MARKET CREATION
20 N WACKER DR, CHICAGO, IL 60606 · Restaurant
14 inspections
- Canvass
0 infractions
- Canvass
5 infractions
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- FOUND APPROX 30-LB BUCKET OF RAW EGGS INSIDE WALK IN COOLER AT IMPROPER COLD TEMPERATURE OF 58.0F. INSTRUCTED COLD FOODS MUST BE MAINTAINED AT 40.0F OR BELOW. MANAGER REMOVED AND DISCARDED EGGS AT COST APPROX $ 50.00. CRITICAL VIOLATION 7-38-005A
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- OBSERVED INDIVIDUALLY WRAPPED COOKIES AND BROWNIES WITHOUT PROPER LABELS FOR SALE AT THE FRONT CUSTOMER SERVICE COUNTER. INSTRUCTED TO PROPERLY LABEL ALL DESSERTS WITH BUSINESS NAME, ADDRESS AND INGREDIENTS AND MAINTAIN
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- RUSTY GREASE TRAP IN REAR COOKING HAND SINK AREA.INSTRUCTED TO REPAIR.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- OBSERVED UNCLEAN DUSTY UPPER WALLS AND CEILINGS IN REAR DISH WASHING /PREP AREAS.INSTRUCTED TO CLEAN/MAINTAIN.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- LIGHTS NOT SHIELDED IN REAR PREP COOKING ROOM.INSTRUCTED TO INSTALL.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- Complaint
8 infractions
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- OBSERVED INDIVIDUALLY WRAPPED COOKIES AND BROWNIES WITHOUT PROPER LABELS FOR SALE AT THE FRONT CUSTOMER SERVICE COUNTER. INSTRUCTED TO PROPERLY LABEL ALL DESSERTS WITH BUSINESS NAME, ADDRESS AND INGREDIENTS AND MAINTAIN.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- OBSERVED POTS BEING STORED ON CRATES. INSTRUCTED TO REMOVE CRATES AND PROVIDE PROPER SHELVING AND MAINTAIN. OBSERVED RUST ON AND AROUND THE GREASE TRAPS. INSTRUCTED TO REMOVE RUST AND MAINTAIN. OBSERVED CARDBOARD BEING RE-USED AS A PREP TABLE LINING. INSTRUCTED NOT TO RE-USE CARDBOARD, ALL SURFACES SHOULD BE SMOOTH AND EASILY CLEANABLE AND MAINTAIN.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- OBSERVED A PINKISH SUBSTANCE INSIDE OF THE ICE MACHINE LOCATED ON THE DOOR OF THE ICE MAKER. INSTRUCTED TO CLEAN AND MAINTAIN.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- OBSERVED FLOORS UNDER THE 3 COMPARTMENT SINK ARE IN NEED OF CLEANING TO REMOVE ACCUMULATED DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Found excessive dirt and grease build up on floors under fryers and grill in rear prep area. Found excessive grease build up on floors around grease container in rear prep area. Must remove dirt and grease build up, detail clean and sanitize these area. Must maintain same.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- OBSERVED MINOR ACCUMULATED DUST LOCATED ON THE CEILING BY THE DISH WASHING AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
- 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
- OBSERVED A 2 DOOR PREP COOLER WITHOUT A THERMOMETER LOCATED BY THE SANDWICH STATION. INSTRUCTED TO PROVIDE AND MAINTAIN.
- 45. FOOD HANDLER REQUIREMENTS MET
- OBSERVED 1 MALE AND 1 FEMALE EMPLOYEE WITHOUT FOOD HANDLER'S CERTIFICATES. INSTRUCTED TO MEET FOOD HANDLER REQUIREMENT FOR ALL EMPLOYEES AND MAINTAIN.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- Complaint
2 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Found tape used as a means for repair on area around grease trap in front prep. Must remove and make necessary repairs. Found tin foil used as a liner on lower shelf of prep table in rear prep to cover rust. Must remove, paint surface or remove rust. Found cardboard used as a floor mat in walk in cooler. Must remove. Tape, tin foil and cardboard are not permitted for use as a means for repair or liner. Must remove from all areas. All surfaces must be smooth and easily cleanable. Must maintain same.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Found excessive dirt and grease build up on floors under fryers and grill in rear prep area. Found excessive grease build up on floors around grease container in rear prep area. Must remove dirt and grease build up, detail clean and sanitize these area. Must maintain same.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Canvass
3 infractions
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPERATURES. APPROX 3-LBS OF EGGS IN CONTAINER ON TOP OF PREP COOLER ON ICE AT IMPROPER TEMPERATURES OF 56.7F,59.2F,AND APPOX 15-LBS OF COOKED CHICKEN PREPARED YESTERDAY 12-22-26 AT 56.7F,RICE AT 51.4F INSIDE WALK IN COOLER.MUST MAINTAIN FOODS AT 40.0F OR BELOW.ALL FOOD REMOVED BY MANAGERS AND DISCARDED APPROX 38LBS /COST APPROX $75.00.CRITICAL VIOLATION 7-38-005A.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- CEILINGS ,LIGHTSHIELDS AND FILTER UNDER COOKING HOOD NOT CLEAN.MUST CLEAN/MAINTAIN.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- LIGHT NOT SHIELDED IN REAR PREP AREA.MUST INSTALL.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- Canvass
4 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- OBSERVED DRY STORAGE FOOD SHELVING UNIT NOT CLEAN AND ICE DISPENSER AT POP MACHINE.MUST CLEAN/MAINTAIN.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- OBSERVED FLOORS NOT CLEAN OF DEBRIS AND OLD FOOD CRUMBS,ETC UNDER DRY FOOD STORAGE SHELVES IN REAR,AROUND,BEHIND PREP TABLES IN KITCHEN.MUST CLEAN.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- PEELING PAINT ON WALL AT COFFEE STATION.MUST REPAIR.4-SOILED /STAIN CEILING TILES NEAR OVENS ABOVE PREP TABLE IN REAR.MUST REPLACE.DUSTY UNCLEAN LIGHTSHIELDS IN DISHWASHING AREA AND REAR PREP ABOVE PREP TABLES.MUST CLEAN/MAINTAIN.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- FAUCET LEAKYAT 3- COMPARTMENT SINK.MUST REPAIR.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Complaint
7 infractions
- 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
- DURING INSPECTION FOUND RAW EGGS IMPROPERLY STORED ABOVE READY TO EAT FOODS IN THE WALK-IN COOLER AND IN A 2DR REFRIGERATOR.FOOD NOT PROTECTED DURING STORAGE.INSTRUCTED MANAGEMENT TO ALWAYS STORE RAW EGGS ON THE BOTTOM SHELF AT ALL TIMES. CDI.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- MUST DETAIL CLEAN, SANITIZE AND REPAINT ALL RUSTED GREASE TRAP BOXES LOCATED UNDER HAND WASHING SINKS IN THE REAR KITCHEN AREA AND COFFEE PREP AREA. FOUND GREASE TRAP BOXES WITH ACCUMULATED GREASE AND RUST.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- NOTED SLIGHT DISCOLORATION INSIDE THE INNER LINING OF ICE MACHINE. INSTRUCTED TO CLEAN AND SANITIZE.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- INSTRUCTED TO CLEAN FLOORS AND MAINTAIN DRY ESPECIALLY AT THE MAIN KITCHEN AREA, UNDERNEATH THE COOKING STOVE AND 3 COMPARTMENT SINK.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- NOTED DUST ACCUMULATION ON CEILING AND STAINED CEILINGS AT THE REAR MAIN KITCHEN AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- MUST CLEAN/CHANGE EXHAUST HOOD FILTERS IN THE REAR COOKING REAR. FOUND FILTERS AT CEILINGS WITH EXCESSIVE GREASE ACCUMULATION.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- MUST ADJUST THE TEMP VALVE AT THE HAND WASHING SINK LOCATED IN THE COFFEE PREP AREA SO AS TO BE A MINIMUM OF 85F AND RUN AT A MINIMUM FOR 15SECS AT ALL TIMES AT 85F.
