Galleria Market

August 30, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings16
critical findings4

Failed findings

handwashing sink blocked or barecritical

Official wording: Sewage And Waste Water Disposal, No Back Siphonage, Cross Connection And/Or Back Flow
Inspector note: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. OBSERVED WASTE WATER BACKING UP AND OVERFLOWING FROM A CLOGGED FLOOR DRAIN AT THE 3 COMPARTMENT SINK IN THE BASEMENT PREP AREA. OBSERVED WASTE WATER ON THE FLOOR OF THE PREP AREA AND EMPLOYEES TRACKING THE WATER BACKUP THROUGHOUT THE PREMISES. MUST REPAIR THE PLUMBING SO THAT THE SINKS CAN PROPERLY DRAIN. CRITICAL VIOLATION 7-38-030.
code 10Priority
food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. NO HANDWASHING SINK OBSERVED IN THE SUSHI PREP AREA IN THE BASEMENT. SUSHI WAS BEING PREPARED IN THE BASEMENT COMPRESSOR/STORAGE ROOM. MANAGEMENT INSTRUCTED TO REMOVE ALL FOOD EQUIPMENT FROM THIS AREA AND ONLY PREPARE SUSHI FROM THE SUSHI BAR ON THE 1ST FLOOR. CRITICAL VIOLATION 7-38-030.
code 11Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED SANDWICH PREP COOLER WITH AN AIR TEMPERATURE OF 50F AND OPEN DISPLAY COOLER IN FRONT OF THE SERVICE AREA WITH AN AIR TEMPERATURE OF 45F. BOTH UNTIS MUST MAINTAIN A TEMPERATURE BELOW 40F. BOTH UNITS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS (CHEESE, YOGURT, HUMMUS, ETC). CRITICAL VIOLATION 7-38-005A.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED CREAM CHEESE AT 47F, EGGS AT 50F, CHICKEN SALAD AT 48F, TUNA SALAD AT 48F, CHEESE AT 48F, HAM AT 46F, FETA CHEESE AT 48F, SOUR CREAM AT 50F, HUMMUS AT 49F, GYRO SAUCE AT 47F, YOGURT AT 49F, RAW SPROUTS AT 50F. MANAGEMENT DISCARDED 50# OF FOOD WORTH $300. CRITICAL VIOLATION 7-38-005A.
code 3Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED MOLD GROWTH ON INTERIOR CONTACT SURFACES OF THE MACHINE. MUST TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF UNIT CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005A.
code 16
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: 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 15-20 LIVE FRUIT FLIES ON THE WALLS AND EQUIPMENT OF THE 1ST FLOOR PREP AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
code 18
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. NO CERTIFICATE ON PREMISES. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WITH THEIR ORIGINAL CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. PREMISES SERVES SUSHI, BREAKFAST FOODS, SOUP AND SANDWICHES. SERIOUS VIOLATION 7-38-012.
code 21
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE ALL FOODS IN THE COOLERS.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE THE TORN DOOR GASKETS FOR THE SANDWICH PREP COOLER AND MILK/COFFEE COOLER. MUST DEFROST AND MAINTAIN 1 DOOR FREEZER IN BASEMENT STORAGE ROOM. CHEST FREEZER IN BASEMENT STORAGE ROOM IS IN POOR REPAIR WITH EXPOSED INSULATION AND TORN RUBBER DOOR GASKET. MUST REPAIR OR REPLACE THE FREEZER. OBSERVED RUSTED WIRE FOOD STORAGE RACKS IN THE WALK-IN COOLER. MUST REPAINT OR REPLACE. MUST INSTALL A SPLASHGUARD AT THE BASEMENT EXPOSED HANDSINK. REPLACE THE STAINED CUTTING BOARD AT THE SANDWICH PREP COOLER. REMOVE THE ALUMINUM FOIL FROM INSIDE OF THE UNUSED PREP COOLER AT 1ST FLOOR.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE GREASE FROM THE STORAGE SHELVES ABOVE THE COOKING EQUIPMENT IN THE 1ST FLOOR PREP AREA, CLEAN DUST FROM LIGHT FIXTURES AND POWER CORDS IN 1ST FLOOR PREP AREA, INTERIOR OF MICROWAVE, INTERIOR OF ALL CABINETS IN 1ST FLOOR PREP AREA, INTERIOR OF PREP COOLERS, BASEMENT PREP TABLES, STORAGE RACKS, LIGHT SHIELDS IN BASEMENT, FAN COVERS IN WALK-IN COOLER, INTERIOR AND EXTERIOR OF COOKING OVEN IN BASEMENT.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR ALONG THE CABINETS IN THE 1ST FLOOR PREP AREA. DETAIL CLEAN FLOOR THROUGHOUT THE BASEMENT ESPECIALLY PREP AREA, STORAGE AREAS, WALK-IN COOLER, MOP CLOSET. STORE ALL FOOD AND STORAGE ITEMS OFF OF THE BASEMENT FLOOR.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. OBSERVED WATER STAINED CEILING TILES ABOVE BASEMENT PREP AND HALLWAY AREA. MUST REPLACE ALL DAMAGED AND MISSING CEILING TILES. OBSERVED WALLS IN DISREPAIR UNDER AND ABOVE THE 3 COMPARTMENT SINK AND BEHIND THE OVEN IN THE BASEMENT. MUST CLEAN, REPAIR WALLS AND INSTALL BASEBOARD AT BOTTOM OF WALL. CLEAN AND REPAINT HALLWAY WALLS AND REPAIR OPENINGS WHERE NEEDED. DETAIL CLEAN MOP CLOSET WALLS. REPAIR THE WALL BEHIND THE EXPOSED HANDSINK IN THE 1ST FLOOR PREP AREA. DETAIL CLEAN WALLS OF 1ST FLOOR PREP AREA.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE A LIGHT SHIELD FOR THE LIGHT FIXTURE IN THE OPEN DISPLAY COOLER IN FRONT OF THE 1ST FLOOR PREP AREA.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: REPAIR THE LEAKS FROM THE BASEMENT CEILING IN FRONT OF THE PREP AREA DOOR. OBSERVED LOW HOT WATER PRESSURE FROM THE LADIES RESTROOM HANDSINK. MUST PROVIDE ADEQUATE WATER PRESSURE TO WASH HANDS WITH HOT WATER. REPAIR LEAKING FAUCETS AT 3 COMPARTMENT SINK AND 1ST FLOOR EXPOSED HANDSINK. MUST PROVIDE OR SHOW EVIDENCE OF BACKFLOW PREVENTION DEVICE FOR ESPRESSO MACHINE. OBSERVED COOKING EQUIPMENT (GRIDDLE, PANINI PRESS AND TOASTER) ON 1ST FLOOR AND BLODGETT CONVECTION OVEN IN THE BASEMENT WITHOUT PROPER VENTILATION. MUST PROVIDE VENTILATION OR REMOVE COOKING EQUIPMENT.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: 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. MUST PROVIDE VISIBLE THERMOMETERS INSIDE OF ALL REFRIGERATION UNITS.
code 40
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees shall be required to use effective hair restraints to confine hair. HAIR RESTRAINTS ARE NEEDED FOR ALL FOOD HANDLING EMPLOYEES.
code 42

What changed since the previous inspection?

Compared with Pass w/ Conditions on July 27, 2010: 14 findings appeared for the first time. 2 findings recurred. 2 previous findings did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.