GALLERIA MARKET

340 W SUPERIOR ST, CHICAGO, IL 60610 · Grocery Store

28 inspections

1. CanvassApr 23, 2026

   6 infractions

   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED THE SPLASH GUARD AT THE HAND WASHING SINK IN THE BASEMENT WITH A HEAVY BUILD UP OF RUST. INSTRUCTED TO CLEAN, PAINT AND OR SEAL AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED THE METAL SHELVING ABOVE THE SANDWICH PREP AREA IN NEED OF A DETAIL CLEANING FROM A BUILD UP OF DUST AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED THE CEILING TILE RIGHT OUTSIDE OF THE PREP/DISH WASHING AREA BROKEN, MISSING AND MOLDING. INSTRUCTED TO REPAIR AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED THE FLOOR IN THE MAIN FOOD PREP AREA UPSTAIRS IN NEED OF A DETAIL CLEANING BETWEEN ALL OF THE WORK STATIONS AND UNDER THE COUNTERS AND DISPLAY COUNTERS. INSTRUCTED TO CLEAN AND MAINTAIN.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED THE RETURN AIR VENT IN THE BASEMENT PREP/DISH AREA IN NEED OF A DETAIL CLEANING FROM VERY HEAVY DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED THE LOW LIGHTING IN THE BASEMENT WALK IN COOLER. INSTRUCTED TO PROVIDE BRIGHTER LIGHT AS A MEANS OF BEING ABLE TO SEE TO CLEAN AND MAINTAIN AREA.
2. CanvassApr 30, 2025

   4 infractions

   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED RUSTED AND BROKEN SPLASH GUARD LOCATED RIGHT SIDE OF THE HAND WASHING SINK IN THE MAIN FOOD PREP AREA. INSTRUCTED TO REPLACE.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED A BUILD UP OF DEBRIS/FOOD DEBRIS INSIDE THE LOWER CABINETS. INSTRUCTED TO CLEAR AND CLEAN ALL CABINETS INSIDE.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED THE FOLLOWING AREAS WITH A BUILD UP OF DIRT, DUST AND OR FOOD DEBRIS. THE FLOOR UNDER THE SHELVING IN THE BASEMENT STORAGE AREA.... THE FLOOR AREA LEFT OF THE WALK IN COOLING UNIT... THE FLOOR IN THE MAIN FOOD SERVICE/PREP AREA BETWEEN AND AROUND COUNTERS AND PREP STATIONS... INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • OBSERVED FOOD SERVICE MANAGER WITHOUT ALLERGY TRAINING CERTIFICATION. INSTRUCTED TO OBTAIN AND PROVIDE ON SITE.
3. CanvassAug 26, 2024

   2 infractions

   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED WOODEN PALLETS BEING USED IN THE BASEMENT WALK IN COOLING UNIT TO HOLD BUCKETS OF ITEMS. INSTRUCTED TO REMOVE WOODEN PALLETS PROVIDE OTHER PROPER ELEVATED OPTIONS FOR STORING THE BUCKETS.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED THE FLOOR IN THE FOOD PREP AREA WITH A BUILD UP OF GREASE, DIRT AND DEBRIS UNDER AND BEHIND NON COOKING EQUIPMENT. INSTRUCTED TO PULL ITEMS THAT CAN BE MOVED FROM THE WALL AND CLEAN BEHIND AND UNDER, FOR OTHER ITEMS THAT CANNOT BE MOVED TO CLEAN AND MAINTAIN UNDER AS WELL AS NEEDED AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT FEEDING, BREEDING AND HARBORING.
4. CanvassDec 13, 2023

   12 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED PANINI PRESS STORED ON TOP OF HANDSINK IN DELI PREP AREA MAKING IT INACCESSIBLE TO WASH HANDS. MANAGER RELOCATED PANINI PRESS. PRIORITY FOUNDATION VIOLATION 7-38-030 (c) CITATION ISSUED.
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • SOAP NOT PROVIDED AT HAND SINK IN DELI AREA. MANAGER PROVIDED WHILE ON SITE. SEE ABOVE PRIORITY FOUNDATION VIOLATION 7-38-030 (c) CITATION THAT WAS ISSUED.
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • OBSERVED FOOD ON DISPLAY NOT PROTECTED FROM CONTAIMINATION LOCATED AT SUPERIOR ENTRANCE DOOR. FACILITY HAS A HOT HOLDING UNIT USED FOR SOUPS STORED IN FRONT OF THE ENTRY DOOR THAT IS EXPOSED TO CUSTOMERS THAT ARE ENTERING. MANAGER TURNED OFF HOT HOLDING UNIT AND RELOCATED SOUPS TO THE BACK OF THE KITCHEN PREP/SERVING AREA. PRIORITY 7-38-005 CITATION ISSUED.
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • OBSERVED CONTAINERS OF DRY STORAGE FOODS STORED ON THE FLOOR IN THE BASEMENT FOOD STORAGE AREA. ITEMS MUST BE AT LEAST 6 INCHES ABOVE THE FLOOR.
   • 41. WIPING CLOTHS: PROPERLY USED & STORED
     • IN-USE WET WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREPARATION/CUTTING BOARD. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED CARDBOARD AND FOIL USED AS LINING ON SHELVS IN THE FOLLOWING AREAS; BASEMENT WALK-IN COOLER, BASEMENT DISH AREA, AND 1ST FLOOR DELI PREP AREA. FACILITY MUST REPLACE WITH A SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT SURFACE.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • OBSERVED HEAVILY SOILED GASKETS ON ALL COLD HOLDING UNITS AND PREP SURFACES IN THE DELI PREP AREA. FACILITY MUST CLEAN AND MAINTAIN.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED LOOSE SINK FAUCETS IN THE EMPLOYEE MENS AND WOMENS RESTROOM. FACILITY MUST REPAIR AND MAINTAIN.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED WOMENS SINGLE STALL TOILET INSIDE RESTROOM NOT WORKING PROPERLY. FACILITY MUST REPAIR AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED EXCESSIVE AMOUNT OF UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT FOUND IN THE FOLLOWING AREAS; BASEMENT STORAGE UNIT ACROSS THE BASEMENT ELEVATOR (WHERE LIQUOR IS STORED), INSIDE SMALL OFFICE ROOM/BOILER ROOM IN BASEMENT KITCHEN STORAGE AREA. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • EMPLOYEE CLOTHING/PERSONAL ITEMS WERE FOUND STORED IMPROPERLY AND COMINGLING WITH FOOD STORAGE AND SINGLE USE ARTICLES IN THE BASEMENT AREA. FOOD ESTABLISHMENTS SHALL A) PROVIDE DESIGNATED DRESSING ROOMS OR DRESSING AREAS FOR EMPLOYEES THAT ROUTINELY CHANGE THEIR CLOTHES IN THE ESTABLISHMENTS; B) PROVIDE LOCKERS OR OTHER SUITABLE FACILITIES FOR THE ORDERLY STORAGE OF EMPLOYEES' CLOTHING AND OTHER POSSESSIONS.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • FOOD HANDLER CERTIFICATIONS NOT PROVIDED ON SITE. ALL FOOD EMPLOYEES MUST OBTAIN A VALID FOOD HANDLER CERTIFICATION AND PROVIDE ON SITE.
5. CanvassNov 16, 2022

