Taste of Chicago

In-use utensils weren’t stored properly.

Inspector’s note: Observed a knife being stored between reach in cooler and prep table. Instructed to wash, rinse, and sanitize utensil and properly store in a clean container.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Large can opener in need of clening to remove all build up. Instructed to clean and maintain

Equipment and surfaces were dirty.

Inspector’s note: Interior of reach in coolers in need of cleaning to remove some food spills. Instructed to clean and maintain.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Rear screen door is in poor repair and is not rodent/insect proofed. Instructed to repair, rodent/insect proof screen door or keep the outer door closed. Maintain same.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Tcs foods stored inside of used coffee containers and held in the chest freezer. Instructed to use food gradeable bags/containers to store tcs foods. Maintain same.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Wiping cloths are not properly stored when not in use. Instructed to store in sanitizing solution (sanitizing agent must be at the required ppm) when not in use. Maintain same.

In-use utensils weren’t stored properly.

Inspector’s note: Tongs stored on the handle of the stove. Instructed to properly store in a clean bin/container when not in use. Maintain same.

Plumbing problems, or missing protection against backflow.

Inspector’s note: The hot water knob on the 3-compartment sink leaks at the base. Instructed to fix leak and maintain good plumbing.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: The trash receptacle in the toilet room has no lid. Instructed to provide a trash receptacle with a lid for the unisex toilet room. Maintain same.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Mops are not properly stored when not in use. Instructed to store hanging up for proper air drying when not in use. Maintain same.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors in between, under/around the coolers/freezers and cooking equipment with food, dirt, and debris. Instructed to clean and maintain floors.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: 3-302.12 observed dry storage containers without labels. Instructed to label all dry storage containers properly.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: 4-302.14 observed no chemical test strips on site to properly test the sanitizing compartment of the 3-compartment sink. Instructed to provide. Priority foundation. Citation issued 7-38-005.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed the interior of the fryers with accumulated food and grease debris. Instructed to clean.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed accumulated dirt debris under the 3-compartment sink, on the lower shelves under the cooking equipment, and under and around cooking equipment and refrigeration units. Instructed to clean all.

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

Inspector’s note: The kitchen knife holder is greasy and dirty, clean and santize the

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

Inspector’s note: The reach in prep cooler and stand up freezer has damaged and dirty gaskets, clean and repair the doors ad gaskets.

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

Inspector’s note: The floors are dirty, clean the floors from corner to corner.

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

Inspector’s note: The walls behind the prep cooler are dirty, clean and repaint the walls from top to bottom.

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

Inspector’s note: The light shields are dirty within, clean out and maintain the shields clean.

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

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. FOUND RUSTY SHELVES AND LEGS UNDER SOME OF THE COOKING EQUIPMENT. INSTRUCTED TO REMOVE THE RUST AND PAINT SAME. REPLACE THE MISSING AND TORN GASKETS IN THE FOUR DOOR COOLER.

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

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWING TOP, SIDES, BACK AND INSIDE OF THE COOKING EQUIPMENT AND THE REACHIN COOLERS. INSTRUCTED TO CLEAN ALL.

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

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN THE FLOORS UNDER AND BEHIND THE REACHIN COOLERS AND COOKING EQUIPMENT HAS DUST AND DIRT ON THEM.

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

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. CLEAN THE WALLS BEHIND THE COOKING EQUIPMENT HAS SPLISHED ON FOOD DEBRIS ON THEM.

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

Inspector’s note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. SOME OF THE LIGHT SHIELDS IN THE PREP AREA HAS DUST BUILDUP. INSTRUCTED TO CLEAN SAME.

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

Inspector’s note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. CLEAN THE VENTS THROUGHOUT PREMISES HAS DUST AND DIRT BUILDUP.

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

Inspector’s note: All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO LABEL INDIVIDUAL PACKAGES OF DESSERTS, FRUIT BOWLS, AND SALADS AT FRONT DISPLAY COOLER.

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

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO DEFROST CHEST FREEZERS WITH ICE BUILD-UP. INSTRUCTED TO REPAIR BOTTOM PANEL IN UPRIGHT FREEZER TO MAKE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO REMOVE STAINS FROM CUTTING BOARDS AND REPAIR LID/COVERS FOR FRONT PREP COOLER.

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

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO REPAIR CRACKED FLOOR TILES IN DINING AREA AND PREP AREAS.

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

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REPLACE WATER DAMAGED CEILING PANELS IN DINING AREA,PREP AREA, AND TOILET ROOM. INSTRUCTED TO SEAL OPENINGS AT PIPING AND CONDUITS AT REAR PREP AREA.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO REPAIR BROKEN TEMPERATURE GAUGE AT REFRIGERATOR.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Instructed to properly store wiping cloths in container with sanitizing solution and maintain wash cloths in good condition.