critical Food Temperature
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All cold food shall be stored at a temperature of 40F or less FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: SLICED CORNED BEEF AT TEMP OF 54.3F;PROSCIUTTO AT TEMP OF 45.7F; TURKEY AT TEMP OF 47.1F, FOOD WAS STORED IN REACH-IN COOLER, WHI...
critical Sanitation
SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. SOURCE OF CONTAMINATION.OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH PI...
critical Pest Activity
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE AREA NOT MAINTAINED.OBSERVED GARBAGE OVERFLOWING,UNABLE TO CLOSE LIDS;ALSO LIDS ARE BROKEN AND BEN...
critical Plumbing & Waste
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
All dish washing 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 MAINTAINED,SEWAGE WASTE WATER BACKIN...
minor Sanitation
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. REPLACE OR REPAIR RUBBER GASKET IN REACH-IN COOLER,NEXT TO EXPOSED HAND SINK.
minor Food Temperature
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. PROVIDE THERMOMETER FOR COOLERS, FREEZERS AND STEM THER...
minor Employee Hygiene
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
All employees must wear garments that are clean and of washable character and nature. NEED TO REMOVE PERSONAL ITEMS FROM PREP AND SERVING AREA.PROVIDE A SEPARATE ROOM FOR IT.