Summer House Santa Monica/Stella Barra Pizzeria

Food-contact surfaces: cleaned & sanitized

Observed high temperature dishwashing machine in use not properly sanitizing. Sanitizing temp observed to be 135 measured by dishwashing gage and not maintaining temperature of 180f at the time of inspection. Instructed to use 3 compartment sinks located in dish room for wash rinse and sanitizing. Priority violation 7-38-025 citation issued.

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

Observed bags of aprons, towels, and linen stored in the outdoor storage shed on the floor. All items must be elevated from the floors and maintain.

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

4-903.11(a;c)--- all stored items in the outdoor storage shed, the rear kitchen storage room and throughout the liquor storage must be elevated from the floors.

Physical facilities installed, maintained & clean

6-201.11--- floors in the following areas with dirt and debris: under and around the wood grill on the cooks line, under the hand sink on the pizza prep line. Instructed to clean and maintain. : 6-201.13--- cracked damaged coving tile in the pizza prep area. Instructed to repair/replace.

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

4-903.11(a;c)--- all stored items in the outdoor storage shed, the rear kitchen storage room and throughout the liquor storage must be elevated from the floors.

Physical facilities installed, maintained & clean

: 6-201.11--- floors in the following areas with dirt and debris: under and around the wood grill on the cooks line, under the hand sink on the pizza prep line. Instructed to clean and maintain. : 6-201.13--- cracked damaged coving tile in the pizza prep area. Instructed to repair/replace.

No bare hand contact with rte food or a pre-approved alternative procedure properly allowed

Observed bare hand contact with ready to eat food. Food handler noted slicing ready to eat bread with bare hand. Manager provided gloves for food handler and bread discarded. Priority violation 7-38-010 citation issued.

Adequate handwashing sinks properly supplied and accessible

Observed the main bar hand washing sink not accessible for use. Sink being used as a slop sink for discarded beverages into a strainer inside the sink. Management remove during the inspection. Priority foundation violation 7-38-030(c) citation issued.

Food-contact surfaces: cleaned & sanitized

Noted the interior of the right side ice machines upper ice shoot with a black slime substance dripping down into the ice. Instructed to clean and sanitize all affected areas and maintain. Priority foundation violation 7-38-005 citation issued.

Proper date marking and disposition

Noted several containers of prepared tcs foods such as aioli, seasoned artichokes, peeled garlic in olive oil either not labeled with an expiration date or past its labeled expiration date. Reviewed date labeling requirements for prepared tcs foods. All foods discarded. Priority foundation violation 7-38-005 citation issued.

Food properly labeled; original container

All bulk foods not stored in the original containers must be labeled with the product common name.

Insects, rodents, & animals not present

Noted the rear kitchen exit door to the alley with a damaged rodent proof strip and open 1/4 inch gap. Instructed to provide a tight fitting seal on the bottom threshold of the door.

Contamination prevented during food preparation, storage & display

Must not store clean utensils directly next to and within splash guards at the bakery hand sink.

Personal cleanliness

All food handlers/preparers with beards must wear effective beard restraints.

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

All stored items in the outdoor storage shed, the rear kitchen storage room and throughout the liquor storage must be elevated from the floors.

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

Must not use milk crates as ameans of elevation throughout the facility. Floors must be accessible to clean and monitor at all times.----must not use duct tape as a means of repair for the exterior cooler at the front bakery display/coffee prep.

Physical facilities installed, maintained & clean

Floors in the following areas with dirt and debris: under and around the wood grill on the cooks line, under the hand sink on the pizza prep line, under the clean glassware next to the dish machine in the north bar, floor drain at the front bakery display.-----wall under the scrapper sink in the dish room with black dripping slime substance. Instructed to clean and maintain.

Physical facilities installed, maintained & clean

Cracked damaged coving tile in the pizza prep area. Instructed to repair/replace.

Personal cleanliness

Observed two pastry employees in rear prep area without wearing a hair restraint. Instructed to wear an effective hair restraint when preparing food.

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

Observed plates stored facing up at main service line. Instructed to invert plates.

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

Observed mineral build up inside of soda gun dispenser at main bar. Must clean and maintain.

Adequate ventilation & lighting; designated areas used

Observed open drink cup on top of high temperature dish machine while machine was operating. Must store personal cups in designated area away from clean equipment and utensils.

Personal cleanliness

Observed two pastry employees in rear prep area without wearing a hair restraint. Instructed to wear an effective hair restraint when preparing food.

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

Observed plates stored facing up at main service line. Instructed to invert plates.

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

Observed mineral build up inside of soda gun dispenser at main bar. Must clean and maintain.

Adequate ventilation & lighting; designated areas used

Observed open drink cup on top of high temperature dish machine while machine was operating. Must store personal cups in designated area away from clean equipment and utensils.

Food-contact surfaces: cleaned & sanitized

4-602.11/ noted the upper interior of ice bin in need of cleaning. Instructed to remove ice, clean and maintain at all times.

Non-food/food contact surfaces clean

4-601.11/ noted grease buildup on bottom of all deep fryers throughout the facility kitchens. Instructed to degrease, clean and sanitize.

Plumbing installed; proper backflow devices

5-205.15/noted drainpipe leaking under hand washing sink at front bar. Instructed to repair leaking drainpipe.

Physical facilities installed, maintained & clean

6-501.114/noted unnecessary items stored in behind pizza dough machine in bakery kitchen, hot water heater closet and rear dry storage room. Instructed manager to remove all unused articles and equipment to prevent pest harborage.

Food-contact surfaces: cleaned & sanitized

Noted the upper interior of ice bin in need of cleaning. Instructed to remove ice, clean and maintain at all times.

Proper cold holding temperatures

Noted 2 swing door with four drawers refrigerator at pizza station at improper temperature. Tcs foods mozzarella 48.5, gruyere 50.9 and parmesean cheese sauce 49.2, italian sauage 48.8, approx. 25 lbs valued at $450. Priority violation 7-38-005 citation issued

Proper cooling methods used; adequate equipment for temperature control

Noted ambient air in 2 swing door with 4 drawer refrigerator at pizza station at 56.8 f. Priority violation 7-38-005 citation issued

Non-food/food contact surfaces clean

Noted grease buildup on bottom of all deep fryers throughout the facility kitchens. Instructed to degrease, clean and sanitize.

Plumbing installed; proper backflow devices

Noted drainpipe leaking under hand washing sink at front bar. Instructed to repair leaking drainpipe.

Physical facilities installed, maintained & clean

Noted unnecessary items stored in behind pizza dough machine in bakery kitchen, hot water heater closet and rear dry storage room. Instructed manager to remove all unused articles and equipment to prevent pest harborage.

Food properly labeled; original container

3-302.12-- all bulk food containers including spice containers on cooks line must be labeled with the product common name.

Personal cleanliness

2-402.11-- food handlers/preparers with beards must wear effective beard restraints.

In-use utensils: properly stored

: 3-304.12--- must provide proper scoops with handles for the bulk food containers.

In-use utensils: properly stored

Noted multi-use in-use utensils held in hot water at an inadequate temperature of 127.4f. Instructed to hold utensils in a minimum temperature of 135f or greater.

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

4-903.11 (a;b;d)----noted plastic handle on food utensil melted/burned. Must replace.----must not store beverage/customer napkins in the employee washroom.

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

: 4-903.11(a;--- all stored items throughout the facility, in all storage rooms, prep areas, dish room, hot water closet etc. Must be elevated from the floors.

Non-food/food contact surfaces clean

4-601.11(b)--- noted dirty food encrusted table top can opener. Instructed to clean after each use.----exterior of bakery equipment with dirt and food debris.----interior of the bakery oven dirty with burnt food and grease.----exterior of bulk food containers inside the walk-in cooler with food debris. Must clean and maintain all. 4-602.13--- must not use cloth towels as liner for shelving inside coolers.

Non-food/food contact surfaces clean

Must not use cardboard as liner for shelving on the cooks line.

Plumbing installed; proper backflow devices

: 4-301.16--- instructed to install a one compartment prep sink in the front sweets/coffee prep area.

Garbage & refuse properly disposed; facilities maintained

: 5-501.115--- noted piled wood used for wood burning cooking grill on the grounds surrounding the outside garbage area. Must store inside the designated wood shed and all other unused items such as buckets, chairs, unused equipment, plastic crates must be removed to prevent pest harboring.

Physical facilities installed, maintained & clean

6-501.114--- all unnecessary items stored throughout the rear storage room and hot water closet must be removed from the premises. All other items must be stored elevated and organized. 6-201.11--- observed dirty floor drains in several food prep areas and dish room.---noted dirty floors in the following areas: throughout the bakery, the front sweets prep area, the pizza prep area, along sides of north bar wine cabinet. Must clean all and maintain.----missing floor baseboard tiles in the rear hallway to the walk-in coolers and on cooks line. Must replace.

Food properly labeled; original container

: 3-302.12-- all bulk food containers including spice containers on cooks line must be labeled with the product common name.

Personal cleanliness

: 2-402.11-- food handlers/preparers with beards must wear effective beard restraints.

In-use utensils: properly stored

: 3-304.12--- must provide proper scoops with handles for the bulk food containers.

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

: 4-903.11 (a;b;d)----noted plastic handle on food utensil melted/burned. Must replace.----must not store beverage/customer napkins in the employee washroom.

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

4-903.11(a;--- all stored items throughout the facility, in all storage rooms, prep areas, dish room, hot water closet etc. Must be elevated from the floors.

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

: 4-501.12--- several cooks grill line cutting boards edges in poor repair, chipped/broken. Bakery cutting board with blackened deep grooves. Must replace all. 4-101.17--- observed raw wooden planks in the bakery prep area and the clean dish storage shelving in the dish room. Instructed to remove from the premises. Raw wood may not be used for food or contact items. 4-101.11(b, c, d, e)--- must not use duct tape as a means of repair for the dish machine. 4-101.19--- must not use milk crates as a means of elevation for stored items in prep or storage areas.

Non-food/food contact surfaces clean

4-601.11(b)--- noted dirty food encrusted table top can opener. Instructed to clean after each use.----exterior of bakery equipment with dirt and food debris.----interior of the bakery oven dirty with burnt food and grease.----exterior of bulk food containers inside the walk-in cooler with food debris. Must clean and maintain all. 4-602.13--- must not use cloth towels as liner for shelving inside coolers.

Plumbing installed; proper backflow devices

4-301.16--- instructed to install a one compartment prep sink in the front sweets/coffee prep area.

Garbage & refuse properly disposed; facilities maintained

: 5-501.115--- noted piled wood used for wood burning cooking grill on the grounds surrounding the outside garbage area. Must store inside the designated wood shed and all other unused items such as buckets, chairs, unused equipment, plastic crates must be removed to prevent pest harboring.

Physical facilities installed, maintained & clean

6-501.114--- all unnecessary items stored throughout the rear storage room and hot water closet must be removed from the premises. All other items must be stored elevated and organized. 6-201.11--- observed dirty floor drains in several food prep areas and dish room.---noted dirty floors in the following areas: throughout the bakery, the front sweets prep area, the pizza prep area, along sides of north bar wine cabinet. Must clean all and maintain.----missing floor baseboard tiles in the rear hallway to the walk-in coolers and on cooks line. Must replace.

Person in charge present, demonstrates knowledge, and performs duties

Person in charge during the inspection does not have a city of Chicago food service sanitation certificate. Priority foundation violation.

City of Chicago food service sanitation certificate

No valid city of Chicago food service sanitation certificate posted on the premises or such a person on site. Must provide. Priority foundation violation 7-38-012 citation issued.

Adequate handwashing sinks properly supplied and accessible

No paper towels located at the north bar hand washing sink. Must provide at all times. Priority foundation violation. See the above violation #10 for citation.

Adequate handwashing sinks properly supplied and accessible

No soap located at the front sweets/coffee prep station hand washing sink. Must provide at all times. Priority foundation violation. See the above violation #10 for citation.

