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KANELA CAFE

3231 N CLARK ST, CHICAGO, IL 60657 · Restaurant

22 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND THE FOLLWING TCS FOODS HELD AT IMPROPER TEMPERATURE- BEAN MIX AT 55.8 F, HAM AT 56.4 F. INSTRUCTED MANAGER TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE TCS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. PRIORITY VIOLATION 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • PREP REACH IN COOLER #1 NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 57.2 F, FOUND MIXED BEANS, HAM INSIDE SAID COOLER. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER, AMBIENT AIR TEMPERATURE MUST BE 41.0 F OR BELOW. PRIORITY VIOLATION 7-38-005.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO COVERED TRASH RECEPTACLE IN WOMENS WASHROOM. MUST PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SMALL HOLES IN PREP AREA WALLS. INSTRUCTED MANAGER MUST SEAL ALL HOLES IN WALLS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BASEMENT LIGHT BULBS (X2) NOT WORKING. MUST PROVIDE WORKING LIGHT BULBS.
  3. Canvass

    7 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED ONE HAND WASH SINK AT THE BASEMENT PREP AREA BY THE DISH WASHING AREA. ADDITIONAL HAND WASH SINK NEEDED BY THE PREP AREA.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION #7-38-005(A). NO CITATION ISSUED TODAY.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 NOTED ESTABLISHMENT SERVING UNDERCOOKED FOOD ITEMS (HOLLANDAISE SAUCE ) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED TORN RUBBER GASKET INSIDE THE REFRIGERATION UNIT,AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE. --ALSO NOTED DIRTY AND RUSTY SHELVES INSIDE THE WALK IN COOLER. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE. --NOTED SERVICE COOLER PREP LID IN POOR REPAIRS WITH LOOSE/MISSING SCREWS ON THE LID. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED LEAKAGE AT THE BOTTOM PIPPING OF THE HAND WASH SINK AT THE FIRST FLOOR KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE BASEMENT PREP AREA. ALSO SEAL HOLE ON WALL AT THE CHEMICAL STORAGE ROOM TO PREVENT ENTRY POINTS FOR PESTS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT OF THE FIRST FLOOR KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS
  4. Complaint

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND BULK FOOD NOT LABELED.(FLOUR, SUGAR, ETC.) MUST LABEL ALL BULK FOOD.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY. MUST STORE INVERTED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT BASEMENT/MAIN KITCHEN. EXCESSIVE FOOD DEBRIS. MUST CLEAN AND SANITIZE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE, COFFEE MACHINE, AND SODA MACHINE WATERLINES. MUST PROVIDE.
  5. Canvass

    8 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED EMPLOYEE PLACING BERRIES ON A BREAKFAST DISH WITH BARE HANDS. INSTRUCTED THAT BARE HAND CONTACT IS PROHIBITED WITH READY TO EAT FOODS. EMPLOYEE WASHED HANDS AND PUT ON CLEAN GLOVES DURING INSPECTION. CRITICAL VIOLATION: 7-38-010(A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO VALID CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE, NO ORIGINAL CERTIFICATES POSTED, WHILE POTENTIALLY HAZARDOUS FOODS (EGGS, POTATOES) PREPARED AND SERVED. INSTRUCTED THAT CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE, WITH ORIGINAL CERTIFICATES POSTED, AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION: 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED THE COOK LINE CUTTING BOARD STAINED, WITH DEEP DARK GROOVES. MUST REPLACE CUTTING BOARD AND MAINTAIN TO BE SMOOTH AND EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN SHELF OF OILY RESIDUE AT LEFT SIDE OF COOK LINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN BASEMENT BASEMENT STAIRS OF PARTICULATE MATTER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED GREASE ACCUMULATING IN THE COOK LINE HOOD FILTERS. OBSERVED BROWNISH STAINS ON CEILING SURROUNDING BASEMENT OVEN. OBSERVED OILY RESIDUE ACCUMULATING ON THE FIRE SUPPRESSION CANNISTER AT TOP LEFT OF COOK LINE HOOD, THE METAL CONDUIT LINES INSIDE THE HOOD, AS WELL AS SURROUNDING WALL. OBSERVED FOOD SPLATTERS ON CEILING IN JUICE BAR, NEAR STAIRS AND BEHIND ICE MACHINE. MUST CLEAN ALL AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE MISSING LIGHT IN BASEMENT JANITOR'S CLOSET.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST NOT STORE EMPLOYEE BELONGINGS (SHOES, JACKETS) ON FOOD OR RESTAURANT SUPPLY SHELVING. MUST PROVIDE SEPARATE AREA FOR EMPLOYEE STORAGE. MUST STORE ALL MOPS AND BROOMS INVERTED OR 6 INCHES OFF THE FLOOR WHEN NOT IN USE.
  6. Complaint

