Argo Tea Uch, LLC

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

Inspector Comments: OBSERVED COUNTER AND WALL SURFACES OF COUNTER TOPS NOT SMOOTH AN EASILY CLEANABLE.MUST REPAIR OR REPLACE LID ON ICE MACHINE IN POOR REPAIR.

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

Inspector Comments: MUST CLEAN INTERIOR PARTS OF ICE MACHINE,INTERIOR AND EXTERIOR OF STORAGE CABINETS,DISH RACK

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

Inspector Comments: MUST CLEAN FLOOR ALONG WALL BASES

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED LOW TEMPERATURE DISH MACHINE IN USE NOT SANITIZING AT 0 PPM AT THIS TIME.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.DCAM STATES THAT ARGO TEA CAN USE THERE 3- COMPARTMENT SINK TO WASH,RINSE ...

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

OBSERVED COUNTER AND WALL SURFACES OF COUNTER TOPS NOT SMOOTH AN EASILY CLEANABLE.MUST REPAIR OR REPLACE LID ON ICE MACHINE IN POOR REPAIR.

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

MUST CLEAN INTERIOR PARTS OF ICE MACHINE,INTERIOR AND EXTERIOR OF STORAGE CABINETS,DISH RACK

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

MUST CLEAN FLOOR ALONG WALL BASES.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED 0PPM OF CHLORINE SANITIZER AT THE UNDER COUNTER DISH MACHINE AT THIS TIME(DISHES WERE IN DISH MACHINE AT THIS TIME. SANITIZER SHOULD BE 100PPM MANAGER AND I BOTH USED OUR TEST STRIPS AND BOTH WERE 0PPM. MACHINE TAGGED AT THIS TIME.CRITICAL V...

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

OBSERVED THE INTERIOR OF THE CABINETS NOT CLEAN, ALSO OVEN,MICROWAVE, INSTRUCTED TO CLEAN.

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

OBSERVED FLOOR NOT CLEAN UNDER AND AROUND COOLERS, INSTRUCTED TO CLEAN.

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

MUST REPAIR PEELING PAINT IN REAR STORAGE CABINETS WHERE CHEMICALS ARE STORED.

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

DISH WASHING FACILITIES NOT PROPERLY MAINTAINED. DISH MACHINE NOT PROPERLY SANITIZING MULTI USE ITEMS. SANITIZING SOLUTION REGISTERING 0 PPM OF CHLORINE AT THIS TIME. MUST REPAIR SO THAT MULTI USE ITEMS ARE PROPERLY WASHED,RINSED AND SANITIZED.

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

MUST REPAIR PEELING PAINT IN REAR STORAGE CABINETS WHERE CHEMICALS ARE STORED.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

NOTED RREFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED REACH IN COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 43.5-46.7 DEGREES F. MUST REPAIR AND MAINTAIN COOLER AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A...

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

NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 13 LBS OF CHICKEN,TURKEY AND BACON SANDWICHES ,YOGURT AND QUICHE AT IMPROPER TEMPERATURES RANGING BETWEEN 48-56 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOOD...

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION ON REPORT #635218 DATED 6-17-11 WAS NOT CORRECTED. CI...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. ...

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. MUST REPLACE DISH MACHINE WITH A COMMERICIAL MACHINE WHICH PRO...

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. MUST PROVIDE SPLASH GUARD BETWEEN HAND SINK AND ICE BIN.