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

Food-contact surfaces: cleaned & sanitized

Observed low temperature dish machine improperly sanitizing at a concentration of 0ppm chlorine. Corrected on site low temperature dish machine repaired and properly sanitizing at 50ppm chlorine before conclusion of inspection. Priority violation 7-38-025 citation issued

Consumer advisory provided for raw/undercooked food

Observed no disclosure on menu stating that asterisked animal derived food is served undercooked or cooked to order. Instructed to add disclosure to menu stating that asterisked animal derived foods are served undercooked or cooked to order. Priority foundation violation 7-38-005 no citation issued

Insects, rodents, & animals not present

Observed opening at base of outer front entrance door leading to parking lot and basement exit door. Instructed to seal all outer doors to prevent pest entrance.

Contamination prevented during food preparation, storage & display

Observed buckets of mole stored on ledge and condiments stored on shelf underneath unshielded waste water line in basement dry storage/utility room. Instructed to install shield on waste water line or relocate buckets of mole on ledge and condiments on shelf stored underneath said waste water line to prevent contamination from potenial drips.

Single-use/single-service articles: properly stored & used

Observed single use items such as single use napkins and disposable paper towels stored on shelf underneath unshielded waste water line in basement dry storage/utility room. Instructed to install shield on waste water line or relocate all single use items stored underneath said waste water line to prevent contamination from potenial drips.

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

Ceramic/clay drinking cups on site. Instructed to ensure cups are lead-free or contain lead-safe levels and maintain documentation of such on-site or remove from premises.

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

Observed damaged gaskets on ice machine lid. Instructed to replace damaged gaskets on ice machine lid and maintain. Observed opening(exposing insulation) in interior of left and middle doors of three door small cold holding unit in first floor prep area across from cookline. Instructed to smoothly repair or replace doors on said cold holding unit.

Warewashing facilities: installed, maintained & used; test strips

Observed non working wash gauge on low temperature dish machine. Instructed to repair or replace wash gauge on low temperature dish machine, instructed a ware washing machine shall be equipped with temperature measuring device that indicates the temperature of the water in each wash tank. Priority foundation violation 7-38-005 citation issued.

Plumbing installed; proper backflow devices

Observed no prep/dump sink in bar. Instructed to install a prep/dump sink in bar a minimum of one sink used for food preparation, obtaining water and discarding liquid waste is required in any preparation area.

Adequate ventilation & lighting; designated areas used

Observed dust on interior of northside hood in first floor prep area and covering ceiling vent above hot holding unit on west side of first floor prep area. Instructed to clean interior of said hood and said ceiling vent in first floor prep area and maintain.

Allergen training as required

At time of inspection facility provided no allergen awareness training certificates for multiple employees with city of Chicago food service sanitation certificates. Instructed to provide proof of allergen awareness training for all employees with city of Chicago food service sanitation certificates.

Food-contact surfaces: cleaned & sanitized

Interior of ice machine panel and chute with excessive accumulation on black mold like substance. Ice is used for human consumption. Instd to discard ice, clean and sanitize machine and maintain. Citation issued 7-38-005 priority foundation

Food-contact surfaces: cleaned & sanitized

Low temperature warewashing unit not sanitizing, 0ppm of chlorine when tested. Unit tagged and instd to not use until repaired, properly sanitizing and reinspected by cdph. Instd to use 3-compartment sink to properly wash, rinse and sanitize multi use equipment. Citation issued 7-38-025 priority

Insects, rodents, & animals not present

Over 15 live small flies in bar on shelves and bottles. 2 live large house flies in basement. Instd to remove live flies, clean and sanitize affected areas, and contact pest control for service. Citation issued 7-38-020(a) priority foundation

Warewashing facilities: installed, maintained & used; test strips

No chlorine test strips/device on site for low temperature warewashing unit. Instd to provide and maintain on site at all times. Priority foundation 7-38-005 priority foundation

Non-food/food contact surfaces clean

Attached drain for chemical lines of warewashing unit not clean, excessive organic matter, black substance. Instd to detail clean and maintain

Physical facilities installed, maintained & clean

Open floor drains for warewashing unit and all sinks through out basement not clean, excessive debris accumulation. Instd to clean and maintain same

Hands clean & properly washed

Observed employee with gloves handling soiled dishes and placing in warewashing unit, then using same gloves to handle clean dishes afterwards without washing hands or changing gloves. Instd to wash hands and change gloves when changing tasks. Citation issued 7-38-010 priority

Adequate handwashing sinks properly supplied and accessible

Observed handwashing aids (soap dispenser, paper towel dispenser and handwash signage) at dump sinks in bars. Instd to remove all handwashing aids and maintain at handwash sinks only

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

Plastic lining on exterior of 2-door cooler in rear service bar. Instd to remove plastic lining so as surface to be smooth, even, and easily cleanable

Non-food/food contact surfaces clean

Excessive black substance on caulking at top base of warewashing unit and wall. Instd to remove black substance, change caulking and maintain

Plumbing installed; proper backflow devices

Handwash sink in warewashing area slow draining. Instd to repair and maintain same

Proper hot holding temperatures

Observed cooked steak stored in a stainless steel container on the grill with a temperature of 80f. Management instructed to maintain all hot foods above 135f. Priority violation 7-38-005. Citation issued.

Proper cold holding temperatures

Observed improper cold holding temperatures of tcs foods inside of the 2-door prep cooler. Observed unshucked oysters in a container of 45f water, shrimp at 44f, fish at 45f, and cooked cactus at 44f. Management instructed to maintain all cold tcs foods below 41f. Priority violation 7-38-005. See violation #21 above for citation.

Consumer advisory provided for raw/undercooked food

Observed several items on the menu that are raw or undercooked (breakfast egg items) without a consumer advisory disclosure asterisk next to them. Management instructed to asterisk all food items on the menu which can be ordered raw or undercooked and link those items to the asterisked reminder statement on the menu. Priority foundation violation 7-38-005.

Proper cooling methods used; adequate equipment for temperature control

Observed the 2-door prep cooler with an air temperature of 60f. The cooler was used to store tcs foods such as fish, raw oysters and shrimp. Management instructed to repair and maintain the prep cooler below 41f. Priority violation 7-38-005. Citation issued.

Insects, rodents, & animals not present

Observed approx. 100 mouse droppings on the floor of the basement office, floor of the hvac closet next to the washrooms, basement storage closet and on the prep table used as storage in the rear corner of the basement. Management instructed to clean and remove all rodent droppings throughout the premises. Additional pest control service is needed to eliminate the pest activity. Priority foundation violation 7-38-020(a). Citation issued.

Physical facilities installed, maintained & clean

Repair the loose flooring in the rear food prep area.

Contamination prevented during food preparation, storage & display

Dry storage, spices, and cooking oil stored in mechanical room. Food storage in mechanical room is prohibited, instd to remove said items and store in proper area and maintain

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

Knives improperly stored in mechanical room inbetween shelf and wall. Multi-use equipment stored in mechanical room. Knives and equipment may not be stored in mechanical room. Instd to remove from mechanical room and store in proper location. Ice scoop improperly stored in open wire rack with scoop touching exterior of ice machine. Instd to store ice scoop in protected manner at all times

Plumbing installed; proper backflow devices

Improper stoppers for bar 3-compartment sink, using plastic wrap. Instd to use proper stoppers and maintain

Physical facilities installed, maintained & clean

Hole in ceiling in prep area. Instd to repair and maintain

Physical facilities installed, maintained & clean

Standing water in various areas of basement (front of ice machine, utiliy sink, beer cooler, and mechanical room. Instd to maintain floor clean and dry

Food separated and protected

Observed raw trout stored immediately above cooked chicken in walk in cooler. Observed raw eggs stored immediately above ready to eat pastry toppings in walk in cooler. Instd to store raw foods properly at all times. Priority violation 7-38-005 citation issued

Toxic substances properly identified, stored, & used

Employee belongings improper stored in walk in cooler and shelves in prep area. Instd to store employee belongings in designated area and maintain

Contamination prevented during food preparation, storage & display

Eyewash stations attached to handwash sink faucets in hot line kitchen #1 and #2. Instd to remove eyewash stations and maintain handwash sinks for handwashing only

Personal cleanliness

Food handlers without restraints for beards. Instd to wear beard restraints and maintain

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

Equipment and storage underneath unshielded sewer lines in basement. Instd to re locate or have lines properly shielded to intercept potential drips.