   2 infractions

   • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
     • NOTED  FACILITY DID NOT PROVIDE A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE FOR EMPLOYEES WORKING ON SITE. INFORMED A CERTIFIED MANAGER WITH A CURRENT CITY OF CHICAGO CERTIFICATE MUST BE ON PREMISES AT ALL TIMES AND A VALID MUST REMAIN POSTED ON SITE WHENEVER TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS ARE BEING PREPARED, HANDLED AND/OR SERVED. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.
6. Canvass Re-InspectionApr 26, 2021

   3 infractions

   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • MUST DETAIL CLEAN WHITE INTERIOR PANEL OF ICE MACHINE, INSTRUCTED TO MAINTAIN.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • MUST REPAIR LEAKY COLD WATER KNOB ON HANDWASHING SINK IN DELI PREP AREA. REPAIR SLOW DRAIN AT SAID HANDWASHING SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • MUST REMOVE OR ORGANIZE CLUTTER IN REAR SMALL STORAGE ROOM, INSTRUCTED TO ELEVATE ITEMS FROM FLOOR TO PREVENT RODENT HARBORAGE.
7. CanvassApr 19, 2021

   14 infractions

   • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
     • THE PERSON IN CHARGE WAS NOT FAMILIAR WITH DAY-TO-DAY OPERATIONS OF THE BUSINESS. CALLED SOMEONE ON THE PHONE.
   • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
     • NO CERTIFIED MANAGER ONSITE DURING THE INSPECTION WHILE TCS FOODS; DELI MEATS, TUNA, ARE BEING PREPARED OR SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGER ONSITE AT ALL TIMES WHEN TCS FOODS BE BEING PREPARED OR SERVED. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED.
   • 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
     • OBSERVED BARE HAND CONTACT WITH RTE FOODS. EMPLOYEE IN REAR DELI PREP AREA PREPARING/HANDLING CHEESE WITH BARE HANDS. INSTRUCTED TO DISCARD FOOD, WASH HANDS AND APPLY GLOVES, MUST USE GLOVES AT ALL TIMES WHEN PREPARING RTE FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS THROUGHOUT PREMISES. INSTRUCTED TO PROVIDE AND MAINTAIN.
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED EMPLOYEE POURING MILK INTO THE HANDWASHING SINK IN THE FRONT PREP AREA. A HANDWASHING SINK may not be used for purposes other than handwashing. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-030(C) CITATION ISSUED.
   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • MUST DETAIL CLEAN WHITE INTERIOR PANEL OF ICE MACHINE, INSTRUCTED TO MAINTAIN.
   • 36. THERMOMETERS PROVIDED & ACCURATE
     • FOUND NO PROBE THERMOMETER ONSITE FOR EMPLOYEE TO USE TO TAKE HOT & COLD FOOD TEMPERATURES. INSTRUCTED TO PROVIDE THERMOMETERS, AND KEEP ONSITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.
   • 41. WIPING CLOTHS: PROPERLY USED & STORED
     • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE. INSTRUCTED TO MAINTAIN.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • FOUND RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER LOCATED IN THE BASEMENT. INSTRUCTED TO REMOVE RUST, SURFACE MUST BE SMOOTH AND EASILY CLEANABLE, AND MAINTAIN.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • MUST DETAIL CLEAN LOOSE FOOD DEBRIS FROM INTERIOR CONTACT SURFACES OF LOWER STORAGE CABINETS IN PREP AREA, AND THE INTERIOR CONTACT SURFACE OF PREP COOLER BELOW ESPRESSO MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • MUST REPAIR LEAKY COLD WATER KNOB ON HANDWASHING SINK IN DELI PREP AREA. REPAIR SLOW DRAIN AT SAID HANDWASHING SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • FOUND NO COVERED WASTE RECEPTACLE IN THE EMPLOYEE WASHROOM IN THE BASEMENT. INSTRUCTED TO PROVIDE AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • MUST DETAIL CLEAN LOOSE FOOD DEBRIS FROM FLOORS THROUGHOUT PREP AREAS, INSTRUCTED TO MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • MUST REMOVE OR ORGANIZE CLUTTER IN REAR SMALL STORAGE ROOM, INSTRUCTED TO ELEVATE ITEMS FROM FLOOR TO PREVENT RODENT HARBORAGE.
8. Canvass Re-InspectionMay 6, 2020

   8 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS THROUGHOUT PREMISES. INSTRUCTED TO PROVIDE AND MAINTAIN.
   • 41. WIPING CLOTHS: PROPERLY USED & STORED
     • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER LOCATED IN THE BASEMENT. MUST REPAINT OR REPLACE SHELVING.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN BASEMENT. MUST REPAIR AND MAINTAIN. OBSERVED LEAKING FAUCET HANDLE AT THE HAND WASHING SINKS IN FRONT FOOD PREPARATION AREA. MUST REPAIR AND MAINTAIN.
   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • NO COVERED WASTE RECEPTACLE PROVIDED IN THE EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED DIRT AND DEBRIS ON FLOOR DRAINS IN FOOD PREPARATION AREAS. MUST CLEAN AND MAINTAIN.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED MISSING LIGHT BULB IN REACH IN COOLER LOCATED IN FOOD PREPARATION AREA NEXT TO COFFEE BREWER. INSTRUCTED MANAGER TO PROVIDE.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED DUST BUILD UP ON CEILING VENTILATION VENTS ABOVE PREP AREA IN BASEMENT AND WASHROOMS. MUST CLEAN AND MAINTAIN.
9. CanvassApr 29, 2020

