Auntie Annie'S Pretzels

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

Observe dirt build up on baseboard along back wall of front prep area. Must clean and sanitize. Must maintain same.

FOOD HANDLER REQUIREMENTS MET

Must provide proof of food handler training for all employees. Must maintain same.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED EVIDENCE OF RODENT ACTIVITY ON SITE. NOTED APPROX. 25 DROPPINGS ALONG THE BASEBOARD OF THE WALL TO THE RIGHT OF THE COOLER IN THE BASEMENT STORAGE ROOM. INSTRUCTED TO ELMINATE RODENT ACTIVITY, CLEAN AFFECTED AREAS AND RECOMMENDED TO OBTAIN T...

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

OBSERVED BROWNISH LIQUID POOLING IN THE CABINET UNDER THE SODA FOUNTAIN. INSTRUCTED TO CLEAN THE CABINET AND REPAIR ANY LEAKS.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

UNABLE TO GAIN ACCESS TO THE EMPLOYEE WASHROOMS ON SITE. THE MAIN WASHROOMS ON THE FIRST FLOOR ARE UNDER CONSTRUCTION AND ARE UNAVAILABLE FOR USE AT THIS TIME. UPON INSPECTION, THE ESTABLISHMENT DID NOT HAVE KEYS TO ACCESS THE ALTERNATIVE EMPLOYEE ...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

PROVIDE A SANITARY CONTAINER AT THE FRONT ICE BIN PROPERLY TO STORE ICE SCOOPS.

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

THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES. PEPPERONI AT 73.7F, CHEESE AT 73.2F AND HOT DOGS AT 59.1F ALL IN STORAGE CONTAINERS ON TOP OF THE COUNTER IN THE PREP AREA. ALSO NOTED HOT DOGS AT 130.1F AND HOT DOG BITE...

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

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE THE ABOVE MENTIONED POTENTIALLY HAZARDOUS FOODS WERE BEING HELD AT IMPROPER TEMPERATURES. SERIOUS CITATION ISSUED.7-38-012.

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

BULK FOOD CONTAINERS MUST BE LABELED.

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

MISSING/TORN CAULKING AROUND EXPOSED HAND SINK. MUST REPLACE/REPAIR.

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

MISSING/DAMAGED WALL BASE BOARD AT BAG IN BOX SODA DISPENSING SYSTEM. MUST REPLACE/REPAIR.

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

DIRTY NOZZLE ON THE EXPOSED HAND SINK WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

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

CLEAN UNDER COUNTERS IN FRONT SERVING AREA.

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

REMOVE DUST FROM CEILIG VENTS WHERE NEEDED.

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

MUST REPAIR/REPLACE GASKET AT COOLER IN REAR. MUCT CLEAN DOUGH MIXER

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

MUST CLEAN FLOORS AT FRONT SERVICE AREA TO REMOVE FOOD DEBRI AND AT REAR PREP AREA.

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

MUST REMOVE EXCESS DUST FROM HOOD EXHAUST VENTS AT FRONT PREP AREA AND REAR PREP AREA.

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. Observed a hole inside the microwave floor, must fix.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. Found...

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. Observed a hole inside the microwave floor, must fix.

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 shelves in storage room must be kept clean & uncluttred.

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...

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. Any clutter/ unused equipment in basement storage ro...