111 Th Food & Cellular, Inc

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed wall areas not clean and maintain in front prep area, by microwave, rear mop sink/ storage area and by front entrance door. Must clean/ maintain.

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

Inspector’s note: Seal/paint raw wood surfaces under display cooler behind front counter.

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

Inspector’s note: Install an exposed sink with hot and cold running water in rear prep/dish washing 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: Observed over 80 mice droppings on floor and pallets in basement, 50 mice droppings on floor under pasta shelves, 20 mice droppings on floor along walls under chips and inside cardboard chip display trays in sales area, 20 mice droppings on floor near 3-compartment sink. Instructed manager to call an exterminator for service, clean and sanitize all areas. Serious violation 7-38-020

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

Inspector’s note: Remove all soiled cardboard trays on chip display shelves.

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

Inspector’s note: Clean interior and exterior of all coolers, freezers, prep tables, display and storage shelves.

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

Inspector’s note: Clean floors under shelving units in sales area, along walls and in all corners in prep, sales, storage, and basement areas.

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

Inspector’s note: Clean walls near exposed sink behind front counter(food spills). Seal openings, cracks, crevices, in walls and ceilings, along baseboards, around pipe fittings, in all areas.

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

Inspector’s note: Replace missing light shield above reach-in cooler in rear prep area.

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

Inspector’s note: Install an exposed sink with hot and cold running water in rear prep/dish washing area.

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

Inspector’s note: Label and date all packaged deli sandwiches in display cooler.

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

Inspector’s note: Invert all carryout containers in front and rear prep areas.

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

Inspector’s note: Install splash guard on left side of exposed sink. Remove all soiled cardboard trays on chip display shelves.

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

Inspector’s note: Clean interior and exterior of all coolers, freezers, prep tables, display and storage shelves.

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

Inspector’s note: Clean floors under all equipment, along walls and in all corners in prep, sales, storage, and basement areas.

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

Inspector’s note: Clean walls near exposed sink behind front counter(food spills). Seal openings, cracks, crevices, in walls and ceilings, along baseboards, around pipe fittings, in all areas.

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

Inspector’s note: Replace missing light shield above reach-in cooler in rear prep area.

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

Inspector’s note: Install an exposed sink with hot and cold running water in rear prep/dish washing area.

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

Inspector’s note: Elevate all stock off floor and away from walls and organize all prep, storage, sales, and basement areas for easy cleaning and pest control.

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 50 mice droppings scattered on floor along walls under chip display shelves, 30 mice droppings inside cardboard tray on chip display shelves, 20 mice droppings scattered on floor in rear prep/dish washing area, 20 mice droppings on floor in southwest corner near water heater in basement, 10 mice droppings scattered on unused equipment in basement. Instructed manager to call an exterminator for service, clean and sanitize all areas. Serious violation 7-38-020

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

Inspector’s note: Label and date all packaged deli sandwiches in display cooler.

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

Inspector’s note: Invert all carryout containers in front and rear prep areas.

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

Inspector’s note: Install splash guard on left side of exposed sink. Remove all soiled cardboard trays on chip display shelves.

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

Inspector’s note: Clean interior and exterior of all coolers, freezers, prep tables, display and storage shelves.

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

Inspector’s note: Clean floors under all equipment, along walls and in all corners in prep, sales, storage, and basement areas.

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

Inspector’s note: Clean walls near exposed sink behind front counter(food spills). Seal openings, cracks, crevices, in walls and ceilings, along baseboards, around pipe fittings, in all areas.

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

Inspector’s note: Replace missing light shield above reach-in cooler in rear prep area.

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

Inspector’s note: Install an exposed sink with hot and cold running water in rear prep/dish washing area.

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

Inspector’s note: Elevate all stock off floor and away from walls and organize all prep, storage, sales, and basement areas for easy cleaning and pest control.

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

Inspector’s note: Remove pop crates off floor and provide adequate shelving in west storage area. Replace all soiled cardboard trays on chip display shelves.

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

Inspector’s note: Replace missing ceiling tiles in west storage area. Seal opening along wall under electrical box in west storage area. Replace missing and seal all loose baseboards in sales and storage areas. Seal walls in rear pop storage area near furnace room. Walls must be smooth and easily cleanable.

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 20 mice droppings scattered on floor and shelves along west wall in west storage area, 7 mice droppings on floor behind dr pepper reach-in cooler in west storage area, 10 mice droppings along west wall behind hostess snack display, 15 mice droppings on floor along furnace room door. Instructed manager to call an exterminator for service, clean and sanitize all areas. Serious violation 7-38-020

Dish machines: provided with accurate thermometers, chemical test kits and suitable gauge cock

Inspector’s note: No chemical sanitizer test kit available during inspection. Instructed manager to provide test kit for proper sanitizer concentration. Serious violation 7-38-030

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

Inspector’s note: Seal all raw wood surfaces along doorway behind front counter. Remove pop crates off floor and provide adequate shelving in west storage area. Replace all soiled cardboard trays on chip display shelves.

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

Inspector’s note: Replace all damaged and missing floor tiles in front counter and storage areas.

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

Inspector’s note: Replace missing ceiling tiles in west storage area. Seal opening along wall under electrical box in west storage area. Replace missing and seal all loose baseboards in sales and storage areas.

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

Inspector’s note: Remove all unused equipment, excess cardboard and trash in basement and storage areas to prevent pest harborage. Remove soiled water in mop pail and store mop head upright to prevent insect breeding.

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

Inspector’s note: Found no city of chicago certified food manager on site while preparing/serving potentially hazardous foods (beef, nacho cheese). Instructed to have one on site at all times. Serious violation 7-38-012

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

Inspector’s note: Instructed to seal the opening in the floor under the exposed hand washing sink. Maintain same.

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

Inspector’s note: Instructed to clean floors in all corners and under/around all heavy equipment.

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

Inspector’s note: Instructed to clean the vent in the toilet room and seal the opening in the wall by the toilet.

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

Inspector’s note: Instructed to fix the leak at the base of the 3-compartment sink faucet.

* 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 are prepared and served,observed ground beef,cheese sauce and italian beef cooking in a crock pot at rear prep area,serious violation 7-38-012

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

Inspector’s note: Detail clean all display shelves throughout premises,espically shelves in the basement area

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

Inspector’s note: Clean the floors in the basement area,along wall base and corners of dirt

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

Inspector’s note: Replace stained ceiling tiles in the front selling area

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

Inspector’s note: Remove clutter from the basement area,to prevent rodent harborage

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

Inspector’s note: Clean floors along walls and corners in basement, prep, and storage areas. Elevate all stock off floor in prep area.

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

Inspector’s note: Secure loose ceiling vent in prep area.

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

Inspector’s note: Remove soiled water and store mop head upright to prevent insect breeding.

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

Inspector’s note: No chicago certified manager on duty or certificate posted when cooked italian beef (142.4f) and ground beef (145.8f) prepared and served. Instructed manager to apply for reciprocity certificate. Serious violation 7-38-012 citation issued.

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

Inspector’s note: Invert all carryout containers to protect from dust, dirt, contamination.

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

Inspector’s note: Seal raw wood shelving under prep table.

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

Inspector’s note: Elevate all stock, chips, etc off floor in sales and storage area.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Provide metal stem thermometer for internal temperatures.

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

Inspector’s note: Remove soiled water in mop pail and store mop head upright to prevent insect breeding.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Store all wash cloths in sanitizing solution.

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

Inspector’s note: Found evidence of mice on site. Found approximately 15 mice droppings in furnace closet. Must remove droppings, sanitize affected areas and have the pest control company service areas. Also must seal 1/4 inch gaps along the bottom of front entrance doors and inner side door.

Inside containers or receptacles: adequate number, properly covered and insect/rodent proof

Inspector’s note: Must provide waste baskets in both washrooms.

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

Inspector’s note: No city of chicago foodservice manager's certificate posted. Must provide a city of chicago certificate or valid proof of enrollment.

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

Inspector’s note: Remove plastic covering from interior and exterior of 3 compartment sink and exposed hand sink. Must provide glass for inner rear screen door.

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

Inspector’s note: Must have coffee maker and all coffee related items installed upon reinspection. Must have coffee related items in an area that is readily accessible to existing hand sink or provide additional handwashing facilities. If coffee maker directly connected to the water supply must install a back flow device.

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

Inspector’s note: Must have all prep tables and other equipment for business operation on site upon reinspection.

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

Inspector’s note: Must detail clean toilets and sinks in washrooms.

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

Inspector’s note: Must detail clean floors in sub basement,in washrooms,under 3 comp sink and where needed.

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

Inspector’s note: Must repair broken floor tiles at front entrance door,in west washroom and throughout where needed. Must seal large gaps under baseboards in west section of store and throughout where needed. Must seal openings along wall bases in west washroom,in furnace room,under 3 compartment sink,in closet behind front counter and along walls behind front counter. Must provide baseboard under and along side 3 compartment sink and throughout where missing. Must seal openings in the floors under the 3 compartment sink and exposed hand sinks around drain pipes. Must smooth floors in basement and sub basement,paint with a non toxic light colored floor paint and and make smooth and easily cleanable.

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

Inspector’s note: Must detail clean walls in washrooms.

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

Inspector’s note: Must replace stained ceiling tiles above sales floor and throughout. Must seal all openings in walls and ceilings in west washroom,furnace room and throughout basement. Seal openings around all pipes and plumbing fixtures throughout premises. Seal openings around rims of mop sinks.

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

Inspector’s note: Must provide lighting on interior of west washroom. Must remove dead insects from interior of light shields.

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

Inspector’s note: Must install a self closing device at both washroom doors.

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

Inspector’s note: Must install or repair ventilation in both washrooms and remove foul odors. Must install a splash guard between mop sink and exposed hand sink. Must provide hot and cold water at mop sink in west washroom and install a backflow device or remove and cap off. Repair slow drain at washbowl in east washroom.

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

Inspector’s note: Must remove all unnecessary clutter and debris from basement and sub basement/crawl space. Must provide additional shelving racks to store stock,dry goods and cleaning products.

Only authorized personnel in the food-prep area

Inspector’s note: Must provide a separation between sales floor and rear prep area. Must properly set up all equipment to verify flow of food and protection from the public.