Stay Cafe/Bad Habit/Smoke &mirrors

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

Inspector’s note: 3-601.11 observed all bulk containers stored throughout prep/storage area without labels. Instructed to provide and maintain when ingredients are removed from original packaging.

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

Inspector’s note: 6-501.111 observed 2 large live cockroaches crawling on dishmachine equipment throughout chemical tubing under machine guages during time of inspection. Recommended to contact pest control for additional service, clean and sanitize said areas and eliminate live activity on site. Priority foundation violation. #7-38-020 (a). Citation issued.

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

Inspector’s note: 6-501.112 observed 45 large dead cockroaches on glurboard located on prep/diswashing area under drying table. Instructed to remove, clean and sanitize said area.

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

Inspector’s note: 4-904.11 observed pre set tableware on dining room tables uncovered. Instructed to cover to prevent possible contamination and maintain.

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

Inspector’s note: 4-501.11 observed 2 door cooler located in rear prep with torn gaskets excessive food debris build up. Instructed to replace and maintain to prevent pest harborage.

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

Inspector’s note: 4-204.18 observed excessive ice build up in walk in freezer. Instructed to repair and maintain equipment in good condition.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed all cooking, mixing, juicing equipment, speed racks, unused cooling units, unused stoved, ovens in prep areas in need of cleaning and degreasing to prevent pest harborage. Instructed to provide and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.11 observed large cracks, damaged surfaces throughout basement storage, surfaces should be smooth and easily cleanable to prevent pest entry.

Ventilation or lighting was inadequate.

Inspector’s note: 6-303.11 observed inadequate lighting in rear prep/basmement storage area. Instructed to increase.

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

Inspector’s note: Observed all bulk containers stored throughout prep/storage area without labels. Instructed to provide and maintain when ingredients are removed from original packaging.

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

Inspector’s note: Observed 2 large live cockroaches crawling on dishmachine equipment throughout chemical tubing under machine guages during time of inspection. Recommended to contact pest control for additional service, clean and sanitize said areas and eliminate live activity on site. Priority foundation violation. #7-38-020 (a). Citation issued.

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

Inspector’s note: Observed 45 large dead cockroaches on glurboard located on prep/diswashing area under drying table. Instructed to remove, clean and sanitize said area.

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

Inspector’s note: Observed pre set tableware on dining room tables uncovered. Instructed to cover to prevent possible contamination and maintain.

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

Inspector’s note: Observed excessive ice build up in walk in freezer. Instructed to repair and maintain equipment in good condition.

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

Inspector’s note: Observed 2 door cooler located in rear prep with torn gaskets excessive food debris build up. Instructed to replace and maintain to prevent pest harborage.

Equipment and surfaces were dirty.

Inspector’s note: Observed all cooking, mixing, juicing equipment, speed racks, unused cooling units, unused stoved, ovens in prep areas in need of cleaning and degreasing to prevent pest harborage. Instructed to provide and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed large cracks, damaged surfaces throughout basement storage, surfaces should be smooth and easily cleanable to prevent pest entry.

Ventilation or lighting was inadequate.

Inspector’s note: Observed inadequate lighting in rear prep/basmement storage area. Instructed to increase.

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

Inspector’s note: Found no certified food manager on site when potentially hazardous foods (e.g. Chicken, cooked rice, beef, fish etc.) are being prepared and served. Instructed person in charge, a certified food manager with city of chicago food service sanitation certificate must be present when potentially hazardous foods are being handled. Serious violation 7-38-012

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

Inspector’s note: Instructed to clean, remove worn-out caulking behind/around dish machine and behind (2) 1 compartment sink in dish washing area

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

Inspector’s note: Instructed to detail clean and maintain the bar area (shelves, counter shelves, interior and exterior surfaces of 3 exposed hand sink with black mold like build-up, interior and exterior surfaces of all coolers and door handles with heavy dried syrup accumulation, interior and exterior surfaces of 2 dish machine behind bar and sides of all coolers

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

Inspector’s note: Instructed to repair broken floor tiles by dish machine.---------noted water pooling on floor in basement storage area coming from underneath ice machine. Instructed to fix and keep floors dry at all times to prevent pest harborage.

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

Inspector’s note: Must replace dead light bulb above staircase leading to basement to provide more lighting.

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

Inspector’s note: Instructed to repair loose 1 compartment or prep sink at prep/dish washing area.---------must fix leaky back flow preventer device at mop sink.

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

Inspector’s note: Instructed to clean and reorganize basement storage area. Usable items must be stored 6" off the floor for easy access on cleaning.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Noted ice scoop stored inside ice bin. Must be stored in a clean separate container to prevent contamination.

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

Inspector’s note: Instructed to clean, remove worn-out caulking behind/around dish machine and behind (2) 1 compartment sink in dish washing area.

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

Inspector’s note: Instructed to detail clean and maintain the bar area (shelves, counter shelves, interior and exterior surfaces of 3 exposed hand sink with black mold like build-up, interior and exterior surfaces of all coolers and door handles with heavy dried syrup accumulation, interior and exterior surfaces of 2 dish machine behind bar and sides of all coolers.

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

Inspector’s note: Instructed to repair broken floor tiles by dish machine.---------noted water pooling on floor in basement storage area coming from underneath ice machine. Instructed to fix and keep floors dry at all times to prevent pest harborage.

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

Inspector’s note: Must replace dead light bulb above staircase leading to basement to provide more lighting.

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

Inspector’s note: Instructed to repair loose 1 compartment or prep sink at prep/dish washing area.---------must fix leaky back flow preventer device at mop sink.

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

Inspector’s note: Instructed to clean and reorganize basement storage area. Usable items must be stored

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Noted ice scoop stored inside ice bin. Must be stored in a clean separate container to prevent contamination.

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

Inspector’s note: Any open cans of food must be transferred into regular containers. Consumer advisory must be posted.All food stored in coolers must be dated & labeled.

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

Inspector’s note: Cutting boards with deep, dark grooves must be sanded/bleached or replaced throughout the premises.Must provide,maintain ice bin covers for all ice bins throughout the premises.

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

Inspector’s note: Fan covers inside the refrigeration units,shelving behind bar counters,manual can opener,housing attached located in kitchen,bar guns and housings attached at bars,hood/filters over the cooking equipments require a detail cleaning.

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

Inspector’s note: CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner including the floor drains throughout the premises.

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

Inspector’s note: The light fixture at rear dry storage area must be shielded.

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

Inspector’s note: Repair water leak at drain pipe beneath the 3 compartment sink in kitchen food prep and remove dusts accumulations throughout the premises.

* inspection report summary displayed and visible to all customers

Inspector’s note: No inspection summary report posted or visible to all customers, and no previous inspection report available at this time of inspection, serious citation issued: 7-42-010 (b)

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

Inspector’s note: Must wrap or cover pre-set flatware on tables

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

Inspector’s note: Must clean interior of ice machine, and vents above cooking equipment

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

Inspector’s note: Must remove what appears to be black mold on wall by three compartment sink and dish machine area, instructed to clean wall and replace old sealant

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

Inspector’s note: Smelly sewer odors in ladies bathroom needs to be removed

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 MANAGER TO CONNECT BAR GUN LINES AND INSTALL DIRECTLY INTO FLOOR DRAINS AS REQUIRED,PROVIDE MISSING LIDS FOR ICE BINS AT BARS.

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 AREAS REQUIRE A DETAIL CLEANING INTERIOR/EXTERIOR OF COOLERS (FAN COVERS),ICE MACHINES,CUTTING BOARDS,SHELVING BEHIND BAR COUNTERS,MANUAL CAN OPENER,HOUSING ATTACHED LOCATED IN KITCHEN,BAR GUNS AND HOUSINGS ATTACHED AT BARS.

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 ALONG WALLS AND IN CORNERS IN KITCHEN,BAR AREAS REQUIRE A DETAIL CLEANING.

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.EXPOSED BRICK ON WALLS BEHIND BAR LOCATED IN BASEMENT MUST BE SMOOTH,EASILY CLEANABLE.

Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters

Inspector’s note: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.ALL TOILET ROOM DOORS MUST BE SELF CLOSING.

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.INSTRUCTED MANAGER TO REPAIR WATER LEAKING AT BACKFLOW PIPE ABOVE UTILITY MOP SINK LOCATED IN CLOSET NEXT TO KITCHEN AND MECHANICAL VENTILATION IN LADIES TOILET ROOM NOT WORKING-MUST REPAIR,CLEAN ALL VENTILATION COVERS THROUGHOUT THE PREMISES ALSO REPAIR/REPLACE RUSTY GREASE TRAP BENEATH 3 COMP SINK IN KITCHEN USING A NON-TOXIC FINISH.

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

Inspector’s note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.OBSERVED EVIDENCE OF CLUTTER IN BASEMENT AREAS MUST CLEAN,ORGANIZE REMOVE CLUTTER,PERSONAL BELONGINGS STORED AT REAR DRY STORAGE SHELVINGS.

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

Inspector’s note: Must provide label on prepared and ready to eat food containers in coolers,with food name &date,also on dry food containers.

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

Inspector’s note: Observed cleaned multi-use utensils on shelves not properly stored, manager to invert including frying pans at all times.

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

Inspector’s note: Observed traditonal stone ware morta and pistle utensils(mecjito stone) used for food prepation and grinding which is not acceptable by health dept. For food preparation,instructed manager to remove from facility. Manager was informed of such on last inspection of 01-21-10 report #134269. Must also provide lid for ice bins in bars.

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

Inspector’s note: The following utensils and equipments with debris and stains needs cleaning:inside compartments of deep fryer,1comp.sink by dough mixer bowl,counters by ice bins in bar by kitchen ,expose hand was sink in same area,mop sink in basement,toilet bowls in male & female toilets,and sinks in main bar.

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

Inspector’s note: Floors under and around cooking equipments under hoods in kitchen,floors at prep aera by dough mixer bowl,floors in storage area on 1stfl. Under shelves,and floors in both bar areas with debris and water needs cleaning and maintaining same. Must elevate products 6" off floors.

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

Inspector’s note: Repair leaking pipe under blaster sink use for cooling food,and in basement room by walk in cooler.

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. EVIDENCE OF INSECT ACTIVITY NOTED ON PREMISES DURING INSPECTION. OBSERVED ABOUT 15-30 FRUIT FLIES IN THE BARS ON 1ST FLOOR RESTAURANT2-3 HOUSE FLIES IN DINING AND IN DISH MACHING AREA. CITATION ISSUED 7-38-020 SERIOUS INSTRUCTED MANAGER TO GET RID OF ABOVE SAID INSECTS,WILL BE BACK FOR RE-INSPECTION ON 06-24-10

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. MUST PROVIDE LABEL ON PREPARED AND READY TO EAT FOOD CONTAINERS IN COOLERS,WITH FOOD NAME &DATE,ALSO ON DRY FOOD CONTAINERS.

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

Inspector’s note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. OBSERVED CLEAN MULTI-USE UTENSILS ON SHELVES NOT PROPERLY STORED,INSTRUCTED MANAGER TO INVERT INCLUDING FRYING PANS,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. OBSERVED TRADITONAL STONE WARE MORTA AND PISTLE UTENSILS(MECJITO STONE) USED FOR FOOD PREPATION AND GRINDING WHICH IS NOT ACCEPTABLE BY HEALTH DEPT. FOR FOOD PREPARATION,INSTRUCTED MANAGER TO REMOVE FROM FACILITY. MANAGER WAS INFORMED OF SUCH ON LAST INSPECTION OF 01-21-10 REPORT #134269. MUST ALSO PROVIDE LID FOR ICE BINS IN BARS.

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 UTENSILS AND OR EQUIPMENTS WITH DEBRIS AND STAINS NEEDS CLEANING:INSIDE COMPARTMENTS OF DEEP FRYER,1COMP.SINK BY DOUGH MIXER BOWL,COUNTERS BY ICE BINS IN BAR BY KITCHEN ,EXPOSE HAND WAS SINK IN SAME AREA,MOP SINK IN BASEMENT,TOILET BOWLS IN MALE & FEMALE TOILETS,AND SINKS IN MAIN BAR.

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 UNDER AND AROUND COOKING EQUIPMENTS UNDER HOODS IN KITCHEN,FLOORS AT PREP AERA BY DOUGH MIXER BOWL,FLOORS IN STORAGE AREA ON 1STFL. UNDER SHELVES,AND FLOORS IN BOTH BAR AREAS WITH DEBRIS AND WATER NEEDS CLEANING AND MAINTAINING SAME. MUST ELEVATE PRODUCTS 6" OFF FLOORS.

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. REPAIR LEAKING PIPE UNDER BLASTER SINK USE FOR FOOD COOLING, AND IN BASEMENT ROOM BY WALK IN COOLER.

* 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 VALID CITY OF CHICAGO SANITATION CERTIFICATE FOUND POSTED ON PREMISES AT THE TIME OF INSPECTION. MANAGEMENT HAD COUNTERFIT COPIES OF CERTIFICATES WITH VOIDS ON THEM. CITATION ISSUED 7-38-012 SERIOUS. INSTRUCTED MANAGEMENT TO PROVIDE LAGITIMATE SANITATION CERTIFICATES WITHOUY VOIDS.

Dish washing facilities: properly designed, constructed, maintained, installed, located and operated

Inspector’s note: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. 3COMP.SINKS IN KITCHEN NOT MAINTAINED. SAID SINK IS LEAKING WATER ON FLOORS AND DRAINING OVER TO ANOTHER ONE, AND BACKING UP AT THE SAME TIME.CITATION ISSUED 7-38-030 SERIOUS. INSTRUCTED MANAGEMENT TO REFRAIN USING SAID SINK FOR WASHING AND SNITISIZING OF UTENSILS UNTIL REPAIRED. MEAN-WHILE UTENSILS HAS TO WASHED AT THE DISHWASHING MACHINE. WILL BACK FOR REINSPECTION ON 01-28-10.

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. PREPARED AND COOKED FOODS IN COOLERS MUST BE LABELED PROPERLY WITH DATES AND FOOD NAMES.

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

Inspector’s note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. FOUND CLEAN UTENSILS[PAN,POTS,ETC]AND SINGLE SERVICE ARTICLES ON SHELVING UNITS THRU-OUT FACILITY NOT NOT PROPERLY STORED INCLUDING DINING AREA. INSTRUCTED MANAGEMENT TO INVERT 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. MUST REMOVE TRADITIONAL STONE UTENSILS[MECOJITOS STONE POTS] FROME PREMISES. PROVIDE LID COVER FOR ICE-BIN AT N.W. BAR SECTION.

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. EXPOSE HAND WASH SINKS THROUGHOUT BAR AREAS AND 1COMP.SINK AT FRONT CORNER DINING COFFEE SERVING AREA NEEDS CLEANING.TOP OF DISHMACHINE AND SINK COUNTER TOPS AT BAR BY KITCHEN AND IN BASEMENT BAR AERA NEEDS CLEANING.

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 BEHIND AND AROUND COOKING EQUIPMENTS UNDER HOODS THROUGHOUT KITCHEN AND THRU-OUT BAR AREAS BY KITCHEN NEEDS CLEANING.ALSO FLOORS AT CARRY-OUT SECTION NEEDS CLEANING.FLOORS AT 3COMP. SINK BY DISH-MACHINE AT MAIN KITCHEN WITH STANDING WATER DUE TO SERIOUS LEAKAGE MUST BE CLEANED AND MAINTAINED DRY AT ALL TIMES.

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. MUST REPLACE ALL OUT LIGHTS AT CARRY-OUT SECTION.

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. MUST REPAIR SLOW DRAINING AND FAUCET LEAKING AT EXPOSE HAND WASH SINK AT N.W. BAR AREA.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST PROVIDE A SEPARATE CONTAINER FOR ICE-SCOOPS AT ALL ICE SERVING AREAS.