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PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED EXPSOSED INSULATION ABOVE OVENS IN PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DUST BUILD UP ON WALLS, CEILINGS, AND DUCT EQUIPMENT IN PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Hand wash sink faucet handles are hard to turn, instructed to provide easy-to-use faucets.

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

NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE KITCHEN AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WAL...

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

OBSERVED CUTTING BOARD ON MAIN COOK LINE COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED RESIDUE ON INTERIOR SURFACES OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

STANDING WATER UNDER 3-COMP SINK. INSTRUCTED TO KEEP FLOOR DRY AND MAINTAIN TO PREVENT INSECTS BREEDING.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

MUST POST HAND WASHING SIGNS AT ALL HANDWASHING SINKS BEHIND BAR. INSTRUCTED TO POST AND MAINTAIN.

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

MUST INSTALL SPLASH GUARD AT HANDWASHING SINK BETWEEN THE COFFEE MAKER AND THE FOOD STORAGE RACK ADJACENT TO THE BIG BAR, OR REMOVE ITEMS FROM AROUND THE SINK. INSTRUCTED TO INSTALL OR REMOVE AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

FOUND RUST ON STORAGE RACKS IN THE 1-DOOR REACH IN COOLER IN THE PREP AREA, INSTRUCTED TO REMOVE RUST, SURFACE MUST BE SMOOTH AND EASILY CLEANABLE, AND MAINTAIN.

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

OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATION ISSUED

PROPER DATE MARKING AND DISPOSITION

OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS NOT DATE MARKED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING A...

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

OBSERVED EXPOSED UTENSILS IN A BIN. PERSON IN CHARGE WAS INSTRUCTED TO REWASH, SANITIZE AND AIR DRY THE UTENSILS PRIOR TO THEM BEING ROLLED FOR CONSUMERS. ADVISED TO PROPERLY COVER UTENSILS WHILE IN BIN.

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

PEELING PAINT NOTED ON CEILING DUCTS, INSTRUCTED TO REMOVE AND MAINTAIN.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

Observed no cold water at exposed hand sink in kitchen area. Maintenance staff fixed the issued and provided cold water. Citation issued 7-38-030 Critical violation.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE ALL FOOD HANDLER'S WITH THEIR ILLINOIS FOOD HANDLER'S CERTIFICATION AT ALL TIMES. MUST PROVIDE FOR THE NEXT ROUTINE INSPECTION.

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

STANDING WATER BEHIND ICE MAKER, INSTRUCTED TO ELIMINATE AND MAINTAIN.

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

ICE BINS STORED ON FLOOR, INSTRUCTED TO STORE 6" OFF FLOOR OR HIGHER

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ICE SCOOPS STORED ON CUBES, INSTRUCTED TO STORE OFF CUBES IN A CLEAN CONTAINER.

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

MUST KEEP FLOORS DRY UNDER THE DISH WASHER (3RD DISHWASHER FROM THE RIGHT).

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

MUST MAINTAIN FLOORS DRY AT ALL TIMES TO PREVENT PEST BREEDING AT BACK OF BAR AREA AND BEHIND ICE MACHINE.OBSERVED POOLING WATER.

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

MUST CLEAN AND MAINTAIN THE INTERIOR OF THE ICE MACHINE.

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR NOT CLEAN UNDER COUNTER TOPS, INSTRUCTED TO CLEAN AND MAINTAIN.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. UPPER PANEL OF INTERIOR SURFACES OF ICE MAKER NOT CLEAN, INSTRUCTED MGR TO CLEAN AND MAINTAIN.