   15 infractions

   • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
     • OBSERVED NO CITY OF CHICAGO FOOD SERVICE CERTIFIED FOOD MANAGER ON SITE NOR CITY OF CHICAGO SANITATION CERTIFICATE POSTED WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (SANDWICHES, SALADS SOUPS) ARE BEING PREPARED AND SERVED. INSTRUCTED ABOVE THAT CITY OF CHICAGO FOOD SERVICE CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION. 7-38-012.NO CITATION ISSUED.
   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
     • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. 7.38.010. NO CITATION ISSUED
   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • OBSERVED NO VOMIT AND DIARRHEA PROCEDURE OR CLEAN UP KIT ON SITE. FACILITY MUST PROVIDE PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005.NO CITATION ISSUED.
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED NO PAPER TOWELS AT THE HAND WASHING SINKS IN FOOD PREP AREAS AND INSIDE WASHROOMS HAND WASHING SINKS. INSTRUCTED TO PROVIDE AND MAINTAIN PAPER TOWELS ARE ALL HAND SINKS AT ALL TIMES. MANAGER PROVIDED PAPER TOWELS AT MY REQUEST. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED.
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED NO HAND SOAP AT THE HAND WASHING SINK IN BASEMENT FOOD PREP/DISH AREA. INSTRUCTED TO PROVIDE HAD SOAP AT ALL TIMES. MANAGER PROVIDED SOAP AT MY REQUEST. PRIORITY FOUNDATION 7-38-030(C) NO CITATION ISSUED.
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS THROUGHOUT PREMISES. INSTRUCTED TO PROVIDE AND MAINTAIN.
   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE. OBSERVED BLACK AND BROWN SLIME SUBSTANCE IN THE INTERIOR CONTACT SURFACES OF ICE MACHINE. SLIME LIKELY TO CONTAMINATE ICE FOR HUMAN CONSUPTION. INSTRUCTED TO DISCONTINUE USING ICE MACHINE UNTIL SERVICE CLEANED AND SANITIZED. PRIORITY FOUNDATION VIOLATIONS 7-38-005 NO CITATION ISSUED.
   • 36. THERMOMETERS PROVIDED & ACCURATE
     • PERSON IN CHARGE UNABLE TO PROVIDE STEM THERMOMETER TO DETERMINE INTERNAL TEMPERATURE OF TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS (TCS) ON SITE. INSTRUCTED TO PROVIDE THERMOMETER. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
   • 41. WIPING CLOTHS: PROPERLY USED & STORED
     • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER LOCATED IN THE BASEMENT. MUST REPAINT OR REPLACE SHELVING.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN BASEMENT. MUST REPAIR AND MAINTAIN. OBSERVED LEAKING FAUCET HANDLE AT THE HAND WASHING SINK IN FRONT FOOD PREPARATION AREA. MUST REPAIR AND MAINTAIN.
   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • NO COVERED WASTE RECEPTACLE PROVIDED IN THE EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE AND MAINTAIN
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED DIRT AND DEBRIS ON FLOOR DRAINS IN FOOD PREPARATION AREAS. MUST CLEAN AND MAINTAIN.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED MISSING LIGHT BULB IN REACH IN COOLER LOCATED IN FOOD PREPARATION AREA NEXT TO COFFEE BREWER. INSTRUCTED MANAGER TO PROVIDE.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED DUST BUILD UP ON CEILING VENTILATION VENTS ABOVE PREP AREA IN BASEMENT AND WASHROOMS. MUST CLEAN AND MAINTAIN.
10. CanvassMay 20, 2019

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. 7.38.010.NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARRHEA PROCEDURE OR CLEAN UP KIT ON SITE. FACILITY MUST PROVIDE PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING CLEANSER AT HANDWASHING SINK IN FOOD PREPARATION AREA. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH HAND CLEANING LIQUID AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE.CORRECTED ON SITE. PRIORITY FOUNDATION VIOLATION. 7-38-030-(C). CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND DRYING PROVISION AT HANDWASHING SINK IN FOOD PREPARATION AREA. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH A HAND DRYING PROVISION AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE.CORRECTED ON SITE. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION CONSOLIDATED WITH ABOVE CITATION.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT TIME/ TEMPERATURE CONTROL FOR SAFETY FOODS(TUNA, CHICKEN SALAD) HELD FOR OVER 24 HOURS WITH OUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED MISSING LIGHT BULB IN REACH IN COOLER LOCATED IN FOOD PREPARATION AREA NEXT TO COFFEE BREWER. INSTRUCTED MANAGER TO PROVIDE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF FOOD HANDLER TRAINING ON SITE. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS .
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO PROOF OF ALLERGEN CERTIFICATE ON SITE . INSTRUCTED MANAGER TO PROVIDE ALLERGEN CERTIFICATE FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.
11. Canvass Re-InspectionJun 5, 2018

    0 infractions

12. Canvass Re-InspectionJun 1, 2018

    4 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • OBSERVED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM REPORT #1974283 DATED 4/18/17 NOT CORRECTED: 33-OBSERVED GRIMMY AND DIRTY SHELVING RACKS (ALL RACKS ALONG THE WHITE TILED WALL) AT THE ENTIRE FRONT SERVICE PREP AREA.ALSO DIRTY INTERIOR SHELVING CABINETS AT SAME AREA. FOUND FOOD DEBRI AT THE 4DR- REACH-IN DELI CASE AT THE BOTTOM OF THE INTERIOR SHELVES.FOUND EXCESSIVE ACCUMULATED ICE/FROST INSIDE BOTH FREEZERS ON THE 1ST FLOOR AND IN THE BASEMENT. MUST DETAIL CLEAN, SANITIZE AND MAINTAIN ALL ABOVE STATED AREAS. 34-FOUND A GAP/HOLE BETWEEN THE WALL AND THE FLOOR ACROSS FROM THE GROCERY PET (NOW GRILL SUPPLY) FOOD AISLE. MUST SEAL/REPAIR AND MAINTAIN. 35-FOUND DAMAGED WALL COVING UNDER THE CONVECTION OVEN LOCATED IN THE BASEMENT PREP AREA. ALSO AT SAME AREA FOUND PEELING PAINT AND BROKEN WALLS ALONG THE BOTTOM LEFT HAND SIDE OF THE 3-COMP SINK. MUST REPAIR/REPLACE AND MAINTAIN ALL ABOVE MENTIONED AREAS SO AS TO BE SMOOTH AND EASILY CLEANABLE. FOUND MANY STAINED AND WATER DAMAGED CEILING TILES IN THE BASEMENT AT THE HALLWAY LEADING INTO THE BASEMENT PREP AREA AND AT HALLWAY BETWEEN BOTH RESTROOMS.MUST REPLACE AND MAINTAIN ABOVE MENTIONED CEILING TILES. 38-FOUND ONE BROKEN SINK STOPPER FOR THE BASEMENT 3-COMP SINK. MUST ALWAYS PROVIDE 3 WORKING SINK STOPPERS IN ORDER TO PROPERLY SET-UP 3-COMP SINK TO WASH,RINSE AND SANITIZE. MUST CORRECT ALL AND MAINTAIN. SERIOUS VIOLATION: 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CARDBOARD BEING USED TO LINE SHELVING IN WALK IN COOLER AND BASEMENT PREP TABLES. INSTRUCTED TO REMOVE CARDBOARD AND MAINTAIN FOOD STORAGE SURFACES TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STANDING WATER ON FLOOR IN WALK IN COOLER. INSTRUCTED TO ELIMINATE AND MAINTAIN FLOORS CLEAN AND DRY.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED MOPS AND BROOMS STORED ON FLOOR IN MOP CLOSET. INSTRUCTED TO STORE ALL CLEANING EQUIPMENT AT LEAST 6 INCHES OFF THE FLOOR.
13. CanvassMay 29, 2018