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURE. NOTED APPROX. 10 LBS/ $300 WORTH OF POTATOES AT 47 DEGREES. OPERATOR VOLUNTARILY DISCARDED AND DENATURED THE POTATOES. INSTRUCTED FACILITIES TO MAINTAIN COLD POTENTIALLY HAZARDOUS FOOD AT 40 DEGREES OR BELOW AT ALL TIMES DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION: 7-38-005(A)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR AND EXTERIOR OF COOKS LINE EQUIPMENT WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER THE COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN THE DUSTY VENT ABOVE THE PEPSI COOLERS IN THE KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAK AT WASTE PIPING ON THE BAR HAND SINK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR HAT/HAIR RESTRAINTS AND BEARD RESTRAINTS.
  7. Canvass Re-Inspection

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR AND EXTERIOR OF COOKS LINE EQUIPMENT WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER THE COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR HAT/HAIR RESTRAINTS AND BEARD RESTRAINTS.
  8. Canvass

    9 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • OBSERVED THE FOLLOWING CROSS CONTAMINATION. COOKS LINE UTENSILS USED FOR RAW EGGS AND UTENSILS USED FOR PREPARED/COOKED FOODS BEING STORED,CO-MINGLING TOGETHER IN A CONTAINER WITH WATER ONLY. ALSO OBSERVED COOKS LINE AND KITCHEN PREP WIPING CLOTHES FOUND DIRTY, STORED ON FOOD PREP AND FOOD CONTACT SURFACES. NOT BEING STORED IN PROVIDED CONTAINERS OF SANITIZING SOLUTION. CRITICAL 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 APPROXIMATELY 15 TO 20 LIVE DRAIN FLIES AT THE BASEMENT DISH AREA, BASEMENT PREP STATION AND BASEMENT DRY FOOD STORAGE AREA. ALSO NOTED ONE LIVE ROACH AT BASEMENT PREP. INSTRUCTED TO HAVE PEST CO. SERVICE ALL AFFECTED AREAS FOR FLIES AND ROACHES TO ELIMINATE OR MINIMIZE ACTIVITY IN ALL AREAS. CLEAN ALL AREAS TO REMOVE MOIST ORGANIC MATERIAL. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SHELVING IN THE FOLLOWING FOUND DIRTY, MUST CLEAN: UNDER THE ESPRESSO MACHINE AND THE METAL SHELVING AT THE BASEMENT PREP.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR AND EXTERIOR OF COOKS LINE EQUIPMENT WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN. PLASTIC BASEMENT PREP TABLE FOUND DIRTY, STICKY AND BADLY STAINED. MUST CLEAN, MAINTAIN OR REPLACE. INTERIOR OF THE ICE MACHINE WITH SOME DIRT. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER THE COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MOLDY WALL CAULKING AT THE BASEMENT THREE COMPARTMENT SINK AND DISH MACHINE. DIRTY WALL AT DISH MACHINE WITH BLACK MOLD. MUST REPLACE CAULKING, REMOVE BLACK MOLD. CHIPPING PLASTER AND PAINT ON THE CEILING ABOVE THE BASEMENT PREP AREA. MUST REMOVE/REPAIR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD AT THE BASEMENT THREE COMPARTMENT SINK. MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKS UNDER THE 1ST FLOOR KITCHEN AND JUICE BAR EXPOSED HAND SINKS. MUST REPAIR.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR HAT/HAIR RESTRAINTS AND BEARD RESTRAINTS.
  9. Canvass Re-Inspection

