ORIGINAL BAKER'S DELIGHT CARRY

5841-5847 N CLARK ST, CHICAGO, IL 60660 · Grocery Store

20 inspections

1. CanvassMay 26, 2022

   0 infractions

2. CanvassApr 1, 2020

   19 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED NO HAND WASHING SIGNAGE AT HAND WASHING SINK AT COFFEE STATION, PREP AREA NEAR REGISTER AREA AND IN MEN'S BATHROOM. MUST PROVIDE.
   • 15. FOOD SEPARATED AND PROTECTED
     • OBSERVED RAW BEEF STORED OVER COOKED BEEF IN REFRIGERATION UNIT IN MAIN KITCHEN PREP AREA. INSTRUCTED MANAGER TO STORE READY TO EAT FOODS OVER RAW FOOD ITEMS TO PREVENT CONTAMINATION. PRIORITY VIOLATION. 7-38-005.
   • 22. PROPER COLD HOLDING TEMPERATURES
     • OBSERVED COOKED BEEF AT IMPROPER COLD HOLDING TEMPERATURE OF 50.7F IN REFRIGERATION UNIT IN MAIN KITCHEN PREP AREA. INSTRUCTED MANAGER PROPER COLD HOLDING TEMPERATURE MUST BE AT 41.0F OR LOWER. MANAGER IMMEDIATELY DISCARDED AND DENATURED FOOD. BEEF WEIGHS APPROXIMATELY 25 LBS AT A COST OF $50.00. PRIORITY VIOLATION. 7-38-005.
   • 23. PROPER DATE MARKING AND DISPOSITION
     • OBSERVED NO DATE MARKING ON READY TO EAT, TCS FOODS THAT HAVE BEEN STORED FOR MORE THAN 24 HOURS IN REFRIGERATION UNIT IN MAIN KITCHEN PREP AREA. INSTRUCTED MANAGER TO PROVIDE THE DISCARD OR CONSUME BY DATE ON FOOD ITEM CONTAINER FOR 7 DAYS MAXIMUM. THE PREPARATION DATE COUNTS AS DAY 1. PRIORITY FOUNDATION. 7-38-005.
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • OBSERVED NO FOOD LABELS ON PACKAGED FOOD ITEMS FOR CUSTOMER SELF SERVICE (SOUP, BREAD, DRY GOOD SNACKS) ON FRONT TABLE IN MAIN AREA AND IN SLIDING DOOR. MUST PROVIDE PROPER LABEL INFORMATION.
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • FOUND NO SPLASH GUARDS FOR HAND SINK AT COFFEE STATION. MUST PROVIDE.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED DIRTY CUTTING BOARDS WITH DARK STAINS AND DEEP GROOVES IN MAIN KITCHEN PREP AND IN FISH AREA. MUST CLEAN OR REPLACE.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED TORN GASKETS IN REFRIGERATION UNITS IN MAIN KITCHEN PREP AREA. MUST REPLACE OR REPAIR AND MAINTAIN.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • OBSERVED GREASE BUILD UP INSIDE COOKING FRYERS AND ON DRY FOOD STORAGE SHELVES IN MAIN KITCHEN PREP AREA. MUST CLEAN AND MAINTAIN.
   • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
     • OBSERVED NO HOT WATER THROUGHOUT ESTABLISHMENT AT THE FOLLOWING HAND WASHING AND 3-COMPARTMENT SINKS: HOT WATER TEMPERATURE AT THE HAND WASHING SINK AT COFFEE STATION FOUND AT 61.2F, HOT WATER TEMPERATURE AT WOMEN'S BATHROOM AT 60.1F, HOT WATER TEMPERATURE AT MEN'S BATHROOM FOUND AT 74.5F, HAND WASHING SINK NEAR REGISTER AREA FOUND AT 80.6F, HAND WASHING SINK IN MAIN KITCHEN PREP AREA FOUND AT 77.5F, HAND WASHING SINK AT FISH AREA FOUND AT 75.2F, HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK FOUND AT 77.5F IN MAIN KITCHEN PREP AREA. INSTRUCTED MANAGER HOT WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT A TEMPERATURE OF 100.0F OR HIGHER AND HOT WATER TEMPERATURE AT THE 3-COMPARTMENT SINK MUST BE AT A TEMPERATURE OF 110.0F OR HIGHER. MANAGER FIXED HOT WATER ON SITE FOR ALL HAND WASHING AND 3-COMP SINKS TO BE AT PROPER TEMPERATURE. PRIORITY VIOLATION. 7-38-030(C).
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED MINOR LEAK AT 3-COMPARTMENT SINK FAUCET IN FISH AREA AND AT PIPES UNDER 3-COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • FOUND NO BACKFLOW PREVENTION DEVICE PROVIDE FOR ESPRESSO MACHINE WATERLINE AND FOR ICE MACHINE IN FISH AREA. MUST PROVIDE BACKFLOW DEVICE FOR ESPRESSO COFFEE AND ICE MACHINE WHERE IT CAN BE SERVICED AND LOCATED.
   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • OBSERVED BROKEN SELF CLOSING DEVICE ON MEN'S BATHROOM DOOR. MUST REPAIR FOR DOOR TO PROPERLY CLOSE.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED MISSING WALL TILES UNDER 3-COMPARTMENT SINK IN FISH AREA. NOTED WATER DAMAGE ON CEILING TILES AT COFFEE STATION AND IN FISH AREA. ALSO OBSERVED 2 MISSING CEILING TILES IN COFFEE STATION AND 1 MISSING CEILING TILE IN FISH AREA. MUST REPAIR AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED PEELING AND CHIPPING PAINT ON CEILING IN ABC COOLER NEAR FISH AREA. MUST REPAINT, CLEAN AND REMOVE PEELING PAINT TO PREVENT PHYSICAL CONTAMINATION ON FOOD ITEMS.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED MANY CARD BOARD BOXES IN FISH AREA ACROSS FROM 3-COMP SINK. MUST REMOVE AND CLEAN AREA TO PREVENT ANY PEST ACTIVITY.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED DIRTY FLOORS THROUGHOUT MAIN PREP AREA. MUST DETAIL CLEAN AND MAINTAIN.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • OBSERVED EXPIRED FOOD HANDLER TRAINING CERTIFICATES FOR ALL CURRENT EMPLOYEES. MUST PROVIDE UP TO DATE FOOD HANDLER TRAINING CERTIFICATES AND MUST BE ABLE TO SHOW PROOF ON SITE.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • OBSERVED NO PROOF OF ALLERGEN TRAINING CERTIFICATE. MUST PROVIDE ALLERGEN TRAINING FOR ANY EMPLOYEE WHO OBTAINS THE CITY OF CHICAGO FOOD MANAGER CERTIFICATE.
3. Canvass Re-InspectionJul 12, 2019

