Yolk Cafe

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Copper pipe installed on floor directly at coffee station, Instructed to elevate line off floor for better cleaning.

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

Inspector’s note: Observed dish racks stored on the floor in the dishwashing area. Instructed to remove dish racks from the floor and place them at least six inches off the floor to protect from contamination.

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

Inspector’s note: No splash guard at front hand wash sink, adjacent to prep table. Instructed to install.

Equipment and surfaces were dirty.

Inspector’s note: Heavy dust build-up noted at walk-in fan covers, instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Grease and food debris noted behind food equipment at the main cook line, instructed to clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Employees clothing stored on utensils shelf, instructed to keep away.

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

Inspector’s note: 4-101.19 observed milk crates being used as shelving throughout the rear dry storage and front cook line area. Must remove and provide shelving that is 6" off the floor and provides floor accessibility to ensure adequate facility cleaning.

Equipment and surfaces were dirty.

Inspector’s note: 4-602.13 observed the interior of the 3-door cooler to be soiled with food debris and splash. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: O6-201.16 bserved missing ceilings tile panels in the rear dry storage area near the dish room. Instructed to replace missing panels of ceiling tiles.

Ventilation or lighting was inadequate.

Inspector’s note: 6-501.14 observed dust buildup on the fan/ventilation vents of the low-temperature dish machine. Instructed manager to clean and maintain all fans/vents.

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

Inspector’s note: Observed milk crates being used as shelving throughout the rear dry storage and front cook line area. Must remove and provide shelving that is 6" off the floor and provides floor accessibility to ensure adequate facility cleaning.

Equipment and surfaces were dirty.

Inspector’s note: Observed the interior of the 3-door cooler to be soiled with food debris and splash. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed missing ceilings tile panels in the rear dry storage area near the dish room. Instructed to replace missing panels of ceiling tiles.

Ventilation or lighting was inadequate.

Inspector’s note: Observed dust buildup on fan/ventilation vents of the low-temperature dish machine. Instructed manager to clean and maintain all fans/vents.

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

Inspector’s note: Found gaskets broken on 3 door freezer located on service food hot line. Instructed manager to replace.

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

Inspector’s note: Found cutting boards stained with deep grooves. Instructed manager to clean sanitize and maintain or resurface .

Thermometers were missing or inaccurate.

Inspector’s note: 4-204.112(b) observed no ambient air thermometers inside the reach in coolers. Instructed to provide conspicuous and easily readable thermometers inside all refrigerator units to properly monitor the ambient air temperature of equipment.

Wiping cloths weren’t used or stored properly.

Inspector’s note: 3-304.14 observed wet wiping cloths on several prep surface areas. Instructed to properly store wiping cloths in a sanitizing solution between uses to prevent contamination of equipment & food. Must maintain

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

Inspector’s note: 4-903.11 (a;b;d) noted facility storing bin of clean cups and other utensils on the floor under prep table surrounding low temparature dish machine. Instructed to remove and properly store clean eating utensils.

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

Inspector’s note: 4-501.11 observed 3-compartment sink stoppers missing/not working at right compartment where a wiping cloth was noted in place to stop water from draining. Instructed manager must provide working stoppers at 3-compartment sink and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.16 observed mop in a position that does not allow to dry properly and prevent pest harborage. Must store mop after use in a mounted position that allows for air-drying without soiling and pest harboraging.

Thermometers were missing or inaccurate.

Inspector’s note: Observed no ambient air thermometers inside the reach in coolers. Instructed to provide conspicuous and easily readable thermometers inside all refrigerator units to properly monitor the ambient air temperature of equipment.

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

Inspector’s note: Observed ecolab pest control log book with latest report dated july 9,2020; no later reports for 2020, nor 2021 service reports. All retail food establishments must maintain a log book which shall be kept for a period of twelve (12) months and include a copy of the service tickets and the pest control company’s illinois department of public (idph) health license number. Instructed to provide. Priority foundation violation #7-38-020(c).

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wet wiping cloths on several prep surface areas. Instructed to properly store wiping cloths in a sanitizing solution between uses to prevent contamination of equipment & food. Must maintain

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

Inspector’s note: Noted facility storing bin of clean cups and other utensils on the floor under prep table surrounding low temparature dish machine. Instructed to remove and properly store clean eating utensils.

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

Inspector’s note: Observed 3-compartment sink stoppers missing/not working at right compartment where a wiping cloth was noted in place to stop water from draining. Instructed manager must provide working stoppers at 3-compartment sink and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed mop in a position that does not allow to dry properly and prevent pest harborage. Must store mop after use in a mounted position that allows for air-drying without soiling and pest harboraging.

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

Inspector’s note: Approximately 75 live flies were observed on walls throughout the front, rear, and coffee bar prep areas. Flies were also observed on dry goods, and on walls throughout the customer dining area. Instructed to remove flies, clean and sanitize the affected areas. Contact pest control for service. Priority foundation 7-38-020(a) citation issued.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must detail clean dried food debris from floors under heavy equipment in front & rear prep areas. Instructed to maintain.

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

Inspector’s note: Must label food containers with common food names, when foods has been removed from original packaging and stored in food containers. Instructed to maintain.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Must store wiping cloths in sanitizing water (bucket) between uses to prevent contamination. Instructed to maintain.

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

Inspector’s note: Observed utensils being stored on the side of cooking equipment, instructed to store properly to prevent contamination and maintain.

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

Inspector’s note: Must repair broken door gaskets on front prep coolers (hot food line). Also, repair the broken prep shelve on the front grill (remove plastic). Instructed to maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must detail clean dried food debris from floors under heavy equipment. Instructed to maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must clean unknown debris from light shields throughout front & rear prep areas. Instructed to maintain.

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

Inspector’s note: Observed pre sliced deli meat in front cook line drawer cooler, under grill and pre sliced cheeses in walk in cooler with no dates or labels. Informed manager that all foods must be labeled and dated once removed from original package. Instructed manager to label and date at all times.

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

Inspector’s note: Observed no splash guard on left side of middle front line exposed hand sink, next to dry storage shelving unit. Instructed manager to provide.

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

Inspector’s note: Observed black mold like substance embedded in the caulking along dish machine drain board area. Instructed manager to remove and resurface. Maintain at all times.

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

Inspector’s note: Observed food and debris along floor and wall junction under 3 compartment sink. Instructed manager to detail clean and maintain at all.

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

Inspector’s note: Observed small leak at three compartment sink, under wash sink and rinsing. Instructed manager to repair and maintain at all times.

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

Inspector’s note: Observed bulk food container of tortilla chips on floor next to front hot line. Instructed manager to elevate inventory items at least 6 inches off the floor at all times.

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

Inspector’s note: Observed food handler in front serving area, rear prep and dish room area with no hair restraints. Instructed manager to ensure that food handlers properly restrain hair, in side hair restraint, whenever foods are prepared and or served. maintain at all times.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Observed wiping cloths improperly stored on the counter of front prep area. Must store all wiping cloths in a sanitizing solution when not in use. Must maintain same.

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

Inspector’s note: Observed aluminum foil used as a liner on cooking equipment in the cook line. Must remove. All surfaces must be smooth and easily cleanable. Must maintain same.

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

Inspector’s note: Observed that a splash guard is needed on the front coffee bar hand sink, where coffee equipment and supplies are stored directly on either side of the hand sink. Instructed to provide splash guards at this sink.

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

Inspector’s note: Observed dust accumulating on the fan covers in the walk in cooler. Instructed to clean and maintain.

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

Inspector’s note: Observed boxes of food being stored on the floor in the walk in cooler. Instructed to store all items at least 6 inches above the floor. Noted water pooling on the floor below the 3 door freezer near the cook line. Instructed to eliminate standing water.

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

Inspector’s note: Aluminumb foil is being used to line the shelf above the omelet station where frying pans are stored between uses. Instructed to remove the foil and maintain the surface to be smooth, durable and easily cleanable.

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

Inspector’s note: Employee belongings (jackets, bags) are being stored on dry storage shelves in the kitchen. Instructed to store employee belonging separate from food. Observed brooms stored on the floor of the mop sink. Instructed to store all mops and brooms at least 6 inches off the floor.

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

Inspector’s note: Must properly label all bulk food item containers.

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

Inspector’s note: Must detail clean floors under the storage shelves.

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

Inspector’s note: Must detail clean the walls under the dish machine and under the three compartment sink.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Must properly store all wash cloths in a sanitizing solution while not in use.

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

Inspector’s note: No city of chicago sanitation certificate posted on the premises at the time of the inspection. Serious citation issued 7-38-012. Must have a valid city of chicago sanitation certificate posted on the premises at all times and such a person must be on site while foods are being prepared and served. Serious citation issued 7-38-012.

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

Inspector’s note: Previous minor violations from 3-27-14 not corrected. #30- must properly label all bulk food item containers not in their original containers.#38-must properly extend the waste line at cappuccino maker to a floor drain. May not drain into a hand sink.#43-must provide a sanitary container to store ice dispensing utensils. Serious citation issued 7-42-090.

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

Inspector’s note: Knives observed improperly stored between the wall and prep table at the one compartment sink prep station. Must properly store.must provide proper scoops with handles for prepared foods in coolers.

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

Inspector’s note: Table top can opener with encrusted food debris. Must clean after each use.

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

Inspector’s note: Extremely low cold water pressure at the north end exposed hand sink on the cooks line. Must repair to provide adequate cold water. Leak under the three compartment sink dripping onto the floor and creating pooling water. Must repair leak.

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

Inspector’s note: All employees in the food preparation areas handling foods must wear a hat or hair restraint.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Wiping cloths in the front food prep area must be stored in a clean container with a sanitizing solution.

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

Inspector’s note: Must properly label all bulk food item containers not in their original containers.

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

Inspector’s note: Must invert all multi use items.

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

Inspector’s note: Must properly extend the waste line at cappucino maker to a floor drain. May not drain into a hand sink.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Must provide a sanitary container to store ice dispensing utensils.