AL'S BEEF.

2-402.11-- FOOD HANDLERS MUST WEAR EFFECTIVE BEARD RESTRAINTS.

3-304.14-- OBSERVED WIPING CLOTHS IMPROPERLY STORED ON THE COOKS LINE PREP TABLES AND HANGING ON THE HAND SINK SPLASH GUARD. INSTRUCTED TO STORE ALL WORKING WIPING CLOTHS IN THE SANITIZING SOLUTION BUCKETS PROVIDED BETWEEN USE.

: 6-201.11---MUST NOT USE CARDBOARD AS MATTING FOR FLOORS IN THE REAR FOOD PREP.

THE PERSON IN CHARGE DURING THE INITIAL INSPECTION DID NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INITIAL INSPECTION WHILE TCS FOOD WERE BEING HELD AT IMPROPER FOOD TEMPERATURES. MANAGER WAS TELEPHONED UPON MY ARRIVAL AND ARRIVED APPROXIMATELY 30 MINUTES LATER. INSTRUCTED A CITY A CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES IN THE COOKS LINE COOLER: BEEF @ 48.5F, BLUE CHEESE @ 51.4F. COOKED POTATOES AT 46.2F. ALL DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

OBSERVED PREPARED READY-TO-EAT BEEF AND BEEF GRAVY HELD LONGER THAN 24 HOURS THROUGHOUT THE WALK-IN COOLER WITH NO DATES OR WITH PREPARATION DATES ONLY FROM MONDAY 7/19. NO PROPER DATE LABELS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. MUST PROVIDE EXPIRATION DATE LABELS FOR ALL PREPARED, READY-TO-EAT TCS FOODS. FOOD DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

OBSERVED THE COOKS LINE DRAWER COOLER UNABLE TO MAINTAIN ADEQUATE FOOD TEMPERATURES. COOLER NOTED AT 55F WITH FOOD SUCH AS BEEF AT 48.5F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41F OR BELOW, AND C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

FOOD HANDLERS MUST WEAR EFFECTIVE BEARD RESTRAINTS.

OBSERVED WIPING CLOTHS IMPROPERLY STORED ON THE COOKS LINE PREP TABLES AND HANGING ON THE HAND SINK SPLASH GUARD. INSTRUCTED TO STORE ALL WORKING WIPING CLOTHS IN THE SANITIZING SOLUTION BUCKETS PROVIDED BETWEEN USE.

MUST NOT USE CARDBOARD AS MATTING FOR FLOORS IN THE REAR FOOD PREP.

HAMBURGER REACH IN COOLER DOOR RUBBER GASKETS RIPPED. MUST REPAIR/REPLACE DAMAGED DOOR GASKETS.

OBSERVED ACCUMULATED DUST BUILD UP ON PREP AREA COOLERS CONDENSERS. MUST CLEAN AND MAINTAIN.

OBSERVED ONE FOOD MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES.

NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY.

NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-TOMATOES 52.1F/49.3F, CHEESE 51.8F/48.6F, TURKEY 50F, HAMBURGER 45F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 16 LBS OF PRODUCTS WORTH $40.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005

NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION #7-38-005(A). NO CITATION ISSUED TODAY.

NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS.

INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAINS ESPECIALLY AT THE REAR UNDERNEATH THE 3 COMPARTMENT SINK AND WHERE EVER NEEDED.

NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS

OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE IN THE COOK LINE PREP COOLER. NOTED CHEESE, 50-54 DEGREES F, 3.5 LBS; CUT TOMATOES, 52-55 DEGREES F, 1 LB; HAMBURGER, 51 DEGREES F, 34 LBS; TURKEY, 52 DEGREES F, 1 LB; CHICKEN, 50 DEGREES F, 15 LBS. IN THE SALAD PREP TOP COOLER, NOTED PASTA, 46 DEGREES F, 1 LB AND CUT TOMATOES, 46 DEGREES F, 1 LB. OPERATOR VOLUNTARILY DISCARDED $40 WORTH OF PRODUCT. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES OR BELOW AT ALL TIMES. THE COOLERS WERE BOTH OBSERVED TO BE HOLDING PROPER AMBIENT TEMPERATURE OF 38 DEGREES. CRITICAL VIOLATION: 7-38-005(A)

MUST NOT USE CARDBOARD AS SHELF LINER UNDER GRILL. ALL EQUIPMENT SURFACES MUST BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.

MUST REPAIR LOOSE COLD WATER HANDLE ON REAR PREP HAND SINK.

NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD (BEEF, CHILI, HOT DOGS) ARE PREPARED AND SERVED. INSTRUCTED THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE, WITH CERTIFICATE POSTED, AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED AND SERVED. SERIOUS VIOLATION: 7-38-012

NOTED WIPING CLOTHS STORED ON FOOD PREP COUNTERS AND CUTTING BOARDS. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZER SOLUTION BETWEEN USES TO MINIMIZE MICROBIAL GROWTH.

MUST NOT USE TIN FOIL AS LINER FOR COOKING EQUIPMENT. MUST NOT USE CARDBOARD AS LINER FOR SHELVING. MUST ALL BE SMOOTH, CLEANABLE SURFACES.

MUST PROVIDE FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLERS.

OBSERVED POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES. APPROXIMATELY 3 LBS COOKED CHICKEN BEING HELD HOT ON UNLIT GAS STOVE TOP AT 119.9F. ALL DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $8.00. CRITICAL VIOLATION 7-38-005(A).

OBSERVED CROSS CONTAMINATION OF EMPLOYEE USING A BARE HAND TO APPLY A RAW BURGER PATTY TO THE GRILL THEN USE THE SAME HAND, UNWASHED, AND PUT ON A RUBBER GLOVE THEN CONTINUE TO HANDLE READY TO EAT FOODS SUCH AS BUNS.REVIEWED PROPER HYGIENE, HAND WASHING AND PREVENTION OF CROSS CONTAMINATION. CRITICAL VIOLATION 7-38-005(A).

MUST NOT USE TIN FOIL AS LINER FOR COOKING EQUIPMENT. MUST NOT USE CARDBOARD AS LINER FOR SHELVING. MUST ALL BE SMOOTH, CLEANABLE SURFACES.

MUST PROVIDE FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLERS.

OBSERVED SLIGHT DIRT BUILDUP ON THE UPPER INTERIOR OF THE ICE MACHINE. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN.

INSTRUCTED FACILITY TO CLEAN AND MAINTAIN FLOOR INSIDE OF THE MOP CLOSET.

OBSERVED GREASE BUILDUP ON THE HOOD FILTERS ABOVE THE REAR FRYERS. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.

OBSERVED A SMALL LEAK AT THE 3 COMP FAUCET NECK. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.

DETAIL CLEAN STORAGE SHELVING ABOVE 2-COMPARTMENT SINK IN REAR PREP AREA. MUST REMOVE DIRT AND DEBRIS.

EXPOSED HANDWASH SINK IN FRONT PREPARATION AREA IS DRAINING SLOW. MUST REPAIR/MAINTAIN.

OBSERVED ITEMS INSIDE WALK-IN COOLER NOT ELEVATED 6INCHES OFF THE FLOOR. MUST ELEVATE ITEMS.

MUST LABEL AND DATE ALL COOKED FOOD ITEMS INSIDE WALK-IN COOLER AND PREP COOLERS.

MUST CLEAN VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT IN REAR PREP AREA.

ALL EMPLOYEES MUST WEAR A HAIR RESTRAINT AT ALL TIMES FOOD IS PREPARED AND SERVED.

WIPPING CLOTHES STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE IN A SANITIZING SOLUTION WHEN NOT IN USE.

NEED TO CLEAN REAR FRYER FILTERS, AND INSIDE FRYER DOORS.

NEED TO CLEAN ALL DUSTY CEILING VENTS.

NEED TO CLEAN INSIDE ALL LIGHT SHIELDS.

UPON INSPECTION THERE WAS NO CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER ON PREMISES AT 100PM WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED.MANAGER ARRIVED ON PREMISES AT 130PM WITH VALID HIS CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE. A CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER MUST BE PRESENT AT ALL TIMES. SERIOUS CITATION ISSUED 7-38-012.

MUST CLEAN AND SANITIZE LARGE POTATO CUTTING UTENSIL ON THE WALL IN THE REAR KITCHEN AREA.

MUST DETAIL CLEAN ICE SHUTE AT COCA-COLA MACHINE.

MUST DETAIL CLEAN FLOOR DRAINS AT REAR KITCHEN AREA.

MUST TIGHTEN FAUCET BASE TO REPAIR SMALL LEAK AT 3COMP SINK IN THE REAR KITCHEN.