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED SALAD BAR COOLER HOLDING IMPROPER AMBIENT TEMPERATURE OF 53 DEGREES F WHILE POTENTIALLY HAZARDOUS FOODS STORED INSIDE. THE UNIT WAS TAGGED DURING INSPECTION AND MUST NOT BE USED UNTIL THE CDPH HAS REMOVED THE TAG. INSTRUCTED THAT ALL COLD HOLDING UNITS MUST HOLD AT 40 DEGREES F OR BELOW AT ALL TIMES. CRITICAL VIOLATION: 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS STORED IN THE SALAD BAR COOLER AT IMPROPER TEMPERATURES: NOTED YOGURT, 52 DEGREES F; COTTAGE CHEESE, 51 DEGREES F. CUT MELON, 53 DEGREES F. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES F OR BELOW. OPERATOR VOLUNTARILY DISCARDED 5 LBS WORTH $15. CRITICAL VIOLATION: 7-38-005(A)
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • OBSERVED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM REPORT #1974283 DATED 4/18/17 NOT CORRECTED: 33-OBSERVED GRIMMY AND DIRTY SHELVING RACKS (ALL RACKS ALONG THE WHITE TILED WALL) AT THE ENTIRE FRONT SERVICE PREP AREA.ALSO DIRTY INTERIOR SHELVING CABINETS AT SAME AREA. FOUND FOOD DEBRI AT THE 4DR- REACH-IN DELI CASE AT THE BOTTOM OF THE INTERIOR SHELVES.FOUND EXCESSIVE ACCUMULATED ICE/FROST INSIDE BOTH FREEZERS ON THE 1ST FLOOR AND IN THE BASEMENT. MUST DETAIL CLEAN, SANITIZE AND MAINTAIN ALL ABOVE STATED AREAS. 34-FOUND A GAP/HOLE BETWEEN THE WALL AND THE FLOOR ACROSS FROM THE GROCERY PET (NOW GRILL SUPPLY) FOOD AISLE. MUST SEAL/REPAIR AND MAINTAIN. 35-FOUND DAMAGED WALL COVING UNDER THE CONVECTION OVEN LOCATED IN THE BASEMENT PREP AREA. ALSO AT SAME AREA FOUND PEELING PAINT AND BROKEN WALLS ALONG THE BOTTOM LEFT HAND SIDE OF THE 3-COMP SINK. MUST REPAIR/REPLACE AND MAINTAIN ALL ABOVE MENTIONED AREAS SO AS TO BE SMOOTH AND EASILY CLEANABLE. FOUND MANY STAINED AND WATER DAMAGED CEILING TILES IN THE BASEMENT AT THE HALLWAY LEADING INTO THE BASEMENT PREP AREA AND AT HALLWAY BETWEEN BOTH RESTROOMS.MUST REPLACE AND MAINTAIN ABOVE MENTIONED CEILING TILES. 38-FOUND ONE BROKEN SINK STOPPER FOR THE BASEMENT 3-COMP SINK. MUST ALWAYS PROVIDE 3 WORKING SINK STOPPERS IN ORDER TO PROPERLY SET-UP 3-COMP SINK TO WASH,RINSE AND SANITIZE. MUST CORRECT ALL AND MAINTAIN. SERIOUS VIOLATION: 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CARDBOARD BEING USED TO LINE SHELVING IN WALK IN COOLER AND BASEMENT PREP TABLES. INSTRUCTED TO REMOVE CARDBOARD AND MAINTAIN FOOD STORAGE SURFACES TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STANDING WATER ON FLOOR IN WALK IN COOLER. INSTRUCTED TO ELIMINATE AND MAINTAIN FLOORS CLEAN AND DRY.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED MOPS AND BROOMS STORED ON FLOOR IN MOP CLOSET. INSTRUCTED TO STORE ALL CLEANING EQUIPMENT AT LEAST 6 INCHES OFF THE FLOOR.
14. ComplaintApr 18, 2017

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND A TORN GASKET AT THE 1ST REACH-IN COCA COLA COOLER NEXT TO THE REAR EXIT DOOR LEADING TO THE BASEMENT. MUST REPAIR/REPLACE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GRIMMY AND DIRTY SHELVING RACKS (ALL RACKS ALONG THE WHITE TILED WALL) AT THE ENTIRE FRONT SERVICE PREP AREA.ALSO DIRTY INTERIOR SHELVING CABINETS AT SAME AREA. FOUND FOOD DEBRI AT THE 4DR- REACH-IN DELI CASE AT THE BOTTOM OF THE INTERIOR SHELVES.FOUND EXCESSIVE ACCUMULATED ICE/FROST INSIDE BOTH FREEZERS ON THE 1ST FLOOR AND IN THE BASEMENT. MUST DETAIL CLEAN, SANITIZE AND MAINTAIN ALL ABOVE STATED AREAS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND A GAP/HOLE BETWEEN THE WALL AND THE FLOOR ACROSS FROM THE GROCERY PET FOOD AISLE. MUST SEAL/REPAIR AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND DAMAGED WALL COVING UNDER THE CONVECTION OVEN LOCATED IN THE BASEMENT PREP AREA. ALSO AT SAME AREA FOUND PEELING PAINT AND BROKEN WALLS ALONG THE BOTTOM LEFT HAND SIDE OF THE 3-COMP SINK. MUST REPAIR/REPLACE AND MAINTAIN ALL ABOVE MENTIONED AREAS SO AS TO BE SMOOTH AND EASILY CLEANABLE. FOUND MANY STAINED AND WATER DAMAGED CEILING TILES IN THE BASEMENT AT THE HALLWAY LEADING INTO THE BASEMENT PREP AREA AND AT HALLWAY BETWEEN BOTH RESTROOMS.MUST REPLACE AND MAINTAIN ABOVE MENTIONED CEILING TILES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND LOW WATER PRESSURE AT THE CUSTOMER HAND WASHING SINK NEXT TO THE REAR EXIT DOOR WHICH LEADS TO THE BASEMENT AREA.MUST INCREASE HOT AND COLD WATER PRESSURE AT ABOVE MENTIONED SINK.ALSO FOUND A LEAKING FAUCET AT THE HAND WASHING SINK CLOSEST TO THE COFFEE PREP AREA. MUST REPAIR AND MAINTAIN. FOUND ONE BROKEN SINK STOPPER FOR THE BASEMENT 3-COMP SINK. MUST ALWAYS PROVIDE 3 WORKING SINK STOPPERS IN ORDER TO PROPERLY SET-UP 3-COMP SINK TO WASH,RINSE AND SANITIZE.
15. Short Form ComplaintDec 1, 2016

