Compliance with variance/specialized process/HACCP

City of Chicago food service sanitation certificate

Observed no city of Chicago certified food manager on site during time of inspection certificate while preparing and serving tcs foods, sliced deli meat, milk, sweet potato, chicken,sliced tomato. Instructed to provide and maintain at least one certificate holder on premise while open and operating. Priority foundation violation. #7-38-012. Citation issued.

Proper eating, tasting, drinking, or tobacco use

Observed employee coffee stored on prep table in basement without covering and strawe inside. Instructed to provide closed beverage in order to prevent contamination.

Food-contact surfaces: cleaned & sanitized

Observed internal white panel of ice machine with black and pink mold like build up on food contact surface and dripping on to ice used for human consumption. Instructed clean and sanitize equipment and maintain as required. Priority foundation violation. #7-38-005. Citation issued.

Variance obtained for specialized processing methods

Observed no variance documentation on site for fermentation as required by cdph. Instructed to provide and maintain. Priority foundation violation. 7-38-005. Please see above violation for citation information.

Insects, rodents, & animals not present

Observed approximately 28 small rodent droppings scattered on floor and on top of cardboard boxes containing restaurant supplies in storage area connected to pastry prep and liquor storage.instructed to contact pest control for additional service, remove droppings, clean and sanitize said space. Must eliminate pest activity on premise.priority foundation violation. #7-38-020 (a). Citation issued.

Personal cleanliness

Observed two food handlers handling food without proper hair/beard restraints. Instructed to provide and maintain in order to prevent possible contamination.

Non-food/food contact surfaces clean

Observed all equipment stored in 1st floor prep as well as basement prep in need of cleaning. Noted dried food splatter on walls, cooling units, exterior surfaces of equipment, shelving units, inside and alongside frying and grill equipment. Instructed to clean and maintain.

Garbage & refuse properly disposed; facilities maintained

Observed outside grease receptacle in need of cleaning. Noted grease build up on surfaces of said receptacle. Instructed to clean and maintain

Physical facilities installed, maintained & clean

Observed floors throughout 1st floor prep/basement prep behind all prep tables, cooling units and heavy grill/frying equipment and inside floor drains in need of cleaning. Instructed to remove all food debris, organic matter and maintain.

Physical facilities installed, maintained & clean

Observed items stored improperly on basement floors throughout storage spaces. Insturcted to organize, remove unnecesary items and elevate at least 6 inches off floor in order to prevent hiding space for pest. Must maintain premise.

Adequate ventilation & lighting; designated areas used

Observed all vents in ceiling 1st floor prep area as well as ventilation hood with accumulated dust and dirt debris. Instucted to clean and maintain

Proper cold holding temperatures

Observed improper cold holding temperatures of tcs foods inside of the walk-in cooler. Observed cooked chicken from previous night internal temperatures ranging from 44.6f-45.5f. Management voluntarily discarded approximately 15# of food worth $400.00. Instructed manager, tcs foods must maintain cold holding temperature of 41.0f or colder and hot holding temperature of above 135f at all times.priority violation 7-38-005, citation issued.

Variance obtained for specialized processing methods

Observed no cdph approved HACCP plan on the premises for special process yogurt making on site. Instructed management to provide an approved HACCP plan before making said special process.priority foundation violation 7-38-005.see violation #29 for citation.

Food properly labeled; original container

Observed bulk containers in the kitchen prep area without a label.instructed to provide the common name on all bulk containers to properly identify item. (salt, sugar, flour etc).

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

Instructed to properly store and invert multi-use kitchen metal containers to prevent contamination before use and maintain.

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

Observed chipped paint and rust on the wire storage racks in the walk-in cooler. Instructed manager to remove chipped paint and rust and repaint or replace the shelves and maintain.

Non-food/food contact surfaces clean

Instructed manager to detail clean the interior of the microwaves and prep coolers and the grease buildup inside of the deep fryer and maintain.

Plumbing installed; proper backflow devices

Observed water leaks in the following areas:at far right drainpipe underneath the 3-compartment sink and drainpipe underneath the hand sink inside the mens washroom.instructed to repair plumbing leaks and maintain.

Physical facilities installed, maintained & clean

Instructed to replace waterstained ceiling tiles inside the mens washroom and maintain.

Food separated and protected

Observed consumers serving themselves raw seafood from seafood buffett. Consumers where serving themselves items such as whole uncooked fish, shellfish, and fish heads. 1 consumer observed picking up fish item with bare hands before putting down. Instructed manager to ensure consumers do not serve themselves raw animal product. Manager had employee stand near area to service consumers. Priority violation 7-38-005 citation issued.

Food-contact surfaces: cleaned & sanitized

Observed ice machines in grill areas/ grill city with black slimy substance built up on interior. Instructed manager to clean and maintain. Priority foundation violation 7-38-005 citation issued.

Food-contact surfaces: cleaned & sanitized

Observed interior of dish machine with heavy soil and debris build up in grill city area. Instructed maanger to clean the interior of dish machine. Priority foundation violation 7-38-005 citation consolidated.

Food-contact surfaces: cleaned & sanitized

Observed chlorine dish machine providing a final chlorine sanitizer concentration of 0ppm. Instructed manager to ensure that chlorine dish machine provides a minimum final chlorine sanitizer concentration of 50 ppm. Dish machine tagged. Priority violation 7-38-025 citation issued.

Food-contact surfaces: cleaned & sanitized

Observed 3 compartment sink in dish area with broken sanitizer dispenser. When turned on dispenser leaks and provides a quat sanitizer solution of 0ppm. Instructed manager to repair sanitizer dispenser. Priority violation 7-38-025 citation consolidated.

Toxic substances properly identified, stored, & used

Observed floor cleaner hooked up to dish sanitizer line in grill city 3 compartment sink. Employee was utilizing floor cleaner as sanitizer for dishes. Instructed maanger to ensure all chemicals are used according to manufacterer's instruction and in a way that does not create a hazzard for employees or others. Manager disconnected floor cleaner and washed rinsed and sanitized sink as well as all dishes that were washed using floor cleaner. Priority violation 7-38-015 citation issued.

Variance obtained for specialized processing methods

Observed vacuum packaging machine on site with no variance. Instructed manager to provide variance for vacuum packaging machine. Priority foundation violation 7-38-005 citation consolidated.

Insects, rodents, & animals not present

Observed 4 live roaches on site in the following areas: in grill city area directly underneath the hot holding unit where food served directly to customers is sold, behind griddle area, behind prep cooler, and in dish area. Instructed manager to eliminate pest activity. Priority foundation violation 7-38-020(a) citation issued.

Insects, rodents, & animals not present

Observed the corpses of roaches smashed against the wall near the dish machine. Instructed manager to clean and maintain.

In-use utensils: properly stored

Observed tongs in self service raw fish buffett to be knocked over with handles touch raw fish. Instructed manager to ensure tongs are stored in a way to prevent cross contamination.

Non-food/food contact surfaces clean

Observed racks throughout various walk in coolers with debris build up. Instructed maanger to ensure all racks are cleaned.

Food-contact surfaces: cleaned & sanitized

Observed internal lid of ice machine with pink slime, mold like build up and dripping onto ice used for human consumption. Instructed to clean and sanitize food contact surfaces and maintain. Priority foundation violation. #7-38-005. Citation issued.

Variance obtained for specialized processing methods

Observed vacuum packaging machine on site on prep table and food items stored inside walk in freezer without HACCP plan or variance. Unit tagged and held for inspection. Instructed to provide and maintain as required. Please see violation #29 for citation information.

Insects, rodents, & animals not present

Observed 30 small and large black live flies flying throughout rear prep/dishwashing area, on ceiling and exterior surfaces of cooling units in bar on togo containers, on surfaces of license holders on wall. Instructed to contact pest control for service. Must eliminate fly activity on premise. Priority foundation violation. #7-38-020 (a). Citation issued.

Non-food/food contact surfaces clean

Observed interior surfaces of cooling units in bar and prep shelving units in need of cleaning. Instructed to remove dried food debris and maintain

Plumbing installed; proper backflow devices

Observed leaky plumbing piping under plumbing fixtures (3 compartment sink as well as hand/dump sink. Instructed to repair and maintain in good condition.

Physical facilities installed, maintained & clean

Observed excessive amounts of water and food debris on floor in rear storage/dishwashing area. Instructed to remove and maintain.

Physical facilities installed, maintained & clean

Observed restaurant items stored on floors throughout basement.instructed to provide smooth and easily cleanable shelving units and elevate items at least 6 inches off floor, organize, remove all unnecesary items from said space. Must maintain premise.

