A.P. DELI RESTAURANT GROUP, INC. Fails Health Inspection - Chicago Restaurant

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED EVIDENCE OF IMPROPER PEST CONTROL,EVIDENCE OF RODENT/MICE DROPPINGS ON PREMISES,10-DROPPINGS BEHIND RADIATOR,8- DROPPINGS ALONG WALL IN REAR STORAGE AREA. ALSO REAR DOOR IN WIC ROOM NOT RODENT PROOF ALONG INSIDE RIGHT SIDE TO BOTTOM AREA. MUST CLEAN/SANITIZE AREAS,RECOMMEND PEST SERVICE. MUST MAKE REPAIRS TO MAKE DOOR RODENT PROOF.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OBSERVED OUTSIDE GARBAGE/GREASE AREA NOT MAINTAINED,LARGE AMOUNTS OF DEBRIS AROUND DUMPSTER,OPEN GREASE CONTAINER FILLED WITH TRASH. MUST REMOVE AND CLEAN AREA.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. OBSERVED NO CERTIFIED FOOD MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. NO PERSON ON PREMISES WITH RECIEPT FOR ENROLLEMENT,OR WITH CITY OF CHGO FOOD SANITATION CERTIFICATE, AT THIS TIME OF INSPECTION.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: 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.PREMISES EXPOSE HAND SINK IN PREP AREA NOT CONVENIENT,ACCESSIBLE,OR MAINTAINED FOR USE TO FOOD HANDLERS IN PREP AREA.(HOT WATER HANDLE BROKE/IN POOR REPAIR. HOWEVER EMPLOYEES USING WASHROOM THAT IS WITHIN 2FT FROM PREP AREA.MUST MAKE REPAIRS .MUST HAVE HOT AND COLD WATER ACCESSIBLE.

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: 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.PREMISES EXPOSE HAND SINK IN PREP AREA NOT CONVENIENT,ACCESSIBLE,OR MAINTAINED FOR USE TO FOOD HANDLERS IN PREP AREA.(HOT WATER HANDLE BROKE/IN POOR REPAIR. HOWEVER EMPLOYEES USING WASHROOM THAT IS WITHIN 2FT FROM PREP AREA.MUST MAKE REPAIRS .MUST HAVE HOT AND COLD WATER ACCESSIBLE.

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.