Top View Restaurant

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

Inspector’s note: 3-302.12 observed no labels for bulk storage containers (flour and rice). Instructed to label.

In-use utensils weren’t stored properly.

Inspector’s note: 3-304.12 observed improper storage of knives on prep table in the prep area. Instructed to store properly between usage.

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

Inspector’s note: Observed no labels for bulk storage containers (flour and rice). Instructed to label.

In-use utensils weren’t stored properly.

Inspector’s note: Observed improper storage of knives on prep table in the prep area. Instructed to store properly between usage.

Garbage wasn’t handled or stored properly.

Inspector’s note: Observed outside dumpster with broken lids. Instructed to replace to ensure tight fitting lids. Priority foundation violation. 7-38-020(b). Citation issued.

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

Inspector’s note: 3-304.13: observed cooked sausage and cooked bacon stored in direct contact with clean linens prior to service. Instructed to remove food items from linens and cease use of linens in contact with food and maintain.

In-use utensils weren’t stored properly.

Inspector’s note: 3-304.12: in-use utensils stored in water at the server area. Instructed to remove and store utensils on clean, sanitized surface in-between uses and maintain.

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

Inspector’s note: 4-502.13 single-use sour cream containers cleaned and re-used as to-go containers for customers. Instructed to cease re-use of single-service containers for food storage and maintain.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c): observed gaskets along front cook line cold-holding units to be soiled. Instructed to clean and sanitize gaskets on all cold-holding units and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.11: observed several missing wall tiles above prep coolers along cook line. Instructed to replace missing wall tiles and maintain.

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

Inspector’s note: Observed cooked sausage and cooked bacon stored in direct contact with clean linens prior to service. Instructed to remove food items from linens and cease use of linens in contact with food and maintain.

In-use utensils weren’t stored properly.

Inspector’s note: Observed in-use utensils stored in water at the server area. Instructed to remove and store utensils on clean, sanitized surface in-between uses and maintain.

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

Inspector’s note: Observed single-use sour cream containers cleaned and re-used as to-go containers for customers. Instructed to cease re-use of single-service containers for food storage and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed gaskets along front cook line cold-holding units to be soiled. Instructed to clean and sanitize gaskets on all cold-holding units and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed several missing wall tiles above prep coolers along cook line. Instructed to replace missing wall tiles and maintain.

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

Inspector’s note: Stock on floor in walk in cooler and freezer. Instd to elevate 6 inches and maintain

Plumbing problems, or missing protection against backflow.

Inspector’s note: Unable to locate backflow prevention device on ice machine. Instd to be able to locate or install and maintain same

Plumbing problems, or missing protection against backflow.

Inspector’s note: Leak at pipe underneath scrape sink at warewashing area. Instd to repair and maintain

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Missing and low grout at grout lines around floor tiles through out rear prep area and warewashing areas, causing excessive food debris accumulation. Instd to repair/ regrout floor and maintain

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

Inspector’s note: No mechanical dish machine measuring device on site at time of inspection. Instructed to obtain and maintain hot water dish machine measuring device at all times. Priority foundation 7-38-005 citation issued

Gloves weren’t used properly.

Inspector’s note: Gloves improperly used, reusing inbetween changing tasks. Discussed the importance of glove use to prevent cross contamination if misused.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Service sink inaccessible and maintained, using for storage. Instd to maintain service sink and have accessible at all times.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floor drain in warewashing area with excessive food debris and residue. Instd to clean and maintain.

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

Inspector’s note: Observed preset tableware not covered on dining room tables. Instructed manager to cover preset tableware or reset tableware upon customer seating.

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

Inspector’s note: Observed single service containers not inverted in rear prep area. Instructed to invert all containers to protect from contamination.

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

Inspector’s note: Observed damaged door gaskets on prep cooler in rear prep area. Instructed to repair/replace door gaskets and maintain.

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

Inspector’s note: Observed no test kit/temperature measuring device for high temperature dish machine. Instructed manager to provide an irreversible registering temperature indicator for measuring utensil surface temperature and maintain. Priority foundation 7-38-005

Equipment and surfaces were dirty.

Inspector’s note: Observed food debris inside gaskets of prep freezer in prep area. Instructed manager to clean and sanitize all food and non-food contact surfaces and equipment.

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

Inspector’s note: Observed no covered waste receptacle in women washroom. Instructed manager to provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed damaged baseboards along walls near utility sink. Instructed to repair and maintain. Observed loose grout between floor tiles in prep and dish washing areas. Instructed manager to repair and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed no adequate light shields or shatterproof bulbs in front wait station area. Instructed manager to provide.

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

Inspector’s note: Observed front display cooler (58.1f-64.9f) in front prep area/wait station and prep cooler (50.7f) in rear prep area not maintaining proper temperature. Instructed manager to repair coolers and maintain 41f or below. Coolers are tagged held for inspection and must not be used until reinspected by chicago department of health. Priority citation issued 7-38-005

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

Inspector’s note: Observed box of chips stored on floor in wait station area and food stored on floor in walk-in freezer. Instructed to elevate all food six inches off floor.

In-use utensils weren’t stored properly.

Inspector’s note: Observed ice scoop handle laying inside ice in wait station. Instructed to store ics scoop handle up inside ice bin to prevent contamination.

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

Inspector’s note: Observed preset tableware not covered on dining room tables. Instructed manager to cover preset tableware or reset tableware upon customer seating.

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

Inspector’s note: Observed single service containers not inverted in rear prep area. Instructed to invert all containers to protect from contamination.

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

Inspector’s note: Observed damaged door gaskets on prep cooler in rear prep area. Instructed to repair/replace door gaskets and maintain.

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

Inspector’s note: Observed no test kit for hot temperature dish machine. Instructed manager to provide proper test kit and maintain. Priority foundation 7-38-005

Equipment and surfaces were dirty.

Inspector’s note: Observed residue on interior panel of ice machine and food debris inside gaskets in of prep freezer in prep area. Instructed manager to clean and sanitize all food and non-food contact surfaces and equipment.

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

Inspector’s note: Observed no covered waste receptacle in women washroom. Instructed manager to provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed damaged baseboards along walls near utility sink. Instructed to repair and maintain. Observed loose grout between floor tiles in prep and dish washing areas. Instructed manager to repair and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed no adequate light shields or shatterproof bulbs in front wait station area. Instructed manager to provide.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Previous core violations not corrected from report #2213411 on 8-24-18: 10-no hand washing signs at hand sinks in rear prep area and men washroom. Instructed manager to provide and maintain. 58-no allergen training as required. Instructed to obtain same. Priority foundation citation issued 7-42-090

Wiping cloths weren’t used or stored properly.

Inspector’s note: 3-304.14(b) wiping cloths improperly stored. Instd to store in sanitizing solution.

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

Inspector’s note: 4-101.19: raw wood surface noted behind front prep line shelving. Instd to seal or remove all raw wood surface. Worn, corroded surface at shelf in dishmacine area. Instd to remove.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) the following not clean, encrusted with grease, food debris: interior bottom of fryers, legs, wheels tables & equipment, grills, drip trays, attached piping of all equipment, exterior of dishmachine, ban saw, and all storage shelves. Instd to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12(a): floor through out prep area, under and behind prep line, cooking line, and warewashing area not clean, excessive debris, grease. Instd to clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: 6-501.14(a)- hood and filters above cooking equipment not clean, excessive grease accumulation. Instd to clean and maintain

Thermometers were missing or inaccurate.

Inspector’s note: 4-302.12(a)- no food temperature measuring device on site for verifying food temperatures. Instd to provide and maintain. Priority foundation citation issued 7-38-005.

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

Inspector’s note: 6-501.111 : observed live roach under flat top grill, and also live roach under dishmachine area. Numerous dead roaches noted in lightshields through out prep area and on floor along wallbase. Instd to remove all roaches, eliminate all activity, clean and sanitize all affected areas. Instd to have updated pest control service. Priority foundation violation 7-38-020(a) citation issued.

Wiping cloths weren’t used or stored properly.

Inspector’s note: 3-304.14(b) wiping cloths improperly stored. Instd to store in sanitizing solution.

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

Inspector’s note: 4-101.19: raw wood surface noted behind front prep line shelving. Instd to seal or remove all raw wood surface. Worn, corroded surface at shelf in dishmacine area. Instd to remove.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) the following not clean, encrusted with grease, food debris: interior bottom of fryers, legs, wheels tables & equipment, grills, drip trays, attached piping of all equipment, exterior of dishmachine, ban saw, and all storage shelves. Instd to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.11- missing ceiling tiles in prep area. Instd to replace and maintain. Wall tiles missing and cracked near handsink in main prep area. Wall base loose in various areas in main prep area. Instd to repair tiles and have tight fitting base through out.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12(a): floor through out prep area, under and behind prep line, cooking line, and warewashing area not clean, excessive debris, grease. Instd to clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: 6-501.14(a)- hood and filters above cooking equipment not clean, excessive grease accumulation. Instd to clean and maintain.

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

Inspector’s note: Observed rusty cooler storage shelves in the west side cooler, instructed to remove the rust.

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

Inspector’s note: Observed the water tray for the proofer,and #10 can opener not clean, instructed to clean and sanitize.

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

Inspector’s note: Observed the rear storage room floor not clean, instructed to clean under and around the storage shelves.

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

Inspector’s note: Observed the wall around the dish machine 1 compartment sink has a black substance on the caulk, instructed to clean/recaulk. Also remove duct tape from the wall behind the dish machine tray line. Replace missing ceiling tiles in rear by walk-in cooler and freezer.

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

Inspector’s note: All multi use articles must be stored in a clean sanitized container at all times. Knives cannot be stored between equipment. All silverware on customer tables must be covered. Correct and maintain at all times.

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

Inspector’s note: Cutting boards in need of replacing where worn with deep cuts and discolored. Must correct and maintain at all times.

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

Inspector’s note: The following in need of cleaning: interior of ice machine, hood ventilation vents, sides of cooking equipment, interior of reach in coolers and rubber gaskets. Must detail clean to remove all build up. Correct and maintain at all times.

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

Inspector’s note: Floors through out in need of detail cleaning to remove all food spills. Must correct and maintain at all times.

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

Inspector’s note: Walls and ceiling in prep area in need of detail cleaning to remove all food splatters and build up. Must clean and maintain at all times.

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

Inspector’s note: Light shields in need of cleaning to remove all splatter and debris. Must clean and maintain.

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

Inspector’s note: Leak at faucet on 3 compartment sink. Must repair and maintain.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Ice scoop must be stored in a clean sanitized container. Correct and maintain at all times.

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

Inspector’s note: Observed the front wait station cracked glass on the top of 2 door cooler, instructed to replace.

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

Inspector’s note: Observed the following not clean, rear slicer and produce chopper, instructed to clean and sanitize.also clean interior of microwave, and front hand dipped ice cream freezer.

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

Inspector’s note: Observed missing floor tiles under mat at thefront of dish machine, instructed to replace missing floor tiles.

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

Inspector’s note: Observed the wall behind the dish machine not clean, instructed to clean. Also clean ceiling light shields over the cooking area.

Food handler requirements met

Inspector’s note: Observed no food handler certificates on premises at this time, instructed to provide. Given copy of idph's food handler info. At this time.

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

Inspector’s note: The following not clean:- all the filters above the cooking equipment in the front and rear prep areas and all the cooking equipment. Instructed to clean and sanitize all.

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

Inspector’s note: Clean the floor under the cooking equipment has some grease buildup. Clean floor in the store room and under and around the water heater has dust and debris on it. Floors in need of cleaning under dishmachine. Must clean and maintain at all times.

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

Inspector’s note: Walls at front prep in need of cleaning to remove all food splatters. Must clean and maintain at all times. Some ceiling tiles in the prep areas not clean. Instructed to clean or paint them.

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

Inspector’s note: The medium and bulk food containers not labeled. Instructed to label them.

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

Inspector’s note: Found rusty racks in the walk in cooler. Instd to paint with non toxic paint.

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

Inspector’s note: The following not clean:- the hood above the dish machine,both hoods and filters in the front and rear prep areas and all the cooking equipment. Instructed to clean and sanitize all.

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

Inspector’s note: Clean the floor under the cooking equipment has some grease buildup. Clean floor in the store room and under and around the water heater has dust and debris on it. The walk in freezer has ice on the floor. Instructed remove the ice and have the unit checked. Floors in need of cleaning under dishmachine. Must clean and maintain at all times

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

Inspector’s note: Walls behind and sides of the soda dispenser in the small room by the food storeroom need cleaning or painting. In the mens and womens washrooms the ceiling vents have dust buildup on them. Instructed to clean and maintain. Walls at front prep in need of cleaning to remove all food splatters. Must clean and maintain at all times. Some ceiling tiles in the prep areas not clean. Instructed to clean or paint them.

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

Inspector’s note: Interior panel of ice machine and exterior of dish machine with calcium/lime build-up. Clean same.

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

Inspector’s note: Storage shelves and canned product in rear not clean, dust accumulation. Clean same.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Wiping cloths improperly stored. Instd to store in sanitizing solution.

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. RUBBER GASKET NEEDED AT REACH IN COOLER AT FRONT PREP LINE. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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. All utensils shall be thoroughly cleaned and sanitized after each usage. COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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. FLOORS IN NEED OF CLEANING UNDER DISHMACHINE. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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. Use dustless cleaning methods. WALLS AT FRONT PREP IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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. 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. HOOD VENTILATION IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. AIR VENT IN WALK IN COOLER IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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. RUBBER GASKET NEEDED ON ICE MACHINE. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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. All utensils shall be thoroughly cleaned and sanitized after each usage. SHELVES IN WALK IN COOLER IN NEED OF CLEANING TO REMOVE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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. FLOORS NEED CLEANING TO REMOVE FOOD SPILLS AND BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

Inspector’s note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHEILDS IN NEED OF CLEANING TO REMOVE FOOD SPLATTERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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. 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. FAN GRATE IN WALK IN COOLER IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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 RACKS IN THE WALK IN COOLER. INSTD TO PAINT WITH NON TOXIC PAINT.

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. THE FOLLOWING NOT CLEAN THE COOKING EQUIPMENT AND THE HOOD AND FILTERS ABOVE AND THE ICE MACHINE. INSTD TO CLEAN AND SANITIZE 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. FOUND BROKEN TILE BY THE BACK DOOR. INSTD. TO REPLACE THE TILE OR CEMENT IT. CLEAN THE FLOOR IN THE STORE ROOM HAS DUST AND DEBRIS ON IT. THE WALK IN FREEZER HAS ICE ON THE FLOOR. INSTD. TO REMOVE THE ICE AND HAVE THE UNIT CHECKED.