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

Aluminum foil on bottom shelf of prep table in hot kitchen #1. Instd to remove foil so as surface to be smooth, even, and easily cleanable.

Plumbing installed; proper backflow devices

3-compartment sink faucet and small pipe underneath leaking. Instd to repair and maintain.

Physical facilities installed, maintained & clean

Worn surfaces on walls surrounding wareawashing units and 3-compartment sinks. Instd to repair walls and maintain.

Physical facilities installed, maintained & clean

White walls in warewashing rooms not clean, black/green substance noted on walls in various areas. Instd to detail clean walls and maintain.

Food-contact surfaces: cleaned & sanitized

Interior panel and chute of ice machine with excessive black mold like substance. Instd to dispose of all ice, clean and sanitize machine and maintain. Citation issued 7-38-005 priority foundation

Consumer advisory provided for raw/undercooked food

Consumer advisory on menu missing disclosure for undercooked foods (eggs) instructed to identify (disclosure) such foods by asterisking them to a foot note that states: "items can be served undercooked or contain undercooked ingredients". Priority foundation violation. 7-38-005

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

Pre set tableware on dining tables not wrapped, covered or inverted, instd to cover and invert or preset tableware may be exposed if: (1) unused settings are removed when a consumer is seated; or (2) settings not removed when a consumer is seated are cleaned and sanitized before further use.

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

Raw wood surfaces including support beams at front coffee prep area. Instd to seal all raw wood surfaces and maintain

Physical facilities installed, maintained & clean

Cardboard lining underneath floor mats. Instd to remove cardboard so as surface to be smooth, even and easily cleanable

Food-contact surfaces: cleaned & sanitized

Observed improper dishwashing at the warewashing sink at the time of the inspection. Found employee only wash and rinse dishes the chemical concentration for chlorine was 0ppm in the sanitizer basin. Instructed manager to provide a sanitizing solution to adequately sanitize dishes per manufacturer's instructions. Employee added chlorine and washed dishes over and included the santizing step. Priority violation 7-38-025, citation issued.

Proper date marking and disposition

Observed improper date marking for food items. Found items such as corn beef, gorund beef, prepackaged meals stored in the walk-in cooler and prep coolers near the flat-top grill prep area with no dates. Instructed to provide proper date marking with disposition date for rte foods prepared on site and held over 24 hours in cold holding unit. Priority foundation violation 7-38-005, citation issued

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

Observed spoons stored on the shelf near the flat top grill not inverted. Instructed to invert and maintain.

Non-food/food contact surfaces clean

Observed the food prep table interior of the prep cooler with the pizza toppings, and the outerior surface and underneath the microwave in need of cleaning. Found old food build up and encrusted in between the prep table with the microwave and the commerical meat cutter in the rear pizza prep/dishwashing area. Instructed to celan and maintain.

Plumbing installed; proper backflow devices

Observed handwashing sink near front sandwich prep area with a slow drain. Instructed to repair and maintain.

Physical facilities installed, maintained & clean

Observed the floors throughout in need of cleaning. The following floors: under the three-compartment sink in the rear pizza prep area and the unused two door cold holing unit near the rear exit door,

All food employees have food handler training

Observed one food handler certificate on site. Instructed all food handlers (5 ) have to take food handler course and maintain records on site.

Adequate handwashing sinks properly supplied and accessible

Observed no hand washing signage at bar area hand sink must provide and maintain.

Adequate handwashing sinks properly supplied and accessible

Observed hand washing sink in beverage prep area without any running water,observed dumpsink being used for hand washing.instructed to repair hand sink with hot running water at 100.0f and maintain.(priority 7-38-030(c)(citation issued)

Food-contact surfaces: cleaned & sanitized

Observed inadequate food protection of ice machine with excessive yellowish slimy build up on shoot dispenser inside of machine and a pinkish build up on interior plate touching the ice and on metal plates where ice is being held in bin.must discard ice,clean and sanitize ice machine.a held for inspection tag has been placed on unit.once repaired and maintain ,email:food@cityofchicago.org(priority foundation 7-38-005)(cos(citation issued)

Food properly labeled; original container

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

Insects, rodents, & animals not present

Observed a gap along bottom double door left side corner of dining room entry door must make tight fitting to prevent insect entry.

Contamination prevented during food preparation, storage & display

Must provide a splash guard at hand sink next to cup staging in bar area.

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

Must invert multi-use utensils on storage shelves.

Gloves used properly

Observed improper no usage of gloves/barrier by food handler with ready to eat foods.(cos)

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

Must repair or replace damaged bulk food storage container in dry food storage area.

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

Must repair or replace worn cutting board in beverage area to be good repair.

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

Must repair or replace worn walk in cooler door gasket to be good repair.

Proper cold holding temperatures

Observed cooked beans sitting out on counter at 69f. Observed numerous tcs foods sitting out on prep table which food handler was using as an omlette station such as spinach, cooked mushrooms, diced tomatoes, cooked corn, shelled eggs, shredded cheese which all were found at an internal temperature ranging from 55-69f. Also observed sliced ham and steak at improper cold holding temperature inside of prep cooler ranging from 45-50f. Tcs foods must be held at 41f or below. Food discarded. Food weighing approximately 15 lbs at cost of $75.00. Priority violation. 7-38-005. Citation issued.

Plumbing installed; proper backflow devices

Observed water dripping below 3-compartment sink when water is draining. Must repair.

Physical facilities installed, maintained & clean

Observed numerous of card board boxes in rear hallway leading to the walk in cooler. Must remove.

Allergen training as required

Observed two certified food managers with missing allergen training. Instructed to provide allergen training for all certified food managers.

Proper hot holding temperatures

Noted cooked eggs in the hold holding unit above the prep table being held at improper temperatures of 115.3f and 110.3f. Eggs discarded. Reviewed proper hot hold temperature requirements. Priority violation 7-38-005 citation issued.

Proper cold holding temperatures

Noted an open, uncovered cooks line cold holding box with raw eggs at 54f. Employee attempted to return the eggs to the walk-in cooler. Approximately one dozen eggs discarded. Priority violation 7-38-005 see the above violation #21 for citation.

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

Noted several clean stored plastic hot hold holding food containers in poor condition with melted plastic and badly stain, encrusted with baked on grease. Instructed to replace.

Non-food/food contact surfaces clean

Noted peeling plastic on the exterior of the front prep one door refrigerator. Instructed to remove peeling plastic.

Adequate handwashing sinks properly supplied and accessible

Observed front area handsink in disrepair, missing hot and cold knobs. Instructed person in charge to repair handsink for use and maintain at all times. Priority foundation violation #7-38-030(c). Citation issued.

Food-contact surfaces: cleaned & sanitized

Observed ice machine in disrepair with duct tape being used for repair. Instructed person in charge to repair and maintain with prioper cleanable materials.

Insects, rodents, & animals not present

Observed mouse and rat droppings in the following areas of facility; in storage room where tools are stored on shelving, in rear storage area where pallets with cardboard are located, along walls in storage areas. Instructed person in charge to remove all rodent droppings, sanitize areas, and inform pest control of activity. Observed live fruit flies in cabbage preparation room, on interior of large preparation equipment. Instructed person in charge to abate activity and maintain. Observed live roach activity in cabinet under sink in employee breakroom. Instructed person in charge to abate live activity, sanitize area, and inform pest control of need for additional service. Priority foundation #7-38-020(a). Citation issued.

Insects, rodents, & animals not present

Observed exterior rear overhead door near pallets of cardboard with 1/4 gap at bottom. Instructed person in charge to repair door to be tight fitting and maintain.

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

Observed parts of machinery on production line replaced with pourous foam components. Instructed person in charge to properly repair equipment with cleanable non-pourous material that is also smooth and easily cleanable.

Non-food/food contact surfaces clean

Obserfved pipes connected to food machinery encrusted with food build up. Instructed person in charge to clean and maintain.

Non-food/food contact surfaces clean

Observed all cooking equipment and assembly belts throughout facility encrusted with food debris and residue. Instructed person in charge to clean and maintain.

Toilet facilities: properly constructed, supplied, & cleaned

Observed women's restroom with no covered receptacle. Instructed person in charge to provide covered receptacle and maintain.

Garbage & refuse properly disposed; facilities maintained

Observed outside dumpster with lids not closed due to trash overflowing. Instructed to correct and maintain to ensure tight fitting lids. Priority foundation violation #7-38-020(b). Citation issued.

Garbage & refuse properly disposed; facilities maintained

Observed no waste receptacle at handwashing sinks where disposable paper towels are provided. Instructed to provide at waste receptacle for proper disposal.

Physical facilities installed, maintained & clean

Observed items (boxes, tools, containers) stored on floor throughout facility. Instructed person in charge to organize and maintain all items at least six inches from floor at all times for the prevention of pest harborage.

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

Observed none for current and missing signed employees health policies for employees with last ones for year of 2020.must provide and maintain.(priority foundation 7-38-010)(citation issued)

Adequate handwashing sinks properly supplied and accessible

Observed no soap at hand sink in main prep area and in rear beverage prep area,soap was provided during inspection at hand sinks must provide and maintain at all times.(priority foundation 7-38-030(c)(cos)(citation issued)

Adequate handwashing sinks properly supplied and accessible

Must adjust faucets to stay on longer at hand sink in staff women's toilet room for hand washing.

Adequate handwashing sinks properly supplied and accessible

Observed hot running water temperature at hand sink in between prep and dish washing area at 77.1f.staff women's toilet room both hand sinks at 65.0f & 75.0f.must have running water at 100.0f.must repair and maintain.(priority 7-38-030(c)(citation issued)water temperature is now 116.3f and 117.2f.(cos)

Adequate handwashing sinks properly supplied and accessible

Observed no hand dreying devices at hand sink in main prep area paper towels were provided during inspection at hand sinks must provide and maintain at all times.(priority foundation 7-38-030(c)(cos)(citation issued)(consoildated violation)

Adequate handwashing sinks properly supplied and accessible

Observed no hand washing signage at hand sink in staff men's & women's toilet room must provide and maintain.

Required records available: shellstock tags, parasite destruction

Observed 90-day shellfish tags without last dated served or sold written on tag must provide and maintain.(priority foundation 7-38-005)(citation issued)

Food-contact surfaces: cleaned & sanitized

Observed a low temperature glass wear dish machine being used and sanitizing at 0.0 ppm's at main bar area.a held for inspection tag has been placed on unit.once repaired email:food@cityofchicago.org.(priority 7-38-025)(cos)dish machine is now 100.0ppm's(citation issued)

Proper hot holding temperatures

Observed improper temperatures of tcs cooked ready to eat foods such as 5lbs. Cooked sausages-130.5f inside of hot holding unit.product was discarded by manager must have hot holding foods at 135.0f or above. Appx. 5lbs.10.(priority 7-38-005)(citation issued)(cos)

Proper cold holding temperatures

Observed improper temperatures of tcs ready to eat foods such as 3lbs. Smoked salmon-55.6f dated 6/2/26.2lbs. Yogurt-45.3f.3lbs. Cut cantaloupe-51.4f.12lbs. Cut honeydew-46.0f.4lbs. Sliced turkey ham-50.2f.1lbs. Sliced salami-55.6f.1-dozen hard boiled eggs-49.6f on buffet cold serving line and prep cooler.product was discarded by manager must have cold holding foods at 41.0f or below.appx.24lbs.$310.(priority 7-38-005)(citation issued)(cos)

Proper cooling methods used; adequate equipment for temperature control

Observed improper temperatures of both buffet serving line cold holding units with tcs foods stored inside for self serve at fruit cooler-53.9f and deli meats-53.0f.a held for inspection tag has been placed on unit. Once repaired email:food@cityofchicago.org.must have cold holding units at 41.0f or below.(priority 7-38-005)(cos)(citation issued)air temperatures are now 35.0f and 36.0f on both coolers.

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

Observed no proof of signed verifiable employee health policies on site for culebra food and conditional employees. Instructed to provide and maintain on site for review as required. Priority foundation violation. #7-38-010. Citation issued.

Adequate handwashing sinks properly supplied and accessible

Observed no hand drying provisions avialable at handsink located in (in use bar) 1st floor as well as basement handsink (culebra). Instucted to provide and maintain handsink fully supplied for proper handwashing. Priority foundation violation. #-38-030 (c). Citation issued.

Proper cold holding temperatures

Observed the following cold tcs foods held at improper temperatures during time of inspection. They are as follows... El pastor & chorizo stored in walk in cooler ranging between 48.9f-50f totalling 40 lbs combined, 2 lbs pinto bean (54f) and 2 lbs cooked corn (50f) stored cold hold unit in 2nd floor prep. Instructed to hold all cold tcs foods @41f and below as required. All said food items were voluntarily discarded and denatured at this time.priority violation. #7-38-005. Citation issued

Insects, rodents, & animals not present

Observed approximately 25 or more small black live flies during time of inspection flying throughout the following prep/ storage areas, on external surfaces of equipment in said areas and near floor drains (1st floor beverage prep, employee service station, culebra bar in basment, 2nd floor main kitchen and storage closet. Noted approximatley 7 large rodent droppings in bar prep on roof scattered along side cooling equipment.recommended to contact pest control for service. Must eliminate pest activity on premise and maintain as required. Priority foundation violation. #7-38-020 (a). Citation issued.

Personal cleanliness

Observed food employee without effective beard restraint. Instructed to provide and maitnain to prevent possible contamination.

Non-food/food contact surfaces clean

Observed all equipment stored throughout prep and storage areas in need of cleaning. (cooling units, high baller infusing machine, liquor wells, prep tables. Instructed to remove all dried food debris on internal and external surfaces

Physical facilities installed, maintained & clean

Observed floors throughout 2nd floor prep/storage with accumulated food and grease debris. Insructed to remove, clean floors and maintain.

Physical facilities installed, maintained & clean

Observed chipped paint on walls in beverage prep (1st floor bar) near margarits machine and coffee maker and prep table. Instructed to provide smooth and easily cleanable surfaces and maintain

Adequate ventilation & lighting; designated areas used

Observed inadequate lighting in 1st floor bar service/ beverage prep area. Instructed to replace burned out bulbs, increase lighting and maintain

Wiping cloths: properly used & stored

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

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

Observed plates not inverted. Instructed to invert plates after sanitizing and air drying.

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

Observed cardboard used as liner on food prep equipment and tables. Instructed to remove.

Physical facilities installed, maintained & clean

Observed food debris and spills on the floors and surfaces throughout the facility. Instructed to detail clean under all shelving units, interior of prep dish area, prep tables and all cooking equipment to remove spills, food debris, dirt buildup and/or grease. Instructed to increase cleaning frequency and maintain at all times.

Adequate handwashing sinks properly supplied and accessible

Slow drainage at the hand wash sink, instructed to repair and maintain.

Adequate handwashing sinks properly supplied and accessible

Observed the main bar hand washing sink not accessible for use. Sink being used as a slop sink for discarded beverages into a strainer inside the sink. Management remove during the inspection. Priority foundation violation 7-38-030(c) citation issued.

Food-contact surfaces: cleaned & sanitized

Noted the interior of the right side ice machines upper ice shoot with a black slime substance dripping down into the ice. Instructed to clean and sanitize all affected areas and maintain. Priority foundation violation 7-38-005 citation issued.

Proper date marking and disposition

Noted several containers of prepared tcs foods such as aioli, seasoned artichokes, peeled garlic in olive oil either not labeled with an expiration date or past its labeled expiration date. Reviewed date labeling requirements for prepared tcs foods. All foods discarded. Priority foundation violation 7-38-005 citation issued.

Food properly labeled; original container

All bulk foods not stored in the original containers must be labeled with the product common name.

Insects, rodents, & animals not present

Noted the rear kitchen exit door to the alley with a damaged rodent proof strip and open 1/4 inch gap. Instructed to provide a tight fitting seal on the bottom threshold of the door.

Contamination prevented during food preparation, storage & display

Must not store clean utensils directly next to and within splash guards at the bakery hand sink.

Personal cleanliness

All food handlers/preparers with beards must wear effective beard restraints.

Single-use/single-service articles: properly stored & used

All stored items in the outdoor storage shed, the rear kitchen storage room and throughout the liquor storage must be elevated from the floors.

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

Must not use milk crates as ameans of elevation throughout the facility. Floors must be accessible to clean and monitor at all times.----must not use duct tape as a means of repair for the exterior cooler at the front bakery display/coffee prep.

Physical facilities installed, maintained & clean

Floors in the following areas with dirt and debris: under and around the wood grill on the cooks line, under the hand sink on the pizza prep line, under the clean glassware next to the dish machine in the north bar, floor drain at the front bakery display.-----wall under the scrapper sink in the dish room with black dripping slime substance. Instructed to clean and maintain.

Physical facilities installed, maintained & clean

Cracked damaged coving tile in the pizza prep area. Instructed to repair/replace.

City of Chicago food service sanitation certificate

Observed no valid city of Chicago food sanitation certificate posted on the premises. Management instructed that a certified food manager must be present at all times while tcs foods are being prepared or served. Priority foundation violation 7-38-012. Citation issued.

Proper cold holding temperatures

Observed improper cold holding temperatures of tcs foods inside of the 3-door prep line cooler. Observed eggs at 46f, pork at 50f, beef at 51f, chicken at 45-48f, noodles at 53f, and shrimp at 51f. Management instructed to maintain all cold foods below 41f. Priority violation 7-38-005. Citation issued.

Proper cooling methods used; adequate equipment for temperature control

Observed the 3-door line prep cooler with an air temperature of 48f. The cooler was used to store tcs foods such as meats and eggs. Management instructed to repair and maintain the prep cooler below 41f. Priority violation 7-38-005. Citation issued.

Insects, rodents, & animals not present

Observed evidence of rodent activity in the dry storage rooms and food prep area. Observed approx. 100 mouse droppings on the floor of the small dry storage room, in the cardboard containers stored on the storage shelves, on the floor of the food prep area behind the chest freezers and in the corners, and on the floor of the large dry storage room. Management instructed to clean and remove all rodent droppings throughout the premises. Additional pest control service is needed to eliminate the pest activity. Priority foundation violation 7-38-020(a). Citation issued.

Physical facilities installed, maintained & clean

Repair the wall in the rear food prep area and reglue it to the wall. Repair the broken baseboard tile in the men's washroom.

Adequate ventilation & lighting; designated areas used

Clean the grease from the ventilation hood and filters above the cooking equipment.

All food employees have food handler training

Observed several food handling employees without a valid food handler training certificate. Management instructed that all food handling employees must show proof of food handler training.

Adequate handwashing sinks properly supplied and accessible

Observed hot running water temperature at hand sinks in customers toilet rooms at (women's-81.3f at first sink) & (men's-89.6f-93.2f).must have hot running water at 100.0f.must repair and maintain.(priority 7-38-030(c)(citation issued)hot running water has been retsored at hand sinks at this time.(cos)

Adequate handwashing sinks properly supplied and accessible

Observed hand washing sink in coffee station prep area not accessible observed a bottle & paper towel inside of said sink basin and a paper cup on ledge articles were removed from said sink during inspection.must keep accessible at all times.(priority foundation 7-38-030(c)(cos)

Adequate handwashing sinks properly supplied and accessible

Must repair or replace slow drains at hand sinks in dish washing area and main prep area to be in good repair.

Adequate handwashing sinks properly supplied and accessible

Observed hand washing signs missing at hand sinks in prep areas must provide and maintain.

Proper cold holding temperatures

Observed improper temperatures of tcs foods such as 20lbs. Cooked potatoes 49.1f-53.0f dated 5/2/26 in a pan on prep table next to fryer and inside of walk in cooler. Product was discarded by manager.must have cold holding foods at 41.0f or below. Appx. 20lbs. $100.(priority 7-38-005)(cos)(citation issued)

Food properly labeled; original container

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

Insects, rodents, & animals not present

Observed evidence of appx. 75 or more live small flies on walls, ceilings, and flying around in bar area,dining area,prep areas, dish washing area,rear hallway.recommended to have a pest control operator to service premises on or after 5/5/26.(priority foundation 7-38-020(a)(citation issued)

Contamination prevented during food preparation, storage & display

Observed baskets and boxes of food items stored on floor in cofffee prep area must elevate off of floor to prevent cross contamination.

Gloves used properly

Observed food handler not wearing plastic gloves while handling ready to eat foods.(cos)

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

Observed worn door gaskets on several prep coolers ,loose ice machine panel in beverage area must repair and maintain.

Sewage & waste water properly disposed

Observed inadequate black waste water /sewage backing up and foul smell from floor drain and pooling onto floor in main prep area when water was turned on at hand sink.engineers rodded floor drain during inspection and effected areas are now cleaned and maintained.(priority 7-38-030(c)(cos)(citation issued)

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)

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.

Proper eating, tasting, drinking, or tobacco use

Must provide designated area for employees personal drinks. All open drinks are prohibited in prep areas. Instructed to maintain

Proper date marking and disposition

Found ready to eat tcs foods in walk in cooler not date marked. Instructed the person in charge that all ready to eat tcs foods held for 24 hours must be properly date marked with the date the food will be sold, discarded or consumed. Priority foundation 7-38-005.

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

Noted assorted food items inside coolers and refrigeration units with food stored inside plastic grocery bags. Instructed to properly store all food items inside approved food grade containers

City of Chicago food service sanitation certificate

Upon arrival, observed no certified food manager on site during the inspection while open and operating. Instructed a certified food manager must be on site at all times while open and operating. Priority foundation violation 7-38-012, citation issued

Adequate handwashing sinks properly supplied and accessible

Observed handwashing sink in the rear dishwashing area missing handwashing sign. Instructed to provide and maintain.

Adequate handwashing sinks properly supplied and accessible

Observed no hand drying provisions at any of the handwashing sinks on site. The rear dishwashing area, toilet room, front prep area handwashing sinks were all missing hand drying provisions. Observed employee using yellow wash cloth found on food prep tables. Instructed to equip all hand-washing sinks with hand drying provisions and use adequate hand derying provisions. Napkins provided at the handwashing sinks. Priority foundation violation 7-38-030(c), citation issued

Adequate handwashing sinks properly supplied and accessible

Observed no handwashing soap at handwashing sink in dishwashing area. Instructed to provide and maintain. Soap was provided at this time. Priority foundation violation 7-38-030(c), citation consolidated with above violation

Thermometers provided & accurate

Observed no ambient air thermometers in the cold holding units on site. Instructed to provide and maintain.

Food properly labeled; original container

Observed no labeles on the dry ingredient storage containers. Instructed to label and maintain.

Warewashing facilities: installed, maintained & used; test strips

Observed two sink stoppers missing. Instructed to provide and maintain.

Allergen training as required

Observed no allergen certificate for the certified food manager that arrived on site. Instructed all certified food managers must take course and provide records on site.

Food-contact surfaces: cleaned & sanitized

Observed lactic acid sanitizer being dispensed from 3 compartment sink in concentrations exceeding 1875 ppm as recommended on manufacter's label for food contact surfaces. Concentration of sanitizer measured at approximately 3010 ppm. Instructed manager to ensure sanitizer is dispensed in accordance with manufacturer's instruction. Manager contacted ecolab and stated sanitizer will be diluted before use. Priority violation 7-38-025 citation issued.

Proper cold holding temperatures

Observed several tcs foods held at inadequate temperatures ranging from 45-57 f. Instructed manager to ensure all cold tcs foods are held at 41 f and below. Manager discarded 30 pounds of shredded cheese, 1 pound sliced tomatoes, 1 pound cooked vegetables, and 1 pound of sour cream ($150). Priority violation 7-38-005 citation issued.

Personal cleanliness

Observed food employee with no hair restraints. Instructed manager to ensure all food employees have hair restraints.

All food employees have food handler training

Observed food handlers with no food handler training. Instructed manger to comply with requirement.

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

Observed bricks being used to hold up shelving inside the reach in cooler. Instructed all equipment must be remove and easily cleanable.

Toilet facilities: properly constructed, supplied, & cleaned

Observed no lid on the garbage can in the customers washroom. Must provide and maintain.

Physical facilities installed, maintained & clean

Floors in the basement and inside the walk in cooler needs cleaning to remove spills and/or debris.

Adequate ventilation & lighting; designated areas used

Observed the vent cover in the customers washroom with heavy dust. Must detail clean and maintain to properly work(ventilation air flow).

All food employees have food handler training

Observed the food handler/cook without his food handler training as required. Instructed to provide and maintain.