PASS W/ CONDITIONS 7 violations 3 CRITICAL
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. 2 DOOR REACH IN COOLER NOT MAINTAINING COLD FOODS 40'F AND BELOW, COOLER IN POOR REPAIR, TEMPS READING 47-50'F, INSTRUCTED TO RESTRICT USE UNTIL COOLER READS 40'F AND BELOW, INSTRUCTED TO HAVE SERVICE BY A LICENSE REFRIGERATED PERSON, COOLER TAGGED, INSTRUCTED TO FAX LETTER TO CDPH, FOR TAG REMOVAL, #312-746-4240 CRITICAL CITATION ISSUED
All cold food shall be stored at a temperature of 40F or less. FOODS INSIDE 2 DOOR REACH IN COOLER NOT AT PROPER TEMPS, CHICKEN, FISH, SAUSAGE AND BEEF ALL DUMPED AT A COST OF ABOUT $500, APPROX. 30LBS CRITICAL CITATION ISSUED
Adequate and convenient hand washing facilities shall be provided for all employees. SOAP AND PAPER TOWLS NEEDED AT ALL HANDSINKS CRITICAL CITATION ISSUED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON DUTY AT THIS TIME FOODS ARE COOKED AND SERVED SERIOUS CITATION ISSUED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEEDS DETAILED CLEANING PREP AND SERVICE AREAS
The walls and ceilings shall be in good repair and easily cleaned. WALL NEEDS CLEANING VARIOUS AREAS THRU-OUT PREMISES
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. FRONT EXPOSED HANDBOWL IN POOR REPAIR, NOT PROPERLY DRAINING