194 Rib Joynt

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO FOODSERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MUST PROVIDE 7-38-012. (CHICKEN MACARONI AND CHEESE)

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN INTERIOR OF FRYERS,LIGHT SHIELDS AND STORAGE CABINETS. MUST CLEAN THE HOOD ABOVE THE COOK LINE,PREP TABLES,COUNTER TOPS ,SINKS,WALLS IN THE PREP AREA AND REMOVE ALL EXCESSIVE GREASE,DUST AND FOOD DEBRIS. ALSO DETAIL CLEAN WINDOW SIL...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST DETAIL CLEAN FLOORS UNDER COOK LINE,UNDER SINKS,ALONG SIDE COOLERS,ALONG ALL WALLS AND IN CORNERS. MUST REMOVE ALL GREASE AND FOOD DEBRIS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST REPLACE ALL STAINED CEILING TILES OVER PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST REPAIR HEAVY LEAK UNDER MOP SINK.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST REPAIR BROKEN COLD WATER HANDLE AT EXPOSED HAND SINK.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

FOUND EVIDENCE OF RODENTS AND INSECTS ON SITE. FOUND APPROXIMATELY 5 LIVE FLIES ON SITE IN THE PREP AREA. ALSO NOTED APPROXIMATELY 30-35 MICE DROPPING SCATTERED UNDER MOP SINK,ALONG WALLS AND ON THE SIDES OF COOLERS,IN THE HOT WATER HEATER ROOM AND...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OUTSIDE GARBAGE AREA NOT MAINTAINED. FOUND EXCESSIVE GARBAGE OVERFLOWING FROM GARBAGE RECEPTACLE AND NOTED SOME GARBAGE ON THE GROUND AROUND THE DUMPSTER. ALSO,GARBAGE RECEPTACLE LID HAS BEEN BURNED AND IS NO LONGER RODENT PROOF. ALSO FOUND EXCESSI...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN INTERIOR OF FRYERS,LIGHT SHIELDS AND STORAGE CABINETS. MUST CLEAN THE HOOD ABOVE THE COOK LINE,PREP TABLES,COUNTER TOPS ,SINKS,WALLS IN THE PREP AREA AND REMOVE ALL EXCESSIVE GREASE,DUST AND FOOD DEBRIS. ALSO DETAIL CLEAN WINDOW SI...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST DETAIL CLEAN FLOORS UNDER COOK LINE,UNDER SINKS,ALONG SIDE COOLERS,ALONG ALL WALLS AND IN CORNERS. MUST REMOVE ALL GREASE AND FOOD DEBRIS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST REPLACE ALL STAINED CEILING TILES OVER PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST REPAIR HEAVY LEAK UNDER MOP SINK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All utensils shall be thoroughly cleaned and sanitized after each usage.DEFROST SMALL UPRIGHT FREEZER, CLEAN FRYERS EXTERIOR, AND CLEAN TABLE STORAGE SHELVES ALSO CLEAN FILTERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENTFRONT AND REAR ALSO RESTROOM.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned.CLEAN WALLS THRU OUT PREP AND DISH AREA ALSO BY MOP SINK.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be prov...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL/DATE VALL COOKED FOODS IN COOLERS,FIFO.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All utensils shall be thoroughly cleaned and sanitized after each usage. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN INTERIOR OF WIC.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers. MUST STILL LABBEL/DATE FOODS NOT IN ORIGINAL CONTAINER-GREENS MAC-CHEESE ETC.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND FACILITIES WALK-IN COOLER MAINTAINING IMPROPER TEMPERATURE OF 57F.MUST MAINTAIN COLD HOLDING UNIT AT 40...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS,MAC&CHEESE AT 62F,GREENS AT 57F,APPRO,8LBS,3 SLAB RIBS AT 70F,COST APPROX $50.00,STORED INSIDE WALK-COOLER AT IMPROPER TEMPETURES. NO LABELS OR DATES ON ...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL/DATE COOKED FOODS GREENS ETC AND CAKE SLICES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...