Galapagos Cafe

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

Inspector’s note: Must not use plastic crates as a means of elevation for stored items throughout.

Equipment and surfaces were dirty.

Inspector’s note: Must not use plastic wrap as guard/covering for both microwave ovens.----must not use cardboard as liner for shelving throughout the rear kitchen. All must be smooth and cleanable.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Water damaged ceiling tiles throughout the dining room and at the front prep area. Must replace.----raw wood as repair on the floor threshold from the cooks line to the walk-in cooler and freezer. Must paint/seal to be non-absorbent.

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

Inspector’s note: Observed bulk containers in rear dry storage room without a label.instructed to provide the common name on all bulk containers to properly identify item (salt, sugar, flour etc).

Staff personal cleanliness was inadequate.

Inspector’s note: Observed employee with no hair restraint in the food prep area. Instructed manager to provide hair restraints for employee in the food prep area.

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

Inspector’s note: Observed chipped paint and rust on the storage shelfs underneath the kitchen prep tables.instructed to remove chipped paint and rust and repaint or replace the shelves and maintain.

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

Inspector’s note: Observed stained cutting boards in the kitchen prep area.instructed to resurface or replace the cutting boards and maintain.

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

Inspector’s note: Observed pot too large for any 3 compartment sink. Instructed manager to create written proceedure for warewashing.

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

Inspector’s note: Instructed to label food storage containers identified with common name (flour, salt, sugar etc)

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

Inspector’s note: Instructed to clean and repaint rusty metal prep shelves in the kitchen.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to replace water stained ceiling tiles above dining area.

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

Inspector’s note: 4-202.16 observed cardboard used as a lining along the bottom shelves of the food prep tables. Management instructed to remove and provide a smooth and easily cleanable surface.

Staff personal cleanliness was inadequate.

Inspector’s note: Observed the food handling employee not wearing a hair restraint in the food prep area while preparing food. Management instructed to wear a hair restraint while preparing food.

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

Inspector’s note: Observed cardboard used as a lining along the bottom shelves of the food prep tables. Management instructed to remove and provide a smooth and easily cleanable surface.

Equipment and surfaces were dirty.

Inspector’s note: Clean the interior of the ice machine and the exterior of the stove.

Ventilation or lighting was inadequate.

Inspector’s note: Observed a missing light shield on the light fixture in the food prep area. Management instructed to install.

Ventilation or lighting was inadequate.

Inspector’s note: Detail clean the grease buildup on the ventilation hood and filters.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Backflow prevention devices not located at ice machine . Must install backflow prevention devices or air gap between the water supply inlet and the unit so it may be located to be serviced and maintained

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

Inspector’s note: Must provide toilet room receptacle with cover for sanitary napkins in lady's bathroom

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

Inspector’s note: All bulk and working food ingredient containers must be labeled with contents name must label food storage containers when food is not in original package

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

Inspector’s note: Food containers stored on floor in prep, storage and walk-in cooler/freezers. Must provide proper, raised shelving to store food containers 6" off floor.

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

Inspector’s note: Noted cardboard boxes used to line shelves and floor in walk in cooler. Instructed to clean and remove all cardboard boxes to prevent hiding places for pest

Plumbing problems, or missing protection against backflow.

Inspector’s note: Backflow prevention devices not located at ice machine . Must install backflow prevention devices or air gap between the water supply inlet and the unit so it may be located to be serviced and maintained

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

Inspector’s note: Must provide toilet room receptacle with cover for sanitary napkins in lady's bathroom

Garbage wasn’t handled or stored properly.

Inspector’s note: OBSERVED THAT OUTSIDE GARBAGE DUMPSTER IS NOT PROPERLY COVERED DUE TO BROKEN LID.MUST REPLACE OR REPAIR. PRIORITY FOUNDATION VIOLATION 7-38-020(b) CITATION ISSUED

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must clean and maintain clean interior floors in walk in cooler and walk in freezer

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

Inspector’s note: Big pot with food stored on the floor inside the walk in cooler. Must elevate 6" off the floor. All items/articles stored on the floor in the basement must be elevated off the floor to prevent rodent/insects harborage.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Inspector’s note: All employees in the prep area helping prepare the food must wear hair restraint to confine the hair.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Wash cloth for wiping the prep tables, chopping board must be stored on a bucket with sanitizing solution.

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

Inspector’s note: Bulk food containers out of the original container must be labeled. Cooked/prepared foods inside walk-in-cooler must have label and date when product os held over 24 hours and maintain.

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

Inspector’s note: Rust on shelving inside the walk-in-cooler and grocery bags are used for foods storage.instructed to replace/repair rusty shelving using a non-toxic finish and provide food grade storage bags/containers for proper storing of foods and maintain.

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

Inspector’s note: Light fixtures in walk-in-cooler area must be shielded or provide shatter-proof bulbs and maintain.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: No thermometer inside the kitchen white stand-up refrigerator.instructed to provide thermometer and maintain visible.

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

Inspector’s note: All clean multi-use kitchen equipments/utensils must be properly stored and inverted to prevent contamination before use.

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

Inspector’s note: Food debris and grease build-up on sides of kitchen equipments; instructed to clean/sanitize; coolers, freezers, cooking equipment, bottom panels of prep tables,microwaves,upper panel of ice machine, storage shelves at front serving area and mop sink area.

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

Inspector’s note: Excessive debris on floors; instructed to detail clean floors, under, behind equipment at corners and along walls at the prep areas, storage rooms and thru-out the basement and maintain.

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

Inspector’s note: Detail clean kitchen hood/filters and replace water stained ceiling tiles in kitchen area and maintain.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Instructed to provide a calibrated metal stem thermometer for monitoring food temperatures and maintain.

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

Inspector’s note: Observed basement area cluttered.instructed to remove unnecessary articles stored in basement area to prevent pest harborage and items kept must be properly stored 6' inches off the floor/wall for easier cleaning and maintain.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Inspector’s note: Obsderved manager with no hair restraint while working in kitchen area.instructed to provide hair restraints when working around open foods and mnaintain.

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

Inspector’s note: Ice build-up in walk-in freezer, instructed to remove and better maintain freezer,

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

Inspector’s note: Exhaust hood and filters, interior of ice machine panel and prep table not clean. Instructed to detail clean and sanitize all food contact surfaces.

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

Inspector’s note: Floors along wall base and under equipment not clean. Instructed to detail clean daily.

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

Inspector’s note: Missing light shields above prep tables in kitchen; instructed to replace missing light shields,

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

Inspector’s note: Employees personal items not properly stored, instructed to store nice and neatly in one designated area,

Food handler requirements met

Inspector’s note: Food handler training in illinois certificates at this time of inspection, must provide,

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

Inspector’s note: Foods not properly stored inside freezer. Instructed to store foods in food grade freezer or storage bags. Food inside coolers not lab labeled or dated. Instructed to label and date all foods not in original containers.

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

Inspector’s note: Exhaust hood and filters, interior of ice machine panel and prep table not clean. Instructed to detail clean and sanitize all food contact surfaces.

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

Inspector’s note: Floors along wallbase and under equipment not clean. Instructed to detail clean daily.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Ice scoop not properly stored. Instructed to store in sanitize holder or container.

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

Inspector’s note: Floor behind equipment and along wallbase not cleaned. Instructed to detail clean daily.

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

Inspector’s note: Ceiling tile not maintained in areas. Instructed to replace damaged ceiling tile.

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

Inspector’s note: Prep foods inside the walk in cooler not labeled; instructed to date/label and maintain.

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

Inspector’s note: Clean multi-use utensils improperly stored; instructed to properly stored/invert to prevent contamination.

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

Inspector’s note: Food debris and grease build-up on equipment; instructed to clean/sanitize; coolers, freezers, cooking equipment, bottom panels of prep tables, blenders, storage shelves at front serving area and mop sink.

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

Inspector’s note: Excessive debris on floors; instructed to detail clean floors, under, behind equipment at corners and along walls at the prep areas, storage rooms and thru-out the basement.

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

Inspector’s note: Dried food debris on walls behind cooking equipment and garbage container in kitchen; instructed to clean/sanitize walls. Peeling paint on walls behind front serving counter; must remove peeling paint and repaint. Excessive dust and grease on filters above cooking equipment and vent covers in the washrooms; instructed to clean.

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

Inspector’s note: Missing light shields above prep tables in kitchen; instructed to replace missing light shields.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Missing thermometers in two coolers; instructed to provide thermometers.

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

Inspector’s note: Observed clutter inside rear storage room; instructed to remove unnecessary articles, clean and organize to prevent pest harborage. Articles must be stored off floors, away from walls.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Inspector’s note: No hair restraints; instructed food handlers must wear hair restraints while handling/cooking/preparing food.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Cleaning towels improperly stored; instructed to properly stored in an approved sanitizer.

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

Inspector’s note: Remains to be corrected by 2/28/13.

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 over 20 rat droppings on floor of basement storage areas. Must clean and sanitize affected areas. Citation issued for violation. 7-38-020 serious. Recommended additional service by licensed pest control company.

Previous minor violation(s) corrected 7-42-090

Inspector’s note: Still noted the following minor violations from report #521247 dated 03/02/2011 not corrected......30)must label prep foods inside storage coolers.33)must clean-sanitize; coolers, freezers, bottom panels of prep tables and storage tables,and storage shelves at front juice bar.41) must remove unnecessary articles thru-out rear storage room, clean and organize, articles must be stored off floors, away from walls to prevent pest harborage. 43) cleaning towels must be properly stored. Citation issued for violation #7-42-090 serious

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

Inspector’s note: Instructed to properly invert all pots and pans including serving plates and bowls on the shelving at the food prep area.

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

Inspector’s note: Must provide additional shelving for elevation at the rear food storage area and basement areas for proper cleaning and pest monitoring. Avoid use of milk crates for elevation.

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

Inspector’s note: Instructed to clean and maintain inside of small portable ice machine at the front prep area

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

Inspector’s note: Instructed to provide a back flow prevention device for the hose connections at the basement storage areas.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Must provide conspicuously placed thermometers in all refrigeration units.

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 LABEL PREP FOODS INSIDE STORAGE COOLERS.

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. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES THRU-OUT KITCHEN.

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. MUST CLEAN-SANITIZE; COOLERS, FREEZERS, BOTTOM PANELS OF PREP TABLES AND STORAGE TABLES, EXTERIOR OF ICE MACHINE AND STORAGE SHELVES AT FRONT JUICE 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. MUST SEAL FLOOR AREA UNDER COOKING EQUIPMENT, AREA MUST BE SMOOTH AND EASILY CLEANABLE. ALSO MUST CLEAN FLOORS THRU-OUT KITCHEN AND BASEMENT, UNDER, BEHIND EQUIPMENT, AT CORNERS AND ALONG WALLS.

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

Inspector’s note: Must clean hood and filters above cooking equipment.

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 SEAL RUSTY GREASE TRAP.

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

Inspector’s note: Must remove unnecessary articles thru-out rear storage room, clean and organize, articles must be stored off floors, away from walls to prevent pest harborage.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Cleaning towels must be properly stored.

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. violation still present

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. violation still present

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. violation still present

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. violation still present

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. violation still present

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. violation still present

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- VIOLATansporting vehicles, and in vending machines. VIOLATION PRESENT

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. VIOLATION PRESENT

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. VIOLATION PRESENT

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. VIOLATION STILL PRESENT

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. VIOLATION STILL PRESENT

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. VIOLATION STILL PRESENT

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. FOUND 40 RAT DROPPINGS IN BASEMENT AND 6 MOUSE DROPPINGS IN FURNACE ROOM (EAST, REAR). MUST CLEAN AND SANITIZE EFFECTED AREAS, SEAL ALL ACCESS POINTS AND CONTACT PEST CONTROL. GAP UNDER FRONT DOOR. MUST SEAL.

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. PROVIDE DRAINBOARD FOR 3 COMPARTMENT SINK. REMOVE PLASTIC FROM AROUND REFRIGERATOR HANDLE IN REAR PREP.

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. SEAL ALL HOLES THROUGHOUT PREMISES. PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE ON WALL BEHIND 3 COMPARTMENT SINK AND COOKING EQUIPMENT WITH BASEBOARD. REPLACE DAMAGED CEILING TILE IN REAR PREP.

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. STORE HOSE AWAY FROM SEWER PIT OR REMOVE HOSE IN BASEMENT.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE REFRIGERATOR (ALL UNITS) AND METAL STEM THERMOMETERS.

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. CLEAN DEBRIS FROM UNDER STAIRS OUTSIDE REAR DOOR AND IN REAR AREA THROUGHOUT.