79TH STREET BARBECUE.

COOKED PORK RIB TIPS FOUND AT IMPROPER TEMPERATURES RANGING FROM 120.1F-133.5F. INSTRUCTED TO RE-HEAT ALL PRE-COOKED FOODS TO AN INTERNAL TEMPERATURE OF 165F AND HOLD PRODUCT AT 140.OF OR ABOVE UNTIL SOLD. ALL PRODUCT FOUND AT IMPROPER TEMPERATURES VOLUNTARILY DISCARDED (APPROXIMATELY 45LB VALUED AT $200.00).

ALL COOKED FOODS STORED IN COOLERS MUST BE LABELED.

CLEAN THE FOLLOWING: ALL STORAGE SHELVES AND RACKS, INTERIORS OF ALL UNUSED EQUIPMENT STORED ON PREMISES, SIDES AND INTERIORS OF ALL COOKING EQUIPMENT, FILTERS AND HOODS ABOVE COOKING EQUIPMENT AND BBQ PIT.

DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. REPAIR FLOOR IN FRONT SECTION BY DOOR TO WALK-IN COOLER PRESENTLY BEING USED FOR STORAGE.

CLEAN AND/OR PAINT WALLS AND CEILINGS(PAINT OR REPLACE CEILING TILES) THROUGHOUT.

CLEAN AND/OR REPLACE ALL UNCLEAN LIGHT SHIELDS.

REPAIR LEAKY FAUCET AT 3 COMP. SINK. INSTALL MECHANICAL VENTILATION IN BBQ PIT.

PROVIDE THERMOMETERS FOR HOT HOLDING & COLD HOLDING EQUIPMENT AS WELL AS LONG STEM METAL THERMOMETERS FOR TAKING AND RECORDING PRODUCT TEMPERATURE.

ELIMINATE CLUTTER IN REAR BY EXIT DOOR AND IN DRY GOODS STORAGE ROOM.

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOUND COOKED RIBS IN THE WALK-IN COOLER AT 55.1F & 109.1F, AND IN HOT HOLDING BOX AT 120.4F-127.3F-ALL PRODUCT FOUND AT IMPROPER TEMPERATURE VOLUNTARILY DENATURED AND DISCARDED. INSTRUCTED TO COOL COOKED FOODS IN SHALLOW PANS AND TO LABEL SAME WITH TIME SO THAT PRODUCT CAN BE MONITORED PROPERLY MAKING SURE IT IS COOLED WITHIN THE FOLLOWING TIME FRAME(140F-70F IN 2 HOURS AND FROM 70F-40F WITHIN 4 HOURS)-CITATION ISSUED-CRITICAL 7-38-005(A).

ALL COOKED FOODS STORED IN COOLERS MUST BE LABELED.

CLEAN THE FOLLOWING: ALL STORAGE SHELVES AND RACKS, INTERIORS OF ALL UNUSED EQUIPMENT STORED ON PREMISES, SIDES AND INTERIORS OF ALL COOKING EQUIPMENT, FILTERS AND HOODS ABOVE COOKING EQUIPMENT AND BBQ PIT.

DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. REPAIR FLOOR IN FRONT SECTION BY DOOR TO WALK-IN COOLER PRESENTLY BEING USED FOR STORAGE.

CLEAN AND/OR PAINT WALLS AND CEILINGS(PAINT OR REPLACE CEILING TILES) THROUGHOUT.

CLEAN AND/OR REPLACE ALL UNCLEAN LIGHT SHIELDS.

REPAIR LEAKY FAUCET AT 3 COMP. SINK. INSTALL MECHANICAL VENTILATION IN BBQ PIT.

PROVIDE THERMOMETERS FOR HOT HOLDING & COLD HOLDING EQUIPMENT AS WELL AS LONG STEM METAL THERMOMETERS FOR TAKING AND RECORDING PRODUCT TEMPERATURE.

ELIMINATE CLUTTER IN REAR BY EXIT DOOR AND IN DRY GOODS STORAGE ROOM.

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. IMPROPER TEMPERATURE OF REACH-IN COOLERS 50.1F AND 55.4F. INSTRUCTED MANAGER TO REPAIR COOLERS MUST MAINTAIN 40F OR BELOW. COOLERS ARE TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED H63943

All cold food shall be stored at a temperature of 40F or less. IMPROPER TEMPERATURE OF MACARONI SALAD 49.8F, RAW CHICKEN WINGS 53.8F, POTATO SALAD 53.5F CRITICAL VIOLATION 7-38-005A CITATION ISSUED H63943

All food not stored in the original container shall be stored in properly labeled containers. LABEL ALL PACKAGED CAKES, PIES, SALADS, ETC

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAIR GASKET ON REAR REACH-IN COOLER.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. GROUT LOOSE FLOOR TILES IN PREP AREA. ELEVATE ALL STOCK 6" OFF FLOOR.

The walls and ceilings shall be in good repair and easily cleaned. RPLACE STAINED CEILING TILES IN ALL AREAS.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE MISSING LIGHT SHIELDS IN PREP AND STORAGE AREAS.

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. PROVIDE METAL STEM THERMOMETERS FOR INTERNAL HOT AND COLD FOOD TEMPERATURES.

REMOVE STANDING WATER IN MOP PAIL AND STORE MOP HEAD UPRIGHT TO PREVENT PEST BREEDING.