FEAST AND THE GODDESS GOLD COAST

May 1, 2014

0 violations

Jul 23, 2013

2 violations

Key Violations:

3|POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND 20 POUNDS OF COOKED BREADED CHICKEN INSIDE WALK IN COOLER AT 72.3F, 65.8F, 62,3F, AND 67.9F. DISPOSED OF CHICKEN INSIDE WALK IN COOLER. VALUE ABOUT $60.OO. NO TIME TEMPERATURE LOGS. INSTRUCTED MANAGEMENT TO PROPERLY COOL COOKED POTENTIALLY HAZARDOUS FOOD BEFORE STORING INSIDE COOLERS.;;34|FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND FLOORS NOT CLEAN AT SANDWICH PREPARATION AREAS. 1ST FLOOR.

Jun 14, 2013

1 violations

Key Violations:

34|FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE FLOOR OF THE BASEMENT PREP AREA IS NOT SMOOTH AND EASILY CLEANABLE. THE FLOORING HAS WORN AWAY IN SEVERAL AREAS OF THE PREP AREA REVEALING A WOOD SUBFLOOR UNDERNEATH. THE WOOD IS BUCKLING AND WARPING IN THESE AREAS. MUST RESURFACE THE BASEMENT PREP AREA FLOOR SO THAT IT IS SMOOTH AND EASILY CLEANABLE.

Jun 7, 2013

8 violations

Key Violations:

16|FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD (ICE) NOT PROTECTED FROM CONTAMINATION INSIDE OF THE ICE MACHINE. OBSERVED DISCOLORATION AND A SLIMY SUBSTANCE ON THE INTERIOR CONTACT SURFACES OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF THE MACHINE, REMOVE ALL ICE AND HAVE THE UNIT CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005A.;;3|POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS IN THE MILK COOLER: HALF AND HALF AT 48.7F, AND MILK AT 47.6F. OBSERVED COOKED CHICKEN IN THE 1ST FLOOR PREP COOLER AT 44.7F. OBSERVED EGGS IN A CONTAINER ON TOP OF THE PREP AREA AT 51.1F. OBSERVED THE FOLLOWING FOODS IN THE BASEMENT LINE COOLER: WHITE BEAN AT 46.7F, CHEESES AT 44.4-46.9F, SHELL EGGS AT 56.2F, PORK AT 47.8F. MANAGEMENT VOLUNTARILY DISCARDED 40# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A.;;32|FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED AN ICE BIN BEHIND THE BAR MISSING A COVER. MUST PROVIDE A COVER FOR THE ICE BIN AND KEEP CLOSED WHEN NOT IN USE.;;33|FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE INTERIOR OF THE MILK COOLER AND MICROWAVE AT 1ST FLOOR PREP AREA.;;34|FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE FLOOR OF THE BASEMENT PREP AREA IS NOT SMOOTH AND EASILY CLEANABLE. THE FLOORING HAS WORN AWAY IN SEVERAL AREAS OF THE PREP AREA REVEALING A WOOD SUBFLOOR UNDERNEATH. THE WOOD IS BUCKLING AND WARPING IN THESE AREAS. MUST RESURFACE THE BASEMENT PREP AREA FLOOR SO THAT IT IS SMOOTH AND EASILY CLEANABLE.;;35|WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED AN OPENING IN THE WALL OF THE EMPLOYEE RESTROOM. MUST PATCH AND REPAIR.;;38|VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE MIDDLE SINK STOPPER LEVER FOR THE BASEMENT 3 COMPARTMENT SINK IS NOT OPERATIONAL. MUST REPAIR SO THAT THE SINK BASIN CAN HOLD WATER.;;8|SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED THE LOW TEMPERATURE DISHMACHINE BEING USED TO WASH GLASSWARE WITHOUT SANITIZER. NO CONTAINER OF SANITIZER WAS OBSERVED INSIDE OF THE DISHMACHINE. MANAGER ADDED A BOTTLE OF SANITIZER AND RAN THE MACHINE AND NO CHLORINE SANITIZER WAS DETECTED AT THE FINAL RINSE. MANAGEMENT CALLED ECOLAB TECHNICIAN TO REPAIR THE MACHINE. UNIT TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN THE MACHINE AT 100PPM CHLORINE. CRITICAL VIOLATION 7-38-030.

Sep 14, 2012

7 violations

Key Violations:

30|FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: SPICE CONTAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.;;32|FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND A VACUUM PACKING MACHINE IN KITCHEN WTHOUT THE DEPT APPROVAL. MUST CONTACT CDPH TO OBTAIN PROPER APPROVAL. MACHINE IS TAGGED NOT ALLOWED TO USE.;;33|FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSDE SURFACES OF ICE MAKER AND ICE SCOOP HOLDER NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.;;33|FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MEAT SLICER NOT CLEAN AROUND AND BEHIND BLADE, INSTRUCTED TO PROPER CLEAN AND SANITIZE MEAT SLICER.;;34|FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DAMAGED FLOOR NEXT 3-COMP SINK, INSTRUCTED TO PROVIDE SMOOTH EASY TO CLEAN SURFACE.;;37|TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: TOILET ROOM DOOR NOT SELF CLOSING, INSTRUCTED TO PROVIDE A SELF-CLOSING DEVICE.;;38|VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: SLOW DRAINAGE AT 3-COMP SINK, LOOSE KNOB AT ONE OF THE HAND SINKS FAUCET IN LOWER KITCHEN. INSTRUCTED TO REPAIR PLUMBING AND MAINTAIN.

