BREAD BASKET.

NO EMPLOYEES HEALTH POLICY. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010 - NO CITATION ISSUED

FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES AND KIT. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED -

INSTRUCTED TO INSTALL HANDSINK IN FRONT SERVICE/PREP/COOKING AREA WITH HOT AND COLD RUNNING WATER EQUIPPED WITH HAND SOAP AND HAND DRYING DEVICE OR PAPER TOWEL. PRIORITY FOUNDATION VIOLATION 7-38-030 NO CITATION ISSUED

INSTRUCTED TO LABEL AND DATE TCS READY TO EAT FOOD (HELD OVER 24 HOURS). DATE MUST HAVE THE EXPIRY DATE (6 DAYS FROM PREP DATE). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

INSTRUCTED TO PROVIDE CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT IN MENU. PRIORITY FOUNDATION. 7-28-005. NO CITATION ISSUED

INSTRUCTED TO PROVIDE AND MAINTAIN OPERATING VISIBLE AND ACCURATE THERMOMETER INSIDE ALL COOLERS.

INSTRUCTED TO LABEL ALL BULK STORAGE CONTAINERS IN PREP AREAS.

INSTRUCTED TO CLEAN, REPAINT STORAGE SHELF WITH RUST BUILD UP NEXT TO DISH MACHINE.

INSTRUCTED TO DEFROST AND CLEAN REACH IN FREEZER WITH HEAVY ICE BUILDUP IN REAR PREP AREA.

INSTRUCTED TO CLEAN AND MAINTAIN SIDES OF ALL COOKING EQUIPMENT WITH EXCESSIVE GREASE, INTERIOR AND EXTERIOR SURFACES OF TWO COMPARTMENT SINK, AND STORAGE RACKS WITH DUST AND GREASE ACCUMULATION OF REAR PREP/ DISHWASHING AREA.

INSTRUCTED TO PROVIDE BACKFLOW PREVENTER DEVICE ON ICE MACHINE AND COFFEE MACHINE.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FLOORS ALONG THE WALLS BEHIND THE ICE MACHINE, UNDER AND AROUND COOKING EQUIPMENT IN PREP COOKING AREA WITH GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENT COVER ABOVE REAR PREP AREA.

INSTRUCTED TO REPLACE INOPERABLE LIGHT BULB ABOVE PREP COOKING AREA TO PROVIDE ADDITIONAL LIGHTING.

INSTRUCTED TO PROVIDE FOOD HANDLER TRAINING CERTIFICATIONS FOR ALL FOOD EMPLOYEES.

* Allergen Training - All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs). FOUND NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING.

ALL POTENTIALLY HAZARDOUS FOODS INSIDE THE WALK IN COOLER NEED NAME OF THE PRODUCT. NOTED ALL CONTAINERS WITH A DATE BUT NO NAME.

MUST DEFROST THE REACH IN FREEZER WITH HEAVY ICE BUILD-UP AND MAINTAIN. MUST REMOVE THE ALUMINUM FOIL BEING USED AS A SHELVE LINER ON THE BOTTOM SHELVE OF THE HOT HOLDING UNIT.

MUST CLEAN AND SANITIZE THE FOLLOWING: INSIDE THE BOTTOM SHELVE OF THE SMALL REACH IN FREEZER, INSIDE BOTTOM COMPARTMENT OF THE DEEP FRYER WITH GREASE BUILD-UP, MOP SINK,UPPER COMPARTMENT INTERIOR PANEL OF THE ICE MACHINE AND MAINTAIN.

CLEAN FLOOR THRU-OUT THE 2ND FLOOR STORAGE AREA AND MAINTAIN.

MUST SEAL THE GAP BETWEEN THE WALLS AND BASEBOARD IN THE PREP AREA AND MAINTAIN.

MUST CLEAN IN DETAIL AND MAINTAIN THE FLOOR BEHIND THE COOKING EQUIPMENT,DEEP FRYERS, GRILL,STOVE WITH FOOD DEBRIS,AND GREASE ON THE FLOOR.

2 DOOR PREP COOLER IN THE COOK LINE AT IMPROPER TEMPERATURE. TEMPERATURE RANGING FROM 45.0F AND 52.0F.TAGGED THE COOLER "HELD FOR INSPECTION". INSTRUCTED NOT TO USE THE COOLER UNTIL IT REACHES THE TEMP OF 40.F OR BELOW. CRITICAL VIOLATION 7-38-005(A).

FOUND X3 CONTAINERS WITH RAW BREAST CHICKEN INSIDE THE 2 DOOR PREP COOLER IN THE COOK LINE WITH IMPROPER TEMPERATURE RANGING FROM 47.5F, 45.5F AND 44.8F, TOTAL 5 LBS. INSTRUCTED MANAGER THAT ALL COLD FOODS INSIDE THE COOLER MUST HAVE TEMPERATURE OF 40.0F AND BELOW DURING STORAGE. MANAGER DISCARDED /DENATURED THE SAID PRODUCT WORTH $25.00. CRITICAL VIOLATION 7-38-005(A).

DEFROST THE CHEST FREEZER IN THE 2ND FLOOR STORAGE AREA (WITH HEAVY ICE BUILD-UP)AND MAINTAIN.

MUST CLEAN IN DETAIL THE BOTTOM SHELVE OF THE ONE DOOR REACH IN FREEZER IN THE REAR PREP/DISH WASHING AREA AND THE ONE DOOR REACH IN COOLER IN THE COOK LINE AND MAINTAIN.

MUST CLEAN IN DETAIL AND MAINTAIN THE FLOOR BEHIND THE COOKING EQUIPMENT,DEEP FRYERS, GRILL,STOVE WITH FOOD DEBRIS,AND GREASE ON THE FLOOR. ALL BUCKET WITH FOODS INSIDE THE WALK IN COOLERS MUST BE ELEVATED 6"OFF THE FLOOR.

WASH CLOTH FOR WIPING THE PREP TABLE, CUTTING BOARD ETC. MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.

Observed deserts in display case without proper labels. Instructed must label all prepackaged foods with source, list of ingredients and dates.

Found grease build up inside oven on cooking line. Instructed to clean and maintain.

Observed 1 light out in kitchen area. Instructed to repair and maintain adequate lighting throughout.