Pass

Pete's Fresh Market

2333 W Madison St, Chicago, IL 60612

Grocery Store ZIP 60612 Risk 1 (High)

Passed · as of Aug 10, 2026

Pete's Fresh Market was last inspected on August 10, 2026 with a result of “Pass”. Inspectors found no violations.

Latest inspection

August 10, 2026 · Complaint

Pass

Result: Pass

No violations

No violations were recorded at this inspection.

Inspection history

49 inspections on record

  1. Conditional

    Canvass · Pass w/ Conditions

    1 critical3 general Show violations
    • CriticalFood temperature

      Hot food was held below a safe temperature.

      Inspector’s note: Observed improper hot holding temperatures of tcs foods. Found on the self service food line: fried chicken 124.0f-128.2f and bourbon chicken (99.0f-110f). Found inside a hot holding unit in the rear prep area: baked chicken (121.8f) and fish (122.9f). Instructed to hold hot tcs foods at 135f or above. Approximately 35lbs at $120 worth of product discared at this time. Priority violation 7-38-005 citation issued.

      Official wording (code 21)

      Proper hot holding temperatures

    • GeneralFood temperature

      Thermometers were missing or inaccurate.

      Inspector’s note: Observed ambient air thermometers inside multiple walk-in coolers not accurate. Instructed to replace and maintain.

      Official wording (code 36)

      Thermometers provided & accurate

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: Observed a leaking pipe under the sanitizer compartment of the three compartment sink in the meat prep cooler. Instructed to repair and maintain.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed the floors under the shelves in the walk-in cooler in the rear of the bakery/sushi prep area. Instructed to clean and maintain.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

  2. Pass

    Canvass · Pass

    4 general Show violations
    • GeneralFood temperature

      Thermometers were missing or inaccurate.

      Inspector’s note: Must provide and maintain working thermometers inside walk in cooler.

      Official wording (code 36)

      Thermometers provided & accurate

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: Observed leak at the faucet at the 3 comp sink in the produce prep room, and at the hand sink base in the front prep area. Must repair and maintain.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

    • GeneralFacility upkeep

      Garbage wasn’t handled or stored properly.

      Inspector’s note: Must clean and maintain the exterior of the compactor in the rear dock area to prevent possible food source for pest.

      Official wording (code 54)

      Garbage & refuse properly disposed; facilities maintained

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Floors need cleaning behind and around cooking equipment to remove spills, debris and/or grease. Floors in the bakery prep area and cooler need cleaning. Also detail clean the floors and floor drains in the juicing area.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

  3. Pass

    Complaint Re-Inspection · Pass

    5 general Show violations
    • GeneralFood handling

      Wiping cloths weren’t used or stored properly.

      Inspector’s note: 3-304.14 observed dirty, wet wiping cloths stored on the prep tables in the main kitchen prep area. Management instructed to store all wet wiping cloths in a container of sanitizer when not in use.

      Official wording (code 41)

      Wiping cloths: properly used & stored

    • GeneralFacility upkeep

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

      Inspector’s note: 4-501.12 replace or resurface the stained cutting board in the produce prep area.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: 4-602.13 clean the interior of the deep fryers, dry storage shelves and dirty dishes storage shelves, and exterior of bbq sauce containers in the main kitchen.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: 5-205.15 repair the leaking drain line under the exposed hand-washing sink in the bakery prep area. Observed a missing faucet handle for the hand washing sink in the employee washroom. Must repair.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: 6-501.11 repair the floor in the meat-cutting room and the bakery area behind the bakery cooler and counter.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

  4. Fail

    Complaint · Fail

    4 critical7 general Show violations
    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Observed 4 exposed hand washing sinks in the bakery prep area and grill prep area with hot water temperatures above 120f. No cold water was being supplied to the hand-washing sinks. Management instructed that all hand washing sinks must be supplied with hot and cold running water between 100-120f. Priority foundation violation 7-38-030(c). Citation issued.

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalFood handling

      Surfaces that touch food weren’t cleaned and sanitized.

      Inspector’s note: Observed an inadequate final rinse temperature of 130f at the high-temperature dish machine in the kitchen prep area. Management instructed that the final rinse temperature must be above 180f. Priority violation 7-38-025. Citation issued.

      Official wording (code 16)

      Food-contact surfaces: cleaned & sanitized

    • CriticalFood temperature

      Cold food was held above a safe temperature.

      Inspector’s note: Observed improper cold holding temperatures of tcs foods inside of the deli cheese cooler and cooler in the juice bar/coffee prep area. Observed feta cheese at 45f and milk at 49f. Management instructed to maintain all cold tcs foods below 41f. Priority violation 7-38-005. Citation issued.

      Official wording (code 22)

      Proper cold holding temperatures

    • CriticalFood handling

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

      Inspector’s note: Observed food not protected from contamination by the public. Observed churros stored at the end of the cash register unprotected and uncovered with no sneezeguard over the container. Management instructed that all foods must be protected from contamination by the public. Priority violation 7-38-005. Citation issued.

      Official wording (code 39)

      Contamination prevented during food preparation, storage & display

    • GeneralFood handling

      Wiping cloths weren’t used or stored properly.

      Inspector’s note: Observed dirty, wet wiping cloths stored on the prep tables in the main kitchen prep area. Management instructed to store all wet wiping cloths in a container of sanitizer when not in use.

      Official wording (code 41)

      Wiping cloths: properly used & stored

    • GeneralFacility upkeep

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

      Inspector’s note: Replace or resurface the stained cutting board in the produce prep area.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Clean the interior of the deep fryers, dry storage shelves and dirty dishes storage shelves, and exterior of bbq sauce containers in the main kitchen.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: Repair the leaking drain line under the exposed hand-washing sink in the bakery prep area. Replace the spray hose for the produce prep sink. Observed a missing faucet handle for the hand washing sink in the employee washroom. Must repair.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

    • GeneralFacility upkeep

      Garbage wasn’t handled or stored properly.

      Inspector’s note: Observed no lid for the outside garbage dumpster. Management instructed that all outside garbage dumpsters must have a tight fitting lid. Priority foundation violation 7-38-020(b). Citation issued.

      Official wording (code 54)

      Garbage & refuse properly disposed; facilities maintained

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Repair the floor in the meat-cutting room and the bakery area behind the bakery cooler and counter.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralRepeat violation

      A previously cited basic violation still wasn’t fixed.

      Inspector’s note: Previous core violation from report #2588026 on 1/12/24 not corrected: 55- 6-501.11 observed broken and missing floor tiles in front of and around the convection ovens in the main kitchen prep area. Management instructed to replace all broken or missing floor tiles. Priority foundation violation 7-42-090. Citation issued.

      Official wording (code 60)

      Previous core violation corrected

  5. Pass

    Complaint Re-Inspection · Pass

    1 general Show violations
    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: 6-501.11 observed broken and missing floor tiles in front of and around the convection ovens in the main kitchen prep area. Management instructed to replace all broken or missing floor tiles.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

  6. Fail

    Complaint · Fail

    2 critical6 general Show violations
    • CriticalFood handling

      Surfaces that touch food weren’t cleaned and sanitized.

      Inspector’s note: Observed both high-temperature dishwashing machines not reaching the required final rinse temperature of 180f or above. The dish machine in the bakery prep area showed a final rinse temperature of 78f, and the dish machine in the main kitchen prep area showed a final rinse temperature of 117f. Both dish machines were used with sheet trays and large pots stored inside both dishwashing machines. Management instructed to repair both dishwashing machines so that a final rinse temperature of 180f or above is maintained. Priority violation 7-38-025. Citation issued.

      Official wording (code 16)

      Food-contact surfaces: cleaned & sanitized

    • CriticalFacility upkeep

      Hot or cold water wasn’t available, or water pressure was too low.

      Inspector’s note: Observed no hot water provided to the 3-compartment sink and the hand washing sink in the juice/coffee bar prep area. Management instructed to provide hot water above 110f at the 3-compartment sink and above 100f at the hand washing sink at all times. Priority violation 7-38-030(c). Citation issued.

      Official wording (code 50)

      Hot & cold water available; adequate pressure

    • GeneralPests

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

      Inspector’s note: Observed evidence of rodent activity on the premises. Approximately 200 mouse droppings were observed in the following areas: 20 mouse droppings on the pallets, storage shelves, floor and along the wall ledge of the 2nd floor warehouse storage area, 30 mouse droppings along the wall ledge in the hallway outside of the floral walk-in cooler, 100 mouse droppings on the floor of the sprinkler room adjacent to the produce prep area and 50 mouse droppings on the floor beneath the food storage shelves of retail aisles 12 and 13. Management instructed to clean and remove all rodent droppings from all affected areas. Additional pest control service is needed to eliminate the pest activity. Priority foundation violation 7-38-020(a). Citation issued.

