critical Documentation & Training
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
critical Employee Hygiene
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
INSTRUCTED TO PROVIDE HAND WASHING SIGNAGE AT EVERY HAND SINK (PREP/WASHROOMS)
critical Employee Hygiene
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
FOUND NO HAND SOAP AND NO HAND DRYING DEVICE OR PAPER TOWEL AVAILABLE AT HAND SINK IN PREP AREA. INSTRUCTED TO PROVIDE. (CORRECTED ON SITE - MANAGER PROVIDED HAND SOAP AND PAPER TOWEL) PRIORITY FOUNDATION VIOLATION 7-38-030 (C) NO CITATION ISSUED
serious Food Temperature
PROPER COLD HOLDING TEMPERATURES
FOUND TCS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE WALK-IN COOLER (AIR TEMP 52.4F). INTERNAL TEMPERATURE OF THE FOLLOWING FOOD PRODUCTS: CRAB RANGOON AT 50.4F, ORANGE CHICKEN AT 49.7F, EGGS AT 49.9F/50.3F/48.9F, BEEF AT 50.3F, ...
serious Food Storage & Handling
PROPER DATE MARKING AND DISPOSITION
INSTRUCTED TO PROPERLY LABEL AND DATE READY TO EAT TCS FOODS HELD OVER 24 HOURS INSIDE COOLERS. MUST IDENTIFY PRODUCT SHELF LIFE OR "CONSUME BY" DATING (7 DAYS FROM PREPARATION DATE). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
minor Food Temperature
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
FOUND WALK-IN COOLER WITH TCS FOODS NOT MAINTAINING PROPER TEMPERATURE, WITH AN AIR TEMPERATURE OF 52.4F. INSTRUCTED MANAGER, ALL COOLERS WITH TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41.0F. WALK-IN COOLER IS TAGGED 'HELD FOR INSPECT...
minor Chemical Safety
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
INSTRUCTED TO PROPERLY LABEL FOOD CONTAINERS/BINS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, FLOUR ETC).
minor Sanitation
WIPING CLOTHS: PROPERLY USED & STORED
WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH SANITIZING SOLUTION IN PREP AREA.
minor Sanitation
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS (REACH-IN AND PREP COOLERS) AND SIDES OF ALL COOKING EQUIPMENT.
minor Sanitation
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE INSIDE REACH-IN COOLERS.
minor Sanitation
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP/COOKING AREA ESPECIALLY UNDER AND AROUND COOKING EQUIPMENT.
minor Sanitation
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED IN REAR STORAGE AREA. USABLE ITEMS (FOOD AND NON FOOD) MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
minor Documentation & Training
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
FOOD HANDLER (S) WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE.
minor Documentation & Training
ALLERGEN TRAINING AS REQUIRED
FOUND NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING.