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MARKET CREATIONS

444 W LAKE ST, CHICAGO, IL 60606 · Restaurant

13 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • Weak hot water pressure at women's restroom hand wash sink faucet. Instructed to provide under city pressure.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • Meat slicer not cleaned properly behind blade, food debris noted at the blade housing, Instructed to clean and maintain.
  3. Canvass

    4 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • Bulk food ( salt ) not labeled, instructed to label and maintain.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • Rice large spoons kept in standing water at room temp. instructed to keep utensils according to health code, ie.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • Ice scoop holder not clean at bottom, found gray water at bottom, instructed to keep in a clean holder.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Keeping large live pottery plant hanging over open foods, instructed to keep away from open foods.
  4. Complaint Re-Inspection

    0 infractions

  5. Complaint

    4 infractions

    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • OBSERVED AN EXPIRED SUSHI RICE LABORATORY ANALYSIS LETTER ON SITE AT THE INSPECTION. INSTRUCTED TO PROVIDE EITHER UPDATED ANALYSIS OR WORKING PH METER ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED BUILD-UP OF BLACK SLIME ON CAULK AROUND 3 COMPARTMENT SINK LOCATED IN REAR DISH AREA. INSTRUCTED TO REMOVE CAULK, CLEAN, SANITIZE, RE-CAULK, AND MAINTAIN GOOD CONDITION.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED ONE BURNT-OUT LIGHTBULB IN THE HOOD ABOVE THE MAIN COOK LINE. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BUILD-UP OF GREASE ON HOOD ABOVE FRYERS. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
  6. Complaint Re-Inspection

    0 infractions

  7. Complaint

    4 infractions

    • 21. PROPER HOT HOLDING TEMPERATURES
      • FOUND HOT TCS FOOD AT IMPROPER HOT HOLDING TEMPERATURES RANGING FROM 70F - 110F. INSTRUCTED MANAGER TO MAINTAIN A HOT HOLDING TEMPERATURE OF 135F OR ABOVE AT ALL TIMES.PRIORITY VIOLATION 7-38-005 CITATION ISSUED. COOKED CHICKEN AND RICE DISCARDED APPROX 50LBS AT $300.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND TIME/TEMPERATURE CONTROL FOR SAFETY FOODS SLICED TURKEY, CHICKEN BREAST, CHEESE, TUNA ETC AT AN IMPROPER COLD HOLDING TEMPERATURE RANGING FROM 70F - 50F. MUST PROVIDE A MINNIMUM COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. 7-38-005. CITATION CONSOLIDATED WITH ABOVE VIOLATION.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED SUSHI ON MENU SAID ITEM IS SERVED RAW. INSTRUCTED FACILITY TO PROVIDE FOOTNOTE, DISCLOSURE ( WRITTEN DISCLOSURE AND DISCLOSURE BY ASTERISK) AND REMINDER FOR MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION VIOLATION..7-38-005
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED HOT HOLDING UNIT AT AN IMPROPER HOT HOLDING TEMPERATURE OF 110 AT TIME OF INSPECTION. MUST DISCARD ALL TCS FOODS AND NOT USE. HOT HOLDING UNIT MUST MAINTAIN A PROPER HOT HOLDING TEMPERATURE OF 135F. HOT HOLIDNG UNIT TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL HOT HOLDING UNIT IS RE-INSPECTED BY CDPH AND MAINTAINING A PROPER HOT HOLDING TEMPERATURE OF 135F OR ABOVE. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
  8. Canvass

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS. INSTRUCTED TO PROVIDE AND MAINTAIN
  9. Canvass

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED SOME USE OF MILK CRATES FOR ELEVATION BEHIND THE COUNTER WHERE COFFEE IS SERVED AND THE STORAGE CLOSET AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE INTERIOR OF THE MINI PREP COOLER IN THE KITCHEN IN NEED OF CLEANING. INSTRUCTED TO PROVIDE AND MAINTAIN.
  10. Canvass Re-Inspection

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO PROPERLY SIGNED EMPLOYEES HEALTH POLICY ON SITE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED FACILITY MISSING EMPLOYEE HAND WASHING SIGNAGE WHEN RETURNING TO WORK FROM RESTROOM, AND MISSING SIGNS ON ALL EXPOSED HAND WASHING SINKS. MUST OBTAIN AND MAINTAIN SIGNAGE
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT, TEMPERATURE CONTROL FOR SAFETY FOODS (MARINATED CHICKEN, SALSA, )NOT PROPERLY DATED , STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST DISCLOSE AND REMIND SUCH ITEMS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED THAT SINGLE SERVICE CUPS ARE A STORED ON FLOOR IN COFFEE PREP BAR AREA. MUST ELEVATE AND STORED 6 INCH OF THE FLOOR
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN RUBBER GASKET ON DOOR TO REACH IN COOLER IN REAR STORAGE AREA COOLER. INSTRUCTED TO REPAIR AND/OR REPLACE AND MAINTAIN
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NOTED THE BATHROOM DOOR BY ENTRANCE TO KITCHEN ARE NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE AT THE DOOR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN OR REPLACE CAULKING AROUND 3 COMPARTMENT SINK THAT IS COVERED WITH BLACK SLIMY MOLD LIKE SUBSTANCE
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  11. Canvass

