GSB CAFE 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: OBSERVED EVIDENCE OF MORE THAN 100 RODENT DROPPINGS ON FLOOR UNDER COOKING EQUIPMENT ,IN & ON FRYERS,INSIDE OF STORAGE CABINETS,OUTLET COVERS IN PREP AREAS,UNDER COUNTER TOPS AT KIOSK AND CASHIER BOOTH,CATERING ROOM ON FLOOR,ALSO APPX.40 OR MORE LIVE SMALL FLIES FLYING AROUND AND ON WALLS IN ALL PREP AREA,CATERING ROOM,BREAKROOM.ALSO REAR DELIVERY & MAN DOCK DOORS NOT TIGHT FITTING.MUST REMOVE DROPPINGS,CLEAN & SANITIZE AREAS.RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 6/30/15.(SERIOUS 7-38-020)

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE DAMAGED DOOR GASKETS ON WALK IN FREEZER,FRONTLINE & REAR PREP AREA HOT HOLDING UNIT,LOOSE AND MISSING DOOR HANDLE ON CABINETS AT CASHIER BOOTH,WALK IN FREEZER DOOR HANDLE IN POOR REPAIR,COUNTER TOP CRACKED UNDER SODA DISPENSER IN DINING AREA.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN GREASE & FOOD DEBRI FROM ALL COOLER SHELVES,INTERIOR & EXTERIOR OF ICE MACHINES,COUNTER TOPS,ICE DISPENSER ON SODA MACHINES,WINDOW SILL,STORAGE CABINETS & SHELVING UNITS IN ALL PREP AREAS,FRYERS,WHEEL BASES ,HOT HOLDING UNITS,FANGUARD COVERS IN BEVERAGE W.I.C..

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM FLOOR AND FLOOR DRAINS THROUGHOUT PREP AREAS,CATERING ROOM.DISH WASHING AREA.MUST GROUT FLOOR IN FRONT OF COOKING KETTLES.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN MAIN PREP AREA,BREAKROOM,CATERING ROOM.MUST REPAIR OR REPLACE LOOSE CAULKING AT HOOD OF COOKING EQUIPMENT,GAP IN LOWER WALLBASE IN REAR PREP AREA.MUST CLEAN DEBRI FROM LOWER WALLS & LIGHT SHIELDS IN REAR PREP AREA,VENTILATION VENTS AND FILTER & HOOD.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN MAIN PREP AREA,BREAKROOM,CATERING ROOM.MUST REPAIR OR REPLACE LOOSE CAULKING AT HOOD OF COOKING EQUIPMENT,GAP IN LOWER WALLBASE IN REAR PREP AREA.MUST CLEAN DEBRI FROM LOWER WALLS & LIGHT SHIELDS IN REAR PREP AREA,VENTILATION VENTS AND FILTER & HOOD.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.