    0 infractions

16. Canvass Re-InspectionNov 4, 2016

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO PROVIDE FOOD GRADE BAGS OR FOOD GRADE CONTAINERS FOR PROPER STORING OF FOODS IN REFRIGERATION UNITS NOT PLASTIC GROCERY BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN FAN COVERS AND SHELVINGS IN THE WALK-IN-COOLER AND INTERIORS OF CABINETS AT FRONT PREP AREA AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ONE EXPOSED HANDSINK AT THE FRONT PREPA AREA IS SLOW DRAINING.INSDTRUCTED TO REPAIR PLUMBING ISSUE AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE A CALIBRATED METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEE PERSONAL BELONGINGS MUST BE PROPERLY STORED IN A DESIGNATED AREA, NOT ON DRY STOCK SHELVINGS IN BASEMENT AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.
17. CanvassNov 3, 2016

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE SALAD BAR COLD HOLDING UNIT WITH AN AIR TEMPERATURE OF 55.5F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CUT MELONS,SALAD DRESSINGS,COTTAGE CHEESE,TUNA AND YOGURT ETC. UNIT TAGGED HELD FOR INSPECTION. MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE BELOW 40F AT ALL TIMES. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES- CUT MELONS AT 58.8F,COTTAGE CHEESE AT 50.7F,YOGURT AT 59.5F,TURKEY 50.1F,TUNA 52.5F,SALAD DRESSINGS 51.3F-54.7F,PASTA AT 50.7F,TOFU AT 53.6F,CHICKEN AT 48.8F,COLESLAW AT 50.1F.INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO PROVIDE FOOD GRADE BAGS OR FOOD GRADE CONTAINERS FOR PROPER STORING OF FOODS IN REFRIGERATION UNITS NOT PLASTIC GROCERY BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN FAN COVERS AND SHELVINGS IN THE WALK-IN-COOLER AND INTERIORS OF CABINETS AT FRONT PREP AREA AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ONE EXPOSED HANDSINK AT THE FRONT PREPA AREA IS SLOW DRAINING.INSDTRUCTED TO REPAIR PLUMBING ISSUE AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE A CALIBRATED METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEE PERSONAL BELONGINGS MUST BE PROPERLY STORED IN A DESIGNATED AREA, NOT ON DRY STOCK SHELVINGS IN BASEMENT AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.
18. CanvassMay 16, 2016

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE SALAD BAR COLD HOLDING UNIT WITH AN AIR TEMPERATURE OF 48.7F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CUT MELONS, SALAD DRESSINGS,COTTAGE CHEESE AND YOGURT ETC. UNIT TAGGED HELD FOR INSPECTION. MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE BELOW 40F AT ALL TIMES. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES- CUT CANTALOUPES AT 46.4F,COTTAGE CHEESE AT 47.4F,YOGURT AT 48.6F,CUT KIWI FRUIT AT 51.8F.INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CUTTING BOARDS WITH STAINS AND DEEP CUTS AT 1ST FLOOR PREP AREA.INSTRUCTED TO REPLACE AND MAINTAIN. OBSERVED BROKEN GASKET AT THE 3 DOOR COOLER AT THE COFFEE STATION.INSTRUCTED TO REPLACE AND MAINTAIN. OBSERVED RUSTY SELVINGS INSIDE THE WALK-IN-COOLER.INSTRUCTED TO REPLACE/REPAIR USING A NON-TOXIC FINISH AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING REQUIRE A DETAIL CLEANING INTERIOR/EXTERIORS OF COOLERS,INTERIORS OF CABINETS AT 1ST FLOOR PREP AREA,UPPER PANEL OF ICE MAKER IN BASEMENT PREP AREA,INTERIOR BASINS OF THE 3 COMPARTMENT SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER STAINED CEILING TILES IN BASEMENT HALLWAY LEADING TO THE PREP AREA.INSTRUCTED TO REPLACE AND MAINTAIN. DETAIL CLEAN WALLS AND CEILING INSIDE THE WALK-IN-COOLER AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO PROVIDE BRIGHTER LIGHTING INSIDE THE WALK-IN-COOLER AND MAINTAIN.
19. CanvassMay 16, 2016

    0 infractions

20. ComplaintJan 13, 2015

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROVIDE LABEL,NAME OF THE PRODUCT AND DATE ON ALL FOOD CONTAINERS WITH READY TO EAT FOOD INSIDE THE WALK IN COOLER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST DEFROST GELATO/ICE CREAM FREEZER WITH HEAVY ICE ACCUMULATED AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED HEAVY RUST ON SHELVES INSIDE WALK IN COOLER OF THE BASEMENT FOOD PREP AREA. ALSO NOTED SHELVES INSIDE WALK IN COOLER AND DISPLAY COOLER LINED WITH CARDBOARD BOXES. INSTRUCTED TO CLEAN,REPAINT SHELVES WITH A FOOD GRADE NON TOXIC PAINT OR REPLACE SHELVES AND ALSO REMOVE CARDBOARD BOXES FROM SHELVES....NOTED THORN RUBBER GASKETS ON DOORS INSIDE SERVICE COOLER AT THE FIRST FLOOR PREP AREA BY THE COFFEE STATION. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED HEAVY ICE BUILT UP INSIDE FREEZERS (CHEST AND UPRIGHT) AT THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO DEFROST CLEAN AND MAINTAIN. ALSO INSTRUCTED TO CLEAN DISPLAY SHELVING OF THE PRODUCE COOLER AND INSIDE COOLERS AT THE BASEMENT FOOD PREP AREA AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REMOVE ALL CARDBOARD ON THE FLOOR IN THE PREP AREA BASEMENT BEING USED AS A FLOOR MAT. REPLACE WITH RUBBER FLOOR MAT INSTEAD.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED HEAVY STAINS ON CEILING AND MISSING TILES ON HALL WAY OF THE BASEMENT PREP AREA. INSTRUCTED TO REPLACE MISSING TILES AND CLEAN, REPAINT AND/OR REPLACE STAINED TILES. NOTED DIRT AND DUST ACCUMULATION INSIDE CEILING OF WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FAN GUARD OF THE PEPSI,COCA COLA, NAKED JUICE AND VITAMIN WATER REACH IN COOLERS WITH HEAVY DUST ACCUMULATED ON THE FAN GUARD. MUST CLEAN AND MAINTAIN. MUST SEAL ALL THE HOLES ON THE WALLS BY THE EXPOSED HAND SINK AND DRAIN BOARD OF THE 3 COMPARTMENT SINK IN THE PREP AREA BASEMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SLOW DRAINING OF THE EXPOSED HAND SINK IN THE FRONT PREP AREA. MUST REPAIR TO HAVE A WELL DRAINING SINK.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER'S CERTIFICATE PROVIDED. MUST ENROLL ON LINE TO GET A FOOD HANDLER'S CERTIFICATE.
21. CanvassDec 16, 2014

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED TEMPERATURE OF WALK IN COOLER AT THE BASEMENT FOOD PREP AREA AND DISPLAY COOLER AT THE FRONT DISPLAY AREA BY THE PREP TO BE IMPROPER AT 50.5F AND 81.7F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL PROPER TEMPERATURE OF 40F OR BELOW IS ATTAINED. MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE WALK IN COOLER AND DISPLAY COOLER TO BE IMPROPER:-(WALK IN COOLER) HAM 48.0F,TURKEY PESTROMI 48.2F, SALAMI 49.0F,TOFU 48.2F,RICE 49.4F, EGGS 50.1F,CHICKEN SALAD 49.2F,(DISPLAY COOLER)CHOBANI BRAND YOGURT 80.6F, HUMUS 81.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 57 LBS OF PRODUCTS WORTH #380.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED HEAVY RUST ON SHELVES INSIDE WALK IN COOLER OF THE BASEMENT FOOD PREP AREA. ALSO NOTED SHELVES INSIDE WALK IN COOLER AND DISPLAY COOLER LINED WITH CARDBOARD BOXES. INSTRUCTED TO CLEAN,REPAINT SHELVES WITH A FOOD GRADE NON TOXIC PAINT OR REPLACE SHELVES AND ALSO REMOVE CARDBOARD BOXES FROM SHELVES....NOTED THORN RUBBER GASKETS ON DOORS INSIDE SERVICE COOLER AT THE FIRST FLOOR PREP AREA BY THE COFFEE STATION. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED HEAVY ICE BUILT UP INSIDE FREEZERS (CHEST AND UPRIGHT) AT THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO DEFROST CLEAN AND MAINTAIN. ALSO INSTRUCTED TO CLEAN DISPLAY SHELVING OF THE PRODUCE COOLER AND INSIDE COOLERS AT THE BASEMENT FOOD PREP AREA AND MAINTAIN....NOTED A SLIGHT DISCOLORATION INSIDE INNER LINING OF ICE MACHINE.MUST CLEAN SANITIZE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED HEAVY STAINS ON CEILING AND MISSING TILES ON HALL WAY OF THE BASEMENT PREP AREA. INSTRUCTED TO REPLACE MISSING TILES AND CLEAN, REPAINT AND/OR REPLACE STAINED TILES.....NOTED DIRT AND DUST ACCUMULATION INSIDE CEILING OF WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
22. CanvassApr 14, 2014

    9 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • NOTED EMPLOYEES WEARING GLOVES AND NOT WASHING HANDS AFTER CHANGING THE GLOVES: NOTED EMPLOYEES WEARING GLOVES AND PREPARING FOOD (COFFEE,SCRAMBLED EGGS ETC), THEN MOVED FROM ONE STATION TO ANOTHER OPENING DOORS OF COOLERS AND CABINETS AND BACK TO PREPARING FOOD WITHOUT CHANGING GLOVES AND WASHING HANDS. INSTRUCTED TO WASH HANDS AFTER CHANGING GLOVES OR MOVING FROM ONE STATION TO ANOTHER. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A)
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NOTED BROKEN KNOB OF THE COLD WATER AT HAND WASH SINK. MANAGER IMMEDIATELY CALLED FOR REPAIRS. PREMISES HAS ANOTHER HAND WASH SINK AROUND THE PREP AREA THAT CAN BE USED. INSTRUCTED TO MAINTAIN. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • NOTED SLIMY,GRAYISH AND PINKISH SUBSTANCE INSIDE INNER LINING OF THE UPPER AND LOWER COMPARTMENT OF THE ICE MACHINE DRIPPING ONTO THE ICE. MANAGER IMMEDIATELY CALLED COMPANY FOR MAINTENANCE. MAINTENANCE ARRIVED ON SITE AT ABOUT 10:30AM TO MAINTAIN THE MACHINE. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-050
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED HEAVY RUST ON SHELVES INSIDE WALK IN COOLER OF THE BASEMENT FOOD PREP AREA. ALSO NOTED SHELVES INSIDE WALK IN COOLER AND DISPLAY COOLER LINED WITH CARDBOARD BOXES. INSTRUCTED TO CLEAN,REPAINT SHELVES WITH A FOOD GRADE NON TOXIC PAINT OR REPLACE SHELVES AND ALSO REMOVE CARDBOARD BOXES FROM SHELVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED HEAVY ICE BUILT UP INSIDE FREEZERS (CHEST AND UPRIGHT) AT THE FOOD PREP AREAS. INSTRUCTED TO DEFROST CLEAN AND MAINTAIN. ALSO INSTRUCTED TO CLEAN DISPLAY SHELVING OF THE PRODUCE COOLER AND INSIDE COOLERS AT THE BASEMENT FOOD PREP AREA AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY AT THE FOOD DISPLAY AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED HEAVY STAINS ON CEILING AND MISSING TILES ON HALL WAY OF THE BASEMENT PREP AREA. INSTRUCTED TO REPLACE MISSING TILES AND CLEAN, REPAINT AND/OR REPLACE STAINED TILES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED HEAVY DIRT AND DUST BUILT UP ON VENTS AT THE DISPLAY PREP COOLERS,ON FANS INSIDE WALK IN COOLER AND ON CEILING INSIDE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED DIRTY WASH CLOTHS ON PREP TABLES NOT PROPERLY STORED. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
23. Suspected Food PoisoningFeb 13, 2013

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CARDBOARD COVERING SHELVES IN WALK-IN COOLER. INSTRUCTED TO REMOVE
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MEAT SLICER AT DELI STATION NOT CLEAN AROUND BLADE AND AND BLADE HOUSINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CONTAINERS OF FOOD ( BREAD, LETTUCE, SODA CASES...) STORED ON FLOOR, INSTRUCTED TO STORE ALL FOOD ITEMS ELEVATED OFF FLOOR BY 6" OR HIGHER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INADEQUATE LIGHTING IN BASEMENT WALK-IN COOLER. INSTRUCTED TO ADD LIGHTS.
24. Canvass Re-InspectionSep 6, 2011

    0 infractions

25. Canvass Re-InspectionSep 2, 2011

    9 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • OBSERVED WASTE WATER BACKING UP AND OVERFLOWING FROM A CLOGGED FLOOR DRAIN AT THE 3 COMPARTMENT SINK IN THE BASEMENT PREP AREA. OBSERVED WASTE WATER ON THE FLOOR OF THE PREP AREA AND EMPLOYEES TRACKING THE WATER BACKUP THROUGHOUT THE PREMISES. MUST REPAIR THE PLUMBING SO THAT THE SINKS CAN PROPERLY DRAIN. CRITICAL VIOLATION 7-38-030. TODAY 9-2-11 OBSERVED WASTE WATER BACKING UP ON OPENED FLOOR DRAIN NEXT TO 3 COMPARTMENT SINK,ALSO FROM ENCLOSED FLOOR DRAIN IN THE MIDDLE OF FLOOR.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATE ALL FOODS IN THE COOLERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A SPLASHGUARD AT THE BASEMENT EXPOSED HANDSINK.REMOVE THE ALUMINUM FOIL
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE GREASE FROM THE STORAGE SHELVES ABOVE THE COOKING EQUIPMENT IN THE 1ST FLOOR PREP AREA, CLEAN DUST FROM LIGHT FIXTURES AND POWER CORDS IN 1ST FLOOR PREP AREA, INTERIOR OF MICROWAVE, INTERIOR OF ALL CABINETS IN 1ST FLOOR PREP AREA, INTERIOR OF PREP COOLERS, BASEMENT PREP TABLES, STORAGE RACKS, LIGHT SHIELDS IN BASEMENT, FAN COVERS IN WALK-IN COOLER, INTERIOR AND EXTERIOR OF COOKING OVEN IN BASEMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR ALONG THE CABINETS IN THE 1ST FLOOR PREP AREA. DETAIL CLEAN FLOOR THROUGHOUT THE BASEMENT ESPECIALLY PREP AREA, STORAGE AREAS, WALK-IN COOLER, MOP CLOSET. STORE ALL FOOD AND STORAGE ITEMS OFF OF THE BASEMENT FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER STAINED CEILING TILES ABOVE BASEMENT PREP AND HALLWAY AREA. MUST REPLACE ALL DAMAGED AND MISSING CEILING TILES. OBSERVED WALLS IN DISREPAIR UNDER AND ABOVE THE 3 COMPARTMENT SINK AND BEHIND THE OVEN IN THE BASEMENT. MUST CLEAN, REPAIR WALLS AND INSTALL BASEBOARD AT BOTTOM OF WALL. CLEAN AND REPAINT HALLWAY WALLS AND REPAIR OPENINGS WHERE NEEDED. DETAIL CLEAN MOP CLOSET WALLS. REPAIR THE WALL BEHIND THE EXPOSED HANDSINK IN THE 1ST FLOOR PREP AREA. DETAIL CLEAN WALLS OF 1ST FLOOR PREP AREA. TODAY 9-2-11 OBSERVED HOLES SEALED WITH DIRTY PAPAER TOWELS,INSTRUCTED TO PROPERLY SEAL WALLS THROUGHOUT THE PREMISES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE A LIGHT SHIELD FOR THE LIGHT FIXTURE IN THE OPEN DISPLAY COOLER IN FRONT OF THE 1ST FLOOR PREP AREA. NO END CAPS WAS PROVIDED WITH LIGHT SHIELD.ISTUCTED TO PROVIDE IT FOR FOOD PROTECTION.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE OR SHOW EVIDENCE OF BACKFLOW PREVENTION DEVICE FOR ESPRESSO MACHINE. OBSERVED COOKING EQUIPMENT (GRIDDLE, PANINI PRESS AND TOASTER) ON 1ST FLOOR AND BLODGETT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE VISIBLE THERMOMETERS INSIDE OF ALL REFRIGERATION UNITS.
26. CanvassAug 30, 2011

