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JUPITER COFFEE

1139 W FULTON MARKET, CHICAGO, IL 60607 · Restaurant

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    17 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE THE FORM 1B OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-012(A) NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN-UP KIT AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE KIT AND PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO A VOMITING OR DIARRHEAL EVENTS THAT INVOLVE THE DISCHARGE OF FECAL OR VOMITUS MATTER ONTO SURFACES IN THE FOOD ESTABLISHMENT. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • THE 3-COMP SINK BEHIND THE FRONT SERVICE COUNTER WHERE COFFEE IS PREPARED AND SERVED, CANNOT BE USED AS A HAND SINK. INSTRUCTED TO INSTALL HAND SINK FOR HAND WASHING ONLY WITH HOT & COLD RUNNING WATER, SOAP AND PAPER TOWELS, IN COFFEE PREP AREA AND MAINTAIN.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • MUST DETAIL CLEAN GREASE AND DRIED FOOD DEBRIS FROM EXTERIOR CONTACT SURFACE OF OVEN AND GRILL IN REAR PREP AREA.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE WORKING THERMOMETERS ON-SITE TO ATTAIN AND MAINTAIN HOT & COLD FOOD TEMPERATURES. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST INSTALL THERMOMETERS IN ALL HOT & COLD HOLDING UNITS ON THE PREMISES; (COOLERS, HOT HOLDING UNITS, ETC). INSTRUCTED TO MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL ALL BULK CONTAINERS WHEN FOOD HAS BEEN REMOVED FROM ITS ORIGINAL PACKAGING; SALT, FLOUR, SUGAR, ETC. INSTRUCTED TO MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST PROVIDE INGREDIENT LABELS ON ALL SALADS, SANDWICH'S, YOGURT AND PASTA IN GRAB-N-GO COOLER AT FRONT COUNTER, AS REQUIRED PER CITY FOOD CODE. INSTRUCTED TO MAINTAIN
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST PROVIDE ADDITIONAL SINK STOPPER FOR 3-COMP SINK IN REAR PREP AREA, INSTRUCTED TO MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM MOUNTED CAN OPENER IN REAR PREP AREA. INSTRUCTED TO MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR BROKEN DOOR GASKET ON PREP COOLER IN REAR PREP AREA. ALSO, REMOVE RUST FROM GREASE TRAP UNDER 3-COMP SINK. INSTRUCTED TO MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM LOWER SHELVES ON PREP TABLES IN REAR PREP AREA. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM FLOORS (CORNERS) IN FRONT AND REAR PREP AREAS, INSTRUCTED TO MAINTAIN. ALSO, CLEAN DUST AND GREASE FROM WALLS IN REAR PREP ON WALLS BEHIND GRILL & OVEN. INSTRUCTED TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE BURNED OUT LIGHT IN REAR PREP AREA, INSTRUCTED TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE ADEQUATE VENTILATION HOOD SYSTEM IN REAR PREP AREA (GRILL & OVEN)TO PREVENT GREASE OR CONDENSATION FROM COLLECTING ON WALLS AND CEILINGS. INSTRUCTED TO MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE ONLY. MUST KEEP CERTIFICATES ON-SITE ND MAINTAIN.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • MUST DISPLAY SUMMARY INSPECTION REPORT FOR CUSTOMER VIEWING AT ALL TIMES, INSTRUCTED TO MAINTAIN.
  3. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • PREP COOLER CURRENTLY IN USE IN POOR REPAIR, INTERNAL TEMPERATURE OF 50.3F. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD TO CONTACT CDPH FOR RE INSPECTION OF UNIT WHEN REPAIRED AND PRIOR TO USING. COOLER MUST BE ABLE TO MAINTAIN PRODUCT TEMPERATURE OF 40F OR BELOW. CRITICAL VIOLATION: 7-38-005A
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN PREP COOLER AND IN HOT POT: BLACK BEAN SOUP AT 70'F, CONTAINER OF COLESLAW AT 56.2F, CONTAINER OF TUNA 51.3F, CONTAINER OF TURKEY 52.6F, CONTAINER OF PESTO AND HUMMUS AT 52.3F, HAM 55'F AT 51.9F AND (7) SANDWICHES, ALL PRODUCT VOLUNTARILY DISPOSED OF AND DENATURED AT THIS TIME. APPROX 40LBS. $1,143.00 VALUE. CITATION ISSUED 7-38-005A CRITICAL.
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL TEST KIT PROVIDED FOR TESTING SANITIZING SOLUTION, AT THIS TIME OF INSPECTION, INSTRUCTED TO PROVIDE CHEMICAL SANITIZING STRIPS UPON NEXT INSPECTION, MANAGER ARRIVED ON SITE ABOUT 10:45 AM AND PROVIDED TEST KIT THAT WAS LOCKED UP IN OFFICE, SERIOUS VIOLATION: 7-38-030
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED VENTILATION NOT ADEQUATE FOR THE COOKING GRILL. ALSO OBSERVED A OVEN, OVER 7 KW WITHOUT VENTILATION. PREMISES BEING REFERRED TO THE VENTILATION DEPARTMENT FOR INSPECTION ON PROPER VENTILATION. NO EXPOSED HAND SINK FRONT COFFEE PREP AREA, INSTRUCTED TO PROVIDE,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER REAR STORAGE AREA, INSTRUCTED TO REMOVE CLEAN AND BETTER ORGANIZE,
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.
  4. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RAW WOOD STORAGE SHELVES AND RAW WOOD SURFACES UNDER FRONT COUNTER/PREP AREA. INSTD TO SEAL/PAINT ALL RAW WOOD SURFACES.
  5. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • PREP COOLER CURRENTLY IN USE IN POOR REPAIR, INTERNAL TEMPERATURE OF 51.3F. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD TO CONTACT CDPH FOR REINSPECTION OF UNIT WHEN REPAIRED AND PRIOR TO USING. COOLER MUST BE ABLE TO MAINTAIN PRODUCT TEMPERATURE OF 40F OR BELOW. CITATION ISSUED 7-38-005A CRITICAL.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN PREP COOLER: CONTAINER OF COLESLAW AT 56.2F, CONTAINER OF TUNA 51.3F, CONTAINER OF TURKEY 52.6F, CONTAINER OF PESTO (CONTAINS GARLIC & OIL) AT 52.3F, CONTAINERS OF CHEESE AT 51.9F. ALL PRODUCT VOLUNTARILY DISPOSED OF AND DENATURED AT THIS TIME. APPROX 20LBS. $300 VALUE. CITATION ISSUED 7-38-005A CRITICAL.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAN MULTI USE EQUIPMENT IMPROPERLY STORED ON FLOOR. INSTD TO ELEVATE AND STORE PROPERLY.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RAW WOOD STORAGE SHELVES AND RAW WOOD SURFACES UNDER FRONT COUNTER/PREP AREA. INSTD TO SEAL/PAINT ALL RAW WOOD SURFACES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETER MISSING AT FRONT DISPLAY CASE. INSTD TO PROVIDE SAME.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION AT ALL TIMES.
  6. Canvass Re-Inspection

