5201 North Sheridan Road,
Chicago,
60640
Illinois,
United States
Report date: Jun 3, 2021
8. Hands clean & properly washed
- comments: observed improper handwashing at the following station due to no hot water provided at designated handwashing sinks: hot food prep area, deli, bakery, vero cafe, cheese station, and juice prep area. Observed some employees not washing hands before changing procedures and putting on gloves. Must wash hands every possible contamination. Manager corrected the issue priority citation:7-38-010, citation issued
10. Adequate handwashing sinks properly supplied and accessible
- comments: portable handwashing sink at rear prep juice area not accessible for for handwashing due sink completely covered with boxes and in front a black pushcart with boxes in it. Also no hot/cold running water at the portable sink. The unit was unplugged from the electrical box. Instructed to provide hot/cold running water. The store manager removed items. Priority foundation violation:7-38-030(c), citation issued
10. Adequate handwashing sinks properly supplied and accessible
- comments: no paper towels provided at handwashing sink at rear meat prep area. Upon my request paper towel was provided. Priority foundation violation:7-38-030(c) 'consolidated with above citation'
15. Food separated and protected
- comments: walking cooler at hot food prep area not maintained, excess water leaking from broken hot water tank from ceiling, from condenser unit onto food (packaged and unpakaged). Source of contamination. Food was discarded and denatured. Walk-in cooler tagged unit 'held for inspection', do not use. Food discarded and denatured. Pounds 145. 02. Value 640. 4 priority foundation violation:7-38-005 citation issued
16. Food-contact surfaces: cleaned & sanitized
- comments: in use high temp dish machine at bakery area not maintaining 160f, presently maintains temp of 154. 9f(irreversible registering temperature indicators, was used inside the unit). Instructed to repair issue. Tagged unit 'held for inspection, ' do not use. Priority foundation violation:7-38-030(c) citation issued
37. Food properly labeled; original container
- comments: must label with common name white dry food containers at hot food prep area.
41. Wiping cloths: properly used & stored
- comments: must store wiping cloths in prep areas in sanitizer bucket between uses to prevent cross-contamination. Instructed to maintain.
44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: must not store clean cutting board on the back-splash of the three compartment sink. Manager removed
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use milk crates as a means of elevation for stored items, throughout the premises
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: some cutting boards on prep and produce areas with dark stains and deep cuts must refinish or replace said cutting boards
48. Warewashing facilities: installed, maintained & used; test strips
- comments: noted no irreversible registering temperature indicators for high-temperature dish machine. Instructed to provide an irreversible registering temperature indicator, such as strips/stickers or thermometer. Priority foundation violation: 7-38-005. No citation was issued.
49. Non-food/food contact surfaces clean
- comments: de-lime and clean all interior surfaces of the dish machine. Clean the interior of the deep fryers. Accumulated grease and food debris on walls, utility connections, and equipment surfaces behind the cooking line. Must clean and maintain.
50. Hot & cold water available; adequate pressure
- comments: found improper hot water temperature at handwashing sinks at following prep stations: hot food, deli, bakery, dish rooms, vero caffe and cheese stations, at temp of 71. 2f to 87. 9f; costumers women's washroom at temp of 87. 9f, costumers men's washroom at temp of 64f to 66. 6f. Three compartment sinks at hot food station, vero cafe, and rear dishroom bakery area at temp of 87. 9f to 90. 9f. Instructed manager proper hot water temperature at handwashing sinks must be at a minimum of 100. 0f or higher(no more than 120f) through a mixing valve or combination faucet. Hot water temperature at 3-compartment sink must be at 110. 0f to properly wash, rinse and sanitize utensils and equipment. Priority violation. 7-38-030(c). Citation issued
51. Plumbing installed; proper backflow devices
- comments: we observed an overflowing floor drain by a handwashing sink at cheese station(handling of ready-to-eat food). When the handwashing sink is used, the floor drain overflows on the floor. Repair issue. Priority violation 7-38-030(c). Citation issued.
55. Physical facilities installed, maintained & clean
- comments: broken and missing baseboard tiles inside the meat prep area. Replace. The surface must be smooth and cleanable
55. Physical facilities installed, maintained & clean
- comments: grease and debris on floor at hot food prep area under and behind cooking equipment, under three-compartment sink and shelves in selling area.
Source:
chicago.gov
