THE PLAZA CAFE
8700 W BRYN MAWR AVE, CHICAGO, IL 60631 · Restaurant
10 inspections
- Canvass
0 infractions
- Canvass
5 infractions
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- Observed foods at improper temperatures: in the rear 1 door cooler- 5lbs of cooked turkey at 57.2f, in the omelette station cold hold unit- 1/2lb of sausage at 51.2f, 1lb of cheese at 50.2f, and 3lbs of eggs at 58.0f, in the self service unit in the dining area- 1.5lbs of cream cheese at 51.3f and 3lbs of yogurt at 51.4f. Operator discarded and denatured said items, valued at $70 as stated by operator. Instructed to maintain all potentially hazardous foods at 40f or below or 140f or above. Critical violation 7-38-005(a).
- 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
- Observed poor hygienic practices- observed employees putting new gloves on hands without washing hands prior/after previous tasks (handling sanitizer, disposing of soiled gloves, returning to prep areas, etc). Also observed employee repeatedly wiping hands on apron after and before handling foods. Instructed facility that hands must be washed at all possible points of contamination, including after touching clothing, and before placing new gloves on. Facility corrected during inspection. Critical violation 7-38-010(a).
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- Observed knives stored between coolers at the deli area. Instructed facility to store in a separate and sanitary manner and to maintain.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Observed dirt accumulation in the floor drains throughout facility and on the floor of the mop closet. Instructed facility to clean all and maintain.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- Instructed facility to install and maintain a conveniently accessible exposed handsink that is adjacent to both the front deli area and the front grill/saute station. Sink must have hot and cold running water under city pressure, soap, paper towels, and be connected to a floor drain. Install and maintain. Observed the walk in cooler draining into a pan that is overflowing onto the floor. Instructed facility to connect to a floor drain and maintain.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- Canvass
4 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS WITH WHITE AND GREEN MOLD LIKE BUILD-UP INSIDE WALK-IN COOLER IN REAR AREA.--------MUST CLEAN AND MAINTAIN INTERIOR SURFACES OF STORAGE CABINET UNDERNEATH HOT/COLD HOLDING UNIT IN GRILL/PREP AREA AND INTERIOR CABINET UNDERNEATH BEVERAGE MACHINE IN DINING AREA.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AND/OR REPAINT INSIDE MOP CLOSET (DINING AREA).-----MUST CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS INSIDE DRY STORAGE ROOM IN REAR AREA.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- INSTRUCTED TO PROVIDE LIGHT SHIELD OR SHATTERPROOF LIGHT BULB ABOVE PREP/GRILL AREA.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- INSTRUCTED TO REPAIR LEAKY DRAINPIPE UNDERNEATH EXPOSED HAND SINK IN REAR PREP AREA AND LEAKY DRAINPIPE UNDERNEATH 3 COMPARTMENT SINK AT SAME AREA.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Complaint
8 infractions
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- SINGLE USE ARTICLES NOT PROPERLY STORED. INSTRUCTED TO INVERT CONTAINERS TO PREVENT CONTAMINATION BEFORE USE.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- CUTTING BOARDS IN PREP AREA N OT MAINTAINED. INSTRUCTED TO REPLACE WORN CUTTING BOARDS. STORAGE CABINETS UNDER PREP COUNTER NOT MAINTAINED. INSTRUCTED TO REPLACE WORN SURFACE.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- DEEP FRYER CABINETS, CAN OPENER ATTACHED TO PREP TABLE, SINKS, UTENSILS, STORAGE SHELVES IN PREP AREA AND WALK-IN COOLER, FAN COVERS INSIDE WALK-IN COOLER AND EXHAUST HOOD FILTERS IN FRONT PREP AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FLOOR THROUGH-OUT PREMISES, BEHIND EQUIPMENT AND FLOOR DRAINS NOT CLEAN. INSTRUCTED TO REMOVE FOOD DEBRID AND DETAIL CLEAN.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- VENTILATION COVERS, CEILING TILE AND LIGHT COVERS NOT CLEAN. INSTRUCTED TO REMOVE DUST AND DETAIL CLEAN.