- 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
- Complaint
4 infractions
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER AND COLD DISPLAY COUNTER AND WARMER AT THE DISPLAY COUNTER TO BE IMPROPER:-SALAMI 44.5F,MIXED LUNCH BEEF(HAM,TURKEY,ROAST BEEF)52.9F,CORNED BEEF 50.3F, TURKEY 44.2F, ROAST BEEF 46.4F, CHICKEN 55.4F, CHEESE 52.1F, BOILED EGGS 61.2F, EGG PLANT SALAD 52.2F, CHOPPED SALAD 59.2F, TILAPIA 135F, BEEF FAJITAS 127.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 11 LBS OF PRODUCTS WORTH $110.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- NOTED SLIGHT DISCOLORATION INSIDE THE INNER LINING OF ICE MACHINE. INSTRUCTED TO CLEAN AND SANITIZE.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- INSTRUCTED TO CLEAN FLOORS AND MAINTAIN DRY ESPECIALLY AT THE MAIN KITCHEN AREA, UNDERNEATH THE COOKING STOVE AND 3 COMPARTMENT SINK.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- NOTED DUST ACCUMULATION ON CEILING AND STAINED CEILINGS AT THE REAR MAIN KITCHEN AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- Canvass
5 infractions
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- OBSERVED 2 PANS OF PREPARED UNCOOKED SOLE FISH AND A PAN OF RAW CHICKEN ON SHELF IN WALK-IN COOLER, AND A PAN OF RAW SHRIMP ON PREP TABLE BY GRILL AT IMPROPER TEMPERATURES WITH INTERNAL TEMPERATURES RANGING FROM 50.9 DEGREES F. - 69.0 DEGREES F. INSTRUCTED TO MAINTAIN PROPER TEMPERATURES AT ALL TIMES. MANAGER VOLUNTARILY DENATURED AND DISCARDED. APPROX. COST $25.00, WT. 12LBS. CRITICAL VIOLATION 7-38-005(A).
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- DETAIL CLEAN FLOORS THROUGHOUT REAR AREA OF FOOD SPILLS AND DEBRIS.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- PEELING PAINT ON WALLS IN PREP AREA AND DISH ROOM MUST BE REMOVED AND PATCHED AREAS ON WALL MUST BE PAINTED, SMOOTH AND EASILY CLEANABLE. WALLS ALONG BASEBOARD IN DISHROOM IN POOR REPAIR. MUST REPAIR. CLEAN CEILINGS OF FOOD SPLASHES AT REAR WHERE NECESSARY.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- REPAIR/REPLACE DAMAGED LIGHT SHIELDS AT REAR PREP AREA AND REPLACE BURNT OUT BULBS.
- 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
- FOOD HANDLERS AT REAR PREP AREA MUST WEAR HAIR RESTRAINTS.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- Canvass
7 infractions
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- OBSERVED SOLE FISH IN PAN ON TOP OF PREP TABLE WITH INTERNAL TEMPERATURE OF 60.4F DEGREES. INSTRUCTED TO MAINTAIN PROPER TEMPERATURES AT ALL TIMES. MANAGER VOLUNTARILY DENATURED AND DISCARDED. APPROX. COST $45.60, WT. 12LBS. CRITICAL VIOLATION 7-38-005(A).
- 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
- OBSERVED EMPLOYEE WASHING DISHES AT 3-COMP SINK WITH 0 CONCENTRATION OF SANITIZING SOLUTION. INSTRUCTED TO USE ACCEPTABLE CHEMICAL SANITIZER,BLEACH, QUATS OR IODINE. PREMISES PROVIDED ACCEPTABLE SANITIZING SOLUTION DURING INSPECTION. CRITICAL VIOLATION 7-38-030.
- 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
- NO SANITARY HAND DRYING DEVICE/PAPER TOWELS ACCESSIBLE AT HAND WASH SINK IN SALAD PREP AREA. PREMISES MADE PAPER TOWELS ACCESSISLE DURING INSPECTION. CRITICAL VIOLATION 7-38-030.