    16 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. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED SANDWICH PREP COOLER WITH AN AIR TEMPERATURE OF 50F AND OPEN DISPLAY COOLER IN FRONT OF THE SERVICE AREA WITH AN AIR TEMPERATURE OF 45F. BOTH UNTIS MUST MAINTAIN A TEMPERATURE BELOW 40F. BOTH UNITS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS (CHEESE, YOGURT, HUMMUS, ETC). CRITICAL VIOLATION 7-38-005A.
    • 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. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED CREAM CHEESE AT 47F, EGGS AT 50F, CHICKEN SALAD AT 48F, TUNA SALAD AT 48F, CHEESE AT 48F, HAM AT 46F, FETA CHEESE AT 48F, SOUR CREAM AT 50F, HUMMUS AT 49F, GYRO SAUCE AT 47F, YOGURT AT 49F, RAW SPROUTS AT 50F. MANAGEMENT DISCARDED 50# OF FOOD WORTH $300. CRITICAL VIOLATION 7-38-005A.
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. OBSERVED WASTE WATER BACKING UP AND OVERFLOWING FROM A CLOGGED FLOOR DRAIN AT THE 3 COMPARTMENT SINK IN THE BASEMENT PREP AREA. OBSERVED WASTE WATER ON THE FLOOR OF THE PREP AREA AND EMPLOYEES TRACKING THE WATER BACKUP THROUGHOUT THE PREMISES. MUST REPAIR THE PLUMBING SO THAT THE SINKS CAN PROPERLY DRAIN. CRITICAL VIOLATION 7-38-030.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. NO HANDWASHING SINK OBSERVED IN THE SUSHI PREP AREA IN THE BASEMENT. SUSHI WAS BEING PREPARED IN THE BASEMENT COMPRESSOR/STORAGE ROOM. MANAGEMENT INSTRUCTED TO REMOVE ALL FOOD EQUIPMENT FROM THIS AREA AND ONLY PREPARE SUSHI FROM THE SUSHI BAR ON THE 1ST FLOOR. 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. FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED MOLD GROWTH ON INTERIOR CONTACT SURFACES OF THE MACHINE. MUST TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF UNIT CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005A.
    • 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. OBSERVED 15-20 LIVE FRUIT FLIES ON THE WALLS AND EQUIPMENT OF THE 1ST FLOOR PREP AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 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. NO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. NO CERTIFICATE ON PREMISES. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WITH THEIR ORIGINAL CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. PREMISES SERVES SUSHI, BREAKFAST FOODS, SOUP AND SANDWICHES. SERIOUS VIOLATION 7-38-012.
    • 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. LABEL AND DATE ALL FOODS IN THE COOLERS.
    • 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 THE TORN DOOR GASKETS FOR THE SANDWICH PREP COOLER AND MILK/COFFEE COOLER. MUST DEFROST AND MAINTAIN 1 DOOR FREEZER IN BASEMENT STORAGE ROOM. CHEST FREEZER IN BASEMENT STORAGE ROOM IS IN POOR REPAIR WITH EXPOSED INSULATION AND TORN RUBBER DOOR GASKET. MUST REPAIR OR REPLACE THE FREEZER. OBSERVED RUSTED WIRE FOOD STORAGE RACKS IN THE WALK-IN COOLER. MUST REPAINT OR REPLACE. MUST INSTALL A SPLASHGUARD AT THE BASEMENT EXPOSED HANDSINK. REPLACE THE STAINED CUTTING BOARD AT THE SANDWICH PREP COOLER. REMOVE THE ALUMINUM FOIL FROM INSIDE OF THE UNUSED PREP COOLER AT 1ST 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. DETAIL CLEAN THE GREASE FROM THE STORAGE SHELVES ABOVE THE COOKING EQUIPMENT IN THE 1ST FLOOR PREP AREA, CLEAN DUST FROM LIGHT FIXTURES AND POWER CORDS IN 1ST FLOOR PREP AREA, INTERIOR OF MICROWAVE, INTERIOR OF ALL CABINETS IN 1ST FLOOR PREP AREA, INTERIOR OF PREP COOLERS, BASEMENT PREP TABLES, STORAGE RACKS, LIGHT SHIELDS IN BASEMENT, FAN COVERS IN WALK-IN COOLER, INTERIOR AND EXTERIOR OF COOKING OVEN IN BASEMENT.
    • 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. DETAIL CLEAN THE FLOOR ALONG THE CABINETS IN THE 1ST FLOOR PREP AREA. DETAIL CLEAN FLOOR THROUGHOUT THE BASEMENT ESPECIALLY PREP AREA, STORAGE AREAS, WALK-IN COOLER, MOP CLOSET. STORE ALL FOOD AND STORAGE ITEMS OFF OF THE BASEMENT FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. OBSERVED WATER STAINED CEILING TILES ABOVE BASEMENT PREP AND HALLWAY AREA. MUST REPLACE ALL DAMAGED AND MISSING CEILING TILES. OBSERVED WALLS IN DISREPAIR UNDER AND ABOVE THE 3 COMPARTMENT SINK AND BEHIND THE OVEN IN THE BASEMENT. MUST CLEAN, REPAIR WALLS AND INSTALL BASEBOARD AT BOTTOM OF WALL. CLEAN AND REPAINT HALLWAY WALLS AND REPAIR OPENINGS WHERE NEEDED. DETAIL CLEAN MOP CLOSET WALLS. REPAIR THE WALL BEHIND THE EXPOSED HANDSINK IN THE 1ST FLOOR PREP AREA. DETAIL CLEAN WALLS OF 1ST FLOOR PREP AREA.
    • 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. PROVIDE A LIGHT SHIELD FOR THE LIGHT FIXTURE IN THE OPEN DISPLAY COOLER IN FRONT OF THE 1ST FLOOR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE LEAKS FROM THE BASEMENT CEILING IN FRONT OF THE PREP AREA DOOR. OBSERVED LOW HOT WATER PRESSURE FROM THE LADIES RESTROOM HANDSINK. MUST PROVIDE ADEQUATE WATER PRESSURE TO WASH HANDS WITH HOT WATER. REPAIR LEAKING FAUCETS AT 3 COMPARTMENT SINK AND 1ST FLOOR EXPOSED HANDSINK. MUST PROVIDE OR SHOW EVIDENCE OF BACKFLOW PREVENTION DEVICE FOR ESPRESSO MACHINE. OBSERVED COOKING EQUIPMENT (GRIDDLE, PANINI PRESS AND TOASTER) ON 1ST FLOOR AND BLODGETT CONVECTION OVEN IN THE BASEMENT WITHOUT PROPER VENTILATION. MUST PROVIDE VENTILATION OR REMOVE COOKING EQUIPMENT.
    • 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 VISIBLE THERMOMETERS INSIDE OF ALL REFRIGERATION UNITS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. HAIR RESTRAINTS ARE NEEDED FOR ALL FOOD HANDLING EMPLOYEES.
27. ComplaintJul 27, 2010

    4 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. NO HAND SOAP AT 1ST FLOOR PREP AREA HAND WASH BOWL AT THIS TIME. INSTRUCTED MANAGER MUST PROVIDE HAND WASH SOAP AT PREP AREA HAND WASH BOWL AT ALL TIME, ALL FOOD HANDLERS MUST WASH HANDS. CITATION ISSUED. TICKET #H0000622261 10.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED ACCUMILATED FOOD DEBRIS INSIDE 1ST FLOOR PREP AREA CABINETS. MUST CLEAN/KEEP INTERIOR OF CABINETS DRY THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. OBSERVED WATER STAINED CEILING TILES ABOVE BASEMENT PREP AND HALLWAY AREA. MUST REPLACE ALL DAMAGED CEILING TILES TO PREVENT POTENTIAL PEST HARBORAGE.
    • 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. BASEMENT FOOD STORAGE ROOM CLUTTERED. MUST ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS.
28. Suspected Food PoisoningApr 23, 2010

    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. Deli display/reach in cooler not maintained, ambient air temperature at 45.5 F. Instructed manager to repair and maintain equipment, coolers must be 40 F or below. Critical violation. Citation issued. Ticket #H000058038 17.
    • 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 the following potentially hazardous foods held at improper temperature between 49.6 F and 50 F- Tuna salad, Provalone, Turkey, Roast Beef, Buffalo Turkey, Pastrami, American Cheese, Deli Meats and Cheeses. All out of temperature potentially hazardous foods voluntarily discarded at this time. Instructed manager all potentially hazardous foods must be held at 40 F or below if held cold. Citation issued.
    • 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. 1st floor prep area reach in coolers rubber door gaskets ripped. Must repair and maintain gaskets.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Must clean interior of all unclean cabinets, shelves and exterior of all sinks at both prep areas 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. Observed accumilated debris on floor under and around shelf racks throughout basement storage room. Must keep floor clean throughout.
    • 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. Must clean all unclean walls throughout basement prep area and maintain.
    • 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. 1st floor prep area handwash bowl faucet leaking and basment 3-compartment sink pipe leaking (under left side compartment). Must repair and maintain plumbing.
    • 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 interior thermometers for all Sushi coolers.
    • 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. Hot water tank room cluttered with boxes. Must elevate all items 6" off floor or remove to prevent potential pest harborage.