Beatrix Market

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Bulk food containers ( salt ) not labeled, Instructed to label and maintain.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Packaged food labels missing content weight, Instructed to provide.

WIPING CLOTHS: PROPERLY USED & STORED

Wiping cloth in-use placed on cutting board, instructed to keep in sani bucket

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

Brooms stored too close to open food. Instructed to keep away.

PROPER COLD HOLDING TEMPERATURES

OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CONTAINER OF ORZO RICE) AT IMPROPER COLD HOLDING TEMPERATURES AT 55.4F LOCATED IN A WALK-IN COOLER. INSTRUCTED TO DISCARD AND DENATURE TCS FOODS AND TO MAINTAIN A COLD HOLDING TEMPERATURE OF 40F OR ...

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE WOMEN AND MEN'S TOILET ROOM EXHAUST VENTILATION. MUST DETAIL CLEAN AND MAINTAINED.

HANDS CLEAN & PROPERLY WASHED

OBSERVED FOOD HADLER TASTE FOOD WITH GLOVES ON, FOOD HANDLER THEN PROCCEDDED TO GRAB A CLEAN FOOD BIN, WIPED HANDS ON APRON AND THEN HANDLE FOOD. INSTRUCTED FOOD HANDLER TO WASH HANDS AFTER TASTING FOOD AND WHEN CHANGING TASK. PRIORITY VIOLATION. 7-3...

PROPER COLD HOLDING TEMPERATURES

OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (QUINOA, BULGAR WHEAT, CHICKEN, AND COUS COUS) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 53F - 51F LOCATED AT SALAD BAR COLD HOLDING UNIT. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOO...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

FOUND STORAGE RACKS LABELED WITH COMMON FOOD NAME, NOTED SOME FOOD ITEMS NOT STORED IN DESIGNATED AREA. INSTRUCTED MANAGER TO LABEL BULK FOOD CONTAINERS WITH COMMON FOOD NAME WHEN TAKEN OUT OF ORIGINAL CONTAINER.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

FOUND ALL CUTTING BOARDS STAINED BLACK WITH DEEP GROOVES. INSTRUCTED MANAGER TO RESURFACE OR REPLACE ALL CUTTING BOARDS.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

FOUND RINSE BASIN AT 3 COMPARTMENT SINK UNABLE TO HOLD WATER. FOUND BUILT IN STOPPER INOPERABLE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FOUND THE FOLLOWING FLOOR DRAINS FILLED WITH AN ACCUMILATION OF A BLACK, PINK AND YELLOW UNKNOWN SUBSTANCE: 3 COMPARTMENTSINK AND 2 COMPARTMENT SINK. INSTRUCTED MANAGER TO CLEAN SANITIZE AND MAINTAIN TO PREVENT PEST HARBORAGE.

ALLERGEN TRAINING AS REQUIRED

NO ALLERGEN TRAINING CERTIFICATION ON SITE FOR CITY OF CHICAGO FOOD SERVICE MANAGER. INSTRUCTED TO PROVIDE FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS AND MAINTAIN

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED THE INTERIOR OF THE SANDWICH PREP COOLER TO BE SOILED. INSTRUCTED TO CLEAN AND MAINTAIN.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED FACILITY HAND SINK IN REAR PREP AREA WITHOUT HAND DRYING PROVISION (NO PAPER TOWELS). INFORMED PERSON IN CHARGE HAND DRYING PROVISION ARE REQUIRED AT ALL TIME AT ALL HAND SINKS IN FACILITY. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

3-602.11(B:5) OBSERVED FACILITY NOT MEETING LABELING REQUIREMENTS, GRAB AND GO ITEMS MISSING ALLERGEN REQUIREMENT ( PUDDING, PARFAIT, BLUEBERRY SMOOTHIE, ETC.) MADE AND PACKAGED IN FACILITY. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED THREE COMPARTMENT SINK SPRING SPRAYER HOSE REAR PREP AREA OF FACILITY IN DISREPAIR (HOSE AS HOLE WATER LEAKING OUT). MUST REPAIR AND MAINTAIN.

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER COLD TEMPERATURES . APPROX 2 PANS/ APPROX 8-LBS OF TUNA SALAD AT IMPROPER COLD TEMPERATURES OF 48.0F, 53.0F. INSTRUCTED THAT COLD FOODS MUST BE MAINTAINED AT 40.0F OR BELOW. FOOD REMOVED AND DISCARDED...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

OBSERVED INADEQUATE HAND WASHING FACILITIES FOR STAFF. NO PAPER TOWELS AT EXPOSED HAND SINK. INSTRUCTED THAT ALL HAND WASHING FACILITIES MUST BE PROVIDED WITH HAND SOAP AND HAND DRYING DEVICES CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA AT ALL TIMES,...

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

CAN OPENER ATTACHED TO PREP TABLE NOT CLEAN. INSTRUCTED TO CLEAN/MAINTAIN.

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

OBSERVED COVING AND FLOOR AREAS UNDER BEHIND DISH MACHINE NOT CLEAN OF DEBRIS. INSTRUCTED TO CLEAN/MAINTAIN.

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

OBSERVED INADQUATE 54" WALL NOT PROTECTING FOOD PREP AREA. INSTRUCTED TO INCREASE HEIGHT OF THE WALL TO AT LEAST 60" AND MAINTAIN.