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to have hair restraints with long hair.

41. Wiping cloths: properly used & stored
- comments: wiping cloths must be stored in a clean sanitizing solution when not in use. Instructed to correct and maintain.

43. In-use utensils: properly stored
- comments: observed a knife being stored between reach in cooler and wall. Instructed to have all utensils stored properly.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: cutting boards in need of replacing when worn with deep cuts. Instructed to replace or correct.

49. Non-food/food contact surfaces clean
- comments: cooking equipment in need of cleaning to remove all food build up. Instructed to clean and maintain.

53. Toilet facilities: properly constructed, supplied, & cleaned
- comments: toilet rooms in need of detail cleaning. Instructed to clean and maintain clean.

57. All food employees have food handler training
- comments: all food handlers in need of food handler certificates. Instructed to provide and maintain.

Source: chicago.gov

8 pounds of salmon, 6. 8 pounds of chorizo, 3. 6 pounds sausage, 3. 9 pounds chicken sausage, 20 pounds chicken, 5 pounds of burger meat ($200) priority violation 7-38-005 citation issued.

33. Proper cooling methods used; adequate equipment for temperature control
- comments: observed cooler with an inadequate ambient air temperature of 51 f. Instructed manager to ensure all cold holding units have an ambient air temperature of 41 f and below. Cooler tagged. Priority violation 7-38-005

54. Garbage & refuse properly disposed; facilities maintained
- comments: observed outside grease receptacle with lid open and unable to close fully. Instructed manager to ensure all outside receptacles have tight-fitting lids. Priority foundation violation 7-38-020(b) citation issued.

57. All food employees have food handler training
- comments: observed food handlers with expired certifications. Instructed manager to ensure all employee food handler certificates are current and not expired.

Source: chicago.gov

7-38-030(c),citation issued.

37. Food properly labeled; original container
- comments: 3-302. 12--observed large dry storage bins and small spice containers throughout facility to not be labeled with common name of contents. Instructed manager to identify all food storage bins with the contents (ie. Flour, sugar, pepper, etc).

44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: 4-903. 11 (a;b;d)--observed large pots stored on the floor and not inverted near the 3 compartment sink in the rear dishwashing area. Instructed manager to store all items at least 6 inches off the floor and inverted to protect against contamination.

49. Non-food/food contact surfaces clean
- comments: 4-601. 11(c)--observed the interior and sides of two microwaves on the preparation line in the main food preparation area, the grill, oven, fryer, and cooler equipment, the storage shelves under prep table in the rear preparation area to have food debris, residue, and grease build up, and the storage shelves in the walk in cooler to have dust and food residue build up. Instructed manager to clean, sanitize, and maintain the areas free and clear of food debris, residue, dust, and grease build up.

51. Plumbing installed; proper backflow devices
- comments: 5-204. 12--observed no backflow prevention device located at the ice machine in the rear preapartion area. Instructed manager to provide backflow prevention device.

54. Garbage & refuse properly disposed; facilities maintained
- comments: observed outside garbage dumpster overflowing with trash and lid not tight fitting. Instructed to maintain outside garbage area at all times and lids/cover must be kept tight fitting to prevent pest harborage. Priority foundation violation 7-38-020 (b),citation issued.

55. Physical facilities installed, maintained & clean
- comments: 6-501. 12--observed heavy grease and food residue build up on the walls, floors, and shelves in the rear food preparation and grilling area behind the oven and grill equipment. Instructed manager to clean and maintain areas to be free and clear of heavy grease build up on floors and behind grill and oven equipment.

56. Adequate ventilation & lighting; designated areas used
- comments: observed burnt-out light bulb above the dishwashing 3-compartment sink area. Instructed to replace burnt-out light bulbs and maintain adequate lighting at all times.

59. Previous priority foundation violation corrected
- comments: previous priority foundation violation #38 not corrected from report #2593074 on 04/19/2024: continue to observe evidence of pest activity on the premises;observed 3 live cockroaches on foam/wall behind the coca cola refrigeration unit at rear cooking prep area. In addition continue to observe evidence of rodent (mice) droppings in various areas of the premises approximately 50 rodent (mice)droppings inside the trash cabinet storage in customer dining room and approximately over 80 rodent (mice)droppings along the walls and corners and interior bottom compartment of the deep fryer and storage rack outside the walk-in-cooler in rear cooking prep areas and approximately 50 rodent(mice) droppings on on at corners of floors and behind the refrigeration units and storage shelfs and on top of the electrical breaker units on wall all located in the rear dry storage room also,approximately 70 rodent(mice)droppings on floors and behind refrigeration units and underneath the front bakery display units and interior of shelfs and electrical wires behind the front cashier/service areas. Instructed to detail clean and remove all rodent (mice) droppings and sanitize all affected areas. Additional pest control service is needed to eliminate the pest activity. Priority violation 7-42-090,citation issued.