    0 infractions

  10. Canvass

    12 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • INADEQUATE HAND WASHING FACILITIES FOUND. NO PAPER TOWELS AT THE JUICE BAR EXPOSED HAND WASHING SINK WHILE EMPLOYEE WAS OBSERVED PREPARING BLENDER JUICE DRINKS. ALSO NOTED THE BASEMENT EXPOSED HAND SINK WAS NOT ACCESSIBLE FOR USE. SINK WAS BLOCKED BY SHELVING WITH STORED CLEAN POTS AND PANS. MANAGEMENT REMOVED THE SHELVING AND MADE THE SINK ACCESSIBLE. CRITICAL VIOLATION 7-38-030.
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHLORINE CHEMICAL TEST STRIPS ON PREMISES TO CHECK THE SANITATION LEVEL OF THE LOW TEMPERATURE CHLORINE CHEMICAL DISH MACHINE. MUST PROVIDE PROPER TEST STRIPS. SERIOUS VIOLATION 7-38-030.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • NO SUMMARY REPORT POSTED ON PREMISES FROM INSPECTION MADE ON 8-5-15. SERIOUS VIOLATION 7-42-010(B).
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION FROM 8-5-15 NOT CORRECTED. #30- INSTRUCTED FACILITY TO LABEL BULK FOOD ITEMS AND TO MAINTAIN. MANAGEMENT LABELED MULTIPLE BULK FOOD CONTAINERS AT THIS TIME OF INSPECTION. SERIOUS VIOLATION 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED READY TO EAT FOODS IN COOLERS MUST BE LABELED AND DATED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAN LARGE MIXING BOWLS ON BASEMENT SHELVING MUST BE STORED INVERTED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE MILK CRATES AS STORAGE SHELVING THROUGHOUT THE BASEMENT. SHELVING MUST BE 6" MINIMUM FROM FLOORS AND ACCESSIBLE FOR CLEANING/MONITORING. MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN THE BASEMENT WALK-IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING FLOOR DRAIN COVER AT THE BASEMENT DISH/PREP AREA. MUST REPLACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOOD SPLATTER ON THE CEILING OF THE 1ST FLOR. KITCHEN. MUST CLEAN/REMOVE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXTREMELY SLOW DRAIN AT THE ST FLR. KITCHEN EXPOSED HAND SINK. MUST REPAIR. OVEN IN THE BASEMENT MUST BE UNDER PROPER VENTILATION OR REMOVED FROM THE PREMISES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ALL COOKS LINE AND PREP WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATES AVAILABLE FOR TWO SERVERS HANDLING FOODS AT THIS TIME OF INSPECTION. MUST HAVE FOOD HANDLER CERTIFICATES AND MAINTAIN ON THE PREMISES FOR REQUIRED EMPLOYEES.
  11. Complaint

