Baseball Buffet Inc

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

3-307.11: OBSERVED DISPOSABLE CUPS BEING USED FOR A SCOOP. INSTRUCTED TO PROVIDE UTENSILS WITH HANDLES TO SCOOP AND TRANSFER FOOD ITEMS.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13: OBSERVED FOOD HANDLERS CERTIFICATES EXPIRED. INSTRUCTED FOOD HANDLERS MUST UPDATE CERTIFICATES AND MAINTAIN RECORDS ON SITE AT ALL TIMES.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

3-307.11: OBSERVED DISPOSABLE CUPS BEING USED FOR A SCOOP. INSTRUCTED TO PROVIDE UTENSILS WITH HANDLES TO SCOOP AND TRANSFER FOOD ITEMS.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

3-306.11: OBSERVED STILL NO SNEEZE GUARD AT SELF SERVICE HOT FOOD LINE. INSTRUCTED TO PROVIDE A SMOOTH AND EASILY CLEANABLE SNEEZE GUARD IN THE MENTIONED AREAS IN ORDER TO PROTECT TO FOOD FROM POSSIBLE CONTAMINATION FROM CONSUMERS. PRIORITY VIOLATION...

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13: OBSERVED FOOD HANDLERS CERTIFICATES EXPIRED. INSTRUCTED FOOD HANDLERS MUST UPDATE CERTIFICATES AND MAINTAIN RECORDS ON SITE AT ALL TIMES.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED NO SNEEZE GUARD AT SELF SERVICE HOT FOOD LINE. INSTRUCTED TO PROVIDE A SMOOTH AND EASILY CLEANABLE SNEEZE GUARD IN THE MENTIONED AREAS IN ORDER TO PROTECT TO FOOD FROM POSSIBLE CONTAMINATION FROM CONSUMERS. PRIORITY VIOLATION 7-38-005, CITA...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED DISPOSABLE CUPS BEING USED FOR A SCOOP. INSTRUCTED TO PROVIDE UTENSILS WITH HANDLES TO SCOOP AND TRANSFER FOOD ITEMS.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED FOOD HANDLERS CERTIFICATES EXPIRED. INSTRUCTED FOOD HANDLERS MUST UPDATE CERTIFICATES AND MAINTAIN RECORDS ON SITE AT ALL TIMES.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

MUST INSTALL HANDWASH SIGNS AT ALL HANDSINKS IN PREP AREA AND WASHROOMS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

LARGE CAN OPENER IN NEED OF CLEANING; CLEAN CAN OPENER.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

GARBAGE CANS IN WASHROOM (LADIES & UNISEX EMP) IN NEED OF LID; INSTRUCTED TO PROVIDE RECEPTACLES WITH LIDS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

VENTS ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE DUST BUILD UP; CLEAN VENTS.

PROPER COLD HOLDING TEMPERATURES

OBSERVED CHICKEN WINGS @ 44.4F IN REACH IN COOLER. ADVISED TCS FOODS MUST BE HELD @ 41F OR LESS AT ALL TIMES. OPERATOR DISCARDED DENATURED CHICKEN WINGS DURING INSPECTION. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED THE VENTILATION HOOD AND FILTERS ABOVE THE FRYERS AND GRILL NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

ALLERGEN TRAINING AS REQUIRED

OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED TO HAVE ALL CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO VOMIT OR DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL...

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

FLOORS UNDER COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD BUILD UP AND GREASE. MUST CLEAN AND MAINTAIN.

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

WALLS AT THE 3 COMPARTMENT SINK IN NEED OF CLEANING TO REMOVE SPLATTER AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

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

LIGHT SHIELDS IN NEED OF CLEANING TO REMOVE ALL DEBRI AND DUST. MUST CLEAN AND MAINTAIN.

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

CLEAN THE VENTILATION HOOD ABOVE THE COOKING EQUIPMENT AND CLEAN THE INTERIOR OF REFRIGERATION UNITS AND HOT HOLDING UNITS. CLEAN SODA DISPENSER GUNS AT THE BAR AND REMOVE BUILD UP.

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

CLEAN FLOORS UNDER AND AROUND ALL EQUIPMENT.

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

RUBBER GASKETS AT RIC IN NEED OF CLEANING. AIR VENTS IN RIC IN NEED OF CLEANING TO REMOVE DUST.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

THERMOMETERS NEEDED IN HOT/COLD HOLDING UNITS.

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

CONTAINER OF FRIED CHICKEN IN HOT HOLDING UNIT AT IMPROPER TEMPERATURE AT 112.0F . ALL PRODUCT VOLUNTARILY DENATURED AND DISPOSED OF. APPROX 10LBS. $50 VALUE. CITATION ISSUED 7-38-005A CRITICAL.

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

NO VALID CITY OF CHICAGO CERTIFICATE POSTED NOR AVAILABLE. INSTD TO HAVE POSTED AT ALL TIMES. CITATION ISSUED 7-38-012 SERIOUS.

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

LEAK UNDER 3-COMPARTMENT SINK. REPAIR SAME. SPRAYER AT 3-COMPARTMENT SINK MISSING HOLDER. PROVIDE PROPER HOLDER.

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

INTERIOR BOTTOM OF FOUR DOOR REFRIGERATION UNIT IN REAR OF KITCHEN NEEDS CLEANING. INTERIOR BOTTOMS OF FRYERS NEED CLEANING TO REMOVE GREASE AND FOOD PARTICLES.

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

OBSERVED VENTS ABOVE GRILL IN NEED OF DETAIL CLEANING; CLEAN VENTS.

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

OBSERVED LIGHT SHIELDS ABOVE FRYERS IN NEED OF CLEANING OR REPLACING; STAINS OBSERVED ON SHIELDS.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

POOR HYGIENIC PRACTICES: OBSERVED FOOD HANDLER MULTI-TASKING WEARING GLOVES; HE WAS ANSWERING THE PHONE, HANDLING UTENSILS AND THEN READY TO EAT FOODS (HOT DOG BUNS.) HE THEN TOOK THE GLOVES OFF AND PUT ON ANOTHER PAIR WITH OUT (PROPERLY) WASHING HIS...

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

MUST DETAIL CLEAN AND MAINTAIN THE CAN OPENER AND INTERIOR OF DEEP FRYERS IN PREP AREA.

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

MUST CLEAN AND MAINTAIN INTERIOR OF ALL FLOOR DRAINS AND FLOORS IN CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST STORE ALL WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

FOODHANDLER MULTI-TASKING WITH GLOVES ON HANDS (I.E. WIPING STATION, CUTTING PIZZA, PUTTING FRIES INTO BASKET) AND NOT WASHING HANDS. CRITICAL VIOLATION. CITATION ISSUED.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INTERNAL THERMOMETERS FOR ALL COOLERS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

SINGLE SERVICE UTENSILS IMPROPERLY STORED. INSTD TO STORE PROPERLY (HANDLE UP).

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

INTERIOR BOTTOM OF FRYERS WITH EXCESSIVE GREASE. CLEAN AND MAINTAIN SAME.

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

LIGHTSHIELDS THRU-OUT NOT CLEAN. CLEAN SAME.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE IN DESIGNATED AREA

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOPS IMPROPERLY STORED. INSTD TO STORE IN DESIGNATED AREA.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

FOUND FOOD CONTAINERS NOT STORED PROPERLY.(MUST STORE INVERTED)

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

FOUND SINKS NOT WIPED DOWN.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. DETAIL CLEAN ALL BEVERAGE NOZZLES ON ALL SODA ETC DISPENSORS THROUGHOUT.

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. DETAIL CLEAN CEILING TILES, NOTED SOME GREASE ON CEILING NEAR COOKING STATION.

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...