Required records available: shellstock tags, parasite destruction

City of Chicago food service sanitation certificate

Noted facility did not provide a valid city of Chicago food service sanitation certificate for employees working on site. Informed a certified manager with a current city of Chicago certificate must be on premises at all times and a valid must remain posted on site whenever time and temperature control for safety(tcs) foods are being prepared, handled and/or served. Priority foundation violation #7-38-012. Citation issued.

Adequate handwashing sinks properly supplied and accessible

Observed the exposed hand-washing sink next to the back door not accessible for use. The drain line and water lines are not connected to the hand-washing sink. Management instructed that all exposed hand-washing sinks must be accessible for use at all times. Priority foundation violation 7-38-030(c). Citation issued.

Food-contact surfaces: cleaned & sanitized

Observed low temperature warewashing machine located in the kitchen's dish area not properly sanitizing. The sanitizing residual chlorine concentration was observed at 0ppm at time of inspection. Instructed person in charge to repair to meet sanitizing requirements of 50-100ppm. Pic replaced chlorine and primed low temp dish machine, dish machine now reading 100 ppm priority violation #7-38-025. Citation issued.

Proper cold holding temperatures

Noted internal temperatures of the following time/temperature control for safety food items inside the cold holding unit to be improper: chicken skewers at 45.4f, turkey sausage at 44.6f, spring roll at 52.0f, pico de gallo at 51.8f, and a variety of empanadas at 48.6f. Manager immediately and voluntarily disposed of 25 lbs of products worth $950.00 through denaturing process. Priority violation #7-38-005. Citation issued.

Proper date marking and disposition

Observed ready to eat, temperature control for safety foods (chicken wings )not properly dated in walk-in cooler , stored longer than 24 hours in coolers. Instructed to provide proper date marking with disposition date for rte foods prepared on site and held over 24 hours in cold holding unit. Manager immediately and voluntarily disposed of 10 lbs of products worth $200.00 priority foundation violation. Citation issued. 7-38-005

Toxic substances properly identified, stored, & used

Observed open rodent bait in food prep area, under ice machine and dry storage shelves instructed to remove, clean, sanitize and maintain said area. Pic removed rodent bait and cleaned said areas and priority violation. 7-38-015 citation issued.

Contamination prevented during food preparation, storage & display

Observed no splashguard between front exposed hand sink and ice well at bar area. Must install a washable splashguard.

In-use utensils: properly stored

Observed scoops for dry storage containers being stored directly inside of the container. Instructed to properly store all utensils between use.

In-use utensils: properly stored

Observed plates not inverted. Instructed to invert plates after sanitizing and air drying.

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

Observed 2 door cold holding unit in rear prep area doors falling off and top lids of said cold holding unit broken. Instructed to repair

Proper cold holding temperatures

Noted internal temperature of the following tcs food items inside various display coolers to be improper:-sesame bean 47f, winter melon 45.1f,yougurt 55.9f,sweet rice 45.1f, taro desert 46f, noodles 44f, rice sticks 50.1f, fun noodles 51.6f, chow fun noodles 48.9f/48.2f, soup base 49.8f,pat thai 47.1f, vietnamese rice 48f,tofu 48.3f/47.8f,assorted eggs between 48.7f to 53.7f,cold noodles with spice sauce 48f, torn wanton noodles 47,4f,chicken 49.2f,beef 52.7f. Manager immediately and voluntarily disposed of 200 lbs of products worth $400.00 through denaturing process. Priority violation #7-38-005

Proper cooling methods used; adequate equipment for temperature control

Noted temperature of the following display cooler to be improper:- produce display cooler 67.4f, meat display cooler 57.9f and food display cooler 46.9f. Instructed not to use until equipment is maintaining proper temperature of 41f and below.priority citation violation #7-38-005. Citation issued.

Thermometers provided & accurate

Noted no thermometers inside some refrigeration unit conspicuously posted to monitor the ambient temperature of equipment. Instructed to equip all refrigeration units with accurate and working thermometers.

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

Noted rusty and dirty shelves inside walk in coolers at the prep/storage area. Instructed to detail clean, repaint with non toxic food grade paint and/or replace.

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

Noted cutting boards with open seams and dark stains at the meat prep area. Must refinish or replace damaged or stained cutting boards.

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

Noted torn rubber gasket inside the door of the walk in cooler. Instructed to repair and maintain and/or replace.

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

Noted some use of milk crates for elevation through out the food display area prep areas and dry storage area. Instructed not to use milk crates for elevation to prevent hiding places for pest. Must provide appropriate shelving for storage. All food items must also be stored 6" away from the wall.

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

Noted ice build up inside the walk in freezers on the floor and shelves. Instructed to repair and maintain the condensation units.

Plumbing installed; proper backflow devices

Noted leaking pipe at the bottom of the hand wash and one compartment sinks at the rear prep area. Instructed to repair and maintain.

Physical facilities installed, maintained & clean

Noted heavy dirt, food debris and wet floors throughout the meat display cooler and rear prep area. Instructed to detail clean and maintain. Must also clean and maintain floor drains at the meat prep area.

Physical facilities installed, maintained & clean

Noted multiple crack on floor and walls throughout the meat prep and reap prep area. Instructed to repair and maintain.

Food-contact surfaces: cleaned & sanitized

Observed black moldlike substance on interior upper components of ice machine. Corrected on site interior upper components of ice machine cleaned and sanitized before conclusion of inspection.

Contamination prevented during food preparation, storage & display

Observed no left splash guard on handwashing sink next to two burner stove. Instructed to install left splash guard on handwashing sink next to two burner stove to prevent contamination of equipment or food.

Contamination prevented during food preparation, storage & display

Observed no right splash guard on handwashing sink next to small cold holding unit in front prep area. Instructed to install right splash guard on handwashing sink next to small cold holding unit in front prep area to prevent contamination of equipment or food.

Contamination prevented during food preparation, storage & display

Observed uncovered containers and trays of food stored in walk in freezer. Instructed to cover or wrap all exposed food in walk in freezer to prevent contamination of food.

Plumbing installed; proper backflow devices

Unable to locate backflow prevention device on ice machine. Instructed to install backflow prevention device on ice machine so that it shall be located so that it may be serviced and maintained.

Plumbing installed; proper backflow devices

Observed leaking drainpipes underneath wash compartments of left and middle three compartment sinks. Instructed to repair leaking drainpipes at said three compartment sinks.

Plumbing installed; proper backflow devices

Observed leaking drainpipe underneath sanitizer compartment of middle three compartment sink, observed leaking faucet at right three compartment sink, observed leaking faucet at handwashing sink in rear prep/dishwashing area and observed left knob leaking on faucet of utility sink. Instructed to repair and maintain.

Physical facilities installed, maintained & clean

Observe ice buildup on condensor line in walk in freezer. Instructed to remove ice buldup from condensor line of walk in freezer and maintain.

Physical facilities installed, maintained & clean

Observed stained ceiling tiles in rear dining area(near washrooms). Instructed to replace all stained ceiling tiles in facility and maintain.

Adequate ventilation & lighting; designated areas used

Observed dimly lit walk in freezer and walk in cooler(in same area as walk in freezer). Instructed to increase light intensity in said walk in freezer and walk in cooler.

Adequate ventilation & lighting; designated areas used

Observed stove with two burners in prep area not installed under ventilation system. Instructed to have all stoves with burners installed completely under ventilation system or remove from premises.

City of Chicago food service sanitation certificate

Observed no city of Chicago certified food manager with the original city of Chicago food service manager certificate on site while open and operating. Instructed that a city of Chicago certified food manager must be on site with the original city of Chicago food service manager certificate posted at all times while open and operating. Priority foundation violation 7-38-012, citation issued

Proper cold holding temperatures

Observed improper temperatures of tcs foods inside the walk-in cooler. Found: whole chickens and cut chicken breast (54.2f-56.7f), fish (55.4f), beef (47.3f-50.1f), prawn (52.3f), pork (49.7f). Must have cold-holding foods at 41.0f or below at all times. Approximately 60lbs at $275 worth of product discarded. Priority 7-38-005, citation issued

Proper cooling methods used; adequate equipment for temperature control

Observed improper cold-holding temperature for walk-in cooler. Walk-in cooler found at 55.0f. Instructed that all cold-holding units must reach and maintain 41f or below at all times. Priority violation 7-38-005, citation issued

Food properly labeled; original container

Observed containers above prep cooler in front prep area not labeled. Instructed to label and maintain.

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

Observed spoons and forks not inverted in rear prep area. Instructed to invert and maintain.

Allergen training as required

Observed no allergen training certificate on site. Instructed all certified food managers must take course and maintain record on site.

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

Noted torn rubber gaskets at the service cooler door at the stans doughnut conunter and dairy walk in cooler. Instructed to repair and/or replace.

Proper eating, tasting, drinking, or tobacco use

Noted an employees open beverage behind the bar not covered/sealed. Must provide proper contained beverages for employees in food/prep areas.

Adequate handwashing sinks properly supplied and accessible

Noted several hand washing sinks throughout without hand washing signage. Must provide for all hand washing sinks.

Adequate handwashing sinks properly supplied and accessible

Noted several hand washing sinks throughout both bars, server stations and cooks line not accessible for use. Some sinks being used as dump sinks with plastic strainers inside the sinks and the cooks line sink blocked by metal containers of spices. Reviewed that hand washing sinks are for hand washing purposes only and must be accessible at all times for use. Priority foundation violation 7-38-030(c) citation issued.