Source: chicago.gov

served. Priority foundation violation 7-38-012.

38. Insects, rodents, & animals not present
- comments: no pest control log book was available on the premises for review. Management instructed that a pest control log book must be available at all times for review during an inspection. Priority foundation violation 7-38-030(b).

48. Warewashing facilities: installed, maintained & used; test strips
- comments: no qac sanitizer test strips were provided on the premises. Management instructed to provide sanitizer test strips to measure the sanitizer concentration at the 3 comparment sinks. Priority foundation violation 7-38-005.

Source: chicago.gov

previous core violations from report #2575289 not corrected; #39 -missing splashguard in between front handwash sink and prep cooler. Instd to provide splashguard and maintain. #55 floor in front prep area in poor repair, cracked and missing tiles through out. Instd to repair and maintain so as surface to be smooth, even and easily cleanable. #56 ventilation system and filters with excessive grease accumulation. Instt clean and maintain same. Instructed person in charge to come into compliance and maintain. Priority foundation #7-42-090. Citation issued.

Source: chicago.gov

and corners throughout the facility. Instructed to detail clean and increase cleaning frequency of floors. Must maintain at all times.

60. Previous core violation corrected
- comments: previous core violation from report #2577953 on 6/27/23 was not corrected: 47 -noted broken gaskets on the produce (right side) walk-in cooler door. Must repair or replace gaskets and maintain. Priority foundation 7-42-090. Citation issued.

Source: chicago.gov

from box prepared or sold to record dates priority foundation violation 7-38-005 citation issued.

16. Food-contact surfaces: cleaned & sanitized
- comments: observed excessive black and pink slimy substance build up on inside interior panel of ice machine and dripping onto ice for human consumption. Must remove build up, clean, and sanitize. Priority foundation 7-38-005 citation issued

22. Proper cold holding temperatures
- comments: found tcs food at improper cold holding temperature in raer prep: 1 pound of marinara sauce at temp of 46. 5f, 2lbs of pastrami dei meat at temp of 52. 2f and 1/2 pound sliced tomatoes at 45. 3f. Food discarded and denatured by manager 3 pounds, $10. 00 value. Refrigerated base cooler aimbient air temperatures at 52. 5f, cooler has been tagged and held for inspecion. Priority violation:7-38-005, citation issued

25. Consumer advisory provided for raw/undercooked food
- comments: noted establishment serving undercooked food items (steak and egg's) menu does not disclose or remind consumers of specific items such as steak and eggs that may be undercooked. Instructed manager to provide a consumer advisory with discloser 1. An asterik next to the food 2. Statement about the food with reminder on menu or table tents/ placecard on all tables. Priority foundation violation priority foundation violation #7-38-005 citation issued.

33. Proper cooling methods used; adequate equipment for temperature control
- comments: base cooler in rear prep aimbient air temperatures at 52. 5f, cooler has been tagged and held for inspecion. Found tcs food at improper cold holding temperature in raer prep. Priority foundation 7-38-005 citation issued.

41. Wiping cloths: properly used & stored
- comments: noted dirty wiping cloths on prep tables at front and rear prep areas. Not properly stored, instructed to properly store all washcloths in a sanitizing solution especially when not in use.

44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: noted deli cups stcaked while wet in dishwashing area and glass bottels with swing lid closed while wet in server station in front prep, instructed to air dry all multi-untensilsand equipment after wshing.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: see violation#60 noted using disposable cups as a scoop for bulk food containers. Instructed to use proper scoops

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed milk crates being used as elevation in dry storage in rear prep, instructed not to use milk crates for elevation to prevent hiding places for pest. Must provide appropriate shelving for storage, all food items must also be stored 6" from floor and wall.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed cutting boards with open seams and dark stains, instructed to refinish or replace damaged or stained cutting boards.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted ice build up in walk in freezer on floors, instructed to repair and maintain.

48. Warewashing facilities: installed, maintained & used; test strips
- comments: facility uses high temperature sanitizing dish machine and doesn't have proper temperature measuring irreversible registering temperature indicator or thermometer that shall be provided and readily accessible for measuring the utensil surface temperature during hot water sanitation. Priority foundation violation 7-38-005 citation issued

54. Garbage & refuse properly disposed; facilities maintained
- comments: noted outside garbage overloaded and preventing proper lid closer. Instructed to always have dumpster lid closed to prevent food source for pest. Priority foundation 7-38-020(b) citation issued

55. Physical facilities installed, maintained & clean
- comments: must remove or organize unnecessary items/nonfunctional equipment found in outdoor storage closet. The premises shall be free of items unnecessary items/ nonfunctional equipment to the operation or maintenance of the establishment. This includes equipment that is nonfunctional or no longer used.

56. Adequate ventilation & lighting; designated areas used
- comments: noted employee's belongings in milk crates in dry storage in rear prep with food items, instructed to provide a designated area for employes to store their belongings.

56. Adequate ventilation & lighting; designated areas used
- comments: noted heavy dirt and grease accumulation inside on pipes/conduits and on edges of the exhaust hood and filters above cooking equipment in rear prep. Instructed to detail clean and maintain hoods.

56. Adequate ventilation & lighting; designated areas used
- comments: observed burned light bulbs in walk in cooler, instructed to repair and maintain.

58. Allergen training as required
- comments: noted certified food manager on duty with no allergen training certification. Instructed management that all food service managers are required to have allergen training certification.

60. Previous core violation corrected
- comments: noted the following core violation# 47 rule4-101. 11(b, c, d, e) from inspection report#: 2582863 dated 10/04/23 not corrected. Using disposable cups as a scoop for bulk food containers. Instructed to use proper scoops. Priority foundation 7-42-90 citation issued.

Source: chicago.gov

advisory disclosure and reminder of consuming raw and undercooked foods on menu must provide and maintain. (priority foundation 7-38-005)(citation issued)

37. Food properly labeled; original container
- comments: 3-302. 12 : must label food storage containers (shakers,squeeze bottles,bulk )when food is not in original package

38. Insects, rodents, & animals not present
- comments: 6-202. 15 : observed a gap along bottom & center,along top of double front entry door. Must make door tight fitting to prevent rodent entry.

39. Contamination prevented during food preparation, storage & display
- comments: 3-307. 11 : must provide a splash guard at hand sink in rear dish washing areas next to 3- compartment sink and dish storage rack.

41. Wiping cloths: properly used & stored
- comments: 3-304. 14 : must store wiping cloths in a sanitizing solution when not in use.

44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: 4-903. 11 (a;b;d) : must invert multi-use utensils on dish storage shelf.

45. Single-use/single-service articles: properly stored & used
- comments: 4-903. 11(a;c) : must store plastic wear with handles in upright position.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: 4-101. 19 : must remove foil from rolling cart and cardboard from upper shelving units of front prep cooler,crates from walk in freezer & cooler.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: 4-501. 11 : must repair or replace worn door gasket on reach in freezer & 3- door prep cooler,walk in freezer door in poor repair not closing properly & bent exterior panel.

49. Non-food/food contact surfaces clean
- comments: 4-601. 11(c) : must clean excessive grease and food debris build up from oven,grill table. Prep tables, fryer cabinets,used and unused reach in coolers & prep coolers,motors at coolers,all storage shelves & racks,pipes of cooking equipment,walk in cooler- fan guard covers & shelving units.

51. Plumbing installed; proper backflow devices
- comments: 5-205. 15 : must remove plastic from sprayer handle at 3- compartment sink.

55. Physical facilities installed, maintained & clean
- comments: : 6-501. 13 : must clean grease and food debris build up from floor under,around,along wall bases throughout including walk in cooler & freezer. Ice build up from floor in walk in freezer.

55. Physical facilities installed, maintained & clean
- comments: 6-501. 16 : must provide a hooking system to hang up wet mops.

55. Physical facilities installed, maintained & clean
- comments: 6-201. 11 : must clean dust and food splatter from walls throughout premises.

55. Physical facilities installed, maintained & clean
- comments: : 6-201. 13 : must repair or replace tiled floor along wall bases in rear storage area in poor repair,missing and damaged wall bases and wall trim(prep & toilet room),ceiling near pit in poor repair and insulation exposed,excessive caulking around upper walls and windows near pit,loose wall base and wall vent in toilet room,gap in window at front entry door. Must grout floor behind cooking equipment in pit area.

57. All food employees have food handler training
- comments: 2-102. 13 : observed no food handlers training for all employees must provide and maintain.

58. Allergen training as required
- comments: 2-102. 13 : observed no food allergen training for food manager must provide and maintain.

Source: chicago.gov

leaking at three compartment sink. Instructed to repair faucets at three compartment sink.

Source: chicago.gov