America'S Dog

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED PREP COOLER WITH AN AIR TEMPERATURE OF 46F AND WALK-IN COOLER WITH AN AIR TEMPERATURE OF 48F. BOTH UNITS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS. BOTH UNITS WERE TAGGED HELD FOR INSPEC...

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

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED HOT DOGS AT 44.9-47.6F, CORN DOGS AT 45.1F, ROAST BEEF AT 51.0F, CUT TOMATOES AT 49.2F, CHEESE AT 46.7F, RANCH DRESSING AT 50.1F, SESAME GINGER DRESSING AT 49.7F, CHICKEN SAUSAGES...

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

MAINTAIN THE FLOOR DRY IN THE BASEMENT.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST CLEAN AND ORGANIZE THE BASEMENT TO PREVENT RODENT HARBORAGE. STORE ALL ITEMS AT LEAST 6" OFF OF THE FLOOR.

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO VALID CITY OF CHICAGO CERTIFICATE POSTED ON PREMISES OR DOCUMENTATION OF RE-CERTIFICATION DURING BUSINESS REQUESTED T...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

VIOLATION REMAINS FROM 6-29-11 #517428.

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

VIOLATION REMAINS

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

VIOLATION REMAINS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

VIOLATION REMAINS

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

VIOLATION REMAINS.

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

VIOLATION REMAINS.

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

VIOLATION REMAINS.

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

VIOLATION REMAINS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

VIOLATION REMAINS

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

VIOLATION REMAINS

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA

VIOLATION REMAINS

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. TWO DOOR LINE FREEZER NOT OPERATIONAL AT THIS TIME. NO FOODS. FREEZER TAGGED HELD FOR INSPECTION AND MUST NOT...

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. EXPIRED CITY OF CHICAGO SANITATION CERTIFICATES POSTED ON PREMISES AND NO DOCUMENTATION OF REGISTRATION FOR RE-CERTIFICA...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM 7-29-10 #154438 NOT CORRECTED. #34-FLOOR DRAIN AT THREE C...

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. PREPARED READY TO EAT FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. KNIVES FOUND IMPROPERLY STORED BETWEEN LINE COOLERS...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. EXPOSED HAND SINK HOT AND COLD HANDLES WITH ENCRUSTED DIRT, MUST CLEAN AND MAINTAIN. PLASTIC BREAD CRATE USED AS SHELVIN...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ALL LINE COOLERS FOUND DIRTY WITH FOOD DEBRIS AND SPILLAGE. MUST CLEAN.

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. FLOORS THROUGH ESTABLISHMENT WITH DIRT, DEBRIS. ALONG ALL BASEBOARDS, IN CORNERS, UNDER ALL SHELVING AND EQUIPMENT. MUST CLEAN AND MAINTAIN....

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. WALLS THROUGHOUT ENTIRE ESTABLISHMENT FRONT AND REAR PREP AREAS WITH DIRT, FOOD SPLATTER. MUST CLEAN AND MAINTAIN. WALLS THROUGHOUT REAR, OFFICE AREA, MOP SINK, EMPLOYEE WASHROOM WIT...

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

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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 FOR WALK-IN FREEZER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE DIRTY BUCKETS AND UNUSED DEEP FRYER ALON...

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA

The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. CUSTOMERS ARE NOT ALLOWED TO USE THE EMPLOYEE WASHROOM LOCATED BEHIND DOOR ENTRANCE TO FOOD PREP AREAS WHERE FOODS ARE BEING TRANSPORTED AND ...

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. FLOOR DRAIN AT THREE COMPARTMENT SINK WITH EXCESSIVE DIRT/FOOD DEBRIS, MUST CLEAN AND MAINTAIN.

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. WALLS OF THE FOLLOWING AREAS WITH CHIPPING PLASTER, IN POOR REPAIR. AT CORNERS OF ENTRANCE TO FRONT PREP, AT WALK-IN COOLER, AT MOP SINK. MUST REPAIR ALL.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. MUST NOT STORE EMPLOYEE BICYCLES IN REAR FOOD PREP.