Adequate ventilation & lighting; designated areas used

Observed inadequate lighting in fron prep area. Instructed to increase and maintain.

Adequate ventilation & lighting; designated areas used

Observed vents above cooling units/prep tables with accumulated dust and dirt debris. Instructed to clean and maintain.

Allergen training as required

Observed 1 of 2 certified food manager certificate holders with allergen training. Instructed to obtain and maintain.

Variance obtained for specialized processing methods

Observed vacuum packaging machine on site on prep table and assorted food items stored inside walk in cooler without HACCP plan or variance. Unit tagged and held for inspection. Instructed to provide and maintain as required. Please see violation #32 for citation information.

Insects, rodents, & animals not present

Observed approximately 50 small live black flies flying throughout main bar, bar located in tasting room and throughout prep area on equipment in beverage station on large cooking equipment and flying throughout dishwashing area, flying in inside dining area . Recommended to contact pest control for service. Must eliminate pest activity on premise. Priority foundation violation. #7-38-020 (a). Citation issued.

Contamination prevented during food preparation, storage & display

Observed handsink locaated in main bar as well as tasting room bar in need of a smooth and easily cleanable splashguard to prevent possible contamination of glassware and mixing equipment stored.

Personal cleanliness

Observed food handler without effective hair restraint during time of inspection. Instructed to provide and maintain as required.

Warewashing facilities: installed, maintained & used; test strips

Observed no chemical test strips for all low temperature dish machines throughout prep and bar areas. Insturcted to provide and maintain to test sanitizer strenght on said equipment. Priority foundation violation. #7-38-005. Citation issued.

Allergen training as required

Instructed all certified food manager certificate holders to obtain allergen training certification. Instructed to maintain as required.

Variance obtained for specialized processing methods

Observed facility not meeting compliance with variance/specialized process observed vacuum sealing machine stored in lower cabinet in dining area of men's locker room during time of inspection. Informed person in charge that documentation and procedures must be submitted and approved by cdph before performing such specialized food processes and must be maintained.held for inspection tag placed on vacuum sealing machine. (note: vacuum sealing machine not in use at time of inspection.) priority foundation violation. 7-38-005 no citation issued.

Insects, rodents, & animals not present

Observed two dead roaches in unused locker in men's locker room. Instructed to remove all dead insects and maintain.

Insects, rodents, & animals not present

Observed opening in middle of lunchroom exit outer sliding doors. Instructed to seal all outer openings to prevent pest entrance.

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

Observed missing sliding door on churro warmimg display case. Instructed to replace sliding door on churro warming display case to prevent contamination of churros. During time of inspection area of warming display case covered and all churros moved to area with sliding glass door to prevent contamination.

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

Observed containers stored on floor in utility room with hot water tank. Instructed to provide adequate shelving units to elevate all food and nonfood items at least six inches off of floor for ease of cleanability.

Variance obtained for specialized processing methods

Observed vacuum packaging machine and vacuum packaged fish on site with no approved variance. Instructed manager to obtain approved variance. Priority foundation violation 7-38-005 citation consolidated with previous violation.

Food-contact surfaces: cleaned & sanitized

High temperature warewashing unit being used and unable to maintain proper utensil surface temperature. 135f surface temperature measured by irreversible registering temperature indicator after multiple cycles. Instd to repair and able to achieve utensil surface temperature of 160f and maintain. Citation issued 7-38-025 priority. Unit tagged and instd not to use until reinspected by cdph. Instd to use 3-compartment sink to properly wash, rinse and sanitize multi use equipment .

Variance obtained for specialized processing methods

See 29

All food employees have food handler training

Expired food handler training certifications on site. Instd to provide food hanlder training for all and maintain on site

Food-contact surfaces: cleaned & sanitized

Observed the low temperature dishmachine in the dishwashing area (in-use) at this time of inspection; final sanitizing rinse at "0" ppm chlorine concentration.instructed manager to repair and maintain.a mechanical dishwashing machines should provide a final sanitizing rinse of either 50 – 100 ppm chlorine (for chemical sanitizing machine) or 180f final rinse (for hot water sanitizing machine). (** see comments below). Priority violation 7-38-025, citation issued.

Variance obtained for specialized processing methods

Observed no cdph approved HACCP plan on the premises for special process yogurt making on site.instructed management to provide an approved HACCP plan before making said special process.priority foundation violation 7-38-005.see violation #29 for citation.

Wiping cloths: properly used & stored

All prep area wiping cloths must be held in a container with a sanitizing solution between use and maintain.

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

Observed frozen meats stored in plastic grocery bags in the reach-in-freezer. Instructed to use only food grade storage bags or containers and maintain.

Physical facilities installed, maintained & clean

Instructed to detail clean and organize area underneath the staircase leading into the basement storage room and remove unnecessary articles due to potential pest harborage and elevate mops, brooms cleaning equipments off the floor at least 6" inches to facilitate cleaning and maintain.

Proper cold holding temperatures

Found 30 pounds of partially cooked pork rind hanging on steel wire under exhaust hood at rear preparation areas.pork rind at 80.3f.priority violation.citation issued.7-38-005.disposed of 30 pounds of pork.value of pork 100 dollars.

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

Found pork meat being hung on steel wire under exhaust at main kitchen.steel wire had some frayed parts.priority violation.citation issued.7-38-025.removed about 20 feet of steel wire being used for hanging pork meat.

Variance obtained for specialized processing methods

Observed vaccuum sealed food and vacuum packaging machine on site without variance. Instructed manager to provide variance for vacuum packaging. Priority foundation violation 7-38-005 citation consolidated.

Required records available: shellstock tags, parasite destruction

Noted shellfish (oysters)in a container inside the walk in cooler with no identification tags as required by the code. Instructed management to always have tags attached to the each batch until the last product is used and then the tag must be stored for an additional 90 days in a folder. Manager immediately and voluntarily disposed of 3 lbs of products worth $60.00 through denaturing process. Priority foundation violation #7-38-005.

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

Adequate handwashing sinks properly supplied and accessible

Observed signage notifying food employees to wash hands not provided at the bar area handwashing sink (near edge of bar). Instructed to provide adequate signage to all handwashing sinks and maintain at all times.

Food-contact surfaces: cleaned & sanitized

Observed interior bounce plate of ice machine in the warewashing area to be soiled with dust debris and calcium build up. Instructed to clean food- and nonfood-contact surfaces of equipment and utensils at adequate frequency to prevent build up of soils and maintain.

Variance obtained for specialized processing methods

See violation #29.

Plumbing installed; proper backflow devices

Observed the following plumbing fixtures in poor repair: wash basin (left-most basin) drain plug at the 3-compartment sink does not retain water when engaged; backflow prevention device at the utility sink closet leaking clean water. Instructed to repair or replace listed plumbing fixtures and maintain all plumbing fixtures in good repair.

Person in charge present, demonstrates knowledge, and performs duties

No person in charge present at the time of inspection. Priority foundation violation. No citation issued.

City of Chicago food service sanitation certificate

Noted no certified food manager on duty while tcs foods are prepared and served (sushi)or city of Chicago sanitation certificate. Instructed management that a food manager with original city of Chicago certificate must on site at all times. Priority foundation #7-38-012.

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

Noted cardboard boxes used to line shelves. Instructed to clean and remove all cardboard boxes to prevent hiding places for pest.

City of Chicago food service sanitation certificate

Observed no certified food manager on site upon arrival. Instructed manager to ensure a certified food manager is on site at all times. Priority foundation violation 7-38-012 citation issued.

Proper hot holding temperatures

Observed cooked burek with meat held at temperatures ranging from 105-119 f. Instructed manager to ensure all hot foods are held at 135 f and above. Manager discarded 5 pounds of burek ($30) priority violation 7-38-005 citation consolidated.

Proper cold holding temperatures

Observed cooked potatoes held at an inadequate temperature of 67 f. Instructed manger to ensure all cold foods are held at 41 f and below. Manager discarded 12 pounds cooked potatoes ($10) priority violation 7-38-005 citation issued.

Variance obtained for specialized processing methods

See violation #29.

Food properly labeled; original container

3-601.11 observed no labels with business name and business address for the prepackaged raw meats for sale at the reach in cooler and no ingredients included on the label for the grab and go guacamole and no labels with business name, business address and ingredients for the grab and go salsas. Instructed to provide.

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

4-101.17 observed a raw wood surface on the shelves located in the rear food prep area. Instructed to seal raw wood or replace with an easily cleanable smooth surface.

Physical facilities installed, maintained & clean

6-201.13 observed cracks and cevices on the walls in various areas of the facility. Instructed to seal and make all surfaces smooth and easily cleanable.

Adequate handwashing sinks properly supplied and accessible

Observed no handwashing signage posted at handwashing sinks in men and women's washrooms. Instructed to post clearly visible signage at all handswashing sinks used by food employees that notifies food employees to wash their hands.

Proper cold holding temperatures

Observed cold tcs foods, held at improper temperatures ranging between 48.0-49.1f. Observed cold tcs foods, shrimp(48.4f), salad containing chopped lettuce(49.1f) and sliced tomatoes(48.0f)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 $115 weighing 15lbs priority violation 7-38-005 citation issued

Variance obtained for specialized processing methods

Observed facility not meeting compliance with variance/specialized process in facility noted reduced oxygen packaging all stored in walk in freezer during time of inspection. Informed person in charge that documentation and procedures must be submitted and approved by cdph before performing such specialized food processes and must be maintained.tagged unit, materials and 75lbs of vacuum packaged food in walk in freezer. Priority foundation violation. 7-38-005. Citation combined with violation #29

Insects, rodents, & animals not present

Observed openings at base of rear exit door and southside front outer entrance door. Instructed to seal all outer openings to prevent pest entrance.

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.

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

Observed spoons laying down in uncovered container underneath counter in front prep/beverage station. Instructed to store utensils inverted with handles up or covered during storage.

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

Observed rust on shelving units in dry storage. Instructed to remove rust from shelving units,instructed nonfood contact surfaces of equipment shall be constructed of a corrosion resistant, nonabsorbent and smooth material for ease of cleanability. Observed cardboard used to line shelves in rear dry storage area and observed paper towel liner for shelf on cold holding unit near cookline. Instructed to remove cardboard and paper towel shelf liners throughout facility, instructed nonfood contact surfaces of equipment shall be constructed of a corrosion resistant, nonabsorbent and smooth material for ease of cleanability.

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

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.

Toilet facilities: properly constructed, supplied, & cleaned

Observed employee all gender employee washroom door to not be self closing. Instructed to install self closing device on all gender employee washroom door so that it shall be tight fitting and self closing.

Toilet facilities: properly constructed, supplied, & cleaned

Observed no covered receptacle in women's washroom. Instructed to provide covered receptacle in women's washroom for sanitary napkins.

Proper cold holding temperatures

Observed tcs foods held at inadequate temperatures ranging from 44-55 f. Instructed manager to ensure all cold tcs foods are held at 41 f and below. Manager discarded: 1 gallon of milk, 1/4 gallon heavy cream, 3 pounds cooked oatmeal, and 2 pounds of gravy ($120) priority vioaltion 7-38-005 citation issued.

Variance obtained for specialized processing methods

Observed vacuum packaged tcs food and vacuum packaging machine on site without approved variance. Instructed manager to acquire approved variance. Priority foundation violation 7-38-005 citation consolidated with violation #29.

Proper cooling methods used; adequate equipment for temperature control

Observed cooler in rear coffee shop area with an inadequate ambient air temperature of 47 f. Instructed manager to ensure all coolers have an ambient air temperature of 41 f and below. Cooler tagged. Priority violation 7-38-005 citation issued.

Insects, rodents, & animals not present

Observed large gap at bottom of kitchen door leading outside. Instructed manager to seal gap.

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

Observed kettle too large to fit in any 3 compartment sink or dish machine. Instructed manager to create written clean in place procedure for washing, rinsing, and sanitizing dishes.

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

Observed no written employee health policy on the premises.instructed management to provide a signed employee health policy for each employee and maintain as required.priority foundation violation 7-38-010.

Adequate handwashing sinks properly supplied and accessible

Observed no handwashing signage at hand sinks at kitchen prep/dshwashing area and bar area.instructed to provide and maintain.

Variance obtained for specialized processing methods

Observed no cdph approved HACCP plan on the premises for special process yogurt making on site. Instructed management to provide an approved HACCP plan before making said special process.priority foundation violation 7-38-005.see violation #29 for citation.

Food properly labeled; original container

Observed bulk containers in rear without a label. Instructed to provide the common name on all bulk containers to properly identify item.(salt, sugar, flour etc).

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

Raw wood surfaces in the rear storage closet.instructed to seal/paint all raw wood surfaces so as to be non-porous and easily cleanable and maintain.

