Buffalo Sam

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO SINGED EMPLOYEE HEALTH POLICIES ON SITE FOR ALL FOOD AND CONDITIONAL EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN FOR REVIEW. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO WRITTEN PROCEDURE ON SITE OR NECESSARY ITEMS OUTLINED IN THE POLICY AVAILABLE FOR RESPONDING TO VOMIT AND DIARHEAL EVENTS THAT CAN OCCUR IN THE ESTABLISHMENT. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION...

THERMOMETERS PROVIDED & ACCURATE

MUST PROVIDE PROPERLY WORKING THERMOMETERS INSIDE ALL OF REFRIGERATION UNITS ON PREMISE AND MAINTAIN.

PERSONAL CLEANLINESS

MUST PROVIDE EFFECTIVE HAIR RESTRAINTS FOR ALL FOOD HANDLERS AND MAINTAIN.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO SINGED EMPLOYEE HEALTH POLICIES ON SITE FOR ALL FOOD AND CONDITIONAL EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN FOR REVIEW. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO WRITTEN PROCEDURE ON SITE OR NECESSARY ITEMS OUTLINED IN THE POLICY AVAILABLE FOR RESPONDING TO VOMIT AND DIARHEAL EVENTS THAT CAN OCCUR IN THE ESTABLISHMENT. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION...

THERMOMETERS PROVIDED & ACCURATE

OBSERVED NO METAL STEM THERMOMETER ON SITE FOR TESTING THE INTERNAL TEMPERATURES OF FOOD. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

THERMOMETERS PROVIDED & ACCURATE

MUST PROVIDE PROPERLY WORKING THERMOMETERS INSIDE ALL OF REFRIGERATION UNITS ON PREMISE AND MAINTAIN.

PERSONAL CLEANLINESS

MUST PROVIDE EFFECTIVE HAIR RESTRAINTS FOR ALL FOOD HANDLERS AND MAINTAIN.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED NO CHEMICAL TEST STRIPS ON SITE FOR TESTING SANITIZING SOLUTION PPM AT 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED HEAVILY SOILED GREASE BUCKETS STACKED AND STORED INSIDE STORAGE ROOM CONNECTED TO TOILET ROOM. INSTRUCTED TO REMOVE ITEMS AND MAINTAIN PREMISE.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN.

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

OBSERVED UNHYGIENIC FOOD HANDLING PRACTICES BY A FOOD HANDLING EMPLOYEE. OBSERVED A FOOD HANDLING EMPLOYEE TOUCH A WET WIPING CLOTH ON THE PREP TABLE THEN PROCEED TO PREPARE CHICKEN IN THE BREADING WITHOUT TAKING OFF THE GLOVES AND WASHING HIS HANDS...

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

REMOVE THE CARDBOARD ON THE FLOOR OF THE WALK-IN COOLER.

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

CLEAN WALLS IN THE FOOD PREP AREA.

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

REPAIR THE LEAK AT THE DRAIN LINE OF THE EXPOSED HANDWASHING SINK.

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

ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT. MUST PROVIDE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED WET WIPING CLOTHS STORED ON TOP OF THE PREP TABLE. MANAGEMENT INSTRUCTED TO STORE WET WIPING CLOTHS IN A CONTAINER OF SANITIZER WHEN NOT IN USE.

FOOD HANDLER REQUIREMENTS MET

OBSERVED A FOOD HANDLER WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED TO PROVIDE PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.

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

FINISH CLEANING ALL RACKS AND SHELVES INSIDE WALKK-IN COOLER(INCLUDING THE DOOR), ALL CUTTING BOARDS AND PREP TABLES, EXTERIORS OF BULK FOOD CONTAINERS, INTERIOR OF REACH-IN FREEZER IN FOOD PREP AREA, AND EXTERIORS OF ALL COOKING EQUIPMENT IN FOOD PR...

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

ELEVATE ALL FOOD ITEMS 6 INCHES OFF THE FLOOR IN WALK-IN FREEZER.

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

FINISH CLEANING ALL WALLS, DOORS, CEILING TILES THE HOOD AND LIGHT SHIELDS THROUGHOUT ALL AREAS OF OPERATION.

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

OUTSIDE GREASE DUMPSTER NOT PROPERLY MAINTAINED, GREASE AND DEBRIS FOUND STUCK ON THE LID EXTERIOR - MUST KEEP THE OUTSIDE OF THE GREASE DUMPSTER CLEAN. SERIOUS VIOLATION 7-38-020.

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

CLEAN THE FOLLOWING: ALL RACKS AND SHELVES INSIDE WALKK-IN COOLER(INCLUDING THE DOOR), ALL CUTTING BOARDS AND PREP TABLES, EXTERIORS OF BULK FOOD CONTAINERS, INTERIOR OF REACH-IN FREEZER IN FOOD PREP AREA, AND EXTERIORS OF ALL COOKING EQUIPMENT IN FO...

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

ELEVATE ALL FOOD ITEMS 6 INCHES OFF THE FLOOR IN WALK-IN FREEZER.

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

CLEAN THE FOLLOWING: ALL WALLS, DOORS, CEILING TILES THE HOOD AND LIGHT SHIELDS THROUGHOUT ALL AREAS OF OPERATION.

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

ALL EMPLOYEE(S) HANDLING OPEN FOODS MUST WEAR HAIR RESTRAINT(S).

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

MUST CLEAN THE INTERIOR TOP PORTION OF THE PREP COOLER AND THE INSIDE OF 2 DOOR FREEZER TO REMOVE SPILLS AND DEBRIS.

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

MUST CLEAN THE FLOOR CORNERS INSIDE THE FURNACE ROOM TO REMOVE DEBRIS.

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

MUST CLEAN DUST FROM THE VENT COVER IN THE TOILET ROOM.

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. MUST CLEAN SHELVES INSIDE WALK-IN COOLER AND MAINTAIN. REPLACE OR REPAIR LOOSE RUBBER GASKETS AT REFRIGERATOR AND FR...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN BOTTOM OF FRYERS TO REMOVE DUST AND GREASE. CLEAN HOODS ABOVE COOKING EQUIPMENT AND MAINTAIN (CDI).

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

CLEAN FLOOR IN CLOSET WHERE FURNACE LOCATED.

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

FINISH WALLS IN FURNACE CLOSET; DRY WALL NOTED.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL BULK FOOD STORAGE CONTAINERS,DESSERTS.

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

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST STORE KNIVES FROM IN BETWEEN EQUIPMENT.

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.MUST REMOVE CARD BOARD FROM PREP TABLES.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN REACH IN FREEZER,SODA MACHINE NOZZLES,WALL VENT.

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.MUST REPLACE MISSING FLOOR TILE NEXT TO MOP SINK

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.MUST CLEAN WALL IN PREP AREA.MUST REPLACE LOOSE AND DAMAGED WALL BASES IN PREP AREA & FURNANCE ROOM.MUST SEAL OPENINGS AROUND PIPES IN FURNANCE ROOM

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST PROVIDE ADEQUATE LIGHTING IN PREP AREA & LOBBY.

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

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...