Oct 6, 2011

0 violations

Aug 24, 2011

0 violations

Aug 16, 2011

4 violations

Key Violations:

18|NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: (7-38-020) OUTER OPENINGS NOT PROTECTED. OBSERVED THE BOTTOM OF THE OUTSIDE REAR DOOR AT DRY STORAGE AREA (TOWARDS THE SIDEWALK), WITH AT LEAST 1/4-1/2 INCH GAP & NOT ADEQUATELY RODENT PROOFED. INSTRUCTED TO FIX & MAINTAIN. 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.;;35|WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: HOLE ON WALL BEHIND THE DOOR AT FIRST FLOOR PREP AREA LEADING TO BASEMENT MUST BE SEALED & CORNER COVINGS AT WAIT STAFF STATION MUST BE PROVIDED. The walls and ceilings shall be in good repair and easily cleaned.;;36|LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING LIGHT SHIELDS IN BASEMENT KITCHEN PREP AREAS MUST BE REPLACED. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.;;38|VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 3-COMP SINK FAUCET AT DISHROOM & THE DIPPER WELL IN BASEMENT KITCHEN MUST BE FIXED (FAUCET LOOSE & DIPPER WELL IS SLOW DRAINING). LEAK AT WATER LINE OF HANDSINK AT WAIT STAFF AREA MUST BE FIXED ALSO. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.

Jul 7, 2011

11 violations

Key Violations:

|CHICKEN BALSAMIC=3 LBS;;|TENDORI CHICKEN=5 LBS). INSTRUCTED TO PROPERLY DISPOSE OF (TOTAL AMT.=$165.90). INSTRUCTED TO MAINTAIN ANY COLD FOODS AT 40 OR BELOW. MANAGER STATES THAT ALL THE ABOVE FOODS CAME FROM THE COMMISSARY. (THE AMBIENT AIR TEMP OF THE ABOVE COOLER=39.1F);;|TUNA SALAD=4 LBS;;3|POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: INADEQUATE FOOD PROTECTION (7-38-005A). FOUND FOLLOWING COOKED FOOD IN BLUE PLASTIC CONTAINERS INSIDE OF BASEMENT WALK-IN COOLER (BY THE COOLER DOOR SHELVES) AT INTERNAL FOOD TEMPS. BETWEEN 49F-50.7F. (MEATLOAF=5 LBS;;32|FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ALL CUTTING BOARDS WITH DEEP DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.;;33|FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOLLOWING NEED CLEANING: EXTERIOR SIDES OF ALL COOKING EQUIPMENT, COMPRESSORS/FAN GUARDS OF COOLERS, INTERIOR FLOORS OF SMALL COOLERS- DUE TO FOOD DEBRIS/DUST/DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.;;34|FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS UNDER/BEHIND ALL COOKING EQUIPMENT IN BASESMENT KITCHEN, UNDER WALK-IN COOLER SHELVES, AROUND WHEELS OF EQUIPMENT & ALL FLOOR DRAINS-DUE TO ACCUMULATED GREASE/FOOD STAINS/SPILLS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.;;35|WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: SOME WALLS BEHIND PREP TABLES MUST BE FREE OF FOOD STAINS/DUST OR GREASE. The walls and ceilings shall be in good repair and easily cleaned.;;36|LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING/CRACKED LIGHT SHIELDS IN VARIOUS AREAS OF BASEMENT KITCHEN MUST BE REPLACED. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.;;38|VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE FAUCET HEAD OF 3-COMP SINK IN KITCHEN IS VERY LOOSE & WRAPPED IN PLASTIC-MUST FIX OR REPLACE. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.;;40|REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: ALL COOLERS THRU-OUT PREMISES MUST HAVE INTERNAL THERMOMETERS. All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.

Aug 10, 2010

4 violations

Key Violations:

3|POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 49.1 F AND 52.0 F- MACARONIE AND CHEESE, LASAGNA, BAKED POTATO, ROASTED MUSHROOMS, GREEN BEANS, MASHED POTATO, CHICKEN, RICE, RAVIOLI QUICHE, POT PIE, RISOTTO CAKE, CRAB/TUNA CAKE, SALMON TILAPIA, TENDERLOIN, TUNA SALAD, POTATO SALAD CHICKEN SKEWERS AND SAUASGE. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILY DISCARDED AT THIS TIME. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE KEPT AT 40 F OR BELOW IF HELD COLD. FOUND AMBIENT AIR TEMPERATURE OF DELI DISPLAY COOLER AT 38.1 F WHERE ALL PRODUCT WAS FOUND. CITATION ISSUED. TICKET #H000062268 17.;;34|FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOOR THROUGHOUT BAR AND MAINTAIN.;;35|WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST DETAIL CLEAN/SANITIZE ALL UNCLEAN WALLS THROUGHOUT BAR AND MAINTAIN.;;8|SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. LOW TEMPERATUE BAR GLASS MACHINE NOT SANITIZING AT 0 PPM CHLORINE WHILE IN USE. INSTRUCTED MANAGER TO REPAIR/MAINTAIN GLASS MACHINE, MUST SANITIZE AT 100 PPM CHLORINE. CITATION ISSUED.