BROWN'S CHICKEN & PASTA.

FOUND REACH-IN COOLER WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE OF BELOW 40F. NOTED THE SAID COOLER WITH AN AIR TEMPERATURE OF 51.6F. INSTRUCTED MANAGER COOLER WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. COOLER WAS TAGGED 'HELD FOR INSPECTION'. MUST FIX. WHEN REPAIRED, MUST FAX A REQUEST FOR REINSPECTION AT 312-746-4240 OR EMAIL AT CDPHFOOD@CITYOFCHICAGO.ORG TO PROPERLY ENSURE THAT THE SAID EQUIPMENT IS REPAIRED AND THE 'HELD FOR INSPECTION' TAG CAN BE REMOVED PRIOR TO USE.

FOUND POTENTIALLY HAZARDOUS FOODS STORED INSIDE REACH-IN COOLER (NEXT TO STEAM TABLE) IN PREP AREA AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE. COLESLAW INTERNAL TEMPERATURE OF 49.1F, COOKED FRIED CHICKEN AT 52.7F, COOKED PASTA AT 51.8F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. THE SAID FOOD PRODUCTS HAS BEEN DISCARDED. TOTAL VALUE $30.00. TOTAL WEIGHT OF 10 LBS. CRITICAL VIOLATION ISSUED 7-38-005 (A)

FOUND NO HOT RUNNING WATER PROVIDED AT 3 COMPARTMENT SINK AND EXPOSED HAND SINK DURING FOOD PREPARATION. INSTRUCTED TO PROVIDE. HOT RUNNING WATER NEEDED TO PROPERLY WASH, RINSE, AND SANITIZING OF MULTI-USE UTENSILS. (CORRECTED DURING INSPECTION, HOT RUNNING WATER PROVIDED AT THE END OF INSPECTION WITH TEMPERATURE OF 125.2F. EMPLOYEE TURNED HOT WATER TANK ON (WHICH WAS TURNED OFF OVERNIGHT.) CRITICAL VIOLATION ISSUED 7-38-030

FOUND EVIDENCE OF OVER 10 LIVE SMALL FLIES IN REAR FOOD PREP AREA, ON WALLS AND CEILING. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREA. RECOMMEND TO CONTACT LICENSE PEST CONTROL FOR SERVICE. SERIOUS VIOLATION ISSUED 7-38-020

FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS, MICROWAVE OVENS, PREP AND STORAGE SHELVES THROUGHOUT, EXTERIOR SURFACES/SIDES OF ALL COOKING EQUIPMENT ENCRUSTED WITH GREASE AND DRIED FOOD DEBRIS, FRONT COUNTER SHELVES, WALK-IN COOLER DOOR AROUND HANDLE WITH BLACK MOLD LIKE BUILD-UP, STEAM TABLE AND PREP COOLER WITH HEAVY DRIED FOOD SPILLAGE, SHELF UNDERNEATH GRILL, FRYERS, AND STEAM TABLE, STORAGE SHELVES AND RACKS INSIDE WALK-IN COOLER.

INSTRUCTED TO DETAIL AND MAINTAIN FLOORS THROUGHOUT PREMISES ALONG THE WALLS AND IN ALL CORNERS ESPECIALLY UNDERNEATH FRYERS AND STEAM TABLE WITH EXCESSIVE GREASE AND FOOD DEBRIS.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH HEAVY DRIED FOOD SPILLAGE BEHIND AND NEXT TO STEAM TABLE, BEHIND 3 COMPARTMENT SINK, AND BEHIND COOKING EQUIPMENT.----------MUST CLEAN AND MAINTAIN CONDENSER FAN COVER WITH HEAVY DUST BUILD-UP INSIDE WALK-IN COOLER

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AN ACCURATE INSIDE ALL COOLERS.-------MUST PROVIDE METAL STEM THERMOMETER FOR INTERNAL TEMPERATURE OF HOT AND COLD HOLDING OF FOOD PRODUCTS.

INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED ON TOP OF WALK-IN COOLER AND WALK-IN FREEZER TO PREVENT PEST HARBORAGE.--------MUST CLEAN AND REORGANIZE FRONT COUNTER SHELVES.

FOUND NO HOT RUNNING WATER PROVIDED AT 3 COMPARTMENT SINK AND EXPOSED HAND SINK. INSTRUCTED TO PROVIDE. HOT RUNNING WATER NEEDED TO PROPERLY WASH, RINSE, AND SANITIZING OF MULTI-USE UTENSILS. (CORRECTED DURING INSPECTION, HOT RUNNING WATER PROVIDED AT THE END OF INSPECTION WITH TEMPERATURE OF 110F. EMPLOYEE TURNED HOT WATER TANK ON (WHICH TURNED OFF OVERNIGHT) AND ALSO EMPLOYEE ADJUST THERMOSTAT TO REACH 110F.) CRITICAL VIOLATION ISSUED 7-38-030

FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES O ALL COOLERS, PREP AND STORAGE SHELVES THROUGHOUT, EXTERIOR SURFACES/SIDES OF ALL COKING EQUIPMENT ENCRUSTED WITH GREASE AND DRIED FOOD DEBRIS, FRONT COUNTER SHELVES, WALK-IN COOLER DOOR AROUND HANDLE WITH BLACK MOLD LIKE BUILD-UP, STEAM TABLE AND PREP COOLER WITH HEAVY DRIED FOOD SPILLAGE, SHELF UNDERNEATH GRILL, FRYERS, AND STEAM TABLE, STORAGE SHELVES AND RACKS INSIDE WALK-IN COOLER.

INSTRUCTED TO DETAIL AND MAINTAIN FLOORS THROUGHOUT PREMISES ALONG THE WALLS AND IN ALL CORNERS ESPECIALLY UNDERNEATH FRYERS AND STEAM TABLE WITH EXCESSIVE GREASE AND FOOD DEBRIS.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH HEAVY DRIED FOOD SPILLAGE BEHIND AND NEXT TO STEAM TABLE, BEHIND 3 COMPARTMENT SINK, AND BEHIND COOKING EQUIPMENT.----------MUST CLEAN AND MAINTAIN CONDENSER FAN COVER WITH HEAVY DUST BUILD-UP INSIDE WALK-IN COOLER.

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AN ACCURATE INSIDE ALL COOLERS.-------MUST PROVIDE METAL STEM THERMOMETER FOR INTERNAL TEMPERATURE OF HOT AND COLD HOLDING OF FOOD PRODUCTS.

INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED ON TOP OF WALK-IN COOLER AND WALK-IN FREEZER TO PREVENT PEST HARBORAGE.--------MUST CLEAN AND REORGANIZE FRONT COUNTER SHELVES.

ICE SCOOP STORED ON TOP OF ICE MACHINE. INSTRUCTED TO PROPERLY STORE IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.

CUSTOMER TOILET ROOM HAS DRIPPING PIPE ON TOILET (NEAR FLOOR AND ADJACENT TO EAST WALL). NEED TO REPAIR WATER LINE ON TOILET.

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. WATER TEMPERATURE AT THREE COMPARTMENT SINK WAS AT 84.6F . COOK REPORTED HOT WATER TANK WAS OFF. COOK TURNED ON HOT WATER TANK DURING INSPECTION. AFTER HOT WATER TANK WAS TURN ON, WATER AT THE THREE COMPARTMENT SINK REACHED 120F. WATER TEMPERATURE AT THREE COMPARTMENT SINK WAS CORRECTETED DURING INSPECTION. CRITICAL VIOLATION 7-38-030.

FOUND 30 MOUSE DROPPING IN REAR PREP AREA SURROUNDING BASE OF WATER TANK. 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. SERIOUS VIOLATION 7-38-020.

BUILD UP OF GRIME AND GREASE UNDER HEAVY COOKING EQUIPMENT, CORNERS AND CREVICES. NEED TO DETAIL CLEAN PREP AREA AND WALK IN COOLER. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

BOTTOM LINE ON TOILET IS DRIPPING WATER. NEED TO REPAIR LINE ON TOILET.

NEED TO PROVIDE STEM THEROMETERS. 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.