Food Safety Report: Mole Village Restaurant, 2302 S Blue Island Ave, Chicago, Il, USA.

Chicago, 60608 Illinois, United States

Report date: Jul 24, 2025
8. Hands clean & properly washed
- comments: observed improper hand cleaning procedure. Observed one food handler rinse hand without using soap and dried hands on a wiping cloth. Observed another food handler rinse hands with gloves on and on another occasion rinsed hands without soap and used a wiping cloth for a hand drying provision. Instructed to properly wash bare hands with soap and use an adequate hand drying provision. Priority 7-38-010, citation issued.

10. Adequate handwashing sinks properly supplied and accessible
- comments: observed no hot and cold running water at handwashing sink in food prep area. Handwashing sink found not being used; food handlers were observed using the service sink, until repaired, per manager. Instructed to repair handwashing sink, so that it has hot and cold running water at all times and maintained. Priority violation 7-38-030(c), citation issued

22. Proper cold holding temperatures
- comments: observed improper cold holding temperatures of tcs foods on site. Found in a refrigerator raw, whole chickens at 51. 8�f. Two containers of rice (53. 4�f), raw shrimp (53. 0�f), pork stew (53. 7�f), two cartons of half and half (59. 8�f), sour cream (52. 5�f), diced tomatoes (50. 4�f), all found in the large prep cooler in the rear prep area. Instructed all cold holding foods must be 41�f or below. Approximately 85lbs of product were discarded at $197 worth of product. Priority violation 7-38-005, citation issued

33. Proper cooling methods used; adequate equipment for temperature control
- comments: observed improper temperature of prep cooler at 55. 0f with tcs foods stored inside for sale. A held for inspection tag was placed on the unit. Please review comments for tag removal instructions. Must have cold holding units at 41. 0�f or below. Priority 7-38-005, citation issued

38. Insects, rodents, & animals not present
- comments: observed dead roaches on the floors under the cold holding units. Instructed to remove dead roaches from facility and maintain.

41. Wiping cloths: properly used & stored
- comments: observed wiping cloths improperly stored throughout facility front and rear prep areas. Instructed to properly store and maintain.

43. In-use utensils: properly stored
- comments: observed tongs stored on the handle of the oven. Instructed to properly store to avoid possible contamination.

48. Warewashing facilities: installed, maintained & used; test strips
- comments: observed bowls being used as sink stoppers. Instructed to provide three adequate sink stoppers. Instructed to provide and maintain.

49. Non-food/food contact surfaces clean
- comments: observed the shelves under the prep table next to the three compartment sink with slight build up of food. Also, the lower compartments under the flat top grill with build up of grease and food. Instructed to clean and maintain.

55. Physical facilities installed, maintained & clean
- comments: observed the floors in need of cleaning in the basement, in the entire rear prep area (especially behind cold holding units and under cooking equipment. Also the walls near the prep coolers and handwashing sink in need of cleaning in the rear prep area. Instructed to deep clean and maintain.

60. Previous core violation corrected
- comments: observed previous core violations not corrected from 04/11/2024, report #2592602 #10:6-301. 14 observed no hand washing signs at the rear food prep area hand washing sink. Instructed to provide. #37: 3-302. 12 observed dry storage containers not labeled with the product name. Instructed to label all dry storage containers #49: 4-601. 11(c) observed prep cooler door gaskets and top cooler loader with accumulated food debris. Instructed to clean. #53: 5-501. 17 observed no covered receptacle inside the employees' toilet rooms. Instructed to provide. #55: 6-501. 12 observed accumulated food and dirt debris located behind the cooking equipment, accumulated food and grease debris in between the stove and flat-top grill, and accumulated dirt debris behind the prep cooler. Instructed to clean all. #58: 2-102. 13 observed the city of chicago food service sanitation manager without proof of allergen training. Instructed to provide at all times for all managers. Priority foundation:7-42-090, citation issued

Source: chicago.gov