    8 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE POSTED NOR CERTIFED MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED AND/OR SERVED( EGGS, SANDWICHES, SALADS) SERIOUS VIOLATION 7-38-012(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED CHICKEN AND VEGETABLE SALADS, TUNA, TURKEY, CHICKEN, HAM, AND PEANUT BUTTER AND JELLY SANDWICHES ON SALE AT THE FRONT CUSTOMER SERVICE AREA FOR SALE WITHOUT LABELS CONTAINING BUSINESS NAME AND ADDRESS. INSTRUCTED TO PROVIDE PROPER LABELS AND MAINTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED A SALAD PREP BOWL BEING STORED ON THE FLOOR UNDER THE 3 COMPARTMENT SINK IN THE REAR PREP AREA. OBSERVED A CUTTING BOARD BEING STORED BEHIND THE FAUCET OF THE 3 COMPARTMENT SINK. INSTRUCTED PROPERLY STORE ALL UTENSILS AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED A STAINED GROOVED CUTTING BOARD ATTACHED TO THE PREP COOLER LOCATED IN THE REAR. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED NO LIGHT SHIELDS ON THE LIGHT BULBS IN THE REAR DRY STORAGE AREA ABOVE A TABLE WITH PRODUCE ON SAID TABLE. INSTRUCTED TO PROVIDE LIGHT SHIELDS AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED VENTILATION NOT ADEQUATE FOR THE COOKING GRILL. ALSO OBSERVED A OVEN, OVER 7 KW WITHOUT VENTILATION. PREMISES BEING REFERRED TO THE VENTILATION DEPARTMENT FOR INSPECTION ON PROPER VENTILATION.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED EQUIPMENT BEING STORED UNDER THE STAIRS ON THE CUSTOMER FLOOR. INSTRUCTED TO REMOVE UNUSED EQUIPMENT.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED FOOD HANDLERS REQUIREMENT NOT MET. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.
  7. Canvass