    8 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • FOUND A POUND OF PROVOLONE CHEESE IN THE 2 DOOR "SWEET" COOLER IN THE KITCHEN WITH SIGNS OF SPOILAGE. PROVOLONE CHEESE WAS WHITE BUT HAD BLUEISH/GREEN MOLD-LIKE SPOTS THROUGHOUT. FACILITY DISCARDED AND DENATURED SAID FOOD. INSTRUCTED FACILITY TO ROUTINELY CHECK ALL FOODS FOR SIGNS OF SPOILAGE AND TO FOLLOW FIRST IN FIRST OUT (FIFO) ROTATION PRACTICES. CRITICAL CITATION ISSUED 7-38-005(B).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND FOOD AT IMPROPER TEMPERATURES: 25 POUNDS OF COOKED POTATOES AT 52.5F IN THE WALK IN COOLER AND 15 POUNDS OF COOKED POTATOES AT 64.2F IN THE KITCHEN PREP AREA. OPERATOR DISCARDED AND DENATURED SAID FOOD. INSTRUCTED FACILITY TO MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW OR 140F OR ABOVE. CRITICAL CITATION ISSUED 7-38-005(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED FACILITY TO LABEL BULK FOOD ITEMS AND TO MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED TINFOIL BEING USED AS LINERS ON KITCHEN COOKING EQUIPMENT. INSTRUCTED FACILITY TO REMOVE AND MAINTAIN SO SURFACES ARE SMOOTH AND EASILY CLEANABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED A LARGE HOLE IN THE BASEMENT FLOOR NEAR THE PREP AREA WHERE FACILITY IS INSTALLING PLUMBING FOR A NEW DISH MACHINE. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN SO FLOOR IS SMOOTH AND EASILY CLEANABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED MISSING COVING AND DAMAGED COVING ALONG THE WALLS UNDER THE THREE COMPARTMENT SINK. INSTRUCTED FACILITY TO INSTALL AND REPAIR AS NEEDED AND TO MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED GAPS IN THE BASEMENT WALL NEAR THE FOOD PREP AREA BY THE ELECTRICAL OUTLET. INSTRUCTED FACILITY TO INSTALL AN OUTLET COVER AND TO MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED FACILITY TO CLEAN AND MAINTAIN THE EXHAUST HOOD AND FILTERS. OBSERVED A HOLE IN THE FLOOR/CEILING AND WALL AT THE EAST SIDE OF THE KITCHEN ABOVE THE BASEMENT. FACILITY STATES THEY ARE MOVING DISHWASHING FACILITIES TO BASEMENT. INSTRUCTED FACILITY TO REPAIR SO FLOORS, WALLS, AND CEILINGS ARE SMOOTH AND EASILY CLEANABLE AND TO MAINTAIN.
  12. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND 40 POUNDS OF COOKED POTATOES AT 48.1F IN THE WALK IN COOLER AND 12 POUNDS OF COOKED PORK BELLY IN THE WALK IN COOLER AT 46.9F. ALSO FOUND 20 POUNDS OF COOKED POTATOES IN THE 1 DOOR COOLER IN THE KITCHEN AT 46.8F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED SAID FOOD. INSTRUCTED TO MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW OR 140F OR ABOVE. CRITICAL CITATION ISSUED 7-38-005(A).
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • OBSERVED A WATER TEMPERATURE OF 71.9F AT ALL SINKS ON PREMISES UPON ARRIVAL. FACILITY VOLUNTARILY CEASED ALL OPERATIONS. PLUMBER ARRIVED ON SITE TO RELIGHT THE HOT WATER HEATER PILOT LIGHT WHICH HAD GONE OUT. INSTRUCTED FACILITY TO MAINTAIN HOT WATER AT 110F-120F FOR WARE WASHING AND AT LEAST 85F FOR HAND WASHING. CRITICAL CITATION ISSUED 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED FACILITY TO LABEL BULK FOOD ITEMS AND TO MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED THE 2 LARGE CUTTING BOARDS IN THE BASEMENT FOOD PREP AREA WITH DEEP, DARK GROOVES IN THEM. INSTRUCTED FACILITY TO REPAIR/REPLACE AND TO MAINTAIN. OBSERVED TORN GASKETS ON ALL REFRIGERATION UNITS IN THE KITCHEN. INSTRUCTED FACILITY TO REPLACE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED SLIGHT DIRT ACCUMULATION ON THE UPPER INTERIOR PORTION OF THE ICE MACHINE. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED MISSING COVING AND DAMAGED COVING ALONG THE WALLS UNDER THE THREE COMPARTMENT SINK. INSTRUCTED FACILITY TO INSTALL AND REPAIR AS NEEDED AND TO MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DIRT BUILDUP ON THE WALLS BEHIND AND AROUND THE 3 COMPARTMENT SINK IN THE KITCHEN. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN. OBSERVED GAPS IN THE BASEMENT WALL NEAR THE FOOD PREP AREA BY THE ELECTRICAL OUTLET. INSTRUCTED FACILITY TO INSTALL AN OUTLET COVER AND TO MAINTAIN.
  13. Short Form Complaint

