Big Star To-go

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST REPAIR OR REPLACE HOLE IN WALL NEAR GRILL.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST SCRAPE CHIPPING PAINT ON WALL IN PREP AREA TO BE SMOOTH AND EASILY CLEANABLE.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST CLEAN DEBRIS BUILD UP FROM FILTERS AT HOOD OF COOKING EQUIPMENT.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED 2 CONTAINERS OF BULK INGREDIENTS NOT LABELED. INSTRUCTED TO LABEL ALL CONTAINERS WITH COMMON NAMES.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED BUILD-UP OF GRIME AND FOOD DEBRIS ON THE EXTERIOR OF THE HIGH-TEMPERATURE DISH MACHINE LOCATED IN THE DISH AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED TORTILLA CHIP SCOOPER BEING STORED ON SIDE OF THE WALL WITH THE FOOD CONTACT SURFACE EXPOSED. INSTRUCTED ON HOW TO PROPERLY STORE THE CHIP SCOOPER BETWEEN USES.

PERSONAL CLEANLINESS

OBSERVED FEMALE FOOD HANDLER PREPPING AND HANDLING FOOD WITHOUT HAIR RESTRAINT IN THE FOOD PREP TO-GO AREA. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT. MANAGER PROVIDE THE FEMALE FOOD HANDLER WITH A HAT DURING THE T...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DIRT AND DUST BUILD UP ON THE CEILING ABOVE THE TO-GO BOXES AND THROUGHOUT THE TO-GO FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLE IN FOOD PREPARATION AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DIRT AND DEBRIS ON FLOOR UNDERNEATH COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DIRT AND DUST BUILD UP ON LIGHT SHIELD COVERS ABOVE PREP COOLERS. MUST CLEAN AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED GREASE BUILD UP ON VENTILATION VENTS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.

PROPER DATE MARKING AND DISPOSITION

OBSERVED TCS FOODS IN WALK IN COOLER CHOPPED VEGGIES, VARIETY SALSAS, PASTOR,CARNE ETC WITH IMPORPER DATE MARKING LABELS. INSTRUCTED TO PROVIDE LABLES INDICATING DISCARD OR USE BY DATE ON ALL REFRIGERATED FOODS PREPARED ON SITE AND HELD FOR MORE THAN...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED DIRTY BLACK CRATES USED FOR HOLDING PRODUCE IN WALK IN COOLER. INSTRUCTED TO REMOVE AND USE FOOD GRADE ONLY CONTAINERS.

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

NOTED THE FLOORS INSIDE THE WALK IN FREEZER ARE DIRTY. MUST DETAIL CLEAN.

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

OBSERVED BOWLS USED TO DISPENSE VARIOUS FOOD ITEMS. INSTRUCTED TO A UTENSIL WITH A HANDLED SCOOP AND TO STORE THE SCOOP EITHER IN A SEPARATE CONTAINER IN BETWEEN USE OR IN THE FOOD WITH THE HANDLE FACING UP OUT OF THE FOOD.

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

FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED DICED CARROTS AT TEMP OF 60.8F.PARTIALLY COOKED STRIPS OF BEEF AT TEMP OF 45.7F- 46.4F AND 49 .CARROTS JUICE AT TEMP OF 68F. ALL PRODUCTS MENTIONED WERE STORED INSIDE THE WALK-IN COOLE...

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

POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE HANDLING DIRTY DISHES(SCRAPING AND PUT THEM THRU THE HIGH TEMP MACHINE), THEN WITHOUT WASHING HANDS HANDLING /STORING CLEAN DISHES. NO HAND WASHING BETWEEN THE TASK. ONCE DIRTY DISHES ARE HANDLED,MUST WASH H...

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

OBSERVED VARIOUS KIND OF DISPOSABLE MULTI USE UTENSILS STORED UNDER THE WASTE WATER PIPE AT STORAGE LOCATED AT 1520 N DAMEN. INSTRUCTED TO RELOCATE ITEMS OR ENCASE SAID PIPES.

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

GREASE INSIDE THE DEEP FRYER BY THE FLAT GRILL INSTRUCTED TO CLEAN AND MAINTAIN

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

STORAGE FLOOR AT SOUTH WEST CORNER (1520 N DAMEN) OF DISPOSABLE STORAGE NOT EVEN ALSO DEBRIS AT SAID AREA, INSTRUCTED TO REPAIR(SURFACE MUST BE SMOOTH,CLEANABLE AND NON ABSORBENT SURFACE), CLEANAND MAINTAIN FLOOR.

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

REPAIR WALLS AT DISPOSABLE STORAGE(1520 N DAMEN)NORTH SIDE.

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

POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE HANDLING DIRTY DISHES(SCRAPING AND PUT THEM THRU THE HIGH TEMP MACHINE), THEN WITHOUT WASHING HANDS HANDLING /STORING CLEAN DISHES. NO HAND WASHING BETWEEN THE TASK. ONCE DIRTY DISHES ARE HANDLED,MUST WASH H...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

WASTE OIL GREASE CONTAINER WITH GREASE ON TOP THE LID AND AROUND THE EDGE OF THE UNIT.ALSO OIL SPILLAGE ON CEMENT GROUND.INSTRUCTED TO CLEAN AND MAINTAIN SAID CONTAINER AND GROUND. SERIOUS VIOLATION:7-38-020

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

ALL THREE LIGHT SHIELD ARE BROKEN AT DISH ROOM AREA,INSTRUCTED TO REPLACE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

DIRTY DUST PANS AND BROOMS STORED INSIDE THE MOP SINK,INSTRUCTED TO CLEAN AND MAINTAIN

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

OBSERVED SEVERAL PREP COOLERS WITHOUT VISIBLE THERMOMETERS. MUST PROVIDE THERMOMETERS INSIDE OF ALL PREP COOLERS.

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

AIR VENTS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP MUST BE STORED IN A CLEAN SANITIZED CONTAINER. CORRECT AND MAINTAIN AT ALL TIMES.

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

PROVIDE ADEQUATE LIGHTING AND LIGHT SHIELDS IN FRONT PREP AREA.

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA

PROVIDE BARRIER/CLEAR SEPARATION BETWEEN CUSTOMER WASHROOMS AND KITCHEN ENTRANCE.