Argo Tea

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

- OBSERVED ARTICLES AND COOLERS STORED DIRECTLY UNDER WASTE WATER LINES IN THE DRY STORAGE ROOM. MUST REMOVE AND STORE ALL ARTICLES AND EQUIPMENT AWAY FROM POTENTIAL SOURCES OF CONTAMINATION. -

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

- OBSERVED THE DOOR TO THE PREP COOLER IN POOR REPAIR WITH THE INTERIOR OF THE DOOR DETACHED FROM THE UNIT. MUST REPAIR AND MAINTAIN. -

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

- OBSERVED SOME FOOD HANDLER CERTIFICATES EXPIRED. MUST PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES AND MAINTAIN CERTIFICATES ON SITE. -

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO CLEAN UP KIT SUPPLIES ON SITE AT TIME OF INSPECTION. MUST PROVIDE THE CLEAN UP KIT SUPPLIES TO FOLLOW FACILITY'S WRITTEN CLEAN UP POLICY ON SITE. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED EXCESSIVE RUST ON THE INTERIOR OF THE FREEZERS IN THE DRY STORAGE UNIT. MUST REMOVE RUST, DETAIL CLEAN, AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED EXCESS DIRT AND DEBRIS BUILDUP ON THE FLOOR OF THE DRY STORAGE UNIT. MUST DETAIL CLEAN AND MAINTAIN.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE WITH BIOHAZARD CLEAN-UP KIT ON PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED 2-DOOR REACH IN MILK COOLER RUBBER DOOR GASKETS RIPPED/POOR REPAIR. INSTRUCTED MANAGER TO REPLACE DAMAGED DOOR RUBBER GASKETS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FOOD DEBRIS/GRIME BUILD UP ON WALLS AROUND 3-COMPARTMENT SINK ALSO OBSERVED FOOD/GRIME BUILD UP ON EXTERIOR OF SINKS AND SINKS HANDLES. INSTRUCTED MANAGER MUST CLEAN WALLS AROUND 3-COMPARTMENT SINK AND CLEAN EXTERIOR/INTERIOR OF SINKS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

BASEMENT FLOOR LITTERED UNDER SHELF RACKS AND CORNERS. INSTRUCTED MANAGER TO CLEAN FLOOR AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

INSTRUCTED MANAGER ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE ALLERGEN TRAINING CERTIFICATE ON PREMISES.

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

MISSING LIGHT SHIELDS AT PASTRY DISPLAY CASE. INSTRUCTED TO INSTALL.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

NO HANDS WASHING SIGNS IN EMPLOYEES TOILET ROOMS, INSTRUCTED TO INSTALL.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING REFRIGERATION THERMOMETER IN GRAB AN GO AND COFFEE STATION COOLERS. INSTRUCTED TO INSTALL.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

NO HOT WATER UNDER CITY PRESSURE AT THE 3-COMPARTMENT SINK AND EXPOSED HAND SINK ON PREMISES: HOT WATER TEMPERATURE WAS 79.9F AT TIME OF INSPECTION. MANAGER CONTACTED THE HOSPITALS EMERGENCY RESPONSE ENGINEERING TEAM THAT WAS ABLE TO PROVIDE HOT WATE...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED REACH IN COOLER IN THE PREP AREA AT 47 DEGREES F AND THE REACH IN COOLER IN THE BASEMENT STORAGE AREA BETWEEN 52-60 DEGREES F. MUST REPAIR AND MAINTAIN REFRIGERATION UNITS AT 40 D...

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

NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED QUICHE AT 50-53 DEGREES F, YOGURT AT 48.7-50 DEGREES F, MILK AT 47.6 DEGREES F, VARIOUS DELI SANDWICHES AT 48.9 DEGREES F, SPINACH AT 47-50 DEGREES F, LENTIL SALAD AT 49.7-52 DEGREES ...

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

DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE. MUST ALSO CLEAN SINKS, STORAGE CABINETS, COUNTER TOPS, REFRIGERATION UNITS AND ALL EQUIPMENT AS NEEDED.

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

DETAIL CLEAN FLOORS UNDERNEATH SINKS AND OTHER EQUIPMENT. KEEP FLOORS DRY UNDER THE HAND SINK AND THE THREE COMPARTMENT SINK.

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

MUST DETAIL CLEAN LOWER WALLS IN PREP AREA UNDER SINKS AND BEHIND EQUIPMENT.

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

REPLACE THE STAINED CUTTING BOARD ON TOP OF THE SANDWICH PREP COOLER. REPLACE THE WATER DAMAGED PARTICLEBOARD CABINET BELOW THE 3 COMPARTMENT SINK.

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

DETAIL CLEAN THE INTERIOR OF ALL COOLERS AND FREEZERS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING THERMOMETER IN ACOOLERS, INSTRUCTED TO INSTALL.

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

CAULKING AROUND SINKS & ALONG WALLS OF SINK COUNTERS MUST BE REPLACED, TO PREVENT WATER SEEPING THRU THE WALLS OR COUNTERTOPS. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good...

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

FOLLOWING NEED CLEANING: GASKETS OF COOLER DOORS, INTERIOR FLOORS OF COOLERS, CABINETS UNDER SINKS. GREASE TRAP NEEDS ATTENTION DUE TO ODOR EMITTING FROM UNDER SINKS & AROUND THE TRAP. All food and non-food contact surfaces of equipment and all f...

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

FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LEAK ON PIPE UNDER DUMP SINK,& BASE OF HANDSINK FAUCET IS LEAKING ALSO. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented an...

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

CUTTING BOARD IN NEED OF REPLACING WORN DISCOLORED WITH DEEP CUTS. MUST REPLACE AND MAINTAIN.

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

THE FOLLOWING IN NEED OF CLEANING: INTERIOR OF CABINETS, COUNTER TOPS, SINKS. TO REMOVE ALL BUILD UP OF SPILLS.

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

FLOORS UNDER EQUIPMENT IN NEED OF CLEANING AND MUST BE KEPT DRY. MUST CLEAN AND MAINTAIN.

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

WALLS AND CEILINGS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD-UP. MUST CLEAN AND MAINTAIN

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

AIR VENTS IN NEED OF CLEANING TO REMOVE DUST BUILD-UP, LEAK AT PASTRY CASE IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. THREE COMPARTMENT SINK NOT PROPERLY INSTALLED. SINK NOT LARGE ...

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. CUTTING BOARD IN NEED OF REPLACING WORN DISCOLORED WITH DEEP CUTS. MUST REPLACE AND MAINTAIN.

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 utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: INTERIOR...

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 UNDER EQUIPMENT IN NEED OF CLEANING AND MUST BE KEPT DRY. 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. Use dustless cleaning methods. WALLS AND CEILINGS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD-UP. MUST CLEAN AND MAINTAIN.

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...