Adequate handwashing sinks properly supplied and accessible

Observed the pizza prep hand sink not accessible for use. Sink blocked by boxed items, stored broom and dust pan. Also noted cook using the prep hand sink to fill and add water to a container of greens for the salad station cooler. Also observed food containers being stored along the sides of the grill cooks line hand washing sink. Instructed to remove all. Instructed hand washing sinks are for hand washing purposes only. Greens discarded. Blocking items removed at pizza prep hand sink. Priority foundation violation. 7-38-030(c) citation issued.

Food separated and protected

Observed cook with gloved hands handling raw beef patties then proceed to handle ready to eat burger buns without changing the contaminated gloves. Buns discarded. Reviewed proper use of gloves with raw and ready to eat foods. Priority violation 7-38-010 citation issued.

Food properly labeled; original container

All bulk food containers including spice containers on cooks line must be labeled with the product common name.

Contamination prevented during food preparation, storage & display

Must install a splash guard on the left side of the grill cooks line hand washing sink where burgers are prepared.

Personal cleanliness

Food handlers/preparers with beards must wear effective beard restraints.

In-use utensils: properly stored

Must provide proper scoops with handles for the bulk food containers.

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

Noted dirty food ramekins stored in a container for usage in server station area. Instructed to store clean.----noted plastic handle on food utensil melted/burned. Must replace.----must not store beverage/customer napkins in the employee washroom.

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

All stored items throughout the facility, in all storage rooms, prep areas, dish room, hot water closet etc. Must be elevated from the floors.

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

4-202.16: must not use duct tape as a means of repair on south wall of pizza area.remove. Repair issued

Hands clean & properly washed

We observed an employee in the dishroom handling dirty dishes/glasses and putting them thru the high temp dish machine (rinsed his hands with water spray) and without proper hand washing, handled and stored clean dishes. Must wash hands only at the handwashing sink. Also observed employee at pizza area touching/adjusting face mask and continue to work on pizza dough to make pizza. Must wash hands every possible contamination. The manager corrected the issue. Priority citation :7-38-010,citation issued

Food-contact surfaces: cleaned & sanitized

Observed ice/food not protected. Interior of both ice machines upper water reservoir and all ice contact sides and interior of the machine with excessive black slime substance dripping down into the ice cubes at ice bin of the unit. Ice is used for human consumption. Instructed to clean and sanitize the interior of the ice machine throughout. Priority foundation violation 7-38-005 citation issued.

Proper cold holding temperatures

Inadequate food temperature: raw chicken trips at temp of 48.2f; pico de gallo at temp of 49.2f; cooked pasta at temp of 63.8f; raw fresh cod at temp of 50f; hamachi at temp of 45.7f; crab meat at temp of 48f; cabbage mix with carrots and cut green leaves at temp of 52.5f; in house-made caesar dressing at temp of 50f. Food was stored inside the prep cooler trayline. Must maintain cold food at a temp of 41f or below. Food discarded and denature. Priority violation:7-38-005,citation issued.

Proper cooling methods used; adequate equipment for temperature control

Prep cooler/trayline at front prep area with air temp of 52.3f.tcs foods were stored inside the unit: raw chicken trips at temp of 48.2f; pico de gallo at temp of 49.2f; cooked pasta at temp of 63.8f; raw fresh cod at temp of 50f; hamachi at temp of 45.7f; crab meat at temp of 48f; cabbage mix with carrots and cut green leaves at temp of 52.5f; in house-made caesar dressing at temp of 50f. Unit must maintain air temp of 41f or below. Tagged unit "held for inspection" do not use. Priority violation: 7-38-005,citation issued. On 6-22-2022 repaired

Insects, rodents, & animals not present

Outer openings are not protected. A gap of 1/4" to 1" at the bottom of the rear exit door. Repair issues to minimize pest, and insect entry.

In-use utensils: properly stored

In use knife stored behind the prep cooler must be properly protected. Provide a knife rack or a clean tray.

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

Must protect from source of contamination dishes, glasses stored on top dining tables; invert said items

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

Must not use duct tape as a means of repair on south wall of pizza area.remove. Repair issued

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

Must not use milk crates as a means of elevation for stored items.

Plumbing installed; proper backflow devices

Cold foot handle broken at handwashing sink at north prep area/kitchen.repair issue on 6-22-2022 sink repaired

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

Observed outside garage area storing to go containers and paper products. All raw wood shelves must be painted and sealed so they are smooth and easily cleanable.

Garbage & refuse properly disposed; facilities maintained

Observed outdoor recycling container not covered. Replace cover and maintain recycling container.

Garbage & refuse properly disposed; facilities maintained

Observed outdoor enclosure for grease storage not maintained. Maintain outdoor grease enclosure and keep clean.

Physical facilities installed, maintained & clean

Observed side panel for pizza oven removed. Observed electrical wires exposed and area is inside a food prep area. Surface is not smooth and easily cleanable. Side panel for pizza oven must be replaced and maintained

Adequate handwashing sinks properly supplied and accessible

Observed pouch soap provided at handwashing sinks however not able to use, no soap dispenser provided for that kind of pouch soap. Instructed to install/provide a soap dispenser priority foundation violation:7-38-030(c),citation issued upon my return 0n 2-5-2020 manager provided a new soap dispensers for the mentioned handwashing sinks

Adequate handwashing sinks properly supplied and accessible

Handwashing sink not properly used. Observed employee twice rinsing utensils at handwashing in prep area.instructed hand washing sink must be used only for hand washing,utensils must be washed at three compartment sink or at mechanical warewashing equipment.presently manager corrected problem by letting the employee know all dirty utensils must be brought to dishroom for proper wash, rinse and sanitize. Manager corrected problem.

Proper cold holding temperatures

Found tcs foods at improper temperature: 2 pounds of boiled eggs at temp of 46.2f; 3 pounds of crumbled blue cheese at temp of 48f to 49f,both products were stored inside the north prep cooler. 3 pounds poached eggs in water at temp of 47.8f; 3 pounds guacamole at temp of 49.8f,stored inside the front prep cooler. 1/2 pounds of raw sausage at temp of 51.9 to 60f stored inside prep cooler at pizza area.products discarded and denatured. Pounds 11.5, value 50 priority violation:7-38-005,citation issued.

Consumer advisory provided for raw/undercooked food

Additional footnote is needed to add on at menu footnote "cooked to order". Premises served:fresh tuna,hamburgers,poached eggs etc.products that are cooked to order products priority foundation violation:7-38-005,no citation issued.

Contamination prevented during food preparation, storage & display

Splash guard is needed at handwashing sink between the sink and prep tables at following places:front prep area,north prep area by the prep coolers and at pizza front area.surface must be smooth cleanable and non-absorbent surface

Wiping cloths: properly used & stored

A bucket with sanitize solution and linens must be provided at prep tables

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

Found cutting board at pizza area with black and cuts at surface of said cutting board,instructed to professionally refinish or replace.surface must be smooth,cleanable and non-absorbent surface

Non-food/food contact surfaces clean

Grimes on shelves of liquor room,clean and maintain,also remove cardboard from shelves at same area grease and food inside the fryer at pizza area,clean and maintain

Physical facilities installed, maintained & clean

Grease on floor at pizza area,clean and maintain

Adequate handwashing sinks properly supplied and accessible

Must post hand washing signs at all handwashing sinks in prep and toilet room areas. Instructed to maintain.

Physical facilities installed, maintained & clean

Observed dirt and debris on floor underneath food storage shelving inside walk-in coolers, behind and between ice machines and underneath food prep tables in bakery area, and floors in in rear storage area and rear dish washing area. Must clean and maintain.

Adequate ventilation & lighting; designated areas used

Must detail clean grease accumulation from kitchen hood/filters, instructed to clean and maintain.

Wiping cloths: properly used & stored

Observed wiping cloths stored on top of prep tables in the front prep area kitchen area. Must properly store wiping cloths and maintain.

Physical facilities installed, maintained & clean

Observed dirt and debris on floor in in rear storage area and rear dish washing area.must clean and maintain.

Physical facilities installed, maintained & clean

Observed dirt and debris on light shields covers in front prep bar area, in the rear bakery area and dish washing area. Must clean and maintain.

