Bin 36

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

Inspector Comments: Inspector Comments: Cutting boards with deep, dark grooves must be sanded/bleached or replaced,working sink stoppers are needed at the 3 comp sink area also splashguard is needed at the exposed handsink bar area.

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

Inspector Comments: Inspector Comments: FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING MUST BE SMOOTH,EASILY CLEANABLE SURFACES.

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

Inspector Comments: Inspector Comments: Clean and maintain the walls and ceilings so they are smooth and sanitary from top to bottom along the front service cookline.

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

Inspector Comments: Inspector Comments: REPLACE BURNT-OUT LIGHT BULBS IN THE KITCHEN AREAS.

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

Inspector Comments: Inspector Comments: MECHANICAL VENTILATION INSIDE THE CUSTOMERS TOILET ROOMS IS NOT WORKING.INSTRUCTED MANAGER TO REPAIR,MAINTAIN ADEQUATE VENTILATION AT ALL TIMES.

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

Inspector Comments: Inspector Comments: Food handlers must have hair restraints when working around open food.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

Inspector Comments: Found front doors to the food establishment not rodent proofed approximately 1/4" mode of entry must rodent proof said doors all accross the bottoms and found the pest control log book incomplete i.e. must provide,maintain a map l...

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

Inspector Comments: Cutting boards with deep, dark grooves must be sanded/bleached or replaced,working sink stoppers are needed at the 3 comp sink area also splashguard is needed at the exposed handsink bar area.

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

Inspector Comments: FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING MUST BE SMOOTH,EASILY CLEANABLE SURFACES.

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

Inspector Comments: Clean and maintain the walls and ceilings so they are smooth and sanitary from top to bottom along the front service cookline.

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

Inspector Comments: REPLACE BURNT-OUT LIGHT BULBS IN THE KITCHEN AREAS.

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

Inspector Comments: MECHANICAL VENTILATION INSIDE THE CUSTOMERS TOILET ROOMS IS NOT WORKING.INSTRUCTED MANAGER TO REPAIR,MAINTAIN ADEQUATE VENTILATION AT ALL TIMES.

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

Inspector Comments: Food handlers must have hair restraints when working around open food.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Observed a jackson model-es2000 low temperature dishmachine in use during this inspection dispensing "0" ppm at this time.The said dishmachine is now tagged held for inspection.Must repair,instructed manager to fax a letter to the CDPH 312-746-4240 o...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

LARGE AMOUNTS OF BLACK SLIMY SUBSTANCE INSIDE ICE MACHINE//MUST CLEAN,SANITIZE SAID ICE MAKER (AUTOMATIC ICE MAKERS).MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED.THE ICE MACHINE NOW TAG...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

Found front doors to the food establishment not rodent proofed approximately 1/4" mode of entry must rodent proof said doors all accross the bottoms and found the pest control log book incomplete i.e. must provide,maintain a map locator to identify ...

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

NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (PASTAS, PASTAS, FISH, ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ...

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

Cutting boards with deep, dark grooves must be sanded/bleached or replaced,working sink stoppers are needed at the 3 comp sink area also splashguard is needed at the exposed handsink bar area.

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

FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING MUST BE SMOOTH,EASILY CLEANABLE SURFACES.

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

Clean and maintain the walls and ceilings so they are smooth and sanitary from top to bottom along the front service cookline.

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

REPLACE BURNT-OUT LIGHT BULBS IN THE KITCHEN AREAS.

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

MECHANICAL VENTILATION INSIDE THE CUSTOMERS TOILET ROOMS IS NOT WORKING.INSTRUCTED MANAGER TO REPAIR,MAINTAIN ADEQUATE VENTILATION AT ALL TIMES.

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

Food handlers must have hair restraints when working around open food.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.SPLASHGUARDS ARE NEEDED AT FOLLOWING AREAS AT EXPOSED HANDSINK BAR,AT COOK LINE ALSO A PROPER SNEEZEGUARD IS NEEDED ALONG...

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT BULB IN KITCHEN AREA NOT SHIELDED.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FOUND A 2 DOOR FOOD PREP COOLER AT COOK LINE ON NO PRODUCTS STORED AMBIENT MEASURED 51.9F INSIDE DURING THIS I...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.FOUND EXPOSED HANDSINK BEHIND FRONT SERVICE BAR NOT ACCESSIBLE,MAINTAINED THAT IS WHEN TURNED ON WATE...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation.OBSERVED A LARGE PLASTIC BAG OF BREAD SITTING OUTSIDE ON FLOOR OF FRONT DOOR NOT PROTECTED FROM CONTAMINATION, PREMISES NOT OPE...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.FOUND ...

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.SPLASHGUARDS ARE NEEDED AT FOLLOWING AREAS AT EXPOSED HANDSINK BAR,AT COOK LINE ALSO A PROPER SNEEZEGUARD IS NEEDED ALONG...

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.FLOORS ARE DIRTY BENEATH COOK LINE,CLEAN FLOORS IN DETAILN INCLUDING FLOOR DRAIN AT BAR AREA.

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.FOUND EXPOSED BRICK WALL ALONG LARGE OVEN IS NOT SMOOTH,EASILY CLEANABLE AS REQUIRED IN FOOD PIZZA PREP AREA.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT BULB IN KITCHEN AREA NOT SHIELDED.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.THERMOMETERS ARE NEEDED INSIDE ALL COOLERS.

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

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.REMOVE ALL CLUTTER FROM PREMISES.