- 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
- THERMOMETER NOT CONSPICUOUS INSIDE COOLERS. INSTRUCTED TO HAVE THERMOMETER VISIBLE INSIDE ALL COOLERS.
- 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
- FOOD HANDLERS IN PREP AREA NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES IN PREP AREA.
- 45. FOOD HANDLER REQUIREMENTS MET
- ESTABLISHMENT HAS NOT MET REQUIREMENT FOR FOOD HANDLERS TRAINING. INSTRUCTED THAT ALL FOOD HANDLERS MUST COMPLETE FOOR HANDLERS TRAINING WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED.
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- Canvass
5 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD DEBRIS INSIDE PREP REACH IN COOLERS DOOR RUBBER GASKETS, FOOD DEBRIS INSIDE SHELVES AT PREP AREAS AND FOOD BUILD UP ON SHELVES THROUGHOUT PREP AND DISHWASH AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- OBSERVED FOOD/DIRT BUILD UP INSIDE FLOOR DRAINS AND FOOD BUILD UP ON FLOOR ALONG WALLS/CORNERS THROUGHOUT PREP AND DISWASH AREA. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR THROUGHOUT AND MAINTAIN.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- OBSERVED DUST BUILD UP ON WALLS AT PREP/DISHWASH AREA AND AT DINING ROOM AROUND CONDIMENTS. INSTRUCTED MANAGER TO CLEAN WALLS AND MAINTAIN.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- 3-COMPARTMENT SINK MIDDLE COMPARTMENT PIPE LEAKING ALSO FAUCET LEAKING AT SAME. INSTRUCTED MANAGER TO REPAIR SINK.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- OBSERVED PREMISES USING PLASTIC CRATES TO ELEVATE SODAS OFF FLOOR, UNABLE TO CLEAN FLOOR. INSTRUCTED MANAGER TO REMOVE PLASTIC CRATES AND PROVIDE ADDITIONAL SHELVES, ELEVATE ALL ITEMS 6" OFF FLOOR AND BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL ITEMS.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Canvass
4 infractions
- 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
- PREVIOUS SUMMARY REPORT DATED ON 05/22/13 NOT POSTED, FOUND INSIDE FOLDER. INSTRUCTED MANAGER SUMMARY REPORT MUST BE POSTED IN PUBLIC VIEW. SERIOUS VIOLATION 7-42-010 (B).
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- CUTTING BOARD SURFACE STAINED AND PITTED ABOVE DELI REACH IN COOLER ALSO OBSERVED DAMAGED/RIPPED DOOR RUBBER GASKET AT STAND UP REACH IN PREP COOLER. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED DOOR RUBBER GASKETS AND SAID CUTTING BOARD.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- NO BACKFLOW PREVENTION DEVICE FOR ICE MACHINE. INSTRUCTED MANAGER TO PROVIDE AND MAKE VISIBLE BACK FLOW DEVICE FOR ICE MACHINE.
- 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
- NO THEROMETER INSIDE SELF SERVICE MILK/CUT FRUIT REACH IN COOLER AT FRONT AREA. INSTRUCTED MANAGER TO PROVIDE THEROMETERS FOR ALL COOLERS.
- 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
- Canvass
4 infractions
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS TO BE IMPROPER BETWEEN 48F TO 66F AT THE FRONT SERVICE COUNTER ON ICE BEING OFFERED FOR SALE. (CHICKEN 63.1F, CUT COOKED VEGETABLES 66.6F, FRUIT SALAD 57.4F AND GOAT CHEESE 48.8F). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS 15.5IBS WORTH $33.57 THROUGH DENATURING PROCESS. INSTRUCTED TO PROPERLY MONITOR FOOD TEMPERATURE. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS INSIDE COOLERS AND FREEZER WITH NAME OF PRODUCT AND DATE.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH COOKING EQUIPMENT AND MAINTAIN FREE OF DIRT,FOOD PARTICLES AND DEBRIS.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- NOTED DUST AND GREASE ON FILTERS AT HOODS OF COOKING STOVES AT THE PREP AREAS. ALSO NOTED DIRT ACCUMULATION ON VENTS AT THE KITCHEN AND CUSTOMER SITTING AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALWAYS.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- Canvass
4 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF GRILL, FRYERS AND WHEELS WITH HEAVY GREASE BUILD-UP, EXTERIOR SURFACES OF ICE MACHINE, INTERIOR SURFACES OF STORAGE CABINETS BEHIND FRONT COOKING STATION.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS, UNDER AND AROUND GRILL AND FRYERS THROUGHOUT FRONT COOKING AREA AND IN REAR PREP AREA.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- INSTRUCTED TO CLEAN AND MAINTAIN HOOD AND FILTERS ABOVE COOKING EQUIPMENT WITH HEAVY DUST AND GREASE BUILD-UP (FRONT COOKING AREA).