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXPOSED HAND WASHING SINK IN BASEMENT IS DRAINING SLOW. MUST REPAIR AND MAINTAIN. LEAKY FAUCET BASE AT THE 3-COMPATMENET SINK IN FOOD PREPARATION AREA. MUST REPAIR/MAINTAIN.
  14. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS BEING STORED INSIDE WALK-IN COOLER IN BASEMENT AT IMPROPER TEMPERATURES. OBSERVED COOKED DUCK CONFIT HASH AT 55.3F. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED AND DENATURED ALL FOOD 15LBSOF FOOD WORTH $80 CRITICAL VIOLATION 7-38-005(A).
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE. INSIDE OF ICE MACHINE OBSERVED BLACK AND BROWN SLIMY SUBSTANCE ON THE INTERIOR CONTACT SURFACES OF ICE MACHINE. ICE IS BEING USED FOR HUMAN CONSUMPTION. MUST TURN OFF ICE MACHINE REMOVE ICE AND HAVE INTERIOR SURFACES CLEANED AND SANITIZED. ICE MACHINE WAS CLEANED AND SANITIZED DURING INSPECTION. SERIOUS VIOLATION. 7-38-005(A).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXPOSED HAND WASHING SINK IN BASEMENT IS DRAINING SLOW. MUST REPAIR AND MAINTAIN. LEAKY FAUCET BASE AT THE 3-COMPATMENET SINK IN FOOD PREPARATION AREA. MUST REPAIR/MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE ITEMS INSIDE MOP CLOSET IN BASEMENT 6INCHES OFF THE FLOOR/WALL.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED ICE SCOOPS ON TOP OF ICE BINS AT FRONT BAR AREA AND ON TOP OF ICE MACHINE IN BASEMENT. MUST PROPERLY STORED ICE SCOOPS IN A CLEAN CONTAINER. OBSERVED WIPING CLOTHES STORED ON TOP OF PREP TABLES IN FOOD PREPARATION AREA AND FRONT BAR AREA. MUST PROPERLY STORED WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
  15. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY SHELVING INSIDE PEPSI REFRIGERATOR IN FOOD PREPARATION AREA. MUST REPAINT OR REPLACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BROKEN FLOOR TILES IN BASEMENT IN FRONT OF 2-COMPARTMENT SINK . MUST REPAIR/REPLACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CHIPPED AND PEELING PAINT ON THE CEILING IN REAR OF BASEMENT. MUST SCRAPE AND REPAINT CEILING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS IN BASEMENT ABOVE FOOD PREP TABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXPOSED HANDWASH SINK IN FOOD PREPARATION AREA IS DRAINING SLOW. MUST REPAIR/MAINTAIN.
  16. Canvass Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE HOOD ABOVE COOKING EQUIPMENTS IN NEED FOR FURTHER CLEANING,MUST PROVIDE A VISIBLE BACKFLOW PREVENTION DEVICE FOR THE COFFEE STATION BEHIND BAR AREA.
  17. Canvass