Food-contact surfaces: cleaned & sanitized

Noted two chemical dish washing machines not properly sanitizing/dispensing sanitizer. One machine with an empty sanitizer container and another dispensing soap where a sanitizer should be dispening. No glassware being washed at this time. Management corrected during the inspection. Priority violation.

Consumer advisory provided for raw/undercooked food

Observed an incomplete consumer advisory on the printed and virtual menu. Animal origin foods such as steak tartare and oysters are not disclosed or reminded. Only the advisory noted on the menu. Instructed to disclose and remind consumers of such items. Priority foundation violation.

Food properly labeled; original container

Noted some bulk food containers not properly labeled with the product common name. Must provide.

Contamination prevented during food preparation, storage & display

Noted dry foods and food contact items being stored directly under water lines throughout the basement. Instructed to relocate items or completely encase the water lines.----observed several hand washing sinks throughout the facility in need of splash guards to prevent cross contamination on stored clean dishwares. Instructed to install.-----observed clean utensils hanging directly above the dirty wash compartment of the dish room three compartment sink. Instructed to remove/relocate all clean utensils.

In-use utensils: properly stored

Noted ice scoops at the bar improperly stored with the handles inside the ice. Instructed to invert handles if being stored in the ice.-----also a knife at the bar improperly stored between equipment. Instructed to provide a proper washable knife holder.

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

All stored items throughout all storage areas must be elevated from the floors.

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

Observed a porous stone pestle and mortar on prep shelving in the basement prep area with other utensils. Porous stone food contact equipment is unable to be properly washed, rinsed and sanitized. Instructed to remove from the premises.

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

Must not use milk crates as a means of elevation for stored items throughout the facility. Floors must be accessible for cleaning and monitoring at all times.

Adequate handwashing sinks properly supplied and accessible

Observed hand sinks located in meat/deli and fish prep areas were not properly supplied at the time of inspection. Both prep areas were in use by food employees at this time. Instructed to provide hand washing cleanser at hand sinks and maintain proper hand washing. Priority foundation violation. 7-38-030 (c). Citation issued. Person in charge provided soap.

Food-contact surfaces: cleaned & sanitized

Observed large ice machine located in rear bakery/ restaurant prep internal ice dispenser with accumulated black and pink slimy buildup and dripping onto ice stored in bin used for human consumption. Instructed to clean and sanitize and maintain food contact surfaces. Priority foundation violation. #7-38-005. Citation issued.

Proper hot holding temperatures

Observed approximatley 10 lbs prepackaged cheesy hotdogs and ham and cheese sandiches stored inside bakery display case ranging between 72-80f. Instructed pic to hold all hot tcs foods @ 135f and higher as required. Said food items were discarded at this time. Total cost $25 priority violation. #7-38-005. Citation issued.

Proper date marking and disposition

Observed approximatley 60 lbs various tcs food items (crab rangoon mix, braised beef, ground turkey, radishes, rice, chopped garlic mix stored in cooling units throughout facility without labels. Instructed to provide discard date labels for food stored on site for more than 24 hours. All said food items were voluntarily discarded by person in charge. Total cost $200. Priority foundation violation. #7-38-005. Citation issued.

Food properly labeled; original container

Observed bulk containers throughout prep area and storage without labels. Instructed to provide common name label and maintain.

Insects, rodents, & animals not present

Observed approximatley 65 small and large black live flies flying throughout sushi prep, dishwashing /prepared food prep, bakery and dining area orolling cards, cooling equipment and dried kitchenware. Instructed to contact pest control for service, clean and sanitize all affected areas. Must eliminate pest activity on site. Priority foundation violation. #7-38-020 (a). Citation issued.

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

Observed uprigh cooler located in prep directly outside walk in cooler with missing door handler with food and duct tape residue on said equipment. Instructed to replace handle, clean and sanitize.

Non-food/food contact surfaces clean

Observed all cooking equipment, cooling units, prep table shelving units and rolling carts in all rear prep/dishwashing/storage areas in need of cleaning and sanitizing. Instructeed to remove food debris and maintain to prevent feeding source for pest.

Physical facilities installed, maintained & clean

Observed window ledge located in rear prep areas, in all corners, under storage carts, and floor drains accumulated with organic matter and dried food debris. Instructed to clean.

Adequate handwashing sinks properly supplied and accessible

No paper towels at hand washing sink located in prep area in rear. Must provide paper towels at hand washing sink at all times. No paper towels were at the hand sink when employees were preparing and handling food. Employee replenished paper towels during inspection. Priority foundation violation. 7-38-030(c). Citation issued.

Adequate handwashing sinks properly supplied and accessible

Observed hand washing sink in dish washing area not accessible. There is a bucket under the hand sink to catch the water leaking from the pipe below hand sink. Hand washing sink must be accessible at all times for employees to wash hands. Priority foundation violation. 7-38-030(c). See above for citation.

Adequate handwashing sinks properly supplied and accessible

Observed improper water temperature at hand washing sink at 81f located at pastry prep area. Minimum water temperature must be at 100f or above through a mixing valve or combination faucet. Priority violation. 7-38-030(c). Citation issued.

Proper cold holding temperatures

Observed milk at improper cold holding temperature at 48f in prep cooler. Also observed open container of oat milk at 72f, open container of soy milk at 59f and open container of chai latte at 52f. Tcs foods must be held at 41f or below inside of a cold holding unit. Food discarded. Food weighing approximately 20 lbs at a cost of $30.00. Priority violation. 7-38-005. Citation issued.

Proper cooling methods used; adequate equipment for temperature control

Observed improper ambient temperature inside of prep cooler at 71f located by coffee prep area. Ambient temperature inside of a cold holding unit must be at 41f or below. Priority violation. 7-38-005. Citation issued.

Food properly labeled; original container

Observed bulk food containers not labeled in pastry prep area. Must label all bulk food containers with common name to properly identify.

Insects, rodents, & animals not present

Observed over 100 mice droppings in rear pastry prep. Observed mice droppings by large bags of powdered sugar in rear. Must eliminate all evidence of pest activity on premises. Must clean and sanitize all affected areas. Priority foundation violation. 7-38-020(a). Citation issued.

Adequate handwashing sinks properly supplied and accessible

Observedno hand washing sign or poster near hand washing sink in front prep area. Must provide and maintain at all times.

Proper date marking and disposition

Observed ready to eat tcs foods not properly date and labeled inside walk-in cooler. Must properly date and label food with the expiration date no longer than 7days on tcs food. Manager immediately and voluntarily discarded approximately 10#of food value of $30 dollars. Priority foundation violation 7-38-005 citation issued.

Non-food/food contact surfaces clean

Observed dirt, grease and food debris inside cooking equipment in kitchen food preparation area. Must clean and maintain.

Plumbing installed; proper backflow devices

Observed leaking faucet base at the 3-compartment sink, must repair repair and maintain at all times. Observed exposed handwashing sink draining slow in front bar area. Must repair and maintain.

Physical facilities installed, maintained & clean

Observed dirt and food debris on all floor drains in the 1st and 2nd floor food prep areas and dishwashing area. Must clean and maintain.

Physical facilities installed, maintained & clean

Observed excessive amount of dust build up on ventilation vents throughout facility. Must clean and maintain. Must regrout floor tiles in main kitchen food preparation area, front bar area and rear dishwashing area and maintain facility in a good repair at all times. Observed opening into floor underneath exposed handwashing sink in front prep area.

Adequate ventilation & lighting; designated areas used

Observed inadequate lighting in rear dishwashing area. Must provide adequate lighting and maintain at all times.

Allergen training as required

Observed one of three certified food managers without allergen training, instructed above that all employees holding city of Chicago certified food service manager certificates must complete allergen training and maintain records thereof on site at all times.

Compliance with variance/specialized process/HACCP

Noted a vacuum packaging machine on site with no proof of HACCP or variance per health code requirement. Instructed management not to use the vacuum packaging machine until a variance and HACCP are approved by the health department. Priority foundation violation#7-38-005. Citation issued

Variance obtained for specialized processing methods

Noted a vacuum packaging machine on site with no proof of HACCP or variance per health code requirement. Instructed management not to use until a variance and HACCP are approved by the health department.priority foundation violation#7-38-005.consolidated with above violation #29.

In-use utensils: properly stored

Noted serving plates on shelves at the kitchen prep area not properly stored. Instructed to invert all serving plates to prevent dust accumulation.

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

Noted rusty shelves at the kitchen prep area on prep table by the exit to the bar. Instructed to clean, repaint with non toxic food grade paint and/or replace.

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

Noted some use of milk crates for elevation at the kitchen area leading to the bar.must provide appropriate shelving for storage. All food items must also be stored 6" away from the wall

Proper cold holding temperatures

Observed cold tcs foods, held at improper temperatures ranging between 45.5-64.8f. Observed cold tcs foods, fish(46.0-64.8f), sliced tomatoes(55.4f), shredded lettuce(48.1f), cole slaw(49.8f), shrimp and octopus(46.2-49.6f), shrimp(56.2f), bacon and shrimp(45.5-55.8f), bacon(53.4f), shredded cheese(46.0f), scallops(48.9f),shredded lettuce(47.0f), jello containing milk(46.0f) and flan(46.2f)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 $1000 weighing 61lbs priority violation 7-38-005 citation issued

Consumer advisory provided for raw/undercooked food

Observed no disclosure on menu stating that asterisked animal derived foods are served raw or contain raw ingredients. Corrected on site disclosure added to menu stating that asterisked animal derived foods are raw or contain raw ingredients. Priority foundation violation 7-38-005 no citation issued

Proper cooling methods used; adequate equipment for temperature control

Observed cold holding unit across from cookline at improper ambient temperature of 47.7f. Instructed all cold holding units must be maintained at 41f or below. Corrected on site observed cold holding unit across from cookline repaired before conclusion of inspection and at proper ambient temperature of 39.7f after repair. Priority violation 7-38-005 citation issued

Approved thawing methods used

Observed fish thawing in bucket of standing water under 3-compartment sink. Instructed manager to properly thaw tcs foods completely submerged under running water or refrigeration that maintains food at 41f or less or as part of cooking process.

Insects, rodents, & animals not present

Observed openings at base of front entrance, eastside exit and rear exit(near walk in cooler) doors. Instructed to seal all outer openings to prevent pest entrance.

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

Observed no left splash guard on handwashing sink in prep area.observed no left splash guard on handwashing sink in bar. Instructed to install left splash guard on handwashing sink in prep area to prevent contamination of equipment on prep table to the left of handwashing sink. Instructed to install left splash guard on handwashing sink in bar to prevent contamination of equipment on right drainboard.

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

Observed boxes stored on floor in two outdoor dry storage units. Instructed to provide adequate shelving units to elevate all food and non food items at least six inches off of floor for ease of cleanability.

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

Observed damaged gaskets on doors and drawer of cold holding unit across from cookline. Observed damaged gaskets on both doors and top drawer of cold holding unit across from cookline. Instructed to replace all damaged gaskets on cold holding unit across from cookline and maintain.

Toilet facilities: properly constructed, supplied, & cleaned

Observed women's washroom door to not be self closing. Instructed to install self closing device on women's washroom door so that it shall be tight fitting and self closing.

Allergen training as required

At time of inspection facility provided no allergen awareness training certificates for two employees with city of Chicago food service sanitation certificates. Instructed to provide proof of allergen awareness training for all employees with city of Chicago food service sanitation certificates.

City of Chicago food service sanitation certificate

Observed no city of Chicago foodservice manager cerfiticate posted on site at time of inspection. Instructed to maintain an employee holding a valid city of Chicago foodservice manager certificate on site at all times. Priority foundation violation 7-38-012. Citation issued.

Adequate handwashing sinks properly supplied and accessible

Observed no soap in 1 of 3 2nd floor toilet rooms. Instructed to provide soap at all handwashing sinks at all times. Priority foundation violation 7-38-030(c). Citation issued.

Adequate handwashing sinks properly supplied and accessible

Observed no paper towels in 1 of 3 upstairs restrooms. Instructed to provide paper towels at all handwashing sinks at all times. Priority foundation violaiton 7-38-030(c). Citation combined with above violation.

Adequate handwashing sinks properly supplied and accessible

Observed no handwashing signage at 2nd floor toilet room handwashing sink located across from liquor room.

Food-contact surfaces: cleaned & sanitized

Observed build up of black slime in interior of both ice machines used to produce ice for human consumption. Instructed to remove ice, detail clean, sanitize, and maintain in ice machines in good condition. Priority foundation 7-38-005. Citation issued.

Consumer advisory provided for raw/undercooked food

Observed items served raw or undercooked on menu such as steaks, hamburgers, and oysters without consumer advisory. Instructed to add disclosure, reminder, and footnote to all versions of menu. Priority foundation violation 7-38-005. Citation issued.

Thermometers provided & accurate

Observed no working thermometer inside basement walk-in cooler. Instructed to provide.

Physical facilities installed, maintained & clean

Observed unused tall boy cooler in rear storage room next to basement prep area. Instructed to remove from premises.

Adequate ventilation & lighting; designated areas used

Observed heavy build up of grime on filters in hood over cook line. Instructed to detail clean and maintain in good condition.

Allergen training as required

Observed no allergen training certificate on site at time of inspection. Instructed all employees holding city of Chicago foodservice manager certificate must complete allergen training and maintain records thereof onsite at all times.

Hands clean & properly washed

2-301.15 observed the certified food manager wash their hands in the 3-compartment sink behind the bar area where dishes and utensils are washed. Management instructed that all employees must use only the exposed hand washing sinks to wash their hands. Priority foundation violation 7-38-010. Citation issued.

Proper cold holding temperatures

3-501.16 observed improper cold holding temperatures of tcs foods stored in the 2-door prep cooler that was previously tagged held for inspection on 7/22/26. Observed fish at 48f, shrimp at 44f, oysters in water at 46f and cooked rice at 46f. Management instructed to maintain all cold tcs foods below 41f. Priority violation 7-38-005. Citation issued.

Proper cooling methods used; adequate equipment for temperature control

4-301.11 observed the 2-door prep cooler with an air temperature of 48f. The cooler was used to store tcs foods such as fish, raw oysters and shrimp. Management instructed to repair and maintain the prep cooler below 41f. Priority violation 7-38-005. Citation issued.

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

4-101.11 observed cooked cactus stored in a cracked plastic food storage container in the refrigerator. Also observed sliced tortillas stored in a cardboard box on the prep table in the basement food prep area. Management instructed to store all foods in proper and intact food grade storage containers.

Non-food/food contact surfaces clean

4-602.13 clean the grease buildup beneath the grill.

Plumbing installed; proper backflow devices

5-204.12 observed a rubber hose connected to the mop sink where the faucet is located. Management instructed to replace the rubber hose with a faucet and install a backflow prevention device on the faucet to attach the hose.

Physical facilities installed, maintained & clean

6-501.12 clean the walls and floor of the food prep area beneath all behind the cooking equipment.

Physical facilities installed, maintained & clean

6-501.11 replace the broken floor tiles underneath both 1-door stand up prep coolers located in the dining room. Repair the loose flooring in the rear food prep area across from the washrooms.

Previous priority foundation violation corrected

8-404.13(b)(3) previous priority foundation violation from report #2640045 on 7/22/6 not corrected: 38 - observed approx. 100 mouse droppings on the floor of the basement office, basement storage closet and on the prep tables used as storage in the rear corner of the basement. Management instructed to clean and remove all rodent droppings throughout the premises. Additional pest control service is needed to eliminate the pest activity. Priority violation 7-42-090. Citation issued.

Plumbing installed; proper backflow devices

Observed spray nozzle hose at the large high-temperature dish machine area in poor repair, tied to prevent hanging beneath flood rim of sink basin and leaking. Instructed to repair or replace spray nozzle hose to prevent nozzle hanging beneath flood rim of sink basin and eliminate leak and maintain.

Proper cold holding temperatures

Observed tcs foods at improper cold holding temperature ranging from 45-48f in starbucks prep cooler. Potato, egg and cheddar bites, egg and bacon bites, feta spinach wrap, grilled cheese, sausage egg and cheese sandwiches ranging at an internal temperature 45-48f. Tcs foods must be held at 41f or below inside of a cold holding unit. Food discarded. Food weighing approximately 30 lbs at an approximate cost of $1,500. Priority violation. 7-38-005. Citation issued.

Proper cooling methods used; adequate equipment for temperature control

Observed improper ambient temperature inside of starbucks prep cooler at 48f. Ambient temperature must be at 41f or below inside of a cold holding unit. Priority violation. 7-38-005. Citation issued.

Garbage & refuse properly disposed; facilities maintained

Observed construction dumpster with food stored inside without a tight fitted lid. Instructed to provide a commercial dumpster with a tight fitted lid. Priority foundation violation. 7-38-020(b). Citation issued.

Physical facilities installed, maintained & clean

Observed debris on floors under deli prep coolers prep area. Must clean and maintain.

Physical facilities installed, maintained & clean

Observed dust build up on fans in rear meat prep area. Must clean and maintain.

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

Observed none for current and missing signed employees health policies for employees with last ones for year of 2020.must provide and maintain.(priority foundation 7-38-010)(citation issued)

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

Observed bare hand contact with ready to eat foods by female food handler handling appx.3lbs. Cooked bacon from a plate into hot holding unit without a barrier,tongs or deli paper.product was discarded by manager .appx.3lbs.$20.(cos)(priority 7-38-010)(citation issued)

Adequate handwashing sinks properly supplied and accessible

Observed hot running water temperature at hand sink in between prep and dish washing area at 77.1f.staff women's toilet room both hand sinks at 65.0f & 75.0f.must have running water at 100.0f.must repair and maintain.(priority 7-38-030(c)(citation issued)water temperature is now 116.3f and 117.2f.(cos)

Adequate handwashing sinks properly supplied and accessible

Observed no hand dreying devices at hand sink in main prep area paper towels were provided during inspection at hand sinks must provide and maintain at all times.(priority foundation 7-38-030(c)(cos)(citation issued)(consoildated violation)

Adequate handwashing sinks properly supplied and accessible

Observed no soap at hand sink in main prep area and in rear beverage prep area,soap was provided during inspection at hand sinks must provide and maintain at all times.(priority foundation 7-38-030(c)(cos)(citation issued)

Adequate handwashing sinks properly supplied and accessible

Must adjust faucets to stay on longer at hand sink in staff women's toilet room for hand washing.

Adequate handwashing sinks properly supplied and accessible

Observed no hand washing signage at hand sink in staff men's & women's toilet room must provide and maintain.

Food-contact surfaces: cleaned & sanitized

Observed a low temperature glass wear dish machine being used and sanitizing at 0.0 ppm's at main bar area.a held for inspection tag has been placed on unit.once repaired email:food@cityofchicago.org.(priority 7-38-025)(cos)dish machine is now 100.0ppm's(citation issued)

Proper hot holding temperatures

Observed improper temperatures of tcs cooked ready to eat foods such as 5lbs. Cooked sausages-130.5f inside of hot holding unit.product was discarded by manager must have hot holding foods at 135.0f or above. Appx. 5lbs.10.(priority 7-38-005)(citation issued)(cos)

Proper cold holding temperatures

Observed improper temperatures of tcs ready to eat foods such as 3lbs. Smoked salmon-55.6f dated 6/2/26.2lbs. Yogurt-45.3f.3lbs. Cut cantaloupe-51.4f.12lbs. Cut honeydew-46.0f.4lbs. Sliced turkey ham-50.2f.1lbs. Sliced salami-55.6f.1-dozen hard boiled eggs-49.6f on buffet cold serving line and prep cooler.product was discarded by manager must have cold holding foods at 41.0f or below.appx.24lbs.$310.(priority 7-38-005)(citation issued)(cos)

Proper cooling methods used; adequate equipment for temperature control

Observed improper temperatures of both buffet serving line cold holding units with tcs foods stored inside for self serve at fruit cooler-53.9f and deli meats-53.0f.a held for inspection tag has been placed on unit. Once repaired email:food@cityofchicago.org.must have cold holding units at 41.0f or below.(priority 7-38-005)(cos)(citation issued)air temperatures are now 35.0f and 36.0f on both coolers.

Sewage & waste water properly disposed

Observed waste water leaking from top of bakery grease trap when water is drained. Instructed manager to service grease trap. Priority violation 7-38-030(c) citation issued.

In-use utensils: properly stored

Ice scoop improper stored in open wire rack where scoop toucing exterior surface of ice machine. Instd to to store ice scoop properly and maintain

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

Multi use equipment stored in mechanical room. Instd to remove all and store in proper storage area. Storing in mechanical room is prohibited

Adequate ventilation & lighting; designated areas used

Inadequate lighting/very dim at basement area where bar warewashing unit located. Instd to provide proper lighting and maintain

Hands clean & properly washed

Observed poor hygienic practices several times by male dish washer. Observed him put dirty dishes into dish machine and then proceeded to remove clean dishes from dish machine without washing hands.must wash hands after handling dirty to clean dishes. (priority 7-38-010) (citation issued) (cos).

Adequate handwashing sinks properly supplied and accessible

Observed middle sink in men's rooftop toilet room not operable must repair and maintain.

Food-contact surfaces: cleaned & sanitized

Observed low temperature dish machine being used and sanitizing at 0.0 ppm's in 1st fl. Bar area.a held for inspection tag has been placed on unit.once repaired and maintain. Email:food@cityofchicago.org.(priority 7-38-025)(cos)(citation issued)pic repaired dish machine during inspection now reading at 100 ppm's.

Thermometers provided & accurate

Observed exterior thermometer of small hot holding cabinet at end of cook line not operable must provide and interior thermometer and maintain.

Food properly labeled; original container

Must label food storage containers when food are not in original package with common name (squeeze bottles, bulk,etc)

Insects, rodents, & animals not present

Observed evidence of 2-live roaches crawling on floor back and forth from underneath hot water tank and several dead on floor in same area.must remove dead roaches clean and sanitize area.recommended to have a pest control operator to service premises on or after 5/20/26.(priority foundation 7-38-020(a)(citation issued)

Contamination prevented during food preparation, storage & display

Must provide splash guards at hand sinks next to dumpsinks in rooftop bar area to prevent contamination.

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

Must invert preset table wear glasses and plates needs to be inverted to prevent contamination of dust,etc.

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

Must eliminate crates used for food storage in liquor walk in cooler & walk in freezer and provide adequate shelving units for easily cleanable surfaces.

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

Must repair or replace worn door gaskets on both walk in coolers,missing handle on oven door and remove hanger and maintain.

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

Observed several worn,discolored and pitted cutting boards being used must repair or replace to be in good repair.

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

Observed no signed employee health policies for employees must provide and maintain.(priority foundation 7-38-010)(citation issued)

Adequate handwashing sinks properly supplied and accessible

Observed no cold running water at hand sink at far right sink in bar area must repair and maintain.

Warewashing facilities: installed, maintained & used; test strips

Observed no chemical test kit to check sanitizing solution ppm's at 3- compartment sink.must provide and maintain.(priority foundation 7-38-005)(citation issued)

All food employees have food handler training

Observed no food handlers training for employees must provide and maintain.

Allergen training as required

Observed no food allergen training for food manager must provide and maintain.

Adequate handwashing sinks properly supplied and accessible

Observed no paper towel at the hand-sink in the prep area. Informed person in charge that paper towels must be available at hand sinks at all times. Food handler obtained paper towel for hand sink during time of inspection priority foundation violation #7-38-030(c). Citation issued.

Food in good condition, safe, & unadulterated

Observed bags of pinto beans, dried chilis, onions gnawed, torn and ready to prepare for service. Instructed manager to discard. All food packages shall be in good condition and protect the integrity of contents so food is not exposed to adulteration or potential contaminants. Priority foundation violation #7-38-005. Citation issued.

Food-contact surfaces: cleaned & sanitized

Observed ice machine located in basment prep/storage area with a build-up of black slime substance, dripping onto ice cubes stored at below ice bin.ice is used for human consumption. Instructed to clean, sanitize and maintain. Priority foundation violation #7-38-005.citation issued

Proper hot holding temperatures

Observed the following food not meeting require temperature of 135f degrees or above in the designated hot-holding unit: al pastor 109.4f. Manager immediately and voluntarily disposed of 5 lbs of products worth $50.00 through denaturing process. Priority violation #7-38-005. Citation issued.

Proper date marking and disposition

Observed ready to eat, temperature control for safety foods (beans, rice, chicken soup, beef). Not properly dated, stored longer than 24 hours inside walk-incooler. Instructed to provide proper date marking with disposition date for rte foods prepared on site and held over 24hours in cold holding units. Reviewed proper date labeling of prepared tcs foods.ing unit: al pastor 109.4f. Manager immediately and voluntarily disposed of 500 lbs of products worth $15000.00 through denaturing process priority foundation violation 7-38-005 citation issued.

Thermometers provided & accurate

Observed no ambient air thermometers inside the reach in coolers and display coolers. Instructed to provide conspicuous and easily readable thermometers inside all refrigerator units to properly monitor the ambient air temperature of equipment.

Insects, rodents, & animals not present

Observed rodent infestation. Live mice and rat observed in basement over 350 droppings in the following areas throughout: dining room, 1st floor prep, basement prep and on shelves in basement, chest freezer throughout basement, on dried pinto bean storage , on onions under the stairs in dry storage area, along baseboards and under in stored items throughout the southeast side of the basement rear south basement. Instructed to remove all droppings, sanitize all affected areas have pest co. Service for rats and mice. Priority violation 7-38-020(a) citation issued.

Contamination prevented during food preparation, storage & display

Observed food containers stored on the floor in the walk-in cooler, prep and storage areas. Instructed manager to properly store and protect food items from contamination while stored by elevating at least six inches from the floor on raised shelving units.

In-use utensils: properly stored

Observed scoops for dry storage containers being stored directly inside of the container. Instructed to properly store all utensils between use.

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

Observed rusted and food encrusted storage racks in walk in cooler, surfaces must be smooth and easily cleanable.instructed to clean and maintain

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

Observed pallets being used as shelving throughout the walk in cooler/ walk in freezer and basement storage areas. Must remove pallets and provide shelving that is 6" off the floor and provides floor accessibility to ensure adequate facility cleaning.

Food-contact surfaces: cleaned & sanitized

4-602.11 observed the interior of the ice machine with a brownish substance located by the ice maker. Instructed to clean and sanitize.

Non-food/food contact surfaces clean

4-601.11(c) observed the interior of the fryers with minor accumulated debris. Instructed to clean.

Plumbing installed; proper backflow devices

5-204.12 unable to locate the backflow prevention device on the ice machine. Instructed to locate or provide.

Physical facilities installed, maintained & clean

6-501.13 observed minor debris on the floors in the rear food prep area and in the utility closet. Instructed to clean.

Adequate handwashing sinks properly supplied and accessible

Observed no paper towels at exposed handwashing sink located in bar. Instructed to maintain paper towels at all exposed handwashing sinks at all times. Priority foundation violation 7-38-030(c). Citation issued.

Adequate handwashing sinks properly supplied and accessible

Observed no handwashing signage at exposed handwashing sink located in bar. Instructed to provide.

Plumbing installed; proper backflow devices

Observed 1 of 4 toilets not working in women's toilet room. Instructed to repair or replace and maintain in good condition.

Physical facilities installed, maintained & clean

Observed broken, unused cooler next to offices in basement. Instructed to either repair and maintain in good condition or remove from premises.