Levy Restaurants at Wrigley Field

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Observed dirt/dust build up on floor in prep area under equipment. Must clean floor and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Violation still pending.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Violation still pending.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Violation still pending.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Violation still pending.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Violation still pending.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Floors behind walk-in-cooler are dirty,detail clean floors throughout.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Detail clean food debris splashed on walls of pizza kitchen areas,remove peeling paint at ceiling over multi-use kitchen equipment storage shelvings.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Detail clean kitchen areas,remove unnecesary articles due to potential pest harborage.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Detail clean interior of deep fryers,exhaust fans,electric fans in kitchen area.

Food and non-food contact surfaces properly designed, constructed and maintained

Rubber door gasket seal on two door tall reach-in cooler torn, in poor repair. Must replace. Shelving under popcorn machine dirty. Must clean.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Floor of walk-in freezer with debris. Must clean

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Management corrected during inspection.

Outside garbage waste grease and storage area; clean, rodent proof, all containers covered

Dish washing facilities: properly designed, constructed, maintained, installed, located and operated

Food and non-food contact surfaces properly designed, constructed and maintained

Repair or replace broken doors of hot holding unit(hard plastic broken).

Food and non-food contact equipment utensils clean, free of abrasive detergents

Detail clean interior of deep fryers(encrusted food debris and grease)

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Discharge hose from ice bin (front counter)must be reroute on floor drain.

Facilities to maintain proper temperature

All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities.facilities do not maintain proper temperature. Observed the 2 door hot holding unit with an air temperature of 128.8f. Unit is use at this time to store potentially hazardous foods. Must maintain said unit at 140f or above.tagged held for inspection. Critical violation 7-38-005a.

Potentially hazardous food meets temperature requirement during storage, preparation display and service

All hot food shall be stored at a temperature of 140f or higher.observed potentially hazardous foods stored at improper temperatures. Observed chicken at 123.4f, cheeseburgers at 125.6f, and chili at 115.8f. Management voluntarily discarded approximately 30#s of potentially hazardous foods,dollar value$50.00. Critical violation 7-38-005a.

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.detail clean interior compartments of deep fryers,sides of hot cooking equipments,knozzles, drip pan at fountain drink stations,electric fans dusty,interior of coolers,rolling hot holding units etc.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors behind-under-around heavy equipments require a detail cleaning including floor drains.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

The walls and ceilings shall be in good repair and easily cleaned.must seal all noticeable openings on walls especially at storage/closet areas were wall meets ceiling.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Ventilation: all plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the municipal code of Chicago and the rules and regulations of the board of health.must repair low water pressure at 3 comp faucet.must repair opening on interior of exposed handsink.waste water lines not properly connected from fountain drink stations located behind service counters must be connected properly such that it leads into floor drains.

Food protected during storage, preparation, display, service and transportation

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. Food (ice) not protected during storage inside of the ice machines. Observed mold growth on interior contact surfaces inside of the ice machine. Unit tagged held for inspection. Must clean and sanitize interior surfaces. Must fax reinspection letter to (312) 746-4240 to have machine untagged. Serious violation 7-38-005a.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Observed middle compartment of the 3 compartment sink leaking. Must repair the leak.

* inspection report summary displayed and visible to all customers

One copy of the food inspection report summary must be displayed and visible to all customers.found no inspection report summary posted as required during this inspection.must be posted for public view at all times.

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.detail clean all electric fans to remove dust build-up.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors behind-under-around heavy equipments require a detail cleaning.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

The walls and ceilings shall be in good repair and easily cleaned.walls/ceilings throughout must be smooth,easily cleanable and remove visible cob webs and seal noticeable openings were noted.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.detail clean light shields to remove debris.

Food protected during storage, preparation, display, service and transportation

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. Food (ice) not protected during storage inside of the ice machine. Observed mold growth on interior contact surfaces of the ice machine. Unit tagged held for inspection. Management instructed to remove ice and have interior of unit cleaned and sanitized. Fax reinspection letter to (312) 746-4240 to have tag removed. Serious violation 7-38-005a.

Facilities to maintain proper temperature

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.facilities do not maintain proper temperature. Observed the 2 door hot holding unit with an air temperature of 127.8f. Unit is use at this time to store potentially hazardous foods. Must maintain said unit at 140f or above. Critical violation 7-38-005a.

Potentially hazardous food meets temperature requirement during storage, preparation display and service

All hot food shall be stored at a temperature of 140f or higher.observed potentially hazardous foods stored at improper temperatures. Observed hot dogs at 125.2f, cheeseburgers at 124.8f, and pizzas at 128.0f. Management voluntarily discarded approximately 5#s of potentially hazardous foods,dollar value$35.00. Critical violation 7-38-005a.

Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the board of health.found food handlers multi-tasking and not washing hands location behind food-service counter cub house#1009.

Food protected during storage, preparation, display, service and transportation

All food should be properly protected from contamination during storage, preparation, display, service, and transportation.ice not protected from contamination. Black slime/mold accumulated on interior ice and water contact services of ice machine. Must have machine professionally washed and sanitized. Serious violation. 7-38-005 a.

Food and non-food contact equipment utensils clean, free of abrasive detergents

All utensils shall be thoroughly cleaned and sanitized after each usage.detail clean interior of deep fryers,exhaust fans,electric fans in kitchen area.

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 all dispensing nozzles, and interior cabinets

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Must clean floors under and behind all equipment

Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the board of health.observed food handlers performing multiple tasks changing soiled gloves then returning to food prep and not washing hands,found the hot water knob at exposed handsink was shut off due to a leak per manager from faucet during this inspection.critical citation issued (7-38-010(a).

Sewage and waste water disposal, no back siphonage, cross connection and/or back flow

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the municipal code of Chicago.we observed 3 comp sink at the pizza kitchen that is waste water backing up once waste water is let to drain from the 3 comp sink.supervisor a.lopez notified at this time-tagged held for inspection.instructed not to use said sink,and to use the working 3 comp sink at next door operation named the cub house#1009.must notify the cdph 312-746-4240 via fax when the 3 comp sink is repaired per city code,tag removal.critical citation issued (7-38-030).

Adequate number, convenient, accessible, designed, and maintained

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.observed handwashing sink at kitchen pizza prep,found storing multi-use sharp knife inside said exposed handsink .instructed to remove,use sink for handwashing only.issued critical citation (7-38-030).

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors behind walk-in-cooler are dirty,detail clean floors throughout.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

The walls and ceilings shall be in good repair and easily cleaned.detail clean food debris splashed on walls of pizza kitchen areas,remove peeling paint at ceiling over multi-use kitchen equipment storage shelvings.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.detail clean kitchen areas,remove unnecesary articles due to potential pest harborage.

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. All hot food shall be stored at a temperature of 140f or higher. Found potentially hazardous food at improper temperature:italian sasauge at temp of 126.6f to 127.4f; cooked sliced grreen pepperat temp of 129f to 130f; hot dog at temp of 122f to 128f;food was stored in hot holding unit,which maintain temp of 140.4f.no proof of time and temperature log provided.food discarded and denatured:pound 7, value 60.critical violation:7-38-005(a) h000074086-18

Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the board of health. Poor hygienic practices.observed food handling ready to eat food, touching non-food contact surfaces,such as kitchen equipment, then going back to handle food without washing hands, just put on food gloves.also observed one employee handling money and put her fingers inside the cup that was given to customer filled with drink.critical violation:7-38-010(a) h000074086-18

Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area

Adequate and convenient hand washing facilities shall be provided for all employees. Exposed hand sink not accessible to employee for hand washing.exposed hand sink was abstracted by food plastic crates and black bags of garbages.instructed to have the exposed hand sink accessible at all times.critical violation:7-38-030 h000074087-10

Outside garbage waste grease and storage area; clean, rodent proof, all containers covered

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. Outside garbage area not cleaned .observed a build-up of garbage and food fluid on ground around and under the garbage dumpster.a strong foul odor throughout the area.a lot of flies throughout.instructed to clean daily and keep area clean to minimize activities of insects and rodents.serious violation:7-38-020 h000074088-11

Dish washing facilities: properly designed, constructed, maintained, installed, located and operated

All dish washing machines must be of a type that complies with all requirements of the plumbing section of the municipal code of Chicago and rules and regulation of the board of health. Three compartment sink not maintained, observed waste water backing -up at 3 compartment sink when water is released from it and when water is turned on from faucet. Instructed to use 3 compartment sink left field commisary (accross from the stand)for washe rinse and sanitize.instructed to contact a plumber.serious violation:7-38-030 h000074087-10

Food and non-food contact surfaces properly designed, constructed and maintained

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.repair or replace broken doors of hot holding unit(hard plastic broken).

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. Detail clean interior of deep fryers(encrusted food debris and grease)

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Ventilation: all plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the municipal code of Chicago and the rules and regulations of the board of health.discharge hose from ice bin (front counter)must be reroute on floor drain.

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. Exterior of cooking equipment with excessive grease. Must clean.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

All employees shall be required to use effective hair restraints to confine hair. Management corrected during inspection.