    19 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO PROPERLY SIGNED EMPLOYEES HEALTH POLICY ON SITE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND SOAP AT HAND WASHING SINK IN FRONT PREP AREA AND HAND WASHING SINK IN REAR BY DISH WASHING STATION. MUST PROVIDE AND MAINTAIN PRIORITY FOUNDATION 7-38-030(C) CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED FACILITY MISSING EMPLOYEE HAND WASHING SIGNAGE WHEN RETURNING TO WORK FROM RESTROOM, AND MISSING SIGNS ON ALL EXPOSED HAND WASHING SINKS. MUST OBTAIN AND MAINTAIN SIGNAGE
    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • STATEMENT OR RECORD THAT FISH USED RAW FOR SUSHI PRODUCT HAS BEEN FROZEN BY DISTRIBUTOR OR IN FACILITY NOT PRESENTED AT TIME OF INSPECTION. MUST PROVIDE AND MAINTAIN REQUIRED STATEMENT OR RECORD. PRIORITY VIOLATION , 7-38-005 NO CITATION ISSUED
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURE OF TCS FOODS ON BUFFET COLD TABLE SUCH AS COTTAGE CHEESE 47 F ,COOKED DICED EGGS 48 F,CAPRESSE 46 F ,CHICKEN SALAD 47 F .PRIORITY VIOLATION 7-38-005) CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT, TEMPERATURE CONTROL FOR SAFETY FOODS (MARINATED CHICKEN, SALSA, )NOT PROPERLY DATED , STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST DISCLOSE AND REMIND SUCH ITEMS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED APPROXIMATELY 20-25 LIVE SMALL FLYING INSECTS AT SITE DURING INSPECTION IN THE FOLLOWING AREAS : IN DISH WASHING AREA 5, IN FOOD PREP AREA 5,IN REAR STORAGE AREA 5-10,BEHIND ICE MACHINE 5 . RECOMMEND CONTACTING PEST CONTROL, WASH CLEAN AFFECTED AREA. PRIORITY FOUNDATION VIOLATION. 7-38-020(A).CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOOD CONTAINERS STORED ON FLOOR IN WALK-IN COOLER. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED THAT SINGLE SERVICE CUPS ARE A STORED ON FLOOR IN COFFEE PREP BAR AREA. MUST ELEVATE AND STORED 6 INCH OF THE FLOOR
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN RUBBER GASKET ON DOOR TO REACH IN COOLER IN REAR STORAGE AREA COOLER. INSTRUCTED TO REPAIR AND/OR REPLACE AND MAINTAIN
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN AND MAINTAIN CLEAN EXTERIOR OF ICE MACHINE
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NOTED THE BATHROOM DOOR BY ENTRANCE TO KITCHEN ARE NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE AT THE DOOR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SIGNIFICANT AMOUNT OF CLEAN STANDING WATER UNDER ICE MACHINE AND 3 COMPARTMENT SINK . MUST REMOVE STANDING WATER AND PREVENT WATER BUILD UP AT ALL THE TIME
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THAT FLOOR MATS AND OTHER ITEMS ARE STORED ON FLOOR BY REAR EXIT DOOR.MUST ELEVATE ALL ITEMS TO ALLOW CLEANING AND REMOVE ALL UNNECESSARY ITEMS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN OR REPLACE CAULKING AROUND 3 COMPARTMENT SINK THAT IS COVERED WITH BLACK SLIMY MOLD LIKE SUBSTANCE
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  12. License

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MISSING CABINET DOOR ON FOOD LINE DISPLAY UNIT.INSTRUCTED TO INSTALL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING COVING BEHIND BAR. INSTRUCTED TO INSTALL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DOOR ATTACHMENT ON BOTTOM OF WEST DOOR DAMAGED.INSTRUCTED TO REPLACE. ALSO BRICK WALL IN PREP AREA AND BEHIND SALAD DISPLAY STATION NOT SEALED. INSTRUCTED TO SEAL.OBSERVED BUFFET SELF SERVE FOOD AREA CEILING WITH PIPES ALONG LIGHTING AREA. INSTRUCTED TO INSTALL ADEQUATE CEILING.
  13. License

    0 infractions