Better Gourmet Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC 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 INCIDENT ON...

PROPER COLD HOLDING TEMPERATURES

FOUND INADEQUATE COLD FOOD TEMPS OF TCS FOODS. FOUND SEVERAL MEATS: CHICKEN, BEEF, FISH BALLS, CRAB, SAUSAGE, HAM, BEEF TRIPE, SQUID, AND SHRIMP ALL AT TEMPERATURES RANGING FROM 43.3F TO 57.2F. INSTRUCTED TO DISCARD ALL MEATS AT ONCE. MEAT WAS DEN...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF COOKING EQUIPMENT (FRYER, WOK) TO REMOVE GREASE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

THE FLOORS UNDER, AROUND AND BEHIND KITCHEN EQUIPMENT (COOKING, SINKS AND REFRIGERATION UNITS) NEED DETAIL CLEANING TO REMOVE DIRT AND GREASE. CLEAN AND MAINTAIN FLOORS. CLEAN WALLS AROUND AND BEHIND COOKING EQUIPMENT AND REAR SURFACE OF WOK STATIO...

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

THE VENT SYSTEM ABOVE THE COOKING EQUIPMENT NEEDS CLEANING; CLEAN AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

INSTRUCTED THE PIC THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING CERTIFICATE.

ALLERGEN TRAINING AS REQUIRED

INSTRUCTED THE PIC THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

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

OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMRPOPER TEMPERATURES: FOUND OCTOPUS IN THE REFRIGERATOR AT 58.9F. FOUND A CONTAINER OF BEEF AT 51.2F, SPAM AT 52.3F, SLICED MUSHROOMS AT 52F, SLICED SAUSAGE AT 52.3F, IMMITATION CRAB AT 53.4F, AND VARIOUS CONTA...

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

NO SOAP AT THE ONLY EXPOSED HAND SINK IN THE PREP AREA. MUST PROVIDE SOAP AND PAPER TOWELS WITH HOT & COLD RUNNING WATER AT THE EXPOSED HAND SINK AT ALL TIMES. MANAGER PROVIDED SOAP UPON REQUEST PRIOR TO THE END OF INSPECTION. CRITICAL VIOLATION 7-38...

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

OBSERVED LIQUID POOLING ON THE BOTTOM SHELF OF THE SODA REFRIGERATOR LOCATED NEAR THE FRONT COUNTER. INSTRUCTED TO REMOVE LIQUID, DETAIL CLEAN, AND MAINTAIN.

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

OBSERVED POOLS OF GREASE UNDER THE COOKING EQUIPMENT AND FRYER IN THE KITCHEN. INSTRUCTED TO REMOVE ALL GREASE FROM FLOORS AND MAINTAIN.

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

INSTRUCTED TO DETAIL CLEAN THE STAINLESS STEEL WALLS BEHIND THE COOKING EQUIPMENT TO REMOVE LIQUID AND FOOD SPLATTER AND MAINTAIN.

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

THE ONLY EXPOSED HAND WASHING SINK IN THE KITCHEN IS SLOW DRAINING. INSTRUCTED TO CONTACT A PLUMBER TO PROVIDED ADEQUATE DRAINING AND MAINTAIN.