Potentially hazardous food meets temperature requirement during storage, preparation display and service

All hot food shall be stored at a temperature of 140f or higher. Observed approximately 60 hot dogs in hot holding unit at temperatures ranging between 121.8f to 124.5f. All discarded. Management estimated the value to be $42.00.

Source of cross contamination controlled i.e. Cutting boards, food handlers, utensils, etc

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. Observed black slime substance inside ice machine upper reservoir where ice is made. Machine tagged held for inspection and must not use until cleaned and sanitized. Fax request for inspection and tag removal to c.d.p.h. @ 312-746-4240. Observed open iced beverage on shelving under popcorn machine while popcorn was being prepared. Management removed.

Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180f. No hot water at plumbing above soft serve custard machine. Machine tagged held for inspection and must not use until able to properly wash rinse and sanitize.

Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area

Adequate and convenient hand washing facilities shall be provided for all employees. No paper towels located at exposed hand washing sink. Management provided during inspection.

Food and non-food contact surfaces properly designed, constructed and maintained

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Rubber door gasket seal on two door tall reach-in cooler torn, in poor repair. Must replace. Shelving under popcorn machine dirty. Must clean.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floor of walk-in freezer with debris. Must clean.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

All employees shall be required to use effective hair restraints to confine hair. Management corrected during inspection.

Food and non-food contact surfaces properly designed, constructed and maintained

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Observed a top loader yogurt machine,unable to sanitize. Provide a faucet with running hot and cold water.provide a back flow preventer to faucet.

Food and non-food contact surfaces properly designed, constructed and maintained

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Need to provide rubber gasket at ice machine(broken ,chipped)also must provide front door for the unit.tagged unit "held for inspection"do not use.no ice inside the unit.premises not operating.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. Instructed to invert clean utensils on shelves and on couters,and cover clean food equipments with plastics.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Instructed to elevate clean utensils 6" off the floors at all times.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. Instructed to invert clean utensils on shelving units and on storage counters,and have ice bins covered when not in use after cleaning.cdi

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. Few nozzles on soda dispencing equipment needed cleaning.cdi.

Food and non-food contact equipment utensils clean, free of abrasive detergents

All utensils shall be thoroughly cleaned and sanitized after each usage.//inside deep fyrer bottom,inside ice machine need cleaning.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. Must invert clean utensils on shelving units and on counters throughout.cdi

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. Instructed to clean stains on soda nozzles.cdi

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. Instructed to invert clean utensils on shelves throughout.cdi

Food and non-food contact surfaces properly designed, constructed and maintained

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Drain board or drain shelf needed on 3comp.sink to have washed utensils air dried before storage.

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. Instructed to clean stains on nozzles soda machines,ice bins and lids on ice bins. Cdi

Food and non-food contact surfaces properly designed, constructed and maintained

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Instructed to seal up opening on expose hand wash sink.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Instructed to clean debris on floor in middle walk in cooler.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. Invert clean utensils throughout,or cover with plastics. Cdi.

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. Instructed to clean stains on soda machine nozzles.cd1

Food and non-food contact surfaces properly designed, constructed and maintained

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Instructed to have ice bin covered.cdi.

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. Interior ice machine upper ice shoot with black mold. Must clean and sanitize. Machine not in use at this time. Management corrected during inspection.

Food and non-food contact surfaces properly designed, constructed and maintained

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Seal wall around the hood,seal wall next to furnace area,remove exposed insulation behind the hot water tank, in prep area.

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. Remove ice build-up in walk-in freezer

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. Detail clean and sanitize interior of ice machine.(black mold).detail clean deep fryer encrusted food debris.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

The walls and ceilings shall be in good repair and easily cleaned. Reseal tape on pipe,above prep table.remove peeling paint on ceiling(north site).

Lighting: required minimum foot-candles of light provided, fixtures shielded

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.clean light shield above counters.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.keep floor dry,in prep area.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Ventilation: all plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the municipal code of Chicago and the rules and regulations of the board of health. Must remove threaded nozzle from exposed hand sink.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Ventilation: all plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the municipal code of Chicago and the rules and regulations of the board of health. Must remove threaded nozzle on exposed hand sink.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Ventilation: all plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the municipal code of Chicago and the rules and regulations of the board of health. Must remove threaded nozzle on exposed hand sink.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Ventilation: all plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the municipal code of Chicago and the rules and regulations of the board of health. Threaded nozzles on both exposed hand sink and three compartment sink must remove.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Ventilation: all plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the municipal code of Chicago and the rules and regulations of the board of health. Threaded nozzle on three compartment sink must be removed.