      Official wording (code 38)

      Insects, rodents, & animals not present

    • GeneralFacility upkeep

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

      Inspector’s note: Observed no irreversible registering temperature indicator available on the premises to measure the utensil surface temperature inside of the high temperature dish machines. Management instructed to provide. Priority foundation violation 7-38-005.

      Official wording (code 48)

      Warewashing facilities: installed, maintained & used; test strips

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Clean the exterior of the food storage containers in the main kitchen, the top of the dish machine in the bakery prep area, and the interior of the 2 door prep cooler in the main kitchen.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

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

      Inspector’s note: Observed no covered waste receptacles provided in the 2nd floor office washroom and the women's customer washroom. Management instructed to provide.

      Official wording (code 53)

      Toilet facilities: properly constructed, supplied, & cleaned

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed broken and missing floor tiles in front of and around the convection ovens in the main kitchen prep area. Management instructed to replace all broken or missing floor tiles.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: Clean the grease buildup on the ventilation hood and filters above the deep fryers next to the hot food bar area.

      Official wording (code 56)

      Adequate ventilation & lighting; designated areas used

  7. Pass

    Complaint · Pass

    6 general Show violations
    • GeneralPests

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

      Inspector’s note: Observed two dead mice in front juice bar area. Instructed person in charge to remove and sanitize areas.

      Official wording (code 38)

      Insects, rodents, & animals not present

    • GeneralFacility upkeep

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

      Inspector’s note: Observed top loading sliding door cooler in juice bar area to be improperly maintained with tape. Instructed person in charge to remove tape and repair cooler to be smooth and easily cleanable.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Observed accumulation of food debris and spills inside of storage cabinets in juice bar area. Instructed person in charge to clean and maintain at all times.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: Observed pipe at bottom of hand sink near meat cutting room to be disconnected with water leaking when turned on. Instructed person in charge to repair and maintain.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed debris in corners and on windowsills in upstairs beverage storage area. Observed walk in beer cooler floor to have plastic and glass debris scattered under shelving and standing dark water on floor. Observed build up of ice on floor in walk in fish cooler. Instructed person in charge to clean and maintain.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: Observed build up of grease on hood ventilation filters in hot kitchen where fryers are in use. Instructed person in charge to clean and maintain.

      Official wording (code 56)

      Adequate ventilation & lighting; designated areas used

  8. Pass

    Complaint · Pass

    2 general Show violations
    • GeneralFacility upkeep

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

      Inspector’s note: Observed walk in cooler door gasket loose on door to "fish cooler"(near produce room). Instructed person in charge to repair and maintain.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Observed build up on bottom and interior of door of 2-door stainless steel cooler in hot food prep kitchen. Instructed person in charge to clean and maintain.

      Official wording (code 49)

      Non-food/food contact surfaces clean

  9. Conditional

    Canvass · Pass w/ Conditions

    6 critical1 general Show violations
    • CriticalHygiene & sanitation

      Staff were eating, drinking, or smoking where food is prepared.

      Inspector’s note: Observed personal food items such as cookies, water, and muffins inside dairy walk in cooler. Instructed to designate container or space for employee food items.

      Official wording (code 6)

      Proper eating, tasting, drinking, or tobacco use

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: OBSERVED NO PAPERTOWELS AT MULTIPLE HANDWASHING SINKS INSIDE MEAT/CHICKEN PREPARATION AREAS. HANDWASHING SINKS MUST BE SUPPLIED WITH SOAP, HAND DRYING DEVICE, AND HOT/COLD WATER AT ALL TIMES. PRIORITY FOUDNATION. 7-38-030(c). CITATION ISSUED.

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Observed sanitizer bucket, sponges, and other miscellaneous items inside handwashing sink in meat preparation and chicken prep area. Handwashing sinks must be accessible for handwashing at all times. Priority foundation. 7-38-030(c). Citation issued.

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: No handwashing signs at handwashing sinks inside meat prep areas. Must provide.

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalFood temperature

      Hot food was held below a safe temperature.

      Inspector’s note: Observed 1 pan salmon and 2 pans of chicken inside hot hold unit in main kitchen maintaining improper temperature of 125f-127.5f. Instructed to discard approximately 25 pounds of food products at a cost of $250. Priority. 7-38-005. Citation issued.

      Official wording (code 21)

      Proper hot holding temperatures

    • CriticalFood handling

      Toxic chemicals weren’t labeled, stored, or used safely.

      Inspector’s note: Observed opened bottle of hydrogen peroxide near cutting board inside chicken preparation room. All first aid supplies must be stored away from food products at all times. Pic discarded peroxide. Priority. 7-38-005. Citation issued.

      Official wording (code 28)

      Toxic substances properly identified, stored, & used

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed missing wall panel at frying station near hot food line at main kitchen. Must replace and maintain for easily cleanable walls.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

  10. Conditional

    Complaint Re-Inspection · Pass w/ Conditions

    1 critical14 general Show violations
    • CriticalFood source

      Required records (shellfish tags, parasite-destruction logs) were missing.

      Inspector’s note: Inspector Comments: Violation Codes: 3-202.18 (A) Inspector Comments: OBSERVED SHELL FISH TAGS LAST DATE USED NOT MARKED ON TAGS.MUST FILL OUT LAST DATE USED , FILE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)

      Official wording (code 14)

      Required records available: shellstock tags, parasite destruction

    • GeneralFood temperature

      Thermometers were missing or inaccurate.

      Inspector’s note: Violation Codes: 4-204.112(B) Inspector Comments: MUST PROVIDE THERMOMETERS FOR HOT HOLDING UNITS.

      Official wording (code 36)

      Thermometers provided & accurate

    • GeneralFood handling

      Wiping cloths weren’t used or stored properly.

      Inspector’s note: Inspector Comments: Violation Codes: 3-304.14 Inspector Comments: MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE IN MAIN KITCHEN PREP AREA.

      Official wording (code 41)

      Wiping cloths: properly used & stored

    • GeneralFacility upkeep

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

      Inspector’s note: Inspector Comments: Violation Codes: 4-501.11 Inspector Comments: MUST REPAIR OR REPLACE WORN DOOR GASKETS ON HOT HOLDING UNITS IN MAIN PREP KITCHEN.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

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

      Inspector’s note: Violation Codes: 4-501.11 Inspector Comments: MUST REPAIR OR REPLACE MISSING DOOR HANDLES ON SOME DELI DISPLAY UNITS IN DELI PREP AREA.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Inspector Comments: Violation Codes: 4-601.11(C) Inspector Comments: MUST CLEAN DEBRIS AND DUST BUILD UP FROM SOME FAN GUARD COVERS IN WALK IN COOLERS.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Violation Codes: 4-601.11(C) Inspector Comments: MUST CLEAN DEBRIS BUILD UP ON MAIN KITCHEN- ALL SHELVING UNITS.TAQUERIA-FRYER CABINET AND WALK IN COOLER SHELVING UNITS.DELI & JUICING PREP AREA- DOOR JAMS ON COOLER DOORS,BAKERY- FLOOR MIXER.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: Violation Codes: 5-205.15 Inspector Comments: MUST REPAIR OR REPLACE LEAKY FAUCET AT 3- COMPARTMENT SINK IN MAIN KITCHEN

      Official wording (code 51)

      Plumbing installed; proper backflow devices

    • GeneralFacility upkeep

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

      Inspector’s note: Inspector Comments: Violation Codes: 5-501.17 Inspector Comments: MUST PROVIDE GARBAGE CANS WITH LIDS IN STAFFS UNISEX TOILET ROOM.

      Official wording (code 53)

      Toilet facilities: properly constructed, supplied, & cleaned

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Inspector Comments: Violation Codes: 6-501.13 Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM FLOOR UNDER AND AROUND PALLETS AND EQUIPMENT IN PREP AREAS ,WALK IN COOLERS AND FREEZERS WHERE NEEDED.BUILD UP IN FLOOR DRAIN IN MAIN KITCHEN PREP AREA.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Violation Codes: 6-501.114 Inspector Comments: MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN WALK IN FREEZERS,MOP SINK AREA,2ND FL. STORAGE AREA AND WHERE NEEDED.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Violation Codes: 6-201.11 Inspector Comments: MUST CLEAN DEBRIS AND DUST BUILD UP FROM WALLS AND CEILINGS IN FISH PREP AREA,PRODUCE WALK IN COOLERS.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Violation Codes: 6-201.13 Inspector Comments: MUST REPAIR OR REPLACE CRACKED CONCRETE WALL BASE IN MEAT WALK IN COOLER.DELI PREP AREA- LOOSE METAL WALL BASE PANEL,FIRE PUMP ROOM- HOLE IN DRY WALL.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: Violation Codes: Inspector Comments: Violation Codes: 6-501.14 Inspector Comments: MUST CLEAN BUILD UP ON FILTERS AT HOOD OF COOKING EQUIPMENT IN MAIN KITCHEN PREP AREA.

      Official wording (code 56)

      Adequate ventilation & lighting; designated areas used

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: Inspector Comments: Violation Codes: 6-202.11 Inspector Comments: MUST REPLACE BURNTOUT LIGHTS AT HOOD OF COOKING EQUIPMENT IN MAIN KITCHEN PREP AREA.

      Official wording (code 56)

      Adequate ventilation & lighting; designated areas used

  11. Fail

    Complaint · Fail

    3 critical17 general Show violations
    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Observed improper water temperature at hand washing sinks in juicing prep area at 66.2f and customers toilet rooms for men's at 68.6f-72.4f,customer's women at 63.2f.must provide hot running water temperature at 100.0f or above.instructed to use additional hand sinks on site for hand washing.must repair and maintain.(priority 7-38-030(c).(citation issued)

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalFood source

      Required records (shellfish tags, parasite-destruction logs) were missing.

      Inspector’s note: Violation Codes: 3-202.18 (A) Inspector Comments: OBSERVED SHELL FISH TAGS LAST DATE USED NOT MARKED ON TAGS.MUST FILL OUT LAST DATE USED , FILE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)

      Official wording (code 14)

      Required records available: shellstock tags, parasite destruction

    • CriticalFood temperature

      Cold food was held above a safe temperature.

      Inspector’s note: Observed improper temperatures of tcs foods such as 5 gallons of cooked soup ranging from 47.4f-50.7f .5lbs. Cooked whole chickens ranging from 51.7f-53.1f inside of walk in cooler and 5-quarts of half & half ranging from 49.5f-52.3f..5 gallon of ranch dressing at 49.3f inside of prep cooler in juicing area.product was discarded by manager.must have cold holding foods at 41.0f or below. Appx. 6.5 gallons/.5lbs.$27.(cos)(priority 7-38-005)(citation issued)

      Official wording (code 22)

      Proper cold holding temperatures

    • GeneralFood temperature

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

      Inspector’s note: Observed improper temperature of under counter sliding glass prep cooler at 48.2f in juicing prep area with tcs foods stored inside.product was discarded.a held for inspection tag placed on unit. Once repaired email letter to cdph.must have cold holding unit at 41.0f or below.(priority 7-38-005)(cos)(citation issued)

      Official wording (code 33)

      Proper cooling methods used; adequate equipment for temperature control

    • GeneralFood temperature

      Thermometers were missing or inaccurate.

      Inspector’s note: Must provide thermometers for hot holding units.

      Official wording (code 36)

      Thermometers provided & accurate

    • GeneralFood handling

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

      Inspector’s note: Violation Codes: 3-302.12 Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE IN MOST PREP AREAS.

      Official wording (code 37)

      Food properly labeled; original container

    • GeneralFood handling

      Wiping cloths weren’t used or stored properly.

      Inspector’s note: Violation Codes: 3-304.14 Inspector Comments: MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE IN MAIN KITCHEN PREP AREA.

      Official wording (code 41)

      Wiping cloths: properly used & stored

    • GeneralFacility upkeep

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

      Inspector’s note: Must repair or replace missing door handles on some deli display units in deli prep area.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

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

      Inspector’s note: Violation Codes: 4-501.11 Inspector Comments: MUST REPAIR OR REPLACE WORN DOOR GASKETS ON HOT HOLDING UNITS IN MAIN PREP KITCHEN.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

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

      Inspector’s note: Observed 3- compartment sink hot water temperature at 69.8f in juicing prep area.must have hot water at 110.0f .must provide and maintain.instructed to use additional sinks on site to wash equipment properly.(priority 7-38-025)(citation issued)

      Official wording (code 48)

      Warewashing facilities: installed, maintained & used; test strips

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Violation Codes: 4-601.11(C) Inspector Comments: MUST CLEAN DEBRIS AND DUST BUILD UP FROM SOME FAN GUARD COVERS IN WALK IN COOLERS.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Must clean debris build up on main kitchen- all shelving units.taqueria-fryer cabinet and walk in cooler shelving units.deli & juicing prep area- door jams on cooler doors,bakery- floor mixer.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: Must repair or replace leaky faucet at 3- compartment sink in main kitchen.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

    • GeneralFacility upkeep

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

      Inspector’s note: Violation Codes: 5-501.17 Inspector Comments: MUST PROVIDE GARBAGE CANS WITH LIDS IN STAFFS UNISEX TOILET ROOM.

      Official wording (code 53)

      Toilet facilities: properly constructed, supplied, & cleaned

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Must repair or replace cracked concrete wall base in meat walk in cooler.deli prep area- loose metal wall base panel,fire pump room- hole in dry wall.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Violation Codes: 6-501.13 Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM FLOOR UNDER AND AROUND PALLETS AND EQUIPMENT IN PREP AREAS ,WALK IN COOLERS AND FREEZERS WHERE NEEDED.BUILD UP IN FLOOR DRAIN IN MAIN KITCHEN PREP AREA.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Must elevate,remove and organize articles off of floor and away from walls in walk in freezers,mop sink area,2nd fl. Storage area and where needed.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Must clean debris and dust build up from walls and ceilings in fish prep area,produce walk in coolers.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: Violation Codes: 6-202.11 Inspector Comments: MUST REPLACE BURNTOUT LIGHTS AT HOOD OF COOKING EQUIPMENT IN MAIN KITCHEN PREP AREA.

      Official wording (code 56)

      Adequate ventilation & lighting; designated areas used

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: Violation Codes: 6-501.14 Inspector Comments: MUST CLEAN BUILD UP ON FILTERS AT HOOD OF COOKING EQUIPMENT IN MAIN KITCHEN PREP AREA.

      Official wording (code 56)

      Adequate ventilation & lighting; designated areas used

  12. Conditional

    Complaint · Pass w/ Conditions

    1 critical15 general Show violations
    • CriticalFood source

      Required records (shellfish tags, parasite-destruction logs) were missing.

      Inspector’s note: Observed shell fish tags last date used not marked on tags.must fill out last date used , file and maintain.(priority foundation 7-38-005)(no citation issued)

      Official wording (code 14)

      Required records available: shellstock tags, parasite destruction

    • GeneralFood temperature

      Thermometers were missing or inaccurate.

      Inspector’s note: Observed some internal thermometers not working in some cold holding units on sales floor.must provide and maintain.

      Official wording (code 36)

      Thermometers provided & accurate

    • GeneralFood handling

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

      Inspector’s note: Must label food storage containers when food is not in original package in most prep areas.

      Official wording (code 37)

      Food properly labeled; original container

    • GeneralPests

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

      Inspector’s note: Observed an appx. "1/2-3/4" gap along bottom of receiving door and center of exit doors.must make doors tight fitting.

      Official wording (code 38)

      Insects, rodents, & animals not present

    • GeneralFood handling

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

      Inspector’s note: Must provide splash guards at hand sinks in deli prep area,taqueria rear prep area.

      Official wording (code 39)

      Contamination prevented during food preparation, storage & display

    • GeneralFood handling

      Wiping cloths weren’t used or stored properly.

      Inspector’s note: Must store wiping cloths in a sanitizing solution when not in use in main kitchen prep area.

      Official wording (code 41)

      Wiping cloths: properly used & stored

    • GeneralFood handling

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

      Inspector’s note: Must invert multi-use utensils on dish storage shelves in deli dish washing/prep area.

      Official wording (code 44)

      Utensils, equipment & linens: properly stored, dried, & handled

    • GeneralFacility upkeep

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

      Inspector’s note: Must repair or replace worn door gaskets on hot holding units in main prep kitchen.must remove cardboard from shelving units in taqueria rear prep area.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

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

      Inspector’s note: Observed no high temperature dish machine test strips to test at the plate.must provide and maintain.(priority foundation 7-38-005)(no citation issued)

      Official wording (code 48)

      Warewashing facilities: installed, maintained & used; test strips

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Must clean debris and dust build up from some fan guard covers in walk in coolers,main kitchen-grill table,unused under mount prep cooler.cheese bar-display unit behind service counter.bakery rear prep-floor mixer,rolling cart,microwave.men's locker /breakroom-lower cabinet.women's locker/breakroom-microwave shelf.produce prep-wrapping station.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

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

      Inspector’s note: Must provide garbage cans with lids in staff women's and unisex toilet rooms.

      Official wording (code 53)

      Toilet facilities: properly constructed, supplied, & cleaned

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Must clean debris build up from floor under and around pallets and equipment in prep areas ,walk in coolers and freezers where needed.build up in floor drain in main kitchen prep area.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Must repair or replace damaged wall tiles in mopsink area.must grout floor where needed in main kitchen prep area.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Must clean debris and food build up from walls in main kitchen prep area.bakery prep area,chicken walk in cooler,mopsink area.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: Must replace burntout lights at hood of cooking equipment in main kitchen prep area.

      Official wording (code 56)

      Adequate ventilation & lighting; designated areas used

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: Must clean build up on filters at hood of cooking equipment in main kitchen prep area.

      Official wording (code 56)

      Adequate ventilation & lighting; designated areas used

  13. Pass

    Short Form Complaint · Pass

    No violations

  14. Pass

    Canvass Re-Inspection · Pass

    1 critical7 general Show violations
    • CriticalFood handling

      No warning to customers about raw or undercooked food.

      Inspector’s note: Found no consumer advisory disclosure and reminder statement on menu at grill food station regarding undercooked eggs served for breakfast entrees, or displayed at the sushi prep station. Instructed to post disclosure and reminder statements at both food prep stations and maintain. Priority foundation 7-38-005 no citation issued.

      Official wording (code 25)

      Consumer advisory provided for raw/undercooked food

    • GeneralFood temperature

      Thermometers were missing or inaccurate.

      Inspector’s note: Found missing thermometers in multiple refrigeration units (meat counter & grill station) throughout the facility. Instructed facility to provide thermometers in refrigeration units and maintain

      Official wording (code 36)

      Thermometers provided & accurate

    • GeneralFood handling

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

      Inspector’s note: Must label food storage containers with common food names; flour, sugar, etc., in hot food prep area, when food has been removed from original packaging. Instructed to label and maintain.

      Official wording (code 37)

      Food properly labeled; original container

    • GeneralHygiene & sanitation

      Staff personal cleanliness was inadequate.

      Inspector’s note: Observed employee preparing food in the hot food prep area without a hair restraint. Instructed to wear hair restraints at all times when preparing food

      Official wording (code 40)

      Personal cleanliness

    • GeneralFood handling

      Wiping cloths weren’t used or stored properly.

      Inspector’s note: Found wiping cloths being stored improperly in multiple food prep areas throughout the facility. Instructed to store wiping cloths in prep areas in sanitizer bucket between uses to prevent cross contamination. Instructed to maintain.

      Official wording (code 41)

      Wiping cloths: properly used & stored

    • GeneralFacility upkeep

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

      Inspector’s note: Found torn refrigeration gaskets on multiple refrigeration units (walk-in coolers and freezers)throughout facility. Instructed facility to replace all torn gaskets and maintain.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Found rust on storage racks in walk in coolers, instructed to remove rust, surfaces must be smooth and easily cleanable, and maintain

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Found water and loose food debris on floors in multiple areas throughout the facility; rear dock area, walk-in coolers & freezers, and staff and public toilet rooms. Instructed to clean and maintain.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

  15. Fail

    Complaint · Fail

    2 critical7 general Show violations
    • CriticalFood handling

      No warning to customers about raw or undercooked food.

      Inspector’s note: Found no consumer advisory disclosure and reminder statement on menu at grill food station regarding undercooked eggs served for breakfast entrees, or displayed at the sushi prep station. Instructed to post disclosure and reminder statements at both food prep stations and maintain. Priority foundation 7-38-005 no citation issued.

      Official wording (code 25)

      Consumer advisory provided for raw/undercooked food

    • CriticalFacility upkeep

      Hot or cold water wasn’t available, or water pressure was too low.

      Inspector’s note: Found insufficient hot water temperatures at handwashing sink (84f), and 3-comp sink (84f) in the juice bar. Instructed to restore hot water temperatures to a minimum of 100f at handwashing sink, and 110f at 3-comp sink, and maintain. Priority violation 7-38-030(c) citation issued. **given 2 days to correction violation, by 8/14/20**

      Official wording (code 50)

      Hot & cold water available; adequate pressure

    • GeneralFood temperature

      Thermometers were missing or inaccurate.

      Inspector’s note: Found missing thermometers in multiple refrigeration units (meat counter & grill station) throughout the facility. Instructed facility to provide thermometers in refrigeration units and maintain.

      Official wording (code 36)

      Thermometers provided & accurate

    • GeneralFood handling

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

      Inspector’s note: Must label food storage containers with common food names; flour, sugar, etc., in hot food prep area, when food has been removed from original packaging. Instructed to label and maintain.

      Official wording (code 37)

      Food properly labeled; original container

    • GeneralHygiene & sanitation

      Staff personal cleanliness was inadequate.

      Inspector’s note: Observed employee preparing food in the hot food prep area without a hair restraint. Instructed to wear hair restraints at all times when preparing food.

      Official wording (code 40)

      Personal cleanliness

    • GeneralFood handling

      Wiping cloths weren’t used or stored properly.

      Inspector’s note: Found wiping cloths being stored improperly in multiple food prep areas throughout the facility. Instructed to store wiping cloths in prep areas in sanitizer bucket between uses to prevent cross contamination. Instructed to maintain.

      Official wording (code 41)

      Wiping cloths: properly used & stored

    • GeneralFacility upkeep

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

      Inspector’s note: Found torn refrigeration gaskets on multiple refrigeration units (walk-in coolers and freezers)throughout facility. Instructed facility to replace all torn gaskets and maintain.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Found rust on storage racks in walk in coolers, instructed to remove rust, surfaces must be smooth and easily cleanable, and maintain.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Found water and loose food debris in multiple areas throughout the facility; rear dock area, walk-in coolers & freezers, and staff and public toilet rooms. Instructed to clean and maintain.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

  16. Conditional

    Canvass · Pass w/ Conditions

    1 critical Show violations
    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: NO PAPER TOWELS AT THE HAND WASHING SINK IN THE MEAT DEPARTMENT. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-030(c)

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

  17. Pass

    Short Form Complaint · Pass

    No violations

  18. Pass

    Short Form Complaint · Pass

    2 general Show violations
    • GeneralFood temperature

      Thermometers were missing or inaccurate.

      Inspector’s note: Observed broken/missing thermometers inside of refrigeration units holding chopped assorted fruits, meat display cooler in butcher area, and packaged meats in meat section of the grocery. Instructed to provide and maintain

      Official wording (code 36)

      Thermometers provided & accurate

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Observed encrusted dirt and food debris inside of coolers where sliding doors open and close located in the deli/butcher/bakery prep areas. Instructed to clean, sanitize and maintain.

      Official wording (code 49)

      Non-food/food contact surfaces clean

  19. Pass

    Recent Inspection · Pass

    2 general Show violations
    • GeneralFood temperature

      Thermometers were missing or inaccurate.

      Inspector’s note: Observed broken/missing thermometers inside of refrigeration units holding chopped assorted fruits, meat display cooler in butcher area, and packaged meats in meat section of the grocery. Instructed to provide and maintain

      Official wording (code 36)

      Thermometers provided & accurate

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Observed encrusted dirt and food debris inside of coolers where sliding doors open and close located in the deli/butcher/bakery prep areas. Instructed to clean, sanitize and maintain.

      Official wording (code 49)

      Non-food/food contact surfaces clean

  20. Pass

    Complaint Re-Inspection · Pass

    1 critical2 general1 paperwork Show violations
    • CriticalManagement & training

      No one in charge was present who knew the food-safety rules.

      Inspector’s note: Noted person in charge without proof city of chicago certified food manager certificate on site during time of inspection. Instructed to provide and maintain.priority foundation violation. No citation issued

      Official wording (code 1)

      Person in charge present, demonstrates knowledge, and performs duties

    • GeneralFood temperature

      Thermometers were missing or inaccurate.

