUT, FLOORS, IN CORNERS AND AROUND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN AND MAINTAIN WALLS AND VENTS IN BAKERY PREP.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BLOWN LIGHT BULBS IN BAKERY WALK IN COOLER, REAR HALLWAY AND DISPLAY COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKS AND MAINTAIN AT THE FOLLOWING SINKS: HOT WATER PEDAL AT BAKERY EXPOSED HAND WASHING SINK AND BASE OF FAUCET ON THE 3 COMPARTMENT SINKS IN REAR PREP AREA AND KITCHEN PREP AREA.
  4. Canvass

    11 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED EMPLOYEE PUTTING ON GLOVES WITHOUT WASHING HANDS AND BEGAN HANDLING PASTRIES. INSTRUCTED TO WASH HANDS ADEQUATELY BEFORE PUTTING ON GLOVES, AFTER TOUCHING BODY, ETC. CRITICAL VIOLATION 7-38-010(A)
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED PASTRIES ON A STORAGE RACK UNPROTECTED IN FRONT GROCERY AREA. INSTRUCTED TO PROVIDE SNEEZE GUARDS OR AN ENCLOSED CASE TO PROTECT FOOD FROM AILMENTS, CONTAMINATION, ETC.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 50 MOUSE DROPPINGS INSIDE OF THE RETAIL WALK IN COOLER AND 25 MOUSE DROPPINGS IN THE UPSTAIRS DRY STORAGE ROOM. INSTRUCTED TO REMOVE ACTIVITY, SANITIZE AREA AND RECOMMENDED CONTACTING PEST CONTROL SERVICES. SERIOUS VIOLATION 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL AND MAINTAIN THE RAW WOOD CUTTING BOARDS IN BAKERY PREP AND THE SHELVING ON THE SECOND FLOOR STORAGE AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUST IN DISPLAY COOLERS. MUST REMOVE AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE ADDITIONAL SHELVING IN BAKERY WALK IN FREEZER AND MUST BE 6 INCHES OFF THE FLOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE FOLLOWING: CAN OPENER, INTERIOR/EXTERIOR OF COOKING EQUIPMENT IN KITCHEN PREP AREA, MEAT, BAKERY AND DAIRY DISPLAY COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN FLOOR DRAINS THROUGHOUT, FLOORS, IN CORNERS AND AROUND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN AND MAINTAIN WALLS AND VENTS IN BAKERY PREP.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BLOWN LIGHT BULBS IN BAKERY WALK IN COOLER, REAR HALLWAY AND DISPLAY COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKS AND MAINTAIN AT THE FOLLOWING SINKS: HOT WATER PEDAL AT BAKERY EXPOSED HAND WASHING SINK AND BASE OF FAUCET ON THE 3 COMPARTMENT SINKS IN REAR PREP AREA AND KITCHEN PREP AREA.
  5. Canvass Re-Inspection

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL COOKED FOOD PRODUCTS INSIDE BOTH 3 DOOR REACH-IN COOLERS IN REAR KITCHEN AREA
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM SHELVES INSIDE MEAT DISPLAY CASE AT FRONT SELLING AREA
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM COMPARTMENT OF DEEP FRYER IN THE KITCHEN AREA HAS GREASE BUILD-UP INSIDE AND CLEAN SHELF INSIDE BAKERY WALK-IN COOLER ALSO CLEAN EXTERIOR OF LIGHT SHIELD COVERS ABOVE VENTILATION IN KITCHEN AREA
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR OF GREASE NEAR STOVE IN THE KITCHEN AREA
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALONG WALL BASE INSIDE BAKERY WALK-IN COOLER OF DIRT
  6. Canvass