   3 infractions

   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • FOUNS NO SPLASH GUARDS FOR HAND SINK AT COFFEE STATION. MUST PROVIDE.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • FOUND NO BACKFLOW PREVENTION DEVICE PROVIDE FOR ESPRESSO MACHINE WATERLINE. MUST PROVIDE BACKFLOW DEVICE FOR ESPRESSO COFFEE MACHINE WHERE IT CAN BE SERVICED AND LOCATED.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • FOUND UNUSED COOLER AT DISHWASHING AREAS. MUST REMOVE UNUSED COOLER FROM PREMISES.
4. Canvass Re-InspectionJun 25, 2019

   3 infractions

   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • FOUND NO BACKFLOW PREVENTION DEVICE PROVIDE FOR ESPRESSO MACHINE WATERLINE. MUST PROVIDE BACKFLOW DEVICE FOR ESPRESSO COFFEE MACHINE WHERE IT CAN BE SERVICED AND LOCATED.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • FOUND UNUSED COOLER AT DISHWASHING AREAS. MUST REMOVE UNUSED COOLER FROM PREMISES.
   • 59. PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
     • FOUND PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED FROM REPORT DATED 6-18-19 INSPECTION # 2293764.VIOLATION 10.FOUND NO HAND SINK AT COFFEE PREPARATION AREAS.MUST PROVIDE HAND SINK WITH SPLASHGUARDS AT COFFEE PREPARATION AREAS.PRIORITY VIOLATION. CITATION ISSUED. 7-42-090. MUST PROVIDE.
5. CanvassJun 18, 2019

   4 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • FOUND NO HAND SINK AT COFFEE PREPARATION AREAS.MUST PROVIDE HAND SINK WITH SPLASHGUARDS AT COFFEE PREPARATION AREAS.PRIORITY FOUNDATION. CITATION ISSUED. 7-38-030C. MUST PROVIDE.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • FOUND NO BACKFLOW PREVENTION DEVICE PROVIDE FOR ESPRESSO MACHINE WATERLINE. MUST PROVIDE BACKFLOW DEVICE FOR ESPRESSO COFFEE MACHINE WHERE IT CAN BE SERVICED AND LOCATED.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • FOUND UNUSED COOLER AT DISHWASHING AREAS. MUST REMOVE UNUSED COOLER FROM PREMISES.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • FOUND MISSING AND STAINED CEILING TILES ABOVE COFFEE PREPARATION AREAS. MUST PROVIDE/REPLACE.
6. Canvass Re-InspectionNov 19, 2018

   0 infractions

7. CanvassNov 15, 2018

   6 infractions

   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
     • NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
   • 36. THERMOMETERS PROVIDED & ACCURATE
     • METAL STEM THERMOMETER NOT CALIBRATED. INSTRUCTED MANAGER MUST CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED ACCUMULATED FOOD BUILD UP ON CAN OPENER. INSTRUCTED MANAGER MUST CLEAN CAN OPENER.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • OBSERVED ACCUMULATED GREASE BUILD UP ON VENTILATION HOOD AND HOOD FILTERS. INSTRUCTED MANAGER MUST CLEAN AND MAINTAIN.
   • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
     • OBSERVED WASTE WATER BACKING UP FROM DISHWASH WASH 3-COMPARTMENT SINK FLOOR GREASE TRAP WHEN WATER IS DRAINING, THEN WASTE WATER DRAINING BACK INTO SAID GREASE TRAP. INSTRUCTED MANAGER MUST CLEAN GREASE TRAP AND FLOOR AROUND. PRIORITY 7-38-030(C). ESTABLISHMENT IS PUT ON 2 DAY WORK AROUND NOTICE AND MUST BE CORRECTED BY DATE OF REINSPECTION.
8. Canvass Re-InspectionJun 22, 2017

   4 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • MUST PROVIDE SCOOP WITH HANDLE FOR DRY FOOD:SUGAR,FLOUR ETC.REMOVE PLASTIC CUPS AND CONTAINERS FROM INSIDE THE FOOD. REMOVE ALL ALUMINUM FOILS AND CARDBOARDS THROUGHOUT THE PREP AREA,ON SHELVES THROUGHOUT THE PREP AREA INCLUDED INTERIOR OF COOLERS AND FREEZERS.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • FOUND FOLLOWING NOT CLEAN: INTERIOR OF REACH IN COOLERS, SHELVING UNITS, COOKING EQUIPMENT, AND EXHAUST HOOD. MUST CLEAN AND MAINTAIN.REMOVE GREASE IN ALL SHELVES AND PREP TABLE.REMOVE GRIMES FROM SHELVES IN FISH AREA
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • GREASE ON FLOOR THROUGHOUT THE PREMISES,SPECIALLY UNDER COOKING EQUIPMENT,STEAM TABLES,COOLERS,FREEZERS. MUST CLEAN AND MAINTAIN
   • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • NO LIGHT SHIELD PROVIDED AT LIGHT ABOVE PREP TABLE AT FISH DEPARTMENT,MUST PROVIDE.
9. CanvassJun 13, 2017

   8 infractions

   • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
     • FOUND SMALL REFRIGERATOR ON TOP THE PREP TABLE BY THE RICE COOK UNIT AT AIR TEMP OF 60F,THEIR OWN THERMOMETER SHOWED 68F.THREE DOOR COOLERS(#4-5-6)AIR TEMP OF 49.7F TO 59.6F. POTENTIALLY HAZARDOUS FOOD(COOKED MEAT ,PORK REFILLED PIES,RICE ETC) WERE STORED INSIDE ON BOTH COOLER UNITS. COOLER MUST MAINTAIN TEMP OF 40F AND BELOW. TAGGED BOTH UNIT "HELD FOR INSPECTION"DO NOT USE.PLENTY COOLERS(40F AND BELOW) AND FREEZER(0F) UNIT PROVIDED ON SITE WITH ADEQUATE TEMPERATURE. CRITICAL VIOLATION:7-38-005(A)
   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND FLAN PIE AT TEMP OF 62.1F,OPENED EVAPORATE MILK AT TEMP OF 63.2F,VARIOUS KIND(15 EACH)OF TAPIOCA MIX AT TEMP OF 62.7F,BUNS REFILL WITH PORK MEAT AT TEMP OF 54.7F. THESE PRODUCTS WERE STORED INSIDE THE SMALL REACH-IN COOLER. THREE LARGE CONTAINERS WITH COOKED CARNE ASADA(BEEF) AT TEMP OF 47.7F 51.8F AND 59F, 3-LARGE CONTAINERS OF COOKED MENUDO AT TEMP OF 47.9F-50F AND 52F. WHITE COOKED RICE AT TEMP OF 66.7F,ALL MENTIONED FOOD WAS COOKED ON SUNDAY 6-11-17 PER MANAGER AND EMPLOYEE STATEMENT. FOUND RAW CHOPPED FISH IN PLASTIC BAG INSIDE THE ONE COMPARTMENT SINK AT TEMP OF 61.5F, PRE-PACKAGED 15 EACH OF CHICKEN EMPANADA AT TEMP OF 77.9F AND 3 HOPIA MUNG BEANS AT TEMP OF 77.7F,STORED ON TOP THE TABLE BY THE CASHIER IN SELLING AREA. FOOD MENTIONED WERE DISCARDED AND DENATURED BY THE MANAGERS AND EMPLOYEE.POUNDS 114.88 VALUE 798. 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
     • EVIDENCE OF OVER 40 MICE DROPPINGS ON FLOOR, ON TOP SHELVES AND INSIDE BOXES WERE FOAM PLATES, CUPS ETC ARE STORED,BEHIND FRONT PREP AREA,UNDER STEAM TABLES.SCREEN DOOR IN POOR CONDITION,MESH WITH SOME HOLES AND FRAME BENDED(1/4" TO 1" NOT ABLE TO BE COMPLETELY TIGHT FITTED TO FRAME DOOR. MAIN REAR DOOR OPENED,AND TWO FLIES AT REAR PREP AREA. NEED TO REPAIR SCREEN MESH AND SCREEN FRAME.DOOR MUST BE RODENT INSECT PROOF. SERIOUS VIOLATION:7-38-020
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • MUST PROVIDE SCOOP WITH HANDLE FOR DRY FOOD:SUGAR,FLOUR ETC.REMOVE PLASTIC CUPS AND CONTAINERS FROM INSIDE THE FOOD. REMOVE ALL ALUMINUM FOILS AND CARDBOARDS THROUGHOUT THE PREP AREA,ON SHELVES THROUGHOUT THE PREP AREA INCLUDED INTERIOR OF COOLERS AND FREEZERS.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • FOUND FOLLOWING NOT CLEAN: INTERIOR OF REACH IN COOLERS, SHELVING UNITS, COOKING EQUIPMENT, AND EXHAUST HOOD. MUST CLEAN AND MAINTAIN.REMOVE GREASE IN ALL SHELVES AND PREP TABLE.REMOVE GRIMES FROM SHELVES IN FISH AREA
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • GREASE ON FLOOR THROUGHOUT THE PREMISES,SPECIALLY UNDER COOKING EQUIPMENT,STEAM TABLES,COOLERS,FREEZERS. MUST CLEAN AND MAINTAIN
   • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • NO LIGHT SHIELD PROVIDED AT LIGHT ABOVE PREP TABLE AT FISH DEPARTMENT,MUST PROVIDE.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • FOUND NO BACK FLOW PREVENTION DEVICES AT ICE MACHINE WATERLINE( FISH PREPARATION AREA). MUST PROVIDE BACK FLOW PREVENTION DEVICES FOR ICE MACHINE WATERLINE. NECK FAUCET AT THREE COMPARTMENT SINK IN POOR REPAIR,VERY LOOSE,REPAIRED WITH DIRTY PLASTIC,NEED TO REMOVE AND PROPERLY REPAIR
10. CanvassDec 6, 2016

    3 infractions

    • 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.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND FOLLOWING NOT CLEAN: INTERIOR OF REACH IN COOLERS, SHELVING UNITS, COOKING EQUIPMENT, AND EXHAUST HOOD. MUST CLEAN AND SANITIZE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT COOKING EQUIPMENT AREAS. MUST CLEAN AND SANITIZE.
11. Canvass Re-InspectionJun 14, 2016

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE WATERLINE AND MOP SINK FAUCET( FISH PREPARATION AREAS). MUST PROVIDE BACKFLOW PREVENTION DEVICES FOR MOP SINK AND ICE MACHINE WATERLINE
12. CanvassJun 7, 2016

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND EVIDENCE OF MICE AT PREMISES. OBSERVED ABOUT 30 MICE DROPPINGS ON FLOOR UNDER LARGE RICE BAG SHELVES NEXT TO EATING AREAS. SERIOUS VIOLATION. CITATION ISSUED. 7-38-020. MUST NOTIFY PEST CONTROL OPERATOR.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • FOUND OUTSIDE DUMPSTER WITH LIDS OPENED AND GARBAGE OVERFLOWING ONTO FLOORS. ALSO, OUTSIDE GREASE CONTAINER WITH EXCESSIVE GREASE BUILDUP. SERIOUS VIOLATION. CITATION ISSUED. 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD.(HANDLES RAW CHICKEN, BEEF, PORK,ETC.) ALSO. NO CITY OF CHICAGO SANITATION CDRTIFICATE POSTED. SERIOUS VIOLATION. CITATION ISSUED. 7-38-012.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS AT ALL PREPARATION AREAS NOT CLEAN. (EXCESSIVE FOOD DEBRIS/GREASE ETC.)MUST CLEAN AND SANITIZE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND WALLS AT FRESH FISH PREPARATION AREAS WITH HOLES. MUST SEAL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE WATERLINE AND MOP SINK FAUCET( FISH PREPARATION AREAS). MUST PROVIDE BACKFLOW PREVENTION DEVICES FOR MOP SINK AND ICE MACHINE WATERLINE.
13. CanvassJan 8, 2015

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED GREASE BUILD UP ON VENTILATION HOODS AND HOOD FILTERS, INTERIOR OF MICROWAVE IN EMPLOYEES BREAK ROOM ALSO OBSERVED FOOD BUILD UP ON SHELVES AT PREP AREA. INSTRUCTED MANAGER TO CLEAN EQUIPMENT AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD/DIRT BUILD UP ON FLOOR ALONG WALLS/CORNERS AT PREP AND DISHWASH AREAS. INSTRUCTED MANAGER TO CLEAN FLOOR THROUGHOUT PREP/DISWASH AREA AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD DEBRIS ON WALL BEHIND 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO CLEAN WALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMPARTMENT SINK MIDDLE COMPARTMENT PIPE DRAINING SLOWLY. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED MANAGER TO CALIBRATE METAL STEM THEROMETER FOR FOOD HANDLERS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ESTABLISHMENT UNABLE TO PROVIDE CERTIFIED FOOD HANDLERS CERTIFICATES AT THIS TIME. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF SAID EMPLOYEES ON PREMISES.
14. CanvassMar 5, 2014

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES. OBSERVED A PAN OF SHRIMP AND TARO LEAVES INSIDE OF THE REACH-IN COOLER IN REAR PREP AT 90.6F. MANAGEMENT VOLUNTARILY DISCARDED 15# OF FOOD WORTH $150. CRITICAL VIOLATION 7-38-005A.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CUTTING BOARDS IN THE FRONT AREA NEXT TO THE REACH-IN COOLERS AND THE REAR PREP CENTER AISLE NOT MAINTAINED WITH DEEP GROOVES AND CRACKS. REPLACE OLD CUTTING BOARDS TO ALLOW PROPER CLEANING.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN DRY STORAGE RACK IN THE CENTER AISLE OF FOOD PREP, INTERIOR/EXTERIOR OF COOKING EQUIPMENT IN REAR PREP, AND INTERIOR STORAGE RACKS OF REACH IN COOLERS THAT ARE ENCRUSTED WITH DIRT, GREASE, AND FOOD DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN FLOORS IN THE WALK-IN COOLER ESPECIALLY ALONG THE FLOORBOARDS AND ALSO UNDER THE COOKING EQUIPMENT IN THE REAR PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD STAINS/SPLASHES ON THE WALL BEHIND THE COOKING EQUIPMENT IN THE REAR PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
15. Canvass Re-InspectionJul 11, 2013

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND FREEZERS NOT LABELED WITH DATE AND NAME OF PRODUCT. INSTRUCTED TO ALWAYS PROPERLY LABEL FOOD ITEMS INSIDE COOLERS AND FREEZERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN SHELVES AT THE KITCHEN BY EXPOSED HAND WASH SINK AND ENCRUSTED WITH DIRT AND FOOD DEBRIS .ALSO NOTED KNIVES AT THE FISH FRYING PREP AREA STORED BETWEEN SINK AND WALL. INSTRUCTED TO PROPERLY STORE ALL KNIVES IN A KNIVES RACK TO PREVENT CONTAMINATION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT PREP AREAS ESPECIALLY UNSERNEATH DEEP FRYER AND UNDERNEATH HEAVY EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED WASTE WATER DRIPPING AND COLLECTING INSIDE A TRAY FROM THE CONDENSING UNIT INSIDE REACH IN COOLER AT THE KITCHEN PREP AREA.ALSO NOTED HEAVY DUST ACCUMULATION INSIDE UNIT WITH FANS ABOVE COOLERS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
16. CanvassJul 2, 2013

    10 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS ON SHELVES AND INSIDE WALK IN COOLERS TO BE IMPROPER BETWEEN 61F TO 75F (EGGS 65.7F,UN COOKED SHRIMP 61.7F,COOKED SAUCE 75.9F,MENUDO 66.2F AND CALDERETA(BEEF STEW)73.1F). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS 90IBS WORTH $165.0 THROUGH DENATURING PROCESS. TEMPERATURES OF COOLERS WERE ADEQUATE AT 39.3F. INSTRUCTED TO MONITOR FOOD TEMPERATURES AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • NOTED EMPLOYEES AT THE KITCHEN PREP AREAS WHILE WEARING GLOVES WOULD PREP FOOD,CLEAN TABLES WITH WASH CLOTH,USE COMPUTER TO PRINT LABEL AND SERVE FOOD ALL WITHOUT CHANGING GLOVES OR WASHING HANDS. ALSO NOTED SEVERAL EMPLOYEES WEARING GLOVES AND MOVING FROM PREP AREA TO COOLERS, THEN WASHING UNTENSILS WITHOUT WASHING HANDS . INSTRUCTED TO ALWAYS WASH HANDS BETWEEN CHANGING GLOVES OR WHILE PREPPING FOOD AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A)
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • NOTED OUTSIDE GREASE CONTAINER TO HAVE GREASE ENCRUSTED ON TOP, LID,LIPS AND DRIPPING DOWN THE SIDES. ALSO NOTED OUTSIDE GARBAGE DUMPSTER OVERLOADED AND PREVENTING PROPER LID CLOSURE. THIS IS FOOD SOURCE AND HARBORAGE FOR RODENTS. MANAGER IMMEDIATELY HAD EMPLOYEES START CLEANING THE GREASE CONTAINER AND CALLED THE DUMPSTER SERVICE TO PICK UP GARBAGE. INSTRUCTED TO MONITOR AND MAINTAIN AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • STILL NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM INSPECTION REPORT #1285343 DATED 09/19/2012 NOT CORRECTED:- -#33-THE FOLLOWING NOT CLEAN- OBSERVED PREMISES USING ALUMINUM TIN FOIL ON SHELVES IN PREP/FRYING AREA WITH FOOD BUILD UP ON SHELVES, VENTILATION HOOD AND HOOD FILTERS WITH FOOD AND GREASE BUILD UP, INTERIOR OF FRYERS WITH GREASE BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT. -#34-OBSERVED FOOD, GREASE AND DIRT BUILD UP ON FLOOR IN PREP AND COOKING/FRYING AREAS. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT AND ALONG ALL WALLS/CORNERS AT PREP AND DISH WASH AREAS. #35- OBSERVED FOOD STAINS/FOOD DEBRIS ON WALLS BEHIND AND AROUND 3-COMPARTMENT SINK AND HAND WASH BOWL AT FRYING AREA. MUST CLEAN ALL UNCLEAN WALLS AND MAINTAIN. CITATION ISSUED FOR SERIOUS VIOLATION #7-42-090
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND FREEZERS NOT LABELED WITH DATE AND NAME OF PRODUCT. INSTRUCTED TO ALWAYS PROPERLY LABEL FOOD ITEMS INSIDE COOLERS AND FREEZERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED 3 COMPARTMENT SINK USED FOR EQUIPMENT WASHING WITH NO STOPPERS. INSTRUCTED TO PROVIDE STOPPERS FOR SINK TO PROPERLY SET UP SINK FOR WASHING, RINSING AND SANITIZING.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN SHELVES AT THE KITCHEN BY EXPOSED HAND WASH SINK AND ENCRUSTED WITH DIRT,FOOD DEBRIS AND UNNECESSARY ARTICLES.ALSO NOTED KNIVES AT THE FISH FRYING PREP AREA STORED BETWEEN SINK AND WALL. INSTRUCTED TO PROPERLY STORE ALL KNIVES IN A KNIVES RACK TO PREVENT CONTAMINATION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT PREP AREAS ESPECIALLY ALONG WALL BASE,COOKING STOVE, DEEP FRYER AND UNDERNEATH HEAVY EQUIPMENT.MUST UPGRADE HOUSE KEEPING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED FOOD STAINS AND DIRT ON WALLS AND CEILING AT THE KITCHEN FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED WASTE WATER DRIPPING AND COLLECTING INSIDE A TRAY FROM THE CONDENSING UNIT INSIDE REACH IN COOLER AT THE KITCHEN PREP AREA.ALSO NOTED HEAVY DUST ACCUMULATION INSIDE UNIT WITH FANS ABOVE COOLERS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
17. CanvassSep 19, 2012

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST CLEAN OUT ALL UNCLEAN LOCKERS AT EMPLOYEES CHANGE STATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN- OBSERVED PREMISES USING ALUMINUM TIN FOIL ON SHELVES IN PREP/FRYING AREA WITH FOOD BUILD UP ON SHELVES, VENTIALTION HOOD AND HOOD FILTERS WITH FOOD AND GREASE BUILD UP, INTERIOR OF FRYERS WITH GREASE BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD, GREASE AND DIRT BUILD UP ON FLOOR IN PREP AND COOKING/FRYING AREAS. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT AND ALONG ALL WALLS/CORNERS AT PREP AND DISHWASH AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD STAINS/FOOD DEBRIS ON WALLS BEHIND AND AROUND 3-COMPARTMENT SINK AND HANDWASH BOWL AT FRYING AREA. MUST CLEAN ALL UNCLEAN WALLS AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER FOR 1-DOOR REACH IN COOLER (DRINK COOLER).
18. CanvassMar 1, 2011

    3 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. INSTRUCTED TO REPAIR RUST ON WALK IN FREEZER FLOOR.
    • 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. INSTRUCTED TO CLEAN DEBRIS IN TOILET BOWL AT EMPLOYEE TOILET ROOM.
    • 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. INSTRUCTED TO PROVIDE METAL STEM THERMOMETER INSIDE ALL COOLERS.
19. Complaint Re-InspectionJun 30, 2010

    0 infractions

20. ComplaintJun 22, 2010

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. found/observed front entrance/exit doors not rodent proofed, door had gaps on bottom of door, ranging from 1/4 inch to 3/4 inch gaps. citation issued H000062801 with court date of 8/05/2010, at 400 w superior in room #112 at 9:00 am.
    • 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. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. found some food items not properly dated/ labeled in coolers, must date and label all food items in coolers.
    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving, cooking equipment, and storage shelving need cleaning.
    • 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 under heavy equipment, cooking equipment not clean need cleaning(corners).
    • 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.damaged, stained ceiling tiles shall be replaced, walls in rear prep area need cleaning.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. missing light shields in lunchroom shall be provided, light shields in prep areas not clean need cleaning(detailed).
    • 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. 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. exhaust vents(ventilation) in prep areas not clean need detailed cleaning. 3 compartment sink faucet leaking at neck, shall be repair/replaced.
    • 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. excess debris and clutter in rear storage areas shall be removed.