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 2 DOOR PREP COOLER IN THE KITCHEN WITH AN AIR TEMPERATURE OF 55.1F. THE COOLER IS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS HAM,VEGETABLE BURGERS,COOKED PORK CHORIZO,COOKED CHICKEN, DICED TOMATOES,DICED GREEN PEPPERS,FETA CHEESE ETC. UNIT TAGGED HELD FOR INSPECTION. MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED COOKED HAM AT 48F,COOKED CHICKEN AT 48F, HOLLANDAISE SAUCE AT 87F, FETA CHEESE CRUMBLES AT 50F, EGGS 60F,CARAMELIZED ONIONS 47.8F,HAMBURGERS 52F,VEGETABLE BURGERS AT 51.9F,COOKED PORK CHORIZO AT 48F,COOKED SPINACH 45.1 ETC...NO TIME AND TEMPERATURE LOGS ARE USED FOR SAID PRODUCTS AT THIS TIME. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 30#'S OF FOOD WORTH APPROX. $600.ADVISED MANAGEMENT THAT ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED AT 40F OR BELOW AT ALL TIMES.CRITICAL VIOLATION 7-38-005A.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND STORING KITCHEN MULTI-USE UTENSILS,DIRTY WIPING CLOTHS INSIDE THE EXPOSED HANDSINKS IN THE KITCHEN FOOD PREP,BAR AREA.ALSO; THE BASEMENT FOOD PREP EXPOSED HANDSINK IS BLOCKED BY LARGE POTS/PANS STORAGE SHELVING.INSTRUCTED MANAGER TO REMOVE SAID ITEMS AND ENSURE SAID HANDSINKS ARE ACCESSIBLE,MAINTAINED FOR HANDWASHING ONLY.CRITICAL VIOLATION 7-38-030.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED. TAGGED HELD FOR INSPECTION .MUST FAX LETTER TO THE CDPH 312-746-4240 FOR TAG REMOVAL ATT:A.LOPEZ. 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
      • OBSERVED APPROXIMATELY 25 LIVE FRUIT FLIES ON THE PREMISES AND IMPROPER PEST CONTROL METHODS. FOUND IN BASEMENT DRY STORAGE SHELVING AREAS (ONION,BANANA BINS),BAR AREAS.INSTRUCTED MANAGER TO DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS,MAINTAIN FLOORS DRY IN THE BASEMENT TO CONTROL PEST PROBLEM,PROVIDE LIDS FOR TRASH CANS,ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • PREVIOUS INSPECTION REPORT SUMMARY WAS NOT DISPLAYED FOR THE PUBLIC TO VIEW. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINERS MUST BE LABELED AND PREPARED FOODS INSIDE COOLERS MUST BE LABELED/DATED TO IDENTIFY FOODS STORED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FAN COVERS AND SHELVINGS INSIDE THE 1 DOOR FOOD PREP COOLER IN KITCHEN REQUIRE A DETAIL CLEANING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE HOOD ABOVE COOKING EQUIPMENTS IN NEED FOR FURTHER CLEANING AND WATER LEAK AT DRAIN PIPE BENEATH THE 2 COMP SINK IN THE BASEMENT FOOD PREP.ALSO,MUST PROVIDE A VISIBLE BACKFLOW PREVENTION DEVICE FOR THE COFFEE STATION BEHIND BAR AREA.
  18. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND BULK FOOD NOT LABELED.(FLOUR, SUGAR,ETC.)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND HOOD FILTERS NOT CLEAN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND MISSING LIGHT SHIELDS AT BASEMENT.
  19. Canvass

    0 infractions

  20. License Re-Inspection

    0 infractions

  21. License

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PAINT RAW WOOD SHELVES IN BASEMENT STORAGE AREA.SEAL CRACKES ABOVE THE SIDE DOOR IN DINING AREA.
    • 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. CLEAN OR REPLACE BASE OF ICE MACHINE(RUSTY)
    • 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. REPLACE BROKEN LIGHT SHIELD IN BASEMENT AREA ,ABOVE PREP TABLE.
    • 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. UNABLE TO CHECK 3 LOCKED STORAGE AREA DUE TO NO KEYS ON PREMISES.INSTRUCTED TO PROVIDE IT.MUST KEEP KEYS ON PREMISES AT ALL TIME.
  22. License

    0 infractions