Eli's Cheesecake Chicago (T1 B9)

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

Inspector’s note: Noted no sanitizer test strip kit on site at the time of inspection. Instructed to have a test strip kit on site at all times to properly monitor the strength of the sanitizer. Priority foundation. Violation#7-38-005. Citation issued.

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

Inspector’s note: Noted some use of milk crates for elevation at the front and rear area. Instructed not to use milk crates for elevation to prevent hiding places for pest. Must provide appropriate shelving for storage. All food items must also be stored 6" away from the wall.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed 3 sink stoppers needed for 3 compartment sinkto properly wash rinse and sanitize.

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

Inspector’s note: Instructed to install a splash guard/divider between exposed hand sink and dipper well in front prep area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to remove unnecessary articles and clutter stored by 3 compartment sink in rear dish washing area. Must reorganize.---------all cleaning equipment (mop, broom etc) must be stored off the floor.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to detail clean and maintain floors along the walls and in all corners in rear dish washing area.

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

Inspector’s note: Instructed to install a splash guard/divider between exposed hand sink and dipper well in front prep area.

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

Inspector’s note: Instructed to repair water leak at drain pipe underneath exposed hand sink (inside cabinet) in front prep area.------------must provide 3 working drain stoppers for 3 compartment sink in rear dish washing area.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Instructed to provide thermometer visible and accurate inside all coolers in front prep area.

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

Inspector’s note: Instructed to remove unnecessary articles and clutter stored next to 3 compartment sink in rear dish washing area. Must reorganize.---------all cleaning equipment (mop, broom etc) must be stored off the floor.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Observed no thermometers in the rear refrigeration units. Instructed to install and maintain.

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

Inspector’s note: Noted clean dishes stored in first compartment of the 3 compartment sink. Instructed to provide proper storage shelves or racks above/by 3 compartment sink.

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

Inspector’s note: Instructed to detail clean and maintain floors with dust and some litter under and around hot water tank in rear dish washing area.

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

Inspector’s note: Instructed to provide 3 working drain stoppers for 3 compartment sink in rear dish washing area.

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

Inspector’s note: Drainline under exposed handsink leaking. Instructed to repair to prevent leak.

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

Inspector’s note: Supplies not properly stored in rear storage room. Instructed to elevate supplies 6 inches or higher and away from wall.

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

Inspector’s note: Storage cabinets and inside coolers not clean. Instructed to detail clean and sanitize food contact surfaces.

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

Inspector’s note: Floor along wall base and in basement storage room not cleaned. Instructed to detail clean daily.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Thermometer not provided inside rrach-in coolers in basement. Instructed to provide thermometers conspicuously inside all coolers.

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

Inspector’s note: Instructed to detail clean and maintain door railings with dried food debris accumulation at front display cooler.

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

Inspector’s note: Instructed to provide drain stoppers at 3 compartment sink.

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

Inspector’s note: Instructed to clean and remove unnecessary articles stored in rear dish washing area to prevent pest harborage.

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

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. FRONT DISPLAY COOLER DOOR NOT TIGHTLY CLOSING INSTRUCTED TO FIX/ SEAL GAP

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

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. EXTERIOR BOTTOM OF DISPLAY COOLER UNCLEAN MUST CLEAN AND MAINTAIN