      Inspector’s note: Observed broken/missing thermometers inside of refrigeration units holding chopped assorted fruits, meat display cooler in butcher area, and packaged meats in meat section of the grocery. Instructed to provide and maintain

      Official wording (code 36)

      Thermometers provided & accurate

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Observed encrusted dirt and food debris inside of coolers where sliding doors open and close located in the deli/butcher/bakery prep areas. Instructed to clean, sanitize and maintain.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: No allergen training completion certificates posted for all city of chicago certified food managers. Instructed to provide.

      Official wording (code 58)

      Allergen training as required

  21. Fail

    Complaint · Fail

    3 critical6 general Show violations
    • CriticalManagement & training

      No one in charge was present who knew the food-safety rules.

      Inspector’s note: Noted person in charge without proof city of chicago certified food manager certificate on site during time of inspection. Instructed to provide and maintain.priority foundation violation. No citation issued.

      Official wording (code 1)

      Person in charge present, demonstrates knowledge, and performs duties

    • CriticalFood handling

      Surfaces that touch food weren’t cleaned and sanitized.

      Inspector’s note: Observed the interior of beverage dispensing machine in the fruit and vegetable prep area with an exccessive accumulation of brown, black and green thick mold like substance throughout enclosed component of equipment. Instructed to clean and sanitize at a frequency neccesary to preclude the accumulation of the dirt and mold like substance buildup.priority foundation violation. 7-38-005. Citation issued.

      Official wording (code 16)

      Food-contact surfaces: cleaned & sanitized

    • CriticalFood handling

      Specialized processes (curing, vacuum-packing, etc.) didn’t follow the approved plan.

      Inspector’s note: Observed smoked beef brisket and pulled pork on site in the smokehouse prep area during time of insection without process approval. Must obtain a variance from cdph in order to perform such processes. Instructed to provide and maintain on site. Priority foundation violation. 7-38-005.citation issued.

      Official wording (code 29)

      Compliance with variance/specialized process/haccp

    • GeneralFood handling

      No approval obtained for a specialized processing method.

      Inspector’s note: Noted approximately 26lbs of beef brisket and 10lbs of pulled pork in tact in the smokehouse prep area and inside of smoker during time of inspection with no proof of haccp or variance approval per cdph. Instructed management to discontinue the use of the smoker and providing/serving said meats to customers on the hot bar until this process is approved and documents are on file on site. Manager and chef discarded and denatured all said meats after smoking equipment was tagged.priority foundation violation. 7-38-005.see violation #29.

      Official wording (code 32)

      Variance obtained for specialized processing methods

    • GeneralFood temperature

      Thermometers were missing or inaccurate.

      Inspector’s note: Observed broken/missing thermometers inside of refrigeration units holding chopped assorted fruits, meat display cooler in butcher area, and packaged meats in meat section of the grocery. Instructed to provide and maintain.

      Official wording (code 36)

      Thermometers provided & accurate

    • GeneralFacility upkeep

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

      Inspector’s note: Observed cutting boards in butcher (meat prep area)with deep cuts and dark stained grooves. Instructed to replace in order to ensure proper sanitizing of boards in between uses.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

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

      Inspector’s note: No sanitizing test strip kits for testing the concentration of sanitizer at any 3 compartment sink in the 4 prep areas of the facility during time of inspection.instructed to provide and maintain at all times to ensure proper sanitizing of all utensils used. Priority foundation violation. 7-38-005. Citation issued.

      Official wording (code 48)

      Warewashing facilities: installed, maintained & used; test strips

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Observed encrusted dirt and food debris inside of coolers where sliding doors open and close located in the deli/butcher/bakery prep areas. Instructed to clean, sanitize and maintain.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed rear storage area near garbage located behind all walk in coolers and freezers of facility filled with excessive clutter, unused store equipment, food items to be reurned , unused cardboard boxes and self service articles throughout. Instructed to remove all unneccesary items. Must clean floors, organize and maintain rear storage area.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

  22. Conditional

    Short Form Complaint · Pass w/ Conditions

    2 critical Show violations
    • CriticalManagement & training

      Staff weren’t trained on, or didn’t follow, the rules for reporting illness.

      Inspector’s note: 2-102.14(n) - observed no written employee health policy provided. Management instructed to provide an employee health policy signed by each employee. Priority foundation violation #7-38-010. No citation issued.

      Official wording (code 3)

      Management, food employee and conditional employee; knowledge, responsibilities and reporting

    • CriticalManagement & training

      No written plan or kit for cleaning up vomit or diarrhea.

      Inspector’s note: 2-501.11 - observed no procedure/plan for responding to vomiting and diarrheal events. Instructed facility to develop and maintain a procedure/plan and to maintain any appropriate supplies on site. Priority foundation violation #7-38-005. No citation issued

      Official wording (code 5)

      Procedures for responding to vomiting and diarrheal events

  23. Conditional

    Short Form Complaint · Pass w/ Conditions

    2 critical Show violations
    • CriticalManagement & training

      Staff weren’t trained on, or didn’t follow, the rules for reporting illness.

      Inspector’s note: 2-102.14 (a)(a)- observed no employee health policy on site. Instructed facility to comply and maintain. -priority foundation violation #7-38-012(a). No citation issued.

      Official wording (code 3)

      Management, food employee and conditional employee; knowledge, responsibilities and reporting

    • CriticalManagement & training

      No written plan or kit for cleaning up vomit or diarrhea.

      Inspector’s note: 2-501.11 - observed no procedure/plan for responding to vomiting and diarrheal events. Instructed facility to develop and maintain a procedure/plan and to maintain any appropriate supplies on site. - priority foundation violation #7-38-005. No citation issued

      Official wording (code 5)

      Procedures for responding to vomiting and diarrheal events

  24. Pass

    Short Form Complaint · Pass

    1 general Show violations
    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Observed a food handling employee preparing food without a hair restraint. Management instructed that all employees must wear hair restraints while preparing food.

  25. Pass

    Complaint Re-Inspection · Pass

    No violations

  26. Fail

    Complaint · Fail

    3 critical5 general Show violations
    • CriticalCritical (pre-2018 form)

      Potentially hazardous food meets temperature requirement during storage, preparation display and service

      Inspector’s note: Observed potentially hazardous foods at improper temperatures. Observed the following food at the hot bar at improper temperatures: chicken wings at 105f. Observed the following foods at the salad bar at improper temperatures: pasta salad at 48.9f, antipasto salad at 43.6f, lentil salad at 44.6f, caesar salad at 44.6f, cobb salad at 46.6f, seafood salad at 46.4f, cucumber salad at 50f, tofu salad at 56.1f, and rice mix at 52.9f. Observed salsa at 47.1f in the cooler at the taco stand area. Management voluntarily discarded approximately 90# of food worth $440. Critical violation 7-38-005a.

    • CriticalCritical (pre-2018 form)

      Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time

      Inspector’s note: Observed the final rinse at the high temperature dishmachine in the prepared food kitchen at 135f. Management instructed to repair the machine so that the final rinse temperature reaches 180f. Critical violation 7-38-030.

    • CriticalCritical (pre-2018 form)

      Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area

      Inspector’s note: Observed handwashing facilities not supplied with soap and paper towels at all handwashing sinks. Observed no soap in the women's employee washroom, and no paper towels at the taco prep area and deli prep area. Management instructed to provide soap and paper towels at all handwashing sinks at all times. Critical violation 7-38-030.

    • GeneralSerious (pre-2018 form)

      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 live pest activity in the prepared foods kitchen. Observed 3 live cockroaches on the walls in this area. Additional pest control service is needed to minimize or eliminate the pest activity. Serious violation 7-38-020.

    • GeneralSerious (pre-2018 form)

      Outside garbage waste grease and storage area; clean, rodent proof, all containers covered

      Inspector’s note: Observed the outside garbage area not maintained clean. Observed litter and garbage on the ground around the compactor unit and decaying food matter on top of the compactor lid. Management instructed to clean and maintain the outside garbage area at all times. Serious violation 7-38-020.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Clean the following items in the prepared foods kitchen: storage shelves, deep fryers, prep tables and cabinet shelves, hung utensils and utensil and pan storage racks. Clean the sandwich cooler rails, interior of milk cooler in the coffee station, microwave, blender, and dishmachine in the bakery prep area, sliding rails of the deli cases.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Clean the floor of the meat walk-in cooler. Repair the flooring in the meat cutting room in front of the grinder.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Clean the walls and ceiling of the bakery prep area, and wall above the 3 compartment sink in the meat cutting room.

  27. Pass

    Complaint · Pass

    5 general Show violations
    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: All ingredients must be listed on all products that are being made in house. Must properly label all containers and maintain.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: New cutting boards needed in all service departments. Deep cuts, dark in color. Must replace and maintain.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: The following areas in need of cleaning: interior of walk in meat, fish, deli, and prepared foods. Clean interior of all cabinets in coffee area, clean shelves in bakery department. Floor drains in juice dept and bakery in need of cleaning to remove all build up clean and maintain all areas.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Floors in bakery, deli, and meat department in need of cleaning to remove all food spills. Must clean and maintain.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Must clean customer and employee washrooms correct and maintain.

  28. Pass

    Short Form Complaint · Pass

    No violations

  29. Pass

    Short Form Complaint · Pass

    8 general Show violations
    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Instructed to store all multiuse utensils in a clean sanitized container. No sanitizer needed. Corrected and maintain

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Reach in coolers in deli, juice and pizza area in need of cleaning to remove all build up. Must clean and maintain.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Floors in main kitchen in need of regrouting in several areas. Floors through out all service departments in need of cleaning to remove all build up in corners. Must correct and maintain.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Leak at 3 compartment sink in meat department in need of repair. Correct and maintain.

    • GeneralMinor (pre-2018 form)

      Refrigeration and metal stem thermometers provided and conspicuous

      Inspector’s note: All reach in coolers in need of thermoeters. Must install and maintain.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: All unnecessary clutter at 2nd floor storage area in need of removing and organizing. Corrected and maintain.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: All food handlers in all service departments must have hair restraints. Correct and maintain.

    • GeneralMinor (pre-2018 form)

      Food (ice) dispensing utensils, wash cloths properly stored

      Inspector’s note: Ice utensil in coffee bar must be kept in a clean sanitized container. Correct and maintain.

  30. Pass

    Complaint Re-Inspection · Pass

    12 general Show violations
    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Instructed to store all multiuse utensils in a clean sanitized container. No sanitizer needed. Corrected and maintain.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Instructed to shorten the sanitizer hoses at all of the 3-compartment sinks to prevent them from touching the water once sinks are filled.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Instructed to clean and maintain the knife racks in all the prep areas, remove the dirt/dust build up from the fan covers in the donut case in the rear customer area, clean the exterior of the bulk ingredient contatiners in bakery and the can opener in the deli prep area.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Reach in coolers in deli, juice and pizza area in need of cleaning to remove all build up. Must clean and maintain.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Floors in main kitchen in need of regrouting in several areas. Floors through out all service departments in need of cleaning to remove all build up in corners. Must correct and maintain.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Instructed to clean and maintain the walls in the rear produce area, remove food and dirt. Clean the filters on the ventilation hood in the taco prep area and clean the vents in the customer toilet rooms.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Instructed to fix the leak at the valve under the exposed hand washing sink (that's in front of the ovens) in the main prep area. Maintain same.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Leak at 3 compartment sink in meat department in need of repair. Correct and maintain.

    • GeneralMinor (pre-2018 form)

      Refrigeration and metal stem thermometers provided and conspicuous

      Inspector’s note: All reach in coolers in need of thermoeters. Must install and maintain.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: All unnecessary clutterat 2nd floor storage area in need of removing and organizing. Corrected and maintain.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: All food handlers in all service departments must have hair restraints. Correct and maintain.

    • GeneralMinor (pre-2018 form)

      Food (ice) dispensing utensils, wash cloths properly stored

      Inspector’s note: Ice utensil in coffee bar must be kept in a clean sanitized container. Correct and maintain.

  31. Fail

    Complaint · Fail

    4 critical14 general Show violations
    • CriticalCritical (pre-2018 form)

      Source sound condition, no spoilage, foods properly labeled, shellfish tags in place

      Inspector’s note: Found oysters, clams, and mussels comingling with other fresh fish. Instructed manager to discard and put fresh in containers so is not to share the same ice as other fish items. Manager corrected during inspection. Critical violation 7-38-005 (b-2)

    • CriticalCritical (pre-2018 form)

      Facilities to maintain proper temperature

      Inspector’s note: Found reach in cooler in coffee bar at improper temperature. 47.7 degrees. Instructed manager to correct and not use until repaired and reinspected. Repair person arrived cooler not being tagged held for inspection. Critical violation 7-38-005(a)

    • CriticalCritical (pre-2018 form)

      Potentially hazardous food meets temperature requirement during storage, preparation display and service

      Inspector’s note: Found dairy items in reach in cooler in coffee bar at improper temperature of 44.7 degrees whole milk , 46.2 degrees cream etc... All product was discarded at this time. Total value $50.00 20 pounds critical violation 7-38-005(a)

    • CriticalCritical (pre-2018 form)

      Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.

      Inspector’s note: Observed several employees in various service departments not wash hands prior to putting on gloves. Instructed manager to have all food handlers wash hands after removing gloves or changing tasks. Critical violatiion 7-38-010(b)

    • GeneralSerious (pre-2018 form)

      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 front door, rear door, and recieving door not rodent proofed. Found openings at bottom of doors. 1/2 in or more with light available. Instructed manager to correct and maintain. Serious violation 7-38-020

    • GeneralSerious (pre-2018 form)

      Outside garbage waste grease and storage area; clean, rodent proof, all containers covered

      Inspector’s note: Found outside grease container encrusted with grease at the top of container and on the ground under container. Instructed to clean container and ground to remove all grease. Serious violation 7-38-020

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Instructed to store all multiuse utensils in a clean sanitized container. No sanitizer needed. Corrected and maintain.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Instructed to shorten the sanitizer hoses at all of the 3-compartment sinks to prevent them from touching the water once sinks are filled.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Instructed to clean and maintain the knife racks in all the prep areas, remove the dirt/dust build up from the fan covers in the donut case in the rear customer area, clean the exterior of the bulk ingredient contatiners in bakery and the can opener in the deli prep area.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Reach in coolers in deli, juice and pizza area in need of cleaning to remove all build up. Must clean and maintain.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Floors in main kitchen in need of regrouting in several areas. Floors through out all service departments in need of cleaning to remove all build up in corners. Must correct and maintain.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Instructed to clean and maintain the walls in the rear produce area, remove food and dirt. Clean the filters on the ventilation hood in the taco prep area and clean the vents in the customer toilet rooms.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Instructed to fix the leak at the valve under the exposed hand washing sink (that's in front of the ovens) in the main prep area. Maintain same.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Leak at 3 compartment sink in meat department in need of repair. Correct and maintain.

    • GeneralMinor (pre-2018 form)

      Refrigeration and metal stem thermometers provided and conspicuous

      Inspector’s note: All reach in coolers in need of thermoeters. Must install and maintain.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: All unnecessary clutterat 2nd floor storage area in need of removing and organizing. Corrected and maintain.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: All food handlers in all service departments must have hair restraints. Correct and maintain.

    • GeneralMinor (pre-2018 form)

      Food (ice) dispensing utensils, wash cloths properly stored

      Inspector’s note: Ice utensil in coffee bar must be kept in a clean sanitized container. Correct and maintain.

  32. Pass

    Complaint Re-Inspection · Pass

    No violations

  33. Fail

    Complaint · Fail

    2 critical6 general Show violations
    • CriticalCritical (pre-2018 form)

      Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.

      Inspector’s note: Poor hygienic practices: observed several employees in different prep (juice bar and deli) areas not washing their hands before putting on gloves. A couple were getting ready to handle ready to eat food. Instructed to properly wash hands before putting on gloves, when touching money, body, multi-tasking, etc. Critical violation 7-38-010(b)

    • CriticalCritical (pre-2018 form)

      Adequate number, convenient, accessible, designed, and maintained

      Inspector’s note: Found the exposed hand washing sink in the rear produce prep area not maintained. It leaks profusely from different areas underneath. Also, several exposed hand washing sink in different prep areas blocked/obstructed. Exposed hand sink in juice bar prep area was blocked by a large container with a cup inside of it; the front cheese prep area had a large container in front of it with a bowl inside of it and there was a pop bottle and a piece of equipment in the exposed hand washing sink in the chicken prep area. Instructed to keep all exposed hand washing sinks accessible and maintained for proper hand washing. Critical violation 7-38-030

    • GeneralSerious (pre-2018 form)

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

      Inspector’s note: Found the 3-compartment sink in the rear meat prep area not maintained. The lever underneath the middle compartment is extremely loose, which does not allow for it to drain with out the employee jiggling it. Once it is able to drain it leaks profusely and the floor drain backs up and over flow on to the floor. Instructed to fix and maintain plumbing. Serious violation 7-38-030

    • GeneralSerious (pre-2018 form)

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

      Inspector’s note: Previous minor violations from report #1734507 not corrected and/or maintained. Instructed to correct and maintain: 30-instructed to label all bulk ingredient containers in the rear bakery prep area. Maintain same. 32-instructed to sand or replace all cutting boards with the deep, dark grooves in them in the front juice bar and rear meat prep area. Instructed to recaulk around the exposed hand washing sink (on the opposite side of the 3-compartment sink in the rear meat prep area. Must maintain all. 33-instructed to clean and maintain the storage racks inside of all walk in coolers. Remove food/dirt debris. 34-instructed to clean and maintain the interior of all floor drains, floors in all corners and under/around the rear storage and all prep areas. Instructed to regrout the floors in front of the dish machine and 3-compartment sink in the rear main prep area. 35-instructed to clean the

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Instructed to shorten the sanitizer hoses at all of the 3-compartment sinks to prevent them from touching the water once sinks are filled.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Instructed to clean and maintain the knife racks in all the prep areas, remove the dirt/dust build up from the fan covers in the donut case in the rear customer area, clean the exterior of the bulk ingredient contatiners in bakery and the can opener in the deli prep area.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Instructed to clean and maintain the walls in the rear produce area, remove food and dirt. Clean the filters on the ventilation hood in the taco prep area and clean the vents in the customer toilet rooms.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Instructed to fix the leak at the valve under the exposed hand washing sink (that's in front of the ovens) in the main prep area. Maintain same.

  34. Pass

    Canvass · Pass

    7 general Show violations
    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Instructed to label all bulk ingredient containers in the rear bakery prep area. Maintain same.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Instructed to sand or replace all cutting boards with the deep, dark grooves in them in the front juice bar and rear meat prep area. Instructed to recaulk around the exposed hand washing sink (on the opposite side of the 3-compartment sink in the rear meat prep area. Must maintain all.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Instructed to clean and maintain the storage racks inside of all walk in coolers. Remove food/dirt debris.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Instructed to clean and maintain the interior of all floor drains, floors in all corners and under/around the rear storage and all prep areas. Instructed to regrout the floors in front of the dish machine and 3-compartment sink in the rear main prep area.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Instructed to clean the filters on the ventilation hood inside the front main prep area.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Instructed to provide a back flow prevention device to the mopsink in the closet inside the men's customer toilet room. Maintain same.

    • GeneralMinor (pre-2018 form)

      Food (ice) dispensing utensils, wash cloths properly stored

      Inspector’s note: Instructed to store all wash cloths in sanitizing solution (must be at the required ppm) when not in use. Maintain same.

  35. Pass

    Complaint Re-Inspection · Pass

    1 general Show violations
    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Observed a slow drain at the handwashing sink in the washroom adjacent to the main kitchen. Management instructed to repair.

  36. Fail

    Short Form Complaint · Fail

    1 critical8 general Show violations
    • CriticalCritical (pre-2018 form)

      Source sound condition, no spoilage, foods properly labeled, shellfish tags in place

      Inspector’s note: Observed unsafe and unwholesome foods stored in the chef walk-in cooler. Observed moldy tomatoes, strawberries and peppers stored in containers in the chef walk-in cooler. Management voluntarily discarded 170# of food worth $155. Critical violation 7-38-005b

    • GeneralSerious (pre-2018 form)

      Food protected during storage, preparation, display, service and transportation

      Inspector’s note: Food not protected from contamination during storage inside of the walk-in cooler. Observed containers of soups and sauces stored without lids inside of the walk-in cooler. Management instructed to store all foods covered inside of the walk-in cooler. Serious violation 7-38-005a.

    • GeneralSerious (pre-2018 form)

      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 live fruit flies on the walls of the main kitchen and storage area next to the exit door. Appproximately 15 live fruit flies were observed in this area. Additional pest control service is needed to minimize or eliminate the pest activity. Serious violation 7-38-020.

    • GeneralSerious (pre-2018 form)

      * inspection report summary displayed and visible to all customers

      Inspector’s note: Previous inspection report summary was not visible to customers. Management was given a copy of today's inspection report summary and was instructed to post it in view of all customers. Serious violation 7-42-010b.

    • GeneralSerious (pre-2018 form)

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

      Inspector’s note: Previous minor violations from report #1559976 on 7/7/15 not corrected: 33/01 - detail clean the following items in the main kitchen: the suspended utensil racks with food debris, 2 door reach-in freezer, and the stainless steel spice rack above the prep table. 43/01 - observed wet wiping cloths stored on the prep tables in the main kitchen. Management instructed to store all wet wiping cloths in sanitizing solution when not in use. Serious violation 7-42-090.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Must store all aluminum pans inverted in the main kitchen.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Clean and organize the storage shelves next to the cooking equipment. Clean the ventilation hood filters above the ovens. Clean the top of the ovens and exposed handwashing sink in the middle of the main kitchen.

    • GeneralMinor (pre-2018 form)

      Linen: clean and soiled properly stored

      Inspector’s note: Observed dirty linens stored in the main kitchen area. Must store in a closed container.

    • GeneralMinor (pre-2018 form)

      Food (ice) dispensing utensils, wash cloths properly stored

      Inspector’s note: See violation #29.

  37. Conditional

    Short Form Complaint · Pass w/ Conditions

    1 critical3 general Show violations
    • CriticalCritical (pre-2018 form)

      Potentially hazardous food meets temperature requirement during storage, preparation display and service

      Inspector’s note: Observed cooked spicy chicken wings 112.6f and jerk drumsticks 100.1f-105.9f displayed for sale and stored at improper temperature in hot food bar. Instructed manager to discard approximately 8lbs and $56 of chicken. All hot food must maintain 140f or above during storage, preparation, display and service. Critical violation 7-38-005a

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Detail clean the following items in the main kitchen: the suspended utensil racks with food debris, 2 door reach-in freezer, and the stainless steel spice rack above the prep table.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Detail clean the food debris on the wall of the food prep area above the prep table against the wall.

    • GeneralMinor (pre-2018 form)

      Food (ice) dispensing utensils, wash cloths properly stored

      Inspector’s note: Observed wet wiping cloths stored on the prep tables in the main kitchen. Management instructed to store all wet wiping cloths in sanitizing solution when not in use.

  38. Pass

    Short Form Complaint · Pass

    3 general Show violations
    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Detail clean the following items in the main kitchen: the suspended utensil racks with food debris, 2 door reach-in freezer, and the stainless steel spice rack above the prep table.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Detail clean the food debris on the wall of the food prep area above the prep table against the wall.

    • GeneralMinor (pre-2018 form)

      Food (ice) dispensing utensils, wash cloths properly stored

      Inspector’s note: Observed wet wiping cloths stored on the prep tables in the main kitchen. Management instructed to store all wet wiping cloths in sanitizing solution when not in use.

  39. Pass

    Short Form Complaint · Pass

    3 general Show violations
    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Detail clean the following items in the main kitchen: the suspended utensil racks with food debris, 2 door reach-in freezer, and the stainless steel spice rack above the prep table.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Detail clean the food debris on the wall of the food prep area above the prep table against the wall.

    • GeneralMinor (pre-2018 form)

      Food (ice) dispensing utensils, wash cloths properly stored

      Inspector’s note: Observed wet wiping cloths stored on the prep tables in the main kitchen. Management instructed to store all wet wiping cloths in sanitizing solution when not in use.

  40. Pass

    Canvass Re-Inspection · Pass

    3 general Show violations
    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Detail clean the following items in the main kitchen: the suspended utensil racks with food debris, 2 door reach-in freezer, and the stainless steel spice rack above the prep table.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Detail clean the food debris on the wall of the food prep area above the prep table against the wall.

    • GeneralMinor (pre-2018 form)

      Food (ice) dispensing utensils, wash cloths properly stored

      Inspector’s note: Observed wet wiping cloths stored on the prep tables in the main kitchen. Management instructed to store all wet wiping cloths in sanitizing solution when not in use.

  41. Conditional

    Canvass · Pass w/ Conditions

    2 critical6 general Show violations
    • CriticalCritical (pre-2018 form)

      Potentially hazardous food meets temperature requirement during storage, preparation display and service

      Inspector’s note: Observed potentially hazardous foods stored at improper temperatures. Observed the following item stored at improper temperature in the hot food display cases: chicken at 127f, and tamales at 118.7f. Observed the following foods stored at improper temperature at the salad bar: cabbage rolls at 50.3f, seafood salad at 51.9f. Observed the following foods stored at improper temperature inside of the main kitchen walk-in cooler: soup at 45.5f, and tomato sauce at 46.5f. Management voluntarily discarded approximately 250# of food worth approximately $1000. Critical violation 7-38-005a.

    • CriticalCritical (pre-2018 form)

      Wash and rinse water: clean and proper temperature

      Inspector’s note: No hot water was provided at the 3 compartment sink in the juice bar prep area. Hot water temperature was at 80f at the 3 compartment sink. Management instructed to provide hot water above 110f to properly wash utensils and equipment in the 3 compartment sink. Critical violation 7-38-030.

    • GeneralSerious (pre-2018 form)

      Food protected during storage, preparation, display, service and transportation

      Inspector’s note: Food not protected from contamination during preparation and storage. Observed the orange juice machine stored outside of the juice bar area next to a starbucks display case where it is subject to contamination by the public. Management instructed that juicing operations can only be performed in the designated area of the juice bar. Also, observed olives stored in an open display cooler in plastic containers with no lids or a sneezeguard to protect against contamination by the public. Management instructed to protect all foods from contamination by the public. Serious violation 7-38-005a.

    • GeneralSerious (pre-2018 form)

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

      Inspector’s note: Observed an inaccurate thermometer for the wash gauge of the bakery prep area high temperature dishmachine. Management instructed to repair or replace the thermometer. Serious violation 7-38-030.

    • GeneralSerious (pre-2018 form)

      * inspection report summary displayed and visible to all customers

      Inspector’s note: Previous inspection report summary from 3/17/15 not posted in the establishment. The inspection report summary from 10/17/14 was posted. Management was given a copy of today's inspection report summary and was instructed to post it in view of all customers. Serious violation 7-42-010b.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Detail clean the following items in the main kitchen: the suspended utensil racks with food debris, 2 door reach-in freezer, and the stainless steel spice rack above the prep table.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Detail clean the food debris on the wall of the food prep area above the prep table against the wall.

    • GeneralMinor (pre-2018 form)

      Food (ice) dispensing utensils, wash cloths properly stored

      Inspector’s note: Observed wet wiping cloths stored on the prep tables in the main kitchen. Management instructed to store all wet wiping cloths in sanitizing solution when not in use.

  42. Conditional

    Complaint · Pass w/ Conditions

    5 general Show violations
    • GeneralSerious (pre-2018 form)

      Outside garbage waste grease and storage area; clean, rodent proof, all containers covered

      Inspector’s note: Observed excessive garbage and litter around the outside alley of the store along the southeast corner and the west side of the store between the street and the landscaped area. Management sent out workers to clean the area and remove the garbage and litter. Management instructed to keep the outside area clean at all times. Serious violation 7-38-020.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Replace the stained cutting boards in the sandwich prep area.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Detail clean the shelves in the bakery prep area, ventilation hood filters in the prep kitchen, exposed handwashing sink in the chicken prep room.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Repair the toilets and urinals that are out of order in the men's customer washroom and in the prep kitchen washroom.

    • GeneralMinor (pre-2018 form)

      Refrigeration and metal stem thermometers provided and conspicuous

      Inspector’s note: Several coolers are in need of a thermometer including the sandwich prep cooler and milk cooler at the espresso bar.

  43. Pass

    Short Form Complaint · Pass

    1 general Show violations
    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Must install splash guards on exposed hand sinks in the following areas: the front hot food serving area, in the cafe, deli,the meat prep area.

  44. Pass

    Complaint · Pass

    2 general Show violations
    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Must install splash guards on exposed hand sinks in the following areas: the front hot food serving area, in the cafe, deli,the meat prep area, and the fish counter

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Floors need cleaning through out rear storage area, inside fresh meat cooler and banana cooler to remove spills and debris.

  45. Pass

    License Re-Inspection · Pass

    2 general Show violations
    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Inspector Comments: Inspector Comments: MUST INSTALL SPLASH GUARDS ON EXPOSED HAND SINKS IN THE FOLLOWING AREAS: THE FRONT HOT FOOD SERVING AREA, IN THE CAFE, DELI,THE MEAT PREP AREA, BUTCHER SHOP AND THE FISH COUNTER.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Inspector Comments: Inspector Comments: MUST PROVIDE A DRIPPING WELL AT THE BULK ICE CREAM FREEZER SERVING AREA

  46. Fail

    License Re-Inspection · Fail

    2 critical4 general Show violations
    • CriticalCritical (pre-2018 form)

      Facilities to maintain proper temperature

      Inspector’s note: Observed inadequate temperature of display units on sales floor at 48.5f,and 50.1f.must have cold holding at 40f or below.(no citation issued).

    • CriticalCritical (pre-2018 form)

      Adequate number, convenient, accessible, designed, and maintained

      Inspector’s note: Inspector Comments: OBSERVERED MISSING EXPOSED HAND SINKS IN THE FRESH CUT FRUIT & JUICE BAR PREP AREA. MUST INSTALL AND MAINTAIN WITH HOT AND COLD RUNNING WATER

    • GeneralSerious (pre-2018 form)

      Adequate number, convenient, accessible, properly designed and installed

      Inspector’s note: Inspector Comments: OBSERVERED NO HAND SINKS INSTALLED IN THE CUSTOMERS TOILET ROOMS. MUST INSTALL AND MAINTAIN WITH HOT AND COLD RUNNING WATER.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Inspector Comments: MUST INSTALL SPLASH GUARDS ON EXPOSED HAND SINKS IN THE FOLLOWING AREAS: THE FRONT HOT FOOD SERVING AREA, IN THE CAFE, DELI,THE MEAT PREP AREA, BUTCHER SHOP AND THE FISH COUNTER.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Inspector Comments: MUST PROVIDE AND MAINTAIN LIGHTS AT ALL VENTILATION HOODS.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Inspector Comments: MUST PROVIDE A DRIPPING WELL AT THE ICE CREAM FREEZER SERVING AREA

  47. Fail

    License · Fail

    4 critical6 general Show violations
    • CriticalCritical (pre-2018 form)

      Facilities to maintain proper temperature

      Inspector’s note: Found the display cooler in the cafe at the improper temperature of 58.0f. Also in same area(coffee) found a storage cooler at 52.0f. Must repair and maintain coolers at 40f or below.

    • CriticalCritical (pre-2018 form)

      Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time

      Inspector’s note: Found the hot water dish washing machines not properly sanitizing at 180f or above only reaches 173f and dropping. Must repair and maintain.

    • CriticalCritical (pre-2018 form)

      Adequate number, convenient, accessible, designed, and maintained

      Inspector’s note: Observered missing exposed hand sinks in the fresh cut fruit & juice bar and cheese prep area. Must install and maintain with hot and cold running water.

    • CriticalCritical (pre-2018 form)

      Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area

      Inspector’s note: Found no soap in the customer toilet rooms. Must provide and maintain. Also must provide soap and paper towel at the expose hand sinks in the jucie bar and cheese prep area when sinks are in stalled.

    • GeneralSerious (pre-2018 form)

      Food protected during storage, preparation, display, service and transportation

      Inspector’s note: Observered a vaccum packing machine in the fresh meat prep area. Must have approval to properly use machine from cdph.

    • GeneralSerious (pre-2018 form)

      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 the following doors not rodent proof: the rear emergency exit door and the receiving door. Must provide and maintain weather stripping to prevent rodent entry.

    • GeneralSerious (pre-2018 form)

      Adequate number, convenient, accessible, properly designed and installed

      Inspector’s note: Observered no hand sinks installed in the customers toilet rooms. Must install and maintain with hot and cold running water.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Must install splash guards on exposed hand sinks in the following areas: the front hot food serving area, in the cafe, deli,the meat prep area, butcher shop and the fish counter.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Must provide and maintain lights at all ventilation hoods.

    • GeneralMinor (pre-2018 form)

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

      Inspector’s note: Must provide a dripping well at the ice cream freezer serving area.

  48. No Entry

    License · No Entry

    No violations

More in ZIP 60612

Source: Chicago Department of Public Health (CDPH) open data, refreshed hourly. Last inspection 3 months ago. Always confirm with the official record.