Mariano's Fresh Market #8503

Thermometers provided & accurate

4-204.112(b) : must provide thermometers for deli meal & salad case and hot holding cabinet in hot food prep area.

Contamination prevented during food preparation, storage & display

3-305.11 : must elevate boxed and plastic food storage containers from floor in bakery & main walk in cooler & freezers.

Utensils, equipment & linens: properly stored, dried, & handled

4-903.11 (a;b;d) : must invert multi-use utensils on dish storage shelves in hot food prep area,salad & fruit prep.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-501.11 : must repair or replace damaged doors on meat display coolers at front service counter and remove tape from same to be smooth and easily cleanable,worn door gaskets on stan's donuts 2- door prep cooler.

Previous priority foundation violation corrected

8-404.13(b:4) : previous priority foundation violations from report #2642683 9/14/26 not corrected-#37-: 3-302.12 : must label food storage containers when not in original package with common names (squeeze bottles,shakers,etc) in all prep areas.#47-4-101.19 : must eliminate crates used for food storage in walk in coolers, freezers,storage areas and prep areas throughout premises and provide adequate shelving units.must remove rust from all storage shelves in all walk in coolers to be smooth and easily cleanable.#47-4-501.12 : must repair or replace worn cutting boards with deep grooves in stans donuts.#49-4-601.11(b) : must clean food debris build up from all equipment,coolers,prep tables, rolling carts,grill tables, storage cabinets in all prep areas,walk in cooler shelving units and fanguard covers,ice machine panel in coffee prep area.#55- 6-201.13 : must repair or replace damaged epoxy flooring in hot food rear prep area,damaged wall in chicken prep area.: #55-6-501.13 : must clean grease and food debris build up from floor under,around,along wall bases throughout premises,walk in coolers and freezers and floor drains.#55-6-201.11 : must clean dirt,dust and food splatter from walls in all prep/dish washing areas, walk in coolers and freezers.(priority 7-42-090)(citation issued)

Thermometers provided & accurate

4-204.112(b) : must provide thermometers for deli meal & salad case and hot holding cabinet in hot food prep area.

Food properly labeled; original container

3-302.12 : must label food storage containers when not in original package with common names (squeeze bottles,shakers,etc) in all prep areas.

Contamination prevented during food preparation, storage & display

3-305.11 : must elevate boxed and plastic food storage containers from floor in bakery & main walk in cooler & freezers.

Utensils, equipment & linens: properly stored, dried, & handled

4-903.11 (a;b;d) : must invert multi-use utensils on dish storage shelves in hot food prep area,salad & fruit prep.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-501.12 : must repair or replace worn cutting boards with deep grooves in produce prep area,stans donuts.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-101.19 : must eliminate crates used for food storage in walk in coolers, freezers,storage areas and prep areas throughout premises and provide adequate shelving units.must remove rust from all storage shelves in all walk in coolers to be smooth and easily cleanable.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-501.11 : must repair or replace damaged doors on meat display coolers at front service counter and remove tape from same to be smooth and easily cleanable,worn door gaskets on hot holding cabinet in hot food prep,deli walk in freezer,stan's donuts 2- door prep cooler.

Non-food/food contact surfaces clean

4-601.11(b) : must clean food debris build up from all equipment,coolers,prep tables, rolling carts,grill tables, storage cabinets in all prep areas,walk in cooler shelving units and fanguard covers,ice machine panel in coffee prep area

Plumbing installed; proper backflow devices

: 5-205.15 : observed chicken prep room leaky cold water valve at 1- comp sink must repair and maintain

Toilet facilities: properly constructed, supplied, & cleaned

5-501.17 : observed some missing garbage cans with lids in unisex and women's toilet rooms must provide and maintain.

Physical facilities installed, maintained & clean

6-201.13 : must repair or replace damaged epoxy flooring in hot food rear prep area,damaged wall in chicken prep area.

Physical facilities installed, maintained & clean

6-501.13 : must clean grease and food debris build up from floor under,around,along wall bases throughout premises,walk in coolers and freezers and floor drains.

Person in charge present, demonstrates knowledge, and performs duties

Pic doesn't have a certified food managers certificate must provide and maintain.(priority foundation 7-38-012)

City of Chicago food service sanitation certificate

Observed no certified food manager on duty while tcs foods are being prepared,handled and served such as (slicing of deli meats,cooked chicken,cutting of fruits,etc)must be on site at all times.(priority foundation 7-38-012)(citation issued)

Adequate handwashing sinks properly supplied and accessible

5-202.12 (a) still upon re-inspection observed hot running water temperatures at hand sinks in cheese prep area at 66.2f and no cold water at same,meat front counter hand sink at 89.1f,3rd fl. Men's toilet room both sinks at 64.4f and 4th fl. Women's left side sink at 84.4f.must repair and maintain. Must have hot running water at 100.0f.(priority 7-38-030(c)(citation issued)

Adequate handwashing sinks properly supplied and accessible

5-202.12 (b-d) inspector comments: must repair or replace hand washing sinks to be in good repair in 3rd fl. Women's first sink not operable and second one loose faucet.

Thermometers provided & accurate

4-204.112(b) : must provide thermometers for deli meal & salad case and hot holding cabinet in hot food prep area.

Food properly labeled; original container

3-302.12 : must label food storage containers when not in original package with common names (squeeze bottles,shakers,etc) in all prep areas.

Contamination prevented during food preparation, storage & display

3-305.11 : must elevate boxed and plastic food storage containers from floor in bakery & main walk in cooler & freezers.

Utensils, equipment & linens: properly stored, dried, & handled

4-903.11 (a;b;d) : must invert multi-use utensils on dish storage shelves in hot food prep area,salad & fruit prep.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

-501.12 : must repair or replace worn cutting boards with deep grooves in produce prep area,stans donuts.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-101.19 : must eliminate crates used for food storage in walk in coolers, freezers,storage areas and prep areas throughout premises and provide adequate shelving units.must remove rust from all storage shelves in all walk in coolers to be smooth and easily cleanable.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-501.11 : must repair or replace damaged doors on meat display coolers at front service counter and remove tape from same to be smooth and easily cleanable,worn door gaskets on hot holding cabinet in hot food prep,deli walk in freezer,stan's donuts 2- door prep cooler.

Non-food/food contact surfaces clean

4-601.11(b) : must clean food debris build up from all equipment,coolers,prep tables, rolling carts,grill tables, storage cabinets in all prep areas,walk in cooler shelving units and fanguard covers,ice machine panel in coffee prep area.

Adequate handwashing sinks properly supplied and accessible

Observed hand washing sink not accessible in cheese prep area with 2- large pans stored inside of said sink articles were removed by manager during inspection must keep hand washing sinks accessible at all times for hand washing.(priority foundation 7-38-030(c)(cos)(citation issued)

Adequate handwashing sinks properly supplied and accessible

Observed hot running water temperatures at hand sinks in cheese prep area at 66.2f and no cold water at same,meat front counter hand sink at 89.1f,3rd fl. Men's toilet room both sinks at 64.4f and 4th fl. Women's left side sink at 84.4f.must repair and maintain. Must have hot running water at 100.0f.(priority 7-38-030(c)(citation issued)

Adequate handwashing sinks properly supplied and accessible

Must repair or replace hand washing sinks to be in good repair in cheese prep area,3rd fl. Women's first sink not operable and second one loose faucet.

Thermometers provided & accurate

Must provide thermometers for deli meal & salad case and hot holding cabinet in hot food prep area.

Food properly labeled; original container

3-302.12 : must label food storage containers when not in original package with common names (squeeze bottles,shakers,etc) in all prep areas.

Contamination prevented during food preparation, storage & display

Must elevate boxed and plastic food storage containers from floor in bakery & main walk in cooler & freezers.

Utensils, equipment & linens: properly stored, dried, & handled

Must invert multi-use utensils on dish storage shelves in hot food prep area,salad & fruit prep.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-101.19 : must eliminate crates used for food storage in walk in coolers, freezers,storage areas and prep areas throughout premises and provide adequate shelving units.must remove rust from all storage shelves in all walk in coolers to be smooth and easily cleanable.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-501.12 : must repair or replace worn cutting boards with deep grooves in produce prep area,stans donuts.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Must repair or replace damaged doors on meat display coolers at front service counter and remove tape from same to be smooth and easily cleanable,worn door gaskets on hot holding cabinet in hot food prep,deli walk in freezer,stan's donuts 2- door prep cooler.

Non-food/food contact surfaces clean

4-601.11(b) : must clean food debris build up from all equipment,coolers,prep tables, rolling carts,grill tables, storage cabinets in all prep areas,walk in cooler shelving units and fanguard covers,ice machine panel in coffee prep area.

Plumbing installed; proper backflow devices

5-205.15 : observed no hot running water at 2- compartment sink in cheese prep area,chicken prep room leaky cold water valve at 1- comp sink must repair and maintain

Adequate handwashing sinks properly supplied and accessible

6-301.14 : must provide hand washing sign at hand sinks in customer's/staff men's 4th fl toilet room,sushi prep area hand sink,stan donuts (coffee area).

Food properly labeled; original container

3-302.12 : must label food storage containers when not in original package with common names (squeeze bottles,shakers,etc) in all prep areas.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-101.19 : must eliminate crates used for food storage in walk in coolers, freezers,storage areas and prep areas throughout premises and provide adequate shelving units.must remove rust from all storage shelves in all walk in coolers to be smooth and easily cleanable.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

: 4-501.12 : must repair or replace worn cutting boards with deep grooves in produce prep area,stans donuts.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-501.11 : must repair or replace damaged lid on topside of prep cooler in stans donuts and door gaskets.

Non-food/food contact surfaces clean

4-601.11(b) : must clean food debris build up from all equipment,coolers,prep tables, rolling carts,grill tables, storage cabinets in all prep areas,walk in cooler shelving units and fanguard covers,ice machine panel in coffee prep area.

Plumbing installed; proper backflow devices

5-205.15 : observed no hot running water at 2- compartment sink in cheese prep area,chicken prep room leaky cold water valve at 1- comp sink must repair and maintain

Toilet facilities: properly constructed, supplied, & cleaned

5-501.17 : observed some missing garbage cans with lids in unisex and women's toilet rooms must provide and maintain.

Physical facilities installed, maintained & clean

6-201.11 : must clean dirt,dust and food splatter from walls in all prep/dish washing areas, walk in coolers and freezers.

Physical facilities installed, maintained & clean

6-501.13 : must clean grease and food debris build up from floor under,around,along wall bases throughout premises,walk in coolers and freezers and floor drains.

Physical facilities installed, maintained & clean

6-201.11 : must clean dirt,dust and food splatter from walls in all prep/dish washing areas, walk in coolers and freezers.

Adequate ventilation & lighting; designated areas used

6-501.14 : must clean grease and food debris build up from all hoods and filters at equipment throughout all prep areas.

Adequate handwashing sinks properly supplied and accessible

5-202.12 (a) : still observed hot running water temperature at hand sink right side in basement staff- women's toilet room not operable and during today's re-inspection i went to wash my hands before starting inspection at stan's donuts hand sink and observed it at 57.2f must provide hot running water at 100.0f and maintain.(priority 7-38-030(c)(citation issued)

Adequate handwashing sinks properly supplied and accessible

6-301.14 : must provide hand washing sign at hand sinks in customer's/staff men's 4th fl toilet room,sushi prep area hand sink,stan donuts (coffee area).

Food properly labeled; original container

3-302.12 : must label food storage containers when not in original package with common names (squeeze bottles,shakers,etc) in all prep areas.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-501.11 : must repair or replace damaged lid on topside of prep cooler in stans donuts and door gaskets.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-501.12 : must repair or replace worn cutting boards with deep grooves in produce prep area,stans donuts.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

: 4-101.19 : must eliminate crates used for food storage in walk in coolers, freezers,storage areas and prep areas throughout premises and provide adequate shelving units.must remove rust from all storage shelves in all walk in coolers to be smooth and easily cleanable.

Non-food/food contact surfaces clean

4-601.11(b) : must clean food debris build up from all equipment,coolers,prep tables, rolling carts,grill tables, storage cabinets in all prep areas,walk in cooler shelving units and fanguard covers,ice machine panel in coffee prep area.

Plumbing installed; proper backflow devices

5-205.15 : observed no hot running water at 2- compartment sink in cheese prep area,chicken prep room leaky cold water valve at 1- comp sink must repair and maintain

Toilet facilities: properly constructed, supplied, & cleaned

5-501.17 : observed some missing garbage cans with lids in unisex and women's toilet rooms must provide and maintain.

Physical facilities installed, maintained & clean

: 6-501.13 : must clean grease and food debris build up from floor under,around,along wall bases throughout premises,walk in coolers and freezers and floor drains.

Physical facilities installed, maintained & clean

6-201.13 : must repair or replace damaged epoxy flooring in hot food rear prep area,damaged wall in chicken prep area.

Physical facilities installed, maintained & clean

6-201.11 : must clean dirt,dust and food splatter from walls in all prep/dish washing areas, walk in coolers and freezers.

Adequate handwashing sinks properly supplied and accessible

5-202.12 (a) : still observed hot running water temperature at hand sink right side in basement staff- women's toilet room not operable and during today's re-inspection i went to wash my hands before starting inspection at stan's donuts hand sink and observed it at 57.2f must provide hot running water at 100.0f and maintain.(priority 7-38-030(c)(citation issued)

Adequate handwashing sinks properly supplied and accessible

6-301.14 inspector comments: must provide hand washing sign at hand sinks in customer's/staff men's 4th fl toilet room,sushi prep area hand sink,stan donuts (coffee area).

Food properly labeled; original container

3-302.12 : must label food storage containers when not in original package with common names (squeeze bottles,shakers,etc) in all prep areas.

Insects, rodents, & animals not present

: 6-501.111 : observed evidence of appx. 75 or more live small flies on walls, ceiling and pipes in mopsink area,water filtration storage tanks,stan donuts,customer's women's and men's toilet rooms,bakery prep area,rear storage area.1- live roach crawling across the floor in receiving office area.appx. 25 or more rat droppings-on floor behind pipes,under water filtration tanks,receiving area near pop storage.must remove droppings clean and sanitize areas.recommended to have a pest control operator to service premises on or after 4/22/26.(priority foundation 7-38-020(a)(citation issued)

Contamination prevented during food preparation, storage & display

3-307.11 : must provide a splash guard at hand sink in sushi prep area,cheese prep area next to 2- comp & hand washing sink.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-101.19 : must eliminate crates used for food storage in walk in coolers, freezers,storage areas and prep areas throughout premises and provide adequate shelving units.must remove rust from all storage shelves in all walk in coolers to be smooth and easily cleanable.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-501.12 : must repair or replace worn cutting boards with deep grooves in produce prep area,stans donuts.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-501.11 : must repair or replace damaged lid on topside of prep cooler in stans donuts and door gaskets.

Non-food/food contact surfaces clean

4-601.11(b) : must clean food debris build up from all equipment,coolers,prep tables, rolling carts,grill tables, storage cabinets in all prep areas,walk in cooler shelving units and fanguard covers,ice machine panel in coffee prep area.

Plumbing installed; proper backflow devices

5-205.15 : observed no hot running water at 2- compartment sink in cheese prep area,chicken prep room leaky cold water valve at 1- comp sink must repair and maintain

Toilet facilities: properly constructed, supplied, & cleaned

5-501.17 : observed some missing garbage cans with lids in unisex and women's toilet rooms must provide and maintain.

Physical facilities installed, maintained & clean

6-201.11 : must clean dirt,dust and food splatter from walls in all prep/dish washing areas, walk in coolers and freezers.

Adequate handwashing sinks properly supplied and accessible

Must provide hand washing sign at hand sinks in customer's/staff men's 4th fl toilet room,sushi prep area hand sink,stan donuts (coffee area).

Adequate handwashing sinks properly supplied and accessible

Obsered no soap at hand sink in meat processing area soap was provided during inspection must provide and maintain at all times.(priority foundation 7-38-030(c)(citation issued)(cos)

Adequate handwashing sinks properly supplied and accessible

Observed hot running water temperature at hand sink in customer's men's at 53.2f and basement staff- women's toilet room at 53.3f must provide hot running water at 100.0f and maintain.(priority 7-38-030(c)(citation issued)

Adequate handwashing sinks properly supplied and accessible

Observed no hand drying devices at hand sinks in coffee prep area & produce prep area, paper towels were provided at hand sinks during inspection must provide and maintain at all times.(priority foundation7-38-030(c)(cos)(consolidated violation)

Proper cold holding temperatures

Observed improper temperatures of tcs ready to eat foods such as 13lbs. Salmon-47.4f-56.8f.5lbs. Bbq ribs-51.2f-55.6f.product was discarded by manager must have cold holding foods at 41.0f or below. Appx. 18lbs. $200.(cos)(priority 7-38-005)(citation issued)

Food properly labeled; original container

Must label food storage containers when not in original package with common names (squeeze bottles,shakers,etc) in all prep areas.

Insects, rodents, & animals not present

Observed evidence of appx. 75 or more live small flies on walls, ceiling and pipes in mopsink area,water filtration storage tanks,stan donuts,customer's women's and men's toilet rooms,bakery prep area,rear storage area.1- live roach crawling across the floor in receiving office area.appx. 25 or more rat droppings-on floor behind pipes,under water filtration tanks,receiving area near pop storage.must remove droppings clean and sanitize areas.recommended to have a pest control operator to service premises on or after 4/22/26.(priority foundation 7-38-020(a)(citation issued)

Contamination prevented during food preparation, storage & display

Must provide a splash guard at hand sink in sushi prep area,cheese prep area next to 2- comp & hand washing sink.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Must repair or replace worn cutting boards with deep grooves in produce prep area,stans donuts.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Must eliminate crates used for food storage in walk in coolers, freezers,storage areas and prep areas throughout premises and provide adequate shelving units.must remove rust from all storage shelves in all walk in coolers to be smooth and easily cleanable.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Must repair or replace damaged lid on topside of prep cooler in stans donuts and door gaskets.

Warewashing facilities: installed, maintained & used; test strips

Observed no irreversible thermometer for high temperature dish machine in bar area must provide and maintain.(priority foundation 7-38-005)(citation issued)

Plumbing installed; proper backflow devices

4-301.16: observed no prep/dump sink in bar. Instructed to install a prep/dump sink in bar a minimum of one sink used for food preparation, obtaining water and discarding liquid waste is required in any preparation area

Plumbing installed; proper backflow devices

5-205.15: observed toilet in stall 3 of first floor women's washroom covered and not able to be utilized. Instructed to repair toilet in stall 3 of first floor women's washroom and maintain.(note: there are three other properly functioning toilets in said washroom.)

Toilet facilities: properly constructed, supplied, & cleaned

5-501.17: observed no covered receptacles in first floor women's washroom in stall 2 and wheel chair accessible stall and observed missing cover on covered receptacle in stall 1. Instructed to provided covered receptacles in said stalls in first floor women's washroom for sanitary products.

Garbage & refuse properly disposed; facilities maintained

5-501.115: observed buildup and debris on ground surrounding dumpster on all sides. Instructed to clean ground on all sides surrounding dumpster and maintain.

Physical facilities installed, maintained & clean

6-501.12: observed food debris on floor, along bases of wall, corners and underneath shelving units and pallets in first floor rear storage. Instructed to clean floors, along bases of wall, corners and underneath shelving units and pallets in first floor rear storage and maintain.

City of Chicago food service sanitation certificate

No person on site with a valid city of Chicago food service sanitation certificate posted. Must have a person on site with an valid city of Chicago food service sanitation certificate posted on site at all times. Corrected on site, original city of Chicago food service sanitation certificate delivered to facility at 10:15am before conclusion of inspection. Priority foundation violation. 7-38-012. Citation issued.

Required records available: shellstock tags, parasite destruction

3-203.12: observed multiple shellstock tags from june,july and august 2025 with no date when the last shellstock from the container is sold or served. Instructed the date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Priority foundation violation 7-38-005 citation issued.(note: citation for violation issued on 8/20/2025 during recent inspection.)

Plumbing installed; proper backflow devices

4-301.16: observed no prep/dump sink in bar. Instructed to install a prep/dump sink in bar a minimum of one sink used for food preparation, obtaining water and discarding liquid waste is required in any preparation area

Plumbing installed; proper backflow devices

5-205.15: observed toilet in stall 3 of first floor women's washroom covered and not able to be utilized. Instructed to repair toilet in stall 3 of first floor women's washroom and maintain.(note: there are three other properly functioning toilets in said washroom.)

Toilet facilities: properly constructed, supplied, & cleaned

5-501.17: observed no covered receptacles in first floor women's washroom in stall 2 and wheel chair accessible stall and observed missing cover on covered receptacle in stall 1. Instructed to provided covered receptacles in said stalls in first floor women's washroom for sanitary products.

Garbage & refuse properly disposed; facilities maintained

5-501.115: observed buildup and debris on ground surrounding dumpster on all sides. Instructed to clean ground on all sides surrounding dumpster and maintain.

Physical facilities installed, maintained & clean

6-501.12: observed food debris on floor, along bases of wall, corners and underneath shelving units and pallets in first floor rear storage. Instructed to clean floors, along bases of wall, corners and underneath shelving units and pallets in first floor rear storage and maintain.

Required records available: shellstock tags, parasite destruction

3-203.12: observed multiple shellstock tags from june,july and august 2025 with no date when the last shellstock from the container is sold or served. Instructed the date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Priority foundation violation 7-38-005 citation issued.(note: citation for violation issued on 8/20/2025 during recent inspection.)

Insects, rodents, & animals not present

6-501.111: observed approximately 40 small flies throughout facility. Observed small fly activity in areas such as first bar, second floor prep areas(such as bakery and meat.) instructed to eliminate small fly activity in facility and clean affected areas, recommended licensed pest control company service facility on or after 8/20/2025. Priority foundation violation 7-38-020(a) citation issued (note: citation issued for violation on 8/20/2025 during recent inspection)

Plumbing installed; proper backflow devices

4-301.16: observed no prep/dump sink in bar. Instructed to install a prep/dump sink in bar a minimum of one sink used for food preparation, obtaining water and discarding liquid waste is required in any preparation area

Plumbing installed; proper backflow devices

5-205.15: observed toilet in stall 3 of first floor women's washroom covered and not able to be utilized. Instructed to repair toilet in stall 3 of first floor women's washroom and maintain.(note: there are three other properly functioning toilets in said washroom.)

Toilet facilities: properly constructed, supplied, & cleaned

5-501.17: observed no covered receptacles in first floor women's washroom in stall 2 and wheel chair accessible stall and observed missing cover on covered receptacle in stall 1. Instructed to provided covered receptacles in said stalls in first floor women's washroom for sanitary products.

Garbage & refuse properly disposed; facilities maintained

5-501.115: observed buildup and debris on ground surrounding dumpster on all sides. Instructed to clean ground on all sides surrounding dumpster and maintain.

Physical facilities installed, maintained & clean

6-501.12: observed food debris on floor, along bases of wall, corners and underneath shelving units and pallets in first floor rear storage. Instructed to clean floors, along bases of wall, corners and underneath shelving units and pallets in first floor rear storage and maintain.

Adequate handwashing sinks properly supplied and accessible

Observed improper minimum water temperatures ranging between 68.5-91.8f at handwashing sinks in facility. Observed improper minimum water temperatures at handwashing sinks in first floor men's and all gender family washroom and left handwashing sink in meat section in front next to door. Instructed a handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet. Priority violation 7-38-030(c)citation issued.

Required records available: shellstock tags, parasite destruction

Observed multiple shellstock tags from june,july and august 2025 with no date when the last shellstock from the container is sold or served. Instructed the date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Priority foundation violation 7-38-005 citation issued.

Proper cold holding temperatures

Observed cold tcs foods, held at improper temperatures ranging between 45.1-52.0f. Observed cold tcs foods, salmon(46.2-48.4f), tuna(46.2-48.4f), shrimp(46.9-52.0f), cream cheese(46.6f), imitation crab(45.5-49.6f) soybeans(45.1f)held at improper temperature. Instructed all cold tcs food must be held at 41f or below. Corrected on site manager voluntarily discarded and denatured food valued at $200 weighing 30lbs. Consolidated with violation above priority violation 7-38-005 citation issued.

Proper cooling methods used; adequate equipment for temperature control

Observed three door cold holding unit in sushi prep area at improper ambient temperature of 52.9f.(note: instructed manager, sushi shall not be prepared in sushi prep area until cold holding unit has been repaired, there are no other cold holding units in sushi prep area to cold hold cold tcs items for preparation of sushi.) instructed all cold holding units must be maintained at 41f or below. Held for inspection tag placed on three door cold holding unit in sushi prep area. Once three door cold holding unit in sushi prep area has been repaired and able to maintain tcs foods at 41f or less e-mail food@cityofchicago.org to request tag removal prior to using unit.priority violation 7-38-005 citation issued

Insects, rodents, & animals not present

Observed approximately 40 small flies throughout facility. Observed small fly activity in areas such as first bar, second floor prep areas(such as bakery and meat.) instructed to eliminate small fly activity in facility and clean affected areas, recommended licensed pest control company service facility on or after 8/20/2025. Priority foundation violation 7-38-020(a) citation issued

Plumbing installed; proper backflow devices

Observed toilet in stall 3 of first floor women's washroom covered and not able to be utilized. Instructed to repair toilet in stall 3 of first floor women's washroom and maintain.(note: there are three other properly functioning toilets in said washroom.)

Plumbing installed; proper backflow devices

Observed no prep/dump sink in bar. Instructed to install a prep/dump sink in bar a minimum of one sink used for food preparation, obtaining water and discarding liquid waste is required in any preparation area

Toilet facilities: properly constructed, supplied, & cleaned

Observed no covered receptacles in first floor women's washroom in stall 2 and wheel chair accessible stall and observed missing cover on covered receptacle in stall 1. Instructed to provided covered receptacles in said stalls in first floor women's washroom for sanitary products.

Garbage & refuse properly disposed; facilities maintained

Observed buildup and debris on ground surrounding dumpster on all sides. Instructed to clean ground on all sides surrounding dumpster and maintain.

Physical facilities installed, maintained & clean

Observed food debris on floor, along bases of wall, corners and underneath shelving units and pallets in first floor rear storage. Instructed to clean floors, along bases of wall, corners and underneath shelving units and pallets in first floor rear storage and maintain.

Adequate handwashing sinks properly supplied and accessible

Must provide handwashing signage at the hanwashing sink in the bakery dishwashing area.

Non-food/food contact surfaces clean

Observed dust accumulation on the fan guards in the bakery walk-in freezer. Instructed to clean and maintain.

Toilet facilities: properly constructed, supplied, & cleaned

Observed no covered receptacle (waste can with lid) inside the upstairs womens washrooms. Instructed to provide covered waste receptacle for feminine hygiene products.

Thermometers provided & accurate

No visible thermometer provided inside of deli walk-in cooler. Instructed to provide. Food employee provided thermometer.

Thermometers provided & accurate

Observed thermometer on the outside of deli walk-in cooler not functioning properly. Instructed to repair and maintain.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed torn gaskets on the interior of juice bar reach-in cooler. Instructed to repair and maintain.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed cutting boards with open seams and dark stains in the juice bar. Must refinish or replace damaged or stained cutting boards.

Non-food/food contact surfaces clean

Observed spilled food debris on the inside of juice bar reach-in coolers instructed to clean and maintain.

Plumbing installed; proper backflow devices

Observed low water pressure at the handwashing sink in the juice bar and left metered handsink not functioning in the downstairs womens restroom. Instructed to repair and maintain both handwashing sinks.

Toilet facilities: properly constructed, supplied, & cleaned

Observed no covered receptacle (waste can with lid) inside the womens washrooms. Instructed to provide covered waste receptacle for feminine hygiene products.

Physical facilities installed, maintained & clean

Observed dirt and dry food debris under shelving in the bread section and in some dry food aisles. Instructed to clean floors and maintain.

Physical facilities installed, maintained & clean

Observed reach-in coolers in the deli prep area, juice bar, and cafe stations not in use. Instructed to remove all equipment that is no longer in use or serves a purpose to the daily operation of facility to prevent pest harborage.

Thermometers provided & accurate

Inaccurate food probe thermometer, instructed to calibrate and maintain.

Single-use/single-service articles: properly stored & used

Single service containers not stored properly, instructed to stored protected from dust collection.

Non-food/food contact surfaces clean

Heavy grease and dirt build-up noted behind main kitchen cook line, instructed to clean and maintain.

Adequate ventilation & lighting; designated areas used

Employees personal items stored in food storage area, instructed to keep in designated area.

Adequate handwashing sinks properly supplied and accessible

Disposable paper towels not provided on site in kitchen/deli/cheese area. Manager provided while on site. Priority foundation violation 7-38-030 (c) citation issued.

Required records available: shellstock tags, parasite destruction

The date when the last shellstock was sold is not recorded on all shellstock tags that were provided on site. The facility must record the date when the last shellstock was sold. Facility manager went through all invoice receipts in house to verify when last shellstock items were sold per tag. Priority foundation violation 7-38-005 citation issued.

Proper hot holding temperatures

Observed improper temperature of reuben and chicken sandwiches measured between 101-109.5f on hot holding station near buffet. All items have been discarded at a total approximate cost of $50.00 at an approximate weight of 10lbs. Priority violation 7-38-005 citation issued.

Proper cold holding temperatures

Observed tcs foods measured at improper temperature in the cafe area and hot service station and in the meat walk-in cooler. All cold holding tcs foods must be 41f and below. Breakfast sausage and lunch deli meat sandwiches measured at between 47-49f in cafe, milk measured at 48f in cafe, and raw chicken and raw fish measured between 58-60.6f. Approximately 159lbs at an approximate cost of $337.00 discarded on site. See violation above priority violation 7-38-005 citation that was issued.

Proper cooling methods used; adequate equipment for temperature control

Walk-in cooler that stores raw chicken and fish in the kitchen measured at improper temperature measured at 55f and 2door reach in cooler located in cafe area measured at 48f. Maintenance has properly repaired the walk-in cooler and is now maintaining temperature fo 38f. The 2 door cooler has been tagged and held for inspection in the cafe area. Facility must reach out to health department at cdphfood@cityofchicago.org to have tag removed by a health inspector once 2 door cooler is properly repaired or replaced. Priority violaiton 7-38-005 citation issued.

Insects, rodents, & animals not present

Observed approximately over 100 small black flying insects located produce storage hallway area located near walk-in freezer. Facility must minimize pest activity in the facility using proper license pest control. During exit inspection observed facility relocate produce and powerwash and sanitize area where small black flying insect activity was located. After cleaning, small black flying insect actitiy has minimized. Priority foundation violation 7-38-020 (a) citation issued.

Garbage & refuse properly disposed; facilities maintained

Observed outside receptacles heavily soiled with garbage accumilation around dumpsters on ground. During exit inspection, observed outside receptcales was deep cleaned by staff. Priority foundation violation 7-38-020 (b) citation issued.

Adequate handwashing sinks properly supplied and accessible

Found handwashing sink water temperature at 62f located at 2nd floor juice bar. Instructed manager to provide a minimum hot water temperature of 100 f. Priority violation. 7-38-030(c). Citation issued

Non-food/food contact surfaces clean

Observed juicing area near front entrance with unclean surfaces. Clean exterior of all counters and refrigerators. Maintain area

Physical facilities installed, maintained & clean

Observed clutter and old equipment stored improperly. Remove all unecessary items and declutter garbage room with elevator.

Physical facilities installed, maintained & clean

Observed floors in juicing area unclean. Clean and mainain area. Observed floor drain very unclean in cheese cutting area. Clean and maintain floor drain in cabinet under prep table.

Physical facilities installed, maintained & clean

Observed wet mops need to be hung to dry after use. Observed mop sink area needs to be cleaned and maintained.

Adequate handwashing sinks properly supplied and accessible

Inadequate hot running water at sushi station hand wash sink, max temp at 85f. Instructed to provide 100f water temp at hand wash sink. Priority violation 7-38-030(c)

Proper cold holding temperatures

Found 30lbs of crab meat being thawed in hot water, meat temp ranging between 46.6f-62.4f, instructed manager to hold cold tcs foods at 41f or lower and thaw food according to health code only. Priority violation 7-38-005. Food discarded valued at $300.

Contamination prevented during food preparation, storage & display

Found a hose sticking out of ceiling tile leaking liquid over clean utensils at 3-comp sink at main kitchen. Source of liquid is unknown, instructed manager to prevent any drippings or leaks over clean utnsils or open foods.priority foundation violation 7-38-005. Hose is dircted to floor drain by the end of inspection.

Physical facilities installed, maintained & clean

Peeling paint noted on main kitchen ceiling tile, instructed to remove. Dust build up noted on walk-in cooler fan covers, instructed to clean and maintain.

Physical facilities installed, maintained & clean

Missing ceilitng tile above 3-comp sink in pastry dept, instructed to replace

Physical facilities installed, maintained & clean

Utility line at seafood dept running on floor, instructed to elevate for proper cleaning

Adequate handwashing sinks properly supplied and accessible

No hot running water noted at employees/customers toilet room hand sink. Water temperature upto 44.3f at both sinks. Instructed to provide not less than 100 f water temperature at all hans wash sinks. Priority violation 7-38-030(c)

In-use utensils: properly stored

Large catering trays stored improperly. Instructed to invert to prevent contamination.

Physical facilities installed, maintained & clean

Utility line at seafood dept running on floor, instructed to elevate for proper cleaning

Physical facilities installed, maintained & clean

Missing ceilitng tile above 3-comp sink in pastry dept, instructed to replace.

Adequate handwashing sinks properly supplied and accessible

Must post "hand washing only" sign at the hand sink in the sweet shop. Instructed to post and maintain.

Food-contact surfaces: cleaned & sanitized

Found interior panel of ice machine behind meat counter and behind the vero coffee bar, not clean. Instructed to clean panel and maintain.

Personal cleanliness

Observed employee behind meat counter handling food without a hair restraint. Instructed to wear hair restraints at all times when handling food.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Found torn refrigeration gaskets on multiple refrigeration units in coffee shop and speciality sandwich prep areas. Instructed facility to replace all torn gaskets and maintain

Non-food/food contact surfaces clean

Must detail clean dried food debris from lower shelves of prep tables in the meat, bakery, and sweet shop prep areas. Clean food debris from interior contact surfaces of prep coolers in specialty sandwich, and smoothie bar prep areas. Also, remove rust from storage racks in the deli walk in cooler, surface must be smooth and easily cleanable. Instructed to maintain all

Plumbing installed; proper backflow devices

Must repair leaky drain pipes underneath handwashing sinks in deli, behind meat counter, and bakery prep areas. Instructed to repair and maintain

Physical facilities installed, maintained & clean

Found dried food debris on floors under and behind heavy equipment in deli, bakery, vero coffee bar, and throughout rear prep areas. Instructed to clean and maintain.

Adequate ventilation & lighting; designated areas used

Found burned out light in hood in bakery prep area, instructed to replace nad maintain.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Found torn refrigeration gaskets on multiple refrigeration units in coffee shop and speciality sandwich prep areas. Instructed facility to replace all torn gaskets and maintain.

Non-food/food contact surfaces clean

Must detail clean dried food debris from lower shelves of prep tables in the meat, bakery, and sweet shop prep areas. Clean food debris from interior contact surfaces of prep coolers in specialty sandwich, and smoothie bar prep areas. Also, remove rust from storage racks in the deli walk in cooler, surface must be smooth and easily cleanable. Instructed to maintain all.

Plumbing installed; proper backflow devices

Must repair leaky faucet base on 2-comp sink in meat prep, 4-comp sink in hot food prep, and 3-comp sink in bakery prep. Instructed to repair and maintain.

Physical facilities installed, maintained & clean

Must replace missing ceiling panel in bakery area. Repair hanging light shields in hot food prep area. Also, repair the the damage door to the deli walk in freezer, door off hinge. Instructed to maintain.

Food-contact surfaces: cleaned & sanitized

Observed a black/pink slime like substance on the interior panel of the ice machine located in the coffee shop. Substance likely to contaminate ice for human consumption. Instructed to discard ice and have machine service, cleaned and sanitized, priority foundation 7-38-005 citation issued.

Proper hot holding temperatures

Observed 5 lbs of fried shrimp on the self served hot food line at an improper temperature of 110f. Manage voluntarily discarded and denatured food. Instructed to maintain a temperature of 134f or above for hot holding. Priority violation 7-38-005 citation issued.

Utensils, equipment & linens: properly stored, dried, & handled

Observed knives being stored between wall and pipe in cold meat prep room behind fresh meat counter, and in the bakery prep area. Instructed to store properly and maintain.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Found torn refrigeration gaskets on multiple refrigeration units in coffee shop and speciality sandwich prep areas. Instructed facility to replace all torn gaskets and maintain.

Non-food/food contact surfaces clean

Must detail clean dried food debris from lower shelves of prep tables in the meat, bakery, and sweet shop prep areas. Clean food debris from interior contact surfaces of prep coolers in specialty sandwich, and smoothie bar prep areas. Also, remove rust from storage racks in the deli walk in cooler, surface must be smooth and easily cleanable. Instructed to maintain all.

Hot & cold water available; adequate pressure

Observed not hot running water at the following handwashing sinks and prep sinks; deli prep (55f), specialty sandwich prep (72f), bakery prep (57f), womens & mens toilet room on 3rd floor (52f), womens toilet room on 4th floor (55f), murray's cheese shop (50f). Instructed to use additional handwashing sinks nearby in prep areas until hot water is restored. Priority violation 7-38-030(c) citation issued. Plumber onsite. Given two days to restore hot water in all areas, by 1/10/20.

Plumbing installed; proper backflow devices

Must repair leaky faucet base on 2-comp sink in meat prep, 4-comp sink in hot food prep, and 3-comp sink in bakery prep. Instructed to repair and maintain.

Physical facilities installed, maintained & clean

Observed food debris and spills on the floors and surfaces in prep areas throughout. Instructed to detail clean under all shelving units, interior of prep coolers, hot-holding units. Must maintain at all times.

Physical facilities installed, maintained & clean

Must detail clean excessive dust accumulation from ceiling vents in meat, bakery, and deli prep areas, instructed to clean and maintain.

Physical facilities installed, maintained & clean

Must replace missing ceiling panel in bakery area. Repair hanging light shields in hot food prep area. Also, repair the the damage door to the deli walk in freezer, door off hinge. Instructed to maintain.

Food properly labeled; original container

Observed food stored in containers in the cooler that holds cold deli foods without proper labeling of name. Instructed to person in charge to provide a label reflecting the food item's name when food has been remove from its original packaging.

Non-food/food contact surfaces clean

Observed an accumulation of dust and food debris under shelves and tabletop equipment in the prep areas. Must detail clean all areas and maintain.

Physical facilities installed, maintained & clean

Observed food debris and spills on the floors and surfaces in prep areas throughout. Instructed to detail clean under all shelving units, interior of prep coolers, hot-holding units, and prep tables to remove spills, food debris, dirt buildup and/or grease. Must maintain at all times.

Adequate ventilation & lighting; designated areas used

Observed the ventilation fans and filters above the prep tables in the refrigerated salad bar prep room in need of cleaning. Instructed to detail clean to remove dust buildup and maintain at all times

Adequate handwashing sinks properly supplied and accessible

Observed hand sink in refrigerated salad bar prep area not accessible. Access to the sink was obstructed by brooms and a wheeled food tray that held salad bar food items. There was also a plastic container of liquid disinfectant cleanser that the produce manager stated is used to disinfect cutting boards. Instructed that hand sink must be accessible and maintained at all times. Priority foundation #7-38-030(c). Citation issued.

Proper hot holding temperatures

Observed the following food not meeting require temperature of 135f degrees or above in the standing hot-holding cabinet unit: meatloaf at 111.7f (7lbs), cod fish filet 107.8f (14lbs), mac & cheese 114.6f (30lbs), fried chicken 104.2f (8lbs), soy salmon filets 119.1f (15lbs), chicken nugget 114f (10lbs), pork eggrolls 123.6f (7lbs), chicken eggrolls 116f (5lbs), and chicken tenders 118.5f (8lbs). Food employees immediately and voluntarily disposed of 104lbs of products worth $830.00 through denaturing process. Priority violation #7-38-005. Citation issued.

Proper cooling methods used; adequate equipment for temperature control

Noted temperature of standing hot-holding cabinet stored in the prep area behind the deli counter to be improper at 110f. Instructed not to use until equipment is maintaining proper temperature of 135f and below. Tag was placed on heated holding cabinet. Priority violation #7-38-005. Citation issued under violation #21.

Food properly labeled; original container

Observed food stored in containers in the cooler that holds cold deli foods without proper labeling of name. Instructed to person in charge to provide a label reflecting the food item's name when food has been remove from its original packaging.

Non-food/food contact surfaces clean

Observed an accumulation of dust and food debris under shelves and tabletop equipment in the prep areas. Must detail clean all areas and maintain.

Physical facilities installed, maintained & clean

Observed food debris and spills on the floors and surfaces in prep areas throughout. Instructed to detail clean under all shelving units, interior of prep coolers, hot-holding units, and prep tables to remove spills, food debris, dirt buildup and/or grease. Must maintain at all times.

Adequate ventilation & lighting; designated areas used

Observed the ventilation fans and filters above the prep tables in the refrigerated salad bar prep room in need of cleaning. Instructed to detail clean to remove dust buildup and maintain at all times

Proper cold holding temperatures

Noted internal temperatures of the following time/temperature control for safety food to be improper: prepped breaded chicken tenders (sliced) and stored in the salad bar room with an internal temperature 60.6f. Also observed rotisserie chicken salad stored in a bowl in the cooler for deli foods with noted internal temperatures ranging between 45.4f - 47f. Manager immediately and voluntarily disposed of 8.16lbs of breaded chicken tenders (sliced) valued at $61 and 21lbs of rotisserie chicken salad valued at $148 through denaturing process. Priority violation #7-38-005. Citation issued.

Food properly labeled; original container

Observed food stored in containers in the cooler that holds cold deli foods without proper labeling of name. Instructed to person in charge to provide a label reflecting the food item's name when food has been remove from its original packaging.

Personal cleanliness

Observed food handler in the salad bar room prepping food without any hair restraints. Instructed food manager that all food handlers must wear a hair restraint.

Non-food/food contact surfaces clean

Observed an accumulation of dust and food debris under shelves and tabletop equipment in the prep areas. Must detail clean all areas and maintain.

Physical facilities installed, maintained & clean

Observed food debris and spills on the floors and surfaces in prep areas throughout. Instructed to detail clean under all shelving units, interior of prep coolers, hot-holding units, and prep tables to remove spills, food debris, dirt buildup and/or grease. Must maintain at all times.

Adequate ventilation & lighting; designated areas used

Observed the ventilation fans and filters above the prep tables in the salad bar prep room in need of cleaning. Instructed to detail clean to remove dust buildup and maintain at all times.

Management, food employee and conditional employee; knowledge, responsibilities and reporting

No employee health policy on site, instructed to obtain. Priority foundation violation.a 90 day grace period was given for all new priority and priority foundation violations. Citations will be issued on the next inspection after the 90 day grace period for these violations. (new violations are marked with an asterisk*)

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Damaged gasket at the coffee station prep coolers instructed to replace.

Adequate ventilation & lighting; designated areas used

Deli cooler light fixture missing a light shield, instructed to install.

Facilities to maintain proper temperature

Facility not maintaining cold holding temperature, found deli display cooler, and packaged seafood cooler at 51.3-56.7f. Cooler is used to hold perishables. Instructed to keep such coolers at 40f or lower. Coolers are tagged not allowed to use, must contact the office of cdph when repaired, critical citation issued 7-38-005

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

Potentially hazardous foods stored at improper temperature, found 5 lbs of packaged raw fish stored at 52.3f in said cooler. Instructed to keep such foods at 40f or lower. Critical citation issued 7-38-005. Food discarded valued at $40.

Food in original container, properly labeled: customer advisory posted as needed

Spray food bottles not labeled, instructed to label.

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

Damaged prep cooler door gaskets at sushi station, instructed to repair.

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

Bottom shelf of drawer cooler not clean. Standing water and food debris noted, instructed to clean and maintain.

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

Ceiling vent in prep kitchen with heavy dust build-up instructed to clean and maintain. Fly trap in deli station area. Instructed to remove and keep vents clean.

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

Weak hot water pressure at hand wash sink, leaky condensation lines in walk-in coolers, instructed to repair and provide water under city pressure at hand sinks.

Refrigeration and metal stem thermometers provided and conspicuous

Several coolers at fresh meat station missing a thermometer, no metal stem thermometer with food handlers, instructed to obtain.

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

Employees personal items ( cell phone ) stored on prep tables, instructed to keep off.

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

Food handlers with beard not wearing beard restraints, instructed to wear.

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

Observed a brownish substance inside of the ice machine located by the gelato food prep area. Observed food debris on the prep table located by the hot prepared foods prep area. Instructed to clean all said areas and maintain.

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

Observed floors by the gelato food prep area with accumulated food debris, observed food debris under and behind the fryers located in the prepared foods prep area, observed standing water located under the 3 compartment sink in the meat walk in cooler, observed accumulated food debris and standing water located under the juicers. Instructed to clean all areas and remove standing water and maintain

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

Observed damaged ceiling tiles above the 3 compartment sink located in the prepared foods prep area. Observed accumulated dust on the fans located in all of the walk in coolers. Observed a black substance located on the 3 compartment sink in the prepared foods prep area. Instructed to replace ceiling tiles and clean all said areas and maintain.

Refrigeration and metal stem thermometers provided and conspicuous

Observed no thermometers inside of the gelato milk cooler and inside of the prepared foods reach in cooler. Instructed to provide and maintain.

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

Observed three grease dumpsters not maintained with excessive grease on the top of the dumpster and the floor. Instructed to clean and sanitized said grease dumpsters and maintain. Serious violation 7-38-020.

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

Observed a brownish substance inside of the ice machine located by the gelato food prep area. Observed food debris on the prep table located by the hot prepared foods prep area. Instructed to clean all said areas and maintain.

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

Observed floors by the gelato food prep area with accumulated food debris, observed food debris under and behind the fryers located in the prepared foods prep area, observed standing water located under the 3 compartment sink in the meat walk in cooler, observed accumulated food debris and standing water located under the juicers. Instructed to clean all areas and remove standing water and maintain.

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

Observed damaged ceiling tiles above the 3 compartment sink located in the prepared foods prep area. Observed accumulated dust on the fans located in all of the walk in coolers. Observed a black substance located on the 3 compartment sink in the prepared foods prep area. Instructed to replace ceiling tiles and clean all said areas and maintain.

Refrigeration and metal stem thermometers provided and conspicuous

Observed no thermometers inside of the gelato milk cooler and inside of the prepared foods reach in cooler. Instructed to provide and maintain.

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

Observed outside dumpster area not maintained. Observed food debris and old cardboard boxes on the floors. Instructed to keep outside dumpster area floor clean at all times. Serious violation 7-38-020.

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

Observed a brownish substance inside of the ice machine located by the gelato food prep area. Observed food debris on the prep table located by the hot prepared foods prep area. Instructed to clean all said areas and maintain.

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

Observed floors by the gelato food prep area with accumulated food debris, observed food debris under and behind the fryers located in the prepared foods prep area, observed standing water located under the 3 compartment sink in the meat walk in cooler, observed accumulated food debris and standing water located under the juicers. Instructed to clean all areas and remove standing water and maintain.

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

Observed damaged ceiling tiles above the 3 compartment sink located in the prepared foods prep area. Observed accumulated dust on the fans located in all of the walk in coolers. Observed a black substance located on the 3 compartment sink in the prepared foods prep area. Instructed to replace ceiling tiles and clean all said areas and maintain.

Refrigeration and metal stem thermometers provided and conspicuous

Observed no thermometers inside of the gelato milk cooler and inside of the prepared foods reach in cooler. Instructed to provide and maintain.

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

Observed exposed hand sink with no soap located in the outside grill food prep area. Manager provided soap during inspection. Instructed to always maintain soap at said exposed hand sink at all times. Critical violation 7-38-030.

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

Observed condensation inside of the raw meats reach in cooler. Instructed to attach drip pan and maintain

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

Observed condensation inside of the raw meats reach in cooler. Instructed to attach drip pan and maintain.

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

Observed all cooking equipment (stove, oven, hot holding units )in the prepped foods prep area are in need of cleaning to remove accumulated food debris. Instructed to clean all and maintain.

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

Observed floor with accumulated food debris in the bakery, prepared food prep and meat prep areas. Instructed to clean all and maintain.

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

Dust build-up noted on walk-in cooler fan covers and cooling lines, instructed to clean and maintain.

Food in original container, properly labeled: customer advisory posted as needed

Food containers in prep kitchen not labeled ( white powder, liquid bootles... ) instructed to label and maintain.

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

Observed all cooking equipment (stove, oven, hot holding units )in the prepped foods prep area are in need of cleaning to remove accumulated food debris. Instructed to clean all and maintain.

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

Observed floor with accumulated food debris in the bakery, prepared food prep and meat prep areas. Instructed to clean all and maintain.

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

Dust build-up noted on walk-in cooler fan covers and cooling lines, instructed to clean and maintain.

Facilities to maintain proper temperature

Observed 2 reach in coolers not maintaining the proper temperature of 40f or below. At the time of inspection ambient air temperatures were 50.4f for prepared sandwich reach in cooler and 47.5f for deli reach in cooler. At the time of inspection potentially hazardous foods (chicken, beef) were in said coolers. Instructed to maintain a cold holding temperature of 40f or below at all times. 2 units tagged and held for inspection by cdph. Critical violation 7-38-005(a).

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

Observed potentially hazardous foods (beef, chicken) at improper temperatures; 1 lb of beef at 57.5f valued at $11, 1/2lb of cheese at 54f valued at $3, 1lb of ham at 54f valued at $4, 1lb of salami at 53f valued at $6, 9 lbs of baked beans at 53.1f valued at $45, 46 lbs of cooked chicken breast at 54.5f valued at $138, 7 lbs of cooked potatoes at 52f valued at $34, 6lbs of baked ham at 53f valued at $43, 18lbs of cooked pasta at 54.8f valued at $90, 7lbs of cooked vegetables at 49.6f valued at $40, 18 lbs of cooked salmon at 56f valued at $72, 63 lbs of cooked chicken at 54f valued at $190, and 7lbs of sour cream mac n cheese at 48.1f valued at $27.00. Manager volunteeringly discarded and denatured said item. Items were in reach in coolers that were not maintaining 40f or below during inspection. Ambient air temperatures for reach in coolers was 50.4f and 47.5f. Instructed to keep all potentially hazardous foods at 40f or below at all times. Critical violation 7-38-005(a).

Adequate number, convenient, accessible, designed, and maintained

Observed exposed hand sink at the smoothie prep counter without hot water. Instructed to use handsink at cheese, sushi or snack prep area located 10 feet away and to maintain exposed hand sink with hot water at all times. Critical violation 7-38-030.

Food in original container, properly labeled: customer advisory posted as needed

Food containers in prep kitchen not labeled ( white powder, liquid bootles... ) instructed to label and maintain.

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

Observed all cooking equipment (stove, oven, hot holding units )in the prepped foods prep area are in need of cleaning to remove accumulated food debris. Instructed to clean all and maintain.

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

Observed floor with accumulated food debris in the bakery, prepared food prep and meat prep areas. Instructed to clean all and maintain.

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

Dust build-up noted on walk-in cooler fan covers and cooling lines, instructed to clean and maintain.

Food in original container, properly labeled: customer advisory posted as needed

Food containers in prep kitchen not labeled ( white powder, liquid bootles... ) instructed to label and maintain.

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

Observed floor with accumulated food debris in the bakery, prepared food prep and meat prep areas. Instructed to clean all and maintain.

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

Dust build-up noted on walk-in cooler fan covers and cooling lines, instructed to clean and maintain.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Observed south revolving doors not rodent proofed with 1/2 inch gap under 2 of the doors on the north revolving door and 2 of the doors on the east revolving door. Instructed to making said revolving doors rodent proofed and maintain. Serious violation 7-38-020.

Food in original container, properly labeled: customer advisory posted as needed

Food containers in prep kitchen not labeled ( white powder, liquid bootles... ) instructed to label and maintain.

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

Observed floor with accumulated food debris in the bakery, prepared food prep and meat prep areas. Instructed to clean all and maintain.

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

Dust build-up noted on walk-in cooler fan covers and cooling lines, instructed to clean and maintain.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Observed south revolving doors not rodent proofed with 1/2 inch gap under 2 of the doors on the north revolving door and 2 of the doors on the east revolving door. Instructed to making said revolving doors rodent proofed and maintain. Serious violation 7-38-020.

Food in original container, properly labeled: customer advisory posted as needed

Food containers in prep kitchen not labeled ( white powder, liquid bootles... ) instructed to label and maintain.

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

Observed floor with accumulated food debris in the bakery, prepared food prep and meat prep areas. Instructed to clean all and maintain.

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

Dust build-up noted on walk-in cooler fan covers and cooling lines, instructed to clean and maintain.

Adequate number, convenient, accessible, designed, and maintained

Inadequate hands washing facilities, found front deli station hand sink with no hot running water, clogged sink at front bakery station, instructed mgr to provide tempered water for all hand sinks for proper hands washing. Critical citation issued 7-38-030

Food in original container, properly labeled: customer advisory posted as needed

Food containers in prep kitchen not labeled ( white powder, liquid bootles... ) instructed to label and maintain.

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

Paper cups used as a food scoop at pizza station, instructed proper utensils that can be washed and sanitized.

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

Loose wires noted for food equipment, instructed to use only sound utensils.

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

Meat slicers at deli station not cleaned properly around blade housing, instructed to clean and maintain.

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

Floors not clean along walls base and corners, standing water and food debris noted, also produce walk-in cooler drain not draining properly. Instructed to maintain.

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

Dust build-up noted on walk-in cooler fan covers and cooling lines, instructed to clean and maintain. Also missing a ceiling tiles and cracks in kitchen walls. Instructed to seal.

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

Weak water pressure at deli and main kitchen hand sinks, instructed to provide under city pressure.

Food in original container, properly labeled: customer advisory posted as needed

Found some food items not properly dated in walk in cooler(deli walk in cooler), must properly date food items in walk in cooler(deli walk in cooler).

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

Caulk around exposed hand sink in bakery prep area, in state of disrepair, shall be repaired/replaced, caulk around 3 compartment in hot food section of kitchen prep area(deli/sweet shop). Cabinet by ice machine in coffee station, had exposed raw wood, shall be repaired/replaced.

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

Non food contact surfaces of ice machine(exterior), in coffee station area not clean, need detailed cleaning(crevices), walk in cooler shelving/racks in meat department not clean, had excess dirt/food debris build up, need detailed cleaning(crevices). Prep tables lower shelving in kitchen prep areas not clean, need detailed cleaning(crevices), produce shelving/racks not clean, had excess dirt build up, needs detailed cleaning(crevices).

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

Floors under cooking equipment, heavy equipment in deli/kitchen prep area not clean, had excess debris/grease build up, needs detailed cleaning(corners). Floors in walk in coolers under shelving/pallets not clean, need detailed cleaning, floors in receiving areas under shelving/racks not clean, had excess debris build up, need detailed cleaning(corners). Floors in dairy walk in cooler not clean, had excess dirt build up, needs detailed cleaning(corners).

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

Walls/ceilings in bakery prep area by walk in cooler not clean, need detailed cleaning, missing/damaged ceiling tiles in prep area, shall be replaced/provided.

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

Above violation still remaining(walk in cooler shelving/racks that had peeling paint/rust in deli department, and salad bar, shall be repaired/replaced).

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

Above violation still remaining(door frame window in bakery department, in state of disrepair(broken), shall be repaired/replaced).

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

Walk in cooler shelving/racks that had peeling paint/rust in deli department, and salad bar, shall be repaired/replaced.

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

Cooler shelving/racks not clean, need detailed cleaning(crevices) in dairy department not clean, meat department cooler shelving/racks not clean, need detailed cleaning(crevices).

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

Door frame window in bakery department, in state of disrepair(broken), shall be repaired/replaced.

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

Above violation still remaining(caulk around exposed hand sink in meat department in state of disrepair, shall be repaired/replaced).

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

Above violation still remaining( cooler shelving in dairy department not clean, need detailed cleaning. Cooler shelving/racks in meat department, produce backroom shelving/racks not clean, need detailed cleaning(crevices). Vents in coolers, walk in cooler not clean, need cleaning(detailed).

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

Above violation still remaining( floors in walk in coolers under shelving/racks not clean, need detailed cleaning(corners), floors in walk in freezers not clean, need detailed cleaning(corners). Floors in storage areas by deli storage areas not clean, need detailed cleaning, floors in receiving areas, and rear storage areas under shelving/racks not clean, need detailed cleaning(corners)).

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

Damaged, missing ceiling tiles in deli prep area, and seafood prep area shall be repaired/replaced(new violation).

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

Above violation still remaining( stock items must be stored six inches off of floor to prevent pest harborage),( new violation).

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

Caulk around exposed hand sin in meat department in state of disrepair, shall be repaired/replaced. Cutting boards that had deep cuts in meat department, shall be replaced.

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

Walk in cooler shelving in dairy department not clean, need detailed cleaning, shelving in dairy not clean, need detailed cleaning. Cooler shelving/racks in meat department, produce backroom shelving/racks not clean, need detailed cleaning(crevices). Vents in coolers, walk in cooler not clean, need cleaning(detailed).

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

Floors in walk in coolers under shelving/racks not clean, need detailed cleaning(corners), floors in walk in freezers not clean, need detailed cleaning(corners). Floors in storage areas by deli storage areas not clean, need detailed cleaning, floors in receiving areas, and rear storage areas under shelving/racks not clean, need detailed cleaning(corners).

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

Walls in meat department not clean, need detailed cleaning.

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

Stock items must be stored six inches off of floor to prevent pest harborage.

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

Must detail clean the interior of the hot foods rear baking oven to remove encrusted food.

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

Must repair leaky pipe under hand washing sink across from the ice machine in the meat/fish area on the 4th floor.

Adequate number, convenient, accessible, properly designed and installed

During inspection found the family restroom on the 3rd floor with no hot water (54f). All hand washing sinks must have a minimum of 85f at all times. Must repair. This restroom only has one hand washing sink.

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

Must repaint pineapple corer in the produce cooler.

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

Must detail clean and sanitize the interior of the small ice machine at the vero cafe bar area to remove slight build-up. Must detail clean the interior of the hot foods rear baking oven to remove encrusted food;clean/sanitize and repaint dirty and rusty stainless steel shelving rack inside the chicken cooler room. Must detail clean and sanitize the exterior of both orange juice machines to remove orange pulp.

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

Must repair leaky pipe under hand washing sink across from the ice machine in the meat/fish area on the 4th floor; must adjust temperature valve at the hand washing sink on the right hand side in the ladies restroom on the 3rd floor; adjust temperature valve at smoothie bar area hand sink and at the rear bakery area hand sink so as to have hot water run for a minimum of 15 secs at 85f at all times.also repair leaky pipe under chicken cooler room hand washing sink.

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

Must provide beard/facial hair restraints for employees at the meat/seafood prep area at all times.

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

Must detail clean and sanitize the water line pipe off to the side to remove slight build-up. Food is protected during storage.

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

Must recaulk walk where it meets with the 3-comp sink in the meat cutting room area. Also must repair broken wall corner/pvc in the bakery area across from the walk-in bakery cooler.

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

Must recaulk walk where it meets with the 3-comp sink in the meat cutting room area. Also must repair broken wall corner/pvc in the bakery area across from the walk-in bakery cooler

Adequate number, convenient, accessible, designed, and maintained

During inspection found two exposed handwashing sinks without hot water and one not maintained. The hand sink in the sushi prep area has a broken hot water faucet handle. Must repair. Also found no hot water at the bakery exposed hand sink and no hot water at the fresh juice/smoothie prep area exposed hand sink. Premises given 48 hours to correct violation. All exposed hand sinks must always provide hot and cold running water at all times.

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

During inspection found samples of smoothies at the counter top not properly covered (food not protected during display).manager voluntarily discarded above stated items. Also found the ice machine at the vero coffee station with pink grime at the interior panel. Instructed to discard ice, clean and sanitize interior of ice machine.

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

Must recaulk walk where it meets with the 3-comp sink in the meat cutting room area. Also must repair broken wall corner/pvc in the bakery area across from the walk-in bakery cooler.

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

Must adjust temperature valve at the ladies restroom on the 4th floor level as well as both men's and women's restrooms on the 3dr floor so as for water to run at a minimum of 15 seconds at 85f at all times.

Refrigeration and metal stem thermometers provided and conspicuous

Must repair the broken thermometer at the hot holding unit in the prep kitchen area located across from the exposed hand sink area.

Facilities to maintain proper temperature

Facility not maintaing proper cooling temperature. Found fish/sausage cooler at 47.8f-50.5f, instructed mgr to keep all cooler where perishables are stored at 40f or lower. Critical citation issued 7-38-005(a).

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

Inadequate food protection, found 6 lbs of raw fish temperature at 51.4f stored in said cooler, instructed mgr to store all cold foods at 40f or lower. Food discarded valued at $60. Critical citation issued 7-38-005 (a).

* certified food manager on site when potentially hazardous foods are prepared and served

No certified food and sanitation mgr on site while handling and serving potentially hazardous foods. Instructed to obtain. Serious citation issued 7-38-012.

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

No splash guard at sushi station hand sink, instructed to install.

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

Standing water at seafood walk-in cooler floor, instructed to eliminate.

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

Heavy dust build up on walk-in coolers fan covers, instructed to clean and maintain.

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

Damaged rubber gaskets at deli station prep cooler. Instructed to replace.

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

Missing drop ceiling panels and crevices at kitchen wall and ceiling, instructed to repair.

Refrigeration and metal stem thermometers provided and conspicuous

Inaccurate refrigeration thermometers in several coolers. Instructed to install good working ones in the warmest part of cooler

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

3-comp sink in meat dept not draining, instructed mgr to repair sink and maintain. Other 3-comp sink can be used for washing utensils. Serious citation issued 7-38-030.

Adequate number, convenient, accessible, properly designed and installed

No hot running water at deli station hand sink, instructed mgr to provide hot water to all hansd wash sinks at all times during operation. An adjacent hand sink in kitchen area can be used for hands washing until sink has hot water. Serious citation issued 7-38-30.

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

Using foam and paper cups as scoops, instructed tmgr to use proper multi-use utensils.

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

Damaged rubber gaskets at deli station prep cooler. Instructed to replace.

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

Missing drop ceiling panels and crevices at kitchen wall and ceiling, instructed to repair.

Refrigeration and metal stem thermometers provided and conspicuous

Inaccurate refrigeration thermometers in several coolers. Instructed to install good working ones in the warmest part of cooler.

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

Replace the torn door gaskets inside of the deli sandwich cooler. Replace the cracked lids for the bakery dry storage containers.

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

Replace the torn door gaskets inside of the deli sandwich cooler. Replace the cracked lids for the bakery dry storage containers.

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

Observed a missing ceiling tile in the rear deli prep area above the exposed handsink. Must provide ceiling tile in this area.

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

Replace the torn door gaskets inside of the deli sandwich cooler. Replace the cracked lids for the bakery dry storage containers.

Food in original container, properly labeled: customer advisory posted as needed

Bulk food containers not labeled. Instructed to label and maintain.

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

Plastice small spoons at gelato station not stored properly where cashiers are touching mouth piece. Instructed to store invertedly with mouth piece down.

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

Meat slicers at deli station not clean, food debris noted on the back of blade, instructed to clean and maitnain.

Refrigeration and metal stem thermometers provided and conspicuous

Inaccurate and missing refrigeration thermometer at prep and display coolers, instructed to provide.

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

Inadequate food protection, found fresh orange juicing machine out in the customers shopping area squeezing fresh oranges and bottling it and manually capping bottles. Machine is tagged, not allowed to use, must contact cdph for further inquiries.

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

Inadequate food protection, found fresh orange juicing machine out in the customers shopping area squeezing fresh oranges and bottling it and manually capping bottles. Machine is tagged, not allowed to use, must contact cdph for further inquiries.

Food in original container, properly labeled: customer advisory posted as needed

Must properly label product inside of walk in coolers that have been cooked/prepared, removed from its original container, etc.

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

Must detail clean and maintain interior of all floor drains.

Refrigeration and metal stem thermometers provided and conspicuous

Must provide and conspicously place internal thermometers inside of all coolers.

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

Must provide handles to the cabinet doors in the bakery department.

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

Must detail clean and maintain fan covers in the walk-in cooler in the produce section and through out as necessary.

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

Must detail clean and maintain floors in the corners and under/around all heavy equipment in the rear storage area. Must detail clean the floor in the walk-in freezer in the bakery area.

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

Must provide a shield to the light inside the walk-in freezer (light closest to the entrance)in the bakery area.