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- INSTRUCTED TO REPAIR LEAKY FAUCET HANDLE (HOT) AT EXPOSED HAND SINK.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Canvass
4 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Can opener attached to prep table, sinks, utensils, cooking equipment, storage shelves and cabinets, coolers, cutting boards, deep fryer cabinets, prep counter and prep tables not cleaned. Instructed to detail clean and sanitize daily.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Floor through-out prep premises not cleaned. Instructed to detail clean floor behind equipment, in prep area, floor mats and storage room.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- Light and ventilation covers through-out not cleaned. Instructed to detail clean. Wall behhind coolers has chipped paint. Instructed to remove peeling paint and repaint walls.
- 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
- Thermometer not provided inside prep cooler. Instructed to have thermometer conspicuous inside coolers.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Canvass
7 infractions
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS NOT MEETING PROPER TEMPERATURE . COOKED CHICKEN ON TOP OF THE SALAD CASE UNDER THE ICE WITH A TEMPERATURE OF 54.2F, 55.1F. INSTRUCTED MANAGER THAT ALL COLD FOOD MUST MAINTAIN A TEMPERATURE OF 40F OR LESS DURING STORAGE, DISPLAY AND SERVING. MANAGER DISPOSED THE SAID PRODUCT WORTH $30.00, TOTAL 10 LBS. CITATION ISSUED CRITICAL.
- 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
- All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED ICE INSIDE THE ICE MACHINE NOT PROTECTED DURING STORAGE DUE TO THE WHITISH/PINKISH/YELLOWISH SUBSTANCE IN CONTACT WITH THE WATER ON THE PIPE INSIDE PANEL OF THE ICE MACHINE. INSTRUCTED TO TURNED OFF ICE MACHINE. DISPOSE THE ICE AND CLEAN AND SANITIZE THE INTERIOR PANEL OF THE ICE MACHINE.TAGGED THE ICE MACHINE. INSTRUCTED NOT TO USE AND FAX LETTER TO 312-746-4240. ATTENTION BRIAN TURKALY-SUPERVISOR, WHEN THE ICE MACHINE IS CLEANED AND SANITIZED.CITATION ISSUED SERIOUS.
- 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. MUST PROVIDE LABEL FOR ALL BULK CONTAINERS WITH FLOUR AND BREAD CRUMBS.
- 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 IN DETAIL THE FOLLOWING: UNDERNEATH THE SODA DISPENSER(COCA COLA) INSIDE THE CABINET UNDER THE SAME AREA, EXTERIOR,SIDE AND INTERIOR OF ALL THE CABINET UNDER THE HOT HOLDING UNIT(COOKING AREA), BACK CONDENSER OF THE ICE MACHINE,MEAT CUTTER,INTERIOR BOTTOM OF THE DEEP FRYER AND MAINTAIN. ALSO CLEAN IN DETAIL EXTERIOR SIDE OF THE REACH IN FREEZER BESIDE THE DEEP FRYER.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- MUST CLEAN IN DETAIL THE HOOD AND THE FILTER WITH DUST AND GREASE ACCUMULATED, THE CEILING VENT WITH DUST BUILT UP ABOVE THE COOLER IN THE PREP AREA.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- MISSING END CAPS ON THE LIGHT SHIELD AND BULB INSIDE THE SPECIAL FOOD COLD HOLDING UNIT.MUST PROVIDE.
- 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. MISSING THERMOMETER IN SOME COOLER, MUST PROVIDE AND MUST BE VISIBLE.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE