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W CHICAGO - LAKESHORE

644 N LAKE SHORE DR, CHICAGO, IL 60611 · Restaurant

21 inspections

  1. Canvass Re-Inspection

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS/DIRT BUILD UP ON WALLS AT DISHWASH AREA, FOOD DEBRIS BUILD UP ON WALLS AT PREP AREA ALSO OBSERVED FOOD/DIRT BUILD UP INSIDE PREP AREA FLOOR DRAINS. MUST CLEAN WALLS AND INTERIOR OF FLOOR DRAINS.
  2. Canvass

    4 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 20 LIVE SMALL FLIES ON WALLS AT PREP AREA AND 10 LIVE SMALL FLIES ON WALLS AT DISHWASH AREA. INSTRUCTED MANAGER MUST REMOVE ALL PEST ACTIVITY BY DATE OF REINSPECTION. PRIORITY FOUNDATION 7-38-020(A). ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATED DUST BUILD UP ON PREP AREA COOLERS CONDENSERS. MUST CLEAN ALL COOLERS CONDENSERS AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD SPILLS ON SHELVES, TABLE TOPS AND SINKS AT BAR AND PREP AREA. MUST CLEAN EQUIPMENT AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS/DIRT BUILD UP ON WALLS AT DISHWASH AREA, FOOD DEBRIS BUILD UP ON WALLS AT PREP AREA ALSO OBSERVED FOOD/DIRT BUILD UP INSIDE PREP AREA FLOOR DRAINS. MUST CLEAN WALLS AND INTERIOR OF FLOOR DRAINS.
  3. Canvass Re-Inspection

    3 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED A HOLE IN THE WALLIN DRY STORAGE. NOTED IN REAR PREP CORNER GUARD BROKEN. INSTRUCTED TO REPAIR, SEAL AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING FLOOR GROUT, MISSING TILES AND DAMAGED/ BROKEN FLOOR TILES IN THE REAR PREP, DISH, DRY STORAGE, AND EMPLOYEE CAFE. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CHIPPED PAINT ON THE WALLS IN THE DRY STORAGE. INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.
  4. Canvass

    13 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED THE FOLLOWING SINKS NOT MAINTAINED WITH HOT WATER: IMPROPER TEMPERATURE OF HOT WATER OBSERVED AT HAND SINK ION EMPLOYEE CAFETERIA AT 62.6F INSTRUCTED PERSON IN CHARGE HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. SERVICE TECHNICIAN ARRIVED ON SITE AND NOW ALL SINKS ARE MAINTAINED BETWEEN 102F - 105F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED HIGH TEMPERATURE WAREWASHING MACHINE AT 167F NOT MEETING HOT WATER SANITIZER REQUIREMENTS OF AT LEAST 180F FOR THR FINAL RINSE TEMPERATURE. TECHNICAN ARRIVED ON SITE TO REPAIR. PRIORITY VIOLATION #7-38-025. CITATION COMBINED WITH VIOLATION ABOVE.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • NOTED LOW TEMPERATURE DISH WASHING MACHINE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. EQUIPMENT MUST PROPERLY SANITIZE AT A MINIMUM OF 50 PPM. ECOLAB TECH ONSITE LOW TEMP DISH MACHINE NOW READING 100PPM. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS: SALMON AT 48.6F, RAW BEEF BURGERS AT 50.7F, RAW STEAK AT 58.6F, AND COOKED BEEF 48.9F AT IMPROPER COLD HOLDING TEMPERATURES. LOCATED IN COLD HOLDING UNIT IN REAR PREP. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 36 LBS OF PRODUCTS WORTH $600.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED MENU WITH A FOOTNOTE REMINDER STATEMENT ON THE MENU AND MISSING DISCLOSURE BY ASTERICKS FOR RELATED MENU ITEMS . INSTRUCTED TO PROVIDE BOTH DISCLOSURE STATEMENT AND REMINDER ON THE MENU FOR RAW OR UNCOOKED ANIMAL-BASED FOOD ITEMS OFFERED (EX. RAW OYSTERS, RAW TUNA, SALMON ETC.). (REFER TO ONLINE CDPH CONSUMER ADVISORY GUIDE). PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED FACILITY EQUIPMENT FOR COLD HOLDING IN DISREPAIR. NOTED REACH IN PREP COOLER TO BE AT IMPROPER AT 60.2F. INFORMED PERSON IN CHARGE TO REPAIR OR REPLACE FOR PROPER COLD HOLDING OF 41 DEGREES F OR BELOW. REFRIGERATOR UNIT MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF PUBLIC HEALTH (CDPH). PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE REACH IN COOLERS. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED 3-COMPARTMENT SINK STOPPERS MISSING AT BAR AT ALL COMPARTMENTS. INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS AT 3-COMPARTMENT SINK.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED WATER BACKING UP AT THE 3 COMPARTMENT SINK AREA. WHEN WATER IS RELEASED FROM 2ND SINK BASIN, WATER BACKS UP INTO 1ST AND 3RD SINK BASINS. INSTRUCTED MANAGER TO REPAIR BEFORE RE-INSPECTION DATE. PRIORITY FOUNDATION VIOLATION #7-38-025. CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING FLOOR GROUT, MISSING TILES AND DAMAGED/ BROKEN FLOOR TILES IN THE REAR PREP, DISH, DRY STORAGE, AND EMPLOYEE CAFE. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CHIPPED PAINT ON THE WALLS IN THE DRY STORAGE . INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED A HOLE IN THE WALLIN DRY STORAGE. NOTED IN REAR PREP CORNER GUARD BROKEN. INSTRUCTED TO REPAIR, SEAL AND MAINTAIN.
  5. Canvass

    5 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHES LAYING ON THE COUNTER TOPS BEHIND THE BAR. MUST PROPERLY STORE WHEN NOT IN USE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN THE INTERIOR OF THE ICE MACHINE SHOOT ON THE 1st FLOOR KITCHEN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVE A LEAK BASE OF THE FAUCET AT THE HAND SINK AT THE BAR. MUST REPAIR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED SMALL GARBAGE CANS WITH OUT LIDS IN THE EMPLOYEE WOMEN WASHROOM. MUST PROVIDE AND MAINTAIN WITH LIDS AS REQUIRED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN THE FLOORS INSIDE THE WALK IN COOLER, ALSO CLEAN THE FLOOR DRAINS BEHIND THE 1st FLOOR BAR. OBSERVED FOOD SPLATTER IN THE CEILING IN THE DRY STORAGE ROOM. MUST CLEAN.
  6. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • Dish room hand wash sink in poor repair, Broken handle for the hot water side, unable to turn. Instructed manager to maintain all hand wash sink. Priority foundation violation 7-38-030 (c)
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • Bar service line Low temp dish washing machine not sanitizing at final rinse, 0PPM obtained at CL test strips, sanitizer jugs not connected to machine. Instructed manager to provide proper sanitizer concentration for final rinse. Priority violation 7-38-025.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • Bulk foods not labeled ( salt, sugar ) instructed to label and maintain.
    • 40. PERSONAL CLEANLINESS
      • Food handler not wearing hair restrain, instructed to wear.
  7. Canvass

    1 infraction

    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO SANITIZER TEST STRIPS FOR LOW TEMP DISH MACHINE AT BAR AREA. INSTRUCTED TO OBTAIN, PRIORITY FOUNDATION VIOLATION 7-38-025.
  8. Canvass

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 OBSERVED NO DISCLOSURE ON THE MENU FOR ITEMS THAT CAN BE ORDERED UNDER COOKED OR RAW (EGGS, BEEF). INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
  9. Canvass

    10 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • - THE DESIGNATED PERSON IN CHARGE, WHO IS ON SITE, MUST OBTAIN AND MAINTAIN A VALID CITY OF CHICAGO FOOD SERVICE SANITATION LICENSE. PRIORITY FOUNDATION VIOLATION#:7-38-012. NO CITATION ISSUED. -
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • - NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP WRITTEN POLICY AND PHYSICAL KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • - MUST INSTALL A HANDWASH SINK IN THE IRD PREP ROOM. PRIORITY FOUNDATION VIOLATION#:7-38-030(C). NO CITATION ISSUED. -
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • - MUST PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASH SINKS THROUGHOUT FACILITY. -
    • 23. PROPER DATE MARKING AND DISPOSITION
      • - MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • - MUST PROVIDE CONSUMER ADVISORY (ON SITE), REMINDER (IN THE MENU), AND DISCLOSURE (BY THE FOOD ITEMS) FOR ALL UNDERCOOKED FOODS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • - OBSERVED PRESET TABLEWARE IN THE DINING ROOM, UNCOVERED & EXPOSED TO POTENTIAL CONTAMINATION. MUST REMOVE/COVER/INVERT ALL FOOD CONTACT SURFACES OF PRESET TABLEWARE TO PREVENT POTENTIAL EXPOSURE TO CONTAMINATION. -
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • - OBSERVED AN EXTREME ACCUMULATION OF TRASH,OLD FOOD DEBRIS, DIRT, GRIME, AND BROKEN GLASS ON THE FLOOR UNDERNEATH THE BAR. MUST REMOVE ALL TRASH, DEBRIS, GLASS, AND DIRT. THOROUGHLY CLEAN AND SANITIZE AREA. AND MAINTAIN CLEANLINESS AT ALL TIMES. OBSERVED AN ACCUMULATION OF DUST/DIRT ON THE EQUIPMENT, FLOOR, AND WALLS IN THE BEER GLYCEROL COOLER UNIT IN THE KITCHEN. MUST DETAIL CLEAN AND MAINTAIN. -
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • - OBSERVED HOLES IN THE WALL NEAR THE BASE IN THE COFFEE REFILL STATION. MUST REPAIR AND MAINTAIN. OBSERVED SOME CRACKS AND BUBBLING PAINT ON THE CEILING IN THE EMPLOYEE DINING PREP AREA. MUST REPAIR AND MAINTAIN. -
    • 58. ALLERGEN TRAINING AS REQUIRED
      • - MUST PROVIDE ALLERGEN TRAINING CERTIFICATION FOR ALL MANAGERS AND MAINTAIN CERTIFICATES ON SITE. -
  10. Canvass Re-Inspection

    0 infractions

  11. Recent Inspection

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • SEE REPORT DATED ON 01/10/18
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • SEE REPORT DATED ON 01/10/18
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SEE REPORT DATED ON 01/10/18
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEE REPORT DATED ON 01/10/18
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SEE REPORT DATED ON 01/10/18
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • SEE REPORT DATED ON 01/10/18
  12. Canvass

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED REACH IN PREP COOLER W-19 NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 53.2 F, FOUND LIQUID EGGS AND CHEESE INSIDE COOLER. INSTRUCTED MANAGER COOLER AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES- LIQUID EGGS HELD AT 52.7 F AND CHEESE HELD AT 52.5 F. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A).
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • BAR LOW TEMPERATURE GLASSMACHINE NOT SANITIZING, 0 PPM CHLORINE. INSTRUCTED MANAGER BAR GLASSMACHINE MUST SANITIZE AT 100 PPM CHLORINE. ALL GLASSES AND OTHER MULTI-USE UTENSILS MUST BE TEMPORARILY WASHED, RINSED AND SANITIZED AT 3-COMPARTENT SINK OR AT DISHMACHINE. CRITICAL VIOLATION 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD (DELI MEATS, CHEESE, ETC.) ARE PREPARED. INSTRUCTED MANAGER A CITY OF CHICAGO CERTIFIED FOOD MANAGER WITH ORIGINAL FOOD MANAGER CERTIFICATE MUST BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED. SERIOUS VIOLATION 7-38-012.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE AT 1ST FLOOR. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF ICE MACHINES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST BUILD UP ON CEILING TILES/CEILING LIGHT COVERS ABOVE 1ST FLOOR DISHWASH AREA. MUST CLEAN CEILING TILES/CEILING LIGHT COVERS AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DISHWASH AREA 3-COMPARTMENT SINK AND 1ST FLOOR PREPARTION AREA HANDWASH BOWL PIPES DRAINING SLOWLY. MUST ROD OUT SINKS AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • FOUND SOME PREP COOLERS MISSING THERMOMETERS. INSTRUCTED MANAGER ALL COOLERS MUST HAVE THERMOMETERS.
  13. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE. FOUND 8 LBS OF LIQUID EGGS AT 51.4, 1 LBS OF DICED HAM 51.2F, DICED TOMATOES AT 50.5, ALL STORED IN ICE BIN AT PREP TABLE AT , 5 LBS OF COOKED SAUSAGE AT 100.5F STORED AT PREP TABLE UNDER A HEAT LAMP, 1 LBS OF HOLLANDAISE SAUCE AT 98.4F AT PREP TABLE. INSTRUCTED MGR TO KEEP ALL POTENTIALLY HAZARDOUS FOODS AT 40 F OR LOWER, 140 OR HIGHER. CRITICAL CITATION ISSUED 7-38-005(A)
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • INADEQUATE FOOD PROTECTION, FOUND A VACUUM PACKAGING MACHINE AND VACUUMED PACKAGED FOODS IN WALK-IN COOLER WITHOUT DEPT APPROVAL CERTIFICATE. MACHINE IS TAGGED, FOUND READY-TO-EAT FOODS AT SELF SERVICE BREAKFAST BUFFET WITHOUT ANY SNEEZE GUARD, PASTRIES EXPOSED TO CUSTOMERS CONTAMINATION. INSTRUCTED TO HAVE ALL FOOD PROTECTED. ( MGR CLOSED BUFFET AT THIS TIME ) SERIOUS CITATION ISSUED 7-38-005(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOODS NOT LABELED AT 1ST FLOOR AND BANQUET KITCHEN. INSTRUCTED TO LABEL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MILK IS STORED IN BOTTLES WITH NARROW OPENING AT BREAKFAST BUFFET, INSTRUCTED NOT TO USE SUCH BOTTLES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MEAT SLICERS NOT CLEANED PROEPRLY, FOOD DEBRIS NOTED ON BACK OF BLADE.FAN COVERS NOT CLEAN IN WALK-IN COOLER, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN ALONG WALL BASE IN KITCHENS, INSTRUCTED TO CLEAN ADNMAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NO LIGHTS IN BANQUET KITCHEN WALK-IN COOLERS, INSTRUCTED TO INSTALL.
  14. Canvass Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE THE PERMANENTLY STAINED, DEEP GROOVED CUTTING BOARDS ATTACHED TO THE COLD-HOLDING REFRIGERATION UNIT WHERE PIZZA CONDIMENTS ARE STORED. INSTRUCTED TO HAVE THE HOOD VENT SERVICED ABOVE THE PIZZA OVEN AND DETAIL CLEAN THE TOP OF THE PIZZA OVEN TO REMOVE DEBRIS- MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE WHEELED CART WHERE SOUP IS HOT HELD IN THE KITCHEN TO REMOVE FOOD DEBRIS AND SPLATTER AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOORS IN THE WALK-IN COOLER NEAR THE EMPLOYEE DINING AREA TO REMOVE FOOD DEBRIS BUILDUP UNDER THE FOOD STORAGE RACKS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • COFFEE SPLATTER ON THE WALL BEHIND THE COFFEE STATION IN THE MAIN KITCHEN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SLOW DRAINING HAND SINK IN EMPLOYEE KITCHEN AREA. INSTRUCTED TO REPAIR SINK AND MAINTAIN.
  15. Canvass

    10 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED FOOD HANDLER PREPARING READY TO EAT FOODS (TOMATOES FOR SALAD BAR) WITH BARE HANDS. INSTRUCTED STAFF THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOODS. FACILITY HAS BEEN WARNED IN PREVIOUS YEARS TO AVOID BARE HAND CONTACT WITH READY TO EAT FOODS. CRITICAL VIOLATION 7-38-010
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • FOUND LOW TEMPERATURE GLASS MACHINE BEHIND THE BAR IN USE AND UNABLE TO ADEQUATELY SANITIZE (O PPM CHLORINE) AT TIME OF INSPECTION. INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT PROPERLY SANITIZES (50-100PPM CHLORINE). UNIT WAS TAGGED AND CANNOT BE USED UNTIL RE-INSPECTED BY CDPH. ONCE FIXED PLEASE FAX A LETTER TO 312-746-4240 OR EMAIL US AT [email protected]. CRITICAL VIOLATION 7-38-005(A). CRITICAL VIOLATION 7-38-030
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • SEWAGE WASTE WATER BACKING UP FROM FLOOR DRAIN IN PREP/DISH ROOM,STRONG FOUL ODOR.OBSERVED WASTE WATER ON FLOOR IN BOTH THE DISHROOM AND THE WALKWAY IN THE KITCHEN THAT LEADS TO THE DINING AREA. ENGINEERS AND PLUMBERS ONSITE INDICATED THE WASTEWATER WAS BACKING UP FROM THE GREASETRAP OUTSIDE. PLUMBERS IN THE KITCHEN HAD A SNAKE TOOL TO REMOVE DEBRIS FROM THE LINES AND ENGINEERS ONSITE WORKING ON THE WASTEWATER BACKUP IN THE MAIN DISHROOM ON THE 1ST FLOOR. FACILITY WAS ABLE TO BLAST THE LINES FROM THE GREASE RECEPTACLE, PREVENT WASTEWATER FROM BACKING UP, AND CLEAN AND SANITIZE FLOORS DURING INSPECTION. CRITICAL VIOLATION 7-38-030
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GARBAGE/RECEPTACLE AREA NOT MAINTAINED: OBSERVED SEVERAL BAGS OF TRASH AND OPEN RUBBISH SCATTERED AROUND THE DUMPSTER AND OBSERVED HEAVY GREASE BUILDUP ON THE EXTERIOR SURFACE AND THE GROUND SURFACE BELOW THE GREASE RECEPTACLE. INSTRUCTED TO MAINTAIN ALL GARBAGE AND GREASE INSIDE OF THE ABOVE MENTIONED RECEPTACLES AT ALL TIMES. SERIOUS VIOLATION. MAINTENANCE STAFF WAS ABLE TO CLEAN THE EXTERIOR GREASE RECEPTACLE AND THE SURROUNDING DUMPSTER AREA BEFORE COMPLETION OF INSPECTION- CORRECTED DURING INSPECTION 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE THE PERMANENTLY STAINED, DEEP GROOVED CUTTING BOARDS ATTACHED TO THE COLD-HOLDING REFRIGERATION UNIT WHERE PIZZA CONDIMENTS ARE STORED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO HAVE THE HOOD VENT SERVICED ABOVE THE PIZZA OVEN AND DETAIL CLEAN THE TOP OF THE PIZZA OVEN TO REMOVE DEBRIS- MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE WHEELED CART WHERE SOUP IS HOT HELD IN THE KITCHEN TO REMOVE FOOD DEBRIS AND SPLATTER AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOORS IN THE WALK-IN COOLER NEAR THE EMPLOYEE DINING AREA TO REMOVE FOOD DEBRIS BUILDUP UNDER THE FOOD STORAGE RACKS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • COFFEE SPLATTER ON THE WALL BEHIND THE COFFEE STATION IN THE MAIN KITCHEN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SLOW DRAINING HAND SINK IN EMPLOYEE KITCHEN AREA. INSTRUCTED TO REPAIR SINK AND MAINTAIN.
  16. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN/SANITIZE INTERIOR OF ICE CREAM CHEST FREEZER IN MAIN KITCHEN ON 1ST FLOOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS THROUGHOUT KITCHEN/PREP AREAS OF FOOD DEBRIS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE ADEQUATE LIGHT AT BEVERAGE COOLER OF WALK-IN COOLER ON 33RD FL. ALSO PROVIDE LIGHT IN WALK-IN DAIRY COOLER ON 33RD FL.
  17. Canvass Re-Inspection

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR GROUT MISSING BETWEEN FLOOR TILES THROUGHOUT PREP AREAS AND THE DISH WASHING ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN FLOOR GROUT BETWEEN THE FLOOR TILES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BLOWN LIGHT BULBS UNDER PIZZA OVEN HOOD AND GRILL SIDE HOOD. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE FOLLOWING LEAKS: PASTRY PREP 1 COMPARTMENT SINK FAUCET BASE, 1ST FLOOR 2 COMPARTMENT SINK FAUCET BASE AND THE PLUMBING UNDER THE 3 COMPARTMENT SINK MIDDLE BASIN. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
  18. Canvass

    5 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED THE INTERIOR OF THE ICE MACHINE WITH A BLACK SUBSTANCE DRIPPING ONTO THE ICE. INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE. SERIOUS 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
      • OBSERVED 10-15 LIVE FRUIT FLIES AT THE BAR. INSTRUCTED TO PROVIDE ADDITIONAL PEST CONTROL TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR GROUT MISSING BETWEEN FLOOR TILES THROUGHOUT PREP AREAS AND THE DISH WASHING ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN FLOOR GROUT BETWEEN THE FLOOR TILES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BLOWN LIGHT BULBS UNDER PIZZA OVEN HOOD AND GRILL SIDE HOOD. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE FOLLOWING LEAKS: PASTRY PREP 1 COMPARTMENT SINK FAUCET BASE, 1ST FLOOR 2 COMPARTMENT SINK FAUCET BASE AND THE PLUMBING UNDER THE 3 COMPARTMENT SINK MIDDLE BASIN. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
  19. Canvass Re-Inspection

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL BULK FOOD STORAGE CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE AND STORAGE SHELVES IN THE PRODUCE WALK-IN COOLER AND MEAT WALK-IN COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR BEHIND THE BAR AND IN THE DISHROOM. ELIMINATE STANDING WATER BEHIND THE BAR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE ADEQUATE LIGHTING IN THE WALK-IN COOLER IN THE 33RD FLOOR PREP AREA. MUST INSTALL A LIGHT SHIELD FOR THE LIGHT FIXTURE ABOVE THE SPRAY SINK IN THE DISHROOM.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE SCOOPS FOR BULK CONTAINERS WITH THE HANDLES OUT OF THE FOOD.
  20. Canvass

    11 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS INSIDE OF THE PREP COOLERS: CUT MELON AT 51.3F, COOKED PASTA AT 44.5F. OBSERVED THE FOLLOWING FOODS INSIDE OF THE WALK-IN COOLER: CHICKEN AT 43.1-44.5F, RANCH DRESSING AT 48.5F, BLUE CHEESE DRESSING AT 50.1F, MOZZARELLA CHEESE AT 46.7F, BECHAMEL SAUCE AT 43.5F, SHELL EGGS AT 45.5-46.2F. MANAGEMENT VOLUNTARILY DISCARDED 50# OF FOOD WORTH $250. CRITICAL VIOLATION 7-38-005A.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED AN IMPROPER FINAL RINSE TEMPERATURE AT THE HIGH TEMPERATURE DISHMACHINE. THE FINAL RINSE TEMPERATURE FOR THE DISHMACHINE WAS AT 145F. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE MACHINE WITH A FINAL RINSE TEMPERATURE OF 180F. CRITICAL VIOLATION 7-38-030.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED NO PAPER TOWELS AT THE EXPOSED HANDSINK AT THE BAR AREA. MANAGEMENT PROVIDED PAPER TOWELS AT MY REQUEST. MANAGEMENT INSTRUCTED TO SUPPLY ALL HANDSINKS WITH SOAP AND PAPER TOWELS AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE AND DISPLAY. OBSERVED VACUUM PACKAGED FOODS (LOBSTER STOCK AND SHEEP INTESTINE) STORED IN THE WALK-IN COOLER AND WALK-IN FREEZER WITHOUT A IDPH OR CDPH APPROVED HACCP PLAN ON THE PREMISES. THE VACUUM PACKAGING MACHINE WAS TAGGED HELD FOR INSPECTION ON 1/15/13 BUT IT WAS NOT OBSERVED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT A CDPH APPROVED HACCP PLAN IS NEEDED BEFORE VACUUM PACKAGING ANY FOOD. MANAGEMENT DISCARDED THE VACUUM PACKAGED FOODS. OBSERVED SOAP CONTAINER STORED IN THE ICE BIN ALONG WITH BOTTLED LIQUOR BEHIND THE BAR. MANAGEMENT INSTRUCTED TO REMOVE AND PLACE AT THE HANDSINK. SERIOUS VIOLATION 7-38-005A.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED THE OUTSIDE GARBAGE AREA NOT MAINTAINED CLEAN WITH GARBAGE AND LITTER AROUND ALL SIDES OF THE GARBAGE COMPACTOR. MANAGEMENT INSTRUCTED TO MAINTAIN THE GARBAGE AREA CLEAN AT ALL TIMES TO PREVENT PEST PROBLEMS. MANAGEMENT CLEANED THE GARBAGE AREA DURING THE INSPECTION. SERIOUS VIOLATION 7-38-020.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • PREVIOUS INSPECTION REPORT SUMMARY WAS NOT POSTED AND VISIBLE TO CUSTOMERS. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION SUMMARY REPORT AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL BULK FOOD STORAGE CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE AND STORAGE SHELVES IN THE PRODUCE WALK-IN COOLER AND MEAT WALK-IN COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR BEHIND THE BAR AND IN THE DISHROOM. ELIMINATE STANDING WATER BEHIND THE BAR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE ADEQUATE LIGHTING IN THE WALK-IN COOLER IN THE 33RD FLOOR PREP AREA. MUST INSTALL A LIGHT SHIELD FOR THE LIGHT FIXTURE ABOVE THE SPRAY SINK IN THE DISHROOM.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE SCOOPS FOR BULK CONTAINERS WITH THE HANDLES OUT OF THE FOOD.
  21. License

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED PASTRY PREP COOLER ACROSS FROM THE WALK-IN COOLER WITH AN AIR TEMPERATURE OF 43.5F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS HAM AND CUT FRUIT. UNIT WAS TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED RANCH DRESSING AT 44.0F, SALSA AT 46.4F, ROASTED POTATOES AT 52.4F, PROSCIUTTO AT 48.3F, MASHED POTATOES AT 48.3F, AND SOUP AT 43.2-43.3F. MANAGEMENT VOLUNTARILY DISCARDED 100# OF FOOD WORTH $300. CRITICAL VIOLATION 7-38-005A.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROTECTED FROM CONTAMINATION DURING PREPARATION. OBSERVED A VACUUM PACKAGING MACHINE WITH THE POWER ON IN THE PREP AREA AND VACUUM PACKAGED FOODS SUCH AS SHORT RIBS, SAUSAGES, PORK CHOPS, DUCK AND CHARCUTERIE MEATS STORED IN THE WALK-IN COOLER AND WALK-IN FREEZER WITHOUT WRITTEN CERTIFICATION FROM IDPH OR CDPH. MANAGEMENT INSTRUCTED THAT WRITTEN CERTIFICATION OF A HACCP PROGRAM IS NEEDED IN ORDER TO VACUUM PACKAGE ANY FOOD ON PREMISES. MANAGEMENT DISCARDED ALL VACUUM PACKAGED FOODS IN THE COOLER AND FREEZER AND THE VACUUM PACKAGING MACHINE WAS TAGGED HELD FOR INSPECTION. SERIOUS VIOLATION 7-38-005A.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER PRESENT WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SAUSAGE AND EGGS, ETC.) WERE BEING PREPARED AND SERVED. THE CERTIFIED FOOD MANAGER WAS CALLED ON THE PHONE BY THE STAFF AND ARRIVED ONSITE AT 11:00AM. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WITH A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR THE END PANEL OF THE HIGH TEMPERATURE DISHMACHINE IN THE 33RD FLOOR PREP AREA THAT IS CAUSING THE MACHINE TO LEAK WATER ONTO THE FLOOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR OF THE DRY STORAGE ROOM AND FLOOR OF THE WALK-IN FREEZER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SCRAPE AND REPAINT THE AREAS OF CHIPPED PAINT ON THE CEILING OF THE 33RD FLOOR DISHWASH AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE ANY CRACKED LIGHT SHIELDS IN THE 33RD FLOOR PREP AREA.