Pete's Fresh Market

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

Inspector’s note: 6-501.111 observed evidence of pest activity on site. Observed about 30 rodent droppings in the storage closet that is located by the produce section, about 30 rodent droppings under equipment shelves in the prepare foods prep area, and about 30 rodent droppings under shelves and in between the oven and wall in the bakery prep area. Instructed to eliminate pest activity, clean and sanitize affected areas and recommended contacting pest control for a service. Priority foundation. Citation issued 7-38-020(a).

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

Inspector’s note: 6-202.15 observed the exit doors by the dock with a 1/2 inch gap in between the doors. Instructed to make said doors tight fitting and rodent proofed.

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

Inspector’s note: 4-302.13 observed the high temperature dish machine final rinse temperature gauge not operating properly and not showing the final rinse temperature. Instructed to repair. Priority foundation. Citation issued 7-38-005.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed some old food debris under shelves in the fruit preparation area. Instructed to clean.

Thermometers were missing or inaccurate.

Inspector’s note: Reach in coolers in need of thermometers. Instructed to install and maintain

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

Inspector’s note: Bulk food containers in need of labeling each commodity instructed to correct and maintain

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed a pile of wiping cloths being stored in a reach in cooler. Instructed manager to have all wiping cloths stored in a clean sanitizing solution when not in use

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: All knives must be stored in a clean knife holder not inside reach in coolers. Instructed to correct and maintain

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

Inspector’s note: New cutting boards needed in fruit processing room, hot food area and chicken room instructed to correct and maintain

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

Inspector’s note: Rubber gaskets needed on various reach in coolers. Instructed to correct and maintain

Equipment and surfaces were dirty.

Inspector’s note: Cooking equipment in hot food area in need of cleaning to remove all food spills. Instructed to clean and maintain

Plumbing problems, or missing protection against backflow.

Inspector’s note: Open drain sites in hot food dish room and fruit processing room in need of detail cleaning to remove all build up. Instructed to detail clean and maintain

Plumbing problems, or missing protection against backflow.

Inspector’s note: Hot water handle at hand sink in hot food kitchen in poor repair. Handle hard to turn instructed to correct and maintain

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors under 3 compartment sinks in need of cleaning to remove some food spills and water build up.

Ventilation or lighting was inadequate.

Inspector’s note: Hood vents in hot food department in need of detail cleaning to remove all build up. Instructed to detail clean and maintain

Ventilation or lighting was inadequate.

Inspector’s note: Air vents in walk in coolers in need of cleaning to remove all dust build up. Instructed to detail clean and maintain

Thermometers were missing or inaccurate.

Inspector’s note: Reach in coolers in need of thermometers. Instructed to install and maintain

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

Inspector’s note: Bulk food containers in need of labeling each commodity instructed to correct and maintain

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed a pile of wiping cloths being stored in a reach in cooler. Instructed manager to have all wiping cloths stored in a clean sanitizing solution when not in use

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: All kives must be stored in a clean knife holder not inside reach in coolers. Instructed to correct and maintain

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

Inspector’s note: New cutting boards needed in fruit processing room, hot food area and chicken room instructed to correct and maintain

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

Inspector’s note: Rubber gaskets needed on various reach in coolers. Instructed to correct and maintain

Equipment and surfaces were dirty.

Inspector’s note: Cooking equipment in hot food area in need of cleaning to remove all food spills. Instructed to clean and maintain

Plumbing problems, or missing protection against backflow.

Inspector’s note: Open drain sites in hot food dish room and fruit processing room in need of detail cleaning to remove all build up. Instructed to detail clean and maintain

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors under 3 compartment sinks in need of cleaning to remove some food spills and water build up.

Ventilation or lighting was inadequate.

Inspector’s note: Hood vents in hot food department in need of detail cleaning to remove all build up. Instructed to detail clean and maintain

Ventilation or lighting was inadequate.

Inspector’s note: Air vents in walk in coolers in need of cleaning to remove all dust build up. Instructed to detail clean and maintain

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

Inspector’s note: Observed 1/4" gap between east exit/entrance doors. Instructed manager to seal all outer openings on doors to prevent pest entry.

