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Business Info

Restaurant: Metro Deli
Address: 210 S Canal St, Chicago, IL 60606
Type: Restaurant
Total inspections: 7
Last inspection: Feb 15, 2013

Score
(the higher the better)
50

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Violation descriptions and 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 temp chlorine disinfectant dishmachine was not dispensing any sanitizer at the rinse cycle. Ran the machine up to 4x, with 0 ppm. Must maintain at required levels of 50-100 ppm using a sanitizing log daily. Intructed to use the 3-comp sink until machine is fixed. Unit was tagged.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Following need cleaning: interior of bar handsink, shelves under serving counters at middle prep area interior of 3-comp sink in mop room, fan guards of most beer & soda coolers, due to dust/stains.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floors along wallbases behind equipment in prep areas need cleaning & be free of clutter or debris.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Light bulbs salad & soup bar must be shielded or shatterproof.
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. Leaky pipes noted under 3-comp sink at bar & dishroom.

Corrected at this time. Chlorine sanitizer is at 100 ppm during this visit. Tag removed from low-temp dishmachine.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Following need cleaning: interior of bar handsink,shelves under serving counters at middle prep area, interior of 3-comp sink in mop room, fan guards of most beer & soda coolers-due to ust debris.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floors along wallbases behind equipment in prep ares need cleaning & be free of clutter & debris.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Light bulbs at soup & salad bar must be shielded or shatterproof.
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. Leaky pipes noted under 3-comp sink at bar & dishroom.

All cold food shall be stored at a temperature of 40F or less. Found a 5-gallon metal pan of split pea soup at 57.7f; 4-small pre-portioned containers of potato salad at 48-49.8f; 3-small pre-portioned containers of pudding at 50-51.7f (in walk-in cooler, dated tuesday). Walk-in cooler air temp= 39.9f at this time. Instructed to properly dispose of said products & monitor temps regularly.
Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner. Found a gallon of lime-away & a small spray bottle of sanitizer under steamtable at service line. Must store any chemicals away from prep areas at all times.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floors behind any equipment at cook's/service line, under dishmachine, beer cooler need cleaning.
The walls and ceilings shall be in good repair and easily cleaned. Ceiling above cooking equipment at west area of oven, around soda syrup racks must be free of food stains.
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. Must fix leaky faucet at 3-comp sink in dishroom.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD BUILD UP ON EXTERIOR OF DISHMACHINE, SLIGHT LIME BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FOOD BUILD UP ON FLOOR ALONG CORNERS UNDER AND AROUND EQUIPMENT IN PREP AREA. MUST CLEAN AND MAINTAIN FLOOR.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FOOD DEBRIS ON FLOOR UNDER AND AROUND SHELVES IN DRY STORAGE ROOM. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOOR.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWING NOT CLEAN- OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINE, FOOD BUILD UP ON EXTERIOR OF DISHMACHINE AND BUILD UP ON SODA MACHINE ICE CHUTES. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
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. POT WASH 3-COMPARTMENT SINK PIPE LEAKING UNDER LEFT SIDE COMPARTMENT. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK.

CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. THE INSULATION OF THE CHEST FREEZER DOOR IS EXPOSED, MUST REPLACE.
ANY 'TO GO' CONTAINERS OF FOOD MUST BE DATED & LABELED WITH THE COMPANY NAME & ADDRESS.
PEELING PAINT & WATER-STAINED CEILING TILES IN THE DISHROOMS MSUT BE REMOVED/REPLACED.
COMPRESSORS, CONDENSERS & FAN GUARDS OF ALL COOLERS MUST BE FREE OF DUST BUILD-UP.
LEAKY PIPE UNDER THE DUMPSINK AT THE SMALL BAR MUST BE FIXED.

DURING INSPECTION FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES 2LBS OF CUT TOMATOES AT COLD HOLDING UNIT AT 49.8F AND 2LBS OF SAUSAGE AT 47.6F IN STAINLESS STEEL CONTAINERS MAINTAINING A TEMPERATURE OF 39.4F AT TIME OF INSPECTION.MANAGEMENT DISCARDED AND DENATURED PRODUCT VOLUNTARILY. COLD FOODS MUST MAINTAIN 40F AND BELOW AT ALL TIMES.. THE COVER TO THE COLD HOLDING WAS OPEN AT TIME OF ISNPECTION.ALSO INSTRUCTED MANAGEMENT TO MAINTAIN COVER CLOSED AT ALL TIMES TO MAINTAIN PROPER TEMPERATURE.
DURING INSPECTION OBSERVED A FOOD PREP STAFF MEMBER WASHING THEIR HANDS AT A PREP SINK AND DRYING HER HANDS ON HER UNIFORM AND THEN DRYING THEM WITH HAND TOWELS. INSTRUCTED STAFF MEMBER TO ALWAYS WASH THEIR HANDS AT THE EXPOSED HAND SINK WITH SOAP AND DRY HANDS WITH HAND TOWELS AT ALL TIMES.
MUST ALWAYS MAINTAIN FLOORS DRY AT BAR AND FOOD PREP AREAS. MUST CLEAN ALL FLOORS AT CORNERS TO REMOVE FOOD DEBRIS AND BROKEN GLASS.
MUST PROVIDE LIGHT SHIELD AT 3DR REACH IN COOLER BY THE POPCORN MAKING AREA.
MUST TIGHTEN FAUCET BASE AT ALL 3COMP SINKS ON PREMISES.
MUST PROVIDE WORKING THERMOMETERS AT ALL COOLERS, REFRIGERATORS AND COLD HOLDING UNITS AT ALL TIMES.

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Takes reservations:

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Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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