Warewashing facilities: installed, maintained & used; test strips

Observed missing sink stoppers for the bar 3-compartment sink.instructed to provide and maintain 3 adequate working sink stoppers.

Adequate ventilation & lighting; designated areas used

Observed mechanical ventilation not working inside the east end unisex washroom.instructed to repair and maintain adequate ventilation at all times.

All food employees have food handler training

Observed no food handler certificates provided on the premises.must show proof of training for all food handling employees.

Allergen training as required

Observed the certified food manager without the allergen training certificate.allergen training is required for all employees that have a city of Chicago food sanitation certificate.instructed to complete training and keep certificate on site.

Variance obtained for specialized processing methods

Please see violation #29

Non-food/food contact surfaces clean

Observed heavy accumulation of grease on sides and behind of cooking equipment and inside of one fryer cabinet. Instructed to clean and maintain.

Physical facilities installed, maintained & clean

Observed filters removed from the exhaust system above the fryer/wok area. Instructed manager to provide filters and ensure all are adeqautely secured and maintain.

Physical facilities installed, maintained & clean

Observed the floors in the kitchen prep area and dish washing area to be heavily soiled with grease and food debris. Instructed manager to detail clean areas and maintain free of excessive grease and food debris.

Adequate ventilation & lighting; designated areas used

Observed excessive grease and dust accumulation on the filters in the exhaust hood above the cooking equipment in the wok/fryer area. Instructed to detail clean and maintain areas free of excessive grease and dust build up.

Person in charge present, demonstrates knowledge, and performs duties

Observed person in charge without proof of food safety management training during time of inspection. Must provide.

City of Chicago food service sanitation certificate

Observed no certified city of Chicago food service sanitation manager on site at start time of inspection while eggs were being cooked. The designated person in charge, who is physically on site, must obtain and maintain a valid city of Chicago food service sanitation license. Priority foundation violation #7-38-012. Citation issued

Adequate handwashing sinks properly supplied and accessible

Observed the following sinks not maintained with hot water: handsink in prep area with no hot water. Instructed person in charge hot water at all hand washing sinks must be at least 100f. Pic came on site and hot water was restored handsink are maintained between priority violation #7-38-030(c). Citation issued.

Adequate handwashing sinks properly supplied and accessible

Observed no handwashing signage at the bar handsink. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Instructed to provide.

Food-contact surfaces: cleaned & sanitized

Noted low temperature dish washing machine in use not properly sanitizing. Sanitizing strength of sanitizer (chlorine) at the time of inspection was 0 ppm. Instructed not to use unit until reinspected by Chicago department of health (cdph). Tagged unit. Priority violation #7-38-025. Citation issued.

Proper cold holding temperatures

Observed time/temperature control for safety foods (variety of pork sausage patty at 55.4f) at improper cold holding temperatures located in reach in cooler. Instructed to discard and denature all said tcs foods and to maintain a cold holding temperature of 41f at all times. Priority violation.7-38-005. Citation issued.

Toxic substances properly identified, stored, & used

Observed residential roach insecticide, boric acid stored in dry storage area. Informed that residential use insecticides are not permitted in commerical spaces. Priority violation. 7-38-005. Citation issued

Variance obtained for specialized processing methods

Found no variance on-site for the curing process. Instructed manager to provide. Priority foundation violation. Citation consolidated with above violation #29.

Food properly labeled; original container

Observed food storage containers without labels containing the common name of foods. Instructed to provide.

Insects, rodents, & animals not present

Observed over 300 dead small black flies through out storage on food containers, floor and paper goods. Instructed to remove all dead pests and clean and sanitize

Insects, rodents, & animals not present

Observed cockroach infestation. Over 50 live roaches observed in the following areas: dishwash and food prep areas, in compressor of reach in cooler, on floor, containers, walls etc. 7-38-020(a) priority violation citation issued. Must eliminate all pest activity, wash and sanitize surfaces. Have premises serviced by pest control operator.

Variance obtained for specialized processing methods

See violation #29.

Physical facilities installed, maintained & clean

Must clean food debris & water from floor under cookline and bar sink .

Adequate ventilation & lighting; designated areas used

Must clean debris build up from filters at hood of cooking equipment.

City of Chicago food service sanitation certificate

Observed no city of Chicago certified food manager on site during time of inspection without valid original certificate while preparing tcs foods (kimchi, sauces, rice, chicken). Instructed to provide at least one certificate holder on site while open and operating. Priority foundation violation. #7-38-012. Citation issued.

Food-contact surfaces: cleaned & sanitized

Observed 4 low temperature dish machines on site not properly sanitizing during time of inspection noted sanitzer strength at 0ppm for all said machines at this time. Insructed to repair all untis to properly sanitize kitchenware and utensils @ at least 50ppm. Priority violation. #7-38-025. Citation issued. All units tagged and held for inspection.

Food-contact surfaces: cleaned & sanitized

Observed ice machine located on 2nd floor with interior panel of ice machine as well as walls of ice bin with accumulated build up of pink and black slimy mold like substance drippings on to ice. Noted iced used for human consumption. Instructed to clean sanitize said equipment to prevent contamination priority foundtion violation #7-38-005. Citation issued.

Proper date marking and disposition

Observed approximately 60 lbs of various tcs foods stored in cooling units throughout psalmonrep and storage areas without labels, they are as follows...(pesto, jams, noodles, kimchi, curry chicken, house made sauces, mushrooms, egg roll filling). Instructed person in charge to provide use by date labels on all tcs foods stored on site for more than 24 hours as required. Pic voluntarily discarded and denatured all said food items at this time. Priority foundation violation. #-38-005. Citation issued.

Variance obtained for specialized processing methods

Observed facility utilizing special process without approved HACCP plan and required variance. Instructed to provide and maintaied per code. Priority foundation violaton. #7-38-005. Refer to violation #32 for citation information.

Thermometers provided & accurate

Unable to locate thermomethers in cooling units with cold hold attached located in 1 st floor prep area. Instructed to provide and maintain.

Insects, rodents, & animals not present

Observed rear exit door leading to receptacle space not rodent proof. Instructed to provide and protect outer openings to prevent pest entry.

Insects, rodents, & animals not present

Observed evidence of pest activity on site during time of inspection. Noted 75 or more small and large black live flies flying roughout prep areas, dry storage space by stairs, on exterior surfaces of working ingredients & bulk containers, 1st and 2nd floor bars on all plumbing fixures, liquor wells and dishwashing machines. Noted 5 large cockroaches crawling throughout the following spaces...inside sink basin of handwashing sink near dish machine (1st floor), on floor alongside 2 door cooling unit near mop sink, inside dishwashing rack inside dish machine in 1st floor bar, on floor alongside cooling unit in rear prep. Instructed to contact pest control for service, clean and sanitize affected areas. Must eliminate pest activity on premise. Priority foundation violation. #7-38-020 (a). Citation issued.

Personal cleanliness

Observed food handlers handling food without effective hair or beard restraints. Intructed to provide and maintain to prevent possible contamination.

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

Observed torn gaskets inside cooling units under grill equipment as well as all 2 door units with cold holds attached. Noted heavily accumulated food spills and grease on equipment instructed to replace and maintain.

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

Observed shelving racks containing clean dishes and kitchenware next to 3 compartment sink with black garbage bags and tape used as a protective barrier. Instructed to remove and provide smooth and easily cleanable splashguard to prevent possible contamination.

Food separated and protected

Raw chicken stored immediately above ready to eat lettuce in refrigeration unit. Instd to store raw foods properly at all times. Lettuce voluntarily discarded and denatured. Approx 10lbs $50 value. Citation issued 7-38-005 priority

Variance obtained for specialized processing methods

See 29

Contamination prevented during food preparation, storage & display

Missing splashguard inbetween handwash sink and prep area (pitaki area). Instd to provide and maintain

In-use utensils: properly stored

Ice scoops improperly stored on top of ice machines. Instd to store ice scoops properly and maintain

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

Ice machine, deep freezers, and other articles/storage located underneath sewer lines that are not shielded. Instd to shield such lines or remove all from underneath and maintain

Plumbing installed; proper backflow devices

Leak at 3-compartment sink faucet in pikati area. Instd to repair and maintain.

Physical facilities installed, maintained & clean

Ceiling above lower level bar not smooth, even, and easily cleanable. Instd to have a smooth, even, and easily cleanable surface. Missing ceiling tile in urban belly prep area. Instd to replace and maintain

Adequate ventilation & lighting; designated areas used

Inadequate lighting in lower-level bar. Instd to provide adequate lighting and maintain.