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

Inspector’s note: Observed no splash guard between hand washing sink and cutting board in rear kitchen. Instructed manager to provide and maintain.

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

Inspector’s note: Obsrved food items stored on floor in popcorn prep area. Instructed manager to elevate all food items six inches off floor. Observed no covers for bulk containers of sugar, flour, etc in bakery storage area. Instructed manager to provide.

Single-use items weren’t stored or used properly.

Inspector’s note: Observed single service articles stored on floor in bakery storage area. Instructed manager to elevate all single service artilces six inches off floor.

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

Inspector’s note: Must remove rust from deli walk in cooler shelving units, chicken prep area-wall above 3- compartment sink.must eliminate crates used for food storage in dairy walk in cooler, walk in freezer.

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

Inspector’s note: Must repair or replace worn door gaskets on produce prep area- 2- door prep cooler ,dairy walk in cooler, walk in freezer, meat walk in cooler, bakery walk in cooler

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

Inspector’s note: Observed cardboard used as liners on shelving units in rear storage area in meat prep area. Instructed manager to remove all cardboard from shelving units.

Equipment and surfaces were dirty.

Inspector’s note: Observed food debris on interior and exterior surfaces of slicers, cutting boards, prep tables in meat prep area. Instructed manager to clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Must repair or replace damaged seam on top sides of 3- compartment sink in meat & chicken prep areas, missing drainline pipe at hand sink in chicken prep area that has a bucket catching water, leaky faucet at 3-comp sink in bakery dish washing area, compressor unit in poor repair in bakery walk in cooler.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed leaking drainpipe under hand washing sink in second floor men staff washroom. Instructed manager to repair and maintain.

Garbage wasn’t handled or stored properly.

Inspector’s note: Observed no waste receptacles at hand washing sinks in prep areas. Instructed manager to provide waste receptacles in all areas waste is commonly discarded.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must repair or replace missing and damaged wall tiles in produce prep area

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed food debris on floor in popcorn and bakery prep areas. Instructed manager to clean and maintain.

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

Inspector’s note: 3-302.12 : must label food storage containers squeeze bottles and shakers when food is not in original package in prep areas.

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

Inspector’s note: 6-202.15 : observed a gap along bottom left side of exit door must make doors tight fitting to prevent rodent entry.

In-use utensils weren’t stored properly.

Inspector’s note: 3-304.12 : observed bulk food items on display with scoops stored on in inside of product for self service on display must remove scoops and store properly to prevent cross contamination

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

Inspector’s note: 4-101.19 : must remove rust from deli walk in cooler shelving units,chicken prep area-wall above 3- compartment sink.must eliminate crates used for food storage in dairy walk in cooler,walk in freezer

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

Inspector’s note: 4-501.11 : must repair or replace worn door gaskets on produce prep area- 2- door prep cooler,dairy walk in cooler,walk in freezer,meat walk in cooler,bakery walk in cooler

Equipment and surfaces were dirty.

Inspector’s note: Violation Codes: 4-601.11(C) Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM ALL PREP TABLES, INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT,FRYER CABINETS,COOLERS,STORAGE CABINETS,ROLLING CARTS,STORAGE RACKS,SAW MACHINE, GRINDER,POTATO PEELER.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-205.15 : must repair or replace damaged seams on topsides of 3- compartment sink in meat & chicken prep areas.missing drainline pipe at hand sink in chicken prep area that has a bucket catching water,leaky faucet at 3- comp sink in bakery dish washing area,compressor unit in poor repair in bakery walk in cooler

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.13 : must repair or replace missing and damaged wall tiles in produce prep area

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.11 : must clean dust,food debris build up from walls and ceilings in all prep areas, walk in coolers,dish washing areas.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.13 : must clean debris build up from floor under,around,along wall bases throughout all walk in cooler & freezers,prep areas, sales floor including floor drains where needed.

Ventilation or lighting was inadequate.

Inspector’s note: 6-501.14 : must clean excessive grease and food debris build up from filters and hood of all cooking equipment

Ventilation or lighting was inadequate.

Inspector’s note: 6-202.11 : must replace burntout lights at hood of cooking equipment & chicken prep area and cracked light shields in chicken prep area,walk in freezer

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: Observed improper temperature of a hot holding cabinet at 129.1f with tcs foods stored .a held for inspection tag has been placed on unit. Once repaired email cdphfood@cityofchicago.org.must have hot holding unit at 135.0f or above.(priority 7-38-005)(citation issued)(cos)

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

Inspector’s note: Must label food storage containers squeeze bottles and shakers when food is not in original package in prep areas.

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

Inspector’s note: Observed evidence of appx. 35 or more mice droppings on concrete ledge and on floor next to pallet in liquor storage area and on ledge in rear storage area next to pallet of grocery plastic bags. Must remove droppings clean and sanitize areas. Recommended to have a pest control operator to service premises on or after 11/28/23.(priority foundation 7-38-020(a)(citation issued)

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

Inspector’s note: Observed a gap along right side of dining room door and a gap along bottom left side of exit door must make doors tight fitting to prevent rodent entry.

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

Inspector’s note: Observed a source of cross contamination during food preparation observed female employee with the cutting board on top of a open garbage can while slicing appx.8lbs. Whole watermelons and placing them in a tray to be wrapped and placed on display for sale. Product was discarded by manager.appx. 8lbs. $24.(priority foundation 7-38-005)(cos)(citation issued)

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

Inspector’s note: Must provide a splash guard in between 2 & 3 compartment sink in main kitchen dish washing area,fish dept-in between hand sink & 3- comp sink,chicken prep area in between hand sink & 3- comp sink,meat prep area-between hand sink & 3- comp sink.

Staff personal cleanliness was inadequate.

Inspector’s note: Observed several employees not wearing hair restraints in salad & produce prep areas must provide and maintain.

In-use utensils weren’t stored properly.

Inspector’s note: Observed bulk food items on display with scoops stored on in inside of product for self service on display must remove scoops and store properly to prevent cross contamination.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Must invert multi-use utensils on lower shelves in bakery area.

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

Inspector’s note: Must repair or replace worn door gaskets on produce prep area- 2- door prep cooler,dairy walk in cooler,walk in freezer,meat walk in cooler,bakery walk in cooler.

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

Inspector’s note: Must repair or replace worn & pitted cutting board in all prep areas.

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

Inspector’s note: Must remove rust from deli walk in cooler shelving units,chicken prep area-wall above 3- compartment sink.must eliminate crates used for food storage in dairy walk in cooler,walk in freezer.

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

Inspector’s note: Observed no temperature measuring device for high temperature dish machine at the plate must provide and maintain.(priority foundation 7-38-005)

Equipment and surfaces were dirty.

Inspector’s note: Must clean grease and food debris build up from all prep tables, interior and exterior of all cooking equipment,fryer cabinets,coolers,storage cabinets,rolling carts,storage racks,saw machine, grinder,potato peeler,fan guard covers in all walk in coolers.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Must repair or replace damaged seams on topsides of 3- compartment sink in meat & chicken prep areas.missing drainline pipe at hand sink in chicken prep area that has a bucket catching water,leaky faucet at 3- comp sink in bakery dish washing area,compressor unit in poor repair in bakery walk in cooler.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must repair or replace missing and damaged wall tiles in produce prep area

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must clean dust,food debris build up from walls and ceilings in all prep areas, walk in coolers,dish washing areas.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must clean debris build up from floor under,around,along wall bases throughout all walk in cooler & freezers,prep areas, sales floor including floor drains where needed.

Ventilation or lighting was inadequate.

Inspector’s note: Must clean excessive grease and food debris build up from filters and hood of all cooking equipment.

Ventilation or lighting was inadequate.

Inspector’s note: Must replace burntout lights at hood of cooking equipment & chicken prep area and cracked light shields in chicken prep area,walk in freezer.

Thermometers were missing or inaccurate.

Inspector’s note: Instructed manager to provide and maintain working thermometers inside the display deli case.

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

Inspector’s note: Observed 50 mice droppings scattered on the bottom shelves (chip aisle #11 & #4). Instructed manager to remove and detail clean affected areas. Priority foundation #7-38-020.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed leaks at the faucet on the 3 comp sink in the fresh meat prep area. Must repair and maintain.

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

Inspector’s note: Observed dry food storage bins not labeled with common name in kitchen prep. Must provide.

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

Inspector’s note: Observed dairy over head doors and bakery exit door not rodent proof at bottom areas. Instructed to repair to be tight-fitting.

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

Inspector’s note: Observed cutting boards in salad prep area not maintained, dark groves. Instructed to clean, repair or replace.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed leaky faucet at 2- compartment sink and leaky handles on 3- compartment sink in kitchen. Must repair.

Garbage wasn’t handled or stored properly.

Inspector’s note: Observed garbage compactor in poor repair at the sides, bent. Must repair.

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

Inspector’s note: Observed dry food storage bins not labeled with common name in kitchen prep. Must provide.

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

Inspector’s note: Observed dairy over head doors and bakery exit door not rodent proof at bottom areas. Instructed to repair to be tight-fitting.

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

Inspector’s note: Observed cutting boards in salad prep area not maintained, dark groves. Instructed to clean, repair or replace.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed leaky faucet at 2- compartment sink and leaky handles on 3- compartment sink in kitchen. Must repair.

Garbage wasn’t handled or stored properly.

Inspector’s note: Observed garbage compactor in poor repair at the sides, bent. Must repair.

Thermometers were missing or inaccurate.

Inspector’s note: 4-204.112(b) observed a thermometer is needed inside of the milk cooler located at the cafe prep area. Instructed to provide.

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

Inspector’s note: Instructed to clean floor drains in various prep areas at sinks. Remove standing water from floor by large ice machine in rear area.

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

Inspector’s note: Observed dust on some fan covers in some walk-in coolers; clean fan covers to remove dust observed. Some missing wall tile observed by the hand sink in the produce/juicing prep area; replace wall tile where needed.

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

Inspector’s note: Observed rodent activity on premises. Found 40 or more mouse droppings on the wall ledge of the produce cooler and produce prep area, 30 in the deli prep area on the wall ledge and 25 in the bakery serving area and 20 in the storage area along the wall. Instructed to clean all affected areas and consult with pest control company regarding activity. Serious violation 7-38-020 issued.

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

Inspector’s note: Must clean can opener blade at prep table in rear kitchen area. Found no door to the bottom of the fryer in the front prep area of kitchen where tacos are made and served; provide a door for the bottom of the fryer.

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

Inspector’s note: Must clean the following: exterior surfaces of cooking equipment in the kitchen (front and rear) to remove grease.

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

Inspector’s note: Instructed to clean floor drains in the produce prep area, butcher prep area and in rear kitchen area under the three comp sinks. Instructed to clean the floor under and around all cooking equipment in the front and rear kitchen area. Instructed to clean/dry the floor by the large ice machine in the rear storage area; floor wet from spilled melted ice.

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

Inspector’s note: Found fan covers in the following areas that need to be cleaned to remove light dust observed: dairy cooler, butcher prep areas, produce walk-in cooler and ceiling vent in the bakery prep area.

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

Inspector’s note: Found one hand sink in the butcher serving area draining slowly; must correct so that sink drains properly.

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

Inspector’s note: Must replace cutting boards in the produce prep area,has dark deep open seams,instructed to provide

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

Inspector’s note: Must clean floors throughout rear storage area,along wall base and corners,especially underneath shelving units and pallets,instructed to clean and maintain area

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

Inspector’s note: Must clean the lightshield covers in the meat prep area,has accumulation of dust build-up,instructed to clean and maintain area

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

Inspector’s note: Noted 25 mice droppings on the ledge and pallet in the corner in the dry food storage area adjacent from the dish washing area. Also noted 40 mice droppings on a ledge beind some beer in the liquor storage room. Instructed to remove droppings and clean affected areas. Citation issued serious #7-38-020.

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

Inspector’s note: Floors need detail cleaning through out all dry storage areas and inside all walk in coolers to remove spills, litter and debris.

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

Inspector’s note: Must organize stock in the rear dry storage areas for better pest monitoring and cleaning 6" off the floor and away from the walls, also better inspection isles in between.

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

Inspector’s note: NO VALID CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE/DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS: CHICKEN, RIBS, SALADS AND DELI MEATS. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. CITATION ISSUED #7-38-012.

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

Inspector’s note: Floors and floor drains dirty in the following areas: fresh meat prep room,deli counter, kitchen and the bakery. Must clean and maintain.

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

Inspector’s note: Premises has no valid city of chicago sanitation certificate posted or displayed at this time of inspection,serious violation 7-38-012

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

Inspector’s note: Clean floors in the storage and produce area,along wall base and corners

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

Inspector’s note: The above is operating without a certified food manager on site while potentiall hazardous foods areprepared band served such as chichen italian beef, and slicing deli meats,serious violation 7-38-012

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

Inspector’s note: Must replace cutting boards in meat prep area,has open seams

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

Inspector’s note: Clean floors in the meat,produce area, and kitchen area,along wall base and corners

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

Inspector’s note: Operating without a certified food manager on site while potentiall hazardous foods area prepared and served such as chicken,mac 7 chhese,ribs etc,serious violation 7-38-012

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

Inspector’s note: Must replace cutting boards in meat prep area,has open seams

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

Inspector’s note: Clean floors in the meat,produce area, and kitchen area,along wall base and corners

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

Inspector’s note: Must replace cutting boards in meat prep area,has open seams

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

Inspector’s note: Clean floors in the meat,produce area, and kitchen area,along wall base and corners

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

Inspector’s note: The above is operating without a certified food manager on site while potentially hazardous foods are prepared and served such as,chicken,deli meats,mac & cheese,serious violation 7-38-012

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

Inspector’s note: Must replace cutting boards in meat prep area,has open seams

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

Inspector’s note: Clean floors in the meat,produce area,and kitchen area,along wall base and corners

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

Inspector’s note: Instructed to sand or replace cutting boards in the meat department with deep, dark grooves. Must maintain smooth and easily cleanable cutting boards

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

Inspector’s note: Must repair or replace the cutting boards in the salad bar prep area,has open dark seams

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

Inspector’s note: Instructed to detail clean and maintain the can opener in the rear kitchen prep

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

Inspector’s note: Clean interior of the deli counter near the runners ofd doors,has old food debris inside deli counter,instructed to clean and maintain equipment

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

Inspector’s note: Clean the floors in the kitchen area,along thee wall base and corners

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

Inspector’s note: Instructed to clean and maintain the vents in the bakery rear prep area

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

Inspector’s note: Instructed to fix the leak at the left pedal on the rear exposed handwashing sink in the bakery prep area.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Instructed to store all wash cloths in sanitizing solution (must be at the required ppm) when not in use

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

Inspector’s note: The ice machine in the coffee bar area has a brownish slimy substance inside ice machine where the ice is being made,instructed to remove ice and turn off machine to clean and sanitize ice machine,serious violation 7-38-005(a)

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

Inspector’s note: Must repair or replace the cutting boards in the salad bar prep area,has open dark seams

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

Inspector’s note: Instructed to sand or replace cutting boards in the meat department with deep, dark grooves. Must maintain smooth and easily cleanable cutting boards.

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

Inspector’s note: Instructed to detail clean and maintain the can opener in the rear kitchen prep

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

Inspector’s note: Clean interior of the deli counter near the runners ofd doors,has old food debris inside deli counter,instructed to clean and maintain equipment

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

Inspector’s note: Clean the floors in the kitchen area,along thee wall base and corners

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

Inspector’s note: Instructed to clean and maintain the vents in the bakery rear prep area

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

Inspector’s note: Instructed to fix the leak at the left pedal on the rear exposed handwashing sink in the bakery prep area.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Instructed to store all wash cloths in sanitizing solution (must be at the required ppm) when not in use

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

Inspector’s note: Instructed to sand or replace cutting boards in the meat department with deep, dark grooves. Must maintain smooth and easily cleanable cutting boards.

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

Inspector’s note: Instructed to detail clean and maintain the can opener in the rear kitchen prep area.

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

Inspector’s note: Instructed to clean and maintain the vents in the bakery rear prep area.

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

Inspector’s note: Instructed to fix the leak at the left pedal on the rear exposed handwashing sink in the bakery prep area.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Instructed to store all wash cloths in sanitizing solution (must be at the required ppm) when not in use.

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

Inspector’s note: Observed several rusty 2 tier carts in rear storage area, instructed to remove rust or replace.

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

Inspector’s note: Observed deli slicers, cutting boards not clean, instructed to clean and sanitize.

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

Inspector’s note: Observed ceiling and rear wall behind the deli dish machine not clean, instructed to clean.

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

Inspector’s note: Observed two broken light shields, one in front fish prep area, and the other in the rear baking area, instructed to replace.

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

Inspector’s note: No barrier at hand sink next to meat slicer in fresh meat/fish prep are.must install.

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

Inspector’s note: Observed peeling paint on baseboards in meat processing room.must repair.also walls/ceiling not clean in cleaning machine room,and ceiling in prep area.must clean debris/dust

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

Inspector’s note: Observed upon inspection 2 employee/food handlers in produce front entrance area of store juiceing fresh (ie orange,beet)juices.then proceeding to manual cap and bottle juice at this time of inspection.food is not protected on prep table,(ie fresh strawberries,spinach,beets/vegetables ,fruits thats used for beverage/juice before its juiced and bottled and capped,from contamination.no exposed hand sink in area.must stop process at this time, manuel capping,crowning or closing is prohibited.process is not approved at this time by the department of health.office supv and chief v.castaneda notified.juice machines will be taged held for inspection.must contact cdph to have tags removed,(312-746-8030. Serious citation issued

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

Inspector’s note: Upon inspection no certified food manager on site(duty) when potentially hazardous foods are prepared and served,ie salad bar,deli area,etc(tuna,pork carnitas,pastas,cook salmon,etc).serious citation issued

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

Inspector’s note: No barrier at hand sink next to meat slicer in fresh meat/fish prep are.must install.

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

Inspector’s note: Baseboards not clean of debris inside walk in produce cooler.must clean/maintain.

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

Inspector’s note: Increase hot water pressure on right side in womens washroom

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

Inspector’s note: Label all bulk containers in bakery and prepared salads, chicken etc in deli coolers.

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

Inspector’s note: Clean interior and exterior of all cabinets in deli, filter in ventilation hood, slicers, prep tables, coolers.

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

Inspector’s note: Floors need cleaning under all deli display coolers, inside meat walk-in cooler (food debris).

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

Inspector’s note: Provide light shields above 3-comp sink in deli dish washing/storage area.

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

Inspector’s note: Increase hot water pressure on right sink in women washroom.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Provide thermometer in hot holding display case.

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

Inspector’s note: Organize all prep coolers in deli area. Do not overstock display coolers to allow proper air circulation.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Store wash cloths in sanitizing solution. Remove plastic cup and provide long handle utensils for dispensing feta cheese in deli.

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

Inspector’s note: Evidence of live-(13) insects/ants on wall and grease trap in bakery.must contact pest co for service.also outer openings/doors not rodent proof,(rear compactor door,receiving door,front door,approx 1/4 inch.must repair all doors.serious citation issued

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

Inspector’s note: Must elevate all storage in storage areas off floors,1st,2nd floors.

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

Inspector’s note: Observed peeling paint on baseboards in meat processing room.must repair.also walls/ceiling not clean in cleaning machine room,and ceiling in prep area.must clean debris/dust.

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

Inspector’s note: Repair leaky hand sink,2nd fl,employees/ ladies break room

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.REMOVE RUST FROM 2 TIER CART LISTED IN REPORT 537619. 10/12/11

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

Inspector’s note: All utensils shall be thoroughly cleaned and sanitized after each usage.CONTINUE TO CLEAN AND SANITIZE PREP TABLES, INTERIOR/EXTERIOR OF MICROWAVES, BLENDERS, AS LISTED IN REPORT 537619 10/12/11.

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.CONTINUE TO REPLACE BURNT OUT BULBS UNDER HOOD, IN CHICKEN ROOM AND CLEAN LIGHT SHIELD OUT SIDE CHICKEN ROOM. FROM REPORT 537619 10/12/11.

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.CONTINUE TO REPAIR LEAK UNDER 2ND COMP. OF 3 COMP. SINK AS LISTED IN REPORT 537619 10/12/11.

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.OBSERVED RUSTY 2 TIER CART IN DELI/COOKING AREA INSTRUCTED TO REMOVE RUST.

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.CLEAN AND SANITIZE REAR COOKING PREP TABLE, INTERIOR AND EXTERIOR OF MICROWAVE, MIXER AND BLENDER

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 FLOOR IN REAR COOKING/DELI AREA

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.1 LIGHT OUT REAR COOKING AREA UNDER HOOD NEED TO REPLACE. ALSO INSIDE CHICKEN ROOM LIGHT OUT, AND CLEAN LIGHT SHIELDS OUTSIDE CHICKEN ROOM DOOR

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.2ND COMPARTMENT OF THE 3 COMP. SINK LEAKING AT LOWER PIPE INSTRUCTED TO REPLACE.

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.OBSERVED RUSTY 2 TIER CARTS IN MEAT AND FISH AREA INSTRUCTED TO REMOVE RUST. OBSERVED THE 3 COMPARTMENT IN MEAT DEPARTMENT WITH A CRACK AT THE TOP ON THE DIVIDER INSTRUCTED TO REPAIR MUST WELD/ AND OR REPLACE SINK.

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.OBSERVED THE FOLLOWING NOT CLEAN BULK CONTAINERS IN BAKERY, MEAT COOLER FAN GUARD COVER DUSTY,CLEAN AND SANITIZE ALL CUTTING BOARDS IN MEAT AND FISH PREP AREAS AS WELL AS THE REAR KITCHEN PREP AREA.ALSO CLEAN AND SANITIZE THE BAND SAW, SLICER, GRINDER.

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.OBSERVED THE FLOOR DRAIN NOT CLEAN IN FRONT OF THE PROOFERS IN BAKERY. INSTRUCTED TO CLEAN.

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.OBSERVED THE LIGHT SHIELDS IN THE FOLLOWING AREAS NOT CLEAN BAKERY, MEAT AREA OVER BAND SAW, REPLACE BROKEN SHIELDS IN THE MILK COOLER.INSTRUCTED TO CLEAN AND REPLACE.

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

Inspector’s note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.CLEAN THE VENT FAN IN THE BAKERY DUSTY, 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.REAR FISH 3 COMPARTMENT SINK LEAKING AT THE BASE OF THE FAUCET.

Linen: clean and soiled properly stored

Inspector’s note: Observed wiping clothes improperly stored in the bakery instructed to store in 100ppm chlorine sanitizer.

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. MUST STILL REPAIR TOP OF 3-COMP SINK1ST COMP SINK AT RIM TO PREVENT LEAKING.

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

Inspector’s note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines OBSERVED REAR DELIVERY/INSIDE LEFT DOOR NOT PROTECTED FROM RODENT ENTRY,AND FRONT DOOR ENTRY DOOR IN PRODUCE AREA OF STORE.(BOTTOM CENTER OF DOOR ACCESSIBLE) MUST MAKE REPAIRS TO MAKE DOORS TIGHT FITTING-1/4 INCH AERA. CITATION ISSUED FOR IMPROPER PEST CONTROL.

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

Inspector’s note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER ON DUTY,OR PERSON WITH CITY OF CHGO FOOD SANITATION CERTIFICATE WHEN POTENTIALLY HAZAEROUS FOODS ARE BEING PREPARED AND SERVED,(HOT FOOD AREA,CABBAGE,SHORT RIBS,CHICKEN,DELI SALADS,ETC) CITATION ISSUED SERIOUS.

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. MUST REPAIR TOP OF 3-COMP SINK 1ST COMP SINK AT RIM,TO PREVENT LEAKING.

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. MUST CLEAN/ MAINTAIN CAN OPENER ON PREP TABLE IN KITCHEN PREP AREA.