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- MUST PROPERLY STORE KNIVES AT SALAD PREP AREA AND KITCHEN AT REAR, NOT BETWEEN WALL AND PIPES. INSTR. TO REMOVE CLEAN/SANITIZE PROPERLY STORE.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- CLEAN FLOORS AT REAR DRY FOOD STORAGE AREA UNDER SHELVING.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- REMOVE PEELING PAINT FROM WALLS AT REAR DRY FOOD STORAGE AREA, PREP AREA AND WHERE NECESSARY.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- REMOVE CLUTTER AT REAR DOOR IN THE FORM OF DISCARDED BOXES.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- Canvass
5 infractions
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- NOTED A VARIOUS FOOD ITEMS AT THE SELF SERVER BUFFET AT IMPROPER INTERNAL TEMPERATURES SUCH AS: 3LBS OF SUSHI AT 70.1F, 3.20LBS OF EGG SALAD AT 51.3F, 4LBS OF TUNA SALAD AT 57.7F, 2LBS OF CHICKEN WRAPS AT 60.2,5LBS OF CHOP CHICKEN SALAD AT 58.4F AND 2LBS OF FRIED CHICKEN AT 107.2F. TOTAL WEIGHT 20LBS AND APPO. COST $150.00 ALL FOODS WHERE DISCARDED AND DENATURED. CRITICAL CITATION ISSUED #7-38-005(A)
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- MUST CLEAN EXTERIOR OF ALL BULK STORAGE CONTAINER TO REMOVE FOOD SPILLS. ALSO CLEAN STORAGE SHELVING IN THE REAR STORAGE AREA.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FLOORS NEED CLEANING IN THE FOLLOWING AREAS TO REMOVE SPILLS AND/OR DEBRIS: WALK IN COOLER,AROUND ALL EQUIPMENT IN PREP AREA, AND IN DISH WASHING AREAS ALONG THE WALL BASE AND IN CORNERS.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- NOTED FAUCET BASE AT THE 3 COMP SINK IN POOR REPAIR (LEAK). MUST REPAIR AND MAINTAIN.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- NOTED CLUTTER IN THE FOLLOWING AREAS IN EMPLOYEES ROOM, MOP ROOM AND THE REAR STORAGE AREA. MUST CLEAN AND ORGANIZE THESE AREAS TO PREVENT PEST PROBLEMS.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- Canvass
6 infractions
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- All food not stored in the original container shall be stored in properly labeled containers. BULK CONTAINERS NOT LABELED AT DRY STORAGE ROOM. MUST LABEL ALL CONTAINERS.
- 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 FOOD DEBRIS ON EXTERIOR OF GREASE TRAP UNDER SINK AT COFFEE STATION. MUST CLEAN AND MAINTAIN GREASE TRAP.
- 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 FOOD/DIRT BUILD UP INSIDE PREP AREA FLOOR DRAINS. MUST CLEAN AND MAINTAIN INTERIOR OF ALL FLOOR DRAINS.
- 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 STAINED CEILING TILES ABOVE PREP AREA ABOVE COOKING EQUIPMENT. MUST REPLACE ALL STAINED CEILING TILES AND CLEAN ALL UNCLEAN WALLS AT DRY STORAGE ROOM.
- 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. PREP AREA HANDWASH BOWL FAUCET LEAKING. MUST REPAIR AND MAINTAIN SINK.
- 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. METAL STEM THERMOMETER NOT CALIBRATED. MUST CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- Canvass
4 infractions
- 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
- All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. NOTED INTERIOR SIDE WALLS, PANEL, UPPER WALL SECTION INCLUDING THE AREAS AROUND THE ICE CHUTE-WITN SLIME/ORGANIC MATTER BUILD-UP. MUST CLEAN/SANITIZE ENTIRE MACHINE, REPLACE TUBINGS & MAINTAIN. UNIT TAGGED.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- CORRECTED AT THIS TIME. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS ALONG WALLBASES BEHIND ALL EQUIPMENT IN REAR KITCHEN, AROUND GREASE TRAPS, UNDER DRY STOREG SHELVINGS MUST BE FREE OF FOOD DEBRIS, DIRT OR DUST.
- 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. DUSTY FAN GUARDS OF WALK-IN COOLER & GREASE BUILD-UP ON FILTERS MUST BE KEPT CLEAN.
- 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 INTERNAL THERMOMETERS IN MOST COOLERS.
- 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
- Short Form Complaint
2 infractions
- 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. Floors along wallbases at rear prep area, under heavy equipment need cleaning.
- 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. Wllas along baseboards of dishroom are in poor repair, must fix.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED