Banh Mi Express Sandwish

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

FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF REACH IN COOLER. RICE (51.4F) AND COOKED NOODLES (73.2F). ITEMS WERE DISCARDED AND DENATURED. A COMBINED WT. OF APPROX. 9LBS. VALUED AT $10. INSTRUCTED TO HAVE COLD FOODS AT 40F OR ...

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

FOUND NO HOT WATER PER CITY CODE AT ANY OF THE SINKS ON THE PREMISES. 81.1F AT THE 3-COMP. AND 79.5F AT THE EXPOSED. INSTRUCTED TO ALWAYS HAVE HOT WATER AT SINKS AT ALL TIMES.

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

FOUND NO CITY OF CHICAGO CERTIFICATE OR MANAGER ON SITE WHEN HANDLING/SERVING POTENTIALLY HAZARDOUS FOODS (I.E. RICE, BEEF, CHICKEN, NOODLES, EGGS, ETC.) INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES WHEN PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS.

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

MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF ALL COOLERS AND COOKING EQUIPMENT.

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

MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

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

MUST REPLACE WATER STAINED CEILING TILES IN DINING AREA.

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

MUST PROVIDE ADEQUATE LIGHTING TO MID PREP SECTION AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. WALK-IN COOLER TEMP AT 45.4F MUST MAINTAIN AN AIR TEMP AT 40F OR LOWER.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO COLD RUNNING WATER IN ALL FAUCETS, MUST PROVIDE UNDER CITY PRESSURE.

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. STRIPPED FAUCET HANDLES AT 3 COMP SINK, MUST REPLACE.

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. WALK-IN COOLER CONDENSATION LINES NOT DRAINING PROPERLY, MUST HAVE LINES DRAINING OUTSIDE COOLER.

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. CEILING OF WALK-IN COOLER WITH CREVICES THAT ARE CAUSING CONDENSATION, INSTRUCTED TO SEAL.

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...