Pittsfield Cafe

Food properly labeled; original container

3-302.12 : must label food storage containers when food is not in original package with common name(shakers, squeeze bottles,etc)

Wiping cloths: properly used & stored

3-304.14 : must store wiping cloths in sanitizing solution from cutting board when not in use.

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

4-903.11 (a;b;d) : must invert multi-use utensils on dish storage shelves.

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

4-102.11: observed plastic grocery bags being used for food storage in chest freezer must provide food grade bags.

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

4-501.11 : must repair or replace worn door gaskets on prep cooler #1 & 2 1st fl and walk in freezer.

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

4-101.19 : must remove rust from walk in cooler shelving units.

Non-food/food contact surfaces clean

4-601.11(b) inspector comments: must clean excessive grease and food debris build up from interior and exterior of fryer cabinets, prep coolers,grill tables, prep tables,storage cabinets,dish racks,defrost chest freezer,delime dish machine.

Toilet facilities: properly constructed, supplied, & cleaned

5-501.17 : must provide garbage cans with lids in women's staff toilet room and customers.

Physical facilities installed, maintained & clean

6-201.16 : must scrape chipping paint on walls in storage area to be good repair.

Physical facilities installed, maintained & clean

6-201.13 : must grout floor in 1st fl. Prep area to be smooth and easily cleanable.must seal hole in lower wall in basement by pipes across from walk in cooler.

Physical facilities installed, maintained & clean

6-201.11 : must clean food debris build up from walls throughout prep & dish washing areas.

Physical facilities installed, maintained & clean

6-501.13 : must clean excessive grease and food debris build up from floor under,around,along wall bases throughout 1st fl & basement prep and dish washing areas,walk in freezer and cooler.

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

Observed no signed employees health policies must provide and maintain.(priority foundation 7-38-010)(citation issued)

Hands clean & properly washed

Observed poor hygienic practicies by dish washer placing dirty dishes into dish rack and proceeded to handle clean utensils.instructed manager to have employee to wash hands after every possible contamination.(priority 7-38-010)(cos)(citation issued)

No bare hand contact with rte food or a pre-approved alternative procedure properly allowed

Observed bare hand contact by female food handler with ready to eat food such as toast she removed from toaster and placed on cutting board .product was discarded by manager. Instructed manager to provide (deli paper,utensils or gloves for ready to eat foods(priority 7-38-010)(citation issued)(cos)

Adequate handwashing sinks properly supplied and accessible

Observed hot running water temperature at both hand sinks in staff men's toilet room at 65.7f and staff women's toilet room 57.8f and hand sink in beverage station area at 56.9f.must repair and maintain.must have hot running water at 100.0f.(priority 7-38-030(c)(citation issued)

Proper cold holding temperatures

Observed improper temperatures of tcs foods in 2- door prep cooler such as 1.5lbs. Cooked meatloaf-55.6f.0.5lbs. Chicken-54.7f.1.5lbs. Kale-54.1f-57.6f.2.5lbs. Sour cream-56.5f.5lbs. -waffle batter-55.0f.9lbs. -yogurt-59.9f.2.5lbs. Salmon-54.0f. Product was discarded by manager. Must have cold holding foods at 41.0f or below.appx. 21.5lbs. $80.(priority 7-38-005)(citation issued)(cos)

Consumer advisory provided for raw/undercooked food

Observed no consumer advisory on menu with reminder (asterisking) of consuming raw or undercooked foods on menu.must provide and maintain.(priroity foundation 7-38-005)

Proper cooling methods used; adequate equipment for temperature control

Observed 2- door #1 prep cooler at 57.0f with tcs foods stored inside. Must have cold holding unit at 41.0f or below.a held for inspection tag has been placed on unit once repaired email:food@cityofchicago.org.(priority 7-38-005)(cos)(citation issued)

Thermometers provided & accurate

Observed no thermometer for condiment cooler in beverage area must provide and maintain.

Food properly labeled; original container

Must label food storage containers when food is not in original package with common name(shakers, squeeze bottles,etc)

Insects, rodents, & animals not present

Observed evidence of appx. 100 or more rat droppings on floor under dry food storage shelves,in corner of pipes of motor,behind ice machine ,stove,ovens and prep tables.live roaches in a bucket in hot water tank area and dead roaches on floor in basement prep area.must remove droppings and dead roaches clean and sanitize areas. Recommended to have a pest control operator to service premises on or after 4/24/26.(priority foundation 7-38-020(a)(citation issued)

Contamination prevented during food preparation, storage & display

Must provide a splash guard at hand sink in 1st fl. Dish washing area next to mopsink and in basement prep /dish washing area next to 3- compartment sink to prevent cross contamination.

Wiping cloths: properly used & stored

Must store wiping cloths in sanitizing solution from cutting board when not in use.

Adequate handwashing sinks properly supplied and accessible

Must provide hand washing signage for handsink next to grill area.

Non-food/food contact surfaces clean

Observed food residue and soil accumulation on the shelving in the basement walk-in cooler. Must detail clean and maintain.

Physical facilities installed, maintained & clean

Observed wet mops stored in the prep area and in the hallway leading to basement. Must hang wet mops to allow to dry when not in use.

Physical facilities installed, maintained & clean

Observed food splatter and debris on the wall behind prep coolers in the cooks area. Must detail clean walls behind prep coolers and maintain.

Thermometers provided & accurate

Observed no visible thermometers for reach-in coolers at the cook line. Instructed to provide.

Contamination prevented during food preparation, storage & display

Observed no splash guards on handwashing sink located at the cook line next to flat top grill. Instructed pic to provide a splash guard on handwashing sink to protect food and cooking equipment from contamination.

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

Observed rusted shelving in the dairy cooler and walk-in cooler in the basement, and aluminum foil being used as shelf liner above cooking equipment at the cook line. Instructed to repaint or replace the rusted shelving in the walk-in cooler and remove the foil from shelving above cooking equipment so that surface is smooth, even, and easily cleanable.

Non-food/food contact surfaces clean

Observed dust accumulation on the fan guards in the basement walk-in cooler, and spilled food derbis at the bottom of reach-in omelette prep cooler and in between gaskets. Instructed to clean and maintain.

Non-food/food contact surfaces clean

Observed excessive grease accumulation on all cooking and frying equipment at the cook line. Instructed to detail clean and maintain.

Plumbing installed; proper backflow devices

Observed a slow drainage at the handwashing sink at the cook line. Instructed to repair and maintain.

Physical facilities installed, maintained & clean

Observed a build up of grease and food debris on the floors under and behind cooking equipment. Instructed to detail clean and maintain.

Thermometers provided & accurate

Observed no visible thermometers for reach-in coolers at the cook line. Instructed to provide.

Contamination prevented during food preparation, storage & display

Observed no splash guards on handwashing sink located at the cook line next to flat top grill. Instructed pic to provide a splash guard on handwashing sink to protect food and cooking equipment from contamination.

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

Observed rusted shelving in the dairy cooler and walk-in cooler in the basement, and aluminum foil being used as shelf liner above cooking equipment at the cook line. Instructed to repaint or replace the rusted shelving in the walk-in cooler and remove the foil from shelving above cooking equipment so that surface is smooth, even, and easily cleanable.

Non-food/food contact surfaces clean

Observed dust accumulation on the fan guards in the basement walk-in cooler, and spilled food derbis at the bottom of reach-in omelette prep cooler and in between gaskets. Instructed to clean and maintain.

Non-food/food contact surfaces clean

Observed excessive grease accumulation on all cooking and frying equipment at the cook line. Instructed to detail clean and maintain.

Plumbing installed; proper backflow devices

Observed a slow drainage at the handwashing sink at the cook line. Instructed to repair and maintain.

Physical facilities installed, maintained & clean

Observed a build up of grease and food debris on the floors under and behind cooking equipment. Instructed to detail clean and maintain.

Previous priority foundation violation corrected

Priority foundation violation from report #2590121 dated 2/27/24 not corrected: violation #10- "no handsink provided at front coffee/bar station. Instructed to install." priority violation, 7-42-090. Citation issued.

Thermometers provided & accurate

Observed no visible thermometers for reach-in coolers at the cook line. Instructed to provide.

Contamination prevented during food preparation, storage & display

Observed no splash guards on handwashing sink located at the cook line next to flat top grill. Instructed pic to provide a splash guard on handwashing sink to protect food and cooking equipment from contamination.

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

Observed rusted shelving in the dairy cooler and walk-in cooler in the basement, and aluminum foil being used as shelf liner above cooking equipment at the cook line. Instructed to repaint or replace the rusted shelving in the walk-in cooler and remove the foil from shelving above cooking equipment so that surface is smooth, even, and easily cleanable.

Non-food/food contact surfaces clean

Observed dust accumulation on the fan guards in the basement walk-in cooler, and spilled food derbis at the bottom of reach-in omelette prep cooler and in between gaskets. Instructed to clean and maintain.

Non-food/food contact surfaces clean

Observed excessive grease accumulation on all cooking and frying equipment at the cook line. Instructed to detail clean and maintain.

Plumbing installed; proper backflow devices

Observed a slow drainage at the handwashing sink at the cook line. Instructed to repair and maintain.

Physical facilities installed, maintained & clean

Observed a build up of grease and food debris on the floors under and behind cooking equipment. Instructed to detail clean and maintain.

Previous core violation corrected

Previous core violation from report #2579059 dated 7/26/2023 not corrected: violation #10 (5-202.12 (b-d)) "no handsink provided at front coffee/bar station. Instructed to install." must correct previous core violations. Priority foundation violation, 7-42-090. Citation issued.

No bare hand contact with rte food or a pre-approved alternative procedure properly allowed

Bare hand contact with ready-to-eat foods, observed a food handler handling ( bread, cheese, sausage...) with bare hands, using a heavily soiled cloth towel on his waist to wipe his hands. Instructed manager to have food handlers not handle ready-to-eat foods with bare hands. Priority violation 7-38-010.

Adequate handwashing sinks properly supplied and accessible

No hand wash soap provided at main prep kitchen hand wash sink, instructed to provide. Priority foundation violation 7-38-030(c)

Adequate handwashing sinks properly supplied and accessible

No hand wash sink provided at front coffee/ bar station, instructed to install.

Physical facilities installed, maintained & clean

Ceiling in poor repair at dish machine room, broken tiles and peeling paint, instructed to repair and maintain.

Proper cold holding temperatures

Observed tcs foods at improper temperature requirement stored in front prep cooler. Found internal temperature of the following food products. Sliced turkey at 52.5f, raw eegs at 46.2f, 55.4f and turkey salad at 54.8f instructed all tcs foods must maintain cold holding temperature of below 41.0f and hot holding temperature of above 135.0f. Operator voluntarily discarded and denatured foods during inspection. Priority violationi 7-38-005. Citation issued.

Thermometers provided & accurate

Observed missing thermometer in basment's walk-in cooler, instructed to install.

Wiping cloths: properly used & stored

Observed wet wiping cloth stored on the handwashing sink in rear and other surface areas throughout the facility. Must properly store wiping cloths in a sanitizing solution between use.

Non-food/food contact surfaces clean

Observed the interior of the reach in freezer in basement in need of cleaning. Instructed to detail clean to remove food spills.

Garbage & refuse properly disposed; facilities maintained

Observed debris behind dumpster. Instructed to clean and maintain

Adequate ventilation & lighting; designated areas used

Observed build up of dust on vent in cooler located in basement. Instructed to clean and maintain in good condition.

Allergen training as required

Observed no certified food manager with allergen training. Instructed any persons with the city of Chicago food sanitation certificate to comply with completion of training. Must provide documentation.

Thermometers provided & accurate

Missing thermometer in basment's walk-in cooler, instructed to install.

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

Utensils and plates not air dried properly, no cloth towels allowed to dry plates.

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

Card board is used to cover food shelves in basement's walk-in cooler, instructed not to use card board. Only non-absorbant easy to clean surfaces allowed

Warewashing facilities: installed, maintained & used; test strips

Leaky pipe under basement's 3-comp sink, instructed to repair and maintain.

Physical facilities installed, maintained & clean

Peeling paint noted at basement's vent hood, instructed to remove and maintain.

Physical facilities installed, maintained & clean

Found stairs leading to basement prep area in disrepair. Instructed manager to repair and maintain.

Adequate handwashing sinks properly supplied and accessible

5-202.12 (a)found handwashing sinks located in womens washroom without hot water. Found handwashing sink water temperature ranging from 75 f - 80 f. Must provide hot water temperatures of 100f at all times. Priority violation. 7-38-030(c). Citation issued.

Adequate handwashing sinks properly supplied and accessible

Found no handwashing signage at handwashing sink ins located in womens and mens washroom. Must provide.

Physical facilities installed, maintained & clean

Found stairs leading to basement prep area in disrepair. Instructed manager to repair and maintain.

Adequate handwashing sinks properly supplied and accessible

Found handwashing sinks located in womens washroom without hot water. Found handwashing sink water temperature at 87.9f. Must provide hot water temperatures of 100f at all times. Priority violation. 7-38-030(c). Citation issued.

Adequate handwashing sinks properly supplied and accessible

Found no handwashing signage at handwashing sink ins located in womens and mens washroom. Must provide.

Physical facilities installed, maintained & clean

Found stairs leading to basement prep area in disrepair. Instructed manager to repair and maintain.

Adequate handwashing sinks properly supplied and accessible

Found handwashing sinks located in womens washroom without hot water. Found handwashing sink water temperature at 87.9f. Must provide hot water temperatures of 100f at all times. Priority violation. 7-38-030(c). Citation issued.

Adequate handwashing sinks properly supplied and accessible

Found no handwashing signage at handwashing sink ins located in womens and mens washroom. Must provide.

Food-contact surfaces: cleaned & sanitized

Found low temperature dish machine inadequately sanitizing utensils at 0 ppm at time of inspection. A chlorine solution must maintain a concentration of 25 - 100 ppm. Low temperature dish machine tagged and held for inspection by the Chicago department of public health and may not be used until the low temperature dish machine is re-inspected by cdph and maintaining a sanitizing solution of 25 - 100 ppm. Priority violation. 7-38-025. Citation issued.

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

Found cutting boards throughout facility ( all cutting boards) stained with deep grooves. Instructed manger to resurface, clean sanitize and maintain or replace said cutting boards.

Physical facilities installed, maintained & clean

Found stairs leading to basement prep area in disrepair. Instructed manager to repair and maintain.

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

Observed no employee health policy/training documentation on site. Instructed facility to establish an appropriate employee health policy/training system and maintain with verifiable signed copies on site for all food employees. Priority foundation violation #7-38-010. No citation issued.

Procedures for responding to vomiting and diarrheal events

Observed no supplies nor procedures for responding to vomiting or diarrheal events. Instructed facility to provide supplies and procedures for clean up policy to properly handle bodily fluid spills on site. Priority foundation violation #7-38-005. No citation issued.

Proper date marking and disposition

Observed ready-to-eat, time/temperature control for safety (tcs) foods stored in coolers not date marked to indicate the product's name and date in which the food must be sold, discarded or consumed within 7 days. Instructed to provide proper labels for date marking and discard date for refrigerated, ready-to-eat, tcs foods held over 24hrs placed in all cold-holding units. Priority foundation violation #7-38-005. No citation issued.

Consumer advisory provided for raw/undercooked food

Observed menu without a reminder (asterisk) and disclosure on the menu for raw or uncooked animal-based food items. Instructed to provide. Priority foundation violation #7-38-005. No citation issued.

Food properly labeled; original container

Observed grab & go food items on display (cakes and pastries) not properly labeled. Facility's packaged food items currently have identity, ingredients, list major allergens and business name. Instructed person in charge to properly label all packaged food items to also include net weight and business address. Priority foundation #7-38-005. No citation issued.

Wiping cloths: properly used & stored

Observed wet wiping cloth stored on the counter of coffee self service area and other surface areas throughout the facility. Must properly store wiping cloths in a sanitizing solution between use.

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

Observed preset tableware at all dining tables. Instructed that all preset tableware shall be protected from contamination by being wrapped, covered, or inverted. Must maintain at all times.

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

Observed raw wood ceiling fixture above basement prep area table. Instructed to either seal or paint to provide a smooth and easily cleanable surface.

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

Observed milk crates being used as shelving throughout the prep and storage areas. Must remove and provide shelving that is 6" off the floor and provides floor accessibility to ensure adequate facility cleaning.

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

Observed torn door gasket inside of the basement walk in cooler. Instructed to replace.

Non-food/food contact surfaces clean

Noted the interior of the reach in coolers in need of cleaning. Instructed to detail clean to remove food spills.

Plumbing installed; proper backflow devices

Observed drainpipe leaking under hand washing sink located next to 1-compartment sink in dish area. Instructed person in charge to repair leaking drainpipe.

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

Previous minor violations not corrected from report #2116389 dated on 11/29/2017 for viol # 30 ( observed potentially hazardous foods out of the original packaging and held for over 24 hours without labels containing product name and date. Observed desserts for sale at the front customer service area without labels containing business name, address and ingredients. Instructed to provide proper labels for potentially hazardous foods that are out of the original packaging and add business name, address and ingredients to desserts for sale at the front customer service area and maintain. Viol # 32 (observed peeling paint on dry storage shelves located in the basement food prep area. Instructed to make surface smooth and easily cleanable and maintain.) instructed manager to correct violations within given time frame. Serious citation issued 7-42-090.

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

Standing water around floor drain near 3-comp sink in basement, instructed to repair floor and maintain.

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

Rusty and moldy interior walls in basement's walk-in cooler, instructed to remove mold and seal.

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

Missing light shield for light fixture above prep table in basement.

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

Observed potentially hazardous foods out of the original packaging and held for over 24 hours without labels containing product name and date. Observed desserts for sale at the front customer service area without labels containing business name, address and ingredients. Instructed to provide proper labels for potentially hazardous foods that are out of the original packaging and add business name, address and ingredients to desserts for sale at the front customer service area and maintain.

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

Observed bowls stored inside of the dry storage (sugar) bin. Instructed to not store scooping bowls inside of dry storage bins and maintain.

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

Observed peeling paint on dry storage shelves located in the basement food prep area. Instructed to make surface smooth and easily cleanable and maintain.

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

Observed interior of fryers with accumulated food and grease debris. Instructed to clean and maintain.

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

Observed floor needs to be re-grout located by the cooking equipment of the 1st floor food prep area. Instructed to make all floor surfaces smooth and re-grout floors by the cooking equipment at the 1st floor food prep area and maintained.

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

Observed damaged and missing ceiling tiles in the 1st floor food prep area. Instructed to replace ceiling tiles and maintain.

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

Observed ice for drinks stored inside of buckets. Instructed to store ice in an ice bin that has a drain.

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

Observed boxes of shelled eggs on the floor of the walk in cooler and accumulated debris on the floor under equipment on the 1st floor in the prep area. Instructed to store all food 6 inches above the floor to properly clean the floor and to clean and maintain floors.

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

Observed the large 3 compartment sink faucet base leaking and the small 3 compartment sink faucet neck unable to reach all compartments. Instructed to repair and maintain all plumbing and provide a faucet neck extension to reach all basins.

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

Walk in cooler shelving/racks that had peeling paint/rust shall be repaired/replaced.

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

Walk in cooler shelving racks not clean, need detailed cleaning(crevices). Non food contact surfaces of ice machine not clean, need detailed cleaning(crevices).rear storage shelving not clean, need cleaning(detailed).

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

Floors under heavy equipment, cooking equipment not clean, need detailed cleaning(corners).

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

Ceiling in kitchen prep area had exposed raw wood, plaster, shall be repaired/sealed.

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

Missing light shield above dish machine in prep area, shall be provided.

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

Observed poor hyigenic practices of food handlers,waitress handling foods not washing hands prior to handling foods,( handling and butter breads from toaster) for customers food orders. Also observed cook in basement prep area washing hands with one glove on that was being washed instead of taking glove off.employee went to prep area to start preparing food. Instructed employee to remove glove and re-wash hands,cdi.instructed that food handlers must wash hands prior to handling foods-cdi.critical violation issued -7-38-010 a

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

Observed no lables for package homemade rice pudding on shelf for sale and 4-bulk dry storage containers,flour,etc.must install.

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

Observed (2) 3-comp sink in basement prep area .no exposed hand sink in prep area,(1) of the 3- comp sink being used for hand washing. Which is not allowed with soap and towel device.must install exposed hand washing sink. Also peeling paint on dry storage wood shelving unit in basement.must repair.

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

Observed excessive peeling paint on ceilings above prep food area in basement.must repair.also lightshields cover cracked on lights in basement.must replace.

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

Faucet at head at 3- comp sink leaky.must repair.

Food handler requirements met

Observed no idph new food handler certificates for 4 foodhandler on duty.must provide at next routine inspection.

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

Interior walls and ceiling of walk-in cooler are rusty, instructed to remove rust.

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

Walls behind prep table facing north in basement in poor repair, peeling paint and chaulky dry wall, instructed to repair.

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

Dim lights in walk-in freezer, instructed to provide adeqaute lighting.

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

Shelves and insulation pipe lines for walk-in cooler not clean, dirt and mold like substance found, instructed to clean and maintain.

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

Peeling paine and damaged sections for basement kitchen walls and ceiling, instructed to repair and maintain.

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

Missing light shield at 1st floor kitchen ceiling light fixture, instructed to install also additional lighting is needed in basement walk-in cooler.

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

Must provide in plain view for customers a consumer warning advisory relating to consuming raw and undercooked animal products at all times.

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

Must regrout floor in front of the mop sink and in the main kitchen area so as to be smooth and easily cleanable.

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

Must provide better lighting in the walk-in cooler towards the back of the cooler.

Food (ice) dispensing utensils, wash cloths properly stored

Must properly store wash cloths in sanitizing solution until used at all times.

Facilities to maintain proper temperature

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. Prep cooler at 1st floor kitchen at 55.8f, instructed manager to keep all coolers at 40f or lower. Cooler is tagged, not allowed to use for perishables storage. Must fax a tag removal request when ready.

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

All cold food shall be stored at a temperature of 40f or less. Found 4lbs of half cooked chicken at 54.4f, deli meat at 53.7f and 3lbs of sliced ham at 78.4f, all were stored in 1st floor kitchen prep cooler, instructed mgr to keep such food items stored at 40f or lower. Items discarded valued at $15.00.

Adequate number, convenient, accessible, properly designed and installed

When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. 1st floor kitchen hand sink faucet with broken hot water handle, water is turned off at bottom valve. Only cold water is used to wash hands. Instructed manager to repair plumbing and maintain.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Shelves in basement's kitchen not clean, instructed to clean and maintain.

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floor under prep counter and cooking area not clean, food debris and greasy floors noted, instructed to clean and maintain.

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

The walls and ceilings shall be in good repair and easily cleaned. Peeling paint noted above prep table in basement's kitchen, instructed to remove and maintain prep area walls and ceiling.

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

Refer to previous report for description.

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Grease and food debris build up behind cooking line at first floor kitchen, also greasy walls next to deep fryers, instructed to clean and maintain.

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

The walls and ceilings shall be in good repair and easily cleaned. Peeling paint noted inside ventilation hood, damaged wall section next to prep table at basement's kitchen, instructed to repair and maintain.

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

Refer to previous report for description.

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

Ventilation duct above coffee station with heavy dust build-up, instructed to clean and maintain.

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

All employees shall be required to use effective hair restraints to confine hair. Employee in kitchen not wearing hair restraints, instructed to wear.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Upper panel of ice maker interior surfaces not clean, instructed mgr to clean.

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

The walls and ceilings shall be in good repair and easily cleaned. Ceiling above 3 comp sink in basement prep area in poor repair, peeling paint and pieces of wood used to patch holes, instructed to repair and maintain.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Front display cooler light missing a shield, instructed mgr to provide.