LEVY RESTAURANTS AT WRIGLEY FIELD
1060 W ADDISON ST, CHICAGO, IL 60613 · Grocery Store
16 inspections
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2 infractions
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- NO RUNNING HOT WATER AT THE HANDWASH SINK. INSTRUCTED MANAGER MUST PROVIDE RUNNING HOT WATER AT SAID SINK; THE HOT WATER TEMPERATURE MUST BE 100.0 FOR ABOVE. PRIORITY VIOLATION 7-38-030(C) NO CITATION ISSUED. COMBINED WITH VIOLATION # 10 CITATION FROM REPORT 2556188.
- 21. PROPER HOT HOLDING TEMPERATURES
- FOUND CHICKEN HELD AT IMPROPER TEMPERATURE AT 109.0 F. INSTRUCTED MANAGER CHICKEN MUST BE HELD AT 135.0 F OR ABOVE IF HELD HOT OR A TIME TEMPERATURE LOG MUST BE PROVIDED. SAID CHICKEN VOLUNTARILY DISCARDED AT THAT TIME. PRIOIRITY VIOLATION 7-38-005.
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
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3 infractions
- 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
- OBSERVED USING TONGS TO HANDLE BOTH RAW AND COOKED SHELLFISH. INSTRUCTED TO USE DIFFERENT TONGS TO REVENT CROSS CONTAMINATION. CRITICAL VIOLATION 7-38-005A.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FOOD DEBRIS ON FLOORS IN PREPARATION AREA.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- UNKNOWN DEBRIS INSIDE LIGHT SHIELDS.
- 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
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2 infractions
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FLOORS NEEDS TO BE CLEAN AND MAINTAIN AT BOOTH #1013 SHEFFIELD GRILL.
- 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
- THERMOMETER MISSING IN REACH-IN COOLER. AT BOTH 1013 SHEFFIELD GRILL. MUST PROVIDE AND MAINTAIN.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
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1 infraction
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- OBSERVED FOUR HAMBURGERS IN THE STEAM TABLE AT TEMPERATURES OF 114.5F AND 115.0F. NO TIME TEMPERATURE DOCUMENTATION PROVIDED. ABOUT 1.0 LBS OF SAID PRODUCT, VALUED AT $10.00 WAS DISCARDED. CRITICAL VIOLATION: 7-38-005A.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
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9 infractions
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- All cold food shall be stored at a temperature of 40F or less. OBSERVED COOKED FOODS STORED INSIDE COOLER AT IMPROPER TEMPERATURE, COOKED RICE READING 100.3'F, ABOUT 6LBS, AND COOKED PASTA READING 46.7, 2LBS TOTAL, AT A COST OF ABOUT $50.00 CRITICAL CITATION ISSUED: 7-38-005(A)
- 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. OBSERVED DIRTY UTENSILS BEING STORED INSIDE EXPOSED HAND BOWL, INSTRUCTED SINK IS TO BE USED FOR HAND WASHING ONLY CRITICAL CITATION ISSUED: 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. OBSERVED FOODS BEING PREP AT FRONT COUNTER AREA, AND CUSTOMERS STANDING IN FRONT OF AREA WHERE FOOD IS PREP AND UNPROTECTED, NO SNEEZE GUARD OR BORDER FRONT COUNTER OBSERVED CONDIMENTS AT DISPLAY AREA NOT PROTECTED OPEN JARS, WITH SPOONS USED FOR DIPPING, INSTRUCTED TO PROVIDE SQUEEZE OR PUMP BOTTLES INSTRUCTED TO CORRECT AT ONCE, BOTTOM VIOLATIONS SERIOUS VIOLATION ISSUED: 7-38-005(A)
- 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. SPLASH GUARD NEED AT EXPOSED HAND BOWL BETWEEN 3 COMPARTMENT
- 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 DETAIL CLEAN ALL COOKING EQUIPMENT
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, MUST ELEVATE FOOD 6 INCHES FROM FLOOR IN STORAGE AREA
- 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 REPLACE STAINED CEILING TILE IN UTILITY AREA IN WOMENS BATHROOM
- 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. POOR VENTILATION IN COOKING AREA SMOKE BUILT-UP, EXHAUST SYSTEM IN POOR REPAIR MUST REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK
- 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. MUST CLEAN AND REMOVE CLUTTER IN STORAGE AREA
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
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2 infractions
- 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. FOOD SLICER FOUND DIRTY WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OPEN CREVICE AND MISSING TILE GROUT ALONG FLOOR/BASEBOARD UNDER THREE COMPARTMENT SINK.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
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2 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.SIDE OF EXPOSED HAND SINK, WOOD BROKEN , SURFACE BROKEN IN FRONT OF STEAM TABLE,INSTRUCTED TO REPAIR.SURFACE MUST BE SMOOTH AND CLEANABLE.
- 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.THREE COMPARTMENT SINK SLOWLY DRAINING,INSTRUCTED TO FIX
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED