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PETE'S FRESH MARKET #5

3448 E 118TH ST, CHICAGO, IL 60617 · Grocery Store

46 inspections

  1. Complaint Re-Inspection

    1 infraction

    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • 8-301.11(A) OBSERVED THE MOST RECENT INSPECTION REPORT SUMMARY FROM INSPECTION REPORT #2637930 DATED 6/4/26 NOT POSTED FOR THE PUBLIC'S VIEW, AT THE TIME OF THE RE-INSPECTION THE INSPECTION REPORT SUMMARY FROM 10/22/25 WAS STILL POSTED. INSTRUCTED TO ALWAYS POST THE MOST RECENT INSPECTION REPORT SUMMARY FOR THE PUBLIC'S VIEW AFTER EVERY HEALTH INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED 7-42-010(B).
  2. Complaint

    5 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-501.111 OBSERVED EVIDENCE OF PEST ACTIVITY ON SITE. OBSERVED ABOUT 30 RODENT DROPPINGS IN THE STORAGE CLOSET THAT IS LOCATED BY THE PRODUCE SECTION, ABOUT 30 RODENT DROPPINGS UNDER EQUIPMENT SHELVES IN THE PREPARE FOODS PREP AREA, AND ABOUT 30 RODENT DROPPINGS UNDER SHELVES AND IN BETWEEN THE OVEN AND WALL IN THE BAKERY PREP AREA. INSTRUCTED TO ELIMINATE PEST ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-202.15 OBSERVED THE EXIT DOORS BY THE DOCK WITH A 1/2 INCH GAP IN BETWEEN THE DOORS. INSTRUCTED TO MAKE SAID DOORS TIGHT FITTING AND RODENT PROOFED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-306.11 OBSERVED THE FACILITY STORING PASTRIES UNCOVERED IN AN OPEN/UNPROTECTED HOT HOLDING UNIT AT THE CASHIER'S STATION THAT CAN POTENTIALLY BE CONTAMINATED BY CUSTOMERS. INSTRUCTED TO REMOVE AND ONLY STORE PREPACKAGED GOODS AT SAID UNIT. MANAGER REMOVED ITEMS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-302.13 OBSERVED THE HIGH TEMPERATURE DISH MACHINE FINAL RINSE TEMPERATURE GAUGE NOT OPERATING PROPERLY AND NOT SHOWING THE FINAL RINSE TEMPERATURE. INSTRUCTED TO REPAIR. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED SOME OLD FOOD DEBRIS UNDER SHELVES IN THE FRUIT PREPARATION AREA. INSTRUCTED TO CLEAN.
  3. Complaint Re-Inspection

    0 infractions

  4. Short Form Complaint

    1 infraction

    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • HOT HOLDING CABINET AT IMPROPER TEMPERATURE OF 110 DEGREES UNIT TAGGED AT THIS TIME. NO FOOD IN UNIT AT THIS TIME. PRIORITY VIOLATION NO CITATION ISSUED
  5. Complaint

    12 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • REACH IN COOLERS IN NEED OF THERMOMETERS. INSTRUCTED TO INSTALL AND MAINTAIN
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • BULK FOOD CONTAINERS IN NEED OF LABELING EACH COMMODITY INSTRUCTED TO CORRECT AND MAINTAIN
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED A PILE OF WIPING CLOTHS BEING STORED IN A REACH IN COOLER. INSTRUCTED MANAGER TO HAVE ALL WIPING CLOTHS STORED IN A CLEAN SANITIZING SOLUTION WHEN NOT IN USE
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • ALL KNIVES MUST BE STORED IN A CLEAN KNIFE HOLDER NOT INSIDE REACH IN COOLERS. INSTRUCTED TO CORRECT AND MAINTAIN
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NEW CUTTING BOARDS NEEDED IN FRUIT PROCESSING ROOM, HOT FOOD AREA AND CHICKEN ROOM INSTRUCTED TO CORRECT AND MAINTAIN
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • RUBBER GASKETS NEEDED ON VARIOUS REACH IN COOLERS. INSTRUCTED TO CORRECT AND MAINTAIN
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • COOKING EQUIPMENT IN HOT FOOD AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OPEN DRAIN SITES IN HOT FOOD DISH ROOM AND FRUIT PROCESSING ROOM IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • HOT WATER HANDLE AT HAND SINK IN HOT FOOD KITCHEN IN POOR REPAIR. HANDLE HARD TO TURN INSTRUCTED TO CORRECT AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS UNDER 3 COMPARTMENT SINKS IN NEED OF CLEANING TO REMOVE SOME FOOD SPILLS AND WATER BUILD UP.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • HOOD VENTS IN HOT FOOD DEPARTMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • AIR VENTS IN WALK IN COOLERS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
  6. Canvass

    11 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • REACH IN COOLERS IN NEED OF THERMOMETERS. INSTRUCTED TO INSTALL AND MAINTAIN
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • BULK FOOD CONTAINERS IN NEED OF LABELING EACH COMMODITY INSTRUCTED TO CORRECT AND MAINTAIN
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED A PILE OF WIPING CLOTHS BEING STORED IN A REACH IN COOLER. INSTRUCTED MANAGER TO HAVE ALL WIPING CLOTHS STORED IN A CLEAN SANITIZING SOLUTION WHEN NOT IN USE
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • ALL KIVES MUST BE STORED IN A CLEAN KNIFE HOLDER NOT INSIDE REACH IN COOLERS. INSTRUCTED TO CORRECT AND MAINTAIN
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NEW CUTTING BOARDS NEEDED IN FRUIT PROCESSING ROOM, HOT FOOD AREA AND CHICKEN ROOM INSTRUCTED TO CORRECT AND MAINTAIN
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • RUBBER GASKETS NEEDED ON VARIOUS REACH IN COOLERS. INSTRUCTED TO CORRECT AND MAINTAIN
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • COOKING EQUIPMENT IN HOT FOOD AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OPEN DRAIN SITES IN HOT FOOD DISH ROOM AND FRUIT PROCESSING ROOM IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS UNDER 3 COMPARTMENT SINKS IN NEED OF CLEANING TO REMOVE SOME FOOD SPILLS AND WATER BUILD UP.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • HOOD VENTS IN HOT FOOD DEPARTMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • AIR VENTS IN WALK IN COOLERS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
  7. Canvass

    13 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 1/4" GAP BETWEEN EAST EXIT/ENTRANCE DOORS. INSTRUCTED MANAGER TO SEAL ALL OUTER OPENINGS ON DOORS TO PREVENT PEST ENTRY.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SPLASH GUARD BETWEEN HAND WASHING SINK AND CUTTING BOARD IN REAR KITCHEN. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSRVED FOOD ITEMS STORED ON FLOOR IN POPCORN PREP AREA. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR. OBSERVED NO COVERS FOR BULK CONTAINERS OF SUGAR, FLOUR, ETC IN BAKERY STORAGE AREA. INSTRUCTED MANAGER TO PROVIDE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE ARTICLES STORED ON FLOOR IN BAKERY STORAGE AREA. INSTRUCTED MANAGER TO ELEVATE ALL SINGLE SERVICE ARTILCES SIX INCHES OFF FLOOR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REMOVE RUST FROM DELI WALK IN COOLER SHELVING UNITS, CHICKEN PREP AREA-WALL ABOVE 3- COMPARTMENT SINK.MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN DAIRY WALK IN COOLER, WALK IN FREEZER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE WORN DOOR GASKETS ON PRODUCE PREP AREA- 2- DOOR PREP COOLER ,DAIRY WALK IN COOLER, WALK IN FREEZER, MEAT WALK IN COOLER, BAKERY WALK IN COOLER
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD USED AS LINERS ON SHELVING UNITS IN REAR STORAGE AREA IN MEAT PREP AREA. INSTRUCTED MANAGER TO REMOVE ALL CARDBOARD FROM SHELVING UNITS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF SLICERS, CUTTING BOARDS, PREP TABLES IN MEAT PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR OR REPLACE DAMAGED SEAM ON TOP SIDES OF 3- COMPARTMENT SINK IN MEAT & CHICKEN PREP AREAS, MISSING DRAINLINE PIPE AT HAND SINK IN CHICKEN PREP AREA THAT HAS A BUCKET CATCHING WATER, LEAKY FAUCET AT 3-COMP SINK IN BAKERY DISH WASHING AREA, COMPRESSOR UNIT IN POOR REPAIR IN BAKERY WALK IN COOLER.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING DRAINPIPE UNDER HAND WASHING SINK IN SECOND FLOOR MEN STAFF WASHROOM. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED NO WASTE RECEPTACLES AT HAND WASHING SINKS IN PREP AREAS. INSTRUCTED MANAGER TO PROVIDE WASTE RECEPTACLES IN ALL AREAS WASTE IS COMMONLY DISCARDED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS ON FLOOR IN POPCORN AND BAKERY PREP AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE MISSING AND DAMAGED WALL TILES IN PRODUCE PREP AREA
  8. Complaint Re-Inspection

    13 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS SQUEEZE BOTTLES AND SHAKERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE IN PREP AREAS.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-202.15 : OBSERVED A GAP ALONG BOTTOM LEFT SIDE OF EXIT DOOR MUST MAKE DOORS TIGHT FITTING TO PREVENT RODENT ENTRY.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • 3-304.12 : OBSERVED BULK FOOD ITEMS ON DISPLAY WITH SCOOPS STORED ON IN INSIDE OF PRODUCT FOR SELF SERVICE ON DISPLAY MUST REMOVE SCOOPS AND STORE PROPERLY TO PREVENT CROSS CONTAMINATION
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19 : MUST REMOVE RUST FROM DELI WALK IN COOLER SHELVING UNITS,CHICKEN PREP AREA-WALL ABOVE 3- COMPARTMENT SINK.MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN DAIRY WALK IN COOLER,WALK IN FREEZER
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11 : MUST REPAIR OR REPLACE WORN DOOR GASKETS ON PRODUCE PREP AREA- 2- DOOR PREP COOLER,DAIRY WALK IN COOLER,WALK IN FREEZER,MEAT WALK IN COOLER,BAKERY WALK IN COOLER
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • Violation Codes: 4-601.11(C) Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM ALL PREP TABLES, INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT,FRYER CABINETS,COOLERS,STORAGE CABINETS,ROLLING CARTS,STORAGE RACKS,SAW MACHINE, GRINDER,POTATO PEELER.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 : MUST REPAIR OR REPLACE DAMAGED SEAMS ON TOPSIDES OF 3- COMPARTMENT SINK IN MEAT & CHICKEN PREP AREAS.MISSING DRAINLINE PIPE AT HAND SINK IN CHICKEN PREP AREA THAT HAS A BUCKET CATCHING WATER,LEAKY FAUCET AT 3- COMP SINK IN BAKERY DISH WASHING AREA,COMPRESSOR UNIT IN POOR REPAIR IN BAKERY WALK IN COOLER
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 : MUST CLEAN DUST,FOOD DEBRIS BUILD UP FROM WALLS AND CEILINGS IN ALL PREP AREAS, WALK IN COOLERS,DISH WASHING AREAS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13 : MUST CLEAN DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT ALL WALK IN COOLER & FREEZERS,PREP AREAS, SALES FLOOR INCLUDING FLOOR DRAINS WHERE NEEDED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.13 : MUST REPAIR OR REPLACE MISSING AND DAMAGED WALL TILES IN PRODUCE PREP AREA
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14 : MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FILTERS AND HOOD OF ALL COOKING EQUIPMENT
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-202.11 : MUST REPLACE BURNTOUT LIGHTS AT HOOD OF COOKING EQUIPMENT & CHICKEN PREP AREA AND CRACKED LIGHT SHIELDS IN CHICKEN PREP AREA,WALK IN FREEZER
    • 59. PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
      • PREVIOUS PRIORITY FOUNDATION VIOLATION FROM REPORT #2585874 11/28/23 NOT CORRECTED#10- 5-204.11 : STILL OBSERVED NO HAND WASHING SINKS IN REAR MEAT PREP AREA AND BAKERY/POP CORN FRONT PREP AREA MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER SOAP & PAPER TOWELS AND MAINTAIN.(PRIORITY 7-42-090)(CITATION ISSUED)
  9. Complaint

    27 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SINKS IN SALAD PREP AREA,PACKAGING OF DRY GOODS PREP AREA,REAR MEAT PREP AREA AND BAKERY/POP CORN FRONT PREP AREA MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER SOAP & PAPER TOWELS AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO SOAP AT HAND SINK IN PRODUCE PREP AREA AND FISH PREP AREA SOAP WAS PROVIDED DURING INSPECTION MUST PROVIDE AND MAINTAIN.(PRIROITY FOUNDATION 7-38-030(C)(COS)(CONSOLIDATED VIOLATION)(CITATION ISSUED)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND DRYING DEVICES AT HAND SINK IN DELI PREP AREA PAPER TOWELS WERE PROVIDED DURING INSPECTION MUST PROVIDE AND MAINTAIN.(PRIROITY FOUNDATION 7-38-030(C)(COS)(CONSOLIDATED VIOLATION)(CITATION ISSUED)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE HAND WASHING SIGNS AT HAND SINKS IN CUSTOMERS TOILET ROOM & DISH WASHING MACHINE AREA.
    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • OBSERVED NO 90-DAY SHELLFISH TAGS FOR RAW MUSSELS AND OYSTERS FOR SALE EMPLOYEE STATES THEY DISCARD THEM.THEY NEED TO KEEP THEM ,SIGN AND DATE FOR WHEN LAST ITEM IS SOLD OR SERVED AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(COS)(CITATION ISSUED)
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS SUCH AS 12LBS. COOKED CHICKEN-125.6F.8LBS. COOKED ORGANGE CHICKEN-117.9F.8LBS. COOKED SLAB RIBS-113.2F.10LBS. COOKED CHICKEN LEGS/WINGS-119.1F-120.2F.11LBS. COOKED RICE-125.2F.6LBS. SWEET POTATO-120.6F.12LBS. HALF CHICKENS-122.7F IN HOT HOLDING CABINET.2LBS. COOKED STEAK 112.3F ON TABLE TOP HOT HOLDING AT GRILL STATION. PRODUCT WAS DISCARDED BY MANAGER MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE, APPX.69LBS.$158.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURE OF 5- GALLONS OF COOKED SOUP AT 50.5F DATED 11/27 IN A LARGE PLASTIC CONTAINER IN WALK IN COOLER. PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX. 5 GALLONS $70. (PRIORITY 7-38-005(COS)(CONSOLIDATED VIOLATION)
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED IMPROPER TEMPERATURE OF A HOT HOLDING CABINET AT 129.1F WITH TCS FOODS STORED .A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT. ONCE REPAIRED EMAIL [email protected] HAVE HOT HOLDING UNIT AT 135.0F OR ABOVE.(PRIORITY 7-38-005)(CITATION ISSUED)(COS)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS SQUEEZE BOTTLES AND SHAKERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE IN PREP AREAS.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EVIDENCE OF APPX. 35 OR MORE MICE DROPPINGS ON CONCRETE LEDGE AND ON FLOOR NEXT TO PALLET IN LIQUOR STORAGE AREA AND ON LEDGE IN REAR STORAGE AREA NEXT TO PALLET OF GROCERY PLASTIC BAGS. MUST REMOVE DROPPINGS CLEAN AND SANITIZE AREAS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 11/28/23.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED A GAP ALONG RIGHT SIDE OF DINING ROOM DOOR AND A GAP ALONG BOTTOM LEFT SIDE OF EXIT DOOR MUST MAKE DOORS TIGHT FITTING TO PREVENT RODENT ENTRY.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED A SOURCE OF CROSS CONTAMINATION DURING FOOD PREPARATION OBSERVED FEMALE EMPLOYEE WITH THE CUTTING BOARD ON TOP OF A OPEN GARBAGE CAN WHILE SLICING APPX.8LBS. WHOLE WATERMELONS AND PLACING THEM IN A TRAY TO BE WRAPPED AND PLACED ON DISPLAY FOR SALE. PRODUCT WAS DISCARDED BY MANAGER.APPX. 8LBS. $24.(PRIORITY FOUNDATION 7-38-005)(COS)(CITATION ISSUED)
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST PROVIDE A SPLASH GUARD IN BETWEEN 2 & 3 COMPARTMENT SINK IN MAIN KITCHEN DISH WASHING AREA,FISH DEPT-IN BETWEEN HAND SINK & 3- COMP SINK,CHICKEN PREP AREA IN BETWEEN HAND SINK & 3- COMP SINK,MEAT PREP AREA-BETWEEN HAND SINK & 3- COMP SINK.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED SEVERAL EMPLOYEES NOT WEARING HAIR RESTRAINTS IN SALAD & PRODUCE PREP AREAS MUST PROVIDE AND MAINTAIN.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED BULK FOOD ITEMS ON DISPLAY WITH SCOOPS STORED ON IN INSIDE OF PRODUCT FOR SELF SERVICE ON DISPLAY MUST REMOVE SCOOPS AND STORE PROPERLY TO PREVENT CROSS CONTAMINATION.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT MULTI-USE UTENSILS ON LOWER SHELVES IN BAKERY AREA.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE WORN DOOR GASKETS ON PRODUCE PREP AREA- 2- DOOR PREP COOLER,DAIRY WALK IN COOLER,WALK IN FREEZER,MEAT WALK IN COOLER,BAKERY WALK IN COOLER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REMOVE RUST FROM DELI WALK IN COOLER SHELVING UNITS,CHICKEN PREP AREA-WALL ABOVE 3- COMPARTMENT SINK.MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN DAIRY WALK IN COOLER,WALK IN FREEZER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE WORN & PITTED CUTTING BOARD IN ALL PREP AREAS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO TEMPERATURE MEASURING DEVICE FOR HIGH TEMPERATURE DISH MACHINE AT THE PLATE MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM ALL PREP TABLES, INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT,FRYER CABINETS,COOLERS,STORAGE CABINETS,ROLLING CARTS,STORAGE RACKS,SAW MACHINE, GRINDER,POTATO PEELER,FAN GUARD COVERS IN ALL WALK IN COOLERS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR OR REPLACE DAMAGED SEAMS ON TOPSIDES OF 3- COMPARTMENT SINK IN MEAT & CHICKEN PREP AREAS.MISSING DRAINLINE PIPE AT HAND SINK IN CHICKEN PREP AREA THAT HAS A BUCKET CATCHING WATER,LEAKY FAUCET AT 3- COMP SINK IN BAKERY DISH WASHING AREA,COMPRESSOR UNIT IN POOR REPAIR IN BAKERY WALK IN COOLER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DUST,FOOD DEBRIS BUILD UP FROM WALLS AND CEILINGS IN ALL PREP AREAS, WALK IN COOLERS,DISH WASHING AREAS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE MISSING AND DAMAGED WALL TILES IN PRODUCE PREP AREA
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT ALL WALK IN COOLER & FREEZERS,PREP AREAS, SALES FLOOR INCLUDING FLOOR DRAINS WHERE NEEDED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FILTERS AND HOOD OF ALL COOKING EQUIPMENT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE BURNTOUT LIGHTS AT HOOD OF COOKING EQUIPMENT & CHICKEN PREP AREA AND CRACKED LIGHT SHIELDS IN CHICKEN PREP AREA,WALK IN FREEZER.
  10. Complaint Re-Inspection

    0 infractions

  11. Complaint

    3 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN WORKING THERMOMETERS INSIDE THE DISPLAY DELI CASE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 50 MICE DROPPINGS SCATTERED ON THE BOTTOM SHELVES (CHIP AISLE #11 & #4). INSTRUCTED MANAGER TO REMOVE AND DETAIL CLEAN AFFECTED AREAS. PRIORITY FOUNDATION #7-38-020.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKS AT THE FAUCET ON THE 3 COMP SINK IN THE FRESH MEAT PREP AREA. MUST REPAIR AND MAINTAIN.
  12. Complaint

    0 infractions

  13. Short Form Complaint

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • WE OBSERVED NO HANDWASHING SINK LOCATED IN THE BAKERY FRONT PASTRY PACKAGING AREA. INSTRUCTED TO INSTALL HANDWASHING SINK. ALSO NO HANDWASHING SINK LOCATED IN BACK REAR SALAD PREP AREA ADJACENT TO FRESH JUICE PREP AREA. INSTRUCTED TO INSTALL A HANDWASHING SINK WITH SOAP AND TOWEL DEVICE CONVENIENT FOR EMPLOYEE USE. PRIORITY FOUNDATION 7-38-030(C) NO CITATION
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED DRY FOOD STORAGE BINS NOT LABELED WITH COMMON NAME IN KITCHEN PREP. MUST PROVIDE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED DAIRY OVER HEAD DOORS AND BAKERY EXIT DOOR NOT RODENT PROOF AT BOTTOM AREAS. INSTRUCTED TO REPAIR TO BE TIGHT-FITTING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARDS IN SALAD PREP AREA NOT MAINTAINED, DARK GROVES. INSTRUCTED TO CLEAN, REPAIR OR REPLACE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKY FAUCET AT 2- COMPARTMENT SINK AND LEAKY HANDLES ON 3- COMPARTMENT SINK IN KITCHEN. MUST REPAIR.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED GARBAGE COMPACTOR IN POOR REPAIR AT THE SIDES, BENT. MUST REPAIR.
  14. Complaint

    8 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • WE OBSERVED NO HANDWASHING SINK LOCATED IN THE BAKERY FRONT PASTRY PACKAGING AREA. INSTRUCTED TO INSTALL HANDWASHING SINK. ALSO NO HANDWASHING SINK LOCATED IN BACK REAR SALAD PREP AREA ADJACENT TO FRESH JUICE PREP AREA. INSTRUCTED TO INSTALL A HANDWASHING SINK WITH SOAP AND TOWEL DEVICE CONVENIENT FOR EMPLOYEE USE. PRIORITY FOUNDATION 7-38-030(C) NO CITATION
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED HIGH TEMPERATURE DISHMACHINE SANITIZING AT FINAL RINSE TEMPERATURE OF 169.0F. INSTRUCTED HIGH TEMPERATURE DISHMACHINE MUST SANITIZE AT FINAL RINSE TEMPERATURE OF 180.0F. DISH MACHINE WILL BE TAGED HELD FOR INSPECTION BY THE HEALTH DEPT. INSTRUCTED NOT TO USE MACHINE UNTIL REPAIRED AND TAG IS REMOVED BY THE HEALTH DEPT.INSTRUCTED TO USE 3- COMPARTMENT SINK TO WASH, RINSE AND SANITIZE FOOD EQUIPMENT AND UTENSILS, COS. PRIORITY VIOLATION ISSUED 7-38-025.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD TEMPERATURES OF TCS FOODS INSIDE OF COOLERS. APPROX 7-LBS OF CHICKEN SALAD AT IMPROPER COLD TEMPERATURE OF 44.8F, 45.F, AND 3-LBS OF TUNA AT 45.0F, PREPARED YESTERDAY( DATED 1/27/21).ALSO 2-LBS OF SLICED TOMATOES NOT DATED AT 49.0F. ALL FOODS REMOVED AND DISCARDED BY PIC AT COST APPROX $40.00-COS. INSTRUCTED TO MAINTAIN COLD FOODS AT 41.0F OR BELOW. PRIORITY VIOLATION ISSUED 7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED DRY FOOD STORAGE BINS NOT LABELED WITH COMMON NAME IN KITCHEN PREP. MUST PROVIDE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED DAIRY OVER HEAD DOORS AND BAKERY EXIT DOOR NOT RODENT PROOF AT BOTTOM AREAS. INSTRUCTED TO REPAIR TO BE TIGHT-FITTING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARDS IN SALAD PREP AREA NOT MAINTAINED, DARK GROVES. INSTRUCTED TO CLEAN, REPAIR OR REPLACE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKY FAUCET AT 2- COMPARTMENT SINK AND LEAKY HANDLES ON 3- COMPARTMENT SINK IN KITCHEN. MUST REPAIR.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED GARBAGE COMPACTOR IN POOR REPAIR AT THE SIDES, BENT. MUST REPAIR.
  15. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED NO HAND WASHING SIGNS LOCATED INSIDE OF THE TOILET ROOMS. INSTRUCTED TO PROVIDE.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • 3-501.16(A:1) OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED CHICKEN) NOT AT THE PROPER HOT HOLDING TEMPERATURES LOCATED UNDER A HOT HOLDING LAMP IN THE PREPARED FOODS SECTION; 10 LBS OF COOKED CHICKEN AT 100F-110F DURING THE INSPECTION, 5 LBS OF COOKED BEEF AT 98F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND TO ALWAYS MAINTAIN ALL HOT HOLDING TCS FOODS AT 135F OR ABOVE AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16(A:2,&B) OBSERVED TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN THE PREPARED HOT FOODS SECTION AND IN THE SALAD PREP AREA; 3 LBS OF COOKED CHICKEN AT 50.5F, 3 LBS OF COOKED SHRIMP AT 54.3F, 10 LBS OF SHRIMP COCKTAIL AT 50.5F AND ABOUT 3 DOZEN BOILED EGGS AT 54.6F. INSTRUCTED TO DISCARD AND DENATURE SAID ITEMS AND TO ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED UNDER VIOLATION #21.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B) OBSERVED A THERMOMETER IS NEEDED INSIDE OF THE MILK COOLER LOCATED AT THE CAFE PREP AREA. INSTRUCTED TO PROVIDE.
  16. Short Form Complaint

    0 infractions

  17. Complaint

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOOR DRAINS IN VARIOUS PREP AREAS AT SINKS. REMOVE STANDING WATER FROM FLOOR BY LARGE ICE MACHINE IN REAR AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST ON SOME FAN COVERS IN SOME WALK-IN COOLERS; CLEAN FAN COVERS TO REMOVE DUST OBSERVED. SOME MISSING WALL TILE OBSERVED BY THE HAND SINK IN THE PRODUCE/JUICING PREP AREA; REPLACE WALL TILE WHERE NEEDED.
  18. Complaint Re-Inspection

    0 infractions

  19. Complaint

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED RODENT ACTIVITY ON PREMISES. FOUND 40 OR MORE MOUSE DROPPINGS ON THE WALL LEDGE OF THE PRODUCE COOLER AND PRODUCE PREP AREA, 30 IN THE DELI PREP AREA ON THE WALL LEDGE AND 25 IN THE BAKERY SERVING AREA AND 20 IN THE STORAGE AREA ALONG THE WALL. INSTRUCTED TO CLEAN ALL AFFECTED AREAS AND CONSULT WITH PEST CONTROL COMPANY REGARDING ACTIVITY. SERIOUS VIOLATION 7-38-020 ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST CLEAN CAN OPENER BLADE AT PREP TABLE IN REAR KITCHEN AREA. FOUND NO DOOR TO THE BOTTOM OF THE FRYER IN THE FRONT PREP AREA OF KITCHEN WHERE TACOS ARE MADE AND SERVED; PROVIDE A DOOR FOR THE BOTTOM OF THE FRYER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE FOLLOWING: EXTERIOR SURFACES OF COOKING EQUIPMENT IN THE KITCHEN (FRONT AND REAR) TO REMOVE GREASE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOOR DRAINS IN THE PRODUCE PREP AREA, BUTCHER PREP AREA AND IN REAR KITCHEN AREA UNDER THE THREE COMP SINKS. INSTRUCTED TO CLEAN THE FLOOR UNDER AND AROUND ALL COOKING EQUIPMENT IN THE FRONT AND REAR KITCHEN AREA. INSTRUCTED TO CLEAN/DRY THE FLOOR BY THE LARGE ICE MACHINE IN THE REAR STORAGE AREA; FLOOR WET FROM SPILLED MELTED ICE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND FAN COVERS IN THE FOLLOWING AREAS THAT NEED TO BE CLEANED TO REMOVE LIGHT DUST OBSERVED: DAIRY COOLER, BUTCHER PREP AREAS, PRODUCE WALK-IN COOLER AND CEILING VENT IN THE BAKERY PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND ONE HAND SINK IN THE BUTCHER SERVING AREA DRAINING SLOWLY; MUST CORRECT SO THAT SINK DRAINS PROPERLY.
  20. Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE CUTTING BOARDS IN THE PRODUCE PREP AREA,HAS DARK DEEP OPEN SEAMS,INSTRUCTED TO PROVIDE
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS THROUGHOUT REAR STORAGE AREA,ALONG WALL BASE AND CORNERS,ESPECIALLY UNDERNEATH SHELVING UNITS AND PALLETS,INSTRUCTED TO CLEAN AND MAINTAIN AREA
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN THE LIGHTSHIELD COVERS IN THE MEAT PREP AREA,HAS ACCUMULATION OF DUST BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN AREA
  21. Complaint Re-Inspection

    0 infractions

  22. Complaint

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NOTED 25 MICE DROPPINGS ON THE LEDGE AND PALLET IN THE CORNER IN THE DRY FOOD STORAGE AREA ADJACENT FROM THE DISH WASHING AREA. ALSO NOTED 40 MICE DROPPINGS ON A LEDGE BEIND SOME BEER IN THE LIQUOR STORAGE ROOM. INSTRUCTED TO REMOVE DROPPINGS AND CLEAN AFFECTED AREAS. CITATION ISSUED SERIOUS #7-38-020.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED DETAIL CLEANING THROUGH OUT ALL DRY STORAGE AREAS AND INSIDE ALL WALK IN COOLERS TO REMOVE SPILLS, LITTER AND DEBRIS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ORGANIZE STOCK IN THE REAR DRY STORAGE AREAS FOR BETTER PEST MONITORING AND CLEANING 6" OFF THE FLOOR AND AWAY FROM THE WALLS, ALSO BETTER INSPECTION ISLES IN BETWEEN.
  23. Complaint

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE/DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS: CHICKEN, RIBS, SALADS AND DELI MEATS. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. CITATION ISSUED #7-38-012.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS AND FLOOR DRAINS DIRTY IN THE FOLLOWING AREAS: FRESH MEAT PREP ROOM,DELI COUNTER, KITCHEN AND THE BAKERY. MUST CLEAN AND MAINTAIN.
  24. Complaint

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • PREMISES HAS NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED OR DISPLAYED AT THIS TIME OF INSPECTION,SERIOUS VIOLATION 7-38-012
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN THE STORAGE AND PRODUCE AREA,ALONG WALL BASE AND CORNERS
  25. Short Form Complaint

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • THE ABOVE IS OPERATING WITHOUT A CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALL HAZARDOUS FOODS AREPREPARED BAND SERVED SUCH AS CHICHEN ITALIAN BEEF, AND SLICING DELI MEATS,SERIOUS VIOLATION 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE CUTTING BOARDS IN MEAT PREP AREA,HAS OPEN SEAMS
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN THE MEAT,PRODUCE AREA, AND KITCHEN AREA,ALONG WALL BASE AND CORNERS
  26. Short Form Complaint

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OPERATING WITHOUT A CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALL HAZARDOUS FOODS AREA PREPARED AND SERVED SUCH AS CHICKEN,MAC 7 CHHESE,RIBS ETC,SERIOUS VIOLATION 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE CUTTING BOARDS IN MEAT PREP AREA,HAS OPEN SEAMS
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN THE MEAT,PRODUCE AREA, AND KITCHEN AREA,ALONG WALL BASE AND CORNERS
  27. Complaint Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE CUTTING BOARDS IN MEAT PREP AREA,HAS OPEN SEAMS
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN THE MEAT,PRODUCE AREA, AND KITCHEN AREA,ALONG WALL BASE AND CORNERS
  28. Complaint

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • THE EXPOSED HANDSINK IN PREP PRODUCE AREA HAS NO HOTBRUNNING WATER AT THIS TIME OF INSPECTION AND LEAKING AT BOTTOM OF SINK,WHEN COLD RUNNING WATER IS TURNED ON,CRITICAL VIOLATION 7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • THE ABOVE IS OPERATING WITHOUT A CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS,CHICKEN,DELI MEATS,MAC & CHEESE,SERIOUS VIOLATION 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE CUTTING BOARDS IN MEAT PREP AREA,HAS OPEN SEAMS
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN THE MEAT,PRODUCE AREA,AND KITCHEN AREA,ALONG WALL BASE AND CORNERS
  29. Short Form Complaint

    8 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO SAND OR REPLACE CUTTING BOARDS IN THE MEAT DEPARTMENT WITH DEEP, DARK GROOVES. MUST MAINTAIN SMOOTH AND EASILY CLEANABLE CUTTING BOARDS
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR OR REPLACE THE CUTTING BOARDS IN THE SALAD BAR PREP AREA,HAS OPEN DARK SEAMS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE CAN OPENER IN THE REAR KITCHEN PREP
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF THE DELI COUNTER NEAR THE RUNNERS OFD DOORS,HAS OLD FOOD DEBRIS INSIDE DELI COUNTER,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOORS IN THE KITCHEN AREA,ALONG THEE WALL BASE AND CORNERS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE VENTS IN THE BAKERY REAR PREP AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO FIX THE LEAK AT THE LEFT PEDAL ON THE REAR EXPOSED HANDWASHING SINK IN THE BAKERY PREP AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED TO STORE ALL WASH CLOTHS IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE
  30. Complaint

    10 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • THE EXPOSED HANDSINK IN THE REAR FISH PREP AREA NEAR THE 3 COMPARTMENT SINK,HAS NO HOT RUNNING WATER,IMSTRUCTED TO REPAIR HOT WATER,CRITICAL VIOLATION 7-38-030
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • THE ICE MACHINE IN THE COFFEE BAR AREA HAS A BROWNISH SLIMY SUBSTANCE INSIDE ICE MACHINE WHERE THE ICE IS BEING MADE,INSTRUCTED TO REMOVE ICE AND TURN OFF MACHINE TO CLEAN AND SANITIZE ICE MACHINE,SERIOUS VIOLATION 7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR OR REPLACE THE CUTTING BOARDS IN THE SALAD BAR PREP AREA,HAS OPEN DARK SEAMS
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO SAND OR REPLACE CUTTING BOARDS IN THE MEAT DEPARTMENT WITH DEEP, DARK GROOVES. MUST MAINTAIN SMOOTH AND EASILY CLEANABLE CUTTING BOARDS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE CAN OPENER IN THE REAR KITCHEN PREP
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF THE DELI COUNTER NEAR THE RUNNERS OFD DOORS,HAS OLD FOOD DEBRIS INSIDE DELI COUNTER,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOORS IN THE KITCHEN AREA,ALONG THEE WALL BASE AND CORNERS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE VENTS IN THE BAKERY REAR PREP AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO FIX THE LEAK AT THE LEFT PEDAL ON THE REAR EXPOSED HANDWASHING SINK IN THE BAKERY PREP AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED TO STORE ALL WASH CLOTHS IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE
  31. Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO SAND OR REPLACE CUTTING BOARDS IN THE MEAT DEPARTMENT WITH DEEP, DARK GROOVES. MUST MAINTAIN SMOOTH AND EASILY CLEANABLE CUTTING BOARDS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE CAN OPENER IN THE REAR KITCHEN PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE VENTS IN THE BAKERY REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO FIX THE LEAK AT THE LEFT PEDAL ON THE REAR EXPOSED HANDWASHING SINK IN THE BAKERY PREP AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED TO STORE ALL WASH CLOTHS IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.
  32. Short Form Complaint

    0 infractions

  33. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED SEVERAL RUSTY 2 TIER CARTS IN REAR STORAGE AREA, INSTRUCTED TO REMOVE RUST OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DELI SLICERS, CUTTING BOARDS NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING AND REAR WALL BEHIND THE DELI DISH MACHINE NOT CLEAN, INSTRUCTED TO CLEAN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED TWO BROKEN LIGHT SHIELDS, ONE IN FRONT FISH PREP AREA, AND THE OTHER IN THE REAR BAKING AREA, INSTRUCTED TO REPLACE.
  34. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO BARRIER AT HAND SINK NEXT TO MEAT SLICER IN FRESH MEAT/FISH PREP ARE.MUST INSTALL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED PEELING PAINT ON BASEBOARDS IN MEAT PROCESSING ROOM.MUST REPAIR.ALSO WALLS/CEILING NOT CLEAN IN CLEANING MACHINE ROOM,AND CEILING IN PREP AREA.MUST CLEAN DEBRIS/DUST
  35. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPERATURE,IE APPROX 10LBS OF COOKED ASIAN CHICKEN ON SALAD BAR MAINTAIN AT IMPROPER TEMPERATURE OF 50F.NO TEMPERATURE LOGS MAINTAINED/AVAILABLE AT THIS TIME.FOOD WAS REMOVED AND DISPOSED OF BY MANAGER-CDI. MUST MAINTAINED COLD FOODS AT 40F OR BELOW.TOTAL COST APPROX $60.00.CRITICAL CITATION ISSUED
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED UPON INSPECTION 2 EMPLOYEE/FOOD HANDLERS IN PRODUCE FRONT ENTRANCE AREA OF STORE JUICEING FRESH (IE ORANGE,BEET)JUICES.THEN PROCEEDING TO MANUAL CAP AND BOTTLE JUICE AT THIS TIME OF INSPECTION.FOOD IS NOT PROTECTED ON PREP TABLE,(IE FRESH STRAWBERRIES,SPINACH,BEETS/VEGETABLES ,FRUITS THATS USED FOR BEVERAGE/JUICE BEFORE ITS JUICED AND BOTTLED AND CAPPED,FROM CONTAMINATION.NO EXPOSED HAND SINK IN AREA.MUST STOP PROCESS AT THIS TIME, MANUEL CAPPING,CROWNING OR CLOSING IS PROHIBITED.PROCESS IS NOT APPROVED AT THIS TIME BY THE DEPARTMENT OF HEALTH.OFFICE SUPV AND CHIEF V.CASTANEDA NOTIFIED.JUICE MACHINES WILL BE TAGED HELD FOR INSPECTION.MUST CONTACT CDPH TO HAVE TAGS REMOVED,(312-746-8030. SERIOUS CITATION ISSUED
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • UPON INSPECTION NO CERTIFIED FOOD MANAGER ON SITE(DUTY) WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED,IE SALAD BAR,DELI AREA,ETC(TUNA,PORK CARNITAS,PASTAS,COOK SALMON,ETC).SERIOUS CITATION ISSUED
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO BARRIER AT HAND SINK NEXT TO MEAT SLICER IN FRESH MEAT/FISH PREP ARE.MUST INSTALL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BASEBOARDS NOT CLEAN OF DEBRIS INSIDE WALK IN PRODUCE COOLER.MUST CLEAN/MAINTAIN.
  36. Suspected Food Poisoning Re-inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INCREASE HOT WATER PRESSURE ON RIGHT SIDE IN WOMENS WASHROOM
  37. Suspected Food Poisoning

    9 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • HIGH TEMPERATURE DISH MACHINE IN DELI NOT ADEQUATELY SANITIZING FOOD EQUIPMENT AND UTENSILS FINAL RINSE 158F. INSTRUCTED MANAGER TO REPAIR DISH MACHINE. FINAL RINSE MUST MAINTAIN 180F. DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL BULK CONTAINERS IN BAKERY AND PREPARED SALADS, CHICKEN ETC IN DELI COOLERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL CABINETS IN DELI, FILTER IN VENTILATION HOOD, SLICERS, PREP TABLES, COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING UNDER ALL DELI DISPLAY COOLERS, INSIDE MEAT WALK-IN COOLER (FOOD DEBRIS).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELDS ABOVE 3-COMP SINK IN DELI DISH WASHING/STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INCREASE HOT WATER PRESSURE ON RIGHT SINK IN WOMEN WASHROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETER IN HOT HOLDING DISPLAY CASE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ORGANIZE ALL PREP COOLERS IN DELI AREA. DO NOT OVERSTOCK DISPLAY COOLERS TO ALLOW PROPER AIR CIRCULATION.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION. REMOVE PLASTIC CUP AND PROVIDE LONG HANDLE UTENSILS FOR DISPENSING FETA CHEESE IN DELI.
  38. Canvass Re-Inspection

    0 infractions

  39. Short Form Complaint

    0 infractions

  40. Canvass Re-Inspection

    0 infractions

  41. Canvass

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • EVIDENCE OF LIVE-(13) INSECTS/ANTS ON WALL AND GREASE TRAP IN BAKERY.MUST CONTACT PEST CO FOR SERVICE.ALSO OUTER OPENINGS/DOORS NOT RODENT PROOF,(REAR COMPACTOR DOOR,RECEIVING DOOR,FRONT DOOR,APPROX 1/4 INCH.MUST REPAIR ALL DOORS.SERIOUS CITATION ISSUED
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST ELEVATE ALL STORAGE IN STORAGE AREAS OFF FLOORS,1ST,2ND FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED PEELING PAINT ON BASEBOARDS IN MEAT PROCESSING ROOM.MUST REPAIR.ALSO WALLS/CEILING NOT CLEAN IN CLEANING MACHINE ROOM,AND CEILING IN PREP AREA.MUST CLEAN DEBRIS/DUST.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKY HAND SINK,2ND FL,EMPLOYEES/ LADIES BREAK ROOM
  42. Short Form Complaint

    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.REMOVE RUST FROM 2 TIER CART LISTED IN REPORT 537619. 10/12/11
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage.CONTINUE TO CLEAN AND SANITIZE PREP TABLES, INTERIOR/EXTERIOR OF MICROWAVES, BLENDERS, AS LISTED IN REPORT 537619 10/12/11.
    • 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.CONTINUE TO REPLACE BURNT OUT BULBS UNDER HOOD, IN CHICKEN ROOM AND CLEAN LIGHT SHIELD OUT SIDE CHICKEN ROOM. FROM REPORT 537619 10/12/11.
    • 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.CONTINUE TO REPAIR LEAK UNDER 2ND COMP. OF 3 COMP. SINK AS LISTED IN REPORT 537619 10/12/11.
  43. Complaint

    5 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.OBSERVED RUSTY 2 TIER CART IN DELI/COOKING AREA INSTRUCTED TO REMOVE RUST.
    • 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 AND SANITIZE REAR COOKING PREP TABLE, INTERIOR AND EXTERIOR OF MICROWAVE, MIXER AND BLENDER
    • 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.CLEAN THE FLOOR IN REAR COOKING/DELI AREA
    • 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.1 LIGHT OUT REAR COOKING AREA UNDER HOOD NEED TO REPLACE. ALSO INSIDE CHICKEN ROOM LIGHT OUT, AND CLEAN LIGHT SHIELDS OUTSIDE CHICKEN ROOM DOOR
    • 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.2ND COMPARTMENT OF THE 3 COMP. SINK LEAKING AT LOWER PIPE INSTRUCTED TO REPLACE.
  44. Complaint

    6 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.OBSERVED RUSTY 2 TIER CARTS IN MEAT AND FISH AREA INSTRUCTED TO REMOVE RUST. OBSERVED THE 3 COMPARTMENT IN MEAT DEPARTMENT WITH A CRACK AT THE TOP ON THE DIVIDER INSTRUCTED TO REPAIR MUST WELD/ AND OR REPLACE SINK.
    • 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 THE FOLLOWING NOT CLEAN BULK CONTAINERS IN BAKERY, MEAT COOLER FAN GUARD COVER DUSTY,CLEAN AND SANITIZE ALL CUTTING BOARDS IN MEAT AND FISH PREP AREAS AS WELL AS THE REAR KITCHEN PREP AREA.ALSO CLEAN AND SANITIZE THE BAND SAW, SLICER, GRINDER.
    • 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 THE FLOOR DRAIN NOT CLEAN IN FRONT OF THE PROOFERS IN BAKERY. INSTRUCTED TO CLEAN.
    • 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.OBSERVED THE LIGHT SHIELDS IN THE FOLLOWING AREAS NOT CLEAN BAKERY, MEAT AREA OVER BAND SAW, REPLACE BROKEN SHIELDS IN THE MILK COOLER.INSTRUCTED TO CLEAN AND REPLACE.
    • 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.CLEAN THE VENT FAN IN THE BAKERY DUSTY, 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.REAR FISH 3 COMPARTMENT SINK LEAKING AT THE BASE OF THE FAUCET.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • OBSERVED WIPING CLOTHES IMPROPERLY STORED IN THE BAKERY INSTRUCTED TO STORE IN 100PPM CHLORINE SANITIZER.
  45. Canvass Re-Inspection

    1 infraction

    • 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. MUST STILL REPAIR TOP OF 3-COMP SINK1ST COMP SINK AT RIM TO PREVENT LEAKING.
  46. Canvass

    4 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 OBSERVED REAR DELIVERY/INSIDE LEFT DOOR NOT PROTECTED FROM RODENT ENTRY,AND FRONT DOOR ENTRY DOOR IN PRODUCE AREA OF STORE.(BOTTOM CENTER OF DOOR ACCESSIBLE) MUST MAKE REPAIRS TO MAKE DOORS TIGHT FITTING-1/4 INCH AERA. CITATION ISSUED FOR IMPROPER PEST CONTROL.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER ON DUTY,OR PERSON WITH CITY OF CHGO FOOD SANITATION CERTIFICATE WHEN POTENTIALLY HAZAEROUS FOODS ARE BEING PREPARED AND SERVED,(HOT FOOD AREA,CABBAGE,SHORT RIBS,CHICKEN,DELI SALADS,ETC) CITATION ISSUED SERIOUS.
    • 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. MUST REPAIR TOP OF 3-COMP SINK 1ST COMP SINK AT RIM,TO PREVENT LEAKING.
    • 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 CLEAN/ MAINTAIN CAN OPENER ON PREP TABLE IN KITCHEN PREP AREA.