    7 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBERVED REUSED ALUIM PANS IN KITCHEN AREA UNDERNEATH TABLE WITH FOOD DEBRIS INSIDE PANS THAT WERE WASHED RINSE AND SANITIZED TO BE USED AGAIN CITATION ISSUED7-38-005(A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED INNER AND OUTER DOOR AT FRONT ENTRANCE HAS 1/4 INCH GAP AT BOTTOM OF DOORS MUST RODENT PROOF TO PREVENT RODENT ENTRY SERIOUS VIOLATION CITATION ISSUED 7-38-020
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL COOKED FOOD PRODUCTS INSIDE BOTH 3 DOOR REACH-IN COOLERS IN REAR KITCHEN AREA
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM SHELVES INSIDE MEAT DISPLAY CASE AT FRONT SELLING AREA
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM COMPARTMENT OF DEEP FRYER IN THE KITCHEN AREA HAS GREASE BUILD-UP INSIDE AND CLEAN SHELF INSIDE BAKERY WALK-IN COOLER ALSO CLEAN EXTERIOR OF LIGHT SHIELD COVERS ABOVE VENTILATION IN KITCHEN AREA
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR OF GREASE NEAR STOVE IN THE KITCHEN AREA
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALONG WALL BASE INSIDE BAKERY WALK-IN COOLER OF DIRT
  7. Canvass Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND RAW WOODEN WALL SURFACES ON 2ND FLOOR BAGGED SUGER STORAGE AREA, SEVERAL AREAS FOUND RUSTY SHELVINGS AT SAUSAGE DISPLAY COOLERS, INSIDE DELI COOLERS, REAR DRY STORAE AREAS NEXT TO BAKERY KITCHEN USE A NON-TOXIC FINISH. SPLASHGUARD IS NEEDED AT EXPOSED HAND SINK AT BAKERY KITCHEN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL THE HOLES IN THE TOP PART OF THE 3 COMPARTMENT SINK BY THE WALL IN THE BAKERY SO NO INSECT HARBORAGE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE THE LIGHT SHIELDS IN THE BAKERY, BROKEN LIGHT SHIELDS AND MISSING END CAPS ABOVE THE MEAT CASE AND PRODUCE CASE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CLEAN THE VENTS IN THE WOMENS TOILET ROOM 1ST FLOOR,FOUND SEVERAL OVENS, CHICKEN ROTISSERIE COOKING EQUIPMENTS IN THE FOOD PREP AREAS IF THE SAID EQUIPMENTS ARE MORE THAN 7.5 KILLOWATTS VENTILATION IS REQUIRED, REPAIR WATER LEAKAGE AT THE BASE OF FAUCET 3 COMPARTMENT SINK BAKERY KITCHEN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • FOUND MISSING THEMOMETER INSIDE THE WALKIN COOLER NEXT TO BAKERY KITCHEN.
  8. Canvass

    14 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED TWO LBS OF FRESH EGGS SETTING ON THE TABLE TEMP 56.8F ALSO 25 POUNDS OF CHEESE MIXTURE SETTING OUT 46.7F. TOTAL $52.00 EMPLOYEE DISPOSED AND DENATURED THEM. LOCATION IN THE BAKERY. LOCATION RETAIL PROCESSING COOLER. CRITICAL VIOLATION GIVEN 7-38-005(A).
    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • OBSERVED EMPLOYEE CUTTING BEEF STEAK AFTER HE WAS DONE THEN HE WAS PROCESSING 30 LBS OF PORK SAUSAGE ON THE SAME BLOODY CUTTING BOARD. CROSS CONTAMINATION. CROSS CONTAMINATION 7-38-005(A)CRITICAT VIOLATION GIVEN. EMPLOYEE DISPOSED AND DENATURED THE PORK SAUSAGE. CDI CORRECTED DURING INSPECTION.
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED EMPLOYEE CUTTING AND SLICING RAW VEGETABLES EMPLOYEE THEN TOUCHED THE GARBAGE CAN THEN WENT BACK CUTTING AND SLICING RAW VEGETABLES WITH THE SAME GLOVE WITHOUT WASHING HANDS AND CHANGING HER GLOVES. CRITICAL CITATION GIVEN 7-38-010(A).
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • IN THE RETAIL PROCESSING COOLER AREA THE 3 COMPARTMENT SINK,WASTE WATER WAS DRAINING OUT OF THE FLOOR DRAIN ON TO THE PREP FLOOR AREA. . CRITICAL CITATION GIVEN 7-38-030. DURING THE INSPECTION PREMIES CORRECTED VIOLATION.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • We observed uncovered ready-to-eat french breads exposed,barrels of ready to eat pickles in grocery isles tongs exposed to raw wood other elements, not protected against public contamination also self serve steam table holding cooked foods for sale no protection above said table to prevent such dirt,dust,debris.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
      • FOUND DOOR THAT LEADS TO THE ROOF NOT TIGHT FITTING OR INSECT OR RODENT PROOFED. HAS A ONE FOURTH GAP AT THE BOTTOM AND TOP OF THE DOOR. FRONT ENTRANCE DOORS NOT RODENT PROOFED BOTTOM AND BETWEEN DOORS NEED TO FIX.SERIOUS CITATION GIVEN 7-38-020
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Found multi-use utensils/spoons in the deli area not properly stored,inverted to prevent contamination before use.
    • 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.Found raw wooden wall surfaces on 2 flr bagged sugar storage area,several areas found rusty shelvings at sausage display coolers,inside deli coolers,rear dry storage areas next to bakery kitchen use a non-toxic finish.Splashguard is needed at exposed handsink at bakery kitchen.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR IN THE KITCHEN AND RETAIL PROCESSING COOLER. ALSO CLEAN THE FLOOR DRAINS THROUGHOUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL THE HOLES IN THE 3 COMPARTMENT SINK IN THE BAKERY SO NO INSECT HARBORAGE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE LIGHT SHIELDS IN THE BAKERY,BROKEN LIGHT SHIELDS AND MISSING END CAPS ABOVE THE MEAT CASE AND PRODUCE CASE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CLEAN THE VENTS IN THE WOMEN TOILET ROOM IST FLOOR.FOUND SEVERAL OVENS,CHICKEN ROTISSEERIE COOKING EQUIPMENTS IN FOOD PREP AREAS IF SAID EQUIPMENTS ARE MORE THAN 7.5 KILLOWATTS VENTILATION IS REQUIRED,REPAIR WATER LEAKAGE AT THE BASE OF FAUCET 3 COMP SINK BAKERY KITCHEN .
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • FOUND MISSING THERMOMETER INSIDE THE WALK-IN-COOLER NEXT TO BAKERY KITCHEN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • UNNECESSARY ARTICLES MUST BE REMOVED SUCH AS THE MILK CRATES NOT TO BE USED FOR STORING OF DRY GOODS.
  9. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR BOTTOM OF FRYERS WITH EXCESSIVE GREASE BUILD-UP. CLEAN SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE CRACKED/MISSING FLOOR TILES IN MENS TOILET ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE CRACKED LIGHTSHIELDS IN BAKERY AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE IN DESIGNATED AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE SPLASHGUARDS AT EXPOSED HANDSINKS IN BAKERY AREA AND IN MAIN PREP AREA.
  10. Canvass

    6 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.MUST LABEL FOOD STORAGE BINS.
    • 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 REMOVE RUST FROM WORM OF POTATO GRINDER.MUST REPAIR OR REPLACE DAMAGED LID ON POTATO PEELER,DAMAGED SNEEZE GUARD ON HOT HOLDING FOOD DISPLAY UNIT ON SALES FLOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN PREP AREA PIPES OF EQUIPMENT,HOOD,UNDER SIDE OF PREP TABLES ,FRYER IN PREP AREA AND MEAT PROCESSING,BAKERY AREA DEEP FRYER,FANGUARD IN MEAT PROCESSING &WALK IN 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.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES IN DELI & REAR PREP AREA.MUST CLEAN FLOOR DRAIN IN BAKERY WALK IN COOLER.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters.MUST REPAIR OR REPLACE DAMAGED SELF CLOSING DEVICE ON EMPLOYEES WOMEN'S TOILET ROOM DOOR.
    • 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 ADJUST FAUCET HANDLES AT HAND SINK IN CUSTOMERS TOILET ROOM.
  11. Canvass

    10 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.OBSERVED IMPROPER TEMPERATURE OF OPEN DISPLAY COOLER WITH READY TO EAT,HEAT AND SERVE FOOD PRODUCTS STORED INSIDE FOR SALE AT 51.0 F.MANAGER HAD UNIT SERVICED NOW AIR TEMPERATURE IS 39.0 F AT THIS TIME.
    • 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.OBSERVED IMPROPER TEMPERATURES OF PREPACKAGED READY TO EAT AND FRESH , HEAT & SERVE PRODUCTS IN OPEN DISPLAY CASE CHICKEN SAUSAGE 51.0 F,HAM 46.2 F,POLISH SAUSAGE 50.7-51.2 F,MOJO CHICKEN SAUSAGE 49.4 F.PRODUCT WAS VOLUNTARILY DUMPED AND DENATURED.APPX 428LBS $1078
    • 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.FRESH MEAT WALK IN COOLER.
    • 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.OUTLET COVER MISSING INWOMEN'S LOCKER ROOM.
    • 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.VENTS,SHELVING UNITS IN BAKERY,LIGHT SHIELDS IN WOMEN'S TOILET ROOM.
    • 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.FLOOR TILES INDELI & COOKING KITCHEN,RETAIL WALK IN COOLER,BAKERY,MEN'S TOILET ROOM.
    • 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.REPLACE WORN DOOR SWEEPS ON ENTRY & EXIT DOORS.
    • 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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.BAKERY AREA.
    • 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.
    • 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.2ND FL .STORAGE.