Mole Village Restaurant

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

Inspector’s note: Observed improper temperature of prep cooler at 55.0f with tcs foods stored inside for sale. A held for inspection tag was placed on the unit. Please review comments for tag removal instructions. Must have cold holding units at 41.0°f or below. Priority 7-38-005, citation issued

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

Inspector’s note: Observed dead roaches on the floors under the cold holding units. Instructed to remove dead roaches from facility and maintain.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wiping cloths improperly stored throughout facility front and rear prep areas. Instructed to properly store and maintain.

In-use utensils weren’t stored properly.

Inspector’s note: Observed tongs stored on the handle of the oven. Instructed to properly store to avoid possible contamination.

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

Inspector’s note: Observed bowls being used as sink stoppers. Instructed to provide three adequate sink stoppers. Instructed to provide and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed the shelves under the prep table next to the three compartment sink with slight build up of food. Also, the lower compartments under the flat top grill with build up of grease and food. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the floors in need of cleaning in the basement, in the entire rear prep area (especially behind cold holding units and under cooking equipment. Also the walls near the prep coolers and handwashing sink in need of cleaning in the rear prep area. Instructed to deep clean and maintain.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Observed previous core violations not corrected from 04/11/2024, report #2592602 #10:6-301.14 observed no hand washing signs at the rear food prep area hand washing sink. Instructed to provide. #37: 3-302.12 observed dry storage containers not labeled with the product name. Instructed to label all dry storage containers #49: 4-601.11(c) observed prep cooler door gaskets and top cooler loader with accumulated food debris. Instructed to clean. #53: 5-501.17 observed no covered receptacle inside the employees' toilet rooms. Instructed to provide. #55: 6-501.12 observed accumulated food and dirt debris located behind the cooking equipment, accumulated food and grease debris in between the stove and flat-top grill, and accumulated dirt debris behind the prep cooler. Instructed to clean all. #58: 2-102.13 observed the city of chicago food service sanitation manager without proof of allergen…

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

Inspector’s note: 3-302.12 observed dry storage containers not labeled with the product name. Instructed to label all dry storage containers.

Single-use items weren’t stored or used properly.

Inspector’s note: 4-502.13 observed cardboard being reused for a floor liner and aluminum being used as a shelf liner in the rear food prep area. Instructed to remove, all surfaces must be smooth and easily cleanable.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed prep cooler door gaskets and top cooler loader with accumulated food debris. Instructed to clean.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-205.15 observed the cold water knob stripped and unable to turn on properly in the rear food prep area. Instructed to repair.

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

Inspector’s note: 5-501.17 observed no covered receptacle inside the women's and employees' toilet rooms. Instructed to provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.114 observed items stored on the floors in the dry storage hallway. Instructed to elevate everything at least 6 inches from the ground.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed accumulated food and dirt debris located behind the cooking equipment, accumulated food and grease debris in between the stove and flat-top grill, and accumulated dirt debris behind the prep cooler. Instructed to clean all.

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

Inspector’s note: Observed cutting boards in the prep area discolored (black) with deep grooves. Instructed to resurface and maintain or replace.

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

Inspector’s note: Observed no covered receptacle inside of unisex employee toilet room and women's toilet room. Instructed to provide.

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

Inspector’s note: Observed an approximate 2 inch gap at the bottom of the rear exit door. Instructed to provide a tight seal to prevent pests and rodents and maintain

Garbage wasn’t handled or stored properly.

Inspector’s note: Observed a strong foul odor coming from the outdoor receptacle and the receptacle encrusted with grease and food debris.instructed to clean and maintain

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the floors in the prep area and the hallway leading to the prep area with accumulation of food debris. Instructed to clean and maintain

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

Inspector’s note: 5-501.17 observed no closed receptacle inside of the women's toilet room. Instructed to provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed food splatters on the walls located by the rear food prep area hand washing sink. Instructed to clean.

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

Inspector’s note: Observed no splash guard at the exposed handsink next to the grill, instructed to provide.

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

Inspector’s note: Observed raw wood storage shelf, instructed to seal.