    11 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED FRONT ENTRANCE DOORS NOT RODENT PROOFED. OBSERVED 1/2 INCH GAP IN THE CORNER OF TWO ENTRANCE DOORS AND 1/4 INCH GAP UNDER ONE OF THE ENTRANCE DOORS. INSTRUCTED TO MAKE ALL DOORS RODENT PROOFED AND MAINTAIN. SERIOUS VIOLATION 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO FOOD SERVICE MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (CHILI, SOUPS, EGGS, DELI MEAT) IS BEING PREPARED HANDLED REHEATED AND SERVED. INSTRUCTED TO HAVE A CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • OBSERVED PREVIOUS MINORS NOT CORRECTED FROM REPORT #1447477 #42 FOOD HANDLER MUST HAVE PROPER RESTRAINT FOR FACIAL HAIR (BEARD). #43 MUST PROPERLY STORE ICE SCOOPER IN ICE TO PREVENT HANDLE FROM CONTACTING ICE. INSPECTOR OBSERVED NO HAIR OR BEARD RESTRAINTS BEING WORN BY THE COOKS WHILE MAKING FOODS, AND ALSO OBSERVED THE ICE SCOOP BEING STORED INSIDE OF THE ICE MACHINE WITH HANDLE IN CONTACT WITH ICE LOCATED AT THE FRONT SERVICE AREA. INSTRUCTED TO PROPERLY STORE SCOOP AND ALWAYS WEAR HAIR RESTRAINTS WHILE HANDLING FOODS. SERIOUS VIOLATION 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED CHICKEN AND VEGETABLE SALADS, TUNA, TURKEY, CHICKEN, HAM, AND PEANUT BUTTER AND JELLY SANDWICHES ON SALE AT THE FRONT CUSTOMER SERVICE AREA FOR SALE WITHOUT LABELS CONTAINING BUSINESS NAME AND ADDRESS. INSTRUCTED TO PROVIDE PROPER LABELS AND MAINTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED A SALAD PREP BOWL BEING STORED ON THE FLOOR UNDER THE 3 COMPARTMENT SINK IN THE REAR PREP AREA. OBSERVED A CUTTING BOARD BEING STORED BEHIND THE FAUCET OF THE 3 COMPARTMENT SINK. INSTRUCTED PROPERLY STORE ALL UTENSILS AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED A STAINED GROOVED CUTTING BOARD ATTACHED TO THE PREP COOLER LOCATED IN THE REAR. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED NO LIGHT SHIELDS ON THE LIGHT BULBS IN THE REAR DRY STORAGE AREA ABOVE A TABLE WITH PRODUCE ON SAID TABLE. INSTRUCTED TO PROVIDE LIGHT SHIELDS AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED VENTILATION NOT ADEQUATE FOR THE COOKING GRILL. ALSO OBSERVED A OVEN, OVER 7 KW WITHOUT VENTILATION. PREMISES BEING REFERRED TO THE VENTILATION DEPARTMENT FOR INSPECTION ON PROPER VENTILATION.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED EQUIPMENT BEING STORED UNDER THE STAIRS ON THE CUSTOMER FLOOR. INSTRUCTED TO REMOVE UNUSED EQUIPMENT.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • SEE VIOLATION #29
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED FOOD HANDLERS REQUIREMENT NOT MET. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.
  8. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF REFRIGERATION UNITS AT REAR AND BOTTOM OF PREP COUNTER STORAGE AREAS OF FOOD SPILLS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN REAR KITCHEN AREA OF FOOD SPILLS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS IN KITCHEN AREA BY MEAT SLICER AND OVENS OF FOOD SPILLS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLER MUST HAVE PROPER RESTRAINT FOR FACIAL HAIR (BEARD).
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE ICE SCOOPER IN ICE TO PREVENT HANDLE FROM CONTACTING ICE.
  9. Canvass Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED FLOOR TILES MISSING OR DAMAGED IN KITCHEN. MUST REPAIR. ALSO MUST CLEAN FLOORS TO REMOVE SPILLS AND DEBRIS FROM AROUND EQUIPMENT.
  10. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND DISPLAY COOLER AT FRONT PREP COUNTER AT IMPROPER AMBIENT TEMPERATURE OF 48.1F, ALSO REFRIGERATOR AT REAR PREP AREA WITH AMBIENT TEMPERATURE OF 49.5F. BOTH COOLERS HOLDS POTENTIALLY HAZARDOUS FOODS.INSTRUCTED MANAGER NOT TO USE COOLERS UNTIL THEY CAN MAINTAIN THE PROPER TEMPERATURE OF 40F OR LOWER. CRITICAL CITATION ISSUED #7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND VARIOUS POTENTIALLY HAZARDOUS FOOD ITEMS OFFERED FOR SELL AND IN PREP COOLER AT IMPROPER INTERNAL TEMPERATURES RANGEING FROM 48.1F TO 51.4F SUCH AS YOGURT(48.0), TUNA SANDWICHES(48.7F), PASTA SALADS(51.4),CHEF SALADS MADE WITH HAM,EGGS,CHEESE AND TURKEY(49.9F), POTATO SALAD(49.7)AND CHICKEN SALAD SANDWHICHES(50.6).ALL FOOD ITEMS WHERE VOLUNTARY DUMPED AND DENATURED APPROXIMATE WEIGHT 6LB AT $55.00 COST. CRITIAL 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
      • NOTED LARGE OPENING AT THE BOTTOM OF FRONT DOOR. THIS IS A ENRTY POINT FOR RODENTS AND OTHER PESTS. MUST REPAIR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR OF ALL COOLERS TO REMOVE SPILLS AND DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED FLOOR TILES MISSING OR DAMAGED IN KITCHEN. MUST REPAIR. ALSO MUST CLEAN FLOORS TO REMOVE SPILLS AND DEBRIS FROM AROUND EQUIPMENT.
  11. Canvass

    4 infractions

    • 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. Clean the walls and ducts above the kitchen prep areas of accumulated grease and dust.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. The above panfrys tofu in oil, cooks soups and has an electric convection oven and two pannini machines with unspecified wattage, without an adequate exhaust hood. Install ventilation to city code. 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. Run the kitchen cooler drainage down the floor drain.
    • 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. All employees must wear garments that are clean and of washable character and nature.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. Store wiping cloths in sanitizing solution in between use.