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

2-201.11 the person in charge unable to provide health employee policy. Instructed to provide health employee policy and maintain. Priority foundation violation 7-38-012. No citation issued.

Procedures for responding to vomiting and diarrheal events

2-501.11 the person in charge unable to provide procedure for employee to follow when responding to a vomiting and diarrheal events. Must provide and maintain. Priority foundation violation 7-38-005. No citation issued.

Food-contact surfaces: cleaned & sanitized

4-601.11 observed dirt on the interior panels of ice machines located on rear of premises. Must clean and maintain.

Proper date marking and disposition

3-501.17 observed ready-to-eat foods not date marked to indicate the date the food must be sold discarded or consumed within 7 days. Instructed to date mark all ready-to-eat tcs foods when held more than 24 hrs. Priority foundation violation 7-38-005 no citation issued.

Personal cleanliness

2-402.11 hair restrains must be worn by all food handling employees at all times food is being prepared and served.

Plumbing installed; proper backflow devices

5-204.12 backflow preventer not located at the ice machines located in rear of premises. Instructed to install so that can be located to be serviced and maintained.

Physical facilities installed, maintained & clean

6-201.11 observed dirt and debris on floor underneath food storage shelving inside walk-in coolers, behind and between ice machines and underneath food prep tables in bakery area. Must clean and maintain.

Physical facilities installed, maintained & clean

6-501.114 observed clutter and unnecessary articles in rear storage room. Must remove clutter and unnecessary articles to prevent rodent harborage.

Adequate ventilation & lighting; designated areas used

6-501.14 observed dust accumulation on ceiling ventilation vents in rear dishwashing area and rear storage areas. Must clean and maintain.

Allergen training as required

Pa 100-0367 observe no certified food managers on site with required allergen training. Instructed that all certified food managers must complete allergen training requirements.

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

Must defrost and clean deep freezer in bakery, excessive ice accumulation and food debris present. Instructed to maintain.

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

Must detail clean the following equipment; stove, exterior surface of ovens in main prep and bakery, and exterior surface of both ice machines. Contact surfaces around the espresso machine and contact surface around the front pastry counter. Outside grease box has grease present on top(not excessive),instructed to maintain.

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

Must clean floors in the following areas; main prep, under dish machine, electrical room, bakery, walk in cooler, corners throughout prep area, and in the outside shed. Instructed to maintain.

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

Must clean hood filters in the bakery, excessive dust present. Instructed to maintain.

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

Must clean light shields in rear prep area, unknown debris present, instructed to maintain.

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

Must repair leaky faucet at 3-comp sink in rear prep, instructed to maintain.

Linen: clean and soiled properly stored

Must properly store wiping cloths in sanitizer water while not in use, and maintain.

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

Observed 3lbs of beef held at improper temperatures of 101.0f valued at $20 observed 3lbs of chicken held at improper temperatures of 99.4f valued at $10. Observed 3 lbs of shreaded cheese at 66.0f valued at $5, observed 5lbs of guacamole valued at $10 at 66.0f, observed 10 prapackaged salads containing cooked chicken breast at 67.0f valued at $80. All food was voluntarily discarded and denatured. Critical violation 7-38-005 (a)

Adequate number, convenient, accessible, designed, and maintained

Observed no hot or cold running water at exposed hand sink adjacent to food service area. Critical violation 7-38-030

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

Observed no city of Chicago certified food manager on site while potentially hazardous food is being served including beef chicken cooked rice cooked corn and cooked beans. Serious vioaltion 7-38-012

Refrigeration and metal stem thermometers provided and conspicuous

Observed no metal stem thermometers on site to take food temperaures to insure all food is maintaining 40f or below of 140f or higher.

Food (ice) dispensing utensils, wash cloths properly stored

Observed dirty wiping cloths on counter. Wiping lcoths must be stored in sanitizer solution when not in use

Food handler requirements met

All additioanal food handler must show proof of idph food handler requirement.

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

Inspector comments: inspector comments: must repair or replace worn door gaskets on sautee prep cooler,sushi prep cooler,milk cooler in beverage area,bakery area-salad & pizza prep cooler,stella bar-wine cooler

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

Inspector comments: inspector comments: must grout floor in rear prep area,pizza prep area.

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

Inspector comments: inspector comments: must repair or replace leaky faucet at hand sink in stella bar area

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

Inspector comments: observed evidence of appx. 30 or more live small flies and appx.8 live large flies flying around,on walls & ceiling in all prep areas,dry food storage area,dish washing area,hall way to toiletrooms,bar areas,dining areas.recommended to have a pest control operator to service premises on or after 10/6/16.(serious 7-38-020)

Previous minor violation(s) corrected 7-42-090

Inspector comments: previous minor violations from report #1751451 4/6/16 not corrected.#33-must clean food debri from pipes of equipment,fryer cabinets,all prep coolers,reach in freezers,prep tables,exterior of dish ,machine,coffee station shelves and counter tops,walk in cooler rolling carts,fan guard covers and shelving units,dry food storage shelving units.#34-must grout the floor in the dish washing area.must clean food debri from floor and drains in prep areas,bar areas,dry food storage area and market area.#35-must clean debri from filters at hoods of cooking equipment,walls in prep area.#38-must install a hand sink with hot & cold running water in rear produce prep area near walk in cooler,because i observed bread being wrapped and meat slicer with food debri on it.#41-must elevate articles off of floor and away from walls in liquor storage area.must repair,install and maintain.(serious 7-42-090)

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

Inspector comments: must repair or replace worn door gaskets on sautee prep cooler,sushi prep cooler,milk cooler in beverage area,bakery area-salad & pizza prep cooler,stella bar-wine cooler

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

Inspector comments: must clean food debri from cutting boards ,dish washing area- shelving units,dish rack carts,bakery walk in cooler -shelving unit,rolling carts,door jams,fan guard covers,bakery prep area-mixers,prep tables,pizza prep area-fryer cabinet,dry food storage area reach in freezer

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

Inspector comments: must grout floor in rear prep area,bakery prep area.pizza prep area.must clean excessive food debri from floor mats in dish washing area,bakery walk in cooler

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

Inspector comments: must clean dust build up from walls in prep area.must remove mold build up from caulk at dish machine

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

Inspector comments: must replace burntout light at hood of cooking equipment in front prep area & pizza prep area

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

Inspector comments: must repair or replace leaky faucet at hand sink in stella bar area.

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

Observed improper temperature of 1.5 dozen raw shelled eggs 71.4f in a bowl on counter ,3lbs.blanched brussel sprouts 43.7f-44.3f,8lbs. Sliced roast beef 46.1f-50.4f on topside of cooler.product was discarded by manager.must have cold holding at 40.0f or below.appx.12.5 lbs.$ 112(critical 7-38-005a)

Adequate number, convenient, accessible, designed, and maintained

Observed hand washing facilities for staff not maintained.observed hand sink in rear prep area / drink station missing a hot water foot peddle for hand washing.must repair and maintain.use additional hand sink in prep area .(critical 7-38-030)

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

Observed evidence of appx. 30 or more live small flies and appx.8 live large flies flying around,on walls & ceiling in all prep areas,dry food storage area,dish washing area,hall way to toiletrooms,bar areas,dining areas.recommended to have a pest control operator to service premises on or after 10/6/16.(serious 7-38-020)

Previous minor violation(s) corrected 7-42-090

Previous minor violations from report #1751451 4/6/16 not corrected.#33-must clean food debri from pipes of equipment,fryer cabinets,all prep coolers,reach in freezers,prep tables,exterior of dish ,machine,coffee station shelves and counter tops,walk in cooler rolling carts,fan guard covers and shelving units,dry food storage shelving units.#34-must grout the floor in the dish washing area.must clean food debri from floor and drains in prep areas,bar areas,dry food storage area and market area.#35-must clean debri from filters at hoods of cooking equipment,walls in prep area.#38-must install a hand sink with hot & cold running water in rear produce prep area near walk in cooler,because i observed bread being wrapped and meat slicer with food debri on it.#41-must elevate articles off of floor and away from walls in liquor storage area.must repair,install and maintain.(serious 7-42-090)

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

Must repair or replace worn door gaskets on sautee prep cooler,sushi prep cooler,milk cooler in beverage area,bakery area-salad & pizza prep cooler,stella bar-wine cooler.

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

Must clean food debri from cutting boards ,dish washing area- shelving units,dish rack carts,bakery walk in cooler -shelving unit,rolling carts,door jams,fan guard covers,bakery prep area-mixers,prep tables,pizza prep area-fryer cabinet,dry food storage area reach in freezer.

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

Must grout floor in rear prep area,bakery prep area.pizza prep area.must clean excessive food debri from floor mats in dish washing area,bakery walk in cooler .

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

Must clean dust build up from walls in prep area.must remove mold build up from caulk at dish machine.

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

Must replace burntout light at hood of cooking equipment in front prep area & pizza prep area.

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

Must repair or replace leaky faucet at hand sink in stella bar area.

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

Inspector comments: must clean food debri from pipes of cooking equipment,fryer cabinets,all prep coolers,reach in freezers,prep tables,exterior of dish machine,coffee station shelves and counter tops,walk in cooler rolling carts,fan guard covers,shelving units,dry food storage area-shelves.

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

Inspector comments: must grout the floor in dish washing area ,must clean food debri from floor & drains in prep area,bar area,dry food storage area,market area

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

Inspector comments: must clean debri from filters at hood of cooking equipment,walls in prep areas

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

Must install a hand sink with hot and cold running water in rear produce prep area near walk in cooler because i observed bread being wrapped and meat slicer with food debri on it.

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

Inspector comments: must elevate articles off of floor and away from walls in liquor storage area

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

Observed evidence of appx. 30 or more live small flies on walls and ceilings,boxes in prep area,dish washing area,receiving area,hall way .also rear door has a appx"3/4" in center of door.rodent proof door.recommended to have a pest control operator to service premises on or after 3/30/16 (serious 7-38-020)

* inspection report summary displayed and visible to all customers

Observed no inspection report summary report displayed and visible to all customers.a new summary will be given display at this time.(serious 7-42-010b)

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

Must clean food debri from pipes of cooking equipment,fryer cabinets,all prep coolers,reach in freezers,prep tables,exterior of dish machine,coffee station shelves and counter tops,walk in cooler rolling carts,fan guard covers,shelving units,dry food storage area-shelves.

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

Must grout the floor in dish washing area ,must clean food debri from floor & drains in prep area,bar area,dry food storage area,market area

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

Must clean debri from filters at hood of cooking equipment,walls in prep areas.

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

Must elevate articles off of floor and away from walls in liquor storage area

Facilities to maintain proper temperature

Observed cooler containing potentially hazardous food at 51.1f. Refrigeration unit. Repaired during inspection critical violation 7-38-005 (a)

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

Observed potentially hazardous food within cooler at improper temperature including 1lb of cooked potato at 50f valued at $4, 5lbs of prime rib valued at $75 at 46.7f, 5lbs of sole at 46f valued at $50, 3lbs of sliced tomatoes at 53.4f valued at $4. All food was voluntarily discarded and destroyed.7-38-005 (a)

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

Observed fan covers in walk in cooler containing beer and wine unclean. Clean and maintain fan covers.

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

Observed rear storage closet near rear exit door cluttered. Must clean and organize and maintain. Must remove any unecessary items.

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

Label and date all preparred food in walk in cooler.

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

Observed light hangin down in reach in freezer near liquor cooler. Repair and maintain.

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

Observed interior of reach in ice cream cooler unclean with food spills. Clean and maintain.

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

Observed floor of baery walk in cooler unclean behind racks and shelving. Clean and maintian floor of walk in. Observed floor drains unclean. Clean and maintain.

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

Observed hand sink needed at prep area near 2 compartment sink accross from ice machines and walk in cooler. Install exposed hand sink with hot and cold running water soap and paper towels and maintain.

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

Must provide lids for all bar ice bins. Must provide sneeze guard or physical barrier at both front line prep areas of south and north kitchens at the hot holding unit and prep stations to prevent accessibility/contamination from the public.